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Divine Domesticity's Favorite Savory Recipes
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My 'sweet recipe collection' will be available this weekend (I hope) so please check back soon!
P.S. -- Obviously I REALLY like appetizers. Sorry for the unbalanced load of appy recipes. I couldn't help myself.
Here are a few eggnog recipes that have been added to my recipe box:
- Hot Chocolate Nog
- Alton's Eggnog Ice Cream
- Cappuccino Eggnog
- Cranberry Eggnog Cheesecake
- Pumpkin Nog
- Eggnog Ice Cream with Hot Buttered Rum
- Eggnog Punch
- Eggnog Fudge
- Pumpkin Eggnog Pie
- Coffee Eggnog
Every so often, (or perhaps more than that), I like to take advantage of reduced priced box cake or muffin mixes and doctor them up to make something special. While I do agree with many foodies that from-scratch baking is best, I don't turn my nose up at convenience mixes. You know what? Sometimes they taste really good!
Lemon Poppyseed Bread with Glaze
Makes one 9 x 5-inch pan, or one 9x4-inch pan
Betty Crocker Sunkist Lemon Poppy Seed Muffin Mix. It also comes with a 'pouch of lemon glaze'
1/3 cup AP flour
1/2 cup water
1/3 cup vegetable oil
1. Preheat to 375- f degrees. Grease bread pan (either 8 x 4 or 9 x 5). Stir all ingredients except glaze. Spread into pan. Bake 35-45 minutes, the former for the larger pan, the latter for the smaller pan. Cool for around 20 minutes and remove from bread pan. Let cool completely. Add glaze!
Makes one 9 x 13 inch pan
1 lemon cake mix
1/3 cup oil
1. Preheat oven to 350-f degrees. In a bowl, mix together cake mix, eggs, and oil. Mixture will be stiff. Spread the mixture evenly into a greased 9"x13" pan. Bake 13-15 minutes until golden on top. (I used about an 8 x 8-inch pan and baked for 10 minutes longer). Cool, then sprinkle powdered sugar over the squares.
It is about time for some chocolate, don't you think? These brownies are ultra rich, ultra chewy, and ultra caffeinated. Enjoy them with a big glass of milk.
Updated: One thing I forgot to add earlier was that freezing these brownies for a few days, then defrosting, made them much less potent on the coffee flavor, and also incredibly moist. If you make these and they have too much of a coffee taste, I highly recommend freezing and trying them after a few days.
Mocha Toffee Brownies
Makes one 9"-square pan
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips
Preheat oven to 350-f degrees.
Coat bottom of a 9-inch square baking pan with cooking spray.
Combine coffee and hot water, stirring until coffee dissolves.
Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at high 1 minute or until butter melts; stir until chocolate is smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack.
If they haven't all been gobbled up, store leftover brownies in an airtight container for up to a week or wrap tightly in aluminum foil and freeze for up to four months.
From Cooking Light
Super Easy Rhubarb Pie
Makes several servings
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
Ready made pie dough
1. Preheat oven to 450f. Place first dough in baking dish and form to your liking. Combine flour and sugar in a separate bowl. Add 1/4 of mix to the bottom of your pie crust. Add chopped rhubarb then add the rest of your flour/sugar mixture. Break up butter into small pieces and dot on top of rhubarb. Bake for 15 minutes on lowest rack. Reduce temperature to 350f and bake for 40-45 minutes. Drape pie loosely with tin foil once crust has browned to your liking to avoid burning. Serve warm with vanilla ice cream or at room temperature. Now go eat!
Ruth from Once Upon a Feast has a wonderful cookbook, Every Kitchen Tells Its Stories. Ruth has graciously allowed me to post a recipe from her cookbook. Enjoy and please pick up either the CD or the Ebook by Ruth -- it is truly worth every cent!
