So.
The beauty of big family dinners is that they're often potluck. Or perhaps that's just my extended family. When you're the host, you provide the hot main, and the visitors provide the rest. Last Christmas, my mom and I were asked to bring dessert for family Christmas. My mother often makes a mincemeat pie with a sour cream top layer that people who like mincemeat love, and my aunt makes traditional Christmas pudding every year, so I was left to make something else. You know, something light and decadent for the end of a large meal.
Enter the December 2006 edition of Everyday Food. I saw this beautiful trifle and knew that I wanted to make it, but you need an occasion for a dessert that feeds 12 plus. With frozen raspberries in my freezer, and my sad, sad sour cream pound cake, it was an easy decision to take this for Christmas. By posting this just before American Thanksgiving, I hope you are inspired for your own feasting over the next few weeks. This one's delicious.
I present to you now from the December 2006 Everyday Food, Raspberry Trifle:
Showing posts with label New for 2014. Show all posts
Showing posts with label New for 2014. Show all posts
Monday, November 23, 2015
Friday, January 16, 2015
Bride of Magazine Challenge: Sour Cream Pound Cake
So.
This is a sad, cautionary tale. I needed a pound cake for the trifle I made for Christmas dinner with my dad's family. I remembered that there had been a pound cake I'd been meaning to make in an Everyday Food earlier this year. I read the recipe and decided that it was just the ticket - other than I didn't really want a tube pan of cake. I was thinking a loaf was more my speed. And pound cake is often in loaves, isn't it?
This is where the tale of woe begins.
After comparing Martha's recipe to "similar" ones that I found online, I figured that I could easily just pour the batter into a greased loaf pan and everything would work out. I made the batter, and set it to baking. The picture will tell the tale of what happened next. Good thing it was tasty.
I present to you now from the June 2006 issue of Everyday Food, Sour Cream Pound Cake:
This is a sad, cautionary tale. I needed a pound cake for the trifle I made for Christmas dinner with my dad's family. I remembered that there had been a pound cake I'd been meaning to make in an Everyday Food earlier this year. I read the recipe and decided that it was just the ticket - other than I didn't really want a tube pan of cake. I was thinking a loaf was more my speed. And pound cake is often in loaves, isn't it?
This is where the tale of woe begins.
After comparing Martha's recipe to "similar" ones that I found online, I figured that I could easily just pour the batter into a greased loaf pan and everything would work out. I made the batter, and set it to baking. The picture will tell the tale of what happened next. Good thing it was tasty.
I present to you now from the June 2006 issue of Everyday Food, Sour Cream Pound Cake:
Wednesday, January 14, 2015
Bride of Magazine Challenge: Glazed Shallots
So.
I'm still making posts for things I made last year. Sigh. My excuse on this one is that these little gems graced our Christmas Dinner table. I didn't really blog much between then and the end of the year.
I've made these and another onion side in the past year. In both cases, J wasn't convinced that they were going to be good. In both cases, he was pleasantly surprised. Frankly, in terms of this recipe, so was I.
I'm not much of a sweet and sour girl. I really don't think sweet things belong in an entree course. But I thought these sounded good and they helped to fulfill my quota for Year 2 of the Magazine Challenge.
The biggest challenge? Peeling a whole pound of shallots. They're small and fiddly. Martha did, however, have a tip for peeling them that did make decidedly short work of them. Soak the shallots in warm water until the skins are wrinkled and cracked. Then slip them off with a paring knife. It didn't take me long that way!
I present to you now from the December 2006 issue of Everyday Food, Glazed Shallots:
I'm still making posts for things I made last year. Sigh. My excuse on this one is that these little gems graced our Christmas Dinner table. I didn't really blog much between then and the end of the year.
I've made these and another onion side in the past year. In both cases, J wasn't convinced that they were going to be good. In both cases, he was pleasantly surprised. Frankly, in terms of this recipe, so was I.
I'm not much of a sweet and sour girl. I really don't think sweet things belong in an entree course. But I thought these sounded good and they helped to fulfill my quota for Year 2 of the Magazine Challenge.
The biggest challenge? Peeling a whole pound of shallots. They're small and fiddly. Martha did, however, have a tip for peeling them that did make decidedly short work of them. Soak the shallots in warm water until the skins are wrinkled and cracked. Then slip them off with a paring knife. It didn't take me long that way!
I present to you now from the December 2006 issue of Everyday Food, Glazed Shallots:
Friday, January 2, 2015
Quick Dinner: Bacon and Spinach Pasta with Parmesan
So.
