2 Kids and Tired Cooks

Family Favorites: Brown Sugar Muffins

2012-01-28T06:00:00.000-08:00

The perfect breakfast muffin.

Brown Sugar Muffins

These have become my teenage son's specialty. He can whip them up quickly and they're delicious. Not too sweet and perfect with a glass of milk or to eat on the run.

Family Favorites: Hamsters

2012-01-21T06:00:00.000-08:00

No, not the furry little pet, but a delicious breaded chicken roll-up!

Hamsters

My brother-in-law came up with original name and while a bit questionable, these little bundles are simply delicious. This is a hearty, filling meal and makes a lovely presentation.

Family Favorites: Quiche

2012-01-16T06:00:00.000-08:00

I love breakfast. I love breakfast for dinner.

Quiche

Quiche isn't necessarily a breakfast food but, traditionally, eggs and bacon are. This is my tried and true quiche that I make fairly regularly. Using one of my frozen pie crusts, it's a relatively easy dinner to make.

Pork Chops with Sauteed Apples

2012-01-14T06:00:00.001-08:00

Printable Recipe

1 T olive oil
1/2 cup sliced onion
2 apples, peeled, cored and sliced
1 t. dried thyme
4 boneless pork chops (about 5 oz each)
1/2 cup chicken broth

Heat the oil in a skillet, add the onions and saute them for several minutes to soften. Add the apples and thyme and cook until golden and soft, probably about 5 more minutes. Remove the onion/apple mixture from pan and set aside.

Season pork chops on both sides with salt and pepper. Cook the pork chops in the same pan on medium-high heat for about 2 minutes per side, or until golden. Add the broth and bring to a simmer. Cook for another 5-6 minutes or until the pork is tender. Transfer the pork chops to a platter and top with the onion and apple mixture and serve.

Serves 4

The leftovers are delicious on top of a salad.

Holly's Note:
Forgive the photo. It tastes much better than it looks!

I was not familiar with Robin Miller before I reviewed her book. But, as we are trying to eat healthier at our house, it sounded like a terrific book, and so far it is.

This was a delicious meal. It earned serious raves from my husband and a place in our dinner rotation. I have modified the recipe to suit my tastes better, and I cooked things longer than the recipe recommended, but you can find the original in her book, Robin Takes 5, available here. You can see my book review here.

Robin Takes 5...Review

2012-01-12T20:50:00.000-08:00

It's 5:00 PM. Everyone's hungry. It's takeout or fakeout, meaning nuking a processed meal from the freezer. But there's a third option that doesn't include processed food or an unhealthy heap of calories and fat--Robin Takes 5.

Imagine quickly preparing delicious meals for yourself, your friends, and your family with just 5 fabulous ingredients. Does it get any better? Absolutely, with Robin Takes 5. The book features 500 recipes and each dish is a mouthwatering 500 calories or less. Two-color recipe text complements full-color photography inserts. In addition, helpful icons note ideal recipes for holidays and entertaining as well as recipes with less than 500 mg of sodium. That's not all--nutritional information is given for each recipe.

In Robin Takes 5, 500 recipes highlight at least 10 different ethnic cuisines, and dishes range from soups, pizzas, and pastas, to chicken, beef, pork, seafood, side dishes, and desserts. Consider 70 recipes just for chicken, such as Cashew Crusted Chicken with Roasted Jalapeno-Mango Chutney, and 50 dessert recipes, such as Orange Marmalade Tart with Chocolate Covered Almonds. Consider yourself armed for mealtime. The next time the clock strikes 5:00 PM and you want both noshing and nourishment, check out Robin Takes 5.

I was not familiar with Robin Miller before I received her book. But, I love cooking and as we're trying to eat healthier at our house, this sounded terrific. Every recipe has just about 5 ingredients and is less than 500 calories. I've marked it up. Seriously, it's full of post-it tabs.

I do wish there were more photos, but it's easy to read and the recipes are easy to follow. Most recipes are fairly fast to make and not time intensive and the ingredients are ones you are likely to have on hand. I prepared the Pork Chops with Sauteed Apples for dinner and my family loved it. It received rave reviews and has earned a place in our dinner rotation. The leftovers are perfect on top of a salad. Next on my list is Smothered Steak with Onions, Mushrooms and Mashed Potatoes.

Thanks to Eric at Planned Television Arts for the opportunity to review this book. You can learn more about Robin Miller here. You can purchase your own copy here.

Read 1/12

* * * * *
5/5 Stars

Shrimp Scampi

2012-01-12T06:00:00.000-08:00

Printable Recipe

Serves 4

3/4-1 lb shrimp, peeled and deveined (I like medium-size)
3 T Butter
2 T Olive Oil
2 Garlic Cloves, minced
1/4-1/2 cup Diced Onion
1/2 cup White Wine
Splash of broth (chicken, vegetable, doesn't matter)
1/2 t. red pepper flakes
3/4-1 lb cooked pasta (I prefer shaped pasta)
Parmesan Cheese
Salt/Pepper to taste
Basil

Cook pasta according to directions. While pasta is cooking, heat butter and olive oil in a large skillet over medium heat. Add onions and garlic and saute a couple of minutes. Add white wine, broth, red pepper flakes and shrimp. Sprinkle a little basil over it. Let it simmer 5-7 minutes or until your pasta is finished. Drain pasta, sprinkle some Parmesan cheese over it and add your shrimp mixture. Toss it all together and enjoy.

Holly's Note:
I love shrimp, but I never cook it because my husband doesn't like seafood. My teenage son does though, so I tried a Shrimp Scampi the other night. I looked online and found different variations, but all recipes had basically the same ingredients, so I just really came up with my own. This is really one of those dishes where you don't even need a real recipe. Just do everything to taste. Since it was just the two of us eating, I didn't even use a full pound of shrimp or pasta.

I think one key is letting everything simmer together for several minutes so the sauce thickens a little and the flavors blend together.

Also, while most recipes call for long pasta (linguine, fettuccine, angel hair), I prefer shaped pasta. I think the dish is more flavorful because shaped pasta gives you so many nooks and crannies in which to trap the sauce.

This was very light, yet filling and absolutely delicious. It would be very easy to add your own seasonings for whatever flavor you want.

Things I Never Thought I'd Say...

2012-01-11T06:00:00.000-08:00

Something I never imagined myself saying, as a mother:

"Knock it off! We don't sword fight at the dinner table!"

Yep, sword fights with table knives.
At our house.
With two active boys, I really shouldn't be that surprised.

Italian Cream Sodas

2012-01-09T06:00:00.000-08:00

4 oz. Any flavored syrup (my favorites are Raspberry or Blackberry)

4 oz. Half/half
10 oz. Club soda
Ice
Whipped cream (optional)

Pour syrup and half/half over the ice. Slowly add the club soda. Stir and enjoy. Top with whipped cream if desired.

Holly's Note:
Last summer, a girlfriend introduced me to Italian Cream Sodas. My husband and I were painting our living room on a hot August afternoon, when my girlfriend dropped off two Moxie Java Raspberry Italian Cream Sodas for us. Boy did they hit the spot. Unfortunately, there is a Moxie Java around the corner from our home and it was too tempting for me to stop by every day to get a soda. At $3+ each, that adds up.

I went online and found out how to make my own which is significantly easier on my pocketbook. I get my Torani syrup at Cash & Carry, but Walmart, Albertsons and Cost Plus all have them too.

It's also very easy to adjust to personal tastes. I like a bit more syrup and my husband likes a bit more half/half and we don't add whipped cream. The proportions here are a good place to start though and you can adjust your amounts to personal preference.

Family Favorites: Stuffed Meat Shells

2012-01-07T09:46:00.000-08:00

Do you ever want an easy peasy dinner that everyone will love?

Stuffed Meat Shells

This is one of our absolute favorites. It's a go-to meal that we have regularly. The shells freeze really well and it's so easy to just pull a bag of shells out of the freezer, throw them in a pan with sauce and bake.

Homemaking

2012-01-05T11:26:00.000-08:00

(Graphic found at Noggins and Nonsense via Pinterest)

I love the word "Homemaking". I have no problems putting "Homemaker" down when I'm filling out a form that asks for my occupation. I love being at home. I think home is the most important place in the world and I think happy homes make this world a better place. There is no better place for children to grow up than in a home they know is a safe place where they feel loved.

I worked outside of my home for many years and I well understand the challenges it brings. But I believe our home was a happy place when I was working, as it is now, because I was just a different kind of homemaker then. I believe every wife/mother is a homemaker because, in my experience, whether I stay at home or work outside the home, the tone of our home is still mainly my responsibility even with a supportive and helpful spouse and children. It's a lot of pressure, but it's true.

I cook to provide sustenance and meals for my family, but I also cook because I enjoy it. My husband says that one of my love languages is food. I think he's right. I have this intense urge to feed people when they visit. I'm often the first to volunteer to take a meal into someone who is sick or in need of help.

I've always shared recipes and food-related topics here on this blog, but I'm thinking of branching out and covering more thoughts that come from my heart or impressions that have been on my mind.

Homemaking is just one of those.

New Photo

2012-01-02T14:57:00.000-08:00

There is a new photo for Rocky Road.

Top 10 Recipes from 2011

2011-12-31T06:00:00.000-08:00

Admittedly, I had a slower year for recipes here at 2 Kids and Tired Cooks. I'm hoping to gain back my cooking groove in 2012 though and have lots of new recipes to share with you. Still, it's always fun to go back and see which recipes received the most hits. There are several repeats from 2010 on this list and a couple of new additions this year.

Raspberry Pretzel Jello Salad continues to be the top draw here at 2 Kids and Tired Cooks.

Armadillo Pie is a close second. My family has grown to the point that I make two of these each time I fix it for dinner. My husband could eat this every day.

Pizza, Pizza was quite popular.

Carrabba's Style Italian Seasoning is a new addition this year and is a fantastic recipe and drew many visits.

Beef Enchiladas is one of our family's go-to recipes. This is a surprisingly fast dinner to put together and I always have the ingredients on hand to make it.

Apple Streusel Cheesecake Bars returns from the 2010 list. To. Die. For. Rich and delicious and an impressive dessert to take to a potluck.

Cocoa Brownies which are, seriously, the best brownies ever. Boxed brownie mixes do not enter my house.

Chicken and Wild Rice Soup also returns from 2010. Such a comforting meal, especially during the cold winter months.

Peanut Blossoms is a new addition to this years Top 10. This is one of my favorite cookies, ever.

And new this year, Cinnabon Clone Cinnamon Rolls, which made the Top 10 in under a week. Thanks, in part, to Pinterest!

French Silk Pie

2011-12-27T06:00:00.000-08:00

Printable Recipe

1 cup sugar
3/4 cup butter
3 squares unsweetened chocolate, melted and cooled
1 t. vanilla
3 eggs
1 baked pie crust

Beat sugar and butter together until fluffy, about 4 minutes. Stir in chocolate and vanilla. Add eggs, one at a time, beating well after each addition. Scrape sides continually.

Pour into a baked pie crust, cover and chill for 24 hours. Do not skip this step. Seriously. It needs to sit at least 5-6 hours, but overnight is best.

When ready to serve, top with real, sweetened whipping cream. Do not commit sacrilege and put canned whipped cream on this masterpiece.

Holly's Note:
My husband calls this the Roy Orbison of pie, because Orbison was called the Big O. I'll let you draw your own conclusions to that one, given that he can't eat chocolate and has only seen my reaction to this pie. However, this is a roll-your-eyes-back-in-your-head, curl-your-toes good pie.

I use the recipe found in my old Better Homes and Gardens Cookbook. The recipe currently on BHG's website uses semi sweet chips and this one uses unsweetened chocolate, which I think makes a richer pie.

Cinnabon Clone Cinnamon Rolls

2011-12-26T13:21:00.000-08:00

Printable Recipe

Rolls
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast

Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, melted

Place all ingredients together in a kitchenaid and using a bread hook, let it all mix for about 10 minutes. Cover and let it rise. (You can also use your bread maker on the dough cycle.)

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let it rest for 10 minutes.

In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Bake rolls in preheated 400 degree oven until golden brown, about 15 minutes.

While rolls are baking, mix together the frosting of your choice:

Cream Cheese Frosting:
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Homemade Frosting
6 T. butter, softened
~3 cups powdered sugar
1/3 cup milk
1 t. vanilla

After removing rolls from oven, immediately invert the pan onto a serving plate and let all that cinnamon/buttery goodness recoat the rolls.

Spread frosting on warm rolls before serving.

Holly's Note:
I love Pinterest. Seriously. I have found so many awesome ideas and recipes there and many I have actually used or tried, including this cinnamon roll recipe, which originally came from Allrecipes. The original recipe calls for a breadmaker,but I just mixed it in my Kitchenaid. This dough is super easy to use and it makes 12 large rolls. Although, I would like to make them smaller next time and do 24 instead.

I made these Christmas Eve and just let them slow rise in my fridge. I pulled them out Christmas morning and let them rise in a warm oven for about 40 minutes before baking and they were just perfect.

My kids aren't cream cheese fans, so I use my handy dandy Homemade Frosting recipe instead. I had made a batch of it the day before to use on cookies and had some leftover that I used on the rolls. I just softened it in the microwave so it was very soft, but not melted.

I was afraid that 2 tablespoons of cinnamon would be too much, but it wasn't. In fact, I would go so far as to melt more butter and mix up more cinnamon/sugar and sprinkle it all over the tops of the rolls before baking!

