Category Archives: Everything Else

Any recipe that doesn’t fit in the designated categories.

Top Posts for 2017

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It is not my nature to spend a lot of time looking back.  I love the present and always get excited about the future.  But today, the last day of 2017 I think it is appropriate to look back to the top blog posts of the year.  This list is based on top views for 2017.

Bacon Wrapped Cream Cheese Stuffed Chicken Breasts takes the top honor again this year with 97, 184 views this year.

Oh my goodness, this is a great recipe and others think so too!

Second place honors with 26, 306 views goes to Easy (And Delicious) Homemade Chicken and Noodles!

This recipe caused a little stir this year when a reader pointed out I wasn’t using “homemade noodles.”  I corrected the error and quickly included my favorite homemade noodle recipe along with the post featuring store-bought Amish noodles!  From my midwest roots, we always serve chicken and noodles over mashed potatoes.

Pickled Vegetable Sandwich Slaw

Third place weighs in at 25,152 views for this Picked Vegetable Sandwich Slaw. This is a surprise for me.  I first posted this recipe in 2013.   I know it is an awesome addition to any sandwich or hotdog and apparently, now there are a few others that think so too!

It is no surprise to me that the Cheese Frenchee holds the 4th place of honor.  This recipe is a walk down memory lane from my childhood. Growing up in Nebraska Cheese Frenchees were available at Kings Restaurant.

I asked my sister-in-law, Jeanne, where she still eats them these days in Nebraska. She immediately responded with all kinds of information including this picture!

9 Can Vegetable Soup

9 Can Vegetable Soup comes in at number 5 most viewed posts for the year.  If time prevails homemade vegetable soup can’t be beaten, but having said that, this is an amazing blend of flavors that never gives away the simplicity of the recipe!

Scripture Cake rounds out the top 6 most viewed recipes for the year.   This is a recipe I adapted from one I found on the internet in 2013.  It’s a fun recipe to make for a group and then put them to the test of Bible knowledge to come up with the ingredients!

In 2017 I have had the extreme honor and blessing to step into a new role at Community Bible Study.  As an Area Director in middle Tennessee, I am privileged to walk beside 3 middle Tennessee classes and shepherd their Servant Teams.  This probably sounds like strange lingo to anyone not familiar with Community Bible Study.  But suffice it to say that in-depth Bible study has transformed my life and the more I study the closer I walk with God.  In-depth Bible study brings the character of God alive and truly allows for a personal relationship to develop.

The Mission of CBS is: To make disciples of the Lord Jesus Christ in our communities through caring, in-depth Bible study, available to all.”  

For all the new year’s resolutions people make, studying the Bible and having a truly meaningful relationship with our Creator is the one change that can and will affect all others.  One resolution that is worth keeping!

It is my prayer for 2018 that I become even more intentional in discovering the plans the Lord has for me.  My prayer is also that you will discover the joy waiting for you as you get to know God personally.  If you do not know how to get started or make this happen, send me an email through the Contact link and I would love to share with you.

Having Abby Hughes join My Daily Bread Body and Soul this year has been a wonderful blessing! From both of us, we wish you a Happy New Year and a wonderful and joyful 2018!

Blessings,
~Catherine

Christmas Past …

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I am having fun today searching my blog for special treats and recipes I shared over the last seven  Decembers.  You can click on the posted link and it will take you to the original blog post and the recipe!   I must start out with my favorite sugar cookie recipe!

Christmas always means Sour Cream Coconut Cake at our house!

Looking for a few colorful recipes this one caught my eye.  Perfect for some Christmas eve appetizers this red and green taco dip is surely festive!

Layered Taco Dip

Hot fruit compote is so easy and incredibly good with breakfast on a cold, snowy, Christmas morning.  Okay, so it may not be cold and snowy where you are (or where I am) but the hot fruit compote is still my sous-chef dish-washing mom’s favorite!

Speaking of breakfast … this Apple Sage Sausage recipe was a huge hit every time we served it at our bed and breakfast.

Unbelievably Delicious Apple Sage Sausage Balls

It’s not too late to “gift from the kitchen” with this Better Than Starbucks Hot Chocolate! Check it out!

