Recipe: Upside Down Banana Bread with Caramel Sauce

Another Pinterest Recipe tried and tested that turned out fantastic...think a cross between Pineapple Upside Down Cake and banana bread.  I'm blogging this it so I didn't loose it in the future....but I think next time I'll actually add pineapple and cherries to the top layer plus chocolate chips to the batter to see if it will taste like a banana split.

Note:  These are not the original directions....they've been adapted to the way I cook.

Step #1: Getting Things Ready
Make sure your oven is empty of all pans.
Preheat your oven to 325 degrees Fahrenheit.
Grease a 9X5 inch loaf pan, making sure to cover all surfaces.

Step #2: Creating Top Layer
In the bottom of your grease pan, layer the following in the order given:
  3/4 cup Brown Sugar, Packed
  3 tablespoons Unsalted Butter, cut into several small pieces
  2 medium-sized Bananas, sliced into 1/4-inch rounds
 
Step #3: Combining Dry Ingredients
In a large bowl, combine:
  1-1/2 cup White Flour
  3/4 cup White Granulated Sugar
  1 teaspoon Baking Powder
  1 teaspoon Baking Soda
  1/2 teaspoon Salt
  1/4 teaspoon Ground Cinnamon

Step #4: Adding Wet  Ingredients
Once you've whisked your dried ingredients together, lightly combine with:
  1 cup Mashed Bananas (about three medium)
  2 Large Eggs
  1/3 cup Vegetable Oil
  3/4 cup Buttermilk
  1 teaspoon Vanilla Extract

Step #5: Baking the Bread
Pour the batter evenly over the ingredients in your baking pan.
Place your baking pan in your preheated oven.
Bake for one hour or until a pin inserted in the middle of the bread comes out clean.
Allow your bread to cool in the pan for 20 minutes before inverting it on a cake platter.
Don't you dare cut it yet...wait for it!

Step #6: Caramel Sauce
In a microwave-safe bowl, combine:
  4 teaspoons Unsalted Butter, cut into pieces
  4 tablespoons Brown Sugar
  4 tablespoons Heavy Cream
Microwave in one-minute increments until it boils and turns into a heavy sauce (about three minutes).
Let the sauce set for a minute or two so it's not so hot to handle.
Carefully pour the Caramel Sauce evenly over the top of your bread and wait for it to cool.

Now enjoy!!!

Recipe: Afghani Potato Salad

Our favorite Afghani restaurant has closed, and I'm obsessed with recreating their potato salad since it's so good!

This recipe is oh so good on a hot day....and pretty close to what they serve.  I'll update this page as I play with the recipe.

Afghani Potato Salad
Blend together:
 4 ounces fresh Cilantro Leaves (not dried)
 1 Jalapeno pepper, inclluding seeds
 3/4 tabllespoon Sugar
 2 cloves Garlic
 1/2 teaspoon Salt
 1/2 cup Distilled White Vinegar
In a bowl, combine:
 3/4 lbs. Russet Potatoes, boiled, skins removed, and cut into bite-size pieces
 1.5 cans Chickpeas (15oz cans), drained and rinsed
 Cilantro dressing
Once combined, refrigerate for two or more hours to let flavors meld together....and emjoy!

Recipe: Caprese Garlic Bread

Yesterday I made Caprese Garlic Bread...
  Because it was Meatless Monday...
  Because it was easy...
  And very yummy for my tummy!

A few of you saw the picture on my FaceBook page and asked me to post it.  For credit purposes, I found this recipe on Pinterest....and have added a few notes at the bottom of the recipe for what I'd do differently next time we make it...and there will definitely be a next time!

CAPRESE GARLIC BREAD

1 loaf Italian bread
4 tablespoons Butter at room temperature
3 cloves Minced Garlic
12 oz. fresh Mozzarella Cheese, sliced
1/2 cup Balsamic Vinegar
3 medium Tomatoes, sliced
1/2 cup Basil, chopped
Salt and Pepper to taste

Directions:
Add Balsamic Vinegar to a small saucepan and bring to a bowl.  Reduce heat to low and simmer until reduced by half.  Remove from heat and allow to cool.
Preheat oven to 400 degrees.
Add minced garlic to butter and mix until well blended.
Cut the loaf of bread in half lengthwise. Butter the cut sides with the garlic butter.
Place on a baking sheet with the cut side up.
Place the mozzarella cheese slices on top of the bread evenly.
Bake for about 12 minutes, until the cheese is melted and the edges are starting to brown.
Top with the sliced tomatoes, chopped tomatoes, and salt/pepper to taste.
Drizzle with your Balsamic Vinegar reduction sauce.
Cut into slices and serve.

