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Sherry

Bars/ Bars/ Dessert

White Chocolate Raspberry Bars

Just in time for Valentine’s day.

Do you ever wonder how the first bar dessert was made? Maybe someone just got tired of making all those individual cookies and just pressed the dough into a pan and baked it and abracadabra a new dessert.

Well, this dessert came from my daughter; and the recipe came from a co-worker years ago. When I use to cater I could make this, cut into tiny little 1″-1 1/2″ squares (because it is so rich) and freeze and then pull out day of the party to thaw.

This is a great little “bite” to have in your freezer to serve to those friends that pop in for coffee or a cocktail in the afternoon.

Hope you will give little tidbit a try; if you do, please leave comment in comment section.

BLAST FROM THE PAST: These Ham and Egg Brunch Cups are easy to make and so impressive for a weekend brunch.

Melt the butter then add in the white chocolate chips and do not stir for 5 minutes. After 5 minutes stir until smooth.

Beat the eggs until foamy then gradually add the sugar beating at high speed until lemon colored.

Stir in the flour, salt and vanilla and mix. Add in the melted white chocolate chip mixture.

After you have put half of the above mixture in the pan and baked it add the remaining chips to the remaining batter.

This is what the pan will look like after you have baked the first later then spread it with raspberry preserves then topped with the remaining batter.

White Chocolate Raspberry Bars

Ingredients

  • 1 cup butter
  • 4 cups vanilla chips
  • 4 eggs
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup Raspberry Preserves
  • ½ cup pecans chopped

Instructions

  1. Melt butter in a small saucepan over low heat. Remove and add 2 cups of the vanilla chips. Let stand. Do not stir.
  2. In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed, until lemon colored. Stir in vanilla chip mixture. Add flour, salt and vanilla extract and mix on low speed until just combined.
  3. Spread 1/2 of batter into a greased and floured 9 x 13 pan. Bake at 325 for 15-20 minutes or until golden brown.
  4. Stir in remainng 2 cups of chips into remaining batter and set aside.
  5. Melt raspberry jam in a saucepan and spread evenly over cooked batter. Tently spoon remianing batter over fruit. sprinkle with pecans. Bake at 325 for 30-35 minutes. Cool cmpletely and cut into 1 x 1 squares.
Candy/ Dessert

Chocolate Beer Pretzel Toffee

Thanks to the Beeroness for this recipe.

What’s fun about Paul and Brooke opening a brewery in Round Top sometime this year is me helping (or not) to come up with some beer inspired recipes. I’ve made the Beer Caramel Sauce to go with my Bacon Waffle and Ice Cream and I think I need to experiment with a good beer cheese soup recipe next.

Back in November when my sister was visiting with friends from Braggadocio, MO we did a wine and chocolate tasting up at Bernhardt Winery in Plantersville, TX. It was a fun afternoon. Wonder what a beer and chocolate tasting would be like or a beer and anything pairing they can come up with will so much fun.

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Entree/ Pork

Beans, Greens and Ham

Green beans and ham? No, Beans, Greens and Ham

Happy New Year to everyone out there. Hope you will continue following my blog with a lot of adventure to come this year.

My friend, the other Sherry (Sheri) with an “I” was telling me one day about making kale and beans and after thinking on that all day and looking at a large ham bone in my refrigerator left from Thanksgiving, I decided to give it a try.

I really wanted to use up all that leftover ham before it went to waste. Sometimes our disposal eats pretty well. Too bad we don’t have some pigs in the back yard and then they would be eating all the food I let spoil by not paying attention to what’s in my refrigerator. 

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Beverages/ Drinks

Poinsettia Cocktail

Red for the holidays!

There’s nothing better than being with family and friends over the holidays. I hope everyone had a Merry Christmas.

I love experimenting with cocktails and for a recent Christmas dinner party I made these Poinsettia Cocktails. Unsweetened cranberry juice was used and orange liqueur which  you can go easy on if you don’t want it quite so sweet.

Recently I told a friend that I would rather cook than eat and that’s true. I don’t know what I would do if I didn’t have friends/family to cook for. Sometimes alll those recipes I experiment with sometimes don’t get tried before I serve to others, but the majority of the time the turn out wonderful.

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Salads

Roasted Pear and Raspberry Salad

The colors of Christmas.

There is nothing better than getting together with a bunch of friends and having dinner. Recently during such a dinner I made my Chicken in Phyllo (see index) which I have been making about 35 years. It’s an impressive dish but doesn’t take long to make and the results are beautiful. Layers of phyllo stuffed with chicken, celery, onion and a little nutmeg all rolled up into a bundle and covered with a Lemon Veloute Sauce is the perfect entree for your friends. I did practically everything a couple of days early so day of my party I just lounged around and watched a bunch of Hallmark Christmas movies.

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Dessert/ Desserts/ Ice Cream

Chocolate Peppermint Pavlova

Chocolate and peppermint for Christmas!

If there are two things just made for each other it has to be chocolate and peppermint; just think of peppermint bark, peppermint hot chocolate, York peppermint patties, and even those thin mint Girl Scout cookies and you will be wanting to make this dessert.

