Wondering what to do with that leftover Sweet Potato Casserole. How about these delicious muffins, perfect with coffee during those lazy days after the busy holidays.
These are not your typical light, fluffy, muffins. They are dense and moist but oh so delicious. They were a wonderful accompaniment to a baked omelet using up Christmas leftovers.
This is the last Muffin Monday of 2019 and I created these to use up some of my leftovers from Christmas.
Happy 4th Day of Christmas. Yesterday our dear friends, John and Kirsten and their family came for dinner. We made a big dent in the leftovers. I served up this wonderful Ham and Cheese Soup. It was thick, hearty and flavorful.
Got Beef? I made a strip loin for Christmas Dinner and it was delicious. I had some leftover and it was way too good to waste so I decided to make this Beef in Red Wine Sauce. It turned out lovely and will be making return performances whenever I have leftover roast to use.
Being faced with all the Christmas Leftovers inspired me to write you a poem........
Yesterday we had our food pantry Christmas Distribution. We gave out over 90 baskets of food. When people arrived for their food they were able to enjoy pizza, pop and snacks provided by area stores and restaurants. Shop local folks, support those in your community who support those in your community.
Santa was also on hand passing out gifts to all the little kids. It was a great, busy, happy day.
This cake from Ukraine is made with Farmer's Cheese and studded with dried cranberries then covered with chocolate topping. It is unlike your traditional New York Style Cheesecake but no less delicious.
It was my selection from the options given for this month's Cake Slice Bakers.......
This creamy clam dip is a nice change for your next holiday party when you want some seafood on the appetizer buffet. It can be served with crackers, bread or fresh vegetables. Crudites as they are called in France, especially if you decide to serve it up with this delicious, buttery and bright Sauvion Vouvray wine.
Join me as Fish Friday Foodies greets the French Winophiles for the Christmas Season.....
Give your Holidays a little Tropical flair with this Spice Rum Fruit Cake, chock full of Papaya, Pineapple, Mango, Coconut, Banana, Walnuts and Cashews and then topped with even more coconut. Mele Kalikimaka!!
The Bundt Bakers are sharing Fruitcakes today.........
I had a few extra moments this morning before I had to get ready for our Christmas Concert. I used the time to plan the Christmas Menu for our open house on Christmas Day......
Holy cow.....time is flying right by here. We are having so much fun entertaining and spending time with family and friends. My last dinner party was with my brother and sister in love on Thursday when they came for dinner and we made plans to head to the Keys in January. Woohoooo, cannot wait.
We'll be staying here at the Holiday Inn and Dick and Jackie will be having their open water check out dives with Sea Dwellers Dive Shop. The guy in the shop warned us that the water temps may be rather cool, currently they are only 77* LOL.......
When my friend Cam of Culinary Adventures with Camilla asked members of our French Winophiles group if they would like to join her in reading a novel set in Champagne, France during the occupation by Germany I jumped at the chance.
I am always game for a new book to read especially Historical Fiction which is my genre of choice. Then when I learned that the author was Kristin Harmel, I was giddy with joy.
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......
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.....
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.....
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.......
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.....
We have spent the week readying our house for the Holidays. All the Thanksgiving and Fall decorations have been replaced with symbols of our Lord's birthday.
We started early this year because our schedule is so crazy.....
These easy to make sticky rolls start of with a can of refrigerated crescent rolls and are scrumpdillyicious. Perfect for Christmas morning or as part of a Holiday Breakfast Buffet.
This is my second recipe that I am sharing during Christmas Sweets Week.....
Every year we have a rotation of Christmas Movies that we watch. The main three are: my personal favorite, It's a Wonderful Life; Frank's favorite, White Christmas; and we both love the original Miracle on 34th Street.
There are other Holiday movies that we watch as well but these are the main three that are considered "must watch" in our household.
This past weekend we started with White Christmas.
Tender, meaty cod fillets coated in seasoned flour and egg then pan fried to a gorgeous brown in clarified butter before being finished with a lemon butter sauce and a sprinkle of parsley.
This classic French fish preparation was inspired by the novel, "Cooking for Picasso" by Camille Aubrey.
Layer upon layer of flavor that can be made the night before and placed in the oven in the morning making it the perfect Holiday Casserole to enjoy after opening gifts Christmas Morning.
The From Our Dinner Table Group is sharing their favorite Holiday Casseroles today......
I received product from a sponsor for use in this recipe and blog post. I received no monetary compensation. All opinions, content and writings are strictly my own.
Tender, soft and chewy these butter cookies coated in cinnamon and sugar are a holiday classic.
Who doesn't love a snickerdoodle? Even the name makes you smile......
I received an advance copy of the cookbook, A Place at the Table from Prestel Publishing for use in creating a recipe for this post. All writings, content and opinions are strictly my own.
