Sunday, November 27, 2016

Brown Sugar Caramel Spice Cookies and #Triology


Thanksgiving has now passed on by and I must admit I've barely had time to digest. We celebrated with friends who are family, and had a spectacular meal. Denver is still feeling very warm; not at all ready for a festive season. However my season just became something special with the arrival of Manservant. He always blows in fast and this time it looks like he might be around awhile.

So I told you in my last post that Thanksgiving is also anniversary season for us. My dear Manservant gave me the surprise of my life when he plopped a beach hat on my head and told me we were going on a second honeymoon. Yep. He's taking me for a week to Acapulco where we are staying at the same resort we stayed 35 years ago. I hope it's held up better than us, but after checking it is still the #1 place to stay in Acapulco. And yes, we are leaving at 4:30 tomorrow morning for an entire week. Our original honeymoon only lasted 4 days! Can't quite believe this is happening, but Manservant felt after his long absence that we needed to reconnect. How right he was about that. I also specifically told him no computers are allowed, but you can bet there will be plenty of cigars and tequila!


This has been a week of surprises. Whole Foods sent out a surprise box of beauty products. I wish it contained the magic cure like how to lose 20 pounds in four days, but alas it did not! What is kind of funny though is that while visiting my mother a few weeks ago she plainly told me that I was developing lines on my forehead. What was I using to keep those at bay? My mother, who is queen of skin treatments, (we will leave it at that) told me I needed to be careful of frowning.

Well, Mom. You will be happy to know that Whole Foods actually sent me Triology Ultra Hydrating Face Cream and also Vital Moisturizing cream. The back of that tube reads, "to help protect against the visible signs of aging while also improving hydration for soft smooth skin". By God, I'm cured and I don't even have to feel the pinch of a needle! But to tell you all the truth, I've used it the last two nights and I really like it. It may or may not improve my visible signs, but then again, it can't hurt! Plus it feels good.


Check out Triology products at Whole Foods. It is as simple as cleanse, treat, moisturize. Check out their gift bags. They sure gave me something to smile about!

And on to something sweet. I'm in a pretty good mood so here are some cookies to tide you over until I get back. I'll try posting on Instagram, but sometimes that sun makes me forgetful. Or is it the tequila?



Yield: About 3 DozenPrint Recipe

BROWN SUGAR CARAMEL Spice COOKIES

PREP TIME: 30 MINSCOOK TIME: TOTAL TIME: 30 MINS

INGREDIENTS:

  • 2 c flour
  • 1 1/2 t baking soda
  • 1/2 t kosher salt
  • 1/2 t ground ginger
  • 1/2 t cinnamon
  • Pinch of white pepper
  • 1 1/2 sticks unsalted butter or 12 T at room temperature
  • 1 1/4 c dark brown sugar
  • 1/2 t vanilla
  • 1 large egg
  • 16 caramels, cut in 1/2 (I used Trader Joe's)

INSTRUCTIONS:

  1. Preheat oven to 350. Line baking sheets with parchment paper.
  2. In a bowl, mix together flour, baking soda, salt, ginger, cinnamon and pepper.
  3. In a stand mixer with a paddle attachment, beat the butter and sugar until smooth and creamy. Add the egg and beat well, scraping down sides of bowl as needed. Add vanilla and mix again.
  4. Add flour mixture to butter mixture and beat until everything is incorporated. Chill for about 10 minutes.
  5. After chilling, form dough into 3/4 of a T balls. Press a piece of caramel into middle of ball and make sure dough surrounds it. I sprinkled these with a bit of raw sugar. Place on baking sheets and chill about 10 more minutes.
  6. Bake until cookies are lightly golden and just beginning to darken, about 8-10 minutes. The cookies will be soft. If you want a crisp cookie, bake them longer. Transfer to a wire rack and cool. Repeat with remaining baking sheet. You may drizzle these with melted caramel if you like!
Created using The Recipes Generator

