Recipes

Overnight Pickled Shrimp

Published on by carol lou

Who wants to spend time in the kitchen preparing great food when the weather is terrific and groups are gathering? Recently, I brought my Overnight Pickled Shrimp to a dinner party to serve as an appetizer and everyone asked how I prepared the shrimp. If you are looking for a quick to prepare appetizer or entree, try Overnight Pickled Shrimp – you will not be disappointed. Quick, easy and delicious!

Print

Overnight Pickled Shrimp

Servings 6

Ingredients

  • 24 oz extra large peeled and deveined cooked shrimp, tails on
  • 1 sweet onion, thinly sliced
  • 1 lemon, thinly sliced
  • 3/4 cup cider vinegar
  • 1/2 cup canola oil
  • 1/4 cup capers with juice
  • 1 teaspoon celery seeds
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 3-4 dashed tabasco sauce

Instructions

  1. In a one gallon zip top bag, combine all ingredients except the shrimp. Mix well, add the shrimp. Zip top the bag and toss the shrimp in the mixture a few times, refrigerate overnight. Toss the shrimp occasionally – after 24 hours, drain and serve.

Pumpkin Bread with Chocolate Chips

Published on by carol lou

One of our fall favorites, this recipe makes two loaves, perfect to freeze one for later or to gift to someone this delightful season. Just think, Thanksgiving is just three weeks away, time to start baking!

Print

Pumpkin Bread with Chocolate Chips

Ingredients

  • 3 cups flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 2 cups sugar
  • 1 15oz can pure pumpkin
  • 1 1/2 cups canola oil
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Grease two 8×4 inch loaf pans. In a large bowl combine flour, cinnamon, salt and baking soda. Beat the eggs, sugar, pumpkin and oil in another bowl. Stir the pumpkin mixture into the dry ingredients, just until moistened. Fold in the chocolate chips. Pour into prepared pans, bake 60-70- minutes or until tester comes out clean. Cool 10 minutes before removing from pan, cool on wire racks.

Interesting Find – Rehrucken Pan

Published on by carol lou

Years ago while vacationing in Door County, Wisconsin I purchased a Rehrucken Pan at a local gift shop. The pan came with a recipe for an almond cake, one that I have made over and over. Today I made a different version with orange extract instead of almond extract and again with amazing results. These cakes are so easy to make, mix in one bowl and pour into the pan and the nonstick pan makes clean up a breeze. It is a great pan to add to your assortment and it makes amazing cakes. Below is the recipe I used for my orange cake but you can also Google Rehrucken pan recipes and find many more. Here is the Amazon link to purchase a Rehrucken pan

Print

Orange Rehrucken Cake

Ingredients

  • 1 1/4 cups sugar
  • 1 egg
  • 1 1/2 teaspoon orange extract
  • 1 tablespoon grated orange zest
  • 2/3 cups milk
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1 stick butter, melted
  • turbinado sugar

Instructions

  1. Preheat oven to 350 degrees. Grease and flour Rehrucken pan. In a mixing bowl beat together the sugar, egg, orange extract and milk. Mix in the flour and baking powder, mix well. Slowly add the melted butter. Mix well. Pour into prepared pan. Sprinkle with turbinado sugar. Bake for 38 – 40 minutes until golden brown. Remove and place cake on cooling rack, after 10 minutes invert cake out of the pan. Sprinkle with confectioners sugar, if desired prior to serving.

Hot Poppy Ham and Cheese Sandwiches

Published on by carol lou

If you are headed to a beach house, cabin, lake house or just need a make ahead lunch or dinner idea, Hot Poppy Ham and Cheese Sandwiches are one of my go to recipes. You can make these ahead, wrap in foil, store in the refrigerator and when you are getting ready to serve, just pop in a 350 degree oven until hot and gooey. Everyone loves them and clean-up is a breeze – just toss out the foil! Perfect for any of your busy summer plans.

Print

Hot Poppy Ham and Cheese Sandwiches

Ingredients

  • 1 package Hawaiian style rolls – 12 pack
  • 3/4 pound thin sliced deli ham
  • 12 slices baby swiss from the deli
  • 1/2 cup butter, melted
  • 1 tablespoon poppy seeds
  • 1 tablespoon dried onion flakes
  • 1/4 cup dijon mustard

Instructions

  1. Remove the rolls from the package, keep together and slice horizontally. Prepare a large piece of heavy duty foil, with plenty of extra to wrap the finished rolls, on the counter and place the bottom half of the rolls on the foil. Carefully set the top half aside. Layer the ham and cheese on the lower half of the rolls. Place the top half of the rolls over the ham and cheese portion. Melt the butter add poppy seeds, onion flakes and mustard – whisk to blend. With a pastry brush, brush the mixture over the rolls. It will drip down through the rolls and the edges. Wrap the rolls in the foil. At this point to can bake right away or you can refrigerate until you are ready to serve. Preheat your oven to 350 degrees and bake the rolls 20 – 30 minutes or until they are hot and gooey. Serve immediately.

