It is definitely that time of the year…Thanksgiving! Every foodie and cook’s favorite holiday of the year!!! As most people have their menus planned out for the big day on Thursday, there are a few people still comparing recipes and deciding what they are going to make.
So, the next few days of recipes are for you. I, too, can sometimes be very last minute and change or alter what I am going to cook. So here’s to help…
Have you ever had a pie out of a jar? If not, you have to try these Peach and Raspberry Mason Jar Pies. If you look into my pantry, you will see that everything is in some sort of glass jar. As I have moved more towards glass and not plastic in my home, plastic containers were some of the first things to go.
So…I went out and bought all new glass containers, including a ton of mason jars. Mason jars are great for storage and in my opinion it looks more organized. I use mason jars for a lot of things, hence this recipe!
Is it just me? Or are you always looking for new dinner roll recipes. I am not sure how dinner rolls originated, but they now have become a stable at many dinner tables Whether you are entertaining for the holidays or just having a family dinner, these Caraway Puffs can add a little special something to your dinner.
A few weeks ago, I went to a dessert place with my friend On the menu, they had a apple cobbler topped with a chocolate sauce. Now, I am not a very big fan of combining apple and chocolate flavors.
I feel the two items should remain separate. I want my chocolate in things like cake and brownies and my apple in things like pie and cobbler. I never really thought about combining the two.
But now you are starting to see more apples covered in chocolate and apples and chocolate mixed together in recipes. Needless to say, I tasted the apple cobbler in chocolate sauce and WOW it was very good. The two flavors welded together very nicely. So, I thought…I am going to try an apple and chocolate recipe at home and I came up with Apple Crumble Brownies.
Did you ever not know what side dish to make? Or have gotten tired of eating the same side dish with your main entree? I know I have. I am good at finding what protein that I want to eat, but then I think…what am I going to eat with it? Should I just have a vegetable? Or a vegetable and starch?
When I have these dilemmas, I usually just settle for rice. Rice is my go to side dish. It’s quick and easy and I probably have some type of leftover rice in the fridge. This is how the recipe for Carrot and Spinach Rice came into play…leftover rice and vegetables that I needed to get rid of.
This frittata is all about the goat cheese. Goat cheese is made from goat milk and is creamy and salty. There are many different types of goat cheese, but I used goat cheese crumbles in this recipe. I was not always a goat cheese lover.
Even though I love cheese (I can eat a whole bar in one sitting if you let me), goat cheese was foreign to me. But now goat cheese is becoming more and more popular as more people are turning away from cow’s milk.
Goat milk cheese is a great alternative to cow’s milk cheese as it contains less lactose and is easier to digest. Goat milk cheese also contains more calcium than cow’s milk and is a good source of protein. So as you can see, this frittata is extra healthy.
I love mini desserts. For me in keeps me in check, so I do not go over board. I am also not a big fan of sugar. I like to eat sweets, but in moderation. Mini desserts are great to indulge my sweet tooth with small servings, hence the mini cookies.
These mini cookies use a prepackaged sugar cookie mix. This is great if you do not have the ingredients to make cookies or you do not want to go through the hassle. Add a couple of ingredients to the sugar mix and your good to go. If you prefer to use your own sugar cookie recipe, you can do that also. Just follow the directions after the dough is mixed. You can also change the color depending on your purpose.
I eat a lot of potatoes. I like all types: sweet, red, purple, russet, creamers, gold. You name the potato, I probably have some in my pantry. But potatoes can be heavy and sometimes I want something a little lighter.
As I was watching, Dr. Oz a few weeks ago, Chef Mario Batali was on there making these delicious carrot cakes. He called them Carrot Frittelle. I modified this recipe based on what I prefer in my hash browns and they came out great. You can use fresh grated carrots or you can buy prepackaged grated carrots to save some time. I used the prepackaged carrots.
It smells like the holidays in my kitchen, it smells like yeast rolls! Whenever I smell these rolls baking it, always reminds of the holidays. Why? Because this is my mother’s homemade rolls recipe. She has been making these rolls for as long as I can remember for Thanksgiving and Christmas. Everyone in my family LOVES these rolls. And you will too!
A couple of weeks ago, I was at the farmer’s market and I stumbled upon these huge parsnips. Parsnips are root vegetables that are closely related to carrots and have a spiced flavor in comparison to a carrot’s sweet flavor.
Parsnips are typically used in soups, stews, and as roasted vegetables. I have used parsnips in stews, but I have never roasted them before. I thought Roasted Garlic Parsnips would be a quick and easy last minute side dish