You don't have to be a fan of spice to love this bread. Just cut out the seeds from the jalapeno for a flavourful bread without the spice, or leave the seeds in for heat. This bread isn't heavy on the "cornmeal" and it's super easy to make; no kneading, no sticky fingers, no messy surfaces. Thanks to Budget Byte$ for this recipe.
Simply chop, mix, pour and bake. It's that simple.
Pop it into the oven about 20 minutes before you're ready to eat and serve up some delicious homemade cornbread as spicy as you like it.
Jalapeno Cheddar Cornbread
Recipe credit to Budget Byte$
My daughter called to ask for a good quiche recipe. The recipe I've used for years is in an old cookbook my mom passed on to me. Unfortunately that cookbook was lost when we moved in 2015. No worries though, there's always Pinterest. A quick search on Pinterest and I found a recipe nearly identical to the one I've used for years. Thanks to Spicy Southern Kitchen for the recipe.
Leftover ham is the perfect inspiration for a weeknight quiche. I like to make my own pie crust but if that's not your thing, just buy a frozen deep dish pie crust and you'll be good to go.
A splash of green onion, broccoli florets, cubes of ham and you're almost there.
Cheese is the perfect compliment. Top with an egg and cream mixture and voila, perfect Quiche.
Ham & Cheese Quiche
Recipe credit to Spicy Southern Kitchen
Hands down my mom makes the best apple pie in the world. She's passed on her "secret" pie crust recipe and I've mastered it pretty well, but I don't often make apple pie. There's just something special about bitting into an apple pie my mom has made. It's a beautiful thing. Biting into my mom's apple pie brings comfort, connects me to family, tradition and memories as far back as they go. So for now I'll leave my mom to make her traditional spectacular apple pie.
My mom's pie has a fairly unique crust and she only ever uses MacIntosh. While I wouldn't have it any other way, I'm OK with trying my hand at something different. So when I saw this recipe for Salted Caramel Apple Pie I just knew I had to give it a go. So glad I did. While I can't say it's better than my mom's, it's a very close second. So YUMMY!
We went apple picking so I used a variety of apples for this pie; MacIntosh, Spartan, Ginger Gold, to name a few. Some were sweet, some were sour (I don't think I've ever tasted Mac's as sour as these ones were), some were soft and others crispy. I was concerned the consistency of the apples might pose a problem. To my delight they turned out great. Just remember to cut your apple slices uniformly so they cook pretty much the same.
The recipe from "sally's baking addiction" calls for a lattice top but in my opinion, the best part of pie is the crust. So I made mine with a full top crust. The lattice looks really nice but you miss out on some of that flaky deliciousness. No skimping for me.
What makes this pie extra special is the homemade salted caramel sauce. This takes it over the top. It's super easy to make and you'll love it. Be sure to used either a wooden spoon or a spatula for stirring. Don't use a metal whisk and be patient, the sugar will melt, I promise.
Watch the video below to see the process step by step. It takes about 10 minutes or so to arrive at the caramel stage.
How to Video for Homemade Salted Caramel Sauce
From Apple Orchard to perfectly baked apple pie. Pair it with vanilla bean ice cream, drizzled "excessively" with salted caramel sauce. Perfect in the fall or any time of the year. Enjoy!
Salted Caramel Apple Pie
Recipe credit to sally's baking addiction
I first saw this Buzzfeed recipe on a friend's Facebook page. I saved the video and have been planning to make it ever since. Since Ribeye (boneless) or Prime Rib (bone-in) is an expensive cut of meat, I waited for a sale. Last week, Prime Rib went on sale so I snatched one up to give this recipe a go. So glad I did. You will be too.
Just today (Sept 24, 2017) Renatta posted,
Back to cooking...let your butter come to room temperature so it's easy to incorporate the garlic and herbs.
Spread the garlic herb butter evenly all over the roast. Use it all to generously coat the roast.
Preheat your oven to 500 F, then put your roast into the oven. Cook 5 minutes per pound. Then turn off the oven and keep the door closed for 2 hours. Do NOT open the door. This was a 3.5 pound Prime Rib roast (bone-in). I cooked it at 500 F for 20 minutes and left it for 2 hours. If you like your meat medium rare, that's what you'll end up with.Thanks for sharing the video Renatta. Perfection!
Prime Rib with Garlic Herb Butter
1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5-7 pounds boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
Mashed potatoes, to serve
Veggies, to serve (suggestions: turnip, peas, green beans, or whatever you like)
1. Preheat oven to 500°F/260°C.
2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
3. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
4. Bake for 5 minutes per pound of meat — so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.
5. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
6. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
7. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
8. Remove from heat and strain the sauce into a gravy dish.
9. Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!
What do you do when you pick 30 lbs of apples and you have sausage out for dinner? You find a recipe that incorporates them. Thanks to Jo Cooks for pinning her recipe for Baked Sausages with Apples Sheet Pan Dinner, some of our apples ended up in our dinner!
If you haven't gone apple picking and it's available in your region, go for it. It's a great family excursion. We went to a beautiful apple orchard that offered 35 varieties of apples. I didn't even know there were 35 varieties.
So this is one of those super quick throw together meals. Just a little chopping and a quick mix with the secret ingredient (maple syrup), some olive oil, a couple of spices and your ready to spread it onto a baking sheet and roast.
