Garlic Cheese Biscuits

by Divine Domesticity on March 30th, 2009

I have been saving this recipe for a while since I read about these yummy biscuits on Toastpoint. They are simple, quick and very delish! Thanks Toastpoint!






Garlic Cheese Biscuits
Makes several servings


1. Heat oven to 450 degrees F. Mix, until soft dough forms:
2 c. Original Bisquick Mix
2/3 c. milk
1/2 c. shredded Cheddar Cheese (2 oz.)

2. Drop 9 spoonfuls onto a cookie sheet covered in parchment paper.
Bake 8 to 10 minutes or until golden brown.

Stir together:
2 T. butter (I used melted butter) and
1/8 tsp. garlic powder

3. Brush over warm biscuits. Serve immediately.

Recipe from Toastpoint

Eggs in Purgatory

by Divine Domesticity on March 28th, 2009

I ordered The Sopranos Family Cookbook a long while back. This is my first attempt out of it. Uova in Purgatorio - Eggs in Purgatory. You can probably guess why, looking at the picture. It looks like a bloody mess. But it is tasty, which is what matters. Serve with some hot, buttered ciabatta bread.

Eggs in Purgatory
Serves 4

1 garlic clove, lightly crushed
2 Tbsp. olive oil
2 cups canned tomato puree
4 fresh basil leaves, torn into pieces, pr a pink of dried oregano
Salt and freshly ground pepper
8 large eggs
1 Tbsp. freshly grated Parmigiano-Reggiano or Pecorino Romano

1. In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the tomato, basil and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. Discard the garlic.

2. Break an egg into a small cup. With a spoon, make a well in the tomato sauce. Slide the egg into the sauce. Continue with the remaining eggs. Sprinkle with the cheese. Cover and cook for 3 minutes, or until the eggs are done to taste. Serve hot.

Recipe from The Sopranos Family Cookbook

Retro Raisin Gumdrop Bread

by Divine Domesticity on March 26th, 2008


This is a very fun bread to make when you are feeling nostalgic and retro.


Retro Raisin Gumdrop Bread
Makes 1 loaf

3 c. sifted flour
3 1/2 tsp. baking powder
1 tsp. salt
3/4 c. sugar
1/2 c. chopped nuts
1/2 c. raisins (I used golden)
1 c. cut-up colored gumdrops (Dots)
2 eggs, beaten
4 Tbsp. melted shortening
1 1/4 c. milk
1/2 tsp. almond extract

1. Sift dry ingredients into bowl, stir in nuts, raisins and gumdrops.

2. Combine eggs, shortening, milk and extract. Add to dry ingredients. Mix only until dry ingredients are moistened.

3. Bake in a paper-lined (9"x5"x3") pan in moderate oven (350 f degrees) 1 hour, or until center tests done. (I skipped lining it and used Pam with Flour for Baking spray.) Cool. Wrap and store 24 hours before slicing. Makes one loaf.

4. Wrap cooled bread, seal, label, date and freeze.

Recipe from an old 1950s cookbook that I lost, but it might be from Farm Journals Country Cookbook.

Mini Chocolate Chip Orange Scones with Chocolate Cream Cheese Spread

by Divine Domesticity on March 24th, 2009

I am in love with these tender little scones. Chocolate and orange just go together in my book. One word of warning: I found the scones themselves to be infinitely better when served fresh, so make them as close as you can to your planned serving time.

Mini Chocolate Chip Orange Scones
Makes 8 scones or 16 mini scones

For the Scones:
2 cups AP flour
1/3 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, chilled
2 large eggs
1/4 cup orange juice
1 tsp. vanilla extract
1 tsp. grated orange peel
3/4 cup miniature semisweet chocolate chips (I used regular chocolate chips, which worked great)

Optional glaze: To give your scone a shiny top, brush either milk, half and half or 1 egg white mixed with 1/2 tsp. water

1. Preheat oven to 425 f degrees. Butter a 9 inch diameter circle in the center of a baking sheet. If using a mini scone pan, spray with Pam with Flour.

2. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into small cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, orange juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the chocolate chips until they are evenly distributed.

3. With lightly floured hands, pat the dough into an 8 inch diameter circle in the center of the prepared baking sheet. If using a mini scone pan, using a silpat mat, spread the dough out with your hands into a 9x9 inch square. Cut into equal quarters. Then, cut those 4 squares diagonally across. Cut again, in opposite direction.

4. You should have 16 adorable little triangles now! If desired, brush the glaze mixture (see above) over the top and sides of the dough. If using mini scone pan, only brush the tops of your scones with the glaze. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. If using a mini scone pan, bake for approx. 17 minutes, checking at 15 minutes to see if done.

5. Remove the baking sheet to a wire rack and cool for 10 minutes. Serve warm, or cool completely and store in an airtight container. These scones freeze well.

