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NPR interviewed How to Be a Domestic Goddess author Nigella Lawson (and has some recipes) and here's what she says about cupcakes. Click through for her recipes for chocolate cherry cupcakes, butterfly cakes, and love buns. "I just had to call them love buns," she said. "For me, part of writing recipes is the joy of giving titles." Lawson's love buns are "simply cupcakes with a sort of easy-whip meringue topping." The topping is fairly simple: egg whites, sugar and corn syrup, along with a touch of salt and cream of tartar to help it maintain its shape. After that is swirled atop the cupcakes, Lawson adds a gimmick: "these rather fantastic little heart-shaped sprinkles, which I let fall flutteringly onto the cloudy peaks. They almost look like prop cakes, they're so perfect." And that perfection doesn't have to be stressful, she said. Valentine's Day recipes "can get so fussy and fernickity," Lawson said, "that actually you do not feel loving toward your loved ones – you just feel vaguely hostile, that you've been doing something so complicated and challenging." Instead, she recommends aiming for simpler, yet rewarding tasks, like making chocolate cherry cupcakes. The assembly is easy, as all the ingredients are stirred together in a saucepan before being poured into a cupcake tin. And the recipe can use cherry jam or, even better, candied cherries. "If you can get those candied cherries, that haven't been dyed rather an alarming bright red, and you can get the ones that are a natural dark red, you've got something rather sultry and enchanting, rather than cute." And with a topping of heavy cream and bittersweet chocolate, the cupcakes can let anyone join in the recent surge in cupcakes' popularity.

Source: cupcakestakethecake.blogspot.com

2 1/4 lbs cocktail sausage links 2 tablespoons sesame oil 1/2 cup honey 2 tablespoons soy sauce 1 Preheat the oven to 200C/400 degrees F. 2 Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin. 3 Whisk together the oil, honey and soy sauce and pour over the sausages. 4 Mix all together. 5 Bake for 25 to 30 minutes. 6 Give them a stir about halfway through cooking.

Source: food.com

175 g dried udon noodles 750 ml chicken stock or 750 ml vegetable stock or 750 ml dashi stock 1 teaspoon soft dark brown sugar 1 star anise 1 teaspoon grated gingerroot 2 tablespoons soy sauce 75 g bean sprouts 75 g sugar snap peas 75 g sliced shiitake mushrooms 2 baby pak choi , finely sliced 2 tablespoons chopped fresh coriander , to serve 1 Cook the noodles according to packet instructions, then drain and divide between two serving bowls. 2 Meanwhile, bring the stock, sugar, star anise, ginger and soy sauce to the boil in a saucepan. 3 Add the vegetables and simmer for two minutes, or until just tender. 4 To serve, pour the vegetable mixture over the noodles in each bowl and sprinkle with coriander.

Source: food.com

1 onion , peeled 1 celery rib 2 tablespoons garlic oil 1 teaspoon dried thyme 2 (14 ounce) cans diced tomatoes 3 1/3 cups water (use the tomato cans, you need 2 full cans) 1 teaspoon sugar 1 teaspoon kosher salt , flakes or 1/2 teaspoon table salt fresh ground black pepper , to taste 1 Puree onion and celery to mush in food processor. Remove 2 tbsp of puree and set aside in a small bowl for the meatballs. 2 Heat oil in large skillet over medium heat until shimmering. (If you don't have garlic oil, saute 1 thinly sliced garlic clove in 2 tbsp oil until golden brown and very fragrant, about 3 minutes; remove and discard garlic before proceeding.) Reduce to medium-low, add vegetable puree and thyme, and cook, stirring occasionally, about 10 minutes. 3 Add tomatoes, water, sugar, salt and pepper. Bring to a gentle boil, then reduce to a simmer and let cook while prepping the meatballs. 4 Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over-mixing to prevent the meatballs from being leaden and heavy. 5 Form mixture into approximately 50 meatballs (each should be about one heaping teaspoon). Once all the meatballs are formed, add them to the simmering sauce. Continue to simmer 30 minutes, or until the meatballs are cooked through.

