I've had a few requests for my homemade noodles, so here is the recipe. I'm sure you could find the exact same recipe in almost any older recipe book, as it is the same recipe my grandma used (I think)
Homemade Noodles
1 beaten egg
2 Tbs. milk
1/2 tsp. salt
1 cup flour
In a mixing bowl, combine egg, milk, and salt. Stir in enough of the flour to make a stiff dough. Cover and let rest for 10 minutes.
On a floured surface roll dough into a 16x12 inch rectangle. Let stand 20 minutes. At this point I use a pizza cutter and cut it into noodles (the size is completely up to you) Spread noodles out and let dry on a rack or waxed paper for about 2 hours. Drop noodles into a large amount of boiling water. Cook, uncovered 10 minutes or until done. Makes about three cups.
There you have it! I usually triple or quadruple the recipe for our family and any guests that happen to be around
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Fudge Brownies
I made these brownies for movie night last Friday, and sweet Jordan asked for the recipe....so here it is.
Fudge Brownies
1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
2 tsp. vanilla
1 1/2 cups flour
Chocolate chips
Grease a 9 x 13 pan. Melt chocolate and butter in a medium pan. Remove from heat; stir in sugar. Add eggs and vanilla; beat lightly just until combined (don't overbeat or brownies will rise too high and fall). Stir in flour and an appropriate amount of chocolate chips (about 1 cup).
Spread in pan. Sprinkle additional chocolate chips over the top of batter. Bake at 350 for 30 minutes. DO NOT OVERBAKE.
Btw, the recipe is from the Better Homes and Gardens New Cook Book (which wasn't new even when I got it for a wedding gift 22 years ago!)
Fudge Brownies
1 cup butter
4 squares unsweetened chocolate
2 cups sugar
4 eggs
2 tsp. vanilla
1 1/2 cups flour
Chocolate chips
Grease a 9 x 13 pan. Melt chocolate and butter in a medium pan. Remove from heat; stir in sugar. Add eggs and vanilla; beat lightly just until combined (don't overbeat or brownies will rise too high and fall). Stir in flour and an appropriate amount of chocolate chips (about 1 cup).
Spread in pan. Sprinkle additional chocolate chips over the top of batter. Bake at 350 for 30 minutes. DO NOT OVERBAKE.
Btw, the recipe is from the Better Homes and Gardens New Cook Book (which wasn't new even when I got it for a wedding gift 22 years ago!)
Caramel Corn Recipe
A request has been made for my caramel corn recipe, so here it is!
Caramel Corn
14 cups popped popcorn
1/2 cup butter
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. soda
Place popcorn in 9 x 13 pan. In a medium saucepan, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil. Boil for 4 to 5 minutes, being careful not to burn it.. Remove from heat and stir in vanilla and soda. (this is my favorite part because of the little chemical reaction thing that goes on. You'll just have to make it to witness it for yourself!) Pour caramel mixture over the popcorn and stir. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Take out of pan immediately and allow to cool.
There you have it. It's really, really tasty. Trust me!
Caramel Corn
14 cups popped popcorn
1/2 cup butter
1 cup brown sugar
1/4 cup corn syrup
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. soda
Place popcorn in 9 x 13 pan. In a medium saucepan, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil. Boil for 4 to 5 minutes, being careful not to burn it.. Remove from heat and stir in vanilla and soda. (this is my favorite part because of the little chemical reaction thing that goes on. You'll just have to make it to witness it for yourself!) Pour caramel mixture over the popcorn and stir. Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Take out of pan immediately and allow to cool.
There you have it. It's really, really tasty. Trust me!
Cranberry-Orange Scones
My friend, Sara, requested this recipe, so I thought I would share it with you all as well. It comes from the Best of Byerly's cookbook.
Cranberry and Orange Scones
2 cups flour
1/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbs. butter
1/3 cup dried cranberries, coarsely chopped (I sometimes omit these)
1 egg, slightly beaten
- milk
1 egg white, slightly beaten
2 Tbs. sugar
1 Tbs. grated orange peel
Heat oven to 425 degrees. Combine flour, 1/4 cup sugar, baking powder, and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries. Combine egg with enough milk to measure 2/3 cup; stir into flour mixture with fork just until mixture holds together. Gently form into a ball with fingers; turn onto lightly floured surface. Knead gently 10 to 12 strokes. With floured rolling pin, lightly roll dough on floured surface to 1/2 inch thickness. Cut into triangular pieces. Arrange scones on an ungreased baking sheet about 2 inches apart. Brush with egg white. Combine 2 Tbs. sugar and orange peel; sprinkle over tops of scones. Bake until lightly browned (8 to 10 minutes)
***I usually grate some orange peel into the dough with the milk/egg mixture to increase the orange flavor. I also double the orange/sugar mixture to sprinkle over the top....just because I like it better that way.
These can be served with Mock Devonshire Cream, if desired. You can find that recipe here.
