Looking back at last year on this very snowy and cold Monday I started drooling thinking back at this delicious recipe. The chicken melts in your mouth while you get an amazing crunch from the noodles and the cucumbers. A little sweet heat and this dish is fabulous!!
The #SundaySupper team have got you covered for this week of recipes. What does that mean? It can mean, “Need a good stew recipe?” We have got you covered with this Excellent Beef Stew recipe!!! Or it can mean when something is cooked with a cover on it, again like this Excellent Beef Stew done in a slow cooker. It is also up for interpretation!!! We could let our minds wander to where we wanted to go with this one. It also included, like the icing on a cake is a covering, or the crisp topping on a casserole. You have to check out all the recipes to see where this one has taken the individual. How exciting, I can’t wait to see what everyone is up to.
Well for me, I picked this Excellent Beef Stew recipe. I am not even sure where this recipe came from, I believe it is our creation, it is in Ken’s handwriting. It makes an enormous amount of stew. I wanted to make it in the slow cooker so I reduced the ingredients somewhat so that it would fit, otherwise I use my enormous pot that barely fits in my oven. This is a more manageable amount.
There are a lot of ingredients but that is what makes it so delicious. It is also very easy to prepare as there is no browning of the meat. I know, crazy right? You will never know as this has so much flavor you can omit that step and just put the meat straight into the Crockpot. I love it!! So little mess!! It is truly a one pot stew. We used to put in a package of spicy onion soup but they don’t make it anymore so I have added some crushed red pepper flakes and it does the job perfectly. The tapioca thickens it awesomely as it cooks, it really is an Excellent Beef Stew, after the first time we made it, that is what Ken called it!!
This recipe can be easily gluten free if you make sure your onion soup mix is compliant. ENJOY!!!
Apple Cider Doughnuts from The Texan New Yorker covering a dish made at home so you don’t need to wait in long lines for it
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Golden Coconut Macaroons were made from The 250 Best Cookies Recipes. Just one of the many delicious looking cookie recipe in this wonderful cookbook.
There are a few photos to entice you but it is mainly recipe after recipe of great looking cookies for anytime of the year! There are tips throughout the cookbook to help you with ingredient methods, storage methods and troubleshooting.
The cookies are broken down into easy to find categories such as drop cookies, hand-shaped cookies, sliced cookies, biscotti, sandwich cookies, no bake cookies, and holiday cookies.
Cookie recipes like Frosted Banana Split Drops, Easy Elephant Ears, Chocolate Almond Biscotti, Crispy Caramel Haystacks and Holiday Cranberry Cookies.
The author, Esther Brody has developed thousands of recipes and has written many cookbooks like The 250 Best Muffin Recipes, 500 Best Muffin Recipes, 1500 Best Bars, Cookies, Muffins, Cakes and More and 250 Best Cobblers, Custards, Cupcakes, Bread Puddings & More.
These macaroons were crispy on the outside and yummy chewy on the inside.
The cookbook included 4 variations, kids adored the cornflakes instead of coconut in these Cornflake Macaroons. What a great idea!!
I hope you enjoy these cookies and try out more from The 250 Best Cookie Recipes Cookbook. ENJOY!!!
• Cookie sheet lined with waxed or parchment paper or foil
In a bowl, beat egg whites and vanilla until soft peaks form.
2. In another bowl, sift together flour, sugar and salt. Fold in beaten egg whites, then fold in coconut, blending thoroughly.
3. Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto prepared cookie sheet. Bake in preheated oven for 20 minutes or until golden brown. Immediately transfer to wire racks to cool.
I received these wonderful dates to try. Mainly my experience growing up was dates in a hard block, date squares (which I still love) and that was about it. Later in life I have come to love, appreciate and cook a lot more with dates, but never have I seen such BIG, BEAUTIFUL, GLORIOUS MEDJOOL DATES as these from NATURAL DELIGHTS.
Biting into one of these beauties is a treat onto their own, they are so sweet and only slightly chewy as they almost melt in your mouth. They are huge with wonderfully shiny skins. Instantly I wanted to stuff them with something a bit spicy to meld with that sweet caramel flavor, MAN are they good!!
I added a little crunch from pistachios and this is a winner of an appetizer!!
Look at all the different varieties there are, magnificent.
A super easy appetizer pairing spicy cheese with sweet dates.
12-15 Medjool dates
70 gm. goat cheese
1 tsp. Sriracha sauce
⅓ cup chopped pistachios
Pit dates if necessary or just slice open but not all the way through. Set aside. Mix goat cheese with the sriracha and stuff with a small amount of the cheese mixture. Squeeze slightly to bring the cheese up to the top and press into the nuts. Serve whole or sliced in half.
I was given a set of these PlateToppers to try out. They have multi uses in that they are great for a plate of leftovers to put into the fridge or to have a plate of food ready for someone coming home late. Once placed on the plate and pushed down they create an airtight seal to keep your food fresh. They then can go right into the microwave and be used as a splash guard. I like that they come in different sizes to accommodate all the plates that you own.
I do own square plates and they still work great as a splash guard for the microwave. They are easily stackable to store away and can be conveniently cleaned up in the dishwasher. Also PlateTopper are BPA free!
PlateTopper are even freezer safe. You can reduce the amount of plastic wraps and foil that you use to keep your food fresh. Come and visit PlateTopper to order.