Skip to main content


Showing posts from December, 2012

Spinach Cornbread Stuffed Pork Loin

Sometimes you just get tired of the normal roasting methods you always use and find yourself wanting to step it up a little. While walking through the meat section of the grocery store this week, my husband and I saw a pork loin and decided to try a stuffed loin recipe. We used a stuffing similar to that use for Cornbread Stuffed Chicken , but with a few changes. This recipe turned out great! What I really like is that all of the prep can be done ahead and then you can leave it wrapped in the refrigerator for a few days until you are ready to cook. I served this with a medley of roasted vegetables. Ingredients- For the Filling: 4 Tablespoons Butter 1/2 Cup Finely Diced Sweet Yellow Onion 1 teaspoon Minced Garlic 1/2 teaspoon Salt 1/4 teaspoon Ground Black Pepper 2 1/4 Cup Prepared Cornbread (1/2 Recipe Yellow Country Cornbread ) 1 Cup Thawed and Drained Frozen Spinach 1 Egg For the Loin: 3 Pound Pork Loin, Filleted 3/4 teaspoon Salt 1/2 teaspoon Ground Black Pepper

Caramel Apple Pie

The only introduction this recipe needs is one word.....Delicious! I hope you enjoy. Preheat Oven Temperature: 450 degrees Ingredients: 1 Stick (8 Tablespoons) Butter 7 Large Granny Smith Apples, peeled and thinly sliced 1/2 Cup Sugar 1/2 Cup Brown Sugar 1 to 1 1/2 Tablespoons Cinnamon 1/8 teaspoon Nutmeg 2 Tablespoons Flour 2 Prepared Pastry Crusts (recipe below) 1 Egg 1/2 teaspoon Water 1. In a large pan, simmer the butter, apples, sugars, cinnamon and nutmeg over medium low heat for 20 minutes or until cooked through and tender. 2. Add flour; stir. Cook for 2 minutes, to thicken. Remove from heat and allow to cool. 3. Prepare a glass bottom pie pan (8 or 9 inch) by layering one of the crusts on the bottom. 4. Pour the cooled apple mixture into the bottom crust, mounding more in the middle. 5. Place the top crust over the pie and crimp the edges to close. Cut vent holes into the crust to allow steam to escape. 6. Create an egg wash by beating the egg and wat

White Christmas Truffles

All too often we all get wrapped up in the commercialization of Christmas and forget about the wonderful gifts that come straight out of our kitchens. I know for my family  and me, homemade gifts extend an even warmer thoughtfulness and a deeper level of appreciation than most gifts that can be purchased from a store. Part of my Christmas tradition is making candy. Traditional candies coming from our kitchen include walnut fudge, chocolate dipped pretzels and peppermint bark. I also throw in other baked goods including cookies and breads. This recipe was actually born out of a mistake in which some cheesecake fudge did not set up firm enough and I suddenly was left wondering what to I grabbed some powdered sugar and rolled them into cheesecake truffles. Everyone I gave them to loved them! So I took the newly morphed recipe and created the White Christmas Truffles. This recipe is very versatile. Be warned though....they are rich and addictive! Ingredients: 1 1/2 Tablespoo

Warm and Gooey Chocolate Chunk Brownies

Do you ever crave something sweet but there is nothing in the cabinets and no mix to be found? This brownie recipe is much easier to throw together than my normal because there is no melting of chocolate to make the batch. These can be customized with nuts, flavored candy chips, chocolate covered mint chips, or anything else. They would also be great with some caramel drizzled throughout them......yum! I always like mine hot with a nice scoop of ice cream. Keep this recipe handy in case you suddenly need to make a dessert for unexpected guests during this holiday season! These are warm, crusty on the outside and gooey in the middle.....perfection! Preheat Oven Temperature: 350 degrees Ingredients: 1/2 Cup Oil 1 Cup Sugar 2 Eggs 1 teaspoon Vanilla Extract 1/4 teaspoon Salt 1/4 teaspoon Baking Powder 1/2 Cup All Purpose Flour 1/3 Cup Unsweetened Cocoa 1 Ounce Semi-Sweet Baking Chocolate, chopped 1. In a large bowl, combine oil, sugar, eggs and vanilla. 2. Combine the

