THE DISH

Asparagus Wraps


Ingredients:
6 slices bacon
24 spears fresh asparagus, trimmed
1 (8 ounce) package cream cheese, softened
2 tablespoons finely chopped chives
12 slices white bread, crusts removed
2 tablespoons butter, melted
3 tablespoons grated Parmesan cheese, divided

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). 
2. Grease a baking sheet. 
3. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned (about 10 minutes).
4. Drain the bacon slices on a paper towel-lined plate. When the bacon is cool, crumble and set aside in a bowl.
6. Place asparagus spears into a large skillet and pour in about 1 inch of water. Place over medium heat, cover the skillet, and simmer asparagus until bright green and slightly tender (about 5 minutes). Remove asparagus and set aside.
7. Place cream cheese and chives into the bowl with bacon and stir to evenly combine.
8. Roll each bread slice with a rolling pin on a work surface until the slices are thin and flat. Spread cream cheese mixture evenly over each slice of bread.
9. Center two asparagus spears on a bread slice and roll the slice around the asparagus into a tidy and compact cylinder. Place seam side down onto the prepared baking sheet. Repeat with remaining ingredients.
10. Brush each roll with melted butter and sprinkle each with about 1 1/2 teaspoon Parmesan cheese.
11. Bake in the preheated oven until lightly golden brown and hot for 10 to 12 minutes.
—Recipe courtesy of Mary Alice Rulleman, Memphis

Crackle Cookies
 

Ingredients:
1 box cake mix (strawberry and devil’s food work well)
2 eggs
1 tablespoon water
1/2 cup margarine
Powdered sugar

Directions:
1. Preheat oven to 375 degrees F.
2. Mix together all ingredients except powdered sugar.
3. Drop mixture by spoonful into powdered sugar and roll into small ball.
4. Bake 8-10 minutes on greased cookie sheet.
—Recipe courtesy of Lacey Dunlap, Hernando

Karo pecan candy
 

Ingredients:
3 cups sugar
1 1/2 cups white Karo
1 1/2 cups milk
2 teaspoons vanilla
1 cup chopped pecans
1/4 stick butter, softened
heavy pot for cooking (a pressure cooker pot is recommended)
2 plates to grease with butter

Directions:
1. Cook sugar, Karo and milk for 45 minutes to 1 hour over medium heat or until it forms a ball in ice cold water. Stir constantly.
2. Add vanilla and pecans, and then beat with mixer on high for 1 to 3 minutes.
3. Pour on buttered plates, add butter to top and let cool. Tip: If it does not set properly, you can return it to pot and cook it a little longer, beating constantly. Be cautious to not overcook.
—Recipe courtesy of Dana Hall, Southaven

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