Cranberry and Orange Scones
2 cups flour
1/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbs. butter
1/3 cup dried cranberries, coarsely chopped (I sometimes omit these)
1 egg, slightly beaten
- milk
1 egg white, slightly beaten
2 Tbs. sugar
1 Tbs. grated orange peel
Heat oven to 425 degrees. Combine flour, 1/4 cup sugar, baking powder, and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries. Combine egg with enough milk to measure 2/3 cup; stir into flour mixture with fork just until mixture holds together. Gently form into a ball with fingers; turn onto lightly floured surface. Knead gently 10 to 12 strokes. With floured rolling pin, lightly roll dough on floured surface to 1/2 inch thickness. Cut into triangular pieces. Arrange scones on an ungreased baking sheet about 2 inches apart. Brush with egg white. Combine 2 Tbs. sugar and orange peel; sprinkle over tops of scones. Bake until lightly browned (8 to 10 minutes)
***I usually grate some orange peel into the dough with the milk/egg mixture to increase the orange flavor. I also double the orange/sugar mixture to sprinkle over the top....just because I like it better that way.
These can be served with Mock Devonshire Cream, if desired. You can find that recipe here.
By Request!
My friend Bonnie sent this amazing dish along with her kids to the bonfire tonight. You simply HAVE to make this, it's outstanding!!! I just couldn't stop eating it!
Black Bean Dip
1 can black beans (drained)
1 can shoepeg corn (drained)
2/3 cup chopped cilantro
1 diced avocado
2/3 green onion (sliced thin)
1 medium tomato diced
Dressing:
¼ cup olive oil
¼ cup red wine vinegar
2 minced garlic cloves
¾ tsp salt
1/8 tsp pepper
1 tsp cumin
Black Bean Dip
1 can black beans (drained)
1 can shoepeg corn (drained)
2/3 cup chopped cilantro
1 diced avocado
2/3 green onion (sliced thin)
1 medium tomato diced
Dressing:
¼ cup olive oil
¼ cup red wine vinegar
2 minced garlic cloves
¾ tsp salt
1/8 tsp pepper
1 tsp cumin
More Tasty Stuff
Here's a recipe for you that you really HAVE to try!! It is spectacularly tasty and quick and easy to make. What more could you want? It came from my all-time favorite recipe magazine Cooking Light, and it was in their 20-minute recipe category.
Chicken Puttanesca with Fettuccine
8 oz. uncooked refrigerated fresh fettuccine
2 tsp. olive oil
4 (6-ounce)skinless, boneless chicken breast halves (although you can substitute shrimp if you'd like)
2 cups tomato-basil pasta sauce
1/4 cup pitted and coarsely chopped kalamata olives
2 tsp. capers (I use more because I LOVE capers)
1/4 tsp. crushed red pepper
1/4 cup (1 oz.) shaved fresh Parmesan cheese
Chopped fresh basil (optional - but why would anyone want to leave basil out of a recipe?!)
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with cheese. Garnish with basil, if desired.
There you have it!! It is SOOOOOOO good!
Chicken Puttanesca with Fettuccine
8 oz. uncooked refrigerated fresh fettuccine
2 tsp. olive oil
4 (6-ounce)skinless, boneless chicken breast halves (although you can substitute shrimp if you'd like)
2 cups tomato-basil pasta sauce
1/4 cup pitted and coarsely chopped kalamata olives
2 tsp. capers (I use more because I LOVE capers)
1/4 tsp. crushed red pepper
1/4 cup (1 oz.) shaved fresh Parmesan cheese
Chopped fresh basil (optional - but why would anyone want to leave basil out of a recipe?!)
1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with cheese. Garnish with basil, if desired.
There you have it!! It is SOOOOOOO good!
Long Overdue
Sometimes when I'm making dinner I think, "I should put this recipe out on the blog." When it's an exceptionally tasty dinner, I assume it's already out here. You can imagine my shock and horror when I looked to see if one of my favorite recipes was here, and it wasn't'!!!
SO, without further ado, I bring to you Southwest Turkey Burgers courtesy of my dear friend, Tami the Recipe Goddess.
Southwest Turkey Burgers
1 1/2 pounds ground turkey
1/2 cup finely crushed tortilla chips
4 Tbs. cilantro, minced
1 Tbs. chili powder (or to taste)
1 tsp. salt
1 tsp. cumin
1/2 tsp. pepper
Combine well and form into patties. Grill or fry.
Great with guacamole or avocado slices, tomatoes, pepper jack or monterey jack cheese, salsa or sour cream. Serve on a bun.
Tami the Recipe Goddess has also mashed up black beans and stirred them into the meat mixture with good results.
You should go make these right now!! Or maybe tomorrow if it's past dinner time in your part of the world.
Enjoy!
SO, without further ado, I bring to you Southwest Turkey Burgers courtesy of my dear friend, Tami the Recipe Goddess.
Southwest Turkey Burgers
1 1/2 pounds ground turkey
1/2 cup finely crushed tortilla chips
4 Tbs. cilantro, minced
1 Tbs. chili powder (or to taste)
1 tsp. salt
1 tsp. cumin
1/2 tsp. pepper
Combine well and form into patties. Grill or fry.
Great with guacamole or avocado slices, tomatoes, pepper jack or monterey jack cheese, salsa or sour cream. Serve on a bun.
Tami the Recipe Goddess has also mashed up black beans and stirred them into the meat mixture with good results.
You should go make these right now!! Or maybe tomorrow if it's past dinner time in your part of the world.
Enjoy!
By Request
One of my many "non-biological children who don't live with me" requested this wonderful salad recipe. I thought I would put it out here on the blog for everyone to enjoy. It really is a great salad!
Gouda and Strawberry Salad
6 cups Romaine, spinach or other greens
8 oz. Gouda cheese, sliced into small wedges
1 1/2 cups sliced strawberries
1/2 cups carmelized pecans
Raspberry vinaigrette (recipe below)
Carmelize pecans by heating pecans and 3 Tbs. sugar in a nonstick skillet on medium-high heat for several minutes or until sugar is golden brown, stirring frequently. Spread in a thin layer on baking sheet or wax paper; cool, break into pieces.
