Tuesday, April 30, 2013

Italian Sausage Soup

I go to work very early every morning so that I am home when the girl child gets home from school. It give us some alone time every day to just chit chat.

She walked in when I was making this and asked what I was making.
My evening went a little like this:

Me: It's an Italian sausage soup, my friend Rebecca gave me the recipe and I have been dying to try it.
Girl: Well, it sounds...um....interesting.
Me: If you think about it, with the exception of the carrots, it's everything that can be found in a pasta dish.
Girl: OK mom. I'm gonna get a snack.

Fast forward to an hour into simmering....

Girl: That smells soooo good Mom!
Me: Even though it was only "interesting" earlier?
Girl: :::sigh::: Mom, I meant INTERESTING like, I can't wait to eat it!

Even if she was a little "ugh" in the beginning, she ate it all up!

1 Lb Italian sausage (casings removed)
1 Large onion (chopped)
1 Med carrot (chopped)
1 Stalk celery (chopped)
8 Cups chicken broth
1 (14.5 oz) Can of diced tomato
1 (8 oz) Can tomato sauce
1 Clove garlic (minced)
1 Tsp oregano
½ Tsp rosemary
½ Tsp basil
¼ Tsp thyme
1 Bay leaf
½-1 Cup orzo pasta

1. In large pot cook sausage, onion, carrot, and celery over medium heat until the sausage is no longer pink. Drain.
2. Add chicken broth, undrained tomatoes, tomato sauce, garlic, and spices.
3. Bring to a boil, reduce heat. Cover and simmer 1 hour.
4. Add orzo and return to boil.
5. Reduce heat and cook, uncovered, for 30 minutes.
6. Serve with parmesan cheese.


Ingredients: I got sausage patties instead of pulling from the casing

Dinner...and then lunch for the next two days!

Monday, April 29, 2013

Mom's Brownies

These are the brownies I grew up on. They are gooey, chocolatey, and will completely ruin any diet you ever considered.

My mother and I have a life long brownie battle going. She feels all brownies should have walnuts, where as I feel like that is the most horrible thing you could ever do to such a food.
The solution?
Whoever made them got to decide. Sometimes one of us would be nice and make the batter half and half...sometimes.

I made a batch of them today and was amazed at how quickly I was transported back to my childhood!
The smell is just such a trigger. I don't mind....the 6 year old me doesn't have all these adult responsibilities. Being 6 again for a minute doesn't suck.

8 oz unsweetened chocolate
1 Cup butter
5 Eggs
3 Cups sugar
1 Tbsp vanilla
1 ½ Cups all purpose flour
2 Cups chopped walnuts (optional)

1. Combine butter and broken up chocolate in a microwave safe bowl
2. Microwave butter and chocolate for 2 minutes. Stir until smooth.
3. In a larger bowl, combine eggs and sugar. Beat on high for 2 minutes.
4. Add chocolate mixture a little at a time to begin with, and then add remaining.
5. Add vanilla, mix.
6. Add flour, ½ cup at a time.
7. Add walnuts (optional)
8. Pour into greased 9x13 pan.
9. Bake at 375 for approx 35 minutes.
10. Cool and cut into squares



Saturday, April 27, 2013

Sweet and Sour Onions

My mother in law sent us a big box of Omaha Steaks for Christmas. They have been staring at us in the freezer ever since.

We decided to cook some up tonight as a treat for ourselves. (everyone deserves a treat after running errands and doing laundry, yes?)

I decided a yummy, new side dish was in order. I had seen this recipe and decided this was the perfect chance.

The initial boiling helps with the peeling process, but as well as I thought I had the onions peeled...I was lying to myself. On the plus side, as they are simmering in the balsamic reduction, whatever peels are left will start to peel off. I spent time fishing in hot, sticky glaze. Don't be like me. Make sure your onions are way peeled.

This recipe is worth the work though, they are aptly named and went over HUGE in my little family. Hm, maybe a contender for Thanksgiving next year?

