I made this month’s recipe for The Secret Recipe Club in record time. I received my assignment : Pumpkins and Peonies and read pretty much the entire blog. The first thing I noticed was the abundance of dessert recipes. Yum. I love me my dessert. So I knew that was the direction that I was heading in, and then realized I needed to make a dessert asap for a family gathering. I hadn’t decided what to make, which is rare. So , these cookies were chosen for a few reasons, I had all the ingredients, and they looked totally amazing delicious. They were. There, I ended all that suspense I was building up for you. This recipe was huge too, so I threw a bunch in the freezer. And by threw I mean carefully wrapped them and put them in a nice lidded container and gently placed them lovingly down. So if you are sad that summer has ended get to the kitchen and make these bad boys!
It’s time for The Secret Recipe Club. My most favourite cooking club of all. It’s also the only cooking club I belong too, but hey, it can still be my favourite, right? The basic premise is you get assigned a blog, you pick a recipe, you eat the recipe, you are happy. The Ravioli Recipe from Jenna over at The Painted Apron was the recipe we picked this month. By we, I mean I, although I did let the kids look at all the pins that I saved for later. I will certainly be back for more recipes, as this was one of my favourite blogs that I have been assigned to date. So many tasty vitals to pick from. A bit of everything, desserts, mains and appetizers , basically anything you could ever want to eat. Go, peruse, make and eat, and you will be happy you did.
- 1 large package, 16 oz. fresh Spinach and cheese ravioli
- 1 jar marinara sauce
- garlic powder
- Italian seasoning
- pepperoni slices
- freshly grated Parmesan cheese
- Boil large pot of water. Cook ravioli for 2 minutes. Drain. Combine marinara sauce with garlic powder and Italian seasonings.
- Grease a baking pan, Layer 1/2 ravioli, 1/2 sauce, 1/2 cheese, 1/2 pepperoni. Repeat layers.
- Cover with tinfoil. Bake for 30 minutes at 325 degrees. Remove tin-foil and continue to bake for additional 15 minutes.
- Eat and enjoy!
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Well, it is time for another round of…drumroll …..The Secret Recipe Club. This month we are actually doing two, so stay tuned for 2 weeks from this moment, for a special tailgate round-up. This is our usual third Monday, Group C, and I was lucky to be assigned Tea and Scones, and big, big shocker, I didn’t make scones. Whoa. I know. Not only did I not choose scones I chose a soup recipe, this recipe for Chicken Corn Chowder. Wouldn’t you know it the day I planned to make it, it was plus 34 degrees. Well, that my friends is too hot for soup. Being a SRC Recipe, I made it anyways. I already bought all the ingredients, I didn’t want to rush and have to make something else. Good thing it was darn delicious. Not one complaint did I hear. No it’s too hot. No why are you making soup mom? Nope none of that, just eating. Sometimes dinnertime silence is music to a mom’s ears. This was delicious and I can’t wait to make it again….when it gets a little cooler.
- 4 slices bacon
- 1/2 cup chopped onion
- 3 tablespoons flour
- 2 cups half-and-half
- 1 cup milk
- 2 cups chopped cooked chicken
- 1 tablespoon Creole Seasonings-(I used Cajun)
- ½ teaspoon thyme
- 1 (17-ounce) can whole Kernel com, drained
- 1 large potato
- 1 carrot, peeled
- 6 tsp. chicken bouillon powder
- ¼ teaspoon pepper
- 1. Cook bacon until crisp, crumble and set aside. While bacon is cooking chop potato and carrot into small bite-sized pieces.
- 2. In bacon drippings cook onion until tender. Add flour. stir to coat. Stir in half-and-half and milk, with all the seasonings, potato, carrot, chicken, corn and bouillon.
- 3. Bring to a boil. Reduce heat to medium-low, and simmer for 30 minutes.
- 4. Scoop into bowls and top with crumbled bacon.
- 5. Eat and enjoy!
Woo hoo! It’s Secret Recipe Club time! This month I was in a bit of a rush. I signed up for Secret Recipe Club, and then we booked a vacation. No problem, I just needed to get my butt in gear and make something as soon as I received my assignment. I was very lucky to receive Get Off the Couch and Cook. I found so many recipes I wanted to make. I fully intend to make a few more of them when we get back from vacation. I ultimately chose to make Sashi’s recipe for Bacon Cheeseburger Potato Boats, and am I ever glad I did. What a yummy supper! Head on over to her site and you will find supper recipes galore!
- 6 russet potatoes
- 3 Tbsp butter, melted
- 6 slices bacon
- 1 lb. ground beef
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. cayenne pepper
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- small can diced tomatoes, drained
- 1 cup shredded cheddar cheese
1. Bake potatoes for 1 hour at 400 degrees. Cool for about 20 minutes.
2. Cook bacon until crisp. Remove from skillet, and drain grease. Cook beef in same skillet, until browned. Stir in Worcestershire, peppers, salt and tomatoes. Cook for about 5 minutes. Crumble bacon, and stir into beef mixture. Remove from heat.
3. Slice potatoes in half and scoop out potato flesh. Brush both sides with butter. Broil skin side down for about 6 minutes. Remove from oven and fill with beef mixture. Top with shredded cheese. Return to oven and broil until cheese is melted (about 2-3 minutes).
4. If desired mix leftover potato flesh with additional butter, salt and pepper, and serve on the side.
5. Eat and enjoy!