Toss greens with cheese wedges, strawberry slices and pecans.
Raspberry Vinaigrette
1/2 cup vegetable oil
3 Tbs. raspberry vinegar
3 Tbs. granulated sugar
1 1/2 Tbs. fresh parsley
1 tsp. minced shallots
1/4 tsp. salt
1/8 tsp dry mustard
fresh ground pepper to taste
Combine all ingredients and whisk to combine. Refrigerate until ready to use. Makes about 1 cup.
Gouda and Strawberry Salad
6 cups Romaine, spinach or other greens
8 oz. Gouda cheese, sliced into small wedges
1 1/2 cups sliced strawberries
1/2 cups carmelized pecans
Raspberry vinaigrette (recipe below)
Carmelize pecans by heating pecans and 3 Tbs. sugar in a nonstick skillet on medium-high heat for several minutes or until sugar is golden brown, stirring frequently. Spread in a thin layer on baking sheet or wax paper; cool, break into pieces.
Toss greens with cheese wedges, strawberry slices and pecans.
Raspberry Vinaigrette
1/2 cup vegetable oil
3 Tbs. raspberry vinegar
3 Tbs. granulated sugar
1 1/2 Tbs. fresh parsley
1 tsp. minced shallots
1/4 tsp. salt
1/8 tsp dry mustard
fresh ground pepper to taste
Combine all ingredients and whisk to combine. Refrigerate until ready to use. Makes about 1 cup.
More Good Food
I'm kind of having fun alternating recipes for really nummy food with pictures of dissected cow hearts! This is such an eclectic blog...to match my slightly strange and eclectic mind.
Anyway, I made the following recipe for the first time this week, and it was delicious, so I though I would share it with you.
Cannelloni
1 pound frozen ground chicken Italian-style, thawed *
1 small onion, chopped (about 1/2 cup)
1 tsp. minced garlic
1 Tbs. olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup snipped fresh parsley
1/2 tsp. ground nutmeg
1 (1.6 ounce) package Alfredo sauce mix (I just used a jar of pre-made Alfredo sauce)
1 (30 ounce) jar spaghetti sauce, divided
2 sheets fresh egg pasta for lasagna or 1 (13 ounce) package frozen lasagna sheets, thawed (I actually used manicotti noodles, but I think using the pasta sheets and rolling them up would work better)
1/4 pound thinly sliced proscuitto (I omitted...because I didn't have any)
1/2 cup freshly shredded Parmesan cheese
In large skillet, brown ground chicken, onion, and garlic in olive oil. Stir in 1/2 cup grated Parmesan cheese, parsley and nutmeg. Prepare Alfredo sauce according to package directions. Stir 1/3 cup sauce into chicken mixture; reserve remainder. Spread half of spaghetti sauce in bottom of 9x13-inch baking pan. Cut pasta sheets in half lengthwise. Divide each half into thirds (or in half if thawed sheets are used), forming 12 squares. Cut 1 slice prosciutto to fit width of 1 pasta square. Top with 2 rounded tablespoons chicken mixture. Roll pasta into tube; arrange, seam side down, in sauce. Repeat with remaining squares. Pour remaining spaghetti sauce over pasta. Drizzle top with reserved Alfredo sauce. (Refrigerate, covered if you are not baking it immediately)
Heat oven to 400 deg. Bake, covered, 15 minutes. Remove cover; continue baking until bubbly (15 to 25 minutes longer) Sprinkle with 1/2 cup shredded Parmesan cheese. Let stand covered, 10 minutes before serving
*You can substitute the following for 1 pound Italian-style ground chicken - 1 pound ground chicken (I used turkey), combined with 1/4 tsp. pepper, 1/4 tsp. crushed red pepper, 1 tsp. fennel seed, and 1 tsp. paprika
Anyway, I made the following recipe for the first time this week, and it was delicious, so I though I would share it with you.
Cannelloni
1 pound frozen ground chicken Italian-style, thawed *
1 small onion, chopped (about 1/2 cup)
1 tsp. minced garlic
1 Tbs. olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup snipped fresh parsley
1/2 tsp. ground nutmeg
1 (1.6 ounce) package Alfredo sauce mix (I just used a jar of pre-made Alfredo sauce)
1 (30 ounce) jar spaghetti sauce, divided
2 sheets fresh egg pasta for lasagna or 1 (13 ounce) package frozen lasagna sheets, thawed (I actually used manicotti noodles, but I think using the pasta sheets and rolling them up would work better)
1/4 pound thinly sliced proscuitto (I omitted...because I didn't have any)
1/2 cup freshly shredded Parmesan cheese
In large skillet, brown ground chicken, onion, and garlic in olive oil. Stir in 1/2 cup grated Parmesan cheese, parsley and nutmeg. Prepare Alfredo sauce according to package directions. Stir 1/3 cup sauce into chicken mixture; reserve remainder. Spread half of spaghetti sauce in bottom of 9x13-inch baking pan. Cut pasta sheets in half lengthwise. Divide each half into thirds (or in half if thawed sheets are used), forming 12 squares. Cut 1 slice prosciutto to fit width of 1 pasta square. Top with 2 rounded tablespoons chicken mixture. Roll pasta into tube; arrange, seam side down, in sauce. Repeat with remaining squares. Pour remaining spaghetti sauce over pasta. Drizzle top with reserved Alfredo sauce. (Refrigerate, covered if you are not baking it immediately)
Heat oven to 400 deg. Bake, covered, 15 minutes. Remove cover; continue baking until bubbly (15 to 25 minutes longer) Sprinkle with 1/2 cup shredded Parmesan cheese. Let stand covered, 10 minutes before serving
*You can substitute the following for 1 pound Italian-style ground chicken - 1 pound ground chicken (I used turkey), combined with 1/4 tsp. pepper, 1/4 tsp. crushed red pepper, 1 tsp. fennel seed, and 1 tsp. paprika
Mmmm-mmm-mmm
And so you don't have to wait until you reach the pearly gates, I will give you the recipe right here! It's a slightly labor-intensive recipe, but trust me, it is SO worth it!
