Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Friday, April 20, 2012

jalapeno cheddar biscuits

it isn't very often that i eat a biscuit, but once in awhile, i just have to try a new recipe. i have been searching for that perfect biscuit recipe for years. and, this one is getting pretty close to being a favorite.  each of these tender biscuits is cheesy and rich with a bit of heat that is quite pleasing.  the recipe comes from taste of home magazine, and these biscuits would go nicely with soup or salad.

to make the biscuits, combine 2 cups of all purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon paprika, with 5 tablespoons cold butter.  cut the butter in until the mixture resembles course crumbs.

stir in 3/4 cup cold 2 percent milk or half and half.  add one cup shredded sharp cheddar cheese and 3 tablespoons diced jalapeno slices or sliced green onions.

scoop out tablespoons of the biscuit mix and place 2 inches apart on an ungreased baking sheet.  bake for 12-14 minutes at 425 degrees.

serve warm.

chili basil tomato soup

are you looking for a twist on a tomato soup recipe?  well, here is one that is quite tasty.  it warmed me up one night this week and was very easy to prepare.  served with crusty bread and a salad, the whole meal was perfect for a weeknight warm-up.

to make the soup:
combine two cans of progresso condensed tomato soup undiluted with 1 can of evaporated milk, 1 cup of 2 percent milk or half and half, and 1 10-oz can of diced tomatoes and green chilies undrained.  i used ROTEL. add 1 tablespoon of fresh chopped basil, salt and pepper to taste.

heat and serve with shredded Parmesan and parsley as garnish.

apple pie in an apple

today, it felt like a fall day instead of spring time, so i decided to try a recipe i found online for apple pie baked in the apple.  this is a wonderful recipe.  by using granny smith apples, the structure of the apple stays intact and does not soften and cause the pie to deflate.  that was my major concern when i thought about trying this recipe.

to make the apples:
pre-heat the oven to 375 degrees.
slice off just the very top of three to four granny smith green apples. these are a firm apple and will allow the pie to bake within the apple and keep the shape.

discard the top and remove the inside of the apples with a knife and melon ball cutter very carefully.  i saved these apple pieces and chopped them finely to use for the filling.

next, mix these chopped apples with 1 teaspoon cinnamon, 1/4 cup sugar, and 1 tablespoon of brown sugar.

i made three apples today and that was the amount of sugar i decided to use.  if you make more apples, adjust the amount to cover the apples.

next, fill the apples.

for the crust, i simply used a boxed refrigerated crust and sliced into thin strips.  i wove the strips on waxed paper and placed them on the apples.
the lattice pattern looks nice.

place the apples in a square ceramic baking dish and fill the bottom with water.  cover with foil and bake for 25 minutes.  then, remove the foil, and bake again for 20 minutes.

serve the apple while warm with whipped cream or vanilla ice cream.   this is a great recipe.