Kudos Kitchen By Renee

Parmesan and Thyme Peasant Boule

noreply@blogger.com (Renee) — Fri, 27 Jan 2012 15:59:00 +0000

The Chinese may be calling 2012 the year of the dragon, but I'm going to affectionately rename 2012 as "The Year Of Yeast". I hope you'll all RISE to the occasion and bake something warm and yeasty in your own kitchen soon. As a matter of fact, why not put this "Parmesan and Thyme Peasant Boule" at the top of your list?

I adapted this boule from Abby Dodge in her wonderful series of #baketogether recipes. Every month Abby posts a specific #baketogether recipe on her blog and has a host of wonderful bloggers (and lovers of baking), bake along with her. Then being the giver she is, Abby actually encourages thoughtful creativity and inspires home bakers (like me) to put our own touch and twist to one of her delicious concoctions. They're Abby's original recipes but she encourages us to make them ~ our way! You don't need to tell me twice!!!

Here is Abby's original recipe including "my way" adaptations. The flavor got two thumbs up from my family of men and I give it two thumbs up for being one of the easiest yeast breads to come out of my kitchen to date. The aroma and taste will knock your knickers off :)

PARMESAN AND THYME PEASANT BOULE

3 1/2 cups all purpose flour
1 package (2 1/4 teaspoons) rapid rise yeast
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/3 cups warm water (between 115 and 125 degrees)
1 tablespoon fresh thyme leaves
3/4 cups shredded Parmesan cheese
fresh cracked black pepper for topping
3 tablespoons melted butter

-In a large bowl of an electric stand mixer, whisk the flour, yeast, sugar, salt, baking powder and thyme leaves.
-Switch to the dough hook and slowly add the water to the flour mixture. (Mixer speed should be somewhat low at this point)
-Allow the dough hook to knead the dough for approximately 5-7 minutes until the dough is smooth and elastic.
-Add the shredded Parmesan cheese and allow the dough hook to to continue kneading the dough until all the cheese is incorporated evenly throughout the dough.
-Remove the dough from the mixer bowl and add it to a lightly greased bowl for it's first rise.
-Oil the top of the dough and cover the bowl with plastic wrap.
-Allow the dough to rise in a warm place in your kitchen (I like to use my oven which was preheated to 200 degrees for a few minutes and allowed to cool slightly before the dough is added). This will take approximately 45 minutes to an hour before the dough had doubled in size.
-Generously butter a 8" round cake pan (a smaller diameter pan will give your bread more height, but I only have 8" in my kitchen).
-Punch down the risen dough to deflate it and, placing the cake pan on top of the bowl, flip your dough out into your cake pan.
-Use the remaining butter to brush the top of your boule and sprinkle with the fresh cracked black pepper.
-Allow your boule to rise, once again, in the warmed oven for approximately 30-40 minutes until it has again doubled in size and takes up all the space in the cake pan.
-Remove the boule and preheat the oven to 375 degrees for baking.
-Bake for approximately 40 minutes and the top is nicely browned and sounds hallow when tapped with your finger.
-Remove to a cooling rack and remove the cake pan as soon as possible to prevent a soggy bottom on your boule.

There you go, easy peasy and ready to please...see? (LOL, sorry for that!) Yeast breads make me giddy!!!
You'll see in the last photo that I just couldn't keep my paws off of this bread. I had to sneak a taste as the aroma was causing my head to spin!

Thanks for the recipe Abby! I can hardly wait to see what's baking for next month!!!

Orange Creme Brulée (Revisited)

noreply@blogger.com (Renee) — Wed, 25 Jan 2012 13:06:00 +0000

Long ago, I used to have a cookie and baking blog and business. Since closing my professional bakery doors, I've not thought much about that old site or the cookies I used to bake and decorate.

Last evening I took a walk down memory lane and visited the old site, viewed the cookies that I have such fond memories of, and realized that I have several REALLY GOOD recipes on there that I thought I could copy, paste and share here. I hope you don't mind that they're "double-dip" recipes but instead, please consider them "re-gifted" from me to you....LOL.

The first recipe up is for orange creme brulée and I think you'll really enjoy it. I posted it a few years back and since then I'd like to think that my photography skills have improved a little (and my writing, but I doubt that). Alas, this is what I have to share so please forgive the quality of the photos and I hope you'll enjoy the recipe and little story involved with my first ever making of: orange creme brulée. Here goes:

We had our best friends over for dinner the other night and I really wanted to “WOW” them with something special for dessert. They have been extra helpful and supportive of ~~my cookie business~~ (me), and I needed to let them know how much it has, and does mean to me (plus, I’ve always wanted to own one of those little blow torches, lol). What better way to someone’s heart then through their stomachs, right? And… I just so happen to know that Crème Bruleé is their favorite desert. How convenient!

This recipe is adapted from "The Barefoot Contessa's" Ina Garten. Who doesn’t love Ina? Actually, the only thing that drives me a bit crazy about Ina is the sound of her juicer on television. It shoots right through me like fingernails on a blackboard. How I do wish she would juice her citrus before the taping of her shows (but I digress). Back to the crème bruleé. The only change I made to Ina’s recipe was to add orange zest into the custard. In the great words of Ina Garten “How bad can that be?”

INGREDIENTS:

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus extra for topping
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon orange liqueur (I used Grand Marnier)
1 tablespoon orange zest

DIRECTIONS: Preheat oven to 300°

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, the orange zest , 1/2 cup of the sugar, vanilla and orange liqueur together on low speed until just combined.

Meanwhile, scald the cream in a small saucepan until it’s very hot, but not boiled. With the mixer on low speed, SLOWLY add the cream to the eggs.

Carefully pour the mixture into 6 (8 oz) ramekins until almost full. Place the ramekins in a baking pan and carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins.

Bake for 40 – 45 minutes, or until the custards are set when gently shaken. Remove the custards from the water bath and cool to room temperature. Then refrigerate until firm and ready to serve.

Now, for the best part… I didn’t want to come right out and tell our friends what we were having for dessert, I wanted it to be a surprise. Throughout the evening, we kept giving them clues to see if they could guess. First clue: Would you like some Grand Marnier and orange slices in your rum and coke? (everybody did). Second clue: I show them the spoons (tough one). Third clue: It’s interactive (everybody got to flame their own bruleé). Fourth clue: There is a special device. (I’m starting to scare people now). Fifth and final clue: I bring out the sugar. (a possible light blub moment).

To serve, sprinkle 1 tablespoon of sugar evenly on the top of each ramekin and heat with that little kitchen blowtorch until the sugar caramelizes evenly or you get it the color you each individually want. Allow to sit a room temperature for a minute until the sugar hardens and will so wonderfully crack with a spoon when you dig in! Ahhhh....

I don’t remember if our guests actually guessed correctly or not. It was a long evening with good food, good drink and the best part of all, good friends. What I do remember is that the Orange Creme Bruleé was a giant hit and at the end of the evening everybody was happy and full. You can’t ask for more than that!

Scrumptious Sourdough Bread

noreply@blogger.com (Renee) — Mon, 23 Jan 2012 15:33:00 +0000

Yesterday I posted the amazingly simple recipe for sourdough starter that Jen, from My Kitchen Addiction had turned me on to.

Today I'll share with you how easy it is to make a scrumptious loaf of sourdough bread made from the amazingly simple sourdough starter (again, compliments from Jen and her recipe). I urge you to try it if you've ever been on the fence about sourdough breads and starters. You'll be thrilled with the outcome and just how simple it is to have fresh, homemade sourdough bread baking in your own oven at home! Mmmmm. Nothing's better!!!

SCRUMPTIOUS SOURDOUGH BREAD
3 cups unbleached, all purpose flour
2 teaspoons salt
1 tablespoon sugar
2 1/4 teaspoon active dry yeast (1 package)
3/4 cup warm water (120-130 degrees)
1 cup sourdough starter
1 tablespoon cornmeal (optional)
ice cubes

1. In the mixing bowl of your stand mixer (OR large bowl and a whisk), whisk together 1 cup of flour, salt, sugar and yeast.
2. Add the warm water (not too hot or you'll kill the yeast) and the sourdough starter.
3. Add the paddle attachment to your mixer (OR switch to a wooden spoon) and beat the dough for approximately 4 minutes on medium speed (OR as long as you can stand to stir it using vigorous force and a wooden spoon).
4. Switch to the dough hook and gradually add the remaining flour and knead the dough approximately 5-7 minutes until the dough is smooth and elastic. (OR add the remaining flour and when you can no longer stir it successfully with the wooden spoon, switch to your hands and knead the dough in the bowl by squeezing and turning it until the dough is smooth and elastic, and you've worked up a sweat, your arms are sore and your breathing is labored).