Source: food.com

1 day-old loaf unsliced white bread, crust removed and broken into 3/4-inch cubes 2 pints whole milk (1 liter) 1 onion , peeled and quartered 4 cloves 2 fresh bay leaves 1 teaspoon white peppercorns 2 blades fresh mace or 1 teaspoon ground mace 2 teaspoons salt 1 ounce butter (30g) 2 tablespoons double cream (optional) or 2 tablespoons clotted cream (optional) or 2 tablespoons whipping cream (optional) 1 fresh nutmeg , for grating 1 Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/(3/4-in) in size. You should end up with 175-200g (6 1/4-7 /4 oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. 2 Pour the milk into a saucepan. Press a clove into each quarter of the onion. 3 Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. 4 Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. 5 After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. 6 Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. 7 Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. 8 Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.

Source: food.com

1 bunch flat-leaf Italian parsley 1/2 lemon, juice of, fresh 1 -2 tablespoon capers , packed in briny liquid, drained 1/2 small red onion , halved, thinly sliced (or other sweet onion) extra virgin olive oil , to taste (high quality) black pepper , freshly ground, to taste 1 Place drained capers in a small bowl of cold water and let soak about 10 minutes. 2 Meanwhile, wash, stem, and drain parsley well. 3 Set parsley on a large plate or small platter in a big mound. 4 Slice as many red onion slivers as you like and sprinkle over the parsley. 5 Drain capers again and sprinkle over the salad. 6 Squeeze the juice of 1/2 a fresh lemon over the salad. 7 Drizzle with a spalsh of good quality extra virgin olive oil and a few grinds of black pepper. 8 No need to add any salt- the capers are salty enough. 9 Do not toss. 10 Wait 5 minutes, then serve.

Source: food.com

9 1/2 kg pork shoulder, skin scored 6 garlic cloves 1 cm length fresh ginger 2 fresh red chili peppers (or 1 teaspoon dried red chili pepper flakes) 3 tablespoons olive oil 4 tablespoons rice vinegar 1 The day before you plan to serve the pork, preheat your oven (make sure it's clean) to the highest heat possible. 2 Sit pork skinside up on rack in a roasting tin. 3 Chop garlic and ginger, and then pound to a paste in a pestle and mortar, add chilli or chilli flake and 1 tbsp of oil and 2 tbsp vinegar until spreadable. 4 Rub this paste all over scored skin, pushing it into the cut lines of the rind. Place pork in oven and cook 30 minutes. 5 In bowl that paste was in, pour the rest of the oil and vinegar. When pork has been in oven half an hour remove it from the oven, switch heat down to 120 degrees Celsius 6 Turn pork over (best to use oven gloves for this, though they will get dirty). Pour oil and vinegar over the underside (now the top of the pork)and put back in the low-heated oven for 23 hours. 7 About half an hour before you're ready to eat, turn oven back to the highest it will go, remove pork and turn it back crackling side up. Put it back in the oven for 30 minutes to get it hot and crisp. It may need another 10 minutes to get it really crisp. 8 Remove pork from oven, slice off the crackling and break it into pieces. Carve meat into slices and serve with crackling.

Source: food.com

1 inch piece ginger , peeled 4 garlic cloves , peeled 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried chili pepper flakes 4 tablespoons ground almonds 1/2 cup water 5 cardamom pods , bruised 1 cinnamon stick , broken in half 2 bay leaves 4 cloves 1/4 cup vegetable oil 3 lbs boneless chicken thighs, each cut into 2 2 onions , finely chopped 1 cup Greek yogurt 1 cup chicken stock 1/2 cup heavy cream 1/2 cup sultana (golden raisins) 1 teaspoon garam masala 1 tablespoon sugar 1 teaspoon salt 3/4 cup sliced almonds, toasted, to garnish 1 Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside. 2 Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish. 3 Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas. 4 Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through. 5 It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day. 6 So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

