It’s that time again! September kicked off our first ever 1 For Me // 1 For You, a monthly giveaway which is just what the title implies: If I have one of something that I find functional, fashionable, or just plain cool, I get one for you. You, meaning one of you. Last month’s giveaway from Pottery Barn was a huge hit! Many, many thanks to all who entered. With that said, I think you’ll just adore October’s goodies from Anthropologie! I know I do. Which is kinda’ the point. ;) Here are a few things to remind you all of the rules of the game:
- Who can enter? Anyone and everyone. And their grandma’s. (Minus mine, of course. Hey, I was never allowed to enter the Easter bunny coloring contest inside our local paper because SHE worked there. So fair is fair.) ;) Please see the fine print below for full rules and restrictions.
- How long do I have to enter? You have until next Saturday, October 9th at midnight CST to enter. The winner will be chosen at random using the random number generator at Random.org and announced the next morning (always the second Sunday of the month).
- Sweet! How do I get my shot at winning? You must comment (and answer the specific question asked at the end of the post) on this 1 For Me // 1 For You post to enter. Remember, comments left via Facebook, Twitter or elsewhere will not be taken into consideration.
Now onto the stuff! And the backstory. Because with me, there’s always a backstory. :) Last Christmas, my sister gifted me an apron from Anthropologie. It was girly and frilly, and would aid me in my upcoming wifely duties. Just sayin’. I had every intention of putting this apron to good use, until I put it in the wash with cherry chapstick. (You’d figure after a lifetime of ruining my clothes with cherry chapstick, I’d at least switch to original, or learn to wear pocketless pants.) Which brings me to part one of October’s 1 For Me // 1 For You – Anthro’s Dotty Match Apron. “A brilliantly quirky pairing of spindly mod blossoms and smatterings of polka dots.” With.. get this.. POCKETS. *I will not ruin this one. I will not ruin this one. I will not ruin this one.* ;)
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But there’s more! (Said in my best Bob Barker voice.) If you win the apron pictured above, you’ll ALSO receive Anthro’s Taste-Test Recipe Book! “With a spoon-adorned cover and color-coded sections for breakfast, lunch, dinner and dessert, the pages of this book are both lined for writing down new classics and slotted at the corners for tucking in old favorites from mom and nana.” Reasons why this book is awesome include but are not limited to: 1) It is ridiculously high-quality. The stitching on both covers as well as the binding isn’t going anywhere. 2) It’s got to be just about the coolest and most creative way to keep your recipe cards and record your own recipes! And 3) The pages smell like brand new school supplies! Holla!! Check it out below. :)
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And this is YOUR apron and recipe book, already packaged and waiting for you!
Question to enter: What is your favorite recipe? No need to spell out any cooking instructions. (Although you are certainly welcome to!) Just leave us with the name of your favorite breakfast/lunch/dinner/dessert to make or bake! And yes, I will be adding these to my own recipe collection. :) So thank you, in advance!
stephanie - my favorite recipe is so easy! you only need two things: peanut butter and jelly (ok, and some bread).
ha =) don’t count me in this giveaway cuz i don’t cook so i don’t really need these, but i just wanted to tell you my favorite recipe anyways. and that the colors in that apron are the colors of my current comm design project. rock on.
love you lysiie<3
lindsay - CHEESY Chicken Enchiladas!!! Can I get an “AMEN?!”
You said not to spell out the recipe…but then how, I ask, would you make this delish meal for your man?!! =)
ingredients:
4 skinless, boneless chicken breasts
1 large onion, quartered
1 package taco seasoning (I think I use Old El Paso)
8-10 flour tortillas
1 can cream of chicken
16 oz. sour cream (uh…feel free to get low fat)
8 oz. shredded cheddar cheese
8 oz. shredded monterey jack cheese
1/2-1 C. milk
*Preheat the oven to 350
1. Boil the chicken breasts and onions until no longer pink. Cool. Shred the chicken. Put the shredded chicken, cooked onions, and taco seasoning into a mixing bowl (you may want to add a bit of water if it’s super dry).
