Thursday, December 20, 2012

Where Would You Love To Cook Today?


Now this is festive!
It looks like Christmas morning all ready!


So cute!



I have seen this as a gift for neighbors on Pinterest.
Snowman on the fridge.
I found these pictures at:
And there are more pictures of other kitchens.
I think making gift in the kitchen is what I want to make.
So I went over to:

White Chocolate Popcorn
2 large bowls of white popcorn (air popped)
1 bag of white candy melts chocolate (melted)
candy melts chocolate to drizzle in your color of choice

Pour half of the melted chocolate into each of the 2 bowls of popcorn.
 It will not seem like enough chocolate but continue to stir (for a few minutes) until the popcorn is just coated (too much chocolate will make your popcorn soggy).
Before your popcorn dries, spread it out onto some wax paper.
After it is dry, melt your chocolate to drizzle and pour it into a Ziploc bag.
Cut a small hole in the corner of the bag and drizzle the colored chocolate over your popcorn.
Let it dry again and bag it up into small cellophane bags or bags of your choice.

There is the best Fudge recipe over there too!
And cute labels.
So hurry get surfing and stop by.


Monday, December 17, 2012

Where Would You Love To Cook Today/


Look Santa's going to help cook!
This kitchen looks so cozy I can't wait to start cooking. 
I can even hear the Christmas Music!
Not to sure if this is the table or the island...
who cares its darling!
SO I know the perfect thing to make.
Its from:
I love this blog!
Its even on my blog roll...
so lets make...
drum roll...

Andes Peppermint Topped Brownies

(This is straight from her blog so you can see just how wonderful her blog is!)




A sweet neighbor of mine brought some amazing brownies to a holiday gathering last year.  I usually don't eat brownies that have a thick layer of frosting and sometimes prefer to eat brownies topless.  However, these brownies were different.  I loved the thin chocolate layer and minty taste of these brownies and had to ask her for the recipe.

"There really isn't a recipe," she said.

Huh?  Well, what do you do? I asked.

"I used Andes mint chips."

Huh?  I have never heard of Andes mint chips before....

And guess what?  She dropped off a bag of Andes baking chips the very next day.

The simplicity of using your favorite brownie recipe (or mix) and topping it with these Andes mint chips is ingenious. 

I used my favorite saucepan brownie recipe back from my college days and immediately out of the oven, sprinkled these baking chips on top...

How much you want to use is entirely up to you! 


Wait a couple of minutes for the chips to melt and begin spreading.


Allow the chips to cool and set. 


When cool, the brownies are ready for cutting and serving. 

In this case, these brownies are ready to ship out to my missionary son, who is in the MTC (Missionary Training Center) in Provo, along with some peanut butter cookies that his dad made for him.


Your family, friends, and neighbors will love this simple, easy to make brownie!

Friday, December 14, 2012

Where Would You Love to Cook Today/


Can't you just smell this fresh tree?
I love christmas, and I think it because of everything you do together.
Shopping, baking cookies, planning ....and it all happens in the kitchen.
I not only love the tree but the plate cupboard is darling.
I think i would fill it with my christmas dishes.
Now for a great recipe....

Egg Nog Glazed Spritz Cookies


Isn't that a fun blog name....LOL

Since these are a grown-up cookie I opted out of the sprinkles for decoration and simply gave them a light dusting of freshly grated nutmeg while the glaze was still wet. I think these would be the perfect cookie for an elegant New Years Eve party. Don't hesitate to try them folks!

Egg Nog Glazed Spritz-from Land O Lakes
1 C butter, softened
2/3 C sugar
1 egg
1 Tblsp vanilla-yep, a tablespoon
2 1/4 C A/P flour
1 tsp ground nutmeg-freshly grated is best

Glaze
1 C powdered sugar
1/4 C butter, melted
*1/4 tsp rum extract
*1-2 Tblsp water-however much needed to achieve desired thickness
  1. Cream butter, sugar, egg and vanilla.
  2. Add dry and mix well.
  3. Fill press, form cookies on ungreased baking sheet.
  4. Bake at 375 for 8-10 minutes, or until done.
  5. Remove from cookie sheet and while still warm, brush with glaze:
  6. Mix first three glaze ingredients in a bowl and add as much water as necessary.
  7. *I just used the sugar and butter, then added rum until I got a consistency I liked (less than 1 Tblsp).
  8. Brush over cookies.
  9. Optional-Decorate with sprinkles. Highly recommended-add an extra grating of nutmeg.
  10. Let glaze set up.

