Lazy Cream Horns were just an experiment in the kitchen to recreate cream horn flavor without having baking tubes handy. I could have ordered them online, and maybe one day I will, but for now I do not own any.
It is kind of like a Napoleon pastry, but instead of being filled with whipped cream or pastry cream, it is filed with a cream horn filling.
I had never heard of a cream horn before I met my husband. I never ate one until our first trip to Florida together. If I remember right, he found them at a gas station, wrapped individually. They seemed to be pretty elusive back then.
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This recipe is a close relative of spiced crackers. The only real difference here is the choice of spice add in used. I prefer to keep the cayenne pepper out of my spiced crackers, but it pairs well with pretzels, at least in my mind.
Spicy Pretzels with a Kick pairs well with beer because of the kick. I like to serve these when we are having a few folks over to watch football games.
These pretzels also serve well as hostess gifts just like Peppermint Crunch and Spiced Crackers do.
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Flat Bread pizza when made on homemade flat bread, creates a very crispy crust. This crust does contain yeast, unlike our thin pizza crust recipe. Both are good, but this one can be made on very short notice if there are flat bread rounds in the freezer.
If you have read the flat bread post, then you know I make these quite a bit and freeze them just for pizza making.
This is not as easy as our other recipe for thin pizza crust, unless you have premade these flat breads and pull them out of the freezer. Then it IS easier than thin crust pizza.
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Everyone needs an easy go to Holiday treat recipe. One that requires minimal ingredients and minimal time to make. Peppermint Crunch fits that bill.
It only has 3 ingredients. 4 ingredients if you decide to add peppermint flavoring to either chocolate layers.
Just like spiced crackers, this recipe makes great hostess gifts. It cost a bit more than crackers, but who doesn’t love chocolate and peppermint during the holidays. This is probably why we gain up to 5% of our weight over the holidays. I don’t deny that nuts, caramel, and cinnamon flavored treats are part of the problem.
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Won ton soup is one of the few soups I can make that won’t be meet with resistance or turned up noses when served. It’s not that my soup is bad, no one else in my life loves soup as much as me.
When ordering out, wonton soup quality seems to vary between restaurants. Some places it is really good, and others it’s just meh. There are even nights that ordering won ton soup from the really good places results in disappointment.
If you have followed the blog, you already know my solution to these kind of problems. That’s right, I’ll make it myself. I figured it couldn’t be any worse than some of the disappointments we have had. And if by some off chance it was, we could always order pizza or eat a sandwich.
This recipe was inspired by the numerous Asian restaurants I have eaten in or carried out from. This is not anything authentic, but it is simply the way we like it. If you prefer something different in your soup, or in your won tons, feel free to make your own adaptations. I actually encourage you to “play with your food” and make it taste just the way you like it.
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New Orleans Style Bread Pudding is my kind of bread pudding. This bread pudding does not have large pieces of bread hanging out. This is creamier than other bread puddings, but not too egg-y.
It can be made with any kind of leftover bread that you have laying around. One day I would like to try this with stale cinnamon rolls. But, that would mean there were leftovers………..
I prefer making this with some dried out quick yeast rolls. I’m able to crumble them pretty quickly and these rolls absorb the liquid pretty easily. As you are mixing up this bread pudding, the consistency will look like really wet oatmeal. No worries, this will bake up and set just fine. If it needs a little extra baking time, that’s OK too. It just means crispier edges, which in my opinion is the best part.
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Beef Salad is perfect for elegant cocktail parties and casual get-togethers. It’s all in the presentation with this one.
It is easy enough that even beginners should be able to pull off beef salad so long as they own a food processor or blender. I might be possible to mince the meat with a knife, but I have never done it. I am too lazy for all of that, and patience is NOT by strong suit.
This recipe can be scaled down to use leftover roast beef. I used to make it this way until I discovered that so many people liked it that I actually needed to make a full roast just for beef salad. This is another one of those dishes that I carry to others’ parties as an appetizer.
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Witch’s Stew is just a Halloween party variation of Frog Eye Soup.
Frog Eye Soup is just a variation of chicken and pasta that had been started as a soup recipe and turned into more of a pasta dish. But the name has stuck in our family for about 20 years.
Frog Eye Soup got its name from the pasta shape that I had on hand for a Frog Eye Salad. For those of you who have never heard of Frog Eye Salad, it is kind of a sweet dish in which ambrosia and pasta salad got mixed up in the same bowl. It was very popular in the 60’s and 70’s.
I’ll try to make some in time for the spring holidays. Right now, my house is in full fall and winter holiday prep. For the blog anyway, you won’t find any carved pumpkins, graveyard scenes, or Christmas trees in the house just yet. But give it another month and you might.
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Concord Grape Jelly is not anything I ever gave much thought too. If you needed or wanted grape jelly you just went to the store and bought some right? Well, after making this, my mind has been forever changed about that. I don’t know that I can ever eat grape jelly from the store again. I tried to eat some that I had in the refrigerator to see if I could actually tell a difference. Let me tell you, they difference is undeniable.
One of my neighbors, and occasional reader of the blog – Hi Rick! – has been growing Concord grapes in his backyard for a few years. This is the first year there were enough grapes for the birds and for jelly.
Having never seen or eaten a Concord grape, I was a little taken aback by the texture. It tasted just like grape jelly, but the skins are tough and you need to pop the insides into your mouth. The texture is kind of rubbery, but slippery. I have never eaten a raw oyster, but this is what I suspect a small raw oyster might feel like in your mouth if you tried to chew it instead of swallow it.
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Peach Crumble is a recipe I saw on the local news when they were doing one of their featured recipe clips. You know the ones I am talking about, every TV station seems to have one of those. I usually don’t watch a whole lot of TV. It tends to be running in the background though when others are in the house.
I have been so focused on fall recipes that it seems I have forgotten it is actually the end of summer. Porter peaches are a pretty big deal around these parts. I managed to miss that whole season and did not get one single Porter peach this year. Shame too, they are actually really good!
Luckily, this recipe uses frozen peaches. It also uses oats, and if you have read my apple crisp post, you know oats are not one of the things I like in my desserts. But, Andy did like it. Said it reminded him of granola. He likes that kind of thing.
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