If haven’t tried Spaghetti Squash, check out my newest post on Shannon’s Table:
Wondering what to do with your leftover Easter Eggs? Here are few ideas!
Perhaps some fancy Egg Salad Sandwiches?
Thinking Deviled Eggs? How about 13 Fantastic Recipes! Check them out here.
How about a simple Potato & Egg Salad?
Do you have any great ideas for hard boiled eggs?
How to Make Homemade Peeps
I must confess, I am not really a fan of marshmallows, and I really don’t like Peeps. I know, I know such blasphemy! With Easter around the corner, I thought it would be interesting to try and make Homemade Peeps. Evan loves Peeps, so I think we will be trying them.
If you are feeling up to trying Homemade Marshmellow Peeps – here are a few ideas:
I think Hoosier Homemade had the cutest Peeps and very good directions. Find out how to make homemade peeps here.
Photo Credit: Delicious Dishing
Here is a step by step Homemade Peeps tutorial from Delicious Dishing. This also includes a video.
Have you ever made homemade peeps before?
Here are some of my favorite Valentine’s Day Desserts & Treats from last year!
Valentine’s Day is just around the corner. Whether you are looking to make a sweet treat for your sweeties or your sweetheart, here are some yummy ideas! Check out this Red Velvet Cheesecake Milkshake recipe – she had me at cheesecake and milkshake.
This is a super cute – and QUICK idea for Valentine’s Day Cookies – check out the Ice Cream Sandwich recipe here.
How cute is this! Check out these heart filled cupcakes!
Whoopie pies. Red Velvet. – Check out the combination here.
I adore this idea! Check out this super cute Strawberry Heart Brownie!
Butternut Squash Soup Recipe
I love squash. My favorite way to make squash is to throw it in the oven with olive oil and salt. It is easy and delicious.
This Butternut Squash Soup recipe from Eat Well, Eat Happy, is a great way to enjoy squash. The curry is a great twist.
- olive oil, 1 1⁄2 Tbsp
- shallots, 3⁄4 cup sliced
- fresh ginger, 1 Tbsp minced or grated
- garlic, 1 clove, minced
- butternut squash, 9 cups
- peeled and cubed (about 3 lb)
- chicken or vegetable broth,3 cups
- Thai red curry paste, 1 tsp
- light coconut milk, 3⁄4 cup
- lime juice, 2 tsp
Heat oil in a large pot over medium heat. Add shallots and cook untilsoftened, 2–3 minutes. Add ginger and garlic and cook until fragrant but
not browned, about 1 minute longer. Add squash, broth, and 1⁄2 tsp saltand bring to a boil over high heat. Reduce heat to maintain a simmer,
cover, and cook until squash is tender when pierced with a fork, about 20 minutes. Cool slightly.Put curry paste in a small bowl and stir in coconut milk until well blended.In a blender or food processor, purée soup, in batches if necessary, until smooth. Return to pot and stir in coconut milk mixture. Heat soup just until hot, stir in lime juice, and season to taste with additional salt. Serve.
Source: Eat Well, Eat Happy, $17.95 by Charity Ferreira
Photo Credit: Weldon Owen Foods
Give me pasta and I am happy. Give me pasta with capers and I am in heaven. Good for You : Easy, Healthy Recipes for Every Day has this super simple
This pasta dish is light, but delicious. It forgos the heavy white sauce for a light, but kicked up taste. The cauliflower is an unexpected twist! I am really looking forward to buying this entire recipe book when it comes out in March!
- 4 Multigrain Bread slices (each about 1∕2 inch)
- country-style whole-grain bread
- 2 cloves garlic, peeled but left whole
- 2 heads cauliflower
- 3 tablespoons olive oil
- Sea salt
- 3∕4 lb whole-wheat penne
- 1∕4 cup fresh lemon juice
- 1∕4 cup chopped fresh parsley
- 3 tablespoons capers, drained
- 1 teaspoon red pepper flakes
- 1∕4 cup (freshly grated Parmesan cheese
Preheat the oven to 300°F (150°C)
Place the bread slices on a baking sheet and toast until crisp and dry, about 30 minutes. Rub one side of each slice with 1 of the garlic cloves. Let cool,
then tear the bread into chunks. Put the chunks in a food processor and process to coarse crumbs. Increase the oven temperature to 400°F (200°C).