Source: food.com

Spiced Apple Cider posted by Jamie on September 26, 2014 Fall is here and with it comes a shift in weekend cocktails. Cozy drinks like this Warm Spiced Apple Cider embrace the flavors of the season and are more than welcome on cool, Fall nights. Fall is officially here and I couldn’t be more thrilled. Like many Fall loving folks, as soon as that calendar flips to September I have an undeniable weakness for anything apple and pumpkin flavored. From sweets to savories to drinks, pretty much anything I consume from now through November will be laced with my favorite fall ingredients. Cocktail Fridays are no exception. I’m a long standing devotee to simple, seasonal cocktails and am always on the lookout for new ways to serve up some of my favorites. Well, a few weeks ago I was presented with a mammoth display of local apple cider as soon as I walked into the market. I’m proud to say that I didn’t hesitate as I walked straight over to the wall of cider and loaded my cart up with several gallons of my favorite drink. While I knew much of the cider would be consumed chilled and straight from the fridge, I also knew that some would be earmarked for a warm Fall cocktail. I’ve been making mulled apple cider for years and an Autumn party at our house is never complete without a pot of simmering, spiced apple cider. This year I wanted to mix things up a bit and add a vanilla bean and a pinch of cardamom to the mix. The resulting Warm Spiced Apple Cider is a veritable mug full of comfort. A shot of good bourbon and dollop of sweetened whipped cream only increase the yum factor of this cozy cocktail. If your home hasn’t been graced with cool fall breezes, check out my simple (iced) spiked caramel apple cider. Either way, I hope you are enjoying the flavors of the season! Spiced Apple Cider Yield: 5 servings Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: 4 cups fresh apple cider 2 cinnamon sticks 1/8 teaspoon cardamom 1 vanilla bean 4 ounces bourbon (optional) - I used Makers 46 sweetened whipped cream and cinnamon for serving Directions: Place apple cider, cinnamon sticks and cardamom in a medium size sauce pan set over medium heat. Split vanilla bean lengthwise with the tip of a sharp knife and scrap out the seeds using the back of the knife. Add bean pod and seeds to the pan. Bring cider to a simmer and reduce heat to low, allowing the cider to cook for about 15 minutes. Strain cider through a fine mesh sieve to remove cinnamon sticks and vanilla bean solids. Divide cider among four heat proof mugs and stir 1 ounce of bourbon into each glass (if using). Top each with a dollop of whipped cream and a pinch of cinnamon. Serve warm. Note: Leave the bourbon out for a wonderful, kid friendly beverage. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

From the kitchen of One Perfect Bite... I suspect there is an, as yet, unidentified recessive gene that explains why some of us like rice. While I am selective in its preparation, I happen to love the stuff, and given my druthers, I'd have a bowl of fried rice for breakfast and pearl (rice) balls for lunch whenever I could. As a matter of fact, I've featured over 300 recipes on the blog that use rice as a major ingredient. Never satisfied, I'm adding another recipe to that category tonight. I, quite by chance, stumbled on Nigella Lawson's recipe for Lemon Risotto. It caught my eye because it was scaled to feed two people as a main course and I'm always on the lookout for recipes that can be added to my Table for Two collection. I think you'll enjoy this dish. It is creamier than most risottos and it's packed with subtle flavor. If you eat it as soon as the cream and cheese enrichments are added, you'll have an exceptional meal, but do be forewarned, if you allow the rice to sit and cool, it loses its fresh flavors and becomes goopy. I do hope you'll give this recipe a try. It is not difficult to prepare and it makes a marvelous light meal for two. Here is how the risotto is made. Nigella's Lemon Risotto ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 2 shallots 1 rib celery 1/4 cup unsalted butter, divided use 1 tablespoon olive oil 1-1/3 cups risotto rice, preferably Arborio Approximately 1 quart vegetable stock 1/2 unwaxed lemon, zested and juiced Needles from 2 small sprigs fresh rosemary, finely chopped 1 egg yolk 4 tablespoons grated Parmesan, plus more, for garnish 4 tablespoons heavy cream Good grating black pepper Maldon or other sea salt, to taste Directions: 1) Put shallots and celery into a mini food processor and blitz until they are finely chopped. Heat 2 tablespoons butter, oil and shallot and celery mixture in a wide saucepan, and cook to soften mixture for about 5 minutes, making sure it doesn't stick. Mix in rice, stirring to give it a good coating of oil and butter. Meanwhile, heat stock in another saucepan and keep it at simmering point. 2) Put a ladleful of stock into rice and keep stirring until stock is absorbed. Then add another ladleful and stir again. Continue doing this until rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle. 3) Mix lemon zest and rosemary into risotto, and in a small bowl beat egg yolk, lemon juice, Parmesan, cream and pepper. 4) When risotto is ready - when rice is no longer chalky, but still has some bite - take it off heat and add bowl of eggy, lemony mixture, and remaining butter and salt, to taste. Serve with more Parmesan if you wish, check the seasoning and dive in. Yield: 2 servings. Older Posts One Year Ago Today: Two Years Ago Today: Rum and Eggnog Quick Bread Cinnamon Pecan Wafers Three Years Ago Today: Four Years Ago Today: Yiaourtopita - Greek Lemon and Yogurt Cake Christmas Cookie Round-Up

