This Baked Macaroni and Cheese is my favorite homemade mac and cheese recipe. It is full of sharp cheddar cheese and elbow pasta with a seasoned bread crumb topping. This is a comfort food casserole that will satisfy the adult palate!
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I have the recent Cooking Light issue and in this issue they have a LOT of great sounding recipes. I'll be making more than a few of them over the next few weeks.
White Hot Spiced Chocolate
Cooking Light, November 200
3 cups 1% low-fat milk
⅛ teaspoon grated whole nutmeg
1 (3-inch) cinnamon stick
½ cup premium white chocolate chips
½ teaspoon vanilla extract
½ cup frozen fat-free whipped topping, thawed
Grated whole nutmeg (optional)
Combine milk, nutmeg, and cinnamon stick in a medium saucepan over medium heat; bring to a simmer, stirring constantly. Add white chocolate chips, stirring until chips melt. Remove from heat; stir in vanilla. Discard cinnamon stick. Serve with whipped topping. Sprinkle with additional nutmeg, if desired.
Yup. That's my Grumpy up there in his best pose. Tounge sticking out and walking away. ha ha. He was taking off to enjoy some supper before he dug into the dessert I made tonight. The main comment I hear from him? Are you making this so we can have it or are you taking it all to work? Yeah, right. He makes it sound like I don't give him any of the food I cook.
Before I bring you my Bundt cake tonight I have an award that was passed on to me from Val of More than Burnt Toast. I am not sure how I found Val's blog, but it is one of the very first blogs I found and started reading a little more than a year ago. Val was sweet enough to include me in sharing the love and gave me the Inspiration award and I feel so honored to have received this from her. Thanks Val! There are so many bloggers that I thoroughly enjoy and it is not easy to pick just a few. I have decided to mention the few that have really been an inspiration to me recently. I will go ahead and pass this award onto:
Mari of Once Upon a Plate. Her photos are absolutely gorgeous and they inspire me to make her recipes!
Stephanie of Fun Foods on a Budget. In todays tight financial times it is nice to have someone like Stephanie out there inspiring us all to be more thrifty and showing us how to make tasty, beautiful dishes without spending too much money!
Megan of Megan's Munchies. Megan posts so often! She has great ideas and she is a pumpkin girl just like me. She inspired me to make so many pumpkin desserts earier this fall (now you know!) 🙂
Fit Chick of Lady Craddock's Bakery. WOW. Have you seen this lady? She is one fit woman! She actually inspired me to go join the gym when I joined 3 weeks ago. I'm actually doing weight lifting along with my cardio. I knew I needed to hit the gym after making so much food and having so much of it around here. She was my inspiration to join!
and last, but not least, one of my very special friends whom I met on a cooking forum prior to blogging...
Carrie of Vegan Deliciousness. Carrie inspires me to eat healthier and to eat meat free more often. Every time I see a tofu dish in particular, I really, really want to make it. Hmm. Come to think of it Grumpy won't be around for dinner on the weekend since he will be hunting with his daddy. I think I'm going to buy some tofu tomorrow! :-p
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Now, what do you do when your bananas look like this?
Well, tonight I took out my new Nordicware Bunt pan and did this!
This quick and easy recipe is originally a cooking light recipe. I made some changes tonight because I didn't have margarine (I just plain don't cook with it) and I didn't have egg substitue. Honestly, I very rarely have egg substitue in my frigde. Also, because I didn't have margarine and used unsalted butter, I did add a ½ teaspoon salt to my recipe. To view the original recipe in Cooking Light form, you can click here. The way I made it is below.
Rum Glazed Banana Bundt Cake
adapted from myrecipes.com
1-¾ cups packed brown sugar
⅔ cup butter
3 eggs
3 medium very ripe bananas, mashed
½ cup fat free greek yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2-½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
Cooking spray
¾ cup sifted powdered sugar
2 tablespoons dark rum or ¼ teaspoon imitation rum extract
1 tablespoon butter, melted
Beat brown sugar and ⅔ cup margarine at medium speed of a mixer until light and fluffy. Add egg substitute, beating until well-blended.
Combine banana, yogurt, vanilla, and cinnamon in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.
Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375° for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.
Combine powdered sugar, rum, and melted margarine; stir until smooth. Drizzle over cake.
Note: When using rum extract add 2 tablespoons skim milk to glaze.
These Peanut Butter Kisses also known as peanut blossoms, are a soft cookie with a chocolate Hershey's kiss in the center of the cookie. They are popular during the holiday season and perfect for cookie exchanges and cookie trays.
Soft and Chewy: the cookie itself is soft with a little bit of chew to it.
Kid friendly: kids love to help make these cookies and unwrapping the kisses is fun when you can sneak one or two in your mouth while no one is looking!
Food gifts: cookies are a great food gift often given during Christmas time. These are a tasty addition to any cookie plate.
Basic ingredients you need to be sure you have.
Creamy Peanut Butter: Be sure the peanut butter you use is not all natural. This is my preferred brand to use.
Vegetable Shortening: This is an important part of the recipe and I don't recommend you substitute anything for it. This is the brand I use.
Granulated Sugar: This is in the cookie and what you roll the peanut butter cookie dough ball in.
Brown Sugar: This is part of what makes the cookie chewy!
Hershey Kisses: They won't be a peanut blossom unless you use a Hershey Kiss. I used milk chocolate kisses.
Large mixing bowls: for the wet and dry ingredients.
Electric mixer
Insulated baking sheet: It will allow heat to distribute evenly while baking the peanut butter blossoms.
Silpat or parchment paper: to prevent cookies from sticking to the baking sheet.
Cookie scoop: a small scoop will measure out the correct proportion of dough.
Room temperature: store cookies in an airtight container in the pantry or on the counter up to 1 week.
Freeze: cookies can be placed in a freezer safe airtight container and frozen up to 3 months.
No Bake Fudge Cookies are full of chocolate and peanut butter flavor and taste just like fudge.
Flourless Peanut Butter Cookies are gluten free, with crispy edges and a chewy center.
Peanut Butter Oatmeal Cookies have a touch of almond extract and are a thick and chewy cookie with crisp edges.
Chocolate Peanut Butter Chip Cookies have a chocolate peanut butter cookie dough with peanut butter chips. This is for the total chocolate peanut butter fan!
White Chocolate and Peanut Butter Chip Cookies is Grumpy's favorite peanut butter cookie recipe. Give him white chocolate and he'll love you forever.
Peanut Butter No Bake Cookies are similar to the no bake fudge cookies but without the chocolate.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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These Craisins Filled Cookies are tender, cakey cookies baked with a cozy applesauce cranberry filling sealed inside. They're the kind of old fashioned treat that brings back memories of home baking.
This recipe is a take on my grandmother's raisin filled cookies, only made with dried cranberries, white chocolate, and coconut in the filling for a brither and slighter sweeter twist.
[feast_advanced_jump_to]Soft texture: these bake up with a tender, cake like crumb that stays soft for days.
Fruit filled center: the thick applesauce, craisin, and white chocolate filling adds just the right mix of sweet and tart flavor.
Traditional family recipe: a passed down cookie that feels nostalgic and comforting.
See the recipe card below for a full list of ingredients and instructions.
Store in an airtight container in the refrigerator for up to 5 days.
If you enjoyed these soft filled cookies, you may want to try my Lime Jewels, Black and White Cookies, Vanishing Oatmeal Cookies, and Glazed Lemon Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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Butternut Squash Rolls are buttery and sweet with a soft and tender texture. They are a golden color and a wonderful way to use butternut squash from the garden.
Buttery and sweet flavors: Butternut Squash Rolls are the perfect recipe to make a soft and delicious dinner roll for your Thanksgiving and Christmas tables.
A good source of vitamins: butternut squash is high in vitamin A and C!
Soft and tender dinner rolls: these dinner rolls are super soft and remind me of the sweet Hawaiian rolls with their fluffy texture and sweet flavor.
Butternut Squash, cooked, mashed, and cooled
Milk
White Whole Wheat Flour - this is my go to brand.
Bread Flour - the only bread flour I will use!
Kitchenaid Mixer (optional) - this is the one that I own.
From start to finish, prep, proofing time, and baking time, you should allow up to 2 ½ hours to make these Butternut Squash Rolls.
Step 1:
Step 2:
Step 3:
Step 4:
Room temperature: store in an airtight container up to 4 days.
Freezer: freeze butternut squash rolls in an airtight freezer bag up to 3 months.
Make ahead: make the dough the dough the night before and refrigerate shaped rolls overnight. To bake, remove from fridge and bring to room temperature, bake as directed.
Honey Baked Butternut Squash Fries
Instant Pot Moroccan Spiced Butternut Squash Soup
Butternut Squash Mac and Cheese
Chipotle Butternut Squash Enchiladas
These are a perfect bread to serve for Thanksgiving and Christmas dinner! I also love to make sandwiches with the leftover rolls.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Just last week we were buried in snow. Yesterday, we were sunny and in the 60's! All that snow is gone, as I knew it would be. But, I know it will come back. I don't really dislike the snow. Its the cold I don't like. The only thing about the snow I don't really like is the road conditions. When I was a kid I loved the snow - and we would have lots of it! More than we have now days. I remember in the Blizzard of '77 we were only about 2 miles from home and actually couldn't go any further! My dad and uncle came to pick us up on snowmobiles! I feel a lot of nostalgia as I get older and I miss the days of being young and carefree. If we, as children, only knew that life was much harder as an adult, we wouldn't wish it away so easily!