**NOTE - depending on the amount of humidity in the air on the day you decide to make your bread, you may need to adjust the quantity of flour (sometimes more IS better). As long as your dough is smooth and no longer sticky, you're ready to "rise" and shine.

5. Place your dough in an oiled bowl (I use olive oil spray) and also lightly spray the top of the dough.
6. Cover the bowl with plastic wrap and place the bowl in a **pre-warmed oven (200 degrees for 5 minutes, and then leave the door open for 30 seconds before placing in your dough).
7. Allow the dough to rise until almost doubled in size (approximately 1 and a half hours).
8. Line a baking sheet with parchment paper and sprinkle the corn meal evenly on the paper. Set aside.
9. Punch the dough down (my favorite part) and turn the dough out onto a lightly floured surface.
10. Using your hands, pat the dough out to form a rectangle that's approximately 11 inches by 5 inches.
11. Roll up the dough, starting with the longest side, using pressure to roll it somewhat tightly, as to not allow air pockets to form in the middle of your loaf during baking.
12. You can now pinch the loaf to seal the edges but this step is optional (I don't usually do this but it does make for a neater looking loaf).
13. Carefully transfer your loaf to the baking sheet and once it's in place you may need to reshape it slightly using your hands.
14. Once again place your loaf in a **pre-warmed oven (200 degrees for 5 minutes, and then leave the door open for 30 seconds before placing in your dough) and allow the loaf to rise until doubled (approximately 1 additional hour).
15. When your dough has done it's final rise, using a sharp serrated knife, make some diagonal slashes in the top of the loaf and set aside for baking.
16. Preheat your oven to 400 degrees.
17. Bake for 30-35 minutes.
**NOTE - When you place your loaf in the oven, toss in 1-2 ice cubes in the bottom of the oven to create steam and then again about 10 minutes before your loaf is completely baked, toss in a few more cubes and continue baking until done.
18. Allow the loaf to cook on a wire rack before slicing.
19. Get the butter ready and ENJOY!!!

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Sourdough Starter

noreply@blogger.com (Renee) — Sun, 22 Jan 2012 16:21:00 +0000

I have a true love for baking yeast breads, and have for as long as I can remember. That said, I've never made sourdough bread before. Something about is always seemed a little scary to me.

But then a saw a tweet from Jen of My Kitchen Addiction about learning how to make you own sourdough starter. I quickly hurried over to her site, read through her instructions on how the starter is started, and realized that this was going to be a piece of ~~cake~~ bread. What was I waiting for???

Here's what I learned from Jen and her recipe for the starter. Thanks Jen, I owe you one :)

HOMEMADE SOURDOUGH STARTER
This original recipe is adapted from Red Star Yeast
and from Jen.

2 cups lukewarm water
2-1/4 teaspoons (1 package) active dry yeast
3-1/2 cups bread flour (I used all purpose unbleached flour)
1 tablespoon granulated sugar

-In a non-metal bowl, combine the lukewarm water, yeast and sugar.
-Stir to dissolve the yeast completely and let the mixture rest approximately 5 minutes. It will become quite foamy.
-Add the flour to the yeast mixture and stir well to combine (the mixture will be a bit wet, lumpy and sticky but that's what you're looking for.)
-Cover the bowl loosely with plastic wrap. Be careful not to cover it too tightly as the starter requires some fresh air for the fermentation process to take place.
-Leave the mixture on your kitchen counter at room temperature for 5 days, making sure to stir it thoroughly every day, at least once or twice each day.
-You'll notice a strong yeasty, fermenting smell (I though it smelled a bit like aging apples) and the mixture will bubble and rise and look like it's taking on a life of it's own. THAT'S GOOD! This is exactly what you're looking for!
-After 5 days time, you're ready to use your starter to bake any sort of delicious concoction you can think of that calls for sourdough starter (OR you can keep it in your refrigerator to use at another time).
***NOTE - When using the starter that has been kept in the refrigerator, make sure you take it out of the refrigerator the night before you plan on using it so the starter can come to room temperature.
-ALWAYS stir your starter before use!

--To replenish the starter after you've taken some for baking, simply stir in 1 cup of flour, 1/2 cup of water and a pinch of sugar and mix well before returning it to the refrigerator.
-Each week, give it a few stirs and you'll be ready to bake scrumptious sourdough items at almost a moments notice!

German Caraway Meatballs In Cream Sauce

noreply@blogger.com (Renee) — Wed, 18 Jan 2012 15:42:00 +0000

When I spotted this recipe in a German cookbook recently, my mouth immediately started to salivate at the sound of it. As of late, I've had some real cravings for 'all things caraway'. This was right up my alley!

Naturally, because I like to play with my food, I was soon adding and subtracted ingredients from the original recipe to fit my whims and desires. Before long my version was nothing like the original but it got rave reviews from my family of 3 men (and that's not an easy thing around here)!

This dish is slightly spicy with the warm bite of caraway. The creamy sauce is spiked with a hit of beer and lemon juice that gives it a tang that will surprise and delight your taste buds. Serve this over buttered egg noodles and you've got a Essen Sie Ihre Familie lieben wird (meal your family will love)!

GERMAN CARAWAY MEATBALLS IN CREAM SAUCE

Meatballs:
1 pound ground beef
3 tablespoons evaporated milk
1 teaspoon of ground caraway seeds
3/4 cup finely chopped red onion
1 tablespoon Worcestershire sauce
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup dry bread crumbs

-Mix all ingredients well and form into meatballs the size of golf balls.
-In a large skillet, over medium high heat, brown the meatballs on all sides.
-Once they are browned, remove them to a dish and cover them to keep them warm.

Sauce:
8 ounces sliced mushrooms (I used baby bella)
2 tablespoons butter
3/4 cup beer
1 can cream of onion soup
1 cup beef stock
1 tablespoon lemon juice
1 teaspoon caraway seeds
salt and pepper to taste
3/4 cup sour cream
parsley (optional)

-In the same skillet that you browned your meatballs, add the butter and sauté the sliced mushrooms until nicely browned.

-Once the mushrooms are browned, reduce the heat to low and add the beer, making sure to scrape off all the browned bits from the bottom of the skillet.

-Add the soup, beef stock, caraway seeds, lemon juice and the salt and pepper. (Meanwhile, start your egg noodles according to package directions and drain when cooked.)
-Return the meatballs back into the skillet and allow to heat through and lightly simmer for approximately 10 minutes.

-Remove from the heat, add the sour cream and gently stir to combine.

-Serve over hot buttered egg noodles and garnish with parsley if desired.

Beauty And The Beast

noreply@blogger.com (Renee) — Tue, 17 Jan 2012 15:20:00 +0000

It feels like it's been a long time since I've posted about painting.

Someone recently told me that I shouldn't give away all my secrets.

I've thought about that and have decided to share with you anyway.

If you decide to paint your own glassware ~ go for it!

After all, they're just shapes, that's the "beauty" of it!

I hope I can inspire you, in any small way, to be creative.

It will make your heart smile :)

If you'd like to see more of my painted glassware, please visit my portfolio page, or if you're perhaps interested in ordering something, please visit my shop or drop me an email.

I love special orders! If you have an idea in mind for something unique and completely custom, I can do that for you! I'll be happy to work with you for a design that is made just for you or someone you love. If you care to email me photos, I can work from any design or inspiration piece you send my way!

Thanks for visiting and please come again!

Renée

BBQ Salsa and Baby Back Ribs

noreply@blogger.com (Renee) — Wed, 11 Jan 2012 15:28:00 +0000

The recipe for this sauce came out of necessity (as I believe most really good things do).

I wanted something special and homemade to slather on our smoked baby back ribs and I hardly had any ketchup in the house to make a ketchup based BBQ sauce.

