I’m loving Pinterest! Since I joined less than a month ago, I have found so many amazing recipes. It’s like the Holy Grail for cooks and bakers alike. Tonight I am planning to try one of these, I haven’t decided which one I am going to do yet. Let me know which one you think we should try! Remember to click the photos for the recipe.
Getting veggies into my kids' diets has never been so easy!
The Pioneer Woman’s Dr. Pepper Chicken
Happy Pi Day Ladies and Gentleman (here’s to hoping at least one man is reading my blog…)!! In honor of Pi Day (3.14), I have compiled a “Best of” pies post for your viewing and eating pleasure! Click the photos to access the recipes.
Jamie Oliver’s Appleberry Pie
Jamie Oliver's delicious recipe is a perfect pie for early fall.
Savory Cheddar Topped Sheppard’s Pie
The Cheddar makes this my favorite!
While they are technically not a pie, these turnovers looked too good to pass over!
So I missed my usual Tuesday recipe day (two weeks in a row… sorry guys!). I am, therefore, innundating you with the best the web has to offer 🙂 Click on the photos for the recipes. I hope you enjoy!
Caramel Apple Croissants... Let's say it together... "YUM!" Click for this amazing recipe from Jennifer Dawn.
Recipe Girl has some AMAZING things on her page. This one made her top 10 of 2011!
The lemon caper sauce isn't my cup of tea, but the cornbread crabcakes are amazing...
Julia Child's Classic Deliciousness
It’s cold and I’ve been looking for some slow cooker recipes to use now that Maddie is swimming three nights a week. Dinners have been rushed and I really hate that. The beef brisket below is a great one. It has just enough spice to flavor it well without turning off the kiddos. If you don’t want to take the time to make the sauce, just use your favorite BBQ sauce in a bottle. Enjoy!
BBQ Beef Brisket
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery seed
- 1/4 teaspoon pepper
- 1 fresh beef brisket (2-1/2 pounds), trimmed
- 1/2 cup ketchup
- 1/2 cup chili sauce
- 1/4 cup packed brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 to 1-1/2 teaspoons Liquid Smoke, optional
- 1/2 teaspoon ground mustard
In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker.
In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside.
Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.
For a pdf of the this recipe BBQ Beef Brisket.
- Cinnamon Rolls the girls and I made this past weekend for Grace and Michael’s pre-school. They looked really yummy. Unfortunately, we forgot to make an extra pan!
These cinnamon rolls are amazing. It is a recipe taken from The Pioneer Woman, Ree Drummond’s, website (www.thepioneerwoman.com) with a few tweaks here and there. I would like to add the caveat in here that I am totally in love with Ree’s website (and Ree in general). The Pioneer Woman is my spirit animal. Or person. Whatever. I think she’s amazing and every recipe of hers that I’ve tried to date has turned out remarkably well. Her cookbook, The Pioneer Woman Cooks, is a pretty fantastic addition to any collection and I highly recommend it. I have her second cookbook on pre-order on Amazon. March 13th can’t get here soon enough!
Anyways, I adore these cinnamon rolls and I have made them on multiple occasions for teacher breakfasts, pot luck brunches and other gatherings. I make the icing a little bit different. Hers is maple/coffee icing while I like to use a nice cream cheese frosting. I hope you enjoy them! Continue reading
We love to make banana bread. Sometimes we add nuts. Sometimes we don’t. My absolutely favorite os when we add mini chocolate chips…
Chocolate Chip Banana Bread
- 1 cup granulated sugar
- 4 ounces butter, softened
- 1 1/2 cups mashed bananas
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini semisweet chocolate chips
Cream sugar and butter.
Beat in the mashed bananas, eggs, and vanilla.
Combine dry ingredients and stir into the first mixture just until moistened
Fold in mini chocolate chips until well incorporated.
Pour batter into greased and floured 9x5x3-inch loaf pan. Cover loosely with a tent of aluminum foil.
Bake at 325° for 30 minutes. Remove foil and continue baking for 30 to 40 minutes or until wooden pick inserted tests done. Cool for 10 minutes,
Remove from pan and cool banana bread completely before slicing.
Check out my French Onion Soup recipe on BlogHer! The recipe is featured under the food section under the header “What’s Hot.” It is also along the sidebar (just look for the mouthwatering photo of the soup…