Recipe: Pineapple Casserole

Okay, I know what you are thinking.  Pineapple casserole?!  WHY would I want to eat something like that??  I know you are thinking this because it is what I was thinking when my mom announced it was on our Memorial Day menu.  It's also what I think when she suggests pineapple and cheese sandwiches. 

But like almost everything, I have been proven wrong, and my mother has been proven right.  Pineapple casserole is delicious.  Pineapple and cheese DO go well together and when topped with buttery crackers...yum.  I have no other words.  Other than you might want to find your big girl pants after this, 'cause it ain't light.  It's a true Southern dish. 

{Image from Food Network}

Pineapple Casserole
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1 cup shredded cheddar cheese (I like a combination of white and sharp cheddar)
6 tablespoons flour
1 cup sugar
2 (20 oz) cans of pineapple chunks in juice, drained*
1 sleeve of butter crackers (like Ritz), crushed
1/4 stick (4 tablespoons) butter, melted

Preheat oven to 375.  Grease a 9x13 baking dish with cooking spray.

Combine the flour, cheese, and sugar.  Stir in the pineapple until evenly coated.  Spread evenly into the prepared pan.  Top with the crushed cracker crumbs, and pour the melted butter over the top.  Bake for 25-30 minutes, until gold and bubbly.  Serve as a side dish for pork or ham.

*Some recipes call for crushed pineapple, but my family likes the texture of chunked pineapple.  It's really up to you.

-Adapted from Apron's Simple Meals

This post is linked to Tasty Tuesday, Delicious Dishes, and Tuesday Night Supper Club

Recipe: Ricotta and Zucchini Galette

I love how I can turn anything into an adventure.  Or a disaster depending on how you look at things.

Take making this simple dinner for example.  It started last week when I realized I had some ricotta cheese in the freezer that needed to be used up.  I had recently pinned a new dish from Smitten Kitchen and decided that now was the perfect time to try it.  I bought the zucchini and the puff pastry (what, you think I'm going to make my own dough?  Yeah, right.) and put the galette on my menu plan.

Something nagging in the back of my mind told me to check the ricotta cheese the day I was planning on making the dish.  I can't remember if I was checking it to make sure I had enough or checking to make sure it hadn't gone bad.  Either way I ended up with well over a cup on ricotta cheese growing pink mold.  Oops.  Not okay.

So I made a mad dash to the store after work to pick up more ricotta because I HAD to make this for dinner (why I couldn't keep the pastry in the freezer and use the zucchini in something else I don't know.  My mind wasn't working like that on this particular day).  It turned out to be delicious and an excellent dinner decision.  However, now I'm stuck with ricotta cheese that needs to be used up before it too grows pink mold.

Ricotta and Zucchini Galette
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1/2 box of frozen puff pastry (1 sheet), thawed
2 small zucchinis, sliced about 1/4 inch thick
1 tablespoon, plus 1 teaspoon olive oil
I garlic clove, minced
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese 
1/4 cup shredded mozzarella
1 tablespoon chopped fresh basil

Spread the zucchini out on several layers of paper towels and sprinkle with 1/2 teaspoon of salt.  Let it drain for 30 minutes then gently blot the tops with more paper towels.  Meanwhile, mix the olive oil and garlic in a small bowl and set aside.  In another bowl mix the cheeses, 1 teaspoon of the garlic oil, and salt and pepper to taste.

Preheat oven to 400.  Roll the puff pastry dough out (on a floured surface) into a 12-inch circle or square (I have zero patience rolling already square things round, so I went with a square) and transfer to a parchment paper lined baking sheet.  Spread the ricotta mixture out evenly, leaving a 2 inch border around the edges.  Top with the zucchini in an even, single layer.  Drizzle the rest of the garlic oil evenly over the top.  Fold the border over the filling as far as it will go.  It should really just form a crust, not cover the whole top.  Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water).  Bake for 30-40 minutes.  Top with the fresh basil, cut into wedges, and serve. 

-Adapted from Smitten Kitchen

This post is linked to Tasty Tuesday, Delicious Dishes, and This Chick Cooks

Summer Grilling

Memorial Day (which is one Monday - don't forget!) is the unofficial start of summer.  In Alabama, summer usually kicks off around the beginning of May when we hit 90 for the first time.  For some of you way up north, spring may only just be beginning.

