Cheese Straws

Just in time for the holidays! These cheese straws are simple to make and so delicious. You can change the flavor by using blends of cheese. These are really good made with the seasoned Mexican cheese blend found in your grocery store . To view the full recipe click on Martha’s Kitchen Korner in the right sidebar.

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Cheese Straws

Simple Alfredo Sauce

1 pt. heavy cream 1 clove garlic, crushed 1 stick butter 1 Tbl. parsley 1 cup parmesan cheese pepper to taste Melt butter in a sauce pan with garlic, parsley and black pepper . Add cream (keep at low-medium heat – do not boil). Stir in parmesan cheese. Stir constantly until thickened. If it doesn’t thicken, add 1 tsp. cornstarch. This goes great over any pasta. I like to use it over chicken or a white sauce for spinach pizza.

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Simple Alfredo Sauce

The Rebecca Review – Rebecca Johnson

Another review from One of the Amazon Book Reviewers – Rebecca Johnson is one of their top 10 Amazon reviewers. She even rated Stir, Laugh, Repeat with 5 stars! Yes I’m proud of this and wanted to share! Potato Soup and Mushroom Bread , October 28, 2009 By Rebecca Johnson “SeasonedwithLove.com” (Washington State) – See all my reviews “Potato soup is one of my favorite soups. I worked on this recipe for about three months. I know my tasters were getting tired of it by the time I finally found the right combination. But now, everyone that has tried it keeps asking when I’m going to make more.” ~ pg. 46 “Stir, Laugh, Repeat” is filled with tasty recipes that are easy to make. I made the Potato Soup and Mushroom Bread. I’d suggest that before you make the Mushroom Bread you put foil on the baking sheet. I didn’t and lived to tell about it because the cheese gets baked onto the sheet. This is however a bread that is delicious and scented up the entire kitchen. My husband accused me of eating it all. Well I had it for breakfast, lunch and dinner and he just had it for dinner. I’d make one suggestion for the recipe – toss the garlic with the mushrooms and olive oil. If you use a garlic press like I do it will be almost impossible to “sprinkle” garlic on the bread. The recipe I tried tonight was the Potato Soup. It is very easy to make and would be perfect as a first course to a dinner menu. It calls for six medium potatoes and I guessed correctly that this would be about 2 ¼ pounds unpeeled potatoes. The recipe calls for cheese so I assumed it was for cheddar cheese. Also I couldn’t find any canned Portobella mushrooms so I just used button mushrooms. There is no need to cook up bacon if you just use Bacon Bits. While the recipe calls for salt and pepper to taste I found that it needed 3 teaspoons of Lawry’s seasoning salt and lots of freshly ground pepper

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The Rebecca Review – Rebecca Johnson

Chocolate Chunky Pecan Pie

I’m not a chocolate lover but do love pecan pies. This recipe brings the 2 together and makes a wonderful pie for the holidays. To view the full recipe click on Martha’s Kitchen Korner in the right sidebar. If your crust starts to brown too quickly, cover it with foil. If you are using a frozen pie shell, do not thaw. Always bake pies with a baking sheet under them just in case they boil over. If you have trouble finding chocolate chunks, buy squares and chop them or use a good quality of chocolate chip .

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Chocolate Chunky Pecan Pie

A cookbook with a personal touch – Review

A Cook book with a personal touch! , October 22, 2009 By Linda Hoy “Kathy Paquette” (Hemet, Ca.) – See all my reviews As a very busy homeschool mom and business owner, I have to say that “Stir, Laugh, Repeat” by Martha A. Cheves is a true cookbook that never sits on our shelf! She shares her recipes with a very unique twist. The cooking tips are great and the personal touch of Martha makes this the top plate of any meal! I am able to create great family meals in a time saving way. Thank you so much Martha for this amazing cookbook, my 11 year old daughter is learning how to cook and “Stir, Laugh, Repeat” came at a perfect time. She is able to follow the recipes and get’s really excited about learning the tips, then makes sure that mom follows them! Thank you for making cooking a family time event well spent! Kathy Paquette Hemet, CA

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A cookbook with a personal touch – Review

Sweet Potato Casserole

Usually when you think of Sweet Potato Casserole you think of the potatoes being mashed. In the recipe I’ve just posted to Martha’s Kitchen Korner the potatoes are chopped, not mashed. What you would normally add as a topping .. brown sugar, butter and

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Sweet Potato Casserole

Getting Ready for Thanksgiving #9

Choosing your side dishes for Thanksgiving can be fun but also a lot of work to prepare. Here is my simple way for making stuffing. Tip #9 Years ago our mothers and grandmothers baked bread and cornbread for their dressing. This can take a lot of time that you may not have to spare. I’ve found that the pre-packaged stuffing/dressing mix works just a well. The amount you will need depends on the number of people you plan to serve. I buy prepare for 15-20 people so I buy 2 large

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Getting Ready for Thanksgiving #9

Horseradish Sauce

I love a beef, pork or chicken sandwich with Horseradish Sauce and every time I go to Arby’s I pick up a couple extra packs of their sauce to go with my sandwiches at home. I know, that isn’t nice but over the years I bet I’ve bought at least 10 different brands of Horseradish Sauce and still haven’t found one that I really like. Some are too sweet, some are too hot, some are not hot enough and some have a strong lemon taste. This recipe came out perfect for my taste with the perfect heat and flavor. (If using 1/4 cup of horseradish is too much heat for your taste, cut down on the amount. And of course, if

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Horseradish Sauce

Quick and Easy Pumpkin Spice Muffins

Have you noticed that pretty much the only things I do right now are things that are quick and easy?? Sad but true.? I am busy… I went searching yesterday for a quick and easy recipe to make some pumpkin muffins.? I wanted something that used no appliances and I could whip out in a matter of minutes with minimal mess.? These were perfect and fit my criteria flawlessly! See the crunchy cinnamon/sugar coating on top?? It absolutely made these muffins!!! Pumpkin Muffins (adapted from Smitten Kitchen ) Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine Ingredients: 1 1/2 cups White Whole Wheat flour 1 teaspoon baking powder 1 cup canned solid-pack pumpkin (from a 15 ounce can) 1/3 cup vegetable oil 2 large eggs 1 teaspoon pumpkin-pie spice 3/4 cups plus 1 tablespoon white sugar 3/4 cup brown sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon Directions: Makes 12 muffins Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups. Whisk together pumpkin, oil, eggs, and brown sugar in a large bowl until smooth.? In another bowl whish together the flour, white sugar, baking powder, baking soda, salt and pumpkin pie spice.? Add the dry ingredients to the pumpkin mixture and whisk until until just combined.? Be careful to not over mix . Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

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Quick and Easy Pumpkin Spice Muffins

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