Cherry Shortbread Cookies
Makes 4 Dozen
1 cup butter (room temperature)
¾ cup brown sugar
1 egg yolk
¼ tsp vanilla extract
¼ tsp almond extract
2 cups flour
maraschino cherries cut in quarters and patted dry
1.Preheat oven to 325°F/170°C.
2.Cream butter and sugar for five minutes. Beat in egg yolk and extracts and gradually add flour.
3.Knead dough just until soft and pliable (a minute or so). Do not over knead the dough.
4.Form into balls about the size of the top of your thumb (tip to first knuckle) and flatten with the bottom of a glass*. Press the cherry piece into the center of the cookie.
5.Bake for 10-12 minutes in center of oven. The cookies should be dry on top but NOT brown on the bottom.
6.Remove from oven and cool on a wire rack for at least 20 minutes before storing.
Ruth's Tips and Variations:
-Rub the bottom of the glass over left over flour on the board and shake off the excess before you flatten the ball of dough.
-I usually use parchment paper on my cookie sheets. No need to grease the pan.
-Do not let cookies brown at bottom
By far the ugliest little things I've ever made. Tasty tho!
1 small jar sweet pickles
1/3 pkg cream cheese
1 package dried beef*
*Save yourself some money and don't get the kind in the jar. Instead, but the Karl Buddig brand of beef lunch meat at the grocery store. It is the cheapy stuff but it works awesome for this recipe.
1. Spread cream cheese onto dried beef then wrap around the pickle. Slice into bite-sized pieces.
I'm sorta wanting one that uses the grape jelly in the sauce and perhaps can be put in a slow cooker after they are fried or baked to keep them warm -- but I'm open to any recipes that you have tried and loved.
Yesterday I made the delicious Peach Crisp featured at The Pioneer Woman Cooks! It was heavenly. I actually wasn't able to make the maple cream sauce since my FIL forgot to buy cream, but I substituted it with vanilla ice cream. Yum yum yum yum yum!
I highly recommend trying out ANY of Ree's recipes. They all look amazing.
from The Pioneer Woman Cooks!
1 cup flour
½ c. sugar
½ firmly packed light brown sugar
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
½ c. (one stick) butter, cut into bits
5-6 cups, peeled, sliced fresh peaches
Juice and grated zest of ½ lemon
2 T. maple syrup
*Maple cream Sauce, for serving
1. Preheat oven to 350. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is the consistency of coarse meal. Place peaches in 9-inch square baking pan or smaller baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover tightly with foil and bake about 15 minutes. Remove foil and bake 20 to 30 minutes more or until top is crisp and brown. You might want to broil for a couple of minutes to ensure good color. Serve warm with maple cream sauce.
*Maple Cream Sauce
1 ½ cups whipping cream
5 T. maple syrup
3 T. light corn syrup
1. Combine all ingredients in heavy sauce pan; cook over moderate heat, stirring constantly until thickened and reduced by 1/3, approximately 20 minutes. Chill. Drizzle generously over Peach Crisp.
It is so beautiful! My goodness, all those trees! All that green, lush foliage! All the miniature ponies!
I got to spend a few days with my sister and her family after not having seen them in a few years, so that was the absolute best part of the trip. She lives on a farm in between two small towns and it was refreshing to smell that earthy, 'farm' smell. Not fertilizer mind you, just the trees and the grass...all those wonderful natural smells.
Eight or nine hours in the car each way there was a small price to pay. I stopped at Jack in the Box (a fast food place) which was sort of exciting because I hadn't been to one in over 10 years. The tacos weren't as good as I remembered, but the jalapeño poppers were gooo-oood.
Anyhow, I am up to a whole lot of nothing this weekend. I'm laundering a bunch of baby clothing that my husband's family passed along to me. Grilling some bratwurst. Baking the Pioneer Woman's Peach Crisp with Maple Cream Sauce. Creating a budget for the month of August. Oh! We're starting the Dave Ramsey Money Makeover plan and we are beyond excited! If we can follow this plan and be diligent, we can get out of debt totally in 9-12 months. Woot!