2. In a seperate bowl combine cream of chicken, sour cream, cheeses, and milk.
3. Stir 1/2-1 C. of the cheese mix into the chicken mix (these are your insides of the enchiladas). However, reserve most of the cheese mix for the top of the rolled enchiladas.
4. Roll tortillas with the chicken mix (maybe like 1/4-1/2 C. ?) and place each roll in a 9 X 13 pan. Lay them in the pan nice and tight so that they don’t unroll (I usually put the loose end of the tortilla along the bottom of the pan).
5. Using a spatula, cover the enchiladas with the remaining cheese mix (there should be quite a bit).
6. Bake at 350 degrees for 45 minutes.
I serve with chips, homemade salsa, and guac:
Salsa:
diced tomatoes, red onion, jap. pepper (to taste), 1/2 lime’s juice, generous sprinkle of cilantro, dash of salt
Guac:
2 mashed avacados, 1-2 medium minced garlic cloves, 2 large spoonfuls of the homemade salsa….YUM! =)
Jess M - Garlic Cheese Bread—I realize it’s only bread…but it’s THE BREAD! Love it. Recipe below :)
* 3-½ cups Grated Cheddar Cheese
* ¾ cups Monterey Jack Cheese, Grated
* ½ cups Grated Parmesan Cheese
* ½ cups (real) Mayonnaise
* 4 whole Green Onions, White And Light Green Parts Minced
* 1 dash Salt
* 1 loaf Crusty French Bread
* 1 stick Butter
* 4 cloves Garlic, Finely Minced
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
Abbi - Okay so this is for the boys and their football games.
Crock pot
I put in a block of velvetta cheese
Hormel Chili (no beans)
Rotel tomatoes
and a can of green chiles
the boys love their chips and dip when watching the Bears game
Sarah Darbonne - Mama Coco’s Chicken Enchiladas
– this recipe is from my best friend of 15 years’ mother.Every time she would make this growning up we would eat them until we were sick! The sauce is what makes them so delicious!
Ingredients:
1 package of white corn tortillas
1 16 oz can of tomato sauce
Small container of heavy or whipping cream
Small bag of shredded mozzarella cheese
2 or 3 Serrano peppers (boiled)
About 6 sprigs of cilantro
Chicken Knorr Swiss or any other powder form chicken bouillon
3 cooked chicken breast pulled apart*
Cooking oil
Sauce:
In a food processor or a blender, pour the tomato sauce, the Serrano chilies, previously cooked, and some cilantro leaves (avoid using many stems).
In a small pan, heat about a teaspoon of oil, and add the sauce stirring a bit, add the chicken bouillon (instead of salt), and cover to cook at very low heat for about five minutes.
Assembly:
In a skillet pour some oil when it is hot dip the tortillas (using tongs) one at a time, blot excess oil with a paper towel, stuff with the chicken and fold in half. Pour a spoon full of sauce in the bottom of an oven proof container and place the enchiladas side by side. Cover with the remaining sauce, drizzle some cream and cover with the cheese.
Bake at 350° until the cheese melts.
Mischelle - Ok so having been a wife for 21 years and loving to cook I am going to leave you 2 recepies! First is for my Green Chili Enchiladas. Now I saw you have gotten a few Enchilada recipies already but you will love this.
1 Lb Ground Beef
1 sm onion chopped
2 cups Chicken stock (or broth)
2 TBS Cornstarch (mixed with a little cold water for thickening)
1 Jar of Green Chili Verde (I use herdez my fav)
1 Pkg (2Cup) of shredded Mexican mix cheese
1 pkg of 10 cesera torlilla shells
Prehear oven to 350 degrees.
A sauce pan bring the 2 cups chicken stock to a boil salt & pepper to taste, once boiling slowly ass cornstarch mis to thicken like gravy. (stir constantly)once thickened add the green chili verde. Bring to a boil then turn to low.
Brown the hambuger and onions untill no longer pink. Drain if needed. (If you use the 97/3 you will not need to drain)
Add 1/2 -3/4 cup of sauce and 1/2 cup of cheese into the burger. Stir till well mixed and cheese is melted. Remove from heat.
