This is my go-to pumpkin bread recipe, from Epicurious - originally appearing in Bon Appetit. It makes two smallish loaves, perfect to freeze one. Or up your organization game by making 4 small loaves. Then you can give the illusion of being a great hostess by popping them out of the freezer anytime! They're great… Continue reading The Best Spiced Pumpkin Bread
Month: February 2011
The World’s Best Chili
It's cold in Texas, and I am in the mood for chili! I have made this recipe for years since having it at my Portland neighbor Stacy's house. It's flexible! My neighbor served it over rice, but in our house, we opt for Fritos. I usually use turkey, but you can use beef. And although… Continue reading The World’s Best Chili
Bacon Wrapped Apricot Almond
Parties and bacon go together like, well.....bacon goes with everything. We love people like Caren that bring the new and different. These can be assembled the night before which is an added bonus! Bacon Wrapped Apricot Almond1 pkg of dried apricots 1/2 c. whole almonds 1 lb of bacon 1/4 c. plum/apple jelly for sayce… Continue reading Bacon Wrapped Apricot Almond
Garlic-Mushroom Saute with Fontina Pizza
This is another great pizza topping from my Portland wine tasting group. Simple, delicious and a bit fancy, depending on the mushrooms you use. 1/2 cup extra-virgin olive oil 4 cloves garlic, chopped 1/2 wild mushrooms, sliced 4 t. chives, chopped fine 4 t. parsley, chopped fine Fresh ground pepper, to taste 1/4 Parmesan cheese… Continue reading Garlic-Mushroom Saute with Fontina Pizza
Gorgonzola, Pear & Almond Pizza
This pizza is so unique, you won't believe it. It is for serious pizza lovers and foodies only. If you have a pizza party, serve it last, since it has that sweet/salty/crunchy texture that would be a perfect finish. Just make sure you leave room; it's definitely rich! The toppings are for a 12" pizza;… Continue reading Gorgonzola, Pear & Almond Pizza
Fioravanti Pizza Sauce
My friend Kara is Italian and a great cook. Here's the pizza sauce she uses. Easy and yummy. 4 cloves garlic, chopped 1/2 yellow onion, chopped 1 can tomato paste 1 can peeled tomatoees Put in pan and saute for 5 minutes or much longer. Blend. Freeze extra if you like.
Classic Pizza Dough
Pizza is one of my favorite food, and I have enjoyed making homemade pizzas for years with this pizza dough. Nothing is more fun than inviting over a few couples, having them bring some toppings, then bellying up to the pizza-making bar. 1 cup lukewarm water 2 T. olive oil 1 packet dry yeast 3… Continue reading Classic Pizza Dough
Refried Beans Without the Refry
My sister Tracy made this for us, and it was shocking how good they were, especially without meat! I'm going to be real honest and say that sometimes I don't even puree them. They are great just as beans over rice, etc. This recipe is from AllRecipes. 1 onion, peeled and halved 3 cups dry… Continue reading Refried Beans Without the Refry
Roasted Rosemary Pecans
I adapted this recipe from my beloved cooking show host Nigella (is it wrong to say I have a teensy crush on her?). I added sugar to balance the herby/savory taste, and I think they are great as little gifts. I usually double the recipe, as it freezes beautifully. 2 1/2 T. unsalted butter 2… Continue reading Roasted Rosemary Pecans
Crisp Rosemary Flatbread
If you want to impress your friends with a recipe that really isn't that hard, please make this recipe. I bet you have all the ingredients on hand right now. The only tricky ingredient is rosemary. Now please don't go buy some cut rosemary. Spend your money instead on a rosemary plant. Stick it someplace… Continue reading Crisp Rosemary Flatbread
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