Wednesday, November 25, 2020

Chocolate Chip Cranberry Bread

 I picked up a Taste of Home Magazine a while back, mainly because the recipe on the cover caught my eye.  Chocolate Chip Cranberry Bread, yum!

I have never been a huge fan of cranberries, but I do enjoy a cranberry muffin sometimes, and of course I love chocolate, so this seemed like the perfect combination.  And it was!

What you end up with is a super soft and fluffy sweet bread.  You have the sweetness of the chocolate running through but then you get that tartness of the cranberries, that creates just the right combination in each bite.

Since we all have cranberries in our fridges, at this time of year, why not throw a few into this delicious dessert.  Your family will thank you for it.  It is so good, especially with a hot cup of coffee or tea.

 
IMG_0129
 
Chocolate Chip Cranberry Bread
Source:  Taste of Home


2 cups all-purpose flour 
3/4 cup sugar 
2 teaspoons baking powder 
1/2 teaspoon salt 
1 large egg, room temperature 
3/4 cup 2% milk 
6 tablespoons butter, melted 
1 cup fresh or frozen cranberries, halved 
1 cup miniature semisweet chocolate chips 

STREUSEL: 
1/3 cup packed brown sugar 
2 tablespoons all-purpose flour 
1/8 teaspoon ground cinnamon 
2 tablespoons cold butter 
3/4 cup confectioners' sugar 
2 to 3 tablespoons whole milk 
 
 
 
1. Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. 
 
2. In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan. 
 
3. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. 
 
IMG_0115
 
4. Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. 
 
Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. 
 
IMG_0122

Monday, October 26, 2020

Hearty Breakfast Casserole

_MG_9280 
 
Everyone has their favorite breakfast casserole. That one you keep for special occasions, such as Christmas morning, or when you have family or friends staying over. 
 
I have tried many casseroles, some were good, some were ok.  So it's safe to say that I am always trying new versions, always on the look out for a different one.  
 
But there is a prerequisite for me to give a breakfast casserole a try, they have to be easy, and they have to use ingredients I already have on hand.  
 
_MG_9282 
 
This one comes from one of my newer Gooseberry Patch Cookbooks

It was super quick to make, although the recipe calls for refrigerating overnight, but I didn't, I bake it right away.

It got huge thumbs up from the family and I think it could be easily adapted to whatever ingredients your family prefers, or whatever you have on hand.

The only thing I changed was that I used two different cheeses, and I also added parsley and green onion to the egg mixture.

Give this one a try, and let me know what you think.  

_MG_9281
 

Hearty Breakfast Casserole

Source: Gooseberry Patch Cookbooks


6 to 8 bread slices 
3-oz. pkg. ready-to-use bacon crumbles
1 lb. cooked ham, diced, or ground pork sausage, browned (I used pork sausage)
2 c. shredded Cheddar cheese (I used mozzarella and cheddar)
10 eggs, beaten 
1 c. milk 
1 t. salt 
1 t. pepper 
 
 
Arrange bread slices in a single layer in a greased 13"x9" baking pan; top with bacon and ham or sausage. Sprinkle with cheese. 
 
Whisk together remaining ingredients. Pour egg mixture over top. 
 
Cover with aluminum foil and refrigerate overnight. 
 
Bake, covered, at 350 degrees for 45 minutes to one hour, until center is set. Serves 12.

Thursday, October 08, 2020

Crack Chicken Pierogie Casserole

_MG_9176 

Chicken, Ranch, Bacon, Cheese. I think that is pretty much the best combination on earth.  
 
When you throw it into a casserole, it goes to a new level.  
 
Crack Chicken Pierogie Casserole is another one to add to my fave list.  It was very easy to make, used only a couple of ingredients and the result was a creamy, cheesy, yummy dinner.  I served with it a side salad.
 
