Beef Tips and Noodles

Comfort food...Mmm.  We all have our favorites.  This recipe is one of mine and since it was cold day yesterday it seemed like the perfect opportunity to pull out this recipe.  It is not all "from scratch", utilizing canned soup and mixes, but it is easy and tasty.

I made my noodles from scratch, but if you prefer you can buy noodles.

Browned Butter Snickerdoodle Cookies

How about opting for a little change this holiday season and  putting a new spin on a traditional cookie recipe?  I found this recipe on Pinterest and decided to give it a try.  I love the nutty taste of browned butter and couldn't help but think these cookies would be wonderful.  I was not disappointed.  Matter of fact, I think I'll pour myself a big glass of milk and have a cookie or two right now!

Body Cream

Nope, this isn't marshmallow frosting!  You don't want to eat this...it has an entirely different purpose.

I know this has typically been a food blog, however, this is a recipe that I really like and want to share with all of you.  I'm sure many of you can identify with having itchy "alligator shins" in the winter.  Yep, not at all pretty and smooth....and the itching!!!

In the past, I've purchased the primo body lotion for $$$ in effort to stop the itching and improve the dry condition of my skin.  Not any more!  This stuff does the trick!  So cut me some slack this week while I share a concoction that will make everyone of you have an itch free, scale free this winter and also keep a bit of your hard earned cash!

First you'll need to pick up the ingredients and storage containers at your local discount store that begins with a "W".  When you get home, take 10 minutes (at the most) to mix this up and you'll have a nice supply of body cream for much less than you normally pay and you can whip it up in minutes.

I bought the screw top plastic containers and this recipe will fill one of those to the brim along with the two empty vitamin E  cream jars nicely.

This makes a nice gift for friends and family.  I know someone who will find a container under their tree when Santa arrives!

Dressing

I know we're past Thanksgiving now, but I wanted to share my dressing recipe.  When I grew up Thanksgiving dinner was usually ham or roast.  I don't recall ever having turkey.  I know, I know, before you write me off,  we did have all the other fixin's.

Although we didn't have a bird, we did have dressing.  Where I come from in southern Indiana, stuffing is prepared in the bird, dressing is prepared and baked in a pan independent from the bird.  Myself, I prefer the outside the bird method because I like all the crispy edges you get.

This is my mom's recipe, with a few minor adjustments.  Yep, can't leave a recipe alone, I have to tweak it just a bit.

You need to plan a bit ahead of time to dry the bread for this recipe.  I've never used croutons because I just don't see the need of trying to soften up rock hard bread cubes.  It's more inexpensive to dry your own bread anyway.

For this recipe you will need 2 loaves of white bread.  If you have time to poke holes in the bag and let it set and dry out, that's great.  If not, tear the pieces into hunks and let the bread set out overnight on a couple of cookie sheets or into a warm oven after baking your holiday pie.  If you prefer to make a 9x9 pan, just half the ingredients.  The bake time will be the same.

Sweet Potato Casserole

Friends have asked and I'm sharing  my "go-to" recipe for sweet potatoes.

For many years, I never really was a Sweet Potato Casserole fan until I found and tried this recipe and immediately fell in love.  It is awesomeness in a casserole dish!

Prior to finding the recipe, I relied on the ever popular candied sweet potatoes, minus the marshmallows. Gasp!  Yes, no marshmallows for me, it was just too sweet.

To change things up, give this recipe a try for your next holiday gathering.  Nah, don't wait, you really don't need a reason, just try it and you'll be hooked.

Whole Wheat Banana Bread

This banana bread is true to the name "quick bread".  I don't know about you, but I never eat the entire bunch of bananas, so this is the answer to your overripe banana problem.  It is also fat free...except for that butter or cream cheese you choose to slather on.

Loaded Potato Cakes

Tonight I am getting ready to go out of town for a few days.  I'm busy and don't really want to cook, but there are leftovers in the fridge.  What do I do....not enough for a real meal.  I open the door to the fridge and look at what is there.  My eyes come to rest on the bowl containing the leftover mashed potatoes.  There isn't much, maybe a cup.    I pull them out, open the dish and debate, do I throw them away, or....then inspiration struck!