White Chocolate Cranberry Pie
Meringue Crust
4 egg whites
1 cup sugar
1/4 tsp. cream of tartar
Heat oven to 275 degrees. Beat egg whites and cream of tartar until frothy. Gradually beat in sugar, 1 Tbs. at a time. Beat until very stiff and glossy. Spread in sprayed 9" pan, spread meringue in the pan and mold to make a pie crust, not flat across. Bake for 1 hour, turn off oven and leave shell in oven until oven is completely cool, do not open oven door. When oven is cool, remove pie shell from oven.
Cranberry Filling
1 can whole cranberry sauce
1 Tbs. cornstarch
2 Tbs. granulated sugar
Combine ingredients in heavy saucepan over low heat, stirring constantly until mixture boils, boil 1 minute, remove from heat. Cool.
White Chocolate Filling
1 1/2 cups white chocolate chips
1 egg
2 Tbs. water
1/4 almond extract
2 cups heavy whipping cream
2 Tbs. powdered sugar
1 tsp. vanilla
Melt white chocolate chips in top of double boiler. In medium size bowl, beat egg with water. Gradually stir half of melted chips into egg mixture, mix thoroughly, then stir mixture into remaining chips in double boiler and cook over hot water until thickened and thoroughly cooked (7-10 minutes). Stir in almond extract; cool. Whip cream with powdered sugar and vanilla until soft peaks form. Fold 1/2 of whipped cream into egg mixture (remaining whipped cream is for top of pie).
To assemble: Spoon 1/2 of chocolate mixture into shell, next spread 1/3 of cranberry mixture over that, then remaining chocolate mixture, ending with remaining cranberry mixture. Top with layer of whipped cream. Chill for several hours.
Good Food
I made a new recipe for dinner tonight.
In highly unusual fashion, ALL of the kids liked it AND Chris approved of it, too. Since this rarely happens, I thought I had better share the recipe with you all, so you, too, can wow and please your children and husband. Not only is it tasty, it was quick and easy to make with minimal ingredients. What more could you ask for?
Chicken with Honey-Beer Sauce (From Cooking Light, September 2012)
**I think it was the beer that made Chris like it!
2 teaspoons canola oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 Tablespoons thinly sliced shallots
1/2 cup beer
2 Tablespoons soy sauce
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 tablespoons fresh flat-leaf parsley leaves
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.
As long as I'm on a recipe kick, let me pass on this really nummy dessert to you as well! This one came from my dear friend, Erica!
Apple Cake with Brown Sugar Glaze
Apple Cake
1 1/2 cups all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/2 cup canola oil
1 teaspoon vanilla
1 1/2 cups finely chopped apples
1/2 cup pecans or walnuts, chopped (optional)
Brown Sugar Glaze:
1/2 cup packed light brown sugar
3 Tablespoons butter
1/2 teaspoon vanilla
1 Tablespoon heavy cream
For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside. In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together. In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well. Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter. Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Place the hot cake on a wire cake. While it's still hot, prepare the glaze.
For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes. Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.
ENJOY!!
In highly unusual fashion, ALL of the kids liked it AND Chris approved of it, too. Since this rarely happens, I thought I had better share the recipe with you all, so you, too, can wow and please your children and husband. Not only is it tasty, it was quick and easy to make with minimal ingredients. What more could you ask for?
Chicken with Honey-Beer Sauce (From Cooking Light, September 2012)
**I think it was the beer that made Chris like it!
2 teaspoons canola oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 Tablespoons thinly sliced shallots
1/2 cup beer
2 Tablespoons soy sauce
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 tablespoons fresh flat-leaf parsley leaves
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.
As long as I'm on a recipe kick, let me pass on this really nummy dessert to you as well! This one came from my dear friend, Erica!
Apple Cake with Brown Sugar Glaze
Apple Cake
1 1/2 cups all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/2 cup canola oil
1 teaspoon vanilla
1 1/2 cups finely chopped apples
1/2 cup pecans or walnuts, chopped (optional)
Brown Sugar Glaze:
1/2 cup packed light brown sugar
3 Tablespoons butter
1/2 teaspoon vanilla
1 Tablespoon heavy cream
For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside. In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together. In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well. Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter. Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Place the hot cake on a wire cake. While it's still hot, prepare the glaze.
For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes. Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.
ENJOY!!
Gourmet S'mores
Summer is in full swing, so now would be the perfect time to share some great gourmet s'more recipes. We've been making these for years, and I can't believe I have never shared them with my blog buddies and Facebook friends before now.
