BIZZY BAKES

This is a special month for Kosher Connections, a group of kosher cooks, who share, once a month on a specified kind of recipe. For our anniversary, we are doing something a little different and we are exchanging blogs to cook from. The choice of what we cook is open to each of the members. I was given a most exciting cook, Melinda from Kitchen Tested . She describes her food as adventurous, original and experimental and this is an apt description. I had the most fun, going through her recipes, one more unique than the other. I just have to share a few of the titles. You can go over and find out more.  Go on, click on one of these titles and have fun. Hot Dog Burger Strawberry-Jalapeño BBQ Sauce Chicken Wings & BBQ Cauliflower Cream Sauce Brown Sugar Infused Miracle Noodles with Chicken Sweet Corn Vichyssoise Blood Orange Jalapeño Olive Oil Cake Chocolate Banana Cake Mix Biscotti Vegan Speculoos Ice Cream As you probably know, I am not the ...

This is one of those comfy recipes.  The potato salad is creamy and homey and very likable.  So when Hubby asked me to make potato salad for the Sabbath, I went to this recipe which comes from Taste of Home. Speaking of comforts, came Sunday and my neighbor knocked on the door, telling us that her house had been broken in to.  She had been home an hour and went into her bedroom to find the window forced open.  We believe this is an inside job since only money was taken and the thieves knew exactly where to go.   At first, I thought to be scared but I have learned, over the years that fear does not help.  Living our lives normally does help.  Funny how talking to oneself makes a difference.  Perhaps some of that comforting potato salad would have been an aid. Honey Dijon Potato Salad - Taste of Home Ingredients: 3 medium potatoes 1 tablespoon white vinegar 1/4 cup chopped green pepper 1 small onion, chopped 2 tablespoons chopped dill pick...

  This month, Cook Like a Star is cooking recipes from Curtis Stone.  I had no problem, finding recipes I wanted to make and so far, I think, I have made four different dishes.  Just type in Curtis Stone recipes and you will find many good sounding recipes.  Also, Curtis has written a number of cook books and these too are listed on his site. We would love to have you join us.  Contact Zoe from Bake for Happy Kids .  This month's hosts are Zoe from Bake for Happy Kids , Baby Sumo from Eat your heart out and Grace from Life can be simple. Corn and Zucchini Ratatouille- Curtis Stone (adapted) Ingredients : 3 tablespoons olive oil 1 small red onion, medium dice 2 garlic cloves, finely chopped 1 red bell pepper, medium dice 1 green bell pepper, medium dice 2 zucchini, medium dice, green parts only 3 cups corn kernels ½ cup finely chopped basil leaves Salt and freshly ground black pepper Method: Heat the oil in a large sauce pot over med...

THB: 21 - Plum-Polka Dot Caramel Cake  (click above to get the recipe for this winning cake) Joyce of Kitchen Flavours started  this group and Emily of Emily's Cooking (Makan2) Foray selected this cake from the book, we are baking from,Coffee Cakes, simple, sweet and savory by Lou Seibert Pappas.  As far as I am concerned, we have made a lot of successful coffee cakes, since we started sharing together.  Please contact Joyce if you would like participate too .  Joyce l eads a number of groups which you might want to check out.  Have fun. I made mine with peaches which Pappas said to slice but I just divided them into two pieces each.  I was a little concerned because the peach had to be pushed down a bit further and I was afraid that it was going to push its way up.  Hurrah.  It was just fine.  I could not locate my two piece tart pan so I made this in a pie plate.  I had no problem getting it out, I am happy to say....

I have been buying brussels sprouts weekly, the last month or so, and as a result I learned how to spell it properly.  At this point, the kids in my class would tell me the IT is spelled I-T and think they were very funny.  So they know how to spell IT and I know how to spell Brussels Sprouts. I had finished making an eggplant dish and had a few cubes of eggplant with no place to go so I browned them up and added them to this dish.  In truth, I did not taste them at all so I am guessing, they took on the flavors of the dish and hid behind the brussels sprouts. Brussels Sprouts with Maple Syrup (adapted from Bon Appetit) 2 tablespoons olive oil 1 pound brussels sprouts, trimmed, halved lengthwise  1 small onion, rough chopped 2/3 cup eggplant, peeled and chunked freshly ground black pepper 1/8 cup pure maple syrup 1 tablespoon unsalted butter, room temperature 1 tablespoons chopped  fresh parsley  1/2 tablespoons thinly sliced fresh chives ...

It is that time again ------ Secret Recipe Club Reveal for Group B.  We have seen, over the years, many groups start and many have not been able to continue for lack of participation.  The SRC has not had that problem.  They went from a once a month group to four monthly groups on each of the Mondays of the months.   What is the secret to this group's success?  There are two answers to that.  Heather started this whole thing with organization and lots of hard work.  I believe it is that organization that has kept it going.  April   took it over and continues both the organization and hard work.  If there was a third reason, it would be communication.  Notifications are timely and questions are answered.  Each group has a leader and mine is Suzanne  This month Flavors by Four is my secret blog to make a dish from.  I have enjoyed this blog, for a while.  It is written by a mother-daugh...

I have continued to purchase 3 bok choy each week and then come up with a recipe.  Sometimes, I borrow recipes or copy recipes.  Some, I simply follow and others, I alter until they no longer are related to the original recipe. This simple and delicious recipe is basically the same.  I changed the type oil and added some red bell pepper but that is about it. Baby Bok Choy with Yellow Bell Peppers  *adapted from Simply Recipes Ingredients : 1 tablespoon olive oil 1 tablespoon toasted sesame oil 1/2 yellow bell pepper, sliced  1/2 red pepper, sliced 2 green onions, chopped, 1  baby bok choy , sliced in long strips Method : Heat a tablespoon each of olive oil and sesame oil in a large sauté pan on high heat.  Add the chopped yellow peppers and green onion, and cook, stirring occasionally, until lightly browned. burn.)  Lower the heat and add the bok choy. Stir to coat with the oil in the pan.  Cook only unt...