Family favorites
This recipe comes from a friend and fellow Taste Of Home volunteer field editor and it is delicious! This became a family favorite after just one bite. We shared the bread with family and friend who also loved it! I made two small changes to the recipe after reading some of the reviews. I added one cup of sour cream to the batter to keep the bread moist and added the zest of one lime to the icing mixture. This recipe makes two loaves.
INGREDIENTS
2/3 cup softened butter
2 cups sugar
4 large eggs
2 Tablespoons Key Lime juice (can use regular limes)
2 Tablespoons lime zest
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup sour cream
3 teaspoons baking powder
1 teaspoon salt
1 cup of milk
1 cup chopped walnuts
GLAZE INGREDIENTS
2/3 cup powdered sugar
1-2 Tablespoons lime juice
Zest of one lime
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs, lime peel, juice, vanilla and sour cream. In a bowl whisk flour, baking soda, and salt. Gradually add flour mixture to the creamed mixture alternating with milk, beating well after each addition. Fold in nuts.
Transfer into two greased 9 x 5-inch loaf pans. Bake 50 – 55 minutes or until a toothpick inserted in the center comes out clean. Cool ten minutes before removing from pans to a wire rack.
For the glaze, combine the confectioners’ sugar and enough lime juice to get your desired consistency. Add the lime zest and mix. Drizzle over the warm bread and let cool completely.
Enjoy!
One of our favorite appetizers is spinach artichoke dip, but it’s not something I typically make at home. Our favorite dip we have had was made at Bully Hill Vineyard in NY. Although this version is good and so easy to make it’s not quite as good as Bully Hill, a good substitute for sure! This is great for tailgating or any party you may be having. I like to serve them with warm pita chips.
INGREDIENTS
4 garlic cloves
1 (10 ounces) package frozen chopped spinach, thawed and drained
1 (14 ounces) can of artichoke hearts, drained and chopped
1 (10 ounces) jar of Alfredo sauce
1 cup shredded mozzarella
1/3 cup grated parmesan
1/2 ( 8 ounces) package of cream cheese, softened
DIRECTIONS
Preheat oven to 350 degrees. Place garlic in a small baking dish, bake in the preheated oven for 30 minutes until soft. Remove from heat, when cool enough to touch, squeeze the garlic from the skins.
In a large bowl, mix all of the ingredients together to combine. Spray an 8 x 8-inch baking dish and pour the mixture into the baking dish and bake in the preheated oven for 30 minutes or until the cheese is melted and bubbly. Serve warm.
Enjoy!
This dish is delicious. You can make this for breakfast or dinner. A word of caution it’s not a light dish as it has heavy cream and of course parmesan cheese not to mention some delicious salty pancetta! I saw Clinton Kelly make this recipe and I could not wait to try it. Although I won’t make this dish every week it will find its way into my dinner rotation often! This dish was made in a springform pan. I was slightly worried about some of the liquid running out from the bottom, so I placed a cookie sheet under the pan and baked as directed. I did have a small amount of liquid run out but nothing crazy! This can all be made the night before if you are having it for breakfast, make as directed until it’s time to bake. Place in the fridge for the night and bake in the morning.
INGREDIENTS
1/2 pound penne rigate
1/2 pound pancetta, diced
1 1/4 cups milk
1 1/4 cups heavy cream
10 eggs
1 cup Parmesan, grated
2 teaspoons black pepper
2 Tablespoons parsley, chopped
3/4 cup large breadcrumbs
1/4 cup breadcrumbs, finely ground
Pinch of salt
DIRECTIONS
Preheat the oven to 350 degrees. Grease a 9 1/2 inch springform pan with no. Stick spray and wrap the bottom and sides of the pan tightly with foil. Bring a large pot of salted water to a boil, add penne noodles and cook 2 minutes less than al Dante according to the package directions. Drain and remove noodles to a large bowl and set aside.
In a medium sauté pan over medium heat add the pancetta and cook until the fat has been rendered and the pancetta is almost crisp about 5 – 6 minutes. Remove to a paper towel-lined plate and set aside.
In a medium bowl whisk together the milk, heavy cream, eggs, 3/4 cup of parmesan cheese, pepper and parsley. Season with salt. Pour the egg mixture into the noodle mixture stirring to coat. Stir in the pancetta and large breadcrumbs. Pour into the prepared pan and top with remaining cheese and breadcrumbs.
Place in the center of the oven (on a baking sheet if desired) and bake until golden brown and bubbling about 15 – 20 minutes. Remove from the oven and let cool slightly.
Remove the pasta casserole from the springform pan and slice into wedges. Serve warm.
Enjoy!
We LOVED this pizza! It is our new favorite. Although this pizza does take some time, much of the preparation can be done in advance. The caramelized onions make it a little sweet and the prosciutto brings the salty flavor. Absolutely delicious! For the sauce, I used the white BBQ sauce that we have been loving so much and it worked perfectly for this pizza. No matter what recipe you try with this white sauce, just try it. I know you will love it!
Caramelized onion and roasted garlic can be made in advance.
INGREDIENTS
1 medium onion, sliced
1 Tablespoon extra virgin olive oil
1 Tablespoon Butter
1 pizza dough, I used store bought or buy from your favorite pizza place
1/2 cup prepared white BBQ sauce (see prior post)
1/2 cup shredded cheddar
1/2 cup shredded Monterey Jack cheese
5 thin slices of prosciutto
2 teaspoon roasted garlic, can be store bought or homemade
Flour to dust counter
DIRECTIONS
In a medium sauté pan over medium heat add oil, butter, and sliced onion. Once the onions are hot and starting to cook turn down the heat to medium-low and cook stirring occasionally for 40-45 minutes until the onions are dark and caramelized. Remove from heat to cool. If making ahead store in the fridge.
Meanwhile, bring your pizza dough to room temperature. Preheat oven to 400 degrees.
Stretch the dough out on a floured surface and roll out into about a 16 inch round. Place the dough on a baking sheet or if using a pizza stone, warm the stone in the oven as the oven comes to temperature.
Spread the white BBQ sauce on the dough just to within a 1/2 inch of the edges. Sprinkle both kinds of cheese over top of the sauce, add the roasted garlic over the cheese, add the caramelized onion throughout the pizza and finally lay the pieces of prosciutto on the top. Place pizza in the oven on the middle rack and bake about 18 minutes or until the crust is cooked through and the top is hot and bubbly. Remove from oven, slice and serve warm.
Enjoy!
I came across this recipe from a blog called “A Family Feast” and let me tell you this was an absolute favorite of ours. So much, I made it twice in one week. We were putting it on everything and dipping everything in it! I will have two more fantastic recipes that I used this sauce on but you really can use it for so many things. Grilled chicken would be delicious or anything you would use a red BBQ sauce on. I have some fun recipes using this sauce on things you might not think about!
INGREDIENTS
1 1/2 cups real mayonnaise
1/4 cup white wine vinegar
1 Tablespoon ground pepper
1 Tablespoon whole grain mustard
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 Tablespoon fresh minced garlic
2 teaspoons prepared horseradish
DIRECTIONS
Place all ingredients in a bowl and whisk to combine.
Store in an airtight container in the fridge.
Enjoy!
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