Thursday, November 26, 2015
Now for the good stuff!
Chocolate Cake (my favorite)
Spice Cake, with a cream cheese icing
Apple Walnut Cake- my version is made with a cream cheese glaze, but this one looks pretty good!
Sunday, November 22, 2015
Going for a ride used to be one of my favorite things to do as a kid. Sometimes, on one of his rare days off, Daddy would announce that he felt like going for a drive and we'd scramble to the car. Never had a destination in mind, always had a good time. Well, except for the time we got t-boned in New Bern...
Friday, November 20, 2015
I love cornbread dressing/stuffing! Oddly enough, it never occurred to me to add bacon to it until I found this recipe while i was looking for new versions to try.
Cornbread and Bacon Dressing
1 (1-pound) package cornbread mix, like Marie Callender organic cornbread mix
6 slices of bacon, cut into 1/2-inch pieces
1 shallot, cut into small dice
2 celery ribs, cut into small dice
1 teaspoon poultry seasoning
2 eggs, whisked
1/2 cup vegetable or mushroom broth
Cook cornbread according to package directions. Remove from pan and allow to cool.
While cornbread cools, cook bacon in a 375°F oven until desired crispiness reached. Drain the bacon on a paper towel, and reserve bacon grease. Once bacon is cool to touch, crumble it into small pieces.
In a sauté pan, heat pan over medium-high heat, then heat 2 tablespoons bacon grease. Cook shallots until translucent, about 2 minutes. Add celery and cook until tender, about 2 minutes. Add poultry seasoning and cook until fragrant, about 1 minute. Remove from heat, and transfer to a plate to cool.
Grease a 9-inch square casserole dish with bacon grease.
Once all components are cool to room temperature, crumble cornbread into a large bowl. Add bacon and vegetables, and stir. Stir in eggs. Stir in enough vegetable broth to make mixture moist but moldable.
Transfer to casserole dish, and bake in a 375°F oven for 1 hour, or until casserole sets and top appears golden and crispy.
Monday, November 16, 2015
I admit it- I'm a button junkie. I love them. Somewhere in my closet is a jar full of them. I'm still mad that my Gramma's old collection got pitched. it's nice to know that I'm not alone, and that there's a day for us. I don't collect them for value, just for the way they look. I really should dig my collection out and do a craft project with them.
There's a mystery series about a button collector/seller, BTW. Kylie Logan wrote it. Here's the first book in the series:
Sunday, November 15, 2015
This is actually a fridge I could aspire to. I'm not crazy enough to post a pic of my actual fridge- my mother would have a heart attack if she stumbled across that online!
This, on the other hand, is close to what our Office fridge often looks like. We won't discuss the smell.
Work or home, this is something many of us could benefit from!
Friday, November 13, 2015
When I was a child, my mother could rarely get me to eat cabbage. It's still not really my favorite, but I have come around to eating it more readily than I did in those days. This has become a preferred method of preparing it for me!
Roasted Cabbage With Mushrooms and Bacon
1/2 large head cabbage, tough outer leaves removed
8 ounces mushrooms
6 slices bacon
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat your oven to 425°F.
Cut the half a head of cabbage in half, then slice each half into thirds, ending with six slices of cabbage. Place onto a foil-lined baking sheet. Trim the stems off of the mushrooms and cut them into quarters. (If you prefer larger pieces of mushrooms, only cut them in half). Fill in the spaces around the cabbage slices with the mushrooms. Cut the bacon into 1/4-inch wide slices. Top the cabbage and the mushrooms with the little bits of bacon. Drizzle the cabbage, mushrooms, and bacon with the olive oil, and season with the salt and pepper.
Roast for 15 minutes. Carefully flip the cabbage slices with a spatula and continue to roast for 15 more minutes, or until the cabbage and mushrooms are as crispy as you like.
Yield: Serves 3-4