Spoon approx 1/4 cup into a tortilla shell and roll. Place in a 13×9 Greesed pan. Repeat untill all the meat is wrapped into shells.
Pour the rest of the sauce over the tortillas and cheese on top of that. Bake for 20-30 min untill cheese is melted.
I serve it with sour creme, guacamole. And is you want you can put lettus tommatos, Black Olives etc on top.
It is always a crowd pleaser and I get MANY requests to make it.
Secong recipie is for
Apple & Sage Pork Chops (I got this from McCormik spices)
1 1/2 tss rubbed sage
1 tsp minced garlic (can be dried)
1 tsp Thyme leaves
1/2 tsp Allspice
1/2 tsp paprika
1 TBSP flour
1 tsp salt
4 boneless pork chopps approx 1″ thick
2 tbsp olive oil
1 med onion thinly sliced
2 red apples thinly sliced
1/2 cup apple juice
1 tbsp bron sugar
Mix flour and all spices together. Use 1 TBSP of mix to sprinkle over porkchops-set the rest aside for later.
Heat oil in a skillet on Med-High. Add Porkchopps and brown on both sides. remove from skillet-add slices onions to skillet and stir for 3 min or untill tender, add apples to onions in skillet and cook for 2-3 minutes more.
Stir in juice and remaining seasoned flour untill well mixed. Return pork chops to he skillet, bring to a boil, reduce heat to low. Cover and simmer for 7-10 min untill porkchops are cooked through.
SO there you have it 2 of my favorite recipies. And I can say, I hole I win since I would LOVE that apron!!!!!!! I hope you enjoy all of the recipies you recieve!!
Emily B. - My mom makes peanut butter pie for my birthday every year because I have a thing against ordinary Birthday cake.It is the most delicious combination of cream cheese, peanut butter,heavy cream,butter and oreo cookies.
It’s one of those ALMOST too rich to eat foods that I absolutely can’t get enough of… no seriously, I could probably eat it everyday without getting sick.. well maybe a little sick,and a few sizes larger, but you get the point! This pie = heaven!
I’m just getting into the baking groove and it’s one of my favorite things to make!
Breanna - Food.. my favorite. Ok i am sorry i don’t have a recipe for my favorite its at my moms. It is “Chocolate Jumbo Cookies” i have made them every year growing up – good memories. A recipe i also love that i actually have and made last week : Apple Crisp
4 apples – peeled, cored and sliced 1/2 cup brown sugar 1 cup all-purpose flour 3/4 cup white sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 egg, beaten 2 tablespoons butter
Preheat oven to 375 degrees F (190 degrees C).
In a 9 inch square baking pan, mix sliced apples with brown sugar. In a large bowl, mix together flour, white sugar, cinnamon and salt. In a small bowl, beat together egg and melted butter. Stir into flour mixture. Spread evenly over apples.
Bake in preheated oven for 30 to 40 minutes, or until topping is golden and crisp
Tina - My current favorite recipes are anything grilled outside, since we are still hitting triple digits here in SoCal, with some thunderstorms thrown in to bring up the humidity!
Biggest fave on the grill is tri-tip with a dry rub – sometimes I make it just to have leftovers for sandwiches!
(ps – do they still make the Bonne Bell Lipsmackers that came with a cord to hand around your neck? Don’t think you could accidentally wash one of those babies!)
marybeth i - I make very simple recipes. Recently I made lemon chicken – only three ingredients and it was fabulous so I guess it is my newest favorite.
1 – 2 lemons
6 – 8 chicken breasts
Peppermill
zest lemon
put lemon zest over chicken in shallow baking pan
Slice lemon in thin slices
place sliced lemon over chicken
sprinkle with pepper
Bake at 350 for 60 – 70 minutes
That’s it!
Jerrica K. - I love to make Beef Wellington for special occasions. It looks so lovely on the table when serving.
