Top Ten Recipes of 2012

Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

S’mores Fried Ice Cream with Chipotle Chocolate Sauce

 

Asparagus Lasagna Slice

Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

 

Baked Churros with Cinnamon Ice Cream and Dulce de Leche

 

Loaded Baked Potato Grilled Cheese Sandwich

 

Cinnamon Roll Grilled Cheese Sandwich

 

Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

 

Cookies and Milk

Toffee Cashew Cookies

 

pie crust crackers

Chicken Pot Pie Soup with Pie Crust Crackers

 

Jalapeno Popper Grilled Cheese Sandwich

And the most popular recipe of 2012:

Pepperoni Stuffed Chicken

Pepperoni Stuffed Chicken Breasts

Here’s to a delicious (and gooey) new year!

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Blueberry Lemon Mini Scones

I’m a sucker for miniature food.

Bite-sized morsels taste better, somehow, and these mini-scones are no exception.


The recipe is remarkably similar to my cranberry orange scone recipe, but these are improved by, well, tininess.

If captioned cat photos on the internet were edible, they’d taste like blueberry lemon mini scones.

They’re just so cute. I want to hug them with my teeth.

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English Muffin and Blackberry Jam Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

Do you remember that vacation you took to Provence, when you lounged in the sun with your lover, picnicking on creamy cheese, a fresh, crisp baguette, and a glass of regional wine? No?

Yeah, me neither. But I imagine that such a perfect, sunny picnic tastes an awful lot like this grilled cheese sandwich. No, I’m not even kidding. (OK, maybe a little.)

I split the English muffin with a fork and flipped it inside out to grill the cut side to a perfect golden crunch. The jam swirled into the melted provolone to make a gooey, sticky sauce. Bon appetit!

For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

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Sausage and Waffles Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

This sandwich was a great idea. I mean, who doesn’t love breakfast for dinner? Sausage links and waffles with maple syrup – this sandwich had everything going for it. Until I actually made it.

It turned out, um, odd. The combination of syrup and cream cheese tasted weird, almost curdled. And the waffles never crisped up – they got a little soggy. Based on this experiment, I think I’m going to abandon the chicken and waffles grilled cheese sandwich idea. Sorry, the South.

For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

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Cinnamon Roll Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

One day I dreamed that I could bring together a cinnamon roll and a grilled cheese sandwich. The resulting Frankenbreakfast was everything I dreamed it would be, and more.

Dense, eggy challah bread was an excellent choice to duplicate the sweetness and pillowy texture of a cinnamon roll. And oh, the filling! Warm, sweet, gooey cinnamon perfection. The Neufchatel gave it a lovely tang, like cream cheese frosting. And the brown sugar melted right into the cheese for a silky smooth consistency.

Is it breakfast? Is it dessert? Does it matter? Make. This. Sandwich.

For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

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Prosciutto, Leek, and Swiss Chard Quiche

I think it’s time I came to terms with a disappointing truth: I am not a homemade pie crust person. Wait! Let me finish! As much as I admire those patient bakers who make pie crust by hand, for me, it’s just not worth it.

Other than the cheddar crust for Tenessa’s apple bacon birthday pie, I’ve yet to make a pie crust that rivals the texture or flavor of the ready-made, roll-out crusts you buy in the dairy department. And it’s cheap – refrigerated pie crust bought on sale (on double coupon day) is next to free, and can be stashed in the freezer until a proper pie-portunity presents itself.

I’m glad I tried making pie crust from scratch, and I can file it away with other things I’ve done once, and don’t really feel compelled to do again like camping, or folding the laundry.

If you want to make a pie crust with your own two hands, there are thousands of recipes just a Google away. But this savory, rich, and fluffy quiche will do just fine in a store-bought crust.

I first made it for Mom and Handsome Greg last April, back when I had a job, as part of a luxurious farewell-to-winter brunch. I’ve since adapted it as a recessipe fit for an unemployed lady’s budget that’s exactly the same, but with onions for the leeks. And frozen spinach for the chard. And nothing for the prosciutto. So, yeah. It’s nearly identical.

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Banana Walnut Muffins

I despise banana-flavored candy. Laffy Taffy, Runts, popsicles, Lifesavers, Now and Laters, jelly beans, Dum Dums, Pez, Dubble Bubble, Starburst – I will ALWAYS toss out the banana flavored ones.

When I was a kid, my banana-flavor loathing prejudiced me to all things banana. I thought I hated bananas, and by extension, any foods baked with bananas. And so I turned up my nose at banana bread, banana cream pie, banana pudding, and sadly, banana muffins.

Thankfully, I came around to baked banana goodness on a family vacation to Toledo when my great grandma tricked me into eating zucchini bread. “Here, have a piece,” she said, with a sly smile. Wildly suspicious, my sister and I asked what was in it. “Oh, just try it. I promise you’ll like it.” And she was right – it was delicious.

Banana Muffin Batter in Tin

That zucchini was my gateway bread. The next morning when she offered me a piece of her freshly baked banana bread, I tried it without first scrutinizing the list of ingredients, and I finally realized what I’d been missing.

While I can’t imagine duplicating my great grandma’s magical banana bread, I think I’ve found a pretty darn good banana muffin recipe. I tried to make them a little more heart-healthy than your average muffin, subbing a bit of wheat flour for some of the AP, and a bit of heart-healthy spread for some of the butter. They came out delicious – sweet and moist and buttery – and they didn’t taste like health food at all.

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