Yep!! You read that right!! Oh my goodness, I have never tasted anything more fabulous!! Such a nice sweet...but not too sweet...bread that is just so tasty! We got a ton of pears a couple of weeks ago that were about to go bad and needed to be eaten. Well, as much as I love pears, I can't eat like 10 in one day....so i got online and was looking for a way to use what I had on hand. You know, before I go any further I just have to say, the Lord really does provide. I love the juiciness of pears and the flavor. Pear is such a delightful flavor. Very nice...anyway, before I go off on a tangent!! I will continue with my recipe! Okay, so here's the awesome Pear Bread recipe. Careful...it's so easy you will want to make it over and over again!
Pear Bread
Ingredients:
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
3/4 cup vegetable oil
3 eggs
2 cups white sugar
2 cups peeled shredded pears
1 cup chopped pecans
2 teaspoons vanilla extract
Directions:
1. In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
2. In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
3. Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
This makes two loaves. It is soo yummy!! Try it...i think you will just love it!
Have a great night!!!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Sunday, April 11, 2010
Sunday, February 28, 2010
Gonna try and make these on Monday
Oh Paula Deen...what you make me want to make and eat!!! For those of you who don't know, I am totally in love with Paula Deen. The woman can do know wrong. You know a stick of butter runs in the opposite directions when they see her coming...although, if I were a stick of butter, I would be honored to be used in a Paula Deen recipe! So, while that's a creepy thought, I am going to make these corn and cheese fritters and then take my dogs and maybe my cat Archie, for a walk to try and walk off all this buttermilk! Thanks Paula for making a wonderful, delicious (even though I haven't tried them yet!) recipe that I can't resist! My dr's gonna kill me when she finds out I ate all of these! Pictures will definitely follow!
Corn and Cheese Fritters
From Cooking with Paula Deen, Web Exclusive
Ingredients
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup whole buttermilk
2 large eggs
1 cup frozen corn kernels, thawed
1 cup shredded Monterey Jack cheese with peppers
1/4 cup chopped green onion
Vegetable oil for frying
Instructions
In a large bowl, combine cornmeal, flour, and salt.
In a small bowl, combine buttermilk and eggs; add to cornmeal mixture, stirring to combine. Stir in corn, cheese, and onion.
In a large Dutch oven, pour oil to a depth of 3 inches; heat oil over medium-high heat to 350˚. Drop batter by tablespoonfuls into hot oil. Fry for 3 to 4 minutes, or until golden brown. Drain on paper towels. Serve immediately
Corn and Cheese Fritters
From Cooking with Paula Deen, Web Exclusive
Ingredients
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup whole buttermilk
2 large eggs
1 cup frozen corn kernels, thawed
1 cup shredded Monterey Jack cheese with peppers
1/4 cup chopped green onion
Vegetable oil for frying
Instructions
In a large bowl, combine cornmeal, flour, and salt.
In a small bowl, combine buttermilk and eggs; add to cornmeal mixture, stirring to combine. Stir in corn, cheese, and onion.
In a large Dutch oven, pour oil to a depth of 3 inches; heat oil over medium-high heat to 350˚. Drop batter by tablespoonfuls into hot oil. Fry for 3 to 4 minutes, or until golden brown. Drain on paper towels. Serve immediately
Saturday, February 27, 2010
What a week!
And what a week it has been!!
Tony had that job interview and it's not what we need. He's interested in maybe doing it part time but it's definitely not a full time position for him. And it's straight commission. We definitely don't need that right now. But, we do have some great news this week!!
HE HAS A JOB INTERVIEW AT BARNES!!!