So, without further ado, here are variations on the s'more theme -
First, I must assume that you are all familiar with the basic s'more: roasted marshmallow, piece of chocolate, all between two graham crackers.
Okay, now you need to try these:
So, go out right now, build a bonfire and enjoy!
So, without further ado, here are variations on the s'more theme -
First, I must assume that you are all familiar with the basic s'more: roasted marshmallow, piece of chocolate, all between two graham crackers.
Okay, now you need to try these:
- Graham cracker/sliced bananas/peanut butter/roasted marshmallow
- Cinnamon graham crackers/cream cheese/fresh blueberries/roasted marshmallow
- Graham cracker/peppermint patty/roasted mint chocolate marshmallows
- Chocolate chip cookies/roasted marshmallow
- Chocolate Graham crackers/chocolate bar/fresh raspberries/roasted marshmallow
So, go out right now, build a bonfire and enjoy!
It's Been Too Long
I just realized that it's been over a year since I put a recipe out here :-( Sad, but true. Some of you had no idea that I ever put recipes on my blog! Well...I do....very, very rarely.
Today's the day for one more great recipe! This one courtesy of Cooking Light magazine.
Chicken Sate with Peanut Sauce
Sate:
1/2 cup chopped shallots (about 4)
2 Tbsp. dark brown sugar
1 Tbsp. minced fresh ginger
1 Tbsp. sambal-oelek (chile past with garlic)
1 Tbsp. soy sauce
2 tsp. coriander seeds
2 tsp. canola oil
1 tsp. fish sauce
1/2 tsp. turmeric
1/2 tsp. black peppercorns
Dash of nutmeg
4 garlic cloves
2 whole cloves
1 1/2 pounds chicken breast tenders
Peanut sauce:
1/2 cup creamy peanut butter
1/3 cup water
3 Tbsp. lime juice
1 Tbsp. soy sauce
2 tsp. dark brown sugar
1 tsp. hot paprika
1 tsp. Sriracha (hot file sauce, such as Huy Fong)
1. Preheat broiler
2. To prepare sate, place first 13 ingredients in a food processor and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes.
3 To prepare peanut sauce, combine peanut butter and next 6 ingredients (through Sriracha) in a medium bowl, stir well with a whisk.
4. Remove chicken from bag; discard marinade. Thread chicken on 8 wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done. Serve with peanut sauce and rice.
Yield: 4 servings
Today's the day for one more great recipe! This one courtesy of Cooking Light magazine.
Chicken Sate with Peanut Sauce
Sate:
1/2 cup chopped shallots (about 4)
2 Tbsp. dark brown sugar
1 Tbsp. minced fresh ginger
1 Tbsp. sambal-oelek (chile past with garlic)
1 Tbsp. soy sauce
2 tsp. coriander seeds
2 tsp. canola oil
1 tsp. fish sauce
1/2 tsp. turmeric
1/2 tsp. black peppercorns
Dash of nutmeg
4 garlic cloves
2 whole cloves
1 1/2 pounds chicken breast tenders
Peanut sauce:
1/2 cup creamy peanut butter
1/3 cup water
3 Tbsp. lime juice
1 Tbsp. soy sauce
2 tsp. dark brown sugar
1 tsp. hot paprika
1 tsp. Sriracha (hot file sauce, such as Huy Fong)
1. Preheat broiler
2. To prepare sate, place first 13 ingredients in a food processor and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes.
3 To prepare peanut sauce, combine peanut butter and next 6 ingredients (through Sriracha) in a medium bowl, stir well with a whisk.
4. Remove chicken from bag; discard marinade. Thread chicken on 8 wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done. Serve with peanut sauce and rice.
Yield: 4 servings
Dinner Was Great!
I haven't shared a recipe on the blog in a looooong time, but Chris made the most excellent soup tonight for dinner. I just have to share it with you all, particularly since it's going to be soup weather here in Minnesota all week.
Italian Sausage Soup with Tortellini
I got this recipe from allrecipes.com
Ingredients
1 lb sweet Italian sausage, casings removed
1 Cup chopped onion
4 cloves garlic, minced
5 Cups beef broth
1/2 Cup water
1/2 Cup red wine
4 Large tomatoes peeled, seeded and chopped
1 Cup thinly sliced carrots
1/2 Tbsp packed fresh basil leaves
1/2 tsp dried oregano
1 Can tomato sauce (8 ounce)
1 1/2 Cups sliced zucchini
12 oz fresh tortellini pasta (we used frozen tortellini)
3 Tbsp chopped fresh parsley
Directions
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Italian Sausage Soup with Tortellini
I got this recipe from allrecipes.com
Ingredients
1 lb sweet Italian sausage, casings removed
1 Cup chopped onion
4 cloves garlic, minced
5 Cups beef broth
1/2 Cup water
1/2 Cup red wine
4 Large tomatoes peeled, seeded and chopped
1 Cup thinly sliced carrots
1/2 Tbsp packed fresh basil leaves
1/2 tsp dried oregano
1 Can tomato sauce (8 ounce)
1 1/2 Cups sliced zucchini
12 oz fresh tortellini pasta (we used frozen tortellini)
3 Tbsp chopped fresh parsley
Directions
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
I Stand Corrected
I'm 45 years old! You would think I would know a thing or two. Maybe I do, but recently I have discovered that I have been wrong about certain things.
A while back, I learned that I was wrong about the definition of the word peruse. My whole life I thought it meant to BRIEFLY look at an article or other such matter. Now, I'm pretty good with words, so you can imagine my shock and surprise when I discovered that peruse really means to read THOROUGHLY! Shocking, I know!
