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The week before last, on March 3rd to be precise, I made the recipe for Butter Dip Biscuits. Ever since then I have been obsessed with these delicious, super easy-to-make biscuits. Something told me that the recipe would be a trifle forgiving if I wanted to play around with it, so I did. I decided that I wanted to make the very popular Cheddar Bay Biscuits (The Red Lobster copycat) in Butter Dip Biscuit form. Success! Like the plain variety, these are crunchy on the top, chewy on the bottom and sides, and fluffy in the middle. Next up, I’m going to try a sweet version. In the meantime, you have to try one of these recipes. Butter Dip Cheddar Bay Biscuits ½ c. (one stick) butter 2½ c. flour 1½ T. granulated sugar 1 T. aluminum free baking powder 1½ t. salt ¼ t. garlic powder ¼ t. onion powder ¼ t. Old Bay Seasoning 1 t. dried parsley flakes 1 c. shredded extra-sharp cheddar cheese 1¾ c. of buttermilk Preheat oven to 450°F. Place stick of butter into an 8” x 8” microwave-safe baking dish. Microwave for one minute until butter has melted; set aside. In a medium bowl mix together flour, sugar, baking powder, salt, garlic powder, onion powder, Old Bay, and cheese. Make a well in the center and pour in buttermilk. Stir with a fork until a loose, sticky dough forms. Pour biscuit dough into baking dish, on top of the melted butter. Smooth out the top as well as you can and cut the dough into nine squares using a sharp knife (this will help with cutting later when they are done). Bake for 20 to 25 minutes, rotating the dish once during baking. These can be stored on the counter, covered, for up to two days. They will last for a week if stored in the refrigerator. You can freeze them for up to three months. As an Amazon Associate I earn from qualifying purchases. View the full article

Jess Damuck is a recipe developer, food stylist, and self-proclaimed salad freak. All of this shines through in her first book, published by Abrams, Salad Freak. Subtitled “recipes to feed a healthy obsession,” she is certainly not wrong. In this book, recipes range from the simple to the complex, and span meals from breakfast to dinner, even a late night snack. There were quite a few recipes that immediately drew my attention, but I absolutely had to make this one first. This salad is wonderful and refreshing, and perfect for a summer lunch with the ladies, or dinner on the patio. Shrimp Louie Salad Edited for clarity 3 lemons 2 bay leaves 1 t. black peppercorns 1 lb. shrimp 2 large eggs Two heads little gem lettuce* 1 cup cherry tomatoes 1 avocado 2 Persian cucumbers ¼ c. mayonnaise 1 t. tomato paste 1 t. white vinegar 1 t. Tabasco sauce Kosher salt and freshly by pepper to taste Fresh dill, for garnish Prepare an ice bath. Fill a medium pot with water 2 to 3 inches below the rim and add 2 halved lemons, 2 bay leaves, and 1 teaspoon black peppercorns. Bring to a boil, then reduce to a gentle simmer. Add 1 pound of shrimp and cook until bright pink and cooked all the way through – six minutes for fresh, at about nine minutes right from frozen. Transfer the shrimp to the ice bath and empty out the pot then refill it with fresh water and return to a boil. Add the eggs. Cook for 10 minutes, then transfer to the ice bath. Separate the leaves of two heads lettuce and tear them into bite-size pieces; wash and spin dry. Arrange the lettuce on serving plates or a large platter. Cut one cup cherry tomatoes in half. Cluster the tomatoes in one area of each salad plate, and scatter a few about the plate. Cut one avocado in half and remove the pit. Use a spoon to peel off the skin and cut each half into four wedges. Arrange on the plates. Slice two Persian cucumbers on the bias, and cluster in one section of each plate. Peel the shrimp but leave their tails intact. Arrange the shrimp on the plates. Peel the eggs and cut into quarters. Arrange them on the plates. Pick some small pieces of dill to scatter around the plate, along with plenty of fresh pepper and lots of lemon wedges. In a small bowl, combine ¼ c. mayonnaise, 1 teaspoon tomato paste, 1 teaspoon white vinegar, and 1 teaspoon Tabasco sauce, and season with salt and pepper. Transfer to a pretty little bowl for serving alongside the salad. *Little Gem was not available in my area, so I substituted with spring mix. Disclaimer: I received a complimentary copy of Salad Freak from Abrams Publishing Company as part of being a member of #AbramsDinnerParty. As an Amazon Associate I earn from qualifying purchases. View the full article

One of the things that I really like about St. Patrick’s Day is not what you might expect. I am not talking about the corned beef here, although I dearly love it, no, I am talking about colcannon. What is colcannon you may ask? It is a delicious cabbage, leek, and potato side dish that, along with the corned beef, covers all of your Saint Patrick’s Day bases. It is simple to prepare, and so good that you will wonder why you haven’t made it in the past. Colcannon 4 slices bacon, chopped 4 T. butter, divided 1 6-oz. pkg. Melissa’s cleaned and sliced leeks 1 small head Melissa’s organic cabbage 1 1.5-lb. bag Melissa’s Baby Dutch yellow potatoes In a 12-inch skillet, cook the bacon until done, but not crisp. Add 2 tablespoons of butter and the package of leeks. Continue sautéing, over medium heat, until the leeks are limp. Add cabbage and remaining butter. Continue to cook over medium low heat until cabbage is limp. While leeks and cabbage are cooking, bring a large saucepanwith salted water to a boil over high heat. Add potatoes and cook until fork tender 20 to 25 minutes. Drain potatoes, return to pan, and place pan on top of warm burner with flame turned off to allow steam to evaporate. Mash potatoes the way that you normally would (hand mixer, potato ricer, whisk, you get the picture). Fold ¾ of the leek/cabbage mixture into mashed potatoes, blending thoroughly. Serve immediately, topped with the extra leek and cabbage mixture. As an Amazon Associate I earn from qualifying purchases. View the full article

