Baked Potato Soup

thecatwhocookbook

Thoughts before cooking:

This recipe comes from The Cat Who…Cookbook. It is inspired by the soup eaten by Polly Duncan and James “Qwill” Qwilleran. It sounded good, fast, and easy to make-so of course I wanted to try it out.

Ingredients:

  • 3 Tablespoons of Onion, finely chopped
  • 5 Tablespoons of Butter
  • 5 Tablespoons of Flour
  • 1 14-oz can of Chicken Broth
  • 1/3 Cup of Cheddar Cheese, grated
  • 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
  • 2 Cups of Half-and-Half
  • 1 Cup of Milk
  • 1/2 Teaspoon of Salt
  • 1/8 Teaspoon of Black Pepper
  • 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
  • Cheddar Cheese, to go on top

Directions:

  1. Sauté the onions in butter.
  2. While stirring, slowly add the flour and then the chicken broth.
  3. Cook until it thickens.
  4. Add the cheddar cheese, stirring until it melts.
  5. Then add the potato, leaving the skin on the pieces.
  6. Finally stir in the half-and-half and the milk.
  7. Season with salt and pepper.
  8. Top each serving with crumbled bacon and cheddar cheese.

Thoughts after cooking:

I loved this soup!

It was so delicious I just wanted to eat more and more.

The only problem is that when you add the milk and half and half you have to stir constantly so it doesn’t burn.

I took a picture, but it didn’t come out well. The color makes it hard to photograph unless you have a really special camera. Oh well.

For more recipes from The Cat Who…Cookbook, go to Nature’s Own Cocktail

For more soup recipes, go to Crazy Cantina Chili

For more potato recipes, go to Scandinavian Spuds

For more recipes, go to Kielbasa Bowtie Pasta

Kielbasa Bowtie Pasta

Thoughts Before Cooking:

Sometimes you need something that is fast to make, cheap, and be able to serve a large group of people. When that happens, I like to pull this recipe out.

Ingredients:

  • 1 Box of Bowtie Pasta Noodles (You can substitute with any pasta noodles)
  • 1 Kielbasa Sausage, cut into 1/4-inch slices
  • 1 Cup of Chopped Red Bell Pepper
  • 1 Cup of Chopped Green Bell Pepper
  • 4 Tablespoons of Chopped Red Onion (Can substitute with yellow onion)
  • 3 Teaspoons of Butter
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper

Directions:

  1. Cook pasta according to the package directions.
  2. Meanwhile, in a large skillet, saute the peppers and onion in the butter, until tender.
  3. Add the sausage, salt, and pepper; cook and stir until sausage is heated through.
  4. Drain pasta and add to the skillet.
  5. Toss to coat.

Thoughts After Cooking:

I love this recipe. Delicious, fast, and great.

I recommend it!

For more pasta recipes, go to Two-Cheese Roasted-Veggie Pasta

For more recipes, go to Nature’s Own Cocktail

REESE’S PIECES Peanut Butter Cookies

Thoughts Before Baking:

So I wanted to make a certain cookie, but it turns out that the baker’s chocolate I had was over a year past the due date.

I had a bunch of candy that was given to me and wanted to make cookies with them. After some searching I finally found REESE’S PIECES Peanut Butter Cookies from the website Hershey’s Kitchen.

Ingredients:

  • 1/2 Cup (1 Stick) of Butter
  • 1/2 Cup of Sugar
  • 1/2 Cup of Light Brown Sugar
  • 1/2 Cup of Peanut Butter
  • 1 Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Flour
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1 Cup of REESE’S PIECES Candies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Beat the butter, sugar, brown sugar, peanut butter, egg, vanilla extract in a large bowl until fluffy.
  3. Stir together flour, baking soda, and salt; adding to the butter mixture and beating until blended.
  4. Stir in candies.
  5. Drop by a tablespoonful unto a greased cookie sheet.
  6. Bake for 10-12 minutes, or until brown.
  7. Cool slightly, then place on a wire rack to cool completely.