What's a girl to do???

I've got it! Why not reach for the salsa instead?

Try this, I know you're going to like it and it certainly beats the heck out of your usual ketchup based BBQ sauce!

BBQ Salsa

1-1/2 cups jarred salsa (your choice of heat level)
1/4 cup apple cider vinegar
1/2 cup pineapple juice
1/4 cup brown sugar
1/4 cup molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 teaspoon smoked paprika
1 teaspoon ground coriander
1-1/2 teaspoons garlic powder
1/2 teaspoons red pepper flakes

-In a medium size sauce pan, over medium high heat, combine all ingredients and cook to reduce stirring occasionally (approximately 20 minutes).
-Easy peasy!

I can hardly wait to try this sauce on chicken, burgers and even a pork roast or two. Try mixing a little into your meatloaf or substitute it for the sauce on your pizza. Oooooh, now THERE'S an idea!!! Try it with a ham and pineapple pizza....Be still my heart!!!

Here's how it looked on our smoked baby back ribs. Da'Bomb, if I do say so myself!!!

If you're interested in making the ribs, here's how I made ours:

2 slabs of baby back ribs
apple cider vinegar
salt and pepper
smoked paprika
brown sugar

-Place the ribs in a shallow pan and generously pour apple cider vinegar to both sides of the ribs.
-Season the ribs liberally (on both sides) with salt and pepper.
-Allow the ribs to sit for approximately 30 minutes with the apple cider vinegar and salt and pepper.
-Sprinkle the tops of the ribs with the smoked paprika and a light sprinkling of brown sugar.

-We cooked our ribs in the outdoor smoker at 275 degrees for 5 hours but you can also cook the ribs indoors in your oven at a low temperature - 300 degrees for 4-5 hours (you'll benefit here from having the smell of these babies permeate your home).
-Slather the BBQ Salsa on the ribs for the last 30-40 minutes of cooking and you're ready to eat!!!

Luckily for me, we have leftovers because I always cook like we're feeding an army! I can hardly wait to warm these up for dinner tonight. This picture is making me very hungry :)

I hope you enjoyed this recipe and will try it in your own kitchen.

Until we eat again!
Renée

Creamy Chicken and Artichoke Pasta

noreply@blogger.com (Renee) — Mon, 02 Jan 2012 15:05:00 +0000

With huge chunks of white meat chicken, this hearty winter casserole goes a long way in feeding a large group of people (think Superbowl party). It also freezes beautify if you have any leftovers, or you can make it ahead for freezing before baking at another time. Life just got a little easier.

CREAMY CHICKEN AND ARTICHOKE PASTA

4 large chicken breasts, cubed in 1" pieces
2 tablespoons olive oil
1 large onion, medium diced
8 ounces cream cheese (reduced fat can be used)
1/2 cup sour cream (light can be used)
1 large can, drained and quartered, artichoke hearts (cut into bite size pieces)
2 medium avocados, cubed
1 small can green chilies
1 teaspoon ground coriander
1 lemon, juiced
salt and pepper
1 cup freshly grated Parmesan cheese
1 pound farfalle pasta, cooked and drained.

-In a large skillet over medium high heat, cook the chicken pieces in the olive oil, stirring occasionally, until almost cooked through (approximately 10 minutes).
-Season with salt and pepper.
-Add the onion to the chicken and continue cooking an additional 3-5 minutes.
-Meanwhile, in a large stockpot, cook and drain the pasta according to the package directions.
-In the skillet with the chicken and onion, add the cream cheese, sour cream, artichokes, avocados, chilies, coriander and lemon juice.
-Stir mixture gently to combine.
-Season with salt and pepper
-When the pasta is cooked and drained, add it to the creamy chicken mixture and stir well to combine.
-If the mixture seems a little too dry (personal preference), add a little of the cooked pasta water, if desired and stir.
-Turn the chicken and pasta out into a large buttered casserole dish.
-Top with grated Parmesan cheese.
*At this point, you can cover well and freeze until you're ready to bake...or...
-Bake in a preheated 350 degree oven for approximately 30-35 minutes until the top is nicely golden brown.

*NOTE cooking time will be considerably longer if you're baking it from a frozen state. Just remember to uncover it and bake until the top is nicely golden brown and the casserole is heated through.

Time to call your troops to the table...dinner's ready!

I hope you enjoyed this recipe and will try making it in your own kitchen sometime soon. I'd love to hear what you think.

Until we eat again,
Renée

Breaking Bread With Friends In 2012 And A Recipe

noreply@blogger.com (Renee) — Fri, 30 Dec 2011 14:47:00 +0000

I don't have any specific resolutions this year, but every new year I love the feeling of starting with a clean slate.

Anything is possible if you're willing to go after your heart's desire.

Dream big, but don't forget you have to work hard to accomplish your dreams.

Remember that a wish is only a wish until you make it a reality by your hard work and perseverance.

Knowing that change is always scary but change is also growth, don't let your fears hold you back from growing into the person your dreams envision you to be.

We are all worth the work it takes to become better, happier, more fulfilled people.

With this recipe comes my sincere wish for you all to have a happy, healthy, prosperous, productive, creative, fun filled, peaceful and joyous new year.

So then, let us break bread together as we move forward into 2012 filled with hope and promise.

HERBED MONKEY BREAD (adapted from King Arthur Flour - The Baker's Companion Cookbook)

1/4 cup whole wheat flour

3 cups all-purpose flour

2 teaspoons instant yeast

1-1/4 teaspoon salt

3 tablespoons sugar

4 tablespoons butter

1/4 cup milk

1/4 cup potato flakes

1-1/8 cup lukewarm water

-Combine all the ingredients and mix and knead them together - by hand, mixer, or bread machine - until you've made a soft, smooth dough.

-Place the dough in an oiled bowl and cover with plastic wrap.

-Allow the dough to rise in a warm place until it's puffy but not necessarily doubled in bulk.

-Punch dough down after the first rise and allow to rest while you prepare the herb coating.

1/4 cup extra virgin olive oil

4 tablespoons butter

2 cloves garlic, minced

1-1/2 teaspoons dried thyme

1-1/2 teaspoon dried oregano

1-1/2 teaspoons dried basil

1-1/2 tablespoons garlic powder

-Combine all the above ingredients in a small sauce pan and warm to melt the butter and blend the flavors.

-In a 8 inch bundt-style pan, using a pastry brush, liberally brush the oil mixture in the bottom of the pan.

-Divide the risen dough into small balls (approximately the size of golf balls) and layer them evenly into the bottom of the bundt pan.

-Brush the layer dough with additional herbed mixture and continue layering the dough and oil mixture until the dough is all used up.

-Bake in a preheated 375 degree oven for 30-35 minutes or until the bread is golden brown.

-Allow the bread to cool approximately 10-15 minutes and then turn the bread out onto your serving platter to continue cooling, or for immediate munching!

Happy New Year dear friends! Now let's all RISE to the occasion to make this the best year EVER!!!

My best to you,

Renée

Winter Chopped Salad for Secret Recipe Club

noreply@blogger.com (Renee) — Mon, 26 Dec 2011 12:00:00 +0000

For this months Secret Recipe Club, I was assigned the blog 'The Culinary Enthusiast" who's tag line is: "For the love of cooking & more importantly, eating." (LOVE that).

I had a fun time going through all of Kelley's wonderful recipes that she has listed on her site and to me it sounds like we have a lot in common regarding our way of cooking and thinking about food. Kelley likes to develop her own recipes as much as I do so I sincerely hope she doesn't mind me tweaking her recipe for her "Autumn Chopped Salad" just a wee bit.

With all the holiday rich and sweet foods we've been consuming, this recipe spoke to me as being something healthy and clean. Something much needed to cleanse our palette and remind us of how lovely and refreshing a good bowl of delicious vegetables and fruits really, truly are.

I mixed up a light vinaigrette to top the salad just prior to serving and the results were even better than I had imagined. My husband loved this salad so much (of course, it has bacon in it) that he's requested that I bring it to Christmas dinner at my sister-in-laws house. That alone speaks volumes of how delicious this chopped salad is. Plus, just look at all these fantastic colors...

