My favorite white elephant exchange gift ever is a pressure cooker! I am obsessed and try to get everyone to feel the love. My joy of time-saving meal making is contagious. This way of cooking has changed my life. Those rich, amazing meals in so little time is a gift (yes, that’s a pun!).
So often, the cook of the house doesn’t get credit for time in the kitchen. While others relish the praise for time spent - it’s like a badge of honor. Now that stint in the kitchen is left for enjoying time at the table instead of the stove.
Now that I've pressured you into buying a multi-cooker, your brand of cooker will have a great cookbook to begin with. However, all the big names are coming out with their own. Name drop:Martha Stewart, the domestic trendsetter.
Being a collector & lover of cookbooks, Martha is my go-to-girl. Her expertise went from 2 day prep sessions to throwing it down in under an hour! Isn't it awesome we get to enjoy this cooking evolution with an icon.
order Martha Stewart's Pressure Cooker
our previous post on cookbooking The Legacy of the Cookbook
Any biscuit can be buttered, but these hearty biscuits can be bettered!
For brunch, add an egg, with fruit & juice on the side.
For lunch, turn it into a "handwich" with a slice of tomato & smoked turkey.
For supper, these biscuits make the meal with brisket & slaw.
Heat oven to 450º
Gently stir together, until soft dough forms:
2 1/4 c Bisquick mix
2/3 c milk
3/4 c cheddar cheese
1/2 c bacon bits
1/4 c fresh, minced rosemary
Wisk together, brush biscuit tops:
1 egg yolk
1/4 c water
Place dough on surface, well sprinkled with flour. Knead dough 10 times & roll 1/2 inch thick. Cut with your favorite cutter and place on ungreased cookie sheet. Lightly brush biscuit tops with yolk/water mixture to create a crispy, golden top. Bake 8 - 10 minutes or until golden brown.
Pure Land Organic
Pure Land Organic occupies 28 acres in McKinney, Texas. The primary farmers are Jack and Megan Neubauer, a father-daughter team who made the leap together from corporate life to full-time farming in 2011. Their goal is to provide a wide variety of high-quality organic produce to the Dallas area. They participate in several Farmers Markets to sell directly to the public (click here to learn where you can find Pure Land Organic ) and also supply fine restaurants, caterers, grocers, and private chefs.
Although not "Certified Organic" by the USDA, they follow organic cultivation practices and do not use chemical pesticides, herbicides, fertilizers or other additives.
The Rosemary Bakery
Bakery with a focus on floral and herbal notes🌿 Sourced locally in Texas or organic✌️
Established September 2014.
World Star Farm
A small 5 acre family farm in Culleoka, Texas. They are a new farm, trying to be more self sufficient and supply the best and healthiest eggs to their family and customers. The chickens are not only the egg providers, but a big part of the family. The hens are all young, just turning 6 months old and starting to give the most beautiful brown colored eggs. There are also white and blue tinted eggs. The chickens are: Free range, cage free, pasture fed, and organic.
Desert Creek Honey
Desert Creek Honey is unique because we produce and package all our own honey. Typically, most honey today is produced and packaged by different companies but we do everything under one roof! We are proud to raise our own honeybees, harvest the honey, and sell it directly to our customers in its most natural and raw form.
Desert Creek Honey is based in McKinney, TX and is family-owned and operated by Blake and Kathleen Shook. They employ over 72 million honeybees in their 1,200 hives to bring the most delicious, all-natural, raw Texas honey.
In 2003, when he was just 13 years old, Blake Shook began beekeeping as a casual hobby. By the time he graduated high school, Blake was enjoying beekeeping and producing delicious honey so much that he decided to pursue it full time. In the years following, Blake has built Desert Creek Honey into a thriving company and married Kathleen, and together they work on producing the finest honey in Texas.
The Happy Cucumber
We currently have over 60 flavors and are only limited by our creativity so the list is growing and ever changing. We make the traditional jams and jellies like Strawberry, Plum, Blueberry as well as some not so traditional flavors such as Pecan Coffee Jam, Herbal Tea Jelly, pepper jellies and jams as well as our popular Peach Cobbler Jam to name a few.