2 Lbs fresh white cocktail onions
2 Tbsp butter
¼ Cup firmly packed brown sugar
⅓ Cup balsamic vinegar
¼ Tsp salt

1. Cook onions in boiling water (to cover) 10 minutes, drain.
2. Plunge onions into ice water to stop cooking process
3. Peel onions, set aside
4. Cook butter and brown sugar in saucepan over medium heat, whisking often, until butter melts.
5. Whisk in vinegar and salt
6. Add onions, bring to a boil.
7. Reduce heat and simmer, uncovered 15 minutes or until thickened



Sticky sweet dreamy!

Friday, April 26, 2013

Egg Drop Soup

My grandmother will drive all the way over to the mall to get Egg Drop Soup.
She is such a junkie about it, that is what she craves....ALL THE TIME.
Nana is the only person I have ever met who will go to an all you can eat Chinese buffet...and have 5 cups of soup!

She hasn't been feeling all so well as of late. I called the other day and my aunt told me that Nana was giving her the "I don't want to talk to anyone" signal. That's fine, when you live to be in your 80's, you can ignore the phone when you want...you have earned that right!

I am heading over to see her tomorrow and my mother taught me to never go to see someone empty handed.

Lately I have been making her breads, sweets, and applesauce. It's time for me to take a shot at her fave.

My dad made this a lot when I was growing up. Normally that would translate into "oh, if HE can do it, I can easily..." but my dad embraced cooking, he loved to make some pretty intricate food, and he made it well.

I just assumed this would be one of them.

Imagine my surprise when I realized how INSANELY simple this is to make!
I whipped it up in 10 minutes, and it will rival any take out joint I have ever been to.

Now...we need to find out if it is up to Nana's standards!

4 Cups chicken broth
⅛ Tsp ground ginger
2 Tbsp chopped fresh chives
¼ Tsp salt
1 ½ Tbsp cornstarch
2 Eggs
1 Egg yolk

1. Set aside ¾ cup broth
2. Add remaining broth to a large sauce pan
3. Stir salt, ginger, and chives into saucepan
4. Stir together the remaining broth and the cornstarch until smooth. Set aside.
5. In a small bowl, whisk eggs and yolk with a fork.
6. Drizzle a little egg at a time into boiling broth using the fork. Egg should cook immediately.
7. One all eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.


Really? That is it for ingredients?

Soups cure the ailing Nana!

Original recipe can be found here

Thursday, April 25, 2013

Cheese Muffins

My friend's aunt Clare sent me this recipe. I call her my aunt too. We are comfortable like that!

I had a good laugh at her instructions, I will add them in red with the "real" instructions. She never fails to make me laugh...a lot!

I made these last night, and almost half of them just seemed to disappear. The girl child managed to ingest a few of them for breakfast this morning as well. I see nothing wrong with this.

These are reminiscent of the Cheddar Bay biscuits I have made, so I added a little garlic powder (about 2 Tsp) to the mix for an extra layer of flavor. This is not a necessity.

Easiest, YUMMIEST, cheese muffins of all time

2 Cups Bisquick
1 Stick butter (melted)
1 Cup sour cream
2 Cups shredded sharp cheddar

1. Preheat oven to 425
2. Spray a mini muffin tin with cooking spray
3. Mix all ingredients, fill muffin tins
4. Bake for 15 minutes or until golden brown
Eat entire batch, repeat.
Have never tried to make this low fat, one day I might try...but probably not.
Overfill each muffin cup, it's worth it.

Feel free to ignore my garlic powder if you don't want to use any

These had not been out of the oven but a minute and I had eager hands grabbing at them!

Wednesday, April 24, 2013

Pork Chops and Gravy

I look for any excuse to use my crock pot. It's a staple in my busy life, it saves us from ordering out way more than we should.

I came across this recipe here and just knew we had to try it.

In my freezer was already a pack of pork chops, and everything else were ingredients I always have on hand anyway. Winner!
My pack of pork chops only had 4, and the recipe called for 6. Oh well.

After everything was said and done though, it was a good amount of gravy for 4...not so much for 6. (yes, I know I could have added more broth to make it stretch for 6, but it made me happy to have the right amount for 4)

We decided on rice to serve this with, and it went so deliciously well with the gravy. No salt or pepper needed for my crew, we liked the flavor just as is!