Here's how I made what I'll like to call:

WINTER CHOPPED SALAD

2 bunches Romaine, chopped
2 medium pears, diced small
2 Plum tomatoes, diced small
1 cup dried cranberries, cherries and blueberries (I found this mix at Meijer's)
1 pound cooked, chopped bacon (drained on paper towels)
1 -1/2 cup chopped pecans
6 ounces crumbled bleu cheese

-In a large skilled, cook the bacon until crisp and drain on paper towels until you're ready to assemble the rest of your ingredients.
-In a large bowl add all of the chopped fruits and vegetables along with the dried fruit, bacon, cheese and nuts.
-Toss well to combine.
-Right before serving, allow each person to spoon on their own vinaigrette.

HONEY DIJON VINAIGRETTE
1/2 cup apple cider vinegar
3 tablespoons honey
3 tablespoons extra virgin olive oil
1-1/2 tablespoons Dijon mustard
Black pepper to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger

-Combine all the ingredients for the dressing in a jar with a tight fitting lid.
-Shake well to combine and emulsify all ingredients.

Thank you for inspiring me to make this salad Kelley. It really is a winner and one that I will make through the other 3 seasons as well :)

Until we eat again,
Renée

Check out all the other fun and delicious recipes from this month's Secret Recipe Club:

Payday Candy Bars

noreply@blogger.com (Renee) — Tue, 20 Dec 2011 19:33:00 +0000

I got this recipe years ago from my dear friend Pam. I recently found it while rummaging through my recipe file looking for something else. I'm so glad I noticed this recipe peeking out at me because this one truly tastes like the original Payday candy bar. If you're a nut lover (like me), you'll love this one and it will become a family favorite.

PAYDAY CANDY BARS

2 large jars of dry roasted, salted peanuts
1 stick of butter
1 can sweetened condensed milk
2 cups mini marshmallows
1 bag of peanut butter chips
1 teaspoon pure vanilla extract

-Butter a 9x13 pan and sprinkle enough peanuts on the bottom to cover.

-In a saucepan, melt the butter and add the sweetened milk.
-Add the peanut butter chips and stir to melt.
-Add the mini marshmallows, remove from the heat, and stir well to combine.
-Add the vanilla extract and blend.

-Gently pour this mixture over the peanuts in the prepared 13x9 pan.
-Sprinkle the remaining nuts on top of this mixture, pressing them in slightly to the filling.
-Cover and refrigerate until firm enough to cut into bars.

So there you have it! No more waiting for Payday. You can make yours whenever you like! Priceless.

Almond Butter Crunch

noreply@blogger.com (Renee) — Mon, 19 Dec 2011 15:19:00 +0000

This is a wonderful holiday candy recipe that goes back a really long time in my family. It's perfect for gift giving and is very quick and simple to make. I hope you'll give it a try and let me know what you think. Don't look now but I think these two are just dying for a taste...

ALMOND BUTTER CRUNCH

1 1/2 cups blanched, slivered almonds
1 cup butter
1 1/2 cup white sugar
2 tablespoons light corn syrup
1 1/2 teaspoons almond extract
Red and green sugar (optional)

-In a large heavy saucepan pan, over medium heat, melt the butter.
-Add the sugar, increase the heat to medium high, and stir to completely melt the sugar.

-Add the corn syrup and almonds.

-Continue to cook, stirring often, until the mixture beings to turn a nice golden brown color (approximately 7-10 minutes) being careful not to burn it. The mixture will also thicken as it browns.

-Meanwhile, prepare 2 - 9 inch round cake pans by completely covering them with aluminum foil. There is no need to butter them as there is a lot of butter in your candy mixture.

-When your candy is nicely browned, turn it out into the two prepared pans. Working quickly but carefully, spread the mixture evenly into each pan.

-This is the point I like to sprinkle the red and green sugar on top but that part is completely optional.

-Allow your candy to cool thoroughly and then you can remove it from the pan by just lifting out the foil.

-Break it into bite size pieces and your ready to package it as a gift or serve it anyway you choose.

Well, well, well, Looky here! I guess it pays to be patient and wait. You are rewarded for your efforts!!!

Enjoy and Merry Christmas!

XO,
Reneé

Holiday Nut Cups And A Give-Away!

noreply@blogger.com (Renee) — Sat, 17 Dec 2011 15:34:00 +0000

'Tis the season for giving, and I'm in that sort of mood.

The recipe I share, is really good food.

It comes from my mom, and was my favorite as a child.

It's tasty and nutty, sure to make your taste buds go wild!

And after the recipe you'll spy something new,

I'm doing a give-away of a painted pitcher for you!

So read to the bottom and I'll show you the way,

To make these awesome cookies, and perhaps brighten your day!

This pitcher is perfect for the entire winter season.

So now let me share, my gift for that reason.

HOLIDAY NUT CUPS

1 cup of butter, softened

2 cups of brown sugar

4 eggs (separated into whites and yolks)

1 cup all-purpose flour

1/2 teaspoon baking powder

2 cups chopped nuts (any assortment)

-Preheat your oven to 375 degrees.

-Prepare your mini-muffin tins by adding some mini-muffin liners into each compartment.

-Using a stand mixer or an electric hand mixer (or if you really want to burn some delicious holiday calories, use a whisk), beat the egg whites until stiff.

-Transfer your beaten egg whites to a separate bowl and refrigerate until called for.

-Chop your delicious looking nuts and set aside.

I used almonds, walnuts, pecans. I also used my handy dandy nut chopper. If you don't have one, I highly recommend getting one. It will save you so much time and effort. I don't recommend using a food processor or blender as you will turn your chopped nuts into nut butter. Another time perhaps, that would be a delicious thing, but not for this recipe. :)

-In a large mixing bowl, blend the delicious butter, brown sugar, egg yolks, flour and baking powder until thoroughly combined.

-Now using a wooden spoon or spatula, carefully add your delicious nuts and mix until well combined.

-Gently fold in your reserved egg whites (a 1/3 at a time) until your mixture is deliciously light and fluffy!

-You can now fill your muffin cups with approximately 1/2 teaspoon in each cup. **Be careful not to over fill the cups as they will rise upon baking (do as I say, not as I did). You can tell by the photos which cookies I over filled and which I filled with the proper amount. Doesn't really matter, they're still delicious, just not as pretty!

-Allow the cookies to cool slightly before removing them from the tin to a wire rack to cool completely. Don't they look delicious?

Now this is the point where my mom used to dot the tops of each cookie with a pretty little dollop of butter cream icing. I had every intention of doing this step (honest I did) but after sampling 1 (maybe more) of these delicious little babies without the icing, I came to the conclusion that it just wasn't necessary. These cookies are so flavorful and delicious, with just the right balance of nuts to sweet that I didn't want to mess with perfection. There, I said it! LOL

What I did decide to do however, just to dress them up a bit, was to dust the tops with a tiny bit of powdered sugar. In my opinion, it was just the right call and the perfect touch to add to these perfect little holiday morsels, and let me tell you...they are simply delicious!

Thanks for reading my recipe and viewing my pictures.

It's now time to find out how you can win this cute pitcher.

Hidden inside my well written post,

Is a word that I used a lot more than most.

Figure it out and tell me which one,

on here or on facebook,

Gosh, I hope this was fun!!!

I'll be choosing the winner in a couple of days,

And I'll be in touch with the winner...hooray!

With warm holiday wishes,

Renée

p.s. Thanks Mom! I love you!!!

1930's Vintage "Rocks" - The #FBCookieSwap

noreply@blogger.com (Renee) — Mon, 12 Dec 2011 19:30:00 +0000

A while ago a dear twitter friend of mine sent me a fabulous vintage cookbook from her collection after she'd heard that I was starting my own vintage cookbook collection. It was such a kind gesture that I sincerely hope she understands what her surprise gift in the mail meant to me.

Upon paging through the book, I ran across a small, warn slip of paper with a hand written recipe that simply said "Rocks". The directions were sparse as were the list of ingredients. I immediately knew I had to make these cookies as my tribute to this unknown woman who's spirit is now welcomed into my kitchen with open arms and our shared love of baking.

I'm going to assume that my new/old found friend is Ruth B. Maxwell of Miniwa, Ohio and this cookbook had been lovingly given to her by Grandma Leyda. It's hard to see these names as they're written in faint pencil on the inside cover of the book, but they're there.

