Peanut Butter Bars

Tasty, satisfying, and easier to make than cookies

Labor Day has come and gone in our part of the world, which means kids are back in school. So maybe you need some snacks for them?

Like these Peanut Butter Bars. They’re tastier than cookies – not to mention more dense and less dry. Plus, they’re easier to make because you don’t have to form individual cookies.

Best of all, kids love them! And we’ve noticed that adults can’t resist them either. That includes us. Though whether we’re kids or adults is still up for debate.

Bacon Jam with Jalapeño

A zesty spread for breakfast breads or predinner canapés

This bacon jam (you could also call it relish or chutney) makes a great addition to morning biscuits or toast. But it’s also terrific atop a cracker (preferably with a bed of cream cheese or pimento cheese) as a canapé.

Or use it on about anything you can imagine. If you can think of it, it’ll probably be good.

Because bacon. One of our favorite food groups.

No-Churn Pumpkin Spice Ice Cream

Its pie-like flavor is no trick, just a (luscious) treat

This time of year, we love to use one of our favorite autumn ingredients: pumpkin. You know, the big orange squash people use to make pumpkin pie.

But man (and woman) cannot live by pie alone. We also need ice cream!

Which reminds us: A while back, we discovered a way to make ice cream without churning—and using no special equipment except our trusty stand mixer. It’s a quick and easy method that produces better ice cream than anything you’re likely to buy in a carton.

So of course, we couldn’t resist adapting it to make this terrific tasting No-Churn Pumpkin Spice Ice Cream. Just in time for Halloween. Boo!

Sweet Potato Pie with Walnut Crust

Better than pumpkin—really

What’s for dessert this Thanksgiving? Pie, of course—why even bother to ask? And pumpkin will be the pie of choice for most households throughout the US.

But how about an alternative that’s even tastier? That would be Sweet Potato Pie, a favorite in the American South. Sweet potatoes have deeper, richer flavor than pumpkin. And our gluten-free walnut crust is both tastier and easier to make than the traditional pastry shell.

So welcome to the best Thanksgiving dessert. Ever.

Candied Bacon

The deep, succulent flavor of glazed bacon makes for a great party snack

“Eggs, I love you.  Honest, I do.  But I need a little space!”  So said the bacon at the back of my fridge.

OK, not really.  But sometimes we need to be reminded that bacon is more than just a breakfast side dish or a faithful flavor enhancer.  It can shine all on its own — as it does in this quick and simple recipe.

Add a bit of brown sugar to bacon, then bake until it’s crisply glazed.  Result?  A sweet-and-savory finger food that’s perfect for munching as a party appetizer or as a snack with cocktails.

Its piggy goodness would be a great addition to a Pupu Platter, that assortment of starters served in Tiki- and Polynesian-themed restaurants.  And since August is Tiki Month here on Kitchen Riffs, what could be better than an appetizer recipe that’s platter-able?

This dish is a snap to prepare, you can make it ahead of time, and it’s beyond delicious.  Magic, I’d say.  Oh, and it has one other magical property:  When your guests try it, it disappears.