One memory that gives me comfort in some odd way is Christmas eve when I was mabye 13 years old. We always went to visit my dad's parents on Christmas eve. Many of my cousins would be there and there would be all kinds of goodies to munch on. This particular Christmas eve I remember being outside waiting for my parents and the snow was falling. I remember standing there reveling in the falling snow and how beautiful it was. Something about that moment gives me peace. To this day, I am happy when I see it snowing on Christmas eve. Once Christmas is over however, the snow can go away! But it never does.
I found a new recipe for comfort food this week. It is for Caramelized Onion Mashed Potatoes. I was looking for a potato dish that was different and came across this one in one of my older Light & Tasty magazines. We had it tonight with a venison meatloaf and butternut squash. These tasty creamy potatoes will have you feeling all cozy in no time at all!
Caramelized Onion Mashed Potatoes
Light & Tasty, November 2006
1 tablespoon canola oil
2 large onions, thinly sliced
1 teaspoon salt, divided
1-½ pounds medium red potatoes, quartered
3 garlic cloves, peeled and halved
⅓ cup reduced-fat sour cream
3 tablespoons fat free milk
¼ teaspoon pepper
1 tablespoon butter, melted
½ cup shredded reduced fat cheddar cheese
2 bacon strips, cooked and crumbled
Heat oil in a large non-stick skillet over medium heat; add onions and ½ teaspoon salt. Cook and stir 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to pan).
Place potatoes and garlic in large saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 18-22 minutes or until tender.
Drain potatoes; place in large bowl and mash. Add the sour cream, milk, pepper, and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.
One serving is ⅔ cup. For my weight watcher points counter friends, this is 4 points. (200 calories, 9 grams fat, 3 grams fiber)
If you love trying new biscotti recipes, then you are going to love this Maple Walnut Biscotti! It is a low fat twice-baked cookie sweetened with maple syrup and dipped into a maple icing. These maple biscotti are a delicious with a hot cup of coffee or tea on a chilly afternoon, wrapped up with a cozy blanket and a good book!
Food gifts: this maple biscotti recipe can be enjoyed year round but they also make a great addition to your Christmas cookie plate.
Crunchy biscotti: these crispy cookies are naturally sweetened and low fat, perfect for dunking into your hot tea, coffee, or cocoa.
Pure Maple Syrup: fans of maple syrup will love this recipe, I make these every spring with a new batch of maple syrup.
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All purpose flour
Cornmeal: adds texture to the biscotti
Baking powder
Salt
Walnuts: be sure to chop into smaller sized pieces to make cutting through the baked biscotti log easier.
Large eggs
Pure maple syrup: this is all that is used to sweeten the biscotti dough
Vanilla extract
White chocolate
Maple extract
Half and half
Powdered sugar
Large cookie sheet: I like to use my insulated cookie sheet, it is large enough for the whole batch of biscotti.
Mixing bowls
Wooden spoon
Large serrated knife
Parchment paper
Room temperature: store biscotti in an airtight container up to 5 days.
Freeze: place in a freezer safe airtight container up to 3 months.
Maple sugar candy is a delicious fudge made with pure maple syrup.
Serve maple biscotti with your morning coffee, tea, or hot cocoa.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Today is my Dad's birthday. Happy birthday Dad! Tonight, my son Justin will be picking me up and riding over to wish him a happy birthday and give him his present. Grumpy doesn't get home early enough tonight.
When Grumpy and I were married, my dad and I danced to Flies on the Butter by Wynonna Judd. If you haven't heard the song and lyrics they are here. There is a tag to this song that says "There's a black-top road, a faded yellow centerline, it can take you back to the place, but it can't take you back in time." For me that hits hard and close. I live just around the corner from that road and so many times I have wished it could take me back in time to when I was young and when my Nanny & Poppy were still here with us. Every morning when I was a little girl, every chance I could get to go, my dad would take me around the corner (and now just down the road) to my Nanny's house where he would leave me and pick up Poppy to go to work. I walk to that road every time I take a walk and nostalgia is so strong. I live back home again, but its not the same. Getting older really stinks, but being happy with your family while they are here is what counts the most.
Tonight, when we head over to Mom & Dad's (or Momma & Poppa's to my kids) I will also be bringing my dad some of this biscotti to drink with his coffee. Mom, she'll eat the biscotti sans coffee. 🙂
CINNAMON BISCOTTI
2- ½ cup Flour
¾ cup Sugar
1- ½ teaspoon Baking powder
1- ½ teaspoon Ground cinnamon
¼ teaspoon Salt
½ cup mini cinnamon chips
3 large Eggs
2 tablspoons butter, melted
2 teaspoons Vanilla extract
Cooking spray
2 tablespoons Sugar
½ teaspoon Ground cinnamon
Preheat oven to 325F.
Combine first 6 ingredients in a large bowl: make a well in center of mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16 inch roll. Place roll on a baking sheet coated with cooking spray; flatten to a ¾ inch thickness.
Combine 2 tbsp. sugar and ½ tsp. cinnamon; sprinkle over dough.
Bake at 325F for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (½ inch) slices. Place, cut sides down, on a baking sheet. Bake at 325F for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; let cool completely on a wire rack.
Sesame Cardamom Chews are a deliciously spiced cookie rolled in toasted nutty sesame seeds with a buttery creamy frosting. 
Before I sat down this evening I spent a few hours in the kitchen. I had no plans to cook dinner because I was warming up meatloaf and mashed potatoes leftover from last evening. Since I didn't have to cook dinner, I decided it was time to try one of my earmarked recipes in one of my holiday magazines.
I first toasted brown sesame seeds for the recipe. Then I mixed the recipe up, rolled the dough in the seeds and baked. I have to admit, that cookie dough was divine and when I "accidently" dropped a piece of dough in the seeds, I had to try it and it was even more divine! I could not wait to try one after they were baked. These would probably be great without the frosting but because the frosting also called for cardamon I had to make it! Be forewarned. They are sweet. You won't want more than one....unless you don't frost them! :~)
Pumpkin Biscotti is made with pumpkin puree, flavored with pumpkin pie spices and drizzled with an optional vanilla icing or white chocolate. It is a delicious, easy to make, pumpkin recipe to enjoy with a hot cup of coffee or tea.
Full of pumpkin flavor, these Pumpkin Biscotti bring a feeling of fall comfort and warmth. Enjoy them plain, or, if your feeling a little fancy drizzled with a little bit of vanilla icing on top! These biscotti make a great treat to enjoy while reading a book or just relaxing with your friends!
I love pumpkin. It is one of my favorite fall squash to bake with. Every fall, I get the craving to enjoy a crisp biscotti with warming pumpkin pie spice. I love cool fall days and baking Pumpkin Biscotti!
Most people get the fall food cravings as summer get closer to an end, myself included! I'm ready to beat the heat and cool down. Something about breathing in the cooler air makes me start thinking along the lines of pumpkin pie spices and baking. Pumpkin Biscotti is a favorite pumpkin spice fall recipes to make, along with Pumpkin Spice Cinnamon Rolls!
This Pumpkin Biscotti recipe is not super crunchy. While it is a twice baked cookie, it still is not typical of a regular biscotti. Because this biscotti is made with pumpkin puree, it will tend to stay a little on softer side. The moisture from the pumpkin is what causes the cookie to be less crisp.
If you love biscotti that is more traditional, then this pumpkin biscotti is probably not it. My grandaughter described the cookie as chewy. I would say she was correct, however not in the chewy sense that you have a super soft cookie. I think maybe in the sense that it wasn't crunchy like she expected it to be.
Pumpkin Pie Spice is an all in one seasoning that brings together the flavors of fall. It a blend of spices such as cinnamon, nutmeg, allspice, and cloves. These are spices that are considered to be warming and are used in recipes that normally have pumpkin as an ingredient.
You can buy Pumpkin Pie Spice as a blend or you can make your own. I like to buy the spice blend. But, you can make your own! This recipe for Pumpkin Pie Spice blend is a good one to use.
This pumpkin recipe is super easy to make and takes very little time to put together. Waiting for them to cool completely is the hardest part! There is no added fat other than the eggs, and this calculates to 1 gram of fat per cookie!
Preheat the oven to 350 degrees while you are mixing together your ingredients. Sift the flour and seasonings into a large bowl. The pumpkin, eggs, and vanilla extract are blended together and then added to the dry ingredients.
Stir the dough until it just comes together. Then roll the dough out onto a clean surface and knead it until lightly it all comes together.
Next, Divide the dough in half and shape into logs. I do this right on my baking sheet that has been lined with parchment paper. Bake for 25-30 minutes or until the logs are firm to touch.
Remove the pumpkin biscotti from the oven and let cool for 15 minutes. Once cool, use a serrated knife and slice the logs into 1" thick slices.
Return to the oven and bake another 15 minutes. If your biscotti feels too soft to the touch, bake a little longer.
It is important to remember that Pumpkin Biscotti is not your typical biscotti recipe. I don't care what anyone tells you. These biscotti will soften. Believe me, I have tried to make these as hard and crunchy as your regular biscotti recipes. It just will not happen. However, it does not mean they are not delicious!
A few other things to keep in mind while making this recipe are listed below.
Pumpkin spice is a flavor that I think will never go out of style! It seems to be something that exploded over the last 10 years. That may be because of the internet and the readily available recipes out there that use this fall flavor. Below are some of my favorite pumpkin spice recipes that I love to make every fall! What is your favorite pumpkin spice fall recipe?
The original recipe was written and posted in October 2008. Since then, I have made this recipe several times with different variations to the recipe.
*If you made this recipe, please give it a star rating*
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This Homemade Apple Pie is a classic dessert with a golden, flaky crust and a warm, cinnamon spiced apple filling. It's made with fresh apples, a hint of nutmeg, and a buttery crust that holds its shape beautifully.