Now, just a week or so ago my husband challenged an assertion I made regarding heat loss through your head. My whole life I was told (by sources who will remain nameless, but who have been known to say such things to their kids to get them to wear their hat in the winter) that you lose 90% of your body heat through your head. As I was repeating this dire statistic to my children, the dear hubby strolls by and says, in his oh, so subtle way, "That's NOT true!" What do you mean that's not true? I've heard it my whole life!
Not one to be convinced by my argument, the dear hubs gets on-line, finds some reputable source and confirms that in actuality only about 5% to 10% of your body heat is lost through your head. There you have it! I was wrong AGAIN!
*****Children, this does not mean you can stop wearing your hats outside in the winter!*****
Well, the third strike to my now doubtful knowledge came soon afterward, and this one affects you, my dear blog readers. You see, in times past I have posted really nummy recipes on my blog and two of those most excellent recipes were mistakenly named. You may remember them as Raspberry White Chocolate Scones and Craisin/White Chocolate Scones. They shall henceforth and forever be correctly named Raspberry White Confectionery Rock Cakes and Craisin White Confectionery Rock Cakes, since they are indeed NOT scones and there is no such white chocolate.
Now, I assume you all knew that there is no such thing as white chocolate. I certainly did, but I was willing to overlook this in my recipes because, well, just because. But, you can imagine my shock when I discovered that they were not even scones! Here's how it happened.
You all know that Evan plays the bagpipes. Many of you know that he has the most wonderful bagpipe instructor named Stephen. Now Stephen is English, as in from England (actually he grew up in Scotland, but let's not split hairs here). Anyway, one evening a few weeks back, Stephen was at our house for a bagpiping practice. As the pipers took a break from their practice, Evan offered the lads some "scones" for a snack. While several of the pipers partook of these tasty treats, Stephen took one look at them and said, "Those aren't scones! Those are rock cakes!" (you must imagine this being said with the most delightful Scottish accent)
Who knew? Well, obviously Stephen did! I decided to look up the reason why my tasty treats were rock cakes and not scones, and here is what I found out. Rock cakes have dried fruit in them and are not "shaped." Now we all know, so next time you are using my recipe for the treats-formerly-known-as-scones, you can properly refer to them as rock cakes.
You're welcome.
A while back, I learned that I was wrong about the definition of the word peruse. My whole life I thought it meant to BRIEFLY look at an article or other such matter. Now, I'm pretty good with words, so you can imagine my shock and surprise when I discovered that peruse really means to read THOROUGHLY! Shocking, I know!
Now, just a week or so ago my husband challenged an assertion I made regarding heat loss through your head. My whole life I was told (by sources who will remain nameless, but who have been known to say such things to their kids to get them to wear their hat in the winter) that you lose 90% of your body heat through your head. As I was repeating this dire statistic to my children, the dear hubby strolls by and says, in his oh, so subtle way, "That's NOT true!" What do you mean that's not true? I've heard it my whole life!
Not one to be convinced by my argument, the dear hubs gets on-line, finds some reputable source and confirms that in actuality only about 5% to 10% of your body heat is lost through your head. There you have it! I was wrong AGAIN!
*****Children, this does not mean you can stop wearing your hats outside in the winter!*****
Well, the third strike to my now doubtful knowledge came soon afterward, and this one affects you, my dear blog readers. You see, in times past I have posted really nummy recipes on my blog and two of those most excellent recipes were mistakenly named. You may remember them as Raspberry White Chocolate Scones and Craisin/White Chocolate Scones. They shall henceforth and forever be correctly named Raspberry White Confectionery Rock Cakes and Craisin White Confectionery Rock Cakes, since they are indeed NOT scones and there is no such white chocolate.
Now, I assume you all knew that there is no such thing as white chocolate. I certainly did, but I was willing to overlook this in my recipes because, well, just because. But, you can imagine my shock when I discovered that they were not even scones! Here's how it happened.
You all know that Evan plays the bagpipes. Many of you know that he has the most wonderful bagpipe instructor named Stephen. Now Stephen is English, as in from England (actually he grew up in Scotland, but let's not split hairs here). Anyway, one evening a few weeks back, Stephen was at our house for a bagpiping practice. As the pipers took a break from their practice, Evan offered the lads some "scones" for a snack. While several of the pipers partook of these tasty treats, Stephen took one look at them and said, "Those aren't scones! Those are rock cakes!" (you must imagine this being said with the most delightful Scottish accent)
Who knew? Well, obviously Stephen did! I decided to look up the reason why my tasty treats were rock cakes and not scones, and here is what I found out. Rock cakes have dried fruit in them and are not "shaped." Now we all know, so next time you are using my recipe for the treats-formerly-known-as-scones, you can properly refer to them as rock cakes.
You're welcome.
It's What's For Dinner
Well, at least it's what we had for dinner tonight. Once again I will supply you with an outstanding recipe without even being asked. You can thank me later.
As usual, this one came from Tami The Recipe Goddess and it is excellent!