I am Irish and I love pimiento cheese, and, in thinking about these two facts, I decided it was time to make an Irish version of pimiento cheese. There’s nothing wrong with being a purist, but this is really delicious. Considering it contains whiskey, I would say this is for adults only. As with all pimiento cheese, this is excellent on crackers, with crudites, or mounded on top of a burger. Irish Pimiento Cheese 8 oz. extra-sharp cheddar cheese, grated ¼ c. cream cheese (2 ounces), softened, diced 1/3 c. finely diced Melissa’s roasted red peppers 3 T. Duke’s mayonnaise 2 T. Irish whiskey 2 T. minced scallions, green parts only (natch) ¼ t. smoked paprika Salt and freshly ground black pepper, to taste Place all ingredients into a large mixing bowl. Using a spatula, fold and mix until it is smooth and spreadable, about one and a half minutes. Transfer to a plastic or glass container, cover tightly, and store in the refrigerator for up to one week. As an Amazon Associate I earn from qualifying purchases. View the full article

I was rummaging around in my mother’s old recipe box, as I occasionally find myself doing, and came across one of her handwritten recipes. It was written on the front and back of two 3" x 5” index cards. The fact that my mother had written this out by hand in such length indicated to me that she really liked it. The recipe was for Cheese and Spinach Pie. The recipe called for a homemade double crust piecrust. Nope. Not having it. I don’t make piecrust unless I absolutely have to (a gun is being held to my head, for example), and it seemed to me that using it in this recipe would be way too carb-laden. So I kept the filling as is, and decided to use puff pastry instead. The result was wonderful. This is like nothing I have ever experienced before. My friend Alycia (of the Tablescapes at Table/Twenty One blog) asked me if it was more like quiche, or more like spanakopita. Truth be told, it’s not like either one of those things. This is something unique. I enjoyed it as a main dish for dinner one night, and the next day I had it for breakfast. Naturally, it would work well for lunch. It keeps in the refrigerator, for a couple of days, but when you reheat it, make sure you do so in the oven so as not to make the crust soggy. Cheese and Spinach Pie 3 T. butter 1 medium onion, minced 2 garlic cloves, minced 1 10-oz. pkg. frozen chopped spinach, thawed and drained 1 8-oz. pkg. shredded mozzarella cheese 1 15-oz. container ricotta cheese ¾ c. dried breadcrumbs 1 t. chopped fresh dill (or ½ t. dill weed) 5 large eggs, separated 1 t. salt Pepper, to taste One sheet frozen puff pastry In 4-quart saucepan over medium heat, melt butter. Cook onion and garlic in melted butter until tender, stirring often, about 10 minutes. Remove from heat and stir in spinach, mozzarella, ricotta, breadcrumbs, dill, four egg yolks, and salt. Beat five egg whites until stiff peaks form. With wire whisk, gently fold egg whites into cheese mixture until well blended; set aside Preheat oven to 400° F. Roll one sheet of puff pastry into a 12” x 12” square. Place it into a 9-inch deep-dish pie pan. Spoon spinach mixture into the center of the puff pastry, and smooth out. Lift each corner of the puff pastry over the filling to the center until all corners meet. Combine remaining egg yolk with 1 teaspoon of water and brush over pastry. Bake for one hour or until knife inserted into center comes out clean. As an Amazon Associate I earn from qualifying purchases. View the full article

I tend to indulge, perhaps overindulge, myself in magazine subscriptions. What can I tell you? I love periodicals. One of the magazines to which I subscribe is Bake from Scratch. I’m not quite sure why I subscribe to this one because, as I have mentioned before, I don’t bake, but there are so many wonderful things to look at in every issue that my subscription continues on. Last month, I found myself being unable to resist the “Bundt of the Month,” and had to make it. What a wonderful cake! Not all Bundt cakes or company worthy, but this one certainly is. The toffee glaze alone I could eat with a spoon. Apple Pecan Spice Cake with Toffee Glaze Ever so slightly adapted from Bake from Scratch 1¾ c. firmly packed dark brown sugar 1 c. canola oil ¾ c. sour cream, room temperature 3 large eggs, room temperature 1 T. vanilla extract 3 c. all-purpose flour 1 t. baking soda 1 t. kosher salt 1 t. ground allspice 1 t. ground cinnamon ¾ t. ground nutmeg ¼ t. ground cloves 2 c. (¼-inch) diced peeled Melissa’s Granny Smith apples (about 2 large apples) ¾ c. roughly chopped toasted pecans Toffee Glaze (recipe follows) Preheat oven to 325°F. In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, oil, sour cream, eggs, and vanilla at medium speed until well combined, 1 to 2 minutes. In a medium bowl, whisk together flour, baking soda, kosher salt, allspice, cinnamon, nutmeg, and cloves. With mixer on low speed, gradually add flour mixture to sugar mixture, beating just until combined. Fold in apples and pecans. (Batter will be thick and it may seem like you have too many apples, but it will be fine.) Spray a 10-cup Nordic Ware Bavaria Bundt Pan with baking spray with flour. Using a pastry brush, spread any excess spray in pan, blotting brush with a paper towel as needed. Using a ¼-cup spring-loaded scoop, transfer batter to prepared pan. Tap pan on counter several times to spread batter into grooves and release any air bubbles. (The pan will be quite full, but the batter will not overflow.) Bake until a wooden pick inserted near center comes out with a few moist crumbs, 1 hour and 5 minutes to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Using a small offset spatula, gently loosen cake from center of pan. Invert onto a wire rack placed over a rimmed baking sheet, leaving pan on cake; let stand for 10 minutes. Remove pan, and let cool completely. Spoon part of Toffee Glaze all over cooled cake. To coat sides, drizzle with additional Toffee Glaze, and spread with back of spoon. Garnish with pecans and sea salt, if desired. Let stand for 15 minutes; transfer cake to a serving plate. Serve with any extra Toffee Glaze. Makes 1 (10-cup) Bundt cake Toffee Glaze 1 c. firmly packed dark brown sugar ⅔ c. dark corn syrup ⅓ c. heavy whipping cream ¼ c. unsalted butter, cubed ¼ t. kosher salt ½ t. vanilla extract In a medium saucepan, bring brown sugar, corn syrup, cream, butter, and salt to a boil over medium-high heat; cook, whisking constantly, for 2 minutes. Remove from heat; whisk in vanilla. Transfer mixture to a medium heatproof bowl. Let cool for 20 minutes. Use immediately. View the full article

