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@karenmillsposts
dill pickle potato salad
another great variation on standard potato salad is one made with dill pickles. this recipe uses chopped red potatoes, dill pickles, green onion and celery. also adding to the great flavor is traditional cole slaw dressing mixed with Dijon mustard added to taste. i also season this salad with salt, pepper, and a bit of dried dill. for the garnish, i used chopped romaine lettuce, added just…
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waffle bar breakfast
for your next holiday breakfast, try a waffle bar. waffles can be made in advance and kept at proper temperature in a warming oven on a sheet pan. the waffle bar can be set up and be ready for breakfast guests to choose their own toppings when everyone is ready to eat.
suggestions for the waffle bar include: fresh strawberries, raspberries or blueberries, sliced almonds or chopped pecans,…
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With over a billion people worldwide tuning into a royal romance and wedding this past Saturday, I could not pass up the opportunity to enjoy the moment as well. When love is in the air, I do become quite the romantic at heart.
I put together this afternoon tea over a period of a few hours. I prepared my scones the night before and chilled them in the refrigerator. I baked them the morning of the tea. I prepared my tea sandwiches the day of the event, just an hour prior to serving. The other items on my tea-table were fruits which were washed and plated, a chocolate assortment from Sanders candy, and two types of tartlets. I used Bonne Maman lemon curd for the sweet tartlets, topped with blueberries, and Camembert cheese topped with raspberries for the second choice.
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The cheese tartlets baked for 6-7 minutes at 350 degrees. I used Athens mini fillo shells for both tartlets.
I also purchased two types of classic British cookies, Jammie Dodgers and McVitie’s digestives to serve.
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The tea sandwiches were super easy to make, and can be served on a variety of breads. I used a healthy lower calorie white bread. Using cookies cutters, I sliced the three shapes, so as to distinguish the tea sandwich varieties. I make one spread recipe and divided into three different bowls, and then added the ingredient which makes each tea sandwich unique.
By mixing 1/2 cup mayonnaise with 8 ounces of cream cheese spread, the base is easily prepared. Next, I divided and added chopped pecans for one sandwich, dried dill for the second flavor, and left the third amount plain. To the plain sandwiches, I sliced cucumbers and combined with the spread. So many other types of flavors for tea sandwiches can be achieved in this same manner. Chopped fruits, raisins, dates, olives, various nuts and even properly prepared pineapple bits can be used. The key to these finger sandwiches are to remove any crusts of bread, and have them small enough to handle easily.
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Here is the recipe that I adapted from The Craft of Baking for the scones. Scones served that day were butterscotch and white chocolate, based off of her recipe of chocolate chip scones. Gather these ingredients: 1 1/2 cups flour, 1 tablespoon plus 1/2 teaspoon baking powder, 1/4 cup plus 2 tablespoons sugar, 1/2 teaspoon Kosher salt, 6 tablespoons chilled UNSALTED butter, 1/2 cup butterscotch and white chocolate chips combined, 1 cup heavy cream, additional cream and Demerara sugar for topping
Using the stand mixer, combine flour, baking powder, sugar and salt. Next, add the chopped up butter. Mix until small pebbles of butter can be seen in the dry ingredients.
Next, add the baking chips. Mix in the cream just until the scones come together into a ball. Remove from the mixer and on a flat surface covered with flour, form into a round about 7-8 inches wide and less than one inch thick. Cut into pie shaped slices.
Place on a baking sheet, spacing each from the other, and then cover with plastic wrap and refrigerate overnight.
When ready to bake, pre-heat the oven to 375 degrees. Brush the scones with heavy cream and top with the Demerara sugar. Bake for 20 minutes, checking half way during the baking time and rotate the baking pan. Serve that day or save in an airtight container for a couple of days.
I divided up the scones into triangles after baking. If cutting into smaller pieces prior to baking, adjust the baking time down. This recipe bakes perfectly for a non crumbly scone, but I choose to bake them in the larger size and then cut into smaller shapes later.