Tuesday, December 11, 2012

Where Would You Love to Cook Today?




Is you kitchen ready for Christmas?
Doesn't this one look pretty?
I love the wreath over the sink.
I found this over at:
So many christmas recipes to choose....
but
I think we will make Dutch Babies from:
And they are doing and amazing giveaway so make sure you stop by.
One of my favorite traditions is our Christmas morning breakfast. We make Finnan Haddie from my Danish ancestors and we also make Dutch Babies from my husband’s side of the family. If you aren’t familiar with Dutch Babies, they are also called German Pancakes and are a mix between crepes and pancakes — light and fluffy and delicious.
We love to serve them with wedges of lemon, fresh berries, warm syrup and powdered sugar.  (My mom gave me a handmade recipe book with all of our family recipes when I was first married and it’s where all of my family recipes are kept. It’s still one of my most treasured possessions.)
They are Heavenly!!
Of course we make them at other times of the year too, but they really remind me of Christmas morning.
Here’s the simple recipe:
Ingredients: 
1 1/4 cup milk
1 1/4 cup flour
5 eggs
pinch of salt (optional)
pinch of cinnamon (optional)
3 Tablespoons of butter
Directions: 
  • Mix all ingredients in a blender
  • Put butter in 2 9×12 oven-proof pans or skillets, put in oven and heat to 375 degrees
  • When butter is melted, take the pans out and tilt them so butter covers the entire bottom
  • Pour batter evenly onto the pans
  • Bake in 375-degree oven for 15-20 minutes, until edges are puffed and browned
  • Cut into serving-sized pieces and serve hot with powdered sugar, syrup, lemon wedges, preserves or anything else desired

Thursday, December 6, 2012

Where Would You Love to Cook Today?


Ok I have to admit todays kitchen was picked for the recipe. 
Usually I love to find the kitchen then pick the recipe but the recipe below was todays inspiration. 
The kitchen is beautiful but I really think what makes it is the dining table and chairs. 
Makes you just want to sit down and eat.
When you see this recipe you will want to stay all day for seconds.


Lasagna Soup
This Yummy recipe came from one 
of my favorite food sites:
Lasagna Soup
Recipe Adapted from 300 Sensational Soups, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine from Kowalski’s Markets and found on the blog A Farm Girl Dabbles.
Ingredients
2 teaspoons olive oil
1 1/2 lbs Italian Sausage (I use Italian Turkey Sausage)
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
optional: 1/2 teaspoons crushed red pepper flakes
2 Tablespoons tomato paste
28-ounce can diced tomatoes, preferably fire roasted
2 bay leaves
6 cups chicken broth
8 ounces fusilli or mafalda pasta (or other pasta of your choice)
1/2 cup chopped fresh basil, or a heaping tablespoon dried basil
salt and freshly ground pepper to taste
8 ounces ricotta cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
a few cracks of black pepper
optional: shredded mozzarella for sprinkling on top
Instructions
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes.   If you’re using dried basil, add it at this point.  Cook for about a minute. Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.  You can add the dry pasta to the soup in the last 8-ish minutes of cooking, or do as I prefer, and cook the pasta separately and add to individual servings. Right before serving, stir in fresh basil if you’re using fresh, and season to taste with salt and freshly ground black pepper.
In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a generous dollop of the ricotta mixture in each soup bowl, add pasta if you cooked it separately, and ladle the hot soup over the cheese.  Let it sit for a minute for the cheese to get all melty, sprinkle mozzarella on top if desired and eat up.

Saturday, November 17, 2012

Where Would You Love to Cook Today?


