Thursday, December 12, 2019

Chocolate Marshmallow Fudge with Walnuts #ImprovCookingChallenge

Creamy, decadent fudge that takes only minutes to make and tastes better than any you can buy.  Pick up some little Christmas plates and you have a perfect gift for coworkers, teachers, and party hosts.

We are creating with Marshmallow and Walnuts today over at Improv Cooking Challenge......

Wednesday, December 11, 2019

Apple Cider Brined Chicken #CooktheBooks

This chicken spends the night in an apple cider brine and then is brushed with an apple cider glaze during the final stages of roasting.  It is juicy, tender and delicious but most importantly of all it is easy peasy!!

I was inspired to make this roast chicken after enjoying our Cook the Books selection.....

Tuesday, December 10, 2019

Bohemian Potato Salad (Bramborový Salát) #EattheWorld

Old Fashioned Eastern European potato salad, hearty and full of vegetables, makes a perfect dish to bring to your Christmas Potluck.

Join us as we Eat The World Holiday Style.....

Overnight Sourdough Boule #BreadBakers

This no knead sourdough bread is mixed together the night before and left on your counter where it will double in size and be ready to bake in the morning.

We are sharing overnight breads today with our Bread Bakers group.....

Monday, December 9, 2019

Christmas Cookie Tree #BakingBloggers

Wow your family and friends by setting out this gorgeous to look at and fun to make Christmas Tree constructed of star shaped Almond Butter Cookies.

It is no more difficult than any other cut out cookie but shhhhhh don't tell anyone.......

Sunday, December 8, 2019

Christmas Tree Brownies #OurFamilyTable

These adorable little brownie trees are sure to bring a smile of delight to all your holiday gatherings.

They are easy to make and fun to eat. They are what's on Our Family Table this week as the From Our Dinner Table Group shares Brownie Recipes today.......

Saturday, December 7, 2019

Venison Stew with the Hidden Gem of Sicily, Nero d'Avola #ItalianFWT

Tender chunks of venison, browned in butter and olive oil and then braised in a tomato base seasoned with Italian herbs and citrus zest served over egg noodles and paired with a wonderful bottle of Nero d'Avola.

Join the Italian FWT group as we visit the lesser known wine regions of Italy today.....
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