I had a big batch of apples from my parents, which made this the perfect time to bake two pies. One for dinner, and one for the freezer. I used my ceramic pie bird for the first time and added a few fall leaf cutouts to the top crust just for fun!
[feast_advanced_jump_to]Simple ingredients: Made with basic pantry staples and fresh apples.
Buttery and Flaky: The pie crust is nice has nice light layers of pastry and is easy to handle, even for beginners.
Freezes beautifully: You can make two pies, one for now, and freeze the other one for later.
All-Purpose Flour: The foundation of a tender and flaky crust.
Butter Flavor Crisco: Adds a light crisp texture and buttery flavor to the crust.
Apples: Use firm, tart apples for the best texture and balanced sweetness.
Granulated Sugar: Sweetens the filling and balances the tartness of the apples.
Cornstarch: Helps thicken the filling as it bakes.
Cinnamon & Nutmeg: Classic warm fall spices that pair perfectly with apples.
Lemon Juice: Adds brightness and keeps the apples from browning.
Butter Flavor Crisco can be swapped with half butter and half traditional shortening.
Use coconut sugar or light brown sugar instead of granulated sugar for a deeper caramel-like flavor.
Swap cornstarch for arrowroot powder or tapioca starch to thicken the filling.
Room temperature: Store loosely covered for 1 day.
Refrigerator: Wrap tightly and store for up to 4 days.
Freezer: Wrap the unbaked pie in foil and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the bake time.
Serve slices of warm apple pie with a dollop of Homemade Vanilla Bean Ice Cream, a dollop of whipped cream, or a slice of sharp cheddar cheese. Goes great with a cup of hot coffee or cold brew on the side.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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When I was younger, one of my favorite candy bars would be a snickers. I would first eat the chocolate, then eat the nougat, and finally, finish with the caramel and peanut part. Actually, I still eat a candy bar the same way today. Grumpy laughs at me. He says he has never seen anyone eat a candy bar like I do! I guess I just like to savor the different components of the candy bar rather than bite into it all at once! I actually ate my portion of this week's treat in pretty much the same way....in sections!
This week for Tuesdays with Dorie, Tammy of Wee Treats by Tammy chose Caramel-Peanut-Topped Brownie Cake on pages 264 and 265. I had just made another caramel smothered cake last week but mom and dad were coming over to visit and I decided to go ahead and make the TWD choice anyway. What wasn't eaten here went to work. Yeah, I'm letting all the students and professors clean up my leftovers. They don't complain though. Not if I am bringing it in! They actually complain if I don't bring it in!
Warm, fluffy, and slightly nutty, these pecan sour cream biscuits are a delicious twist on the classic biscuit. The sour cream keeps them extra tender while the pecans add a subtle crunch that makes them stand out at breakfast or alongside dinner.
This recipe coms from my Tuesdays with Dori series, where a group of us who love Dorie Greenspan's Baking Cookbook (affiliate link) are baking our way through month by month. I've always admired Dorie's style of combining comfort with creativity, and this recipe is one of my favorites to share.
[feast_advanced_jump_to]Tender texture: sour cream keeps the biscuits soft and moist inside.
Nutty crunch: toasted pecans add flavor and a bit of texture to each bite.
Versatile side: great with breakfast, holiday meals, or as a snack.
Easy process: simple ingredients, quick steps, and reliable results.
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm them in a 325°F oven for 8-10 minutes to bring back their fresh-baked texture.
These pecan sour cream biscuits pair beautifully with Caramel Apple Butter, or alongside Basic Beef Stew for a comforting meal. Try them at breakfast with Muscadine Jam, or as a side to Air Fryer Rotisserie Chicken.
If you enjoy these biscuits, you may like my Garlic Cheddar Biscuits, or my low carb recipe for Zucchini Cheddar Biscuits. If you want a classic biscuit recipe try my Mom's Old Fashioned Buttermilk Biscuits or my personal favorite, Fluffy Homemade Biscuits.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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This Vegan Cheese Spread is a keto friendly, low carb, plant-based recipe made with tofu, nutritional yeast flakes, vegan mayonnaise, green and black olives, and scallions. It is a delicious alternative to dairy cheese spreads that is lower in fat, calories, and sodium.
Vegan Cheese Spread makes a tasty addition to the appetizer table and is great dairy free alternative to serve to vegan friends or those who are lactose intolerant.
This vegan cheese recipe was inspired by this cheeseball recipe that is a beloved family favorite!
High protein: tofu is a great source of plant protein!
Packed with flavor: the added ingredients to this tofu lends great flavor that is absorbed right into the tofu!
Party favorite: this tofu cheese is enjoyed by vegan and non-vegans alike, and it is a great option to put out for your next holiday spread!
Below is a list of what I use to make this Vegan Cheese recipe. Please see the recipe card for full instructions.
Hint: I use a high protein tofu (affiliate link) that is my absolute favorite! It is higher in protein than other tofu products and I highly recommend it!
Place the tofu between a layer of thick paper towels. Place a heavy pot on top of the tofu to press the water out. Allow to set for 10 minutes.
Place the pressed tofu in a medium sized mixing bowl and mash until it resembles fine crumbles.
Stir in the nutritional yeast flakes, vegan mayonnaise, celery, green onions, green olives, black olives, and salt.
Refrigerate for at least 4 hours before serving.
Spicy Vegan Cheese Spread: add a teaspoon of spice such as chipotle chili powder or regular chili powder.
Italian flavored: add a teaspoon of Italian seasoning to the tofu cheese.
Jalapeno Vegan Cheese: substitute diced jalapeno for the green bell pepper (adjust the amount according to your heat preference)
Store vegan cheese spread in an air tight container in the refrigerator up to 1 week. Freezing is not recommended.
I have plenty of tofu recipes for those who love this plant protein! Some of my favorites are these tasty tofu burgers and this tofu cauliflower casserole!
When you make this Vegan Cheese Spread recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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No, this isn't a post about candy pumpkins. BUT I have a glass pumpkin jar FULL of them and I have probably eaten about 20 today. Well, maybe I'm exagerating, but then again, maybe I'm not! I didn't count. The jar isn't too empty though....those things, even though they are super sugary, are so addicting. Bad me. I need to keep out for the rest of the day! Umm, my co-worker Sue probably is reading this and laughing because she knows I can't keep my hands out of the candy corn at work too! :-p
This post is about potatoes. You know, as I type this I am thinking I really should just come out and call myself a potato ho just like many of the rest of you! Maybe now that ABET is almost over (huge sigh of relief will not happen though until they tell us we pass!) I can finally join in with the rest of the gang. I mean, I cook potatoes anyway!
Pam over at For the Love of Cooking has a scalloped potato recipe on her blog that looks so awesome that it made me want to make it! She was my inspiration, however, when Grumpy heard I was "detering" from my normal path of scalloped potato recipe he told me he liked the way I made ours - so I basically stuck to my recipe, but I did cheat a little and added some shredded cheddar cheese! he he. Hopefully he won't gripe about it and will love it. Chris came downstairs saying how great it smelled in the house and I admit, it smelled pretty good!
My Father-in-law (whom I call many different things, but today it's been Daddy-o), grumpy's uncle Jody and cousin Mike came to help do the things around the house that need to be finished before winter flies. They are finishing the forms in the basement and building a lean to off the garage so the boat has protection. This is the kind of occasion that I love because it means I can cook for people who will need to eat!
Below is my recipe for the scalloped potatoes, let me know if you try them and like the recipe. I adapted it somewhat from a few different recipes I have seen around. Don't go ewww at the mayonnaise. I did the first time I saw it and wouldn't give it a chance however, the 2nd time I tried I let myself use both the broth and mayo (I grew up with a sauce made with flour, butter, and milk) and it gave the sauce for the potatoes so much flavor. This is the way Grumpy likes his scalloped potatoes best. Oh, and I have to put in diced ham. To him they aren't scalloped potatoes without the ham in them.
Scalloped Potatoes with Onion and Ham
5 large potatoes, sliced thin
½ large onion, sliced thin
pepper (approx 1 teaspoon fresh ground - I always "guestimate my pepper and salt)
¾ cup diced ham
Layer potatoes, ham, and onion in large baking dish. Make sauce.
Sauce:
2 cups chicken broth
3 tablespoon butter
¼ cup flour
2 tablespoon mayonnaise
Melt butter til bubbly and stir in flour. Cook flour, stirring constantly for 1 minute. Add chicken broth, whisking constantly to prevent lumps. Whisk in 2 tablespoons mayonnaise.
I found this wasn't enough sauce, so I mixed another 2 cups of chicken broth with ¼ more flour, then whisked this into the sauce and cooked until thick and bubbly.
Because I was wanting to have some "au gratin" potatoes also, I decided they would never know if I shredded some white cheddar cheese in (by looking at it anyway!) so I shredded about ½ cup cheddar cheese into the sauce and then and placed another ½ cup shredded cheddar on top.
Place covered dish in 350 oven and bake for 1 hour. Remove cover and bake 15 minutes longer.
It is Thursday evening. One more week until ABET and I will be ever so happy to have it over. As. long. as. we. pass. accreditation. If we don't, I will be sobbing my eyes out because it will mean 3 more years and we have to go through it all over again....instead of 6. However, it is my understanding with Environmental Engineering going through its first accreditation we will probably have to do it again in 3 years anyway?! Boo hoo!