Breakfast Lasagna

This casserole is very similar to one of the quiches I make for parties and special breakfasts. Tonight I wanted to make something different but really did not want to deal with making dough. Instead of a pastry crust, the egg layer is placed above cooked grits. The ingredients inside the egg layer can be customized to suite your taste. If you want it spicier, use hot sausage. You can also make this recipe vegetarian, as I do with my spinach quiche, and add sautéed vegetables. This is merely a technique; once you know what you are doing, this can be morphed into endless possibilities. Preheat Oven Temperature: 350 degrees Makes 4 Servings Ingredients: 1 Tablespoon Butter 2 Cups Water 1/2 Cup Quick Cook Grits 8 ounces All Natural Breakfast Sausage 2 Tablespoons Finely Chopped Yellow Onion 6 Eggs 1/4 Cup Milk Salt and Pepper to taste 1/4 Cup Grated Cheddar Cheese 1. Use 1 Tablespoon of butter to grease the inside of a 5x9 baking dish. Make sure to get the bottom, side

Dark Cherry Pastry Pockets

As Christmas nears, there are tons of social gatherings to take homemade baked goods. My husband requested bite size cherry pies for a party tomorrow night. After making cupcake sized pies, I still had some leftover filling and dough. Instead of wasting it, I made individual pastry pockets for a nice dessert after Sunday dinner. The filling for the pies is made using dark cherries and orange zest; this combination is very different and much more complex than the typical cherry pie filling that comes from a can. Be warned....this is decadent! There is no room for the timid here.  Preheat Oven Temperature: 425 degrees For the Filling: 48 ounces Frozen Dark Sweet Cherries Zest of 1 Orange Juice of 1 orange 1/2 teaspoon Salt 1 2/3 Cup Sugar 2 Tablespoons Corn Starch 2 Tablespoons Butter In a large saucepan, combine all ingredients except corn starch and butter. Simmer on medium-low for 40 minutes, stirring occasionally. Slowly add in the corn starch, stir

Apple Cinnamon French Toast

I love French toast....Can I say it again? I mean, I LOVE FRENCH TOAST! The thick bread covered in a rich custard, over-flowing with cinnamon flavor and cooked until crisp in butter. I mean, what is not to love? This time of year, I also LOVE apples. So what better to top delicious French toast with than syrupy cooked apples? Nothing! This recipe is perfect for Christmas morning and is great for crowds as you can make the apples ahead of time and simple reheat and then be making the French toast on a large electric griddle. This is a keeper for any  recipe box! Serves 4 For the Cinnamon Apple Topping: 2 Tablespoons Butter 1 Tablespoon Sugar 1 Tablespoon Light Brown Sugar 1 teaspoon Ground Cinnamon 1 Large Granny Smith Apple, peeled and cored 1. Cut the apple into slices approximately 1/4 inch thick. 2. Combine all ingredients in a small saucepan and cook over medium low heat for 15 minutes, stirring occasionally. For the French Toast: 4 Eggs 3 Tablespoons Sugar 1 Ta

Ritzy Thighs with Mushroom Dressing

This recipe was born out of necessity. Necessity to use up chicken thighs and extra crackers. Necessity to have a no-fuss meal. Necessity to make something different yet special. This meal was really created for my husband who loves fried chicken and stuffing with gravy. Most of this meal is prep and then forget it, which is great for a busy household.  Although it looks like a lot of steps, the timing works out so that everything is finished at the same time, which in my household is a wonderful thing! Preheat Oven Temperature: 350 degrees Chicken Cooking Time: 50 Minutes Dressing Cooking Time: 30 Minutes Ritzy Thighs Ingredients: 4 Bone-In, Skin-On Chicken Thighs 2 Eggs, Lightly Beaten 1 Sleeve Buttery Round Crackers 1/2 teaspoon Ground Black Pepper 1/2 teaspoon Garlic Powder 1. Create an assembly line with one container holding the two beaten eggs seasoned with pepper and garlic powder, another with crushed crackers  and then the final resting place for the baking chic