Verdict:  Another big thumbs up from the family

_MG_9175 

Crack Chicken Pierogie Casserole
Source:  Plain Chicken
 
 
Ingredients: 
 
2 (16-oz) packages frozen Classic Cheddar Pierogies, thawed 
2 (15-oz) jars Alfredo sauce 
3 cups chopped cooked chicken 
¾ cup cooked chopped bacon 
2 to 3 Tbsp Ranch dressing mix 
1½ cups shredded cheddar cheese 
 
 
Instructions: 
 
Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. In a large bowl, combine Alfredo sauce, chicken, bacon, 1/2 cup cheddar cheese and Ranch dressing mix. Add pierogies and toss to coat. Pour pierogies into prepared pan. 
 
Top with remaining cheddar cheese. Bake, uncovered, for 35 to 45 minutes.

Deep Dish Taco Pie

_MG_9147

This past week, I have been trying new recipes, and most of them from the food blog Plain Chicken.  If you haven't yet met Stephanie, then head on over and check out the yummy food she shares.
 
Deep Dish Taco Pie caught my eye immediately.  I love Mexican food and anything casserole, so this one was a must add to my meal plan.
 
The verdict:  A big thumbs up from the family.
 
This makes a huge batch, so unless you are cooking for a crowd, you may want to halve the recipe.


_MG_9144 

Deep Dish Taco Pie 
Adapted from: Plain Chicken 
 
2 lbs ground beef 
1 (1-oz) packets taco seasoning 
2 (5.6-oz) packages Knorr Spanish Rice 
1 (12-oz) package frozen corn kernels, thawed 
1 cup salsa 
3 cups shredded cheddar cheese 
3 eggs 
1½ cups milk 
1 (15-oz) package refrigerated pie crust, 2-count 
 
Instructions: 
 
Preheat oven to 400ºF. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside. In a skillet, brown ground beef till no longer pink, drain. Add taco seasoning and water called for on the package. Cook until all liquid is absorbed. Cook both packages rice as per directions on the packages. 
 
Cool slightly. Lay pie crusts in baking dish. Cover the entire bottom and sides of dish. Press pieces together with fingers. Spread corn kernels over pie crust. Top corn with cooked rice. Top rice with taco meat then cheese. Whisk together eggs, milk, and salsa. 
 
Pour over taco meat. Place on middle rack of oven and back for 30 minutes or until top is starting to brown. Let rest 10 to 15 minutes before cutting. 
 
 
Note: For tips, head on over to Stephanie's original recipe.

Monday, August 24, 2020

Doce Delicia da Casa - House Dessert

Doce Delicia da Casa

I grew up loving the kitchen and loving to cook. From a very young age I wanted play pots and pans and nothing more than to sit at my Great grandmother's feet while she cooked a meal.

But she wasn't the only woman that influenced my huge love for cooking, my grandmothers, my mother, my stepmother and even my dad all played vital parts in it too.

This recipe is one that I learnt how to make when I was in my teens and it's one of the easiest and yummiest quick fixers that I always turn to when looking for a great dessert.....it's also one of the ones always present at our Christmas Eve Meal.

If you're Portuguese, you will no doubt have already tried it, either at home, a friend's or a Portuguese restaurant.  It is usually the House Dessert, the one you will always pick and then devour the minute it hits the table.


Doce Delicia da Casa

Doce Delicia da Casa - House Dessert


1 can of condensed milk
Measurement of the same can, in whole milk
Maria cookies (if you don't have Maria cookies, you can use shortbread or butter)
2 cups of heavy cream
4 eggs, separated
4 tablespoons sugar
Fresh brewed coffee, sweetened to your taste


In a saucepan, add the condensed milk, the 4 egg yolks and the whole milk.  Mix well, place over slow heat and stir constantly until it starts to boil.  Immediately remove off the heat, and pour into a 13x9 baking dish.

Set aside.

Pour the fresh brewed coffee into a bowl.  Dip each of the cookies, one at a time, and lay over the custard in the baking dish.  Continue until you've got a layer of cookies covering the top of the custard.

Beat the egg whites with 2 tablespoons of sugar, until stiff.

In another bowl, beat the heavy cream with the remaining 2 tablespoons of sugar.  Fold the egg whites into the whipped cream until well incorporated, then spread this mixture over the cookies.

Take a cookie or two and crumble over the whipped cream layer.  Refrigerate for at least 4 hours.

Doce Delicia da Casa