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When you need a quick snack that everyone will love and doesn’t involve tons of dirty dishes, this hot crusty Italian loaf with drippy, melty Jack cheese, bacon and green onions will drive your family wild! It’s deliciously simple, but definitely party-worthy. It will be the hit of any hor d’oeuvres table you contribute to. At [...]
When you need a quick snack that everyone will love and doesn’t involve tons of dirty dishes, this hot crusty Italian loaf with drippy, melty Jack cheese, bacon and green onions will drive your family wild! It’s deliciously simple, but definitely party-worthy. It will be the hit of any hor d’oeuvres table you contribute to. At any party where you arrive carrying it, you’ll be going home empty-handed and it will be the MOST requested recipe of the night. Some time ago, I pinned a recipe from keyingredient.com and when I recently had time to test it out, you know I had to put my own spin on it. The basic premise is ingenious and there are so many different ways you could take this by changing up the cheese, the toppings, etc. I’m envisioning a pizza pull apart or a nacho pull apart or maybe even a cinnamon roll pull apart that wouldn’t use cheese at all. Go crazy! This recipe will make you famous in your neighborhood! lol Yes, ma’am, it’s THAT good! You’re only five ingredients away from YUM! So here’s my twist on a great idea. Enjoy!
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Ingredients
- 1 loaf Italian bread
- 1 stick butter, melted
- 1/2 cup chopped bacon, cooked and drained (Use real bacon, you won't regret it!)
- 3 - 4 green onions, sliced thinly
- 2 cups Monterey Jack cheese
Instructions
- Slice your Italian loaf diagonally, but don't slice all the way through. You want to leave the bottom crust intact.
- Turn the loaf and slice diagonally in the other direction. It will create a diamond pattern on the bread and the loaf will start to open up or "bloom".
- Be smarter than me and at this point, transfer your loaf to a foil covered baking sheet. (I assembled mine and then made the transfer, which worked, but it would have been so much easier to build it on the baking sheet, to begin with.)
- Drizzle melted butter over the top of your loaf and be sure to let it drip down into all your diagonal cut marks.
- Sprinkle your pieces of chopped bacon over the melted butter.
- Next distribute the green onion slices and then cover the entire loaf with cheese.
- Bake it on a foil-covered baking sheet, uncovered, in a 350 degree oven for 15 -20 minutes, until the cheese is melted and beginning to lightly brown, in places.
- Remove from the oven and serve warm. Take my word for it. You won't have to call the family to let them know it's done. The smell of the toasting bread and bacon, wafting from your kitchen, will have had them waiting at the counter for you to pull it out of the oven.
- To serve, simply allow guests to pull the pre-sliced chunks from the loaf. This is most definitely finger-food! Enjoy!
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http://busy-at-home.com/blog/cheesy-bacon-onion-pull-apart-bread-delish/If it has a Southwest or Mexican flair, my family will be all over a new recipe, and my new Southwest Confetti Stuffed Peppers (or Salad or Salsa) was no exception. I’m not a huge New Year’s resolution-maker. Especially with cooking and food, I will probably never be an all-or-nothing kind of girl. So, you [...]
If it has a Southwest or Mexican flair, my family will be all over a new recipe, and my new Southwest Confetti Stuffed Peppers (or Salad or Salsa) was no exception. I’m not a huge New Year’s resolution-maker. Especially with cooking and food, I will probably never be an all-or-nothing kind of girl. So, you won’t find me making far-reaching and exacting goals for 2013 like: I will lose 50 lbs or I will eliminate ALL processed food from my family’s diet. What I do aspire to accomplish is to make positive progress toward healthy weight-loss, and to change my family’s palates, so more of the nutrient-dense foods I’ve come to love, will make it onto THEIR own list of favorites. Creamy comfort-food casseroles, cookies and chocolate cake will never be completely eliminated from our diets, but I hope they will take more of a backseat, and assume an occasional treat role, rather than being center stage. All things in moderation is a good way to look at what I’d like to achieve. By integrating lighter, healthier dishes that taste fantastic, into the menus they are used to, the process for my husband and kids will be enjoyed, rather than resisted; and if I do it well, perhaps the subtle changes will go undetected. For this first venture, that’s exactly how it went. I’m really excited! We’ve already eaten this as a main dish, a side dish and as a salsa. Young and old, alike, have loved it and I’m excited that this new creation can be put into our regular meal rotation.
My Southwest Confetti loaded into Bell Peppers. Bake them for a hot, satisfying main dish; or serve them chilled as a refreshing salad. Either way, they're gorgeous and SOOOO good!