As a side note, I only had 2.5 hours to cook this...they came out super tender!

½ Cup all purpose flour
1 ½ Tsp dry mustard
½ Tsp salt
½ Tsp garlic powder
6 boneless pork chops
1 (10 ¾ oz) can chicken broth
2 Tbsp vegetable oil

1. Combine first 4 ingredients in a shallow dish
2. Dredge chops in flour mixture and set aside
3. Combine the remaining flour mixture with the chicken broth and pour into your crock pot.
4. Pour oil into large skillet and heat skillet
5. Cook chops in heated skillet until browned on both sides
6. Place chops in crock pot and cook covered on high for 2-5 hours or until tender
7. Serve with hot rice or mashed potato
8. Season with salt and pepper to taste


Love recipes that call for "everyday" ingredients

This is a new comfort food fave. Easy enough to make in bulk if you were bringing a meal to friends/family.

Tuesday, April 23, 2013

Nacho Chicken Chowder

On the day I made this soup, I got up to leave for work...and it was 1 degree.
That weather is not fit for man nor beast!

I knew we had to have something warm, comforting, and delish. I had seen this recipe on Cooks.com and knew it was going to be the right fit for this cold, cold, COLD night.

I went to the store and could not find Mexican style stewed tomatoes, nor could I find nacho cheese soup. Did I let this get me down? NO!

I can handle this mini crisis. 

I ended up buying regular cheddar cheese soup and just regular stewed tomatoes. When I was putting everything together to cook, I added a sprinkle of cumin and a bit of chili powder to make up for what I was missing. At the end of it all, I didn't know any difference....tasted like I thought Nacho Chicken Chowder should.

Next time though, I think I will buy diced tomato...or dice up the stewed. Having the tomato a little more bite-sized would have been a little easier.

When I served the chowder, not only did I sprinkle it with some cheese, but I added a small dollop of sour cream. The cool sour cream was a nice contrast.

Not too sure how it is going to work in your house, but I dealt with lots of Cheez-It style "Nat-cho Cheese" bad jokes from the hubby ALL NIGHT.
He redeemed himself by coming home from work the next day and devouring an entire bowl for lunch. He is now forgiven for the cheesy jokes. (ha-ha, see what I did there?! Cheesy? Do I hear crickets? Whoops)

1 Lb skinless, boneless chicken breast, cut into ½ inch pieces
2 (14 ½ oz) Mexican style stewed tomatoes, undrained
1 (10 ¾ oz) can condensed nacho cheese soup
1 (10 oz) package frozen whole kernel corn
⅓ Cup shredded taco cheese or cheddar cheese

1. In Crock Pot, combine chicken, undrained tomatoes, soup, and corn.
2. Cover and cook on low for 4-5 hours or on high for 2-2 ½ hours.
3. Sprinkle each serving with cheese

Ingredients: With my basic stewed tomato and regular cheddar cheese soup

Bubbly and crock pot-a-licious

Monday, April 22, 2013

Chicken Cordon Bleu Casserole

I stumbled upon this recipe while poking around online.
(adapted from here)
As we are all big chicken cordon bleu nuts, this was a natural recipe for us to try.

While making it, I had a "duh, why didn't I come up with this" moment.
Oh well, at least I can make it as often as I want to now.

While shopping, I miscounted the amount of chicken I needed for the week and ran a little short for this recipe. I had some of my shredded chicken saved in the freezer, so I added to the cooked, diced chicken I was using. I figure it will give a little texture difference, and not in a bad way.

I also dusted my cooked chicken with a little bit of garlic powder, since that is what we do when we make our own cordon bleu. Just another layer of flavor.

For seasoned salt, I used Tastefully Simple's seasoned salt, which is my all time favorite brand.

