Sweet Buttermilk Cornbread is the perfect addition to Tailgate Chili. It is best served the day it is made and as you can see from the photos, it cuts and serves beautifully. Enjoy!
Sunday, August 31, 2014
Friday, August 29, 2014
I am so excited for Fall you guys. Summer has been wonderful and mild in Montana but I am ready for the holiday season. I set out to make a traditional chili recently with a homemade buttermilk cornbread (that recipe is coming soon). I went with a recipe from Allrecipes and tweaked it by adding in two tablespoons of creamy peanut butter, which I had read was the secret to the best chili recipes. The result was a hearty chili perfect for fall.
My favorite way to eat chili is with fresh cornbread crumbled on top. What's yours?
Monday, August 25, 2014
These banana bars are a tasty treat, especially when topped with a sweet cream cheese frosting. You can go the traditional route with the frosting and just use vanilla, but we used a special treat, Fiori di Sicilia, which is a blend of vanilla and citrus by King Arthur Flour. It was amazing with the cream cheese frosting. I recommend picking up a small bottle and you can use it in place of vanilla in your desserts.
I used the base of the Banana Blondies for this. As I found out, you want to make sure you don't over bake as it will lose some of its tenderness when baked too long. All ovens vary so keep an eye on it if you know your oven already runs hot or bakes faster than the recipe calls for.
On a side note, I had someone ask over at Mom Spark why their cream cheese frostings were turning out with little clumps. This is because your cream cheese is too cold when you prepare the frosting. Make sure it is actually at room temperature before you make the frosting. If it is too late and you have a lumpy frosting, put it in the microwave for 20 seconds and beat well to dissolve any cream cheese clumps. Enjoy!
Friday, August 22, 2014
A tasty, hearty sandwich made easy by baking the components in the oven. I spotted this recipe over at The Hill Hangout and made just a few changes to the preparation. The original recipe has you layer the meat, uncooked vegetables and gravy in a baking dish, then cook away. While this method is a time saver, I found that the mushrooms let off so much liquid in the baking dish that it compromised the gravy and made it too watery. I modified the recipe to cook the onions and mushrooms beforehand to combat this.
Notes: My cube steaks were very thick and large and just a bit frozen so I ended up baking mine closer to 60 minutes to get them all the way cooked through.
Tuesday, August 19, 2014
Sunday, August 17, 2014
This simple and tasty sandwich, which I spotted over at She Wears Many Hats, comes together quickly and is perfect for a quick week night dinner. Chicken, bacon, cheese and honey mustard - you can't go wrong there. I recommend toasting the buns and using good quality ingredients. Since this sandwich is so simple, it's important to use the best you can find. Enjoy!