Potato Cakes.  I haven't had potato cakes in a long long time.  So I grabbed the ingredients and went to work.

Since there wasn't much to accompany them, I thought why not spiff them up a bit. I have bacon, onion, cheese...so let's load 'em up!

Since I just pulled these together on the fly, I don't have a recipe, but will do my best to describe my steps so you can make your own loaded potato cakes.

Caramel Pecan Bars

Who likes caramel and pecans?  Yes!  I can envision the hands in the air.  Combine that with a buttery crust and you have a wonderful bar that will make you do back flips with each and every bite.

These bars remind me of pecan pie...sort of,  but just not quite.
This is a nice alternative to pecan pie for those of you who break out in a sweat at the thought of having to bake a pie or make pie crust.  Fear no more.  The crust for these bars does not require a rolling pin.  You pat the crust into the pan with your fingers.  How simple is that! 

I have gotta warn you though, you will need to bust out your stretchy waistband pants or loosen your belt a notch because these babies will blow you diet!  They are loaded with butter, brown sugar, cream....you get the picture. Do not skimp on the ingredients, use real butter and real cream.  You'll be glad you did. 

Although I didn't try it, I believe that the topping mixture would be amazing served warm over vanilla bean ice cream. Yup, I sampled it. I admit it.  I intentionally left a little in the pan so I could indulge....hey, quality control right?

These bar cookies travel well and would be great for a Thanksgiving or Christmas gathering, a Cookie Exchange or to take to work for Goodie Day.  If you have new neighbors, they would make a great housewarming gift.  I'll likely whip of a batch of these this winter for the neighbor who clears my driveway with his snow blower (please oh, please let there be that much snow this year)!

Crock-pot Cube Steak

This past week we had 80 degree temperatures followed up with a hard freeze!  When I went to work one day it was summer and when I left work it was winter.  I think I have whiplash!

With the return of cool (okay cold) weather, my thoughts of food head straight to warming comfort foods, you know things that warm you from the inside out.

Lately, my kitchen time has been limited due to a cabinet refinishing project (you've might have noticed I've missed a few weeks..sorry, I am feeling guilty), I needed to get a little more creative with meal preparation.   To help me, I turned to my crock-pot.  This is one helpful appliance and I should rely on mine more than I do.

This weekend, I purchased cube steaks at the grocery to make this quick and easy recipe (never mind that I had to explain to the fellow behind the meat counter that cube steak was not hamburger steak).

The end result doesn't look stellar on the plate, but you'll quickly forget about the lack of beauty attributes and photogenic qualities once you dig into a gravy slathered bite.  Of course you have to have mashed potatoes to accompany it to take advantage of the wonderful gravy!  Seconds please!

Chocolate Espresso Cake with Lemon Mascarpone

This recipe is one I found on Savoring Time in the Kitchen blog as Torta Caprese with Lemon Mascarpone which was adapted from a magazine.  It looked delicious and kept whispering to me...well, actually it was  screaming loudly.

Knowing I had a friend coming for her annual fall visit, I decided this would be the perfect desert to try while she was here.  Yes, those who know me, are very aware if you spend time at my table, you will be subject to my trying new recipes.  So far I only recall one recipe that wasn't well received by a guest, so my batting average is pretty good.

For my gluten free friends, I think this cake may work for you since it does not contain any flour, but rather uses ground almonds.

I will admit to being a little skeptical of the chocolate and lemon combo.  Both are flavors I love, but typically would not consider putting them together.  However, the lemon mascarpone is so light and subtly flavored, it pairs well with the richness of the cake.  Feel free to double the recipe so you can slather it on thick!

Prosciutto, Capocollo and Carmelized Onion Pizza

Prosciutto, Capocollo and Carmelized Onion Pizza

This is a quick and easy recipe for pizza.  I tend to like thin crust pizza and as a result I had to search a bit to find a recipe that was easy, thin yet substantial enough to hold some hefty ingredients and not be doughy.  In my reading about pizza crust, I learned that the dough doesn't go through the rising process if you are want to achieve a nice thin crust. 