A big key here also, is to invert the pan of rolls onto a serving plate to let all the cinnamony goodness recoat the rolls, instead of staying in the pan.

Good Chocolate

2011-10-26T11:23:00.000-07:00

As I sit here drinking my morning cocoa, I must confess…

My husband says that I am a chocolate snob. I am. I love chocolate. I always have. And I will eat chocolate, anytime, anywhere, and pretty much any brand. Well, not exactly any brand because chocolate from Kazakhstan wasn’t very good. I won’t eat it again. I haven't been to Kazakhstan, my former boss traveled the world on business and every time he came back from a trip, he brought me chocolate. And just to clarify, chocolate is different depending on where it’s made. If you buy Cadbury in America, look on the package. If it says, “Manufactured in Hershey, PA” it will NOT taste like true Cadbury chocolate. It will have Hershey overtones. Trust me. Not that Hershey's isn't good. It is. But, if you want Cadbury, you don't want it to taste like Hershey's. I buy Hershey's when I want Hershey's. I don't buy Cadbury when I want Hershey's. Funny side note: I picked up Cadbury Chocolate Bunnies at Wal-Mart this past Easter. My son took one bite and said, "Mom, this doesn't taste the same." I hadn't said anything and the package looked the same. But, he knew.

European chocolate is different. Cadbury that is manufactured in England tastes better than that manufactured in America. The same goes for Kit Kat bars. The Kit Kats you buy in Europe are darker than the ones made in America. I have taste tested them both, you can trust me. I enjoy both, as well.

Moving on: I particularly love hot cocoa. It’s my indulgence. I love a cup of hot cocoa in the morning, and sometimes in the evening. Now this is where the snob part comes in: I must have Ghirardelli Double Chocolate Hot Chocolate. It’s absolutely divine, especially when you top it off with a splash of real whipping cream. I am from Northern California; I love San Francisco and Ghirardelli Square. (Scharffenberger is good too…) In California, I could buy this cocoa at the grocery store. In Idaho, for along time the only place I could find it was Cost Plus Imports. Before I discovered that Cost Plus sold it, I would have my sister get it for me as she could get it at Harmon’s in Salt Lake. As that wasn’t always an option, I was on a quest to find a different, yet suitable hot chocolate. Other than making it myself, with shaved, good chocolate, I wasn't successful. Now, my local Wal-Mart sells it, which is much more convenient.

For awhile, I had an expensive alternative. Starbucks used to sell what they called, “Chantico, a drinking chocolate.” It was like drinking a melted chocolate bar; it was similar to a true Italian hot chocolate if you’ve ever been to Italy. It was expensive and small and I could only get it if I was in Boise. But, it worked. Until they discontinued it. I haven’t been to Starbucks since. So, onto my quest.

And let me tell you, there are so many inferior hot cocoas, it’s amazing. People up here rave about Stephens and how good it is. Here’s the truth: if you put Swiss Miss in one cup and Stephens in another and didn’t tell someone which was which, they wouldn’t be able to tell. The problem with these “gourmet” cocoas is that they put too much powdered milk in the mix, thinking that it makes a “creamier” cocoa. It doesn’t. It makes a watered-down cocoa or a milked-down cocoa. The thing that is so great about Ghirardelli Hot Chocolate is that it doesn’t add powdered milk. It is only sweetened ground chocolate and cocoa and you make it with milk not water. When you add a splash of real whipping cream it is an absolutely divine taste experience. And, as I am in the process of trying to lose weight, I still won’t give it up. Ever. I have a ½ size mug and I’ve figured out how to make my cocoa and have it only equal 4 Weight Watcher points.

My boys have inherited the chocolate thing too. Their grandpa always had a stash of mini Snickers bars in his home office and they loved getting chocolate from Papa. They don’t like hot cocoa (the sacrilege), but E loves Cadbury Mint Aero bars, Hershey's Mr. Goodbar, Ghirardelli Mint Chocolate. J loves M&Ms, Nestle Crunch and Lindt Dark Chocolate Truffles. I think he's the only child in his elementary school who gets truffles in his lunch box.

We would be a true chocolate family, except for the fact that my husband can’t eat chocolate—he’s allergic. But, that means more for the boys and me!

The What's for Dinner Solution?...Review

2011-10-18T15:58:00.001-07:00

About the book:
For many women, dread turns to panic around 4:00 in the afternoon. That’s when they have to answer that age-old question, “What’s for dinner?” Many resort to another supermarket rotisserie chicken or—worse yet—ordering dinner through a drive-thru intercom.

In The “What’s for Dinner” Solution, popular author and speaker Kathi Lipp provides a full-kitchen approach for getting dinner on the table every night. After putting her 21-day plan into action, women will

* save time—with bulk shopping and cooking
* save money—no more last-minute phone calls to the delivery pizza place
* save their sanity—forget the last-minute scramble every night and know what they’re having for dinner

The book includes real recipes from real women, a quick guide to planning meals for a month, the best shopping strategies for saving time and money, and tips on the best ways to use a slow cooker, freezer, and pantry.

With Kathi’s book in hand, there’s no more need to hit the panic button.

I don't know any woman responsible for a home who hasn't, at some point in her life, stood in the middle of her kitchen at 5:30 and wondered what she was fixing for dinner. I think this scenario happens to most of us on a very regular basis. I'm a fairly organized homemaker who plans menus, and I still hit 5:30 on some days and have no idea what I'm doing.

Kathi Lipp has put together a terrific resource for not only the experienced cook, but also the novice. She has a very straight forward way of writing and the book is short and easily read in one or two sittings, or by chapter.

In a nutshell, we're better cooks when we take the time to plan and organize. It's as simple as that. It's not new information. It's not the proverbial light bulb. It's something we all know. Here, however, Kathi gives us solid ideas and ways to be more organized and on top of things. With chapters covering grocery shopping and shopping strategies, using your slow cooker and your freezer, organizing your kitchen and pantry and planning for leftovers, Kathi shares tips and tricks and lots of family-friendly recipes.

As I read this book, I noticed a lot of things I already do (planning menus according to my family's schedule, using my crock pot and freezer cooking) and I discovered a few new helpful hints and suggestions, as well as more than one recipe I want to try out.

I think this would be a great gift for any cook/homemaker, and it would be a terrific resource for someone out on their own for the first time. Wrap it up with a dish towel and casserole pan for a cute presentation.

Thanks to First Wildcard and Harvest House Publishers for the opportunity to review this book. You can learn more about Kathi Lipp here. You can read the first chapter here. You can purchase your own copy here
.
Read 10/11

* * * *
4/5 Stars

More Recipe Finds

2011-10-12T15:35:00.000-07:00

Pinterest is evil. I'd just like to go on record and say that. I have found so many great ideas and so many new recipes to try. These are just a few of the new ones I've discovered...

Homemade Ho Ho's These look dangerous and delicious.

Frozen Peppermint Cheesecake

Ciabatta Bread

Healthy Breaded Shrimp

Southern Chicken and Corn Chowder

What new recipe are you excited to try?

Oh, and if you think Pinterest is evil too and you want to find me over there anyway, you can click the button below!

Recipe Finds

2011-09-10T06:00:00.000-07:00

I love finding new recipes. I have bookmark after bookmark of new recipes to try. Here are a few that I found this week:

Lemon Crumb Muffins

Raspberry Limeade

Raspberry Lemonade Spritzer

Over the Top Andes Mint Cupcakes Oh. My. Goodness.

Rolo Brownie Bites

What new recipe are you excited to try?

Summer Bounty

2011-09-05T06:00:00.000-07:00

A few of the onions are purchased, but everything else is home grown. Isn't that awesome? All the fixings for salsa, right in the backyard. (Well, my aunt's backyard...)

Pork Tenderloin in the Crockpot

2011-09-03T11:44:00.000-07:00

1 pork tenderloin
3-5 potatoes, depending on size
2-3 carrots or a couple of handful of baby carrots
1 onion
3-5 garlic cloves

Season the tenderloin with salt and pepper or your favorite seasoning. Brown the tenderloin on all sides. I used some bacon fat which is what the original recipe called for, but you could certainly use oil.

Transfer the browned pork to your crock pot and deglaze pan with a cup of water or stock. Using stock would add more flavor. Pour liquid over pork.

Peel and chop the potatoes and carrots. Chop the onions. Peel the garlic. Spread the veggies over the pork and add enough liquid to almost cover the vegetables.

Cover and cook on low for about 8 hours.

When finished, transfer meat and veggies to a platter. Pour the liquid into a pan and bring to boil to make gravy. I make gravy by blending a tablesoon or so of cornstarch into a 1/2 cup cold water and adding it to the boiling mixture. Let simmer for several minutes and serve.

Holly's Note:
I had a pork tenderloin in my freezer that needed to be eaten. So, I found the original recipe at How to Cook Like Your Grandmother and like everything I do, I modified it. I used our favorite all-purpose seasoning in addition to salt and pepper and we still thought this was a little bland. I'm thinking of adding some chopped apple to it as well, because apples and pork go so well together.

Sweet Chic...Review

2011-08-14T06:00:00.000-07:00

About the book:
Today’s baker faces a great challenge: With little time and a limited repertoire, she often needs to whip up a delicious dessert that’s dressed to impress. Rachel Schifter Thebault, founder and head confectioner of Tribeca Treats in New York City, knows all about making a sweet statement. Combining a confectioner’s expertise with fashion sense, she shares a scrumptious cache of popular dessert recipes that can be accessorized to fit any occasion.

What’s more, transforming a basic dessert into a masterpiece brimming with personality and flair can be easy, quick, and fun. In the same way you’d plan an outfit, Sweet Chic pieces together a Devil’s Food Cake—the little black dress of delights—with such irresistible accessories as Caramel Buttercream (think knee-high boots) for ultimate decadence, turns Vanilla Cookies (the crisp oxford shirt) into Strawberry “Shortcakes” ideal for casual or dressy occasions, and blends brownies (the cashmere sweater of confectionery) with a swirl of mint for a showstopping number.

Gorgeous and appetizing color photos throughout reveal how a change of icing here and a substitute topping there can take a simple dessert from Sunday brunch to a date-night treat. Mix and match more than seventy recipes for cookies, cakes, and confections, including Peanut Butter and Chocolate Thumbprint Cookies, Brownie Sundae Parfait, Mini S’mores Cupcakes, Wasabi-Black Sesame Truffles, and so much more.

Whether you’re a novice baker hoping to master the basics or an experienced one looking to add a little versatility to your existing creations, Sweet Chic is a clever and practical guide for memorable desserts, a one-sweet-fits-all way to make a tantalizing impression.

Fancy desserts are the trend right now and Sweet Chic capitalizes on that trend. The premise to the book is kind of cute: that just like in fashion, it's easy to accessorize and dress up an otherwise ordinary outfit, or in this case, dessert.

There are quite a few pictures (not a picture for every recipe, which is my big cookbook pet peeve, but this one has a good many), and go-to recipes you can use as the basis for desserts, such as a devil's food cake, a white cake, and a sugar cookie. Rachel has included lots of tips and ideas for baking, decorating and serving your desserts.

I thought this was a lovely little cookbook. It would be a great bridal shower gift along with a baking pan and utensils.

Thanks to Ruby at FSB Associate for the opportunity to review this book. You can learn more about Rachel Schifter Thebault here. You can purchase your own copy here.

Read 8/11

* * * *
4/5 Stars

Chicken-Fried Steak (PW Style)

2011-06-10T10:04:00.000-07:00

Printable recipe

Photo from Pioneer Woman. I didn't get my own taken, I will replace this one with mine the next time I make this.

~3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
1/2 cup milk plus about 2 cups for gravy
2 eggs
2 1/2 cups flour plus extra for gravy (I just used some of the remaining flour from coating for the gravy)
2 t. seasoned salt
3/4 t. paprika
1 1/2 t. black pepper
~ 1/2 cup oil for frying

Instructions (from Pioneer Woman)

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

Gravy:

After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Holly's Notes:
I have 1/2 a beef in my freezer or, rather, what's left of 1/2 a beef. We're making inroads on it very quickly. Included in the mix of cuts are some cube steaks and so I prevailed upon the Pioneer Woman's cookbook for a recipe to cook Chicken-Fried Steak. Her original recipe called for cayenne pepper and while I added it, I don't think I'll add it again. It gave the crust a kick that I didn't think it needed.

This was a hit. My family enjoyed it and said it was definitely one to fix again.

The First-Timer's Cookbook...Review

2011-05-15T06:00:00.000-07:00

About the book:
The First-Timer's Cookbook is the one cookbook that teaches all the basics. With simple techniques and easy step-by-step instructions for cooking almost anything, now you can learn how to cook, not just what to cook. Easy to follow step-by-step instructions. Lots of descriptive photos. Easy to understand and fun to use.

About the author:
Chef Shawn Bucher holds business degrees and a culinary certificate and has worked in the food service industry for over 12 years. Having been involved in most aspects of the industry “from grocery stores to restaurants, hotels, schools to corporate training and development,” he brings a unique and overall perspective to cooking and the food service industry.
----------------------

When the book says it teaches the basics, it really does. This is a book that contains no recipes, but photographic step by step instructions for basic kitchen procedures. From menu planning and table set-up to cooking vegetables and using knives and food safety, this is a great beginner's cookbook. This would be perfect for a teenager learning to cook or a college student or newlywed who has little culinary experience.