Thoughts After Baking:

It was pretty sticky trying to move from the tablespoon to the sheet, so just fair warning.

Now I’m not really a REESE’S PIECES person, but I really liked how they tasted. It was a good mix, and not too overpowering in peanut butter.

For more peanut butter cookies, go to 1-2-3-4 Peanut Butter Cookies

For more cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more desserts, go to Vanilla Crackle

For more peanut butter recipes, go to Rice Krispies Peanut Butter Banana

Aunt Neal’s Old-Fashioned Tea Cakes

Thoughts Before Cooking:

This recipe comes from the cookbook, Christmas Cookies. I was given this years ago for Christmas but never made anything from it.

My new resolution for Spring Cleaning, is use my cookbooks or get rid of them. So I decided to make a cookie from this, even though Christmas is eight months away.

Background on the Cookie:

“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “

**Dough has to be chilled**

Ingredients:

  • 1 Cup of Butter, Softened
  • 1 Cup of Granulated (White) Sugar
  • 1 Large Egg, Lightly Beaten
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • White Sparkling Sugar

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy.
  2. Add one cup of sugar, beating well.
  3. Add the egg and vanilla; beat well.
  4. In a separate bowl: combine flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
  6. Mix at a low speed after each addition, until just blended.
  7. Shape dough into two discs.
  8. Wrap the discs in wax paper and chill for at least one hour.
  9. After having chilled, preheat the oven to 400 degrees F.
  10. Roll each disc to 1/4 inch thickness on a floured surface.
  11. Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
  12. Sprinkle with sparkling sugar.
  13. Bake for 7-8 minutes or until lightly browned.
  14. Cool for one minute and then remove to wore racks to cool.
  15. Makes about two dozen.

Thoughts After Baking:

When I took it out of the fridge it was super hard and I was unsure if it would come out okay.

But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.

But after all that this cookies were super good. Not too sweet and perfect for tea time.

For more tea cakes, go to Cherry-Pistachio Tea Cakes

For more tea treats, go to Irish Apple Cake with Custard Sauce

For more cookie recipes, go to Rice Krispies Cookies

For more desserts, go to Vanilla Crackle

Twin Sun Toast

StarWars

As Tuesday’s book review was on a fantasy/science-fiction book, I thought that the perfect recipe to pair it would be one from The Star Wars Cookbook: Wookie Cookies and Other Galactic Recipes by Robin Davis.

This is similar to the Joanne Fluke recipe, Hole in One, but doubles it! Is it doubly delicious? Or a double fail?

Ingredients:

  • 1 Wide Slice of Sourdough Bread (at least 7 inches wide)
  • 1 Teaspoon of Butter
  • 2 Small Eggs
  • Salt & Pepper

Directions:

  1. Put the bread slice on a cutting board.
  2. Using a 2-inch round cookie cutter, cut out two holes side by side, but leaving bread between and around the holes.
  3. Put a skillet on the stove and switch on the medium heat.
  4. Put the butter in the skillet.
  5. As butter melts, spread it evenly around the bottom of the pan.
  6. Place the bread slice in the pan and break an egg into each hole.
  7. Add salt and pepper.
  8. Fry until the clear parts of the egg turn white, about 1 to 2 minutes.
  9. Slip a spatula under the bread and flip it over quickly and carefully enough to not let the eggs slide out of the holes.
  10. Cook for one minute more.
  11. Slide toast on a plate and a plate and enjoy.

Thoughts After Reading:

So this did not work out at all like the image in the cookbook. The bread kept ripping and egg went everywhere.

But I did not see that they needed to be small eggs, I just used the regular large ones.

So I will try to make this again and make sure I use small ones. But otherwise it was a delicious way to start the morning.

For more recipes from theThe Star Wars Cookbook: Wookie Cookies and Other Galactic Recipes, go to Wookie Cookies.

