Archive for the ‘Foodie Blogs’ Category

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Cornbread Truth

For all of you that put sugar in your cornbread: Stop it. Just stop it. That makes it cake. Not cornbread. Sorry it’s just the truth. Salt? ABSOLUTELY – in fact you would be hard pressed to make cornbread too salty for my taste. You know I am Southern and sassy so my very strong feelings about this shouldn’t surprise you. 😉


And now you have it from experts.  Not that I am NOT an expert but I don’t have the street cred David Lebovitz or Robert Moss have. I read this article via David Lebovitz’s facebook post.  He linked to this morning’s Serious Eats article by Robert Moss.  It’s worth a read 🙂 and here’s my recipe:

1/3 cup all purpose flour (I use King Arthur Flour’s GF all purpose blend)
2/3 cup GF yellow cornmeal
1 TBSP baking powder
1/2 teaspoon salt
1 egg
1 cup milk
2 TBSP all vegetable oil
Preheat oven to 425F and place pans in oven. Whisk together flour, baking powder, and salt into bowl. Stir in corn meal. Add egg, milk, and oil. Mix until just smooth but don’t over mix. Brush pans with light coating of oil. Put about 1 TBSP of batter in each acorn mold. Bake in hot oven (425 degrees) 9-12 minutes.
acorn pan
NOTE: You could make this recipe into another shape if you don’t have the acorn pan or similar pan.  A madeline pan is very good for these little cornbread yummies.  Or mini muffin tins and of course regular size muffins as well.

Have a great day.  Eat good things that are good for you.

With warmest regards,



In a hurry? Gooseberry Patch has a new cookbook just for you!


Hearty, satisfying recipes for busy families…from fridge to table in 30 minutes or less!

And really who isn’t in a hurry from time to time?  Or most of the time!?  Well I am!  I have several  WONDERFUL recipes for you, the first one  this morning. I am also happy to announce you can enter to win a copy of this amazing new cookbook from Gooseberry Patch. This giveaway will go a little faster that the last.  You will only have a week to get your name in the drawing so leave me a comment, letting me know you want to add your name and be sure and try these recipes – they were huge hits here at the Dahlem house. I will draw the winner’s name next Saturday January 22 at noon CST.  But hey don’t just leave your name today and then not check back.  There will be opportunities during the week to get your name in a second, third or maybe even fourth time!  So try to check back.

I really can’t say how much I loved reading this cookbook.  So many great recipes plus helps and hints on nearly every page.  A real treasure.  As you can see, I have a few things marked to try – in fact making one today that I will post tomorrow (and another chance to enter for you!)  As you can see I have quite a few recipes marked 🙂


And one of the greatest things about the book is it isn’t just for supper meals.  There’s a whole section on Busy Day Breakfasts!  I am telling you for reals, if you don’t win it you so need to buy it.

My first recipe is for On-the-Run Chicken Pot Pie. This homemade chicken pot pie is done in less time than you can open the box and bake a store bought one.  Can you beat that???  And just look at it!


My kids LOVE chicken pot pie.  They even love the little boxed ones but they LOVED this one.  Ooo’d and ahhh’d and there were NO leftovers.

On-the-Run-Chicken Pot Pie

  • 2 potatoes, peeled and diced
  • 2 carrots, peeled and chopped
  • 1 onion diced
  • 2 stalks celery, chopped
  • 1 cup water, divided
  • 10 3/4 ounce can cream of chicken soup
  • 1 /2 cup milk
  • 1 – 1 1/2 cups cooked chicken diced
  • salt and pepper to taste
  • 1/2 cup frozen peas
  • 9 inch pie crust cut into one inch strips
  • 1 egg beaten

Place potatoes, carrots, onion, celery and 1/2 cup water in a microwave safe bowl.  Cover and microwave on high for 15 minutes.  Meanwhile, heat soup with milk and remaining water in a saucepan over medium heat, stir in chicken, salt and pepper.  When vegetables are done, drain and place in an uncreased two quart casserole dish.  Add peas, spoon chicken mixture into dish.  Arrange pie crust strips on top lattice style; brush with egg.  Bake at 425 for 15-20 minutes until crust is golden and mixture is hot and bubbly.  Serves 4.