1 Whole cooked chicken (about 6 cups) diced or shredded
½ Lb very thinly sliced deli style ham
¼ Lb thin sliced swiss cheese

For the sauce:
4 Tbsp butter
4 Tbsp flour
3 Cups whole milk
2 Tbsp lemon juice
1 Tbsp dijon mustard
¾ Tsp salt
½ Tsp smoked paprika
¼ Tsp white pepper

For the Topping:
1 ½ Cup panko bread crumbs
4 Tbsp butter, melted
½ Tsp Seasoned Salt
1 ½ Tsp crushed dry parsley

1. Preheat oven to 350
2. Butter a 9x13 inch baking dish.
3. Put cooked chicken on the bottom of the baking dish
4. Rough chop the ham and scatter on top
5. Lay swiss cheese on top of the ham
6. For the sauce: Melt butter in a large sauce pot.When butter is melted, quickly stir in the flour to make a roux.
7. Slowly pour in cold milk while stirring briskly to make a smooth sauce.
8. Cook over medium low heat, stirring constantly until sauce thickens.
9. Stir in the remaining sauce ingredients.
10. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
11. For the Topping: Melt the butter in the microwave in a medium sized microwavable bowl.
12. Take bowl out of microwave and stir in bread crumbs, seasoning salt, and parsley.
13. Sprinkle over the top of the casserole.
14. Bake casserole uncovered for 45 minutes until hot and bubble.
15. Let sit 5-10 minutes before serving


Casserole Ingredients

Sauce Ingredients

Topping Ingredients

Creamy yumminess!

Friday, April 19, 2013

Bacon and Tomato Macaroni Salad

I think I have an online crush on the Recipe Girl site. I have gathered lots of recipes from here, including this one.

I now have a real-life crush on this macaroni salad!
It was so simple and the flavors mixed so incredibly.

The point of soaking the onions is to take that "bite" out of it. As someone who dislikes all forms of raw onion, I didn't feel it worked well. Next time, I will be leaving the onion out and people can sprinkle it on top as they see fit.

1 Cup dry elbow macaroni (cooked, drained, and rinsed)
½ Cup diced celery
¼ Cup minced red onion (soaked in cold water for 5 minutes, and then drained)
1 Tbsp minced flat leaf parsley
½ Cup diced tomato
⅓ Cup Mayonnaise
3 Tbsp sour cream
1 Tbsp apple cider vinegar
½ Tsp dry mustard
½ Tsp sugar
½ Tsp sea salt
Ground black pepper
4 Slices bacon (cooked and crumbled)

1. In a large bowl, combine macaroni, celery, onion, parsley, and tomato
2. In a small bowl, prepare dressing. Mix mayonnaise, mustard, sugar, vinegar, sour cream, and salt.
3. Add dressing to pasta mixture and stir to combine.
4. Season with pepper to taste.
5. Sprinkle crumbled bacon on top.


Ingredients, everything I always have on hand!

Oh it is so good..and since it makes 4 servings...and there are only 3 of us. I have lunch tomorrow!

Thursday, April 18, 2013

Vidalia Onion Pie

Yet anther recipe I pulled from a Woman's World magazine.

We love cooked onions, and vidalia are just so sweet and delish, we had to try this.

I went to the store, got the onions (isn't it great when you have 99% of everything already in your pantry?) and made this one lazy Friday night.
Usually we do one no-cook night a week, usually Friday...but this sounded so simple, I counted it as no-cook.

This came together so quickly. Right before it was done, I made some childhood favorite, tomato soup.

This dish was everything it promised to be! Sweet onions in a not so heavy egg base...and the cracker crust was so flaky.
Paired with the soup on a cold night, we really enjoyed our easy dinner.

This was so good, and so easy, I whipped up another one the next morning and brought it to my grandmother; which was well received!

1 Sleeve Ritz crackers (crushed)
¼ Cup + 2 Tbsp butter
1 ¾ Cup chopped vidalia onions
3 Eggs (beaten)
¾ Cup milk
⅛ Tsp salt
⅛ Tsp pepper
3 Tbs parmesan
Dash Paprika

1. Melt ¼ cup butter. Mix with crushed Ritz crackers.
2. Press cracker mixture into and up sides of a 9 inch pie pan.
3. Cook onions in 2 tbsp butter until translucent
4. Add onion mixture to pie plate
5. Beat eggs with milk. Add salt and pepper.
6. Add egg mixture to cover onions
7. Sprinkle parmesan all over top.
8. Sprinkle with paprika.
9. Bake at 350 for 30 minutes.