A few more to pin and share!
The Best Chocolate Chip Cookies      Mocha Chocolate Chip Cookies         World Peace Cookies

              

Monday, November 21, 2016

My Mom's Artichoke Dip #WholeFoodsGiveaway #myholidaytradish


My mom's artichoke dip is  fabulous and so simple to make. Three ingredients and presto, that's it! My stand by recipe since college; I always have a can of artichoke hearts waiting in my pantry for when the urge strikes. Yes,  I've been making it for over 40 years now which means it has stood the test of time. There are a zillion recipes for artichoke dips out there. Some contain cream cheese, others contain spinach, John Elway's has giardiniera, but mine has just the magic three. Artichoke hearts, mayo and Parmesan cheese. No need to mess with the trinity. Quick and easy, this can be made without even rolling up your shirt sleeves. Eating potato chips slathered with artichoke dip, is just an extra added bonus!

Whole Foods has me thinking about family traditions. It so happens that this artichoke dip was always a part of our family Thanksgivings. All dips are special to me; even those that come in the plastic tub labeled onion dip at the grocery. However our family was not big on dips and artichoke dip is the first I remember my mother making. Though now that I am thinking about it she was also quite fond of onion soup mix combined with sour cream. Truthfully though, I don't remember any other dinner where my mom actually made an appetizer and boy did we embrace this idea!

Thanksgiving dinner was just our family of five. My grandfather and uncle owned 2 grocery stores and those didn't close until early evening, which means they celebrated late.  I do not remember celebrating with others, though my dad did smoke every one's turkey that lived in the neighborhood. Well, that is if they rolled their grills up the alley to our back yard. Yes, Thanksgiving found Wildwood Avenue smelling heavenly.


My favorite Thanksgiving celebration was right before we married. Manservant and I got married on the Saturday of Thanksgiving weekend. That was one occasion where our home was filled with lots of people. It was also probably one of the last Thanksgivings I had in my ancestral home. It was, I must admit, one of my happiest memories.  Being surrounded by so many people that I loved, I remember being giddy with joy. I do love celebrating with many. It seems so much more festive that way. And that reminds me that this year is number 35 for us. It also reminds me of everyone that was with us so long ago. How I miss those faces.

My folks now live in Phoenix and hate travelling this time of year. They are hosting their own small group of six and we... well we are two this year. Hey, I'm not complaining. Last year Manservant didn't even make it home. We will be joining friends and there will even be a little bambino there celebrating his 1st Thanksgiving. How exciting, though I doubt he will remember.

But back to this simply divine artichoke dip. I know my mom will be making this for her celebration and I couldn't resist  not making it for Manservant me. It is sitting on the table for grazing purposes as we speak. I wrote about artichoke dip before and I gave out a good recipe for leftover artichoke dip used to make a great chicken baguette sandwich. Check it out if you want something else that's good. And keep in mind that this artichoke dip was with me way back when. It was there on that day 35 years ago and I hope it will be there 35 years from now.
_________________________________________________________________________________
Whole Foods has a microsite celebrating traditions. Check it out @ https://tradish.wholefoodsmarket.com. Take a look and you can enter to WIN free groceries for a year by signing up online. And don't forget to order your Thanksgiving favorites online by 11/22 to get a coupon for $10 off a purchase of $75 or more starting on November 29th.

Need some new recipes for Thanksgiving? Want to know how to brine a turkey?  Want to know how to bake a turkey? Need some suggestions for a great cheese plate? Check out Whole Foods @  http://www.wholefoodsmarket.com. They have got answers for all your questions!

To enter the Whole Foods $25 giveaway tell me if you have a favorite holiday tradition. Or not. And thanks for reading. I am grateful for all of you!
This post is sponsored by Whole Foods but all opinions expressed are mine. Open only to US residents. No compensation has been given, but products have been provided. Giveaway closes on December 15, 2016. Winner will be chosen by Random Number Generator. Enter once by leaving a comment and telling me your favorite holiday tradition! Enter twice by subscribing to This is How I Cook · Enter again by following me on Pinterest, Facebook, Twitter or Instagram. 




