14 hours ago
Sunday, June 29, 2014
There were so many great recipes linked up over the years and I wanted to preserve all those fun archived parties, so they will remain archived at this >>Recipe Sharing Monday blog.<<
There wont be any new parties linked up over there, but there are hundreds, probably thousands of recipes to browse should you need inspiration.
I wanted to thank everyone for three years of sharing your recipes here.
Labels: Recipe Sharing Monday Party
Friday, June 27, 2014
Wednesday, June 25, 2014
I don't know about you but when I heard first read the words Caramel Potatoes I was very surprised and inquisitive about just what this side dish was. I found this interesting recipe from a blog named after the dish, Caramel Potatoes. I was a bit nervous but let me tell you, these potatoes are one of the best things I've made all year.
Red onions, butter and brown sugar are caramelized in a pan, which you add (cooled) sliced red potatoes to, with a bit of rosemary. The flavor combination of these ingredients is wonderful.
Many thanks to Kyra and Jocelyn at Caramel Potatoes for this recipe. Enjoy!
Tuesday, June 24, 2014
Chewy, cookie bar perfection. I am very picky about cookies and all matter of cookie bars. They have to have just the right chewiness, the right buttery sweet flavor. These are perfect! Cut into sticks or squares and enjoy with a glass of milk. Many thanks to Fearless Homemaker for the recipe.
Friday, June 20, 2014
We have been in Chocolate Dipped Pretzel heaven at my house lately. I've tried out a few really delicious recipes this week, which will be posted over the course of this month. I wanted to start with a chocolate and peanut butter version.
In the past I have tried to use regular chocolate for dipping pretzel rods and other treats, but chocolate can be quick a pain. It hardens up quickly, can get clumpy and seize up, even burn in the microwave. These days I have been completely won over by the Candiquik line of coatings. I have gotten them at Walmart in the chocolate and vanilla flavor. They melt beautifully smooth and best of all, it takes a long time for the coating to harden up when it is warm in a bowl, so you don't feel as rushed when dipping/coating your foods.
On the flip side once you lay your dipped pretzel rods out on the parchment, it sets up within a few minutes. All around a great and tasty product to try out. I'm sure I sound like this is a sponsored post but it isn't, I just love their products.
Thursday, June 19, 2014
Crab Rangoon made easy with premade Fillo cups. Serve with Chinese Hot Mustard and your favorite dipping sauce, like sweet and sour or duck sauce. If you have leftovers, they might get a bit soft so reheat in the oven and they will crisp back up nicely.
I thought these could use a teaspoon of powdered sugar, which believe it or not is a regular ingredient in a lot of crab rangoon recipes. It adds just a hint of sweetness. Many thanks to Big Red Kitchen for this recipe. I have had it pinned for the longest time and I'm really glad I tried it out. Enjoy!
Wednesday, June 18, 2014
This refreshing dip is great for a hot weather get together. There is a great crunch that comes from the cucumber, and a smoothness from the sour cream. Crunchy and smooth at the same time... I'm not sure how that works but it does! This dip doesn't have a ton of seasonings, just the basics of salt and pepper. If you add more please let me know what you added and how it turned out.
I spotted this recipe at the blog My Recipe Box. Many thanks to Britni for the original recipe, which I scaled down in size quite a bit. I made the full amount of her recipe for a party and it was still more than anyone could eat, so for my adaption I made it more of a family sized portion.
Tuesday, June 17, 2014
For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!
Saturday, June 14, 2014
Tuesday, June 10, 2014
There is nothing little about these Southern Tea Cakes. It can be hard to tell scale in photographs but these tea cakes are massive. They are also delicious, rich and tender. Don't think of a traditional puffy, fluffy cake. These Southern Tea Cakes are very moist and dense.
The original recipe from Cookies and Cups calls for the seeds from a vanilla bean pod. I went a different route and skipped the seeds and used Almond Bakery Emulsion. I have found emulsions to have a better, less fake and harsh flavor than extracts. They say you can use them 1:1 for extracts, but I would be careful for very strong flavors, like almond. I think they are a bit more potent so for almond I reduce the amount just a little bit. I love the LorAnn Oils line of baking emulsions. We've used Princess Cake and Cookie Flavor, and Buttery Sweet Dough Flavor in other baked goods and they were both great. I pick mine up at Michael's crafts store. (FYI - This post isn't sponsored, I just love their products)
I'm going to have to stop making recipes from Cookies and Cups since I've been posting them to the blog so much the past few months. I'll say it once again, if you love baking, go check out her blog and have fun making the best baked goods ever!
Labels: Cookies and Candies
Friday, June 6, 2014
Today I have a family recipe that my mom has been making a long, long time. Layered Pea Salad, which is so delicious that people usually go back for seconds or thirds. This is a recipe that she has made so many times she doesn't need to use measurements, but I finally demanded that she write it down for the blog. Enjoy!
Wednesday, June 4, 2014
Another use for the delicious No-Rise Brown Bread I posted is to serve with smoked salmon. Add a dollop of sour cream and dill and you are all set. You could also try using cream cheese, mixed with the dill, and spreading it over the bread. Enjoy!
Tuesday, June 3, 2014
Recently I was looking for a last minute brown bread recipe. For that particular snack, I used thin slices of brown bread topped with sour cream, dill and smoked salmon. I made this recipe for a No-Rise Brown Bread which made a dense, moist bread. Personally I think this bread is best used up the same day it is made, while it is warm and fresh. This is a hearty bread that would go great alongside a great variety of dinner meals.
Notes: I used all purpose flour instead of whole wheat. I used a dried buttermilk which you mix with water to have 'fresh' buttermilk. This is just a convenience thing for me since we almost never have fresh buttermilk in the fridge. Be sure not to overmix the bread, mix it just until combined. Also, know your oven! My oven cooks really hot and faster than others, so I will always adjust baking recipes to reflect this.