And I had plenty of onions left over to make the creamy onion soup for later this week!

I now have to head to the fridge for some leftover pie.
I should feel more shame, but I don't! 

Wednesday, April 17, 2013

Hamburger Soup

This has been a go-to easy soup in my family for generations.
The recipe isn't exact, but none of "those kind" ever are.
Tweak the seasonings until it is right for your palate.

I serve mine with a sprinkle of parmesan cheese on the top...mmmm...
Hubby and darling daughter like theirs with a dash of hot sauce.

1 lb hamburger (browned)
6 Cups beef broth
1 small bag mixed vegetables
1 Large onion, diced
1 Cup small pasta (like pastina)

1. Heat broth
2. Add frozen vegetables and onion
3. Season to taste (pepper, italian seasoning)
4. Add pasta and simmer 20 minutes


Mmmm...my lunches for the next week!

Updated 2018

Tuesday, April 16, 2013

Asian Chicken and Noodles

I found this recipe in an issue of Woman's World magazine. Since I had everything on hand, I thought it would be a nice, quick dinner.
This is going to become a staple in my weekday rotation!
(hey kids: another use for the shredded chicken if you want to cut down on cooking time)

1 ½ Tsp McCormick Perfect Pinch roasted garlic and bell pepper seasoning
2 Boneless, skinless chicken breast halves (1 lb)
5 Cups assorted vegetables such as snow peas, red pepper, and onions
¼ Cup + 3 Tbs Asian Toasted Sesame dressing
2 Packages (3oz each) any flavor Ramen noodles
½ Cup loosely packed cilantro leaves

1. Preheat oven to 350
2. Mix seasoning with ⅛ tsp salt, press onto all sides of chicken.
3. In large skillet, cook chicken 5 minutes each side.
4. Transfer to a baking sheet. Bake 15-20 minutes until cooked through.
5. Meanwhile, in same skillet, cook vegetables for about a minute.
6. Add ¼ cup water, cook until tender (about 2-3 minutes)
7. Add ¼ cup dressing, heat.
8. Prepare noodles according to package directions, discarding seasonings
9. Drain noodles, leaving 2 tbsp cooking liquid
10. Toss noodles with cilantro, ¼ tsp salt, reserved water, and remaining dressing.
11. Divide among 4 plates, top with vegetables.
12. Slice chicken, add to plate.
13. Optional: Sprinkle with sesame seeds


Ingredients. I did end up adding the sesame seeds, but they didn't make the class picture

Monday, April 15, 2013

Sweet and Salty Brownies

I have used this blog to declare my love for salted caramel.

I saw this recipe online and knew I HAD to try it. Yes, I know, salted caramel is all the rage right now (along with smores anything) but that is OK by me!
I don't mind following the crowd when it is something this amazing.

I brought these to a football party and everyone made lots of noise while eating. You know what I mean...
"Oh my word...."
"These are too freaking good, I am so full, but I NEED another"
"WHO made these again?!"

Music to my ears!


Caramel Filling:
1 Cup granulated sugar
2 Tbsp light corn syrup
½ Cup heavy cream
1 Tsp fleur de sel
¼ Cup sour cream

Brownie Batter:
1 ¼ Cup all purpose flour
1 Tsp table salt
2 Tbsp dark unsweetened cocoa powder
11 oz dark chocolate, coarsely chopped
1 Cup unsalted butter, cut into one inch cubes
1 ½ Cup granulated sugar
½ Cup light brown sugar
5 eggs, at room temperature
2 Tsp vanilla extract