Love it!
Blue and Yellow have always been one of my favorites! 
And this kitchen brings them together perfectly.
This is a small kitchen but you can't tell. I love the combination of the way they 
did some cupboards yellow and some blue. 
So Sweet.
But this feels like Brunch cooking to me...
so how about:

Ham and Egg Strata, A Brunch Casserole

Ham and Egg Strata


Ingredients:

  • 1 1/2 cups chopped asparagus, divided
  • 6 cups cubed French bread or sourdough bread, divided
  • 1 1/2 cups diced ham
  • 4 eggs, beaten
  • 2 1/2 cups milk
  • salt and pepper to taste

Preparation:

Blanch asparagus briefly in boiling water; drain well. Spoon 1 1/2 cups of the bread cubes into a buttered 2-quart casserole. Scatter half of the asparagus over the bread. Top with another 1 1/2 cups of bread cubes. Cover with the 1 1/2 cups diced ham. Top with another 1 1/2 cups bread cubes then layer remaining asparagus over that. Cover asparagus layer with remaining 1 1/2 cups bread cubes. Whisk together the eggs and milk; season with salt and pepper. Pour egg mixture evenly over the strata. Cover and chill for at least 3 hours, or overnight to cook and serve the next morning. Bake, uncovered, at 350° for 1 hour to 1 hour and 15 minutes. Let stand 10 minutes before serving. 

Poor over the top:

Spicy Cheese Sauce

Ingredients:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon dry mustard
  • 2 cups milk
  • 1 cup shredded Cheddar cheese
  • salt and pepper
  • hot pepper sauce, to taste

Preparation:

Melt butter in a heavy saucepan over low heat; stir in flour and mustard until mixture is smooth and bubbly. Do not let mixture brown. Gradually add milk; continue cooking, stirring constantly, until thickened and boiling. Boil 1 minute. Add cheese and continue stirring until cheese is melted. Season to taste with salt, pepper, and hot pepper sauce.

Another great recipe site! I do favor this one...

Wednesday, November 14, 2012

Where Would You Love to Cook Today/


Don't you just love everything about this kitchen!
I found it at:
Look at the detail of the island and the corners of  the cupboards.
The color is so calming. and I think this is going to be a great one to cook in today!
The chandelier brings it all together.
I can smell 

                  French beef stew


Beef daube or French beef stew

Ingredients:
4 lbs beef shank, with or without bones, cut in large chunks
1 ½ large red onions, sliced
3-4 tbs olive oil
10 roma tomatoes, peeled, seeded and diced, or 2 cans of diced tomatoes
6-7 carrots, peeled and sliced
1 ½ – 2 cups red wine
1 tbs herbes de Provence, or mix of dried thyme, marjoram, sage, rosemary, basil, etc
1 tbs whole anise seeds
Salt and pepper
Serve with – Pastas
Preparation:
  1. Heat the olive oil in a large sauté pan, add the meat chunks and brown them on each side.
  2. Remove the meat from the pan and set aside for later.
  3. Add the onions slices to the pan and cook until caramelized.
  4. Add the browned meat chunks back to the pan with the onions
  5. Add the tomatoes, carrots, wine, herbs, anise seeds, salt and pepper.
  6. Simmer for 2 to 3 hours or until the meat is very tender and the sauce has thickened.
  7. Serve with warm pastas.
 
 
 
 
 

If you love food with a lot of flavor then stop by this site.
Another one I love to visit when I want something different but wonderful!
There are so many choices you will want to cook everything!



Sunday, November 11, 2012

Where Would You Love to Cook Today?


Oh my gosh ....Wouldn't you just die to have this kitchen.
So cute and look at the top of the island...to cute!
I found this kitchen over at:
I love that site.It is always so fun to see all the homes from the movie sets.
I am so excited to cook here today..
Lets see what should we cook....
I know how about something from Frieda;
I love her site! it is one of my favorites to go too and you can get to on my side bar too.
She always has the best recipes and they always turn out!
I copied this right from her site so the links will work if you click on them.

Dinner Rolls



I got this recipe from Better Homes & Gardens, my most favorite cookbook that I got for my high school graduation as a gift. This is one of the most versatile recipes that I have ever used. If you have ever used Rhodes roll dough, this is it! For me, this is sooooo much better; I don't have to wait to thaw it out.  




Roll Shape Variations here


More Roll Shapes Here!

