Tag Archives: recipe

[Recipe] Irish Soda Bread

irish soda bread 12

There’s a fresh baked loaf of bread on my counter right now. Oh my goodness this bread is good. And it’s so easy to make. And it’s so good. Moist. Crunch on the outside, so soft on the inside. I made this dough in less than 10 minutes. One bowl. No fuss. No mess. Nothing fancy required. Just good, old fashioned bread.

irish soda bread cover

Seriously, if you want fresh bread with your dinner, there’s still time. You’ll have the ingredients and the equipment you need. You just need to spare ten minutes, followed by forty minutes of baking time in the oven. Then you can have this too.

Having never made Irish soda bread before, I did some preliminary research. That is, I checked out some recipes, then contacted my favourite Irish lady – my good friend Mouse. She knows the deal on Irish soda bread. Thanks for the baking advice Mouse!

Continue reading

[Recipe] Whipped Shortbread

 

“On the first day of Christmas, The Frilly Apron gave to me…
Whipped shortbread with red cherries.”

Sneak a few of these dainty little cookies away with a cup of tea – dainty, and buttery smooth, they just melt on your tongue. It’s so easy to just pop the little guys in your mouth – look how many of them fit into this glass bowl! This bowl is about the size of half a tennis ball – that’s how tiny these cookies are.

They’re just perfect.

This recipe is a Best of Bridge recipe for whipped shortbread. If you know anything of Best of Bridge, you’ll now how wonderful their recipes are. This one certainly holds up that reputation.

Continue reading

[Recipe] Creamy Chicken and Stuffing Casserole

creamy chicken and stuffing casserole

There seems to be a new cooking rule fast developing in my house. If it’s good without dressing, it’s exponentially better WITH dressing. Yes, I may be addicted to the stuff.

This recipe is adapted from my friend Taimi’s recipe for slow cooker pork chops, which are amazing. I wanted to make something similar, in casserole form. This is what I came up with.

Hope you enjoy it!

Continue reading

[Recipe] Hashbrown Casserole

It was my husband’s birthday a couple of weeks ago. We aren’t fancy people, and so we don’t do a lot of fancy things on birthdays. We mostly enjoy a good meal, usually at home, and then eat cake. Well, we eat cake if I have anything to do with it. *Psst…* Cake’s my favourite thing.

So when I asked Husband what he’d like to eat for his birthday, he immediately said, “Steak. With blue cheese butter. And hashbrown casserole.”

Yup, his favourites. He’d never heard of hash brown casserole before he’d met me. Now I swear I’ve created a monster. He LOVES these potatoes. I don’t blame him though, really. They are the ultimate comfort food. Creamy carbs and cheese covered in buttered crackers.

Just as an aside too, did you know that a lot of people call hash brown casserole ‘Funeral Potatoes’?!? Eek! I think it’s because you might have to bump your funeral up a couple of days every time you eat them. Yup, I hope it doesn’t come as a complete surprise when I tell you that this dish is NOT your healthiest choice. Super awesome creamy cheesy goodness, yes. Nutritionally sound, no.

Enjoy.

[Recipe] Hash Brown Casserole

1 750g package frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 can cream of chicken soup
1 cup sour cream
1 cup onions, finely chopped
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
2 cups crushed crackers (or cornflakes, or potato chips, or Ritz, or whatever crunchy thing you’d like)
1/4 cup butter, melted

Preheat oven to 375F.

In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper.

Place mixture in a large casserole dish.

Cover the potato mixture with crushed crackers.

Drizzle second amount of melted butter over the crackers.

Bake, covered, for 40 minutes. If you’d like the brown the crackers a bit at the end, uncover and bake for an additional 5-10 minutes.

Serve to your husband for his birthday alongside steak, blue cheese butter, and green beans.

Expect something really nice for your next birthday.

[Recipe] Reuben Casserole

Casserole Wednesday’s here again!

This week’s casserole is a bit unusual. I was excited to try the recipe though, or at least my variation on it. It is a spin off of a reuben sandwich. I’ll admit that I was skeptical, even though I love reubens and smoked meat sandwiches, but I was not disappointed AT ALL. This tasted just like a smoked meat sandwich! Really!

Just as there are several variations on a reuben sandwich, I have made several variations to this casserole recipe, which is loosely based on a Company’s Coming recipe. Technically, this recipe isn’t “reuben” at all, since I’ve used Dunn’s Famous Smoked Meat in place of corned beef.

Regardless of how you decide to put this together, this week’s recipe is a hearty casserole baked with all of the goodness of a juicy meaty sandwich.

Prepare it in advance, and bake it when you’re ready to eat it.

The next time I make this, I’ll be using cubed par-boiled potatoes tossed in dijon in place of the rye bread, just to try something different. I’ll also use corned beef, since I love the stuff, and I’d like to compare the two versions.

[Recipe] Reuben (Smoked Meat) Casserole

Serves 8

8 – 10 slices rye bread (par-boiled potatoes would be delicious too)
2 Tbsp dijon mustard (or as much as needed)
16 oz smoked meat (we used Dunn’s Famous Smoked Meat), thinly sliced – corned beef can also be used here
1/2 cup onion, thinly sliced
2 cups saurkraut
2 cups swiss cheese, shredded
6 eggs
1 1/2 cups milk
1 Tbsp grainy mustard
1 tsp hot sauce (optional)
1 tsp worcestershire sauce
1/2 tsp pepper

No need to preheat the oven yet! This casserole takes some time to sit, at least 6 hours, before baking.

Spread dijon mustard on each slice of rye bread.

Cube the bread and scatter in the bottom of a greased 9 x 13 baking pan.

Scatter the sliced meat on top of the bread.

Spread the onions, then the saurkraut on top of the meat.

Sprinkle shredded swiss on top.

In a large bowl, whisk the eggs, milk, grainy mustard, hot sauce, worcestershire, and pepper.

Pour the egg mixture over the top of the casserole.

Cover the casserole with foil. Allow the casserole to sit at least 6 hours in the refrigerator before baking.

When ready to bake, preheat the oven to 350F.

Bake the casserole, still covered with foil, for 40 minutes.

Uncover the casserole, and bake another 40 minutes.

Serve. I whipped up some thousand island dressing to serve with it, since I love thousand island on my smoked meat sandwiches. It was just like the sandwich. So tasty.