YUM and here is my little crustless pie ~ gluten free 🙂   Baked it along with the other one.  Delish!

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Happy Saturday Peeps! And best of luck – I wish you could all win!  However since that’s not possible, as soon as we all congratulate the winner on January 22, and if you are not that lucky duck, zip over to Gooseberry Patch and get yourself a copy of Homestyle in a Hurry.  Oh heck ~ go ahead and order several – they make great gifts for all your foodie friends.  Now leave me a comment and get your name in.

More great places to find Gooseberry Patch:

Video Channel:


On a personal note: If you are following the news you know of the hell that Tunisia has become quickly and almost over night and you know if you follow my blog that my Jerry works in Tunisia.  He is home safe and sound. Now I just want to hear that all his co-workers are out of Tunisia and someplace safe. Preferably with their families.   It’s amazing to me how quickly things became complete chaos. I know the office personnel sent their families out of the country two days ago. But the men are still there. I am so thankful when Jerry was asked he declined to stay over. They needed him but he said no. With the few extra days he was needed, then the weather between here and there it is very likely that he would have been in the country trying to get home when all this happened. I think you know about how well I would have handled it. No idea how this will affect his job.  Jerry said the crew going out made it to the rig. But the crew coming in had to stay. No flights in and out. At this point hey are probably safest on the rig.


Gooseberry Patch Early Bird Review Number 2

foryourpostsfrom Gooseberry Patch’s Cupcake, Cookie & Brownie Recipes.  I really intended to wait a few days between reviews but these cupcakes were so wonderful I just couldn’t wait!! They are easy, delicious and just adorable!

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Don’t you agree? Just beautiful!  And they were a hit. The kids LOVED them.  And yes, I made a gluten free version just for me.  You will find info on that at the end of this post.  Before I get to the recipe, I just want to say I LOVE this cookbook.  I am not kidding when I tell you I have trouble deciding which recipe to review because they are all so appealing.  And on top of the great recipes, I really appreciate the baking tips as well as the helpful equivalency charts in the back.  And I love the double spiral bound style ~ very sturdy! Thanks to Vickie and Jo Ann for another great book and thanks to all those who contributed 🙂

Pineapple Upside-Down Cupcakes

  • 20 ounce can pineapple chunk, drained and 1/2 cup juice reserved
  • 1/3 cup brown sugar, packed
  • 1/3 cup butter, melted
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1/2 tsp baking powder
  • 1/4 cup butter, softened
  • 1 egg, beaten
  • Garnish: maraschino cherries

Pat pineapple dry with paper towels.  In a bowl, combine brown sugar and melted butter, divide evenly into 12 greased muffin cups.  Arrange pineapple chunks over brown sugar mixture.  In a bowl, combine flour, sugar and baking powder.  Mix in softened butter and reserved pineapple juice; beat for 2 minutes.  Beat in egg.  Spoon batter over pineapple, filling each cup 3/4 full.  Bake at 350 degrees for 30 minutes or until toothpick tests clean.  Cool in pan for 5 minutes.  Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top.  Cool completely and top with a cherry.  Makes one dozen.



Now as promised…


Can’t wait to share the next one…it’s lovely!  In case you haven’t entered to win a copy of this lovely cookbook here’s how from an earlier post:

Entering to win is super simple.  After every recipe review you can leave a comment so there will be three chances for you to get your name in.  Sound good so far?  Yeah, I thought so :)I love this little gem! When I signed on as an Early Bird Reviewer I agreed to test 2-3 recipes from each book.  Well that proved harder than I thought!  How was I going to pick JUST 2-3??? But I managed and you will love them.  They passed my recipe trial with flying colors AND the taste test of my panel of experts! Then on January 11, 2011 I will pick a winner!  YAY!

Happy Baking Peeps! And best of luck – I wish you could all win!  However since that’s not possible, as soon as we all congratulate the winner on January 11, and if you are not that lucky duck, zip over to Gooseberry Patch and get yourself a copy of 101 Cookie, Cupcake & Brownie Recipes.  Oh heck ~ go ahead and order several – they make great gifts for all your foodie friends!  Now leave me a comment and get your name in!

More great places to find Gooseberry Patch:



Video Channel:

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