Memorial Day, and the unofficial start of summer, also means the official start of the grilling season.  I don't have a grill for my new house (any recommendations for a small, girl-sized gas grill?), so I've already been visiting/barging in on my parents to share their grill (and so my dad can cook for me...even I need a night off).  I thought I would share a few of my favorite grilling recipes and ask you to do the same.  Put your links in the comments!

Beer Can Chicken

Grilled Shrimp Skewers 

Grilled Vegetables

I also really like grilled fish (of any sort), grilled chicken (legs are my fav), and of course, hamburgers and hot dogs on the grill.  Oh, and steak of course.  And vidalia onions.  And corn.  And...I could go on and on.  

What are your favorite things to grill?  Any recipes you want to share?

Recipe: Springtime Shrimp Pasta

For some reason leeks and lemon are spring flavors to me.  Add in shrimp (which always brings back memories of family trips to the beach) and a dish feels instantly warm-weather appropriate.  Spinach isn't very springy I know, but it does help balance out the heavy cream. :)  This a delicious, simple weeknight meal that I hope you enjoy.

Springtime Shrimp Pasta - serves 2
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1 1/3 cups uncooked pasta (that's about 1/3 of a 13.25 oz box)
1 tablespoon butter
1 leek, cleaned, dark green parts removed, and sliced into half moons
1/2 pound shrimp, peeled and deveined
Zest of half of a lemon
~1/3 of a cup of heavy cream (go ahead a make it a little bit more than a 1/3 but less than a 1/2)
5 oz baby spinach
1/4 cup parmesan cheese (plus more for topping)
1 tablespoon chopped fresh basil

Cook the pasta according to the package directions in boiling, salted water.  Drain and return to the pot.

Meanwhile, melt the butter over medium heat.  Add the leeks and cook, until softened 3-5 minutes.  Add the shrimp, lemon zest, and salt and pepper to taste.  Cook, stirring occasionally, until shrimp are just barely opaque, about 4 minutes. 

Add the cream to the pasta in the pot and heat over medium heat.  Add spinach and stir until it's beginning to wilt.  Toss in the leek-shrimp mixture and stir until the cream coats everything and the spinach is wilted, about 1 minute.  Toss in the cheese and test for seasonings (I needed more salt).  Serve, topping with extra cheese and the fresh basil.

Adapted from Real Simple

This post is linked to Tasty Tuesday, Delicious Dishes, and Tuesday Night Supper Club

Recipe: Gnocchi with Mushroom-Cream Sauce

Gnocchi.  Mushrooms.  Cream.  These are a few of my favorite things. :)

When I saw this recipe I knew it was for me.  I'm not one for making fresh gnocchi (I don't have that much time to spend baking and then ricing potatoes), but everything else about the recipe jumped out as a perfect week night meal.  The sauce comes together in about 10 minutes and gnocchi cook in no time.

Gnocchi with Mushroom Cream Sauce
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1 tablespoon butter
1 tablespoon olive oil
1 teaspoon minced garlic
1 1/2 cups sliced mushrooms
1/2 tablespoon chopped fresh chives
1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup stock (vegetable or chicken)
1/4 cup heavy cream
1 package gnocchi, cooked according to package directions
1/4 cup parmesan cheese


Melt butter with olive oil in a skillet over medium-high heat.  Add garlic and mushrooms and saute until softened, about 5 minutes.  Add seasonings.  Stir in stock and bring to a slow boil.  Reduce heat to low and add cream.  Simmer for 1-2 minutes.  Add in cooked gnocchi and cheese and stir until evenly coated.  Serve with additional fresh chives or fresh thyme, if desired.

This post is linked to Tasty Tuesday, Tuesday Night Supper Club, and Delicious Dishes

Recipe: Quinoa with Spinach and Cheese

Until last night, I had never eaten quinoa, let alone cooked it.  I've been wanting to try it for quite some time, but I was having trouble finding it in my regular store.  I finally bit the bullet and went to Whole Foods to find it (and walked out $50 poorer).  I've heard that quinoa is popping up in regular grocery stores, but apparently it's not yet in normal grocery stores in Alabama.  If you can't find it, try online; Amazon has a good selection.

Quinoa is VERY easy to cook and this recipe would make a great side dish, but is filling enough to serve as a main dish in a meatless meal.  Another great thing about this recipe is that it's easily adaptable.  You can make it with almonds, like I did, but I think that pine nuts would be delicious too.  Any sort of white cheese that melts well can be used, so this dish is a great way to use up cheeses that you have in your fridge. 

