Last night was my book club, one of my absolute favorite things! We discussed our 50th book, The Great Gatsby! 50 books, yes I think that is a big accomplishment! It was my turn to host at my house and make the treats, I love planning our little eating feast. I added these little muffins to the list because I always like to have some homemade baking available. The kids and husband munched on these as well, and they get top points from the kiddos! I made a board in Pintrest of all the books we have read so if you are interested check it out here: Book Club Books
Recipe from Allrecipes
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs
- 2 tablespoons poppy seeds
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
1. Mix together first 5 ingredients in bowl.
2. Mix remaining ingredients in separate bowl, when mixed add to dry ingredient until just mixed.
3. Scoop into greased mini muffin pan (makes 24 mini muffins) and bake at 400 for about 14 minutes.
4. Eat and enjoy!
I still have turkey in my freezer, left over from Christmas. I love the ease of having pre-cooked meat ready to throw in a casserole. The kids and I all really liked this one, hubby was a little unsure, I think he liked it but wouldn’t necessarily want to have it over and over again. I served it with rice, however I think that mashed potatoes would have complimented it a little bit better.
Recipe from Southern Living Comfort Food
- 3-4 cups chopped cooked turkey (or chicken)
- 1 can cream of mushroom and chicken soup (I don’t think we have this flavor in Canada, so I just used cream of chicken)
- 1 (16 ounce container) sour cream
- 1 1/2 cups grated cheddar cheese
- 3 Tbsp. Poppy seeds
- 1 sleeve whole wheat Ritz crackers, crushed
- 1/4 cup butter , melted
1. Mix together the turkey, soup, sour cream, cheddar and poppy seeds. Pour mixture into a greased 2 quart casserole dish.
2. Top with crackers and then butter.
3. Bake in a 350 degree oven for 30 minutes. Let stand 10 minutes before serving.
4. Eat and Enjoy!
This recipe went along with yesterday’s Taco Pasta Salad when I was not particularly feeling like cooking but wanted a quick throw together dinner. With these we got quick, but we also got yummy homemade biscuit straight from the oven.
Original recipe from Allrecipes
- 1/2 cup milk
- 1 egg
- 1 tablespoon butter or margarine, melted
- 1 1/2 cups biscuit/baking mix
- 3/4 cup shredded Cheddar cheese, divided
- 1/2 cup finely chopped onion
- 1 tablespoon poppy seeds
1. Mix together egg, milk and butter in small bowl. Mix in remaining ingredients except 1/4 cup cheese and poppy seeds.
2. Scoop batter into 6 greased muffin tins.
3. Top with remaining cheese and poppy seeds.
4.Bake at 400 for 14 minutes.
5. Eat and Enjoy!
Last night our besties came over for dinner and a movie. We watched Indiana Jones and the Temple of Doom. Wow, now that is a creepy movie. Kind of fitting seeing as Halloween is just around the corner, but still….creepy. Still we love having our friends here and we had a wonderful night. Dinner and dessert were both a success! So yay, love when that happens, but the thing that was really delicious was the salad. Even the kids had seconds. I’m not kidding! So here it is, the salad recipe that will now become a regular side dish at our house.
Recipe adapted from Allrecipes.
- 1 tablespoon butter
- 3/4 cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced red onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup vegetable oil
1. Melt butter in small saucepan. Add almonds and cook over medium heat until browned. Watch closely so they don’t burn. Cool.
2. Pour Spinach into large salad serving bowl. Top with Cranberries and Almonds.
3. Whisk together all dressing ingredients and toss with salad.
4. Eat and Enjoy.