Note:
What I'd do differently next time:
- Use Ciabatta bread...not so much fluff.
- Add more garlic (we're garlic fiends here).
- Bake with tomatoes and basil so you'd have a totally warm sandwich

And it will be made again in this house!

Recipe: Lemon Pound Cake

Downton Abbey, Earl Grey Tea, and a bit of Lemon Pound Cake....sounds fab, doesn't it?

I have to admit I grabbed onto this recipe when I found it on Pinterest the other day....

   printed it...

   and made it the next day.

Unfortunately it didn't turn out so well that first time...

   the inside was a bit like warm pudding

   not the product I was looking for...

   but it was really, really good!

So I tried again...

   mixed it all together...

   added a bit of vanilla...

   increased the oven temperature...

   and baked it a bit longer.

Now I feel absolutely comfortable sharing it with you, as it turned out totally perfect!  I even switched up the lemons for the glaze...more of a tart taste to offset the sweetness of the cake...love!

LEMON POUND CAKE

   Adapted from Plain Chicken's recipe found on Pinterest

Ingredients:

3 cups All Purpose Flour

1 tablespoon Baking Powder

3/4 teaspoon Salt

3 cups Sugar

1 cup Unsalted Butter, room temperature

1/2 cup Shortening, room temperature

5 large Eggs

1 cup Whole Milk

1 teaspoon Vanilla Extract

6 tablespoons Meyers Lemon Juice

1 Meyers Lemon, zested

Process:

1. Preheat oven to 350 degrees.

2. Spray two (2) loaf pans or one (1) Bundt pan.

3. Cream together sugar, butter, shortening, eggs, milk, vanilla, lemon juice and zest in your electric mixer.

4. Add dry ingredients, using a low speed on your mixer and blending just until incorporated.

5. Pour batter into your prepared pan(s) and bake approximately 55 minutes, or until your tester inserted    into the center of the cake comes out clean.

6. Cool in pans for 15 minutes, turn cakes out onto baking racks and then let cool completely.

Recipe: Cranberry Feta Wraps

A holiday party...and we needed to bring an appetizer.

I wanted something easy and a bit festive.

So what's the solution?

Pinterest, of course!

I began looking at my Yummy board and found an old picture I had tagged of Cranberry Feta Wraps...don't they look yummy?

Cranberry Feta Wraps
Approximately 36 pieces

2 packages dried Sweetened Cranberries
2 containers Whipped Cream Cheese
2 cups Crumbled Feta Cheese
1/2 cup Chopped Green Onion
6 large Wheat or Spinach Wraps

1. Combine first four ingredients and mix well.
2. Divide and spread mixture evenly among wraps.
3. Roll up tightly, wrap in plastic and refrigerate for a minimum of two (2) hours.
4. Slice into 1-2 inch pieces and serve.

Variations:
Add a thin layer of ham to wraps before rolling.
Add a cup of chicken to cranberry mixture.

Recipe: Cherry Kiss Cookies

An awesome cookie any time of the year, but particularly for your Christmas parties due to it's festive colors...it's one of my favorites.

Cherry Kiss Cookies
1 cup Unsalted Butter, softened
1 cup Powdered Sugar
2 teaspoons Maraschino Cherry Juice
1/2 teaspoon Almond Extract
Few drops of Red Food Coloring
2-1/4 cup All Purpose Flour
1/2 teaspoon Salt
1/2 cup Drained Maraschino Cherries, chopped
48 Hershey Kisses, unwrapped

My Directions:
Preheat your oven to 350 degrees.
Cream together first five (5) ingredients until you get a smooth consistency.
Add in Flour, Salt and Cherries...mix well.
Let dough rest in refrigerator for 30 minutes.
Form balls and place on your parchment-lined cookie sheet.
Smush cookie balls with a glass dipped in sugar.
Bake 8-10 minutes until bottoms are light brown.
Remove from oven and immediately press a Hershey Kiss into each cookie.
Let cool...if you can.

