Kahlua Fudge Bites and the Great Food Blogger Cookie Swap 2012

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Kahlua_Fudge_Bites_12Well, I don’t seem to be doing a very good job of getting back on track with this blogging thing.  Frankly, if you didn’t have an abundance of green tomatoes this fall, I have not posted anything of much interest.  It is not as though I haven’t been thinking about food, recipes or the fact that I want to share all the yummy things that have come out of my kitchen since the beginning of October, in fact my camera is full of photos I have been wanting to post.  Unfortunately, however, my follow through has been abysmal with not only this, but all things electronically related due in large part to the fact that my computer is on its last legs.

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Thus far, there is only one thing I have recently managed to succeed in doing with regard to this blog, complete the Great Food Blogger Cookie Swap 2012.  Last year, I participated in the 1st Annual Great Food Blogger Cookie Swap, sending out three dozen of my Grandmother’s Gingersnap Cookies to three different food bloggers who I was paired with at random, and in return I received a dozen cookies each from three different individuals.  After last year’s cookie swap success with more than 600 blogger participants, Lindsay, of Love and Olive Oil, and Julie, from The Little Kitchen, decided to continue this project to bring food bloggers from all over the United States, and this year, the world, together. Continue reading

Green Tomato and Corn Tacos

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Due to the fact that I was still in possession of an abundance of green tomatoes after Friday’s little Crispy Fried Green Tomatoes snack, I decided I needed to broaden my green tomato horizons so that my husband and I don’t overload on fried food. I mean I love it, but I can only take so much in a short time. One thing however that we never seem to get tired of is tacos. Over the past several months my husband and I have become addicted to tacos, and this recipe is one that I am definitely going to add to our taco repertoire.

I have found that the key to making great tacos as opposed to just good tacos is the tortilla.  It is important to make sure that you use a high quality corn tortilla as your taco vehicle.  Whether you buy or make that tortilla is up to you, but trust me when I say that the tortilla matters. Continue reading

Crispy Fried Green Tomatoes

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This weekend I am beginning the process of putting my little container garden to bed.  It was an awesome pepper year for me, particularly for my habanero plant which yielded more than 50 habanero peppers on one small plant.  Habaneroes are tough to use up due to their extreme level of spice, however I like to slice and dry them in my dehydrator for use all winter whenever a recipe call for a little zip.  I also grow them to use in my Habanero – Maple Barbecue Sauce which I pressure can and use on everything from chicken wings to ribs and pulled pork.

My little garden also yielded a number of beautiful red cayenne peppers which I have dried whole for use this winter, as well as a great number of jalapeno and spicy black peppers, most of which I have already used up over the course of the past few months.  One thing that saddened me about my CSA is that I did not receive any hot peppers all summer which makes me very grateful that my own did so well this year, seeing as how I use them all the time. Continue reading

Welcome Back! … and Leek Fritters

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The answer to your question is, yes, I am alive.  Unfortunately, however, it is September, and I have not posted a single thing since December of 2011.  At this point, I think it is fair to say that I have been more than a little bit of a failure at this for the better part of a year.  Between everything to do with planning a wedding, a job that was consuming my soul in a way that I would prefer not to discuss, applying for jobs, getting an interview three days before my wedding, getting married, getting a new job two days later, giving my notice, traveling to Ohio for a second wedding reception, starting my new job, and all those millions of little things in between that life throws at you, I have been both physically and emotionally exhausted.  However, there seems to be a light at the end of the tunnel now that I have posted the last of my thank you notes!

Over the past year, there have been so very many recipes that I have wanted to share, and while I have taken many photos and made many notes, I have failed to post anything at all.  Now I am left with a terrible loss of words at where to start…as a result, I have decided to start fresh…so I guess I will jump right in… Continue reading

Grandmother’s Gingersnap Cookies

Well, it is only mid December, and I am horribly behind on everything I have to do.  This time of year is always crazy.  Between all the decorating, shopping, baking and general Christmas merriment to be spread, never mind the fact that half my family and a sizable group of my friends were born in the weeks between Thanksgiving and New Years, including myself, this always tends to be a hectic time of year.  However, it is also one of my absolute favorite times of year!  I love everything to do with the lights and family traditions that accompany this darkest time of the year.

This year is especially hectic for me however, because I have, as many of you many have undoubtedly noticed, been behind on my ‘to do’ list since the beginning of November.  This is due to the fact that as of October 31st I started a new job that is quite different from anything I have ever done before, and has therefore been quite a change for me.  I am still hope to get to all the delicious blog posts that I have on back log from the past month and a half, but I wanted to be sure and get my post up for the end of the Great Food Blogger Cookie Swap 2011.

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The Great Food Blogger Cookie Swap 2011

I am excited to announce that I have signed up to participate in the 1st Annual Great Food Blogger Cookie Swap.  This fun little event was conceived by Lindsey at Love and Olive Oil and Julie at The Little Kitchen as a way to stimulate ideas and relationships in the food blog community, and of course, to give us something fun to do!  How does it work?  Well, bloggers sign up, Lindsay and Julie take all the participant names and send each participant the addresses of three other participants on Monday November 21st.  Each participant sends one dozen cookies to each of their three addressees by Monday December 5th, and receives a dozen cookies each from three different participants in exchange.  All the cookies are enjoyed.  On Monday December 12th each participant posts their cookie recipes on their blog, and everyone gets great ideas for Christmas and the year to come.  I hope you will enjoy following along, I will repot more in the weeks to come!

Pumpkin – Black Bean Cakes with Creamy Horseradish Sauce

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All right, I know, enough with the black beans already!  The posting of this recipe, as well as my Black Bean and Wheat Berry Chili with Turkey Sausage, comes from the fact that I made black beans just a few days ago, and therefore wanted to show a few ways in which I use them.

I work very hard to be economical in my kitchen, I don’t buy or make things that I don’t have some sort of plan for because I absolutely hate to waste food.  Learning how to maximize your ingredients and to reduce the amount of waste in your kitchen, is not always a simple as it might sound, but it is, in my opinion, a very important skill to attempt to master.  Such an endeavor requires creativity in cooking and the willingness to experiment.

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Spicy Black Bean – Wheat Berry Chili with Turkey Sausage

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I apologize for posting two chili recipes so close together, but this chili is very different from my classic chili and was simply too good to pass up sharing with you.  My Mother is the one who turned me on to this recipe, when she made the original version about a week ago.  I have made a few updates, but this southwestern inspired chili is so hardy and flavorful that it is equally good with or without the sausage and makes a fabulous vegetarian meal.

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Best Black Beans

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Black beans are a central ingredient in many great recipes, but they can also be a delicious dish in their own right.  Being able to make really good, flavorful black beans makes them not only enjoyable on their own, but also boosts the flavor of other dishes in which they are used.  This recipe comes from my Mother, who makes a batch of black beans almost every weekend in the winter.  This is because she can cook them on top of the wood stove.  She simply throws the beans in a pot, with water, puts them on the stove and then goes on to do whatever else she has planned for the day, allowing the beans to cook over low heat for several hours.  While we don’t all have this luxury, these beans are easy to make regardless of what kind of stove you cook them on.

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