I am having a blast taking a walk down memory lane from Christmas’ past!  I hope you enjoy these pictures and recipes too!

Oh! Brine Your Turkey!  I know many of you deep fry your turkeys and I hear that is an awesome way to tuck in the moisture and flavor.  I haven’t ever eaten deep-fried turkey but I have brined a few and highly recommend as the way to go! 

My family can attest to the fact that if it is “broccoli” I love it! Add the au gratin and I am all in!

Another favorite au gratin comes in the form of Brussel sprouts.  Ah, so yummy!

Looks like I need to stop looking backward and get to the kitchen for some Christmas weekend cooking!  Before I sign off I would be remiss for not including this Peppermint Fudge Cake Roll.  Enjoy!

Happy Cooking!
~Blessings, Catherine

Isaiah 9:6

For to us a child is born,
    to us a son is given;
and the government shall be upon his shoulder,
    and his name shall be called
Wonderful Counselor, Mighty God,
    Everlasting Father, Prince of Peace.

Edible Nashville Farm Dinner

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On October 21st I was privileged to participate in Edible Nashville‘s second Farm Dinner.  It was a gorgeous, picture perfect day to appreciate the untainted countryside at Katharos Farm in Columbia Tennesee.

I was invited to help with this fantastic feast because I had emailed the editor, Jill Melton, about possible opportunities with the magazine.  She told me about the Farm Dinner coming up and I was ecstatic to be a part.  I love events like this, and honestly, I would rather be on the serving side than the guest side.  It’s just so rewarding to see all the work that goes on behind the scenes.  I always appreciate things so much more when I get to be a part of putting it together.

However, as I drove to the farm, I found myself getting nervous.  I didn’t truly know anyone who would be there.  But when I neared the event, I became overwhelmed by the beautiful rolling hills and immaculate homes that so perfectly sat on top of them.  The pastures were lined with white fences and vintage barns.  The sun was close to setting and so was my anxiety.

When I finally pulled into the gravel driveway of the farm, I was instructed where to park and followed the signs to the event.

I was taken aback when I cleared the trees and was greeted by the most fanciful table setting display I think I have ever seen.  It was whimsical and romantic.  Like walking into a dream.  I had to take several pictures of the table before I was capable of moving on to anything else.

Eventually, I got around to meeting the other volunteers and exploring the local wine, coffee, and pottery vendors.

Whole Foods catered the event complete with an elaborate charcuterie display.  The menu was four courses of fresh, local, harmony with nature.

I think everyone was a little stiff when they arrived, but as the meal and fellowship progressed, it felt like family.  It may have been the long, family-style table, or the wine, but I think there’s just something about food that brings people together.

I’m so grateful to have had the privilege to be a part of this gathering put together by some truly amazing people.

I know the pictures are worth all the words I could ever say, so here is a link to more information about the vendors and some professional photos of the Edible Nashville Farm Dinner.

Till next time,

Abby Hughes

P.S. I hope you all enjoyed your Halloween as much as I did!

Southern Living’s Skillet Caramel Apple Pie

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Southern Living’s Caramel Apple Pie

Every once in a while I get out of the kitchen and make way for my Sous-chef dishwashing mom to create something wonderful! That is exactly what happened recently after she was leafing through the fall Southern Living magazine and came upon this recipe.

The minute she saw it she knew it was meant for us! Even though I adore Southern Living magazine, I leave it to mom to let me know what I need to see and read!  We have several cast iron skillets — and even though skillet is well-worn and not too pretty — oh my what a nicely browned, flaky crispy crust it makes! This recipe works in a regular pie plate, but dig out the cast iron if you have one.

I was reading through the recipe before typing this blog post and I read “The rich, bourbon-y caramel sauce makes the tender, lightly spiced apple filling, and flaky crust even more irresistible.”   Whaaat?  Bourbon? Maybe Jack Daniels?   

Hmmm …. I am going to have a little chat with my Sous-chef Apple-pie making momma because I am pretty sure she didn’t include a local hometown ingredient. (Have I ever mentioned that we live only a couple of miles from the only place on earth where Jack Daniels Whiskey is made? )  I am sure we are now going to need to make another one and include a little Jack. Maybe their Tennessee Honey.  Yum.