Recipe: Chicken Parmigiana ala Martha Stewart (Maybe?)

Great Fast Food from the Kitchens of Martha Stewart

I blog a lot of recipes, but do you know why?

Because I have friends and family that don't cook...and when they do cook, they call me to ask how to create a recipe or ask me where I found the recipe.

It's just easier to have things I've enjoyed and shared in one central location that's accessible to all...even if they're in Southern California, Indiana, or Georgia.

So tonight you're getting my version of Chicken Parmigiana based on Martha Stewart's recipe....
  and yeah, I'll admit it....I love Martha Stewart's recipes.

This is one of my favorite go-to recipes because it's quick to make (30 minutes total) and good food for everyone.  Just add a side salad and you're good to go!

I just changed it up a bit...almond meal instead of bread crumbs, and buffalo mozzarella instead of the regular cow's milk mozzarella...because by doing so, it doesn't kill my stomach.

Chicken Parmigiana
Ingredients
3/4 cup Almond Meal (or bread crumbs)
3/4 cup grated Parmesan Cheese
4 boneless, skinless Chicken Breast Halves
1 large Egg, lightly beaten
1 jar Spaghetti Sauce (your favorite)
1/4 cup Olive Oil (preferably garlic)
6 ounces Mozzarella Cheese, Fresh
  Cut into 1/4 inch slices

Process
1. Heat your broiler....and remember to have your fire extinguisher close-by just in case.
2. Combine the Almond Meal and Parmesan Cheese in a shallow bowl.  Lightly season both sides of your Chicken Breast with salt and pepper.  Dip the chicken in the beaten Egg, then dredge in the breadcrumb mixture making sure both sides are totally covered.
3. Spray a 10-by-15 inch baking dish with a non-stick spray.  Spread your Spaghetti Sauce into the bottom of your baking dish.
4. Heat your Olive Oil in a large non-stick over medium-high heat.  Place your Chicken in the skillet and cook until golden, approximately 2-3 minutes on each side.
5. Transfer the browned Chicken to the baking dish using a spatula to place them on top of the Spaghetti Sauce. Top each piece of Chicken with a slice of the Mozzarella Cheese.
6. Broil about 4 inches from your heat source about 5-8 minutes, making sure your sauce is hot and the cheese is melted and slightly golden in spots.

Recipe: Lemon Blackberry Zucchini Cake

Zucchini seem to be coming out of our ears right now....

I've done Lemon Zucchini Bread, Lemon Zuchini Blueberry Bread, and Turkey Burgers with Zucchini.

Time for something pretty...

A cake is pretty, especially if it's done in a bundt pan.

Doesn't it look pretty?

And I didn't even frost it this time.

Lemon Blackberry Zucchini Cake
Ingredients
3 cups shredded Zucchini
1-1/2 cups Sugar
2 large Eggs
1 cup melted Butter
1 teaspoon Lemon Juice
3 cups Flour
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
Zest of one Lemon
2 cups Blackberries

Process
1. Preheat oven to 350 degrees.  Grease a bundt pan with non-stick spray and set aside.
2. In a large bowl, mix together all ingredients except blackberries just until mixed.  Fold in your blueberries every so lightly.
3. Pour into your prepared bundt pan and bake 60-75 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
4. Remove from the oven and let cool for five minutes.
5. Give the bundt pan a few taps on the counter to help loosen the cake and let it continue to cool ten more minutes before inverting onto a serving plate.

If you want a frosting may I suggest a simple Cream Cheese Frosting? Cream together 4 oz cream cheese that has been softened, 3 tablespoons butter that has been softened, 2 cups powdered sugar, and one teaspoon lemon juice....beat just until smooth and frost your cake.

Recipe: Silas' Lemon Zucchini Bread

The zucchini have invaded, the zucchini have invaded!

And this time I wanted something a bit healthier than the Chocolate Zucchini Bread.

However, I must admit this is the second time I did this recipe before posting...everything has to be perfect to take the picture, right?