Cut each cauliflower into quarters. Discard any leaves and the cores and cut into slices 1/4–1/2 inch (6–12 mm) thick. Mince the remaining garlic clove. Put the cauliflower in a large baking pan, drizzle with the olive oil, sprinkle with thegarlic and 1/2 teaspoon salt, and toss gently to coat evenly. Roast, turning after 10 minutes, until the cauliflower is browned on the edges and tender when pierced with a fork, about 20 minutes.
Meanwhile, bring a large pot three-fourths full of salted water to a boil. Addthe pasta to the boiling water and cook until al dente, about 12 minutes or
according to package directions. Drain, reserving 1/2 cup (4 fl oz/125 ml) of thecooking water. Return the pasta to the pot and add the cauliflower, lemon
juice, parsley, capers, red pepper flakes, and reserved cooking water and toss to combine. Stir in the bread crumbs and cheese and serve right away.
Source: Good for You : Easy, Healthy Recipes for Every Day, Dana Jacobi (to be released March 2013)
Banana Cupcakes with Nutella Cream Icing
Nutella is a very dangerous food. It is ridiculously good. Like eat the entire jar good. When I saw the coupon and the sale… I immediately thought cupcakes.
Instead of eating it right out of the jar, I thought I would try a recipe. This recipe is not for the faint of heart… or those on a diet …or those who don’t like to eat alot of sugar… or those who don’t like to consume alot of fat in one sitting. Seriously. Just scroll down to the next post, right now …. if any of those things bother you. This recipe is decadent. Rich. Delicious. Addictive.
I found a recipe for Banana Cupcakes and Nutella here. As per usual, I cannot just make a recipe like it is called for. I wanted to try these cupcakes with more of a banana bread consistency – with bigger chunks of bananas and a little more on the dense side – but really moist.
So here is the plan:
Recipe for Banana Cupcakes with Nutella Cream Icing
- 1 1/2 cups all-purpose flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick of butter (room temperature)
- 1 cup sugar (adjust if you like it a little less sweet 3/4 cups would work)
- 2 eggs
- 1 teaspoon vanilla extract
- 6 small very ripe bananas, mashed (note: the original recipe called for banana puree, I like the banana pieces in my cake)
- 8 ounces cream cheese, room temperature
- 1 cup – 1 1/2 cup nutella (start with 1 cup, if you want a richer taste, you can always add more)
- 1 cup of powdered confectioner sugar
- Preheat oven to 350.
- Sift the flour, baking powder, soda, and salt together in a mixing bowl. Set aside.
- Cream/Mix together softened butter and sugar until light and fluffy.
- Add the vanilla and the eggs – one at time, mixing while adding.
- Stir in the flour mixture slowly. Mix until just blended.
- Mix in banana. Mix until a smooth texture. (note you will want to be sure to mix all the bananas in until creamy)
- Use large spoon or ice cream scoop to portion batter into cups.
- Recipe makes about 14-16 cupcakes.
While your cupcakes are baking, you can make the ever delicious Nutella Frosting.
Nutella Icing Recipe
- Cream together softened cream cheese and Nutella until blended.
- Add the powdered sugar gradually until ingredients are combined.
- Mix on a high speed until icing is smooth and creamy.(this make take a bit) (be sure to use a spatula to scrape the sides to keep the nutella in the mix)
- Try not to eat the entire bowl of icing before the cupcakes are finished baking.
I know all of you are getting ready for cooking this week. Here is a great recipe for a soy Turkey brine. If you haven’t cooked with a brine before, you are missing out! Easy and delish.
There are several different ways to brine. I prefer to use a Soy Brine. You can see more details on using a salt brine here.
Just follow these easy steps. (note, if you don’t have a fridge large enough, try using a cooler – just be sure to follow the temperature information here)
Here is what you will need:
- 2 gallons cold water
- 10 ounces of Kikkoman Natural Brewed Soy
- 1/2 cup Kosher Salt
- 1/2 cup Sugar
- 2 tablesppons dried sage
- 2 tablespoons dried celery seed
- 1 tablespoon of dried thyme
- 16 -24 lb Turkey
The night before you are ready to roast, clean and rinse Turkey ( like you normally would).
1. In a large stock pot, mix water and all the ingredients except Turkey.
2. Place the turkey in the brine. (if you would like, you can use a Brining Bag – I prefer to just put it right in the pot)
3. Cover the turkey and place in refrigerator overnight or atleast 8 hours.
4. Remove your brine and rinse well. Follow your regular cooking instructions.
Need tips for roasting your turkey? Check them out here.