YAY!!! I am so excited for him. It's definitely not a glamour position but it's a way to get his foot in the door to something else...AAANNNDDD...they offer tuition reimbursement and he really wants to go to school! That's just fine by me. He is more than welcome to go to school and continue his education! I am very proud of him and all that he is doing to try and better our situation! Go on honey!! I'm rootin for ya! The only thing that I'm worried about is he has to have a checking account when you work for barnes, and he can't have one really because they will put a freeze on his account...and that can't happen. I wonder how we can get away from that! I might have to look into that and then talk to payroll next week to see what we can do! Wish us luck and please pray for us!
So I haven't posted a recipe in a long time. I haven't been feeling really good lately and so I haven't been cooking much and what I have been making, really doesn't need to be shared!!! BUT...I did find a recipe that I am dying to try and will make it this week on Monday. At least, that is my goal. I believe I will share it with you now and then let you know how it is. It's in March's Everyday with Rachel Ray. I hope you enjoy it. It looks fabulous!
Special Sausage and Kale Soup
Ingredients:
4 cups Chicken stock
1 oz dried porcini mushrooms
2 Tbls extra-virgin olive oil (EVOO)
1 lb bulk sweet Italian Sausage (I used Salcissia sausage from Di Greggorio's)
1 lg onion, quartered lengthwise and then thinly sliced crosswise
4 cloves garlic, finely chopped
5-6 cups packed sliced caolo nero (also called tuscan kale, dinosaur kale or lacinato kale)
Salt and Pepper
Freshly grated nutmeg (I don't like nutmeg so I am going to leave it out)
1 c mini penne or mezzi rigatoni pasta
1 15oz can white or cannellini beans, rinsed
freshly grated pecorino-romano cheese
ciabatta bread, for mopping
Directions:
1. In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8-10 minutes.
2. Meanwhile, in a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat until hot. Crumble in the sausage, then add the onion and garlic and cook until browned, about 5 minutes. Add the kale and season with salt, pepper and nutmeg. Cook until softened, about 5 minutes.
3. Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 cups of water, covber and bring to a boil. Add the pasta to the soup and cook until al dente, 6-7 minutes. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for mopping!
Sounds so yummy right!! I can't wait to try this. I have a similiar recipe that I found on allrecipes.com. It's Sicillian Sausage Soup.
I hope you like it. I can't wait to try this version! I just might try to make both at the same time and see which one I like best! I'll let you know the verdict!
Have a great weekend!!
Tony had that job interview and it's not what we need. He's interested in maybe doing it part time but it's definitely not a full time position for him. And it's straight commission. We definitely don't need that right now. But, we do have some great news this week!!
HE HAS A JOB INTERVIEW AT BARNES!!!
YAY!!! I am so excited for him. It's definitely not a glamour position but it's a way to get his foot in the door to something else...AAANNNDDD...they offer tuition reimbursement and he really wants to go to school! That's just fine by me. He is more than welcome to go to school and continue his education! I am very proud of him and all that he is doing to try and better our situation! Go on honey!! I'm rootin for ya! The only thing that I'm worried about is he has to have a checking account when you work for barnes, and he can't have one really because they will put a freeze on his account...and that can't happen. I wonder how we can get away from that! I might have to look into that and then talk to payroll next week to see what we can do! Wish us luck and please pray for us!
So I haven't posted a recipe in a long time. I haven't been feeling really good lately and so I haven't been cooking much and what I have been making, really doesn't need to be shared!!! BUT...I did find a recipe that I am dying to try and will make it this week on Monday. At least, that is my goal. I believe I will share it with you now and then let you know how it is. It's in March's Everyday with Rachel Ray. I hope you enjoy it. It looks fabulous!