I'm a fairly experienced cook and I learned a few things as well. It's a short, easy read. I wish there had been a Table of Contents or an Index which would be nice if you just wanted to find the section on poultry or slicing a particular vegetable.

Thanks to Cheryl at Media Guests for the opportunity to review this book. You can learn more about Shawn Bucher here. You can purchase your own copy here.

Read 4/11

* * * *
4/5 Stars

Friendship Bread...Review

2011-05-08T06:00:00.000-07:00

About the book:
An anonymous gift sends a woman on a journey she never could have anticipated.

One afternoon, Julia Evarts and her five-year-old daughter, Gracie, arrive home to find an unexpected gift on the front porch: a homemade loaf of Amish Friendship Bread and a simple note: I hope you enjoy it. Also included are a bag of starter, instructions on how to make the bread herself, and a request to share it with others. Still reeling from a personal tragedy that left her estranged from the sister who was once her best friend, Julia remains at a loss as to how to move on with her life. She’d just as soon toss the anonymous gift, but to make Gracie happy, she agrees to bake the bread.

When Julia meets two newcomers to the small town of Avalon, Illinois, she sparks a connection by offering them her extra bread starter. Widow Madeline Davis is laboring to keep her tea salon afloat while Hannah Wang de Brisay, a famed concert cellist, is at a crossroads, her career and marriage having come to an abrupt end. In the warm kitchen of Madeline’s tea salon, the three women forge a friendship that will change their lives forever.

In no time, everyone in Avalon is baking Amish Friendship Bread. But even as the town unites for a benevolent cause and Julia becomes ever closer to her new friends, she realizes the profound necessity of confronting the painful past she shares with her sister.

About life and loss, friendship and community, food and family, Friendship Bread tells the uplifting story of what endures when even the unthinkable happens.

A charming, heartwarming story. You will laugh and cry with Julia, Hannah and Madeline as you learn each woman's story, heartbreaks and regrets, and you will cheer as they discover joy and happiness among friends.

A lot of characters are introduced throughout the book and, at first, I was concerned that it would get confusing. It doesn't. The main, core characters stay the same throughout the story and the extra people we learn about all come together at the end in a fantastic show of small-town support and friendship. I didn't really like the prickly Edie, but as she is kind of the antagonist, I guess it's to be expected. She redeems herself which is nice.

I love Amish Friendship Bread. I'm not one for passing around starter bags, so I just keep them flattened in my freezer and bake a couple of loaves whenever I feel like it. For some, a bag of Friendship Bread starter is a death knell and only good for a big dose of guilt and pressure. I personally think it's a delicious treat and it never lasts long at my house. I thoroughly enjoyed reading a story based around Friendship Bread. Darien Gee completely captures the essence of community, friendship and good food. This is a delightful story and one I can easily recommend.

My only complaint is the present tense narrative. I hate present tense more than I hate first-person, if that's possible! It's so awkward and I don't understand why writers choose it. I find myself distracted and annoyed while reading and, for me anyway, it detracts from the story, which is sad because this is a terrific story.

I love the inclusion of Amish Friendship Bread recipes at the end of the book. It never occurred to me that I could use the batter as a base for other things. What an awesome idea! I'm excited to try some of these new recipes. I think this book would make a lovely gift for a friend and if you gave it with a bag of starter, all the better!

Thanks to Cheryl of Pump Up Your Book Promotion for the opportunity to review this book. You can learn more about Darien Gee here. You can purchase your own copy here.

Read 2/11

* * * *
4/5 Stars

Pasta Carbonara

2011-05-03T17:15:00.000-07:00

Printable Recipe

1 box (1 lb) pasta (many people like spaghetti or linguine, but we like penne)
4 eggs
1/4 cup heavy cream
1 t. red pepper flakes (or more to taste)
salt and pepper to taste
1 12 oz package of bacon or about 8 slices, diced
1/2 cup diced onion
Parmesan Cheese

While the pasta is cooking, whisk together the eggs, cream, red pepper flakes, salt and pepper. Set aside.

Brown the onions and bacon together until done. Drain all but about 2 T of drippings. When the pasta is finished, drain it and immediately return it to the hot pan. Pour the bacon/onion mixture over the pasta. Pour the egg/cream mixture over the pasta and toss it together until coated. The hot pasta is what sets the eggs. Sprinkle with Parmesan and parsley if that floats your boat and serve.

Serves 4.

Holly's Note:
You can also add 1/4 cup of butter to the pasta when you add the egg mixture. I cook the bacon and onions together because I think it gives a better flavor. I also leave some of the bacon drippings in because of the flavor and, let's face it, this isn't a recipe you make when you're looking to count calories anyway. So, why skimp?

As far as the eggs go: you want at least 1 egg for every 100 g of pasta, so a one pound box of pasta would take 4 eggs. I usually use 1/2 a box of pasta and 4 eggs anyway. It's creamier that way.

The Kitchen Daughter...Review

2011-05-01T06:00:00.000-07:00

About the book:
After the unexpected death of her parents, painfully shy and sheltered 26-year-old Ginny Selvaggio seeks comfort in cooking from family recipes. But the rich, peppery scent of her Nonna’s soup draws an unexpected visitor into the kitchen: the ghost of Nonna herself, dead for twenty years, who appears with a cryptic warning (“do no let her…”) before vanishing like steam from a cooling dish.

A haunted kitchen isn’t Ginny’s only challenge. Her domineering sister, Amanda, (aka “Demanda”) insists on selling their parents’ house, the only home Ginny has ever known. As she packs up her parents’ belongings, Ginny finds evidence of family secrets she isn’t sure how to unravel. She knows how to turn milk into cheese and cream into butter, but she doesn’t know why her mother hid a letter in the bedroom chimney, or the identity of the woman in her father’s photographs. The more she learns, the more she realizes the keys to these riddles lie with the dead, and there’s only one way to get answers: cook from dead people’s recipes, raise their ghosts, and ask them.

As a young woman with Asperger's, Ginny has always been protected and sheltered by her parents. After their sudden death, Ginny is suddenly on her own. Her dominating sister insists on selling their parents house and having Ginny live with her, even though Ginny prefers staying in the home she's always known. Frustrated with the fact that Amanda won't listen to her, Ginny cooks, finding comfort in the order and ritual of recipes and preparation. When she prepares her grandmother's soup, her Nonna appears to her and they are able to speak, but her Nonna disappears after giving her a cryptic message.

As Ginny struggles with expressing her feelings to her sister, she discovers family secrets hidden in her home. Wishing to find answers to her questions, she continues cooking, finding recipes from her mother and father which enable her to speak with them. What their answers reveal teach Ginny more about herself than anything else and she learns that "normal" is different for everyone.

Ginny is a fantastic character. Jael McHenry has completely captured the essence of Asperger's syndrome and the reality that it's a spectrum and it manifests differently in people. I loved her notion that there is no "normal". I have a son with Asperger's. I could see much of him in Ginny. He has coping mechanisms just like Ginny does. He has some of the same tendencies as Ginny and many of her thought processes and reactions are what I see in him.

The narrative is lyrical and well written with mouthwatering descriptions of food and cooking. There is mild, non-gratuitous use of the F word. There are also some great sounding recipes that I can't wait to try. With magical realism elements that evoke Sarah Addison Allen, this is a terrific, engaging story. It's not a ghost story, but a story about determination, acceptance and family.

Thanks to Lisa at TLC Book Tours for the opportunity to review this book. You can learn more about Jael McHenry here and here. You can purchase your own copy here.

You can see other tour stops and reviews here:

Monday, April 11th: girlichef
Wednesday, April 13th: Mockingbird Hill Cottage
Thursday, April 14th: She is Too Fond of Books
Friday, April 15th: Book Club Classics!
Monday, April 18th: The Singleton in the Kitchen
Tuesday, April 19th: Back to Books
Wednesday, April 20th: Coffee and a Book Chick
Thursday, April 21st: Books Like Breathing
Monday, April 25th: Simply Stacie
Tuesday, April 26th: Book Reviews by Molly
Wednesday, April 27th: Kahakai Kitchen
Thursday, April 28th: 2 Kids and Tired
Monday, May 2nd: The Brain Lair
Tuesday, May 3rd: Stephanie’s Written Word
Friday, May 6th: Book Addiction
Monday, May 9th: Farmgirl Fare
Tuesday, May 10th: Overstuffed
Wednesday, May 11th: Books, Movies, and Chinese Food
Friday, May 13th: The Literate Housewife Review

Read 3/11

* * * *
4/5 Stars

Blackberry Crumble...Review

2011-04-24T06:00:00.000-07:00

About the book:
Modern Miss Marple: A Magnet for Murder?
by Jane Seeley, feature reporter, The Denver Post
Local "celebrity" Sadie Hoffmiller has been involved in a number of unfortunate situations that have taken her to crime scenes from London, England, to Miami, Florida, and even in her own backyard of Garrison, Colorado. But is she truly an unwitting bystander in all these investigations? Or is she something more? Is she, perhaps, even the cause...?

The word is out about Sadie Hoffmiller's amateur detective work, but it's not the kind of publicity Sadie wants. When Jane's article threatens Sadie's reputation in the community, she accepts her first investigation-for-hire and travels to Portland, Oregon - if only to give herself some space from her whispering neighbors. And from Pete, who is sending her mixed signals about their budding relationship.

Sadie hopes the Portland air will clear her head, and she is eager to get to work for May Sanderson, who has suspicions about her father's untimely death.

Putting her detective skills to the test, Sadie delves into a complicated past that includes a business partnership that didn't end well, several unsavory family secrets, and more than a few motives for murder.

Sadie is afraid she might crumble under the pressure, but in a new place with new recipes, she finds herself more determined than ever to uncover the answers buried in scandal, insatiable appetites, and pure and simple greed.

Sadie Hoffmiller strikes again! This time, however, she has accepted her first paid investigative assignment. That she isn't a licensed detective doesn't matter. Armed with a lock pick set and a fake ID, she heads off to Portland to put some space between herself and her hometown.

In true Sadie fashion, she gets herself in trouble and has many cringe-inducing embarrassing moments. But, also in true Sadie fashion, as she uncovers motives and clues she also discovers families that need to be reunited. And, along the way she discovers some terrific new recipes, some of which sound absolutely delicious.

Simply a fun story. An easy enjoyable read.

Thanks to Tracee at Pump Up Your Book for the opportunity to review this book. You can learn more about Josi Kilpack here. Check out Lemon Tart, English Trifle, Devil's Food Cake, and Key Lime Pie. You can find other Blackberry Crumble reviews here. You can purchase your own copy of Blackberry Crumble here.

Read 3/11

* * * *
4/5 Stars

White Cake

2011-04-19T06:00:00.000-07:00

Printable recipe

2 1/2 cups flour (all purpose)
2 cups sugar
1 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 1/3 cup buttermilk or sour milk
1/2 cup butter (softened)
2 t. vanilla
4 egg whites

Combine flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter, and vanilla. Beat with an electric mixer on low for about 30 seconds. Scrape the bowl and beat on medium for 2 minutes. Scraping the bowl occasionally. Add egg whites, and beat for 2 minutes more.

Pour into greased and floured pans (2 nine-inch square/round pans or one 9x13 pan) and bake at 350 for 30-35 minutes. I did 24 cupcakes and baked them for about 20 minutes.

Holly's Note:
The original recipe came from my old Better Homes and Gardens cookbook. My husband and I thought the cupcakes were a bit heavy, not light and fluffy. My son loved them and couldn't get enough. I think that next time I will change the order for mixing and do it more traditionally: cream the butter and sugar first, add the egg whites one at a time, etc.

New Photo

2011-04-18T15:26:00.000-07:00

There is a new photo for Hot Fudge Sauce.

Chili Kenos

2011-03-30T06:00:00.000-07:00

Try Chili Kenos, of our favorite, quick, stove top dinners here. You can have this on the table in, literally, 30 minutes.

Apple Streusel Cheesecake Bars

2011-03-25T11:10:00.000-07:00

Want a fantastic, absolutely evil dessert? Check out Apple Streusel Cheesecake Bars here.

Key Lime Pie...Review

2011-02-27T06:00:00.000-08:00

About the book:
When Sadie Hoffmiller's new friend, Eric Burton, receives word that his missing daughter's body may have been found in Florida, he immediately packs his bags, but Sadie is determined to stay home and prove to everyone that she is not a busybody.

But when she senses Eric is hiding something, Sadie is compelled to take action. Before she knows it, she's in the heart of Miami, trying to piece together a trail littered with broken relationships, mysterious strangers, and forged documents that might just provide Eric the answers he's been desperately searching for - or reveal a truth he may not be ready to face.

Sadie must also face a difficult question: Where is her heart leading her? Onward into Eric's adventurous arms? Or back home to the stable and steady Pete Cunningham? Of only love was as easy as following a recipe.

Once again, Sadie finds herself in the company of some colorful characters and on the hunt for some good old-fashioned Southern cooking. But despite the drama and intrigue, all Sadie really wants is to go home ... as soon as she does just one more thing.

Includes eight new mouthwatering recipes, tested and approved by the official bakers of Sadie's Test Kitchen

As Sadie is finishing up her community service sentence (after her arrest in Devil's Food Cake), her friend Eric rushes to Florida to because of new information regarding his missing daughter. Sadie soon finds herself involved in another investigation. As is typically Sadie, she gets into trouble, but also uncovers information the police can never find. She's also conflicted about her friendship with Eric and her relationship with Pete and she has an obsession with finding a good Key Lime Pie while she's in Florida!

