Garden Pizza

I wish I could tell you that the veggies on this pizza

Here is the original post:
Garden Pizza

Sour Cream Cheesecake

Need something simple but delicious for dessert? Click on Martha’s Recipes in the right sidebar to view this recipe. And the flavor change is limitless.

More:
Sour Cream Cheesecake

Cheezy Bacon Grit Muffins

For all of my Southern friends I’ve added a really good breakfast muffin to Martha’s Recipes. Click on right sidebar to view the full recipe.

Read more from the original source:
Cheezy Bacon Grit Muffins

Home Baked Bagels

A yummy looking everything bagel! Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker’s Apprentice. Anyone want to join me?” Well I jumped right in . Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!! The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome! Our goal is to bake our way through Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. An intimidating book at anytime but to think that you are going to be baking one of these recipes a week is slightly overwhelming to say the least. But I

Read more here:
Home Baked Bagels

Smoky Ribs – All Year Long Rain or Shine

Want ribs all year long, rain or shine? I’ve found the perfect way to give smoky taste to meats cooked in the oven. Sometimes my best ideas come in the middle of the night while trying to sleep and that’s when I came up with the idea for making smoky ribs using liquid smoke. Not on the meat. I’ve tried that and the flavor is always spotty, too strong or not strong enough. The liquid smoke goes in water. Fill a large roasting pan with about 1/2″ of water and add 4-5 tablespoons of liquid smoke. Go ahead and place this in a 275 degree oven. Cover both sides of the ribs with dry rub and place them on the top rack of the roasting pan. Bake for 4-5 hrs. turning once. During the last 30 minutes of cooking brush both sides of the ribs with BBQ sauce. This is what happens. The water steams keeping the ribs moist and allowing the smoke flavor to go through the meat. These ribs are so tender and juicy and the flavor is great. Try this with other meats such as chicken, other cuts of pork and maybe even a

View post:
Smoky Ribs – All Year Long Rain or Shine

Black-Eyed Pea Dressing

When I was a kid my mom used to make what we called Georgia Pea Patties. These were made with leftover black-eyed peas a little flour, egg and onions then fried. They were so good that I added it to my cookbook Stir, Laugh, Repeat. This dish was also my inspiration for my Black-Eyed Pea Dressing. I know it may sound a little off the wall but it’s really good. Give it a try. To view the full recipe click on Martha’s Recipes on the right sidebar.

View post:
Black-Eyed Pea Dressing

Steak Marinate

Some times simple is better. I’ve posted a simple and quick marinate for beef, chicken or pork on Martha’s Kitchen Korner. To view the recipe simply click on Martha’s Kitchen Korner on the right sidebar. Enjoy!

More here:
Steak Marinate

New Beverage Recipes

I’ve just posted several beverage recipes on Martha’s Recipes. View by clicking on Martha’s Recipes in the right sidebar and then Beverages once you get to the site. Enjoy!

Continued here:
New Beverage Recipes

Banana Bread with Brown Butter and Caramel

This is the third recipe I have written using the caramel sauce from the DB Caramel Cake .? If you love the flavor of caramel you simply have to make some to have on hand at all times.? It’s easy enough to make and then any time that you want to add a wonderful caramel flavor to anything you have some in your fridge already! CARAMEL SYRUP ( Shuna Fish Lydon of Eggbeater ) 2 cups sugar 1/2 cup water 1 cup water (for “stopping” the caramelization process) In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber. When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.} Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin. Alright now that you have the caramel sauce at your disposal you HAVE GOT TO MAKE THIS BANANA BREAD!!!!!! I had some bananas on hand that were definitely passed the comfortable eating stage but were not to the trash stage…yet.? So I asked the girls what? they wanted.? Banana bread , banana cake , banana cookies etc… They decided on banana bread so banana bread it was.? Only this time I still had that caramel sauce in my head.? And during the week Elle from Elle’s New England Kitchen had posted a recipe for Browned Butter Blueberry Maple Muffins. ? While her muffins looked great the browned butter thing was what stuck in my mind. And that folks was the inspiration behind this wonderful banana bread!!! Banana Bread (all recipes.com) Preheat oven to 350 Ingredients: 1/2 cup butter 2 cups AP Flour 1 tsp baking soda 1/4 tsp salt 3/4 cup brown sugar 2 eggs, beaten 2 Tbsp caramel sauce (see above) 2-1/3 cup bananas, mashed 1 tsp vanilla extract 1/2 pecans, chopped Lightly grease a 9×5 inch loaf pan. Melt the butter in a small pan, letting it boil until it starts to brown and

Read more:
Banana Bread with Brown Butter and Caramel

{Rewind} Grilled Sweet Potato Salad

Since everyone I’m talking to these days is in the mood to grill and chill…I thought I’d go back in my archives and share a great recipe I discovered last summer . This salad is unique and just delicious. It’s pairs up wonderfully with these Jamaican Jerk Chicken Wings and really with anything hot off the grill. The smoky lime dressing is the perfect complement to the sweetness of the grilled potatoes. Enjoy the recipe and your weekend! Grilled Sweet Potato Salad Recipe adapted from epicurious.com 2 1/2 pounds sweet potatoes 1/4 cup olive oil 1 teaspoon salt 1 teaspoon ground cumin 2-3 scallions 2 teaspoons fresh lime juice lime wedges In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices. While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into

Read more:
{Rewind} Grilled Sweet Potato Salad

Next Page »