Yesterday I gave you a great (and easy!) recipe for homemade cranberry sauce. So, today I thought I’d share another quick and easy holiday recipe that uses the cranberry sauce. After all, cranberry sauce can be a pretty versatile ingredient, and you don’t see too many “leftover cranberry sauce” recipes… Sure, it’s great to have…
Frittatas are one of my favorites for quick and easy meals throughout the week. With all of the frittatas I’ve made over the years (lots and lots of them!), I have never thought to add fruit. Fortunately, my good friend Michelle over at What’s Cooking with Kids is a bit more creative than I am! In her new…
The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. I was really excited when I saw this month’s Daring Bakers challenge. I love making yeast breads. I’m also a big fan of coffee…
Remember how I said I have been lacking cooking inspiration in the kitchen lately? It seems that my lack of inspiration has also extended itself to blogging. Do not fear… I go through these stages periodically. I find that the best way to get through it is to just push on through and keep writing. So, that’s exactly what I’m doing.
I have a funny thing about food textures. Many of the foods that I’m not too fond of are those that have a texture that I don’t like (mushy cereal, for example)… It has very little to do with the flavor. So, due to my hatred of mushy and soggy things, I have avoided egg and sausage casseroles for years. The thought of bread soaking in eggs and milk just didn’t sound appetizing to me.
A few weeks ago, though, I had some stale bread on hand and for some reason I was feeling especially brave. I decided to tackle the dreaded egg and sausage casserole since I know it is such a popular holiday dish (and I was also lacking cooking inspiration at the time). When all was said and done, it turned out to be pretty tasty. In fact, it was tasty enough that I made it again last week and even took the time to take a few pictures and keep track of the recipe.
Yesterday I promised you a savory recipe using pie dough, so here it is! We grew quite a few butternut squash in our garden this year, so I’ve been dillegently working to make puree and stock my freezer (you can puree butternut squash the same way you would puree pumpkin). The last time I made…
A few weeks ago, I was happily surprised to receive a package from my lovely friends over at POM Wonderful. They have a new pomegranate juice flavor this fall, and they were kind enough to send a few bottles in my direction so that I could give it a try. The new flavor? Pomegranate Cranberry!…
If you read my piece on baking with butter over at In Jennie’s Kitchen a few months ago, you already know that I am a big fan of Michael Ruhlman’s book Ratio. It has definitely freed me from always being tied to a recipe or cookbook. That’s not to say that I never follow a…