We also have some unique pickles from sweet to spicy and everything in between. Some of our most popular pickles are our Texas BBQ pickle, Balsamic Pickle and Happy Pappy Pickled Pear.
And then we have our awesome relishes the most popular being our traditional Chow Chow relish and our super spicy and very delicious Happy Habanero relish.
All our items are a try before you buy! So feel free to come by any of our booths or store and sample anything that sounds yummy to you. You can also visit our online Store, place your order, pay for it all online, then come out and pick it up at the market or our store in Farmersville, TX or we can ship it to you.
Chef Jeff's formula for this restaurant . . . "Part of our mission is to cultivate relationships within our community. To that end, we have partnered with many local purveyors to bring the best products to your table. As seasons change, so will the menu at Rye. Working with seasonal produce helps us create value in our menu, but also ensures we are serving our guests the best of what the season offers."
My husband & I were lucky enough to get to experience the soft opening of Rye. It is a new dining adventure in Historic Downtown McKinney. Simple foods with an elegant twist. Their cocktails, developed by Manny Casas (a brilliant mixologist) are a fresh take on old standards. Local relationships, celebrated past & designed for the customer's experience - This is that local place that we've been missing.
By the way, can't wait for Sunday Brunch!!
Why are there so many crescent roll recipes popping up everywhere --- because they are DELICIOUS! We can't resist a single recipe that includes a crescent roll. Hearty or sweet recipes alike, are equally tasty. With autumn on the horizon, we have gleaned some supreme recipes for you -- we are "over the moon" for these!
We are always thinking about food, it is a common topic when we meet to blog. The act of cooking, eating & breaking bread with the people we love is part of who we are. Easter is a particularly tricky holiday for food when our children are "over" the Easter bunny stage. No eggs to hide, but there are still eggs to be fixed.
Below are some fabulous ideas that we gleaned from Pinterest.
Follow us on Pinterest: How to Love Your Home, Christine's, Terri's
Spinach and Ham Strata
serves 4 to 6
Preheat oven to 400°F. Heat oil in a saute pan over medium-high heat. Add spinach and saute for 2 minutes until the spinach has wilted. Transfer the spinach to a large bowl.
To the spinach add bread, ham, Parmesan cheese, garlic, salt, and pepper. Toss to combine. Pour into a lightly greased 2 quart or 8x8 baking dish.
In a bowl, whisk to combine eggs, milk, and cheddar. Pour evenly over the bread and ham mixture. Top with 1/4 cup remaining cheese and place in the oven. Bake for 40 minutes.
Your fruit, your style - Always best with Reddi-Wip!
Serve your fruit with or without champagne.
Fluted glass for the fancy crowd or jars for the average Joe & Jill.
Fruit in Fluted Glasses
Champagne Soaked Strawberries
Churros found at many ethnic grocery store bakeries are the perfect dessert for this Easter Brunch.
These light, sugar coated crisps of goodness will make your meal memorable.
If you are a brave, baking soldier here is the recipe link.
Thinking we were going to have five weekends of flea markets in a row was dashed by Mother Nature. Cold and rainy weather drove us in and we had a few extra hours to do what we liked. That never happens! Terri tended to her life and I baked chocolate chip cookies.
Most bakers use the recipe on the back of Nestles Toll House Morsels. My favorite are the semi-sweet chocolate chips. I have tweaked the recipe and have my own "cookie" flair. I use Mexican vanilla as opposed to the standard vanilla and shortening replaces the butter. There are so many types of chips now one can make the same recipe and have dozens of flavors. Check out the link below for additional information of Nestle and their products & promotions.
Bake on my dear friends, bake on! http://www.nestleusa.com/Brands/Baking/Toll-House-Morsels
We are all worthy of feeling satisfied about where we are in our homes. Our approach to the adventure is as important as the results. The journey of finding our design ideals shifts with seasons & people passing through our lives. We are more likely to enjoy the creative process when things are made easy and How To Love Your Home's passion for finding & sharing tools, tips, & triumphs is here for simplifying the journey to a commonsense approach to homemaking & design!