Quinoa with Spinach and Cheese - serves four
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1 cup uncooked quinoa
3 tablespoons olive oil
1/3 cup sliced almonds or pine nuts
6 cloves garlic, minced
2-3 cups baby spinach leaves
2 tablespoons fresh lemon juice
1 cup grated gruyere, gouda, fontina, or other white cheese

Soak quinoa in hot water for 5-10 minutes.  Drain through a fine wire mesh strainer.  Bring a pot of lightly salted water to boil and add soaked quinoa.  Simmer for 15-20 minutes, until quinoa is tender.  Drain well.

Heat olive oil in a skillet over medium heat.  Toast nuts in oil for 2-3 minutes.  Add garlic and cook until fragrant, another 2 minutes.  Stir in quinoa and spinach.  Allow the spinach to wilt and quinoa to reheat, then remove from heat.  Stir in lemon juice, cheese, and salt and pepper to taste.  Serve immediately.

-Adapted from Cucee Spouts

Linked to Tasty Tuesday, Tuesday Night Supper Club, and Delicious Dishes

White Pizza with Spinach and Caramelized Onions

As I said on Twitter the other night, this is BEST pizza I have ever made.  It simple and oh so delicious.  I can't think of a single thing that I would change, which may be a first for me.  I'm always tweaking my recipes, but this one is just be perfect.  It's a keeper recipe, that's for sure.

White Pizza with Spinach and Caramelized Onions
makes one 14" pizza or one cookie sheet sized pizza

Crust:
1 teaspoon instant yeast
1/2 cup warm (110 degrees or so) water
1 tablespoon olive oil
1 1/2 cups all-purpose flour
scant 3/4 teaspoon salt

Pizza topping:
2 tablespoons butter
1 large onion, thinly sliced
3/4 cup ricotta cheese (splurge and use whole-milk here, it does make a difference)
3/4 cup mozzarella cheese
2 teaspoons garlic bread seasoning or other pizza seasoning
3 tablespoons olive oil
5 ounces fresh baby spinach, stems removed

Make your crust: combine all the ingredients in stand mixer fitted with the dough hook and mix on 2 for 4-5 minutes or until the dough cleans the sides of the bowl.  Cover the bowl and allow it to rise at room temperature for 45 minutes.  Transfer it to the refrigerator and let it continue to rise for at least 4 hours or up to 24 hours.

When you are ready to bake, remove the crust from the refrigerator and stretch it into a rough oval on a lightly greased surface.  Cover and allow it to rest for 15 minutes.  Grease your pizza pan or cookie sheet with olive oil (helps the crust get crispy).  Stretch out your dough the best you can to make it fit.  Cover and let it rest another 15 minutes.  Come back and finish stretching it out.  Your crust will be thin.  Preheat your oven to 425 and then cover and set aside the crust while you make the topping.

Melt two tablespoons of butter (with a teaspoon or so olive oil if you like) in a medium skillet over medium low heat.  Add in thinly sliced onions, cover and let the onions sweat for 10 minutes.  Uncover, and continue to cook, over medium low heat, for 25-30 minutes, stirring occasionally.  

Meanwhile, mix your cheeses and seasoning in a bowl and set aside for flavors to marry.  Lightly (2-3 minutes tops) wilt your spinach in a skillet with a tablespoon of olive oil.  Put it in a strainer to drain. 

When your onions are almost done, pop your crust in the oven for 10 minutes.  Remove the crust from the oven and brush with 2 tablespoons of olive oil.  Season your caramelized onions with salt and pepper to taste and mix them in with your cheeses.  Spread the cheese/onion mixture over the hot crust and then top with the wilted spinach.  Return to the oven and bake for 10-12 minutes or until crust is crisp and the cheese is beginning to brown.  Serve warm.  YUM!!

-Adapted from King Arthur Flour

This post is linked to Tasty Tuesday, Tuesday Night Supper Club, and Delicious Dishes.

Recipe: Potatoes and Zucchini with Parmesan

As so many things in my life turn out, this recipe turned out to be a little more complicated than I originally thought it was.   

Of course, that was because I neglected to read the entire recipe before I started cooking. :)

This recipe isn't hard at all; there are a few steps, but it's so delicious that's it's worth a few extra minutes of your time.  One of the things I love about dishes like this is that it requires so few ingredients and yields amazing and fresh-tasting results.

Enjoy!