For more breakfast recipes, go to Herbed Eggs with Sour Cream

For more recipes, go to Vanilla Crackle

Vanilla Crackle

So I had a recipe on Gingerbread Wands which I thought would go perfect with Gingerbread Cookie Murder, but I lost the recipe and can’t make them.

So instead I will post a recipe from Joanne Fluke, but if you are interested in Gingerbread cookies, check this recipe out.

Appleturnovermurderjoannflukehannahswenson

Thoughts Prior to Cooking:

So the recipe comes from Apple Turnover Murder. This recipe intrigued me as it only had a few ingredients and seemed incredibly easy to make.

She calls it Vanilla Crack, but that has negative connotations so I changed the name.

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Ingredients:

  • Non-stick Cooking Spray or Butter
  • 1 Box of Soda Crackers ( I used saltines)
  • 2 Sticks of Salted Butter (1 Cup, 8 oz, 1/2 lb)
  • 1 Cup of White Granulated Sugar
  • 2 Teaspoons of Vanilla Extract
  • 1/2 Cup of Salted Nuts (optional)

Directions:

  1. Line a 10 by 15-inch cookie sheet with foil.
  2. Spray the foil with non-stick cooking spray or rub with butter.
  3. Cover the pan completely with a single layer of crackers, salt side up. Set aside
  4. Preheat oven at 350° Fahrenheit.
  5. Combine the butter, sugar, and vanilla in a heavy saucepan. Bring it to a full boil over medium heat, stirring constantly.
  6. Boil for five minutes, stirring constantly. Don’t stop stirring.
  7. Pour the mixture over the crackers as evenly as possible. Spread it about if needed.
  8. Sprinkle the nuts on top.
  9. Slide the pan into the oven for ten minutes.
  10. Remove pan from oven and let it cool. When they have thoroughly cooled, peel off foil, and break into pieces.

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Thoughts After Cooking:

When I ate the first piece I thought they were okay. But then, I had to have another, and another, and another…you see why they are called crack. They are addicting! But there is no drugs in it, it is that toffee taste that is so good it destroys your self-control.

These were really good, and there is a chocolate version that I am eager to try.

For more Hannah Swensen recipes, go to Too Easy Hotdish

For more dessert, go to Cherry-Pistachio Tea Cakes

For more recipes, go to How to Make a London Fog

Irish Apple Cake with Custard Sauce

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So I had thought I was making a pie for Saint Patrick’s Day as I posted Tuesday, but I realized that I had it wrong, I had a cake recipe, not a pie.

Oh well. Here we go. I got this recipe from The Kitchen McCabe.

Ingredients:

Cake:

  • 3 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1/8 Teaspoon of Salt
  • 1/4 Teaspoon of Ground Cloves
  • 1/4 Teaspoon of Ground Nutmeg
  • 12 Tablespoons of Butter
  • 3/4 Cup of Sugar
  • 4 Large Granny Smith Apples
  • 2 Eggs
  • 3/4 Cup of Milk
  • 2 Tablespoons of Sugar (For sprinkling on top of the cake.)

Custard:

  • 6 Large Egg Yolks
  • 6 Tablespoons of Sugar
  • 1.5 Cups of Whole Milk
  • 1.5 Teaspoons of Vanilla

Directions:

Cake:

  1. Grease and flour an 8″ or 9″ springform pan. If you do not have a springform pan then cover a pan with foil and grease it.
  2. Preheat the oven to 375 degrees F.
  3. Sift the flour, baking powder, salt, cloves, and nutmeg into a large mixing bowl. (Make sure the bowl is very large as everything will later be combined into it.)
  4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
  5. Add the 3/4 cup of sugar to the flour mixture and mix in.
  6. Peel the apples and slice them into uniform pieces (about 1/4″ wide and then cut into three pieces.)
  7. Toss the apples into the flour mixture and combine thoroughly.
  8. In a separate bowl, beat the eggs and milk together. Add this to the flour mixture and mix. The batter should be thick and dough-like.
  9. Transfer the dough to the pan and fatten the top with the back of a spatula.
  10. Sprinkle sugar over the top of the cake.
  11. Bake for 45-50 mins. Test the center for doneness. The top of the cake should be a golden brown.
  12. Serve slices with the custard sauce.

