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Showing posts from November, 2012

Cheesy Shrimp Ciabatta

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!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Italian Anise Cookies

Crock Pot Oniony Pork Chops With Creamy Mustard Sauce

The new favorite dinner at our house are these delicious pork chops. The combination of onions, wine and dijon make the most amazing sauce. Two quick notes: This recipe makes a lot of sauce, so I prefer making six pork chops so none is wasted. Secondly, I recommend cooking it on low and not high. While it is tempting to save time and cook it on high, the pork chops definitely came out tough. Low and slow is the way to go with this one.


Cranberry Pineapple Sauce

Cranberry Pineapple Sauce
Makes 6 cups

1 (20 ounce) can crushed pineapple in juice2 (12 ounce) packages cranberries (fresh or frozen, preferably fresh)1 1/4 cups sugar 1 1/4 cups walnuts, chopped (optional- I did not use)1 tablespoon fresh lemon juice1/4 teaspoon clove
1. Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice). Add enough water to the measuring cup (with the juice in it) to make 2 cups liquid.

2. Place the liquid in a saucepan. Add in cranberries and sugar. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.

3. Add in drained pineapple, walnuts, lemon juice and cloves; mix until well combined.

4. Transfer to a bowl and cool to room …

How to make your house smell like Christmas...

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Simmer a few cinnamon sticks, a pinch of cloves and orange peels over the stove. Add more water as it gets low through out the day. It makes your house smell like the holidays. Enjoy!

Libby's Famous Pumpkin Pie

Thanksgiving just wouldn't be complete without the classic Pumpkin Pie. Serve with whipped cream and enjoy!

Libby's Famous Pumpkin Pie
Makes one 9" pie

3/4 cup granulated sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs1 can (15 oz.) LIBBY'S 100% Pure Pumpkin1 can (12 fl. oz.) Evaporated Milk1 unbaked 9-inch (4-cup volume) deep-dish pie shellWhipped cream (optional)
1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Recipe by Libby's Pumpkin

Buttermilk Pie

Guys and girls I have a new holiday traditional and it is the amazingly delicious Buttermilk Pie. If you have never tried it, please bookmark this recipe and give it a try for your next get together. Many thanks to The Hidden Pantry for this recipe. Enjoy!

Sweet Potato Casserole with Crunchy Pecan Topping

One of my favorite side dishes for Thanksgiving is Sweet Potato Casserole. I wanted to try an alternative to the standard marshmallow topping so I tried out this sweet recipe from Mommy's Kitchen. It was delicious and very easy to put together. Enjoy!


Sweet Potato Casserole with Crunchy Pecan Topping
Makes several servings

4 cups cooked sweet potatoes, peeled (approx 5-6 large)1/2 cup butter or margarine, softened1 large egg, beaten or two small eggs1/2  cup sweetened condensed milk1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon vanilla extract
Crunchy Topping:

1 cup brown sugar1/2 cup butter or margarine, softened2 cups crispy rice cereal (rice krispies)1 cup chopped pecans

1. Boil sweet potatoes whole with the skin on. When the sweet potatoes are cooked and fork tender. Remove from water and cool completely so you can remove the peeling. Alternatively, bake them in the oven at --- until fork tender. Let cool & peel off skins.

2. Add cooked sweet potatoes, butter, eggs, sweetened…

Cheesy Tuna Casserole with Crumbled Potato Chips

What can I say about Tuna Casserole? It is rich and delicious, and if you grew up with it like me, it prompts a feeling of comfort. Feel free to omit the eggs or cheese if you prefer, but I highly suggest taking the time to saute the fresh vegetables as they add a nice crunch and flavor. Enjoy!



Cheesy Tuna Casserole with Crumbled Potato Chips
Makes about 8 servings


4 cups cooked egg noodles (cook until al dente)1 six ounce pouch Tuna2 hard boiled eggs, chopped4 oz. diced Velveeta salt & pepper to taste (I used roughly half a teaspoon of Foxpoint which has many different seasonings)1 can cream of celery soup1 can cream of mushroom soupsplash of milk (optional)1/4 cup diced onion1/4 cup diced celerydab of butter for cooking onion & celeryshredded cheddar for garnishcrumbled potato chips for garnish
1. Preheat oven to 375-f degrees.

2. In a large mixing bowl combine the cooked noodles, tuna, eggs, Velveeta, soups and a splash of milk. Set aside.

3. In a small saute pan combine the…

Oyster Dressing

Oyster Dressing has got to be the best part of the Thanksgiving meal, in my opinion. I don't eat a whole lot of oysters through out the year, but when November rolls around I'm craving them like mad.
I know, oysters in stuffing sounds just..weird. I grew up with this, so it never seemed weird to me, just  delicious! Please, give it a try if you are an oyster fan. My favorite way to serve them is with some homemade brown gravy on top. I could eat an entire plate of them served this way...and I just may.Enjoy!