Besides the chocolate along with the strawberries and seedless grapes, I also served British crumpets, which I purchased at Trader Joe’s. I served them with honey butter and strawberry jam. Brown sugar and cream were offered with the strawberries. I toated the crumpets just prior to serving in a toast holder.
Two teas were offered, prepared in tea pots for easy serving. I chose Harney and Sons Ginger tea, and the English Tea Shop green tea. Served alongside these teas were small white and brown sugar cubes, along with decorated sugar cubes. Honey could also be included on the table.
This was a very easy party to pull together in a short period of time. It was quite a lot of fun being a royal wedding watcher as well. When crumpets and scones are mentioned on television, and your guests each have one of those on their plate, it makes for a fun event. Happiness to the royal couple!
A Royal Afternoon Tea Party With over a billion people worldwide tuning into a royal romance and wedding this past Saturday, I could not pass up the opportunity to enjoy the moment as well.
Any time of year is the perfect time for an apple dessert. Baked apples are some of my favorite desserts to serve as they are delicious with ice cream or whipped cream. They can be made in advance and taste wonderful warm. Apples are a perfect dessert by an indoor fire in the fall and winter, or by the fire pit outdoors during the summer months.
This version is made in a slow cooker and can be prepared hours in advance and kept warm for serving. Gather these ingredients for this dessert: 1/2 cup softened butter or margarine, 1 cup light brown sugar, 1 cup chopped walnuts, 1/2 cup dried cranberries, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground ginger, 5 apples, water for the bottom of the slow cooker
Spray the slow cooker with a cooking spray. Mix butter and brown sugar until soft and fluffy in a small bowl. Add in nuts, cranberries, pumpkin pie spies and ginger.
Remove the top of the apples, core, and spoon out the centers. Fill the apples with the mixture. Pour 1/2 to 3/4 cup of water at the base of the cooker, and then place the apples carefully into the slow cooker. Cover and cook on LOW for 4 hours. These can be kept warm until serving as well. Serve with whipped cream or ice cream. So Yummy.
Slow cooker apple dessert Any time of year is the perfect time for an apple dessert. Baked apples are some of my favorite desserts to serve as they are delicious with ice cream or whipped cream.
The best recipes are those that can be manipulated into personal tastes and preferences. This is one of those recipes. There are so many alternatives to these cookies that every time they are baked, they can be a bit different. I found the base recipe from a Better Homes and Gardens special interest publication titled “Recipes Your Way.” I mixed and matched the ingredients and came up with this terrific combination and delicious cookie.
Here is how I made these cookies last week: Preheat the oven to 350 degrees. In my Kitchen Aid stand mixer, I added 1 cup softened unsalted butter and 1 cup brown sugar with 1/2 cup sugar. I creamed the butter and gradually added the sugar until smooth. Next I added 1 teaspoon baking soda, and 1 teaspoon cinnamon with 1/2 teaspoon salt. Then, I added 2 eggs with 1 teaspoon vanilla and continued to blend the ingredients in the mixer.
Next, I added 1 1/2 cups flour, spooning in slowing to incorporate into the dough. Then I mixed in 3 cups of cooking oats and 1 cup of butterscotch baking pieces. My Kitchen Aid was able to incorporate all of the ingredients nicely. Here is a photo of some other options that could be used in the cookies instead of the butterscotch baking pieces.
Using a small cookie scoop, I placed on cookie sheets covered with parchment paper. I baked these cookies around 12-13 minutes until they were lightly browned. These are very tasty cookies with this combination of ingredients.
Other choices would include, using another spice instead of cinnamon, such as allspice or pumpkin pie spice. Another option is using a different flavor for the cookies instead of vanilla, try coconut or maple. Many options could be chosen for the stir ins, such as chocolate chips, coconut, M and M’s, nuts or even dried fruits. The combinations are endless.
So the lesson learned is by having a great cookie dough, making cookies “your way” can be easily achieved.