From a budget perspective, this is a meatless dish and so, less expensive than typical meals. Score! From a health perspective it’s intensely nutritious and it’s a powerhouse of textures and flavors that will leave your family wanting more. You could certainly add or subtract other veggies, to fit what you have on hand or want to introduce into your family’s diet. I originally developed the recipe as a way to use some Classico Pear Tomatoes from Heinz, (pick them up at Walmart), that I was trying. I was incredibly excited to pick up the can and see only 4 all-natural ingredients, each of which I could pronounce and recognize – tomatoes, tomato juice, salt, and fresh basil. They are packed fresh, with no preservatives and they were fantastic in this new dish!
Classico Pear Tomatoes with Basil
Four all-natural ingredients and no preservatives!
As I started working on the recipe, my first idea was to do a rift on a traditional stuffed cabbage roll, lightening it up and doing something unexpected with the flavor. I created the filling, then stuffed and baked the cabbage, only to discover we all scooped out and devoured the filling, but left the outer cabbage leaves on our plates. This was not because we don’t like cabbage. We do. And the filling is chock-full of it. Determined to turn my semi-success into a perfect ten, I changed things up and used the delicious filling to stuff sweet bell peppers, instead. That simple alteration made all the difference and sent this recipe over the top. The stuffed peppers can be baked and served as a main dish, served raw and cold as a salad or side dish, or you can simply set out bowls of the filling on an appetizer buffet, to be enjoyed with tortilla chips. It’s fabulous, each and every way! How can you beat that in a recipe? Versatility, crowd-pleasing delicious flavor; plus healthy, nourishing ingredients??? You can’t. Don’t even try. - lol – Seriously, it’s SO good! I can’t wait for you to try it. Enjoy!
When you start out to create a new recipe, do you have the whole thing planned out in your mind, from the beginning? I usually have a general direction I know I'm going in and then the "cast of characters" evolves as I begin working and tasting. These are the ingredients that I began the project with. You'll see from the recipe, below, that they inspired some tasty additions!
Ingredients
- 1 (28 oz) can Classico Pear Tomatoes with Basil, chopped and juice reserved
- 2 cups quinoa, cooked and cooled
- 1 cup lentils, cooked and cooled
- 1 (14 oz) can black beans, drained and rinsed
- 1 large red onion
- 2 - 3 large, or 10 mini bell peppers, diced
- 2 cups cabbage, chopped
- 2 cups kale, chopped
- 1/4 cup fresh cilantro, chopped
- 1 Tablespoon cumin
- 2 teaspoons chili powder
- 1 Tablespoon fresh garlic, minced
- 2 teaspoons sea salt (I used Hawaiian Red Alaea)
- 2 teaspoons fresh ground black pepper
- 2 limes, zest one and save juice from both
Instructions
- Wash and chop enough kale leaves to make 2 cups. (To chop kale, start at the top of the leaf and tear down to remove them from the tough center stem. Discard the stem and chop leaves.)
- Chop cilantro.
- Dice onion.
- Chop cabbage.
- Dice peppers. (I had these mini sweet bells, so used them, but you could easily use full-sized bell peppers.)
- Toss all your diced and chopped veggies into a large mixing bowl.
- Drain all the juice from the can of Classico Pear Tomatoes with Basil into the bowl with your chopped veggies.
- Dice the tomatoes and add them to the bowl.
- Add the quinoa, black beans, lentils, chili powder, cumin, salt, pepper and garlic to the veggie bowl and mix thoroughly.
- Zest one of the limes mix the zest into the confetti.
- Juice both limes, squeezing all the juice over the confetti. Stir it in.
- This is the moment where you will want to give everyone in the kitchen a spoon and all dig in and eat this delicious mixture, right out of the bowl, but if you resist that urge, you can use it in several different ways.
- Spoon Southwest Confetti into hollowed out Bell Peppers and bake for 20 - 30 minutes at 350 degrees, or until filling is heated through. A light sprinkle of Monterey Jack cheese could be sprinkled on top, if desired.
- Spoon Southwest Confetti into hollowed out Bell Peppers and serve plated with slices of fresh lime!
- Place a large bowl of Southwest Confetti on an appetizer buffet with corn tortilla chips and it will disappear in seconds.
- Spoon Southwest Confetti into hollowed bell peppers and arrange tortilla chips around the edible "bowl" to serve to each guest.
- Spoon Southwest Confetti into mini bell peppers that have been halved the long way, sprinkle with Monterey Jack cheese and place under broiler for 2 to 3 minutes or until cheese is melted and browning, slightly.
Hot Main Dish:
Cold as a Main Dish Salad or Side Salad:
Cold as Salsa:
Individual Appetizer Serving Suggestion 1:
Individual Appetizer Serving Suggestion 2:
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So flavorful! I can't wait to hear how you use this nutrition-packed Southwest Confetti in your New Year's healthier eating plan. Enjoy!
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I’m excited at how nutritious this dish is and how much my family enjoyed it. Even without heavy sauces, sour cream or any additions of fat or sugar, Southwest Confetti is a tantalizing burst of delicious flavors and textural variety! Quinoa, black beans and lentils provide some great proteins (Quinoa is the only plant-based, complete protein, I think, containing every amino acid.) and the fiber, antioxidants and vitamins provided from the veggies put Southwest Confetti on a nutrition overload! Shhhh! Don’t tell them! Just bask in the healthy glory and soak up all the applause. Enjoy!
