I love William & Sonoma

 

I love to go to Williams - Sonoma! They always have the coolest finds! Well this week I was in there and spotted my new "Have To Have" (as my husband calls them). It is a pocket pie mold. They have a star one too! But I loved the heart. I went to their site and got this recipe. They are so fun to make you have got to try them. And aren't they the cutest "Have to Haves" you have seen in a while!
These individual pies are simple to prepare using our pocket pie molds. With their luscious cherry filling, the tasty treats are a perfect snack to enjoy at home or on the go.
Ingredients:
2 1/2 cups all-purpose flour
1 tsp. salt, plus a pinch
2 Tbs. plus 1/2 cup granulated sugar
16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
6 to 8 Tbs. ice water
1 1/2 Tbs. cornstarch
2 cups fresh or frozen pitted sour cherries, thawed and drained if frozen
1 tsp. vanilla extract
1 egg, lightly beaten with 1 tsp. water
Coarse sugar for sprinkling
Vanilla ice cream for serving (see related recipe at left)
Directions:
In the bowl of a stand mixer fitted with the flat beater, beat together the flour, the 1 tsp. salt and the 2 Tbs. granulated sugar on low speed for 10 seconds. Add the butter and beat until the mixture resembles coarse meal, about 30 seconds. Increase the speed to medium-low and beat for 1 1/2 minutes more. Add the 6 Tbs. ice water, reduce the speed to low and beat for 20 seconds. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, and beat for 5 seconds after each addition. Divide the dough in half, wrap with plastic wrap and shape each into a disk. Refrigerate for at least 2 hours or up to overnight.
In a saucepan, whisk together the 1/2 cup granulated sugar, the cornstarch and pinch of salt, then add the cherries and vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let the filling cool.
Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch thick. Brush off the excess flour. Using a pocket pie mold, cut out 8 of each shape (4 solid and 4 with the decorative cutout). Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.
Place a solid dough shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 Tbs. cherry filling and brush the edges of the dough with some of the egg wash. Top with a shape with a decorative cutout. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Freeze the pies for 30 minutes.
Preheat an oven to 400°F. Brush the top of the pies with egg wash and sprinkle with coarse sugar. Bake until the crust is golden brown and the filling is gently bubbling, about 20 minutes. Transfer the pies to a wire rack and let cool for 10 minutes. Serve with vanilla ice cream. Makes about 8 pocket pies.

You can get them online at: http://www.williams-sonoma.com/products/9175274/index.cfm?clg=80&bnrid=3212101&cm_ven=Shopping&cm_cat=Become&cm_pla=default&cm_ite=default

I am now off to surf the web for more pocket pie recipes! I am sure ther are alot of different ones I can use my "Maker" with.....Don't you?

 

Where Would You Love to Cook Today

 

http://www.stonegableblog.com

 

I just love the Kitchen over at Stonegable.

I really love the island, it has a tone of room for preparing meals and doing great holiday displays.

Her blog is a great one to visit often. It is a very inspiring blog.

 

Well let get to what to make:

 

As I have been blogging around I came across a great blog with wonderful recipes, but the one that really caught my eye was:

Banana Bundtlets with Maple & White Chocolate Icing

from http://www.somewhatsimple.com

 

Don't these look wonderful!

I think this is what I will be giving to all of my neighbors for Christmas this year.

 

Ingredients:

• 5 well-ripened bananas
• 4 eggs
• 1/4 cup shortening
• 3/4 cup applesauce
• 2 cups sugar
• 1 tsp baking soda
• 2 tsp salt
• 4 cups flour

For the Icing:

• 1 cup brown sugar
• 5 Tbsp butter
• 1/3 cup whole milk
• 1/2 tsp maple flavor (up to 1 tsp for stronger flavor)
• 1 cup white chocolate chips

Directions:

1. Preheat oven to 350 degrees. Prepare pans with non-stick spray.
2. In mixer bowl, add eggs and beat well. Add bananas and beat until bananas are mashed and mixture is smooth. Add shortening, applesauce and sugar and combine. Add baking soda, salt and flour and mix well.
3. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.
5. While banana bread is baking, prepare the icing by adding the sugar, butter and milk to a medium saucepan over medium-high heat. Stir constantly as it comes to a boil, 3-4 minutes. Continue stirring as the mixture boils for 1 minute. Remove from heat.
6. Add the white chocolate chips and maple flavor and stir until the chips are melted and the icing is smooth.
7. Pour slowly over the top of the bundt cakes, allowing it to drizzle down the sides. Cool and enjoy!

