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Food Gifts From Your Kitchen

Thanksgiving Recipes from Razzle Dazzle Recipes
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Pumpkin Walnut Muffins
½ cup unsalted butter
3/4 cup canned solid-pack pumpkin
¼ cup well-shaken buttermilk
2 large eggs
3 tablespoons unsulfured molasses
1 teaspoon vanilla
1 cup all-purpose flour
1 cup white whole-wheat flour or all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
½ teaspoon salt
¼ teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pitted dates
3/4 cup finely chopped walnuts
Preheat oven to 400. and grease a dozen ½-cup muffin cups.
Melt butter and cool slightly. In a bowl whisk together butter, pumpkin,
buttermilk, eggs, molasses, and vanilla. Into a large bowl sift together
flours, baking powder, spices, salt, and baking soda and whisk in brown
sugar. Make a well in center of flour mixture and add pumpkin mixture,
stirring just until combined. Stir in dates and divide batter among
cups. Sprinkle walnuts evenly over batter in each cup and bake muffins
in middle of oven 20 to 25 minutes, or until puffed and a tester comes
out clean. Cool muffins in cups 5 minutes and turn out onto a rack.
Serve muffins warm or at room temperature.
Makes 12 muffins |
I now have a food blog.
Recipes, Food and Cooking
with all tried and true recipes.
Spinach Souffle
6 ounces cream cheese
4 ounces butter
10 ounces frozen chopped spinach (undrained)
2 cups plain bread crumbs
salt and pepper
Parmesan cheese
Melt butter and cream cheese. Add chopped spinach (uncooked and undrained).
Season with salt and pepper.
Add bread crumbs until soggy and place in casserole dish. Top with Parmesan
cheese.
Bake at 350 degrees for 15 - 20 minutes.
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Recipes Inspired in
Grandma's Kitchen
Everyone has something they do well and
for me, it's cooking and baking. I can remember when I was
about 4 years old sitting on a red stool in my Grandmother's
kitchen watching her make Strawberry Jam. I can still see
her in my mind as she showed me (as if every 4 year old
should know how to make jam) how to tell when the jam was
done by the way it dripped off the spoon.
Extra good cooking (and baking) was an everyday occurrence
as I was growing up. But without a doubt my sister and 5
brothers were accustomed to good cooking and baking. We all
agree the best of the best were the Cinnamon Rolls our
Grandmother made, no matter what,
every Saturday morning of her life. It was one of those old
family recipes that was made with a little bit of this and a
little bit of that and flour till it felt right. Some family
favorite recipes come from my Great Grandmother, especially
the
Chili Sauce and
Molasses Cookies recipes. Mom was my teacher, giving me many of the basics
I use today and so much more. In my family, I guess it just
comes naturally. And so it is, I invite you to:
Stroll
down Main Street and browse through the restaurants and
shops. Cooking has been a passion for me for many years now
and I would like to share my adventure of cooking with you.
My hope is that you will find recipes that will be
to your liking, recipes that could be served at a family
outing, when friends come to visit, holiday time or any time of day.
Mary Ellen

Search That's My Home for Recipes
You may search by Recipe or Ingredient
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Brie with Praline Sauce
2 cups brown sugar 1/2 pound (1 cup) unsalted butter 2 cups pecans,
rough chopped 1/2 cup heavy whipping cream
Large round French Brie
In heavy pot, melt butter and brown sugar over medium high heat. Bring to a boil over medium high heat. Simmer, swishing pot often, (but don't stir) until sauce is dark caramel
color (or to "hard ball" stage) Mixture will foam. Keep an eye on it - it will go from perfect to burned
quickly (like caramel)
Once color is achieved, remove from heat and slowly stir in cream, being
careful - the sauce will pop and possibly run over. Add pecans. Mixture will thicken as it cools.
Reheat slowly over low flame, adding more cream if necessary.
Place a large round French Brie on a platter, surround with salty
entertainment-style crackers. Allow to come to room temperature.
Pour hot Praline Sauce over the brie allowing the heat of the sauce to soften
the brie. Serve immediately. |
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Fried Apples 4 Apples, peeled
and cored and sliced into rings or sections
In a cast iron skillet, add:
1/4 C. Water
1/3 C. Butter
1 t. Cinnamon
1/2 t. Nutmeg
1/8 t. Allspice
1/8 t. Cloves
1/8 t. Ginger
Cook until butter is melted.
Add apples, cooking them for ten minutes. Turn them once or twice while
cooking.
Mix and sprinkle:
1/3 C. Light Brown Sugar
2 T. Lemon Juice
Sprinkle over apples as you turn them. Gently stir until the sugar and
lemon juice cover all the apples. Cover the skillet and remove it from
the heat. Let apples sit for 10 minutes and serve. |
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