I seem to make a lot of meals where J turns at the end of them (or after the first mouthful) and says, "You're going to make this again, right?" I dutifully promise that I will, and then move on to the next recipe that I promise I'll make again.
This recipe is different. I want this again. Soon.
As always with recipes from Budget Bytes, there's tons of flavour and it uses things that are found in my pantry on a regular basis. While I enjoy making things that involve off beat things, it's nice to have somewhere to turn for recipes that I can make at the end of the week when I haven't been to the store in a while.
I buy the big packages of bacon here, and freeze the strips individually on waxed paper in a gallon ziploc. I would suggest this to anyone who knows that buying a package of bacon is a mistake because it will go bad before you use it, or you know that you'll be forced to eat way too much bacon in the name of "using it up". I used to be able to buy bacon by the slice at the butcher counter, and that's a great way to go too - except my butcher doesn't seem to be stocking it at the moment. So, freeze and use as needed is the way to go.
Bacon, pasta and cheese in a bowl. How could it be bad? With some spinach to make it healthy. Yup. Let's call this health food.
I present to you now Budget Bytes' Bacon and Spinach Pasta with Parmesan:
I seem to make a lot of meals where J turns at the end of them (or after the first mouthful) and says, "You're going to make this again, right?" I dutifully promise that I will, and then move on to the next recipe that I promise I'll make again.
This recipe is different. I want this again. Soon.
As always with recipes from Budget Bytes, there's tons of flavour and it uses things that are found in my pantry on a regular basis. While I enjoy making things that involve off beat things, it's nice to have somewhere to turn for recipes that I can make at the end of the week when I haven't been to the store in a while.
I buy the big packages of bacon here, and freeze the strips individually on waxed paper in a gallon ziploc. I would suggest this to anyone who knows that buying a package of bacon is a mistake because it will go bad before you use it, or you know that you'll be forced to eat way too much bacon in the name of "using it up". I used to be able to buy bacon by the slice at the butcher counter, and that's a great way to go too - except my butcher doesn't seem to be stocking it at the moment. So, freeze and use as needed is the way to go.
Bacon, pasta and cheese in a bowl. How could it be bad? With some spinach to make it healthy. Yup. Let's call this health food.
I present to you now Budget Bytes' Bacon and Spinach Pasta with Parmesan:
Monday, December 15, 2014
Secret Recipe Bonus: Strawberry-Almond Thumbprint Cookies
So.
While the Secret Recipe Club is done for this year, an offer came out that I couldn't refuse.
You remember the Secret Recipe Club, right? The group where I'm given a blog to stalk and make something so we can all reveal at the same time? It's a great way to meet new people and make some delicious recipes!
When someone suggested that we have a virtual cookie exchange along the same lines amongst all members of the group who were interested, I signed up. And that's how I became involved in the SRC Cookie Carnival.
I was excited to see who my partner would be! Much like my reveal earlier this month, I returned to an old friend. The email with my partner sent me to Anna's blog, Cheese with Noodles. Back in June, I made Anna's Dreamy Baked Ziti for a Reveal Day. I was excited to have another look and find a cookie recipe to try.
I considered a couple of the sandwich cookie recipes before deciding on these thumbprint cookies. I'd never made thumbprints, but the premise seemed simple enough, and I could use my strawberry jam that I made this summer! Shortbread and jam...how could that possibly be bad?
I present to you now Cheese with Noodles' Strawberry Almond Shortbread Thumbprint Cookies:
While the Secret Recipe Club is done for this year, an offer came out that I couldn't refuse.
You remember the Secret Recipe Club, right? The group where I'm given a blog to stalk and make something so we can all reveal at the same time? It's a great way to meet new people and make some delicious recipes!
When someone suggested that we have a virtual cookie exchange along the same lines amongst all members of the group who were interested, I signed up. And that's how I became involved in the SRC Cookie Carnival.
I was excited to see who my partner would be! Much like my reveal earlier this month, I returned to an old friend. The email with my partner sent me to Anna's blog, Cheese with Noodles. Back in June, I made Anna's Dreamy Baked Ziti for a Reveal Day. I was excited to have another look and find a cookie recipe to try.
I considered a couple of the sandwich cookie recipes before deciding on these thumbprint cookies. I'd never made thumbprints, but the premise seemed simple enough, and I could use my strawberry jam that I made this summer! Shortbread and jam...how could that possibly be bad?
I present to you now Cheese with Noodles' Strawberry Almond Shortbread Thumbprint Cookies:
Monday, December 8, 2014
Bride of Magazine Challenge: Sausage and Tomato Risotto
So.
