Spinach Bacon Pinwheels

They look pretty. They’re easy to make. They contain bacon. You don’t need any more information than that.

You’ll need:

  • 1 cup ranch dressing
  • 1 cup (8 oz. container) sour cream
  • 1 bunch green onions, diced
  • 1 lb. bacon, cooked
  • 1 package extra large flour tortillas
  • 1 bag spinach, shredded

Let’s do this!

Spinach Bacon Pinwheels

(Adapted from cooks.com)
 
1. Mix ranch dressing, sour cream, and diced green onions in a small bowl
 
 
2. In a separate bowl, toss diced bacon and shredded spinach. The amount of spinach is a bit subjective. I used about 3/4 of one bag.
 
3. Combine! Spread a layer on a tortilla shell.
 
4. Roll it up, stick a couple of toothpicks in to hold it together, and place them in a dish to rest. Cover with saran wrap, and leave in the fridge for at least 2 hours, but up to 12.
 
4. Slice, toothpick, and serve.
 
We had such a great time this Christmas Eve eating hors d’oeuvres and desserts and opening up presents. Check out this spread!
 
I noticed that I got some shots of the food that we ate, but none of the people in attendance. I’m so bad about that! I think that will be a 2012 resolution. Take more pictures of people. Consider it so.
 
 
 
 

So far this Christmas….

So far this Christmas vacation, I have….

…taken a few naps. On the couch. Wrapped in a quilt. The best.

…wrapped presents, watched Elf, and decorated a few Christmas cookies.

…met Emily for breakfast at the Blue Heron. Her most recent post is exquisite.

…gone running. No more cast for this girl. Not only am I walking, I’m running. I have sparkly visions of races in my future.

…finished a knitting project.

…started reading One Thousand Gifts, by Ann Voskamp. It’s beautiful.

…made some really awesome pizzas with the boyfriend for some really awesome friends. And drank too much wine. It’s Christmas, after all!

…made these (recipe forthcoming):

In short, Christmas has been wonderful so far, and we still have a couple more days to enjoy it!

I wanna know: What have YOU done so far this Christmas? Share a favorite or two!

Grow Your Own Green Onions

This is the coolest thing ever. Are you ready?

You will never have to buy green onions again. 

Simply take the roots of your green onions and put them in a cup of water. Set them in a well lighted window sill and they’ll grow….Quickly.

If you look closely, you can see the new growth, which took only a few days. I don’t how long they’ll keep growing like this before they die. Surely, they need nutrients, right? I’ll keep you posted on what I find out!

Happy week before Christmas, everyone!

Peppermint Pretzel Bark

Christmas parties! They’re wonderful. If you’re looking for a sweet treat to share with a crowd, give this a shot. You’ll need three easy to procure ingredients and a hammer, then you’re in business.

So, run thee to the store and buy:

  • Almond bark
  • Candy canes
  • Pretzels

First, crush your candy canes. This is easy. Dump them into a bag…

….wrap the bag in a towel (to ensure that you don’t kill your table and get candy cane carnage all over your kitchen), and beat it with a hammer.

Of what you’ve beaten into smithereens, you’ll need one cup.

Also, you’ll need one cup of broken pretzels.

Now that you have your ingredients crushed, melt the almond bark in a sauce pan over medium heat, stirring often. When there are no more chunks, it’s done! Stir in crushed candy cane and pretzels. Pour on a parchment paper lined cookie sheet, and allow to cool. Break into pieces and serve!

Peppermint Pretzel Bark

  1. Melt one brick of almond bark over medium heat
  2. Add 1 cup crushed candy cane and 1 cup crushed pretzels. Mix.
  3. Pour onto parchment paper lined cookie sheet and allow to cool.
  4. Once cool, break into pieces and serve.

I wanna know: What’s your favorite Christmas indulgence?

 

The Friday Randoms

It’s been a pretty long week in my world. As such, I’ve decided that the myriad of thoughts floating through my brain can be called nothing but The Friday Randoms. It’s diagnosed. Now it’s a thing. Watch it sweep the nation.

I’m in Chicago, running a booth at a band and orchestra clinic. It’s exhausting. I’m tired of standing.

I enjoy taking the train around town. Not driving is kind of nice.

I saw the lovely Sarah tonight. And drank Goose Island Green Line IPA. It’s not bottled for sale and that makes me pretty sad. Click here if you’re wondering why they don’t bottle this delectable brew.

When it’s raining sideways, there is no amount of umbrella or raincoat that will keep you dry. Just give in.

I only have one more day and 7 more hours of the expo, and then I get to hop in the car and drive to Iowa. I’ll be there for 3 full days. Glorious. There will be a date night and a huge ole pot of white chicken chili to be had.

I ate some pretty tasty curry at this Thai place with Sarah. It’s on my 101 list, and I should do something about that and actually make some.

Brahms’s violin sonatas. Enough said.

I think Trader Joe’s is most favorite place to buy groceries on this planet. I just love it so.

I wanna know: Something random. Spill in 3….2………1……………….GO!

Port Cheese Dip

Looking for a unique cheese dip for Christmas this year? Well here you go! Darcy and I tried this wonderful recipe when we went to St. Julian for a wine festival this summer and got to see Laura Kruella do a cooking demonstration.

Process (or use your blender):

  • 1/3 cup port wine
  • 2 Tbs butter

Add:

  • 1/4 cup sour cream
  • 4 oz. cream cheese
  • 8 oz. shredded cheese
  • Cayenne pepper to taste

Process until smooth. The dip needs to be refrigerated for 3 or 4 days before it will be edible. Just a warning: if you taste test immediately after you make it, you will be sure that you messed something up. You didn’t. Just let the flavors sit together for a while, and they will be tasty! Serve with your favorite cracker.