Mar 052012
 

Brie Popovers

This is an ideal appetizer for a wine tasting party. Served with a nice crisp glass of Chardonnay or a Chablis, Brie cheese adds elegance and style to any gathering and is a wonderful and welcomed addition to any table. Try this one with a cranberry sauce on the side as a delightful spread along with slices of apples and pistachio nuts to delight the taste buds.

1/2 Pound Brie Cheese

2 Eggs

1 Cup all purpose flour

1 cup milk

1 teaspoon sugar

1/2 teaspoon salt

cranberry sauce

shelled pistachio nuts and apple slices as garnish

Generously grease a muffin pan and preheat oven to 450 degrees.  With a wire whisk, beat eggs in a medium bowl.  Add in milk, flour, sugar and salt until smooth, without over mixing.  Fill cups 2/3 full and bake at 450 for 5 minutes.

Reduce oven temperature to 350 degrees and bake for 10 minutes, until they look crusty and golden brown.  Pull from the oven and slice the top of each muffin and insert a small slice of brie cheese into the top.  Bake for another 5 minutes and remove from pan and place on a nice serving plate with cranberry sauce in the middle and sprinkle pistachio nuts and slices of apple around the plate to add color and add a nutty flavor to the popovers.

Chicken Enchiladas

 Mexican  Comments Off on Chicken Enchiladas
Feb 222012
 

Chicken Enchiladas are a great meal everyone enjoys.

Ingredients

2 Large chicken breasts cooked and shredded

1 Large onion

1 4 oz. can of green chilies

4 cups cooked rice

1 16 oz. Refried Beans

2 Packages of Enchilada Sauce

12 Large Tortillia

4 Cups extra sharp shredded cheese

 

Cheese Caraway Bread

 Baked Goods, Breads  Comments Off on Cheese Caraway Bread
Feb 102012
 

This is a very moist and delicious bread recipe that my loving sister shared with me when I opened up my Sweet Creations Restaurant in Montana. Of course, if you don’t care for caraway, you can choose to leave it out all together. You can’t beat it fresh out of the oven. It simple just melts in your mouth. I slice it thick and serve it with my homemade soup for something different.  I usually make a double batch because it goes fast. And sometimes I’ll make muffins for after school treats and for those who want a quick snack to take with them.

This is a sticky, gooey batter so you’ll need a heavy duty spoon.  Also be sure to mix your dry and liquid ingredients separately. I also found that it works better to include the shredded cheese as part of the dry ingredients.  And please be sure to share your comments on your experience making this bread. Rock on!

Single Loaf

3 Cups Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp salt

1 tsp Caraway Seed

1-1/2 Sharp Cheddar Cheese, Shredded

2 Eggs

1/4 Cup butter

1/2 Cup Sour Cream

1 cup Buttermilk

Preheat oven to 325. Mix all dry ingredients together including the shredded cheese and set aside. In a larger mixing bowl, combine the liquid ingredients and integrate the dry ingredients one cup at a time into the liquid until sticky and gooey. Bake 1 hour and15 minutes.  For muffins, bake for 50 minutes.