And the last time it was eaten before I could drizzle the lemon glaze across the top of it.

Not even five minutes after I had taken it out of the oven, Silas ate it...yes, I said Silas ate it.  He was so enthralled with the smell of this bread that he sat by the oven as it was baking.

I take it out of the oven, wait five minutes for it to cool before taking it out of the pan to put it on the cooling rack...all with him sitting patiently at my feet.

I pushed it back on the counter, obviously not enough, turned my back to get something out of the refrigerator, and BAM! He's grabbed the cutting board, pulled the wire rack with the bread off the counter, and ran outside with the loaf!

This bread shall forever be known in my heart as Silas' Lemon Zucchini Bread.

Silas' Lemon Zucchini Bread
Bread Ingredients
2 1/3 cups All Purpose Flour
1 1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Lemon Zest
   Note: Meyer Lemons are the best for baking
1 cup Sugar
1/3 cup Canola Oil
2 Large Eggs
1 teaspoon Vanilla Extract
3/4 cup Light Sour Cream
3 cups Grated Zucchini, patted dry before use
 Note: peel the zucchini before grating if you don't want to see green flecks in your bread
Glaze Ingredients
1 cup Powdered Sugar
2 tablespoons Fresh Lemon Juice
Yellow Food Coloring, if preferred for a yellow glaze

Process
1. Preheat your oven to 350 degrees.  Grease/flour or spray your loaf pan and set aside.
2. Combine all dry ingredients in a bowl.
3. In a well in the center of the dry ingredients, add all the remaining ingredients and mix just until blended.
4. Pour batter into your prepared pan.
5. Bake 50-60 minutes or until a toothpick comes out clean.
6. Cool 10 minutes in the pan on a wire rack, remove from pan and cool completely on a wire rack.
Glaze:
7. Whisk together ingredients to create a thing glaze and drizzle over the top of loaf once cool.

Recipe: Banana Blueberry Bread

It's not usually a problem to buy bananas in the spring.

But earlier this week the temperatures rose into the high 90's, and my bananas quickly turned to sugar.

Banana bread was needed...and since there were blueberries in the refrigerator, they got thrown in there too!

Be warned: this recipe is a miss-mosh of several recipes I've done in the past....totally made to the taste of my family.  Feel free to add nuts or chocolate if you want....bread needs to be happy!

Banana Blueberry Bread
Ingredients
3/4 cup Sugar
1/2 cup Butter, softened
2 Large Eggs
1 cup Mashed Bananas (usually 2 medium)
  Note: make sure those bananas are definitely ripe
1 teaspoon Vanilla Extract
2 cups All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)
1/2 cup chopped nuts, if desired
1/2 cup mini chocolate chips, if desired
Process
1. Preheat the oven to 350 degrees. Lightly grease an 8-1/2" x 4-1/2" loaf pan.
2. Place all ingredients in a large mixing bowl and mix together just until well combined.
3. Pour the batter into the prepared pan and place in oven.
4. Bake the bread for 50 to 60 minutes minutes, until the loaf tests done.
Note: remember your test might have a smear of chocolate chips.
5. Remove the bread from the oven, and let it cool for 10-15 minutes before turning onto a rack.
6. Cool completely before slicing; wrap tightly and store any leftovers in the refrigerator.

Recipe: Double Chocolate Zucchini Bread

Because we have the first zucchini of the season....

Because it's National Chocolate Chip Day....

And because I haven't posted a recipe in a while....

May I present Double Chocolate Zucchini Bread for your enjoyment?

PS: Triple Chocolate Zucchini Bread? Just add a drizzle of chocolate ganache on the top of the loaf


Double Chocolate Zucchini
   adapted from King Arthur Flour's recipe
Ingredients
2  Large Eggs
1/3 cup Honey
1/2 cup Vegetable Oil
1/2 cup Brown Sugar
1 teaspoon Vanilla Extract
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/3 cup Dutch-Processed Cocoa
1-2/3 cups All-Purpose Flour
2 cups Zucchini, unpeeled and shredded
1 cup Mini Chocolate Chips
Process
1. Preheat the oven to 350 degrees.  Lightly grease an 8-1/2" x 4-1/2" loaf pan.
2. Place all ingredients in a large mixing bowl and mix together just until well combined.
3. Pour the batter into the prepared pan and place in oven.
4. Bake the bread for 65 to 75 minutes minutes, until the loaf tests done.
   Note: remember your test might have a smear of chocolate chips.
5. Remove the bread from the oven, and let it cool for 10-15 minutes before turning onto a rack.
6. Cool completely before slicing; store well-wrapped at room temperature.

