Over the weekend I prepared this yummy recipe.....then I had leftovers and serviced them in small pieces as an appy. Very good! From July 2014 Bon Appetit.
Sunday I had the extended family over for brunch. Everyone brought something yummy....I made Cinnamon Baked French Toast that was a crowd-pleaser.
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.
Burrata is all the rage now! Last night my friend, Dean, made a wonderful Burrata appetizer. Roasted butternut squash, a little honey, olive oil, salt and pepper served over arugula...served with sliced french bread....so good!
Katie's Pasta and Pizza in Rock Hill is serving up yummy Burrata plates also. Last week I went with one of my son's and we enjoyed the Burrata Prosciutto and Fig appetizer.
I took a trio of dips to the farm for Thanksgiving. This one was particularily good and a nice swtich from hummus. From Food and Wine.
It is that time of year to harvest your basil and make pesto before its frosts. Last night, after a busy few days of socializing, I stayed in and made pesto. Some I am keeping fresh in the refrigerator (top the container with a layer of olive oil so it does not darken) and the rest I will freeze. I think I was a little heavy on the garlic....I still reeked of garlic in the morning....glad I stayed home after eating my pesto pasta!
For those of you who know how to make dump cake, this is a similar pumpkin version. You will find it a definite crowd pleaser! Thank you Amy K for giving me this recipe many years ago.
One of the simplest and yummiest dessert you can make is Icebox Cake. The only hassle is that you need to make it 24 hrs in advance. Think of it as the ultimate cookie and creams dessert.
To make it, pick up chocolate wafers in the cookie lane. Not Orios. There are just plain wafers. Whip up a lot of heavy cream....like a quart. I did not sweeten the cream, though just added a little real vanilla. Then you just layer the cookies in a row and put a nice spoonful of cream in-between each cookie. Keep going until you have used all of the cookies. Finally cover the cookie roll with the rest of the cream. The next day I whip up some more cream, flavor it with vanilla and a little sugar and add a fresh frosting to the log. Yum!
I clipped this recipe from Gourmet back in 2006 and finally came around to making it today. I even made my own crust! Fourteen people at my mother's for Thanksgiving tonight. I made the desserts and went a little overboard. I bought a chocolate chip pecan pie from Straub's. In addition to the apple pie....I also made the Bread Pudding I featured earlier in the week and a pumpkin pie. Something for everyone!
Recipe by Lillian Chou
I had this dessert a couple of days ago and it was soooo good! I may make it for Thanksgiving.
Find the recipe HERE
Last night I hosted a pre-Homecoming Dance for my son. He is a Senior and my other son is a Freshman in college. I am almost an empty nester. I clipped the recipe for Grandma Selma's Brisket from Food and Wine a while ago...it is a crowd pleaser...at least these 17 year olds liked it! Dessert was apple pie from Straub's with their perfect Cinnamon Ice Cream!
This week I had dinner with a friend to see some new art exhibition space in Edwardsville for a show. We were invited to dinner at a local artist's home. His wife is an exceptional cook and served up some delightful dishes. One that I particularly liked and want to share with you is Green Chili and Rice Casserole....easy and a guaranteed crowd-pleaser!
|GREEN CHILI AND RICE CASSEROLE|
Read more about it at www.cooks.com/rec/view/0,1750,156188-253198,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
2 c. rice, cooked
1 pkg. Monterey Jack cheese, grated
2 cans green chilies, chopped
1 med. carton sour cream
Mix all above ingredients well and pour into a lightly greased casserole dish. Sprinkle with paprika and bake at 350 degrees until bubbly.
A friend of mine introduced me to this yummy appetizer. Simple and easy...though almost mysterious tasting. Take a container of ricotta cheese and add a tablespoon of honey. Mix it together. Add a few drops of truffle oil to taste. I think I added about 8 dashes. Serve with wheat bread.
I hear you can use truffle honey, though I could not find it. Truffle oil I found at Straub's
Use just wheat bread .... Not mixed grain.
Try these two easy dips that were crowd-pleasers for Easter!
Hot Garlic Parmesan Dip
Preheat the oven to 350 degrees. In a sauce pan over medium heat combine the garlic cloves and chicken broth. Bring to a boil until the garlic is soft.
Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork.
Cool and reduce the chicken broth to a glaze. Remove from heat and set aside to cool.
In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic chicken glaze, mashed garlic, egg yolks and stir until blended. Put in a baking dish and bake uncovered 45-50 minutes until brown. Serve with bread sticks or chips.
This one is really easy!
Wasabi Tobiko- Chive Dip with Chips
....well actually is may not be that easy....I have been making this dish with just wasabi for a while and just googled wasabi tobiko. It seems it is green fish roe infused with wasabi. I need to try this version and try to find Wasabi Tobiko
Oh well, here is what I make:
Mix this together and serve with a nice kettle chip.