While I have loved all the Sadie Hoffmiller books, this one is probably my least favorite. Sadie's antics are never quite plausible, but they border the extreme here. Nevertheless, the story is entertaining and a great diversion. I love Sadie Hoffmiller. She's just a kick. I'd love to have her for a neighbor. I think this is a fabulous series and I'm looking forward to Blackberry Crumble.

Thanks to Tracee at Pump Up Your Book Promotion for the opportunity to review this book. You can learn more about Josi Kilpack and download Sadie's recipes here. You can purchase your own copy here. You can see other reviews here.

Read 10/10

* * *
3/5 Stars

Pizza, Pizza

2011-02-15T08:27:00.000-08:00

Printable recipe

1 cup plus 2 T. water (70° to 80°)
2 T. grated Parmesan cheese
2 T. olive oil
1-1/2 t. Italian seasoning
1 t. sugar
1 t. salt
3 cups all-purpose flour
2-1/2 t. active dry yeast
1 T. cornmeal
1 cup meatless spaghetti sauce (I use Ragu)
~4 cups (16 ounces) shredded part-skim mozzarella cheese
toppings of your choice

In a mixer with a dough hook, mix together water, Parmesan, olive oil, Italian seasoning, sugar, salt, flour and yeast. Mix it for about 7-8 minutes. Cover the mixer and let the dough rise for about 30 minutes. Remove from bowl.

Roll into a 14-in. circle. Sprinkle a greased pizza pan with cornmeal. Transfer dough to prepared pan. Spread sauce over the dough, sprinkle with cheese and toppings.

Bake at 400° for 25-30 minutes or until crust is lightly browned. Let stand for 10 minutes before cutting.

Holly's Note:
I found the original recipe in my Simple & Delicious magazine. As with most things, I modified it! It made one, cookie sheet size pizza that I thought was a little thick. I think that I will split the dough into two thinner sized crusts next time. This was a huge hit with my picky eater.

The original recipe called for mixing the dough in a breadmaker, which you certainly could do. I just mixed it in my kitchen aid with a dough hook.

New Photo

2011-02-05T07:30:00.000-08:00

There is a new photo for Almond Pound Cake Muffins.

BBQ Chicken Enchiladas

2011-01-25T19:37:00.000-08:00

Printable Recipe

2 T. olive oil
1 cup diced onion
1/4 t. salt
2 cans (10 oz each) red enchilada sauce
½ cup of your favorite BBQ sauce (I used Sweet Baby Rays Original)
2 cups shredded, cooked chicken
1 T. BBQ seasoning
1 pinch/sprinkle cayenne pepper
2 cups shredded cheddar cheese
8 whole wheat tortillas

In a large skillet, heat the olive oil on low-medium heat. Add the onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes.

While onions are cooking, whisk enchilada sauce and BBQ sauce together until combined.

Add shredded chicken, BBQ seasoning and cayenne pepper to onions. Mix together thoroughly. Pour in about a half of a cup of the enchilada/BBQ sauce mixture and add half of the cheddar cheese. Stir until mixture comes together and remove from heat.

Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with a little over half a cup of the chicken mixture. Roll each up and set it in the baking dish. Pour remaining enchilada/BBQ sauce on top of tortillas and add the remaining cheese. Bake at 375 for about 20-25 minutes.

Serves 4.

Holly's Note:
I found the original recipe at Tasty Kitchen from How Sweet It Is. Now, the thought of BBQ sauce mixed with enchilada sauce was a bit weird at first and I wasn't sure how they would be. But, these were fantastic. Absolutely fantastic. I prefer them over regular enchiladas actually. I might mix in some cooked rice next time

When I asked my husband if this was a keeper, his response was, "Oh, hell yes!"

**This recipe works just as well with ground beef or shredded beef. If using ground beef, just brown a pound of ground beef and drain it. Then add it to the onions instead of the chicken. If using shredded beef, you want about 2 cups cooked and shredded beef, the same as with the chicken.

Mini Vanilla Cupcakes

2011-01-24T10:06:00.000-08:00

Printable Recipe

1 1/2 cups sifted cake flour
1 1/2 t. baking powder
1/4 t. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 t. vanilla extract
1/2 cup whole milk

Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, beat on medium-high, just until blended. Do not over beat.

Divide the batter among two lined 24-cup mini-muffin pans.
Bake at 400 for ~10 minutes.

Frost with cupcake glaze:
1 cup powdered sugar
6-7 tablespoons cream
Food coloring

Whisk together until smooth. Add more cream to reach desired consistency. Then dip.

Makes 48 mini cupcakes

Holly's Note:
I saw a really cute post at The Farm Chicks about mini donut-shaped cupcakes. I don't have the donut pan, but I have a mini muffin tin and the recipe sounded delicious. It was ok, but it wasn't special. My husband commented that these little cupcakes were simply a sugar delivery vehicle. He'd prefer them larger-sized. I agree. I thought the glaze was nice and easy, but very, very sugary. These are orange, because my son didn't want pink ones, because pink is for girls. The boys really didn't like the cupcakes anyway. It wasn't simply a dump and mix recipe and for the effort required to make it, I don't think the results were all that worth it.

So, bottom line, I don't think we'll make these again.

Honey Mustard Chicken

2011-01-20T10:14:00.000-08:00

Printable Recipe

4 boneless, skinless chicken breasts, thawed and tenderized
1/3 cup butter, melted
1/3 cup honey
2 T. mustard
1/4 t. salt

Place chicken in shallow baking pan. If chicken is overly thick, pound it a little to flatten.

In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken. Bake for 45 minutes.

Serves 4.

Holly's Note:
My girlfriend gave me this recipe and I believe she found it at We Are Eating. It's terrific: very light, very mild. My boys were a bit suspicious of the golden yellow color, but both admitted to liking it. I served it with baked potatoes but my husband suggested that it would be perfect simply with a salad. I am also going to marinate the chicken next time to infuse the flavor a bit more.

Keeping the Feast...Review

2011-01-15T06:00:00.000-08:00

About the book:
A story of food and love, injury and healing, Keeping the Feast is the triumphant memoir of one couple's nourishment and restoration in Italy after a period of tragedy, and the extraordinary sustaining powers of food, family, and friendship.

Paula and John met in Italy, fell in love, and four years later, married in Rome. But less than a month after the wedding, tragedy struck. They had transferred from their Italian paradise to Warsaw and while reporting on an uprising in Romania, John was shot and nearly killed by sniper fire. Although he recovered from his physical wounds in less than a year, the process of healing had just begun. Unable to regain his equilibrium, he sank into a deep sadness that reverberated throughout their relationship. It was the abrupt end of what they'd known together, and the beginning of a new phase of life neither had planned for. All of a sudden, Paula was forced to reexamine her marriage, her husband, and herself.

Paula began to reconsider all of her previous assumptions about healing. She discovered that sometimes patience can be a vice, anger a virtue. That sometimes it is vital to make demands of the sick, that they show signs of getting better. And she rediscovered the importance of the most fundamental of human rituals: the daily sharing of food around the family table.

A universal story of hope and healing, Keeping the Feast is an account of one couple's triumph over tragedy and illness, and a celebration of the simple rituals of life, even during the worst life crises. Beautifully written and tremendously moving, Paula's story is a testament to the extraordinary sustaining powers of food and love, and to the stubborn belief that there is always an afterward, there is always hope.

This is another one of those books where the review doesn't come easily, but the story stays with you. Paula Butterini and John Tagliabue were recently married journalists living abroad when tragedy struck and John was shot in Romania. Prone to depression in the past, John settled into a deep depression following the shooting. Keeping the Feast is the story of their experience with getting him healthy again. Having lived in Rome and having a deep love of Italy, due to the Italian heritage they both shared, Paula and John returned to Rome in an effort to find comfort and healing.

The feast part of this story comes from her focus on cooking. Shopping for the day's food and cooking those meals were the two things that helped keep her grounded as she struggled with the day to day unknowns.

This is very much Paula's story and how she reacted to John's life changing experiences. I would like to read John's version of their experiences. And I wished for some recipes, as so many of her meals sounded delicious, but I also understand that not cooking by the book is somewhat liberating and refreshing.

While not a completely happy memoir, I found it well written, enthralling and quite lyrical. It also ends on a happy, positive note. Paula certainly has a way with words and descriptions and her story is moving. It's a terrific account of how depression truly is a sickness; a sickness that affects whole families, even if it is only one person who actually suffers from the illness. That Italy and Paris happen to be the settings is simply a bonus.

Thanks to my local library for having a copy I could borrow. You can learn more about Paula Butterini here. You can purchase your own copy here.

Read 7/10

* * * *
4/5 Stars

Devil's Food Cake...Review

2011-01-08T06:00:00.000-08:00

About the book:
It's been years since author Thom Mortenson has been back to Garrison, Colorado. As part of the library fundraising committee, who invited him to speak, Sadie Hoffmiller wants everything to be perfect—right down to the homemade Devil’s Food Cake she made herself. Murder, however, was not on the menu.

When Thom's manager ends up dead on stage, Sadie does what any woman with a history of solving murders does--jumps right in to offer her guidance and expertise. The police, however, are not very appreciative. In fact, they’d rather she just go home. But can Sadie help it if she keeps stumbling over information? Can she help it if the people intricately woven into the deception keep crossing her path? The more she learns, the broader the spectrum becomes and when the police refuse to take her seriously, Sadie has no choice but to sidestep them altogether in the pursuit of justice.

With her son Shawn at her side, her reputation on the line, and a full cast of suspicious characters, Sadie Hoffmiller is once again cooking her way through a case that offers far more questions than answers.

I love Sadie Hoffmiller. She's a kick and she's eccentric. But, she's also loyal. Josi Kilpack has created a charming character who just continues to grow on you as you read each successive story.

Sadie imagines herself an amateur, yet very experienced sleuth and since the police aren't listening to her, she decides to investigate things on her own. What follows is an intricate comedy of errors as Sadie uncovers layer upon layer of deception and secrets. If she's not tracking down potential criminals, she's cooking for them. And in this story, we meet her son Shawn, who's just like his mother at getting into trouble and tracking down criminals. He seems to have inherited her cooking skills too.

The story and Sadie's shenanigans are completely implausible, but hysterically funny. I wish Jane's character was better developed and that she got more of a comeuppance, but I also think that she will make a return appearance at some point.

Baking and cooking are as important to Sadie as breathing. So, just as in the first two novels, Lemon Tart and English Trifle, Josi includes the recipes that are relevant to the story. I can't wait to try several.

A delightful book, and easily recommended. I'm looking forward to the next one in the series, Key Lime Pie.

Thanks to Tracee at Pump Up Your Book Promotion for the opportunity to review this book. You can learn more about Josi Kilpack here. You can find additional tour stops and reviews here. You can purchase your own copy here and here.

Read 2/10

* * * *
4/5 Stars

Warm Chicken Salad Sandwiches

2011-01-04T18:34:00.000-08:00

Printable recipe

2 lbs chicken or turkey breasts--cooked and shredded (about 2 cups)

1/2 cup sliced fresh mushrooms (canned work just fine too)

1/2 cup thinly sliced green onions

2 1/2 T. butter

1 1/2 T. flour

1 t. basil

salt/pepper

2/3 cup chicken broth

1/3 cup whipping cream

Ciabatta sandwich rolls

Saute mushrooms and onions in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil, stir for 2 minutes or until thickened and bubbly. Add the chicken and heat through. Stir in cream and heat through. Spoon 1/2 cup onto each roll.

Serves 4-6

Holly's Note:

The week we moved was busy and stressful. My girlfriend brought us dinner one night which included this yummy chicken salad. It was fantastic. Very light, but very filling. When I finally got the recipe from her, I couldn't wait to make it. It would work with any kind of bread roll, but Ciabatta rolls are fantastic. I had shredded turkey in the freezer and simply thawed it out to add to this recipe. This is a definite keeper in our house!

**My husband has this on a salad.

Top 10 Recipes from 2010

2010-12-31T11:14:00.000-08:00

It's interesting to see what recipes garner the most attention. These are the Top 10 recipes that consistently receive hits here at 2 Kids and Tired Cooks.

Raspberry Pretzel Jello Salad
Can't really blame people. It's fantastic.

Sausage Plait
Now, this one surprises me because it's not a traditional recipe, or so I thought. It is, however, very popular.

Gingerbread Bundt Cake
This was good, I didn't think it was fantastic, but it certainly is a popular landing place for visitors and search engines.

Fake Champagne Punch
So yummy. So easy. And there's not even a photo!

Meatballs and Gravy
Comfort food at its best. I love this meal. I could eat it every day.

Waffle Iron Cookies
Fun.

Pie Crust
Best pie crust ever. Seriously.

Chicken with Wild Rice Soup
One of our favorite soup recipes. It's really good in bread bowls.

Chocolate Chip Cookie Dough Brownies
I know, such an original name. But, oh so good!

Chocolate Chip Cookie Dough Brownie Muffins
Even a more original name! But, even better than the brownies.

Apple Streusel Cheesecake Bars
Evil. Absolutely evil.

Thanks for stopping by and visiting this year. I've loved your comments. I'd love more, especially if you try a recipe! Happy New Year and Best Wishes for a Wonderful 2011!