Special Sausage and Kale Soup
Ingredients:
4 cups Chicken stock
1 oz dried porcini mushrooms
2 Tbls extra-virgin olive oil (EVOO)
1 lb bulk sweet Italian Sausage (I used Salcissia sausage from Di Greggorio's)
1 lg onion, quartered lengthwise and then thinly sliced crosswise
4 cloves garlic, finely chopped
5-6 cups packed sliced caolo nero (also called tuscan kale, dinosaur kale or lacinato kale)
Salt and Pepper
Freshly grated nutmeg (I don't like nutmeg so I am going to leave it out)
1 c mini penne or mezzi rigatoni pasta
1 15oz can white or cannellini beans, rinsed
freshly grated pecorino-romano cheese
ciabatta bread, for mopping
Directions:
1. In a medium saucepan, combine the chicken stock and porcinis. Simmer until the porcinis are tender, 8-10 minutes.
2. Meanwhile, in a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat until hot. Crumble in the sausage, then add the onion and garlic and cook until browned, about 5 minutes. Add the kale and season with salt, pepper and nutmeg. Cook until softened, about 5 minutes.
3. Remove the porcinis from the stock and chop; stir into the soup. Stir in the stock and 2 cups of water, covber and bring to a boil. Add the pasta to the soup and cook until al dente, 6-7 minutes. Stir in the beans and heat through. Serve in shallow bowls with lots of cheese on top and the bread for mopping!
Sounds so yummy right!! I can't wait to try this. I have a similiar recipe that I found on allrecipes.com. It's Sicillian Sausage Soup.
I hope you like it. I can't wait to try this version! I just might try to make both at the same time and see which one I like best! I'll let you know the verdict!
Have a great weekend!!
Tuesday, February 16, 2010
A successful day
Wow...so yesterday was a successful day. I had made some really cute valentine's day gift bags the other day for my bosses for valentine's day. They turned out really cute...thanks oh so much to my cricut! I gave the bags to my bosses and scored some major points I think! I really need to find my camera so that I can show you pics! I think you might like them!! They were so easy to do and so cute! Well, one of the ladies that I work with is in the Cardiac ICU and I thought it would be cute and a nice gesture to make a card for her! I went to my sister's house for some help and we ended up making a really cute card...it took us forever but it did turn out really cute. I think Ms. Shirley will like it!! I'll have the office sign it and we can send it to her on Friday if she's still there...I hope not. I hope we can get it signed and not have to give it to her because she will already be out of the hospital...but I tend not to think so. I think she will still be there. But no matter, it's a cute card and hopefully one that she will like a lot! OOOHHH...I just thought of something I could do that's really cute! I hope I will have time to do it and make it for the card before we send it to her! I will have to go home and do it quickly!!! I'm a freakin genius! GO ME!
Anyway, I will try and find my camera...if it's not in any of my boxes...that means it was stolen by our old roommate...and I will definitely not be happy. Ugh..this is so frustrating.
Well, I have no interesting recipes to give to you...Oh wait...that's not true! I have a great link to give you all with a fabulous recipe that I made for valentine's day. I hope you all enjoy it!
http://allrecipes.com/Recipe/Cajun-Chicken-Pasta-2/Detail.aspx
Here it is if you can't access the link!
Cajun Chicken Pasta
Ingredients:
4 ounces linguine pasta
2 boneless, skinless chicken breast
halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Directions:
1.
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Now this recipe only makes 2 servings...I tripled it and didn't have a problem! I do hope you enjoy it! It was very very yummy. And just as good the day after!
Bye for now!
Anyway, I will try and find my camera...if it's not in any of my boxes...that means it was stolen by our old roommate...and I will definitely not be happy. Ugh..this is so frustrating.
Well, I have no interesting recipes to give to you...Oh wait...that's not true! I have a great link to give you all with a fabulous recipe that I made for valentine's day. I hope you all enjoy it!
http://allrecipes.com/Recipe/Cajun-Chicken-Pasta-2/Detail.aspx
Here it is if you can't access the link!
Cajun Chicken Pasta
Ingredients:
4 ounces linguine pasta
2 boneless, skinless chicken breast
halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Directions:
1.
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2.
Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3.
In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4.
In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Now this recipe only makes 2 servings...I tripled it and didn't have a problem! I do hope you enjoy it! It was very very yummy. And just as good the day after!
Bye for now!
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