Potatoes and Zucchini with Parmesan - Adapted from Gida de Laurentiis

 

4 small new potatoes

2 small zucchini, cut in half lengthwise, then sliced into 1 inch pieces

2 tablespoons butter

1 clove garlic, minced

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

Salt and pepper

1/4 cup Parmesan

Bring a pot of water to a boil; add the potatoes and cook until tender, about 8-10 minutes.  Remove from the pot, cool a little, and cut in half.

Put butter, garlic, rosemary, and thyme into a saute pan.  Heat over medium heat and melt the butter.  Meanwhile, sprinkle cut potatoes and zucchini with salt and pepper.

Put potatoes and zucchini, cut side down, in melted butter and herbs and cook until golden brown, 12 to 15 minutes.  Shake the pan occasionally to keep everything from sticking and the garlic from burning. 

Preheat the broiler.  Remove the veggies from the saute pan and place on a baking sheet lined with foil, cut side up this time.  Sprinkle with Parmesan.  Broil until the cheese melts, about 4 minutes.  Serve right away!

This post is linked to Tasty Tuesday and Delicious Dishes.

Recipe: Cheesy Garlic Bread

These are so good.  I can't even describe how good these are.  So I'm not going to spend time trying to describe them to you or tell a witty little story.  I'm just going to tell you to put these on your menu and make them ASAP.

Cheesy Garlic Bread - Adapted from Our Best Bites

1 loaf of French bread dough, made through the first rise (I recommend either this recipe or this one)

1 stick of butter, softened

1 1/2 tablespoons garlic bread seasoning (see below)

1 cup shredded mozzarella cheese

Grease a 12 cup muffin tin with cooking spray.

After you have made your French bread dough, allowed it to rise, and punched it down, roll it out into a rectangle, about 18-20 inches long and 6 inches wide.  

Combine softened butter and seasoning together.  Spread all over the dough rectangle.  Make sure it reaches all the way to the edges.  Evenly sprinkle with cheese.  Roll up jelly-roll style (from the long end of the rectangle).  Cut the roll into 12 equal slices; dental floss or a really sharp knife is best for this.  Place one roll into each greased muffin cup.  Cover and set aside while you preheat the oven to 350.

Once the oven has preheated, bake the bread muffins for 18-22 minutes.  You should watch them very closely for the last 5 minutes as the cheese tends to burn.  You may need to loosely cover it with foil to prevent this.  

These are best eaten immediately so you can enjoy the cheesy goodness! 

Garlic Bread Seasoning

1/4 cup powdered Parmesan cheese (like the kind by Kraft)

1 teaspoon coarse salt

1 tablespoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

Mix all ingredients together and place in small container.  Seasoning mix should be stored in the refrigerator and can be kept up to 6 months.

This recipe is linked to Tasty Tuesday and Delicious Dishes.

Weekly Wanderings: The Recipe Edition

For some reason this week, I was only able to find recipes to share.  I figured that wouldn’t be a problem for anyone, so that’s all I’m sharing this week!

Mini Meatball Sliders with Basil Pesto – Many of you have noticed my adoration for ham and cheese sliders (they are my go-to game day or appetizer snack) and now I think I have a new one.  I love meatballs and pesto so this sounds like a perfect combination to me.  I’m waiting impatiently for Lent to be over so I can make these!

Spinach White Pizza – I usually don’t like ricotta cheese on my pizzas, but I think I will love this one.  Yum!

Spinach and Sun-Dried Tomato Penne Pasta – Clearly, Italian is the name of the game this week.  On a side note, I really need to stop collecting pasta recipes.  I recently had to create a separate folder just for pasta recipes to try.  Hello, my name is Elizabeth and I’m a pasta addict.

Strawberry Spinach Salad – I guess we need something healthy after all that heavy Italian food.  I’ve had salads like this before and I always enjoy them.  I can’t wait until I start finding strawberries on sale and can make this.  Seems like a fast and light spring and summer meal.

Apparently the blogosphere is telling me I need to try quinoa because this week I found two recipes that sound delicious and need to appear on my menu sometime in the near future.  This Quinoa “Mac and Cheese” with Spinach is probably a great way for me to use up the ridiculous amounts of cheese in my fridge and this Creamy Quinoa Primavera sounds like a great and filling vegetarian main dish.  Have you tried quinoa?  How do you like to cook it?

Have you found any recipes worth sharing this week?

This post is linked to Friday Favorites. 