Dinner Rolls


Adapted from Better Homes & Gardens

4 1/4 - 4 3/4 c. all purpose flour
1 T. active dry yeast
1 T. vital wheat gluten
1 c. milk
1/3 c. granulated sugar
1/3 c. butter, margarine or shortening
3/4 t. salt
2 beaten eggs, room temperature**

Put 2 c. flour in mixing bowl. Add yeast, gluten and salt. Mix well. **Put UNCRACKED, WHOLE eggs in a drinking glass and fill up with hot tap water; set aside. This will bring the eggs to room temperature.  In a microwave safe bowl, combine milk, sugar, butter and melt on 1/2 power (50 or 50%) in microwave for 3 minutes or until butter is almost melted. Stir until butter and sugar is dissolved. Drain water from eggs. Crack eggs and add eggs to milk mixture. Pour into flour mixture and mix well. Allow mixture to sit, or "sponge" for 10 minutes.

Add rest of flour, one cup at a time until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to your fingers. Knead for 3-4 minutes. Dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap. Allow to rise to double in warm, draft free place (in oven with pan of hot tap water underneath) for 30 minutes.

Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes. Shape as desired (into 24 rolls, total) and place on greased baking sheet. Cover with plastic wrap, allow to rise for 20-30 minutes.

Bake in 375 degree oven for 12-14 minutes or until golden brown.

Variations:
Herb-Onion Dinner Rolls
Add 1 T. dried minced onion and 1/2 t. dried basil, oregano, or Italian seasoning, crushed to milk mixture.

Rye-Caraway Dinner Rolls
Add 2 t. caraway seed to milk mixture and substitute 1 1/4 c. rye flour for 1 1/4 c. of the all purpose flour that is added in after the sponging process.

Batter Dinner Rolls
Reduce the all purpose flour that is added in after the sponging process to 1-1 1/4 c. Use a total of 3 1/4 c. flour. Spoon batter into greased muffin cups, filling half full. Cover and let rise in a warm place till nearly double (about 30 min). Brush roll tops with milk, and if desired, sprinkle with poppy or sesame seed. Bake in a 375 degree oven for 15 min. or till golden brown. Makes 18 rolls.

Hamburger or Hot Dog Buns
Divide dough into 12 piles. Cover and let rest for 10 minutes. For hamburger buns, shape each portion into a circle, tucking edges under. Place on a greased baking sheet. Using your fingers, slightly flatten circles to 4" in diameter.
For Hot dog buns, shape each portion into a roll about 5 1/2" long, tapering ends. Place on a greased baking sheet.
Bake in a 375 degree oven for 12-15 minutes.

Make Ahead Directions
Cover shaped rolls loosely with plastic wrap, leaving groom for rolls to rise. Chill 2-24 hours.Uncover; let stand at room temperature 30 minutes. Bake as directed.

Brown & Serve Directions
After shaped rolls have risen; bake at 250 degree oven for 20 minutes. Cool on the pan for 20 minutes. Keep in plastic bag in refrigerator for up to 1 week. Bake rolls at 400 degree oven for 8-10 minutes.

Thursday, November 8, 2012

Where Would You Love To Cook and Sew Today?



So Cozy! Well I have to admit I want to sew not cook here. I want to pull out my sewing machine and work on a few traditional quilt blocks. I found this dining room at:
So I am going to bring my crock pot and my sewing machine.
Where better to get a great recipe than over at 
A Year of Slow Cooking
Let see what can go into the Crock pot:

Slow Cooker Baked Potato Soup Recipe



We all really liked this soup---the kids ate a ton, and we have a bunch leftover. I made a big batch so we'd have leftovers in the freezer. I'd guess this serves 10.

The Ingredients.

--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish (optional)

The Directions.

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender. I suppose you can also leave the potatoes in chunks, if you really wanted, but I wanted a smooth soup.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and I'd assume cheddar cheese would be just delightful.

This really is a fun blog. She used her Crock pot for 365 days and even has a verdict of weather or not her family liked the recipe or not.

And while this cooked I am going to go over and visit Amy Smart at:

http://www.diaryofaquilter.com/

'Peppermint Pinwheel' Dresden Block

Amy has the best Tutorial at:
http://www.diaryofaquilter.com/2012/06/peppermint-pinwheel-dresden-block.html

I can't wait to get sewing and smelling that wonderful Crock Pot recipe.




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