Recipe: Chocolate-Covered Cherry Cake

Chocolate-Covered Cherry Cake.

I found the recipe a few years back in The Cake Mix Doctor cookbook by Anne Byrne.  I knew I needed to make it right away, and it was an instant hit with the family.

Over the years I've morphed the cake into a one-bowl recipe...probably because I'm way lazy and don't want to use my mixer unless absolutely necessary, as it requires handwashing all the parts. 

Last night I made a Chocolate-Covered Cherry Cake...

Now there is only one piece left...

To tempt me all night long...

Might just need to eat it, right?

Original Recipe from The Cake Mix Doctor by Anne Byrn

SERVES 20

PREPARATION TIME: 7 MINUTES

BAKING TIME: 30 TO 35 MINUTES

ASSEMBLY TIME :10 MINUTES

CAKE:

Vegetable oil spray for misting the pan

One (1) package plain devil's food cake mix or devil's food mix with pudding

One (1) can (21 ounces) cherry pie filling

Two (2) large eggs

One (1) teaspoon pure almond extract

CHOCOLATE GLAZE:

One (1) cup sugar

One-third (1/3) cup butter

One-third (1/3) cup whole milk

One (1) package (6 ounces: 1 cup) semisweet chocolate chips

1. Preheat the oven to 350 degrees.  Lightly mist a 13- by 9-inch baking pan with vegetable oil spray.  Set the pan aside.

2. Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl.  Blend with an electric mixer on low speed for one minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat two minutes more, scraping the sides down again if needed.   The batter should look thick and well blended.  Pour the batter into the prepared pan, smoothing the top with the rubber spatula.  Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and it starts to pull away from the sides of the pan, 30 to 35 minutes.  Remove the pan from the oven and place it on a wire rack while you prepare the glaze.

4. For the glaze, place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.  Remove the pan from the heat and stir in the chocolate chips.  When the chips have melted and the glaze is smooth, pour it over the warm cake to that it covers the entire surface.  The glaze will be thin, but will firm up.  Cool the cake for 20 minutes more before cutting into squares and serving.

Cake Notes:

 1. I just throw all the cake ingredients into a bowl and stir by hand until well blended.

 2. Optional: add in one cup of semi-sweet mini chocolate chips to the cake batter.

Glaze Notes:

 1. This cake tastes great without the glaze; however...

 2. Most of the time I'll use chocolate frosting instead of the glaze as it's quicker.

Recipe: Sam's Pasta

Because my daughter asked for the recipe....

Sun-Dried Tomato and Garlic Chicken Pasta...it's original name.

My family loves it...

Unfortunately so did Sam!

Sam was one of our dogs many moons ago...who loved to counter-surf whenever we weren't looking. Anything on the counter was fair game to him.

One night I was making the sauce...

Pushed it to the back of the stove to go pickup the daughter from volleyball practice...

Pulled the pasta sauce back to the front burner to warm when we got back home...

And noticed a great big SNOUT imprint in the front of the pan.

Needless to say we had take-out that night...and I never again made this recipe when I needed to leave Sam alone in the house.

Ingredients Needed
One (1) jar Sun-Dried Tomatoes
One (1) pound Bacon (because everything's better with Bacon)
Garlic Powder (to taste)
Two (2) packs PreCooked Chicken Strips
Chopped Garlic (to taste)
Two (2) pints Heavy Cream
One (1) bunch Green Onions
Two (2) boxes Pasta, cooked according to package directions

Directions

1. Drain sun-dried tomatoes on paper towels, using a heavy weight to compress for extra oil.

2. Fry bacon in heavy dutch oven, removing to paper towel to cool.  Once cool, chop into bite-sized pieces.

3. Drain bacon grease from pan, leaving approximately three (3) tablespoons in bottom of dutch oven.

4. Add chicken pieces to bacon grease.  Stir to coat.  Add lots of garlic powder so you don't see the grease in the bottom of the pan and the chicken looks as if it has a heavy breadcoating.  Add as much chopped garlic as you can stand.