Pioneer Woman's Perfect Pie Crust

2010-12-30T13:11:00.001-08:00

(Photo is not mine, it's from the Pioneer Woman Cooks)

1-½ cup shortening
3 cups flour
1 egg
5 T. cold water
1 T. white vinegar
1 t. salt

In a large bowl cut the shortening into the flour until it resembles coarse meal or oatmeal. I always start with the pastry cutter, but end up using my hands. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. You don't want it mixed well. You want to see streaks of shortening in your dough which makes it flakier.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each ball of dough into a large ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow it to thaw for about 15 minutes. On a floured surface, roll it out like you would any pie crust.

Holly's Note:

I have the Pioneer Woman Cooks cookbook and, for the most part, I enjoy it. I really like just looking through it and reading Ree's hysterical commentary.

I have my own tried-and-tested-absolutely-fantastic-pie -crust-recipe that I use for everything needing a pie crust. I have found nothing, nothing that is better than my pie crusts.

Now, my recipe makes ~15 pie crusts at one time and I just freeze them. Making that many crusts and freezing them really takes very little time and it's so convenient to have them already on hand. And, I absolutely agree with Ree when she says that it's the freezing that makes the crust flakier.

I was out of pie crusts (something that rarely ever happens) when I decided to make this recipe instead, just to see if it was as good as PW says. It came together quickly, which was nice, and it made three crusts, which was nice. Now, I love eating pieces of pie dough as I make pies and this dough didn't taste good, probably because it contains vinegar, I don't know.   The crusts, when they baked up were nice and flaky, but my family noticed immediately that the crust tasted different and they all said that my crusts tasted better.

Ree states in the book that this Perfect Pie Crust recipe has replaced all her others.   It won't replace mine, but it is a convenient recipe when you need a quick crust.

Bread Bowls

2010-12-28T15:00:00.000-08:00

Printable Recipe

2 T. yeast
2-1/2 c. warm water
2 t. salt
2 T. vegetable oil
7 c. flour
1 T. cornmeal

Combine water, salt, oil and 2-3 cups flour in the mixer. Mix together. Add yeast and more flour. With the mixer running, continue adding flour until the dough pulls away from the sides and bottom and is not too sticky. I used all 7 cups of flour. Let the mixer knead the dough until it's smooth and elastic, about 3-5 minutes.

Place dough in a greased bowl, cover and let it rise in a warm oven until it's doubled, which was about 45 minutes for me. Punch it down and then form it into 8 round loaves. Place the loaves on a cookie sheet that has been lightly greased and sprinkled with cornmeal. Cover and let rise in a warm place, until doubled again. I let mine go about 45 minutes and I think I should have let it rise longer.

Preheat oven to 400 degrees F. Bake for 20-25 minutes or until golden brown. Cool on wire racks. To use as bowls, carefully slice the top off and pull out the center leaving at least 3/4 inch sides of bread in bowls. Fill with hot soup and serve immediately.

Holly's Note:
I found this at Safely Gathered In, a terrific food storage site. I don't use all 8 bowls, but I freeze the remaining ones and just thaw them in the microwave. These were terrific. I've used it with Chicken and Wild Rice Soup as well as Ham and Potato Chowder.

Merry Christmas

2010-12-25T06:00:00.000-08:00

The secret of Christmas,
Is not the things you do at Christmas time
But the Christmas things you do
All year through.

The Christmas Apron...Review

2010-12-22T10:21:00.000-08:00

About the book:
It’s nearly Christmas, and the seven children in Millie’s family can’t wait for Grandma to arrive with her special Christmas apron, newly pressed and filled with generations of holiday memories. According to tradition, each grandchild will carefully write down the gift he or she wants most in the world, and then slip that wish into the apron’s frilled pocket. Then, on Christmas morning, those wished-for gifts will be waiting under the tree — like magic. Little Will wants Lincoln Logs; nine-year-old Grace wants a horse of her very own. Even eleven-year-old Millie, who’s too old to believe in magic, has a precious wish in mind — a pair of silky pink toe shoes.

But one dark evening, Millie overhears a worrisome conversation between her parents: due to wartime shortages, the family can’t afford gifts for all the little ones. She pictures the terrible disappointment on her siblings’ faces: no toys or games or art supplies to open on Christmas morning (and certainly no horse for Grace!) From that point on, she wrestles with a terrible question: Is she willing to sacrifice her own whole-soul wish so that someone else’s can come true? Full of tender emotion and delightful surprise, this story reminds us of the miracles that unfold when we think of others before ourselves.

Millie is an eleven year old girl living during the bleak days of World War II. Money is scarce, but love abounds. All Milllie wants for Christmas is ballet pointe shoes. All her sister wants is a horse. When her grandmother arrives with her magic apron, Millie wonders if her family's wishes really will come true this year.

A beautiful story about families. One that calls to mind The Gift of the Magi. I wear an apron nearly every day, all day. I love that they protect my clothes as I work around my home and care for my family. I absolutely love the sentiments expressed in this lovely little story that, "Aprons help us do the most important work there is--family work. The work that says, 'I love you'." This speaks to my heart!

I love these short, pamphlet-sized Christmas stories. This is one that is easily read in a sitting. I think it would make a fantastic gift and if it was accompanied by an apron, an even better one!

I read my own, personal copy, but you can purchase your own here and here.

Read 12/10

* * * * *
5/5 Stars

Ham & Potato Chowder

2010-12-17T13:46:00.000-08:00

Printable Recipe

3/4 cup chopped onion
1/2 cup chopped celery
2-3 T butter
6 cups cubed peeled potatoes
4 cups water
3 cups milk
4 teaspoons chicken bouillon granules or 4 bouillon cubes
1/2 teaspoon salt
1 teaspoon pepper
2 T cornstarch
1/4 cup water
3-4 cups shredded cheddar cheese
1/2 pound cooked ham, diced
1 can corn, drained

In a large sauce pot, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.

Stir in 3 cups milk, bouillon, salt and pepper. Add ham. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese, stir until melted.

Serves 6-8

Holly's Notes:
I found the original recipe at Taste of Home and modified it like I do all my recipes! It's delicious and even better in bread bowls. It also keeps well in a crock pot.

Reading when it's time for dinner...

2010-12-11T06:00:00.000-08:00

I found a funny that I'd posted last year on my reading blog. I thought I'd share it here, since it's relevant!
-----------------------
Do you want to know why I like my crock pot so much? Even though the Sunday roast/potatoes had been cooking for about 9 hours; and even though I'd planned to get dinner on the table by 6:00; and even though I picked up my latest book and forgot about dinner and the crock pot, it doesn't matter. The roast was just a little more done than it might have been, but it wasn't burned. Everyone ate well and enjoyed it.

And I got to read my book! Yay me!

English Trifle...Review

2010-12-04T06:00:00.000-08:00

About the book:
High Crimes at High Tea
Things to Do in England: Visit Westminster Abbey, the Tower of London, and the London Zoo. Take the Jack the Ripper tour. Creepy! Sample authentic English scones and crumpets. Discover a dead body.

What begins as a holiday trip for amateur sleuth and cooking aficionado Sadie Hoffmiller and her daughter, Breanna, turns into a bizarre mystery when they discover a dead body in the sitting room of an English manor. Breanna's boyfriend, Liam, is heir to both the family title and the family estate of Southgate, where everyone seems to have a secret . . . or two.

When the body in the sitting room disappears, Sadie and Breanna are stranded at the estate until the police can clear them to leave. With their departure delayed, they might as well solve the murder. Armed with a jogging whistle, her personal recipe collection, and an unfailing sense of American justice, Sadie begins her own investigation to find the killer.

But as Sadie uncovers layer after layer of misdirection, secrets, and outright lies, she wonders if anyone is telling the truth or if the case is really as hopeless as it appears to be. Take a missing family history, toss in a secret romance, mix with a mysterious murder, and this is one vacation Sadie will never forget.

A sequel to Lemon Tart, this is the second in the Sadie Hoffmiller Culinary Mystery series. And, this novel is just as much fun! Sadie Hoffmiller returns and manages to find death and mayhem in upper crust England.

Sadie and her daughter Breanna are off to visit England with Breanna's boyfriend, Liam, who is heir to an English title and a fancy English estate, complete with servants and a dead body in the living room.

The body disappears, the staff have secrets and the British police are inept. In true Hoffmiller fashion, Sadie decides that she is better equipped to find the murderer than any British inspectors. And if she can learn how to make crumpets along the way, so much the better!

Like Lemon Tart, this one is laugh out loud funny in places. Sadie is funny and forthright and determined to find out the truth. Like an English Trifle dessert, she uncovers layer after layer of secrets as she works her way through the manor, the staff, Liam's family history and the kitchen!

A fun, easy read, Josi has also included lots of fun recipes, including some authentic English ones. While I had a hard time following all the details of how titles are passed on, and who was who, it didn't detract from the story at all. Definitely recommended!

Thanks to my local library for a copy I could borrow! You can purchase your own copy here.

Read 12/09

* * * *
4/5 Stars

Lemon Tart...Review

2010-11-27T06:00:00.000-08:00

About the book:
A recipe for murder!

* 5 families living on Peregrine Circle
* 1 flowered curtain tieback
* 1 missing child
* 1 body in the field

Mix with a long list of suspects and top with two very different detectives. Increase heat until only the truth remains.

Award-winning author Josi S. Kilpack introduces a new series of culinary "cozies" that is sure to tantalize mystery lovers. In this debut volume, cooking aficionado-turned-amateur detective, Sadie Hoffmiller, tries to solve the murder of Anne Lemmon, her beautiful young neighbor - a single mother who was mysteriously killed while a lemon tart was baking in her oven. At the heart of Sadie's search is Anne's missing two-year-old son, Trevor. Whoever took the child must be the murderer, but Sadie is certain that the police are looking at all the wrong suspects - including her!

Armed with a handful of her very best culinary masterpieces, Sadie is determined to bake her way to proving her innocence, rescuing Trevor, and finding out exactly who had a motive for murder.

A lot of fun. I'm not normally a big fan of mysteries, but I'm a big fan of Josi Kilpack. Lemon Tart is simply a fun book to read.

Sadie Hoffmiller is one of those neighbors you wish you had living next door. A widow whose children are raised, Sadie loves to cook and bake and look out for her neighbors. When Anne Lemmon, a young, single mother moves into the neighborhood, Sadie becomes her friend and mentor. When Anne is tragically murdered while a lemon tart bakes in her oven, Sadie decides to begin her own investigation. Anne's young son is missing and Sadie is convinced that the police detectives aren't able to solve the murder and find Trevor.

Josi has given us a cast of interesting characters and blended the story so well, that I didn't have the actual murderer figured out until the very end. Sadie is delightful and you just want to laugh out loud at her antics and thought processes as she trips up the detectives and forms her own opinions and conclusions.

A simply delightful read. Light, but not fluffy and packed full of delicious recipes that I'm determined to try. I'm excited that this is part of a series. Sadie is someone I want to visit again.

Thanks to my local library for having a copy I could borrow. You can purchase your own copy here.

Read 4/09

* * * *
4/5 Stars

Happy Thanksgiving

2010-11-25T06:00:00.000-08:00

Photo used with permission from Rosehaven Cottage.

Thanksgiving:

1: the act of giving thanks

2: a prayer expressing gratitude

3: a public acknowledgment or celebration of divine goodness

"To express gratitude is gracious and honorable, to enact gratitude is generous and noble, but to live with gratitude ever in our hearts is to touch heaven." --Thomas S. Monson

Simply From Scratch...Review

2010-11-20T06:00:00.000-08:00

About the book:
A luminous, tender-hearted debut novel about a young widow, a nine-year-old girl, and a baking contest that will change both their lives.

Rose-Ellen “Zell” Carmichael Roy wears her late husband Nick’s camouflage apron even when she’s not in the kitchen. She can’t remember the last time she wore a bra, and she speaks to her dog in the voice of a pirate. That’s her widow style.

It’s been over a year since Nick died tragically during a post-Katrina relief mission in New Orleans. Long enough, according to the grief pamphlets, to have begun moving on with her life. But Zell is still unable to enter her attic, which is full of Nick memories. She hasn’t even turned on her oven because cooking was Nick’s chore. That is, until she decides to enter celebrity chef Polly Pinch’s first annual Desserts that Warm the Soul baking contest, hoping to win the $20,000 grand prize to donate to Katrina survivors in Nick’s honor.

Meanwhile, in the adjacent apartment of Zell’s two-family house, nine-year-old Ingrid Knox is learning to cope with the loneliness of growing up without a mother. With an imagination as big as her heart, Ingrid treasures her doting father but begins to plot how she will meet her mother, whom she fiercely believes is Polly Pinch.

When an embarrassing baking mishap brings Zell and Ingrid together, they form an unlikely friendship that will alter both of their lives forever. Together, and with the help of a lively and loveable cast of friends and family, they embark on winning the Desserts that Warm the Soul contest – and learn that through the many sorrows and joys of life, with a little bit of flour and a pinch of love, anything is possible.

I loved the cover and it was about cooking. How could I go wrong? I couldn't. Quirky characters and a cooking contest add a bit of lightness to what could be a heavy, depressing topic of grief and recovery. Instead, it's a sweet story about friendship and recreating a life after a devastating loss. I liked Zell. I loved Ingrid.

The story wraps up neatly, but wasn't completely predictable. It's first person for Zell and present tense for everyone else, which is so awkward. When I started it, I kept wondering where it was going to do and what the purpose was. Once I let myself simply enjoy the ride and gave up trying to figure things out, I appreciated the story.

