Sunday, November 29, 2015

Collection of Caramel Desserts

The Captain and I recently discovered the deliciousness of homemade caramel and we are in love with just about anything that includes caramel.

Well, I felt like I had hit the jackpot when I visited one of my favorite food blogs, Something Swanky . . . a collection of 80 caramel desserts . . . every type of dessert you can imagine.

Click here to go to the article . . . 

Saturday, November 28, 2015

Easy Fajita Pasta Bake

Love these economical, quick and easy semi-homemade meals!

This is one of those recipes that will stretch your leftover chicken another day.  
How about using some of that leftover turkey?

This recipe comes from Pillsbury, so you know it has got to be good!


  • 2 cups thinly sliced red and green bell peppers

  • 1 small white onion, chopped

  • 2 cups uncooked penne pasta (6 oz)

  • 1 lb shredded cooked chicken breast 

  • 1 package (1 oz) Old El Paso™ taco seasoning mix

  • 1 cup whipping cream

  • 1 cup shredded Colby-Monterey jack cheese blend (4 oz)

  • Directions

    Heat oven to 350°F.

    Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

    Spray 10- to 12-inch skillet with cooking spray. Heat over medium heat.

    Add 2 cups thinly sliced red and green bell peppers and 1 chopped small white onion to skillet. cook and stir about 10 minutes or until tender.

    Cook 2 cups uncooked penne pasta as directed. Drain

    Toss together until combined . . . cooked pasta, bell peppers and onion, 1 lb shredded cooked chicken breast, 1 package Old El Paso™ taco seasoning mix and 1 cup whipping cream.

    Pour into baking dish.

    Sprinkle 1 cup shredded Colby-Monterey jack cheese blend (4 oz) evenly over top.

    Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.


    Thursday, November 12, 2015

    A Collection of Fried Chicken Recipes

    My ears perk up at the mention of fried chicken.  It is one of my favorite things!  To me, a wonderful treat is a box of  Popeye's or Church's Fried Chicken.  

    Having said that, I was thrilled to find the article on Southern Living Magazine, "Our Favorite Fried Chicken Recipes."  

    Click here to go to the article.

    How about an article on "How to Fry Chicken" . . . click here.

    A tip from our kitchen to yours . . . a deep fryer was one of our favorite kitchen purchases.  It always makes perfect fried chicken and crispy, delicious fish and shrimp.  Make sure to get one that "flash fries" . . . don't ask me what that means, but we are very happy with ours!

    Pumpkin Pecan Streusel Pie

    There is something magical about the kitchen aroma of a pumpkin pie baking!

    This is a kicked up version of pumpkin pie which has caught my attention. Love pressing pecans in the pie crust and the streusel topping sounds delicious.

    The recipe comes from Southern Living, where the recipes are always awesome :)


      • 3 tablespoons powdered sugar
      • 1/2 (14.1-oz.) package refrigerated pie crust 
      • 3 tablespoons finely chopped toasted pecans 
      • Wax paper
      • Vegetable cooking spray
      • 1 (15-oz.) can pumpkin 
      • 1 1/4 cups half-and-half
      • 1/2 cup firmly packed light brown sugar
      • 3 large eggs, lightly beaten
      • 1 tablespoon all-purpose flour
      • 1 teaspoon pumpkin pie spice
      • 1/4 teaspoon table salt

    Garnish: toasted pecan halves


    Preheat oven to 350°. 

    Pecan Pie Crust How-to

    On surface dusted with powdered sugar; u
    nroll pie crust and sprinkle with chopped pecans.

    Press pecans into crust by gently rolling pie crust and pecans with a sheet of wax paper over pie crust and pecans.  

    Fit pie crust in a lightly greased pie plate, 
    pecan side up. Fold the edges under and crimp.

    Whisk together pumpkin and next 6 ingredients in a large bowl until smooth and combined. Pour into prepared pie crust.

    Bake at 350° for 45 minutes. Shield edges with aluminum foil after 20 minutes to prevent excessive browning. 

    Carefully top pie with Pecan Streusel Topping. 

    Reduce oven temperature to 325°, and bake 25 minutes. Prevent excessive browning by covering pie with aluminum foil after 5 to 10 minutes. 

    Cool completely on a wire rack (about 2 hours).

    Pecan Streusel Topping


      • 1 1/2 cups pecan halves and pieces 
      • 1 cup firmly packed light brown sugar
      • 1/4 cup all-purpose flour
      • 1/4 cup butter, melted 
      • 1/2 teaspoon pumpkin pie spice


    In a medium bowl, stir pecan halves and pieces, brown sugar, flour, melted butter, melted, and pumpkin pie spice until well combined.

    Recipe and Photo Source:

    Pam Lolley, Southern Living, NOVEMBER 2015

    Source link

    Photo: Helen Norman; Styling: Heather Chadduck Hillegas

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