A friend, Miggie, recently told me her favorite ice cream was HEB’s Creamy Creations Mexican Hot Chocolate and it got me to thinking about my Santa Kisses cookies which are meringue cookies with thin layer of chocolate on bottoms and dipped in crushed peppermint. So, I’m immediately thinking about pavlovas (dying them pink) and making them into shells dipped in chocolate and crushed peppermint candies and topping with a big scoop of the Mexican Hot Chocolate ice cream and garnishing with some more crushed peppermint. So that is exactly what I made for a recent dinner party and everyone loved them. Thanks Miggie for the recommendation.

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Entree/ Pasta

Avocado Pasta with Asparagus and Peas

I love all pasta recipes.

Most of the time I don’t care if the pasta is real (gluten) or imitation (non-gluten); it’s all about the sauce and other ingredients.

Over the years I’ve tried a lot of gluten free pastas and really by the time you put a sauce on it you can’t tell a lot of difference. One thing I did once when I was trying not to eat too much pasta was I made Zucchini Pasta with Pine Nuts and most of the “pasta” was zucchini noodles and I used about a quarter size of whole wheat pasta. That turned out really good because the real pasta kept the zucchini pasta from going too limp and gave it a little more body for holding the sauce. I will do that one again.

I found this Avocado Pasta recipe at wellplated.com. Not sure how I happened upon this but I’m glad I did. I added some chopped fresh spinach to the skillet because I wanted to make sure there was plenty of vegetables and “green” color; it did the trick.

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Cake/ Dessert/ Desserts

Pumpkin Swirl Cheesecake

One delicious beautiful cheesecake.

Over Thanksgiving my daughter Alexis wanted to make this cheesecake to take to a family dinner. She had a great looking recipe and we decided to make two; one for her and one for us. I’m so glad we did, it was absolutely delicious; smooth, creamy and just the right amount of sweetness.

I’ve never been a fan of pumpkin pie. I make it almost every year and maybe one or two pieces are eaten and then the garbage disposal gets the rest. That did not happen with this dessert. It’s still around a few days later and getting eaten. I think I’m going to freeze slices for hub so he can enjoy it when he’s whining for something sweet; he doesn’t really whine though.

Grandson, Thomas was on hand to help stir. He told me when he arrived at our house that he wanted to learn to cook; music to this Grans ears. Thanks Thomas for your help and you can come cook in Grans kitchen anytime you want.

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Entree/ Pasta/ Poultry

Smoked Mushrooms and Chicken with Pappardelle Pasta

Smokin’ mushrooms! And have a smokin’ happy Thanksgiving.

On the last leg of Canadian trip this past summer we were in Burlington, VT and I had made reservations at a cool restaurant, The Hen of the Wood in Burlington. Well, I thought it was in Burlington and when we had our Uber driver drop us off there was a sign on the door saying they had had a “fire” and please visit their Waterbury location. I had made reservations at the wrong restaurant (never done that before).

After walking around downtown for a while we settled on Pascolo Ristorante and chose to eat at the bar rather than wait an hour for a table. We love eating at  bars  if there is something interesting going on that we want to watch.  I ordered their delicious smoked mushroom pappardelle pasta with marsala cream, rosemary and truffle oil. Like many restaurant recipes it wasn’t hard to come up with a recipe.

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Bread/ Breads/Biscuits

Parmesan Parsley Biscuits

Hot out of the oven Parmesan Parsley Biscuits!

Pass the butter please. You can’t possibly not have some butter with a hot biscuit right out of the oven. 

I made these biscuits one craft circle morning for my table ladies. There are about 12-14 of us at the “projects” table. Normally, I take something to share with the whole group of 60-80 ladies but this day I made my Pumpkin Tomato Soup for my group’s lunch and these biscuits all came our way. I wished they could have been hot out of the oven (the best way to eat any biscuit) but I had to bake them right before I left that morning; still good though.

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Appetizers/ ColdApp

Giardiniera Bruschetta

As easy as it gets.

(Note: Hope you like my new layout for the blog. There is a “search” box over on the right hand side which allows you to search for an ingredient or category or recipe. What I’m excited about the most is the index of recipes now show pictures so you do not have to click on every link to see what something looks like. Thanks to my son, Scott, for all his help.)

Giardiniera is an Italian relish of vegetables that is pickled in vinegar or oil that you can either make or it is sold in jars. For this recipe I used the latter.

This simple appetizer I tasted about ten years ago and thought how simple it would be to make for a last minute bite when company comes over.

Some other uses for this pickled vegetable mix would be on hot dogs, brats, other sandwiches just about anything that would taste good with a good pickle.

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Bread/ Egg Dishes/ Morning Foods

Quiche with Bacon and Peas

Moo moo here, moo moo there, moo moo everywhere.

We were in Warrenton (Texas) in October visiting our son and his family who just moved there from Austin to open a Nano Brewery in Roundtop sometime in the spring 2020.

They moved an old farmhouse on their property and have been renovating it for months now. We (mostly my hub) has been going over to help some. This week’s project was to put a gate up at the front of their property. My job was to make some drapes for the dining area along with cooking some homemade goodies to have in their freezer.

One day I decided to walk up and check the progress on the gate. The house is half a mile back from the road so I’m walking, walking, looking around, walking, eyeing the cows and bulls to see if they were going to “charge” me. I imagine me laid out on the road crushed by a big cow when the guys come back from working on the gate. I think I need to get use to those cows and country life.

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