The Katrina tragedy was a terrific backdrop, revealing that service and help are still ongoing and needed in New Orleans. I think this is a terrific debut novel. I loved that Alicia Bessette included the contest recipe at the end of the book!

Thanks to my local library for having a copy I could borrow. You can purchase your own copy here.

Read 10/10

* * * *
4/5 Stars

The Love Goddess' Cooking School...Review

2010-11-13T06:00:00.000-08:00

About the book:
Camilla's Cucinotta: Italian Cooking Classes
Fresh take-home pastas and sauces daily
Benvenuti (Welcome!)

Holly Maguire's grandmother was the Love Goddess of Blue Crab Island, Maine–a Milanese fortune teller who could predict the right man for you, and whose Italian cooking was rumored to save marriages. Holly has been waiting years for her unlikely fortune: her true love will like sa cordula, an unappetizing old-world delicacy. But Holly can't make a decent marinara sauce, let alone sa cordula. Maybe that's why the man she hopes to marry breaks her heart. So when Holly inherits Camilla's Cucinotta, she's determined to forget about fortunes and love and become an Italian cooking teacher worthy of her grandmother's legacy.

But Holly's four students are seeking much more than how to make Camilla's chicken alla Milanese. Simon, a single father, hopes to cook his way back into his daughter's heart. Juliet, Holly's childhood friend, hides a painful secret. Tamara, a serial dater, can't find the love she longs for. And twelve-year-old Mia thinks learning to cook will stop her dad from marrying his phony lasagna-queen girlfriend.

As the class gathers each week, adding Camilla's essential ingredients of wishes and memories into every pot and pan, unexpected friendships and romances are formed–and tested. Especially when Holly falls hard for Liam . . . and learns a thing or two about finding her own recipe for happiness.

So many books that are filled with multiple women bonding over some hobby are cliched, predictable and shallow. This one isn't. It is, quite simply, delightful. I love Holly. (She has such a great name!) When she takes her broken heart back to Maine, her grandmother welcomes her home. Just as she is becoming comfortable, her grandmother passes away and she's left to find herself on her own. Armed with her grandmother's recipe book, kitchen and diaries, Holly leaps headlong into a new life.

Camilla's essential ingredients were wishes and memories and it's when Holly begins choosing which wishes and memories to add to her recipes, that she discovers what she wants out of life.

The narration evokes familiarity. I think most people have memories which involve food and the preparation of food. So much of Holly's story takes place in the kitchen: her grandmother's kitchen and then hers. My family isn't Italian (we're Scotch/English), but we love cooking and I have many fond memories of cooking with my mother and grandmother. Most of the significant discussions of my youth happened in the kitchen while my mom and I were cooking.

There is one unnecessary instance of the F word, and some pre-marital sex, but without all the details, thank goodness!

With quirky characters and a charming heroine, this is a delicious story of friendship, love and discovery.

Thanks to Simon & Shuster for the opportunity to review this book. You can learn more about Melissa Senate here. You can purchase your own copy here.

Read 10/10

* * * *
4/5 Stars

The Old Apron

2010-11-11T06:00:00.000-08:00

A friend forwarded this email to me. I don't forward emails, but I loved this. Especially since I am an apron girl!
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(Notice that a "Medium" is a size 14-16)

I don't think our kids know what an apron is.

The principal use of Grandma's apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. But along with that, it served as a potholder removing hot pans from the oven.

It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.

From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.

When company came, those aprons were ideal hiding places for shy kids...

And when the weather was cold Grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.

Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.

When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.

When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folk knew it was time to come in from the fields to dinner.

It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes.

Grandma used to set her hot baked apple pies on the window sill to cool. Her granddaughters now set theirs on the window sill to thaw.

They would go crazy now trying to figure out how many germs were on that apron!

I don't think I ever caught anything from an apron but love...

Freezing Apples

2010-11-06T22:14:00.000-07:00

We love apple pie, but I don't love canned apple pie filling. I prefer my apples tart and firm when I make apple pie. Several years ago, I purchased some frozen apples which were overpriced, but fantastic. It was so nice having them in my freezer and they cooked up just perfectly. I decided that I could freeze my own, and I have done so, successfully.

Right now, apples are on sale. My aunt brought me some local apples and I purchased some Granny Smith's which are my preferred apple of choice for pie. I just mixed these all up.

I spent a happy hour peeling and chopping apples to freeze. My Dutch Apple Pie recipe takes about 8 cups of chopped apples, so I froze the apples in batches of 8 cups. I sprinkled the cut apples with lemon juice and sealed them in my food saver. Some started to turn brown by the time I was finished, but it won't matter once they're all cooked up.

When I make pie, I just take out the bag of apples and let it thaw for about half an hour and then prepare the pie as usual.

Aprons

2010-11-05T11:44:00.000-07:00

I am an apron girl. I put on an apron almost as soon as I am dressed. I wear it all day long and I often forget to take it off. I can't tell you how many times I get into the car to go somewhere, only to have one of my boys remind me that I still have an apron on!

Some will call aprons old-fashioned. That is just fine with me. Aprons protect my clothes and I love the pocket that lets me put things into it as I go through the house and find stuff that needs to be tossed or put away.

I don't like half-aprons. They're a waste. I need full aprons that cover my front and protect me from stains.

Last Christmas, my mom made me an apron for every holiday. I have Valentines Day, St. Patrick's Day and Easter. I have 4th of July, Halloween, Thanksgiving and Christmas.

I even have one for birthdays and back to school. The back to school one has little owls and rulers and school supplies on it! Mom even made me two kid-sized aprons that my boys wear when they help in the kitchen.

I have one for BSU and one that is grapes. I grew up in an area of California where grapes and vineyards are plentiful and beautiful. Grapes always remind me of my hometown.

I've collected other aprons over the years, including this one I purchased in a market in Florence, Italy and the chocolate one I got from The Rocky Mountain Chocolate Factory store a gazillion years ago.

Many are stained, but all get used regularly whether I'm working in the kitchen or somewhere else around my home. They hang in my pantry for easy accessibility!

What about you? Do you use aprons? Do you have a favorite one? Are they too old-fashioned for you?

Homemade Brown Sugar

2010-10-29T09:36:00.000-07:00

Printable Recipe

1 c. white granulated sugar
2 T. molasses

Mix together with a fork. A food processor would work well, but I don't have one of those. I actually just tossed it all in my mixer with a whisk attachment.

Holly's Note:
Several recipes I saw said to use 1 Tablespoon of molasses for light brown sugar and 2 Tablespoons of molasses for dark. I used 2 Tablespoons of molasses and about 1 1/2 cups white sugar to get a beautiful golden brown sugar.

I don't know that this would be cheaper than brown sugar, especially if it is on sale, but it was certainly a convenient recipe to have on hand the day I needed brown sugar and couldn't get to the store.

Ghirardelli Luxe Milk Chocolates...Review

2010-10-23T15:04:00.000-07:00

New Ghirardelli LUXE MILK chocolates deliver the ultimate milk chocolate experience with rich and creamy Ghirardelli milk chocolate using simply delicious, all natural ingredients. As with all of our premium chocolate products, we hand select the world’s finest cocoa beans to create our proprietary bean blend and roast them to perfection. Then we slow-blend in the purest ingredients such as real cocoa butter and natural vanilla, to achieve our distinctively intense chocolate.

New LUXE MILK chocolates are currently available at your local grocery story, Target, Wal-Mart, Walgreens, CVS, Borders and other specialty stores.

Thanks to Foodbuzz and Ghirardelli, I was able to review the new LUXE MILK chocolates from Ghirardelli. Holy fantastic chocolate Batman!

I love Ghirardelli chocolate anyway, but these Luxe Milk chocolates are fantastic. Smooth and creamy. I tried the Milk, Almond and Hazelnut versions and I loved them all. I think the Hazelnut is my favorite, but Milk Chocolate is a close second. I love that you can buy the bags of squares because one square is a terrific chocolate fix.

The nice thing about these is that you can get them at your regular store. I've found them at Wal-Mart, which means I don't have to make a special trip out to Cost Plus. (Which isn't always a bad thing, it's just a bit of a drive!)

Find yourself some Ghirardelli today!

Breadsticks

2010-10-17T15:33:00.000-07:00

Printable Recipe Here
Makes about 24 breadsticks

1 1/2 c. warm water
1 T. sugar
1 T. yeast
1/2 t. salt
3 - 4 1/2 c. flour

In a large bowl (I used my mixer), combine water, sugar, and yeast. Let stand for about 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, I used about 4 1/2) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Grease a bowl with shortening and place dough in the bowl. Cover and allow to rise for ~45 minutes or until doubled in bulk. I couldn't let it go that long.

Remove from bowl and place on a lightly-floured surface. Roll into a rectangle and cut into strips with a pizza cutter.

You can then roll each piece of dough into a twist or just leave it as a stick, which is what I did. Place on a greased baking sheet.

Cover and let the dough to rise for about another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. Bake for 10-12 minutes or until golden brown. Brush with melted butter and sprinkle with the garlic seasoning of your choice or Parmesan Cheese and garlic salt.

Holly's Note:
I made Stuffed Meat Shells the other night and wanted a bread roll recipe that was easy, inexpensive and didn't make oodles of rolls. I adapted this recipe from Our Best Bites, which is an awesome cooking blog. It's one of my favorites.

It sounds like it takes a long time, but it really didn't. I started them about 4:00 (I hadn't planned to do bread ahead of time) and wanted dinner on the table by 6. It was perfect. I think they'd be very forgiving if you couldn't let them rise the whole time. I actually got almost 24 breadsticks.

I sprinkled some with cinnamon and sugar which my son absolutely loved. I sprinkled some with my Carrabba's Blend and they were good, but we actually preferred them plain.

Conversation at Our House

2010-09-09T22:29:00.000-07:00

I had to run an errand in Boise today, so my boys went with me with the promise that we would stop at The Chocolat Bar afterwards. I'm easily persuaded when it comes to chocolate so, of course I said, "Yes".

As we were walking down the street to the store the following conversation ensued:

M: "Ok gentlemen, how do we behave in the chocolate store?"
J: "Reverently."

Canning Season

2010-08-29T15:25:00.000-07:00

So far this month I have canned salsa, tomatoes and blackberry jam.

I plan to do more tomatoes, when I pick them at my aunt's house this week.

I really want to do raspberry jam as it's my husband's favorite, but I have no friends or neighbors with raspberries. I plan to plant some next year. However, there were vendors with raspberries at the farmer's market this week, and hopefully they will be back with more next week.

Local farmers sell corn at roadside stands here and I froze 96 ears of corn last year. It still tastes as fresh as the day I preserved it. So yummy. I still have some, but not enough to get us through this winter. So, I will pick up more.

I also plan to do onions. There are some onion fields nearby where the farmers allow people to come in and glean after the harvest. I haven't purchased an onion in a couple of years. I chop and freeze most of it, but also keep some whole and in a cool place. They last all winter.

I also plan on freezing peppers again this year. I might try roasting some red ones first and then freezing. We'll see what happens.

What about you? Do you can/preserve food? What have you canned this summer?

Fix-It and Forget-It Cookbook...Review

2010-06-28T10:59:00.000-07:00

About the book:
The book has already sold more than 5 million copies, so we didn't want to spoil it! We have only added a few enhancements to this original cookbook in the wildly claimed Fix-It and Forget-It cookbook series:

Brand New: 100 new recipes for slow cookers.
Brand New: "Prep Time," "Cooking Time," and "Ideal Slow-Cooker Size" are included for each recipe.
Brand New: 4 pages of basic and very helpful "Extra Information"

* "Substitute Ingredients for When You're in a Pinch"
* "Equivalent Measurements"
* "Kitchen Tools and Equipment You May Have Overlooked"
* "Assumptions about Ingredients in Fix-It and Forget-It Cookbook, Revised and Updated"

Brand New: 1 page of "Tips for Using Your Slow Cooker: a Friendly, Year-Round Appliance."
Brand New: Additional tips and tricks for making the most of your slow cooker, spread throughout the book.
Brand New: A second color -- a rich purple -- for recipe titles, contributors' names and addresses, the words "Tip" and "Variation," and the numbered instruction steps.
Brand New: The drawings on the opening pages of chapters and the spot illustrations throughout.
Brand New: 1 page of tip-in color, right inside the front cover.
Brand New: 2 pages of review excerpts to position the original book's success, immediately following the tip-in page of color.

Revised: An improved Index!
Revised: A personal Introduction to the book by author Phyllis Pellman Good.
Revised: Good's personal comments and voice throughout the recipes.

We've learned a lot since the original Fix-It and Forget-It Cookbook first quietly appeared. Now you and your customers can benefit with this new edition of the beloved favorite -- Fix-It and Forget-It Cookbook REVISED and UPDATED!

Tons of recipes for just about any dish or ingredient you could envision. With three recipes to a page, this book is packed. The author also includes tips, equivalent measurements and substitute ingredients. None of these recipes are fancy or gourmet, but all are easy and meals that everyday people would enjoy. A great book to start with, or just to revitalize your current crock pot recipes.

As is my request of all cookbooks, I would have loved a spiral binding and more photos! This would be a great gift for a new bride, especially when accompanied by a slow cooker.

Thanks to FSB Associates for the opportunity to review this book. You can purchase your own copy here.

Read 6/10

* * * *
4/5 Stars

Sausage Gravy and Biscuits

2010-06-24T18:43:00.000-07:00

Biscuits and Gravy is one of my most favorite breakfasts, and certainly the one I order the most when eating out. I wanted to try making it myself.

