Sunday, December 16, 2012
Savory Slow Cooker Swiss Steak
Yum! I have been wanting to share this slow cooker recipe to you. Do you have busy week this last week before Christmas? Let this slow cooker recipe make you look like the rock star you are! It is moist, flavorful and makes a wonderful gravy. Here you go!
Savory Slow Cooker Swiss Steak
adapted from tasteofhome.com
3/4 cup flour
1 tablespoon sweet paprika
1 teaspoon pepper
1/4 teaspoon salt
2 tablespoons butter
2 to 2.5 pounds boneless beef top round steak (tenderized or not)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup sliced celery
1 cup chopped onion
1 beef bouillon cube, softened in the water
On a plate, combine the flour, paprika, pepper and salt. Cut the steak into serving-size pieces; I have usually been able to get six to eight pieces out of this recipe. Dredge each piece of beef in the flour mixture.
In a large skillet, brown the steak in the butter. You might need to do this in several batches. Transfer beef into a slow cooker. Combine the remaining ingredients and pour over the steak. Cover and cook on low for eight hours or until the meat is tender.
This is it! This is an absolute favorite in this Milwaukee Kitchen.
Sharing this recipe here:
Scumptious Sundays @ Addicted to Recipes
Marvelous Mondays @ This Gal Cooks
See Ya in the Gumbo @ Ms. enPlace
Mix It Up Monday @ Flour Me With Love
Make the Scene Monday @ Alderberry Hill
Tuesday Talent Show @ Chef in Training
Tuesday's Table @ Zentmrs.
Wednesday Whatsits @ White Lights on Wednesday
The 36th Avenue
Bloom Design Online Link Party
Live. Laugh. Linky. @ Live. Laugh. {Rowe}.
Foodie Friends Friday Link Up
Until next time,
Savory Slow Cooker Swiss Steak
adapted from tasteofhome.com
3/4 cup flour
1 tablespoon sweet paprika
1 teaspoon pepper
1/4 teaspoon salt
2 tablespoons butter
2 to 2.5 pounds boneless beef top round steak (tenderized or not)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup sliced celery
1 cup chopped onion
1 beef bouillon cube, softened in the water
On a plate, combine the flour, paprika, pepper and salt. Cut the steak into serving-size pieces; I have usually been able to get six to eight pieces out of this recipe. Dredge each piece of beef in the flour mixture.
In a large skillet, brown the steak in the butter. You might need to do this in several batches. Transfer beef into a slow cooker. Combine the remaining ingredients and pour over the steak. Cover and cook on low for eight hours or until the meat is tender.
This is it! This is an absolute favorite in this Milwaukee Kitchen.
Sharing this recipe here:
Scumptious Sundays @ Addicted to Recipes
Marvelous Mondays @ This Gal Cooks
See Ya in the Gumbo @ Ms. enPlace
Mix It Up Monday @ Flour Me With Love
Make the Scene Monday @ Alderberry Hill
Tuesday Talent Show @ Chef in Training
Tuesday's Table @ Zentmrs.
Wednesday Whatsits @ White Lights on Wednesday
The 36th Avenue
Bloom Design Online Link Party
Live. Laugh. Linky. @ Live. Laugh. {Rowe}.
Foodie Friends Friday Link Up
Until next time,
Thursday, December 13, 2012
Christmas Cookie Swap - Ester's Snickerdoodles
Hi all! I have been looking forward to this post for a while!
A few weeks ago, I signed up to be a part of a blogger Christmas Cookie Swap, sponsored by Julie from White Lights on Wednesday. This is a favorite blog of mine...please follow Julie if you don't already!
Through this swap, Ester (who I don't think has a blog, she just loves to cook) sent me these awesome recipe for Snickerdoodles! These turned out great. I only baked about one dozen and then froze the rest! I will be excited to use the frozen dough over the Christmas break.
I want to thank Ester for sending me this recipe...we really enjoyed these Ester and you are allowed in this Milwaukee Kitchen anytime!
Snickerdoodles Light
from Ester Davison
1/2 cup butter
1 3/4 cup sugar
2 Tablespoon milk (I used skim)
1 egg
2 egg whites
2 3/4 cup flour
2 teaspoon cream of tartar
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 350 degrees. Beat the butter and 1 1/2 cup sugar with an electric mixer until fluffy. Add the milk, egg, egg whites and beat again. Add the flour, cream of tartar, baking soda and salt. Beat again until well mixed.
Combine the remaining sugar and cinnamon in a shallow plate or bowl. Shape the dough into 1 inch balls and roll them in the cinnamon/sugar to coat on all sides. The dough will be sticky! Flour your hands if you need to or refrigerate the dough to reduce the stickiness.
Arrange the dough and flatten slightly. Bake for eight to ten minutes until lightly browned. Cool the cookies on the baking sheet for about five minutes and then transfer them to a wire rack. Enjoy!!