Thanks to everyone who has voted so far in the baby name poll in the sidebar. The results so far were not at all what I expected! It is fun to see what you guys like best. Before I leave for Texas I have a doctors appointment, so I'll finally find out what I have gained in the last month. I am going to be 30 weeks along this week, which is 7 1/2 months. According to the scale at my last doctor, I hadn't gained anything, but I have a feeling that will change. Let me just say that holy hell, I have a big belly and my pre-preg jeans no longer fit. Oh and I can no longer sit up or turn over in bed with out my husband helping me. Oh and please, don't ask how many times I have to get up a night to pee. Arg. See you in a few days!
Upside-Down Cinnamon-Apple Coffee Cake
1 1/2 cups chopped peeled apples
1 (12.4-oz.) can Pillsbury Refrigerated Cinnamon Rolls with Icing
1/2 cup pecan halves or pieces
2 tablespoons margarine or butter, melted
1/3 cup firmly packed brown sugar
2 tablespoons corn syrup
1 . Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.
2 . Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
3 . In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
4 . Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
5 . Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.
Recipe from Pillsbury
I have listed some of the names I like and am just curious to see what you girls think. Please no one be a jerk and say "Oh but I hate that name!" about any of my choices! lol. :)
Voting will close on the last day of the month.
For a first attempt, I am really pleased!
Using a premade template, I was able to make the following pages:
Digital scrapbooking was, to me at least, very intimidating to start. While I have used Photoshop for the last few years, I really didn't do much beyond resizing my photographs and tweaking the colors. Digital scrapbooking requires you to learn a few new skills if you are a novice, but it is very simple to do following these wonderful tutorials provided by TheShabbyShoppe.com. They have a TON of free scrapbooking kits to download as well! Hurrah!!
All of my fun dishes are packed away. Setting up the photos with cute plates and whatnots is probably my favorite part of the picture taking process, so with this aspect temporarily disabled, it sort of zaps the fun right out.
Anyhow, many thanks to the Flickr user above for this picture of his grandma's Chocolate Eclair Cake, which I made about a week ago. It is best served the first or second day, after being refrigerated for a few hours.
I originally made the frosting from scratch but it turned out kinda grainy and gross. I will go the easy route next time around and try out a premade frosting.
So what if it is a little bit white trash? I love it!
Chocolate Eclair Cake
Makes one 9" x 13" cake
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
1. Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.
2. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Chocolate eclair cake, originally uploaded by Jeremy Carbaugh.
Here is my take on a highly rated Creamy Chicken Lasagna recipe. Serve this with a fresh salad, a tall glass of milk and garlic bread. Enjoy!
Creamy Chicken Lasagna
Makes one 9" x 13" pan
1 roaster chicken (from grocery store, already cooked)
6 uncooked lasagna noodles
1/2 cup chicken stock
1 (8 ounce) package cream cheese, softened
2 cups shredded mozzarella cheese
1 (26 ounce) jar spaghetti sauce
1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
2. Meanwhile, pick the chicken meat off of the bones and set aside in a large bowl.
3. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the chicken with the chicken stock, cream cheese, and 1 cup mozzarella cheese.
4. Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
5. Bake for 45 minutes in the preheated oven.
No picture for this one. They were eaten too fast! Plus, while they were very good, they weren't exactly the most interesting little cookies to photograph, so I decided to skip it.
This is my adaptation of a recipe that had about 800 five-star ratings, so it is GOOD!
Chocolate Chip Oatmeal Softies
Makes approx. 30 cookies
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
2 cups semisweet chocolate chips
1. Preheat the oven to 335 degrees F .
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
This Thursday marks the beginning of the end — the start of the third trimester. Where in the world has the time gone??
