When I see anything about a Texas Sheet Cake, it makes me think of my Grandmother. When I was younger I remember her making this and I always enjoyed it. I bought a jelly roll pan from Pampered Chef and decided to try making one myself. So I set out to find the perfect recipe. There were a few that I found that I wanted to try, but my grocery delivery wasn’t going to be arriving until later in the afternoon, so this meant that I had to pick a recipe included ingredients I had on hand. [Read more...]
We’re lost in boxes at my apartment, so I apologize for the lack of posts here lately. We move in less than 2 weeks and I don’t feel prepared at all. I have no idea how we’ve accumulated so much stuff since we last moved (2 years ago), but we have. The last thing I want to see is a box and packing tape!
In lieu of grocery shopping, we’re trying to use up things that we have in the freezer, refrigerator and pantry. The other night I made one of my favorite side dishes.
I just love those family recipes that have been part of my life since I was a little girl. These days you can get easily recipes from the internet, but back in the day it was either word of mouth from a friend or family member, or from a cookbook. My Grandmother used to make this Baked Pineapple dish. It’s so easy to make, yet it’s so flavorful!
Let me share it with you
But first let me tell you that it’s not particularly on the healthy side.
After all, there’s a stick of butter in there.
And no, Paula Deen has nothing to do with this!
But it’s oh so good!
And the leftovers are great for breakfast the next morning!
- 1 (16 oz) can of crushed pineapple (I used Libby’s No Sugar Added)
- 4 eggs, beaten
- 3/4 cup sugar
- 1 stick of butter
- 6 slices of white bread, cubed
Preheat the oven to 350 degrees.
First, crack the 4 eggs into a large mixing bowl and whisk them (or beat them with a fork) until they are a bit foamy.
Open your can of crushed pineapple.
Add in the can of crushed pineapple and the sugar.
Beat everything together until it’s incorporated.
Pour it into a greased 8×8 baking dish.
Cut up the bread into cubes.
Melt the stick of butter. Stir in the bread cubes,
making sure to coat all sides of the bread cubes with the butter.
Sprinkle on top of the pineapple mixture.
Bake for 35-40 minutes. The top should be golden brown!
Let it set for about 5 minutes before serving.
If I had to pick ONE recipe that was always my favorite growing up, it would have to be these Cocoa Krispy Treats that I’m about to share with you. Seriously – these are the BEST things ever made. When I was a little girl I always wanted to help my Great Aunts (my Grandmother’s sisters) cook and bake. My Aunt Cub would come visit from Ohio and I’d go to my Aunt Peg’s house and help them out when I wasn’t busy raiding her M&M candy dish. I have fond memories of sitting on the green carpet in front of Aunt Peg’s sink stirring the chocolate to coat the Peanut Butter Balls that we’d make. [Read more...]
Due to the holidays Souper Bowl Sunday has been on a bit of a hiatus, but we’re back! Yesterday’s soup was a Baked Potato & Leek Soup with Cheddar & Bacon from Fine Cooking. I’ve been on a Fine Cooking kick and when I saw this recipe I knew I had to try it. I love how it uses the whole potato – both the baked potato skins and the actual potato. It was rainy here in Philly yesterday so this was the perfect comfort food. As usual, I made a few changes as I went and I’ll post them below the recipe.
- 2 medium russet potatoes (about 1/2 lb. each)
- 1/4 cup unsalted butter
- 2-1/2 cups sliced leeks
- 2 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 cups homemade or low-salt canned chicken broth
- 1/2 cup milk
- 1/2 cup sour cream
- 4 thick slices bacon, cut into 1/2-inch dice
- 1 cup grated sharp Cheddar (about 1/4 lb.)
- 2 Tbs. thinly sliced scallion greens or chives
Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.
Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you’ll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.
- The recipe calls for about 1 lb of potatoes, but I used 2 lbs. You can never go wrong with extra potatoes, can you? And before I put the baked potatoes in the oven I rubbed them with extra virgin olive oil and seasoned them with salt and pepper.
- I used 3 Tablespoons of butter + 1 Tablespoon of the bacon fat. I figured that would give the soup a little extra flavor.
- I only had 1 leek on hand, so that’s all I used. Next time I will try using two leeks to see how that turns out.
- Instead of 1/2 cup of milk, I used about 1/4 cup of heavy cream and 1/4 cup of half & half. The reason for this change was that I had those leftover from a Potato Gratin dish that I made (that will be featured another day) and I wanted to use it up before it expired.
- I don’t think I ever use the right amount when we’re talking about bacon. I made extra bacon and I ended up throwing half of it in the soup, and used the rest as a garnish. Bacon makes everything better!
- I also used a little extra cheese because I love it so.
THE VERDICT: We loved it! This was a very flavorful soup and this recipe is definitely a keeper. I’ve never really cooked with leeks before, so this was my first time. I definitely enjoyed it. I won’t shy away from anymore recipes that call for leeks in the future. We’re a huge fan of baked potato soups here so this was a delicious take on it. I loved the flavor that the baked potato skins gave the soup (as well as the look of the soup).