This is the first weekend we've been home in a while. It's kind of nice to be here, simply because there's never enough time for the things that I really need to get done. Updating here would be a good example of what doesn't happen...we won't talk about the cleaning, laundry or grocery buying that gets put off too.
But we're here now, and that's all good. J and I changed out the water in the hot tub, put up the weather station I got him for his birthday, and put up the Christmas lights yesterday. I fell asleep on the couch this afternoon. It's amazing what doesn't get done when I spend the afternoon sleeping. We had plans to set up the Christmas tree so that the kitten can start learning to climb it, but the best we managed was some meal planning and a trip to the grocery store. I blame the cold weather.
Cold weather begs for meals like this: hearty, one pot affairs that use cheese, and wine, and make you dream of being in Italy as you snooze on the couch. It's all good.
I present to you now from the November 2006 issue of Everyday Food, Sausage and Tomato Risotto:
This is the first weekend we've been home in a while. It's kind of nice to be here, simply because there's never enough time for the things that I really need to get done. Updating here would be a good example of what doesn't happen...we won't talk about the cleaning, laundry or grocery buying that gets put off too.
But we're here now, and that's all good. J and I changed out the water in the hot tub, put up the weather station I got him for his birthday, and put up the Christmas lights yesterday. I fell asleep on the couch this afternoon. It's amazing what doesn't get done when I spend the afternoon sleeping. We had plans to set up the Christmas tree so that the kitten can start learning to climb it, but the best we managed was some meal planning and a trip to the grocery store. I blame the cold weather.
Cold weather begs for meals like this: hearty, one pot affairs that use cheese, and wine, and make you dream of being in Italy as you snooze on the couch. It's all good.
I present to you now from the November 2006 issue of Everyday Food, Sausage and Tomato Risotto:
Monday, December 1, 2014
Secret Recipe Club: Gemista
So.
It's that time again...time for a Secret Recipe Club Reveal Day!
I love getting an email once a month that sends me to explore a new foodie blog, or this month one that I have enjoyed before.
This month, I was assigned Francesca's delightful blog, Della Cucina Povera. We've been here before, faithful readers. In September, I volunteered to make a recipe from an orphan blog...you guessed it, Francesca's. I made Cinnamon Rolls. They were awesome.
You would think that I would try something that I had considered last time, and once again falafels made the short list, but then I saw these.
When I lived in France, I had a host mother who made stuffed tomatoes that were a mostly ground beef and garlic stuffing. They were awesome. I saw these and got nostalgic. They had rice in them, and mint...but it might be the same as the tomatoes of my memory. They weren't, of course. But they were darn yummy. J told me he was "pleasantly surprised". I'm not sure what exactly he was expecting, but apparently what he got wasn't quite it. No worries. They were happily consumed by all.
I present to you now Della Cucina Povera's Gemista:
It's that time again...time for a Secret Recipe Club Reveal Day!
I love getting an email once a month that sends me to explore a new foodie blog, or this month one that I have enjoyed before.
This month, I was assigned Francesca's delightful blog, Della Cucina Povera. We've been here before, faithful readers. In September, I volunteered to make a recipe from an orphan blog...you guessed it, Francesca's. I made Cinnamon Rolls. They were awesome.
You would think that I would try something that I had considered last time, and once again falafels made the short list, but then I saw these.
When I lived in France, I had a host mother who made stuffed tomatoes that were a mostly ground beef and garlic stuffing. They were awesome. I saw these and got nostalgic. They had rice in them, and mint...but it might be the same as the tomatoes of my memory. They weren't, of course. But they were darn yummy. J told me he was "pleasantly surprised". I'm not sure what exactly he was expecting, but apparently what he got wasn't quite it. No worries. They were happily consumed by all.
I present to you now Della Cucina Povera's Gemista:
Friday, November 14, 2014
Bride of Magazine Challenge: Crispy Oven Fries
So.
Sometimes I just don't know what to add to my meal plan that will be good for 1 night.
With so many things that I make feeding 4, we get 2 nights out of many meals. But with all schedules, there's often 1 night in the week left over, and I don't know what to make. It's at that point we whip out something really simple that if we don't get to it and go out, it won't really matter.
One of those simple, one night meals that we often rely on is broccoli, potatoes or a rice packet and grilled steak.
We buy our steak at Costco, and cut them in half when we repackage into smaller portions. So a tray of steaks makes a whole lot more servings than the 3 that originally start on the tray at the store. With the current decision to use up everything in the freezer (or a good portion thereof before defrosting), steak is definitely on the menu.