 

 

Breakfast Casserole

To make you will need:

1 pkg Hash browns with peppers and onions 

8 eggs

12 0z of breakfast sausage (not Links)

2 cups shredded cheese

2 1/2 cups milk

salt and pepper to taste

9 X 13 baking pan

Preheat oven to 375 degrees

I make this the night before and refrigerate over night.

* Cook the hash browns as per cooking directions on package.

* Brown the sausage and crumble.

* Grease 9 X 13 baking pan.

* Lay cooked hash browns on the bottom of the baking pan.

* Cover hash browns with 1/2 of the sausage.

* Cover sausage with 1/2 of the cheese.

* Combine the 8 eggs and 2 1/2 cups milk. whisk and pour evenly over the cheese.

* Add remaining sausage evenly.

* Cover with remaining cheese. 

* Salt and pepper.

* At this point you can cover and put in fridge until morning. The in morning preheat over and just put into oven.

* Bake at 375 degrees for 40 minutes.

When done the top will be slightly brown and inside will feel firm when you poke it.

I top it with more cheese, salsa and sour cream. And I serve it with fruit.

Facebook 7-up Biscuits

These have been all over facebook and pnterest several times and I even got the recipe from my realtor. I finally tried them and they are so good!

INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:
Mix Bisquick, sour cream and 7 up.

Dough will be very soft - don't worry

Knead and fold dough until coated with your baking mix.

Pat dough out and cut biscuits using a round biscuit / cookie cutter.

Melt butter in bottom of cookie sheet pan or 9x13 casserole dish.

Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

I found the picture on the internet at https://www.evernote.com

Where Would You Love to Cook Today?

Today I want to cook in my own kitchen. Maybe thats because its so clean....LOL.

My kitchen is where everyone gathers. And its so much fun when we are all together.

My Daughter is a very good cook as well as a blogger too!

She loves Geo Cacheing and her and her main squeeze write the blog

http://livelovecache.blogspot.com/

I love my Daughter Darcey's posole" and so I thought that would be the best recipe to make:

Darcey's Delicious Posole' 

Easy delicious authentic Latino dish. I learned to make this in New Mexico from my extended family when my Grandfather passed away. Over the years I have changed the recipe to make it my own version. Warning: If you start making this, you will be asked to make it all of the time! Picture is without diced tomatoes, once they are added the broth turns a reddish color, tomatoes optional, I prefer it with them. 

 Ingredients:

• 3 cups cooked pork, Make Pork roast first cook roast in 1/4 cupsoy sauce in crock pot, do not drain, once cooked, the meat will shred on own by pushing with a fork, once shredded in the crock pot then add the following:
• 2 tablespoons El Guapo Menudo Mix (It comes in 3/4 oz packages on the Mexican food Isle, is a seasoning packet usually around .80 cents to a dollar)
• 3 Chicken Bouillion cubes (Knorr brand, Caldo Con Sabor De Pollo comes in 8 cube package also on Mexican food isle, usually .69 cents to a dollar)
• 1 large onion, chopped
• 2 teaspoons of minced diced garlic, peeled and diced
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
• 1 (23 or 24 ounce) can white hominy, drained and rinsed
• 1can 14.5 oz of diced stewed tomatoes with chilies (optional)
• After you add all ingredients add enough water to cover the hominy
• salt to own taste

Garnishes:

All garnishes are optional after soup is cooked you can add any of the following to top of soup to add great flavor and variety.

• 1/2 cup chopped cilantro (garnish)
• lime wedges (garnish)
• 1 Bag of shredded cabbage or a head of cabbage cut into shreds
• 1/2 cup chopped onions
• 1/2 cup chopped radishes
• 1 cup of shredded cheese (Mexican blend or cheddar)
• Salsa
• Flour Tortillas to dip in soup while eating

Directions:

After preparing the pork roast in the crock pot* *(2-3 lb pork roast placed in crock pot with 1/4 cup soy sauce on low for 4-6 hours, you will be able to determine when the roast is done by pushing on it with a fork. When it falls apart it is done, shred with fork inside the crock pot so it absorbs the juices) After shredded add all of the ingredients. Stir well. Once everything is added make sure you add enough water to cover the hominy. Slow cook for 4-6 hours. You will be able to tell when it is ready when the hominy is soft. After it is cooked serve in bowls and add optional garnishes. I am attaching some pictures to help you see what seasonings you need and what the finished product should look like. Put the roast in crock pot night before on low when you wake up, shred the meat and add the rest of the ingredients. Turn crock pot to low and head out for a day of caching. When you return your house will smell so good and you will have a delicious warm dish to feed your hunger. 

Cookies To Die For!!