Hello everyone. I know it is Monday and I normally post my Weekly Menu prior to or during the weekend but we were busy, busy, busy around here having fun!!
We spent Saturday trying to escape from the Primordial Hornswagglers room. We did not escape but we did fairly well and we had a lot of fun. Afterwards we all went out for dinner.
Last night we celebrated the Angel Face's baptismal anniversary at Amy and Doug's. It was a wonderful family dinner with lots of love and laughs.
This week is going to be another busy week around her as we near the holiday season. Next Saturday I am cooking for our priest, Fr. Terrien's, 40th Anniversary reception. We are expecting about 150 people so I will be busy shopping and prepping so that it can be ready to be served after 4 pm Mass on Saturday.
Friday the Teen leaves for a confirmation retreat. Frank is driving so they will be grabbing dinner out while I prep for the reception.
I'm also getting ready for our Food Pantry Thanksgiving Distribution. We have nearly 70 families this year in need of food baskets so they can celebrate with their loved ones.
There is also a lot of baking going on around here as we get ready for a fundraiser to fight sex trafficking with a bake sale in the beginning of December. My freezer is getting full.
This is what we're eating this week.......What's on your menu? Please stop by each day as a I share bits and pieces of our life, recipes and photos with you.
This German Style Shepherds Pie known as Jager Eintopf is layer upon layer of savory flavor. It is a warm, hearty, stick to your ribs dinner, perfect for this time of year.
I paired it for dinner one night with a bottle of French wine from Rasteau......
When tomatoes are no longer in season or when you just want a change, serve up this wonderful creamy red bell pepper soup with your grilled cheese sandwich. A perfect warming lunch when the kids come in from playing in the snow.
The Soup Saturday Swappers are sharing Soups made with Peppers today......
Starting with refrigerated crescent rolls, these little packages filled with caramelized pears and melted brie cheese are a perfect appetizer. They make a delicious, grab and go breakfast as well.
Our Improv Cooking Challenge today required we combine pears and dairy.......
Tender chunks of pork tenderloin in a sweet and sour sauce laced with sweet peppers and pineapple. This classic restaurant style recipe is better than any take out you could order and is ready faster than you could have it delivered.
This meal was inspired by the film What's Cooking........
Tender chunks of chicken, cheddar cheese, and spinach covered in a chicken based custard and baked in a flaky crust. This is the perfect addition to your Holiday Brunch.
The Baking Bloggers are sharing Holiday Pies with you today.........
Sue of Palatable Pastime put together this fun group where we bake according to a theme chosen by popular vote. This month's winning category is Holiday Pies.
Years ago, circa:1974, when I was a young bride and mother, I picked up one of those cookbooks found while waiting in checkout at the grocery store. Well, to be honest, I picked up one nearly every week when I did my shopping and for years they along with my BHG that I got as a wedding gift were my sole inspiration for cooking for my family each night.
I kept those little cookbooks for years until my real cookbook collection amassed to a huge level, at which time I tore out the recipes I used most often and disposed of the rest. One of the recipes I kept came from Campbells Soup Company. This neat little cookbook gave you a chart to work from.
For Quiche it listed 1 can of cream soup, 1 cup shredded cheese, meat, 1/2 c. vegetable and then it gave you different ideas of items you could mix and match depending on what you had in the house. It has been my go to recipe for quiche for many years.
The quiche I'm sharing today uses cream of chicken soup for the custard base.
A blend of 3 different types of Cheddar Cheese.
Leftover chicken breast from a sheet pan dinner I had made earlier in the week and spinach that I had in my freezer.
The great thing about Quiche is that it is a wonderful way to use up bits and pieces of leftovers. You don't need a lot of anything and you can mix and match whatever ingredients are in your refrigerator. Turkey quiche with leftover corn, broccoli and cranberries is a wonderful breakfast over the Thanksgiving weekend.
I often like to serve up several different kinds of quiche at a brunch buffet. Quiche, fruit salad, sweet breads and mimosas make for a perfect festive meal. If you are adverse to using the canned soup I have plenty of recipes that don't call for it and that will make a great selection at your Holiday Brunch Buffet.
Whatever type of quiche you decide to make I send you happy thoughts for a safe and happy Holiday season. Join me tomorrow when I meet up with the Bread Bakers to share Indian Flatbreads.
Tender chunks of chicken, cheddar cheese, and spinach covered in a chicken based custard and baked in a flaky crust. This is the perfect addition to your Holiday Brunch.
Whisk together the eggs, cream and soup until frothy. Set aside.
Line a pie pan with the crust and crimp the edges. Place a layer of cheese on the bottom then sprinkle the chicken and spinach over the top. Pour the soup mixture over all.
Bake in a preheated 350* oven for 45-50 minutes, until a knife inserted in the center removes cleanly. Let sit for 5-10 minutes before slicing.
