Friday, January 23, 2015

Weekend Potluck 154 - Earthquake Cake

Welcome to Weekend Potluck #154, 
we are so happy you could join us!

Let's get started...


Now, let's take a quick peek back at last week!


THE RECIPE WITH THE MOST CLICKS WAS...


Earthquake Cake by South Your Mouth


RECIPES THAT CAUGHT OUR ATTENTION...




Sausage Potato Soup with Homemade Bread Bowls by Reviews, Chews & How- To’s



AND TWO PERSONAL FAVORITES...



Lemon Sweet/Tart Cake by Gentle Joy Homemaker

YOUR HOSTESSES
The Country Cook ~ Brandie
Sunflower Supper Club ~ Kim & Julie
The Better Baker ~ Marsha
Frugal Family Favorites ~ Tabitha
Sweet Little Bluebird ~ Mary
Remember that when you link up, it shows on all FIVE blogs. Plus…

WE TWEET. WE PIN. WE LIKE.

Linky Guidelines:  If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

Please link up to your exact post and not the main page to your blog.
LINK BACK HERE from your post so that others can find the fun. 
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Please use a direct link within your post.

When you are kind enough to follow our guidelines, 
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so that your time here is well invested. We want this to be a 
fun and rewarding experience for everyone!

Thursday, January 22, 2015

Weekend Baking Adventure

Sorry for slacking on sharing a new recipe this week, I have a very good excuse, we have had family and friends visiting us in Colorado and we've been busy touring and catching up.  I'll be back to sharing more recipes once things slow down.  In the meantime I thought I'd share what will be brewing in my kitchen this weekend.  This box arrived yesterday from my sister in Alaska, she's headed to Colorado tomorrow for a long weekend with us.  During her visit she wants to make one of my favorite things...BAGELS!!!  


My sister has a tried & true recipe she claims makes THE PERFECT BAGEL...I am so excited!  She decided to ship a few key items so we could get started right away - it's a two day process.  This is the first time my sister will be baking at high altitude, wish us luck!  

I'll be back soon to share the results of our baking adventure.

Thanks for stopping by!
Cheers! 


Friday, January 16, 2015

Weekend Potluck 153 - Broccoli Cheddar Chicken (Cracker Barrel Copycat)

Welcome to Weekend Potluck #153, 
we are so happy you could join us!

Let's get started...


Now, let's take a quick peek back at last week!


THE RECIPE WITH THE MOST CLICKS WAS...




RECIPES THAT CAUGHT OUR ATTENTION...


Baked Chicken Parmesan by Oregon Transplant

 


AND TWO PERSONAL FAVORITES...


Fluffy Chocolate Fruit Dip by Five Heart Home




YOUR HOSTESSES
The Country Cook ~ Brandie
Sunflower Supper Club ~ Kim & Julie
The Better Baker ~ Marsha
Frugal Family Favorites ~ Tabitha
Sweet Little Bluebird ~ Mary
Remember that when you link up, it shows on all FIVE blogs. Plus…

WE TWEET. WE PIN. WE LIKE.

Linky Guidelines:  If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

Please link up to your exact post and not the main page to your blog.
LINK BACK HERE from your post so that others can find the fun. 
(Need help linking back? Read this or watch this great instructional video. 
Please use a direct link within your post.

When you are kind enough to follow our guidelines, 
we work hard to get you as much exposure as possible 
so that your time here is well invested. We want this to be a 
fun and rewarding experience for everyone!


Wednesday, January 14, 2015

Lemon Garlic Pasta

If you follow my blog, you know how much I love lemon. L.O.V.E.  Today's recipe is another wonderful Tried & True recipe that my made husband's top 5 favorite dinners, Lemon Garlic Pasta from food.com - "A quick meal that can be served alone as a main dish, or with chicken as a side dish."  


Not only did my husband love it, but my girls and I loved it too.  My youngest had two huge helpings. Nothing but rave reviews all around for this delicious pasta dish.


This recipe has a 4 3/4 star rating with over 60 reviews
"Amazing. I will never make a marinara sauce again. My family loved this so much. I served it with Blackened Shrimp and veggies. Thank you so much."
This recipe is truly excellent."
"Absolutely delicious! Made it just as specified and wouldn't change a thing. So easy to make - just wonderful - thanks for sharing this winner!"
"It is true. Lemon Garlic Pasta stole my heart. This side can be combined with just about any meat. It's as kid friendly as it may be company worthy...my new favorite love!"
I was really surprised how much I loved this! It still tastes delicious as left overs and is really easy to make! Thanks!"
I followed recipe exactly, with zero changes, using angel hair pasta and served it with rotisserie chicken and Caesar salad.  This could easily be a main dish or served as a side. 



LEMON GARLIC PASTA

Ingredients
  • 3 tablespoons minced garlic (fresh or from a jar)
  • 1/2 cup extra virgin olive oil
  • 6 tablespoons lemon juice
  • 4 teaspoons chicken flavor instant bouillon
  • 1/2 teaspoon pepper, freshly ground
  • 1 lb spaghetti or 1 lb angel hair pasta, cooked to package directions
  • 1/2 cup freshly shredded Parmesan cheese
  • 1/4 cup fresh parsley
For the full directions, to print and to read the reviews, head to food.com.  

Thank you so much for stopping by!
Cheers!

Friday, January 9, 2015

Weekend Potluck 152 - Cherry Fluff Salad

Welcome to Weekend Potluck #152, 
we are so happy you could join us!

Let's get started...



Now, let's take a quick peek back at last week!

