Friday, December 18, 2009
Tuesday, December 15, 2009
And I even made a roast with vegetables in it the other day. Nothing conducts heat quite like cast iron. And the enameled surface makes it a cinch to clean up. This pot is one of my very favorite kitchen items. If you don't have one, get one. Rachael Ray, my favorite queen of spunk, has a very affordable cast iron cookware line available at http://www.cookware.com/ And this week only you can save up to 60% on Rachael Ray cookware and even get free shipping on select items. I know you are all shopping online already this week, so just pop over there and check it out. The best gift you buy this week could be the one you buy for yourself!
But if your wallet is shrinking and your husband is mad at you for doing too much shopping (what? me? nooo...) and since Christmas is coming, I have just the gift for you: You can win your very own enameled cast iron pan from the Rachael Ray cookware courtesy of Cookware.com! Did you hear me? Your very own true love pot to play with every day forever and ever. Cookware.com is graciously giving away your choice of a 3.5 quart round or oval cast iron soup pot valued at $57.95 in your choice of three colors: green, orange, or blue. Check out the specs at the Rachael Ray Cast Iron Collection. I love the 11" round grill pan in orange for $49.95, by the way, if anyone needs to do some last minute shopping...husband, maybe?
All you have to do is leave a comment in the comments section and tell me what you would cook in your Rachael Ray pot and you will be entered into the giveaway! That is relatively painless, I think. The winner will be announced on Friday, December 17 at 5 p.m. MST, so check back then to see if you've won! Christmas truly is the season of giving, so why not give something to yourself? I can't wait to read about all your secret recipes you'll be making in one of Rachael's pots!
Monday, December 14, 2009
Saturday, December 12, 2009
Wednesday, December 9, 2009
Cheesy Broccoli and Ham Soup
Monday, December 7, 2009
Sunday, December 6, 2009
If you have a Trader Joe's in your neighborhood, happy eating!
Wednesday, December 2, 2009
Monday, November 30, 2009
I topped it with sliced onions fried in olive oil that were a little too done. (Can you say black?) I baked it and thought for sure it would be the best thing ever. Not so much. Oh, well, at least no one can say I didn't try. I am going to try to perfect this dish eventually, though. It always sounds so good to me at the holidays and I'm determined to make a gluten free version that tastes fantastic. Did you make a fabulous version of a gluten-filled dish this Thanksgiving? Leave a comment, we'd all love to hear about it.
Monday, November 23, 2009
Friday, November 20, 2009
Tuesday, November 17, 2009
Saturday, November 14, 2009
Friday, November 13, 2009
These are a really great dessert to take with you for Thanksgiving to someone's house. They are a classic, but a great break from traditional pumpkin and apple desserts. Bring along a little cake stand or cookie stand and set them out all gourmet like. You will love these little bites. The crust has great texture, tastes good, and is so easy to make. Check back here tomorrow for our last crust and a great gift idea!
Thursday, November 12, 2009
So, she uses a pastry crust, and hers looks about fifty times more yummy than mine, but if you are a chocolate lover, then this pie is for you. My recipe isn't exactly like Betty's, but her recipe was a great starting point for me. So here goes:
Gluten Free Chocolate Layer Pie with Oreo Crust
1 package Kinni-toos Oreo cookies, split apart and frosting scraped out
5 T melted butter
2 egg yolks, lightly beaten
1/4 cup cold water
1 cup semi-sweet chocolate chips
2 cups cool whip
1/4 tsp cinnamon
1 chocolate bar to peel garnish on top of
Crush crackers in ziploc bag, toss with melted butter and press into bottom and sides of a pie dish. Toast in the oven for about 8 minutes at 350 degrees. Let cool completely. (Very important!) Place eggs, water, and chocolate chips in a saucepan over very low heat and stir until chocolate is melted. Place about 3 T of melted chocolate and spread into the bottom of the cooled pie crust. (I'm serious, put your crust in the fridge if you have to.) Take cool whip and mix cinnamon into it. Spread 1 cup cool whip over the chocolate. Mix the rest of the chocolate mixture into the rest of the cool whip and layer that over the cool whip. Chill in the fridge for at least 4 hours. When serving, take a vegetable peeler and shave off some pieces to go over the top so it looks, you know, gourmet-ish.
Try your hardest not to notice that my pie was not cooled for four hours. I was soooo dying to try it and I have deadlines, you know. It still tasted divine, but I really suggest cooling both the crust and the pie as long as you can. It will turn out looking way more fabulous than mine did. This is a very rich pie! Give slivers of servings to people unless they are total chocoholics, in which case give them whatever they can handle.
Wednesday, November 11, 2009
Tuesday, November 10, 2009