These two women, whom I've never had the pleasure of meeting, are now a part of my heart and home. I am grateful to have them grace my kitchen as I share with you their recipe for "Rocks".

Since deciding on doing this vintage recipe for THE GREAT FOOD BLOGGER COOKIE SWAP (#fbcookieswap)...

I felt it only appropriate that I did it the old fashioned way so I forwent the use of my modern kitchen aid mixer and opted instead for a mixing bowl (although I doubt Ruth would have used a stainless steel bowl) and wooden spoon. However, I think Ruth and Grandma Leyda would would have been pleased.

Having a decent knowledge of cookie baking, the fact that the recipe seemed to be missing a majority of directions wasn't at deterrent for me at all so I forged ahead. The only thing I did change however to the list of ingredients (if you know me, then you know I can't be stopped even if it means messing with history) is I added a pinch of salt and 1 teaspoon of vanilla to Ruth's original recipe. Is that so wrong?

ROCKS (yield 3-1/2 dozen)

1-1/2 cups brown sugar
1 cup butter (softened to room temperature)
3 well beaten eggs
1 teaspoon vanilla
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup of raisins
1 cup of walnuts

-Pre-heat your oven to 350 degrees.
-In a large bowl, cream together the softened butter and the brown sugar.

It sadly didn't take long before I switched to my pastry blender to aid in the creaming of the sugar and butter. Still not the modern convenience of my Kitchen aid and yet not the same as good old elbow grease and probably a couple of forks that Ruth may have used. Ah well...

-To the blended butter and sugar, add the beaten eggs.
-Mix well to combine and switch to a whisk if your arm is really getting tired. (sorry Ruth, LOL).

-Switch back to a wooden spoon and add the vanilla and salt.

-Next add the flour, baking powder, baking soda and cinnamon.
-Stir well to combine all the ingredients.

-When that is well blended, add your walnuts and raisins and mix well.

-On parchment lined cookie sheets, drop the dough in teaspoon increments (I used my handy dandy melon baller, which I'm pretty sure Ruth also used along with her parchment paper, LOL) onto the cookie sheet leaving space between each cookie.

-Bake your cookies for approximately 15-17 minutes at 350 degrees until they're nice and golden brown.
-Allow to cool slightly before removing them from the trays, placing them on a decorative plate along with some lovely vintage fabric, and taking Christmas photos (just like the golden, olden days, Ha!)

Now that the cookies are baked and the photos are taken, it's time to ship 3 dozen (1 dozen each) of these lovely little cookies to 3 other food bloggers all around the country which is what The Great Food Blogger Cookie Swap #FBCookieSwap is all about! How fun is that? With careful packaging, my (Ruth's) cookies were sent off to Mercedes Porter of Satisfy My Sweet Tooth, Adrienne Megoran of Food Family and Vino and to Kristina Belski of Food Nook

I certainly hope you ladies enjoyed receiving these as much as I enjoyed baking them for you!!! A special thanks also goes out to Michele, Ruth and grandma Leyda! I appreciate having you all in my life.

At this time, I'd also like to give a major shout out to Julie of The Little Kitchen and Lindsay of Love and Olive Oil for all the hard work and effort that must have gone into this undertaking of major proportions to bring forth, the first ever Great Food Blogger Cookie Swap! Thanks ladies...you "ROCKS"!!! Pun intended ;)

If you would like to become involved with next years swap, please visit this site and add your name and blog to next years list. You can also visit the #fbcookieswap page on facebook to view all the other wonderful cookies and bloggers that participated in this years swap!

Until we eat again,
Happy Holidays everyone. May you have a blessed and joyous new year as well,
My best,
Renée

-

A Blog From The Dogs

noreply@blogger.com (Renee) — Fri, 02 Dec 2011 13:09:00 +0000

Hi All! We're Ivy, Nutmeg and Nell!

Ivy: It's been like forever since our mom has let us on the computer to blog, and to be honest we're really sad about it and even a little confused.

Nell: Oh sure, we go on for different things like checking our mail and watching you tube videos, but as far as blogging, I guess mom's just been a little too busy to help us get our woofs out in words.

Nutmeg: Until today that is. Guess all that badgering has paid off :)

Ivy:   A lot has been going on since last we've written.

Nutmeg:   Yeah, we've each had birthdays and celebrated in high fashion.

Nell:   If you mean by high fashion that we got extra treats on those days, then sure, high fashion works for me!

Ivy: I turned 4, Nell turned 3 and Nutmeg just turned 1. We're all growing up so fast!

Ivy:   With Summer now a distant memory, mom has gotten out our Winter sweaters in preparation for the cold temperatures. I hate the cold weather. My short and stubby fur doesn't do a thing to keep me warm. I find I'm sleeping more now too because there just isn't as much to keep me busy inside the house. You'd think with two other sisters to keep me busy that we'd be playing all the time.

Nutmeg: I try and get them to play a lot more often then we do but sometimes the only way they'll play with me is if mom plays along too. We do all like it when mom plays with us! We like to play with the disc and balls inside and we can really work up a good pant! It's really good stress relief and afterwards we're ready for another nap :)

Nell: I like to chase the squirrels in the backyard. Forget the disc and balls in the house. I'll leave that to you two Boston terriers. Give me real live action any day of the week!

Nutmeg: Yes, Nell does like her squirrels and birds. I actually love to chase after Nell as she's chasing the squirrels and birds. Until now, I wasn't quite sure why Nell was tearing around the yard at fever pitch, all I know is that it is very exciting to do and that Nell is really, really fast. Plus, she is the boss of me!

Nutmeg: Ever since I was a puppy, I've loved having something, anything, in my mouth. Maybe it's like a security thing (like sucking my thumb) but that's when I'm the happiest. Many times you'll find me walking around the house with balled up socks hanging out of my mouth. It's not that there's not enough toys to play with, it's just that I really, really like the socks. Worn are better and thankfully with Greg (my human brother) around, there are always lovely selection of fragrant socks on the floor to choose from (don't tell mom I told you that).

Ivy: Yeah, Nutmeg is really, really weird that way. You'd never find me sticking old socks in my mouth. I do find Nutmeg really odd the way she always need something in her mouth. Mom calls it "Nutmeg mouthing off" and I must admit, it's always fun to see what she's found to carry around.

Ivy: Needless to say, mom finds Nutmeg and endless source of laughter. As for myself, I just think she's a pesky little sister that hogs the bed and can't wait her turn for treats.

Nell: I think she's pretty odd too, but I do like the way I can boss her around. Priceless! Did I mention that I'm the boss of her??? It's hard to believe we've had her for almost a year already. Whatever did we do without her?

Ivy: Sorry to inform you Nell, but being Boston terriers, we're both really smart too (although you can't tell by looking at us). Not that you're not Nell, it's just a different kind of smart. I hope I didn't just get myself in hot water with that comment. I much prefer a warm water bath! BOL (barking out loud)

Nell: If you mean that stupid ringing of the bell every time you want to go outside, get over it! Mom always knows when I want to go out even though I refuse to ring any sort of dumb bell.

Ivy: Whatever Nell. I think you may just be jealous.

Nell: HA!

Nutmeg: Yeah well, look at my bell! It's a real winner and now that I'm finally starting to learn how to use it I can go out whenever I want! Let's go girls!!! Times a wastin'....

Ivy: Yeah, yeah. Pretty soon. As soon as I get in just a little more beauty sleep :)

Ivy, Nutmeg and Nell: Thanks for stopping by and reading our blog today you guys. Come back soon and see how we're surviving Winter. I wonder if we'll get as much snow as we did last year? Hope not, it's hard to get around with all that snow! Good thing we don't have to shovel! We have people that do that for us and that's why we keep them around! BOL

With love and licks,
Ivy, Nutmeg and Nell

Toasted Sunflower Whole Wheat Bread

noreply@blogger.com (Renee) — Wed, 30 Nov 2011 13:19:00 +0000

My love of making and baking yeast breads always has me on the lookout for new and different flavor combinations. I found and this recipe while scouring through some holiday magazines, trying to finalize my 2011 Thanksgiving menu. I knew in a moment that this would grace our table. I adapted it slightly to make it a bit more earthy and wholesome with the addition of some whole wheat flour.