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I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Classico. #cbias #SocialFabric #CookClassico
Whether you’re looking for a quick and easy Sunday night supper, something to take to the church potluck or a new twist on appetizers for your buffet table, you can’t help but be the hit of the party with these sliders. I have pinned several versions on my Pinterest recipe boards and, of course, it [...]
Whether you’re looking for a quick and easy Sunday night supper, something to take to the church potluck or a new twist on appetizers for your buffet table, you can’t help but be the hit of the party with these sliders. I have pinned several versions on my Pinterest recipe boards and, of course, it is always my intention when I’m pinning them, to actually go ahead and make them. Last week, I finally got around to putting them together and oh gravy! These are really good! The recipe I tried comes from Janelle at Comfy in the Kitchen. I didn’t change much, other than using half white bread and half whole wheat, plus mixing up the deli meat and condiments a bit . Next time, I do think I will cut the brown sugar in half, since my crew prefers not too have to much sweet with their savory. But, sugar aside, these are fantastic! You really do have to try them. Your family will crown you Chef Extraordinaire! You know you want a crown. :) Okay, enough with illusions of grandeur. Here’s the recipe. Enjoy!
These delicious poppyseed sliders will make you swoon. I used smoked turkey in half of them and ham in the other half. They're served hot, with the wonderful caramelized sauce and ooey, gooey, melty cheese.
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Ingredients
- 1/2 lb deli ham, thinly sliced
- 1/2 lb deli smoked turkey, thinly sliced
- 12 white American cheese slices
- 2 (12 ct pkgs) dinner rolls (I used 1 white and 1 wheat)
- 1/2 cup butter
- 2 Tablespoons yellow mustard
- 1 Tablespoon Worcestershire
- 1 Tablespoon poppy seeds
- 1/3 cup brown sugar
Instructions
- To build the sandwiches, I sliced the white rolls and place two slices of ham on each roll with a little Miracle Whip.
- Then I cut the cheese slice into quarters and used 2 quarters on each sandwich.
- For the smoked turkey sliders, I used the wheat rolls and barbecue sauce instead of mayo. Otherwise, they were assembled in exactly the same way as the ham.
- I put all 24 sandwiches into my 9x13 stoneware baker. Any 9x13 cake pan will work.
- To make the sauce, add butter, mustard, Worcestershire, poppy seeds, and brown sugar to a medium saucepan.
- Bring the sauce ingredients to a boil.
- Drizzle the entire pan of sauce over the sandwiches in your baking pan.
- Your sandwiches will be completely coated. Most of the sauce will stay on top of the rolls, because they are pressed together so tightly in the pan. Some may seep down to the bottom and that's okay.
- Cover with foil and bake at 350 degrees for 20 minutes.
- Remove foil and bake an additional 5 minutes or so to caramelize the sauce on top of your sandwiches.
- Remove from oven and serve. We ate ours with a fresh veggie salad. SO good!!!!
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http://busy-at-home.com/blog/smoked-turkey-and-ham-sliders-with-caramelized-poppyseed-glaze-delish/What a fabulous opportunity I’ve had this week, to try a wonderful new product at Wal-Mart — Ecce Panis Bread. If you love homebaked bread, but just can’t find the time or motivation to tackle baking your own from scratch, or remembering to thaw frozen bread dough, Ecce Panis is a yummy solution. I had [...]
What a fabulous opportunity I’ve had this week, to try a wonderful new product at Wal-Mart — Ecce Panis Bread. If you love homebaked bread, but just can’t find the time or motivation to tackle baking your own from scratch, or remembering to thaw frozen bread dough, Ecce Panis is a yummy solution.
Blackberry Cream Cheese Spread in an Ecce Panis bread bowl and served with Ecce Panis Ciabatta crisps made by slicing the ciabatta loaf and putting the slices under the broiler for 2 or 3 minutes. DELISH!
I had quite a bit of shopping to do, so I sat down and made a quick list, adding this new bread to it. I was anxious to not only see how it would look, but to taste it and see if they really could achieve that homemade flavor in just a handful of minutes in my oven. I wasn’t 100% sure where I would find it in our store. The bread aisle seemed like a logical choice, and yet, I swung by the bakery/deli department first and was happy to find the bread, right away. Next to our deli counter, there are wooden “islands” of baked goods. On the bottom shelf of the island closest to the deli, I found FOUR different varieties of the new Ecce Panis bread. Not wanting to play favorites, and seeing that they were all around $1.88 a loaf, I threw all four into the cart and headed off to get the rest of my groceries. After our experience with it, which I will relate, below, I heartily encourage you to find Ecce Panis breads in your local WalMart, for your own family!
