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by Sherry on March 17th, 2019 
Want a good muffin to go with your pot of tea?
I love baking and I don’t care what it is. There’s nothing better than a hot loaf of Italian or French bread right out of the oven slathered with some room temperature butter. That makes me want to get out my yeast and start some bread. Sweet breads and muffins are another one of my favorite things to bake.
Several years ago I made this Lemon Scented Pull Apart Bread. In fact it was back in 2011 when my daughter was home her wedding shower and her future mother-in-law and my sister were here; and everyone loved the bread. But, I was on some kind of diet at the time and I didn’t even eat it. This bread is on the top of my list to make again.
We’re having another cold spell here in Texas this week. Just a few days ago I was complaining it was hot again when it got up to 80’s. But like always, wait around a few days and the weather will change. So, when it drops back down in the 60’s (my kind of weather) I’m thinking about what I can bake. Don’t you just love the aroma of something baking in the oven whether it is a sweet or savory item.
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by Sherry on March 11th, 2019 
Tiny little quail legs made fantastic appetizer.
Sometime last year I was visiting my daughter, Alexis, in Austin and one day her mother-in-law, Kittie took us to Jack Allen’s Kitchen for lunch. We ordered some quail legs for an appetizer and they were so delicious I knew I had to try and recreate the recipe. (Thanks for lunch Kittie.)
At Christmas we rented a house on Lake Travis and it was a nice big house where we enjoyed five nights of being together, playing our favorite game, Catan, and of course cooking. The kitchen wasn’t as well stocked with equipment as I would have liked but we made do with what we had. My son, Paul, and I are pretty hard to please when it comes to the way a kitchen is equipped; but we managed to do some Escargot and these quail legs for appetizers while there.
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by Sherry on March 5th, 2019 
Leftover candy put to use.
I have to admit that my first thought for a name of this bar was “leftovers” or “trash” but they are too good to be called leftover anything. I had candy left over from Christmas baking projects, Valentine’s Day projects and a ton off bags of candy I bought at “after Christmas” sale at the grocery. “Trash” because I should have thrown my candy away so I wouldn’t eat it; but who does that?
So with bags some Heath Chocolate bits, some mixed salted nuts and dark chocolate chips I just had to improve upon a basic Blondie Bar recipe. I thought i would start with a bag of mini Reeces Peanut Butter cups but they disappeared from my pantry, so I substituted 1/4 cup of peanut butter for part of the butter.
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by Sherry on February 25th, 2019
Escargot for Christmas.
Oh, no! not snails. Not those little slimy things that wiggle on the sidewalk that we use to pour salt on when we were kids. Ahh, yes.
Well, they are similar. The ones we prepared for Christmas dinner were Helix snails from France and were nice fat/plump ones. The ones that use to get salted are common brown garden snails and probably not enough meat to even get stuck between your teeth but still edible. Snails are low in fat except, of course, for all the butter you put on them before baking in the oven. This is only my third time making escargot and I think they get better each time I make them. (Don’t use jumbo ones though, that wasn’t my favorite.) I like them garlicky, buttery (of course) and the best crunchy bread I can find.
I first had escargot on a cruise years ago and I remember after eating them one night we ordered 2 orders each every meal for the rest of the cruise. I found my escargot on Amazon because they were much cheaper than the $7.50/can/dozen at my HEB market (and those were the jumbo ones). And I have already reordered them so I would have on hand for a last minute appetizer. They were $16 for 48 snails.
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by Sherry on February 19th, 2019 
Tropical Puppy Chow, ooh so good.
Have you ever wanted a recipe so bad you’d do almost anything to get it. Well, I was watching an episode of Top Chef on Bravo and one of the challenges was a Kentucky Derby party and one of the contestants, Kelsey Barnard Clark, made her Puppy Chow Key Lime Crunch.
So, before the show was even over I was in bed trolling the internet fo find the recipe. I guess everyone else who watched that show was doing the same thing. Finally KBC put a recipe (kind of) on her facebook pages with ingredients but she was using 5 pounds of white chocolate and I knew I was going to have to scale down and I changed a few of the ingredients. Then I came across on on Ritzymom.com and made my own adjustments to her recipe.
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