Until next time,
A few weeks ago, I signed up to be a part of a blogger Christmas Cookie Swap, sponsored by Julie from White Lights on Wednesday. This is a favorite blog of mine...please follow Julie if you don't already!
Through this swap, Ester (who I don't think has a blog, she just loves to cook) sent me these awesome recipe for Snickerdoodles! These turned out great. I only baked about one dozen and then froze the rest! I will be excited to use the frozen dough over the Christmas break.
I want to thank Ester for sending me this recipe...we really enjoyed these Ester and you are allowed in this Milwaukee Kitchen anytime!
Snickerdoodles Light
from Ester Davison
1/2 cup butter
1 3/4 cup sugar
2 Tablespoon milk (I used skim)
1 egg
2 egg whites
2 3/4 cup flour
2 teaspoon cream of tartar
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 350 degrees. Beat the butter and 1 1/2 cup sugar with an electric mixer until fluffy. Add the milk, egg, egg whites and beat again. Add the flour, cream of tartar, baking soda and salt. Beat again until well mixed.
Combine the remaining sugar and cinnamon in a shallow plate or bowl. Shape the dough into 1 inch balls and roll them in the cinnamon/sugar to coat on all sides. The dough will be sticky! Flour your hands if you need to or refrigerate the dough to reduce the stickiness.
Arrange the dough and flatten slightly. Bake for eight to ten minutes until lightly browned. Cool the cookies on the baking sheet for about five minutes and then transfer them to a wire rack. Enjoy!!
Until next time,
Sunday, December 9, 2012
Easy Cheesy Bread
Tonight I made a batch of chili...perfect for a cold Wisconsin evening. We are getting ready to watch the Packers on Sunday Night Football, but wanted to share the bread I made to accompany my famous chili.
It couldn't be easier; it starts with frozen dough! I keep seeing recipes making cinnamon rolls from frozen dough, so I gave it a try with some savory flavors. I hope you try making these with your next batch of chili or stew.
Easy Cheesy Bread
1 loaf frozen bread dough
flour, as needed
2-3 Tablespoons margarine
2-3 Tablespoons garlic powder
1/4 cup shredded cheddar cheese
Defrost bread dough according to manufacturer directions. When the bread is fully defrosted and risen slightly, roll the loaf out on a floured surface. Roll dough out to approximately 12 inches by 6 inches.
Spray an eight-inch cake pan with non-stick spray.
When the dough is rolled flat, spread margarine evenly over the surface. Sprinkle with the garlic powder and then the cheese. Roll the dough like you would if assembling a cinnamon roll, rolling up from the long side of the dough. Cut the rolled dough into 8-10 pieces. Place each piece cut side down into the prepared cake pan. Set the rolls aside and allow them to rise, at least an hour.
Preheat your oven to 350 degrees. Bake the dough for approximately 30 minutes or until nicely browned.
See, easy! These rolls don't need butter and are beautiful on your table. Please enjoy them!
Sharing this recipe here:
See Ya in the Gumbo @ Ms. enPlace
Scrumptious Sundays @ Addicted to Recipes
Marvelous Mondays @ This Gal Cooks
Make the Scene Monday @ Alderberry Hill
Flour Me With Love: Mix it up Monday
Tuesday Talent Show @ Chef in Training
Back for Seconds Blog and Link Party
Tuesday's Table @ Zentmrs
Crazy Sweet Tuesday @ Crazy for Crust
Whimsy Wednesdays @ The NY Melrose Family
Wednesday Whatsits@White Lights on Wednesday
The 36th Avenue
Bloom Design Online
Live. Laugh. Linky @ Live. Laugh. Rowe.
Foodie Friends Friday
Linky, Pity Party @ 30 Handmade Days
It's Overflowing With Creativity
Additionally, I am entering my Easy Cheesy Bread in the Creative Holiday Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!
Until Next Time,
It couldn't be easier; it starts with frozen dough! I keep seeing recipes making cinnamon rolls from frozen dough, so I gave it a try with some savory flavors. I hope you try making these with your next batch of chili or stew.
Easy Cheesy Bread
1 loaf frozen bread dough
flour, as needed
2-3 Tablespoons margarine
2-3 Tablespoons garlic powder
1/4 cup shredded cheddar cheese
Defrost bread dough according to manufacturer directions. When the bread is fully defrosted and risen slightly, roll the loaf out on a floured surface. Roll dough out to approximately 12 inches by 6 inches.
Spray an eight-inch cake pan with non-stick spray.
