BIZZY BAKES

Hi, I have imported the Comfy Cook's Kosher Kitchen blog into Bizzy B. Bakes.  It seems to be all right and the posts and have comments have arrived safely. I am going to delete the posts on the other blog and hope that people will visit here.  If you followed on Comfy Cook, please choose to follow me here, as well. Now that the fear has disappeared (fear that the blog would not make the trip and would disappear) I am excited.  It will be easier for me to not have to run back and forth between the two, decide where to publish recipes, decide which name to use when I leave a comment and lots of silly stuff that happens. I would like to keep the theme here as Quick, Easy and Delicious and of course, baking.  I am open to all suggestions.  Since, I am making such a major change, I would like your input.  I was wondering if I should change the name of the blog or leave it, as is.  I am sure as days go by, I will become aware of issues, I am not yet facing, but for now, it is

I have made different versions of potato bakes, over the years, and I think this one is the very best.  The potatoes were baked just right and the cheesy creamy addition brought it to the top of the comfort food list.  I was too lazy to go pick chives to add to this.  Next time, I plan to add them. Cheesy Potato Bake Ingredients: 4 medium potatoes 1 1/2 cups Cheddar cheese 1/2 herb-yogurt cheese 3 eggs salt and pepper to taste Method: In a large pot of boiling water, cook potatoes until almost done.  They should dice easily but not fall apart. While potatoes are cooking, preheat oven to 375 degrees. In a large mixing bowl, combine all ingredients and mix well. Pour into individual baking dishes and bake for 23 minutes or until golden brown on the top. This is delicious, really delicious, absolutely delicious.....yes, delicious.

This is one of those recipes, where the cheese you select determines the recipe.  I made this too spicy for my husband and will have to make other choices, next time.  I liked it and think the spices make it a lot better. I love cheese shopping and the kosher market has expanded the types of cheeses that are going out to the consumers.  Years ago, we were very limited.  Now, there is a great variety.  Last week, I bought one of those spiced, twisted mozzarella cheese packages.  There was one type that clearly said it was spicy.  This one did not.  When, I decided to use it, in the puffs, I did not know what was going to happen.  I added some Gouda to the recipe because I love Gouda and I have been throwing into all kinds of dishes and it works well, with almost anything.  Shredding Gouda is not effective because of the softness of the cheese. Spicy Cheese Puffs Ingredients : 1 cup spicy mozzarella, shredded 1/2 cup Gouda, shredded or chopped 1 cup flour 1 teaspoon baking po

I am thrilled to introduce our newest Guest QED recipe and its author.  Linda is a creative blogger, stressing ease of preparation and cooking to turn out delicious dishes.  We are fortunate to have her sharing with us today.  Linda is from a blog called, "My Kind of Cooking ," also the name of one of her books.   I am having difficulty not diving into the photo that is soon to be displayed.  How does Caramel Banana Trifle sound to you?  Sounds scrumptious, to me.  Read how this recipe came to be and where it actually was made.  Truth is certainly stranger than fiction.  Not to worry.  You can make this in your kitchen. Caramel Banana Trifle 1 (16 ounce) package frozen pound cake, thawed, cubed 1 (5.1 ounce) package instant vanilla pudding, prepared 2 bananas, sliced 1/2 cup caramel ice cream topping 1 (8 ounce) tub frozen whipped topping In large serving bowl, place 1/2 of pound cake. Spread 1/2 of pudding over