Belle - My favorite recipe is so easy to make. Potato casserole. Defrost 1 bag of country style hash browns in 9 x 13 pan. Mix 2 cups shredded cheddar cheese, 1 can cream of mushroom soup, 1/4 tsp. salt, 8 oz. sour cream and 1 stick of melted butter. Spread over hash browns. Crush about 1/2 bag of corn flakes and sprinkle on top of casserole. Pour 1 stick of melted butter on top (yes, that is 2 sticks total :) Put in preheat oven at 350 degrees for about an hour. You can win any man’s heart with this one. ;)
Belle
Christina Shippey - My favorite dinner recipe is steamed artichokes with hollandaise (I just make a simple blender hollandaise) ….. so yummy!
liz e - I loooove eggs. Scrambled, in omelettes, in a frittata, on a sandwich or bagel, deviled… yum. I feel like Bubba in Forrest Gump listing all the ways you can cook shrimp listing all the ways I like em! But seriously, I could eat them for breakfast, lunch and dinner, and I would looooove that apron and recipe book to cook some eggs in.
Sarah - Pan-roasted chicken breasts with mushrooms and rosemary. Brown split chicken breasts in skillet (3 mins each side), add quartered mushrooms and a sprig of rosemary and roast in a 375 oven for 15 minute or until cooked through.
Claire - I freaking love to make scrambled eggs with ham and cheese topped with an enormous amount of salsa!
Jessica Nunemaker - I don’t know if I have a FAVORITE recipe! Favorite color, yes but favorite recipe? It would be a toss-up between cookies, cookies, and more cookies. I really love to make cookies! :)
jessicanunemaker at littleindiana dot com
Mary - It’s hard to narrow down to one…but I found a recipe for vegetarian stuffed peppers that rocks! (and I’m not vegetarian).
Zsofia - I love my shrimp bisque. I use my own homemade nourishing chicken broth. My other secret ingredient is coconut oil. It always turns out so rich and creamy.
Beata - Dinner is wonderful, and eggs are versatile, but the best thing of all is Strawberry Shortcake. Here’s an incredible version:
2 c flour
1/2 cup sugar
3tsp baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup milk
2 eggs, slightly beaten
375F degree oven. Grease 9″ round or 8″ square pan. Combine the dry ingredients, and cut in the cutter until it looks like coarse meal. Add milk and eggs, stir until just moistened…definitely don’t overstir! Spread in the pan, bake until golden brown (25-30 minutes usually). Serve warm, smothered in cut strawberries and whipped cream. It doubles easily to fill a 13×9″ pan if you have company.
Kimberly - I’ve been searching for a cute apron and that one is beautiful! Would definitely help as I am a new wife too :) My favorite recipe has to be molasses cookies. They make the house smell amazing!
Kate W. - Alyse, these look really cute! My favorite recipe is peanut butter layer cake with espresso frosting. It really can be any kind of cake but the frosting, which is just butter cream with cocoa and instant coffee granules, is delicious with the p.b. and Reese’s cups crushed on top.
Shelly T. - A very easy Pulled Pork recipe and my daughter loves it!
Take one pork tenderloin and place in crock pot, sprinkle season-all on top and add 8 to 12 oz apple juice. Cook on low for 6 hours. Remove from crock pot, shred and place on buns and top with BBQ sauce.
Kristin @ Holy Cannoli Recipes - Love the apron, I am in need of a new one. I would have to say that my favorite recipe is tiramisu cheesecake. I don’t know if there has even been a better pairing between two awesome desserts.
http://holycannolirecipes.blogspot.com/2009/09/tiramisu-cheesecake_06.html
JoLynn - Oh, I’m lovin’ that apron! I enjoy cooking and baking {okay, mostly baking} and have been looking for a great new apron. I have so many favorite recipes. My easy chocolate chip cheesecake always impresses and is SO easy for a cheesecake. You can find the recipe on Kraft food’s website: Easy Chocolate chip cheesecake {with a store-bought graham cracker crust…can’t get much easier}. I’ve made more elaborate/time-consuming cheesecakes, but as a busy mom, this one is so good and just simple to make. Enjoy! :)
Taylor - I have a huge love for baking. My favorite recipe is creme brulee out of the ina garten cook book through paris. An incredible delicacy(and one you indulge in whenever you can mester it together;)
Kathy Scott - I love any recipe is one that my family will eat! The apron is adorable – I like to wear an apron when I cook because then both my both want to wean an apron and help cook anything – great family time(o:
Andrea Osiek - My baby sister is getting married in three weeks… so despite the fact that it would be a painful goodbye… this is for her if I win.