Its baking Day and you will not want to miss these cookies!

My friend Amy brought these to work and everyone died for them.

And she isn't a blogger but did find the recipe from a blog...LOL

This recipe came from:

http://www.novahousewives.com/

CHOCOLATE CHIP COOKIE 

PEANUT BUTTER CUP BROWNIES

Here is her secret recipe: 
1. Into the wells of a muffin tin (or in cupcake papers) flatten a square of store-bought chocolate chip cookie dough. 
2. Top that with a Reese peanut butter cup (or a mini). 
3. Prepare box-mix brownie batter (as directed on the box) and spoon it over Reese-cookie dough, 3/4 full. 
4. Bake at 350 for 20 minutes. VOILA!

You are going to be so glad you made these and sharing the recipe is really hard because you will want to keep it a secret!

The Best Snack

Apple Fritters with Spiced Syrup
Prep Time: 15 min
Cook Time: 4 min
Ready Time: 30 min
Yield: 24 fritters
Ingredients
Crisco® Pure Canola Oil, for deep frying
BATTER
1 large egg, lightly beaten
1/2 cup milk
1 medium apple, peeled, cored and chopped to make 1 cup
1 tablespoon Crisco® Pure Canola Oil
1 cup Pillsbury BEST® All Purpose Flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
CINNAMON SUGAR
1/2 cup sugar
3/4 teaspoon ground cinnamon
SPICED SYRUP
1/2 cup Hungry Jack® Original Syrup
1/4 teaspoon ground cinnamon
Preparation Directions
HEAT 2 to 3 inches of oil to 365°F in deep fryer or deep saucepan.
COMBINE egg and milk in a large bowl. Stir in apple and 1 tablespoon oil. Combine flour, 1 tablespoon sugar, baking powder, 1/4
teaspoon cinnamon and salt in another bowl. Add to egg mixture. Stir until just mixed.
DROP by tablespoonfuls, a few at a time, into hot oil. Fry about 4 minutes or until golden brown. Turn as needed for even browning.
Remove with slotted spoon. Drain on paper towels.
COMBINE 1/2 cup sugar and 3/4 teaspoon cinnamon in a re­sealable food storage bag. Gently shake fritters in cinnamon­sugar mixture.
MIX syrup and 1/4 teaspoon cinnamon in a microwave­safe bowl. Microwave 30 seconds or until warm.
PLACE fritters in a shallow serving bowl. Drizzle with warm syrup. Serve warm.

Doesn't this look so yummy! I got the recipe from:
http://www.pillsburybaking.com/
You should stop by there they have a lot of really good recipes!
And Great Cookbooks....

Orange Blossom Dream Cake

Cake

1 box yellow cake mix

1 can mandarin oranges & juice (11 oz.)

3/4 c oil

4 eggs

Mix all together until well blended. Pour into a buttered 9x13" pan.

Bake @ 350 for 25 minutes or until a pick comes out clean.

Place on a wire rack and poke holes on the entire top with a bamboo stick or fork tines.

Spoon glaze on hot cake.

Cool on rack and then place in refrigerator until completely cool.

Ice cake with frosting and chill until time to serve.

***

Mandarin Orange Glaze

1/2 c mandarin orange juice

(drain another can and reserve oranges for frosting)

1/4 c powdered sugar

Mix together well and pour on top of hot cake.

***

Dreamy Frosting

1 9oz. container whipped topping

1 small package instant vanilla pudding

1 can crushed pineapples with juice

1/2 c sour cream

reserved mandarin oranges

Stir together until well mixed - top cake.

This is the yummiest cake ever! If you haven't made it you should because you will add it to your favorite recipe collection.

This recipe is from:

http://concettascafe.blogspot.com/

What's Hanging in Your Kitchen?

These are my new dish towel patterns.

I just love watering cans!

I thought they would help spring up my kitchen.

Embroidered dish towels always make a kitchen seem even more home-y.

Theses patterns are at my etsy shop.

https://www.etsy.com/shop/Busyascanbe?ref=seller_info

Stop by anytime .

...

Where Would You Love to Cook Today?

So clean and fresh!

I know the last kitchen was blue and white....

but doesn't it just make you want to mess it up...

LOL

I love the curtains and the dark counter tops with the white.

And who doesn't love an island!

I got this one from:

http://www.elledecor.com

And I can just hear kids and smell breakfast.

So lets have:

Pop-Eye Eggs with Cheese and Salsa

http://www.kalynskitchen.com  

(Ingredients given are for two servings, recipe adapted by Kalyn with memories of Pop-Eye Eggs made by her mother.)

