Monday, January 4, 2010

I meant to do this earlier...

This is mostly for my own record- the menus for Christmas Eve and Christmas Day. There were so many good things- I want to make sure I can duplicate them next year. Some are recipes I've posted here in the past. They're worth repeating.

Christmas Eve:


Liptauer Cheese and assorted cheeses including Boursin and Brie; toasted French bread.
Pigs in a blanket. Yeah. The little Hillshire Farm sausages baked in crescent rolls. :p
Deviled nuts


Lobsters! *yum*
Salad with black walnuts, cranberries, red onion and greens, with a raspberry vinagrette.
Lemon Spaghetti
Dessert- Charlotte

Christmas Dinner-

Salad with greens, sliced raw beets and fennel, orange slices.

SpƤtzle- little dumplings - I'm too lazy to make my own, though I have the equipment. I use the Maggi brand- after cooking, I toss it with butter and grated Parmesan cheese.
Pineapple au Gratin
Scalloped Potatoes
Wild Boar ham
Smoked Turkey
All the meats were ordered from the Cabella's catalog- all cooked, just had to be heated.
Red cabbage (from the jar. Easy!)

Stawberry Trifle, and the cake from my last post.

Good eating. Everything was enjoyed by everyone!

Saturday, December 26, 2009

A yummy Christmas dessert!

The big finish from my family's Christmas dinner!


Recipe was from Southern Living, can be found here:

I made a different frosting for my cake. Mine was a white chocolate buttercream.

Friday, December 4, 2009

Update on my last post...

The to-die-for recipes are now up at Rachael Ray's magazine:


I made my pizzas a bit differently- instead of canned tomatoes, I used thin slices of fresh roma tomatoes. And for my own pizza, I used slices of hard salami.

Sunday, November 22, 2009

Still cooking.

Just haven't posted much lately. I've been trying out several recipes. I found two really good ones in the latest Everyday with Rachael Ray magazine- French Onion Mac and Cheese, and an Eggplant Parmesan Pizza. They should be up on the website in a couple of weeks, so I won't post them here. I will say that both are keepers- the Mac and Cheese is to die for. It's my new favorite pasta dish. It's just what it sounds like- French Onion soup flavors in pasta form, with carmalized onions and Gruyere cheese (I also used ordinary Swiss).

The pizzas were thinly sliced eggplant and fresh mozzerella cheese on chibata bread, with fire roasted tomatoes. I used French bread instead, and for the non-eggplant loving members of the family (me), I used salami.

I love this magazine!

Mom gave me a new cookbook- Swedish cakes and cookies. There are some very interesting recipes in it. I gave the "Princess Torte" a try:



It's a layered sponge cake with custard and whipped cream in between the layers, covered with a thin coating of tinted marzipan. Fairly simple- any recipe for sponge cake and custard could be used for it.

Saturday, September 19, 2009


I tried this recipe out yesterday. I love chess pie, but I've never made it.

Classic Chess Pie

from Southern Living Comfort Foods

½ package refrigerated pie crusts
2 cups sugar
2 tablespoons cornmeal
1 tablespoon all purpose flour
¼ teaspoon salt
½ cup butter, melted
¼ cup milk
1 tablespoon white vinegar
½ teaspoon vanilla extract
4 eggs, lightly beaten

Preheat oven to 425°. Fit piecrust into a 9-inch pieplate. Fold edges under and crimp.

Line crust with aluminum foil, and fill with pie weights or dried beans.

Bake at 425° for four to five minutes. Remove weights and foil, and bake for two more minutes until golden. Cool.

Reduce oven temperature to 350°. Stir together sugar and next seven ingredients until blended. Add eggs, stirring well. Pour filling into pre baked crust.

Bake at 350° for 50 or 55 minutes, shielding edges with foil after ten minutes to avoid excessive browning. Cool completely. Serves 8.

I think the cornmeal is what makes this pie so amazing. It rises to the top of the filling to make a sweet crust.


My dad couldn't wait to try it!


Inside the pie- a nice, smooth, golden custard.


Monday, August 24, 2009

Yum. Comfort food.

Hash brown casserole...easiest thing in the world- thrown together, really.


Pre-heat oven to 350°. In a large bowl, stir together one bag of shredded hash browns, 1 cup each cream of mushroom soup and sour cream, 3/4 cup shredded cheddar cheese, and one cup of sliced onions and bell peppers (more onions than peppers). Pour into a lightly greased 13x8 inch glass casserole dish, and bake at least an hour, or until edges are brown and crispy.

Friday, July 17, 2009

Oops. I've neglected this blog again.

I had family in from out of town this week, and had to cook for everyone. One night I made choucroute garnie- an Alsasian dish served in Germany, France, and Eastern Europe. It's a dish with no real recipe- but always has sauerkraut and several types of meat. Mine had pork chops and four different kinds of German sausages.

I browned the meats, and then put them in a crockpot covered with sauerkraut. I added a bit of white wine, and just let it cook all day!

I personally don't like the dish, but everyone enjoyed it.