Chocolate Cream Cheese Spread
Makes approx 1 cup

3 Tbsp. unsalted butter
1 ounce bittersweet chocolate (I used Valrhone Bittersweet)
3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/4 tsp. vanilla extract
2 Tbsp. sour cream

1. Melt the butter and chocolate in the microwave (about 30 seconds). Stir until thoroughly combined. Cool for 5 minutes. In a small bowl, with a fork, beat the cream cheese until smooth. Beat in the sugar and vanilla. Gradually beat in the chocolate mixture until blended. Stir in the sour cream.

2. Cover and refrigerate until slightly firm. To serve, let stand for 5 minutes at room temperature to soften.

Recipes courtesy of Simply Scones - Quick and Easy Recipes for More Than 70 Delicious Scones and Spreads

Edam and Aged White Cheddar Sandwich

by Divine Domesticity on March 22nd, 2009

A long while back I went on a panini making frenzy. This simple cheese sandwich was by far my favorite.

Edam and Aged White Cheddar Sandwich
Serves 1

2 slices baguette
1 slice Edam cheese
1 slice Aged White Cheddar
butter

1. Butter the bread. Add cheese. Use a panini press to grill, or use a saute pan and press down with a spatula to flatten sandwich slightly and flip to brown on both sides.

Recipe by me

Mom's Mild Chili

by Divine Domesticity on March 20th, 2009

I do love spicy food, but this mild chili really won me over. Serve with Cornbread Supreme and chow down.

Mom's Mild Chili
Makes several servings

2 lb ground beef
2 onions, diced
3 celery stalks, diced
1- 29oz can crushed tomatoes
2 cans white beans
2 tsp. cumin
3 Tbsp. chili powder
1 1/2 tsp. black pepper
2 tsp. salt
Big squirt of ketchup (add to taste)

Toppings of your choice (Cheddar cheese, sour cream, raw onions)

1. Brown the beef and onions together. Add other ingredients to a large pot and simmer on low 1 hour. Top with cheddar cheese, sour cream, raw onions and other topping of your choice.

Recipe from my mom

Homemade Pop Tarts

by Divine Domesticity on March 19th, 2009

I am in lazy pregnant mode lately, so no pictures to accompany this recipe. Please trust me that they were awesome delicious.

The Nutella was our favorite, but both were extremely good. It was a perfect treat for a weekend morning. Very little to clean up, easy, and fast to make. 

Homemade Pop Tarts
Makes 8 pop tarts

1 box refrigerated pie dough (two to a box)
Filling of choice: Nutella, jam, preserves, etc.
Sugar to sprinkle over the top of egg wash

Egg wash:
Egg, broken and stirred with a splash of water

Simple Icing:
Powdered sugar and a splash of milk

1. Preheat oven to 350-f degrees. Unroll the pie dough. Trim the edges slightly to make it more of a square shape. (Save scraps, later you can give them an egg wash and sprinkle with sugar and then bake)

2. Cut dough into 4 equal rectangles. Add a dollop of your filling to one side of the dough, leaving a border around the edges for the crust.

3. Wet your finger with some water and wet half of the border of the pop tart. Fold dough over. Crimp edges with a fork to seal.

4. Brush with egg wash. Sprinkle with sugar. Place on a baking sheet lined with parchment paper or a silpat. (My pop tarts that were filled with jam did spring a leak, so do yourself a favor and line your baking sheet so you don't have to scrub it later.)

5. Bake for 10-15 minutes, until just barely browned. Let cool. (I let the jam pop tarts sit for several hours for two reasons: One, the jam was crazy hot. Two, the jam was much too runny initially so letting it sit for the better part of the afternoon helped it set up a little bit.)

6. Prepare simple icing. Ice poptarts, adding sprinkles if you are feeling frisky.

Recipe inspired by/from Honey & Jam

Baked Rice Pudding

by Divine Domesticity on March 18th, 2009

Baked rice pudding, as opposed to a stove top rice pudding, is much more of a custard bake. I grew up with baked rice pudding, so it is particularly comforting and delicious.

Baked Rice Pudding
Makes 2-4 servings
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1 cup cooked rice
2 1/4 cups milk
4 eggs
1/2 cup sugar
1 vanilla bean, seeds only
1 tsp. vanilla extract
1/3 cup raisins, optional
3 Tbsp. candied ginger, optional
Cinnamon or Nutmeg

1. Combine all ingredients in a bowl and whisk until combined. Pour into oven safe bowl or pan, sprinkle with cinnamon.

2. Cook in a water bath at 350-f degrees for one hour. Serve warm or chilled, whichever your preference.

Recipe from my mom

Chocolate Chip Pound Cake

by Divine Domesticity on March 16th, 2009

This is a delicious and moist pound cake that goes great with a cup of coffee. I used vanilla instant pudding (with a dash of cocoa powder) instead of chocolate instant pudding because I like a much milder chocolate flavor. You may want to try dredging your chocolate chips in flour as well. My chips all sank to the bottom of the pan.