Usually, I make mashed potatoes because all I need to do is chop, boil and mash to make a side. But when I saw this recipe in the October 2006 issue of Everyday food, I thought that they might be a nice change of pace. I was right. We loved them. J has requested that I make them again sometime.
They're not for a quick night, but they're different. I present to you now from the October 2006 issue of Everyday Food Crispy Oven Fries:
Sometimes I just don't know what to add to my meal plan that will be good for 1 night.
With so many things that I make feeding 4, we get 2 nights out of many meals. But with all schedules, there's often 1 night in the week left over, and I don't know what to make. It's at that point we whip out something really simple that if we don't get to it and go out, it won't really matter.
One of those simple, one night meals that we often rely on is broccoli, potatoes or a rice packet and grilled steak.
We buy our steak at Costco, and cut them in half when we repackage into smaller portions. So a tray of steaks makes a whole lot more servings than the 3 that originally start on the tray at the store. With the current decision to use up everything in the freezer (or a good portion thereof before defrosting), steak is definitely on the menu.
Usually, I make mashed potatoes because all I need to do is chop, boil and mash to make a side. But when I saw this recipe in the October 2006 issue of Everyday food, I thought that they might be a nice change of pace. I was right. We loved them. J has requested that I make them again sometime.
They're not for a quick night, but they're different. I present to you now from the October 2006 issue of Everyday Food Crispy Oven Fries:
Wednesday, November 12, 2014
Achieving Fangirl Status: Monterrey Chicken Skillet
So.
According to Urban Dictionary, a fangirl is:
I discovered Budget Bytes not long after joining Pinterest. I read the "Top 20 for 2012" post, and started trying recipes: Chicken Meatball Teriyaki Bowls, Black Bean Quesadillas, and beans in the crockpot. Anything I've made has worked, has been full of flavour, and I've been told that I'm more than welcome to make it again. What's not to love?
When I saw this recipe on her website, I was a little skeptical about the combination of flavours. I don't use BBQ sauce a whole lot, and I wasn't sure about the sweet with everything else. Neither was J. He asked if maybe I thought I should leave the sauce out. But I decided to stick with the process. I mean, I hadn't been steered wrong before.
Just as well. The BBQ sauce was a nice touch.
I present to you now Budget Bytes' Monterrey Chicken Skillet:
According to Urban Dictionary, a fangirl is:
"A rabid breed of human female who is obesessed with either a fictional character or an actor. Similar to the breed of fanboy. Fangirls congregate at anime conventions and livejournal. Have been known to glomp, grope, and tackle when encountering said obesessions."Hugh Jackman: 'ello. Fangirl: SQUEEEEEE! *immediately attaches to Jackman's leg* Jackman: Security!I'm getting close to the point where I am a total fangirl of Beth and her website, Budget Bytes. I have to admit I'm not planning to grope her, though...I'm making no guarantees about attaching myself to her leg. How about just sit in her kitchen and love her process? Maybe question her a lot about costing out recipes, and how she manages to get some things so cheaply? Yeah, that doesn't sound obsessive.
I discovered Budget Bytes not long after joining Pinterest. I read the "Top 20 for 2012" post, and started trying recipes: Chicken Meatball Teriyaki Bowls, Black Bean Quesadillas, and beans in the crockpot. Anything I've made has worked, has been full of flavour, and I've been told that I'm more than welcome to make it again. What's not to love?
When I saw this recipe on her website, I was a little skeptical about the combination of flavours. I don't use BBQ sauce a whole lot, and I wasn't sure about the sweet with everything else. Neither was J. He asked if maybe I thought I should leave the sauce out. But I decided to stick with the process. I mean, I hadn't been steered wrong before.
Just as well. The BBQ sauce was a nice touch.
I present to you now Budget Bytes' Monterrey Chicken Skillet:
Monday, November 10, 2014
Something different: Stromboli
So.
While I don't often make pizza at home, I do make pizza dough and turn it into calzones with a variety of fillings more often. I love that calzones are freezable, and make a couple of nights worth of dinners.
One Monday while perusing the offerings from another group's reveal day for the Secret Recipe Club, I came across this recipe for stromboli. It was so pretty, I wanted to give it a try too. While not a calzone, I still needed to make pizza dough and create a filling.
On a Sunday night with a salad, this was a lovely dinner.
I present to you now On the Move - In the Galley's Stromboli:
While I don't often make pizza at home, I do make pizza dough and turn it into calzones with a variety of fillings more often. I love that calzones are freezable, and make a couple of nights worth of dinners.
One Monday while perusing the offerings from another group's reveal day for the Secret Recipe Club, I came across this recipe for stromboli. It was so pretty, I wanted to give it a try too. While not a calzone, I still needed to make pizza dough and create a filling.