You'll have to forgive me for not having many photographs of this recipe. During the fever pitch of cooking, baking and preparing for feeding 22 hungry family members, the art of photography got away from me and I simply forgot.

This bread has a beautiful consistency and crumb. It's not too dry and not too soft. Just right and the little crunch and tang the sunflower seeds adds is very pleasant but not overwhelming. With the few slices that were left over, I made sandwiches the next day (sadly, not turkey) and this bread made a outstanding sandwich as well.

Here is my recipe. If you like making yeast breads, you simply must give this one a try.

TOASTED SUNFLOWER WHOLE WHEAT BREAD

1-1/4 cups sunflower kernels, toasted in a dry pan. (reserve 1/4 cup for topping)
1 tablespoon active dry yeast
3 cups warm water (110-115 degrees)
2 cups whole wheat flour
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons kosher salt
4 - 4-1/2 cups all purpose flour
1 egg
1 tablespoon cold water

-In a large bowl, dissolve yeast in the warm water.
-Add the brown sugar, stir well and allow to sit for 5-10 minutes until it starts getting frothy.
-Add the flours, olive oil, salt and 1 cup of sunflower seeds.
-Stir well with a wooden spoon and add additional flour, (1/4 cup at a time) if the dough seems too wet.
Yeast doughs are very sensitive to weather conditions. You may or may not need to add additional flour. You're looking for a firm dough that holds together nicely and won't stick to your hands as your kneading.
-Turn dough out onto a floured surface and kenad until smooth and elastic, about 5-7 minutes.
-Place your dough in a greased bowl, turning once to grease the top.
-Cover with plastic wrap and allow to rise in a warm place until doubled (about 1 hour).
I like to preheat my oven to 200 degrees for 5 minutes while I prepare the dough. When the dough is ready, I place it into the warm oven (heat off).
-After an hour, punch the dough down to deflate.
-Knead the dough a few more times (on a floured surface) to evenly distribute the yeast.
-Divide your dough in half.
-Prepare 2 - 8"x4" loaf pans by spraying with non-stick spray.
-Place dough into each loaf pan and carefully spread dough out with your fingertips to distribute throughout each pan.
-Place the loaf pans back into the warm oven to rise again for an additional 45 minutes.
-Remove the pans from oven and preheat the oven to 375 degrees for the final baking.
-Beat together the egg with the water and brush the top of each loaf with the mixture.
-Sprinkle the remaining 1/4 cup toasted sunflower kernels on top of each loaf.
-Bake for 40-45 minutes or until the loaves are golden brown and sound hallow when tapped.

-Allow to cool 10 minutes and then remove the bread from pans to allow to cool fully before serving (or not). You may want to eat this bread straight away while it's still nice and warm from the oven with lots of sweet cream butter. Mmmmmm.

Please enjoy and come again. I love having company in my Kudos Kitchen!

Sincerely,
Renee

Pumpkin And Sausage Pasta

noreply@blogger.com (Renee) — Mon, 28 Nov 2011 12:47:00 +0000

For this months Secret Recipe Club, I was assigned a fun site called Newlyweds-blog. The owner of this blog is Sweet Pea. What a fun name!!! She is a young wife and mother of identical twin boys and started her blog as a newlywed in 2006 to document her messes and successes in her kitchen. I liked her from the moment I met her on her site. She has some fantastic looking recipes and about a gazillion to chose from.

After scouring her site, I settled on her recipe for Pumpkin And Sausage Penne. Click here to check out Sweet Pea's original recipe. When I'm faced with a decision of savory or sweet, I almost always go for the savory (especially when pasta is involved).

I made a few slight changes to the original recipe but stuck to it fairly closely. Here is my completed recipe and the steps involved if you'd like to make this yourself. I highly recommend doing so. It was a hit at my house even though my husband wasn't very anxious for dinner that day. After his first bite, he was eager to lick his plate clean! Woo Hoo!

PUMPKIN AND SAUSAGE PASTA

1 box of medium shell pasta
1 lb. Sweet Italian sausage
1 medium onion, medium chopped
3-4 cloves of garlic, chopped
3/4 cup chicken broth
6 ounces softened cream cheese
1 - 15 oz. can pumpkin puree
1/8 teaspoon freshly grated nutmeg
1 small bag, frozen chopped spinach
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese (reserve a pinch for garnish)
1 cup toasted pine nuts

-In a large skillet over medium high heat, brown the Italian sausage well to get a deep, dark color on it.
-Add the chopped onion and garlic to the sausage and saute an additional 3-5 minutes to soften.

-Add the canned pumpkin, spinach, chicken broth, cream cheese and Parmesan cheese. Stir well to combine.
-Add the nutmeg, sage, thyme, salt and pepper.

-Reduce the heat to low and simmer slowly, stirring occasionally.
-Meanwhile, cook your pasta 2 minutes shy of package directions and drain when completed.
-In a small dry skillet over a medium heat, carefully toast the pine nuts stirring often being careful not to burn.
-Add the drained pasta to the sausage and spinach mixture to stir well to combine all the ingredients.
-Continue to simmer slowly an additional few minutes before plating.

-Right before serving, add the toasted pine nuts and stir.
-To serve, garnish with an additional sprinkling of Parmesan cheese and pine nuts. YUM!!!

I hope you like my take on Sweet Pea's original seasonal pasta dish. This is certainly one I'll be making again except this time my husband will actually be looking forward to it! LOL. Thanks for the inspiration Sweet Pea!

Hmmm, wonder where next month's Secret Recipe Club will take us or want to join in on the fun? You'll find some really great blogs with some amazing recipes and it's a great way to meet people with a passion for great food and a shared love of cooking and baking. Join us won't you?

Until we eat again,
Renée

Cheers To Recipe Girl

noreply@blogger.com (Renee) — Wed, 16 Nov 2011 15:10:00 +0000

A few weeks ago I had the pleasure of painting one of my custom wine glasses for Lori Lange, aka Recipe Girl.

I've always admired her recipe blog (she's got some really great ideas and creative ways with food) but, to be honest, it's always been her adorable caricature logo that caught my eye first.

I know Lori enjoys her nightly glass of wine, so the combination just seemed like a *recipe* for success (pun intended).

I give you now... Recipe Girl... Cheers Lori!

Now you get to see her sans make-up and hair. Ready? Please make no mistake, this is not actually Lori and I mean her no harm. LOL

Never forget your apron while working in the kitchen...

Next comes her tag line around the back of the glass. As you can see, I had a little trouble getting the words to line up properly. However, after a few tries I was finally successful. Whew!

Hmmmm. The glass looks empty Lori. Time for a refill.

I hope you enjoy your glass Lori and it makes you smile just a little each time you reach for your wine :)

Oh, by the way, your glass is completely dishwasher safe too so don't be afraid to load it up along with all your other dishes. You're welcome!

I love special orders. If you'd like me to paint something special for you, be it a custom tile or glassware item, please don't hesitate to contact me or you can visit my shop. I'll be happy to work with you for a design that is made just for you or someone you love. Photos can be emailed to me and I can work from any design or inspiration piece you send my way!

Thanks for stopping by and please come again. I'm always whipping up something new in my Kudos Kitchen!

Fondly,
Renée

Creamy Spinach And Artichokes

noreply@blogger.com (Renee) — Tue, 15 Nov 2011 13:28:00 +0000

This is a perfect side dish for any holiday table.

Actually, it's the perfect side dish for your any day dinner table too.

It's creamy, it's comforting and it's good for you (never mind that 8 ounce block of cream cheese).

Creamed Spinach And Artichokes

1 - 16 ounce bag frozen spinach, thawed and squeezed dry
1 - 14 ounce can artichoke hearts, drained and chopped
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, chopped
1 - 8 ounce package of cream cheese, softened to room temperature
1/2 cup fresh grated Parmesan cheese, divided
1/4 cup mayonnaise
1/4 cup evaporated milk
1/8 teaspoon freshly grated nutmeg (or to taste)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup slivered almonds (optional)

-Preheat your oven to 350 degrees
-In a large sauté pan, over medium heat, add the oil and butter.
-Slowly sauté the onion and garlic to soften but not brown (approximately 3-5 minutes).
-Add the dry spinach and chipped artichoke hearts and stir to combine.
-Add the salt, pepper and fresh nutmeg.
-Add the softened cream cheese, evaporated milk, mayonnaise and 1/4 cup of the Parmesan cheese.
-Continue to heat and blend with a wooden spoon until the mixture is thoroughly combined.
-Pour the entire mixture into a prepared (buttered or sprayed) casserole dish.
-Sprinkle the top with the remaining Parmesan cheese and the slivered almonds.
-Bake for 20-25 minutes until the cheese is nicely browned.
-Best served hot or you can also use this as a sandwich spread should you have any leftovers. YUM!