Peanut Butter Bacon Cookies

You read the title right folks. Peanut Butter Bacon Cookies! I dedicate this post to Ron Swanson. So anyhow, you may be wondering how these cookies came about. I saw the recipe over at Adorkable Recipes, which by the way is such an amazing title for a food blog, and I immediately pinned them.

Back when I was preggo cravings had driven me to make peanut butter and bacon grilled sandwiches, which were delicious. Putting this in cookie form I knew would work well and I thank Adorkable for her recipe. If you dig salty/sweet combinations of food and aren't scared to try something a bit different, give these a try. I thought they were delicious.


One issue that I have is I tend to make cookies way over sized because I don't like babysitting the oven all evening to make small cookies. So that is the reason my cookies are gigantic and Adorkables are much smaller.

Peanut Butter Bacon Cookies Recipe
Makes 3-1/2 dozen cookies


3/4 cup Jif Creamy Peanut Butter 1/2 cup shortening1-1/4 cups fi…

Veggie Ranch Dip

Happy Friday! Today I have a very simple but addictive appetizer that would be perfect for a holiday meal. What I love about this recipe is that you can prep all of the vegetables up to a few days before hand to save on time. Load it up with lots and lots of vegetables and enjoy!

Veggie Ranch Dip
Makes many servings


1 cup mayonnaise1 cup sour cream1 envelope ranch dressing mix1 can (15-1/4 oz.) whole kernel corn, drained3 medium tomatoes, chopped (reserve a 1/4 cup for garnish) (I scooped out the seeds)1 or 2 large bell peppers, color of your choice, chopped (reserve a 1/4 cup for garnish)1 bunch green onions, chopped (reserve a 1/4 cup for garnish)2 cups cheddar cheese, shredded
1. Mix the mayo, sour cream and ranch dressing in a large bowl. 
2. Add the corn, tomatoes, peppers, green onions and cheese to the ranch mixture, reserving some veggies for garnish. 
3. Add to your serving dish and garnish with chopped vegetables. Serve with crackers or Frito Scoops chips.
Recipe by me

Creamy Dreamy Fudge

Are you guys getting excited for the Christmas season? I know I am. I have been saving this recipe for a while now for when we got closer to the holiday season and it is finally time. This is the best fudge recipe I have ever tried and it comes from an amazing blog, Jamie Cooks It Up!

It is my definition of the perfect fudge. It is sweet, a great consistency and the best part perhaps is that you don't have to use a cooking thermometer. Makes lots and pass it on to your friends this Christmas season. Enjoy!

Creamy Dreamy Fudge
Makes one 9" x 13" pan

4 cups sugar1 large can evaporated milk (12 oz)1 cup butter2 large Hershey Chocolate Candy Bars (they are about 4.4 oz each)1 12 oz package milk chocolate chips1 7 oz jar marshmallow cream
1. Put the sugar, milk and butter into a large sauce pan.

2. Stir it all together over medium high heat. Bring it to a boil while you continue stirring. Once the mixture has reached a "hard boil" (this means it keeps boiling, even w…

Pork Chops with Gravy and Apple Pecan Cornbread Dressing

Winter has arrived where I live up north. A few days ago it was nearly 70 degrees and today we have over a food of snow. Comforting fall flavors are the big craving around here and this delicious dinner fits the bill. Prepare pork chops and gravy however you prefer, and serve this on the side.

I try to be very prepared when I start a recipe, but for this one I had a whoopsie and had no cornbread. I subbed a white bread but I have to say, use cornbread! It is absolutely delicious in a dressing like this. The white bread was good don't get me wrong, but it doesn't compete with a yummy sweet cornbread. Ready for the recipe?


Apple Pecan Cornbread Dressing
Makes several servings

1 large pan of prepared cornbread, cooled and crumbled in a large bowl (prepare 9"x13" pan worth of cornbread)1 teaspoon olive oil6 slices bacon2 cups diced onions1½ cups diced celery3 cups peeled, cored, and diced apple, such as Cumberland Spur or Fuji1 tablespoon minced fresh garlic½ teaspoon cho…

Tortellini Pasta Salad

Howdy folks! Before I forget, Recipe Sharing Monday will be up shortly so please check back in a bit for that.  Alright, back to Tortellini Pasta Salad. A great thing about a pasta salad like this is you can customize it endlessly to fit your tastes.

Start with picking out a dressing and go from there. Maybe you want to stick with a classic like Italian or Caesar, or perhaps something more unique like a sweet basil or a Parmesan peppercorn dressing.  Once you pick your dressing, add in chopped vegetables, cheese and meats. I'd love to hear what you like to add to your pasta salads, so please leave a comment. Enjoy!


Tortellini Pasta Salad Makes about 12 servings
1 pkg fresh tortellini pasta, boiled until tender (follow package directions)1/2 cup ripe tomatoes, chopped1 cup olives, green or black1/2 cup thinly sliced red onion (or chop them however you prefer)1 cup Parmesan cheese, shredded1/2 cup Pepperochini peppers, sliced thin1/2 cup artichoke hearts, chopped1/2 cup mozzarella or…