Oatmeal butterscotch cookies The best recipes are those that can be manipulated into personal tastes and preferences. This is one of those recipes.
With both the Kentucky Derby and Cinco de Mayo happening in the next week or so, here is a great recipe to have ready to serve to party guests. We love this mix and it is super easy to put together and adjustable to personal tastes. I have adapted a recipe over the years and enjoy this particular mix and the ingredients.
Gather these ingredients and a 6 quart slow cooker. I use an oval-shaped slow cooker with two wooden spoons.
4 cups Corn Chex, 4 Cups Rice Chex, 2 cups Wheat Chex, 2 cups small pretzels, 1 cup Baby Goldfish, 1 cup oyster crackers, 1 cup peanuts, 8 tablespoons margarine-melted, 1/4 cup Worcestershire sauce, 2 teaspoons Everything Bagel/Trader Joe’s, 1 teaspoon garlic powder
Combine the dry ingredients first in the slow cooker and mix well. Melt the margarine and add the Worcestershire sauce with seasonings in a mixing cup. Pour over the ingredients in the slow cooker. Mix well.
Use paper towels and cover the ingredients and cover the slow cooker. Cook on LOW for 3 hours. Be sure to stir frequently, about every 30 minutes.
When completed cooking, pour onto baking sheet pans to cool for 15 minutes. Party mix can be stored in sealed bags or containers for up to one week prior to serving.
Options can be substituted as desired: bagel chips, mini crackers, mini breadsticks, Cheese-Its, other nuts, onion powder, other seasonings as desired
Slow cooker party mix With both the Kentucky Derby and Cinco de Mayo happening in the next week or so, here is a great recipe to have ready to serve to party guests.
Salted Chocolate Chip Skillet Cookie
Salted Chocolate Chip Skillet Cookie
Are you looking for a delicious dessert that can be easily baked in the oven in a cast iron pan? If so, this is the recipe that will soon become a family favorite. It can be served with ice cream, whipped cream, or just warm out of the pan. The ingredients will sound familiar as they are much like any other chocolate chip cookie recipe.
Here are the ingredients I used:1 cup softened unsalted…
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baked lobster
baked lobster http://wp.me/p32wBU-1Fy
there is nothing like summer lobster. and, how easy it is to prepare at home. i usually purchase lobster tails and simply bake them on foil in the oven until the lobster flesh is firm and pink. with a bit of margarine, and seasonings to taste–the rest is just perfection.
preheat the oven to 350 degrees and place the lobster tails on a sheet pan covered with foil, add a bit of margarine on top…
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Hormel foods provided me with a sampling of the popular Hormel Gatherings trays in exchange for a review of their product this past month.
So, this past weekend was filled with many college and pro football games as well as family visits for Thanksgiving, so it was a perfect time to share with everyone and gather their reactions.
The party trays are nicely assembled with a variety of meats, cheese, crackers and even olives. Trays are neatly organized, keeping the various foods separate for party presentation. It was easy to remove the items and place on my own oval platter or if desired, could have been left on the tray for easy serving.
Our family enjoyed the Sargento Colby Jack and Cheddar cheese slices as they were the perfect bite size for snacking. The Hormel salami and pepperoni slices were equally nicely prepared and easy to serve with the cracker selection. Putting together this tray shortened the overall time spent with appetizer preparation for the party. Hormel had done the work for me in slicing the meats and cheese, along with organizing the platter selections. I did not have to wait in line at the deli to choose my cheeses. The platter was ready to go and in the chilled “already ready” section at the market.
I served this meat and cheese appetizer tray with some vegetables and herb dip, as well as some homemade party mix to complete the appetizer table. Small bowls of pickles, and the olives, which were included in the Hormel gatherings tray, added to the table selections.
Everyone loved the appetizer table including a toddler who was excited to also have bite sized food perfect for his afternoon snack. It was easy to refill the platter as needed, with no further preparation time required to keep the food replenished.