Because of that, it is only fair that I share the recipe that was always a favorite for both of us growing up… Reuben Casserole. It’s a fairly simple dish… Cook up a couple packages of the Lipton Fettuccini Alfredo noodles, then layer them in a baking dish with corned beef, then sauerkraut, and top with a layer of swiss cheese. Bake in the oven at about 375 until the cheese is melted and a bit golden. Yum! Might need to whip up one for dinner this week!
Rachel Hetzel - My all time favorite recipe is my lasagna!!! I’ll give ya the recipe later! :)
Randi-Michelle Cowin - I am getting married on Monday (and you’ll be there!) and this recipe will be a part of the day. PLUS, I have always wanted a cool apron…AND that cookbook will be super cool for collecting a bunch of my fave recipes from Mom now that I’ll have a chance to pass them down. So I’m giving you a coveted classic New England whoopie pie recipe because you are so awesome and know what a whoopie pie is!
Whoopie Pies
6 Tbsp Shortening
1 Cup sugar
1 egg
1 Cup milk
1 Tsp vanilla
2 Cups flour
1 ½ Tsp baking soda
5 Tbsp cocoa
1 Tsp salt
Steps:
Cream together shortening, sugar, egg, milk and vanilla. Blend flour mixture into creamed mixture. Drop by tsp on baking sheets and flatten with wet spatula. Bake for 9 minutes at 425 degrees.
FILLING:
3 Tbsp flour
½ Cup milk
Few grains of salt
Mix flour and salt with milk, cook until thickened over medium heat. Let cool.
Take ½ Cup sugar
½ Cup shortening
and 1 Tsp vanilla and beat with electric mixer until creamy, combine with cooled white sauce with mixer until creamy—spread between two whoppie pies.
Jessica - i am not a fancy girl. some plain ole’ chocolate chip cookies will do just fine. But i must warn that my very own chocolate chip cookie recipe happens to be the best out there…;)
1 1/2 cups of margarine or butter, softened
1 1/4 cups of granulated sugar
1 1/4 cups of packed brown sugar
1 tablespoon of vanilla
2 eggs
4 cups of unbleached all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
24oz. of semisweet chocolate chips (4 cups)
Heat oven to 350F. In a large bowl, beat butter sugars, vanilla, and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chips.
On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart. Bake 11-13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookies sheet to cooling rack.
makes about 6 dozen cookies. (no kidding it literally does!)
Sarah - Spaghetti alla Carbonara -first time I had it was in Italy and I’ve been making it at home for special occasions ever since!
Pam - Recipes passed from friends and family are truly treasures, never understood the ‘secret recipe’ concept I believe in sharing. No doubt my all time favorite recipe is my mom’s CHOCOLATE JUMBLES, and to give proper credit,I believe the recipe originally came from Glenna Lane. They are a bit different than many recipes – NO cloves for one. They remain a family favorite at any reason for family to gather. I prefer them as a fluted circle with hole & frosted , but turkey, santa claus or heart shapes all work too! :)
1 c molasses
1/2 c sugar
3/4 c shortening
1 egg
4 squares baking chocolate melted in 1 cup boiling water
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 tsp nutmeg
4-4 1/2 c sifted flour.
Cream first 4 ingredients; add chocolate mixture, stir; add dry ingredients and mix thoroughly. Chill 1 hour. Roll to 1/4-1/2 thick, cut out, Bake 8-10 min at 350F
Cool (can freeze, unfrosted up to month)
Frosting: 1# 10x sugar, 2 TBL butter, milk
mix together ingredients, add milk 1 TBLS at a time- just enough to work into mixture, if too soft add a bit more 10x sugar to a spreading consistency
Pam - Sharing recipes between family & friends is the way it should be, never understood ‘secret recipes’ thing. No doubt my favorite is my mom’s CHOCOLATE JUMBLES, but to give proper credit I beleive the recipe originated from Glenna Lane. It is different than most jumbles, for one there are no colves. They are truly a favorite in our family at every reason to gather. I prefer them as fluted circles with holes & frosted, but will admit that turkey, santa clause and heart shape all dillthe ticket too! Hope it becomes one of your favorites too.
