Easy Bleu Cheese Dip or Dressing

Easy Bleu Cheese Dip or Dressing from foodiewithfamily.com

I’m going to leave aside the question of whether or not you’re a fan of bleu cheese, because I figure if you are, you’ll read this through to the end. My question for you today is whether you spell it ‘bleu’ or ‘blue’ cheese. Clearly, I’ve given away MY answer already, and I don’t mind…

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Gingersnap Cookie Butter

Gingersnap Cookie Butter from foodiewithfamily.com

Ah, the holidays. A time for getting together with long lost and far flung family members, running thither and yon and to Grandma’s house whether via the river and woods or not, and eating your emotions. Sweet, sweet, self medication. There are those times when the line between functioning at a holiday level and locking…

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Coffee Jelly

Coffee Jelly {the ultimate hostess gift} on Simple French Toast from foodiewithfamily.com

UPDATE: While I have made 7 successful batches, it appears that many folks are running into trouble with this recipe. I recently made an 8th batch and it failed to gel. I will do my best to sit down and trouble shoot this recipe. In the meantime, a failed batch can be thickened and then…

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Fruity, Fiery, Smooth Habanero Salsa

Fruity, Fiery, Smooth Habanero Salsa like the Blue Iguana Cantina from foodiewithfamily.com

When I eat spicy food, I want to feel a sweat break out on my forehead. I want it to be an experience. But I also want it to taste good. I’m not one of those chile-heads who wants pain with no payoff. It has to be delicious to be worth it! Last week I…

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Maple Candied Bacon

Easy, homemade Maple Candied Bacon from foodiewithfamily.com

Ah, bacon. Is there anything you don’t improve? You’re great in baked goods, soups, stews, adult beverages, cookies, dip, on meatloaf, popcorn, dipped in chocolate, and much, much more. One of my guys’ best-loved ways to eat bacon is candied. In fact, my kids all have t-shirts that say “Bacon is Meat Candy”. Okay, I…

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Ginger Peach Preserves

Ginger Peach Preserves for serving on toast, in ice cream, alongside roasted meats, or just spooned straight to your mouth from foodiewithfamily.com

I am updating this post because like a dork, I forgot my Cook’s Notes with some crucial notes about WHY I choose Pomona’s Pectin and only that for my jam and preserve making. My stepmom said to me more than once, “There’s nothing wrong with toast and jam for dinner!” She was brilliant, I tell…

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Pickled Green Beans: Dilly Beans

Pickled Green Beans: Dilly Beans {a simple canning project} from foodiewithfamily.com

I learned to can from the best: my Grandma. I remember hours upon hours at Grandma’s house with Mom and the aunties sitting around peeling peaches, laughing hysterically, shucking corn, chewing the fat, shoving tomatoes in jars, and whatnot. The kids usually drew the simple task of snapping the ends off of green beans. It…

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