Pineapple Chicken Salad

When I am traveling, I like to eat quick meals at unique places. One day while driving down the interstate, I decided to stop at a well-known deli for lunch. I ordered what I thought was going to be a typical chicken salad sandwich, only to be pleasantly surprised to receive a wonderful salad filled with pineapple. I immediately loved the sweetness of the pineapple with the creaminess of the mayonaise based salad all contrasting with the vine rippend tomato, buttery leaf lettuce, and crunchy wheat toast. While low on ingredients, this salad is over-the-top on taste. I think what I like the most is the simplicity. No ingredient overpowers another yet they all work together to create a perfect balance in your mouth. This recipe is a great one to have in your pocket for using up leftover roasted chicken breast, serving at holiday gatherings, or just as a lunchbox staple. You can also add chopped celery or toasted slivered almonds, if you like, but I really enjoy the simplicity these fe

Like Us on Facebook

I have finally gotten my Facebook page up and running. It is still in its very primitive stages, but I hope to have it fully complete soon. Make sure to like the page, MSC on Facebook , as well as subscribe to the blog to be the first to know about new recipes. I also want to hear from you guys. If you try a recipe, please make sure to come back and comment on the post. Additionally, if there is something that you would like to see, comment on the Facebook page and I will try to do a MSC twist on your request. Finally, I want to thank all of you for your support of MSC and the kind words of encouragement. I love to bake and cook so this is HEAVEN for me. The greatest thrill for a MSC is entertaining and sharing delicious food with others; this site is an extension of that passion for me.

Beer Battered Fried Asparagus with Spicy Garlic Aioli

At our favorite brewery, they have an appetizer of pale ale battered asparagus. After trying it, I was hooked! I love the tempora-like batter over the tender stalks. The key to the batter is to use a light colored ale; I happened to use an IPA. The dipping sauce is creamy, garlicy, and surprisingly light (thanks to the lemon). These are great for parties! Make sure to use tender, young stalks for best results. I served these as a side for an alternative to the typical french fry. Spicy Garlic Aioli: 2 Rounded Tablespoons Mayonaise 1 Clove Garlic, Very Finely Minced Pinch Salt 1/8 teaspoon Cayenne Pepper Juice of 1/2 a Lemon Combine all ingredients for the "aioli" and allow to sit for 1 hour in the refrigerator, covered. Beer Battered Preparation: 1 Cup All-Purpose Flour 1 teaspoon Salt 1/2 teaspoon Baking Powder 3/4 Cup Beer 1/2 Cup Water 1. Combine the flour, salt, and baking powder. 2. Using a whisk, slowly add the beer and water while stirring cons

Spicy Chicken Wrap

There is a spicy chicken wrap that I love to get for lunch from a local fast food chain. After paying quite a bit for these wraps, I thought, "Why am I paying for this when I could just make my own?" Part of being a successful home cook is managing the finances and keeping even the lunch box interesting. This wrap can be customized to include the toppings of your choice. This recipe beckons to a cajun chicken club, which is exactly how my husband decided to eat his. The great things is that this recipe is versatile! You can add guacamole, sliced cucumber, ranch dressing, anything you desire; you can even slice up the tenders and put them atop your favorite salad, maybe even with my Heavenly Dressing . No matter how you serve them, you will not be disappointed! Ingredients:                                                         1 Pound Chicken Breast Tenders 1/4 teaspoon Salt 1/8 teaspoon each of ground black pepper, garlic powder, paprika Pinch of Cayenne Pepper 8

Mini Pineapple Upside-Down Cakes

  I love to bake. I actually have my own baking business, Sweet Somethings, where I do cakes and other desserts. Recently, a wonderful coworker at my daytime job gave me a fresh pineapple from Hawaii on the one condition that I must make something and post it on my blog. My pineapple upside-down cakes. I like mini-cakes because it allows my husband and I to have a small dessert but they are also easily transported to share with others. This is simply a classic dessert in the South made small. Preheat Oven Temperature: 350 degrees Ingredients: 1 Cup Fresh Pineapple, Peeled and Cored, Cut into Bite-size Wedges 1 1/2 Sticks Butter (12 Tablespoons), Softened 1 Cup Brown Sugar 1 Cup Sugar 2 Eggs 1 Cup All-Purpose Flour 2 teaspoons Baking Powder 1/8 teaspoon Salt 1 teaspoon Vanilla  1/2 Cup Whole Milk 1. Preheat Oven to 350 degrees. Spray a large muffin tin with non-stick spray and set aside. 2. Melt 1/2 stick (4 Tbs) butter in a micr