This simple main dish can become your breakfast omelet too. Use your favorite greens, kale here but spinach for a milder flavor. Any of the greens will do. This is one of those quick recipes that will have your family eating in 20-30 minutes. Can easily become a soup by adding a vegetable broth. Very versatile.
It’s Pumpkin Season!
Braised Short Ribs Cheesecake Quick Bread Pasta Sauce Cupcakes
French Toast Panettone Sandies
Mini Pumpkins Popcorn Balls Torte Spice Cake Cookies
Every holiday calls for a special taste treat as my husband used to say. Over Labor Day Week-end it was this! Only 5 ingredients and a Cuisinart were the essentials. Just so easy compared to the ol’ days!
Try this Blackberry Sorbet too!
You taste one Spice Cake and you’ve tasted them all. Not true! A cake that will surely become a favorite! Looking for new birthday cake recipes! This was sent to me by my eldest as a possibility. Directly from Bake From Scratch Magazine but not exactly. The ingredients being advertised in this recipe were Heilala Pure Vanilla Extract (one of the best bourbon vanilla’s, so they say) which kinda gets lost in the spicy cake, and Heilala Vanilla Bean Paste. I can’t wait to try this vanilla extract in my Chantilly Cream. If you look closely you can see the crushed vanilla bean seeds in the frosting. Now that’s a great frosting! It may seem like literally too much frosting for the cake … But it works!
When putting together the Citrus Ricotta Cookies I noticed an additional recipe by Beads and Basil in Values, an Owasso & Collinsville Values Magazine. I knew if I baked these first I’d be making them mostly for me. Chocolate is a favorite flavor of mine. Not that my visiting family friend wouldn’t enjoy chocolate too but he had his heart set on the Citrus Cookies. My thought about the triple chocolate cookie was … Is it going to be too chocolatey? You might be thinking nothing is too chocolatey! To me when there is too much I can’t appreciate the other additional flavors. This is not the case. It truly is a cookie with at least two distinct chocolate flavors, a hint of vanilla and crunch of toasted pecans. Enjoy this recipe I’ve revised slightly to make a smaller bounty without losing the brownie-like chocolatey cookie that amazingly hangs onto its moistness (unlike most brownies).
Family often sends me recipes to try and this is one. Just the idea of sourdough without the mess of a sourdough starter is a major plus. I had to try this. Although, I must say I found the Platinum Instant Sourdough Yeast a bit pricey and not too available. Was it worth it? Actually, the answer is an easy YES. The flavor is amazing. Use your favorite infused olive oil and dot the top with tomatoes, rosemary or whatever. This recipe was found in Bake From Scratch. The magazine does have a website if you wish to check it out. I did make one major change to the recipe, no mixer. The dough is sticky but can be handled easily with a handheld dough hook and a little kneading. Just made sense to me. Enjoy!
My favorite way to prepare chicken thighs. Chicken breasts can be substituted as well as cut up whole chicken pieces. But with skinless and boneless thighs the chicken is exceedingly moist, and skinless provides a healthier option. Layer this over pasta and it’s a complete meal. If short on time this can be cooked up in 30 minutes especially when using chicken breasts alone. If you are interested in a hearty meal with a veggie base this is the meal for you!
It’s not unusual for a guy friend of mine to bring along a new recipe when he comes to visit. Anything with ricotta and citrus seems to catch his eye and this recipe has both. (I need to give acknowledgement to Beads and Basil for this recipe she shared in a monthly values magazine.) When I look at a recipe for the first time I not only anticipate the taste, just how good is this going to be, but also the complexity. Sometimes complexity doesn’t equal a better product. Cookies, I usually bake on a whim. So, the recipe must have a simple list of ingredients (mostly already in my pantry) and must be limited in prep time. This original recipe calls for overnight or at least 8 hours. As you might have guessed this is too long for me, and I found a way to cut the time to 4 hours without changing the outcome in my opinion. The prep is simple and the bulk of time is in the freezing. Hope you enjoy this citrusy taste treat. We did!
Last of the tomato harvest has found its way into this creamy cheesy appetizer. Add prosciutto wrapped figs and melon and you have a dinner on a steamy day when no one wants to consume a large meal. The cooking is minimal and the tastes are fresh and light. Add a little sparking wine to help beat the heat too.
Yep, I’m old school. Please, no waste! It’s hard for me to discard ingredients as they approach the expiration date. Buttermilk is an ingredient I use frequently but sometimes not fast enough to avoid the dreaded use by date. If you know about buttermilk you know you can go beyond that use by date a bit without consequences. But then the pressure is on. Not to worry, buttermilk does freeze. If you’re like me you’ve got quite a bit going on in your freezer. I just prefer to bake a cake. Buttermilk just adds the most incredible moistness to a cake. With a little over two cups of buttermilk to use I was on the prowl. And here’s what I found. It is amazing!