Recipe Redo: Breakfast Cake

Way back when I first posted this recipe, I promised to add pictures to it the next time I made it.  I really intended to make it over the holidays, but life (as it so often does) got in the way, I didn’t have the time.  

Plus, if you can believe it, I was tired of super sweet stuff.

I know I know.  I was stunned too.

Anyway, I’ve updated the recipe and added a couple of pictures to it.  So you should check it out. 

I also have a few suggestions or changes you can make. 

Option 1: Leave out the cream cheese and sugar dotted over the top, but keep the strudel and glaze.  I like to add cream cheese, but if you don’t have it around, you could easily leave it out and still have a delicious dish.

Option 2: Leave off the glaze.  The glaze is very sweet so many may find it too sweet.  I don’t think anything would be missing without the glaze, but I would definitely add ½ teaspoon or so of vanilla to the batter to up the flavor a little. 

Option 3: Half the glaze recipe.  It makes a ton; probably too much.  Now, I like things to be super sweet, so I wouldn’t do that, but I think you could easily cut the glaze in half and still have a great (and still very sweet) breakfast dish.

I would not leave off the strudel.  The strudel is what really makes this dish “breakfast-y” as it’s very much like a topping on a coffee cake.  Without the strudel, it would just be a plain cake with a vanilla glaze. 

Wait, why is that a bad idea again? :)

Make this recipe.  Whether you make this as the original recipe has it or with one (or a combination) of these adaptations; I really hope you make it and enjoy it. 

I didn't skip anything here...pecans, cream cheese, tons of glaze.  This is my kind of breakfast.

This post is linked to Tasty Tuesday and Delicious Dishes.

Happy St. Patrick's Day!

I’m big on serving themed meals on holidays.  I like jambalaya and King Cake on Mardi Gras; fun, heart-shaped treats on Valentine’s, spooky goodies for Halloween, and of course, something Irish for St. Patrick’s Day. 

This year I’m not cooking a St. Patrick’s Day themed meal since I’m on vacation, but I thought I would provide you with a nice list of recipes so you can cook the meal yourself. 

Enjoy and happy St. Patrick’s Day!

Bread:

Cheddar Soda Bread

Parmesan Scones

Soda Bread

Main Dishes:

Shepherd’s Pie

Corned Beef and Cabbage

Beef and Guinness Stew

Desserts:

The only dessert recipe I’ve ever made for St. Patrick’s Day is my Crème de Menthe brownies.  What’s not to like?  They have a green filling and they’re chocolate.  A perfect combination.  But if you aren’t a fan or you are looking for something more traditional, try these:

Traditional Irish Desserts

Shamrock Cupcakes

Chocolate-Irish Cream Cheesecake

Blarney Stones

Recipe: Shrimp and Grits

Shrimp and grits is one of my favorite dishes.  For those of you not from the South, shrimp and grits is a Lowcountry classic; it was originally served as breakfast to hungry fisherman and shrimpers during shrimp season, but has seen a revival and is now very trendy.  It’s not unusual to find shrimp and grits on brunch, lunch, and dinner menus and I’ve even had it served to me as part of a “grits bar” at weddings. 

Shrimp and grits is something I’ve made for a while and it’s what I served to my mother on her birthday.  I needed a new recipe and I wanted to create a one dish meal and avoid serving a vegetable on the side.  I was lucky enough to find several recipes that I merged together to create this one.  I think it’s my best recipe creation to date.

Shrimp and Grits – Serves 4

Shrimp:

1½ pounds unpeeled large shrimp

1 pound fresh asparagus

3 slices bacon (optional)

2-3 tablespoons butter

1 (8 oz) package sliced fresh mushrooms

1 bunch green onions, cut into ½ inch pieces

1 clove garlic, minced

½ teaspoon dried thyme

2 tablespoons white wine

2 teaspoons fresh lemon juice

½ teaspoon Tabasco (optional or to taste)

Salt and pepper

Grits:

4 cups milk (whole is best)

1½ teaspoons salt

1 cup uncooked grits (old fashioned or stone ground, not quick cooking or instant)

1 cup grated gruyere cheese

1 tablespoon butter

½ teaspoon pepper

Peel and devein shrimp.  Snap off and discard tough ends of the asparagus.  Cut into 1 inch pieces

Cook bacon in a large skillet until crunchy.  Remove, crumble, and set aside.  Drain all but one tablespoon of bacon drippings from the pan.  Melt two tablespoons of butter in with the drippings.  If you aren’t using bacon, melt an extra tablespoon of butter or use 1 tablespoon of olive oil.

