I enjoy kimchi which is interesting considering spicy was not something we had in our food growing up in north central Wisconsin.Continue reading
This is a really tasty recipe that I came across a few years ago. I don’t remember where it came from and I’ve modified it to include more garlic, onions, and parmesan cheese. There’s a fair amount of garlic in this recipe but it tastes so good with the parmesan cheese. It’s just yummy.
I’ve made this many times and it’s always a hit. Also, this recipe scales well. The recipe is enough for 2 to 3 people. For the 2019 New Year’s Eve party we held, I made enough for 14 people with no problem. Just increase everything based on how many potatoes you use. So, on to the recipe!Continue reading
This recipe comes from my brother in law, Ed. Ed is quite the character (in a good way) and a very accomplished cook. During his life, he’s owned several bar/restaurants that all did well.
He was kind enough to share this recipe with me. This is the tastiest and silkiest spaghetti sauce I’ve ever had the pleasure of eating. Ed claims the secret is to make sure you slice the garlic and slowly sautee it until golden brown. This will give you a great tasting sauce. His claim is true based on my taste buds. Let’s go make some…Continue reading
Anyone that knows me is aware that I like to have a cocktail in the evening. OK, maybe sometimes more than one.
My favorite cocktail is a bourbon Manhattan. I prefer mine “up” and garnished with a cherry. Most cocktail recipes call for a maraschino cherry as the garnish. It works but a booze-infused cherry is sooo much better.
You can buy bourbon cherries, however, they are a bit on the expensive side costing around $20 for a small jar of them. In this recipe, I’ll show you how to make them at a fraction of the cost.
This recipe isn’t original. We found it on WebMD of all places. Go figure. Time to make us some yummy cherries.Continue reading
I remember these cookies from my childhood. This was part of the annual Christmas cookie bake-a-thon. I know this recipe isn’t original as I copied it from the back of the Kisses package I used for making these.
Anyway, it’s a great cookie and not hard to make. Enjoy!Continue reading
January weather is on the colder side here in Delaware. Great time to break out soup type recipes. Here’s one loosely based on a recipe from Spend with Pennies.
In our version, we added more veggies, used crab leg for the fish, and adjusted the seasoning by increasing the Old Bay and adding in some red pepper flake. We also like our chowder on the thinner side so we used half & half instead of heavy cream and used less of it but added more wine. For us, this recipe covers all the bases when it comes to chowder.Continue reading
This recipe is from a good friend’s wife, Connie. It’s a simple recipe that goes together quickly. We’ve made it a couple of times and it’s a hit every time! I know that I have to stay away from it, otherwise I’m shoveling the stuff down my throat! Definitely yummy! Make some and let me know what you think about it.Continue reading
Like the Christmas Nut Thins, French Butter Horns were made every holiday season while growing up in Wisconsin. These cookies are pastry-based, light, and very delicious. This recipe was part of the 1998 inaugural edition of the family recipe collection.
While they’re good, these also require a bit more labor to make them. It’s worth though.Continue reading
Gotta love cookies and especially during the holidays. Growing up, our Mom would make all sorts of deliciousness for the holidays. My sisters and I would be expected to help in various ways. It might be mixing, frosting, or, in my case, conducting quality control on the cookies. Yum! Yep, everyone was expected to help.Continue reading
Growing up and continuing with my family, this was a staple at our holiday meals. It was difficult determining if this should be considered a side dish or a dessert as it works for both. So, I tagged it for both.
My Mom’s version was 3 layers; jello mixture, sour cream, and topped off with the remaining jello. In my version, I go with 5 layers. Just seems to look more festive to me. Whichever way you do, it’ll still be tasty!
Note: This recipe was first published in the 2007 family recipe collection.Continue reading