You can never have too many mac and cheese recipes. Sometimes you might be in the mood for a sharp cheddar or a nutty Gruyere or even a little blue, but you just about always want a creamy texture, not … Continue reading Ricotta-Velveeta® Mac ‘n Cheese
I’ve tried many methods for fried chicken. The ones that use only flour, or the three stage flour–egg–breadcrumb process, or the buttermilk marinade followed by breading, but it seems like the crispness doesn’t hold up for more than a minute … Continue reading Recipe Review: Crispy Fried Chicken
This recipe makes eight large empanadas—I’m freezing four for later—but you could easily make smaller, snack-sized empanadas. I used half venison and half ground beef in the filling, but you could substitute any other ground meat combination, or even a … Continue reading Venison Empanadas
We used to love the popular commercial version of this cookie, but they changed the recipe years ago, like so many other popular foods did, and ruined them. This recipe comes pretty close to what we remember, and it doesn’t … Continue reading Pecan Sandies
This cookie is pretty much like your favorite chewy chocolate chip cookie, but with dried cherries and pecans. I have both unsweetened dried Bing cherries and unsweetened dried tart Montmorency cherries; either would make a good cookie, but with all … Continue reading Chewy Cherry Pecan Cookies
The first dish from the buck my husband harvested this fall. This lasagna is a tale of two sauces—a bolognese ragù and béchamel. Neither sauce is difficult to make and the ragù in particular can be made the day or … Continue reading Venison Lasagna Bolognese
This is a merging of two recipes in my old Betty Crocker’s New Picture Cook Book (1961): “Cranberry-Orange Muffins” (p. 88) and “Oatmeal Muffins” (p. 90). The recipes are so similar in amounts of ingredients, that it didn’t take much … Continue reading Oatmeal Cranberry Walnut Muffins
I know, it’s the middle of summer and not a holiday, where you usually expect to see a green bean casserole, but the garden keeps giving and there are only so many things to do with green beans. We don’t … Continue reading Garden Green Bean Casserole
When I went to buy fruit for the blueberry crumble of a few days ago, I wasn’t sure what I wanted to use, so I came home with blueberries, peaches, and Bing cherries (not named for the crooner). Even though … Continue reading Cherry Clafoutis with Coconut Milk
Still looking at ways to get around using dairy with lactose, whether in desserts or main dishes. Coconut milk comes in handy as a substitute in desserts, and I find the coconut taste mild enough that it doesn’t interfere with … Continue reading Pear Clafoutis with Coconut Milk
Yep, I had leftover biscuits one day, so I made breadcrumbs out of them and put them in the freezer. In the back of my mind, I was thinking they would be good on top of chicken casserole, as an … Continue reading Pork Tenderloin Schnitzel with Biscuit Crumbs
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