Ecce Panis Neo-Tuscan Mini Boule
Ecce Panis Ciabatta Loaf
My challenge, with this mission, was to create a delicious spread recipe to use on Ecce Panis breads, so I added several other things to my list as an idea for the spread started swirling in my head — cream cheese, (of course 
), green onions, bell peppers in red, yellow and orange, bacon, cheddar cheese… This definitely seemed to be going in a savory direction and I was envisioning something like the wrap filling I had come up with for our daughter’s graduation party that incorporated cream cheese, my homemade hot pepper jelly, lots of veggies and fresh herbs, cheddar cheese and diced chicken breast. It was really tasty and with some simple modifications, I thought I could transform it into a delicious spread. Ideas were churning as I continued through the grocery aisles. Thank heavens I had taken a list, or I would have had one of everything in the store! As it was, I did succumb to the beautiful selection of fresh berries on display and made it home with a pint of gorgeous blackberries. If you want to see more pictures of my shopping trip (I apologize in advance for the picture quality. When I got to the store I realized the only camera I had with me was on my phone. ), check out my Google+ album.
Ecce Panis French Rolls
Ecce Panis French Demi Baguettes after baking at home. They come two to a package.
The Ecce Panis lived up to it’s “freshly baked bread in minutes” label. It is truly delicious; and warm from the oven, you would be hard pressed to know it wasn’t white bread baked in your own kitchen. Our family ate each variety with pleasure and gusto – no shrinking violets in our house, when it comes to homemade bread! We had the french baguettes, sliced on the diagonal for crostinis and the french dinner rolls made great sandwiches for a quick chicken salad lunch. I used the ciabatta and Neo-Tuscan Mini Boule to serve the fabulous Blackberry Cream Cheese Spread that I’m about to share with you.
Okay, so I drove home from WalMart, unpacked my groceries and quickly started my recipe idea’s transition from wrap filling to spread. Epic fail! -lol- It actually tasted great and my son probably ate 2/3 of it in the first hour or so, but it was not as “pretty” as I pictured it and I wanted this to be really special, so….rewind! What else did I have on hand that would make a delicious spread and look as beautiful as it tasted? I’m starting to think that deviation from my grocery list was God-inspired. Blackberries! Well, to say it was a success to change courses, would be an understatement. We loved the color, the flavor and the texture of this delicious spread. It’s only five ingredients and we will make this over and over again, easily substituting whatever fresh berries are in season. Your family will think you’re amazing!
This will be one of your most requested recipes, whether you are serving it with appetizers at a party or on bagels for breakfast or as a simple snack at home! Other berries could easily be substituted. It can be whipped up in minutes and will satisfy all comers with it's lightly sweet, fresh flavor.
Ingredients
- 2 (8 oz) blocks of cream cheese, softened
- 1/2 lemon, juice and zest
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1 pint fresh blackberries
Instructions
- Place all ingredients in the bowl of your stand mixer (or in a large bowl and use a hand mixer) and mix thoroughly, until the ingredients are well blended into a creamy spread. The individual blackberry segments will still be visible in the beautiful purple spread, as will a few small lumps of cream cheese.
- Serve on toast, bread, crostini, bagels, biscuits, or even crackers! Use your imagination and this spread will end up being one of your most requested recipes!
- Refrigerate leftovers, if you're fortunate enough to have any.
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This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias #EasterMeals As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own and based on my personal experience with the product.
About 10 pm on Friday night, I started reading The Stocked Kitchen, by Sarah Kallio and Stacy Krastins. By midnight, I was finished. Seriously, I read a cookbook cover to cover and was so excited, I couldn’t go to sleep. It seems a little silly to call this just a cookbook. It’s more like “kitchen [...]
About 10 pm on Friday night, I started reading The Stocked Kitchen, by Sarah Kallio and Stacy Krastins. By midnight, I was finished. Seriously, I read a cookbook cover to cover and was so excited, I couldn’t go to sleep. It seems a little silly to call this just a cookbook. It’s more like “kitchen curriculum”. I’ve been cooking for at least 40 years, and I would venture to say I’m fairly good at it. Yet, I learned so much from The Stocked Kitchen that I had never previously considered. I can’t wait to share it. It is going to take a busy woman’s view of her kitchen, and cooking, and literally turn it upside down. I will venture to say that you have never seen another cookbook like it and though there will probably be many who will try to copy this ingenious concept, you get to hear about the one and only original, right here, on Busy-at-Home. (Enter to win a copy for yourself, at the end of this post!)
The first two “chapters” of the book are made up of a total of only three pages. After reading them, however, I was hooked. I felt a kinship with these women who knew exactly what the challenges are in a busy woman’s kitchen, day-to-day — you know, that 4:30 or 5:00 standing and staring into an open refrigerator or pantry and feeling like you have nothing to make for dinner challenge? They’ve been there, done that, AND they have a solution. The difference between understanding a dilemma, and solving a dilemma, is action. Sarah and Stacy’s actions are going to rock your cooking world! The system and recipes they have developed are going to save you time — they’re going to save you money — and they’re going to give you a confidence in the kitchen that will leave smiles on the faces of your family and guests at every meal. (I’m just a little stoked about this cookbook. ) Frugal, fast and made from scratch — everything we love at Busy-at-Home!