1 cup molasses \
½ cup sugar \
¾ cup shortening / Cream together
1 egg /
4 squares baking chocolate melted in 1 cup boiling water, add to above mixture, stir;
1 tsp baking soda \
1 tsp cinnamon \ Add dry ingredients, stir
¼ tsp salt /
½ tsp nutmeg /
4-4 ½ cup flour (+/- to facilitate rolling) cut in 1 cup at a time
Chill 1 hour or as necessary to facilitate rolling. Turn onto floured board, roll to ¼ – ½ thick & cut using cutters.
Bake 8-10 min at 350F
jessica - favorite recipe…there are sooo many, but one that recently rocked my world was the following:
Apple Cheddar Bacon Quesadillas! just awesome and simple…place apples, cheddar and cooked bacon in between some tortillas. cook stovetop on low heat till cheddar is properly melted…once it is…eat it!!! i recommend dipping in honey mustard and Gabe prefers sour cream..either way!!!!!!!! ahamazaing!!
Danielle McGee - Peach and Crème Fraîche Pie
Adapted really loosely from Martha Stewart Living and http://www.smittenkitchen.com
1/2 recipe All-Butter, Really Flaky Pie Dough, chilled for at least an hour in the fridge
Streusel
1/4 cup confectioners’ sugar
1/4 teaspoon baking powder
Pinch of salt
3 to 6 tablespoons all-purpose flour (I needed the latter amount to get this into a crumble)
1/4 cup cold (1/2 stick) unsalted butter, cut into pieces
Filling
1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
2 to 4 tablespoons granulated sugar
Pinch of salt
5 tablespoons crème fraîche*
Prepare pie dough: Roll out pie dough (look!: a tutorial) to about 1/8-inch thick and fit into a regular (not deep dish) pie plate, 9 1/2 to 10 inches in diameter. Trim edge to 1/2 inch; fold under and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes. Preheat oven to 400°F right before you take it out.
Make streusel: Stir confectioners’ sugar, baking powder, salt and three tablespoons flour together in a small bowl. Add bits of cold butter, and either using a fork, pastry blender or your fingertips, work them into the flour mixture until it resembles coarse crumbs. Add additional flour as needed; I needed to almost double it to get the mixture crumbly, but my kitchen is excessively warm and the butter wanted to melt. Set aside.
Par-bake crust: Tightly press a piece of aluminum foil against frozen pie crust. From here, you ought to fill the shell with pie weights or dried beans, or you can wing it like certainly lazy people we know, hoping the foil will be enough to keep the crust shape in place. Bake for 10 minutes, then remove carefully remove foil and any weights you have used, press any bubbled-up spots in with the back of a spoon, and return the crust to the oven for another 5 to 8 minutes, or until it is lightly golden brown. Transfer to a wire rack to cool slightly. Reduce oven temperature to 375°F.
[P.S. If you’re not overly-concerned about “soggy bottoms” (in the words of Julia Child) you can save time by skipping the par-baking step. Given the light nature of the filling, odds are good that it would not become excessively damp even without the parbake.]
Make the filling: Sprinkle quartered peaches with sugar (two tablespoons will make a just-barely-sweeteened pie; add the other two for a still not overly-sweet but sweeter pie) and salt. Let sit for 10 minutes. Spread two tablespoons crème fraîche in bottom of par-baked pie shell, sprinkle with one-third of the streusel and fan the peach quarters decoratively on top. Dot the remaining three tablespoons of crème fraîche on the peaches and sprinkle with remaining streusel.
Bake the pie: Until the crème fraîche is bubble and the streusel is golden brown, about 50 minutes. Cover edge of crust with a strip of foil if it browns too quickly. Let cool on a wire rack at least 15 minutes before serving.
