Introducing “Little Red Bear’s Hand-picked Recipes”

My oldest son is a classically trained chef.  I like to imagine that having cooked all my life myself, that I helped to contribute a little more to his interest and education than merely a pile of cash for culinary school.

Admittedly, with everyone grown and off on their own now and not doing as much heavy cooking as when raising four children, I am still always on the lookout for interesting new recipes, techniques, and ideas for both of us, in addition for Little Red Bear, who is a noted cook himself.  Little Red Bear is widely regarded as baking the best biscuits in the Tri-County area, and renowned for his famous weekly Friday Night Fish Fries, as readers of his adventure stories are aware.

Accordingly, we have many recipes for a wide variety of dishes and treats that come our way each week, and a few always seem to catch our interest more than others.  It occurred to us, Little Bear and me, that we could share some of the more notable recipes each week with you here, especially with the fall holidays and cooking season around the corner soon.

Each week we will feature a few of the recipes which caught our eye, and link directly to the original recipe provider for you.  In addition, I have set up a new Pinterest Board for “Little Red Bear’s Hand-picked Recipes”, to make it easy for re-pinning or referring to in the future for everyone. And check out my thousands of other recipes, art and information on other Pinterest boards, as well.

Recipes shared here are simply the ones which stood out as looking exceptionally good, creative, and not unduly cumbersome or requiring deluxe or overly expensive ingredients, skills, tools, or equipment to prepare. Recipes for ordinary folk like Little Red Bear and me, no chefs-in-training here.  Calories, fat grams, salt content and other dietary issues do not enter into it. Little Red Bear’s only criteria for judging a recipe in the end is – “Did it taste good?”

I personally do not eat much meat and no seafood other than fish (because Little Red Bear’s fried fish is staggeringly delicious!), but will share recipes for others because we are not pushing any agendas here. We have not tested all the recipes shared, so do not vouch for them.  It’s all about sharing information and enjoyment.

So then, to begin here are a few of the top recipes which grabbed our attention this week –

Poached Apples with Glazed Pecans

These take me back to the poached apples my Mother would make in the fall and winter, filling our home with the scent of cinnamon apple goodness.  Little Red Bear likes to mix in some Cinnamon Red Hot Candies into the sugar mix when baking.  Per the recipe — “Poached Apples baked in a lovely bath of apple cider that simmers into a wonderful syrup.  Serve them stuffed with glazed pecans, hot or cold with a dollop of whipped cream.”

Poached Apples Recipe

Sprinkled Butter Cookies

Little Red Bear loves melt-in-your-mouth Butter Cookies during the holiday season. The fun sprinkles make these festive cookies perfect year round. Per the recipe — “Rainbow Sprinkled Butter Cookies! These delicious cookies are easy to make and use evaporated milk to make the cookies extra soft! They melt in your mouth!  Roll them around in colored sprinkles to make them more fun!”

Sprinkled Butter Cookies Recipe

BBQ Pulled Sweet Potato Sliders

Having some veggie-loving friends over for a barbeque?  These sliders, made from nutritious shredded sweet potatoes really caught our eye this week.  “Yummy and good for you!” Little Red Bear exclaimed.  With shredded sweet potatoes, onion, red cabbage and carrots, these are veggie-packed awesome!

BBQ Pulled Sweet Potato Sliders

Apple Pecan Monkey Bread

Apples and pecans in a pull-apart Monkey Bread dripping with sugary, buttery goodness for the autumn and holiday seasons!  The aroma of this baking will get anybody out of bed on a chilly morning!

Apple Pecan Monkey Bread Recipe

Fluffernutter Sandwich Cookies

A “Fluffernutter” is a sandwich typically made with peanut butter and marshmallow fluff served on white bread.  These sandwich cookies are a playful take on the original with a toasty marshmallow and chocolate center sandwiched in between classic, soft and crumbly peanut butter cookies. I would like to tell you that these were delightfully delicious, but Little Red Bear ate them all before I could try one. So, we’ll go by his word on it, I suppose.

Fluffernutter Sandwich Cookies Recipe

Oven Fried Pickles

Little Red Bear and I both loved fried pickles!  With this recipe using one of my favorite ingredients, Panko Crumbs, to add extra crunchiness, and being oven-baked instead of deep-fried for a more healthy treat, we both felt these would go perfectly with any barbeque or fish fry. We like to keep it simple and dip them in Ranch Dressing.

Oven Fried Pickles

Blackberry Cake With Cream Cheese Frosting

Little Red Bear and I both love blackberries and blackberry dishes in all forms, so when this Blackberry Cake with Cream Cheese Frosting landed in our inbox we both took notice. Shared on my Facebook page, it immediately started gathering Likes and Shares. The all-natural flavor and color come from an infusion of fresh blackberry puree. How many times can we say “Wow!” to describe this one?

Blackberry Cake With Cream Cheese Frosting Recipe

If you enjoy this new recipe feature, please tap the Like button below and feel free to Comment and let us know, and we will keep on the lookout for more to share with you each week as we go along.  And remember, all of the weekly recipes are already pinned on our new “Little Red Bear’s Hand-picked Recipes” board on Pinterest for you to access anytime.

If you have a family favorite or vintage recipe that you would like to share, please snap a photo and send it along to us. We’ll be happy to add it in for the benefit of others.

Thanks as always for spending part of your day with us.  Good food is even better when shared with good friends. Be the reason someone smiles today!  – Jim (and Red!)

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“Kitchens are made for bringing families together.”

“People who love to eat are always the best people.” – Julia Child

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