These potatoes smell so good while they are cooking. I baked them as directed and photographed them while they cooled off a bit. Then I tried one. They were not even close to fully cooked. It was then that I realized I was supposed to cut the potatoes in half before cooking. Oops!
These little guys went back in the pan and into the microwave for a few minutes. They finished cooking and were delicious, and the lemony, buttery sauce was really good on top of the Oven-Fried Paprika Chicken we ate with these potatoes. So, If you want to use these potatoes whole, add some baking time and make sure you check that they are fork tender before removing from the oven. Continue reading ‘Lemon Garlic Baby Potatoes’
Published December 28, 2010
Main Dishes , Poultry
Tags: Chicken, Paprika
I have about a million recipes for oven fried chicken in my collection. Some are more successful than others—this is one of the better ones. The lemon wedges the recipe calls for didn’t make it to the photo, but I think they are an important part of the dish. That little bit of lemon juice adds a nice tangy contrast to the paprika. Continue reading ‘Oven-Fried Paprika Chicken’
Published December 24, 2010
Baking , Breads
Tags: Gumdrops, Nuts
This is such a special recipe to me. It is the first recipe I ever prepared by myself and it is from my first cookbook, Better Homes and Gardens Step by Step Kids’ Cookbook. I received the book as a Christmas gift when I was around 10 and I was very excited to try my first dish: Gumdrop Nut Bread.
I followed the steps listed in the book, and had my mom put the bread in the oven for me (because the instructions said to get adult help at that point). I waited excitedly for the bread to bake. We tasted it. It was bad. I used 1/4 cup of salt instead of the 1/4 teaspoon in the recipe. It turns out not all 1/4′s are the same. Who knew?
Even with the salt amount brought down to a non-lethal dosage, the bread is not all that great. It’s dry, and it is kind of a pain to cut up all of the gumdrops (or the gumdrop-like fruit slice candy, as I most often end up using). None of this really matters to me though. I make the bread every year—it is kind of our family’s fruitcake. If you pick out the gumdrop from the bread and eat only them, they are pretty good.
So, I share this recipe with you today because I figure you have finished up all of your holiday baking and won’t rush to throw this one together to impress your family and friends because it probably won’t impress anyone. But, it is where my cooking story starts, with one of my favorite Christmas presents ever, so I feel no shame in posting a bit of a clunker. Merry Christmas! Continue reading ‘Gumdrop Nut Bread’
Published December 21, 2010
Baking , Desserts
Tags: Caramel, Cream Cheese, Nuts
On occasion, I have “Oh-my-gosh-I-can’t-believe-I-made-this” moments with my cooking. Tasting this cheesecake at Thanksgiving dinner was one of those moments. It is so good.
While the recipe mentions “cashew” second in the title, the only cashews in the original recipe are in the garnish. I though this was a little, well…lame. I added a half cup of cashews to the crust. I don’t know if you can really taste them, but I felt better about it.
The recipe also calls for caramel topping. After a little nudging from Mike, I decided to try my hand at making my own caramel sauce. It was easier than I thought it would be. I’ve included that recipe here, too, but feel free to use a bottled caramel sauce if you prefer. Continue reading ‘Caramel Cashew Cheesecake’
Published December 17, 2010
Main Dishes , Meat , Pasta
Tags: Beef, Cheese, Pasta, Tomatoes
It’s a Paula Deen recipe, y’all! This tastes really good, and you can change it up a bit to suit your own taste. You could replace the beef with vegetables (mushrooms and zucchini are good), or leave it out altogether. You can also use the sauce to top cooked pasta, instead of baking it with the cheese. Continue reading ‘Baked Spaghetti’
My mom introduced me to this recipe. It makes a ton of pulled pork, but the leftovers freeze well. The sauce that forms while the pork is cooking is on the thin side. We usually just use a slotted spoon to serve the meat, but you could add some cornstarch to the sauce while you are shredding the pork to thicken it a bit. Continue reading ‘Pulled Pork’