Enjoy!

Pumpkin Crisp

noreply@blogger.com (Renee) — Thu, 03 Nov 2011 13:34:00 +0000

I found this recipe in a Taste Of Home Cooking School magazine when I was a young wife and mother and have been making it ever since.

This simple recipe takes advantage of prepared yellow cake mix and canned pumpkin. It seriously could not be any easier (or tastier) than in is and always brings compliments and smiles to the table.

This year however I went in for a little surprise and added chopped up Heath Bars to the topping. Is that so wrong? LOL

Here's the recipe, I know you'll love it!

PUMPKIN CRISP

1 (16 oz) can pumpkin
1 large can evaporated milk
1 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
3 eggs
1 box yellow cake mix
1 cup chopped pecans
1 cup chopped Heath Bars
3/4 cup melted butter

-Preheat your oven to 350 degrees.
-Whisk the first eight ingredients together in a large bowl.

-Pour the mixture into a 13x9 inch prepared pan that has been sprayed with non-stick cooking spray.

-Sprinkle the dry cake mix on top of the mixture in the pan.
-Top with the chopped pecans and Heath bars.
-Drizzle the entire top with the melted butter... Really? Trust me!

-Bake for 1 hour or until the pumpkin is set, the topping in nicely browned and the aroma in the house is just too much to take any longer!
-Allow to cool and then serve plain or with whipped cream or ice cream as a topping.

I always use this as a dessert but I suppose you can omit the Heath bars (but why would you?) and then serve it as a side dish on your Thanksgiving table.

Thanks for stopping by my Kudos Kitchen. Please come again wont you? My doors are always open to friends!

Fondly yours,
Renée

Hawaiian Sweet Rolls

noreply@blogger.com (Renee) — Mon, 31 Oct 2011 12:44:00 +0000

This is my first Secret Recipe Club post and I'm SO excited. Finally I get to share my secret recipe for these wonderful Hawaiian Sweet Rolls from the young and talented, up and coming, food blogger Casey of
My Beautiful Disasters.

For those of you who don't know what The Secret Recipe Club is, it's a brainstorm of an idea that popular food and craft blogger Amanda Fomero came up with to help the food blogging community unite and support each other with our love of all things food. Delicious idea!

Every month, each of the participating food bloggers (and there are LOTS) gets assigned a fellow food bloggers site to peruse and ultimately select one of their recipes to recreate and share on our own food blogs. It's a brilliant concept really...and it's a SECRET. Shhhhhh. At least that is, until our groups designated reveal day. I'm in group D and our reveal date is today, October 31, 2011. About time I say!

Let me show you the recipe I've selected to make from Casey blog. It's called Hawaiian Sweet Rolls and when I read through the list of ingredients, I was salivating at the sound of it. Right then, I knew that this was the one for me!!!

I made a few minor changes to Casey's original recipe although I didn't especially "knead" to. Casey's seemed pretty darned good right from the get go however, me being me, I did add some ingredients and changed the mode of preparation just a tiny bit. The first being that I didn't use a bread machine. I think I still have mine in the basement somewhere collecting dust, but I no longer use it. I love making any kind of yeast bread and when I can dig in and get my hands involved, it's even better :)

HAWAIIAN SWEET ROLLS

3-1/2 cups flour
1/2 cup potato flakes
1/3 cup sugar
2-1/4 teaspoons yeast
1 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons dry minced onion
2 tablespoons garlic powder
1/2 teaspoon black pepper

-Add the above ingredients into a large mixing bowl.
-Sift together to blend thoroughly and make a well in the center.

1 cup pineapple juice
1/3 cup milk
4 tablespoons butter

-In a small sauce pan (or microwave) heat until butter melts and liquids are warm (not hot).
-Add the butter mixture to the flour mixture.
-Stir well to combine.
.

1 egg, beaten
2 teaspoons coconut extract

-Add the coconut extract and beaten egg to the mixture and, using your hands, mix and knead the dough (on a floured surface) until completely blended and the dough is soft and smooth.

-Place your dough into a greased bowl and cover with plastic wrap.

-Place in a warm, draft free place (I use my pre-heated warmed oven at 220 degrees and turned off) until doubled. About on hour.
-After an hours time, remove the dough and punch down to deflate.
-Allow the dough to rest about 10 minutes.

-Grease a 13x9 inch baking pan.
-Divide the dough into 12-15 balls and place next to each other in the baking pan.

-Cover again with plastic wrap and allow to rise in that warm place for an additional one hour.

-Pre-heat your oven to 400 degrees.
-Bake your rolls for approximately 35 minutes or until until golden and the amazing aroma is wafting through your house. SO GOOD!

-Brush with melted butter (optional, but why not?) and serve!

These rolls are amazing! I've actually dreamt of the flavor of these many times since I made these a few weeks ago. There are not many recipes I can say I actually dream about, but this is one of them.

Your family and friends will certainly be all lined up to get one. Just you wait!

Thanks so much for sharing such a delicious recipe on your blog Casey. You are one terrific young woman that I wish I was more like when I was your age. Keep on doing what you're doing and best of luck in your future food blogging career. I'll be anxiously watching to see what recipes you come up with next!

This edition of The Secret Recipe Club was so much fun. I can hardly wait until I get my next months assignment. But don't try and get me to tell you early what it is, it's a secret and you'll just have to wait!

Until we eat again,
Renée

Say Cheeeese Cake!

noreply@blogger.com (Renee) — Fri, 28 Oct 2011 14:10:00 +0000

I don't know of anybody who doesn't love a nice slice of cheesecake. The problem is, it's very filling and loaded with calories. Not good.

I've found a way around that though. A painted cheesecake! No guilt, no calories.

I painted this for Angela who ordered this custom tile for her cake decorating mentor. This is her mentor's signature cake and the name of her shop. Sounds good right? Who wouldn't want a cheesecake for their wedding cake?

My husband Mark and I will be married 30 years this November. This is certainly a cake I would have chosen for our wedding (way back when) or for a huge anniversary celebration. Gee, I hope he (Mark) doesn't forget to order one when he's planning that big party for us. LOL! Just kidding. I think I'd rather have a small intimate celebration with just the two of us...and a cheesecake this big!!! Completed on a 6x8 ceramic tile.

So grab your piping bag and your paint brush and I'll show you how this cake was decorated step by step.

The background color is always like the fondant on the cake. It's the base that the rest of the design relies on for stability and structure (decoratively). I painted this one with striations of color. I think it adds a depth of interest that a flat background color wouldn't have done. The slight difference in color you see is that one picture was taken at my kitchen table and the completed tile picture was taken in my photo "studio" (aka kitchen counter) with special photography lighting and background. Very professional of me :)

Next I start stacking the layers of the cake. Always starting with the largest first and working my way up. I adjust the size and shape as I go, if needed. Just like a real cake!

There. So far so good. Here is the picture that Angela had emailed to me that I use as my reference and inspiration:

The next step to do is ~~ice~~ paint the cake. Half pink and half deep, dark chocolate. Mmmmm.

This cake is definitely going to take two to three coats of i~~cing~~ paint but, is that so wrong? I then move on to the wording and do my best to make it look just like the picture that was sent.

And now for all the details that make this cake their signature piece. It's the details that always bring a piece (cake or tile) to life and make it unforgettable!

And then to top everything off... the flowers. So lovely. They're the perfect touch to showcase the perfect looking cake...tile :)

You'll also notice that I added a thin brown line of chocolate brown paint to frame the entire tile. Again, it's the attention to details that makes a custom tile all that more special and complete.

The completed tile is spectacular and one I hope that it's owner will cherish for many, many, many years to come. I know for a fact that she will never forget Angela's thoughtful gift and to me that is utterly priceless!

