I’ve had this idea for months, and have finally found the opportunity to make it. I’ve been nursing my rosemary plant along in my garage since mid-October, so I’d have the fresh rosemary and rosemary stems for this dish. I didn’t take the time to photograph the finished product, since my dinner guests had already had to wait longer than originally planned. Just imagine them all golden brown and delicious. Continue reading
Peanut Butter Balls
25 Dec
This recipe is one that I make out of love. I don’t eat them myself. Every year I eat exactly one just to see if my taste buds have changed. Nope. I’m still not a peanut-butter-and-chocolate-together fan. My guys love these things, however.
Nom nom nom....
The Pigeon Family’s Holiday Cookies AKA Jenni’s Mom’s Cookies
25 Dec
I could get disowned for posting this family recipe.
Ok, not really.
Last week was my baking and dessert making extravaganza. I have the great distinction of being the only one on Chad’s side of the family who can bake or make yummy delicious things. As far as I know, anyway. Someone could be some sort of baking guru, but I wouldn’t know because they have kept quiet about it. But that’s all right. Really. When it’s all over and done with, the result is worth all the effort.
Pretty snowmen ready for their coating of white, sugary goodness. Too bad they are unaware that this will lead to their demise.
A Quiche Formula
10 Dec
An important part of the holidays in our family is celebrating Mom & Dad’s birthdays in December. Ever since the first time I made it for her, Mom always asks for quiche. In my March cookbook review I mentioned a quiche formula from Molly Katzen’s The Enchanted Broccoli Forest. This would be a good time to post it for you!
New Month, New Theme
3 Dec
December is here and it was sneaky. I feel as if November never happened!
This month’s theme is “Home for the Holidays”. Everyone has different holiday traditions and recipes and this theme is broad enough to encompass them all. I know I will be busy with holiday baking soon!
Slow Cooker Pot Roast
20 Nov
One of my favorite recipes for the crock pot is pot roast. Not something new, though I anticipate trying many slow cooker recipes this winter to share with the group. I love pot roast because I can cut the potatoes and carrots the night before, and then brown the roast in the morning before work. When I get home tired, dinner is already made.
Dinners ready! - I like a lot of dipping sauce.
Pumpkin Cranberry bread
20 Nov
Finally! Already? Well, whichever exclamation you choose, it is now Thanksgiving Week. This gives me the excuse to cook with two of my favorite Thanksgiving ingredients – pumpkin and cranberries. This recipe actually comes from the canned pumpkin people – Libby’s(R) Pumpkin Cranberry Bread.
Warm pumpkin cranberry bread, mmmmm.
Mulled Apple Cider Cocktail
20 Nov
I’m sure this is cheating - but apples were to be featured in our recipe, I’m afraid my mind couldn’t think past how cold I was…
Hot mulled cider with some spiced rum.
Apple cider is a staple in my house from September through about January, or maybe May. Mulled cider is really the best.
Mull together in a crock pot for at least 4 hours on low:
- 1 gallon apple cider
- Two tablespoons spices made up of: whole clove, whole alspice, Nutmeg, cinnamon sticks, lemon peel and orange peel (you can make your own or many orchards sell a wonderful mix)
Once cider is mulled, add to a mug 1 shot of spiced rum. Pour cider over. Enjoy!
Sprouts!
20 Nov
My August Recipe I’m getting up late for multiple reasons, the least of which is because I had to pose Petri for a picture. My recipe is also not only for humans, but also for my avian friends: Crash and Pippin the cockatiels, and Petri the yellow sided conure. I’ve been reading about how good sprouts are for birds – if you can find ones that are not in danger of having bacteria on them. The best way to do this: make your own!
Petri enjoys his bowl of sprouts
Pumpkin Cornbread and Pumpkin Chili
19 Nov
I spotted this recipe for cornbread with pumpkin and decided to give it (or a variation thereof) a try, but as it only called for 1/4 cup of pureed pumpkin, what was I going to do with the rest of the can? Pumpkin chili to the rescue! I looked at several recipes and made up my own based on what I had on hand.
