Recipes

#SundaySupper: National Grandparents Day

~ lk529 ~ 19 Comments

Today is National Grandparents Day and to celebrate the Sunday Supper family is bringing together a table full of hand-me-down recipes. Thank you to the Sunday Supper Movement for hosting today’s event.

Granparents Day

When it comes to my love of cooking I have my mom’s mom, Busia, to thank. While I don’t recall her ever sitting me down and teaching me a recipe or even how to cook, I have fond memories of her welcoming me into her kitchen to help prepare a meal. I would often be given the “prep cook” jobs of peeling carrots or potatoes, and eventually cutting veggies. I think that’s why, to this day, I quite enjoy those simple tasks.

I’ve shared quite a few of my Busia’s recipes on the blog including: Busia’s Cheese Soup, Pierogi, and Busy Day Chocolate Cake. Two of my #BundtBakers posts have been from her recipes, too (Fresh Apple Cake and Easter Pound Cake).

Today I am sharing her barbecue sauce. This sauce is probably my favorite thing my grandmother made. We all said she should bottle it! The very first time I made this sauce my husband wasn’t a fan (gasp!), stating that it wasn’t thick enough. When Busia made it it wasn’t ever a very thick sauce, but since then I’ve allowed it to cook a little longer and now my husband enjoys it too. Honestly, my favorite way to eat Busia’s barbecue sauce is with cheese and crackers – sounds strange, but it’s perfect! It is also great paired with pork and mashed potatoes. This barbecue sauce is tangier than most and has pieces of onion swimming through it.

Busia’s Barbecue Sauce

Ingredients:

  • 2 tbsp butter
  • 1/2 sweet onion, diced
  • 1 C ketchup
  • 1/2 C water
  • juice of 1-2 lemons, to taste
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp chili powder

Steps:

  1. In a saucepan, melt butter and cook onions until tender. Season with S+P. Add the remaining ingredients, whisk, and bring to a gentle boil. Reduce the heat and cook until desired consistency is reached. Add more S+P, to taste.

Busia's Barbecue Sauce for #SundaySupper from Sew You Think You Can Cook

Savory Meals with Special Memories

Sweets that are the Sweetest

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#WaffleWeek2015: Hummus Waffles with Sausage and Sun-Dried Tomatoes

~ lk529 ~ 18 Comments

#WaffleWeek2015 Hosted by Kim @ Feed Me, Seymour

Waffles are in my top five favorite foods, so when I found out there was a blogging event completely surrounding waffles I just had to join in! Thank you to Kim of Feed Me, Seymour for allowing me to barge in!

I have six different waffle recipes on this blog, all of which appeal to the first meal of the day (not that that stops us from having waffles for dinner once a month!). I thought it would be fun to take this festive occasion to share a waffle intended for dinner (or lunch).

These hummus waffles are studded with Italian sausage, sun-dried tomatoes, and fresh basil. I was tempted to rename these waffles “pizza waffles” because that’s exactly what the flavor profile reminded us of! I did feel that that title would be slightly misleading as there isn’t any cheese in these waffles. I do think adding in some shredded mozzarella would be welcome to really take the pizza concept to the next level – and provide marinara for dipping!

I wasn’t really sure how to eat these waffles, but we still topped this savory creation with maple syrup (no butter, though). We loved the savory sweet combination, so give it a try!

IMG_5329 (2)I was skeptical on how my son would handle these waffles. He, like his mother, loves all breakfast foods, but I wasn’t sure if the texture of the add-ins would throw him off. The answer was not even a little bit! He ate an entire waffle on his own.

Hummus Waffles with Sausage and Sun-Dried Tomatoes

Ingredients:

  • 1 C flour
  • 1 C white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 C milk
  • 1/2 C hummus
  • 1 tbsp olive oil
  • 1 sausage link, casings removed and fully cooked
  • 1/4 C chopped sun-dried tomatoes
  • 2 tbsp chopped fresh basil (I used Gourmet Garden lightly dried basil)

Steps:

  1. Preheat waffle iron and spray with cooking spray.
  2. In a large bowl whisk together flours, baking powder, baking soda, and salt. Whisk in the eggs and milk. Add in the hummus and olive oil, mixing until combined (it will be thick). Fold in the cooked sausage, sun-dried tomatoes, and basil.
  3. Drop 1/3 – 1/2 C of waffle batter onto the prepared waffle iron and cook until golden.

*This recipe is modified from Gina at http://www.runningtothekitchen.com/savory-hummus-waffles/*

Hummus Waffles with Sausage and Sun-Dried Tomatoes for #WaffleWeek2015 from Sew You Think You Can Cook

And keep that waffle iron hot for these other great recipes:

Appet-affles

Breakf-affles

Waffl-ides

Dessert Dish-affles

Blogger CLUE: Greek Yogurt Apple Loaf

~ lk529 ~ 20 Comments

blogger CLUE

Before you get all wrapped up in the pumpkin craze, let’s not forget about the other great fall fruits, like apples and pears! Yes, pumpkin is technically a fruit, and I have no doubt that some of the CLUE players will be sharing pumpkin recipe. Be sure to stop by their pages, too!

This month I was assigned the blog That Skinny Chick Can Bake written by Liz. Liz helps keep our group organized and is a member of a few other blogging groups I’m also a part of. I’m not sure how she keeps up with everything! Her blog is a beautiful array of sweets (with some great savory options, too).

I was tempted by a couple of her fall salads (Spinach Salad with Pears and Cranberries or Apple Cherry Walnut Salad) but hey, “That Skinny Chick Can Bake” so I settled on a baked item. I altered her Sour Cream Pear Bread to utilize what I had in my fridge – Greek Yogurt and Apples.

Greek Yogurt Apple Loaf

Ingredients:

  • 6 tbsp butter, softened
  • 2/3 C sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 C plain Greek yogurt
  • 1 3/4 C cake flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 C peeled and diced apples
  • cinnamon sugar, for sprinkling

Steps:

  1. Preheat the oven to 350 degrees F. Grease a loaf pan and sprinkle with cinnamon sugar.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until combined. Add the eggs one at a time. Mix in the vanilla extract and yogurt (or sour cream).
  3. In a large bowl, whisk together cake flour, baking powder, baking soda, cinnamon, ginger, and a pinch of salt. Add to the stand mixer in 2-3 installments.
  4. Fold in diced apples (or pears). Pour batter into prepared loaf pan.
  5. Bake 40-45 minutes or until a knife inserted comes out cleanly. Allow loaf to cool 15 minutes before removing from pan onto a cooling rack.
  6. This loaf is best served warm/toasted with a little butter.

Greek Yogurt Apple Loaf for #BloggerCLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

Roasted Tomato Sauce

~ lk529 ~ 4 Comments

If you have an over abundance of tomatoes like so many of my friends do, you’re probably looking for ways to preserve them (or simply pawning them off on anyone you see walking down the street).

I don’t personally have this “problem” because I don’t have a garden. I don’t know if I’ll ever have a garden – both my husband and I have black thumbs. Maybe some day I’ll give it an attempt? In 6 years?

Anywho…

My generous neighbors handed me a shopping bag full of freshly picked roma tomatoes so I decided to make a simple sauce for my lasagna.

Roasted Tomato Sauce (before) | Sew You Think You Can Cook

When I say simple, I mean simple! There’s no peeling of the tomatoes required! Simply slice the tomatoes in half and remove the innards, strain the juice, toss them in a pan with some basil, onion, garlic, olive oil, and the reserved juice. Roast and puree. That’s it!

This recipe makes approximately 1 qt tomato sauce.

Roasted Tomato Sauce

Ingredients:

  • 28 roma tomatoes
  • 9 cloves of garlic
  • 1 onion
  • 1 bunch fresh basil (0.66 oz carton)
  • 3 oz tomato paste
  • olive oil
  • 1-3 tsp balsamic vinegar, to taste

Steps:

  1. Preheat oven to 425 degrees F.
  2. Stem tomatoes and cut them in half. Remove the seeds and strain out the juices.
  3. Place tomatoes in a 9×13 casserole dish or cake pan. Distribute garlic cloves among the tomatoes. Peel and roughly chop the onion, add to the tomatoes. Add the basil leaves. Season generously with S+P.
  4. Pour the reserved tomato juice into the pan. Drizzle with a little olive oil.
  5. Roast 35 minutes.
  6. Using a slotted spoon, place tomatoes in a blender. Blitz the tomatoes until almost smooth. Add the tomato paste and balsamic and blend until desired texture is achieved. (If you can’t get it smooth enough, transfer sauce to a large bowl and use an immersion blender.)

*This recipe is adapted from Kate at http://www.wonderfullifefarm.blogspot.com/2012/08/easy-homemade-spaghetti-sauce-from.html*

Roasted Tomato Sauce (after) | Sew You Think You Can Cook

#SundaySupper: No Labor Recipes

~ lk529 ~ 23 Comments

Yesterday marked the start of football season and today’s recipe comes to you straight from Auburn.

I was going to share this recipe with you yesterday, but when I saw that today’s Sunday Supper theme was “No Labor” recipes I knew it fit in perfectly. Because what could involve less labor than two ingredients and a microwave?! I’m not even making any dishes either! Thank you to the Sunday Supper Movement for hosting today’s event.

There is a restaurant called Momma Goldberg’s Deli right next to campus that has been open since 1976. What makes this deli unique is that their sandwiches are steamed! (Never in my wildest dreams would I attempt to recreate one of their deli sandwiches at home.) In 2007 Momma G’s became a franchise and has now expanded to 26 additional locations across 4 states.

Momma Goldberg's Deli on S College

If you find yourself at a Momma G’s establishment, you must get an order of Momma’s Nachos. (And don’t forget to order a beverage for your souvenir cup – we have quite the collection from their various locations.) Or, you could make them at home like I did. Only problem is that I don’t have their fancy steamers and used the microwave. While still deliciously simple and the perfect tailgating food, the cheese didn’t melt into the chips the same way Momma’s does.

Copy Cat: Momma’s Nachos

Ingredients:

  • nacho cheese Doritos chips
  • slices of pepper jack cheese
  • jalapenos (optional)

Steps:

  1. Place chips on a paper plate. Place slices of cheese over top. Add jalapenos if using.
  2. Microwave 5-10 seconds – keep on eye on it, as cheese melts quickly!

Copy Cat Momma's Nachos for #SundaySupper from Sew You Think You Can Cook Two ingredients and 10 seconds for the ultimate tailgating snack

Savory Snacks and Sides:

Labor Free Main Dishes:

Sweet Treats and Drinks:

Labor Free Labor Day:

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Orange Rosemary Roasted Almonds

~ lk529 ~ 6 Comments

Earlier this month I hosted our monthly Po-Ke-No game. Po-Ke-No is essentially bingo but instead of letter-number combinations, the board is filled with different playing cards and a standard deck of cards is used to call out the “tiles.”

Each month someone new hosts and gets to pick a theme for the night. We all bring $1 and a “Secret Santa” style $10 gift in a bag. We play through two rounds. In the first, the winner of each game picks a bag and shows everyone what’s inside. In the second round, the winner of each game gets to steal a gift of their choice. Each gift can only be stolen twice, making it effectively “owned” a total of three times. (Starbucks gift cards and cash are the first to be finished.) We play one more game for “all the marbles” aka that $1 buy-in.

While it’s not a requirement, I like to make my “Secret Santa” gift match the theme of the night. For example: for the theme of flowers I brought a flower silicone bowl cover (similar to this).

I chose the theme of citrus. I made a large batch of my Fresh Lemonade, these orange rosemary roasted almonds, and my Key Lime Cheesecake Filled Graham Cracker Bundt Cake. Everything was a success.

Orange Rosemary Roasted Almonds

Ingredients:

  • 4 C almonds
  • 6 tbsp sugar
  • 3 tbsp butter
  • 3 tbsp chopped fresh rosemary
  • 2 tbsp orange zest

Steps:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Place almonds on prepared baking sheet. Lightly spray with cooking spray and roast 10-15 minutes.
  3. In a small saucepan over medium heat melt together butter and sugar. Once the sugar is dissolved remove from  the heat and mix in the rosemary and orange zest.
  4. Toss roasted almonds and the butter mixture together in a large bowl. Spread nuts back out on baking sheet(s) to cool completely.

*This recipe is adapted from Christie at http://akitchenhoor.blogspot.com/2015/02/src-reveal-orange-and-rosemary-roasted.html*

Orange Rosemary Roasted Almonds | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

#FoodieExtravaganza: Mushrooms

~ lk529 ~ 20 Comments

foodieextravaganza-300

This month’s #FoodieExtravaganza theme is mushrooms. TheFoodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Wendy of A Day in the Life on the Farm for hosting this month.

Honestly, I wasn’t sure I was going to participate in today’s event as I’m not a mushroom lover. I didn’t rule it out completely though because my husband and son quite enjoy them.

A couple of weekends ago I had quite a lot on my schedule in preparation for a game night I was hosting (making fresh lemonade, baking this cake, and mixing roasted almonds) so my husband took our son out of the house and went to a grocery store that specializes in fresh, mostly organic foods. They came home with all sorts of great produce, including mushrooms.

I guess it was just meant to be that I participate in today’s Foodie Extravaganza!

I decided to also utilize another fresh produce grab, Brussels sprouts, in a creamy pasta dish that even this mushroom hater could enjoy. At the request of my husband I added Italian sausage to the dish, too. It was this ingredient addition that meant I couldn’t pick around the mushrooms and I ate most of them without worry. So, if you’ve got some picky family members who dislike mushrooms, you can easily hide them in this hearty entree! I’d consider it a success – all three of us enjoyed this for dinner and lunch the next day.

An Original Recipe

Ravioli with Mushrooms and Brussels Sprouts

Ingredients:

  • 18 oz cheese ravioli
  • 2 tbsp olive oil, divided use
  • 2 links Italian sausage, casings removed
  • 1 tbsp butter
  • 2 C chopped mushrooms (I used baby bellas)
  • 2 C sliced Brussels sprouts
  • 2 tsp minced garlic
  • 1 tbsp fresh rosemary, chopped
  • 1/4 C chicken stock
  • 1 1/2 C milk, at room temperature (I used whole)
  • 1 1/2 tbsp flour
  • 3/4 – 1 C shredded Parmesan, to taste

Steps:

  1. Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Strain, reserving some of the cooking liquid.
  2. In a Dutch oven, or other large pot, heat 1 tbsp olive oil over medium-high heat. Cook the sausage, breaking it up. When fully cooked remove with a slotted spoon and set aside.
  3. Add remaining tbsp olive oil and the butter to the pot. Saute mushrooms, Brussels sprouts, and rosemary until tender, about 8 minutes. Season with S+P. Add the garlic and cook another 60 seconds, until fragrant. Deglaze the pot with the chicken stock and cook until the liquid has evaporated.
  4. In a measuring cup whisk together the milk and flour. Slowly add the milk to the pot, stirring to prevent lumps. Bring to a gentle boil and melt in the cheese. Season with addition S+P if needed. Add in the cooked ravioli and sausage. If the sauce is too thick, add some of the reserved pasta water.

Ravioli with Mushrooms and Brussels Sprouts for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these mushroom recipes:

Cheesy Mushroom Chicken by Fearlessly Creative Mammas

Chicken and Mushroom Stuffed Crepes by Cooking with Carlee

Crusted Seafood Mushroom Caps by The Freshman Cook

Duxelles by Food Lust People Love

Marinated Mushrooms by Making Miracles

Mushroom and Chorizo Ragu by Cookin’ and Craftin’

Mushroom Bread Pudding by A Day in the Life on the Farm

Mushroom Leek Chinese Dumplings by The Joyful Foodie

Mushroom Stroganoff with Herb Spaetzle by Caroline’s Cooking

Mushroom Zoodles and Cheese;by Brunch with Joy

Portabella and Butternut Squash Crepes by Cherishing A Sweet Life

Rántott Gomba – Hungarian Fried Mushrooms by Tara’s Multicultural Table

Shiitake Bruschetta by Culinary Adventures with Camilla

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SRC: Strawberries and Cream Muffins

~ lk529 ~ 21 Comments

newsrcbanner

Good morning and welcome to another edition of The Secret Recipe Club. For a little “behind the scenes” information, The Secret Recipe Club (SRC) is divided into four group. Each group posts on a different Monday of the month. I am in Group D and always post on the 4th Monday of the month. This means that those special months with five Mondays there’s a week without any fun reveal day! That is all about to change, beginning with today. On the 5th Monday of the month there will now be a themed reveal and it’s a “free for all,” which means that there aren’t any group restrictions. I’m looking forward to getting to know some of the other bloggers in the club.

That being said, I’m very familiar with my assigned blog for today’s tailgating themed reveal. My assignment this month comes from Group B, but I’ve participated in many blogging events with her in the past. Quite conveniently, she was a member of the #10DaysofTailgate blog event two years ago! Needless to say I had a lot of recipes to choose from that fit with today’s theme.

So who is this mystery assignment? It’s Ashley from Cheese Curd in Paradise!

I promised myself that I would not pick a dip recipe because 5 of my last 8 reveals were a dip recipe. This meant her pizza dip, Mexican spinach dip, and loaded baked potato dip were off limits.

Auburn tailgatingInstead I thought about those morning games. Morning games are probably my favorite ones for tailgating. We would get to campus early and have a tailgate tent complete with fresh fruit, bagels, coffee, and muffins. Then after the game return back to the tent for more “traditional” tailgating fare of burgers, chips, dips, and beer. (I get pretty “home sick” during football season, wishing I could be back on the Plains cheering on my Auburn Tigers in person, throwing the football with family, and enjoying the atmosphere that is SEC football.)

I decided between Apple Strudel Muffins, Blueberry-Lemon Yogurt Muffins, and Strawberries and Cream Muffins. It’s a good thing I didn’t pick the apple ones because I ended up making Apple Cinnamon Muffins for my standard SRC reveal day (I made this tailgating muffin weeks before)! The only reason I picked strawberry over blueberry was because I had strawberries in my fridge that were reaching the end of their shelf life. Besides, there’s no way I can “waste” blueberries for baking – they’re my little man’s favorite food, he’d eat the whole pint if I let him!

We really liked these Strawberries and Cream Muffins – my only regret is that I misjudged how much of the cream cheese mixture to put in the muffins and there wasn’t nearly enough. My advice: use it all, it’s the best part! I loved having these muffins on hand for that mid-morning snack.

Strawberries and Cream Muffins 2 Sew You Think You Can Cook

This recipe makes 12-15 muffins.

Strawberries and Cream Muffins

Ingredients for filling:

  • 4 oz cream cheese, softened
  • 11/2 tbsp of beaten egg
  • 1/3 C sugar
  • 1/4 tsp vanilla extract

Ingredients for muffin:

  • 2 C flour
  • 3/4 C sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick butter, melted
  • 1 C milk
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 2 eggs
  • 1 C diced fresh strawberries

Steps:

  1. Preheat oven to 400 degrees F. Line muffin tins with liners.
  2. Make the filling: Whisk together the cream cheese, egg, sugar, and vanilla until lump free. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In a small bowl (I actually did this in the glass measuring cup I used to melt the butter), whisk together the melted butter, milk, vanilla extract, and almond extract. When slightly cooled, whisk in the eggs. Pour this mixture into the dry ingredients.
  5. Fill prepared muffin tins halfway with the batter. Add a few strawberries, and top with a generous amount of cream cheese filling. Top the muffins with batter and stud with some more strawberries.
  6. Bake 15-20 minutes, or until a toothpick inserted comes out cleanly. Allow muffins to cool 5 minutes in the tin before removing to a cooling rack.

*This recipe is adapted from Ashley at http://cheesecurdinparadise.blogspot.com/2012/08/recipe-swap-apple-strudel-muffins.html*

Strawberries and Cream Muffins Sew You Think You Can Cook

To see the other bloggers who participated in the themed Secret Recipe Club this month click here:

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

~ lk529 ~ 5 Comments

Happy Birthday… to me!

I am very excited to share my birthday cake with you. This cake recipe comes from one of my fellow #BundtBakers, Tux over at Brooklyn Homemaker. Back in April we were tasked with the theme of “hidden surprise.” I have been sitting on his recipe for four months just waiting to make this cake my birthday cake.

Why? Because key lime pie is my absolute favorite dessert and he took it to the next level with our shared love of beautiful bundts! The “hidden surprise” inside a graham cracker cake batter is a key lime cheesecake.

Key Lime Cheesecake Filled Graham Cracker Bundt Cake (baby) | Sew You Think You Can CookI brought this cake to a game night and only one piece returned home with me, which my husband was thankful for so he could try more than a bite. When I tried my piece after photographing the cake, my little man raced around the table to get a taste. It was pretty much the funniest and cutest thing. (But I’m pretty partial.)

Thank, Tux, for a fabulous cake recipe worth of anyone’s special day!

Key Lime Cheesecake Filled Graham Cracker Bundt Cake

Ingredients for filling:

  • 8 oz cream cheese, at room temperature
  • 1/4 C sugar
  • 1 egg
  • 4 tbsp key lime juice
  • zest 1 lime

Ingredients for cake:

  • 2 sticks butter, at room temperature
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 C finely crushed graham crackers (I got this from about 9 sheets in food processor)
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 C buttermilk

Ingredients for glaze:

  • 4 oz cream cheese, at room temperature
  • 2 tbsp key lime juice
  • 1 C powdered sugar
  • up to 3 tbsp milk

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar with a pinch of salt until there aren’t any lumps. Add the egg and mix until combined. Add in the key lime juice and lime zest until smooth. Set aside. (If you don’t have a second stand mixer bowl transfer the filling mixture to a separate bowl and clean the mixer bowl and paddle.)
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars. Add the eggs one at a time, mixing until incorporated. Add the vanilla extract and mix until combined.
  4. In a bowl, whisk together graham cracker crumbs, flour, baking powder, and baking soda.
  5. Alternate adding the dry ingredients and the buttermilk to the stand mixer, beginning and ending with the dry ingredients.
  6. Pour batter into prepared bundt pan. Create a well by pressing the batter up the sides of the pan. Pour the filling mixture into the well – if you’re talented and brave enough, swirl the filling into the cake batter being careful not to touch the sides of the pan. (Mine didn’t quite swirl and instead I had a lovely tunnel of key lime cheesecake.)
  7. Bake cake 50-60 minutes until a cake tester comes out cleanly. Allow cake to cool at least an hour in the pan before turning out onto a cooling rack.
  8. Make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and powdered sugar until there aren’t any lumps. Add the key lime juice and as much of the milk as needed to achieve desired consistency. Drizzle over cooled cake.

*This recipe is adapted from Tux at http://brooklynhomemaker.com/2015/04/16/graham-cracker-bundt-cake-with-key-lime-cheesecake-swirl-bundtbakers/*

Key Lime Cheesecake Filled Graham Cracker Bundt Cake | Sew You Think You Can Cook

Tomato and Bean Salad

~ lk529 ~ Leave a comment

Late spring and summer this year have been fairly wet. All of the rain yielded quite the tomato crop over in my neighbor’s yard. Which means just about every week I’m being given fresh homegrown tomatoes! (Black cherry tomatoes, heirloom tomatoes, and roma tomatoes) I’ve even been handed two quarts of homemade tomato sauce.

This pregnancy I’ve found that I adore tomatoes. BLTs have been shamelessly scarfed down for lunch at least once a week, and those cherry tomatoes turned into my favorite salad (tomatoes, thinly sliced onion, balsamic vinegar, olive oil, S+P).

I took a play on that aforementioned salad and added beans and basil to make a heartier potluck contribution at a church function.

Tomato and Bean Salad

Ingredients:

  • 1 can (15 oz) white beans, drained and rinsed
  • 1 very large heirloom tomato, chopped
  • 1 tbsp chopped fresh basil (I used Gourmet Garden lightly dried basil)
  • 1 heaping tbsp minced red onion
  • 2 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp agave
  • 1/2 tsp minced garlic

Steps:

  1. In a large bowl, gently toss together beans, tomatoes, basil, and onion.
  2. In a small bowl, whisk together vinegars, oil, agave, and garlic. Season to taste with S+P.
  3. Dress salad and keep in refrigerator until ready to serve (at least 30 minutes).

*This recipe is adapted from Rebekah at http://rebekahrose.blogspot.ca/2015/07/bloggerclue-white-bean-tomato-and-basil.html*

tomato bean salad | sew you think you can cook