Source: oneperfectbite.blogspot.com

15 Perfect Pumpkin Recipes posted by Jamie on November 21, 2014 If you follow My Baking Addiction on a regular basis, you know that I am a sucker for pumpkin desserts. Pumpkin recipes have always been incredibly nostalgic for me because they take me right back to the fall months in my Nana’s kitchen. Whether I was perched up on stool rolling up her delicious pumpkin rolls or filling pumpkin pies – pumpkin will forever be one of my absolute favorite dessert ingredients. Once October rolls around – okay, more like early September – I whip up a huge batch of homemade pumpkin pie spice to last me the entire season. Once I’m armed with a mega size jar of my favorite spice blend, I’m all about the pumpkin and creating new recipes to share with my family and readers. Today I’m sharing some of my favorite pumpkin recipes from My Baking Addiction and around the web. They’re sure to help you plan your Thanksgiving dessert menu, and maybe a few special days in between. These desserts would do equally as well at the company holiday potluck or your Aunt Jan’s wreath making party. From classic recipes like Pumpkin Bars with Cream Cheese Frosting to adorable Mini Pumpkin Pies and Pumpkin Cheesecakes with Salted Caramel Sauce, I’m confidant you’ll find a recipe that’s perfect for Thanksgiving, or just a pumpkin dessert craving on a Friday night. Pumpkin Cheesecake Pumpkin Roll Mini Pumpkin Pies Gluten-Free Pumpkin Pie Streusel Bars Pumpkin White Chocolate Chip Cookies Pumpkin Cheesecake with Salted Caramel Sauce Pumpkin Bars with Cream Cheese Frosting Pumpkin S’mores Bars Pumpkin Bundt Cake with Cream Cheese Frosting Pumpkin Cookies Pumpkin Brownies Pumpkin Snickerdoodles Pumpkin Churro Layer Cake Cinnabon Pumpkin Muffins Chocolate Pumpkin S’mores Cupcakes posted in Autumn Desserts, Autumn Recipes, Pumpkin, Pumpkin Pie Spice, Recipe Roundup, Thanksgiving enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com





By the title, this soup might seem deceptively plain. Another chickpea soup recipe. Womp womp.

However, I’m here today to tell you this is NOT just “another” chickpea soup recipe. This soup is special. I’m convinced it has magic powers, actually. The simple ingredients (that most likely already have in your pantry) combine to create something utterly mouth watering and delicious. And, please. I don’t know if I’ve ever called a chickpea dish mouth watering, but it rings true here.





Since I found the original recipe in a Nigella Lawson cookbook (she claims to have gotten it from another traditional Italian cookbook), I’ve been making it practically once a week. We celebrate “Meatless Mondays” around here, have for a few months now, and this soup has been on the weekly rotation for awhile now. I know I should branch out, that there are many more vegetarian recipes begging to be cooked, but this is just so good.

Not only do I love it, but my husband and baby also love it! The first few times I made this, when Grayson was a little younger, I would puree the leftovers and stuff baby food pouches full for the little guy. He ADORED it and always had a huge smile on his face when I fed it to him. Nowadays, I don’t puree anymore since the pasta and chickpeas are so soft. I drizzle his with olive oil, add a sprinkle of Parmesan cheese and he’s set.



Usually I make my own broth but I’ve just been so busy lately I haven’t had a chance. You’ll need a quart and a half of the best chicken broth, veggie stock or beef broth you can get your hands on. In a pinch, water works fine.

Now, the really special thing is the preparation of the chickpeas. Please…don’t even bother making this soup if you used canned chickpeas. Just don’t. Make channa masala or something else delicious and save this for when you have dried chickpeas and some time on your hands. Chickpeas need a heck of a long time to cook, so plan on simmering this soup for a good two hours. The great thing, though, is that it can be made in advance (up to the point of adding the pasta) and tastes even better the next day! I know the soaking overnight (don’t try a quick soak for this one) and long cooking time might sound tedious, but I promise you it’s worth it. These chickpeas literally melt in your mouth.



You’ll need lots of fresh rosemary and garlic here! Four big fat cloves, to be exact. I love how such simple homey ingredients can produce such a fabulous dish in the end.