When the dough is rolled flat, spread margarine evenly over the surface. Sprinkle with the garlic powder and then the cheese. Roll the dough like you would if assembling a cinnamon roll, rolling up from the long side of the dough. Cut the rolled dough into 8-10 pieces. Place each piece cut side down into the prepared cake pan. Set the rolls aside and allow them to rise, at least an hour.
 |
| Rolls prior to baking. |
Preheat your oven to 350 degrees. Bake the dough for approximately 30 minutes or until nicely browned.
See, easy! These rolls don't need butter and are beautiful on your table. Please enjoy them!
Sharing this recipe here:
See Ya in the Gumbo @ Ms. enPlace
Scrumptious Sundays @ Addicted to Recipes
Marvelous Mondays @ This Gal Cooks
Make the Scene Monday @ Alderberry Hill
Flour Me With Love: Mix it up Monday
Tuesday Talent Show @ Chef in Training
Back for Seconds Blog and Link Party
Tuesday's Table @ Zentmrs
Crazy Sweet Tuesday @ Crazy for Crust
Whimsy Wednesdays @ The NY Melrose Family
Wednesday Whatsits@White Lights on Wednesday
The 36th Avenue
Bloom Design Online
Live. Laugh. Linky @ Live. Laugh. Rowe.
Foodie Friends Friday
Linky, Pity Party @ 30 Handmade Days
It's Overflowing With Creativity
Additionally, I am entering my Easy Cheesy Bread in the Creative Holiday Contest hosted by Confessions of a Cookbook Queen and Cookies and Cups!
Until Next Time,
Sunday, December 2, 2012
Christmas Cookie Swap Idea: Ranger Cookies
Well, the holidays are upon us. Here in Milwaukee, we have yet to have any snow and today's high was in the 50's. Global warming is alive and well, my friends.
Here is a great cookie recipe I wanted to share just in time for all of your cookie swap parties...ranger cookies. These cookies are really very easy to make and are a little different; not quite an oatmeal cookie, but not quite a sugar cookie either. Crispy on the outside, but chewy inside...yum!
These will be a hit in your house, just like they were here.
So many holiday ideas and less than a month until Christmas! Look forward to a few extra posts this month as I get ready for one of my favorite cooking holidays of the year.
Ranger Cookies
from TasteofHome.com
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups Rice Krispies
1 cup shredded coconut
Preheat the oven to 350 degrees.
In a large bowl, cream the butter with the sugars until light and fluffy. Add the eggs and vanilla. Combine the flour, baking soda, baking powder and salt. Gradually add this mixture to the creamed mixture. Stir in the oats, cereal and coconut.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake cookies for 7-9 minutes or until golden brown. Remove to wire racks. Makes at least 6 dozen cookies.
Enjoy these!
Sharing this recipe here:
Addicted to Recipes
A Bouquet of Talent @ Life on Lakeshore Drive
Sugar and Slice Sunday @ Sweet 2 Eat Baking
Marvelous Mondays @ This Gal Cooks
Mix It Up Monday @ Flour Me With Love
See Ya In The Gumbo @ Ms. enPlace
Tuesday Talent Show @ Chef in Training
Whimsy Wednesday @ The NY Melrose Family
Crazy Sweet Tuesday @ Crazy For Crust
Tuesday's Table @ ZentMrs
Back for Seconds Link Party
Wednesday Whatits @ White Lights on Wednesday
Bloom Designs Online
Live Laugh {Linky} @ Live.Laugh.Rowe.
Foodie Friends Friday
Weekend Warmth @ Western Warmth
Linky Party @ 30 Handmade Days
Until next time,
Here is a great cookie recipe I wanted to share just in time for all of your cookie swap parties...ranger cookies. These cookies are really very easy to make and are a little different; not quite an oatmeal cookie, but not quite a sugar cookie either. Crispy on the outside, but chewy inside...yum!
These will be a hit in your house, just like they were here.
So many holiday ideas and less than a month until Christmas! Look forward to a few extra posts this month as I get ready for one of my favorite cooking holidays of the year.
Ranger Cookies
from TasteofHome.com
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups Rice Krispies
1 cup shredded coconut
Preheat the oven to 350 degrees.
In a large bowl, cream the butter with the sugars until light and fluffy. Add the eggs and vanilla. Combine the flour, baking soda, baking powder and salt. Gradually add this mixture to the creamed mixture. Stir in the oats, cereal and coconut.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake cookies for 7-9 minutes or until golden brown. Remove to wire racks. Makes at least 6 dozen cookies.
Enjoy these!
Sharing this recipe here:
Addicted to Recipes
A Bouquet of Talent @ Life on Lakeshore Drive
Sugar and Slice Sunday @ Sweet 2 Eat Baking
Marvelous Mondays @ This Gal Cooks
Mix It Up Monday @ Flour Me With Love
See Ya In The Gumbo @ Ms. enPlace
Tuesday Talent Show @ Chef in Training
Whimsy Wednesday @ The NY Melrose Family
Crazy Sweet Tuesday @ Crazy For Crust
Tuesday's Table @ ZentMrs
Back for Seconds Link Party
Wednesday Whatits @ White Lights on Wednesday
Bloom Designs Online
Live Laugh {Linky} @ Live.Laugh.Rowe.