Yield: 4-8 ServingsPrint Recipe

MY MOM'S ARTICHOKE DIP

PREP TIME: 10 MINSCOOK TIME: 30 MINSTOTAL TIME: 40 MINS

INGREDIENTS:


  • 1 14 oz can artichoke hearts, well drained
  • 1 c mayonnaise
  • 1 c grated or shredded Parmesan cheese

INSTRUCTIONS:


  1. Preheat oven to 350. Combine the three ingredients in a blender or food processor and combine until processed into a smooth mixture. (I use an immersion blender, but a processor gives the best results.) Spread into a heat proof dish and sprinkle with additional cheese if you want.
  2. Bake for about 30 minutes or until mixture is golden on the top and crispy on the edges. Serve with potato chips.
Created using The Recipes Generator
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Sunday, November 20, 2016

Spicy, Sage and Cornmeal Crackers


Spicy, sage and cornmeal crackers are an ideal choice to serve with a variety of cheeses. These crunchy, gritty, yes gritty, are a venue cheese has never seen before. Then again, either have I. Traditional crackers these aren't. They aren't made for a soft, spreadable cheese, but are splendid for dipping or a nice slice of sharp gouda. Wensleydale cranberry cheese is one of my holiday favorites and no--they didn't pay me to say this, but it is perfect with these crackers.

I know you might be thinking why bother with crackers? There are a multitude of varieties on the grocer's shelves to choose from. So why make the effort to bake home made? All I can say is that these sounded good. And they looked pretty. I'm big on pretty lately. And as a matter of fact one can't find these crackers in stores. No sireeee.  Plus these gritty, chewy crumbly crackers felt festive and looked like Thanksgiving-whatever Thanksgiving looks like. Man, I am all over the place tonight.

Need a hostess gift? These crackers and a wedge of cheese would be splendid. And different. Please whatever you do, don't bring flowers. I love flowers more than the next guy, but I hate it when I'm having guests and someone arrives with a bouquet. That means stopping what I'm doing, finding a vase and arranging flowers in said vase. At least come with a plant, for God's sake.


One more thing. Don't bring wine that you want me to serve. I've no doubt that what you will bring is a great wine, but trust me, I've chosen the wines I feel would best suit the dinner. So unless I know your taste well enough, I kind of got it covered. Candles. Candles are a nice gift. I love candles; the real ones. But please not the scented kind. Unless of course they are the really expensive kind that smell good. God, I seem so unappreciative, don't I?  Truth is, I'm really not. It's just that as a hostess and a chef, I do have standards to uphold, do I not?

I love a nice bottle of olive oil or vinegar. Or spices. Or chocolate. I adore something I can savor the next day. Something I don't have to share. I love something home made. Hmmm.  These crackers are home made. And a wedge of cheese helps complete the deal. And yes, these can easily be thrown in a bag with a ribbon. Trust me. Your host will feel charmed. Your host will feel cared for.  And if by chance said host wants to serve these, they would make a good starter and a perfect finish. Especially with that bottle of wine that someone is sure to bring!

These spicy sage, cornmeal crackers are seedy and salty and buttery. They are crumbly and chewy. And can be eaten with or without cheese. The dough can be frozen and thawed before baking. They make a perfect hostess gift. Or a perfect gift for your guests.