On a Sunday night with a salad, this was a lovely dinner.
I present to you now On the Move - In the Galley's Stromboli:
Friday, November 7, 2014
Bride of Magazine Challenge: Roast Beef with Potatoes and Pearl Onions
So.
I set this post up and planned to complete it before the time came for it to go live. Whoops.
For the eagle-eyed among you, the post went live with one word and no recipe. Time is not my friend right now. I keep meaning to get to the blog, and it just doesn't happen with everything else that's happening. But I keep making new things. So much to share!
Maybe November will be kinder. Ha!
I like meals that are quick, easy, and give me at least 2 nights worth of meals. This one is a winner, hands down. When I went to the grocery store, there were no shallots. How is that possible? I think shallots are a fairly basic ingredient. They did have bags of tiny red onions. I thought those would be just as yummy. They were probably more of a pain to peel.
J told me the next time I want to make a roast, he'd be happy to help eat it. I'd use this recipe again, and even use shallots.
I present to you now from the October issue of Everyday Food, Roast Beef with Potatoes and Red Pearl Onions:
I set this post up and planned to complete it before the time came for it to go live. Whoops.
For the eagle-eyed among you, the post went live with one word and no recipe. Time is not my friend right now. I keep meaning to get to the blog, and it just doesn't happen with everything else that's happening. But I keep making new things. So much to share!
Maybe November will be kinder. Ha!
I like meals that are quick, easy, and give me at least 2 nights worth of meals. This one is a winner, hands down. When I went to the grocery store, there were no shallots. How is that possible? I think shallots are a fairly basic ingredient. They did have bags of tiny red onions. I thought those would be just as yummy. They were probably more of a pain to peel.
J told me the next time I want to make a roast, he'd be happy to help eat it. I'd use this recipe again, and even use shallots.
I present to you now from the October issue of Everyday Food, Roast Beef with Potatoes and Red Pearl Onions:
Monday, November 3, 2014
Secret Recipe Club: Peanut Butter Cup Pie
So.
Incredibly, it is well before the due date for this recipe and I'm already sitting down to complete my post for the Secret Recipe Club. The premise of the club is simple: All people who are a part of the group are assigned another blog from the group, which is a secret, until reveal day. You go to the blog you've received and make a recipe to reveal. Easy, right? Super fun too!
This year, we're home for my birthday. I didn't want to make a cake that the 2 of us would then be left to eat, but with a deadline looming, I decided to see what I could find on my assigned blog, The Saturday Evening Pot.
Chef Jon's lucky wife Anne is a girl after my own heart - she too loves the combination of chocolate and peanut butter! After perusing a few recipes, and knowing that eventually I want to make both the healthy Dark Chocolate Peanut Butter Blondies and the Raspberry Cinnamon Glazed Loaf Cake, I settled on something decadent that I had everything in the house to make - Peanut Butter Cup Pie.
Okay...I didn't have quite everything in the house, so I improvised. But the dish didn't change. And oh, what a dessert it is.
I present to you now the Saturday Evening Pot's Peanut Butter Cup Pie:
Incredibly, it is well before the due date for this recipe and I'm already sitting down to complete my post for the Secret Recipe Club. The premise of the club is simple: All people who are a part of the group are assigned another blog from the group, which is a secret, until reveal day. You go to the blog you've received and make a recipe to reveal. Easy, right? Super fun too!
This year, we're home for my birthday. I didn't want to make a cake that the 2 of us would then be left to eat, but with a deadline looming, I decided to see what I could find on my assigned blog, The Saturday Evening Pot.
Chef Jon's lucky wife Anne is a girl after my own heart - she too loves the combination of chocolate and peanut butter! After perusing a few recipes, and knowing that eventually I want to make both the healthy Dark Chocolate Peanut Butter Blondies and the Raspberry Cinnamon Glazed Loaf Cake, I settled on something decadent that I had everything in the house to make - Peanut Butter Cup Pie.
Okay...I didn't have quite everything in the house, so I improvised. But the dish didn't change. And oh, what a dessert it is.
I present to you now the Saturday Evening Pot's Peanut Butter Cup Pie:
Wednesday, October 29, 2014
Bride of Magazine Challenge: Cherry-Oat Cereal Bars
So.
In my high school, there were 2 things worth buying to my 16 year old mind: the fries and gravy and the Rice Krispie squares. If you timed it right before second period, the rice krispie squares would still be warm in their saran wrappings. Delicious.