Foodie Friends Friday
Weekend Warmth @ Western Warmth
Linky Party @ 30 Handmade Days
Until next time,
Monday, November 19, 2012
Buttery Cranberry Poke Cake
I have been seeing poke cakes more and more the last few weeks. It is a great idea...poke small holes (I used the butt end of a wooden spoon to make mine) in a cake and then pour a yummy liquid into the cake.
I have had this recipe for a cranberry cake for some time. It is to be served with a hot butter sauce...to die for. So, when I looked for a recipe for this round of Get Your Chef On, I knew exactly which recipe to choose.
Get Your Chef On is sponsored by two great bloggers, Jen and Julie. Please give their blogs a look; they post some great recipes and I really enjoy reading what they have to say!
Also, please check out the other cranberry creations linked below. I hope you enjoy this recipe...it is just great!
Buttery Cranberry Poke Cake
adapted from a recipe provided by Phyllis Willink
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking pan.
In a small bowl, sift flour, baking powder and salt. In a separate bowl, combine butter and sugar. Beat with mixer at medium speed until well blended. Add beaten eggs. Add milk alternatively with sifted dry ingredients, starting and ending with dry ingredients; mix well. Stir in cranberries. Pour into prepared pans.
Bake for 30 minutes, until a toothpick inserted into center comes out clean.
Prepare the hot butter sauce:
1 cup butter
2 cups sugar
1 cup heavy cream
2 teaspoons vanilla extract
In a saucepan, combine all ingredients. Cook over medium-low heat, stirring frequently, until sugar melts, about ten minutes.
While the sauce is heating, poke small holes throughout the cake. The butt end of a wooden spoon works well. When the sauce is ready, slowly pour the sauce over the cake until the cake is coated in sauce. Let the cake sit for about 20 minutes before serving, allowing the sauce to be incorporated fully into the cake.
Please note, it might not be necessary to use all of the hot butter sauce on the cake. Leftover sauce is awesome over ice cream!
To see all of the submissions for the cranberry Get Your Chef On challenge, please see below!
Linking up to these fun blog parties!
Scrumptious Sundays
Sugar & Slice Sundays
Marvelous Mondays
Mix it Up Mondays
Tuesday Talent Show
Tuesday's Table
Whimsy Wednesdays
Until next time,
I have had this recipe for a cranberry cake for some time. It is to be served with a hot butter sauce...to die for. So, when I looked for a recipe for this round of Get Your Chef On, I knew exactly which recipe to choose.
Get Your Chef On is sponsored by two great bloggers, Jen and Julie. Please give their blogs a look; they post some great recipes and I really enjoy reading what they have to say!
Also, please check out the other cranberry creations linked below. I hope you enjoy this recipe...it is just great!
Buttery Cranberry Poke Cake
adapted from a recipe provided by Phyllis Willink
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries
Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking pan.
In a small bowl, sift flour, baking powder and salt. In a separate bowl, combine butter and sugar. Beat with mixer at medium speed until well blended. Add beaten eggs. Add milk alternatively with sifted dry ingredients, starting and ending with dry ingredients; mix well. Stir in cranberries. Pour into prepared pans.
Bake for 30 minutes, until a toothpick inserted into center comes out clean.
Prepare the hot butter sauce:
1 cup butter
2 cups sugar
1 cup heavy cream
2 teaspoons vanilla extract
In a saucepan, combine all ingredients. Cook over medium-low heat, stirring frequently, until sugar melts, about ten minutes.
While the sauce is heating, poke small holes throughout the cake. The butt end of a wooden spoon works well. When the sauce is ready, slowly pour the sauce over the cake until the cake is coated in sauce. Let the cake sit for about 20 minutes before serving, allowing the sauce to be incorporated fully into the cake.
Please note, it might not be necessary to use all of the hot butter sauce on the cake. Leftover sauce is awesome over ice cream!
To see all of the submissions for the cranberry Get Your Chef On challenge, please see below!
Linking up to these fun blog parties!
Scrumptious Sundays
Sugar & Slice Sundays
Marvelous Mondays
Mix it Up Mondays
Tuesday Talent Show
Tuesday's Table
Whimsy Wednesdays
Until next time,
Sunday, November 11, 2012
Coconut Blender Pie
Today I am going to share a pie that I have been making for probably 30 years. When I was little, my grandmother gave me a cookbook called Kim's Cookbook for Young People. It isn't in print anymore, although I cherish my copy, not only because my grandmother gave it to me, but also because there are these really groovy drawings intermixed with the recipes!