So, as I mentioned before (O.K. Deborah, I'm thinking of you and your story of repeating yourself! BTW, check out her BBQ sandwich it looks awesome!) we have seminar on Friday. This is a course for Graduate students. We bring in speakers from outside and we have speakers from inside. Sometimes grad students themselves give the seminar (meeting part of their requirements for the program). This week we have an outside speaker coming in - so I really hope my cookies turn out great! I am making two kinds, but I am only posting about one here today (because the other one is my TWD treat!).
I have mentioned before I have the Martha Stewart Cookies cookbook. I look through that book often thinking about what cookie I can make for what occasion. I wanted something non-chocolate since my TWD cookie for the week will be chocolate. Seeing snickerdoodles on a few blogs lately and coming across the recipe in the Martha cookbook made me decide to make these. I have never in my entire life made a snickerdoodle! Can you believe that? I have eaten them before, not been crazy about them either - but let me say, these that I made were very delicious and so simple to make! I followed her recipe (which I am listing below in case you want to make them too!) and found that the quantity I got was a whole dozen more than what the recipe states you will get. (I got 2-½ dozen). I don't believe I made my cookies too small either. If I made them any bigger they would have been monster cookies!
Snickerdoodles
ala Martha
2-¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, room temp
1-½ cups sugar
2 large eggs
Preheat oven to 350. Sift flour, baking powder, and salt into a bowl. (OK, I never sift - I just put in a bowl and whisk them together). Put butter and 1-½ cup sugar in bowl and mix on medium speed about 3 minutes. Mix in eggs, Reduce speed to low; gradually mix in flour mixture.
Stir together 2 teaspoons cinnamon and 2 tablespoons sugar. Shape dough into 1-¾" balls (she states you should get 20. I didn't measure my balls (come on who does?) but had decent sized cookies! Space 3" apart on baking sheets lined with parchment paper (I ran out of parchment paper and I had no trouble baking them right on the sheet itself).
Bake cookies 12-15 minutes. Let cool on sheets on wire racks.
Hmmm. I wonder if I brought these snickerdoodles to the accreditors they would look favorably on us? I probably shouldn't try that one.....
This week for Tuesdays with Dorie, Rachel of Confessions of a Tangerine Tart chose, Chocolate Whopper Malted Drops on page 85 of Dorie Greenspan's Baking cookbook. To view the recipe you can visit Rachel's blog.
These cookies went together fast, baked up soft and chewy, and were delicious. I had a hard time eating just one. I'm not even sure if Chris got one - Grumpy had just one! I hoarded them in the freezer, stole a few here and there and the rest went to work so there were cookies for seminar. (homemade - if the grads complain about the cookies they will starve from that point on! ha!)
I made the following substitutions:
⅔ of the whoppers were chocolate whoppers
⅓ of the whoppers were the new peanut butter flavored whoppers
instead of chocolate chunks I dumped in what I had left of the Kraft Caramel bits
I think the caramel bits are better in a brownie than a cookie. I don't like how the caramel kind of burns if it hit the outside edge of a cookie. In the future, I wouldn't add the caramel bits. BUT despite that - the cookies were delicious!
To view what other TWD participants did with their cookie, check out our blogroll.
These Cranberry Coconut Muffins are tender, fluffy, and filled with tart cranberries balanced by the creamy richness of coconut milk. They're an easy muffin recipe that's perfect for breakfast, brunch, or a sweet snack anytime of day.
The coconut milk keeps the crumb moist while the cranberries bring a burst of tangy flavor in every bite. And, if you love a little indulgence, adding white chocolate chips makes them taste even more special.
[feast_advanced_jump_to]Easy recipe: made with simple pantry ingredients, ready in under 30 minutes.
Moist crumb: coconut milk gives these breakfast muffins a soft and tender texture.
Flavorful combo: tart cranberries and sweet coconut are a classic flavor.
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 10-15 seconds or place in 300°F oven for 5 minutes.
These muffins pair wonderfully with a cup of coffee or tea for breakfast. For brunch, serve them with savory favorites like Egg Muffin Cups with Asparagus and Tomato, Crustless Broccoli Quiche, and Praline Pumpkin Muffins. For a festive touch pair them with Cranberry Bread to complete your spread.
If you liked these Cranberry Coconut Muffins, you may also enjoy my Blood Orange Cranberry Muffins, White Chocolate Raspberry Muffins, Coconut Chocolate Chip Muffins, and Cranberry Chocolate Chip Muffins
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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This Cottage Pie is a northern New York girl's comfort food version of Shepherd's Pie. It is made with ground beef, gravy, vegetables, and homemade mashed potatoes topping. Then, it is finished off with a sprinkling of cheese on top. For my Keto peeps, be sure to check out the substitutions to make low carb so you too can enjoy this comfort food recipe.
[Read more...]These Mango Cardamom Muffins are individual breakfast treats of delicious muffin batter that enrobes sweet ripe mango pieces and is scented with ground cardamom. They make a great weekend breakfast, or a portable breakfast or snack throughout the week.
I love how easy it is to whip up a batch of these Mango Cardamom Muffins. The fresh mango is so delicious and so sweet that it made perfect sense to dice one up and mix it into a cardamom flavored batter.
Lately, I have been enjoying a Mango Lassi in the mornings. So I started thinking about other ways I could enjoy the sweet, delicious mango.
Fresh mangos: mango lovers will love the fresh and sweet mango pieces in every bite of muffin!
Great flavor combination: the sweet flavor of mango pairs well with the subtle cardamom spices.
Portable snack: mango cardamom muffins make a great portable treat and are great for on the go breakfast, as part of a portable lunch or snack!
Please see recipe card below for ingredient amounts.
I always use muffin liners, but found that the paper ones would stick to the warm muffin. For this reason, I highly recommend parchment paper muffin liners (affiliate link). They serve their purpose of preventing the muffin from sticking to the pan and are easily release from the baked muffin while still warm.
Fruit substitution: fresh or canned peaches make a good swap for mango if you don't have mango on hand.
Spice swap: if you don't have cardamom on hand, try using cinnamon or nutmeg in its place.
Dairy-free: make this recipe dairy free by substituting almond milk for the 2% milk and margarine (I like to use Smart Balance (affiliate link)) for the butter.
This Strawberry Rhubarb Tart is lightly spiced and oh so delicious! It makes a great dessert, but I have also been known to eat this for breakfast!
Grumpy loves pears, and this Warm Pear Cobbler is a perfect recipe to pair with Cardamom.
These delicious Cardamom Sesame Cookies and Banana Cake Cookies are flavored with Cardamom.
When you make this Mango Cardamom Muffin recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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This Brownie Biscotti has the flavor and texture of a classic brownie but with the crisp bite you expect from biscotti. It's simple to make and great for everyday snacking or gifting.
I've always enjoyed recipes that bring two flavors together, and this Brownie Biscotti recipe is made for those who adore the flavor of a brownie with the crispy edges. It reminds me of the chocolate fudge brownies I loved to bake for my kids when they lived at home.
[feast_advanced_jump_to]Chocolate flavor: rich brownie taste in a crunch biscotti form.
Easy method: no special tools needed and easy to mix by hand.
Great for gifting: sturdy, long lasting, and travels well.
See the recipe card below for a full list of ingredients and instructions.
Store Brownie Biscotti in an airtight container at room temperature for up to 10 days.
This Brownie Pecan Biscotti goes well with a cup of hot tea, coffee, or a glass of cold milk. It also pairs well with a warm mug of Hot Chocolate or enjoy it with a mug of Salted Caramel Mocha Latte.
If love biscotti recipes, you will want to try my Bailey's Biscotti or these Triple Chocolate Biscotti with Almonds. Coffee lovers will love these Cappuccino Biscotti and fans of maple flavors will want to make these Maple Walnut Biscotti.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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Shrimp in Coconut Cream Sauce is a delicious main dish recipe with the heat of curry and the cooling sweetness of coconut. This shrimp recipe is made on the stovetop and has a surprising ingredient; potatoes!
This recipe for Shrimp Coconut Cream Sauce is a great weeknight meal. It is ready in minutes with very little prep needed. It is delicious served over a bowl of rice or cauliflower rice, keeping it low carb.
Jamaican Cuisine is basically a melting pot of foods from different cultures of people who have moved to the island. Those who moved to Jamaica introduced crops to the island and those crops are now locally grown in Jamaica. Curry is popular and is part of today's recipe.
This Shrimp in Coconut Cream Sauce recipe includes potatoes. Something you don't normally see in a shrimp curry. I am assuming the potato in this recipe is of Irish influence and potatoes in Jamaica are generally called Irish.
Raw shrimp that has been peeled and deveined
Red Skinned Potatoes, skin left on
Diced Potatoes
Cajun Shrimp with Creamy Creole Sauce
Creamy Shrimp and Bacon Linguini
*If you made this Shrimp in Coconut Cream Sauce, please give it a star rating*
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I recently joined My Kitchen My World group - where we make a dish once a week (participate at least twice a month) from another country. The most recent week was home! Now some people will say Lasagna is not American - but in our home, its a favorite of Grumpy's so this is my post for MKMW - as Lasagna will always be a part of my kitchen and my world forever!
I never make lasagna the same way and me, being me, wanted to "experiment" and make it all from scratch all on my own using the basic knowledge I have about lasagna making. It turned out pretty good if I do say so myself!. I think I would next time add a little more red pepper flakes for a little more heat in the sauce (but that is because I love heat!).