Chocolate Chip Pound Cake
Yield: 1 (10") cake
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1 (18.25-ounce) package yellow cake mix (without pudding)
1 (5.9-ounce) package chocolate instant pudding mix
1/2 cup sugar
2/3 cup water
3/4 cup vegetable oil
1 (8-ounce) container sour cream
4 large eggs
6 ounces semisweet chocolate mini-morsels (I used less)
Powdered sugar

1. Beat first 5 ingredients in a large mixing bowl at medium speed of an electric mixer about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into a greased and floured 10" tube or Bundt pan.

2. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar before serving.

Recipe adapted from Christmas with Southern Living 1999

Radishes with Herb Butter & Salt

by Divine Domesticity on March 14th, 2009

I omitted the whole 'arrange the radishes on a bed of sea salt' business that is called for in Ina's directions and just sliced them up and added them to the sandwich. It has a nice onion flavor to it, so if you are adverse to a lot of onion flavor, you might want to omit the radish and add some London broil on top. Pretty tasty either way, I must say.

Radishes with Herb Butter and Salt
Serves 6-8
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2 bunches radishes with the tops intact
Sea salt
Good salted butter or Herb Butter, recipe follows
1 French baguette, sliced diagonally, and lightly toasted

1. Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.

Herb Butter:

1/4 pound unsalted butter, at room temperature
1 1/2 teaspoons minced scallions
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

2. Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

Recipes from Ina Garten

Shrimp Scampi with Linguine

by Divine Domesticity on March 12th, 2009

So let's see here. Butter, pasta, wine, garlic, shallots and shrimp. In summation, tasty, tasty goodness.

Shrimp Scampi with Linguine

Makes 4-6 Servings

1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

3. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

4. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil.

5. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence

Facing the Unknown.

by Divine Domesticity on March 10th, 2009

This week has been rough so far, and it doesn't look like it will get much better. Living on one income is very hard, especially when the income is very low. We've been struggling with managing our finances the past year, I won't lie.

Yesterday we got the news that my husbands employer is laying off employees in three areas of the company, my husbands division being one of them. He spent the day watching his friends being escorted out of the building. Immediately upon arriving for his shift, he watched a friend who had been with the company ten years leave. Shortly after, another friend who trained him when he was hired was gone. A lot of people leaving, all day long, and it looks like it will continue this way for several days until they have finished.

We made it through day one. It was rough on both of us...we're hoping for the best but bracing for the worst  this week.

Edited to add: It looks like we made it through this round of layoffs. I guess I should be excited but I still have a sick feeling in my stomach from the whole situation. Bleh.

The BEST recipes on the web. Simply because I deem them so.

by Divine Domesticity on March 3rd, 2009

If you haven't been by my stumbleupon site lately, be sure to check it out. I regularly stumble (for those that don't use stumbleupon, that just means I "add" a bookmark) bookmarked recipes that are delicious and drool worthy.

Check them out by following the link here, and be sure to click through the pages listed at the bottom. I've got over 100 pages of stumbled recipes listed...you will be sure to find a few new recipes to add to your recipe box.

So Ugly They Are Cute: Retro Meat Puffs

by Divine Domesticity on March 2nd, 2009


Cookbook caption reads: "Hamburger in a new dress -- what a dish!" Hah, okay, this cookbook is on crack.

I did end up making quite a few adjustments to suit my husbands tastes. This is a basic enough recipe you can use whatever on hand and I am betting it will all taste fine.

I think the surprising part of this was that they actually tasted pretty good. I made half with cheddar, half with out. I ate the puffs that had cheddar added and had a spot of ketchup on the side. I know, I know. They were sorta greasy, due to the raw meat added to the mix then the fat being absorbed into the puffs. If you were to cook the meat prior to adding that would probably nix that problem, but I don't know how well they would hold together.

Call me crazy, but I will be making these as a quick breakfast dish. If you have a husband who likes old fashioned retro cooking, you might want to give these a shot.

Retro Meat Puffs
Makes 9-12 puffs


2 Tbsp. butter
2 medium onions, thinly sliced (I used dried minced onion)
6 sliced bread (I used 9)
1 c. milk
2 eggs, unbeaten
1/2 c. finely chopped green pepper (I omitted)
1 tsp. seasoned salt (I used garlic powder instead)
1 lb ground beef
9 Thin onion slices (again, I used dried minced)
Optional - Shredded Cheddar Cheese

1. Melt butter in skillet. Add onions and saute until golden brown.

2. Crumble bread into mixing bowl. Add milk and let stand until bread is moist. Add eggs and mix well. Add onion, green pepper and salt; add meat; mix well.

3. Pile mixture lightly into greased muffin pans. Top each with a thin onion slice. Bake in hot oven, 425 F degrees until nicely browned, about 30 minutes.

Recipe From Farm Journal's Country Cookbook