And so you don’t end up with rosemary needles floating in your soup, it’s best to tie up the rosemary either in cheesecloth or use a jelly bag like the above photo. I get my jelly bags at the local hardware store to assist in my canning projects, and I’ve seen cheesecloth at every grocery store I’ve been to.

Serve bowls with extra olive oil and Parmesan cheese! The first few times I made this, I used whole tomatoes that I had canned myself last summer and the results were sublime. I’m out of canned tomatoes now (huge sigh) so the kind from the grocery store does just fine.



Chickpea and Pasta Soup

serves 4

adapted from How to Eat by Nigella Lawson

Print this Recipe!

Ingredients:

1 cup dried chickpeas

1 tsp baking soda

1 tbsp flour

1 tbsp salt

1.5 quarts chicken broth, vegetable stock, beef broth or water

2 rosemary sprigs

4 large cloves garlic, peeled and flattened with a knife

1/4 cup extra virgin olive oil

14 oz can whole peeled tomatoes in juice

1/2 cup ditalini pasta

fresh chopped parsley for serving

additional olive oil for serving

Parmesan cheese for serving

Directions:

Place the dried chickpeas in a large bowl and cover generously with cold water. Mix together the flour, salt and baking soda in a small bowl and drizzle in just enough water to make a runny paste. Pour this mixture into the chickpeas and water. Mix together, cover with plastic wrap and set to soak overnight or 24 hours.

The next day, drain the chickpeas and rinse them well. Place the chickpeas in a large pot and add the stock, garlic cloves and two tablespoons of olive oil. Tie up the rosemary sprigs in cheesecloth or (like I do) put them in a jelly bag (available at hardware stores, amazon or some grocery stores) and loop the sides of the bag through the pot handles so it doesn’t all fall in. You’re going for lots of rosemary flavor here without all the piny needles floating in the soup.

Cover the pot tightly and bring to a boil. Listen for a boil rather than opening the pot. When you’re pretty sure you hear it boiling, turn the heat down very low. Don’t open the pot. Simmer at a very low temperature for 1.5-2 hours.

After two hours, you may open the pot and try a chickpea. They literally should be so soft that they melt in your mouth. If they don’t melt in your mouth, continue simmering for another 30 minutes or so. Remove the rosemary and the garlic cloves.

Blend the whole peeled tomatoes to a smooth puree. Add this to the soup and stir. Season with salt and pepper. At this point, you may take the soup off the stove and store it in the fridge for up to three days before eating. If you plan to eat right away (or that evening), bring the soup to a boil. Add the pasta and cook for about 8 minutes until al dente. Don’t overcook the pasta!

Stir in remaining two tablespoons of olive oil and add more salt if needed. Ladle into bowls and top with a drizzle of olive oil and grated Parmesan cheese.

Time:

total time – 24 hours

active time – 3 hours

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© Jenna for Eat, Live, Run, 2015. | Permalink | 38 comments | Add to del.icio.us