Everyone enjoyed it - Chris, Justin, & Sam (a friend of the boys who came over for dinner with them and my former student worker at work!). Justin was giving me a hard time telling me it was awful....even though he sat there eating it. My kids love to aggravate me - especially Justin! I wonder where on earth they got that trait from? lol). Grumpy enjoyed it and I guess that is what mattered most to me - although he didn't tell me it was mind blowing delicious, he did say it was good. (all of us cooks/bakers want to be told how mind blowingly delicious our food is - just in case you didn't know). At least my kids tell everyone what a great cook their mom is! One of Christopher's friends recently told me that all Chris talks about is making sure he gets home in time for dinner. God love that boy! he he. Chris even called me at work one day to get my blog web address to give his boss at work! My kids are my best promoters!
HoneyB's Sausage, Mushroom & Onion Lasagna
1 lb Italian Sweet Sausage
16 oz package mushrooms, wiped clean and chopped
½ medium onion, diced
1-½ cups part skim ricotta cheese
1 cup 2% cottage cheese
½ cup Parmesan cheese
2 tablespoons dried parsley
1 lb part skim mozzarella cheese (⅔ shredded, ⅓ thinly sliced)
1 egg, beaten
15 lasagna noodles
HoneyB's Homemade Pasta sauce
Cook the lasagna noodles according to package directions. Once cooked, I rinse with cold water to stop the cooking process, then store in pan with cold water to cover so they do not dry out until I am ready to assemble the lasagna.
Saute the mushrooms, onions, and sausage until sausage is done. Remove from pan and set aside.
In a mixing bowl combine the ricotta, cottage, Parmesan, and ⅓ of the shredded mozzarella cheese. Add the parsley and egg and stir until well blended. Set aside.
Assembling the lasagna:
Spoon some sauce to cover the bottom of the lasagna pan (I use a 9x13 pan). Using 5 lasagna noodles, lay noodles to cover sauce. Spread ⅓ of the cheese mixture over top. Layer ½ of the meat mixture over top of the cheese, sprinkle with shredded mozzarella and cover with sauce. Repeat layer. For the top layer, spread with last ⅓ of cheese mixture, spread with sauce. Cover with foil and bake at 350 degrees for 60 minutes. Remove foil, place slices of mozzarella cheese on top and bake another 30 minutes. Remove from oven and let set at least 15 minutes prior to serving. Enjoy~
I've been thinking about waffles lately. Its been so long since I've made them - years in fact. The recipe I used to make was a really healthy one but I knew Grumpy would turn his nose up at that recipe, so I went on a search on allrecipes.com. I found one for Deluxe Waffles - not too bad, but not one I will probably make again. Its pretty basic and probably one little kids would gobble right up. Grumpy didn't complain so that goal was met. Maybe next time I'll sneak in the healthy recipe and see what happens. he he. I did make turkey bacon this morning in an attempt to not have so much fat in our breakfast. It wasn't bad, not bad at all!
Here is the recipe I followed:
Deluxe Waffles
from allrecipes.com
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons white sugar
4 egg yolks
4 egg whites
1 ¼ cups milk (I used 2% milk)
½ cup vegetable oil (I used canola oil)
Directions:
In a large bowl sift together the flour, baking powder, salt, and sugar. Make a well in the center of the bowl. In a separate bowl, mix together the egg yolks, milk, and oil. Pour into well of flour mixture and stir well. Stir just until ingredients are moistened. In a small bowl, beat egg whites until stiff. Fold into batter. Cook batter in waffle iron.
Cool, creamy, and just thr right amount of sweet, this Sweetened Condensed Milk Coffee is a refreshing iced drink that's perfect for warm weather sipping. Made with brewed coffee and thick, rich condensed milk, it comes together quickly with just a few ingredients.
I first started making this recipe on hot summer days when I didn't want to waste the extra coffee left in the pot. It reminds me a little of the creamy indulgence of my Lavender Oat Milk Latte, but takes even less effort to prepare.
[feast_advanced_jump_to]Easy to make with only three ingredients.
Great use for leftover coffee instead of pouring it down the drain.
Perfect summer coffee - creamy, sweet and refreshing.
Heavy Cream & Sweetener: Swap out condensed milk for 1 cup of cream and a little sugar or your preferred sweetener.
Homemade eggnog: Use eggnog in place of condensed milk for a festive twist.
Keto Low Carb Version: make a sugar free sweetened condensed milk and use in place of regular condensed milk.
Store the mixed coffee in the refrigerator for up to 3 days. Stir well before serving.
Serve your sweetened condensed milk coffee with one of these tasty treats from my kitchen:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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My Aunt Bonnie made the best garlic dill pickles in the family, hands down, and everybody knew it. Her recipe has been a fixture in my family for decades, and it's the one I'm sharing with you today.
These are crisp, garlicky, packed with fresh dill, and brined in cider vinegar that gives them a little more depth than the plain white vinegar most pickle recipes call for. Plus, you get to choose your method - can them for the pantry, or skip processing and refrigerate for extra crunch.
Aunt Bonnie was my dad's sister, and pickling was just something she did every summer without fail - cucumbers from the garden, jars lined up on the counter, the whole kitchen smelling like dill and garlic. When she passed away I was still a teenager, but her recipe didn't pass with her. My dad held onto it, passed it on to our family members along with my mom's family, and to this day, it's the one we still make.
Pickling Cucumbers: Look for small kirby cucumbers specifically. Their thinner, less waxy skin and lower water content compared to regular slicing cucumbers means they hold their crunch through the hot brine instead of going soft.
Cider vinegar: This does double duty: it's a preserving agent, but it also brings a softer, slightly fruity tang that plain white vinegar doesn't have. It's a big part of what makes these taste like Aunt Bonnies's pickles and not just any dill pickle recipe.
Canning salt: (also called pickling salt): Made specifically for pickling, with no additives. Table salt contains anti-caking agents that can cloud your brine and discolor your garlic and pickles, so it's worth seeking out the real thing.
Fresh garlic cloves: Whole, not minced. They not only add flavor but they mellow and pickle right alongside the cucumbers.
Fresh dill heads: Whole dill heads (the flowering part of the plant) give you the most authentic flavor. If you can't find them fresh, dill seed is a fine substitute - more on that below.
Start with the cucumbers. Soak them in ice cold water for 3-4 hours before you do anything else - It's an easy step to want to skip, but it firms them up before they ever touch hot brine, and that's a big part of why these come out crisp instead of soft. While they soak, fill a large pan with water, bring it to a boil, an sterilize your canning jars and lids. You want everything hot and ready to go at the same time, since these pickles come together fast once you start.
Next, make the brine: water, apple cider vinegar, and canning salt, brought to a full boil, then held at a low simmer so it stays hot while you work. This is a hot pack method, meaning the bring goes into the jars hot rather than being poured cold and processed longer - it's part of what makes this suck a quick recipe compared to some other canning methods.
Pull one jar at a time straight from the sterilizing pot with tongs, set it on a towel lined counter, and build it from the bottom up: garlic and dill first, then cucumbers packed in tightly. Tight packing matters here - the more snugly the cucumbers fit, the less they'll float once the brine goes in, and the better your finished jar will look. Pour the hot brine over top, slide a thin rubber spatula down the side to chase out any trapped air bubbles, then wipe the rim clean before sealing with a lid and screw ban. Repeat jar by jar until you're out of cucumbers.
Canned and pantry-stored: Keep sealed jars in a cool, dark spot - a pantry or basement shelf works well. Properly sealed and stored, these will keep for up to a year.
Refrigerated: Plan to eat these within 1-2 months for the best flavor and texture.
How to tell if a jar has gone bad: Cloudy brine on its own isn't always a red flag - minerals in your water or the salt you used can cause harmless cloudiness. But if the brine is cloudy and fizzy, has visible mold, or smells off in any way, discard the jar. When in doubt, throw it out.
Yes, you can use white vinegar in place of cider vinegar. It'll still preserve the cucumbers just as effectively. ust know you'll lose a bit of the depth and mellow tang that cider vinegar brings, which is part of what makes this recipe taste like Aunt Bonnie's pickles specifically. If you want that flavor, stick with cider vinegar; if you just want a reliably crisp garlicky pickle, white vinegar works fine.
You can, but I don't recommend it. I've noticed the pickles and garlic cloves turn slightly discolored when I've used table salt instead of canning salt, likely from the anti-caking additives. Pickling salt is inexpensive and worth seeking out for the best-looking results.
Not automatically a problem. Cloudiness can come from minerals in your water or trace additives in you salt, and that's harmless. But if the brine is cloudy and fizzy, smells off, or you see any mold, discard the jar rather than risk it.
Water bath processed and properly sealed, they'll keep in the pantry for up to a year. If you skip the processing and keep them in the fridge, plan on 1-2. months for the best quality.
If you love these Garlic Dill Pickles, you may want to try these Bread and Butter Pickles, Cucumber Kimchi, Nanny's 7 Day Sweet Pickles, and Homemade Canning Salsa
These pickles are perfect on a relish tray, piled onto sandwiches and subs, or just eaten straight out of the jar (no judgement here).
Canning pickles has always been a family tradition for us, and making a batch of Aunt Bonnie's recipe is one of those things that connects me back to my ad and to her, even now. This recipe makes about 7 quarts, it's genuinely easy whether you process it or refrigerate it, and it's still my favorite pickle recipe, hands down.
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Last week I saw an email from Susan of She's Becoming DoughMessTic about Operation GALS. She was looking to see if others would be interested in sending goodies to soldiers in Iraq. You can read about it on her site.
I jumped right in and wanted to help out. I have known people who have been over in Iraq and thought it would be great to be a part of this.
Then, life happened. I ended up out of town for 3 days and my first day back, I had one thing after another happening that was putting me down. I didn't have time to post in time. BUT, I made the cookies and they are now on their way to Corporal Jason Ballard. Jason, I hope you enjoy the cookies I made for you!