Custard Sauce:

  1. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 mins.
  2. Place the milk in a medium saucepan and bring to a boil.
  3. Slowly whisk the hot milk into the egg/sugar mixture.
  4. Transfer the mixture back into the saucepan and stir over a medium heat until the custard thickens, about 4 minutes. Custard should be thick enough to coat the back of the spoon.
  5. Mix in the vanilla and then transfer to a bowl or serving saucer.
  6. Serve warm or cold over the apple cake.

 

Thoughts After Baking:

So I tried making the custard, but the eggs cooked too fast and this is what they ended up being:

So I instead went with the glaze from A is for Applesauce Cake.

Otherwise, the cake was good. It wasn’t really sweet, but I enjoyed it. Good with tea or coffee.

For more Saint Patrick’s Day recipes, go to Irish Soda Bread

For more cake, go to Pumpkin Spice Cake

For more desserts, go to Rice Krispies Cookies

For more holiday recipes, go to Chicken Cashew Wrap

For more pinterest recipes, go to Blueberry Sour Cream Pie

Too Easy Hotdish

 

Appleturnovermurderjoannflukehannahswenson

Thoughts Prior to Cooking:

This recipe comes from the Hannah Swenson Mystery Apple Turnover Murder.

Hannah makes this dish for her boyfriend and sheriff deputy, Mike. Now before reading this book I had never heard of a hotdish, other than a hot dish, as in a dish that is hot. Apparently they are big in the Midwest and Northwest, but me being from California we don’t eat “hotdishes”, we eat casseroles. But I was willing to give it a try as to how they described it in the book made it sound extremely tasty.

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Ingredients:

  • Non-stick Cooking Spray or Butter
  • 1 and 1/2 lbs of Lean Ground Meat (such as hamburger, pork, chicken, turkey, sausage, etc. Make sure it is lean as the fat does not drain out of this dish)
  • 2 -12oz Cans of Cream of anything
  • 1 lb Package of Tater Tots
  • 1 Cup of Shredded Cheese (Be sure to use only one cup as too much can become an insulator and keep the bottom layers from cooking.)
  • Worcestershire Sauce (Optional)

Directions:

  1. Preheat the oven to 400° fahrenheit.
  2. Use the cooking spray or butter to coat a 9 by 13-inch pan.
  3. Put the ground meat in the bottom of the pan, spreading it as evenly as you can. Press it down with your hands or the back of a spatula.
  4. Spoon the two cans of cream-of-something on top of the meat. Make sure to spread it out as evenly as possible.
  5. Put the tater tots on top of the soup in a single layer. Spread them out as evenly as possible.
  6. Sprinkle on the shredded cheese.
  7. Do not cover your hotdish with anything. Slip the pan into the oven and bake for 35-40 minutes, or until the tater tots are browned and crispy.

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Thoughts After Cooking:

In a way this particular hotdish is like the poor man’s Shepherd’s pie. Instead of mashed potatoes, tater tots, and instead of gravy, cream of something. I am not a fan of Shepherd pie at all, I can hardly eat it, but I did enjoy this Hotdish.

flabergastedshockedwowwhatreally

The only thing that I thought was wrong with this dish was that it was rather plain in seasoning. I recommend using the Cream of Chicken and Herb, as the herbs really helped along with adding a bit of Worcestershire sauce.

It was very easy to prepare and I recommend it for those of you who’s hours are crunched (working moms and college students) and need a fast dish to make and make quickly.

Lordoftherings LifeisGood

I didn’t include a picture as it doesn’t photograph well, but do not let it’s looks deter you. It does taste great.