Organic Olive Oil

You will notice that this pizza does not call for a pizza sauce, but rather is simply brushed with extra virgin olive oil, letting the meat and veggies be the stars of the pizza.
   
I used organic olive oil produced in Italy from Agriturismo Poggio Eutrusco's organic farm near Montepulciano.  This tin of oil was a gift from my friend Pamela, who I was delighted to visit in May. 




A little information about our ingredients.....Prosciutto is an Italian word for ham.  In English, it is almost always used for a dry cured ham.  Prosciutto is made from either a pig's or a wild boar's hind leg or thigh.  The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham. 

The prosciutto here from the local deli doesn't even come close to comparing to the fabulous prosciutto in Italy.   It is also expensive, but worth the splurge. I purchased 4 ounces for this pizza and only had a bit little left over for nibbling on later.

During several visits to Italy, I have had the pleasure of staying at Agriturismo Cretaiole where I had the opportunity to visit our host's farm and sample their prosciutto from their farm raised pigs. It is always a melt in your mouth treat!

Luciano's Prosciutto

For my pizza today, I used Prosciutto and another Italian cured meat, Capocollo.  Where Proscuitto comes from the ham, Capocollo is made exclusively of meat from  the shoulder or neck. 



 
I layered on red, yellow and orange bell peppers along with caramelized onions.  I topped off the pizza with fresh herbs from my garden and some freshly grated Parmesan cheese and shredded mozzarella.

Basil, Rosemary and Oregano

Caramelizing onions is easy to do and they are wonderful on this pizza.    Start by thinly slicing 2 medium vidalia onions.  
Drizzle 2 Tablespoons of Extra Virgin Olive Oil into a large non-stick skillet.
Add 1 Tablespoon brown sugar and stir over medium heat.

You will see the onions start to turn opaque.  Continue to let them cook, stirring frequently.  When they are finished they will be a lovely caramel color, like the photo below.  Remove the onions from the heat and set them aside to cool.  I generally cook up a nice supply and keep a stash in the frige.

Caramelized Onions

Now it's time to make the pizza dough.

Pizza Dough

Ingredients:

1  .25 oz. package of active dry yeast
1/4 teaspoon granulated sugar
3/4 cup 110 degree F water
1 3/4 cups all-purpose flour
1/2 teaspoon salt

Directions:

Happy Yeast

1. Place a pizza or bread baking stone in the oven and preheat the oven to 500 degrees F. 
2. Dissolve yeast and sugar in water. Set aside for 8 minutes.  At the conclusion of the 8 minutes your yeast should be happy and foamy. 
3. In a separate bowl, combine the flour and the salt.
4. Pour the yeast mixture into the flour mixture and mix well with a wooden spoon.
5. Turn the dough onto a floured board and knead until smooth, about 2 minutes.
6. Working from the edges to the center, press the dough into a 12" circle.  You can hold the dough up off the counter and stretch it evenly. 
7. Sprinkle a pizza peel liberally with corn meal.

Assembling the Pizza:

1. Place the pizza dough onto the peel.
2. Drizzle the surface of the dough lightly with Extra Virgin Olive Oil and spread it evenly with your hands.
3. Sprinkle with 1/4 cup freshly grated Parmesan Cheese.
4. Sprinkle with a combination of Italian seasonings that you like.  I used Rosemary, Oregano and Basil from my garden along with some fennel seed  and cracked black pepper. 
5. Evenly spread the caramelized onions over the crust. 
6. Arrange the paper thin strips of Prosciutto evenly over the onions.
7. If you'd like to add additional veggies you can, for my pizza, I use a mixture of bell peppers, whatever I have on hand.
8. Top it off with another 1/4 cup of freshly grated Parmesan Cheese (not that stuff that comes in a green can) and Mozzarella cheese.   