Yield: About 30 Crackers
Print Recipe

SPICY, SAGE AND CORNMEAL CRACKERS

PREP TIME: 30 MINSCOOK TIME: 15 MINSTOTAL TIME: 45 MINS

INGREDIENTS:


  • 1/2 c fine yellow cornmeal
  • 1/2 c fine 5 minute white grits or another 1/2 c of cornmeal
  • 3/4 c flour
  • 2 t kosher salt
  • 2 t sugar
  • 3/4 t crushed red pepper
  • 3/4 t dried sage
  • 6 T chilled or frozen unsalted butter
  • 3-6 T milk
  • Olive oil or browned butter for brushing the tops of crackers
  • Kosher salt or Maldon salt to sprinkle
  • 1/2 c raw pumpkin seeds

INSTRUCTIONS:


  1. Preheat oven to 350. Combine the cornmeal with the flour, pumpkin seeds, salt, sugar, crushed red pepper and sage. Work in the butter with pastry blender or your fingers. Mix in the milk, pressing the dough, with your hands to form a ball. (Denver is very dry, so I needed more milk.) Refrigerate until chilled; about 1 hour. (At this point I froze my dough. I thawed it out a few days later and then formed it into balls.)
  2. Pinch off 1" pieces of dough and roll into balls. Arrange balls on a parchment lined baking sheet and press into 2" flattened rounds. If the pumpkin seeds come off, press back into dough, in a decorative patten if you like. Brush lightly with browned butter or olive oil and sprinkle lightly with salt.
  3. Bake for 10-15 minutes, or until edges are browned and golden. Let cool , then transfer to a serving plate. Serve warm or at room temperature. Store airtight. These can also be reheated at 300 degrees for a few minutes before serving. They can also be frozen after they are baked

Please Pin and Share! After all, it is Thanksgiving!

Smoky Pumpkin Hummus           Lemon Thyme Biscotti Crackers             Pumpkin Kringle

           

Friday, November 18, 2016

Toasted Quinoa, Dates and Sage with Roasted Pumpkin


After returning home from Phoenix to 79 degrees in Denver, I figured the fall weather would continue until Manservant arrived. Alas, that was not to be. Yesterday started warm and then the snow started coming. So weird, but we did need moisture badly. It got down to 19 degrees last night and today we have about 4" of snow on the ground. The dogs are happy and I must admit I was ready for some more seasonal temps also. However we did have the greatest fall ever and it is supposed to be 60 tomorrow,

At this point I really haven't even wrapped my head around Thanksgiving. When you've been by yourself so long, it sometimes seems like it's always going to be that way. We do have one invitation for the day, but I'm still not sure what Manservant wants to do. We've barely spoken. I'm not sure who he will be when he returns home. I'll let you know.


In any case without him home, I've been turning to foods that are more of the one dish style. I loved this quinoa! Toasted is the way to go with quinoa. It brings out the wholesome flavors and helps separate the seeds a bit more. I think this would make a perfect Thanksgiving side and also for those who can't abide the bird, a more nutritious and possible center of the meal. Yeah, I know it might be a bit much with potatoes and stuffing, but hey-Thanksgiving is about gluttony-just throwing the cards out wherever they may fall!

This is such a pretty dish and pretty tastes good. I  jazzed it up with fresh sage leaves, but one could use browned butter sage leaves too. Since I just gave you a recipe like that, I decided to keep this simple. I used a maple vinegar on the top, but a drizzle of maple syrup and some balsamic would work great also. The addition of pomegranate arils and pumpkin seeds give this quinoa some texture and taste, and they aren't just for the pretty! The dates could be subbed with raisins, though I do think dates give this a richer taste and add some chewiness too. Use your favorite kind of squash. I didn't even add all the recipe called for, because I could eat roasted squash like one eats crackers and cheese. It is so good coming out of the oven that I can't wait to sink my teeth into it!

This toasted quinoa was a wonderful addition to my staples of grilled cheese, p,b, and j's and turkey sandwiches. And yes, that occasional bowl of cereal! I could keep a container of this in my fridge and munch on this all day long. That being said, it certainly deserves to be the center of one's table or at least part of the posse.



Here's a few sides for your Thanksgiving posse!

    Pumpkin Chipotle Soup              Truffled Scalloped Potatoes      Fresh Cranberry and Apple Salad

            

Please Pin!!!


