Almond Chicken Casserole

Photo source:  Taste of Home

ORIGINALLY POSTED FEBRUARY 2014

Corn flake and almond topping sounds yummy!  I also love the combination of all the ingredients.  Water chestnuts along with the topping provides lots of crunch.  Another one of those "comfort food" chicken meals!

This recipe originally comes from one of my favorite recipe sources, The Taste of Home.  I still refer to my treasured collection of annual cookbooks that I've had forever.

Click here to go to the Taste of Home recipe page.

Coconut Cream Pie Cookie Cups

 

Photo source:  Mom On Timeout

"These Coconut Cream Pie Cookie Cups have a creamy coconut custard nestled inside crisp sugar cookie cups and are topped with whipped cream and toasted coconut. Delectable little mini coconut cream pies that are perfect for any occasion!"  Comment from Mom On Timeout

They look as good as I imagine them to be.  Looks like a winner!

Click here to go to the Mom On Timeout recipe page.

Orange Cake

 

Photo source:  The First Year Blog

"This homemade orange cake is light, moist, and packed with bright citrus flavor. Sweet-and-tangy cream cheese frosting is the perfect finishing touch!"  Comment from The First Year Blog

Love citrus desserts and this Orange Cake sounds delicious!

Click here to go to The First Year Blog recipe page.

Stuffed Peppers - Philly Cheesesteak Style

Photo source:  Cheap Cooking

Stuffed peppers is one of my favorite meals.

I love the peppers sliced and cooked sideways . . . great idea!

This recipe comes from Cheap Cooking.

Click here to go to the recipe page.

Roasted Broccoli Hummus

Photo source:  NotWithoutSalt.com

ORIGINALLY POSTED APRIL 2011

A while back I promised to feature more hummus recipes, but I got back on my bad eating habits and ventured back to fried foods and sweets.  One of my favorite foods is broccoli and the addition of white beans to make up this hummus is delicious!

The website that originally posted this recipe is no longer on the internet.

Makes 2 cups

1 15 oz can white beans

½ pound roasted broccoli (recipe follows)

2 garlic cloves, roasted (these are roasted with the broccoli – sweet on the outside with a pleasant garlic heat internally)

1 tablespoon lemon juice

½ teaspoon lemon zest

1 tablespoon Tahini

salt

Add all the ingredients to a food processor or blender. Add a little bit of water, 1 tablespoon at a time, to help blend and to achieve desired consistency. Taste and add salt. 

Can be covered and refrigerated for up to 3 days. Serve with a drizzle of olive oil.

Roasted Broccoli

1 pound broccoli florets

¼ teaspoon chili flakes

4 garlic cloves

2 tablespoons olive oil

½ teaspoon kosher salt

Pre-heat oven to 400*

Scatter broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, garlic, olive oil, and salt. Stir to coat.

Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char.

Let cool slightly.

Source:  Not Without Salt

Ina's Chocolate Buttercream Frosting

Photo source:  Food Network

Originally posted March 2011

Ina Garten of Food Network's Barefoot Contessa is one of my favorite chefs.  I was watching her show where she prepared a 30th wedding anniversary meal for Jeffrey.  She made the most awesome little chocolate wedding cake, it was so cute!  The buttercream frosting she made included many ingredients that I have not used in a chocolate frosting, so I wanted to make sure that I didn't lose the recipe.

Click here to go to the Food Network recipe page.

Moo Shu Pork Stir-Fry

 

Photo source:  Taste of Home

This is a delicious moo shu pork recipe that I adapted to meet our family’s tastes. Cutting the ingredients into small pieces makes for a very quick stir-fry. Comment from Sherri Melotik, Oak Creek, Wisconsin for Taste of Home

Looks delicious!  I have never had moo shu stir fry, but I'd love to try it.

Click here to go to the Taste of Home recipe page.

Pork Chop Steaks

 

Photo source:  All Recipes

"This poor man's "steak" is really bone-in pork chops prepared to taste as rich and indulgent as steak, with mushrooms and a luscious, buttery pan sauce."  Comment from All Recipes

Perfect!!