If game day parties or holiday entertaining is on the schedule for the coming months, I would certainly recommend Hormel’s Gathering trays for party planning. They are ready-made and will help keep the game day entertaining stress level very low and under control. #Hormelfoods #partytrays #gameday #gamedaygathering #party #appetizer #football #partytips
Easy Entertaining with Hormel foods Hormel foods provided me with a sampling of the popular Hormel Gatherings trays in exchange for a review of their product this past month.
Cakelets have become very popular in recent years, as everyone seems to prefer just a bite for dessert, instead of a large piece of pie or cake. So having a choice of cakelet pans for every season has become a goal of mine in recent years. Recently, I found this pan at Williams-Sonoma. The recipe comes from epicurious.com, although I chose not to use the frosting recipe which was included, but instead–sprinkled the cakelets with powdered sugar. The cakelets can also be served with a bit of whipped cream on the side of the plate.
Here is how I made this recipe: Heat the oven to 350 degrees. Grease the pan lightly with Crisco and then flour. Gather a medium and large mixing bowl, and one glass measuring cup.
In the small mixing bowl, add 1 1/3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg
In the measuring cup, add 1/3 cup milk, 1/4 cup maple syrup, 1 teaspoon vanilla, 1/4 teaspoon maple flavor
In the larger mixing bowl, beat 1/2 cup softened margarine with 1/2 cup brown sugar. Add two eggs and mix well.
Now add the flour mixture, along with the liquid ingredients alternating into the large bowl, making the cake batter. I used a hand mixer for all of these steps, which made the process very easy. Spoon the batter by teaspoons into the cakelet pan.
Bake for 15 minutes. Allow to cool for an hour before removing from the pan. I used powdered sugar prior to serving for dessert. These cakelets are also delicious served with whipped cream.
The pan can be found at Williams Sonoma or http://www.williams-sonoma.com
Maple spice cakelets Cakelets have become very popular in recent years, as everyone seems to prefer just a bite for dessert, instead of a large piece of pie or cake.
No need to run to the local breakfast spot for these popular October pancakes, I found the best recipe for pumpkin spice pancakes. Using “Once Upon a Chef’s” recipe, I have now become a fan of these holiday taste treats.
Here is how to prepare this batch of goodness. Assemble these ingredients: 1 1/2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1 teaspoon allspice, 1/4 teaspoon ginger, 1/2 teaspoon salt, 1/2 cup pure pumpkin, 3 tablespoons melted margarine, 1 cup plus 2 tablespoons milk, and 2 eggs.
Gather 2 bowls–one medium and one large bowl. In the medium mixing bowl, add the flour, baking powder, baking soda, cinnamon, allspice, ginger and salt. In the large bowl, mix the pumpkin and the melted butter, add in the milk, then the eggs and maple syrup. I used a hand whisk for great results. Next, add the flour mixture slowly while incorporating all of the ingredients.
Using a hot griddle, scoop out pancakes with a medium measure. Allow to cook until many bubbles form on the top of the pancake. Then, flip for less than one minute to finish. Serve with maple syrup, margarine, and if desired, whipped cream.
So yummy for the season. I promise your family will love these. The aroma of the spices will win them over from the start.
Hint: since this recipe only uses 1/2 the can of pumpkin, plan another pumpkin spice pancake celebration within one week.
Pumpkin spice pancakes No need to run to the local breakfast spot for these popular October pancakes, I found the best recipe for pumpkin spice pancakes.
Roasted corn on the cob
Roasted corn on the cob
We are still using our backyard grill, even though the temperatures are certainly changing in Michigan. I can’t give up this easy and delicious way to make roasted corn on the cob.
The secret to this method is using ice cubes. Yes, ice cubes. I have found that corn on the cob, which has been roasted is so flavorful and delicious that I cannot go back to boiled corn on the stove-top.
Simply…
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Game day snacks
College football season is underway and everyone needs a new game day snack to serve. I tried using an old standby–Pepperidge Farm’s Puff Pastry sheets to make a delicious and easy pizza type snack.