The other evening my sons and I feasted on a dinner featuring a farm-raised chicken from one of son's friend's farm and eggs given to me by one of my clients. Notice that in the egg carton their are larger eggs next to the brown chicken eggs. Those are ducks eggs....I have not had the nerve to try them yet...though soon! Farm fresh eggs from free-range birds really are different and better. The most noticeable difference is the shells are thicker and the yolks are a bright yellow. I used the eggs to make hollandaise for some Spring asparagus.
Thank you Grimm and Jen!
Last night I was at an Oscar party and enjoyed these delectable appetizers. Yum!
What do you do with a dozen broken eggs....Turkey Frittata! I was at the store yesterday and had the eggs precariously perched on top of my canvas grocery bag. The checkout lady asked if that was a good place to put them.....I said "they will be fine". Of course I took a phone call when getting in my car and there they went on the ground. I couldn't try to return them...so I thought....it is frittata for dinner. Without a recipe, my frittata turned out to be delicious.
Here is the recipe:
Heat the oven to 350 degrees. Simmer the ground turkey in 2 tablespoons of oil oil. Cut the green pepper into large chunks and simmer in 2 tablespoons of oil oil with the chopped red onion. Oil a casserole dish. Spread breadcrumbs on the bottom. Add the uncooked spinach. Add Parmesan cheese. Add cooked ground turkey. Add seasoning salt and pepper to taste. Add green pepper and onion. Layer the 6 pieces of pepper jack cheese to the top. Scramble the eggs and pour them into the casserole dish. Cook for 30 minutes. Enjoy!
This recipe is from my mother and will become one of your favorites!
4 packages of chopped, frozen spinach
1/2 cup of melted salted butter
2 packages of real cream cheese (8 oz)
1 can of artichokes, drained and quartered
1 small can of water chestnuts, drained and thinly sliced
1 1/2 teaspoons onion powder
Salt and pepper to taste
Seasoned bread crumbs
1/3 cup of grated Parmesan cheese
Cook spinach in boiling salted water until defrosted. Drain well and squeeze out the excell moisture. Add butter, cream cheese, artichokes, water, chestnuts, onion powder, salt and pepper to spinach and mix thoroughly. Place mixture in a greased casserole dish. Cover with seasoned bread crumbs and Parmesan cheese. Bake in a preheated 350 degree oven for 30-40 minutes until very hot.
Two years ago I attempted my first Yule Log for Christmas Dinner. I think the first rule of baking is follow the directions. Well on my first attempt I bought Betty Crocker cake mix and thought I could roll it into a log. The cake did not roll, though crumbled and looked more like a slab of bark than a log.
This year I found a recipe on Cooks.com and followed itexactly. Look how nice they turned out! My only advice for this recipe is make sure you use REAL vanilla extract. I also used Ghirardelli's semi-sweet chocolate bars. Also when you are making the egg custard, do it in a double-boiler and don't rush...you do not want the egg to cook too quickly. That is chocolate mousse in the bowl next to it....I had extra cream, chocolate and eggs and through a dab of mousse on the plate would make it extra yummy.
My son turned 18 over the weekend. Friday night one of his friends planned a surprise party at my house. It was a little surprise to me also finding out about it on Thursday. The kids were due at 5 PM and someone was supposed to distract my son and get him out of the house. I got home at 4:45 PM with the supplies to make dinner and a cake. When I went through the dark house to turn on all of the lights, I was surprised to find my son in his bed napping! I quickly kicked him out of the house. For some reason he did not seem it odd that I was kicking him out of the house. He was still surprised when he got back at 6:30 PM. to find 16 friends to greet him! It was a lot of fun and he appreciated it.
Birthdays seem to go on for a while in our family. On Sunday, I had the family over to celebrate his birthday. He asked for a cake that was lemony and made with raspberries. I found a wonderful recipe HERE. It was very yummy!
Tis' the Season for cooking and today you get another winning recipe. I think I got this one my ex-sister-in-law a while ago. So good....I just had a little that was left over from last night for breakfast!
1 envelope unflavored gelatin
1/4 cup of warm water
1 cup of Picante salsa- mild
3 ounces of cream cheese
1/4 cup of chopped celery
2 tablespoons of chopped green pepper
2 dashes of hot pepper sauce
6 ounces of canned crab...or freshly pulled
1 pound of shrimp, cooked, stemmed, deveined and chopped (chunky...not in the blender)
1 cup of real mayonaise...not Miracle Whip
1/4 cup of chopped onion (I used a white onion, though the recipe did not specify. I think green onions would be good also)
Dissolve gelatin in water. heat picante sauce to a boil. Add gelatin and stir well. Add cream cheese and whisk until smooth. Cool. Add onion, celery, peppers, hot sauce, crab, shrimp. Fold in mayonnaise. Pour into a lightly oiled mold and chill until firm. Serve with water crackers or tortilla chips.
