Karo’s Pecan Pie

March 27, 2013

I believe there are two parts to every great dessert – Presentation and Taste and… maybe a little Love too!

Presentation – It seems that the best-tasting dessert isn’t the prettiest and the prettiest dessert isn’t the best-tasting.  I strive to get the best of both.

Taste – You get what give. There’s a difference between real vanilla extract and the imitation stuff, for example.

Love – Be passionate in your endevors and share your desserts. Enjoy it with family and friends (You may want to keep the great desserts to yourself, but that won’t do your waistline any favors) Giggle.

I made the prettiest pecan pie one thanksgiving only to find out my Aunt’s humble pie had the winning taste. The recipe for the filling she uses is below.

For the time being I’ll stick with a store-bought crust because I just have not picked out a go-to crust recipe. I’m taking suggestions!

~

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Posted by Victoria

Spaghetti (Squash Style)

June 4, 2012

I’ve reached the point where I want to live more, love move, travel more, be more…

You’ve got to stop and ask yourself when was the best time of your life – and why can’t it be now? This is a simple recipe, sure, but it’s a great step in the right direction to try something new, eat something that isn’t horrible for your health and inspire you to try new things. Remember… Happiness is Homemade!

Start with a spaghetti squash and end up with a pasta-free spaghetti that’s unforgettable!

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Posted by Victoria

Protected: Beef Bourguignonne

January 7, 2012

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Posted by Victoria

Cranberry Relish

December 26, 2011

When I get a house I’m going to have 10 bags of sugar.

Versatile recipes inspire creativity in the kitchen and release us from the same-old dinners week after week; here’s a relish that can be eaten plain with chips, made into cream cheese party dip, used as topping for chicken…or whatever else you can come up with!

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Posted by Victoria

Sweet Potato Pancakes

December 22, 2011
First, there were pancakes.
 
Then, there were Cinnamon Roll Griddlecakes ‘pancakes’ topped with apples and walnuts.
 
Now… the Sweet Potato pancakes are claiming victory.[complete with spiced pecans and peach butter]
 
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Posted by Victoria

Bolognese Pasta

December 6, 2011

Bolognese – ‘of or pertaining to Bologna, Italy’ and ‘Italian Cookery – served with a cream sauce typically containing…ground beef, and cheese.’

Fantastic. So fantastic it’s worth using my last drops of wine that came straight from Italy.

“Larmandone 2007″ –  “Obtained from Merlot black grapes that are harvested and selected only by hand. It has a ruby red colour verging on pomegranate red; intense scents where woody essences prevail over fruits. Its taste is warm, intense, generous… balanced also by its alcohol content. It is a meditative wine…”

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Posted by Victoria

Protected: White Bean Chicken Wing Chili

December 6, 2011

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Cheddar-Jalapeno Cornbread

November 1, 2011

What’s your style?

Growing up, I was all about the boxed Jiffy cornbread. I’m pretty sure I asked my mom to make it at once a week for the better half of a year. I’m no stranger to getting stuck on eating one thing until the day I find another food to replace it with.

Other than Jiff, I’ve only had two experiences with cornbread worth mentioning…

- Chicago, Illinois at The House of Blues – they had a fabulously-unique rosemary cornbread smothered in ‘Voodoo Shrimp’ that I couldn’t get enough of.

- Naperville, Illinois at Heaven on Seven – I ordered etouffee and the cornbread underneath stole the spotlight. Suprizing to me, the restaurant sold a cookbook containing some their recipes – so now we both can enjoy a little (or big) piece of ‘Heaven’

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Posted by Victoria

Apricot Beef Stirfry

November 1, 2011

Reminiscent of an Asian stirfry – spicy, dark, and just barley sweet.

This is the ever-adapting recipe. It can be drastically altered to accommodate seasonal ingredients, dietary needs, taste preferences, or the ability to use what ever happens to be in your refrigerator that night.

SO, it’s more of a ‘guideline’, really.

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Posted by Victoria

Kraft’s French Onion Soup

November 1, 2011
Simple, real, and good – A basic recipe when you just need to get the soup from the stove to the table. The other French Onion Soup (coming soon) is even better and requires more ingredients and more time.

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Posted by Victoria

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