I have made several recipes from The Stocked Kitchen, already. One of them is their Taco Meat. It's delicious, cheaper than seasoning packets and this is definitely one I would cook in bulk and freeze in 1 lb packages. Taco meat is used as a base for several recipes, like Beef Enchiladas.
The short and sweet of the premise behind this book is one awesomely simple, yet comprehensive grocery list. Keep your fridge, freezer and pantry stocked with these items and you will always have what you need to create ANY of the more than 300 recipes in this book. The grocery list is included in tear-out pages in the back of this wonderful, hard cover cookbook. Stick it to the fridge, check off items as they are used (and train others in your house to do the same), so you know it needs to be replenished and then carry the list to the store with you every 7-10 days to restock your kitchen with the few items you need. You could easily just make copies of the page to have one for each week, or even simpler, visit The Stocked Pantry website and print the list on your printer at home. Do you realize how this will revolutionize the way you shop — how many “extra” things you will not be buying — how much time and money that can save? It boggles the mind.
Have I ever shown you how to roll a nice, tight burrito or enchilada? To make the beef enchiladas from The Stocked Kitchen, roll the taco meat in a flour tortilla. Fold the side edges in first.
So, what’s the secret to this grocery list? What makes it so magical and special? Have you ever seen a recipe online or in a magazine and thought it sounded amazing and decided to make it, only to find you needed some exotic ingredient that you have never purchased in your life, much less have sitting in your pantry? Have you made an extra trip to the store to get that item, and a few others you find along the way, just to bring it home, make the recipe and have the rest of that product sit untouched on your shelves for months or even years? I definitely have. The secret to The Stocked Kitchen grocery list is that all the items are everyday, normal food that you probably keep in your kitchen most of the time. When I first glanced at the list, I thought, “That’s a LOT of groceries!”, but after taking the time to read through it, I already had about 85-90% of those items in my kitchen. The few things that aren’t on your normal list of staples, will quickly become familiar to you, because they are so commonly used in these recipes. You won’t be buying exotic, but you WILL be buying cost-effective, common ingredients that can be used to create delicious, nutritious meals and that will save you money on 1) pre-packaged, processed food and 2) going out to eat at the last minute because you “don’t have anything to cook at home”.
Once the ends are folded in, roll tightly.
These recipes are certainly family-friendly, but they will be equally great for entertaining. There are options for every palate and quite a few vegetarian options, as well. That was actually one of my biggest concerns before reading the book — “Won’t we get tired of having the same old dishes day in and day out? How can there be enough variety, with only one shopping list?” Let me ask you a question. In a 30-day span, are there any of your family’s favorite dishes that you prepare more than once? We sure do and sometimes it’s because we want it, sometimes it’s because I can’t think of anything else to make. The Stocked Kitchen has enough soup, pasta, and meat main dish recipes that you would be able to eat a different dinner (no repeats) every night for more than two months. I know, because I counted. Our family is not huge on seafood, (though I may try incorporating it more often with these recipes), so I counted how many meals I would be able to make if I never used ANY of the seafood recipes. There were over two months worth and that doesn’t count the times we will eat breakfast for supper or have a baked potato bar, etc. This grocery list doesn’t limit you, it uses ingredients you typically keep on hand, anyway, and provides you with the recipes to help you create a delicious, expanded repertoire of meals for your family without needing to run to the store before you cook each night. If you’re like me (and I know you are 
), you’ll immediately recognize how many of your family’s own recipes fit the grocery list, which expands your possibilities even further. I don’t know about you, but that’s exciting to me. What has become a drudgery and a chore – grocery shopping — will become streamlined, simple and quick. Happy, happy mama!
There you have it! This method works well for burritos, enchiladas and chimichangas. This is an enchilada from The Stocked Kitchen. Now, all it needs is a half dozen more and the sauce and cheese. You'll love their recipe! This is the point at which I would take advantage of a simple freezer-cooking technique. You could easily make and roll these in bulk, flash freeze them and then store in gallon Zip-loc bags in the freezer. Pull out the number you need when a "quick fix" dinner or lunch is in order. Put them in the pan with sauce and cheese and bake. All the prep work being done ahead of time makes this a cinch to prepare and the oooohs and aaahs over how good they taste will make you feel like a master chef in your own kitchen!
