This definitely screams fall with the first bite. The smells of the house are saying fall. This is a delicious, soft bar/bread.
22 minutes worked for me here in Indiana. To take these bars over the top in banana flavor, I added banana flavoring. This was very easy and quick to create this morning. The spices in this recipe definitely make this a fall treat.
1967 Southern Living desserts book
A Greek and Middle Eastern combination. Chicken Shawarma wraps with Greek Tzatziki sauce.
Oh my – this is delicious! I will make again.
Jim ate 4 of these wraps – I preferred it as a salad. I will share the two websites for the recipes. The chicken recipe is easy, and the sauce recipe takes special ingredients.
Shawarma wraps are Middle Eastern, though that is what the Greek food truck calls them where a friend of mine lives. In Greece, they are Gyro, pronounced yee-row.
Chicken Shawarma:
https://toriavey.com/toris-kitchen/chicken-shawarma/
Greek Tzatziki sauce:
https://www.dianekochilas.com/tzatziki-with-a-twist/
Oh my! It’s going to be hard not to make this on a weekly basis.
Cook the pasta and the cheese tortellini according to package directions; drain. Return to pot; keep warm.
Prepare stir fry vegetables. Using a Julienne Peeler or a Spiralizer, cut carrot, yellow squash and zucchini into long julienne strips. Slice tomatoes in half and remove seeds; slice tomatoes into 1/4 inch strips or small chunks. Â
Heat extra virgin olive oil in skillet over medium heat. Add Tbsp of garlic (pressed); cook and stir about 3 minutes or until garlic is softened and begins to brown. Add carrot, squash, zucchini, sliced mushrooms; leftover meat (I had sausage and bacon), salt, pepper. Just have fun with it. Stir fry about 2 minutes or until vegetables are crisp-tender.
In the pasta dish; add about 1 Tbsp oil; salt, basil (chopped) and black pepper; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese. Serve immediately.  Serves about 8
I like those Reynolds Foil Hot Bags!
One of the local grocery stores had a sale on baby back ribs, and the foil was near them – I thought “I’m curious” Well they held everything in, i.e., the moisture – I cooked in oven for 2 hours. The ribs are fall off the bone delicious – there is no clean up – I’m hooked!
Preheat oven to 360 (temps vary in different areas – I’m in Indiana) I coated both sides of meat with salt, pepper, and Italian seasoning. I then browned the ribs on all sides in cast iron skillet which had left over bacon fat in it – Put all in bag – fold shut and put on cookie sheet – I had mine in oven for 2 hours. My family in Colorado might have to cook longer than that – probably 2 1/2 to 3
It would be very easy to open the bag and add BBQ sauce part way in to the baking time frame – the foil folds easily and opens easily and it opens wide – very heavy duty so no tearing.
This is delicious without the almond butter, but the Almond Butter adds a nice extra flavor to the bread.
Maraschino Cherry Almond Bread
1 jar (10 oz.) maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup slivered almonds
Almond Butter:
1/2 cup butter, softened
1 Tablespoon slivered almonds, finely chopped
1/2 teaspoon almond extract
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside.In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds.Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. In a small bowl, combine almond butter ingredients. Serve with bread.
Delicious – I would make this for gift giving. Here in Indiana, I had to bake it for 60 minutes. This recipe came from my Taste of Home Contest Winning 2010 Annual Recipes cookbook.
This is very moist. You want to pay attention to the line that mentions leaving this sitting overnight as it is so moist, it can fall apart when first out of the oven.
This is from the apple orchard cookbook . I’ve enjoyed baking many recipes from this little book.
The next picture shows how much liquid I had from the apricots – the recipe says to make this equal to 2/3 cup by adding milk
the next picture is the Apple Blueberry Bread which I shared mid January on here
Chester and Buzby are two of the feral Toms we saved from the woods. Once we were able to tame them, we got them neutered and they stayed. They lay together on a blanketed chair on our front porch (which now has a tent over it due to the rain) They have the garage and shed to sleep in at night but during the day, they like to be close to the front door.
They have the run of these 10 acres and they do their best to chase off any other cats. Now and then, they’ll allow feral females, but not for long.
Jim calls them, “The Goodfellas” of the Shea property
It fits them
Papas Cutting Board 