5. Turn down heat to medium.  Add both containers of cream, bacon pieces and sun-dried tomatoes, and let simmer (not boil) to reduce cream and meld flavors...approximately 30 minutes, but preferably an hour.  Remember...do not boil the cream!

6. Just before serving, add green onions to the cream mixture and stir lightly.

7. To serve, ladle cream/chicken sauce over cooked pasta.

Recipe: Homemade Banana Pudding

You can serve it in a bowl very simply...

You can bake it in a pie....

Or you can layer it in a trifle bowl....

But you simply must have banana pudding on any holiday table in our family.

Oh yeah...and a word of warning...don't make the pudding to let it cool overnight in the refrigerator..when you get up the next morning, it might not be there...just saying!

Homemade Banana Pudding
2 1/2 cups Sugar
6 tablespoons All-Purpose Flour
Pinch of Salt
2 large cans Evaporated Milk (12 ounces)
4 Egg Yolks
1/4 cup Unsalted Butter, cubed
1 teaspoon Vanilla Extract
1 box Vanilla Wafers, saving a few to crumble for garnishment
6 Bananas, sliced
Whipped Cream

1. Whisk together Sugar, All-Purpose Flour, and Salt in a heavy saucepan over low heat.  Slowly pour in Evaporated Milk and stir constantly until thickened, approximately 15 minutes.
2. Lightly beat together the egg yolks in a small bowl.  Add a ladle full of the thickened liquid to the eggs and whisk to temper the eggs. Slowly stream the egg mixture into the saucepan, whisking constantly to combine, about 2-3 minutes.
3. Remove the saucepan from heat and stir in the butter and vanilla extract.  Place the pudding in a bowl and cover with plastic wrap. Let cool in the refrigerator for 2 hours.
4. In a large bowl or trifle dish, add a layer of Vanilla Wafers, a layer of sliced Bananas, a layer of pudding and a layer of whipped cream.  Repeat the layers.  Garnish with crumbled wafers on top and enjoy!

Recipe: Turkey in Under Three Hours

Oh my!

I'm apologizing...really, really apologizing.

I've been using my blog to post family recipes, sorta like a catch-all for everything instead of having this recipe here in this book and then going to another book for another favorite.

But I've never posted how to cook the all-important Thanksgiving turkey...and in under three hours.

Probably about two-and-a-half hours would be more realistic.

Really?

Yeah, really...with the best results.

I used to be one of those who baked the turkey in the bag because that's the way the Momma always did it. It always produced a beautiful bird, but it was always dry...probably because I had no control...couldn't baste the turkey, couldn't turn the turkey, couldn't take the turkey's temp.

So I started searching...making my family eat a lot of turkey...until I found a great, fool-proof method to cook the turkey.

Trust me, you'll have to take a leap of faith with this one, but you'll have the best turkey...minimal effort and time do equal maximum results.

Turkey For A Crowd
 Or otherwise known as Turkey in Under Three Hours
 Courtesy of Cook's Illustrated, Inc.

Resist the temptation to tent the roasted turkey with foil while it rests on the carving board. Covering the bird will make the skin soggy.

• 1 (18- to 22-pound) turkey, pre-brined or kosher
• 6 sprigs fresh thyme
• 2 onions, chopped coarse
• 2 carrots, peeled and chopped coarse
• 2 celery ribs, chopped coarse
• 4 tablespoons unsalted butter, melted
• 2 tablespoons kosher salt, or 1 teaspoon table salt
• 1 teaspoon ground pepper