I know we are approaching the Christmas buying season. Consider buying a child you love a cookbook. You never know where it will lead!
This pie is super-easy. You do make it in a blender! It is tasty and can be easily made at the last minute. I hope you like it as much as I have over the years.
Coconut Blender Pie
adapted from Kim's Cookbook for Young People
Preheat the oven to 350 degrees.
In a blender, combine the following:
1/2 cup butter
3 eggs
3/4 cup sugar
2 cups milk
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup Bisquick
2/3 cup shredded coconut
1/4 teaspoon salt
Blend for three minutes and then pour into an ungreased nine-inch pie plate. Bake for 45-50 minutes.
Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range.
Sharing this recipe here:
Linky Party @ 30 Handmade Days
Scrumptious Sunday Link Party @ Addicted to Recipes
Bouquet of Talent @ Life on Lakeshore Drive
Marvelous Mondays @ This Gal Cooks
Sugar & Slice Link Party @ Sweet to Eat
Mix it Up Mondays @ Flour Me With Love
See Ya in the Gumbo @ Ms. enPlace
Whimsy Wednesday @ the NY Melrose Family
DebbieDoos
Back for Seconds Social @ Back for Seconds
Wednesday Whatsits @ White Lights on Wednesday
Linky Party @ 36th Avenue
Weekend Warmth @ Western Warmth
Foodie Friends Friday!
Bloom Link Party
Overflowing with Creativity @ It's Overflowing
Until next time,
I know we are approaching the Christmas buying season. Consider buying a child you love a cookbook. You never know where it will lead!
This pie is super-easy. You do make it in a blender! It is tasty and can be easily made at the last minute. I hope you like it as much as I have over the years.
Coconut Blender Pie
adapted from Kim's Cookbook for Young People
Preheat the oven to 350 degrees.
In a blender, combine the following:
1/2 cup butter
3 eggs
3/4 cup sugar
2 cups milk
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup Bisquick
2/3 cup shredded coconut
1/4 teaspoon salt
Blend for three minutes and then pour into an ungreased nine-inch pie plate. Bake for 45-50 minutes.
Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range.
Sharing this recipe here:
Linky Party @ 30 Handmade Days
Scrumptious Sunday Link Party @ Addicted to Recipes
Bouquet of Talent @ Life on Lakeshore Drive
Marvelous Mondays @ This Gal Cooks
Sugar & Slice Link Party @ Sweet to Eat
Mix it Up Mondays @ Flour Me With Love
See Ya in the Gumbo @ Ms. enPlace
Whimsy Wednesday @ the NY Melrose Family
DebbieDoos
Back for Seconds Social @ Back for Seconds
Wednesday Whatsits @ White Lights on Wednesday
Linky Party @ 36th Avenue
Weekend Warmth @ Western Warmth
Foodie Friends Friday!
Bloom Link Party
Overflowing with Creativity @ It's Overflowing
Until next time,
Monday, November 5, 2012
Foodie Travel Tips
***This was posted on the great website, Foodie Friends Friday. Please check out the site and enjoy the post! Sara***
Like many food bloggers, I really enjoy combining travel
with the opportunity to discover new foods or restaurants. Travel can be challenging…how do you find the
best restaurants and local foods? More
importantly, how do you do so while sticking to a budget? Here are some of my tips to keep you eating
well while traveling near and far.
1.
Find a
farmer’s market. Your local farmer’s
market is your go to place for fresh produce, but don’t overlook visiting a
farmer’s market when traveling. Most
markets have vendors featuring local favorites, as well as locally canned and
baked items. To find a farmer’s market
in your travel destination, visit localharvest.org.
2.
Try a
food tour. Are they kitschy? At times, yes. But a food tour can also be a great way to
visit several local eateries or food locations in one well-organized trip. A quick internet search can help you find one
in the area you will be visiting. What
if the tour is too pricy for your budget?
Use the website to help create your own tour or contact the owner and
ask for their suggestions. Most are more
than willing to do so.
3.
Eat
lunch. Do you love good food, but your
wallet is less than impressed? Many
upscale restaurants offer lunch, which provides you the opportunity to eat in
the restaurant of your dreams without busting your budget. Some very popular places will require
reservations, so check before heading out.
4.
Use
Pinterest. If you are like me, you
spend WAY too much time on Pinterest.
Why not use it to help find popular restaurants or other food venues in
your destination city? Many travel and
food bloggers are using Pinterest to promote their latest finds. While you are at it, why not create a board
for your destination to better organize the restaurants or bakeries you want to
visit? The possibilities are endless.
5.
Be ready
to translate. If you are traveling
abroad, I have two additional suggestions.
Bring a short list of food terms in translation if you are not fluent in
the language of the country you are visiting.
