Simple Feasts

damndelicious:

Ironically, I didn’t even make this cranberry sauce for Thanksgiving. I made them after Thanksgiving to make these leftover sandwiches I saw on Pioneer Woman. Once I saw this post, I couldn’t stop thinking about these sandwiches so as soon as I got my leftover turkey from Thanksgiving, I…

damndelicious:

I hope everyone had a wonderful Thanksgiving. The boyfriend and I had the time of our lives at his cousin’s along with his wonderful extended family while we stuffed ourselves with more food than we could handle. Now the boyfriend’s cousin hosts a very unique type of Thanksgiving each year,…

cdnfoodie:

I decided to give the salmon pasta recipe I found on Allrecipes another shot, but trying it with the cream sauce rather than just a simple wine sauce. I altered the proportions of ingredients, as the butter and cheese quantities seemed too much. In the end I think it was still a little on the creamy side for my liking, and I cant’ imagine what it would have been like with the full butter/cheese quantities (although I don’t like creamy sauces much to begin with…) It was a really nice blend of flavours though, and surprisingly easy to make!

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keepingupwithnikki:

I saw this on Pinterest last night. And tried it out…AMAZING! Best Dressing is an understatement! LOVE!

Best Dressing

(Yield:  About 3/4 cup)

1/3 cup extra virgin olive oil

2 tablespoons apple cider vinegar (or red wine vinegar)

2 tablespoons honey

1/2 tablespoon Dijon mustard

1/2 tablespoon tamari sauce (or soy sauce)

1 tablespoon poppy seeds

1 tablespoon sesame seeds

1-2 teaspoons seasoned salt (more or less to taste)

1/4 teaspoon black pepper

1/2 small white onion, minced

1 small clove garlic, grated on a microplane

Whisk together all ingredients.  Store refrigerated up to 1 week.

brokensquare:

My sister gave me a recipe a while back that she got from Rachel Ray, So Mild Salsa. It’s so good and easy to make! Each time I prepare it I try different pairings of bell peppers, for the color mostly, but also for the different flavors they offer. Each is good!

I used yellow…

stuffffed:

I made this delicious bread last night; It was supposed to be used today for grilled cheese sandwiches but my family got into it last night and the rest is history. 

Cheesy Jalapeno Beer Bread

You Will Need:

• 3 Cups All-Purpose Flour
• 3 Tsp. Baking Powder
• 1 Tsp. Salt
• 1/4 Cup Sugar
• 1/4 Cup Pickled Jalapenos, Chopped (You can also use dried Jalapenos, I did)
• 1 Cup Cheddar Cheese, Shredded
• 12 Oz. Beer (1 Bottle)
• 1/2 Cup Butter, Melted

Preparation:

Preheat oven to 375 degrees. Measure and then sift the flour, baking powder, sugar and salt into a mixing bowl. Add the chopped jalapenos and cheddar cheese. Pour one bottle of beer into the mixing bowl and mix until blended. Pour mixture into a greased loaf pan. Pour melted butter over mixture. Bake one hour or until golden brown. Cool for 5-10 minutes. Remove from pan and cool an additional 10 minutes. Slice and enjoy!

Recipe Via: Tasty Kitchen

Photo Taken by Me

thediypanda:

Ingredients

• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 4 skinless, boneless chicken breasts
• 2 tablespoons all-purpose flour
• 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, finely crushed
• 2 tablespoons butter or…

(Source: allrecipes.com)

casserolesandcleavage:

            2 Ingredient Pumpkin Spice Cake

Too good to be true? No, this is delicious and simple.

It is better baked and refrigerated overnight..Put some cream cheese frosting on it if you choose..yum!

• 1 (18.25 oz) Spice Cake Mix
• 1 15 oz can pumpkin

Preheat oven to 350, grease or spray a 9x13 pan.

In a large bowl, mix cake mix and pumpkin. Stir till well blended.

Spread in pan and bake in preheated oven, 25-30 minutes until knife in center comes out clean. Cool, spread with frosting or not! Delicious…Gobble, Gobble…

jersesjov:

Raspberry Cheesecake Pie

Pie crust. I reluctantly used a storebought graham cracker crust
1 cup ricotta
4 T cream cheese
6 T egg beaters [that liquid egg substitute stuff]
1/4 cup sugar
1 t lemon juice
1/4 t vanilla
12 oz raspberries, divided
1 cup water
3/4 cup sugar
1-2 T cornstarch
A bit more lemon juice

*In food processor, blend ricotta, cream cheese, egg beaters, 1/4 cup sugar, 1 t lemon juice, and vanilla.
-Pour into pie crust. Bake at 350 degrees for 35-40 minutes, until set.

*In a small saucepan, combine 6 oz raspberries and 1 cup water
-Simmer about 5 minutes, stirring and mashing gently with a spoon
-Add 3/4 cup sugar and 2 T cornstarch. Stir until thickened and bright garnet red
-Remove from heat, add lemon juice if desired for tartness.
-Cool slightly, pour over cheesecake filling. Top with remaining raspberries

Variations:
-Replace the raspberries with blueberries or strawberries, adjusting the stir-and-mash simmer time until everything is nice and smushed
-Add dark chocolate chips on top of the crust, under the cheese filling
-Play with the proportions of ricotta to cream cheese to suit your tastebuds

selfmaderecipes:

THE CHEF: theartoffood

Tomato Slices with Garlic Mayo (Recipe by Marina)

This is a really great dish when you want something light that still packs a lot of flavor. This is a traditional Russian recipe that we always have on the table for New Year’s and Birthdays. We serve it as an appetizer as well as a side dish. Try it for yourself!

Ingredients:

• 1 large tomato
• 1 tablespoon mayo
• 1 large clove of garlic
• few sprigs of cilantro
• salt & pepper
• balsamic vinegar (optional)

To make:

1. Slice tomato into thin rounds, arrange on a plate
2. Mince garlic
3. In a small bowl, combine mayo and garlic
4. Dot each tomato slice with garlic mayo
5. Pick leaves of cilantro and top each tomato slice
6. Season lightly with salt and pepper
7. Optional: Drizzle a small amount of balsamic vinegar over the whole plate
8. Serve This is a beautiful and delicious dish. Try it!