I love biscuits, but I don’t make them all that often. They’re not difficult to make, but there’s something about putting the demo out, cutting each biscuit into a perfect round, and carefully lifting it onto the baking sheet that I find annoying. Quite by chance I came upon this recipe. Imagine, I thought to myself. A biscuit requiring no cutting out whatsoever. immediately, I tried them. Wow! This recipe really knocked me out. Nothing is easier than stirring together a few ingredients, and dumping it into a pan full of melted butter. I dutifully cut the dough into even squares, and slid them into the oven. I don’t know that I have had a better biscuit. Crunchy on the top, chewy on the bottom and sides, and the interior is like a fluffy biscuit cloud. They make phenomenal egg and sausage sandwiches. Make these! I’m not just kidding around here. Butter Dip Buttermilk Biscuits Slightly adapted from thecountrycook.net ½ c. (one stick) butter 2½ c. flour 1½ T. granulated sugar 1 T. baking powder 1½ t. salt 1¾ c. of buttermilk Preheat oven to 450°F. Place stick of butter into an 8” x 8” microwave-safe baking dish. Microwave for one minute until butter has melted; set aside. In a medium bowl mix together flour, sugar, baking powder, and salt. Make a well in the center and pour in buttermilk. Stir with a fork until a loose, sticky dough forms. Poor biscuit dough into baking dish, on top of the melted butter. Smooth out the top as well as you can and cut the dough into nine squares using a sharp knife (this will help with cutting later when they are done). Bake for 20 to 25 minutes, rotating the dish once during baking. These can be stored on the counter, covered, for up to two days. They will last for a week if stored in the refrigerator. You can freeze them for up to three months. View the full article

It’s March! Can you believe it? I’m wondering what happened to February, and yet Valentine’s Day seems so long ago. Now that they are both behind us, it is time to think spring and St. Patrick’s Day! Not all inviting dinner tables need to be over the top, some can be beautiful in their simplicity, and such is the case with this table set for a holiday luncheon. This table is simple, but sweet. It features green luncheon plates with matching soup cups, as well as stemmed fruit bowls, that I inherited from my second mother, Betty, when she passed away a number of years ago. Mother, Betty, and I would get together once a month. I would take the ladies on “field trips” every other month, driving them all around the city to places they wanted to see, but wouldn’t go to on their own. Each outing had to consist of a stop at a bakery. I can’t tell you how many bakeries we visited. It was great fun. Ahead of time I would make up an itinerary, include the menu of the restaurant where we were going to dine, and send it to them in an appropriately decorated envelope. On alternate months we would dine at each other’s homes; Betty always served us using this set of dinnerware. I can’t tell you how much I miss our get-togethers, but when I’m feeling down, I get out this set of dinnerware and reminisce. The centerpiece of this table is one I use every year. It is the leprechaun pitcher from Fitz & Floyd, filled with a pot of fresh shamrocks. A small pot of green and white M&Ms – mint flavored – sit at the base representing the pot of gold. Crystal glasses by Mikasa were gifted to me by a friend. The table runner is from Pottery Barn; the placemats are woven water hyacinth. The white chargers (that I use again and again, and will never regret purchasing) are from Pier 1. The understated cottage salt and pepper shakers are by Magnolia Home. Keep this simple table in mind when you get ready to set one for yourself, friends, or family. You don’t have to be over-the-top spectacular to be inviting. This post is linked to: Tablescape Thursday View the full article

