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December 29, 2023 at 6:31 pm in reply to: What are you Cooking the Week of December 24, 2023? #41443
I made beef stroganoff for dinner tonight.
I was at TJ Maxx this morning, first time in ages, and I found nothing to buy!! I also went to Joann's and the one item I wanted to buy there was out-of-stock! A half hour drive, each way, and I bought nothing except a tank of gas. Baking is more fun.
So I made a 9 x 13 pan of date-nut coffee cake when I got home.
December 27, 2023 at 12:05 pm in reply to: What are you Cooking the Week of December 24, 2023? #41419We are having planned overs all week! Then I'll have to cook again, and it will be ham and split pea soup, or maybe a ham and 15-bean soup.
December 26, 2023 at 7:21 am in reply to: What are you Cooking the Week of December 24, 2023? #41413We haven't seen our resident fox for a couple of weeks, Mike. About a mile from here, there were two dens of rabid foxes a few months ago, which Fish and Game trapped; it might have been part of that crew. However, last night we saw, on camera, the bobcat saunter through the back yard.
I began baking all the cookies I've been making and freezing for the previous 3 weeks. I have a couple more dozen to bake.
December 23, 2023 at 5:35 pm in reply to: What are you Cooking the Week of December 17, 2023? #41389Today I made tomato soup, which we had for dinner with onion-wild rice rolls. I also made a fruit-lime jello mold, which will be part of our Christmas dinner tomorrow evening.
December 22, 2023 at 3:05 pm in reply to: What are you Cooking the Week of December 17, 2023? #41384I got a quart of garden tomatoes out of the freezer and made a sauce with rice for a dinner of stuffed peppers and some of the garlic knots I made yesterday.
Today I made Buckeye Bars. Not sure they belong under "Baking" because they are no bake. But they are also no cook. The best part is they taste just like a Reese's Peanut Butter Cup, and who can resist peanut butter and chocolate?
I'm looking forward to your new recipe, BakerAunt. The Sandwich Rye Bread is one of my favorite recipes. I often substitute pumpernickel for the medium rye.
Today I made garlic knots, to serve with the Christmas Eve ham. I need to decide on another kind of roll, to make tomorrow, for those who don't eat garlic.
Len, that trick to softening butter sounds great, and thanks, I'm glad to know it works.
December 20, 2023 at 6:27 pm in reply to: What are you Cooking the Week of December 17, 2023? #41371We had pork chops with sauteed onions, and cauliflower and asparagus.
December 20, 2023 at 7:05 am in reply to: Would Cranberry Relish and Ricotta Work in a Sweet Roll? #41355I think that combo should work fine in the recipe for the lemon braid. The consistency of the filling would be about the same. It sure sounds delicious.
December 19, 2023 at 6:48 pm in reply to: What are you Cooking the Week of December 17, 2023? #41349We had baked fish with baked potato and butternut squash.
ItalianCook, that used to be my favorite breakfast! But we never have French Toast any more, partly because we love the blueberries in the pancakes, and I can't quite imagine the taste of rye, or garlic and herb, gruyere cheese, etc. bread in French toast. I checked out the KAF recipe you linked to; not a lot of positive comments about the results. It sounds like lots of butter to grease the pan is a required, and that is a good! idea.
December 17, 2023 at 2:02 pm in reply to: What are you Cooking the Week of December 17, 2023? #41328Christmas dinner will be a spiral sliced ham, pineapple rings, cheesy scalloped potatoes, fresh green beans, peas (for those few who only eat DelMonte green beans out of a can!), broccoli salad, and either garlic knots, or onion-wild rice rolls or ??? Dessert will be a couple of cookie trays for after the sharing of gifts. We'll have both children and five grandchildren with spouses/significant others.
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