Biscuits

I didn't want a full recipe of biscuits, so I fudged one of my own. There are tons out there and Bisquick or refrigerated work too...

1/2 cup flour
1/2 tsp. baking powder (probably use 1 t. next time)
1 T cold butter
1/8 tsp. salt
about 1/2 cup milk

Mix flour, baking powder and salt together. Cut in butter until crumbly. Gradually add milk, stirring until soft dough is formed, if it's sticky add a little more four. Turn out on slightly floured board and lightly knead it until it's smooth enough to shape. About 30-45 seconds.

Roll about 1/2 inch thick and cut with 2 inch floured biscuit cutter or a glass dipped in flour (which is what I do). Bake on an ungreased sheet in a 400 degree oven for about 12-15 minutes. This made about 4 biscuits. They were pretty flat, so I think I'd add a bit more baking powder next time, but they were tasty.

Sausage Gravy

1 pound bulk sausage
A couple of tablespoons of flour
Milk
Salt and Pepper to taste

I'm sorry that this isn't a specific recipe. There are tons out there.

I molded the sausage into a roll and sliced off about 4 or 5 rounds. After I fried them up, I set them aside, crumbled up the rest of the sausage and cooked it. Remove the sausage from the pan and add some flour to the drippings to make a roux. You want it smooth, so add a little flour at a time. You probably need about a tablespoon or 2. Whisk it around and let it get nice and brown.

Add some milk, probably about a 1/2-3/4 cup, and stir. If it's still a bit dry, add some more milk. Whisk it all together and let it simmer for a couple of minutes. Add the crumbled sausage back into the pan and stir some more.

Let it simmer, stirring occasionally. It will thicken up. Season with salt and pepper, to taste. Some people like to add a little sage. Mine got a bit thick. Next time, I would add more milk, so it was creamier.

Serve over biscuits, with a sausage patty on the side.

New Photo

2010-06-17T20:38:00.000-07:00

There is a new photo for Turtle Brownies.

Pioneer Woman Cooks...Review

2010-05-03T06:00:00.000-07:00

About the book:
My name is Ree.
Some folks know me as The Pioneer Woman.

After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.

The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and Creme Brulee. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.

You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.

I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.

Like many others, I enjoy Ree's website, The Pioneer Woman. And to say she has a cult following is an understatement. When she said she was coming out with a cookbook, I really debated about whether or not to get it. I did receive it as a birthday present and, for the most part, I like it.

As far as I can tell, all of these recipes are repeats from her blog. There doesn't seem to be anything new. She follows the same format here with pictures of each step in the cooking process. Since most cookbooks don't even include photos of the finished product, this is refreshing.

I've found a few recipes that I like, but what I enjoyed the most was her commentary. She includes many, many photos of life on the ranch, the punks, the cows and Marlboro Man. Her commentary is funny and entertaining. This is as much a book to simply read, as it is a cook book.

Bottom line: if you enjoy the Pioneer Woman, you'll enjoy this. If you're not sure about the recipes, stand in a bookstore and read through it first. Ree does like cooking with alcohol and none of these recipes are in any way low fat.

You can learn more about The Pioneer Woman here. You can purchase your own copy here.

* * *
3/5 Stars

Is it Spring yet?

2010-05-01T08:27:00.001-07:00

I don't know how the weather is where you live, but here in Idaho we think it's Spring! Actually, what we think is Mother Nature is bipolar and forgot to take her meds. It's warm, it's cold, it's sunny, it's rainy, it's Idaho.

Since it's been a cool and wet Spring (and we're very grateful for the moisture), I've decided that it's still soup weather and this is one of my favorites.

Chicken and Wild Rice Soup. Pair it with Honey Oat Rolls for a delicious meal.

Lidia Cooks from the Heart of Italy...Review

2010-04-23T19:52:00.000-07:00

About the book:
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors -- the kind of elemental, good family cooking that is particularly appreciated today.

Penetrating the heart of Italy -- starting at the north, working down to the tip, and ending in Sardinia -- Lidia unearths a wealth of recipes:

From Trentino-Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
From Lombardy: A world of rice -- baked in a frittata, with lentils, with butternut squash, with gorgonzola, with eggs and cheese, and the special treat of Risotto Milan-Style with Marrow and Saffron
From Valle D'Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a "guitar," Rabbit with Onions, and Lamb Chops with Olives
From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù
From Calabria: Shepherd's Rigatoni, steamed swordfish, and Almond Biscottini
From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping

This is just a sampling of the many delight Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact -- the farmers, shepherds, foragers, and artisans who produce regional cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.

I don't regularly watch cooking shows, but I love Lidia's show when I can catch it on PBS. She's an absolute delight to watch, and her cookbook is just as great. I love this book as much for the commentary as I do the recipes.

I have so many of them marked, it's going to take me awhile to get through all of them. But, my mouth waters just reading them. I love that each region is high-lighted, not only with recipes, but with lovely commentary about the area and the people. And each recipe isn't just written out with ingredients and instructions; Lidia shares definitions, explanations and anecdotes about how a dish or ingredient came to be created or used.

Like I do with every cookbook, I wish this had a photo for every recipe, but this is a lovely book, perfect for any cook who wants to learn a more authentic Italian way of cooking, and it would make a gorgeous gift. My first recipe: Spaghetti in Tomato-Apple Sauce, followed by Baked Penne & Mushrooms, followed by Almond Torta with Chocolate Chips, followed by Fresh Cavatelli with Eggs & Bacon, followed by...

Thanks to Caitlin Price of FSB Associates for the opportunity to review this book. You can learn more about Lidia here. You can purchase your own copy here.

Read 4/10

* * * *
4/5 Stars

I won!

2010-04-15T10:10:00.001-07:00

I don't win very many contests or giveaways, so when I actually do it's a surprise. I'm a member of Foodie Blogroll which is a terrific, online community of food bloggers. Each month, there are contests and last month, I happened to update my profile and by so doing, won a Foodie Blogroll Mug.

It came this week. It's darling. And, it's perfect for my morning hot chocolate.

Thanks Jenn, and Foodie Blogroll for a fun surprise!

Vanilla Sugar Cookie Bars

2010-04-13T11:41:00.000-07:00

Printable Recipe
Makes ~24 bars, depending on how you cut them.

I saw a post at the Big Red Kitchen about tie dyeing sugar cookies. I haven't tried that yet and will, but what stood out to me about the post was making sugar cookies in a bar form, rather than cut-out.

I have a delicious Vanilla Sugar Cookie recipe that I love and I decided to use it, instead of another one.

I mixed up one batch of cookies, and instead of refrigerating it prior to rolling it out, I simply spread it into a 9x13 pan and baked it at 350 for about 20 minutes. How many you get, depends on how you cut them. Think, roughly about 24.

It worked great! They were quite thick, but certainly yummy. It was a huge timesaver. Maybe not as much fun as rolling and cutting, but it was great to have sugar cookies without the fuss.

New Photo

2010-04-13T11:38:00.000-07:00

There is a new photo for Hamsters.

Apple Streusel Cheesecake Bars

2010-03-05T14:43:00.000-08:00

Printable Recipe
Makes about 18-24 bars depending on how you cut them.

2 cups flour
1 1/4 cups oatmeal
3/4 cup brown sugar, packed
1/2 cup butter
2 pkgs. cream cheese (8 oz. each)
1/2 cup sugar
1 egg
1 t. vanilla
1 can (21 oz) apple pie filling
1/2 t. cinnamon

Mix together flour, oatmeal and brown sugar. Cut butter into mixture until it is coarse and crumbly. Reserve about 1 1/4 cups of of crumb mixture. Press remaining crumb mixture into a greased 9 x 13 pan. Bake at 350 for about 10 minutes. Let cool for 10 or so minutes.

Beat the cream cheese, sugar, egg and vanilla together until smooth. Spread over the cream cheese mixture. Mix the pie filling and cinnamon together and spread over the cream cheese mixture. Sprinkle the remaining crumb mixture over the top.

Bake at 350 for about 40 minutes. Cool about 30-35 minutes and then refrigerate for 2-3 hours.

Cut into bars. If there are any left over, store them in the refrigerator.

Holly's Note:
I saw a recipe for these bars in a magazine, but it called for an oatmeal cookie mix. I don't buy cookie mixes, so I came up with my own crust base and modified the filling a bit. These were a huge hit. My husband says they need to be served with a big glass of milk. I thought they were evil and very moreish. This is a definite winner!

My Scentsy Party, 2

2010-03-01T11:12:00.000-08:00

I am hosting another Scentsy party this week. I realize that I can't invite all of my blogging friends, mostly due to lack of proximity. However, in a case of shameless self-promotion, I can tell you that if you're interested in Scentsy or in ordering some product, you can still order from my party. My consultant's website has a link where you can order product and I get the credit. Isn't that cool? Just click here. On the front page, you'll see "My Open Parties" and click on my name!

If you don't want to order, but just want to check out the products, you can do that too. They're cool. I love candles and was always buying them. When I went to my first Scentsy party, I was hooked. These are wickless candles and have no flame. The wax just melts. And there are tons of neat scents. The new spring scents are out now too, along with these neat new sports warmers.

Clean Breeze is awesome and makes your house smell like you've just cleaned it! Sweet Pea and Vanilla is one of my favorite spring and summer scents. Thunderstorm is one of my son's favorite scents.

So there you go. Shameless self-promotion. But, then again, it's my blog, so I can do that!

Armadillo Pie

2010-02-16T17:45:00.000-08:00

Printed Recipe
Serves 4

1 lb ground sausage
3 slices bacon, diced
1 small onion, diced
1/2 packet stuffing mix or about 1 cup crushed croutons, or 1 cup bread crumbs, which you can then season to your taste (If I use bread crumbs, I season them with sage and poultry seasoning)
1 egg, beaten
1 sheet frozen puff pastry, thawed

Open the puff pastry to form an oblong about 10" by 8", if it isn't already oblong shaped. When unfolded, there should be three distinct sections.

Mix the sausage, bacon, onion, and stuffing mix together with about 3/4 of the beaten egg to bind.

Spread the sausage mixture down the center of the pastry, leaving about 1 to 1/2 inch at each end. Cut diagonal strips, about 1" wide down the length of each side of the pastry (see diagram below). Plait the strips across the sausage mixture, sealing well. (A little water will seal the pastry edges together.) Glaze with the remaining egg.

Place on a baking tray and bake at 375 for about 35 minutes, or until the pastry is golden brown.

Holly's Note:
This is one of my husband's favorite meals from his British childhood. My father-in-law wrote out recipes for me. This one included the hand-drawn diagram for cutting the puff pastry. I always called it a Sausage Plait, but my husband calls it Armadillo Pie!

And before you ask, it's like a meatloaf, you don't cook the sausage ahead of time.

Southern Caviar

2010-02-08T09:56:00.000-08:00

Printable Recipe

1 can black-eyed peas, drained
1 can corn, drained
1 can tomatoes and chiles, drained
3/4 cup diced green bell pepper
1/2 cup diced red onion
4 green onions, diced
1/2 a jalapeno, seeded and diced
1 cup Zesty Italian Salad Dressing

Combine all ingredients and mix well. Serve as a dip with chips!

Holly's Note:
My uncle found this recipe in the local paper and fixed it one night when we were all together for dinner. It was delicious and so easy. I think that it would only get better as the flavors marinate.

The Old-Time Brand-Name Cookbook...Review

2010-01-28T16:08:00.000-08:00

This cookbook is quite simply fun. I found it in a used bookstore several weeks ago. Sure, some of the recipes are interesting, but more than that, it's a terrific commentary about food and the evolution of cooking. Along with recipes, there are informative stories about the creation of food products like gelatin and the ability to flash freeze food, which was perfected by Clarence Birdseye.

The photos are vintage, as are the recipes. Some are appealing, such as "Orange Bread" and "Baked Pork Chops with Apples". "Beet Aspic" doesn't sound very good, but it was "up-to-date" in 1928!

I love the little excerpts and anecdotes sprinkled through out the book. They share things like this gem from 1895, To keep vegetables fresh, place them in a deep dish in about two inches of cold water. Take a piece of linen, soak it in water and spread over all, letting the corners dip into the water to keep the cloth moist. Place dish in a window where the the air can blow over it.

If you can track down a copy, this is just a fun book to read. That there are good recipes in it is simply a bonus. You may be able to get a copy here.

Strictly Sundays...Review

2010-01-15T07:45:00.001-08:00

About the book:
Joe Fitzpatrick's been working wonders in the kitchen and on the grill for decades. Now you, oh lucky one, can share his secret powers and wow friends and family alike. Serve real food that fills the belly, satisfies the soul, and wins the day. Not just Sundays.

I prepare dinner and my family sits down together nearly every night of the week to eat together. Even so, Sunday dinner is often a bit more special and something I like to spend more time preparing. Strictly Sundays is a beautiful little cookbook with just that premise. Many of the recipes aren't simple: they take some work and preparation, but the end result is a dish your family can enjoy together on a day that is just a little more special.

For those who don't cook with alcohol, be aware that many of these recipes call for wine, so you will want to find substitutes. For inexperienced cooks, many of these recipes could also be a little intimidating at first. However, nothing is out of reach or experience.

The book doesn't include any bread or dessert dishes. I also wish, just like I do with most cookbooks, that there was a photo for every recipe and that the binding was spiral so that it would lay flat. The photography, however, is gorgeous and perfect for a book that is more gourmet than ordinary.