Rigatoni with Sausage, Artichokes and Asparagus
3/4 c oil packed sundried tomatoes (reserve 2 T oil)
1 lb. Hot Italian sausage, removed from casings, cut into bite size pieces
1 can marinated artichoke hearts, drained and chopped
1 bunch asparagus, trimmed and cut
2 large cloves garlic, minced
1 3/4 c chicken broth
1/2 c dry cooking white wine
12 oz Rigatoni pasta
1/2 c Parmesan cheese
1/3 c fresh basil, chopped
1/4 c fresh parsley, chopped
8 oz fresh mozzarella, cubed
Heat reserved 2 T oil in large frying pan or dutch oven over medium-hi heat, add sausage and cook until browned about 8-10 minutes. Using a slotted spoon, remove sausage and transfer to a bowl; set aside. To the pan add the artichokes, garlic and asparagus-saute until garlic is tender (2 min). Add to the pan the broth, wine and sundried tomatoes-boil on med-hi for 8-10 minutes until liquid is reduced a bit. Meanwhile, cook noodles and drain.
Add pasta and sausage to skillet, toss until sauce is absorbed some (2-3 min). Remove pan from heat. Stir in cheeses, basil and parsley. Season with salt and pepper.
As usual, this one came from Tami The Recipe Goddess and it is excellent!
Rigatoni with Sausage, Artichokes and Asparagus
3/4 c oil packed sundried tomatoes (reserve 2 T oil)
1 lb. Hot Italian sausage, removed from casings, cut into bite size pieces
1 can marinated artichoke hearts, drained and chopped
1 bunch asparagus, trimmed and cut
2 large cloves garlic, minced
1 3/4 c chicken broth
1/2 c dry cooking white wine
12 oz Rigatoni pasta
1/2 c Parmesan cheese
1/3 c fresh basil, chopped
1/4 c fresh parsley, chopped
8 oz fresh mozzarella, cubed
Heat reserved 2 T oil in large frying pan or dutch oven over medium-hi heat, add sausage and cook until browned about 8-10 minutes. Using a slotted spoon, remove sausage and transfer to a bowl; set aside. To the pan add the artichokes, garlic and asparagus-saute until garlic is tender (2 min). Add to the pan the broth, wine and sundried tomatoes-boil on med-hi for 8-10 minutes until liquid is reduced a bit. Meanwhile, cook noodles and drain.
Add pasta and sausage to skillet, toss until sauce is absorbed some (2-3 min). Remove pan from heat. Stir in cheeses, basil and parsley. Season with salt and pepper.
Amaretto Apple Streusel Cupcakes
Okay, folks, here's another outstanding recipe from Cooking Light (of course). I'm not going to type it all here because I'm a lousy typist and I don't have time, but also because if you go to the link you will see a picture of these nummy treats.
But first, I have a question. What exactly is the difference between a cupcake and a muffin? You know, what would stop me from serving these tasty little treats for, say, breakfast this morning? They have fruit and nuts in them. That's kind of healthy, right? So, let's not call them cupcakes, let's call them muff-cakes, or perhaps, cuffins?
Whatever you call them, or whatever time of day you eat them, these are seriously tasty!
Here's the link
Enjoy!
Breakfast!
I was talking to a couple friends the other day about breakfast and I promised to post some of my breakfast recipes/ideas out here. So if you are all out of breakfast ideas and you like to include a lot of cheese or chocolate in your mornings, go ahead and read on...
Raspberry White Chocolate Scones (when their underlined like this you can just click on them and it will take you to the recipe)
Chocolate Chip Banana Bread (take your banana bread recipe - forget the nuts - and add chocolate chips - they're WAY better)
Spinach Cheese Squares (From my friend, Sylvia)
12 eggs
2 pounds small curd cottage cheese
3/4 cup butter, melted
1 pound Colby cheese, cubed in ¼ or 3/8” cubes ( I use less and often substitute grated cheddar when I am in a hurry)
3/4 cup flour
1/4 cup instant chopped onion
1/2 tsp. seasoned salt (Lawry’s)
1/4 cup grated Parmesan cheese (fresh is best)
Optional : ham cubes or bacon crumbles
Grease 9 x 13 glass pan with butter. Beat eggs. Add spinach (squeezed well) cottage cheese, and melted butter. Add Colby cheese, flour, onion, salt, and pour into pan. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 55 minutes or until golden brown. Cut into serving pieces.
Serves 12
Blueberry muffins (I can't believe I haven't posted this one yet)
1/2 cup butter
1 cup sugar
1 tsp. vanilla
2 eggs
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 1/2 cups blueberry(fresh or frozen)
2 tsp. sugar for the tops
On low speed, cream butter and sugar until fluffy. Add vanilla and eggs, one at a time, and mix until blended. Sift dry ingredients (yes, I really do sift them) and add alternately with milk. Mach 1/2 cup berries and stir in by hand. Add the rest of the blueberries whole, and stir in by hand. Grease muffin tins well with butter and grease the top of the pan as well (I spray the pan)Pile mix high in each muffin cup. Sprinkle sugar over tops. Bake at 375 degrees for 30 minutes. Cool in pan at least 30 minutes (or until the kids wake up demanding breakfast) Makes 12
Chocolate Chip Muffins
Follow Blueberry muffin recipe, only omit the blueberries and add chocolate chips :-) Omit the sugar on top too, unless you want really squirrelly kids all day.
Lemon-Poppyseed Muffins
Follow Blueberry muffin recipe, only omit the blueberries and add a couple Tbs. of poppyseeds, some lemon zest and some lemon extract (or lemon juice).
Are you seeing a trend here with the muffins??