I actually found a nice list in a travel guide and had it laminated at a
local copy store. Second, consider
staying in an apartment instead of a hotel.
Apartment rentals are plentiful (especially in Europe), can be cheaper
than a traditional hotel and provide you the opportunity to cook your local
finds.
I hope you will find these ideas helpful as you plan your
next trip. Feel free to follow me on Pinterest to see where I am traveling next. Do you have your own tips? Let us know!
Sara
Friday, November 2, 2012
Way Better Snacks Review
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This weekend, Bill and I had the pleasure of trying some great new snack chips from Way Better Snacks. Way Better Snacks are sprouted, whole grain snacks and guess what? They taste great! Bill and I tried several varieties...
I am including this photo so you can recognize the bag when you want to go by these in your local store! Here in Wisconsin, Way Better Snacks are carried by our local co-op as well as a local health-food grocery. Visit the Way Better Snacks website to find where the products are sold in your area.
(If for some reason you can't yet find them in your area, you can order them online.)
Way Better Snacks contain sprouted grains. Sprouted grains are very healthy and are super high in fiber.
First, we tried the chips served with jalapeno jelly over goat cheese. Mmmm...these chips were neutral enough in flavor to work well with this classic appetizer.
As we were watching the Packers game, we also tried the black bean tortilla chips with a sour cream-based dip. Again, the flavor of the chips didn't overwhelm and I would certainly use them again as a healthy alternative for the holidays.
Before having this opportunity to try Way Better Snacks, I didn't know much about the brand. The good news is the company is committed not only to creating a high quality product, but also to connecting with consumers. I really think you are going to love these healthy, and most importantly, yummy, snacks!
Way Better Snacks
Let me know if you give these a try! I did receive six complimentary bags of Way Better Snacks in order to facilitate this post, but the opinions contained within this post are my own.
Until next time,
Sara
Monday, October 29, 2012
Best Banana Pudding
I hope all of my East Coast friends are staying safe with Sandy bearing down.
I had a great weekend; I actually went on a solo getaway to bustling Whitewater, Wisconsin. I stayed in a lovely bed & breakfast called the Hamilton House. If you are ever in the area, I highly recommend it, as well as nearby Staller Winery.
Before I left, I made this tremendous banana pudding. Bill hosted his sister for their annual Halloween scary movie night; this was a yummy treat for them while I was gone.
I would love to say I made this recipe up myself, but this is actually a tried and true Paul Dean recipe. This takes very little time to make and who doesn't have a few bananas hanging around? Give it a try!
Best Banana Pudding
from Paula Dean
2 bags Pepperidge Farm Chessmen cookies (I could only find Christmas ones?!?)
6 bananas, sliced
2 c milk (I used skim, which worked fine)
1 box instant vanilla pudding
1 (8-ounce) package of cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container of frozen whipped topping or sweetened whipped cream.
Using the cookies from one bag, line the bottom of a 13 by 9 inch baking dish. Layer the bananas on top.
In a bowl, combine the milk and pudding mix. Whisk until well combined and smooth. In a second bowl, combined the cream cheese and sweetened condensed milk together until smooth. Fold the whipped topping into the cream cheese mixture. Then add this mixture to the pudding mixture. Pour over the cookies and bananas. Cover with the remaining cookies. Refrigerate.
I prefer to make this the night before I intend to serve it, as then the cookies have softened and absorbed the filling.
Sharing this recipe here:
Wednesday Whatsits @ White Lights on Wednesdays
Link Party @ Bloom Designs Online
Live.Laugh.{Linky.} Thursday @ Live.Laugh.Rowe.
The 36th Avenue
Western Warmth
Foodie Friends Friday
Pity Party @ 30 Handmade Days
Until next time,
I had a great weekend; I actually went on a solo getaway to bustling Whitewater, Wisconsin. I stayed in a lovely bed & breakfast called the Hamilton House. If you are ever in the area, I highly recommend it, as well as nearby Staller Winery.
Before I left, I made this tremendous banana pudding. Bill hosted his sister for their annual Halloween scary movie night; this was a yummy treat for them while I was gone.
I would love to say I made this recipe up myself, but this is actually a tried and true Paul Dean recipe. This takes very little time to make and who doesn't have a few bananas hanging around? Give it a try!
Best Banana Pudding
from Paula Dean
2 bags Pepperidge Farm Chessmen cookies (I could only find Christmas ones?!?)
6 bananas, sliced
2 c milk (I used skim, which worked fine)
1 box instant vanilla pudding
1 (8-ounce) package of cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container of frozen whipped topping or sweetened whipped cream.
Using the cookies from one bag, line the bottom of a 13 by 9 inch baking dish. Layer the bananas on top.