You are going to love this spicy little number, particularly if you have some nasal congestion. This stuff will open those sinus passages right up. Horseradish has amazing medicinal powers; you don’t have to use a lot of it to benefit. What I’m trying to say here is that this can be as strong or mild as you like it. This is a wonderful spread for crackers, chips, crudites, and can also be an excellent topping for a baked potato, absolutely luscious on top of a burger, and makes stellar cheese fries. Easy to prepare, it keeps in the refrigerator for 7 to 10 days. Give it a try. Zippy Horseradish Cheese Spread 1 1-lb.box of Velveeta ½ c. Duke’s mayonnaise 3 to 4 oz. creamy horseradish 3-4 drops Frank’s Hot Sauce Pinch of garlic powder Cut Velveeta into cubes and melt in the top of a double boiler (if you don’t have a double boiler, a Duralex bowl over a saucepan works quite well), stirring occasionally until smooth and creamy. Remove from heat and immediately add remaining ingredients, stirring until combined. Pour into individual ramekins, cover, and refrigerate until ready to serve. As an Amazon Associate I earn from qualifying purchases. View the full article

The problem with making a delicious dessert to serve on Valentine’s Day is that you can’t write about it until after Valentine’s Day. Fortunately, this dessert works at any time of the year. It takes a bit of time to create due to both the cooling down of ingredients, and the freezing of the dessert itself, but it is well worth it, and so easy a child could do it. Triple Chocolate Frozen Dessert Slightly adapted from TastesofLizzyt.com 7.5 oz. white chocolate, finely chopped 7.5 oz. milk chocolate, finely chopped 7.5 oz. dark chocolate, finely chopped 3 c. heavy cream 2 t. espresso powder Optional toppings: hot fudge sauce, mini chocolate chips, chopped nuts Spray a 9”x5” loaf pan with PAM, and then line with aluminum foil so that it completely covers the pan and extends 2 inches above the pan. Place the white chocolate, milk chocolate, and dark chocolate in three separate bowls. In a heavy-bottomed saucepan, heat the cream over medium-low heat until it is hot and simmering. Be sure to stir it often so it doesn't scorch. Pour 1 cup of cream over the white chocolate, 1 cup over the milk chocolate, and the last cup over the dark chocolate. Stir each of the chocolate mixtures until it is creamy and smooth, with the chocolate completely melted. (Add the espresso powder to the melted milk chocolate.) Allow the mixtures to cool for 5-10 minutes; refrigerate for 30 minutes to cool. In the bowl of a stand mixer (or using a hand mixer), beat the milk chocolate mixture with the whip attachment on medium-high for 2-3 minutes. Watch it carefully and stop the mixture when it becomes thick like sour cream. Be careful not to over-beat. The colder the chocolate is, the faster it will whip up. Spread the whipped milk chocolate in the bottom of the prepared pan. Place the pan in the freezer. Rinse the mixing bowl and whip attachment. Repeat this process with the white chocolate. Again, be careful not to over mix. Watch the mixture as it whips and stop it as soon as it becomes thick and creamy. Spread the white chocolate over the top of the milk chocolate layer in the pan. Place the pan back into the freezer. Rinse the mixing bowl and whip attachment. Repeat this one last time with the dark chocolate. Spoon this mixture over the white chocolate layer and smooth the top. Cover the top of the pan with foil and freeze until firm, at the minimum, 3 hours. When you are ready to serve, lift up on the foil to remove the dessert from the pan. Invert the frozen dessert onto a serving plate and remove the foil. Top with the optional toppings, if desired. Slice and serve. As an Amazon Associate I earn from qualifying purchases. View the full article

I love macaroni and cheese, but I am one of those people who aren’t wild about the baked variety. It’s fine; it just always seems to turn out too dry for me. I far prefer the creamier version that is baked on top of the stove. This genius recipe from Half Baked Harvest is a one-pot wonder. Deliciously creamy mac & cheese, studded with healthy bits of broccoli and zucchini, the latter of which melts right into the mix. This is a delicious main or side dish, wonderfully creamy, very flavorful, and unbelievably easy. One Pot Stove-Top Mac and Cheese 1 lb. short-cut pasta* 1 head broccoli, chopped ¾ c. heavy cream or whole milk 3 oz. cream cheese, cubed 1 medium zucchini, grated (about 1 c. grated) 1 T. Dijon mustard 2 c. shredded sharp cheddar cheese 1 c. shredded Monterey jack cheese 1 t. garlic powder 1 t. onion powder 1 t. paprika ¼ t. cayenne pepper 1-2 T. salted butter (optional) Kosher salt and black pepper In a large pot, bring 4 cups of water to a boil over high heat. Add 1½ teaspoons salt, the pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, and mustard, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more. Stir in the zucchini. Add the cheeses, garlic powder, onion powder, paprika, cayenne, and butter (if using), and stir until melted and creamy. Remove from the heat. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin. Divide the mac and cheese between bowls. Top with black pepper. *I used cavatappi, a longer cut pasta, so I added one additional cup of water, and increased cooking time by one minute. As an Amazon Associate I earn from qualifying purchases. View the full article

