Is it pumpkin season yet? That’s what I call Autumn or Fall, pumpkin season.
Nothing screams Autumn quite like pumpkin at my house. I have to admit I love pumpkin. Anything pumpkin! My all-time favorite used to be Blue Bell’s Spiced Pumpkin Pecan ice cream. But this last season, after their unfortunate incident, there was none. Even when their products started appearing back on store shelves, pumpkin never made it back. Perhaps this year Spiced Pumpkin Pecan will once again grace the freezer section.
These cookies are perfect for a small dose of my pumpkin fix. They are also easy to carry to work or anywhere else I want to share my pumpkin love.
Continue reading “Frosted Pumpkin Cookies”
This isn’t really a wedding cake, although I suppose you could cook it in layers and turn it into a wedding cake. Cake decorating is not something I excel at. We just call it wedding cake because that is the flavor I have always tried to recreate. You know, that simple white cake with white icing that were once very common at weddings. Many internet bakers claim they use variations of this recipe for wedding and birthday cakes.
I was saving this recipe for a white cake until I had enough time and gumption to make one of every recipe I have used over the years and doing a taste test. It didn’t mean I could not bake one in the mean time though, so I did and made one simple change to the only recipe I have used in the last 5 years or so and Andy declared it the best wedding cake I have made yet.
His first question was, “Is this recipe going on the blog?” When I told him no, he was adamant that it really needed to be there. He kept saying over and over it was the best one yet and I need to use this recipe from now on. I told him this is the same recipe I always use. “No, it’s not, there is something different and it’s really good.”
Continue reading “White Wedding Cake”
Mississippi Coast Toast is a play on Coast Toast from Brockton Villa’s in La Jolla. La Jolla Mom has a pretty good bead on the recipe. Toast coast is a custard type french toast that is soaked over night and baked the next morning. The weirdest ingredient in this recipe is orange juice and orange flavoring. Trust me, I know that adding orange juice to your french toast seems weird, but it really does add another layer of flavor to one of my breakfast meals.
My biggest issue with the original recipe is that it is kind of a pain in the ass to cook. Rarely am I thinking the night before about breakfast and I rarely want to let things rest for an hour or longer before cooking it. I also don’t like cooking with things like “orange flavoring”. My version is geared more towards the southern home with ingredients usually found at home, hence the name Mississippi Coast French Toast. For my version you just need eggs, milk, butter, vanilla extract, orange juice, and standard white bread.
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This addictive Party Cheese Spread is filled with cream cheese, meat, green onions, and cheddar cheese and can easily be adapted into a cheese ball or any shape to match the holiday.
Offer some vegetables on the side and it becomes keto and low-carb friendly.
It can be rolled into nuts, parsley, or any topping you prefer. It can also be made thinned out with extra mayonnaise to make it more of a dip.
As with most of my recipes, you can add and subtract ingredients to fit your tastes and needs.
Sometimes I use boiled or baked deli ham in place of the Buddig beef. I bet bacon would also be a great substitute or addition, I just have not tried it.
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Meatball subs are in the regular rotation during football season at our house. They can be made with frozen meatballs and jars of marinara sauce, homemade meatballs with marinara sauce, frozen meatballs and homemade sauce, or homemade meatballs with homemade sauce.
I have made them in all of the combinations above and I am not ashamed. Even if you tell me how great the sandwich was you just ate, I will let you know I used frozen meatballs and which brand of jarred sauce I used, if I did.
The secret to great meatball subs using frozen meatballs is the cooking method. Slow, slow, slow. You can cook them on a stovetop, in a crockpot, or in a low temperature oven. You just need enough sauce to cover the meatballs and a little water. If I am using a jarred sauce I add about a quarter cup of water to each jar, this normally takes 2 jars when I cook for a party, replace the lid and shake the water in the jar to get out the last of the sauce and pour it in.
Continue reading “Italian Meatballs”