I also believe there are many recipes in the Stocked Kitchen that would lend themselves well to freezer cooking, another of my favorite time and money savers. The Stocked Kitchen has recipes for main dishes and soups, pasta dishes, appetizers, desserts, pizzas, breakfasts and brunches, salads, breads, beans, potatoes, rice and veggies! Plus, you’ll learn to make your own sauces, salsas, dressings and condiments from ingredients on the list, saving money and space in the fridge. What’s left? What’s not to love? It’s pure genius!
This Cucumber Dressing is another recipe I tried. (See all the yummy minced cucumber and dill flecks? Mmmmm!) It took about 3 minutes to whip up, using ingredients right out of my kitchen. Fabulous! It was great on salad and we are going to try it as a veggie dip and a spread on wraps, as well.
You’ve read a lot of my reviews, so you know I take pretty seriously what I recommend. It’s one thing to be able to like and recommend a product. It’s another to say you need it. We have a pretty clear understanding of the difference between wants and needs in our house. So, understand I am not speaking lightly when I say, “You NEED this book.” I seriously believe it will save you time and money, help your family to eat healthier and take the panic out of mealtime preparation. You will do your job more efficiently, effectively and happily because you have the tools you need to pull it off. I will be giving this book as a wedding or bridal shower gift each time I receive an invitation. If it were the only cookbook a new bride owned, she’d be set. Seriously! Yes, it’s a cookbook, but it’s also a tool, it’s a plan for being successful in the kitchen. It equips you to masterfully prepare tasty meals, from ingredients you already have in your kitchen and enjoy doing it. I wish I had had it years ago. You’re going to love it!
Here’s one recipe, I’ve been given permission to reprint for you. You need to put a batch of this in the oven every time you are going to have company, because your house smells AMAZING while it is baking!
These are DELISH! I had trouble not just eating them, instead of saving them for recipes. They are part of a recipe for Cinnamon Chip Scones, in "The Stocked Kitchen", but I can't wait to add them to a batch of Snickerdoodle Cookies! Yum! Oooh! and biscuits! lol
Ingredients
- 3 Tablespoons sugar
- 1 Tablespoon cinnamon
- 2 teaspoons unsalted butter
- 2 teaspoons honey
Instructions
- Preheat the oven to 250 degrees. (In my oven, this worked better at 275 degrees)
- Cover a jellyroll pan (cookie sheet with sides) with aluminum foil.
- In a bowl, combine all ingredients with a fork until crumbly and evenly blended.
- Spread onto the jelly roll pan.
- Bake for 30 - 40 minutes, until melted and bubbly.
- Cool completely on the pan.
- Break into small pieces.
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http://busy-at-home.com/blog/the-stocked-kitchen-review-giveaway-atriabooks-thestockedkitch/THE GIVEAWAY!!! The Stocked Kitchen publisher, Atria Books (a division of Simon & Schuster), has generously sponsored a giveaway of one copy of the book for a Busy-at-Home reader.
GIVEAWAY RULES:
You must be 18 or older and a US resident to enter. Mandatory entry must be completed before any optional entries will be counted. Winner will be selected in a random drawing using random.org. Deadline for entry is midnight (CST), Sunday, August 7, 2011.
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MANDATORY ENTRY:
In a comment below, share how The Stocked Kitchen would benefit you and your family.
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OPTIONAL ADDITIONAL ENTRIES:
- Like The Stocked Kitchen on Facebook. Leave a comment letting me know you’ve done it.
- Follow The Stocked Kitchen on Twitter. Leave a comment letting me know you’ve done it.
- Follow Busy-at-Home on Twitter. Leave a comment letting me know you’ve done it.
- Like Busy-at-Home on Facebook. Leave a comment letting me know you’ve done it.
- Follow Busy-at-Home on Google Friends Connect by clicking the Join Button in the right-hand side bar. Leave a comment letting me know you’ve done it.
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- Tweet this giveaway (maximum of 1x per day, please). Win “The Stocked Kitchen” and revolutionize the way you shop & cook! @busyathome @AtriaBooks @thestockedkitch http://ow.ly/5Qi1i Leave a comment below with a link to your tweet.
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I love checking out new foodie blogs and finding recipes that put some variety and creativity into our family’s menu plans. That’s why Secret Recipe Club is such a blast for me. I get the challenge of cooking or baking something completely new and my family thinks I’m an amazing genius in the kitchen! [...]
I love checking out new foodie blogs and finding recipes that put some variety and creativity into our family’s menu plans. That’s why Secret Recipe Club is such a blast for me. I get the challenge of cooking or baking something completely new and my family thinks I’m an amazing genius in the kitchen! Right, guys? I’m an amazing genius in the kitchen?
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Zucchini Fritters served with sour cream and diced tomatoes.
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I was lucky enough to be assigned Cook Lisa Cook for the July edition of Secret Recipe Club. I’ll be making many trips back to Lisa’s blog, before I’ve exhausted the list of all the recipes I want to try, from her collection. For this particular assignment, I selected Zucchini Fritters, 1) because I have never eaten or made them and 2) because I love new ideas to use fresh garden produce. I didn’t change up very much with this recipe. It’s scrumptious, as is. I used a little less onion and a little more nutmeg. I know you’re going to love these as much as our family!
