It is cold! I actually like when it is cold out. We get to bake, and eat muffins and soups and comforting dishes like that. It is also more socially acceptable to stay home in your jammies and watch movies, which I also love to do. So, winter is actually one of my favourite seasons. Bring on the soup! This one from Or Whatever You Do was just so cheesy! Too much cheese, is not ever a phrase uttered in the house. It was warm, it was cozy, and cheesy to the max.
- 4 cups chicken broth
- 3 cups fresh broccoli
- 1/2 cup salted butter
- 1/3 cup flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 8-10 oz wide egg noodles, about 2-3 cups dry.
- 1 cup heavy cream
- 2-3 cups finely shredded cheddar cheese
1. Place broth and broccoli in large soup pot. Bring to a simmer.
2. In skillet melt butter. Add flour with seasonings, and whisk to make a roux. Basically this is a paste you will get after about a minute. Whisk into simmering broth.
3. Add noodles and continue to simmer until broccoli is tender and noodles are cooked to your desired tenderness. Remove from heat. Stir in cream. Then cheese. Stir until cheese is completely melted.
4. Eat and enjoy!
Every Christmas I get to be in charge of dessert. It helps that, I am the one in the family that gets to tell everybody what to bring, the “organizer” if you will. I love bringing dessert the most, and I love Christmas the most too, so it works. At least for me. Cookie trays are always in abundance, filled to brimming with scrumptious delights. Both new recipes and old favourites can always be found. This recipe that I found at Mother Thyme was the number one new favourite. I was asked for there recipe on multiple occasions, so here you are all recipe wishers. Enjoy!
- 2½ cups all-purpose flour
- 1 (3.4 ounce) box pistachio instant pudding mix
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter
- 3 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoon milk
- Cream butter with sugar until fluffy. Add eggs, one at a time, add vanilla extract with the second egg.
- Add first four ingredients and beat until it all comes together.
- Scoop into a greased 13×9 inch pan, and spread so batter is even.
- Bake for 12 minutes at 375 degrees. Let cool completely.
- Beat butter, with one cup of the confectioners’ sugar, alternating with 1 Tbsp of milk. Add vanilla. When creamy enough to spread, top cooled bars and spread evenly. Top with sprinkle and swirl.
- Eat and enjoy!
Christmas time is upon on us, which means, time to get your baking on! Well, if you enjoy baking that is. I certainly do. I love being in the kitchen making some tasty goodies. Perhaps, because I really love eating goodies. A sweet tooth, I definitely have! This month we are all sharing Shortbread Recipes over at Fantastical Food Fight, and I couldn’t be happier. Shortbread is one of my most eaten Christmas treats. I will always put one on my plate if they are available. This year I went for Shortbread Bars, I found the recipe in a Canadian Living Holiday Best Magazine, all the way back from 2005. These are delicious, and being bars they are quite easy as well. Trust me, you want these on your Christmas dessert menu.
- 1 cup butter, softened
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp. vanilla
- pinch salt
- 1/2 cup finely chopped walnuts
- 1 1/3 cup all-purpose flour
- Parchment Paper
- 24 walnut quarters
- Beat butter and sugar until fluffy. Add next three ingredients, beat until just mixed in. Add flour, and beat until incorporated. Sometimes shortbread takes longer than you expect to come together. Just keep beating until smooth. Beat in chopped walnuts, until just combined.
- Spread into a 9 inch square baking dish, lined with parchment paper. Cut into 24 squares. Place a walnut half onto each square and gently press down a bit.
- Bake for 45 minutes at 350 degrees. Immediately re-cut bars when out of oven, then let cook completely.
- Eat and Enjoy!
Hey everybody, what’s up? I bet you thought that I had forgotten all about you. This blog of mine has certainly taken a back seat this year, as I seem to have a lot more on my plate. So now it is just turning into a once in a while thing, with no pressure to post every day…or week….or month. No pressure, got to admit, it’s pretty nice. I’ll pop back once in a while to update you all, and share something delicious, but for the time being the break has been nice. My kids did really like this recipe, so of all the pictures I have taken, and food I have made this is the recipe you get today. I found it over at Mom on Timeout. When making fried chicken I must say being able to cook it in the oven is a nice easy way to do it. No splattering oil burning your forearms, no turning, then turning, then turning yet again. Pop in the oven and go. That’s the kind of meal I like to be making.
- 3 – 4 lbs chicken pieces, with skin
- 1 (1 oz) envelope ranch salad dressing and seasoning mix
- 2 cups buttermilk
- 1 (8.5 oz) box corn muffin mix
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. paprika
- ¼ tsp. cayenne
- Olive Oil cooking Spray
- Combine ranch mix and buttermilk in large bowl. If you have one with a lid, use it! Toss in chicken and place in the fridge over night.
- Combine remaining ingredients. Dip chicken, one piece at a time, in cornbread mixture. It actually got pretty goopy at the end, so next time I may try a sprinkling approach. Place in large greased baking dish. Spray chicken with cooking spray.
- Bake for 40 minutes at 425 degrees.
- Eat and enjoy!