Ingredients:
1 tsp+ 1 tsp olive oil
2 pieces whole wheat bread (I use Jack Spratt Bread sprouted wheat bread.)
2 large eggs
salt and fresh ground black pepper to taste
1/4 cup low-fat grated cheese (I use Four Cheese Mexican Blend)
salsa for serving, optional but good

Instructions:

Have all ingredients ready on counter.  Use a small juice glass to cut a hole directly in the center of each piece of bread.  (I use a glass that's 2 1/4 inches across, and save the holes from the bread to make whole wheat bread crumbs.  You can also toast the holes and dip them in the egg.)  

Use a heavy frying pan large enough to hold both pieces of bread.  Heat the pan for about 30 seconds over medium heat, brushing the pan with 1 tsp. olive oil.  Add the pieces of bread and cook until one side is browned and toasted, about 2-3 minutes.  Turn pieces of bread over.

Drizzle 1/2 tsp. of oil into the center of each piece of bread and immediately break an egg into the hole, being careful not to break the egg.  Season eggs with salt and fresh ground black pepper to taste, then sprinkle each piece of bread with about 2 tablespoons of grated cheese.  Cover pan and cook until cheese is melted, egg white is firm, and yolks are as done as you'd like them, about 3-4 minutes.  (I cook mine for about 3 minutes in a cast iron pan for a slightly runny yolk.)

Serve hot, with salsa drizzled over if desired.

If you haven't hit this blog for recipes you really should! 

She has a very nice, well put together and easy to maneuver thru blog.

Love it!

Where Would You Love to Cook Today?

I just love blue ...and there is something calming about a blue kitchen.

this one is so calming. It reminds me of my Grandmother's kitchen.

Just the blue....

I do think the wall above the stove needs a quilt...LOL

I love the sink too and what a cute stove.

I found this kitchen over at:

http://trendwelt.blogspot.com/

There were a lot of  beautiful rooms to look at, you should stop by.

Now what to cook in this calm room...

since it made me think of my Grandmother I think

Best Ever Tuna Casserole 

1 (12 ounce) package egg noodles

1/4 cup chopped onion

2 cups shredded Cheddar cheese

 cup frozen green peas

2 (6 ounce) cans tuna, drained

2 (10.75 ounce) canscondensed cream of mushroom soup

1/2 (4.5 ounce) can sliced mushrooms

1 cup crushed potato chips

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
4. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

  I love All Recipes they always have recipes that really work out and are always yummy.

http://allrecipes.com/

I love tuna casserole!

 And I really love the burnt edges....

Where Would You Love to Cook Today?

Don't you just love this kitchen! 

Makes you want to pull up a chair and stay a while!

The Blog is the same way. 

you will enjoy reading every post.

http://fountainavenuekitchen.com/

So what to eat....

I think want pancakes !

and I was over at:

http://fountainavenuekitchen.com/

And found this recipe!

Cottage Pancakes

• 6 eggs
• 1 1/2 cups cottage cheese
• 1/2 teaspoon kosher or sea salt
• 1/2 cup flour (see comments above regarding gluten-free options)
• 1/4 teaspoon baking soda

1. Beat eggs until light. Mash cottage cheese (Kathleen uses a food processor, I used my mini chopper to really get it smooth). Add to eggs along with the remaining ingredients. Drop by tablespoonfuls onto a lightly-greased griddle (I like to use my cast iron skillet) and cook over medium heat until browned on both sides and cooked through. Top with maple syrup or fresh fruit, as desired.
2. Makes about 2 dozen small pancakes. I made mine a bit bigger and got 17 or 18.

Notes

For a healthy and aromatic option, try using coconut oil to cook your pancakes.

Where Would You Love to Cook Today?

I don't want to cook anywhere today...

I have the flu. So this is where I want to eat today.

Doesn't this bed look like the best place to curl up and be sick.

I love the head board and the pillows look so inviting.

Source

Since January is National Soup Month and I am sick, soup sounds the best!

I thought this sounded wonderful!

Pesto Bean Soup

 

Directions

Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated parmesan.

Add 3 cups chicken broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

Click here to see where I found the recipe!

Cookbook Reading

I am not cooking in any one else's kitchen today, 

I am going to just read cookbooks and decide what to cook in my kitchen.

I think I will start with this one.

My Husband turned this entertainment center in to a 

Cookbook Hutch and I cant stop reading cookbooks now.

Have a great day!

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:

http://www.roomzaar.com/rate-my-space/Holidays/My-kitchen-at-Christmas/detail.esi?oid=26726375

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:

http://eighteen25.blogspot.com/

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.