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September 28, 2017

Autumn is here, and that means pumpkin!  These muffins are a real treat with your morning coffee.  They are loaded with fresh apples and flavored with pumpkin spice.  They also have a wonderful streusel topping that gives an added sweetness to these muffins.  This is a recipe that has been around in my collection for many years, so I have baked these muffins many times.  These pumpkin apple streusel muffins are a delight to eat, and I hope you and your family will enjoy!

Bon Appetit!

Tips:

When baking (unless otherwise noted) it's always good to rotate your baked goods halfway though the baking time.

Preparation time is 20 minutes.  Bake time is 22 to 24 minutes.  Total time is 45 minutes.

Click here for a printable version of this recipe.

Ingredients for Muffins:

  • 2 1/2 cups flour

  • 2 cups sugar

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 1/4 cup 100% pure pumpkin (from 15 ounce can)

  • 2 large eggs

  • 1/4 cup...

September 26, 2017

Butternut squash is a favorite autumn vegetable that is especially tasty in soups.  I found this lovely recipe in the September 2009 issue of Southern Living magazine, and I really like the Tex-Mex flavors to this bisque.  If you are a fan of Tex-Mex or if you are looking for something different when it comes to traditional squash soup, I encourage you to give this delightful bisque a try.  Topped with crunchy vegetable chips for added flavor and great presentation, your friends and family will warm up to this Tex-Mex treat!

Bon Appetit!

Tips:

It is not recommended that you use fat free half and half.  For the best results when making this bisque, please use regular half and half.

Soup may also be processed with a hand-held blender directly in the Dutch oven (a heavy 6 quart pot).

Preparation time is 15 minutes.  Cook time is 30 minutes.  Cool time is 15 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 1 medium-size sweet onion, chopped

  • 2 garlic clove...

September 21, 2017

Pumpkin lattes are one of the things I love about autumn.  American coffee lovers look forward to this seasonal treat each year.  I found this recipe in the September 26, 2016 issue of People magazine.  The recipe is by Jeni Brittan Bauer.  You can save some serious money by making these lattes at home as well as impress friends and family with your barista coffee house talent.  With the falling leaves and crisp autumn nip in the air, you now have a good excuse to indulge your sweet tooth with caramel pumpkin spice lattes.

Bon Appetit!

Tips:

If you live in a part of the world that does not have pumpkin flavored ice cream, you don't need to worry!  You can use a rich vanilla ice cream (or whatever you ice cream you think might work) and make your own pumpkin-pie spice by mixing the following spices together: 1 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground ginger.

Latte preparation time is 5 minutes.  Whip cream p...

September 19, 2017

This wonderful recipe comes from the October 2007 issue of Cooking Light magazine.  It is simple to prepare and only has a few ingredients, but if you make it for company, it has the 'Wow Factor' in how it is presented.  If you are not a fan of goat cheese, you can use the Gournay cheese - the results are just as yummy.

The polenta compliments everything in the chicken without stealing the show.  I added some parmigiano-reggiano to up the flavor of the polenta, but feel free to leave it out if you want.  This dish as a whole is a lovely meal for friends and family alike.  If you make this chicken dish, I would love to hear the results.

Bon Appetit!

Tips:

You can stuff the chicken breasts up to a day ahead.  You can just put them in the refrigerator, until you're ready to cook them.

To save on time, get the water simmering for the polenta while preparing the chicken.  When the chicken is in the oven, make the polenta.

I recommend adding some roasted fall vegetables to this meal...

September 14, 2017

This old-fashion chocolate cake has been around for a long time.  This type of delicious cake has been adapted from the great depression era.  What makes this cake even better is the mayonnaise in it.  I know it can be difficult to wrap your head around mayonnaise being in a cake.  Some of my family were a little uncertain too, but trust me when I say that you will not even know it's there.  The mayo makes the cake moist and gives it a richness. 

The expresso powder helps to intensify the chocolate flavor that is very essential to this dessert.  The buttercream frosting is the perfect compliment to this chocolate cake.  Both frosting and cake are intensely chocolate, so you can't go wrong with this pairing!  The next time you have a celebration of any sort, I highly recommend this cake.  I promise that if you're chocolate fanatics like my family and I are, you will love this amazing chocolate cake!

Bon Appetit!

Tips:

Use only the full-fat classic may...

September 12, 2017

I made this flavorful dish for the first time last week.  It was so delicious that I had to include the recipe in my blog.  I found this gem in the May 2017 edition of Southern Living Magazine.  The one pound of multicolored sweet peppers really caught my eye.  You see...I have a garden full of sweet peppers, and I am constantly looking for ways to use them in recipes.  This recipe is yummy and also lets me use peppers from my garden.  As a bonus, I also love pasta.  It seemed the perfect recipe for me.  I hope you enjoy it just as much as I do!

Bon Appetit!

Preparation time is 20 minutes.  Total time is 40 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 1 pound uncooked orecchiette pasta

  • 1 pound hot Italian sausage, casings removed

  • 3 tablespoons unsalted butter, divided

  • 1 pound multicolored sweet baby bell peppers, thinly sliced crosswise

  • 2 tablespoons red wine vinegar

  • 1 1/2 teaspoon kosher salt

  • 1 garl...

September 8, 2017

I have been making this pie for over 25 years.  I believe that I clipped this recipe from a magazine in the late 80s.  I don't remember which magazine now.  I wrote down the history of this classic apple pie, because I thought it was really interesting and special.

"This old-fashioned apple-pie recipe won the 1987 Grand Prize in Salem Cross Inn's Annual Beehive Oven bake-off.  Creators Lillie Bothwell (102 years old) and Louise Waid (106 years old), both residents of the Quaboag Nursing Home, credit their success to years of experience.  They placed in the year before and decided not to enter in 1988 in order to give the younger folks a chance."

I've tweaked this recipe a little bit over the years to my tastes and every time that I serve it to people they tell me it is the best apple pie they ever had.  I hope you enjoy this pie as much as my family has over the years, and I hope that it becomes a centerpiece in your baking as much as it has in mine.

Bon Appetit!

Tips:

I have...

September 5, 2017

I got this wonderful recipe from the Farm to Table cookbook.  It is the perfect recipe to use up garden tomatoes.  The red peppers, chives, and thyme also add an incredible amount of flavor to this quiche.  Topped off with ricotta and parmesan cheese, this quiche tastes just perfect!  Another great thing about this recipe is that it uses puff pastry which makes this quiche extra easy to prepare.  I hope you enjoy this last taste of summer!  If you make this summer vegetable and herb quiche, please let me know what you think of it.

Bon Appetit!

Tip:

I could not find a puff pastry that exact weight, so I used Pepperidge Farm Puff Pastry Sheets.  It comes with two pastry sheets.  Two pastry sheets equal 17.3 ounces (1.1 pounds).  Lay one sheet on top of another, and with a rolling pin, roll the pastries out.  It came out perfectly.

Preparation time is 45 minutes.  Total time is about 1 hour and 5 minutes.

Click here for a printable version of this recipe...

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