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For more Hannah Swenson recipes, go to Christmas Cheese Rounds

For more cassaroles, go to Ratatouille

Herbed Eggs with Sour Cream

thecatwhocookbook

Yep, we are going to make a recipe from The Cat Who Cookbook. Now my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I perfer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the first book, The Cat Who Could Read Backwards, just follow this link.

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Ingredients:

  • 6 Large Eggs
  • 6 Tablespoons of Sour Cream
  • 1 Tablespoon of All-Purpose Flour
  • 1/4 Teaspoon of Salt
  • 1/8 Teaspoon of Pepper
  • 1/2 Teaspoon of Fresh Chives
  • Butter
  • Sour Cream and Chives for garnish (optional)

Directions:

  1. Preheat the oven at 400°.
  2. Whisk the eggs in a mixing bowl.
  3. Add in the sour cream, flour, salt, pepper, and chives. Whisk briskly.
  4. Pour into a 1-quart buttered baking ramekin (if you don’t have a ramekin use a 1-quart round dish that can be placed in the oven).
  5. Bake for 15-18 minutes or until eggs reach preferred degree of doneness.
  6. Garnish with a dollop of sour cream and an extra sprinkle of chives if desired. Serves 2-4.

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So when I first pulled out the dish it was nice and fluffy, but then it fell.

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I guess I’m like Sabrina, I haven’t got my skills of souffles quite perfect.

But as served:

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The egg was very good, and we all enjoyed it as a breakfast or dinner food.

fantastic

It says it serves 2-4, but unless you have multiple side dishes it really serves 2. If you have more people, I would think of preparing two dishes or doubling the recipe. But very cheap and easy to make.

loveitSupernatural

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For more The Cat Who…Cookbook recipes, go to Caesar Salad

For more breakfast recipes, go to Potato Chip Omelet

For more egg dishes, go to Breakfast Omelet

For more recipes, go to Blueberry Sour Cream Pie

Blueberry Sour Cream Pie

cupcake_kisses-valentine's_day_cards_for_kids-nancy_kubo-daiquiri-pink

Valentine’s Day is coming so I thought I would post a sweet treat for you to share with your loved one(s)

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Thoughts Before Cooking:

So I wanted some pie and went to this ’50s diner that makes some really good stuff.

castiel-i-need-pie

They didn’t have the type I wanted so I decided to try out the Blueberry Sour Cream Pie. I loved it so much I decided to try and make it myself.

This recipe comes from Belle’s Kitchenbut I used the pie crust from my apple pie. Make sure to read the recipe all the way through before baking.

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Ingredients:

Pie Crust:

  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a mixing bowl, mix up the shortening and flour.
  3. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is to liquid-y, then just add a bit more flour to firm it up.
  4. Put dough aside.
  5. Take a cutting board and put a little flour on the surface, rubbing it. Rub flour on your rolling pin as well.
  6. Place the dough down and roll it into a large circle.
  7. Place the dough in a cake pan or pie pan.
  8. Cover the edges of the pie crust with foil. This will keep the edges from getting too brown.

Filling:

  • 3/4 Cup of Sugar
  • 2 Tablespoons of Flour
  • 1 Cup of Sour Cream
  • 1 Egg
  • 1.5 Teaspoons of Vanilla Extract
  • 1/4 Teaspoon of Salt
  • 2.5 Blueberries, fresh or frozen (if frozen, thaw and drain well.)

Directions:

  1. Combine sugar and flour in the medium sized-mixing bowl.
  2. Beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes.
  3. Carefully fold in the blueberries.
  4. Pour batter into pie crust and bake for 30 minutes.

Topping:

  • 3 Tablespoons of Flour
  • 2 Tablespoons of Sugar
  • 1.5 Tablespoons of Butter

Directions:

  1. While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork.
  2. Return to the oven and bake for 10-15 more minutes until topping is golden.
  3. Remove from oven and allow to cool throughly before slicing. Enjoy!