Post tags: healthy, Italian, kid-friendly, toddler food, vegetarian



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Source: eatliverun.com

Potato Quiche posted by Jamie on April 2, 2015 Potato quiche may be loaded with ham, bacon, cheese, and onions – but that just means it’s loaded with flavor too. Made easy with a quick Bisquick crust! This is a sponsored post on behalf of Bisquick and Betty Crocker, two brands I have loved my entire life. All opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible. We’re finally adapting to life in our new home, which means that it no longer feels like a random vacation rental property. It also means that I’m not waking up at 3AM in a panic wondering where the heck I am. One of the things I’m so excited for, being in our new place, is the ability to start celebrating holidays in the same house I know Elle will spend her whole childhood in. I’m already imagining where decorations for each holiday will go, and I’m so excited to plan each holiday menu! Starting with Easter. I don’t know about you, but I think brunch is where it’s at for holidays like Easter. Easy to make breakfast casseroles and quiches, a little fresh fruit, and everyone’s fueled for the egg hunt. Even if you’ve just moved across a state, you got this! That’s where this Loaded Potato Quiche comes in. It’s absolutely packed with flavor. The filling is made from hash browns, savory ham, sharp Cheddar cheese, green onions, eggs, and perfectly crispy bacon. There’s not a single ingredient there I think you could possibly resist, amiright?! The crust couldn’t be easier. Made with Original Bisquickβ„’ mix, butter, and boiling water, it comes together in seconds. Seconds. And it’s perfectly buttery and delicious. A great base for a magnificent quiche. I’ll tell you a secret. Quiche sounds fancy. And difficult to make. But the truth is, it’s just a breakfast casserole baked round in a pie pan, with a buttery, crisp crust. It’s IMPOSSIBLY easy to make. And everyone you gather with for Easter will be beyond impressed at your brunching capabilities. No need to tell them you needed two bowls and a whisk to make it happen. Check out other Bisquick Easter recipe inspirations on the Betty Crocker website, and follow #getyourbettyon on Facebook and Twitter. Potato Quiche Yield: 8 servings Prep Time: 20 minutes Cook Time: 1 hour 5 minutes Ingredients: For the Crust 2 1/2 cups Original Bisquickβ„’ mix 6 tablespoons cold butter 1/4 cup boiling water For the Filling 1 1/2 cups chopped cooked ham 1 1/2 cups frozen diced hash brown potatoes, thawed 1 3/4 cups shredded sharp Cheddar cheese (6 oz) 3 medium green onions, thinly sliced (about 3 tablespoons) 5 large eggs 3/4 cup half-and-half 1/4 teaspoon freshly ground pepper 6 slices bacon, crisply cooked, crumbled For the Garnish Sour cream, if desired Additional sliced green onions, if desired Directions: 1. Heat oven to 350Β°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. 2. Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. 3. Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. 4. Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions. Notes: This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

From the kitchen of One Perfect Bite... I had planned to share a grand dessert with you tonight, but time caught up with me and it never quite made it to the oven. Tomorrow will be a better day, I promise. What I do have to share tonight is an easy Nigella Lawson recipe that is perfect for guests as well as family. The recipe is self-explanatory and the salmon comes together quickly. While I made a few minor changes to her recipe, I wanted to share the original version with you, and simply tell you about the changes I made. As you probably can tell from the photo, I used Atlantic salmon for my version of the dish. I had the fish monger cut a single thick fillet to makes its preparation even easier than in the original recipe. I also left the skin on and removed it just before serving. Over the years, I've learned that the flake test is really the most reliable way to determine if a fish is done, especially if you are working with thick fillets. The sugar in the marinade makes the fillets prone to scorching, so you'll want to carefully watch them as they cook. I make it a point to have everything else I plan to serve with dinner ready to go before I begin to cook the fish, It comes together so quickly that there won't be time for anything else once its done. This is a really nice recipe and I think you'll use it often. Come back tomorrow when I'll be featuring the world's greatest blueberry buckle. Mirin Glazed Salmon ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 1/4 cup mirin (Japanese sweet rice wine) 1/4 cup light brown sugar 1/4 cup soy sauce 4 6-ounce salmon fillets, skin removed 1/2 cup water 1 tablespoon rice vinegar 2 scallions, halved and sliced into fine strips Directions: 1) Mix mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place salmon in dish and marinate for 5 –10 minutes, turning once. 2) Meanwhile, set a very large non-stick skillet (or two smaller ones) on a stove burner and heat over medium-high heat. Place salmon fillets, skin side up in hot pan and cook for a few minutes until nicely seared and coated with a rich brown glaze. WATCH CAREFULLY. They can burn quickly. Turn fillets over, reduce heat to medium, and add reserved marinade and water to the pan (if using two pans, add marinade and water to both). Cook 3-5 minutes more, until fish reaches desired doneness. If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn. 3) Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve. Yield: 4 servings. Older Posts One Year Ago Today: Two Years Ago Today: Menu for Week of 8-10-2014 Pork Lo Mein Three Years Ago Today: Four Years Ago Today: Lamb Stuffed Eggplant Baked Mostaciolli