Avocado Fruit Salad

Published on by carol lou

I just hosted a bridal luncheon and was going through my stash of recipes and found this gem. Perfect to serve this time of year when fresh berries are plentiful. It is super simple to prepare, can be made ahead and absolutely delicious. This Avocado Fruit Salad is going to be one of my stand-by recipes for this summer. I have included a few photos of the event; look for more recipes from this luncheon soon on the blog.

Print

Avocado Fruit Salad

Ingredients

  • 1 cup fresh blackberries
  • 1 cup fresh red raspberries
  • 3 ripe avocados, peeled and sliced thin
  • 4 ripe mangoes, peeled and sliced thin
  • 1/3 cup fresh mint, minced
  • DRESSING
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon grated orange peel
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  1. Arrange avocado slices, mango and berries in a large shallow bowl. Mix dressing ingredients in a small jar and shake until well blended. Pour a small amount over the avocados (this will prevent the avocado from browning, at this point you can refrigerate and hold the fruit salad until serving). When ready to serve, drizzle with remaining dressing and top with mint.

Friends that Cook – Ashley’s Maw Maw’s Cake with Chocolate Icing

Published on by carol lou

I was in Atlanta recently at our daughter’s and the buzz on her street was “Ashley made the cake”! No, I think the comment was “Ashley made two cakes”! You all know that I was immediately interested in this cake. After hearing rave reviews from everyone and how amazing the cake with chocolate icing is, I was hoping to be able to get a taste during our visit. Just as I mentioned it, everyone said, come over on Sunday to try her cake. To make a long story short, this cake is amazing and worth every accolade that Ashley repeatedly receives. I have to admit, I was not prepared for the ingredient list when she told me, but trust me on this one, this cake is delicious. I am so happy she shared her recipe with me and she gave me a thumbs up to share this recipe with you.

Print

Maw Maw’s Cake with Chocolate Icing

Ingredients

  • CAKE
  • 1 box Duncan Hines Deluxe Yellow cake mix
  • 1 small box, instant vanilla pudding
  • 4 eggs
  • 3/4 cup Wesson oil
  • 10 ounces Sprite
  • 1/2 teaspoon vanilla extract
  • CHOCOLATE ICING
  • 2 cups granulated sugar
  • 1/2 cup milk
  • 2 tablespoons light Karo syrup
  • 1 stick butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa

Instructions

  1. Cake

    Preheat oven to 350 degrees

    Mix eggs and oil and beat slightly. Add cake mix, and pudding mix. Blend, then beat and add 5 oz. Sprite, beat, add 5 more oz. of Sprite. Stir in vanilla extract.

    Grease and flour, three round cake pans. Pour batter evenly into pans, bake at 350 for 25 – 30 minutes. Press fingers lightly in the middle of the cake, if it springs back, it is done. Frost with Chocolate Icing

  2. Chocolate Icing

    Mix sugar and cocoa well in a heavy saucepan. Add all other ingredients, EXCEPT vanilla. Stir well. Turn on heat to medium high, let the mixture come to a brisk rolling boil and boil for 3 minutes. Remove from heat. Cool to room temperature. Add vanilla, beat mixture with spoon until it is thick enough to spread. Work quickly!

Peppadews Stuffed with Fresh Cheese

Published on by carol lou

I returned last week from a magnificent trip to Paris. One night after a long day of shopping, walking and seeing this beautiful city we landed a reservation at Ferdi. On their Craving Menu we came across Peppadews Stuffed with Fresh Cheese and decided to order them after various staff recommendations. After one bite, I knew I wanted to recreate these delicious bites. I asked them what type of cheese they used and the response was “Philadelpia”. So with that, I decided to try my hand making this recipe. I purchased peppadews at the local Whole Foods olive bar, then I stuffed them with whipped cream cheese and Boursin cheese combined. I drizzled them with olive oil and topped with minced parsley just prior to serving. I think I hit a homerun with this recreation. So easy and a great make ahead appetizer.

Print

Peppedews Stuffed with Fresh Cheese

Ingredients

  • 20 peppedew peppers (red or orange)
  • 5.2 ounces Boursin garlic and herb
  • 8 ounces whipped cream cheese
  • olive oil
  • minced fresh parsley

Instructions

  1. Bring both cheeses to room temperature. Combine cheeses and whip together. Drain peppers. Place cheese mixture into a zip top sandwich bag and cut the corner. Squeeze cheese mixture into each pepper, refrigerate. Just prior to serving, lightly drizzle with olive oil and sprinkle with parsley.