Click here to go to the All Recipes recipe page.

Skillet Pork Chops

 

Photo source:  Taste of Home

"Skillet pork chops are just the thing when you want a hearty, comforting meal with minimal effort and minimal cleanup. All of the cooking takes place in the skillet, and when the chops are done you’ll serve from there as well."  Comment from Taste of Home

Those pork chops look awesome, they are only missing mushrooms, in my opinion.

Click here to go to the Taste of Home recipe page.

Pork Carnitas (Mexican Slow Cooker Pulled Pork)

 

Photo source:  House of Nash Eats

"This recipe for crispy Mexican slow cooker pork carnitas was shared with me by a friend and it’s become one of those dishes I return to again and again. Quite simply, it’s freaking amazing and makes the most delicious carnitas I have had this side of the border.

I made a few tweaks to the recipe over the years, but the flavors are still authentic. Everything simmers in the slow cooker all day, making the pork super tender, then the carnitas are broiled in the oven, which makes the meat crispy and delicious.

That crispy outer texture with the tender juicy interior is what really makes these pork carnitas and not just slow roasted Mexican pork, so definitely do not skip this step!"

Comments from Amy of House of Nash Eats

Those pork carnitas are perfect!!  Love that they are made in the slow cooker and I can imagine how tender the pork is.  

Click here to go to the House of Nash Eats recipe page.

Air Fryer Lemon Pepper Shrimp

 

Photo source:  All Recipes

"These air fryer shrimp are easy to make and can be served with a salad or on top of rice or pasta. They are also great as a cold appetizer."  Comment from All Recipes

I would love to just have a pile of that shrimp!!

Click here to go to the All Recipes recipe page.

Gina's Sour Cream Pound Cake

There were many women in my life who influenced my cooking starting when I was a very young little girl.  Cooking always fascinated me.  One of these ladies was my next door neighbor who I called "Aunt Dot", a southern belle from North Carolina who taught me how to cook some of my best dessert and bread recipes.  Thank God I had the good sense to write many of her recipes down since I still use many of them to this day.  She was one of the best cooks ever!

This recipe is my variation of Aunt Dot's recipe for Sour Cream Pound Cake. I have made this since I was a teenager, when I was just learning how to cook and experimenting to make my recipes uniquely mine. This is one of my best recipes!

Sorry, I have no photos . . . 

INGREDIENTS


1 cup butter or margarine
3 cups sugar
6 eggs, separated
3 cups flour
1/4 tsp salt
1 - 8 oz. carton sour cream
1/4 tsp baking soda
1 tsp vanilla
1 tsp almond flavoring




DIRECTIONS

Preheat oven to 325 degrees

Cream butter and 2 cups sugar.

Add egg yolks, one at a time, beating well
after each addition.


Sift flour, soda and salt twice.

Add to creamed mixture alternatively
with sour cream.


Beat egg whites until stiff and add last
cup of sugar.


Mix and fold gently into batter.


Blend in flavoring.


Bake in a greased and floured tube pan for
1 to 1 1/2 hour.


Flour pans with 1 tbsp flour and 1 tbsp powdered sugar.

I bake for about an hour, checking for a golden brown crust.

Let stand 15 minutes before removing from pan.

I have experimented with this recipe by
 using different flavored extracts and flavoring,
but none came close to the almond flavoring.

For best results, use extracts instead of flavoring
. . . it makes a big difference in flavor.

Five Flavor Pound Cake

 

Photo source:  Bake or Break

"If you’ve ever flipped through a community or church cookbook, there’s a good chance you’ve seen a recipe for five flavor pound cake tucked among the classics. I’ve always been drawn to its charming name and its promise of big flavor in a simple Bundt. This cake definitely lives up to the hype.

With a rich, buttery base and the bold combination of five different extracts (vanilla, almond, coconut, lemon, and rum), it’s a celebration of old-school baking at its best. At first glance, the combination might seem a little odd, almost like a flavor experiment. But somehow, it works, blending into something sweet, warm, and wonderfully nostalgic.

