For some time, I’ve wanted to try making Brie en Croûte which is basically a wheel of Brie with some sort of topping encased in puff pastry. It can be made with either a sweet or a savory topping. In honor of Thanksgiving, I decided to go with a sweet topping.
Several years ago, I had this incredible Sausage Bread that my sister made. I’ve been wanting to make it ever since, and was thrilled when she blogged about it on Grits and Pinecones! It took me several additional months to make the Sausage Bread – next time, I’m not going to wait so long.
For every family holiday gathering, I make sausage stuffed mushrooms. Generally, I throw the mushroom stems away. This time, however, I decided to use them to make Mushroom Croustades.
Yesterday, I made the master taste-tester Crème Caramel, his favorite dessert. My recipe uses two whole eggs, and four egg yolks. Generally, I make meringues with the unused egg whites. This time, however, I thought I would try the Sugar Coated Pecans recipe from the Allrecipes site.
These tender and flavorful turkey meatballs glazed with a sweet savory sauce will definitely score the winning points at your Super Bowl party!
Susan is going to make a praline cheesecake for Thanksgiving, and asked if I would make some Pecan Praline Morsels to put on top. I said absolutely, because guess who gets the extras? That’s right – me!
Almond Craisin Granola is filled with healthy ingredients. This delicious granola is a perfect addition to your Mother’s Day brunch.
For more years than I care to remember, I’ve taken sausage stuffed mushrooms to family gatherings. Today’s Christmas gathering was no exception. I often wonder whether people are just being polite, or really like the mushrooms. Based on how quickly they disappear, I think that they must really like them!
The other day, I made a batch of incredible Cheese Straws. The master taste-tester subsequently “banned” them from the house because of their addictive nature – they lasted hardly any time at all!
Cheese straws are a true southern classic. These addictive little treats have a bit of a kick from cayenne pepper, and are quite savory from extra sharp cheddar cheese. They’re amazing when paired with a dry sherry, or just by themselves. It’s impossible to eat just one!