Filed in archive Recipes
by Stef on February 21, 2007
Using homemade or storebought crepes, this recipe's a breeze. Take some smoked salmon and chop it up. Mix it with some diced cream cheese and/or scrambled eggs. Minced chives, chopped red onion,...
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Filed in archive Gourmet Goodies
by Stef on February 21, 2007
From hubby's company's Christmas gift basket. You can use this several ways. Rothschild Farms' website has several suggestions, but if you're looking for more, here are some ideas for...
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Filed in archive Gourmet Goodies
by Stef on February 19, 2007
A specialty of restaurants on The Hill in St. Louis, toasted ravioli is one of those things that stays with you and that you look for everywhere you go. Recently I found out that Olive Garden has it...
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Filed in archive Recipes
by Stef on February 19, 2007
This isn't really a recipe as much as it is the base for more wonderful things. Of course, you could stop here and have it as it is, but what I love about this is that it's so simple and......
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Filed in archive Recipes
by Stef on February 17, 2007
This was made for hubby to take on a trip. Versions of the dish can be found all over Latin America; here's my version based on Mexican ones we had tried years ago when we lived in Texas. 2...
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Filed in archive Gourmet Goodies
by Stef on February 17, 2007
This bar comes from the Russian company A. Korkunov, of which Wrigley acquired 80% last year. I meant to use it to make some baked hot chocolate or some petits pots de creme which I've been...
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Filed in archive Recipes
by Stef on February 13, 2007
So it's not edible, but you still cook it right? This is for my fellow moms and/or teachers out there... Jell-O Playdough. Easy, fun, and smells really good. 1 cup all-purpose flour 1 3-oz box of...
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Need softened butter for your recipe and forgot to take it out of the refrigerator early enough? No problem. Put it into a bowl (take the wrapper off first), cut it into 1-tablespoon pieces -- see...
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Filed in archive Gourmet Goodies
by Stef on February 07, 2007
These two flavors are from Seattle Chocolates' Truffle Bar collection. Their cocoa beans, from West Africa, are conched and formulated in Germany, then sent to Seattle where they make these...
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Filed in archive Recipes
by Stef on February 06, 2007
If my hubby still owned a BB gun, if I were a sharp shooter, and if I relished the idea of beheading and de-furring a fuzzy grey squirrel, you can bet I would have made this dish with it just......
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