Spread it out onto a prepared baking sheet and place your sausages on the sheet with veggies.
Roasted Sausage Apple Veggie Sheet Pan
We recently visited Niagara-on-the-Lake for the first time. It was a brief day trip and it left us with a definite desire to return. The next time, it will be for a longer visit. We did manage to make a stop at Niagara Falls to take in the view.
We bought a whole bushel of peaches. We ate them fresh, gave some away, made crisp, and pies (shared those), and then finally we were down to our last 6 or 7 peaches. I wanted to use them in something memorable.
Thanks to Jennifer from Seasons & Suppers for pinning her Peaches and Cream Cake recipe. It's a super simple recipe but produces the perfect combination allowing the peaches to be the highlight. It takes no time to throw it together and it's worth making just for the smell it produces while baking. Seriously this is one of those recipes you'll make over and over and over again.
Peaches & Cream Cake
It's that time of year, when fresh corn is still plentiful but wont be for long. So hubby went to one of the Farms in the area and bought some more corn. Eating corn on the cob is always a treat but corn as an ingredient in salads and soups takes it up a notch. Thanks to Katya for pinning her recipe for Summer Fresh Corn and Zucchini Chowder, our fresh farm corn was highlighted in a beautiful chowder.
Living in the Waterloo region means we're treated to an abundance of fresh produce. The corn is the best I've ever tasted. Ripe corn has such beautiful colour, and there's just something about a corn field that begs a deep breath and a moment or two to ponder. Oh and corn mazes are always super fun for the kids. There's so much to love about corn.
Get your cutting board out and get ready to do some chopping. Yes, this chowder will require a fair bit of chopping, but other than that it's a piece of cake, and my daughter who has a pretty discerning palate for a 9 year old gave it an 11 out of 10. This one is definitely worth the time and effort. You'll have a delicious, healthy and hearty soup within an hour.
I recommend doing all your chopping before you start to cook, that way you'll be able to toss in the ingredients as needed. Using a dutch oven or large pot, start by browning the bacon and then add your chopped celery, carrot, onion, crushed garlic, and thyme. Followed by chopped Russet potato.
OK so maybe that wasn't the best part. The very best part is ladling your finished product into bowls and eating it. I promise.
Farm Fresh Corn Chowder
Special occasions call for special treats. Two very different occasions; a thank you and Father's Day inspired me to make a decadent dessert thanks to "Tastes of Lizzy T". I decided to double the recipe and share this creamy, caramel, peanut butter, chocolate goodness. By doubling the recipe I was able to make three 8 x 8 pans, for a total of 48 generous sized squares.
Yes there are a bunch of steps involved, but they're all easy, especially if you have a kitchen aid. Prepare your Oreo cookie crumb crust and get your ingredients ready to create layers of yummy goodness. The middle is the best part of all. After a layer of cheesecake batter, you'll cover with a generous amount of chopped up Reese's Peanut Butter Cups and Wunderbar.
This is when you get to nibble on pieces of the chopped Reese and Wunderbar! After you cover the first layer of the cheesecake batter you get to pour a half a cup, or so, of caramel on top. I opted to use Eagle Brand Dulce de Leche Caramel flavoured sauce, and it worked really well. Next cover with another layer of cheesecake batter, cook and cool. Finally melt your chocolate chips in warmed (not boiling) whipping cream and stir. Pour the chocolate ganache over the final cheesecake layer. Now pop it in the fridge for a few hours or overnight.
After it had been refrigerated all that was left to do was to cut it into squares and top it with the peanut butter icing. Make sure you run your knife under very hot water after each cut so you have nice clean squares.
Dig in, you won't be disappointed. Check out the caramel chocolate peanut butter middle section!
Reese's Wunderbar Cheesecake Bars
Original recipe from Tastes of Lizzy T, and apparently a copycat version of the Cheesecake Factory's Adam's Peanut Butter Cup Fudge Ripple Cheesecake!
Peanut Butter Frosting:
I used Wunderbar, as I couldn't find Butterfingers (suggested in original recipe). Apparently Wunderbar is the Canadian "preferred" equivalent to the US Butterfinger.
Although I only doubled the recipe, it actually made 3 pans rather than 2. I don't think my pans would have been deep enough for all the layers had I only used two pans. If you are only making one recipe, I would recommend a very deep pan, or something a little larger than an 8x8.
My daughter, Jessica was turning 20 and requested this meal for her birthday dinner. I'd made it a couple of times and we fell in love with the flavours, so when she put in her request, I was a meal just for the girls, I probably would have stuck with just making the gnudi, but I had a man in the mix so I decided to complement the dish with a beautiful sage and garlic marinated pork tenderloin.
From 3 yrs (in purple below) to 20 yrs, in a blink!
Let's make Gnudi
I followed the recipe from Chef Steps and added a little extra from an earlier recipe I've used but is no longer available. Don't be afraid to make either Gnocchi or Gnudi, it's simple, enjoyable and not too messy. Your guests will be amazed by the fresh and flavour bursting dish you serve them.
A choice between Ricotta or Potato (even Sweet Potato)
I've made it with potato and sweet potato and enjoyed both, but I did find the sweet potato a little rich. This time I decided to use Ricotta, thus the gnudi version. It didn't disappoint.
Gnudi rolled, cut and ready to be boiled
Drop them into a pot of boiling water then saute
A birthday is never complete without
All things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook.