Coconut Buns

Everyone that knows me knows how much I love coconut. This recipe came from a honey bun recipe I found and decided to change to include my love for coconut. It’s made from crescent rolls with a cream cheese spread and coconut sprinkled on top of the cheese. Then drizzled with a glaze and sprinkled with, you got it, more coconut. You can also make these with finely chopped nuts and add a little cinnamon to make them into a nutty cinnamon bun. View the recipe by clicking on Martha’s Kitchen Korner in the right sidebar.

Read more here:
Coconut Buns

Frying Boneless, Skinless Chicken Evenly

No matter what I do to boneless, skinless chicken there is always a side that is thinner than the other and that side, of course, cooks quicker. There is a solution to this problem. Position the breasts in the skillet so that the thin, tapered ends are on the edge where food tends to cook more slowly. In other words, away from the center of the pan. And when you turn your chicken, make sure to flip them from end to end so the thin side is still on the outer edge of the skillet. This works great with pork chops too.

Read this article:
Frying Boneless, Skinless Chicken Evenly

Stir, Laugh, Repeat – New review by Holli Castillo

I’ve just posted a new review for my cookbook Stir, Laugh, Repeat. Holli Castillo is an author in Louisiana. From what she tells me, she and her daughters have cooked about 1/2 of the recipes from my book. See, it is kid friendly.

Visit link:
Stir, Laugh, Repeat – New review by Holli Castillo

Stuffed Portobellos

Portobellos, due to their size and flavor, are the perfect mushroom for stuffing. And when you combine that wonderful beefy taste with crab meat you

Read more here:
Stuffed Portobellos

Baked S’Mores

These S’Mores are made with oats instead of graham crackers. They still have the chocolate and marshmallows but so much more. You can add coconut or nuts. This is fun to make with the kids and I’m sure they can come up with other ingredients to add or change out. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar.

More:
Baked S’Mores

Rice Balls

These are tasty just as they are but you can serve them with drizzle of spaghetti sauce. They are great to make up for parties but really need to be kept warm during serving. The Mozzarella cheese is great inside but I’ve made them with cheddar and pepper jack for a change in flavor. You can add a little minced garlic or minced onion for more flavor. Or you might want to add some Italian seasonings for an added flavor boost. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar.

Continued here:
Rice Balls

Stuffed Meat Loaf

I’m not a big fan of meat loaf so I’m constantly trying to find new ways to make it in the hopes of changing my mind about this dish that is so popular, especially among men. This method of making meat loaf has give me hope that it can actually taste good to me and the variations are as limited as your imagination. Stuff your Meat Loaf – make up your meat loaf using 1 1/2 lb. of lean ground beef, 2 eggs, 1/4 cup ketchup, salt and pepper to taste. Divide the meat mixture in half. Press 1/2 half into your loaf pan (sprayed with non-stick spray). To make your stuffing sauté 1 med. onion, chopped, 1 can mushrooms, drained and 1/2 bell pepper, chopped in 2 Tbl. margarine for about 3 minutes. Add 1 cup bread crumbs and any seasonings you normally add to your meat loaf. Sauté mixing well for 2-3 minutes, bread crumbs will start to brown slightly. Top this with your stuffing. Now add the other 1/2 of your meat. Bake for about 1 hr. in a 350 degree oven. You can make changes in your stuffing according to your own taste. Add celery, use seasoned stuffing mix, add some chopped water chestnuts for a little crunch. Serve it with brown gravy drizzled over the top. It’s ok to play with your food and you can really play with this one.

Visit link:
Stuffed Meat Loaf

Corn Bread for the Bread Baker’s Apprentice

This week (and I am pretty sure I am behind?) I made Corn Bread.? Was I eager to make this…no way.? I even put it off over and over again.? Once I finally got all of the ingredients together I could never remember to do the overnight cornmeal soak.? Then, get this, when I did remember I didn’t have time the next day to make it.? I placed the soaking cornmeal/buttermilk mixture in the fridge and kept hoping for a better day!? About the Bread Baker’s Apprentice Group : 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 love a challenge and feel a real need to get out of my comfort zone. Oh yah, I bake all of our bread but I never seem to have the time or the desire to try something new and different. This will change all that!!! Finally? the eve of the day that I would be able to bake this bread came.? I wanted to be fully prepared so I even cooked up the bacon ahead of time and crumbled it and placed it in the fridge.? The next day I pulled out the cornmeal soak and let it come to room temperature and then prepared the batter.? I decided to cook this in my 10 cast iron skillet.? I like the flavor and the ease that it lends to corn bread.? The only …

View original post here:
Corn Bread for the Bread Baker’s Apprentice

Meat Turnovers

Meat Turnovers I sometimes find myself with leftover deli meats at the end of the week and since I’ve eaten them for lunch the last 5 days I want a change for the next week coming up. So what do I do with my leftovers? I make turnovers. It’s really simple and only requires a tube of crescent rolls, your leftover meats and on hand ingredients from your kitchen. Example: I finely chop the deli meats and mix it with shredded cheese (about 2/3 part meat, 1/3 part cheese). To this I add diced green onions, green peppers, a little mustard and/or mayonnaise (I use enough to stick everything together). I preheat the oven to 375 degrees. Separate the crescents into triangles. Place 4 triangles on a baking dish sprayed with non-stick spray. Press them down flatten. Spoon my mixture onto the crescent leaving about 1/4″ edge around the outside. Top each with the remaining 4 triangles and seal the edges. Bake until the crescents are golden brown. This can be done with any type of meat including leftover roast, bbq, tuna salad, etc. You can even brush them with butter and sprinkle some of your favorite herbs on top before baking.

See the original post here:
Meat Turnovers

Maple Cookies

I don’t normally work with on a recipe that calls for specialty ingredients. This cookie is an exception. It made with “Real Maple Syrup” which is a bit more pricey than pancake syrup but well worth it. I believe that after you’ve made a batch of these this will be one specialty item that you won’t find in your pantry a year later wondering why you bought it. Instead, I think you will make more cookies and end up buying more. I have tried working with the pancake syrup but the consistency and flavor are just not quite right. Real Maple Syrup is a must. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar.

Link:
Maple Cookies

Next Page »