                                 
   Yield: Serves 4-6  Print Recipe

Toasted Quinoa, Dates and Sage with Roasted Pumpkin

Prep Time: 35 MINS Cook Time: 60 MINS

INGREDIENTS:

  • 1 2-3 lb pumpkin (I used Red Kuri)
  • Kosher Salt and Fresh Ground Pepper
  • 2 c quinoa
  • 3 c water or broth
  • 2 c pitted and julienned medjool dates
  • 1/4 c small, torn sage leaves
  • Olive oil for drizzling over squash
  • 1-2 T balsamic vinegar or maple vinegar
  • 1/3 c green pumpkin seeds
  • 1/4 c pomegranate arils

INSTRUCTIONS:

  1. Preheat oven to 375. Cut your pumpkin or squash into pieces roughly 3" square and arrange on a rimmed baking sheet, skin side down. Drizzle with olive oil and sprinkle with salt and pepper. Roast the pumpkin for 1 hour or until soft. Once the pieces are cool, you may choose to peel off the skin. I did not, because red kuri's skin is not tough. Place pumpkin in bowl.
  2. In a dry skillet over medium heat, add the quinoa. Toast for 5-10 minutes or until it smells toasty. Add 3 c water or broth and 1 T kosher salt. Cover and bring to a boil. Reduce heat to low and simmer the quinoa for 25 minutes or until the water has been absorbed. Remove from heat and set aside, covered for a few minutes.
  3. Once the quinoa has cooled, add it to the bowl with the pumpkin or squash, along with the dates and sage and 1/4 c olive oil. Toss gently to combine and season heartily with salt and pepper and balsamic vinegar.
  4. Sprinkle with pomegranate arils and pumpkin seeds before serving. I like this served warm or at room temperature.
Created using The Recipes Generator








Sunday, November 13, 2016

Black Bottom Oatmeal Pie #SundaySupper


Thanksgiving always has me thinking pie and since this week Sunday Supper is featuring desserts, I thought I'd give a new one a try. Yes, I'm partial to fruit pies; I admit to not having a strong fondness for pumpkin; and pecan was always a tad to sweet and rich for me. Pecan pie happens to be Manservant's favorite and since he will be arriving home from a very long stay in Europe, I thought I'd have something waiting for him in the freezer. There's no telling how long he will be here, but hopefully this pie will entice him to stay around a bit.

Recently I purchased, "The Four and Twenty Blackbirds Pie Book"  and have been perusing it for ideas. Every pie makes my mouth water and every pie makes me wish I was an artist that could somehow create such incredible crust designs. Alas, that is not me which is one reason I stuck with a one crust pie! I also admit to buying my pie crust at Trader Joe's and then partially blind baking it before I filled it. Lately I've been rushing around a bit, because as you read this I will be in Phoenix visiting my parents for a few days. It's been eon's since I've been down there and I know they are dying excited to see my China photos! I can't tell you how much time I've spent editing and I'm still not finished which means a late night tonight and a good nap on the plane tomorrow!

This Black Bottom Oatmeal pie was actually described as a poor man's pecan pie, which I thought might appeal to Manservant. Must say that after our China trip, I'm feeling a bit poor also! This chocolatey pie turned out luscious and rich and the toasted oats give it a nice chewy texture.  The filling is not runny, nor is there too much filling relative to the chocolate. I might even compare this to an oatmeal chocolate chip cookie in pie form. Well, I might. I also figured that not using pecans saves a few calories! And we all know that as long as oatmeal is in our food we can eat all we want. Just sayin'! I stuck mine in the freezer, well that is after I sampled a good slice. I don't want to promote anything I haven't tried!

So let's just say I think  know Manservant will be quite happy with this pie. And if he isn't he can just get back on that plane and fly away! Somehow I don't think that's going to happen...

And don't forget to check out Sunday Supper's great suggestions, too!