Super simple, fabulously frugal and absolutely delicious! Wonderful way to eat fresh produce from your garden.
Ingredients
- 4 cups grated zucchini
- 3 eggs
- 1/2 medium Vidalia onion, minced
- 3/4 cup King Arthur All Purpose Flour
- 1/2 tsp nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper to taste
- peanut oil
Instructions
- Mix the zucchini, onions and egg.
- Add flour, nutmeg, salt and pepper.
- Heat a very thin coating of oil in a large skillet over medium-high heat.
- I used a 1/3 cup measuring cup about half full to dip batter into my skillet, flattening them as I poured them out.
- I fried the fritters 1-2 minutes per side until lightly browned.
- Drain on paper towels and while still hot, sprinkle with some additional salt & pepper to taste.
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Here’s how I put them together:
Shredded zucchini, diced onion and other fritter ingredients.
- I mixed the zucchini, onions and eggs, then added the flour, nutmeg, salt and pepper.
Nutmeg, flour and other dry ingredients added to batter.
- Heat enough peanut oil to cover the bottom of your skillet, on medium-high heat.
- I used my 1/3 cup measuring cup, filled about half full, to spread the batter into the bottom of my skillet. I spread them out fairly thin, probably about 1/4 inch thick.
Three zucchini fritters beginning to fry in my skillet.
- After 1-2 minutes, turn the fritters to cook the other side. The color will be golden brown when they are ready to turn.
When the bottoms are golden brown, flip the fritters to fry the other side.
- Drain the fritters on paper towels and then transfer to a plate. I got 15 fritters from this batch, counting the ones that were eaten before they could make it to the plate.
Our fifteen-year-old son, flipped for these and wanted to know if there was a way to take them in his lunch, when he’s detasseling in the fields, next week. Then my son-in-law stopped by and saw what I was making. He was super excited to try them, as he said his mom used to make zucchini fritters when he was a kid. These definitely passed muster and he asked that I get the recipe to my daughter, right away.
Yum! My plate of zucchini fritters with sour cream and diced, fresh tomato.
I ate my fritters with sour cream and diced tomatoes. I required myself to eat only two, but I’m not kidding when I tell you, it would have been nothing for me to polish off half a dozen! Nothing beats the freshness of summer produce for flavor and texture. I could eat these with fresh sliced tomatoes, cucumbers and onions, and some sweet corn,…oh and some watermelon. lol Mmmm….The fresh tastes of summer make a hearty delicious meal, any way you serve them up! How’s your garden coming?
Well, there’s no question this recipe is a keeper and that our family will be serving zucchini fritters, again. Thanks so much to Cook Lisa Cook and to Secret Recipe Club for helping us discover them!
Check out all the other fabulous Secret Recipe Club entries for July!
(This recipe is linked to Grocery Cart Challenge.)
Mouthwateringly delicious, creamy and spicy — this is a simple to prepare appetizer that you will not want to share. Seriously, I could easily have eaten this directly from the baking dish with a spoon. (If no one saw it, it never happened. ) It’s that good! This recipe incorporates all the flavors I love [...]
Mouthwateringly delicious, creamy and spicy — this is a simple to prepare appetizer that you will not want to share. Seriously, I could easily have eaten this directly from the baking dish with a spoon. (If no one saw it, it never happened. ) It’s that good! This recipe incorporates all the flavors I love in stuffed jalapeno poppers and melds them into a luscious dip that will be perfect for your 4th of July entertaining. The other part I love is that it can be served hot or cold. This time of year, in Nebraska, I cool and then chill it after it is baked. Then I serve it cold. In the winter it’s fabulous served hot from the oven. So, you decide how it works best for you and your family, but seriously, you have to make this. Go edit your grocery list, right now, and make sure you have everything. I can’t wait to hear how it turned out for you!
Simple, delicious dip that will leave your guests wanting more and asking for the recipe. Control the heat by the number of jalapenos you use. You can definitely substitute sour cream for the Miracle Whip. I actually prefer that, but my family likes the slightly sweet tang of the Miracle Whip.
Ingredients
- 2 (8 oz) blocks of cream cheese, softened
- 1 cup of Miracle Whip (or sour cream)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Italian blend cheeses, shredded (or Parmesan)
- 4 jalapenos, minced with seeds
- 1/2 cup cooked bacon, chopped
- 1 cup Panko bread crumbs
- 1/2 cup Italian blend cheeses, shredded
- 1/4 cup butter, melted
Instructions
- Blend cream cheese, Miracle Whip, cheddar and Italian cheeses, jalapenos and bacon. I threw everything into my stand mixer and mixed until it was thoroughly incorporated.
- Spread the dip into an 8×8 baking dish.