If you have never made Monkey Bread for your family and friends, you are missing a guaranteed crowd pleaser. This is perfect for a Holiday Brunch or Christmas morning. Easy...yummy...and sticky!
Recipe found: HERE
Read more about it at www.cooks.com/rec/view/0,164,133185-255198,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.
4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired
Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.
Place pieces in a buttered tube or Bundt pan until all are used.
Sprinkle layers with nuts, raisins or coconut.
Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over top of biscuits.
Bake at 350°F for 40-45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.
Submitted by: Belle
|Prep Time 10 Minutes
Cook Time 25 Minutes
|Servings 6||Difficulty Easy|
Combine all ingredients in the bowl of a food processor. Pulse 5 to 8 times until mixture is combined but not totally liquefied. Stir and check seasonings, then pour into a small casserole dish. Bake at 350 degrees for 20 to 25 minutes, or until hot and bubbly.
Serve with Stacy’s Simply Naked chips.
This year we are assembling at the Old School House out at our farm in Pike County for Thanksgiving. Everyone will be there....so it could be a mob of 25 people. My cousins even have their ex-husbands traveling in from out of town. I think that is such a nice gesture and will make it that much more special for their children and us! Maybe next year I will invite my ex-wife. My job for Thanksgiving this year is an appetizer and a potato dish. I was looking at all of these complex potato dishes loaded with all sorts of yummy things like bacon, onion straws, etc. I think I am going to go back to my standard recipe I found in Garden Design magazine in 2002. It really is yummy and sophisticated in a simple way. Who knows what the family will get for an appetizer. If this U City house I have been working on does not close this Wednesday....it may be chips and salsa.
(Dear Readers...I just realized that I have provided a recipe to you that is a big no no....it included an ingredient almost impossible to find...parsley root. I have used parsnips instead. Not the same thing, though still delicious. Trust me. ***Update....Schnuck's at Ladue Crossings has parsley root....Trader Joe's and Whole Foods does not.****)
My sister-in-law turned my onto the blog, The Pioneer Woman. I have loved her recipes and have shared them on my blog. She has a bestselling book out called, The Pioneer Woman Cooks, and I just got my copy at Barnes and Noble. It features dishes designed to satisfy the hunger of hardworking ranchers. These are the kind of recipes that you make when you are taking something to someone's house and want people to rave about dish....who cares about calories or fat in that situation.
My sister-in-law turned me onto The Pioneer Woman blog a few months ago. She has a perfect blog. Her photography is amazing and it motivated me to buy a new camera.....I still need to read the manual so I can take pictures on some of the other modes than automatic. Her recipes are simple and yummy. Once I put in a kitchen that can be photographed....you may get more cooking out of me....though with two sons entering college soon....you may have to wait 5-6 years. Here is her recipe for Blueberry Crumb Cake.
Last night we made it to a delightful restaurant in the outskirts of Puerto Vallerta called Red Cabbage. This restaurant is famous for their authentic Mexican dishes. I have heard about mole sauce and had some "low-rent" versions, though after my Pollo Mole Poblano last night I know what the fuss is about....yummy....perfect!
Red Cabbage is also famous for this dish...Chiles En Nogada
Busch's Grove has the yummiest Oyster Brie soup. You have to go by and try some...though it is often sold out. If you want to try it at home, try this recipe from Cooks.com. I think Busch's Grove has artichoke in theirs and blends it so the oysters are not whole.
|OYSTER AND BRIE SOUP|
3 dozen oysters in their liquor
4 c. cold water
1 c. unsalted butter
1/2 c. flour
1 c. coarsely chopped onion
1/2 c. coarsely chopped celery
1 tsp. white pepper
1/2 tsp. cayenne
1 lb. brie, cut up, rind on
2 c. whipping cream
Combine oysters and water, stir and refrigerate at least 1 hour. When ready to use, strain and reserve oysters and water. In large skillet, melt butter. Add flour and whisk until smooth. Add onions and celery; saute 3 minutes. Add peppers; saute 2 minutes more; set aside.
In 4 quart pan, boil oyster water; stir in vegetable mixture. With heat high, add cheese, cook until cheese starts to melt, about 2 minutes. Lower heat; simmer 4 minutes, stirring constantly. Strain soup and return to pot. Turn heat to high for 1 minute, stir constantly. Stir in cream, cook close to boil for 2 minutes. Turn off heat, add oysters. Let oysters plump for 3 minutes. Serve immediately.
If you want people to gobble up your next appetizers with gusto, try these diet busters! My friend Donna's mother makes them every year for her Christmas Party...she did not have one this year, so I had to make them myself. I served them last night for a pre-Lady Gaga b-day party for artist, Charlie Houska. There was nothing left.
I was a little in a rush and just served the filling in a bowl with chips to dip. The recipe was copied from HERE.