YUM! I have ripe bananas and blueberries – wonder if this would work with them as well…
I have some chicken from a stock I made Sunday – this would be good alternative meal. 🙂
As I sit and write today’s post, the rain and wind are swirling just outside my office window.
No songbirds today and not even Miss Abby wants to go outside to explore.
I can’t wait for this storm system to slide it’s way out into the Atlantic and for the sun to brighten up these dreary days.
Just about everyone I’ve talked to (in person or through the written word) is waiting on spring.
Last week, I went so far as to order two bathing suit cover-ups from Athleta (no bathing suit prospects yet). It just feels like the pool opening is right around the corner.
Even the littles are inquiring as to what date our pool will open, although they’re red cheeked after playing outside, dressed in layers and wearing mittens.
I have to admit it felt like we should be eating big pots of soup this afternoon, but…
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Apricot Pecan Rugelach! YUM!
The tang of apricot, the crunch of pecan and the richness of cream cheese come together in this delightful, satisfying cookie.
This time of year puts our creativity to the test as our pantry begins to empty. Dwindling food stores bring to mind cooking shows where random ingredients are selected and presented to the contestants with the challenge to create something magnificent. My challenge ingredients were a bag of dried apricots, a bag of pecans and a desire to nosh on something sweet. I made the dough in the evening and let it rest overnight in the refrigerator. The next day, the cookies were quick and easy to make. A quick batch was ready for an after-lunch dessert with mugs of freshly steeped tea.
Apricot Pecan Rugelach
- 4 oz. cream cheese, room temperature
- 1/4 lb. unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/8 tsp. salt
- 1 tsp. vanilla…
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Yum! Going to have to give this a try for Lenten Friday dinner!
This dish is a really nice summery dish to add to the repetoire. It’s nice because you can custom make it to your tastes. We made a vegetarian style tart, but you could anything you like.
A few examples of ingredients are: leek, chicken, peas, pumpkin, mushroom, pancetta, goats cheese. The opportunities are endless!
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Mmmm, soup for a chilly night.
After a few days of cramming for my ARE exam and eating away from home because I couldn’t spare the time to cook (or clean for that matter), I was ready for both to be over. My exam was Monday (won’t find out if I passed for 3 to 6 weeks….), so back to our regular schedule.
One of those crazy stressed out days of studying I did manage to set up the Crockpot for a stress-free meal at home. I made Crockpot Roast with potatoes and carrots. There are several variations of this, but the staples of the recipe are roast, potatoes, carrots, and a sauce of at least Lipton Onion dry Soup Mix, cream of mushroom soup and water. I admittedly didn’t pay much attention when I was peeling and washing potatoes, but after all the roast and carrots were gone, we still had a ton of leftover…
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