I decided what better cookie to send than the World Peace Cookies from Dorie Greenspan's Baking cookbook. So, I made a batch and sent them off to Jason. Below are a few photos of the cookies. I hope the guys over there enjoy them with the rest of their goodies they will be receiving!
These cookies were so easy to make. The recipe is as follows:
1-¼ cups flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
1 stick plus 3 Tablespoons unsalted butter, at room temperature
⅔ cup (packed) light brown sugar
¼ cup sugar
½ teaspoon fleur de sel or ¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous ¾ cup store bought mini chocolate chips
To mix, I did the following:
I put the flour, cocoa, and baking soda into a bowl and mixed well to combine. Next, put the softened butter in your standing mixer (or use a hand mixer) and beat the butter on medium until soft and creamy. Add both sugars, the salt and vanilla extract, and beat 2 minutes more.
Turn off the mixer and pour in the dry ingredients. I started slowly so flour did not fly everywhere, then once it was incorporated, I continued to mix until the flour disappeared into the dough. Next you toss in the chocolate (I used the mini chips). I have also mixed in some of the Kraft Caramel Bits - which is a nice addition - and sprinkled some grey sea salt on top. Bake at 325 for 12 minutes.
Shape into two logs that are 1-½" in diameter. Wrap in wax paper and refrigerate for at least 3 hours. You can freeze dough for up to 2 months. If you freeze the dough, you don't need to defrost before baking, just slice and bake the cookies for 13 minutes instead.
Country Fried Steak with Mushroom Gravy is a comforting skillet dinner made with tender cube steak that's lightly breaded, pan fried, and served with a rich mushroom gravy. It's the kind of old fashioned meal that brings a little comfort to the table any night of the week.
I grew up loving simple steak dinners like this, especially when they came with a generous spoonful of gravy. This recipe reminds me of the kind of hearty, home cooked meals that feel right at home beside dishes like my mashed potatoes or skillet cornbread.
[feast_advanced_jump_to]Simple ingredients: everything in this recipe is easy to find and budget friendly, making it perfect for a weeknight comfort meal.
Classic flavor: the seasoned breading and savory mushroom gravy bring classic country fried steak flavor to the table.
Skillet cooking: everything cooks in one skillet, which means less cleanup and a dinner that comes together quickly.
Hearty dinner: this old fashioned cube steak recipe is satisfying and perfect for when you want something warm and comforting.
See the recipe card below for a full list of ingredients and instructions.
Store leftover country fried steak and mushroom gravy in an airtight container in the refrigerate for up to 3 days.
Reheat gently in a skillet over medium low heat with a small splash of broth or milk to loosen the gravy. You can also reheat in the microwave in short intervals, stirring the gravy between each one.
Serve this Country Fried Steak with Mushroom Gravy alongside classic comfort food sides. It's especially good with my Garlic Chive Mashed Potatoes, which soakes up every bit of the gravy. A side of buttery Honey Glazed Carrots or Air Fried Asparagus will complete the dish.
If you enjoy hearty comfort food dinners like this one, you might also like my Braised Pork Chops with Country Gravy that comes out tender and juicy. For a vegetarian comfort meal, try these Vegetarian Chicken Fried Steaks! And, my Chipped Beef Gravy is another old fashioned comfort food that makes an easy weekend brunch or weeknight dinner.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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These Oven Roasted Red Skinned Potatoes are made with diced potatoes that have been seasoned and coated with bread crumbs before baking.
Roasted Red Skinned Potatoes are a delicious side dish recipe and is the perfect accompanyment to Braised Pork Chops with Country Gravy!
Potatoes are a much loved vegetable in our household. Although, for me, that was not always a true statement (I hated mashed potatoes as a kid), I would never turn down crispy potatoes or french fries. As an adult, my brother in law introduced me to a way of making mashed potatoes that made me finally love them.
However, crispy potatoes are always going to be my own personal favorite and that is why I love these Oven Roasted Red Skinned Potatoes so much!
I have fried potatoes in a skillet and I have baked them in the oven many times over my lifetime. Always hoping for crispy potatoes, but usually ending up with soggy ones. Until I made these roasted red skinned potatoes!
The secret is in the bread crumb coating. The potatoes have to be oiled lightly and I like to season them with a little garlic and onion flavor. Then, I toss them with Italian bread crumbs. The bread crumbs stick to the diced red potatoes and while baking forms a crispy exterior leaving a tender bite of potato inside!
Red Skinned Potatoes, cleaned, with the skin left on, and diced into cubes.
Extra virgin olive oil, this is my go to olive oil.
Garlic salt and onion powder
Fresh Parmesan cheese (optional)
Chorizo Jalapeno Potato Puff Bites
Mashed Potatoes with Garlic and Chives
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These Poppy Seed Muffins with Lemon Glaze are a moist and delicious muffin recipe with a bit of jam baked in the center of the muffin. The lemon flavored sugar in the muffins gives them a wonderful fresh lemon flavor and they have a fine delicious crumb.
These breakfast muffins make a great on the go breakfast and also make a great portable snack or lunch item. These will last up to 3 days stored in an airtight container and up to 3 months in the freezer.
What is great about these Lemon Poppy Seed Muffins is you can fill them with any of your favorite jams, fillings, or curds. Some great filling ideas would be:
*Please refer to the recipe card for a complete list of ingredients and instructions*
Fresh Lemons
Granulated Sugar
Confectioners Sugar
Jam
Blueberry Almond Cream Muffins
Cranberry Muffins with Chocolate and Orange
*If you made this recipe for Lemon Poppyseed Muffins, please give them a star rating*
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These Cashew Caramel Cookies are a shortbread cookie made with ground cashews, butter, and brown sugar for a crispy, deep caramel like flavor in the cookie. The final touches are a drizzle of caramel and a sprinkling of grey sea salt, turning the cookie into a special treat that is a delight to eat!
I'm a huge fan of shortbread cookies and these Cashew Caramel Cookies with their buttery, sweet, nutty crunch and love them to enjoy them with an afternoon tea. They are also a great cookie to include on a holiday cookie trays, right next to these Italian Christmas Cookies to give as a food gift, or just because!
If you searched cookie recipes on this website, you would find that I have plenty of recipes for all kinds of them. That is because a cookie is my first choice for dessert or sweet snack. While I like cakes, cupcakes, and brownies, cookies are my go to because they are easy, and usually not too much work.
When I first made these Cashew Caramel Cookies I knew I had a winner. I love the melt in your mouth cookies like these are and the salt and caramel give it an adult feel that makes it special!
Butter
Unsalted Roasted Cashews
Brown Sugar
Eggs
Caramels, these are my favorite!
Fleur de Sel (aka Grey Sea Salts)
Parchment Paper
Cookie Scoop
Large Baking Sheet
Soft Blueberry Cookies
Chocolate Hazelnut Gingerbread Cups
Hazelnut Browned Butter Shortbread
Nanny's Sugar Cookies with Orange Moscato Frosting
*If you made these Cashew Caramel Cookies, please give them a star rating*
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You see that photo above here? That blessed pastry almost wasn't made by me this month. I thought I probably had enough excuses to not do the Daring Baker Challenge this month. I mean, our reports for ABET Accreditation were due this month and I was the lucky one to get to edit two 400 page reports for formatting etc! I was never so happy as the day we turned those reports in for duplicating and they were out of my hands! (As I'm sure Stefan & Levon were happy to have them out of their writing hands!).
I also had the excuse that my son's wedding was coming up but honestly, that wasn't enough of an excuse since I haven't had to do a whole lot for that except get my outfit together. SO, yesterday morning I decided to start with the challenge and bake it this morning - still in time to post on the posting date!
I checked out the Daring Baker forum on a regular basis, reading what some had done with their braids, looking to see if there was any specific troubles anyone had so that if I ended up making it, I had an idea of what to do! Some people made savory braids like Bel of The Silicone Spatula, Amanda of Acker Kitchen, and Chantal of Eclectic (i-klek-tic) Desserts. They had sneak preview of their braids and they made me absolutely drool! I'm sure there were others who had savory fillings that I didn't get a chance to see ahead of time, but you can check out all the other DB'er posts by clicking here.
With all my indecisiveness about if I actually had time to do this challenge - I must say that I am VERY HAPPY I did! This was the most delicious sweet treat I have made. Although I messed up in the spreading of the butter and layering - it still turned out wonderful and now that I 've made the mistake, I know how to do it correctly the next time! I also learned that I will NOT shape the dough out onto just the counter top! That was a mistake! Fortunately, it did not affect how my braids looked in the long run.
I want to send a big thank you to Kelly of Sass & Veracity and Ben of What’s Cookin’? for hosting this month's challenge. If it were not for this challenge, I may have never tried a danish dough - and I am so glad I did. Grumpy and I are already talking about different fillings I can do for the future!
I did not use the apple filling as was suggested in the recipe. For my fillings I decided on a Raspberry/Cream Cheese and an Almond (Solo can!). Our favorite is the Almond! This one actually turned out the best looking also! Otherwise, I followed the recipe completely! I will leave you with a few more photos and then following will be the recipe. Don't let the length scare you, it really isn't hard at all!
For another take on filling for danish, be sure to check out Vohn's Vittles for Pear and Cinnamon Danish! Grumpy would love that filing I'm certain!
