I forgot to take a photo last night. I made these from the TOH 2011 Holiday Gathering cookbook. These are fun to eat; my 24 year old son said he thought it would be a good idea to take the leftover (it made a lot), dry them and cut them up as croutons. So, I did.
My tip: I would cover these lightly with the onions and make sure you crush the dried onions up fine – the chunks can fall off easily while moving them on to the pan.
Fruit and Caramel Brie in the TOH 2011 Holiday Gathering cookbook. This is delicious! I doubled the topping, and added half to the bottom of the brie. First, I put half of the topping on the tray, and set the brie cheese on that; I then added the rest of the topping to the top. I would definitely make this for gatherings.
I would definitely make more of the topping just to have on the side of this for anyone who wants extra.
Tip: I used a fresh apple as I didn’t like the smell of the dried apples which I had on hand. I tossed those and grabbed a granny smith, diced it and added to the cranberry and nut mixture.
This is easy – and so fun – Jim and I ate all of it quickly – I’m glad I didn’t make a lot because we would have eaten them all. When we want a quick, fun ice cream snack – this is it – this is delicious! Once you have these items in the pantry, and you have a sweet tooth – just make a couple of these – only takes minutes.
𝗙𝗿𝗼𝘇𝗲𝗻 𝗣𝗲𝗮𝗻𝘂𝘁 𝗕𝘂𝘁𝘁𝗲𝗿 𝗣𝗿𝗲𝘁𝘇𝗲𝗹 𝗕𝗶𝘁𝗲𝘀
Microwave 2 tablespoons creamy peanut butter with 1 tablespoon coconut oil for about 1 minute (I did 50 seconds). Set it to the side to cool – Top mini pretzel twists with a scoop of ice cream (I used a small cookie scoop); (your choice ice cream – I did vanilla); then drizzle the peanut butter mixture over, and sprinkle crushed pretzels. Let sit for a minute to harden and enjoy
This is from an older food network magazine. I’ve made it a few times over the years
Years ago, I learned of a Victorian Tea Room in Eureka Springs, AR. The tea room was owned by a husband and wife, who loved antiques and cooking. The dishes were down home cooking, easy to put together, but always with a touch of something that made them extra delicious. They have since closed down (retired) I came across the cookbook over the weekend at a yard sale (very happy lady, right here) I had leftover chicken so, I made the Carrot Soup (Jim and I really enjoy the taste of baked carrots) and the Puffed Chicken sandwiches.
Oh My! Yes, this will definitely be made again. Now, I know what to do with the leftovers besides the norm.
I only used 1 Tbsp. of lemon juice, as I felt like 1 1/2 was too much
Victorian Tea Room in Eureka Springs, AR owned by a husband and wife who loved antiques and cooking – the dishes were down home cooking, easy to put together but always with a touch of something that made them extra delicious. They have since closed down (retired) After looking over all the recipes in the book, there are many I want to make but I started with these two. On page 15, the carrot soup and on page 28, the Puffed Chicken Sandwiches. I made the Carrot Soup, (Jim and I really enjoy the taste of baked carrots) and the Puffed Chicken sandwiches, because I had leftover chicken. These sandwiches are delicious and they remind me of tuna salad sandwiches. I’ll be making these often this summer. I would cut back to 1 Tbsp of Lemon juice instead of 1 1/2.
Oh My! Yes, this will definitely be made again. Now, I know what to do with the leftovers besides the norm. I look forward to many recipes I have marked in this book.
Update: Today, I borrowed from the recipe on page 103: Chicken dressing casserole. I bought pork chops at Kroger on sale, and I wasn’t thrilled with the flavor – boring. I remembered the dressing casserole recipe in this book, and decided to use the leftover pork with this recipe. Delicious, and this recipe saved the dish. Anything with stuffing, and cream soup is usually a life saver for boring meats
Pleasantly surprised. I had everything – I was curious – I changed a couple things. After inhaling that vinegar – I was like “uh oh, this will not be good” But….you let it simmer down and get thicker – you want it to go for 15 minutes, and you don’t want to lean over the pan, and get that vinegar steam in your eyes. I immediately poured the sauce in to a measuring cup, because I wanted it to cool down for instant serving.
Jim and I truly enjoyed this new idea with avocados. Only takes 15 minutes with just a few ingredients
1980 The Good Housekeeping Illustrated Cookbook
I enjoy this big, oversized book! It’s loaded with information. Step by step photos. Lots of color photos. I’ve made several recipes from this book, and each a winner