Western themed housewarming

R and I recently moved into some new digs. It’s a big change from our last place because the furniture is ours and not someone else’s. It makes being here feel more permanent.

We threw a housewarming party and made it Western themed (plaid shirts and cowboy boots mandatory). Here’s the food I served:


– Miracle Jalapeño Corn Bread from Clinton St. Baking Company Cookbook. I use the word miracle because it’s amazing this even baked up properly. I accidentally had it in the oven 100 degrees lower than it should have. With some tweaking of times and temperatures it turned out. I felt a bit like a Top Chef contestant where everything is going wrong and you’re scrambling to make things work. The jalapeño gave it a bit of a kick, but it wasn’t so spicy that you needed a big swig of alcohol to cool your mouth down.


Jalapeño poppers from Pioneer Woman. I could not actually eat these and warned my guests that they were on the hot side. Clearly my guests can handle the heat better as most of them were gone by the end of the night. The winning ingredient for these poppers? Bacon.


– S’more pie from The Back in the Day Bakery Cookbook. I’m still trying out recipes from this book and it’s quickly becoming a favourite of mine. This pie was incredibly rich and over-the-top. My favourite kind of pie! I’d been eyeing this recipe since this book arrived in my grubby little hands and I even bought a kitchen blow torch for it.

Other things I made:

Oven fries with garlic aioli from Real Simple. I wasn’t even going to include it for the party, but R requested it. It’s dead simple to make and addictive.

Mini Meatball Sandwiches from Pioneer Woman. I substituted ground turkey and found it didn’t hold together as well as beef would have. These were quite saucy with the marinara sauce. Leftover meatballs? The obvious answer is to make spaghetti and meatballs.

Guacamole from Simply Recipes. This was finished so quickly that we should have doubled or tripled the batch.

Pico de Gallo from Pioneer Woman. I made this mild so the spice averse people (me) could eat this.

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