1. Adjust oven rack to lowest position; remove remaining racks.  Heat oven to 425 degrees.  Line your large V-rack with heavy-duty foil and poke holes in foil; set your V-rack in a 15- by 12-inch roasting pan.
2. Toss onions, carrots, celery, lemon, and thyme in a medium bowl; set aside.  Brush turkey breast with 2 tablespoons butter, then sprinkle with half of the salt and half of the black pepper.  Set turkey breast-side down on the V-rack.  Brush with remaining two tablespoons butter and sprinkle with the remaining salt and black pepper.  Fill cavity with half of the onion mixture; scatter rest in roasting pan and pour 1 cup water into pan.
3. Roast turkey 1 hour; remove roasting pan with turkey from oven.  lower oven temperature to 325 degrees.  Using clean dishtowels or potholders, turn the turkey breast-side up; return roasting pan with turkey to oven and continue to roast until legs move freely and instant-read thermometer inserted into thickest part of thigh registers 170 to 180 degrees, about two hours longer.  Transfer turkey to carving board and lest rest, uncovered, 35 to 40 minutes.  Carve and serve.

Note: I recommend using a male species to do the lifting part...

Recipe: Garlic Parmesan PullAparts

Bread....

Garlic....

Butter....

And a red sauce for dipping!

Can't think of anything better...except I should have added bacon...but then again the Cutie Patootie's brother said it would be good with pepperoni, bacon, turkey, or dinosaur chicken...huh?

Dinosaur chicken?

First thing that popped into my head was the dinosaur had enjoyed a dinner of chicken and then threw it up...I know, my head is severely warped.

Come to find out dinosaur chicken is like chicken nuggets shaped like dinosaurs...hmmm, I don't know if I'll be using that for this recipe, but the rest sounds awesome.

I will be definitely creating this again, as I can see it as a wonderful appetizer while watching those football/baseball games coming up on TV...but next time I will add bacon and double the seasoning.

Garlic Parmesan PullApart Bread
1 bag frozen rolls
1 stick unsalted butter, melted
1 teaspoon dried parsley
1/4 teaspoon Italian Seasoning
2 cloves garlic, minced
1/4 cup Parmesan Cheese, grated

1. Take the rolls from the freezer and let sit on the counter for 45 minutes or so.

2. Cut each of those rolls into two pieces and place into a large baggie.

3. Pour your butter into the baggie, letting all of those pieces have a warm butter bath.

4. Throw the dried parsley, Italian Seasoning, garlic and Parmesan Cheese into that baggie and shake to coat.

5. Spray your bundt pan with Pam so your bread won't stick...then put all that bread goodness into the bundt pan.

6. Cover and let stand for approximately two hours....until double in size.

7. Bake at 350 degrees for 30 minutes. Serve warm with dipping sauce.

Recipe: Baked Spaghetti in Garlic Bread

Too weird? That's so what I thought when I found this recipe on Pinterest the other day.
  Okay...I admit I have a Pinterest problem at the moment..especially when it comes to recipes.

Why would anyone in their right mind ever bake spaghetti in garlic bread?

It called to me...just like waffle sandwiches and milk-chocolate dipped potato chips...

I told the husband what we were having for diner...he just shook his head, almost as if he didn't believe what I said.

And I did it...made a big mess, but I did it...

I BAKED SPAGHETTI IN GARLIC BREAD, AND IT WAS SO GOOD THAT HALF THE LOAF WAS GONE IN FIVE MINUTES FLAT!

Things you should know:
1. I have tweaked the original recipe a bit.
2. This is definitely not a recipe for those on a diet.
3. You will make a mess while assembling this recipe...but it is so worth it!

Baked Spaghetti in Garlic Bread
One (1) Loaf Frozen Bread Dough, thawed to room temperature
 or Twelve (12) Individual Frozen Dinner Rolls
Six (6) ounces Spaghetti, cooked and cooled to room temperature
One (1) cup thick Spaghetti Sauce
One-half (1/2) pound lean hamburger meat, cooked and cooled to room temperature
Note: I flavored the meat with 1/2 diced Onion and about 2 teaspoons minced Garlic while cooking.
Eight (8) ounces Mozzarella, diced into 1/2 inch cubes
Two (2) teaspoons Unsalted Butter, melted
Shredded Parmesan Cheese
Parsley Flakes