Pizza ready for the grill

I often use my grill to bake the pizzas.  It results in a lovely crust, but you do have to watch it to make sure it doesn't burn.  When I use the grill with the stone positioned on the grate.  I max out the heat, pumping it all the way to 600.  The pizza cooks in around 5 minutes.  I wish I had an outdoor pizza oven...maybe someday!

The list of instructions is long, but if you have things semi ready, you can mix up this pizza and be eating in around 30 minutes, and it is better than the Pizza chains that we all frequent. 

...and that's What's Cooking at Cathy's ~ Enjoy!

Butterscotch Banana Cream Pie

Am I the only person who buys bananas and never manage to get them eaten before they turn brown?
It doesn't seem to matter if I buy 3 or 6, I always end up with at least one that I'm scrambling to use rather than throw it away.  Today, I have 4, so I thought first of banana cream pie, then had the idea of combining the bananas with butterscotch cream  Doesn't that sound yummy?

Early this morning I started making the filling so it would have plenty of time to chill.  Well as luck would have it, I paused from my diligent stirring while the mixture was heating on the stove, just mere moments, while I instant messaged a friend.  In those moments disaster happened....yup, it burned on the bottom.  I strained it to get out the burned bits, but the taste test sealed the deal.  I had to dump it and start over.
The do-over went much better, but it did require a trip to the store.  While I was traveling down the baking isle at the grocery, I spied some Nestles Butterscotch Chips.  Hum....I thought as I put a bag in my cart.  I've made chocolate ganache with semi-sweet chips, I bet that same technique would work with butterscotch.  The plan is in place.  A layer of exquisite butterscotch ganache sitting on a flaky pastry crust, above it, layers of bananas and butterscotch cream topped off with a glorious crown of Italian Meringue.  Shameless?  Maybe, but there were bananas to save....you've gotta dream big!

Ham and Beans

Steaming Hot Ham and Beans

As the heat of the summer turned into cool fall days this past weekend, my thoughts turned to warm comfort food.  Immediately, ham and beans came to mind.  I just couldn't shake the thoughts.  A quick check of the pantry and I had nearly all the ingredients.  The only thing missing was the ham....now that is kinda important, so a trip to the store for groceries and I was all set.

There are a couple of methods for soaking beans, you can do a quick soak method or just put them in water overnight.  I wasn't in a hurry so I opted for the overnight method.  Of course, if you are in a huge hurry, you can buy canned navy beans and speed up the process even faster!

I tend to make Ham 'n' Beans without a recipe.  I'll share what I did, but I did measure just so I could include the measurements in the event you aren't comfortable "winging it".

Stone Fruit Cobbler/Cake

When I am asked what my favorite fruit is, I always say fresh peaches.  There just isn't anything better than eating a fresh peach, juice dripping off your chin and fingers all sweet and sticky.

I also like other fresh stone fruits like plums and nectarines.  This recipe is adaptable to whatever stone fruit is in season or available.  You can use a single fruit or or you can use a mixture.  Since I love peaches  I used fresh peaches for this recipe.  It's not a cobbler and not a cake, so let's just call it good!

Quick Grilled Chicken Salad

I'm always looking for something extra I can do when I'm cooking on the weekends to make my lunch preparations for the week super simple.  I get up before the crack of dawn and I don't allow myself a lot of time before having to head out the door to catch the bus, so having lunch items ready to pack is essential.

 The next time you have your grill going, throw on a couple of extra chicken breasts, set them aside and let them cool and then wrap them and refrigerate.  Use them to mix up this salad for a quick lunch or light supper later in the week.  

What's Cooking At Cathy's?: Baked Mac 'n' Cheese

What's Cooking At Cathy's?: Baked Mac 'n' Cheese: Nothing says "comfort food" to me more than baked macaroni and cheese.  I love the crispy edges and pieces on the top.  This recipe is from ...

Baked Mac 'n' Cheese

Nothing says "comfort food" to me more than baked macaroni and cheese.  I love the crispy edges and pieces on the top.  This recipe is from the 1946 edition of "Fannie Farmer’s Boston Cooking School Cookbook”.