Thanks to Bostick Communications for the opportunity to review this book. You can learn more about Joe Fitzpatrick here. You can purchase your own copy here.

* * * *
4/5 Stars

Gingerbread Bundt Cake

2009-12-23T17:23:00.000-08:00

Printable Recipe

Mix together:
3 1/3 cups flour
2 ½ t. baking powder
1 ½ t. salt
1 T. ginger
1 ½ t. cinnamon
1 cup sugar

Add:
2 eggs, lightly beaten
1 cup molasses

Slowly add:
¾ cup plus 2 T canola oil
1 cup boiling water

Mix thoroughly. You'll need to scrape the sides and bottom of bowl.

Pour batter into a greased and floured 12-cup bundt pan and bake at 350 for about 50-60 minutes.

This is a dark cake. Let cool in the pan for about 10 minutes, then invert onto a serving plate. Sprinkle with powdered sugar before serving.

Holly's Note:
I wanted to do a gingerbread bundt cake for a bridal shower (we were serving different bundt cakes). I found the original recipe at Pinch. I think this would be really good with vanilla ice cream or just real whipped cream. I served it sprinkled with powdered sugar.

We Go Together...

2009-12-10T08:45:00.000-08:00

Do you have certain recipes that must go together? Meaning you cannot make one without the other?

For example: we cannot have Baked Beans without cornbread. Granted, I use a Jiffy cornbread mix, but we must have cornbread with beans.

Last night it was about 10 degrees outside and definitely a soup night. So, I made Chicken with Wild Rice Soup, and you can't serve that soup without Honey Oat Rolls (or some kind of wheat roll). It's sacrilege. It doesn't work.

Teriyaki Chicken must be served with Sauteed Pepper and Mushrooms.

Beef Enchiladas must be served with Spanish Rice. Must, I tell you.

What about you? What are the recipes at your house that must go together?

Thanksgiving: Gratitude

2009-11-26T08:34:00.001-08:00

Gratitude: a feeling of thankfulness or appreciation.

May you all enjoy a wonderful Thanksgiving!

Chocolate Chip Waffle Iron Cookies

2009-11-18T18:50:00.001-08:00

Printable Recipe

1/2 cup butter, melted
1/2 cup plus 2 T. packed brown sugar
2 eggs
1 t. vanilla
3/4 cup flour
1/2 t. baking soda
1/4 t. salt
1 cup regular rolled oats, although instant works too
1/2 cup chocolate chips
Mix the melted butter and brown sugar until smooth. Stir in the eggs and vanilla. Add the flour, baking soda, salt, oats and chocolate chips.

Drop by spoonful onto a greased, heated waffle iron. Close the lid and cook for about 2 to 3 minutes. Time will vary depending on your waffle iron.

Holly's Note:
These are good, but my regular chocolate chip cookie recipe is better. The waffle iron is fun to use, but I prefer my cookies baked in the oven! These end up really crispy. I found the original recipe at Fine Cooking.

Chocolate Waffle Iron Cookies

2009-11-18T17:57:00.000-08:00

Printable Recipe

1 cup butter
1 1/2 cups sugar

4 eggs

2 t. vanilla

2 cups flour

1/2 cup cocoa

1/2 t. salt

Cream sugar and butter together. Add eggs, vanilla, cocoa, flour and salt. Drop by spoonfuls onto a greased, hot waffle iron. Close lid and bake for about 2 minutes. Dust with powdered sugar, if desired. Cooking times will vary depending on your waffle iron.

Waffle Iron Cookies

2009-11-18T17:46:00.000-08:00

Printable Recipe

3/4 cup shortening
3/4 cup sugar
1 t. vanilla
3 eggs
3/4 t. salt
1 3 oz. package fruit-flavored jello
1 t. baking powder
2 3/4 cup flour

Cream together the shortening, sugar and vanilla. Add eggs, salt, jello, baking powder and flour. Mix well, until a soft dough forms. Roll into small balls and place on a hot, greased, waffle iron. Close lid and bake for approximately 2 minutes. Times will vary with waffle makers.

Holly's Note:
The above photo is of the recipe using Lemon jello. The photo below is of the recipe using Berry Blue jello. Little boys love the aqua-colored cookies! These are easy to make, although they can be somewhat time-consuming. However, children love them.

Cookies as Muffins

2009-11-07T16:39:00.001-08:00

I made Peanut Blossoms this week and instead of doing it the normal way: rolling the ball of dough in sugar and baking it, then pressing an unwrapped chocolate kiss into it towards the end of baking; I baked them in mini muffin tins.

They turned into little bite-sized morsels of deliciousness. I think I prefer them this way, actually. They're easier to eat, easier to store and easier to pop into a lunch box.

Check out the recipe here.

New Photo

2009-11-05T16:38:00.000-08:00

There is a new photo for Peanut Blossoms.

Family Favorites: Rice Pilaf

2009-11-02T06:00:00.000-08:00

Do you ever need a really good, really easy side dish? This one is about as easy as they come.

Rice Pilaf.

It's easy and versatile. You can use beef or chicken broth and bouillon, depending on the main course. It simmers on the stove top and is simply delicious. Pair it with a Roast Chicken for the perfect complement.

Chili-Cheese Dip

2009-11-01T18:06:00.000-08:00

Printable Recipe

1 can Chili (we prefer no beans)
1 block/cube Cream Cheese

Place the cheese and chili in a bowl. Microwave it for about a minute. Stir it together and serve with tortilla chips.

Holly's Note:
This is the perfect dip for game days or any time you need a quick appetizer. It's our favorite.

Chocolate: A Love Story...Review

2009-10-30T17:43:00.000-07:00

About the book:
With gigantic vats of churning chocolate, desserts like their famous chocolate pizza, and 12 varieties of hot chocolate served in custom mugs, Max Brenner, Chocolate by the Bald Man has turned their line of hip, colorful themed restaurants into an international sensation.

Chocolate: A Love Story is a vibrant new cookbook that includes 65 original recipes narrated in the quirky, captivating voice of Max Brenner, the restaurant's visionary founder and "bald man." Bold original illustrations inspired by Art Deco poster graphics, full-color photographs, easy-to-follow, delicious recipes, and a serving of Max's unique vision for spreading "chocolate culture" around the world make this book a must for every chocolate lover.

For all my love of chocolate, I was not familiar with Max Brenner before I received this book. And, it's a lovely book. All the recipes are rather avant-garde and fancy. No simple, everyday cakes or cookies here. Many recipes begin with a short anecdote from Max. In one, he's sitting outside a cafe in Paris; in another, he recalls a childhood experience at an amusement park.

While, technically, a cookbook with recipes, this is really more of coffee table art book. There are few photos of the finished recipes. The artwork is very retro 60s and is fascinating. While this isn't one that will most likely end up in my kitchen, it nevertheless would be a terrific book for any Max Brenner fan, or a true Chocolate connoisseur.

Thanks to Anna Balasi of Hatchette Book Group for the opportunity to review this book. You can learn more about Max Brenner here. You can purchase the book here.

* * *
3/5 Stars

Comfort Food: Sloppy Joes

2009-10-28T06:00:00.000-07:00

Sloppy Joes are just a good meal. I often wonder where the name came from, but I've never done a search. We have an old family recipe that is called Western Burgers, but is basically a sloppy joe. It cooks up nice and thick and can be eaten like chili. Your house will smell delicious, as it cooks all afternoon.

It's perfect for a cold, windy, fall day. It's also made with ingredients you probably have in your pantry. It's sweet and smoky, more than spicy. But, for true comfort food, give it a try! You can find the recipe here.

New Photo

2009-10-27T17:56:00.000-07:00

There is a new photo for Western Burgers (Sloppy Joes)

Conversation at our house

2009-10-26T06:10:00.000-07:00

Picture warm chocolate chip cookies, fresh out of the oven. A neighborhood boy (who is like my third son, and whose mom is my good friend) wanders into the kitchen.

Me: "There's a cookie here and it's calling your name!"
Boy takes a bite of the cookie: "Thank you. Holly, your cookies are the best."
Boy walks towards the door and turns around: "Don't tell my mom I said that, ok?!"

--------------------
Want a yummy Chocolate Chip Cookie recipe? Look no further. This one is delicious, and my go-to cookie recipe. Crispy and chewy!

Confession

2009-10-23T06:00:00.000-07:00

Sometimes a simple, toasted tuna sandwich on white bread is just perfect. White bread, tuna with mayonnaise and a little butter in the pan. Nothing fancy. Just filling.

Family Favorites: Pasta Rustica

2009-10-21T06:00:00.000-07:00

If I ask my boys what they want for dinner and the answer isn't pizza, chances are it's this:

Pasta Rustica.

My sister gave me the original recipe and it's become a family favorite. It's not low-fat or healthy, but it's yummy and super easy. It's also a meal that I can guarantee will have no issues or complaints and will be eaten by everyone. Of course, one boy picks out the red peppers and the other boy picks out the mushrooms...

Pretty Peppers

2009-10-19T06:00:00.000-07:00

I love the vibrant colors that we find in nature, and in cooking.

I was chopping peppers for Teriyaki Chicken and Sauteed Pepper and Mushrooms and they were just so pretty, I had to take a photo!

Chocolate Chip Cookie Dough Brownie Muffins

2009-10-17T16:12:00.001-07:00

Printable Recipe

So, when I made the Chocolate Chip Cookie Dough Brownies, I got to thinking. How would they be in a muffin tin?

I made a batch of cookie dough and a batch of brownie dough, although I eliminated adding the chocolate chips to the brownies. You can certainly use your own brownie and cookie mixes or boxed ones. I just happen to like mine!

Then I just did a marbleized mix: a drop of brownie and a drop of cookie dough. Bake the mini muffins at 350 for about 12 minutes and the large muffins at 350 for about 20 minutes.

You could frost them with yummy Chocolate Buttercream frosting, but they were pretty rich and I think they were just fine without.

Definite thumbs up from my boys and their friends.

I Need Chocolate: Chocolate Mint Sticks

2009-10-16T06:00:00.000-07:00

Craving chocolate? Craving chocolate and mint? Want an easy, delicious recipe that will make your mouth water and satisfy those cravings?

Chocolate Mint Sticks.

The original recipe came from one of my church cookbooks and is one of our favorite treats. If you like chocolate and mint together, you will love it.

Comfort Food: BBQ Pork Chops in the Slow Cooker

2009-10-14T06:00:00.000-07:00

Do you ever need a quick and easy recipe that can simmer in your crock pot all day?

Here it is: BBQ Pork Chops.

This one take 5 minutes to put together and makes your house smell divine. Serve it with a baked potato and you will think you've died and gone to heaven! It's good for summer time cooking, but it's wonderful for fall and winter. True comfort food!

New Photo

2009-10-13T06:00:00.000-07:00

There is a new photo for Teriyaki Chicken and Sauteed Mushrooms and Peppers.

Favorites: Church & Community Cookbooks

2009-10-12T10:57:00.000-07:00

Raise your hand if you love church or community cookbooks? You know, the ones that your mom has had for ages and ages. Some families put together their own as well.

Some of my favorite memories are thumbing through my mom's old cookbooks. She had several that were done by church ladies and it was fun to see my Grandma's name in there and lots of women I knew as I was growing up.

While I haven't managed to get her to give me any of those old cookbooks, I have managed to acquire a few of my own. Check out the tags on the side.

I'm even in one of them!

I love these kinds of cookbooks. Two of the books I have, give little tidbits about the women who contributed recipes: favorite songs or scriptures, favorite flowers or colors, tips and tidbits and hints. These are tried and true, good homestyle recipes that you know work. Notice the water stains and my own note.

What about you? Do you like church/community/family cookbooks? How many do you have?

Comfort Food: Baked Beans

2009-10-10T17:56:00.000-07:00

It's cold. It's fall. Do you want a warm, comforting meal when it's cold outside? I do! How about if that warm, comforting meal was easy too? If you agree, then try this one:

Baked Beans.

This is our favorite side dish for barbeque, but it also makes a delicious, almost meatless, meal on its own. Serve it with some cornbread and enjoy! Hearty and filling and delicious.

New Photo

2009-10-10T17:34:00.001-07:00

There is a new photo for Baked Beans.

Make-Ahead Meals for Busy Moms Cookbook...Review

2009-10-07T06:00:00.000-07:00

About the book:
Make Ahead meals are not just for Moms who work outside of the home. It's a way of cooking that helps all families, big and small. It all comes down to a little planning. Make a meal or two in advance when you have some extra time. Then you'll be rewarded with quick, delicious home-cooked meals when you really need them!

I really liked the layout of the book: each section is alphabetical, which makes it easy to find a recipe you want. All the recipes feature ingredients you probably already have in your pantry, which is something important to me, especially if I'm not planning ahead. The directions include bold highlighting to show what needs to/can be done a day ahead. While many of the recipes can be made ahead of time, they don't need to be. These are recipes you can simply make on the spot, but you have the option of freezing.

There are no photos, but the book is easy to read. I would have loved it to have a spiral binding so it would lay completely flat, but once open, there wasn't any flipping of pages, so it worked.

I think this would be a terrific, all-around cookbook for anyone, especially cooks looking for some good, go-to recipes.

Thanks to Tracee at Pump Up Your Book Promotion for the opportunity to review this book. You can find out more about Jane Doiron here. You can find additional reviews of this book, and additional tour stops here. You can purchase your own copy here.

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4/5 Stars