Cauliflower Souffle

Published on by carol lou

I love trying new ways to cook everything especially when vegetables are involved. This recipe was tucked away in my recipe box and I happened upon it the other day. It might take a few steps to prepare, but I will tell you it is definitely work the time and effort. The results are a feast for the eyes as it is so beautiful coming out of the oven. This is one recipe that you will need to serve immediately after removing it from the oven. It will deflate as it sits, but remains delicious to every last bite.

Print

Cauliflower Souffle

Servings 4

Ingredients

  • 1 small head of cauliflower, broken in flowerettes
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly grated black pepper
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon fresh rosemary, minced
  • 3 tablespoons butter
  • 3 tablespooons flour
  • 1 1/2 cups milk, warmed
  • 5 egg whites
  • 4 egg yolks
  • pinch of salt
  • 1 1/2 cups Gruyere cheese, grated
  • 1 tablespoon minced parsley
  • 2 tablespoons dried bread crumbs, plus 1 1/2 tbsps. to dust the pan

Instructions

  1. Butter a souffle dish, dust with dry bread crumbs, set aside. Preheat oven to 400 degrees. Cook cauliflower in boiling salted water until tender. Drain and puree. Add the salt, pepper, cayenne, nutmeg and rosemary. Set aside. In a medium saucepan, melt the butter. Add the flour and cook for two minutes, stirring constantly, slowly pour in the milk. Continue to cook on medium heat, stirring, until thickened. Remove from the heat and while stirring, add the egg yolks, one at a time. Mix in the cauliflower mixture. Add the cheese and combine. Beat the egg whites with a dash of salt until stiff peaks form. Carefully fold egg whites into cauliflower cheese mixture. Pour mixture into prepared pan. Dust with bread crumbs and minced parsley. Bake souffle for 35 – 40 minutes, serve immediately

Make Now / Bake Later – Chocolate Chip Cookies

Published on by carol lou

There is nothing better than chocolate chip cookies warm from the oven. This recipe is fool-proof and the results are always delicious. Make the dough now, freeze the dough into cookie size portions and when you are ready for warm chocolate chip cookies – all you have to do is bake them. You can decide if you want 1 or 20 cookies, perfect for entertaining or when you just want one warm cookie.

Print

Make Now/Bake Later Chocolate Chip Cookies

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 1 cup light brown sugar, packed
  • 1/2 cup dark brown sugar, packed
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 12 oz package semi-sweet chocolate chips

Instructions

  1. Mix flour, baking soda and salt together.  In a mixing bowl, beat butter, shortening and sugars.  Add vanilla and eggs, one at a time.  Mix well.  Add flour mixture and mix until all of the dry ingredients are well incorporated.  Stir in the chocolate chips. Drop batter by 1/4 cup scoops on a parchment lined baking sheet (I use a cookie scoop), lightly flatten each cookie with the back of a spatula, freeze dough for 1 hour.  Remove from freezer and place dough balls in a zip top freezer bag and return to the freezer.

    When you are ready to bake the cookies. Preheat your oven to 375 degrees. Place the amount of cookies you want to bake on a parchment lined baking sheet and let thaw on the baking sheet for 30 minutes prior to baking. Bake the cookies for 10-12 minutes.  Remove from the oven and let the cookies rest on the baking sheet for 3 minutes, Time to enjoy delicious warm chocolate chip cookies.

Dutch Oven Italian Bread

Published on by carol lou

Looking for a crusty loaf of delicious white Italian bread? This recipe is for you. You mix, rise and bake this bread in your Dutch oven. It could not be any easier and the results are spectacular. Crusty and chewy on the outside, soft and delicious on the inside. Perfect to serve along side any meal, perfect for sandwiches, makes delicious French toast, and makes outstanding croutons. You must try the first piece, warm from the oven spread with butter, so good! Even if you are not a bread baker, this recipe is so easy, you must try it.

Print

Dutch Oven Italian Bread

Prep Time 3 hours
Cook Time 45 minutes

Ingredients

  • 1 1/2 cups warm water
  • 1 teaspoon honey
  • 2 1/4 teaspoons yeast or one packet of yeast
  • 3 cups bread flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon cornmeal

Instructions

  1. Dissolve honey in the warm water, add yeast, stir and let sit until it bubbles and foams. That will take 5 – 10 minutes. In your Dutch oven combine the flour and the salt. Add the yeast mixture and stir until combined and there are no dry particles of flour. The dough will be sticky. Put the lid on the pot and let it rise for 3 hours. After three hours, turn out the dough onto a floured board, shape into a rough ball and cover. Rinse out and dry your Dutch oven if there are any dough pieces or flour left in it. Place the Dutch oven, covered, in your oven and preheat oven to 450 degrees. When the oven has reached 450 degrees, sprinkle the cornmeal in the Dutch oven and place the ball dough in the preheated Dutch oven. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove cover and bake for an additional 15 minutes. Remove and cool on a wire rack.