Black Bottom Oatmeal Pie
From: The Four and Twenty Blackbirds Pie Book
Time To Make: About 40 minutes if you use a bought crust. Baking time is 55 minutes.
Ingredients:
1 All butter crust, for a 9" pie, partially prebaked, follow package directions

1 1/2 c rolled oats

1/4 c heavy cream
4 oz bittersweet chocolate, chopped into 1/4" pieces

3/4 c packed brown sugar
1/2 t kosher salt
5 T unsalted butter, melted
1 c dark corn syrup
1 t vanilla
2 t cider vinegar
4 large eggs
Directions:
Position a rack in the middle of oven and preheat oven to 350. Spread the oats on a rimmed baking sheet and toast in the oven for 10-12 minutes, stirring occasionally. Set aside to cool. Reduce oven temp to 325.

Chocolate Ganache: Bring the heavy cream just to a boil over medium heat in a heavy sauce pan. Removed from heat and add chocolate. Swirl the cream around to cover the chocolate and let sit for 5 minutes. Whisk gently until smooth. Spread chocolate into bottom of cooled pie shell and place in the freezer while making the filling.

Filling: In a large bowl, whisk together the brown sugar, salt and melted butter. Add the corn syrup, vanilla, and vinegar and whisk to combine. Add the eggs, one at a time, blending well after each egg. Stir in the cooled oats.

Place the the ganache coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle rack for 30-35 minutes or until the edges start to set. Now turn pan 180 degrees and bake for another 20-25 minutes or until the center is slightly firm to the touch and the pie is puffed slightly. The center should feel firm to the touch, but still have some give. Allow to cool completely on a wire rack for 2-3 hours. Serve warm or at room temperature. If you chill it, the taste resembles a candy bar.

Check out these great recipes! Thanks to T.R.  from Gluten Free Crumbley  for hosting this event. Wow! I can't wait for Thanksgiving!

Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings and Creams

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Thanks to T.R. from Gluten Free Crumbley for hosting this event!

Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


A few more to pin and share and eat:

Triple Cherry Chocolate Skillet Pie       Cranberry Pecan Crostata         Maple Pecan Pound Cake

                      







Wednesday, November 9, 2016

Roasted Fig and Carrot Tzimmes (Don't make a fuss about it!)


First let's state the facts. As a child and even as an adult I hated tzimmes. Now most of you probably don't know what a tzimmes is, but my mom kvelled over tzimmes. She loved the stuff, but me, not so much. A Jewish dish consisting of carrots, prunes and honey and often cooked with a piece of brisket, tzimmes just wasn't my childhood dream. It was stewlike and sweet and though everyone always made a tzimmes over it, well, it just wasn't my thing. And yeah, that's exactly what tzimmes means; a fuss. Like in this election... We are still a great country, so let's not make a tzimmes over it! Instead let's bake a tzimmes!

Last year for Passover I made this tzimmes. It is more traditional to make for Rosh Hashona because we always eat sweet things made with honey to symbolize the need to have a sweet year. I can't really recall when my mother made this, but it seemed to appear often; which meant lots of leftovers for her, though us kids could have cared less. Supposedly it was a real tzimmes to make because of all that went into it, which is all the more reason for me to not like making it. Well, that is until I found this recipe.


I do love tradition and it was with great expectation that I made this recipe. Root veggies are some of my favorites. Filled with sweet potatoes and parsnips and figs, I also think this would make a snazzy Thanksgiving side. And you don't have to make a tzimmes over it! The original recipe that I spied-and I can't remember what book it came from...had za'atar in it. Well, you know how much I adore za'atar, but being Passover and all, and knowing that my dad is not big on too many seasonings, I switched it up a bit to make it more traditional-well-in an untraditional sense.

No this isn't a stew. It is easy to make. It is pretty. It tastes good. It can be served at room temperature, which means it can give you extra oven space, which is BIG for Thanksgiving. And last, but not least, it isn't a tzimmes to make!