I almost hate to admit this, but my pre-pregnancy jeans still fit (and button up, and zip)! Just barely, but still. I find that crazy. Oh, but I do have lots of stretch marks! Hah. They honestly don’t bother me at all. It isn’t like I walk around in hoochie clothing so really, what do I care.
I decided that I’m going to change doctors. I just wasn’t that wild about having a male doctor in the first place, and then once I met my last doctor, I was even less than impressed. He seemed nice enough, but his office seemed very outdated and kind of icky.
Anyhow, I have the glucose test to look forward to, assuming I can get into a new doctors office in the next week or two. Yeehaw.
I almost hate to admit this, but my pre-pregnancy jeans still fit (and button up, and zip)! Just barely, but still. I find that crazy. Oh, but I do have lots of stretch marks! Hah. They honestly don't bother me at all. It isn't like I walk around in hoochie clothing so really, what do I care.
I decided that I'm going to change doctors. I just wasn't that wild about having a male doctor in the first place, and then once I met my last doctor, I was even less than impressed. He seemed nice enough, but his office seemed very outdated and kind of icky.
Anyhow, I have the glucose test to look forward to, assuming I can get into a new doctors office in the next week or two. Yeehaw.
In food news, I made a family favorite the other night, Amish Casserole. I would strongly suggest covering this casserole for at least half, if not the entire time it spends in the oven. I found that mine turned out too dry. I might have used too many noodles and then by not covering it, it turned out more crunchy than creamy. I love, love, love this casserole!
Amish Ground Beef and Noodle Casserole
2 cups sour cream (a 16-ounce container)
2 cups small-curd cottage cheese (a 16-ounce container)
1/4 cup finely chopped onion
2 Tbsp. minced fresh parsley
1 7- to 8-ounce package medium egg noodles
1 Tbsp. vegetable oil
2 pounds lean ground round or well-trimmed chuck
1 6-ounce cans tomato paste
1 small jar pizza sauce, about 14 oz.
1 Tbsp. minced fresh basil, or 1 tsp. dried
1 Tbsp. minced fresh oregano, or 1 tsp. dried
1 tsp. salt
1/2 tsp. coarsely ground black pepper
1. In a small mixing bowl, combine the sour cream, cottage cheese, onion, and parsley; set aside. In a large saucepan, cook the noodles according to the package directions. Drain and set aside.
2. Heat the oil in a large saute pan, over medium heat, and add the ground beef, stirring now and then until the meat is no longer pink. Drain off all liquid and discard. Stir in the tomato paste, pizza sauce, basil, oregano, salt and pepper and simmer for 5 minutes.
3. Preheat the oven to 325-f degrees. Grease a 9 x 13-inch pan and begin layering as follows: one-third of the meat sauce, one-half of the noodles, and one-half of the sour cream mixture. Repeat these layers, ending with the meat sauce. Bake covered for 1 hour or until the casserole is bubbly. If you would like, remove the cover the last 20 minutes of baking to crunch up the topping a bit. Allow to stand for 15 minutes, then serve.
Adapted from a recipe from a fantastic cookbook that you should buy immediately, New Recipes from Quilt Country: More Food & Folkways from the Amish & Mennonites.
Caramelized Peaches with Ice Cream
Makes 6 servings
4 tablespoons unsalted butter, cut into pieces
3/4 cup sugar
1 teaspoon vanilla extract
6 peaches, unpeeled
1 pint vanilla ice cream
1. Heat oven to 400° F. In a 9-by-13-inch baking dish, combine the butter, sugar, vanilla, and 1/4 cup water.
2. Place the dish in the heating oven until the butter melts. Remove from oven and stir to combine.
Cut each peach in half and remove the pits. Arrange the peach halves in the dish cut-side down. Roast until the peaches are tender, about 20 minutes. If desired, slip the peach skins off and discard.
3. Divide the warm peach halves among 6 bowls cut-side up, spoon the pan juices over the top, and serve with a scoop of the ice cream.
Recipe from Real Simple