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I made pizza using "Brooklyn Bred" crust. The pizza comes out like a thin crust pizza. My favorite pizza sauce is Don Pepino. I use what I need and freeze the rest in little baggies. I brush the crust with pesto first and then the pizza sauce, meat, veggies and mozzarella. Pretty, pretty yummy.

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Thanks for your help BakerAunt!

[navlys]

Ok, I made the "Gettysburg" chicken salad, stuffed in a pita half and served it with thai pumpkin soup.( recipe from the Food and Wine web site). I liked the chicken salad, my husband wasn't crazy about the banana in it. The thai soup which called for 3T of red curry paste was Hot, Hot Hot!!! I should have known to hold back on the curry paste. My bad.

[navlys]

A few years ago we ( me,my husband and friends) attended the annual Gettysburg Holiday Tour. One of the B&Bs served their signature chicken salad and it was the best chicken salad any of us had ever tasted. It had raisins, banana, orange juice, cranberry sauce, orange yogurt.... I looked the recipe up online and found it so I thought that I could find it again when I was ready to make it. Well guess what it can no longer be found online (another subject). Anyway I tracked down the inn where it was served and they sent me the recipe. This will be our dinner this evening.

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This week I baked cod with panko and grated parmesan. The latter is good with chicken too. I made my own deli roast beef again. I used to use an eye of the round for this but I find the top round roast is tastier especially after I marinate it in teriyaki sauce. Today we will have omelets and potato patties. I baked a lb. of bacon some of which I will use in the omelets. The rest of the bacon will be divvied up into small packages for recipes that call for some bacon. These I freeze in a larger package. Jeff Mauro on Food Network has a good way of baking a large amount of bacon at once.

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Well, I made the turkey breast in the crockpot which I alluded to in an earlier post. I wanted to recreate a Thanksgiving feast with mashed potatoes, stuffing, green beans, cranberry sauce etc. Unfortunately my new crockpot cooks really fast on low and the turkey timer popped earlier than expected. The recipe called for 6-7 hours which was right on in my former crockpot and the turkey was done in 5. It was also a little dry which means it was probably done earlier. Grrrrr.....!

By the way can cranberry sauce be frozen?

[navlys]

This week I cooked the three meals that I received from Blue Apron: Pimento cheeseburgers, roasted pork & cheesy mashed potatoes and chicken with kale and roasted vegetables. For someone who didn't think she like kale, I found it delicious. . Also I was introduced to miso and sushi sauce. I now have some new ideas I can experiment with.

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I found a turkey breast (in the crockpot) recipe on the "recipe tin eats" blog. I've made it before and will this week. The turkey comes out super moist with a nice gravy that you can make. The skin is not crisp unless you put the breast under the broiler but we don't eat the skin anyway. I highly recommend this woman's recipes.

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Happy Thanksgiving to all!

[navlys]

Len and BakerAunt you were both right on! Krusteaz agreed with Len that the rum would tend to dry out the pumpkin squares' filing so per BakerAunt's suggestion I used 1/2 water and 1/2 spiced rum. The pumpkin pecan pie squares are a hit! Thanks.

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I had ground turkey in the freezer (on sale of course) and decided I had to use it up. In perusing the internet I found a recipe for turkey meatballs on Hidden Valley's site. The clincher was it called for 2T ricotta cheese which I had leftover from the stolen I made. Of course I had to buy the Hidden Valley Ranch powdered dressing. It called for dried cranberries so I used my leftover golden raisins cut up. I served them in a turkey gravy sauce (jar) which I spiced up. I held my breath waiting for my husband"s reaction. "Delicious" he said. So now I have to find a way to use up the rest of the HVR dressing mix.

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Thanks Len, I'll take your advice into consideration.

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I'm always looking for bargains and last year around this time my supermarket had Krusteaz pumpkin pie bar mixes for $.99. Well the "best by date" is pretty much now so I decided to make pumpkin pecan pie squares to take to our friends" house. Therecipe is on Krusteaz's site. The mix calls for 1/2 c water which I'm thinking of replacing with spiced rum but I'm wondering if this would make the filing too sweet. I'm thinking the pecans would tone down the sweetness some. I know it is heresy to use a mix and let me apologize ahead of time. Krusteaz will take three days to reply to my question.

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I defrosted my third rib eye steak that I decided to cook. ( I had to buy 3 to get the discounted price). Anyway the first two I grilled. For some reason they ended up being tough and tougher. So I searched on line and found Alton Brown's seared rib eye recipe. It calls for a cast iron skillet which of course I have (with every other pan in the universe) and a 500* oven. It came out medium rare and sliced across the grain very easily. I recommend this recipe.

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I am baking Potato Sourdough bread. I would like to make the dough into rolls instead of loaves.. I guess that should be a no-brainer.

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