Oh, my mouth is watering just thinking about it.  I made this a few weeks ago and it is simply perfection!

It makes a large quantity, so you may want to cut the quantities in half....but if you are like me, you'll make the large quantity and enjoy all that cheesy goodness.

Buttery Lemon Shrimp

Butter, lemons and shrimp...does it get any better!    Mmmmmmmmm good!

If you enjoy seafood, and particularly shrimp, this recipe will become a regular in your dinner rotation.  If you can buy shrimp that are peeled and deveined, it will save you some time.  

I personally like Tiger Shrimp because they are BIG and if you do have to clean them, you have fewer to do per pound!

This recipe is easily doubled for more servings, but as posted, it serves 2.

Before you get started, I have a tip to share.  If you have a micro-plane grater, use it to grate your garlic. Flip it over and scoot the finely minced garlic into your recipe!

 It is quick and easy, the garlic is a lovely consistency  and the cleanup is super simple! 

Pineapple Angel Food Cake

Okay folks, this has to be one of the easiest and most delicious angel food cakes I have ever made.
It requires 2 ingredients and about 5 minutes to mix up, so grab a pencil and paper and make a note of the ingredients on your shopping list!

I found this on Pinterest and was intrigued.  My first attempt making this recipe failed because I didn't notice one key thing about the cake mix.  You absolutely MUST get the single step angel food mix. 

I was doing my shopping and going from memory, and just bought a box of angel food cake mix...well, it was a two step cake mix (had two bags inside, so be sure to read the mixing instructions).  I thought, what the heck, and tried it anyway.  Seriously, how bad could it be?

Well, it came out of the oven a whoppin' 1/2 inch thick, rather than what you would expect a fluffy angel food cake to be!  I know you are dying to know if I ate it.  Well, yes I did.  I didn't want to throw it away!  The result had a good flavor, but the texture was not at all light and airy.    So learn from my lesson....Be sure to get a 1-Step Cake Mix! 

Pepperoni Pizza Dip

Do you ever have those days when you really aren't hungry or you just want to snack in front of the TV?  Well, I'm here to tell you that this dip is a winner and if you aren't careful before you know it you have gobbled down far more than you intended (yes, that is experience speaking)!

This dip would also be a great take along for a pot luck gathering (where you have access to an oven) or something you make ahead and reheat in the microwave on those "food days" at the office.
I personally used crackers and flat bread as my dippers but it would be great with Crostini..

Squash and Sweet Corn with Pasta

Looking for something a little different to fix with the bounty of zucchini and yellow squash from your garden?  Give this recipe a try, I think you will like it.  Like many of you, I read through the ingredient list and thought, okay, I like everything in this recipe, but was a bit skeptical about having everything mixed together.   The recipe is one that I  found on The Kitchn, but I made a variety of substitutions as I altered it for my own taste.

This makes a great light companion for anything you pair it up with, whether it is burgers, grilled chicken or seafood.

Rosemary Roasted Mixed Nuts

I must confess that this week's blog entry has been a bit of a struggle.  I have had no inspiration this week.
Maybe it is the heat, maybe because it has been a busy week with little time to ponder recipes,  

A friend suggested snacks, so snacks is the topic of the week!

I enjoy nuts on my salads, they give it an extra crunch factor and add flavor.
Since it is so hot and there seems to be no end in sight and salads are going to be a frequent dinner or lunch option, I thought I'd fix some roasted nuts that are a little extra special.  I have a couple of really nice rosemary bushes in my patio garden so I decided to make some "dressed up" mixed nuts.

This recipe results in nuts that are sweet and savory all rolled into one.  The nuts are good for eating by themselves as well as sprinkled atop a bed of mixed greens.  If you are really into planning ahead, they also would make a perfect homemade gift for Christmas gift exchanges, or a housewarming or hostess gift.  Just pop some into a pretty container and you have an instant gift....that is if they all don't disappear first!

