Fried Cheerios

Fried Cheerios

When most people hear about fried Cheerios, they say it’s gross and that they won’t eat it. Don’t be one of those people; they always change their minds. It’s not gross and you will eat it and you will love it.

There is no recipe for fried Cheerios, so every batch is different. Here’s the gist of it: in a large frying pan, melt butter or margarine (1 stick), add worcestershire sauce (4Tb) and Lawry’s seasoned salt (2 tsp), add Cheerios (4-5 cups), stir until combined. I’ve never had fried Cheerios with too much worcestershire, but too much Lawry’s make them inedible. I use the big spoon that I stir with to measure the worcestershire and then sprinkle the Lawry’s to barely cover the surface of the liquid. Before you add the Cheerios, make sure your butter is nice and hot. As my brother Brian says, they don’t call them fried Cheerios for no reason. It’s a good idea to have one person pour in the Cheerios while the other person stirs, otherwise they get soggy. The amount of Cheerios is really the hardest part — too many and you’re eating dried cereal, too few and you’re eating a stick of butter.


Bacon-Wrapped Club Crackers

Bacon Crackers

I’m all for giving credit where credit is due, but I’m not sure where that is in this case. My coworker brought these to the office one day and I thought she said they were a Paula Deen recipe (which sounds about right). I can’t find anything on Paula Deen’s website, but that’s okay because you don’t need a recipe. Here’s what you do:

Take a club cracker. Sprinkle shredded cheese on top (I’ve tried parmesan and cheddar and both are good). Cut a strip of bacon in half. Wrap it around the cracker. Put it on a baking sheet (it must have sides!!!) and bake at about 350 for 20-40 minutes. I know that’s a really wide range, but baking bacon can be that way. If your smoke alarm goes off, they’ve been in too long.

It looks and sounds a little gross, but if you like bacon, I promise you’ll like it. The bacon comes out chewy and the cracker absorbs the grease, but that is what makes it taste good.

A Dish to Pass

A Dish to Pass

Sad occasions (like Jamey’s moving to Vermont party) are made happier with lots of food and drink. For this party, Glenn and I were able to actually combine our food and drink in vodka-spiked cherry tomatoes. They’re a slightly more sophisticated (and more tastey) take on the vodka-spiked watermellon. Before I let anyone eat them, I had to photograph them, which was great promotion for the blog, but then everyone wanted their food photographed, too. Here they are (clockwise):

  • vodka-spiked tomatoes (me and Glenn)
  • spinach dip with Jimmy John’s fifty-cent yesterday’s bread (Chris Dickens)
  • pasta salad (Lauren)
  • garden tomato and mozzarella salad (Chris Tobin)
  • Maxim’s vintage mac & cheese (Andrew and Anna)
  • tofu and beef hot dogs (where did these come from?)
  • Georgia peach and pecan pie (Ansel and Revel) and apple pie (Chris Tobin and her mom)
  • brownies (Jamey — she swears that peanut oil is the secret ingredient) and fruit (again, this seemed to appear out of nowhere)