For the topping:
1 ½ Tsp fleur de sel
1 Tsp coarse sugar

1. Make the caramel: in a medium saucepan, combine sugar and corn syrup with ¼ cup water. Stir them together carefully so you do not splash the sides of the pan. Cook over high heat until 350 degrees F. Remove from heat and slowly add the cream (this WILL bubble up, be careful) and the fleur de sel. Whisk in the sour cream. Set aside to cool.
2. Preheat oven to 350 degrees
3. Butter sides and bottom of a glass 9 x 13 inch pan.
4. In a medium bowl, whisk together the flour, salt, and cocoa powder.
5. Place chocolate and butter in a double boiler. Stir occasionally until the chocolate and butter are completely melted and combined.
6. Turn off the heat, but keep pan over water.
7. Add both sugars. Whisk until completely combined and remove from pan. (mixture should be room temperature)
8. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined.
9.Add the vanilla and stir until combined. Do not overbeat the batter at this point.
10. Sprinkle the flour mixture over the chocolate.
11. Using a spatula, fold the dry ingredients into the wet until there is just a trace amount of the flour mixture still visible.
12. Assemble the brownies: Pour half of the brownie mixture into the pan and smooth the top.
13. Drizzle about ¾ of a cup of the caramel sauce over the brownie layer. Be careful not to come in contact with the edges of the pan, it will burn.
14. Scoop the rest of the brownie batter over the caramel layer. Smooth batter to cover caramel.
15. Bake the brownies for 40 minutes, rotating the pan halfway through baking,
16. Remove brownies from the oven and sprinkle with the fleur de sel and coarse sugar.
17. Cool brownies completely before cutting and serving.

Recipe adapted from here
Caramel Ingredients

Brownie Ingredients

Saturday, April 13, 2013

No Drain Tuna FIsh

Tuna is one of those great products, it's yummy as a sandwich, salad, or casserole.

Every time I open a can, I am reminded of the Everybody Loves Raymond episode where Debra and Ray are arguing and they are each telling their side of the story. He claims he tried to open the can of tuna and the liquid poured all over him, she claims it was a tiny drop. We know how it goes, the truth is somewhere in the middle.

When I was grocery shopping this past weekend (yes, I was specifically looking for tuna) I happened to notice a new product. No drain tuna.
Tuna without getting juice everywhere? Tuna without making the disgusting mistake of getting tuna in oil vs. tuna in water.


I brought it home and opened the can to make it for my lunch.

Oh how wonderful to just see clean, all white tuna, NOT floating in the can!

I chopped up some celery, mixed it with some mayo, seasoned, and ready to go.
Very shortly afterwards I realized I had company in my kitchen.

Mr. Sir the kitty...he knew the smell. I have never heard him yowl so loud and so long! Then he started attacking the trashcan trying to tip it over to get to the can.
It was kitty mayhem!

So, if that is the only downfall (and an entertaining one at that) I can live with the feeling of being a bad kitty mom.

I will be buying this product again!

Friday, April 12, 2013

Creamy Dill Carrots

I have a thing for anything creamy.
My daughter has an unhealthy obsession with dill.
Carrots are just plain yummy.

Add this all together and you get a satisfying side dish to match any meal!
I do bring this just as is for lunch sometimes, I am more than OK with veggie only meals.

Dill Weed

1. Cut carrots into bite sized pieces and boil until just cooked
2. In a separate pan, make a roux using the butter and flour
3. Add cream to make a bechamel sauce.
4. Add dill weed to taste
5. Drain carrots and add to dill sauce


Of course I always suggest fresh dill, but since I had none on hand, dried worked fine

So delicious!
You can add a smidge of cheese for an added twist

This recipe was shared with: Future ExPat

Thursday, April 11, 2013

Reuben Bread

When I saw this recipe online, I knew I had to make it. We are Reuben lovers in this house, we make it as many times as possible.

I made this and brought it to my uncle's for a football party. It was cold out, so we put all the food outside while we watched the first game.
Between people having to "try" it, and pieces that apparently just "walked away", imagine my surprise when I opened the container to find just a few pieces left!

The next time I make this, I think I will put the corned beef and cheese down before the dressing, I think the crust would be crisper on the bottom (not that it was soggy!)

