This is a slightly altered version of a cheesecake recipe in the November 2014 issue of Southern Living. It makes 12 servings. Chocolate-Espresso Cheesecake Crust: parchment paper 6 tablespoons all-purpose flour 2 teaspoons instant espresso 1/4 teaspoon table salt 1/4 cup butter 3 ounces bittersweet chocolate, chopped 1/2 cup granulated sugar … Continue reading
This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings. Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading
This recipe is from the February 2014 issue of Southern Living magazine. It is super yummy. I used rigatoni because the grocery store was out of ziti. The recipe makes 8 servings. Baked Ziti with Sausage 12 ounces uncooked ziti pasta 4 ounces pancetta, diced 1 large onion, chopped 3 … Continue reading
This recipe is from page 88 of the February 2014 issue of Bon Appetit magazine. It is delicious. The recipe makes 8 side dish servings. Parmesan-Roasted Potatoes 3 pounds baby Yukon Gold potatoes, halved 1/2 cup olive oil Kosher salt and freshly ground black pepper 4 ounces finely grated … Continue reading
This recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings. Corn and Bacon Chowder 1/2 pound (about 8 slices) bacon, coarsely chopped 1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces 1 cup chopped onion … Continue reading
This recipe is from page 141 of the November 2006 issue of Bon Appetit magazine. It is delicious. The recipe makes 10 servings. Bread Stuffing with Crawfish, Bacon, and Collard Greens 1 (1-pound) loaf crusty country-style white bread 1/4 cup olive oil 4 teaspoons chopped fresh thyme 1 large … Continue reading
This recipe is from the tiny cookbook, Traditional Holiday Celebrations: Recipes and Inspiration for a Festive Christmas. It is excellent. The recipe makes 6 servings. Chicken Potpie 2 deep-dish unbaked piecrusts 1 egg white, beaten 1 pound boneless, skinless chicken breast halves, cubed 1 cup carrots, diced 1 cup … Continue reading
This recipe is from page 28 of the July 1998 issue of Bon Appetit magazine. It is very tasty. The recipe makes 6 servings. Squash Enchiladas with Tomatillo Sauce 2 small butternut squash (about 2 1/2 pounds total), halved 2 tablespoons olive oil 1/4 cup chopped onion 1/2 cup drained canned … Continue reading
I found this recipe on pinterest. It is fairly easy and kinda messy to put together. It makes 8 appetizer servings. Spanakopita Crescent Rolls 1 container of Crescent Rolls (8 count) 10 ounces frozen chopped spinach (defrosted and drain all excess liquid from spinach) 4 ounces crumbled feta 3 green … Continue reading
This recipe is very tasty. It is slightly altered from the recipe on page 111 of the October 2014 issue of Woman’s Day magazine. It makes 4 servings. Chipotle Beef and Cheddar Stuffed Shells 16 (from a 12-ounce box) jumbo shells 1 3/4 cup marinara sauce 2 tablespoon chipotle in adobo, finely … Continue reading
Kitchen Adventure Time 