Thanks, chloebud
27 days ago
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- 27 days ago
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Holiday Olive Wreath Appetizer
Comments (28)Peter Piper...lol, 2Many! This is the Spinach Balls Recipe. I got it from one of Susan Branch's cookbooks long ago. I love the make-ahead convenience of these. Spinach Balls (from Susan Branch) 2 (10 oz.) pkgs. frozen chopped spinach, thawed 4 eggs, beaten 2 cups herb stuffing mix (such as Stove Top or Pepperidge Farm) 1/2 cup Parmesan cheese, freshly grated 1 garlic clove, minced 1 small onion, minced 1 tsp. dried thyme 3/4 cup butter, melted Salt and pepper, to taste Squeeze the liquid from the spinach ( use a ricer if you have one). Mix all the ingredients well and chill for 2 hours. Roll into 1-inch balls. Freeze on cookie sheet, and then store in plastic bags till needed. Thaw before baking. Bake at preheated 325 for 25-30 minutes. Serve warm or at room temperature. Note: If you like, it can be a good idea to make one ball after mixing to bake and taste to check seasoning. I know someone who likes to mix in a pinch of cayenne...up to you....See MoreLindy's Cheesecake recipe into cheesecake bars?
Comments (11)Update: I made this tonight and decided to try putting in a maple syrup "ribbon" in it before it baked, using a squeeze bottle with a nozzle tip. It baked at 350º for 10 minutes (oven was preheated), then I reduced the temp to 200º for the next 35 minutes. It came out with a slight jiggle in the middle. I'll know more tomorrow when we eat it, but I think I could have maybe done 200º for 30 minutes instead of 35 minutes, and it still would have been fine! Hopefully tomorrow there will be a photo! Meanwhile, there is anticipatory salivating....See MoreAre You Making Soup Today?
Comments (67)Adds a bit of sweetness, too. A lot of cream soups and sauces benefit from it but It's not something I'd think to add to split pea. For one, the flavor of the pea soup (and more especially with if made with a ham bone or hock) is strong enough that the delicate sherry flavor would be overwhelmed and be pretty much unnoticed. And despite online suggestion you may see otherwise, do NOT use cooking sherry!! It has been treated with salt and preservatives to prolong open shelf life. Keep in mind Ina Garten's admonition that the only wine you should use in cooking should be a wine good enough to serve at table :-) Cooking sherry is inedible on its own!...See MoreProvia Signet Exterior Door Color - Cherry Skin or Oak?
Comments (13)Thank you, JSK for sharing! I really appreciate being able to see the door with the cherry skin and the espresso color! It's a gorgeous door! My fear is that it is too dark for our home, since we have white trim and siding. We will have a dark brown metal roof on the front porch and black lanterns flanking the door, so maybe that will help tie in the darker colored door? And thank you, Chloebud, I hadn't really considered a lighter painted door. What color would you suggest? I saw a stone home once with a light blue front door that was so beautiful, but they had light blue shutters that seemed to pull it all together. Ha Kempek01! You're probably right!...See More- 27 days ago
- 27 days ago
- 26 days agolast modified: 26 days ago
- 26 days agolast modified: 26 days ago
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