To make this snack, preheat the oven to 400 degrees.
First, I thawed the puff pastry sheet on parchment paper for about 25 minutes. Next, I lightly rolled out the sheet to make it a bit larger on the…
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My Favorite candy -- M & M's
My Favorite candy — M & M’s
For years, I have loved M & M’s. Probably because my last name begins with an M, or maybe because I graduated from the University of Michigan, or maybe just because I live in the state of Michigan — for whatever reason I have always enjoyed this candy treat.
I wanted to spotlight this candy, as I recently read a story about some interesting facts in the Food network magazine. Did you know that M…
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Are you looking for some super quick and super easy cookies to send off with the children to school? Here are two recipes for the super trendy cake mix cookies. They are all over Pinterest and the Internet cooking websites. I tried two different recipes and they were both very tasty. So choose your favorite and make everyone in the family happy.
Red Velvet White Chocolate Chip Cake Mix cookies
1 box red velvet cake mix, 15.25 ounces with pudding in the mix, 1/2 cup vegetable oil, 2 eggs, 1 1/2 cups white chocolate baking chips
Preheat the oven to 350 degrees. Use silpat or parchment paper on the cookie sheet when baking.
Mix the cake mix, oil and eggs and then stir in the chocolate chips. Chill the dough for 45 minutes before scooping out to bake. Bake for 12 to 13 minutes. Allow the cookies to cool for 25 minutes before removing from the baking sheets to waxed paper for final cooling.
Butterscotch Toffee Cake Mix Cookies
2 eggs, 1/3 cup oil, 1 box butter pecan cake mix, 1 3/4 cups butterscotch chips, 1/2 cup chopped walnuts, 1/2 cup English toffee bits
Preheat the oven to 350 degrees. Mix the cake mix, oil, and eggs. Stir in the chips and toffee bits. Chill the dough for 45 minutes before scooping out on the baking sheets protected with parchment paper or silpat mats. Bake at 350 degrees for 12 minutes.
Cookies have never been easier and oh so tasty! Yumm.
Easy back to school cake mix cookies Are you looking for some super quick and super easy cookies to send off with the children to school?
Labor day is here and everyone is looking for a great end of summer salad to take to the barbecue. Here is your recipe as this pasta salad does not have mayonnaise. It is made instead with a vinaigrette which is just perfect for taking to your picnic or friend’s dinner.
To make this recipe, gather these ingredients: 3/4 bag frozen tortellini, 1/2 red onion, 1/2 container of small grape tomatoes, 1/2 cucumber, 3/4 red pepper, 3/4 box crumbled feta cheese
and for the dressing, gather these ingredients: 2 Tablespoons red wine vinegar, 1 tsp fresh lemon juice, 1 teaspoon sugar, 1 tsp oregano, a shake of red pepper flakes, 1/4 cup olive oil, and salt and pepper to taste
Boil the pasta for 3 minutes and drain. Slightly cool the pasta. In a mixing bowl, combine the slices of onion, halved tomatoes, cucumber slices, pepper, feta and finally the tortellini.
In a smaller bowl, mix the dressing ingredients up to the olive oil. Then, add the oil while whisking into the dressing. Season the pasta mixture with salt and pepper to taste. Then, add the dressing, pouring over the salad. Toss and serve chilled. I chilled the salad for 4 hours prior to serving.
Delicious with burgers, fish, chicken or beef.
Summer Tortellini salad Labor day is here and everyone is looking for a great end of summer salad to take to the barbecue.
Summer baked peaches
Another amazing baked fruit dessert to try at the end of the season has to be summer baked peaches. We enjoyed these and can’t wait to try them again. Baked fruit is one of my favorite desserts any time of year, and summer peaches are perfect to offer to guests after any dinner.
To make this recipe, gather these ingredients: 1/2 cup sliced almonds, 2 tablespoons light brown sugar, 2 tablespoons…
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