DANISH DOUGH
Makes 2-½ pounds dough
Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
½ cup whole milk
⅓ cup sugar
Zest of 1 orange, finely grated
¾ teaspoon ground cardamom
1-½ teaspoons vanilla extract
½ vanilla bean, split and scraped
2 large eggs, chilled
¼ cup fresh orange juice
3-¼ cups all-purpose flour
1 teaspoon salt
For the butter block (Beurrage)
½ pound (2 sticks) cold unsalted butter
¼ cup all-purpose flour
DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.
BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.
APPLE FILLING
Makes enough for two braids
Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
½ cup sugar
1 tsp. ground cinnamon
½ vanilla bean, split and scraped
¼ cup fresh lemon juice
4 tablespoons unsalted butter
Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.
DANISH BRAID
Makes enough for 2 large braids
Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)
For the egg wash: 1 large egg, plus 1 large egg yolk
1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.
Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.
Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.
This Beer Battered Fish is made with cod that has been dipped in a batter seasoned with Old Bay Seasoning and beer. It is then deep-fried until golden brown and crispy on the outside and moist and deliciously flaky white fish inside.
This is a great recipe to serve with homemade coleslaw and homemade tartar sauce. Beer Battered Fish is delicious on its own or as a full-sized sandwich, or as sliders (as seen in the photos here).
We love beer-battered fish, but because it is a deep-fried recipe, I only make it occasionally. However, those occasions are special and everyone that is at the dinner table is happy and excited to eat it! Most of the time, we would only get beer-battered fish if we went out to a restaurant. But, I decided that one in a while would be ok to make this at home and save our money from going out.
While I do not love the mess of frying any kind of food, the end result is always worth it. I will admit, I maybe fry something like this fish only 2-3 times a year, and that is more than I ever would 20 years ago!
If you have never had beer battered fish before, then you are in for an amazing treat. Beer is added to flour and seasoning, creating a light, aerated batter. This batter fries up nice and crisp, forming a shell around the fish leaving the fish tender and flaky on the inside.
My experience is the beer that you use can be any beer you have on hand in your home. If you love dark beer, you will have a richer flavored batter. We are not big fans of dark beer so we don't normally have it on hand. I will buy a light-colored beer for our batter and it turns out delicious!
This recipe calls for 1 cup of beer. Whatever you do, do not add the whole bottle of beer. That is usually a 12-ounce bottle. It will be too much liquid for the flour and will make the batter way too thin. My suggestion is to measure out the 1 cup of beer, then drink the rest 🙂
The biggest deterrent for me in making any fried food recipe was the mess. I hate grease spattered all over my cooktop. While I don't get away from it totally, I do have tips to follow that help me keep the mess down to a minimum and get the best Beer Battered Fish recipe results.
Make Beer Battered Fish sliders! As you can see from the photos, I made slider sandwiches. I used mini rolls that I toasted on the stovetop and topped them with homemade tartar sauce.
It's always a great idea to serve fries with your beer-battered fish. We love to make sweet potato shoestring fries. I will also make sweet potato fries in my air fryer.
Add a side of homemade coleslaw. Pasta Salad with Creamy Parmesan Dressing is another great recipe, as well as potato salad.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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Banana Walnut Chocolate Chunk Cookies are a soft-baked cookie made with ripe bananas and chock full of chopped walnuts and chocolate chunks. They are a great after school snack or lunch box treat and make great treats to give to someone you love.
This photo below is of my dad and me. I love my dad with all my heart and soul. He would do anything for his little girl! I called him this morning to wish him a Happy Father's Day and he was hammering away in the house (my parents have been doing a renovation project).
When I saw Dad last Sunday I gave him these Banana Walnut Chocolate Chunk Cookies because I knew this week we probably wouldn't be able to go anywhere as Grumpy was on call for work. I wish my dad the best day ever - although I know he is doing what he would do any other day of the week - keeping busy! My dad doesn't sit around idle doing anything!
One of dad's least favorite foods is peanut butter and this has always been a teasing point for all of us kids - and it also became one for my kids! My little boys would do what they could to "trick" poppa into eating something that had peanut butter in it and then get him to say he liked it!
However, my Dad LOVES anything with bananas, nuts, and chocolate, so I knew these Banana Walnut Chocolate Chunk Cookies would be a hit with him.
My other "daddy" is my father-in-law (Grumpy #1). He also has my heart. For Grumpy #1 loves me too even though he wouldn't admit it (not too often anyway!). There is something about these Grumpy men that I just seem to have a soft spot for! I made sure he received some of these Banana Walnut Chocolate Chunk Cookies too!
I recently bought Martha Stewart's Cookies Cookbook and went through it to mark all the cookie recipes I want to try. These Banana Walnut Chocolate Chunk Cookies were first on my list because I had one single overripe banana on my countertop.
Grumpy didn't eat his banana in his lunch on Friday so I had it sitting on my counter getting really ripe since it sat in his lunch box all day Friday and Saturday (I wasn't home to empty his lunch box until Saturday night!)
I didn't follow her recipe exactly, but the cookies turned out very tasty with my adjustments. These cookies turn out to be a soft cookie. (meaning Grumpy will like them).
Bananas: Overripe bananas are best. They are softer, easier to mash, and sweeter than one that is just ripe enough to eat.
Flour: I like to use white whole wheat flour for baking cookies. This brand is my favorite brand.
Sugar: Granulated sugar is the type of sugar I used in this recipe. I'm good with any brand of cane sugar that I can buy on sale and don't really think it makes a difference in baking.
Chocolate Chunks: Any type of chocolate you want to use. We love bittersweet chocolate chunks.
Walnuts: I like to buy my walnuts in halves and chop them myself with this handy nut chopper.
Insulated Cookie Tray: this is my very FAVORITE Insulated Cookie Tray. It's large and will bake a lot of cookies at once.
Silpat Baking Mat: It is the best invention ever. It keeps your cookies from sticking and is very easy to clean.
Soft Blueberry Cookies are my personal favorite family cookie recipe. Full of fresh blueberries and drizzled with lemon icing.
These Sour Cream Drop Cookies are an old fashioned recipe from one of my Mom's old cookbooks. They are soft, tender, and delicious with or without icing.
My Nanny's Sugar Cookie Recipe is another soft and delicious cookie. This cookie is frosted with an Orange Moscato Icing!
I recently made these Soft Pumpkin Oatmeal Cookies that went over really well with both Grumpy and me!
*If you made these Banana Walnut Chocolate Chunk Cookies, please leave a star rating*
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This Black Bean Burger is made on the stove with simple pantry ingredients and fresh vegetables for a hearty, satisfying meatless meal. It cooks up with a lightly crisp exterior and a flavorful center that works just as well on a bun as it does tucked into a wrap or bowl.
like recipes like this for busy nights when I want something filling that doesn't rely on meat. If you enjoy meatless dishes like my Mom's Vegetarian Meatballs, then you'll love how hearty and flavorful these black bean burgers are.
[feast_advanced_jump_to]Great meatless option: Hearty, satisfying, and full of flavor without the meat.
Bold seasoning: from chili powder, cumin, jalapeño, and fresh herbs give real depth.
Everyday ingredients: Made with canned beans, spices, and frozen corn. All ingredients you likely have on hand.
See the recipe card below for a full list of ingredients and instructions
Black Beans: are the base and give the burger structure and protein
Onion and garlic: build flavor right from the start.
Red Bell Pepper: Mild, sweet flavor, and added texture.
Jalapeno Peppers: brings gentle heat without overpowering the burger
Fresh Cilantro & Oregano: Brightens up the mix with fresh herbal notes.
Corn Kernels: Adds sweetness and texture contrast.
Italian seasoned breadcrumbs: Helps bind the mixture together.
Chili Powder & Cumin: give the burger it's savory backbone
Cheesy Black Bean Burgers: Mix in shredded cheddar or pepper jack before forming patties.
Smoky BBQ Style: Add 1-2 tablespoons of BBQ sauce to the mix.
Baked Version: Instead of pan-frying, bake at 400°F for 20-25 minutes, flipping halfway through.
Place leftover patties between layers of parchment in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a skillet or air fryer for best texture.
Top with garlic dill pickles, tomato slices, and avocado. Add a side of parmesan pasta salad to complete the meal. For a fun twist, use them as the base for Black Bean Benedict with a poached egg and chipotle hollandaise.
If you enjoy this black bean burger, you might like my Tofu Burgers, Soy Burgers, Mom's Millet Meatballs, or Vegetarian Pulled Pork Potato Skins.
Love these Black Bean Burgers? Your feedback makes my day! Please leave a ⭐⭐⭐⭐⭐ rating and drop a comment below to tell me how yours turned out.
I love seeing your kitchen wins! Tag @grumpyshoneybunch or #grumpyshoneybunch on Instagram so I can sharae your photo to my stories!
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This Cheeseburger Pizza recipe is the best Friday night Pizza. You get the best of both worlds, bacon cheeseburgers and pizza.
When I first came across the concept of a Cheeseburger Pizza, I didn't think that it would have ketchup for a sauce. I was thinking more along the lines of a pizza sauce with cheeseburger toppings. So, when I was looking at recipes the day I made this, to see what other people did to make a Cheeseburger Pizza, I was surprised to see it included ketchup!
Now, ketchup and me, we are not the best of buds. I like it on my burgers and to dip my fries into, but when it comes to anything else, I basically leave it alone. The recipe I based this pizza on is no longer on the internet and inaccessible. It was the one and only recipe that I saw that incorporated ketchup, mustard, tomato paste, and sugar. I see several around that have ketchup and mayonnaise, but this sauce seems to be one of its own.
When it comes right down to it, you can top your pizza any way you want to. Don't want ketchup? Use pizza sauce. The pizza police will not come after you!
It all starts with a great pizza dough recipe. You can either make your own or buy a premade dough. Whatever is easiest for you.