1. Roll your bread dough into a 12X16 rectangle. Let your dough rest for 15 minutes.
2. Lay the cooled spaghetti  lengthwise in a 4-inch strip down the center of the dough.
3. Top the spaghetti with the meat, sauce, and mozzarella.
4. Make cuts approximately 1-1/2 inches along long side of dough within 1/2 inch of filling.
5. Braid strips of dough over filling..right over left, left over right.
6. Tuck ends of bread underneath so you won't loose any filling.
7. Very carefully lift bread with BOTH HANDS onto your prepared baking sheet.
8. Smoother that thing in all that butter goodness, making sure all cracks and crevices are covered.
9. Sprinkle on that shredded cheese and parsley so it looks pretty.
10. Bake at 350 degrees for 30-35 minutes until golden brown.
 This would be a good point to clean up that mess you made while rolling out the dough.
 Remember to breath deeply while it's baking...smells fabulous!
11. Let it rest for ten (10) long, long, long minutes...slice and enjoy!

Recipe: Slow Cooker Salisbury Steak

It's still really hot outside...over 100 degrees today.

I'm gonna use my slow cooker again and try one of those recipes I found on Pinterest...I've been having a lot of luck with those recipes, so I'm hoping for success once again.

Slow Cooker Salisbury Steak
2 lbs. Lean Ground Beef
1 envelope Dry Onion Soup Mix
1/2 cup Bread Crumbs
1/4 cup Milk
1/4 cup All-Purpose Flour
2 tablespoons Vegetable Oil
2 cans Condensed Cream of Chicken Soup
1 envelope Dry Au Jus Mix
3/4 cup water
1 Onion, diced (optional)

1. In a large bowl, mix together the group beef, onion soup mix, bread crumbs and milk.  Shape into eight (8) patties.

2. Heat the oil in a large skillet over medium-high heat.  Dredge the patties in the flour just to coat, and quickly brown in your skillet.  Place browned patties into the bottom of your slow cooker, stacking as needed.

3. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water.  Pour over your patties in the slow cooker.

3a. If your family loves onions like we do, throw one diced onion on the top of all that goodness.

4. Cook on the Low setting for four (4) to five (5) hours, just until your ground beef is done.

Recipe: Crockpot Honey-Apple Pork Loin

Today is one of those days...

Woke up late...

Have lots of errands to do...

Need to clean the kitchen floors...

And need to work on my project.

Days like today make my crockpot one of my favorite friends.

I found the recipe a few weeks back on Pinterest (again) and knew I needed to try it.

Right now the house smells like Fall...enough said!

Crockpot Honey-Apple Pork Loin

One Pork Loin (2-3 pounds)
Four Apples (I'm using Granny Smith, but use whatever you like)
Four teaspoons Honey (more or less...to your taste)
Two teaspoons Cinnamon (more or less...to your taste)

1. Prep crockpot for cooking (make sure to line your crockpot for easy cleanup).
2. Core and slice your apples in eighths.
3. Lay two sliced apples in the bottom of your crockpot to form a base for your Pork Loin.
4. Sprinkle with some of the cinnamon.
5. Cut slices in your Pork Loin, approximately one inch apart (about eight total).
6. Flavor your Pork Loin with garlic, salt and pepper to taste (if you wish).
7. Drizzle honey into the slices of your Pork Loin.
8. Place a piece of apple into each slice of the Pork Loin.
9. Sprinkle with some of the cinnamon.
10. Cover Pork Loin in remaining apple slices and sprinkle with remaining cinnamon.
11. Place lid on crockpot, secure, and cook for seven hours on low

Recipe: Garlic Brown Sugar Chicken

Quick and easy and fast...and good!

That about describes how I want to cook dinner every night after spending the day running errands, cleaning the house, and getting some time in the studio.

I'm always on the lookout for recipes fitting my requirements, and lately Pinterest has been helping.

Garlic/Brown Sugar Chicken
4 chicken breasts (bone-in)
4 teaspoons garlic salt
1 teaspoon granulated garlic
2/3 cup brown sugar, packed

1. Preheat oven to 450 degrees. Line baking pan with foil (for easy cleaning).

2. Place garlic salt, granulated garlic, and brown sugar in a large plastic baggie, and combine well.

3. Add chicken pieces to baggie and shake until well coated.

4. Place chicken pieces on baking pan, put into the oven, and close the oven door.

5. Bake approximately 30 minutes, until chicken is golden brown and no longer pink in the center.