In a bowl, combine the milk and pudding mix. Whisk until well combined and smooth. In a second bowl, combined the cream cheese and sweetened condensed milk together until smooth. Fold the whipped topping into the cream cheese mixture. Then add this mixture to the pudding mixture. Pour over the cookies and bananas. Cover with the remaining cookies. Refrigerate.
I prefer to make this the night before I intend to serve it, as then the cookies have softened and absorbed the filling.
Sharing this recipe here:
This Week's Cravings @ Mom's Crazy Cooking
Scrumptious Link Party @ Addicted to Recipes
Crazy Sweet Tuesday @ Crazy For Crust
See Ya In the Gumbo @ Ms enPlace
Tuesday Talent Show @ Chef In Training
Whimsy Wednesdays @ the Melrose Family
Back for Seconds Social @ Back for SecondsCrazy Sweet Tuesday @ Crazy For Crust
See Ya In the Gumbo @ Ms enPlace
Tuesday Talent Show @ Chef In Training
Whimsy Wednesdays @ the Melrose Family
Wednesday Whatsits @ White Lights on Wednesdays
Link Party @ Bloom Designs Online
Live.Laugh.{Linky.} Thursday @ Live.Laugh.Rowe.
The 36th Avenue
Western Warmth
Foodie Friends Friday
Pity Party @ 30 Handmade Days
Until next time,
Sunday, October 28, 2012
Hello All...I am hosting a link party today! I hope all is well and thank you so much for your support! Link up a recipe...even if you don't have a blog! It is really fun!
Sara
Julie from This Gal Cooks (HOST) Tess from The Framed Lady Leslie from Violet Imperfection Sara from Milwaukee Kitchen
Be sure to stop by these wonderful blogs and say hello! We cannot wait to see what you have to share this week! Did you miss last week's features? Have no fear; you can check them out right here!
If you are interested in co-hosting, please contact me (thisgalcooks@gmail.com) and let me know when you would like to co-host.)
Rules:
1. A follow of your hosts via Google Friend Connect, Twitter, Blog Lovin, Facebook or RSS Feed is greatly appreciated.
2 Check out your fellow bloggers' projects. Leave them some wonderful comments to let them know that you stopped by.
3. Link up your recipes, crafts or DIY projects. No giveaways or shops, please.
4. Grab a button. It's not mandatory but it helps get the word out about the party.
Sunday, October 21, 2012
Adults Only Pumpkin Whiskey Cake
 |
| Source: Amazon.com |
A few weeks ago, I ordered a new cookbook, Booze Cakes.
That's right, a cookbook featuring desserts infused with alcohol! It is a great cookbook and I enjoyed deciding which recipe from the cookbook to share with you today.
The recipe I chose, the Black Jack Praline Cake, sounds great, but it features mashed sweet potatoes. Given the season, I tried making it with pumpkin. I really think you will like this recipe and this cookbook!
Adults Only Pumpkin Whiskey Cake
adapted from the cookbook, Booze Cakes
Cake
2 cups brown sugar
1/2 cup butter
3 eggs
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1 cup canned pumpkin (not pie filling)
1/4 cup sour-mash whiskey
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup pecans, roasted and chopped
Buttery Whiskey Sauce
3/4 cup sugar
pinch of salt
5 tablespoons butter
1 teaspoon vanilla extract
1/2 c sour-mash whiskey
Grease and flour a 9-inch loaf pan.
Preheat oven to 350 degrees. While the oven is warming, place the pecans on a rimmed baking sheet and roast them in the warming oven for approximately eight minutes. Chop the pecans coarsely after removing them from the oven. Set them aside.
Cream the butter and the sugar until fluffy. Add the eggs. Add the flour and baking powder and mix until combined. Mix in the whiskey, pumpkin, pie spice, nutmeg and nuts. Pour batter into the loaf pan. Bake for 50 minutes, or until a toothpick comes out clean.
To make the sauce, combine all ingredients into a small sauce pan. Bring to a slow boil and remove from heat. The sauce can be poured over the loaf or drizzled on to individual pieces. I chose a little bit of both. And yes, you can taste the whiskey! Yum!
This smells heavenly in the kitchen as it is baking and would be a new thing to bring to your adults-only Halloween parties this coming weekend.
Linking here:
Scrumptious Sunday @ Addicted to Recipes
Bouquet of Talent @ Life on Lakeshore Drive
Marvelous Mondays @ This Gal Cooks
Mix it Up Mondays @ Flour Me With Love
See Ya In the Gumbo @ Ms. enPlace
Tuesday Talent Show @ Chef In Training
Crazy Sweet Tuesday @ Crazy For Crust
Uncommonly Yours @ Uncommon Designs
Back for Seconds Social @ Back for Seconds
Whatcha' Whipped Up Wednesday @ DJ's Sugar Shack
White Lights on Wednesday
Back for Seconds Social
Live Laugh {Linky} @ Live.Laugh.Rowe
Pumpkin Patch Blog Hop @ Juggling Act Mama
Bloom Designs Online
Weekend Warmth @ Western Warmth
Foodie Friends Friday
Linky Party @ 30 Handmade Days
Until next time,
**I want to disclose that if you choose to buy this cookbook for your collection, and use the links provided in this blog, I will receive compensation for your purchase.**
Sunday, October 14, 2012
Eat Yer Veggies Beer Cheese Soup
This week, the Packers played Sunday night. This gave me the perfect opportunity for soup night! I love a good beer cheese soup, but I also wanted to get some veggies.