If you are looking for a sweet and romantic way to start your Valentine’s Day (or any day for that matter) nothing is easier than these make ahead Cherry Cheesecake Blintzes. This is my mother’s recipe, and was but one of the dozen or more dishes that would line the buffet table at her annual Christmas brunch. Employing the use of ready-made crêpes from Melissa’s Produce, and pressing your cookie scoop into service, these go together in no time. Cherry Cheesecake Blintzes 1 10-count pkg. Melissa’s Ready Made Crêpes Filling: 1 15-oz. container ricotta cheese 1 large egg, beaten 2 T. sugar ½ t. almond extract ¼ t. vanilla extract 2 T. butter, melted Sauce: 1 15-oz. can pitted sweet cherries, drained, reserve ½ c. liquid 2 t. cornstarch ½ t. almond extract Pinch of cinnamon Spray a 1.5-qt. oven safe casserole dish with Pam; set aside. In a small bowl combine all filling ingredients EXCEPT the butter; whisk until creamy. Spoon 2 tablespoons filling (I used a cookie scoop) in the center of each crêpe. For the two opposite edges of the crêpe to overlap filling, and then fold in the remaining sides, forming a square packet. Place each blintz, seam side down into prepared dish. Cover tightly with foil and refrigerate overnight (these can be refrigerated up to two days). Heat oven to 400°F. Remove cover from blintzes and brush with melted butter. Bake for 20 to 22 minutes or until light golden brown. While blintzes are baking prepare sauce. Sauce: In a medium saucepan combine cornstarch and reserved cherry liquid. Cook over medium heat until mixture thickens, about 2 to 4 minutes. Stir in cherries, almond extract and pinch of cinnamon. Heat thoroughly. Serve over blintzes and garnish as desired. Serves 4 to 5 As an Amazon Associate I earn from qualifying purchases. View the full article

Occasionally, actually more than occasionally if I’m honest, I will be rummaging through the freezer and come up with some real relics. An example of this was a package of pork chops with an expiry date of May, 2016 (I did not eat them). Honestly, I don’t know how they got there. I’m guessing that the late Mr. O-P bought them, and in June of this year he will be gone for six years. Oy! I had not hung onto them for the sake of sentimentality, more likely that they were too frosty to identify, and I didn’t want to risk throwing them away. I know, I know, it’s crazy. This year I told myself that I was going to get rid of things in the freezer, either by putting them to use, or putting them into the trash. This week I found a package of chicken drumsticks. I didn’t buy them all that long ago, but as soon as I got them home, couldn’t remember why I did. So I pulled them out of the freezer and marinated them in buttermilk in the fridge, while I decided what to do. I always, I repeat ALWAYS, marinate chicken in buttermilk. It makes it so wonderfully juicy no matter how you choose to prepare it. At this point, the search was on for a recipe that looked unique and tasty. I found it at allrecipes.com. This is so easy to put together, without the skin is lower in calories, and the taste is phenomenal! Sriracha Honey Chicken Legs Slightly adapted from Allrecipes.com 2 lb. chicken legs, skin removed 2 T. olive oil 1½ t. dried thyme 1½ t. garlic powder 1 t. smoked paprika 1 t. salt 1 t. ground black pepper 3 T. raw honey 3 T. butter 2 T. Sriracha sauce 1½ T. soy sauce Preheat oven to 350°F. Line a baking sheet with aluminum foil. Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet. Combine honey, butter, Sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes; set aside. Bake in the preheated oven for 45 minutes. Toss in Honey/Sriracha sauce and return to the oven for 10-15 additional minutes, or until an instant-read thermometer inserted near the bone reads 165°F. As an Amazon Associate I earn from qualifying purchases. View the full article

I can’t help but think of Miranda Hart in a certain scene from her British sitcom, “Miranda,” wherein she shows her disdain when love interest Gary offers her a savory muffin. Personally, I love a savory muffin, and this one is particularly good. It goes well with soups and salads, but I also found that I quite enjoyed it as a part of a breakfast sandwich with a scrambled egg, a slice of sausage, and additional sprinkling of cheese. These go together easily, and don’t require getting out the mixer. I love recipes like that. Cheddar Garlic Muffins Adapted from South Your Mouth 1¾ c. flour 1 T. baking powder ½ t. salt ¼ t. garlic salt 1/8 t. cayenne pepper 1½ t. garlic powder 4 oz. cheddar cheese, grated 2 T. finely chopped scallions 1 lg. egg 1 c. whole milk ¼ c. melted butter Additional melted butter and garlic salt for topping warm muffins Preheat oven to 400°F. Place muffin cup liners* into a 12-well muffin tin; set aside. Whisk together flour, baking powder, salt, garlic salt, cayenne, and garlic powder in a medium bowl. Fold in cheese and scallions until all cheese is coated with flour mixture. In a separate bowl beat egg; whisk in milk and melted butter until well combined. Add egg mixture to flour mixture stirring with a fork until just combined. Divide dough evenly into muffin tin. Bake for 18-22 minutes, or until edges begin to brown. Remove from oven, brush with melted butter and sprinkle with garlic salt. Serve warm or at room temperature. I think they improve with age. They freeze beautifully. *This style holds more batter, so the end result will be 9-10 muffins. As an Amazon Associate I earn from qualifying purchases. View the full article

​ Happy National Soup Day! Boy is it ever the perfect day to celebrate. We have loads of snow on the ground, the temperatures are frigid, and I am tucked up in the house in front of the fire with my favorite cat, my favorite blanket, a tatty, bulky sweater, remote in hand, binge-watching my favorite British mystery. If you are as big of a soup fan as I am, then you will want to try one (or all!) of these. I have listed my favorites below (in alphabetical order because I didn’t want to play favorites). Click on the highlighted name beneath the photo to head straight for the recipe. Celebrate with soup! Beef & Vegetable Soup B​​etter than Bread Co.’s* Cream Cheese Potato Soup Cheesy Leek and Broccoli Soup Chicken Soup au Gratin Cream of Portobello Mushroom Soup with Sherry Rigatoni and Meatball Soup Slow Cooker Creamy Tortellini Soup Wonton Chicken Noodle Soup View the full article