I haven't had a Rice Krispie square in years. I usually choose a baked good that doesn't include marshmallows. But when I saw these in the September 2006 issue of Everyday Food, I thought that they'd be worth a second look.
These are a square that I can take in my lunch to work - no peanut products in sight. They're also a little different with the Cheerios instead of the typical Rice Krispies. The dried cherries make them a little more high-brow. I would love to put chocolate chips in these, but they'd melt with the warm mixture. Ah well. They were good as they are too.
I present to you now from the September 2006 issue of Everyday Food, Cherry-Oat Cereal Bars:
In my high school, there were 2 things worth buying to my 16 year old mind: the fries and gravy and the Rice Krispie squares. If you timed it right before second period, the rice krispie squares would still be warm in their saran wrappings. Delicious.
I haven't had a Rice Krispie square in years. I usually choose a baked good that doesn't include marshmallows. But when I saw these in the September 2006 issue of Everyday Food, I thought that they'd be worth a second look.
These are a square that I can take in my lunch to work - no peanut products in sight. They're also a little different with the Cheerios instead of the typical Rice Krispies. The dried cherries make them a little more high-brow. I would love to put chocolate chips in these, but they'd melt with the warm mixture. Ah well. They were good as they are too.
I present to you now from the September 2006 issue of Everyday Food, Cherry-Oat Cereal Bars:
Monday, October 27, 2014
Potluck Perfect: Meatball Pizza Casserole
So.
Over Thanksgiving, after a very exciting Michigan win over Penn State, we went to my mom's. We heard about her adventures in Italy, enjoyed a delicious stuffed pork tenderloin meal, and I caught up on my What's Cooking reading.
The problem with moving as much as J and I have is that I no longer get What's Cooking Magazine. As one gigantic advertisement for Kraft, it's absolutely brilliant. That you have to pay for it? Eh, not nearly as much. So when it stopped showing up, I ended up embarking on the Magazine Challenge of the past 2 years. Perhaps not getting the magazine is not all bad. I've actually made lots of new stuff that is really good.
But when given a chance to watch some TV and flip through magazines, I found myself drawn back into all the interesting things you can make with Kraft. I saw this, and knew we'd enjoy it. We did. For many, many nights. It would freeze well, too. I probably should have done that.
I present to you now Kraft's Meatball Pizza Casserole:
Over Thanksgiving, after a very exciting Michigan win over Penn State, we went to my mom's. We heard about her adventures in Italy, enjoyed a delicious stuffed pork tenderloin meal, and I caught up on my What's Cooking reading.
The problem with moving as much as J and I have is that I no longer get What's Cooking Magazine. As one gigantic advertisement for Kraft, it's absolutely brilliant. That you have to pay for it? Eh, not nearly as much. So when it stopped showing up, I ended up embarking on the Magazine Challenge of the past 2 years. Perhaps not getting the magazine is not all bad. I've actually made lots of new stuff that is really good.
But when given a chance to watch some TV and flip through magazines, I found myself drawn back into all the interesting things you can make with Kraft. I saw this, and knew we'd enjoy it. We did. For many, many nights. It would freeze well, too. I probably should have done that.
I present to you now Kraft's Meatball Pizza Casserole:
Monday, October 6, 2014
Secret Recipe Club: Apple Cider Bread
So.
It's time for the Secret Recipe Club again! This snuck up on me this month: between #10DaysofTailgate and the craziness that is my life, I suddenly realized that I was supposed to have made a recipe for this too and I really didn't have a whole lot of time to get it done.
I try not to be as day late and dollar short as I seem to be in my own eyes.
This month, I was assigned the blog Dancing Veggies. Amanda is an ovo-lacto vegetarian, and has tons of interesting sounding recipes. The problem? My husband is suspicious of entrees that don't include animal-based protein. When I announced that I had been assigned a vegetarian blog, he asked if I was going to make a dessert.
Time ran short, and I decided that I wasn't fighting with him on this one. But when I started looking at potential recipes, I found this bread and thought that it just sounded like fall.
I haven't been on an apple kick to celebrate fall this year, despite the things I've pinned on Pinterest. Perhaps this is the beginning. Today was the first day where I actually thought that I might need to wear socks and shoes. Fall is close, and my pedicure is going into hiding. Sigh.
To celebrate the beginning of October, and the fruits of fall, I present to you now Dancing Veggies' Apple Cider Bread:
It's time for the Secret Recipe Club again! This snuck up on me this month: between #10DaysofTailgate and the craziness that is my life, I suddenly realized that I was supposed to have made a recipe for this too and I really didn't have a whole lot of time to get it done.