I'm glad I was able to help to make this memory ladies. Enjoy!

I'd love to paint a memory for you, too. Please drop me an email or visit my shop for pricing and ordering information on my hand painted tiles and glassware. Become a fan on facebook too for special offers and contests you won't find anywhere else.

Fondly,
Renée

I also like to take a quick moment to wish my husband Mark a very happy 30th anniversary coming up. I'd do it all again in a heartbeat! Thank you for all of your support and encouragement of me and my artwork over the years. XO with much love!!!

Cheddar Pear Bread

noreply@blogger.com (Renee) — Thu, 27 Oct 2011 13:01:00 +0000

On my quest to try new recipes from a new found love of collecting vintage cookbooks, I ran across this recipe that just called out to me.

I only changed a few ingredients. I swapped pears for the apples it called for and I swapped butter for the shortening. Somehow butter just seemed healthier.

I thought it was a really delicious quick bread. It wasn't as moist as I thought it would be, but its taste was delicate and yet robust, and it was slightly sweet and yet savory. Can't ask for much more than that!

Cheddar Pear Bread
1/2 cup butter, softened
1/2 c. sugar
2 eggs
1-1/2 cup sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons mild
3/4 cups rolled oats, uncooked
1 cup finely chopped ripe pear
2/3 cups grated cheddar cheese
1/2 cup chopped nuts (I used almonds and walnuts)

-Heat the oven to 350 degrees.
-In a large bowl, whisk the butter and sugar together until creamy.

-Add the eggs and beat well.

-Sift together the flour, baking powder, baking soda and salt.
-Add the flour mixture to the egg mixture, with the milk, and stir until blended.

-Add the oats, pear, cheese and nuts and stir with a wooden spoon until until completely mixed. Batter will be very stiff.

-Spoon batter into a greased loaf pan.

-Bake about 50 minutes until a toothpick comes out clean.
-Allow to cool on a wire rack for best slicing results.

-Serve slightly warm for best taste, along with a big glass of milk or cold glass of apple cider.
-Enjoy!

Until we eat again,
Renée

Playing With Words - A Crossword Tile

noreply@blogger.com (Renee) — Wed, 26 Oct 2011 14:15:00 +0000

I'm not a crossword puzzle player. I leave that to my husband. He loves them!

I'm more of a word-search gal. It's more my speed to have the answers already written down and all I need to do is find them.

Oddly enough however is that I've designed and painted two custom crossword puzzle tiles and not one word-search one! That's ok. Crossword puzzle players abound and they're passionate about their games. Word-search people, not so much :)

For me, the funny thing about designing a crossword puzzle tile is that it's definitely like putting together a puzzle, except that I already have the answers in front of me. Yay!

When someone orders a crossword puzzle tile, I request they send me a list of at least 25 words (more is always better) that are associated with the person they are ordering the crossword tile for. Words that involve their family, work, passions, lifestyle... things like that. I also find out what color will best coordinate in their homes or workplace and from their I start the designing process.

This is the most recent crossword tile I've done and the steps I went through to complete it.

It all starts with the list:

Next on a sheet of paper, I work the list using as many (if not all) the words that were supplied. This takes a good deal of time to fit them all in properly and not have them overlap and have weird words pop up in odd places. Words like 'aklbs', for an example :)

Then, using my trusty ruler, I mark the tile in 1/4" increments. There are only a few tiles I actually use a ruler for, but these crossword tiles are definitely one of them. It's a must ... or is it?

Right now it looks like that dots game we used to play (and sometimes still do, in certain bored situations) where you add the lines and try and make the little boxes to add your initials to. You know the game I'm talking about, right? But it's not. Too bad, that would be fun :)

Whoops, back to work...

Using my fine line paint brush, and a steady hand, I go about painting in all the lines. First up and down and then I turn the tile and go up and down again. I find that traveling down as opposed to across is easier for me to get (and keep) a straight line.

Ha, look! I was way off with my ruler markings and my eyeball calculations were more accurate. Go figure!
Now I have to take my handy dandy little paring knife and scrape off all the dots that didn't match up to my lines. What in the world was I thinking? I guess I can't be trusted with that ruler after all! LOL

Then referring back often and carefully to my completed paper puzzle, I take the specific requested color and carefully add in all the words, in all the correct (hopefully) places. This takes a bit of counting on my part and naturally an additional bit of scraping when I've counted wrong. Happens.

Sometimes, I throw in a few rogue words that I feel would be appropriate to the person (and the tile) if I feel there is a blank space that needs to be occupied with letters and will make for a more visually appealing finished product. If you'd like to go back through and find out where and which words I added, feel free. Consider it your own puzzle to solve :)

When the wording is complete and I'm happy with the looks, I carefully paint in all the unused squares with black making it look like a real crossword puzzle. Don't take that too literally, I know as well as you do these tiles are not 'crossword puzzle accurate' (but don't tell anyone).

When that's complete and dry, I take the accent color and carefully paint the sides (and back) which adds just the right accent to the completed tile. I think it finishes if off perfectly for when it's displayed. I also add a coat of matt coat varnish to protect the tile so it lasts and will be a special keepsake, for that special person for a very, very long time.

Each tile I paint also comes complete with rubber feet on the back to protect your tables and countertops if you choose to use your tile as a working trivet in the kitchen as well as a lovely display item. Each of my tiles are completely heat resistant.

If you're interested in ordering your very own custom crossword puzzle tile, or any other custom painted tile design or glassware items, please email me with specific details and I'll get back to you asap. Please note that prices vary by design and product. You can also visit my shop to see, and order additional designs.

Have a creative day!
Renée

Drunken Turkey Chili-Mac

noreply@blogger.com (Renee) — Tue, 25 Oct 2011 13:17:00 +0000

It's tasty, it's healthy and it's an awesome bowl of yum! Make it for tailgating time or for football parties at home in front of the TV.

Pair it with your favorite team (and beer) and you'll be ready for an afternoon of good food and good fun!

Please forgive the shameless promotion of my painted glassware and ceramic tile items but it seemed appropriate for the theme (LOL). Ordering information is listed at the close of this post!

Lets get cooking before the big game starts shall we?
Prep time on this recipe is approximately 20 minutes and then add in the stove top simmer time and you're looking at approximately 90 minutes from start to kick-off. It feeds approximately 8-10 people.

Drunken Turkey Chili-Mac

1 tablespoon olive oil
2 pounds ground turkey
1-1/2 tablespoons fennel seed
1 teaspoon each ground thyme and sage
1 medium red onion, grated
1 red pepper, diced
1 green pepper, diced
1-15 oz. can corn
2-15 oz. can kidney beans, drained
1-29 oz. can tomato purée
1-29 oz. can tomato sauce
1 cup beer
2 tablespoons garlic powder (or 4 cloves minced garlic)
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons chili powder
1/2 teaspoon ground coriander
2 teaspoons cumin
1 teaspoon ground mustard
2 tablespoons Worcestershire sauce
salt and pepper
1 16 ounce box whole grain elbow macaroni, cooking according to package directions
grated cheddar cheese (garnish)
chopped red onion (garnish)

-In a large Dutch oven over medium heat, add the oil and brown the turkey meat, along with the fennel seed, thyme and sage, until it's nicely caramelized.
-Add the grated onion (juice included), diced peppers, corn and beans.
-Stir to combine and cook a few moments for the peppers and onion to soften slightly.
-Add the tomato purée, sauce and beer.
-Turn the heat to low and stir well to combine.
-Add the remaining ingredients and continue to simmer, covered, stirring occasionally.
- To serve you can either mix the macaroni and chili together or you can spoon the macaroni into a dish first and top with the chili mixture.
-Garnish with chopped red onion and grated cheddar cheese (if desired) and serve alongside some hearty corn bread.

Mmmmmm, now that's goooood eatin'

I hope you'll enjoy this recipe and let me know what you think. This recipe would certainly also score big points at a Super Bowl party. You might want to keep it in mind!

BTW, if you're interested in any of my painted glassware or ceramic tile items, you can email me for pricing information, or visit my shop. You can also check out my portfolio pages listed on the right hand side bar of my blog. Thanks :)

Until we eat (and paint) again,
Renee