Because I tend to use hearts of palm and artichoke hearts interchangeably, it rarely occurs to me to ever use them together, but particularly as the stars of the show. This easy to put together, sumptuous and tangy salad includes both in nearly equal measure. I found it to be unique and delicious, suitable as a side salad or main dish, and truthfully I could not stop eating it. The flavor improves and intensifies overnight in the fridge, so it also has the advantage of being make ahead. Hearts of Palm and Artichoke Salad Adapted from The Soccer Mom 1 14.8-oz. jar Melissa’s hearts of palm 1 10-12 oz. jar marinated artichoke hearts 2 T. Dijon mustard 2 t. extra virgin olive oil ½ t. sugar 2 t. cider vinegar ½ bag fresh baby spinach Drain both the artichokes and hearts of palm. Chop hearts of palm into bite-size slices; quarter artichoke hearts. Combine artichokes and sliced hearts of palm in a medium mixing bowl; set aside. In a small bowl, whisk together Dijon mustard, olive oil, sugar, and vinegar. Pour liquid over artichokes and hearts of palm, and gently toss until well coated; salt and pepper to taste. Layer spinach on individual plates, and then top with hearts of palm and artichoke mixture. As an Amazon Associate I earn from qualifying purchases. View the full article

Chinese New Year, beginning this year on February 1, is a colorful holiday in one of the most colorless months. I find my simple observance of it to be quite a perk after all of the activity of Christmas and New Year’s. This “Year of the Tiger” table was relatively easy to put together because, as a lover and maker of Chinese food, I tend to keep things on hand like chopsticks, andChinese take out boxes. Recently, I added fun and colorful Chinese fans to the mix. I gathered these things into a basket, tucked a bit of crinkly, shredded black paper left over from Halloween, to fill in some spots, and my centerpiece was born. Years ago when I threw an Asian theme party for my parents for one of their anniversaries, I bought the fabric that I used here as a table covering and napkins, and hand painted Chinese characters on plain glasses that, at that time, I bought for $.50 each at Old Time Pottery. The plates, celebrating the Year of the Tiger, may look like a special purchase, but I assure you they are not. That is nothing more than a picture of a tiger beneath one of my most used Duralex clear plates. These, luncheon-sized (9 inch) plates can turn any table into anything that you want it to be just by changing up the picture below. I used them, as you may remember, in this post. The butterfly dishes for holding both sweet and sour and mustard sauces, I have had for decades! I was quite enamored with these when Pier 1 carried them back when I was in college, and couldn’t resist buying them. It was an odd purchase for someone accumulating items to set up housekeeping for the first type, but I guess that says everything about my character, personality, and shopping tendencies. The teapot and teacups with their leaf-shaped saucers belong to my number two son. A number of years ago he asked me if I could store this set for him, and then never seemed to want it back. It gets pressed into service every year at this time. Because not everyone is as adept with chopsticks as I used to be, a knife and fork are included. It saves on cleanup. :-) I hope that you found this table as enjoyable to view as I did putting it together. Previous Chinese New Year tables can be found hereand here. Now go celebrate something colorful! This post is linked to: Tablescape Thursday As an Amazon Associate I earn from qualifying purchases. View the full article

It has been ages since I last made scones, so when I spotted this recipe on the Té Café Sucré Farina blog I decided to give it a try. Her name for them were Ridiculously Easy Snickerdoodle Scones, employing the use of a freezer method that does make these easier than cutting the butter and dry ingredients together with a pastry cutter. It still seemed like trouble to me when I compared it to my incredibly ridiculously easy version [of any kind of scones] using a food processor -- the food processor cuts butter and dough together like nobody’s business -- it makes short work out of any scone recipe, and it worked beautifully here. The glaze and cinnamon sugar topping are what make these extra special. Do give them a try. If you don’t have a food processor and want to use Chris’s method, click here and head to her blog. Ridiculously Easy Snickerdoodle Scones For the scones: 1 large egg ¾ c. heavy cream (approximately) 1 stick (8 T.) butter 2 c. plus 2 T. all-purpose flour ⅓ c. sugar 1 T. baking powder 1 t. cream of tartar ½ t. salt For the glaze and cinnamon-sugar sprinkle: ¾ c. powdered sugar ¼ c. water 1 t. vanilla extract 2 T. granulated sugar 1 t. ground cinnamon For the scones: Preheat the oven to 400°F. Line a cookie sheet or jellyroll pan with a Silpat or parchment paper. Add the egg to a liquid measuring cup. Add enough heavy cream to equal 1 cup. Place the egg/cream mixture in the freezer for 15-20 minutes while proceeding with the recipe. Place flour, sugar, baking powder, cream of tartar, and salt into the work bowl of a food processor. Pulse until the mixture looks like heavy sand. Add heavy cream and pulse again until all flour is incorporated and the dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. Pat dough into a circle, and cut into wedges. Bake for 14-18 minutes or until nicely light golden brown. Transfer to a cooling rack, brush two at a time generously with the glaze. Grab a nice pinch of the cinnamon-sugar mixture and sprinkle over the wet glaze. Serve warm or at room temperature with butter, if desired. For the glaze and cinnamon-sugar sprinkle: While the scones are baking, mix up the glaze by combining the powdered sugar, water, and vanilla. Whisk until any small lumps disappear. Set aside. Combine the cinnamon and sugar in a small bowl. *You can also scoop the dough up with a retractable 4 tablespoon ice cream scoop. As an Amazon Associate I earn from qualifying purchases. View the full article