I took a recipe from my favorite website, Taste of Home, and adapted it based on the vegetables I had on hand. The cream cheese really gives the soup an interesting, tangy flavor.
Eat Yer Veggies Beer Cheese Soup
adapted from TasteofHome.com
3 small yellow potatoes, diced
3 tablespoons butter
2 cups diced onions
5 stalks celery, diced
1 red pepper, diced
6 cups chicken broth
1/2 cup water
1/2 cup flour
1 bottle beer
4 cups shredded cheddar cheese
8 ounces cream cheese, cubed
Place the potatoes in a microwave-proof bowl and cover with water. Microwave on high for ten minutes. Drain the potatoes.
Heat a large Dutch oven over medium-high heat. Saute the onion, celery and butter until softened. Add the potatoes, peppers and chicken broth. In a small cup, whisk together the water and flour. Add the water/flour mixture to the soup. Bring the soup back to a boil and then reduce the heat and simmer, uncovered, for 40 minutes.
After time has passed and the soup has thickened slightly, add the beer and cheeses. Stir until the cheese has melted.
Ladle into serving bowls and garnish with green onion, additional shredded cheese or even bacon!
Although really any beer would probably work for this recipe, I used a bottle of Fat Tire beer from New Belgium brewing.
This will be a yummy, but chunky soup. If you are interested in a smoother soup, you could blend part of the soup and it would still taste great.
Linking up here:
Pity Party @ 30 Handmade Days
Scrumptious Sunday @ Addicted to Recipes
Bouquet of Talent @ Life on Lakeshore Drive
Marvelous Mondays @ This Gal Cooks
Martha Mondays @ Watch Out, Martha
Mix it up Monday @ Flour Me With Love
See Ya In The Gumbo @ Ms. enPlace
Crazy Sweet Tuesday @ Crazy for Crust
Must Try Monday @ White Lights on Wednesday
Tuesday Talent Show @ Chef in Training
Carole's Chatter
Back for Seconds Social
Live. Laugh. (Linky.) @ Live.Laugh.Rowe
Weekend Warmth @ Western Warmth
Foodie Friends Friday
I took a recipe from my favorite website, Taste of Home, and adapted it based on the vegetables I had on hand. The cream cheese really gives the soup an interesting, tangy flavor.
Eat Yer Veggies Beer Cheese Soup
adapted from TasteofHome.com
3 small yellow potatoes, diced
3 tablespoons butter
2 cups diced onions
5 stalks celery, diced
1 red pepper, diced
6 cups chicken broth
1/2 cup water
1/2 cup flour
1 bottle beer
4 cups shredded cheddar cheese
8 ounces cream cheese, cubed
Place the potatoes in a microwave-proof bowl and cover with water. Microwave on high for ten minutes. Drain the potatoes.
Heat a large Dutch oven over medium-high heat. Saute the onion, celery and butter until softened. Add the potatoes, peppers and chicken broth. In a small cup, whisk together the water and flour. Add the water/flour mixture to the soup. Bring the soup back to a boil and then reduce the heat and simmer, uncovered, for 40 minutes.
After time has passed and the soup has thickened slightly, add the beer and cheeses. Stir until the cheese has melted.
Ladle into serving bowls and garnish with green onion, additional shredded cheese or even bacon!
Although really any beer would probably work for this recipe, I used a bottle of Fat Tire beer from New Belgium brewing.
This will be a yummy, but chunky soup. If you are interested in a smoother soup, you could blend part of the soup and it would still taste great.
Linking up here:
Pity Party @ 30 Handmade Days
Scrumptious Sunday @ Addicted to Recipes
Bouquet of Talent @ Life on Lakeshore Drive
Marvelous Mondays @ This Gal Cooks
Martha Mondays @ Watch Out, Martha
Mix it up Monday @ Flour Me With Love
See Ya In The Gumbo @ Ms. enPlace
Crazy Sweet Tuesday @ Crazy for Crust
Must Try Monday @ White Lights on Wednesday
Tuesday Talent Show @ Chef in Training
Carole's Chatter
Back for Seconds Social
Live. Laugh. (Linky.) @ Live.Laugh.Rowe
Weekend Warmth @ Western Warmth
Foodie Friends Friday
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