Once the dough is shaped, add your sauce. This sauce was made with mayonnaise, ketchup, and a little bit of mustard.
The ground beef tops the sauce on the dough. Then the tomato and dill pickle slices are next.
Pizza, wings, salads. All are a natural combination. After all, what is a Friday night without them both on the table? Some of my favorite Chicken recipes are listed below. Maybe one of them will be perfect for you!
Crispy Sweet Hot Wings are baked to crispy perfection and coated in a spicy sweet hot sauce.
Crispy Maple Hot Wings are double fried perfections! Believe me, the extra step is absolutely worth it with this recipe!
Sneak a little tofu onto their plate next to that pizza! They will never know. This Greek Marinated Tofu Salad is delicious. The tofu has been marinated and totally resembles feta cheese!
Bacon Cheeseburger Meatloaf Muffins are mini meatloaves the whole family will love.
This Bacon Cheeseburger Dip is out of this world delicious.
Everyone loves this Ground Beef Pizza!
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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This Shrimp Caesar Salad is served cooked shrimp and romaine lettuce that has been tossed with a homemade quick and easy caesar salad dressing and sprinkled with crispy delicious homemade croutons!
There is nothing as good as a delicious filling Shrimp Caesar Salad in the summer months. It is light and satisfying as a lunch or light dinner.
We have been having some awesome weather here lately. It's like we went from winter, instantly to summer totally bypassing spring! Very unlike temps for this time of year in our area and we have been reveling in the warm sunshine! And, summer salads have taken over our meals recently.
This Shrimp Caesar Salad has become one of our new favorites, along with Broccoli Salad with Bacon and Jalapeno, Marinated Tofu Salad, and Tomato Avocado Salad Stack. Shrimp Caesar Salad is super easy to make and I love that the dressing uses store-bought mayonnaise instead of homemade.
Shrimp that has been deveined, peeled, and cooked.
Parmesan Cheese will go in both the dressing and top the salad.
Worcestershire sauce for the dressing. Did you know that caesar salad dressing has anchovies in it? This sauce give it that touch without having to add anchovies to the dressing.
Hot Chili Sauce, this is my favorite brand.
Salad bowl, I always mix this up in a large salad bowl to make sure the dressing coats the shrimp and lettuce completely.
Microplane zester, it is probably one of my favorite tools, next to my wooden citrus reamer, which you will also need due to the fresh lemon juice in the dressing.
Steak with Grilled Corn Avocado Salad
Blueberry, Blue Cheese, and Pecan Grilled Salad
Grilled Asparagus Halloumi Salad
*If you made this Shrimp Caesar Salad, please give it a star rating*
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These Cheese Stuffed Burgers are filled with cheese, bacon, and onion for a burst of delicious flavor in each bite of burger! Barbecue sauce is added to the burger mixture, giving it another level of flavor. Basically, this I is an outside in burger, which means all of the stuff you put on the outside of the burger is stuffed inside!
Cheese Stuffed Burgers can be served year round and they can be made on the grill, skillet, or broiler. They are a my version of a Juicy Lucy burger with the added flavor of bacon and onions. If you are looking for a quick and easy weeknight dinner that is full of flavor and textures, then this cheese stuffed burger is it!
Recently I had the sudden urge to stuff a burger with all kinds of yumminess. I recently bought a new grill and had the urge to grill some burgers and decided to try out a different way of putting them together.
My family loves this burger with barbecue sauce and instead of coating the stuffed burger with it, I decided to mix some high into the meat mixture. I crisped up some bacon, browned some diced onion, and filled the center of the burger with the bacon, onion, and cheese. Serve these delicious burgers were grilled to perfection and served on buttery toasted buns with a little extra sauce on top!
*Please see recipe card for full ingredient list and instructions*
One pound of one of the following (or a combination of those listed to equal 1 pound): ground venison meat, ground beef, ground turkey, or ground chicken. Choose a fattier meat to keep the burgers moist. If using ground venison, I like to add ground pork to it to add fat. For the turkey and chicken, I choose a higher fat content ground meat.
Sweet white onions
Pre-cooked bacon, I prefer this brand.
Cheddar Cheese
Bacon Cheeseburger Meatloaf Slider
Bourbon Caramelized Onion and Blue Burger
Thanksgiving Turkey Burger Bites
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Venison Fajitas are tender pieces of deer steak that are marinated with seasonings, stir fried in a hot skillet and tossed with sauteed peppers and onions.
As a member of a family of hunters, I learned early that once hunting season begins you need to have free space for any wild game those hunters may bring home and this venison fajitas recipe is one of the easiest to make!
✔️ It is a great way to cook the deer meat in your freezer!
✔️ They are a low fat meal packed with protein and flavor.
✔️ The thinly sliced meat absorbs a ton of flavor and cooks quickly, making it a great weeknight dinner.
For the Fajita Seasoning
Seasoned salt: enhances flavor
Garlic salt: adds flavor and saltiness (can use garlic powder)
Black pepper, cayenne pepper, and chili powder: these spices add heat to the meat.
Dried oregano: enhances flavor
For the fajitas:
Venison steaks: you want to use tender cuts of meat here as the meat will cook quickly.
Olive oil: for cooking the meat and veggies
Red, yellow or green pepper
Onion cut into ½-inch wedges
Homemade flour tortillas warmed
For the toppings (optional): sour cream, lime juice, cilantro, salsa, guacamole
Large skillet: The best pan to cook venison fajitas in is a cast iron skillet. I like how it holds the heat and cooks the meat up quickly. You need the skillet to be hot and when the meat goes in the pan you should hear a sizzle.
Flat head wooden spoon: for stir frying the meat and veggies.
Chef knife: for slicing the meat and veggies.
Cutting board: for cutting the meat and veggies.
Store any leftovers in an airtight container in the fridge up to 4 days.
If your still looking for more venison recipes, then be sure to check out the list below. This is a compilation of some of our very favorite recipes from over the last 20 years. Some traditional and some non traditional. I am sure there will be one here you will love!
Crockpot Venison Stew is pure comfort food!
I love this Venison Marinade and use it on beef as well.
Spicy Asian Venison Bowl is a unique asian style venison recipe.
Venison Stir Fry Recipe is another quick and easy weeknight meal. If you are in the mood for chicken, then give this Stir Fry Chicken and Vegetables a try!
When in the mood for meatloaf that is also low carb and made with venison, I go for these Easy BBQ Cheddar Meatloaves.
This Venison Sloppy Joes recipe is sugar free and low carb recipe that the whole family will love.
Venison in Mushroom Gravy is a creamy and delicious version of stroganoff.
We these Bourbon Butter Venison Steak Tips.
Venison Pot Stickers make a great appetizer!
Serve these with flour tortillas, Homemade Salsa, and a side of Mexican rice, Street Corn Salad, and refried beans.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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Italian Shrimp Pasta with Spinach and Asiago Cheese is super flavorful Italian pasta dish that is ready and on the table in under 30 minutes. Bursting with flavor, this creamy garlic shrimp pasta is a perfect main dish recipe the whole family will love.
One pot recipe: the entire shrimp pasta recipe is cooked in the same pot, making clean up a breeze.
Simple ingredients: this recipe is made with ingredients you likely have in your pantry.
Quick and Easy: fans of shrimp pasta recipes will love this quick meal!
Dry pasta: use your favorite shape, I used bowtie pasta, but a spiral pasta or cavatappi would be great as well.
Raw Shrimp: peeled and deveined
Olive oil
Fresh baby spinach
Cherry tomatoes
Fresh garlic cloves
Asiago Cheese: is similar to parmesan cheese but not quite as dry.
Large pot
Colendar: for draining the pasta
Tongs: for tossing ingredients together
Refrigerate: store leftovers in an airtight container up to 4 days.
Freezing this recipe is not recommended.
Reheat: gently reheat on the stove top in a large pot until warmed through, or in the microwave in a microwave safe bowl until warmed.
Mom's Italian Style Deviled Eggs
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
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These Homemade Cream Puffs are a made with a choux pastry dough that bakes up into hollow shells. The cream puff shells are filled with a homemade vanilla custard filling and frosted with a chocolate glaze or dusted with powdered sugar.
Whether you want an elegant ending to a special meal, or you just want something super delicious on your dessert plate, these Homemade Cream Puffs will fit the bill!
My mom made a homemade cream puff recipe on a regular basis when I was a child and it was something all of us kids would look forward to. While it might seem like a daunting task, it really isn't that hard to make something bakery worthy.
Water
Flour
Unsalted butter
Salt
Eggs
Milk
Egg yolks
Sugar
Cornstarch, this is the thickening agent and is a very important part of this recipe.
Vanilla extract, I recommend a good quality pure vanilla extract when making pastry cream.
Unsalted butter
Step 1:
Step 2:
Step 3:
Parchment Paper: I always use this to line my cookie sheet for any baking I do.
Large Rimless Baking Sheet: There needs to be room between the cream puffs to allow the air to circulate, especially when they are done baking. This is my favorite baking sheet and I've had it for well over 20 years now.
Large Cookie Scoop: I use cookie scoops all the time and not just for cookies. I use this large scoop whenever I make this cream puff recipe. It gives the perfect amount and a perfectly round cream puff shell.
Making a choux dough is not hard. However, you do need to follow the directions as written or you could end up with a cream puff shell that doesn't puff up. Below are some tips on making the best most puffed up cream puff shell.
Pastry Cream should be thick. It is similar to pudding, only thicker and holds up on its own better. Pastry cream is often used in pie recipes as it can be sliced into and hold it's shape.
Blueberry Tart with Almond Cream Filling
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