I write this blog for several reasons. One reason is that I love to cook and bake. Another is that I love to take pictures - I take photos of my kids, my pets, nature, and food. Last, I've always felt bad for recipes that didn't
have photos. It seems to me that many people "eat with their eyes" first, and good recipes can be easily overlooked because they don't have photos.
Thinking back to my early cooking days, I remember pouring through my mother's cookbooks and selecting recipes that sounded good. There were very few pictures in her cookbooks - many were from the 1950s. How I wish I had them now!
I remember a summer day when I was 16 and had the day off from work. Cream Puffs were my undertaking that day. I'd never made them before and hadn't actually ever seen one that I could recall. I followed the recipe and, disappointed with my efforts, threw
the resulting unfilled "puffs" in the trash. When my mother found them there, she informed me they looked just fine. Had there been a picture, I might have realized they were supposed to look like that.
So the purpose of this blog is to showcase recipes that were previously void of a photograph in the hopes that someone might try them as a result. I include my review with the recipe because I, personally, often look up a person's
review of the recipe when I admire their photo. This saves anyone who might be so inclined from having to take the time. I do try to follow these recipes as closely as possible with few changes for the purpose of this blog.
Lots of tasty recipes this time around.
Here we go!
Almond Sour Cream Dip
Review: This is very good dip. I tasted it before adding the almonds and just felt it needed a little something. I added 1/4 tsp. of almond extract and was very pleased with the result. I also
toasted the almonds and let them cool before adding to the dip. Very tasty!
Review: I used this on chicken kabobs which I marinated for about 4 hours before grilling. The resulting chicken was tender and moist with a mildly sweet flavor. Very tasty!
Shrimp Scampi and Tomato Broil
Review: This is delicious. I, for one, am not offended by the use of cheese with seafood. My husband took one bite and asked me to make it again - soon. I served this with pasta and it was a complete hit! Thanks for sharing the
Basil Pecan Pesto
Review: Delicious! I used toasted pecans. My pesto has a brownish color with flecks of the bright green basil. I used some on pasta and froze some for later use. Great recipe - I will be using
Simple Pesto Pasta
Review: This was a wonderful side dish with chicken, but could easily be a main course. I didn't have fettuccine on hand, so I used wheat spaghetti. I did use about 1/2 the butter which worked
out well. I used Basil Pecan Pesto by grettagirl.
Spiced Peach Oatmeal Muffins
Review: I thought these were delicious. This is a great combination of flavors. I put the topping on before baking, then sprinkled some oats on top for effect. The only problem I had was that
the muffins stuck to the paper liners. I will use the foil type next time to eliminate the problem. I filled my muffin tins full and got 16 muffins.
Frosted Pumpkin Bars
Review: I really enjoyed this dessert - I actually made it twice in three days. The first time I didn't have a chance to frost it before my husband got into it. I baked a second batch and frosted
that. In the second batch, I used 1 1/2 tsp of homemade pumpkin pie spice plus 1/2 tsp. of cinnamon. The frosting adds a nice touch, but the cake is delicious without it. I used fresh roasted, pumpkin puree instead of canned.
Apple Dumplings II
Review: I followed the recipe exactly, with one exception: the recipe doesn't state how to use the cinnamon. I chose to add it to the apple filling. I did run into a couple of problems. My dough
needed a little extra water and never did really form a ball in the processor. I formed the ball by hand and refrigerated it as instructed. About two hours later I mixed up the filling and removed the dough from the fridge. It was as hard as a brick and couldn't
possibly be rolled out. I had to leave it on the counter for over an hour until it could be rolled out. The filling became juicier and juicier during the wait. This, ultimately, caused a little difficulty in rolling it up. Even though I greased the baking
dish, the finished dumplings stuck and broke apart when removed from the dish. The flavor was very good. I served them with vanilla ice cream.
Chicken Breasts Supreme
Review: This recipe calls for 6 boneless/skinless chicken breasts. The ones I had were ENORMOUS, so I sliced 3 in half. They barely fit into the casserole dish (overlapping). I used olive oil to brown the chicken and used fresh
mushrooms instead of canned, but otherwise followed the recipe as written. My chicken was done in about an hour.
Click any title below to see the recipe.