Did you all know that there were dried olives? I did not know that. It wasn’t until I read a posting in Judee Algazi's Gluten Free A-Z blog that I learned of them. That sent me googling to learn more, and that’s when I came across this recipe from Martha Stewart. I was immediately intrigued, had a jar of Kalamata olives on hand, and so gave it a try. This stuff is wonderful! Frankly, I could eat it by the spoonful. I found it added sophistication and lots of flavor to deviled eggs, pasta dishes, when sprinkled on top of soups, or tossed into salads. This is a unique and versatile seasoning. Try it! Oven-Dried Black-Olive Seasoning Slightly adapted from Martha Stewart 2 c. pitted Kalamata olives ¼ c. sesame seeds, toasted Pinch of dried chili flakes Preheat oven to 250°F. Arrange olives on a parchment-lined, rimmed baking sheet. Cook until dried and crispy, about 3 hours. Remove from oven and allow to cool completely. Place olives into the work bowl of a high speed mini chopper and pulse until almost powdery. Stir in sesame seeds and chili flakes. Seasoning can be stored at room temperature up to 2 weeks. Makes 1¼ cups. As an Amazon Associate I earn from qualifying purchases. View the full article

Back when I was in college (when dinosaurs roamed the earth), I discovered a little bakery a couple of miles from my house that made the absolute best butter cookies. They were about 4 inches wide, and packed with buttery goodness. As often happens, no sooner than I found it, the owner retired, and it closed. Since that time, I have been trying to find a recipe that replicated the sweet buttery goodness of those cookies. My search is over! I recently found this recipe on the Tasting Table website. I made them yesterday, and they are phenomenal! There is a downside, however. Despite the recipe’s insistence that it makes 24, I only ended up with a dozen 3-inch wide cookies. It also takes brute strength to pipe this dough, at least using the Wilton piping bags that I had on hand. Perhaps there are larger ones specifically designed for pastry, but I was at a loss. I found the cookies were better the second day, than they were the first, always a bonus, I think. If you like butter cookies as much as I do, try this recipe. Phenomenal! Old Fashioned Butter Cookies Adapted from The Tasting Table 1 c. butter, softened to room temperature ½ c. sugar 2 egg yolks 2 t. vanilla extract Pinch kosher salt 1½ c. flour In a large bowl cream softened butter and sugar until light and fluffy. Mix in the egg yolks and vanilla extract until well combined. Add salt, and then slowly add the flour while mixing until well incorporated and the dough comes together. Place the dough into a piping bag, and use a large star tip to pipe out circles of cookie dough onto a Silpat ornonstick baking sheet. (For an easier version, use a cookie scoop to drop cookie dough onto nonstick baking sheets.) Place the baking sheets into the fridge, and chill for at least 30 minutes. Preheat the oven to 350°F. Bake the cookies for 12 to 15 minutes until the edges are just golden brown. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely. As an Amazon Associate I earn from qualifying purchases. View the full article

I always find the first tablescape of the New Year to be particularly challenging. I don’t mind the month of January, but it tends to be rather bleak and uninspiring. I chose to pull a few elements from a recent holiday table, mix it with whites representing the dusting of snow that we have on the ground at the moment, and pair this with crystal and candles. I like the look. The centerpiece of this table consists of two of my favorite pine trees, now strung with tiny lights. At the base of them are three ceramic houses, each illuminated with a tea light candle. You can find something similar here. At either end are a pair of crystal candle holders that my husband bought me years ago, each holding a pair of 10 inch white taper candles. Snowflake candle holders that I got from Crate and Barrel years ago provide a bit of sparkle and light at the center of the table, and at each place setting. The darling house salt and pepper shakers are by Magnolia Home and were purchased a couple of years ago from Target. The scalloped, chippy, wooden chargers are from Pier One, and undoubtedly you have seen these before, on my blog, and the blogs of many others. My only regret about this purchase is that I only bought four of them. They are topped with Maison Versailles Blanc Amelie dinner plates and appetizer plates, separated by a simple gray napkin from Pottery Barn. The "cabin" flatware is from one of my favorite places (as you all well know), Cabela's! Half moon, pressed glass salad plates add a bit of frostiness alongside the plates, and are perfect for serving salad. Marquis lead crystal wine glasses and simple white cappuccino cups finish out the place settings, all of which rest on top of a beige tablecloth with a macramé runner. Comfortable, delightful, and wintry, this table is certain to be appreciated by your guests. This post is linked to: Tablescape Thursday As an Amazon Associate I earn from qualifying purchases. View the full article

​ If you are having salad as a main dish, it needs something on the side (unless, of course you are piling it high with meat and cheese). I started something new this year in making salads early in the week, vacuum sealing them, and pulling one out every day to enjoy with a half a sandwich, a cup of soup, or a roll. I love the convenience of it all. The other day I wanted something different with my salad and the thought of cheese garlic bread popped into my head. I found a recipe on The Feed Feed that looked interesting because the garlic was roasted. I adapted that recipe to include a topping of grated mozzarella cheese, and it is phenomenal! It was so good, in fact, that I spread the mixture on a slice of rustic bread and had it for breakfast the next day, topped with slices of avocado. Delish! Cheesy Garlic Bread Adapted from thefeedfeed.com 1 bulb garlic 1 T. olive oil Pinch sea salt ½ c. butter, room temperature 2 T. fresh parsley, finely chopped ½ t. red pepper flakes ½ c. grated Parmesan Pinch of kosher salt Few gratings freshly ground black pepper 1 c. grated mozzarella cheese One baguette Preheat oven to 400° F. Drizzle the garlic bulb with olive oil and sprinkle sea salt on top. Wrap tightly in foil and roast in the oven for 30 minutes. Set aside to cool. Put the softened butter into a bowl and add the parsley, olive oil, red pepper flakes, Parmesan, and generous pinches of salt and pepper. Beat everything together. Squeeze the roasted garlic out of the bulb and beat it into the butter. Slice a baguette in half lengthwise and cut each half into three pieces. Spread a generous amount of garlic butter on each side. Sprinkle top with grated mozzarella. Bake the garlic bread for 12 to 14 minutes until edges are golden and the cheese has melted. As an Amazon Associate I earn from qualifying purhases. View the full article