1 Package active dry yeast
1 Cup warm water (105-115 degrees)
2 Tsp sugar
2 ¾ - 3 Cups bread flour
1 Tsp salt
1 Tbsp unsalted butter (room temperature)
⅔ Cup Thousand Island dressing
6 oz corned beef, sliced thin
4 oz Swiss cheese
¾ Cup sauerkraut, drained
1 Large egg white, beaten
Caraway Seeds

1. In a small bowl, dissolve the yeast and 1 tsp sugar in the warm water until bubbly (about 5 minutes)
2. Combine 2 ¾ cups flour, remaining sugar, salt, and butter in a stand mixer (if you do not have a stand mixer, mix by hand)
3. Add the dissolved yeast and combine to make a soft dough,
4. Add an additional ¼ cup flour if the dough is too wet.
5. Knead for 4 minutes.
6. Turn the dough out onto a floured mat. Roll the dough to a 10x14 rectangle.
7. Spoon the dressing down the center of the dough.
8. Top with corned beef, cheese, and sauerkraut
9. Make cuts along sides of the dough, from the filling to the outer edge.
10. Tuck ends in first, then alternating sides, fold strips across filling.
11. Carefully move the bread to a parchment lined baking sheet.
12. Brush dough with egg white and sprinkle with caraway seeds.
13. Loosely cover the bread with a clean dishtowel and allow to rise for 30-45 minutes.
14. Cook at 400 for 25 minutes, or until golden brown and cooked through.
15. Slice and serve warm.



Oh so good, and so much easier than I thought it would be!

Adapted from Recipe Girl

Wednesday, April 10, 2013

Crockpot Applesauce

Have I mentioned how much I love my crock pot?
You really can make anything...and this is the most simple recipe ever!

I make this overnight and have applesauce ready for the next morning...and the pork chops my hubby is now drooling over for dinner.
Apparently applesauce and pork chops are the holy duo.

10-12 Large apples (peeled, cored, and sliced)
½ Cup water
1 Tsp ground cinnamon
¾ Cup sugar

1. Place all ingredients in crock pot.
2. Cover and cook overnight (or 10 hours on low)
3. Stir and serve


My oh-so-simple ingredients

Cooked and ready to serve!
(hey, you try taking a good picture of something lumpy and ugly!)

This recipe was shared at Will Cook for Smiles and Mom's Test Kitchen

Tuesday, April 9, 2013

All American Potato Salad

I think I will be doing random recipe cards for the rest of my life! Well, as long as it enhances my eating pleasure...I guess that will not be a bad thing.

After a busy day at work, I decided I would make sandwiches for dinner (reubens, so they were at least HOT sandwiches!) What goes better with sandwiches than potato salad?

I tend to stick to my regular type, but since hubby and the girl actually LIKE potato salad...it was time to branch out.

This one was not my style, to me it was a bit on the spicy side. I mentioned this to many eye rolls and a chorus of "EVERYTHING is too spicy for you!". So, they enjoyed the flavors, that's a plus.
(I admit, I panicked when I saw horseradish as an ingredient. My eyes watered just opening the jar!)

They loved it, they rattled off a list of family and friends who would love this...I guess it's a winner! (To all my family and friends...apparently I will be bringing this to your house at some point. They told me you would want it!)

2 Lbs potato (about 4) peeled
1 Stalk celery, sliced
½ Cup chopped red pepper
¼ Cup sliced green onions
1 Cup Mayonnaise
1 Tbsp Dijon mustard
1 Tbsp prepared horseradish
1 Tbsp parsley (or 1 tsp dried)

1. Cut potato into 1 ½ inch cubes.
2. Place potato in saucepan and cover with water. Bring to a boil.
3. Cook for about 10 minutes or until potato is tender. Rinse and drain.
4. Combine potato, celery, pepper, and green onion in a medium bowl.
5. Blend mayonnaise, mustard, and horseradish in a small bowl.
6. Add mayonnaise mixture to potato mixture. Mix well.
7. Sprinkle with parsley before serving.


Ingredients: Look at my tiny bag-o-potato trying to hide under the celery! Camera shy?

I do like the colors in this! Hubby said I can feel free to add more green onion next time. Apparently you can never have too much.