I stored this in the fridge, due to the crème fraîche, and found that I liked it even better cold, with the flavors better married.
* Make your own crème fraîche: It’s true! You can make a version of it at home, using these instructions.
shelby brigham - pumpkin bread with chocolate chips
Mimi - APPLE PUMPKIN BREAD-Favorite go-to Fall recipe!!
2 cups all-purpose flour
1 1/3 cups whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch each allspice, nutmeg, mace
1/2 teaspoon salt
1 15 oz. can Libby’s® Pumpkin
4 eggs
3/4 cup sugar
1 cup apple sauce
1/2 cup honey
1/3 cup vegetable oil or melted butter
1/2 cup Granny Smith apples, peeled & chopped
Preheat oven to 350°F.
Grease two loaf pans with vegetable oil or non-stick spray.
Mix both kinds of flour, baking powder, baking soda, spices and salt in the large bowl of an electric mixer.
Stir together pumpkin, eggs, sugar, applesauce, honey, oil or melted butter in a large bowl.
Combine pumpkin mixture with dry ingredients, stirring only until combined. Stir in apple.
Pour half of the batter into each loaf pan and bake at 350°F for 50-55 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan.
Edna Fugate - My favorite thing is my Aunt Kate’s Carrot Cake recipe. I make it every Christmas and it makes me feel festive! :)
My email is oldasdirt@hotmail.com
Jesslyn Amber - These are so adorable! I wish I could own everything in Anthropologie! My favorite dish to make is Spinich Dip. Okay, so that’s not really a dish, is it? But, it’s delicious! My boyfrend and I love to snack on this and watch a movie. Yumm yummm!
KellyH - My favorite recipe is chocolate chip cookies!
Thanks!
KellyH
Kelly - I LOVE LOVE LOVE lemon bars. SOOOOOOOOO yummy!
Terri - I’m sitting at my favorite spot to stalk your blog…er, VISIT your blog…The back corner of my local Panera Bread. Having just received my very own free Panera Rewards Card, I went to their website to register my card and a recipe {POPPED} out at me. It is my favorite salad ever. {Asian Sesame Chicken Salad}. It was printed right on their website for all the world to steal. Although chances are, it won’t be as good when it’s prepared by my own hands.
At any case, you can find it all spelled out here:
http://www.mypanera.com/recipes-view.php?id=7
{ENJOY!}
rena - this is my favorite recipe
http://www.foodnetwork.com/recipes/rachael-ray/you-wont-be-single-for-long-vodka-cream-pasta-recipe/index.html
Karen O - My favorite recipe is my mother-in-law’s famous Chicken Broccoli Casserole dish. My husband LOVES it, and it’s perfect for a large group of people when we have guests!
4 chicken breasts shredded and mixed with mayo, sour cream, a tad of lemon juice and curry powder layered on top of cooked broccoli pieces, toped off with cheese and crushed potato chips, baked for about 20 minutes.
Jennie - We like to make potatoes, tomatoes, chicken and oregano roasted in the oven. So good!
Rebekah - My new favorite!!! Savory and Juicy Flank Steak with Caramelized onions, Twice baked potatoes and Roasted vegetables.
So yesterday I bought flank steak (always my favorite growing-up, but terrified to attempt to make it myself…I seem to only be able to do chicken, but…)
I marinated it in an insane medley of things, as is my custom just to “dump it all in and see what happens”
Soy sauce, ginger powder, salt, pepper, honey, and then not sure if that would do the trick, I put some Teriyaki sauce to top it off. Marinade for 5-6 hours
Put steak in heated broiler…flipping part way through until desired “done-ness.” I checked it every few minutes. I learned pressing on it to feel its tenderness or firmness tells you how done it is. Cut against the grain!
Carmelized Onions- cook onions fairly slowly, around 2 tsp sugar and either a little bit of balsamic vinegar or Worcestershire sauce for a caramelizing affect or anything you want to add.
Twice baked potatoes: Bake for an hour…then scoop out potato carefully and blend with sour cream, milk or heavy cream,salt/ pepper and of course butter. Place the mixture back into the potato skin and top with lots of cheese and cayenne pepper.