You will be tempted to start tasting as soon as you pull them out of the oven, but muster up your resistance and let them cool before you have your first handful.  The nuts need the cooling time to crisp back up and regain their crunch.

Pasta Salad

On these hot summer days, I find a nice cool salad is a great side dish.

I like salads made with lettuce, but after a while I get bored with them even when I vary the types of lettuce and ingredients and dressings.  

So, to combat my lettuce boredom, today I'm making a pasta salad.  This is not the normal mayonnaise laden macaroni salad, but instead, a lighter version full of colorful crisp veggies and dressed with a home prepared Italian dressing.  

Strawberry Icebox Cake

This Strawberry Icebox Cake recipe has been calling to me....
"make me...make me". 


Today I couldn't ignore the little voice any longer.  This recipe is a perfect summertime dessert that is exploding with fresh berries and sweetened whipped cream.  The best part is that it doesn't require you to heat up your kitchen!  What a bonus that is with the 100 degree temps in the forecast this week.


I found the recipe through Pinterest (yes, I'm an addict).  The pin was from The Kitchn.  I've used that recipe but adapted slightly to fit my taste.  Just make sure you have room in your fridge for a 9x13 pan before you start making this recipe.   I knew I was going to make it and still had to juggle to find sufficient shelf space.  

Fresh Coconut Cream Pie

Last week I was having supper at a local chain restaurant.  On the table was advertisement for their crust less coconut pie.  I looked at the person I was eating with and said "it's not pie if there isn't any crust, it's just coconut pudding!".  Well, that got my taste buds going for a real coconut pie....and I mean a REAL coconut pie!  Not the kind you make with the sweetened coconut you buy in a package and mix with some instant pudding and pour into a purchased pie shell.  No, for me it had to be the kind you make with real coconut, homemade filling and a homemade crust and meringue.  No simple whipped cream topping either, it has to be crowned with a sky high pile of meringue!

If you have never had a made from scratch real coconut pie, you haven't had coconut pie!  It takes a bit of time and effort, but oh what a glorious pie you have when you're finished.

Luscious Lemon Tart

To make this tart you will need a good...no great... recipe for Lemon Curd!  Lemon Curd is very ease to make.  All you need are fresh lemons, sugar, eggs and butter and you're set.


You can find my go-to recipe for Lemon Curd here.  I think you will find this easy and it will become your go-to recipe too.  One of the reasons I like this recipe is that the steps are condensed by mixing everything together in the food processor before you cook the mixture. Another reason I like this recipe is that it uses whole eggs so you won't have the messy job of separating the yolks (until you make the meringue).

Barbecued Pork Chops

Once again, I'm rummaging in my old recipe file.  Pork chops were on sale this week so I purchased a big package.  I believe it had a dozen or so boneless chops. You will notice that this recipe calls for 8 chops, but I used it with the 10 or 12 chops in the package.  Growing up, we always had chops with bones, but boneless fit into the pan a little easier and you don't have bones to throw away later!

This is comfort food for me.  This is my mom's recipe.  I don't recall where she got it but it is unique.  It is a thin sauce and not the sweet sticky bottled sauce you buy at the store.  It has a couple of unique ingredients that are more commonly found in sauerbrauten recipes.  Anyway, seeing chops on sale triggered a memory and these are now cooking in the oven and the whole house smells amazing!

Lemony Chicken

This recipe is one that just happened.
I recently returned from Italy and while I was there, I purchased this cute little glazed terracotta cooking pot.  The pot required soaking for 24 hours before use, and I had decided to do that so it was out of the way and I could use the pot whenever I was ready.


Well, once it had soaked, I was anxious to use it.  I did a quick inventory of the fridge and augmented with a little fresh rosemary from my garden, this dish was born.


I really liked the result, the chicken was tender and the bright lemon flavor was not overpowering.  A co-worker and a friend did taste testing for me and both really liked the dish, so I thought I would share it with you.

Mom's Baked Beans

Long before baked beans came in a can, you made your own.  I remember when mom would make these, and serve them hot and bubbly from the oven.