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Thoughts After Baking:

I only have one thing to say about it:

fantastic

I loved it and couldn’t stop eating it.

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For more pinterest recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Valentines’s recipes, go to Brioche French Toast

For more pie, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more blueberry recipes, go to B is for Blueberry Smoothie

For more dessert, go to Rice Krispies Cookies

Rice Krispies Cookies

Football

Happy Super Bowl LI

Whether you are watching for your team:

YayHappy-Success-GIF

Or just interested in seeing what commercials are out this year:

footballsuper bowl

But here is a recipe that is sure to be a winner whether you go to a party or watch it on your own.

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kelloggscookbook

Thoughts Before Baking:

So I got this book years ago as a gift and I haven’t made that many items out of it. I made a few things, which I would make over and over. As I was looking at my cookbooks, I finally decided to make something different, Rice Krispies Cookies

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Ingredients:

  • 1 Cup of All-Purpose Flour
  • 1/2 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Butter or Margarine, Softened
  • 1/2 Cup of White Sugar
  • 1/2 Cup of Brown Sugar
  • 1 Large Egg
  • 1/2 Teaspoon of Vanilla Extract
  • 1 Cup of Kellogg’s Rice Krispies
  • 1 Cup of Quick-Cooking Oats
  • 1/2 Cup of Coconut or Chocolate Chips

Directions:

  1. Preheat the oven to 350 degree Fahrenheit
  2. Lightly coat two large cookie sheets with nonstick cooking spray or butter. Set aside.
  3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
  4. Place the butter in the bowl and beat with an electric mixer on medium until light and fluffy.
  5. Add the white and brown sugars and beat until blended, Add the egg and vanilla, beating to incorporate.
  6. Stir in the flour mixture. When well combined, stir in the cereal, oats and coconut or chocolate chips.
  7. Drop the cookie dough by tablespoonful onto the baking sheets, leaving room between the cookies.
  8. Bake for 12 mins, or until the cookies are lightly browned.
  9. Remove from the oven and let cool.

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Thoughts After Baking:

These cookies were fantastic! I couldn’t stop eating them.

stopeating

I took them to a party and they were instantly gobbled up.

cookies

I strongly recommend them. They are probably one of the best cookies I have ever had.

fantastic

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For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more on the Super Bowl, go to Oven-Crispy Creole Seasoned French Fries

For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more Chocolate Chip Cookies, go to Wookie Cookies

For more cookies, go to 1-2-3-4 Peanut Butter Cookies

For more desserts, go to C is for Chocolate Oat Crackles

Ham and Cheese Monte Cristos

kelloggscookbook

Thoughts Before Cooking:

I received this book as a Christmas present one year and was astounded at all the things you could make with Kellogg’s products.

wow

I had heard of Monte Cristos before, but they always had jelly and cheese which sounds really gross to me.

yuck_pirates_of_the_caribbean

This was jelly free so I thought I would test it out and see.

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Ingredients:

  • 5 Cups of Kellogg’s Rice Krispies
  • 3 Large Egg Whites
  • 3/4 Cup of Fat-Free Milk
  • 1/4 Teaspoon of Salt, or to Taste
  • 12 Slices of Day Old White or Wheat Bread
  • Approximately 1/4 Cup of Dijon Mustard, or to Taste
  • 6 Medium Thick Slices of Smoked Ham
  • 6 Medium Thick Slices of Swiss, American, or Cheddar Cheese
  • 1 Tablespoon of Butter (Melted) or Olive Oil
  • Butter or Nonstick Cooking Spray

Directions:

  1. Place the Rice Krispies in a resealable bag. Seal the bag, and using a rolling pin, lightly crush the cereal to make a medium crumb.
  2. Open the bag and measure the crumbs, there should be 2 cups. Transfer the crumbs to a shallow bowl and set aside.
  3. Preheat the oven to 400 degrees F.
  4. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray or butter. Set aside.
  5. Place the egg whites, milk, and salt in a shallow bowl. Using a whisk, beat until foamy.
  6. Place the six slices of bread on a flat surface. Using a spatula, coat the bread with mustard-as thin or as thick as you like.
  7. Place a piece of ham and then a slice of cheese on top of each piece. Top with remaining slice of bread.
  8. Working with one at a time, dip the sandwiches into the egg mixture, turning to coat both sides. Quickly press each side into the crumbs, pressing down to insure that the crumbs adhere to the bread.
  9. Place the coated sandwiches in the prepared baking pan. When all the sandwiches are in the pan, give a light drizzle of melted butter, or olive oil, to each one.
  10. Bake in the preheated oven, without turning for about 15 mins, or until crisp and golden brown.
  11. Remove from the oven and serve with additional mustard if desired.

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Thoughts After Cooking:

I loved it.

joker-yum

It was just delicious!

fantastic

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For more Rice Krispies recipes, go to Rice Krispies Peanut Butter Banana

For more recipes, go to C is for Chocolate Oat Crackles

Harlem Tea Room Cheddar-Thyme Scones

Our last pre-Christmas post.

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Let’s get started!

teaandscone

Thoughts Before Cooking:

So this comes from the same magazine that the Harlem Tea Room Baking Powder Scones were in, an old O- the Oprah magazine.

The article gave three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. As I already did the Baking Powder, I thought I would try out the Cheddar-Thyme ones.

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets

  • 3.5 Cups of All-Purpose Flour, Plus Extra for Later

  • 2 Tsp of Baking Soda

  • 2 Tsp Cream of Tartar

  • 1/2 Tsp of Salt

  • 2 Cups of Grated Cheddar Cheese

  • 1 Tbsp of Fresh Thyme, Chopped

  • 1.5 Cups of Sour Cream or Buttermilk

  • 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

  1. Preheat the Oven to 400 degrees F.

  2. Coat two baking sheets with butter.

  3. Sift flour, baking soda, cream of tartar, and salt into a large bowl.

  4. Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.

  5. Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh Thyme into mixture.

  6. Add sour cream or buttermilk and stir until flour mixture is just moist and dough begins to stick together.

  7. Gather dough into a ball and knead lightly until fully integrated.

  8. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.

  9. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.

  10. Place on prepared baking sheets with space in between.

  11. Let stand ten minutes, then brush the tops with egg or milk.

  12. Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.

  13. Bake until golden brown, 10-12 mins.

  14. Serve warm with butter, clotted cream, fruit preserves, or jam.

  15. Makes about 1.5 dozens.

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scones

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Thoughts After Baking:

Were very good. All they need was a bit of butter

fantastic

However, the thyme took forever. Like an hour to chop, but I made them another time with dried thyme and it wasn’t as good as fresh. It may take a long time, but it is worth it.

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Absolutely delicious and I will make again and again.

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For more Harlem Tea Room scones, go to Harlem Tea Room Baking Powder Scones

For more scones, go to Harvest Pumpkin Scones

For more recipes, go to Christmas Cheese Rounds

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Merry Christmas All!

christmas

Scandinavian Spuds

potatoes

And being so thankful, let’s get started with a potato filled recipe! 🙂

Plumpuddingmurder

Thoughts Before Cooking:

I love potatoes, so when I saw this recipe I thought it would be delicious! Let’s check it out.

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Ingredients:

  • 12 Baking Potatoes
  • 2 Tablespoons of softened butter
  • 8 tablespoons of melted salted butter
  • 1 teaspoon of salt
  • 2 tablespoons of dried crumbled basil
  • 1 teaspoon of paprika
  • 4 tablespoons of bread crumbs
  • 8 tablespoons of salted butter
  • Lemon Juice

Directions:

  1. Choose a bowl large enough to hold all the potatoes and fill with cold water. Add a teaspoon of salt and a squirt of lemon juice in the water.
  2. Peel a potato and rinse it off.
  3. Slice it the  potato in quarters, but only halfway, not completely through. Drop it in the water so it won’t discolor
  4. Preheat the oven to 425 degrees F.
  5. Use a baking pan that will hold all your potatoes in a single layer.
  6. Use the 2 tablespoons of butter to grease the baking pan.
  7. Dry the potatoes and lay them in the pan.
  8. Drizzle the melted butter and sprinkle with salt.
  9. Sprinkle with basil and paprika.
  10. Place pan in oven uncovered for 30 mins.
  11. Take the pan out of the oven and sprinkle with bread crumbs.
  12. Melt the cold stick of butter and drizzle over the breadcrumbs
  13. Slip pan back in the oven for 25 mins.

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ScandanevianSpuds

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Thoughts After Reading:

These were very good but were much tastier when I added cheese. I love cheese.

parmesancheesetoomuch

Vertical vents made it hard to move the potatoes as they could easily snap. Next time I think I will cut them horizontally instead. But otherwise, delicious!

joker-yum

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For more Hannah Swensen mysteries, go to Mini Lemon Pancake Cookies

For more potato recipes, go to Oven-Crispy Creole Seasoned French Fries

For more recipes, go to Harvest Pumpkin Scones

Harvest Pumpkin Scones

teaandscone

So we were having a tea at church and I needed a scone to go with our food. I had already decided on a savory (will be posting soon), but needed a sweet scone.

I started scouring the internet when I came upon this recipe on The King Arthur Flour website. Everything I have made from them has been fantastic so I thought I would give it a try.

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Ingredients:

  • 2-3/4 Cups of King Arthur Unbleached Flour or Regular Flour
  • 1/3 Cup of Sugar
  • 1 Tablespoon of Baking Powder
  • 3/4 Teaspoon of Salt
  • 3/4 Teaspoon of Ground Cinnamon
  • 1/4 Teaspoon of Ground Ginger
  • 1/4 Teaspoon of Ground Nutmeg
  • 1/4 Teaspoon of Ground Allspice
  • 1/2 Cup of Cold Butter
  • 1-2 Cups of Chocolate Chips
  • 2/3 Cup of Canned Pumpkin
  • 2 Large Eggs
  • Cinnamon sugar (1 Tablespoon of Cinnamon and 1 Tablespoon of granulated sugar), for topping
  • Milk

Directions:

  1. In a large mixing bowl; whisk the flour, sugar, baking powder, salt, and the spices (cinnamon, ginger, nutmeg, & allspice).
  2. Work in the butter until the mix is unevenly crumbly; it’s ok for some larger chunks of butter to remain unincorporated.
  3. Stir in the Chocolate Chips.
  4. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
  5. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holding together.
  6. Line a baking sheet with parchment; if you don’t have any use the sheet without parchment, but don’t grease it. Instead sprinkle a bit of flour on the parchment.
  7. Scrape the dough onto the floured parchment or pan and divide it in half.
  8. Round each half into a 6″ circle, about 3/4 an inch thick.
  9. Brush each circle with milk and sprinkle with cinnamon-sugar mixture.
  10. Using a knife, cut each circle into size wedges.
  11. Carefully pull the wedges away from the center to separate them just a bit, about 1/2 inch space between them.
  12. Place the scones in the freezer for 30 degrees uncovered. While the scones are chilling, preheat the oven to 425 degrees F.
  13. Back the scones 22-25 mins or until golden brown and toothpick inserted into a center of one comes out clean. The edges should be baked through.
  14. Remove from the oven and serve warm.

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Thoughts After Baking:

I loved them! They were perfect!

fantastic

They were just so delicious everyone ate them right away and wanted more.

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I cannot recommend more strongly that you should definitely make them.

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For more King Arthur Flour recipes, 1-2-3-4 Peanut Butter Cookies

For more scones, go to Lemon Scones

For more pumpkin recipes, go to Pumpkin Spice Cake

For more recipes, go to Rice Krispies Peanut Butter Banana