Bright Day Banana Muffins
MUFFINS
1 cup whole wheat flour
3/4 cup white flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup (1 medium) mashed ripe banana
1/2 cup milk
1/3 cup oil
1 egg, slightly beaten
TOPPING
1/4 cup sugar
1/2 tsp. cinnamon
2 Tbls. butter, melted
Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups. In a large bowl, combine all dry ingredients for muffins; stir in remaining muffin ingredients just until dry particles are moistened. Fill prepared muffing cups 2/3 full.
Bake at 400 for 18 to 22 minutes or until golden brown. Immediately remove from pan. In a small bowl, combine 1/4 cup sugar and cinnamon. Brush tops of hot muffins with melted butter (I just use the dip-the-tops-in-the-butter method); dip in sugar cinnamon mixture. Serve warm. Makes 12
Okay, only two more recipes for today. If the outcry is great I will send some more recipes your way at a later time.
Breakfast Bake (now there's an original name for you)
1 can (8-oz) refrigerated crescent dinner rolls
1 pkg (8-oz) chopped ham
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Heat oven to 350 degrees. Unroll dough in 13x9 inch baking dish; press to cover bottom of dish, firmly pressing holes and seams together to seal.
Sprinkle ham over crust. Beat eggs, milk and pepper with a whisk until blended; pour over ham. Top with cheeses.
Bake 25 minutes or until center is set.
Breakfast Braid (this one tastes like an egg mcmuffin)
1 can refrigerated pizza crust dough
cooking spray
2 large eggs
ham
cheese
whatever else you want to put in here - if I was making it for myself only, I would saute some onions and peppers, but that isn't going to fly with 80% of the peeps in this house...
Preheat oven to 425. Unroll dough onto a sprayed baking sheet. Pat into a 15x10 inch rectangle. Scramble and cook eggs in a frying pan. Place cheese and ham lengthwise down the center of the dough, top with eggs and more cheese (if desired).
Make 2 inch long diagonal cuts about 1 inch apart on both sides of the dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425 for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices. Yield 6 servings.
Okay, that's all for now folks, please forgive any typos as I really don't want to proof read this post :-)
Now, in exchange for all these lovely breakfast ideas, I would LOVE IT if you would share with me some lunch ideas :D
Oh, one more side note, for those of you saying, I don't have time to make this stuff in the morning. Here are some helpful tips on making it work - maybe.
I do a lot of prep the night before. I get out all my utensils, bowls, pans, etc. and have them ready and waiting. I combine all my dry ingredients in a bowl and leave them sitting on the counter overnight (and nothing bad has ever happened to them), I put the butter and the sugar in the mixing bowl the night before, too. If I really want to make my mornings easy, I will measure out all of my ingredients ahead of time (don't worry, I'm not leaving the milk on the counter, it's in the fridge, silly). That's all. Some things take about 10 minutes to put together, others about 20 - nothing longer than that for me in the morning :-)
Heavenly Breakfast
Hard to believe, folks, it really is, but I have found my new favorite scone recipe. Not that my old scone recipe is any less wonderful, but this new one, well, it's over-the-top wonderful. Now, I must share it with you all, so you too can wake up in the morning and have heavenly scones.
Raspberry White Chocolate Scones
2 1/2 cups flour
1/2 cup sugar
1 Tbs. baking powder
1/2 cup butter, softened
1/3 cup milk
1/3 cup non-fat vanilla yogurt
1 egg
1 Tbs. vanilla
2 cups frozen raspberries
1 cup white chocolate chips or chunks
Preheat the oven to 375 degrees. Grease a cookie sheet. Combine dry ingredients in a medium mixing bowl. Work butter into dry ingredients, using a pastry blender or fork, until it is the size of small peas. Combine milk, yogurt, egg and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients. Spoon about 1/3 cup of batter for each scone onto cookie sheet. Bake for 30 minutes (I did mine for 20 minutes on convection bake - 30 minutes seems a little long - maybe go for 25 minutes in a reg. oven) or until golden brown.
Oh, this is so good. I have left-overs so I get to have them again tomorrow morning....teehee...it's great being me.
Raspberry White Chocolate Scones
2 1/2 cups flour
1/2 cup sugar
1 Tbs. baking powder
1/2 cup butter, softened
1/3 cup milk
1/3 cup non-fat vanilla yogurt
1 egg
1 Tbs. vanilla
2 cups frozen raspberries
1 cup white chocolate chips or chunks
Preheat the oven to 375 degrees. Grease a cookie sheet. Combine dry ingredients in a medium mixing bowl. Work butter into dry ingredients, using a pastry blender or fork, until it is the size of small peas. Combine milk, yogurt, egg and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients. Spoon about 1/3 cup of batter for each scone onto cookie sheet. Bake for 30 minutes (I did mine for 20 minutes on convection bake - 30 minutes seems a little long - maybe go for 25 minutes in a reg. oven) or until golden brown.
Oh, this is so good. I have left-overs so I get to have them again tomorrow morning....teehee...it's great being me.
Help For Leaking Bonbons - UPDATED
I have heard from so many of you that your Fudgy Bonbons are leaking, I decided to make a video to demonstrate the proper way to make leak-free Bonbons.
Btw, I'm thinking of starting a cooking program. What do you think? It could be on the comedy channel :-)
I know it's too late to save your Christmas cookies, but if you're like me and have stockpiled cherry cordial and mint truffle kisses, you can be making these tasty cookies all year long.
Btw, I'm thinking of starting a cooking program. What do you think? It could be on the comedy channel :-)
Subscribe to:
Posts (Atom)