I've served my share of baked beans from a can, and some are even pretty good.  However, this Memorial Day, I decided to dig back into my recipe archives; the card file with the recipes written in "little girl" handwriting and make mom's baked beans to enjoy  later this Memorial Day with traditional grilled burgers and dogs and homemade potato salad!


This recipe is very easy and most nearly all ingredients are ones you would have in your pantry or fridge.  The exception maybe the molasses.  I had just enough molasses for this batch of beans and my shopping list has been updated to buy a new bottle on my next trip to the grocery.

Rhubarb Tart with Streusel Topping

Springtime is one of my favorite times of year.  In addition to fresh strawberries, one of my favorite things is rhubarb.  Not everyone loves it and I understand if you don't.  However, if you enjoy it as much as  do, then give this tart a try. 


My vacation this spring resulted in my missing prime rhubarb time, but I was able to salvage enough to make this tart before the heat set in which turns the stalks into inedible masses of stringy hollow straws.

Cannellini Bean Salad

I recently returned from a fabulous vacation in Italy where I fixed this salad as one of our contributions to the Pici Night Dinner at Cretaiole.  Pici is a hand rolled pasta that is specific to the Val d'Orcia area of Italy where I was staying.  More on that some other time.

This is an easy recipe with simple ingredients that is very good and healthy.  I hope you enjoy it.

Happy Birthday What's Cooking at Cathy's!

It is hard to believe that yesterday was the one year birthday for What's Cooking at Cathy's!


It has been fun trying and sharing new recipes with you and I hope that you have found the photos helpful and recipes tasty.


A first birthday deserves a party, don't you agree?  I thought so too, but with impending vacation plans, kitchen time is limited, so I had to compromise.  I decided the best option would be to share which recipes were the top hits for my readers and followers.


So without further adieu.....drum roll please.....the top three posts for the last 12 months were...

Nutella Icebox Cake

Grilled Turkey Breast with Date and Apricot Stuffing

Carrot Cake Cookies

Am I surprised that the Nutella Icebox Cake was #1?  Absolutely not! 
If you haven't tried it, what are you waiting for?  Go to the grocery and buy yourself a jar of Nutella and get started!  Summer is coming soon and the Nutella Icebox Cake is a perfect chilled treat on a warm summer day.


I don't think that you will be disappointed with any of these three recipes, so give them a try if you haven't already.  If you have tried them, add a comment and let me know how you liked them, I'd love to hear from you!


There will be an upcoming birthday celebration recipe. I promise! I have been noodling an idea for a while now, something I hope will be spectacular.  
When I recover from jet lag and get back into the swing of things, the kitchen will return to its chaotic state and I'll begin working on the new creation.


and that's What's Cooking at Cathy's ~ Enjoy!

Cauliflower Salad

I promised this post to friends quite a while back.  While visiting my family in Indiana, I made this salad  and posted about it on Facebook.  The response from my friends was "where's the recipe?".  Due to limited internet connectivity, posting the recipe had to wait until I made the salad again....which was today!  


This is one of those recipes you can make from memory, no recipe cards necessary.  It' great for potlucks and buffets.  With a few simple quality ingredients, I guarantee, folks gathered around your table will be going back for seconds and if you take it to a potluck, you will bring home an empty bowl every single time!

Meat Loaf

When I think of comfort food, many things come to mind but to me nothing says comfort food more than meat loaf.

I've tried various recipes for meat loaf,  but I always come back to this well worn recipe. 


Meat loaf is good hot from the oven with mashed potatoes, and your favorite veggies, but it also wonderful as a cold sandwich with a side of fruit for a quick lunch.  Presuming you have leftovers, of course!

I wanted to make sure I had plenty left over for reheating for suppers during the work week, as well as have it as an option for my brown bag lunches.

A trip to Costco and I was all set.  Burgers on the grill for supper, a couple of pounds bagged in the freezer for later and 3 pounds set aside in a large crockery mixing bowl to turn into a delicious meat loaf.