It’s the kind of cake that works for any occasion, whether you’re bringing dessert to a potluck or just baking something special for yourself."  Comments from Bake or Break

Can't imagine how good this pound cake is just with the combination of all those extracts.

Click here to go to the Bake or Break recipe page.

Peanut Butter Banana Bread

 

Photo source:  Bake or Break

"Banana bread is quite likely the most popular quick bread variety—and as with any popular baked good, there are a whole lot of variations on the original. From Brown Butter Banana Bread to Dulce de Leche Banana Bread and Chai Caramel Banana Bread, you can put endless spins on banana bread, and this peanut butter banana bread is my current favorite.

Essentially, it takes a basic banana bread recipe and adds a generous amount of rich, creamy peanut butter. The result? An elevated flavor and texture, for even more deliciousness. (Plus, the peanut butter adds protein and healthy fats, so it’s a solid addition from a health standpoint too.)

A bit of cinnamon adds some warmth to the mix, while chopped nuts give the bread just the right amount of crunch. And, as with traditional banana bread, this recipe can be customized with a number of different add-ins and toppings."  Comments from Bake or Break

Peanut Butter Banana Bread sounds like a definite winner to me!

Click here to go to the Bake or Break recipe page.

Crispy Roasted Parmesan Chickpeas

 

Photo source:  Peas and Crayons

"You can season them any which way, makes them a perfect pairing for just about any dish you can come up with. I’m a super huge fan of tossing them with taco seasoning and serving them on top of tacos/tostadas and though I always intend on topping leafy green salads with these crunchy little nuggets, but I often wind up eating the tray by the handful as a wildly addictive snack! They’re even great with soup! "  Comment from Peas and Crayons

I've been meaning to make these roasted chickpeas!

Click here to go to the Peas and Crayons recipe page.

Boston Cream Poke Cake

 

Photo source:  Easy Dessert Recipes

"I’ve always loved the flavors of a classic Boston cream pie, but I don’t love the fussy assembly. This Boston cream poke cake is the perfect compromise. By using a yellow cake mix for a foolproof base, I can put all my love into the silky, homemade pastry cream and rich chocolate ganache. It’s an easy, crowd-pleasing dessert that delivers those flavors I love without the stress."  Comment from Easy Dessert Recipes

Boston Cream pie is a long-time favorite and this version sounds as good as the original without having to make the cake from scratch.  Love it!

Click here to go to the Easy Dessert Recipes recipe page.

Perfect Bang Bang Shrimp

 

Photo source:  Inspired Taste

 

"This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat."  Comment from Inspired Taste

Sounds delicious!  I have never had Bang Bang Shrimp although I have heard of it and look forward to trying it.

Click here to go to the Inspired Taste recipe page.  I was so happy to find this wonderful food website!

Chicken Wild Rice Hotdish

 

Photo source:  The Food Network

Recipe courtesy of Molly Yeh

"One of Molly’s all-time-favorite dinners, this comforting hotdish is filled with tender veggies, chewy wild rice and savory shredded chicken — all topped with crunchy, buttery crackers. She uses a rotisserie chicken as a time-saving hack, making this a perfect meal for busy weeknights."  Comment from the Food Network

I love the use of wild rice in this recipe and that this can be a quick semi-homemade meal by using rotisserie chicken.

Click here to go to the Food Network recipe page.

Cannoli Rangoons

 

Photo source:  All Recipes

"Crispy on the outside, creamy on the inside, these cannoli rangoons are the most decadent cross between two of our favorite deep-fried dishes. "I could eat 57 of these," said recipe tester Craig Ruff.

While traditional Italian cannolis require homemade dough and metal molds, these short-cut treats use wonton wrappers for a shell that's extra crispy and easy-to-handle. The filling is creamy, sweet, and tangy—just like the classic cannoli flavors you love, but with a fun and delicious twist.

Best of all, this reinvented dessert is totally customizable to your cannoli preferences. "Pistachios lend a toothsome crunch, while chocolate chips are melty, cocoa-y, and sweet," said recipe creator Catherine Jessee."  Comment from All Recipes

These cannoli rangoons are a must try in my opinion!

Click here to go to the All Recipes recipe page.