adiba

There were so many great recipes linked up over the years and I wanted to preserve all those fun archived parties, so they will remain archived at this >>Recipe Sharing Monday blog.<<

There wont be any new parties linked up over there, but there are hundreds, probably thousands of recipes to browse should you need inspiration.

I wanted to thank everyone for three years of sharing your recipes here.

Recently I posted a recipe over at Mom Spark for this adorable Star Spangled Fruit Salad. Be sure to head over and check it out.

I don't know about you but when I heard first read the words Caramel Potatoes I was very surprised and inquisitive about just what this side dish was. I found this interesting recipe from a blog named after the dish, Caramel Potatoes. I was a bit nervous but let me tell you, these potatoes are one of the best things I've made all year.

Red onions, butter and brown sugar are caramelized in a pan, which you add (cooled) sliced red potatoes to, with a bit of rosemary. The flavor combination of these ingredients is wonderful. Many thanks to Kyra and Jocelyn at Caramel Potatoes for this recipe. The marinade for the flank steak is also from their site and can be found here. Enjoy!



[Continue reading...]

[Continue reading...]

[Continue reading...]

Crab Rangoon made easy with premade Fillo cups. Serve with Chinese Hot Mustard and your favorite dipping sauce, like sweet and sour or duck sauce. If you have leftovers, they might get a bit soft so reheat in the oven and they will crisp back up nicely.

I thought these could use a teaspoon of powdered sugar, which believe it or not is a regular ingredient in a lot of crab rangoon recipes. It adds just a hint of sweetness. Many thanks to Big Red Kitchen for this recipe. I have had it pinned for the longest time and I'm really glad I tried it out. Enjoy!

[Continue reading...]

[Continue reading...]

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette.

I adapted a recipe I found at Bobbi's Kozy Kitchen. Many thanks to Bobbi for the original recipe. Enjoy!

[Continue reading...]

This weekend I posted over at Mom Spark with a Teriyaki and Pineapple Beef Kabob recipe. Head on over to check it out.

There is nothing little about these Southern Tea Cakes. It can be hard to tell scale in photographs but these tea cakes are massive. They are also delicious, rich and tender. Don't think of a traditional puffy, fluffy cake. These Southern Tea Cakes are very moist and dense.

The original recipe from Cookies and Cups calls for the seeds from a vanilla bean pod. I went a different route and skipped the seeds and used Almond Bakery Emulsion. I have found emulsions to have a better, less fake and harsh flavor than extracts. They say you can use them 1:1 for extracts, but I would be careful for very strong flavors, like almond. I think they are a bit more potent so for almond I reduce the amount just a little bit. I love the LorAnn Oils line of baking emulsions. We've used Princess Cake and Cookie Flavor, and Buttery Sweet Dough Flavor in other baked goods and they were both great. I pick mine up at Michael's crafts store.  (FYI - This post isn't sponsored, I just love their products)

I'm going to have to stop making recipes from Cookies and Cups since I've been posting them to the blog so much the past few months. I'll say it once again, if you love baking, go check out her blog and have fun making the best baked goods ever!

[Continue reading...]

Today I have a family recipe that my mom has been making a long, long time. Layered Pea Salad, which is so delicious that people usually go back for seconds or thirds.  This is a recipe that she has made so many times she doesn't need to use measurements, but I finally demanded that she write it down for the blog. Enjoy!

[Continue reading...]

Another use for the delicious No-Rise Brown Bread I posted is to serve with smoked salmon. Add a dollop of sour cream and dill and you are all set. You could also try using cream cheese, mixed with the dill, and spreading it over the bread. Enjoy!

[Continue reading...]

Recently I was looking for a last minute brown bread recipe. For that particular snack, I used thin slices of brown bread topped with sour cream, dill and smoked salmon. I made this recipe for a No-Rise Brown Bread which made a dense, moist bread. Personally I think this bread is best used up the same day it is made, while it is warm and fresh. This is a hearty bread that would go great alongside a great variety of dinner meals.

Notes: I used all purpose flour instead of whole wheat. I used a dried buttermilk which you mix with water to have 'fresh' buttermilk. This is just a convenience thing for me since we almost never have fresh buttermilk in the fridge. Be sure not to overmix the bread, mix it just until combined. Also, know your oven! My oven cooks really hot and faster than others, so I will always adjust baking recipes to reflect this.

[Continue reading...]