Meanwhile, bring the milk and salt to a boil in a heavy saucepan over medium-high heat for the grits.  Slowly whisk in grits.  Reduce heat to low (make sure your grits don’t burn on the bottom or bubble too much) and simmer, uncovered for 20 minutes, stirring often.  Remove from heat and stir in cheese, butter, and pepper.

Add mushrooms to the skillet and sauté for 2-3 minutes.  Add in asparagus and green onions; cook for 2 or 3 minutes longer.  Stir in garlic and thyme, season well with salt and pepper.  Cook for an additional few minutes or until the mushrooms look browned.  You may need to add a little more butter or oil to keep everything from getting too dry.  Stir in wine, then shrimp.  Cook for 2 minutes.  Stir in lemon juice and Tabasco, if using.  Season with a little more salt and pepper and cook just until shrimp turn pink.  Serve immediately over warm grits.

I really need to stop taking pictures with my phone.  Sorry for the bad shot.  Again.

This post is linked to Tasty Tuesday and Delicious Dishes

A Birthday Recipe: Double Chocolate Gooey Butter Cake

Are you a maker or a buyer of birthday cakes?

I’m a maker.  It’s not that I don’t an extra special cake from a local bakery (and there are some truly excellent bakeries around here), but I feel like a homemade birthday cake is much more special.  It’s a gift from the heart.  It says “I took time out of my busy day to make this for you”. 

It also helps when the person whose birthday it is has a favorite cake.  It makes it that much easier.

Today is my mother’s birthday and she has a cake that she just absolutely adores.  I’m making her dinner tonight (shrimp and grits – recipe coming next week!) and serving her favorite cake as dessert. 

This cake is clearly from Paula Deen – two sticks of butter, cream cheese, an entire box of powdered sugar.  But it is also very easy and so very, very delicious.  If you are looking for something different than regular cake with frosting, try this recipe. 

Double Chocolate Gooey Butter Cake – adapted from Paula Deen

Crust:

1 18.25 oz box of chocolate cake mix (I recommend Pillsbury)

1 egg

1 stick of butter, melted

Topping:

8 oz cream cheese, room temperature

2 eggs

3½ tablespoons cocoa powder

16 oz powdered sugar

1 stick of butter, melted

1 teaspoon vanilla

1 cup chopped nuts (optional)

Preheat oven to 350°.  Grease a 9x13 cake pan.

In large bowl, combine cake mix, egg, and melted butter.  Mix well until no dry cake mix remains.  Pat the crust into the bottom of the prepared dish and spread out evenly.  Set aside.

Beat cream cheese until smooth (2-4 minutes) with an electric mixer (hand or stand).  Beat in eggs and cocoa powder, scraping down sides as needed to fully combine everything.  Lower the speed of the mixer (very important!!) and slowly beat in the powdered sugar.  With the mixer running, gradually add the melted butter and vanilla.  Stir in nuts by hand, if desired.  Pour topping over the crust and spread evenly.

Bake for 40 to 50 minutes.  The sides should look set, but a toothpick inserted in the center will not come out cleanly.  It’s okay; you want the cake to still be slightly gooey.  Allow to cool on a wire rack before serving.  Best served warm.

 

This post is linked to What's On Your Plate? and Delicious Dishes.

Tasty Tuesday: A Year in Review

Don’t forget to enter my “blog-a-versary” giveaway for your chance to win a $25 Barnes and Nobel giftcard! 

When I started blogging, I knew I wanted to share recipes, but I never thought it would turn into one of my favorite things to do.  I love sharing new and old family favorite recipes and I especially love hearing what you thought about it.  

I thought that, in the spirit of my “blog-a-versary”, I would share the five most viewed recipes on my blog.  

The Best Macaroni and Cheese on Earth

Mushroom and Spinach Pasta

(I keep forgetting to take a picture of this! I eat it too fast because it's so yummy!)

Pumpkin Cobbler

Buttermilk Banana Bread

Mario’s Baked Ziti

It doesn’t surprise that these are the most viewed recipes; they are most definitely some of my favorites.  Personally, I’m super fond of the M&M cookies! The Mushroom and Spinach Pasta is the number one recipe that brings people to my blog and the second most popular post I’ve ever written.  It’s really good and very simple, so if you haven’t checked it out, you should do so immediately! 

Do you have a favorite recipe, mine or otherwise?  I would love to hear about it!