I try not to be as day late and dollar short as I seem to be in my own eyes.
This month, I was assigned the blog Dancing Veggies. Amanda is an ovo-lacto vegetarian, and has tons of interesting sounding recipes. The problem? My husband is suspicious of entrees that don't include animal-based protein. When I announced that I had been assigned a vegetarian blog, he asked if I was going to make a dessert.
Time ran short, and I decided that I wasn't fighting with him on this one. But when I started looking at potential recipes, I found this bread and thought that it just sounded like fall.
I haven't been on an apple kick to celebrate fall this year, despite the things I've pinned on Pinterest. Perhaps this is the beginning. Today was the first day where I actually thought that I might need to wear socks and shoes. Fall is close, and my pedicure is going into hiding. Sigh.
To celebrate the beginning of October, and the fruits of fall, I present to you now Dancing Veggies' Apple Cider Bread:
Saturday, September 27, 2014
#10DaysofTailgate: Chicken Bacon Ranch Taquitos
So.
On Saturdays when we're home for football, J and I often have grazing-type meals with a hot dip, carrot and celery sticks, chips and salsa, and something sweet. It's even better if the hot something can come out of the freezer to be reheated so there's no real work on Saturday morning before the 12 hour extravaganza that is college football Saturday begins.
These taquitos are perfect for tailgating: the recipe makes a ton (I got 15 whole small tortillas), uses staples in our house, and are hand-held for snacking. They'd even transport well wrapped hot in foil. If you cut the tortillas in half before filling and rolling, they'd be a great appetizer that would serve even more.
When I made these the first time, we enjoyed them with a bowl of tomato soup, but you could also serve them with a salad or carrot and celery sticks as a quick dinner.
Quick, hand-held, delicious. Who's ready for a football marathon? From Six Sisters Stuff, I present to you now Chicken Bacon Ranch Taquitos:
On Saturdays when we're home for football, J and I often have grazing-type meals with a hot dip, carrot and celery sticks, chips and salsa, and something sweet. It's even better if the hot something can come out of the freezer to be reheated so there's no real work on Saturday morning before the 12 hour extravaganza that is college football Saturday begins.
These taquitos are perfect for tailgating: the recipe makes a ton (I got 15 whole small tortillas), uses staples in our house, and are hand-held for snacking. They'd even transport well wrapped hot in foil. If you cut the tortillas in half before filling and rolling, they'd be a great appetizer that would serve even more.
When I made these the first time, we enjoyed them with a bowl of tomato soup, but you could also serve them with a salad or carrot and celery sticks as a quick dinner.
Quick, hand-held, delicious. Who's ready for a football marathon? From Six Sisters Stuff, I present to you now Chicken Bacon Ranch Taquitos:
Wednesday, September 24, 2014
#10DaysofTailgate: Linebacker-Sized Chocolate Chunk Cookies
So.
The beauty of tailgating is that almost anything goes - so long as it travels well. When J and I were dating, and I would go to football with him and his family, I was always trying to find something that I could take for tailgating that would travel well. These cookies would have fit the bill.
J's favourite cookie is chocolate chip. He doesn't think that there should be nuts or coconut or anything else. While I don't agree, this recipe is a classic. The high butter content of the cookie means that it is flat and chewy. The size means you only want one. Even it you're sitting out all afternoon waiting for the game to begin.
I present to you now from the September 2006 Everyday Food, Giant Chocolate Chunk Cookies:
The beauty of tailgating is that almost anything goes - so long as it travels well. When J and I were dating, and I would go to football with him and his family, I was always trying to find something that I could take for tailgating that would travel well. These cookies would have fit the bill.
J's favourite cookie is chocolate chip. He doesn't think that there should be nuts or coconut or anything else. While I don't agree, this recipe is a classic. The high butter content of the cookie means that it is flat and chewy. The size means you only want one. Even it you're sitting out all afternoon waiting for the game to begin.
I present to you now from the September 2006 Everyday Food, Giant Chocolate Chunk Cookies:
Monday, September 22, 2014
#10DaysofTailgate: Bacon Cheeseburger Eggrolls
So.
You know how sometimes you make something, and your husband thinks it's so good he eats *6* of them in one sitting and then can't figure out why he doesn't feel well? No? Just my house?
This would be the latest recipe that has caused my husband's overeating.
I think the most important thing about food for tailgating is that it is easily portable - not just yummy. Although yummy is important. It's always important. Most people want finger food so that it's easy cleanup and you can try a bunch of different things. Or one thing. It's really up to you.
I found this recipe during one of the other fun things I do: the Secret Recipe Club. With all the flavours of a bacon cheeseburger in a crispy roll, what's not to love?
