There is so much that can be said about this recipe that I don't totally know where to start. I have been making this (and versions of this) for years; it is requested at almost all holiday functions I attend (both sides of the family); it is an amazing appetizer to fit any number of occasions it has lots of ingredients, but isn't hard to make.... and I could go on, but I'll stop because I think you get my point.
Thursday, January 31, 2013
Tuesday, January 29, 2013
There was something in the air on Sunday...you know what it was?
That's right ...it was snow! I am torn on the subject right now. I love snow because it makes everything seem soft and beautiful all wrapped up in a white blanket, but sometimes after Christmas is over, it's more like, 'Stop snowing! I want spring!'
Tuesday, January 22, 2013
So...confession time...this is not my first attempt at home made pasta. The first attempt was over a year ago and...as the kids would say these days...it was an epic fail. It resulted in me taking some time away from the idea of making my own pasta.
That first attempt was brought on by this beautiful cookbook on pasta that I had bought. I swear I followed the recipe, but instead of using a fork and my hands, I went with the food processor.
Tuesday, January 15, 2013
When you are cooking for company and easy is the name of the game, this recipe kicks it. Some of my family came into town for a few days and I wanted something easy for Thanksgiving breakfast. Easy was NEEDED because right after breakfast, the dessert making commenced for the large Thanksgiving dinner that we were going to and it was imperative that breakfast be done and gone and the kitchen became prime real estate.
Saturday, January 12, 2013
Finger foods are where it is at...between holiday parties, cocktail parties, football parties. It seems everywhere you look right now, there are suggestions for the simple one bites of tastiness. This recipe is one that is great for potlucks and will not disappoint.
We went out to dinner with family last month to a fun restaurant in the Twin Cities called Ike's. They serve Deviled Eggs on their menu that were amazingly creamy, cool and spicy with a kick. They were great and I wanted to figure them out.
Tuesday, January 8, 2013
Some times I get lost in a sea of postings and recipes and ideas for cooking online. It can be over whelming between the 'this looks good,' or 'I like the idea of this recipe,' or sometimes 'this looks really cool, but I'm not sure I want to eat that.' Then there are times when you come across a recipe and you go 'THIS IS IT!!!' It is something that you not only want to try making, but your mouth is watering when thinking about eating it also.
Sunday, January 6, 2013
I am originally from Wisconsin - so it is no surprise that I LOVE CHEESE! Some of my favorites are a smooth goat cheese, fresh slightly wet mozzarella, a nutty and savory parmigiana, Gouda and Irish cheddar at room temperature, a sharp cheddar, and...well, this list could really go on and on. I came across this website some time back and found it helpful in learning more about where different cheese come from and their best known attributes. I haven't purchased anything from there, but great info.