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Showing posts from March, 2017

Bacon Turkey Subs

  This one is another winner from the Simple & Delicious Cookbook.   I've lost count of how many that makes!  All of the recipes are quick, almost always made from ingredients I have on hand, and, like the name says, are delicious. We eat a late dinner on weekends, so I'm always looking for a filling-but-not-too-filling lunch.   This sandwich seemed perfect for that.   I used slices of leftover roasted turkey.   I don't eat mayo, so I substituted some Greek yogurt with the basil mixed in.     I loved the salty bacon, the tart apple, balanced with the creamy topping.   I think it would make a great panini as well, I'd put the cheese closest to the bread and throw it on the press until it melted.    Thank you so much to Rachel B for sharing the recipe! Print With Image Without Image Bacon Turkey Subs Ingredients 1/4 cup Greek Yogurt (or mayo) 2 teaspoons dried basil 1 loaf (about 1 pound) French bread 3/4 pound sliced deli smoked turkey (used leftover roasted turkey

Apple Streusel Muffins

I picked up some apples for another recipe and had a few left over, so I went in search of something to make on the Taste of Home site. I've been a fan of Taste of Home since the 90s, and I've made over 150 recipes from their publications.   I was so excited to be chosen as a Volunteer Field Editor in 2015. These muffins caught my eye, I'm such a sucker for a streusel topping.  The only changes I made to the recipe was to use caramel extract in the glaze instead of vanilla, and whole milk instead of the 2%.  The texture reminds me more of poundcake than muffins, but I'm fine with that.   They made great lunch box treats and along side my morning coffee.  Thanks so much to Dulcy G for sharing the recipe!                      * Exported from MasterCook *                           Apple Streusel Muffins   2               cups  all-purpose flour   1                cup  sugar   1           teaspoon  baking powder      1/2      teaspoon  baking soda     

St. Patrick's day Twinkies

  A while back my son came home from the arcade with a pretty cool prize, a Hostess Twinkies Maker. We've started out with some Cinnamon Apple Twinkies and he wanted to make a St. Patrick's Day version. He wanted green cake, mint flavored filling and chocolate.    I offered to let him make the cake from the recipe booklet this time, but he decided to go with a yellow cake mix.    He went sparingly with the food coloring at first, but after the first batch baked he decided to add more.    We modified the filling recipe from the booklet to be a little less sweet and added the mint extract.  He chose semisweet chocolate chips for the glaze. There was extra filling leftover, so once the chocolate was set, we piped it on top.  I was concerned that the combo would be overly sweet, but it wasn't at all.   He's still in love with the Twinkie Maker, I personally would rather bake them as cupcakes.  There's definitely a learning curve with how long to bake and how to get t

Coconut Macaroon Pie

We're pretty boring when it comes to pie.  Looking at my 12 posts on the subject, they are mostly variations of our favorites- apple, blueberry & chocolate.   For Pi{e} Day, I decided that I wanted to get out of the box a bit.    Still working my way through all my sticky notes making to-try recipes in Taste of Home's 100 Family Meals, and one of those recipes was Coconut Macaroon Pie. Simple to make, starting with a store bought pie crust.   I am not a great crust maker, which is why I think my pie selection is so limited.    The only sub I made was vanilla for the almond extract, due to  allergies. I have beautiful glass pie dishes which really allow you to see if your bottom crust is soggy or not.   The down side is that it does take the pie a bit longer to cook- I covered it with foil at the 35 minute mark because it was browning very quickly.   Mine took about 50 mins. This is so good.   It tastes like the inside of a Mounds bar.  It would be great with a drizzle o

Cinnamon Apple Twinkies

  My son is a teenager now, big into video games and snapchatting his friends.  When he shows any interest in cooking, I jump at the chance to spend some quality time with him.   He's been earning tickets at the arcade, with his eye on a Hostess Twinkies Maker. Over the weekend he brought home his prize, and was so excited to try it out. I had other things going on in the kitchen, so we decided to start simple with a Pillsbury Cinnamon Bun cake mix.   He mixed it as the package directed while the Twinkie maker preheated.   He gave it a quick mist of cooking spray, and filled the wells 3/4 full using a cookie scoop.   They baked in about 6 1/2 minutes, and we got about 24.     I let him hunt through the cabinets for what to put inside, and he came up with a can of apple pie filling.    We pureed it in the food processor and used the tube filler that's included with the kit.  He flipped them so the bottom was up and filled them in 3 spots just like "real" Twink

Herbed Cheese Sticks

Another winner from the Taste of Home 100 Family Meals cookbook !  I'm yeast phobic, but we are a carb loving family.   These delicious cheese sticks start with a boxed pizza crust mix, but you could use ready made pizza dough. We like the crispy golden edges of the restaurant chain versions, so I baked these in a 9x9 for about 13 minutes.    They made a great side for some ravioli.  Thank you to Heather B for sharing the recipe!  I can't believe another week has gone by and it's Taste of Home Tuesday again!  Go check out what the other amazing Volunteer Field Editors have made this week by clicking the links below the recipe  :)                      Herbed Cheese Sticks Print With Image Without Image Author: Jolene's Recipe Journal ingredients: 1 package pizza crust mix -- (6-1/2 ounces) 1 1/2 teaspoons garlic powder 1 tablespoon olive oil 1 cup shredded part-skim mozzarella cheese -- (4 ounces) 1/4 cup shredded Parmesan cheese

Melt in Your Mouth Pot Roast

We've enjoyed some above average temperatures here in New England over the last few weeks.  Now winter has returned, and with it, my craving for comfort food.   This Melt in Your Mouth Pot roast is perfect for that.   Best of all, it's made in the slow cooker, so I can cozy up and read or knit and still put a great meal on the table.     A few small changes to this one- minced dried onion for the fresh, low sodium broth and I had a bottom round roast on hand.     The smell of this cooking filled the house and put a huge smile on my "meat and potatoes" loving husband's face when he came through the door.    I loved the use of mustard, and thyme.   Leftovers were great the next day too.    Thank you so much to Jeannie K for sharing her recipe!                       * Exported from MasterCook *                        Melt-in-Your-Mouth Pot Roast   1              pound  medium red potatoes -- quartered   1                cup  fresh baby carrots 3 to