- Mix Panko, second 1/2 cup of Italian cheeses and the melted butter. Sprinkle this topping evenly over the top of the dip.
- Bake at 350 degrees for 30-35 minutes. Crust will be beautifully browned and dip may be bubbling around the edges of the pan.
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Here’s how to put it together.
A handful of ingredients that blend perfectly for a spicy bite of heaven on a cracker! (I got lazy and used pre-cooked bacon pieces, but you can certainly cook your own.)
I blended all the dip ingredients in my stand mixer until they were well incorporated.
Spread the dip into an 8x8 baking dish. Remember this beauty from my Noritake bakeware review? It's perfect for oven to table at a 4th of July celebration. (Click this picture to read more about Noritake bakeware.)
Sprinkle the dip with the Panko, cheese and butter crumb mixture. Bake at 350 degrees for 30-35 minutes.
Pull it from the oven and serve it popping hot with your favorite crackers, appetizer bread or chips OR you can cool it and chill in the fridge until serving time. It’s absolutely fabulous, hot or cold! Enjoy!
Baked up with a toasty, brown Panko crust. Serve it warm or cold, but you really MUST serve this. You'll be famous worldwide in a matter of minutes!
This post is linked to the Grocery Cart Challenge.
This time of year, there are all kinds of parties and gatherings where we will contribute at least one item, if not more, to the buffet table. Appetizers are a popular and simple way of providing a little somethin’ somethin’ for all your guests without the work and fuss of a full meal. I love [...]
This time of year, there are all kinds of parties and gatherings where we will contribute at least one item, if not more, to the buffet table. Appetizers are a popular and simple way of providing a little somethin’ somethin’ for all your guests without the work and fuss of a full meal. I love doing appetizer buffets, because they offer so much variety and will invariably have at least an item or two to suit everyone’s tastes. Plus, if you are asking guests to contribute, appetizers are often less intimidating than a full-fledged potluck dish for the non-cookers on your guest list.
I threw this relish together while preparing for a fun visit with our Four Square group from church. This will satisfy the palates of friends who enjoy a spicy bite in their hors d’oeuvres. Mine was on the hot side and you can tame it down in two ways if you prefer milder heat - 1) remove the veins and seeds from the jalapeno before mincing and 2) only use half the jalapeno. Regardless of the heat level you like, this simple relish is DELICIOUS on crackers spread with cream cheese and the colors are festive and inviting.
This would be another great item to put in canning jars with a decorative lid and ribbon and add to your list of frugal and well-received gift ideas. This recipe made about 6 cups, so you could probably get six of the cute half-pint jars made and it would be so inexpensive per jar. Wouldn’t it be gorgeous in a basket with some home baked bread and other holiday goodies!!??!!
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Glenda’s Corn Relish
Ingredients:
- 16 oz bag of frozen sweet corn, thawed
- 1 red bell pepper, diced fine
- 1/3 cup white or red onion, minced
- 1 jalapeno, minced fine (remove seeds and veins for less heat)
- ½ cup fresh parsley, chopped fine
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 3 Tablespoons of sugar, more or less, to taste
Directions:
Tasty ingredients for a simple appetizer.
I mince the onion and jalapeno very fine and I do a small dice on the red pepper. This is going to be more a matter of preference, but normally you will not want BIG chunks of any one vegetable topping your crackers. You want these flavors to meld and be one, letting the veggies be the texture, but the combination of all of them to be the flavor.
Veggies chopped and ready to be mixed in my Pampered Chef Batter Bowl.
Once all the vegetables are chopped, I mix them in my Pampered Chef Batter Bowl. Because I can snap the lid on and slide it right into the fridge, it’s the perfect choice for allowing this yummy relish to marinate for a few hours, before serving.
Corn Relish ready for the dressing/marinade.
Chop the parsley and stir it into the veggies. (I think you could just as easily substitute cilantro and then use lime juice in place of the vinegar. This recipe leaves lots of room for variations, so be creative. I can imagine it with some chopped avocado, too.)
Whisk the oil, vinegar and sugar together to make the dressing. I love these Easy Read Measuring Cups from Pampered Chef!
Whisk the oil, red wine vinegar and sugar together to make the dressing/marinade. Pour over the veggies. Salt and pepper to taste. Cover and refrigerate until ready to serve.
Some of the appetizers for our get-together. There's the relish in the center-right. (See that summer sausage in the back? You'll never buy it again, after you try the simple recipe, I'll be sharing.)
I served it as one of several appetizers and desserts for our little gathering. I wish I had gotten a picture of it on the crackers with cream cheese, because it’s so pretty, but we were just to busy gobbling it. This picture shows several of the items on our appetizer buffet. You’re going to love the homemade summer sausage. But that’s another post.
Think fun, frugal and tasty when you’re planning treats for your holiday spread or for gifts. This corn relish should be on your list!
Printable Version of Corn Relish Recipe
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This recipe is linked to Tasty Tuesday.