Roasted Fig and Carrot Tzimmes
Serves 4-8
Time to Make: About 20 minutes active and 30-40 minutes to bake
Ingredients:
8 dried figs or 3/4 c golden raisins
1/4 c orange juice
3/4 lb carrots, peeled and cut into 1" sticks
3/4 lb sweet potatoes peeled and cut into 1" sticks
1/2 lb parsnips, peeled and cut into 1" sticks
3 garlic cloves, sliced thin
1 onion, sliced in thin wedges
1 T chicken fat schmaltz or olive oil
2 T olive oil
1 T molasses
1 T balsamic vinegar
3 bay leaves, split in half
Salt and Pepper
Directions:
Combine figs with orange juice and let soak for 20 minutes to 1 hour. Drain and reserve the juice.

Preheat oven to 425. Line a large baking sheet with parchment.

In a large bowl, combine the figs or raisins, carrots, sweet potatoes and parsnips, garlic and onion. Add the olive oil or schmaltz, vinegar and molasses, bay leaves and salt and pepper to taste. Make sure all is coated well and spread out on the baking sheet. Try not to crowd or the vegges may steam and not roast. (You want this to roast so the veggies get caramelized and not stewed!) After about 30-40 minutes when the veggies are cooked, sprinkle with the reserved orange juice and toss again. Taste for seasoning and serve warm or at room temperature.

More to Try:

      Hazelnut Carrot Dip                Corn Green Chile Pudding          Truffled Scalloped Potatoes

            

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Sunday, November 6, 2016

Easy Cheesy Pineapple Bake #SundaySupper


This week I'm sharing one of my favorite side dishes from my childhood. This easy cheesy pineapple bake was often served on our Thanksgiving table to accompany our smoked turkey. My dad always smoked  a turkey and often he would gather every one's grills in the neighborhood and smoke their turkey too! Smoking the big bird outside meant more room in the oven for side dishes, which often were more the star of the meal than the turkey.

Today I'm joining with Sunday Supper to give you lots of options for side dishes-which often take center stage! I know we all have our favorites and often make similar things each year, but I always try to find something fresh and unique. Finding a new family favorite is a mission of mine.


This cheesy pineapple bake goes great with turkey or ham. It's as easy as opening a can of pineapple and mixing it with a bit of flour, sugar and grated cheese and then pouring the juice over the top. Let it bake and get bubbly and then it's time to eat. Just let it cool a bit so you don't burn your mouth! I sprinkled a bit of Aleppo pepper over the top to give this a spicy sweet flavor. I've also seen this with a Ritz cracker topping that is easily made by crushing some crackers and mixing with some melted butter. Topping or not, this is a side dish that everyone loves.

I still don't know what my Thanksgiving plans are, but wherever I am and whatever I'm doing I know it's sure to include good food. In fact, I'd be happy making a meal out of the dishes below. Well, those and maybe a few slices of pie!

Thanks Caroline, of Caroline’s Cookingfor including me and putting this great list of side dishes together. I still can't believe it's November!



Easy Cheesy Baked Pineapple
Serves 8
Time to Make: About 10 minutes to make and 60 minutes to bake
Ingredients:
1/2 c flour
3/4 c sugar
3 c grated cheddar cheese
4 c pineapple chunks, drained and juice reserved
Directions:
Preheat oven to 325.
Combine flour, sugar and cheese in a bowl.
Place a layer of half of the pineapple in a buttered 2 quart casserole dish. Sprinkle with half the cheese mixture. Repeat the layering.
Pour the reserved juice over all, using just enough to barely cover. Bake for 1 hour and serve hot.
(I gave this a sprinkle of Aleppo pepper and it could also be topped with a crushed cracker topping!)


Fruity Side Dishes

Other Side Dishes

Potato Side Dishes

Vegetable Side Dishes


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.Fruity Side Dishes

Other Side Dishes

Potato Side Dishes

Vegetable Side Dishes


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

A few more great sides:

Frozen Cranberry Salad                          Tamale Stuffing                       Maple Glazed Challah Rolls

            

Please Pin and Share: