52 Ways to Cook: September 2015

Wednesday, September 30, 2015

Caramel Custard Flan

I LOVE this dessert. Only 4 ingredients (plus a little water), PLUS those ingredients are just about always in your pantry. I prefer making this with half and Half, but you can easily use whole milk instead if that saves you a trip to the store.

It is a wonderful dish to serve at a dinner party. Allowing this to bake as the earlier courses are served means the house gets that warm sweet vanilla aroma. The light soft sweet melt in your mouth texture is the perfect cap to an evening.

And of course, it is very easy to make. Only thing to watch is to be sure to stir the sugar often as it is melting. If the sugar burns you will need to start over.

If you are making this for a dinner party, you can do the prep work about 30 minutes early if you want it baking while you are dining. OR you can make it in advance, serve chilled... OR make in advance and warm in a boiling water bath.

Simple, delicious and a unique texture and deep flavor... A Crowd pleaser!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Caramel Custard

Ingredients

2 Cups Sugar, Divided
2 TBS Water
2-1/4 Cups Half and Half
4 Large Eggs
2 tsp Vanilla

Cooking Instructions:

In a large heavy saucepan, cook and stir 1 cup sugar over low heat until sugar is beginning to melt. Add the water and continue to stir until golden. Pour into 4 - large custard cups, tilting to coat bottom of cup; let stand for 10 minutes.
In a large bowl, beat the eggs, Half and Half, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar.
Place the cups in two 9X13 Casserole baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350° for 45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks.
To unmold, run a knife around rim of cup and invert onto dessert place.
Best when served warm but can be served chilled, farnish with a sprig of mint and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer.Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, September 29, 2015

Fried Caramelized Sea Scallops with Pea Vinaigrette - 52 Simple but Next Level Dishes

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I don't know why but I really should make scallops more often.

And this plate gets extra credit for the beautiful mix of colors.

And even more credit fot the delicious blending of flavors. The peas in vinaigrette help flavor the scallops as well as the pickled beets I added to the recipe. Just a delicious blending of that wonderful perfect bite.

And of course, easy. really really easy. Simply a matter of a few minutes in a hot pan and the seasoned scallops are cooked through. Only concern is to watch them carefully with a timer. Scallops have a terrible chewy texture when overcooked. Just watch for that delicate caramelization (browning). When both sides are done, the insides are done as well. Moist, tender, and delicious!

This is one of those under 30 minute recipes that look like a million bucks!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Fried Caramelized
Sea Scallops with
Pea Vinaigrette

Ingredients

FOR THE PEA VINAIGRETTE
2 Cups Frozen Peas
Pot of Salted Water for blanching Peas
Bowl of Iced Water to Shock the Peas
1/4 Cup Olive Oil
1/4 Cup Champagne Vinegar
2 TBS Stone Ground Mustard
2 TBS Honey
6 Leaves (2 TBS) Fresh Mint, chopped tiny
FOR THE CARAMELIZED SCALLOPS
6 Large Sea Scallops, dry each with paper towels
2 TBS Olive Oil
2 TBS Sugar
Large pinches of Salt and Pepper
Extra Mint Leaves for garnish

Cooking Directions

FOR THE VINAIGRETTE - Boil the peas for 2 minutes, strain and transfer to the bowl of ice water to shock them, preserving the color and snappy texture.
Whisk together the Olive Oil, Vinegar, Mustard, Honey and mint until fully incorporated. Taste, add additional honey of to vinegary tart. Let sit at room temperature for the flavors to mingle. Add the peas.
FOR THE CARAMELIZED SCALLOPS - Carefully fry each scallop with a paper towel (do not skip this step). Brush each with a bit of Olive Oil. Season with salt and pepper and sprinkle of sugar, both sides. Let the scallops sit for 2 minutes so the sugar soaks into the meat.
Heat a non-stick skillet over medium high heat. Add the scallops and cook until caramelized around the bottom and edges of the sides, about 3 minutes. Flip and repeat the caramelizing on the new bottom (old top), another 3 minutes.
Arrange on a serving plate, add the peas (on a bed of pickled beets if you have them), spooning the vinaigrette to pool around the scallops.
Serve warm and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Simple but Next Level Dishes"!

Kind of an odd title for these posts. But the longer sentence is... Simple recipes that are easy and inexpensive that will take your cooking to the next level... Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world... Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich... With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook...

****************************PINTEREST**************************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, September 28, 2015

Bat Wing Treats - Chocolate Pretzels - 52 Snacks for Children's Church

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Another week, another snack for our Children's Church hour.

This week, fall (and Halloween) is in the air. So, why not start serving up Halloween themed snacks.

PLUS, I'll be honest, the day before I had a BBQ party with 20 or so of my closest friends. Stuffed pork chops and a half dozen sides, desserts and appetizers. Honestly, as much as I look forward to making kid friendly treats for the next year, this particular Sunday morning, I was looking for fast, easy and ... let's stick with easy.

Only a few ingredients

Very little cooking, low enough temperatures that give or take a few minutes, time in the overn doesn't really matter.

Fun to eat for the kids and cute as a button!

A hit for everyone (me included)

OK... Here's what I did...

Bat Wing Treats - Chocolate Pretzels

Ingredients

48 Small Pretzels
24 Chocolate Melting discs
48 Small White Chocolate Chips

Cooking Directions

Preheat oven to 300 degrees
Arrange pretzels on wax paper (on top of a tray makes it easier to move later) in pairs so that they are just touching each other.
carefully place a chocolate melting disc in the center between the two "wings" so that when melted it will hold the wings together.
Bake for about 10 minutes, until the chocolate disc has gotten soft and just started to melt into the pretzels
Remove from oven and carefully place two white "eyes" into the melted chocolate.
Chill for an hour and serve the little kiddies and watch them ENJOY!!!

******************************************************

Double Click the Photo Above for
a Link to my growing list of
HUNDREDS of Recipes for any
Big PotLuck Gathering

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, September 27, 2015

Cider Apple Pie - 52 Cakes and Pies at Home

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WOW do I love this PIE!

I will be honest, it does take a little extra work. The Apple Cider Syrup takes about an hour to make.

But that hour is well spent. The addition of the spiced cider into the pie before baking ads one extra layer of flavor to the pie. BUT, once the pie has baked and just before serving, adding a second drizzle of the syrup on top of the pie insures deep rich flavors second to none other apple pie recipe!

It is indeed hip to be square (well, rectangular). I made this pie for a lafge potluck. Much simpler to make in a 9X13 Casserole dish than to make 2 round pies in pie pans. Makes 12 slices. Instead of a lattice work top, I like to use a cookie cutter and add a fun shape to the top of each piece.

In this case, for a backyard BBQ featuring stuffed grilled pork chops... A pig was added to the pie.

And ENJOY we did!

OK... Here's what I did...

Cider Apple Pie

Ingredients

FOR THE APPLE CIDER SYRUP - 6 Cups Apple Juice
1/2 Cup Honey
2 tsp Cinnamon
1 tsp Nutmeg
12 Whole Cloves, wrapped in cheesecloth for easy removal (or strained out as last step)
FOR THE CRUST - 1 -1/4 Cup Flour
1 TBS Sugar
1 large Pinch of Salt
1 Stick (1/2 Cup) Butter
5 TBS (COLD) Water
FOR THE PIE - 5 Pounds Apples (I used a mix of Honey Crisp and Granny Smith), peeled, cored and sliced thin
1-1/2 Cup Sugar
1/2 Cup Flour
1/2 Cup Crystalized Ginger (Ginger Candy works), chopped
Juice and Zest of 2 medium Lemons
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Salt
An Additional Pie Crust (see above), rolled out thick and cut with your favorite cookie cutter (make 12)
Apple Cider Syrup (see above)
Dollop of fresh made Whipped Cream for garnish

Cooking Directions

FOR THE SYRUP - Combine all of the ingredients (Apple Juice, Honey, Cinnamon, Nutmeg and Cloves (Wrap the cloves in cheesecloth and tie to form a little bundle that can easily be removed) in a medium sauce pan.
Heat over medium heat, stirring often until simmering. Allow to simmer for 1 hour, reducing by half) to concentrate flavors. D
Discard the cloves (Strain if you did not make the clove bundle). Set aside to cool to room temperature.
FOR THE CRUST...Add the flour, salt and sugar to the bowl of a food processor and process to mix.
Prepare the next items, butter should be cold (prefer from freezer) and water in a cup with a couple of ice cubes to keep it cold, cold, cold.
With the machine running, add butter 1 TBS at a time, count to three and add the next TBS of butter. Continue to process until dough resembles small pebbles like wet sand, only 5-10 seconds.
With the machine still running, add the COLD COLD Water one TBS at a time. In just a few seconds a dough ball will begin to form. Stop the processor now.
Prepare your "Rolling area", a place to form the flat circle of crust. This si simple, just a piece of cling wrap (Saran Wrap) laid out flat on a counter. It is important that the wrap be at least 4 inches wider than the pie plate. use an extra overlapping piece of wrap if needed. Then dump the dough ball and all crumbs from the processor onto the center of the cling wrap.
Press the ball and crumbs together and form a flat ball. Press the ball and begin to flatten out into a circle. Add a top layer of cling wrap on top of the now flattened ball. Use a roller and begin rolling the dough into a flat circle or a large 10X14 rectangle. As the dough is flattened it may begin to separate. Just add some of the edges to cover the breaks and continue to roll out. Roll until the dough circle is 2 inches beyond the edge of the pie plate or an inch larger all around the casserole pan. Gently but firmly roll until crust is even thickness.
Remove top layer of cling wrap and place pie plate or casserole pan on center of the dough circle or rectangle.
OK.... Here's the tricky part (first couple of times, once you get used to it, it becomes second nature easy)... lift each corner of the bottom cling wrap up to break the seal on the counter top. Now reach your hand under the cling wrap to the center of the pie plate (that is still resting on the center of the crust). Put your other hand on the top (the bottom) of the plate Lift up and QUICKLY flip everything so the pie plate or dish is now on the bottom, the dough is centered on the plate or dish and beginning to settle. There will be ripples of dough, but everything should be on the plate with some hangover all the way around.
Trim the edges. For the Casserole, just be sure the bottom is covered. trim anything climbing the sides. For the pie plates... With your thumbs, push the dough 1/8-inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the mold. You can then press a decorative edge around the rim of the pastry with the dull edge of a knife. Prick the bottom of the pastry with a fork at 1/2-inch intervals to prevent air bubbles from forming as you par-bake the crust.
To par-bake, bake crust in a preheated 400 degree oven for 9-10 minutes, until crust just starts to darken in color. If you are going to bake the finished pie (Fruit pies, quiches, etc. you are ready to move on to the next step. If you are making a cold pie (like banana cream:, bake for an additional 5 minutes.
Fill and bake (or chill) as directed for the pie of your choice! And when done... ENJOY!
FOR THE PIE FILLING - Preheat the oven to 400 degrees, prepare a 9X13 casserole pan with nonstick spray.
in a large mixing bowl, Combine Apples, Sugar, Flour, Ginger, Lemon, Cinnamon, Nutmeg and Slt. Fold to mix. You will begin to see a white syrup forming. Add 1 Cup of the Cider Syrup and fold to combine.
TO ASSEMBLE THE PIE - Roll out the pie dough the size of the bottom of the casserole pan and transfer (see detailed notes above).to the casserole pan.
Pour the apple mixture evenly over the dough.
Roll out a second pie dough and cut with cookie cutter (make 12)
Add one cookie cut out for each piece of pie you are making (12).
Bake for 1 hour until the cookie cutter decorations have browned nicely and the liquid begins to bubble. If the cookies begin to brown too much, cover with aluminum foil during last 15 minutes.
When removed from the oven, allow to cool before serving.
Just before serving, pour an additional 1 cup of Syrup over the pie.
Serve with a dollop of fresh made whipped cream and ENJOY!!!

******************************************************

This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family. No fancy amazing wedding cakes, just the rustic beauty of the classics. From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert. You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, September 26, 2015

Strawberry Cream Pie with Pretzel Crust - 52 Cakes and Pies at Home

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Wow do I love this pie.

Fair warning, there are several small parts to this whole that may sound complicated (tempering egg to add to a pudding, puree the berries, scratch pudding even). But, take them one at a time and it is just a series of easy steps to come up with this amazing whole.

And one more fair warning, this is a simple mix and dump pie BUT it does take some time. Mostly that time is spent in the fridge chilling between steps, but it will take a few hours before you can serve.

But, as I said, this is AMAZING and well worth the time.

The crust is a combination sweet and salty pretzel crust. Easy to make that adds a salty flavor to a very sweet pie. Also adds a crunchy texture.

The center filling is similar to a cheesecake egg pudding type fill. But far more creamy. It is also cooked stove top instead of baked. Actually closer to a pudding than the cheese cake.

The topping is a puree of strawberries and sugar, poured over that beautiful strawberry arrangement.

It is also rich with flavor that combines with the sweet/salty crust, the smooth eggy creamy center to form not only one of the most dramatically beautiful pies but one of the loveliest bites imaginable.

This is the pie that will impress! Perfect for any large gathering, Church PotLuck, big family gathering, holiday occasions or neighborhood pass a plate social.

ENJOY indeed!

OK... Here's what I did...

Strawberry Cream Pie with Pretzel Crust

Ingredients

FOR THE PRETZEL CRUST
1 Cup Crushed Pretzels
1 Cup Crushed Vanilla Wafers
1/2 Cup (1 Stick) Melted Butter
FOR THE CREAM PIE FILLING
1/2 Cup Sugar
3 TBS Corenstarch
3 TBS Flour
1 tsp Salt
2 CUps Half and Half
1 Large Egg, whisked
1 tsp Vanilla
1/2 tsp Almond Extract
1/2 Cup Whipped Cream, whipped
FOR THE GLAZE
1/2 Cup Crushed Strawberries
1/2 Cup Water
2 tsp Cornstarch
3 Cup Fresh Strawberries, tops removed and cut in half

Cooking Directions

FOR THE PRETZEL CRUST - Something Salty (like ground up Pretzels, put them in a zip lock bag, use a rolling pin (or in this case I used a Mason Jar filled with Coco (couldn't find a rolling pin... long story))
added to something Sweet (like ground up Vanilla Wafers)
Break up any larger pieces
Mix in melted butter to help form a solid crust
Press everything into a crust form pie shell
Bake... It's called Blind Baking to bake a pie crust and then add a filling (Like a Banana Cream Pie)... Bake at 350 degrees for 12 minutes
FOR THE CREAM PIE FILLING - While the pie crust is blind baking, whisk together the sugar, cornstarch, flour and salt. In a pot, combine the dry mix with the Half and Half and heat over medium heat. Stir continuously until thickened and begins to bubble (about 10 minutes). Cook an additional 2 minutes and remove from heat.
Temper the egg. while whisking the egg, add 1 TBS of the thickened pudding and whisk. Add another 2 TBS and continue to whisk. Add 3 TBS and whisk. Now add the egg mix to the thickened pudding and whisk until combined.
Add the vanilla and almond and whisk one last time.
Cool to room temperature. While the pudding is cooling, whisk the heavy cream until stiff peaks appear. When the pudding has cooled, fold the whipped cream into the pudding.
Pour into pie shell and chill in the fridge for at least 2 hours.
FOR THE GLAZE - About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. After 10 minutes, I used a hand wand mixer (or in a blender) to puree the mix. Continue to cook for a couple of minutes. Cool for 20 minutes.
Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour.
Serve Chilled and ENJOY!

******************************************************

Double Click the Photo above for a Link
to my Growing List of Cakes and Pies
Recipes you can DIY at Home

******************************************************

Double Click the Photo above for a link
to my list of HUNDREDS of recipes
For any big Gathering

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Friday, September 25, 2015

Creamy Dill Cucumber and Potato Salad - 52 Church PotLuck Side Dishes

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Always on the lookout for new potato salad recipes, this one occurred to me when I was serving up a small lunch with dilled cucumbers.

Why not combine two of my favorites, dilled potatoes and dilled cucumbers.

And it worked just fine!

Creamy sweetness from non fat yogurt mixed with a tangy bit of sour cream and of course that amazing rich dill flavor.

Can be served warm but best when made ahead of time and chilled allowing all of the flavors to mix and mingle.

Enjoy indeed!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Sour Cream and Dill Potato Salad

Ingredients

3 Pounds Red Potatoes, Large Dice, Boiled until cooked through, about 13 minutes
1 long English Seedless Cucumber, Cut into large dice
3 TBS Reduced Fat Sour Cream
2 TBS Fat Free Greek Yogurt
2 tsp (plus additional for Garnish) Dried Dill Spice
Pinch of Salt and Pepper to Taste

Cooking Directions

Dice and Cook the potatoes until cooked through. Drain and return to pot. Peel the cucumber and dice.
In a small bowl, combine the yogurt, sour cream, dill, salt and pepper/ Whisk to blend.
Mix Cucumber with the potatoes and fold in the dressing until coated.
Transfer to serving dish, serve warm or transfer to the refrigerator and chill to serve cold.
Garnish with additional Dill weed... and ENJOY!

*************************************************************************

Double Click the photo above for a
link to my growing list of
52 Side Dishes

So, I am pleased to list this as one of my Growing list of "52 Ways to Cook Side Dish Recipes"!!!

Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!

LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!

******************************************************

Double click the photo above for a
link to my growing list of HUNDREDS
of recipes suitable for any big
PotLuck meal

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, September 30, 2015

Caramel Custard Flan

Tuesday, September 29, 2015

Fried Caramelized Sea Scallops with Pea Vinaigrette - 52 Simple but Next Level Dishes

Monday, September 28, 2015

Bat Wing Treats - Chocolate Pretzels - 52 Snacks for Children's Church

Sunday, September 27, 2015

Cider Apple Pie - 52 Cakes and Pies at Home

Saturday, September 26, 2015

Strawberry Cream Pie with Pretzel Crust - 52 Cakes and Pies at Home

Friday, September 25, 2015

Creamy Dill Cucumber and Potato Salad - 52 Church PotLuck Side Dishes

FMP

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