THE RECIPE WITH THE MOST CLICKS WAS...


Cherry Fluff Salad by The Kitchen is My Playground

RECIPES THAT CAUGHT OUR ATTENTION...


Seasoned Oyster Crackers by Year-Round Giving

Snickerdoodle Bread by Kitty’s Kozy Kitchen


AND two PERSONAL FAVORITEs...


Easy Crock Pot Meatloaf by Recipes That Crock


YOUR HOSTESSES

The Country Cook ~ Brandie
Sunflower Supper Club ~ Kim & Julie
The Better Baker ~ Marsha
Frugal Family Favorites ~ Tabitha
Sweet Little Bluebird ~ Mary
Remember that when you link up, it shows on all SIX blogs. Plus…

WE TWEET. WE PIN. WE LIKE.

Linky Guidelines:  If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

Please link up to your exact post and not the main page to your blog.
LINK BACK HERE from your post so that others can find the fun. 
(Need help linking back? Read this or watch this great instructional video. 
Please use a direct link within your post.

When you are kind enough to follow our guidelines, 
we work hard to get you as much exposure as possible 
so that your time here is well invested. We want this to be a 
fun and rewarding experience for everyone!

Sunday, January 4, 2015

Chocolate Mint Crazy Cake - No eggs, Milk or Butter

I finally got around to making another Crazy Cake flavor, this time, MINT!  Just like the other Crazy Cakes, there are no eggs, milk, or butter.  The cake is super moist and delicious, simple to make too. This new flavor was an instant hit with my family.  
"CRAZY CAKE, also known as Wacky Cake & Depression Cake - No Eggs, Milk, Butter, Bowls or Mixers! Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. Recipe dates back to the Great Depression. It's darn good cake!"

This tastes like a cake version of my favorite Girl Scout Cookies, Thin Mints.  If you are a fan of Thin Mints, this cake is for you!   



To make this cake you will need Pure Peppermint Extract.  There is a good chance you already have the remaining ingredients in your pantry.  


If you make this new version, please stop by and let me know what you think.  Happy baking!


Chocolate Mint CRAZY CAKE (NO EGGS, MILK, BUTTER)

Ingredients
  • 1 1/2 cups flour (all-purpose)
  • 3 Tablespoons cocoa (unsweetened)
  • 1 cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon pure peppermint extract
  • 5 tablespoons vegetable oil or canola oil
  • 1 cup water 
Directions (picture tutorial below)
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, peppermint extract in the other and the oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean. Cool.  Top with your favorite frosting.  Enjoy!

Note:  Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

Frosting:  Use your favorite chocolate, vanilla or peppermint frosting.  For this cake, I didn't have what I needed to make homemade frosting so I used a can of Betty Crocker Chocolate Frosting from the pantry.  I added 1/4 teaspoon of peppermint extract and mixed it up - it was perfect.   You can do the same with a container of vanilla frosting.  

Looking for a frosting recipe?  Here are a few you may like:
TIPS:
  • You can double this recipe, just use a 9x13 baking pan.
  • Mix batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease your pan. 
  • Mix batter in bowl to make cupcakes.  Bake at 350 degrees f for approximately 13 mins.  Oven baking times may vary - be sure to check with a tooth pick to make sure you do not over/under bake.
  • This cake is fun activity to do with kids.



I am sharing my cake at this great party,













Thanks so much for stopping by.
Cheers!



Saturday, January 3, 2015

Blowtorch Prime Rib Roast

On New Year's Day I received this text from my sister, "Blowtorch Prime Rib for dinner!" with this accompanying picture below.  I thought she lost her mind.     


Soon after the first text arrived, a few more pictures and more information was shared.  She and my brother-in-law were making Thomas Keller's Blowtorch Prime Rib Roast recipe from the "ad hoc at home" cookbook.   





To know my sister is to know that her favorite place to be is in the kitchen.  She loves to bake and cook and collects cookbooks and foodie magazines like it's her job.  She is BOSS in the kitchen.  She is adventurous.  She is so adventurous, she made a trip to the local hardware store to get a blowtorch for their New Year's Day celebratory dinner.  

Here is a snip-it from the cookbook for Blowtorch Prime Rib Roast:

“I cook rib roast in a very low oven to ensure that it is a rosy medium-rare from the very center almost to its outer edges. But we like the dark caramelized surface, for flavor and for visual appeal, which is typically achieved through roasting at high heat.
We discovered that if you start by giving meat a quick heating using a blowtorch, though it won’t look particularly brown after the toasting, it will develop a beautifully browned surface even in that very low oven.
Propane torches are inexpensive and easy to use. Available at most hardware stores, they usually cost less than $20; replacement cylinders are usually less than $5. Avoid the smaller butane-fired torches sold at gourmet shops; propane torches are more effective.
You can use a torch for caramelizing sugar on crème brûlee, browning meringue, and, as we do, giving a crust to your roast beef.
Be sure to store your torch in a safe place.”

Later that evening, I received more photos of the finished roast.  My sister said it turned out excellent and the entire family gave the meal rave reviews.  






Now if only there was a way she could text me a plate.  Delish! 

If you'd like to snag the Blowtorch Prime Rib Roast recipe and a wonderful Horseradish Cream to serve on the side, head to Serious Eats.  

If you decide to make this awesome recipe, BE CAREFUL! SAFETY FIRST!  I am the one in my family that ALWAYS gets made fun of for being the "safety" police...and they are welcome.

To purchase your own copy of Thomas Keller's "ad hoc at home" cookbook, head to Amazon.com.   

Thanks so much for stopping by.
Cheers!