14 hours ago
Monday, March 30, 2015
Friday, March 27, 2015
For those that enjoy a bit of sweet with their savory and spicy flavors, this dip is a filling and tasty concoction of cheese, cream cheese, pineapple and bacon. Be sure to serve with a spicy jalapeno chip for extra flavor. The dip and the chip compliment each other very well. Enjoy!
Monday, March 23, 2015
This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.
Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.
Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!
Labels: Vegetables and Sides
Friday, March 20, 2015
Wednesday, March 18, 2015
This tasty little appetizer comes together very fast, making it a great option to keep the ingredients on hand for a spur of the moment get together.
The original recipe calls for the plain shrimp to be added on top then sprinkled with Old Bay seasoning. I wanted to warm up the shrimp just a touch so I added a thin pat of butter to a saute pan and tossed the shrimp and old bay together for just a minute. If you do this, be sure to be very gentle as the shrimp can break apart easily.
Monday, March 16, 2015
Ever since I read the raving review of this Spiced Prune Cake at The Pioneer Woman, I have been dying to make it. It lived up to all the hype. It is delicious, moist and with a sweet buttermilk icing, it tastes incredible.
If you can get over any initial, "Ew! Prunes?!" response, I urge you to try this one out. In fact, if you are worried at how it will be received by your family, just don't tell them about the prune part. The texture is light and moist, spicy and sweet. I thought this cake would go very well with just barely sweetened whipped cream to keep the texture nice and light.
The only tricky part, judging by comments at The Pioneer Woman site and other reprints, seems to be the boiled icing. It seems a lot of people are boiling the icing mixture at too high of a heat which causes the icing to harden to the point of not being able to cut through it. I erred on the side of caution for my icing, keeping it on a very low boil on a gently heat.
Notes; I poked some holes throughout the cake to get the icing to seep down into it. This is an optional step. I think next time I will just skip doing that.
Labels: Cake and Cupcakes
Saturday, March 14, 2015
Folks, I made the best macaroni salad ever. It is creamy, it has a tangy bite and it is loaded with bacon and sharp cheese. Incredible!
The preparation of the noodles is what sets this macaroni salad apart. The noodles are boiled, drained (not rinsed!) and while still warm, gently tossed with apple cider vinegar. Letting the noodles absorb that tangy apple cider vinegar for 10 minutes before adding the creamy sauce gives this dish a nice bite to it. Enjoy!
Thursday, March 12, 2015
Tuesday, March 10, 2015
A delicious and charming retro recipe courtesy of one of my favorite blogs, Mandy's Recipe Box. Be sure to drop by her blog and check out her amazing recipes. I've followed her blog for a very long time and she will always be one of my all time favorites. Mandy has lots of jello recipes for all you fans. Enjoy!
~The only thing I would do differently next time around, which there definitely will be a next time, is to pour the mixture into a shaped jello pan to pump up the nostalgia factor.
Labels: Fruit Salads
Thursday, March 5, 2015
Today is a classic lasagna recipe with just a small tweak or two that made the best lasagna I've ever made. The recipe comes from the 1953 edition of Better Homes & Gardens New Cook Book. I found the recipe over at Chez Bonne Femme, who recommended it highly.
A delicious lasagna with a rich sauce and creamy filling that is great served with garlic bread and a green salad on the side.
~I used cottage cheese since I had that on hand and I think the filling turned out wonderful.
~I used a 28 oz. can of San Marzano peeled tomatoes in place of the 2 cans of diced tomatoes. Look for a brand that says "Product of Italy." The brand I got is Cento from Walmart. Chop up the tomatoes into small pieces and add all of the sauce from the can to the recipe. I would highly recommend this substitution as I feel it improved the flavor of the sauce tremendously.
~I had planned on using traditional noodles that are cooked first but no-boil noodles are what came back from the grocery store. I used them and they turned out fine. The recipe calls for two layers of noodles which was only half of the box of noodles. I was a bit worried about this, but I thought the end result was the perfect ratio of noodles to filling, as I don't like lasagna with an over abundance of noodles.
Sunday, March 1, 2015
A few weeks ago I spotted a recipe for Cucumber Salad that I knew I had to make. We have made cucumber salad a few times on the blog already and we love them all.
I used three large cucumbers for my salad. Do note that after the prepared salad chills in the fridge, it will let off a bit of liquid from the cucumbers. This makes the sour cream sauce much more thin and light. If you don't prefer that, then serve this immediately after you prepare it. Enjoy!