There was a request for the Outback's Blue Cheese Chopped Salad on the forum today... it's been a couple of years since I had the salad myself, but I recall really enjoying it! The request set my tastebuds a'craving, so I put together this salad. We took it to a potluck today - I had two servings of it for lunch, and the husband and potluck attendees pronounced it great! :)
I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.
This recipe is based on one I originally got from from the Wolf House Bed and Breakfast on Vancouver Island in British Columbia. It is absolutely delicious!! Wendy Burgess at Wolf House says: "Prepare the batter the night before for a delectable, fresh, and warm coffee cake for breakfast. This is perfect for a sweet wake-up call to overnight guests or anytime you want to treat yourself after sleeping in!" Total time listed does not include chilling overnight.
This casserole is a great use of leftover Thanksgiving or Christmas turkey! Make it and put it into a casserole dish and seal well, then put it in the freezer for a couple of weeks down the line when you're craving the taste of the holidays again. :) It also travels well to potlucks, especially if you use one of those disposable foil casserole dishes! You can even make the bread cubes from leftover rolls, toasted in your oven.
I haven't had traditional ginger wine, but I decided to make a sort of infused ginger wine of my own, and the below is what I came up with. I tried it tonight, and YUM! :) Traditional ginger wine, produced before the holidays from scratch, is popular in some parts of England and Scotland. While this version isn't exactly traditional, this is a tasty addition to the Thanksgiving and Christmas holidays! Prep time includes letting it sit before serving.
I asked my husband where he got his special cranberry recipe, and he said, "I made it up." So here it is. These are really, really good, and much better than anything you'll find coming out of a can. Give 'em a try on your holiday table!
My husband Steingrim makes this fabulous fruit and nut cake every year for the holidays, and it's one fruit cake that you won't find people using for a door stop! No, our family members tussle over pieces of this stuff. :) The cake originates from Siena, in the Tuscan region of Italy, where it is very popular and is exported to many countries. It is a perfect accompaniment to after-dinner coffee.
This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.
This an easy, very attractive, and tasty dish, perfect for the holidays! Your family will think you slaved over it, but you don't have to tell them the truth. ;) It's also perfect for taking to potlucks and picnics.
So many people think they don't like brussels sprouts - it's sad, because they're such a wonderfully tasty vegetable! I figure they must have had them prepared badly when they were younger, because everybody I fix them for change their minds about them. My latest conquest was my husband, who thought he didn't like them, either. He has since changed his mind, of course.
Updated and corrected recipe! I watched Mom make the rolls for Christmas dinner this year, and have updated the recipe to make sure all the amounts and steps are just right. :) Mom originally got the recipe from Aunt Lee, and these are my favorite dinner rolls. They take a bit of time to prepare, but they're well-worth it. I know it's a lot easier to buy rolls from the Pillsbury Doughboy, but they're not nearly as good. :) This is what's on the table at our family gatherings. Prep time includes day-of-baking rising.
I enjoyed my recent visit to Colonial Williamsburg in Virginia, and had a wonderful dinner at Christiana Campbell's Tavern. Our meals were accompanied by this spoon bread, scooped right out of the griddle and onto our plates. Absolutely delicious!