Source: oneperfectbite.blogspot.com

Cheeseburger Tater Tot Casserole posted by Jamie on February 12, 2016 Cheeseburger Tater Tot Casserole is everything you need for a cozy winter dinner. Even better, the recipe easily doubles or triples to feed a crowd! This post was sponsored by KRAFT, HEINZ and ORE-IDA, and I was compensated to write it. Regardless, what I have written reflects my own opinion and experience. I hope you find it useful. Thank you for continuing to support the brands that make My Baking Addiction possible. There’s been a lot of talk around here lately about the dinner game getting better – remember my Homemade Sloppy Joes post? We’re doing our best to make a change here, one that we need to stick so we’re not resorting to PB&Js with carrot sticks three times a week. I mean, don’t get me wrong, I love a good PB&J, but that’s just not a great habit to instill in my little babe. We’ve been working hard on getting Elle to try new things, and I’ll tell you – the secret to our success? Gumballs. The kid loves gum, and she doesn’t swallow it or anything. She actually chews it, and puts it in the trash when she’s done. I am flabbergasted, but also using it to my advantage every darn second I get. From eating broccoli and cucumbers to new textures like casserole, we’re using those little gumballs to our every advantage. Elle knows that if she tries everything on her plate, after dinner she can have a gumball. That’s right, I’m not above bribery, and I don’t mind. She’s eating spinach by the the fistful, you guys. We gave up casseroles for a while with this little one, because having all her food in one pot sort of freaked her out. And man, did I miss them. Especially now that it’s so cold. Winter is definitely present in Ohio, and all I want to eat are soups and casseroles like it’s my J-O-B. (Let’s face it, it kind of is..) Plus, casseroles are such a game changer when you’re trying to better your dinner game in the midst of a hectic schedule. So I’m pretty excited not only to share this Cheeseburger Tater Tot Casserole, but to tell you that my little babe loved it! We are all pretty excited that she ate a casserole and was happy about it. Everything you love about a cheeseburger and fries is here – hamburger, delectable homemade cheese sauce, HEINZ ketchup and mustard, and even dill pickle relish. You can definitely add in a can of diced tomatoes too, but tomatoes really aren’t our thing. It’s topped with ORE-IDAΒ TATER TOTSΒ, because.. well, tots! I personally will take a tot over a fry any day of the week, so I decided that’s how we’d top our casserole. My twist on the original midwestern “hot dish”. After I’d made this once for our little family, I was raving about it the fam, and totally got roped into making it again, for a whole crowd of people. It’s that good. Easy enough, this Cheeseburger Tater Tot Casserole easily doubles – you just need a second casserole dish. When you’re cooking for a crowd, it’s easier to buy the ingredients in bulk, and luckily, they’re all available at your local Sam’s Club. You can grab them when you’re grabbing paper plates and plastic cups, because who wants to do dishes after feeding a crowd? Not this girl! This is exactly the sort of recipe you need for these last weeks of winter that are hanging on. So comforting and cozy, and worth every single, solitary bite. It’s especially perfect for getting that delectable cheeseburger flavor when it’s too cold outside to fire up the grill. Cheeseburger Tater Tot Casserole Yield: 8 servings Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Ingredients: 1 pound lean ground beef 1/3 cup diced yellow or sweet onion 2/3 cup HEINZ ketchup 2 tablespoons HEINZ prepared yellow mustard 2 tablespoons HEINZ dill pickle relish 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups KRAFT Triple Cheddar Natural Shredded Cheese, divided use 32 ounce bagΒ ORE-IDAΒ TATER TOTSΒ Potatoes Directions: Preheat oven to 350Β°F. Butter a casserole dish, or spray with nonstick cooking spray. In a large skillet over medium heat, cook beef and onion stirring occasionally, until beef is brown; drain. Stir in ketchup, mustard and relish. Add salt and pepper to taste. Spoon mixture into prepared casserole dish and smooth into an even layer. In a medium saucepan over medium heat, melt butter completely.Β Slowly whisk in the flour until smooth. Continue to whisk while cooking the roux until it is golden brown. Slowly whisk in the milk, taking care to fully incorporate it with the roux. Keep whisking until the sauce is thick and bubbling; about 5 minutes. Stir in salt and pepper. Remove the pan from heat and whisk in 1 1/2 cups of cheese until it is completely melted and the sauce is smooth. Evenly pour the sauce over the meat mixture. Arrange the frozenΒ ORE-IDAΒ TATER TOTSΒ potatoes in an even layer over the cheese sauce. You will extra tots. Bake in preheated oven for 35 minutes. Remove from oven and sprinkle remaining cheese onto the tots. Return to the oven for an additional 5 minutes, or until the cheese is melted. If desired, sprinkle with fresh Italian parsley just before serving. Cheese sauce adapted from Stetted's Texas Tater Tot Casserole. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Source: mybakingaddiction.com

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