I don’t know about the rest of you, but while I don’t make New Year's resolutions, I do try to set certain goals for myself. One of my goals for this year was to get rid of all of that questionable food in the freezer. So many things I will package, label, and put into the freezer with the best of intentions, and end up doing nothing with, only to have it get freezer burnt, or dried up and turned into little clumps of frozen dust. The other day I decided to put my last two frozen pork steaks into the crockpot, rub them with Smokehouse Maple Seasoning, top them with oodles of barbecue sauce, and then just let them simmer on low all day. I had coleslaw from the previous night, but needed another side dish so decided to try a new recipe that I had seen in Louisiana Cookin’ magazine. This is phenomenal! I made a few adjustments to suit what I like, and I think this is my new favorite. It has a bit of a kick, thanks to the Creole mustard and Creole seasoning, but if you aren’t a fan of any kind of heat, don’t put the Creole seasoning on top, replace it with paprika. Creole Potato Salad Slightly adapted from Louisiana Cookin’ 3 lbs. Melissa’s organic red potatoes, quartered 2 T. plus ¼ t. kosher salt 1 c. Duke’s mayonnaise 3 hard-cooked eggs, peeled and chopped 3 T. apple cider vinegar ½ c. sweet pickle relish 1½ t. sweet pickle juice 1½ t. yellow mustard 1½ t. Creole mustard ½ c. chopped Melissa’s shallots ¼ c. chopped parsley ½ t. freshly ground black pepper ¼ t. Creole Seasoning In a 3-quart saucepan, add potatoes and 2 tablespoons salt; cover with cold water by 2 inches. Bring to a boil over high heat; reduce heat, and simmer, uncovered, until just tender, 15 to 25 minutes. Drain, and let cool slightly. In a large bowl, combine mayonnaise, remaining ¼ teaspoon salt, and remaining ingredients. Add potatoes, and gently combine. Sprinkle with additional Creole seasoning, if desired. Serve at room temperature or chilled. As an Amazon Associate I earn from qualifying purchases. View the full article

Jeepers! It is cold here! I think it probably feels colder because we had such a warm December. Yesterday I had a fire going in the fireplace trying to warm up, and spent a good bit of time in the kitchen. There is something about busying myself in the kitchen, with the oven going, that just seems so warm and cozy. Another thing that makes me feel warm and cozy is soup, particularly one as comforting as this creamy chicken noodle soup with wonderfully thick noodles. Slow Cooker Creamy Chicken Noodle Soup 1 large skinless, boneless chicken breast 7 c. homemade chicken stock 2 ribs celery, chopped 1 carrot, chopped 3 scallions, chopped 1 t. dried parsley 1 t. seasoned salt 1/4 t. freshly ground black pepper 2 10.5-oz. cans condensed cream of chicken soup 1 c. sour cream 6 oz. wide egg noodles Place chicken, stock, celery, carrot, scallions, parsley, seasoned salt, and pepper into the bottom of a 5-quart slow cooker. Cover and cook on low until chicken is no longer pink, 5 to 6 hours. Remove chicken, shred or dice it, and return it to the pot. Stir in soup and egg noodles. Continue to cook until noodles are tender, 30 to 35 minutes. Stir in sour cream, and taste for additional seasoning. As an Amazon Associate I earn from qualifying purchases. View the full article

Fans of Bridgerton recently learned that season two will become a reality on March 25th of this year. If you happen to be such a fan, the wait will no doubt seem interminable. To ease the pain, let me introduce you to this delightful companion book, The Regency Book of Drinks, Quaffs, Quips, Tipples, and Tales from Grosvenor Square by Lady Thornwood a.k.a. author Amy Finley. It is a charming and beautifully illustrated book on proper cocktails, all with a Bridgerton leaning. I chose to make the cocktail known as “Sordid Tale,” and was not disappointed. It’s a pimped out Bloody Mary made extra special via the addition of olive juice. I employed the use of alcohol in mine. Yum! Yum! Sordid Tale For 2 16 oz. tomato juice 2 oz. hot sauce 1 oz. Worcestershire sauce 1 - 2 t. prepared horseradish 1 - 2 oz. tamari 1 - 2 oz. green olive or capers brine Mix in a small pitcher, adjusting ingredients to taste. Serve over 1-inch ice cubes in highball glasses, garnished with a lemon wedge and several green olives impaled on a skewer. If one’s m’lady is grieved to the point that spirits are required, add 2 ounces gin to each glass. Disclaimer: I received a complimentary copy of The Regency Book of Drinks from Abrams Books as a part of the Abrams Dinner Party Program for 2021-22. As an Amazon Associate I earn from qualifying purchases. View the full article