I present to you now from Flavours by Four Bacon Cheeseburger Eggrolls:
This would be the latest recipe that has caused my husband's overeating.
I think the most important thing about food for tailgating is that it is easily portable - not just yummy. Although yummy is important. It's always important. Most people want finger food so that it's easy cleanup and you can try a bunch of different things. Or one thing. It's really up to you.
I found this recipe during one of the other fun things I do: the Secret Recipe Club. With all the flavours of a bacon cheeseburger in a crispy roll, what's not to love?
I present to you now from Flavours by Four Bacon Cheeseburger Eggrolls:
Saturday, September 20, 2014
#10DaysofTailgate: Soft Pretzels with Buffalo Cheddar Dip
So.
Welcome to the opening kickoff of the #10DaysofTailgate!! Today, all the bloggers involved are posting a recipe to whet your appetite for everything that is to come over the next 10 days.
Soft baked pretzels are a treat in and of themselves. When J and I have an early game for Michigan, we order breakfast sandwiches and a Game Day from Zingerman's Deli in Ann Arbor. The Game Day is 2 fresh baked pretzels, sliced into rounds, and a container of their house made pimento cheese for dipping. While I am not sure that I would normally be a fan of pimento cheese, Zingerman's is amazing. So are the pretzels.
But being at home for football (or nowhere near Ann Arbor) means that if I want something involving bread-like snacks to dip in cheese with a kick, I'm on my own. Enter this recipe I pinned last year, thinking that they looked like something J and I would enjoy. It's not pimento cheese, but it's hot and customize-ably spicy. And despite the fact that you have to boil the pretzels before baking, don't let it deter you! This is a really easy thing to make.
I present to you now from Half Baked Harvest, Soft Pretzels with Buffalo Cheddar Dip (links to the other bloggers, and ways to enter the giveaway are after the jump):
Welcome to the opening kickoff of the #10DaysofTailgate!! Today, all the bloggers involved are posting a recipe to whet your appetite for everything that is to come over the next 10 days.
Soft baked pretzels are a treat in and of themselves. When J and I have an early game for Michigan, we order breakfast sandwiches and a Game Day from Zingerman's Deli in Ann Arbor. The Game Day is 2 fresh baked pretzels, sliced into rounds, and a container of their house made pimento cheese for dipping. While I am not sure that I would normally be a fan of pimento cheese, Zingerman's is amazing. So are the pretzels.
But being at home for football (or nowhere near Ann Arbor) means that if I want something involving bread-like snacks to dip in cheese with a kick, I'm on my own. Enter this recipe I pinned last year, thinking that they looked like something J and I would enjoy. It's not pimento cheese, but it's hot and customize-ably spicy. And despite the fact that you have to boil the pretzels before baking, don't let it deter you! This is a really easy thing to make.
I present to you now from Half Baked Harvest, Soft Pretzels with Buffalo Cheddar Dip (links to the other bloggers, and ways to enter the giveaway are after the jump):
Wednesday, September 10, 2014
Soup for Sunday: Chicken Parmesan Soup
So.
You know what the problem is with today's public school system? They are germ factories. We've been back 4 days, and I'm already sick. I sat on the couch watching football last night with J, and realized that my throat was getting sore. I'm now stuffed up and grumbling. A good patient, I am not.
Cold or no, I'm still responsible for making sure we eat. Thankfully, I'd already put this soup on the menu for Sunday so that I would have leftovers. It's a snap to put together, and then cooks itself while you do things; which in my case would be lie on the couch, blog and generally be pathetic.
I love chicken parmesan, but never make it because of the work involved. Here are all the flavours with little of the pesky work.
Even better, the leftovers are delicious the next day for lunch.
I present to you now a Foxes Love Lemons' Chicken Parmesan Soup:
You know what the problem is with today's public school system? They are germ factories. We've been back 4 days, and I'm already sick. I sat on the couch watching football last night with J, and realized that my throat was getting sore. I'm now stuffed up and grumbling. A good patient, I am not.
Cold or no, I'm still responsible for making sure we eat. Thankfully, I'd already put this soup on the menu for Sunday so that I would have leftovers. It's a snap to put together, and then cooks itself while you do things; which in my case would be lie on the couch, blog and generally be pathetic.
I love chicken parmesan, but never make it because of the work involved. Here are all the flavours with little of the pesky work.
Even better, the leftovers are delicious the next day for lunch.
I present to you now a Foxes Love Lemons' Chicken Parmesan Soup:
Subscribe to:
Posts (Atom)