Roasted Vegetables- Whatever you like…I used red peppers, summer squash and zucchini sliced them in chunks and sprinkled olive oil and a generous amount of salt and pepper.
The steak was so good, so tender and juicy and flavorful… flavor is a must in our house ;) My husband couldn’t stop talking about it, saying it might be the best thing I have made him. A miracle.
Arianah Watts - My FAV recipe is for bbq chicken quesadillas ! Why is it my fav you ask…because it is simple,fast,uses up leftovers,it’s sooo yummy and my kids love it ! I hope you enjoy it too :)
Tortillas
Chopped or shredded bbq chicken
Monterey Jack cheese
Cilantro
Diced red onion
Small can of mild chopped green chilies
Just layer them all between 2 tortillas…cook and serve :)
Jessica - mmm muffins my fav, the pineapple is good but I’ve also done peach (from a can) and strawberry (fresh picked, then frozen) and rasberry (a bit seedy)
http://recipes.howstuffworks.com/5-cupcakes-that-wont-put-on-the-pounds3.htm
Sarah - my family’s peirogi recipe
Lauren - Love your blog (and your work)!
My favorite recipe is for pumpkin chocolate chip muffins! And it’s the perfect time of year for them…definitely recommend them with a nice tall glass of milk.
http://www.food.com/recipe/pumpkin-chocolate-chip-muffins-3564
Emily Snitzer - My favorite all-time recipe is Ginger Creams, from the kitchen of my wonderful grandma.
Bake at 350 for about 12 minutes after spooning on a greased cookie sheet. Then frost after they cool.
Cookies: 1 cup of sugar (white), 1/4 cup of butter, 1 cup of molasses (green label), 4 teaspoons soda, 2 teaspoons cream of tartar, 2 eggs, 1 Cup of butter milk or sour milk, 1 tablespoon Ginger, 1 tablespoon of cinnamon, 4 1/2 cups of flour (white)
Frosting: 1 cup of butter, 2 cups of powdered sugar, 1 tablespoon cream or milk
Spread frosting on cooled cookies…then yummy goodness!!
Hannah - My favorite recipe has got to be Julia Child’s queen of sheba cake!
Also, Alyse, I love your blog. Your pictures are soo beautiful – a perfect procrastination tool and mood booster :-)
Liz M. - I love the Mrs. Fields Blue Ribbon chocolate chip recipe–it’s the best! One thing it doesn’t tell you is you need to refrigerate the dough first to avoid runny cookies.
Jill Bogli - Plain ole’ fashioned chicken cutlets! Chicken breasts pounded thin, dipped in egg, rolled in breadcrumbs, repeat (without the pounding). Double battered for extra crunch when baking :) Pan fried or deep fried until toasted brown. Eat plain, or top with linguinie and sauce to make a slight different version of chicken parm. The best! Btw, Alyse, it’s really cool that you do this; your blog is very intriguing.
Emily - Oh I love this- I am so going to add some of these recipes to my list to try!! Anyways my favorite thing to make is my mother’s stew~ and I’ve already made it once this season (as it is getting cold in NY) If you don’t already have a stew recipe or want a new one shoot me an email :)
Pam - Right now I’m loving Garlic Butter pasta with lots of feta cheese thrown in & chicken! This recipe modified: http://www.copykat.com/2010/09/11/spaghetti-warehouse-spaghetti-with-garlic-butter/
YUMMMM!!!!!!
Christie - Cheesy recipe, but it’s funfetti cookies made from the cake mix. I’ve not met one.single.person. who can resist these.
Carolyn - I love soups and stews when Fall rolls around. Here’s a delicious and easy recipe for Tuscan Chicken Stew.
http://www.mybackyardeden.com/2010/01/tuscan-chicken-stew.html
Your blog is just gorgeous!
anita b. - cap n’ crunch french toast. I saw it on Food Network. It was my genius boyfriend’s idea to use the one with berries. BAD idea, the color looks gross. Stick with the plain cap n’ crunch
Lucy Francis - I love scrambled eggs with fresh pico de gallo and a side of hash browns.
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