Friday, December 31, 2010
Thursday, December 30, 2010
Wednesday, December 29, 2010
Half-Broke Horses by Jeannette Walls
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Tuesday, December 28, 2010
Emeril's Turkey Meatloaf
Monday, December 27, 2010
Saturday, December 25, 2010
Friday, December 24, 2010
Lemon Icebox Cookies
Thursday, December 23, 2010
Candy Cane Cookies
Wednesday, December 22, 2010
Tuesday, December 21, 2010
Monday, December 20, 2010
Need something from Christmas morning? What's better than a chunk of buttery, sugary, warm dough in between presents? This is a classic. It may make you feel like the Pillsbury Doughboy after consuming, but it sure does taste delicious going down!
Friday, December 17, 2010
Thursday, December 16, 2010
Wednesday, December 15, 2010
Damaged by Cathy Glass
Tuesday, December 14, 2010
Monday, December 13, 2010
Bruschetta with Balsamic Glaze, Two Ways
I love this appetizer and it's especially fun around the holidays, because the color combination of green pesto and roasted reds is oh-so seasonal. :)
My sister-in-law turned me on to this easy and scrumptious appetizer.
Version #1 is pictured above.
It's simply baguette topped with pesto, chopped roasted red peppers, and then drizzled with a balsamic glaze.
Here's version #2:
Baguette tops with chopped tomatoes, goat cheese, and drizzled with balsamic glaze.
Close-up of #2:
Friday, December 10, 2010
Thursday, December 9, 2010
Wednesday, December 8, 2010
Little Bee by Christ Cleave
Copyright 2009 Bookmarks Publishing LLC
Tuesday, December 7, 2010
Monday, December 6, 2010
Friday, December 3, 2010
Thursday, December 2, 2010
Here's one of the dishes I contributed to our Thanksgiving spread this year. I had made it in the past and it always goes over well. It's a moist and creamy cheesecake, and the apple pie middle makes it perfect for Thanksgiving.
Source: Cooking Pleasures magazine
2 c. crushed gingersnaps
6 T. butter, melted
3 (8-oz) pkgs. cream cheese, softened
1 c. sugar
1 egg yolk
1/4 c. whipping cream
2 T. all-purpose flour
1 t. amaretto flavoring or vanilla extract
2 medium firm tart apples, peeled and thinly sliced
1 T. packed light brown sugar
1 t. ground cinnamon
1/2 c. all-purpose flour
1/2 c. packed light brown sugar
1/4 c. finely chopped walnuts or pecans (optional)
1/4 c. butter, melted
Heat oven to 350 degrees. Spray bottom of 10-inch springform pan with nonstick cooking spray. In small bowl, stir together all crust ingredients. Press into bottom and 1/2 inch up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes, or until set.
Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth. Beat in eggs, egg yolk, cream, 2 T. flour and flavoring 1 minute or until blended.
In medium bowl, toss apples with 1 T. brown sugar and 1 t. cinnamon until lightly coated.
Pour half of the filling into crust; arrange apples over the filling, overlapping slightly. Pour remaining filling over apples. Bake 40 minutes.
Meanwhile, in small bowl, stir together all topping ingredients; sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3 inches from edge. Cool on wire rack to room temperature. Refrigerate overnight. Store in refrigerator.
Wednesday, December 1, 2010
The Glass Castle:A Memoir by Jeannette Walls