Skillet Caramel Apple Pie (without any tasty JD!)

The recipe calls for Fuji apples.  Mom used Fuji.   Although this recipe works made with most apples, you will want to get the Fuji if you can because the tart-sweet flavor works well with the sweet caramel, and the apples hold their shape when baked instead of turning to mush.

Mom made a second pie and I asked her to use up some Macintosh apples we had on hand.  BIG MISTAKE!  They really did turn to mush and just made one big gob of apple in the center of the pie. (Not pretty, not too tasty either.)

The recipe calls for two store-bought refrigerated piecrusts, but you can use your favorite homemade pie dough recipe if you prefer.  If you use store-bought, we suggest Pillsbury.  For $1 or more per box, you can get Kroger brand or another brand.  Don’t do it, the crust will be a disappointment.  If you have time to make your own crust you can check out my favorite recipe and a little tutorial:

Favorite Pie Dough

Flaky Pie Dough, Part 1
Flaky Pie Dough, Part 2  Tips and Tricks!

Mom was concerned that the pie crust wouldn’t stretch up and over the skillet edge.  We discovered it really doesn’t need to.  Just place the crust in the skillet up to the edge and gently fill.  Then when placing the top crust crimp edges of bottom and top crusts together.

Place the skillet in a preheated oven on the middle oven rack until the crust is golden, the apples are tender, and the filling is bubbly, about 55 minutes to one hour.  IMPORTANT:  Cover the pie loosely with aluminum foil after about 40 minutes to prevent excessive browning — or earlier if the pie begins to over-brown on the top. 

Let the pie cool completely before serving to allow the filling to set. This is also important so that each piece will come out picture perfect!

Besides the really flaky crust, the homemade salted caramel sauce is what separates this pie from all the rest!  The caramel sauce goes in the pie and on top of the pie!  Oh my goodness, can’t you just taste it?

Top each serving with a scoop of vanilla ice cream and extra caramel sauce, there is plenty to go around!


Thank you to my Sous-chef Dish-washing Apple pie-Making momma for this wonderful dessert!

Happy Cooking!
~Catherine

Southern Living's Skillet Caramel Apple Pie
 
Prep time
Cook time
Total time
 
Nothing says "southern" quite like making an all-American apple pie in a cast iron skillet! Top it with homemade caramel sauce and you will be the talk of the town!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 1 (14.1-oz.) pkg. refrigerated piecrusts
  • 1 cup packed light brown sugar
  • ½ cup unsalted butter
  • 3 tablespoons half-and-half
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon or whiskey *(optional)
  • 3 pounds Fuji apples (about 4½ medium apples), peeled and cut into ½-inch-thick slices
  • 2½ tablespoons cornstarch
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon water
Instructions
  1. Fit 1 piecrust on the bottom and press up sides of a 9-inch cast-iron skillet. Transfer skillet to refrigerator, and let chill while assembling caramel sauce and apple filling.
  2. Preheat oven to 425°F.
  3. Stir together light brown sugar, butter, half-and-half, and salt in a medium saucepan over medium-high. Cook, stirring, until butter melts and mixture begins to bubble, about 5 minutes. Cook, stirring, until mixture begins to thicken, about 2 more minutes. Remove from heat; stir in vanilla extract, and, if desired, bourbon or whiskey*. Let caramel sauce cool to almost room temperature, about 30 minutes.
  4. Toss apples with cornstarch in a large bowl.
  5. Pour ⅓ cup caramel sauce over apples, and toss to coat. Reserve remaining caramel sauce for serving. Pour apple filling into prepared skillet.
  6. Place remaining piecrust over apple filling. Crimp edges of bottom and top crusts together.
  7. Using a sharp knife, cut 6 to 8 (1-inch) slits in top crust for steam to escape. Whisk together egg yolk and water in a small bowl; brush over crust.
  8. Bake pie in preheated oven on middle oven rack until crust is golden, apples are tender, and filling is bubbly, about 55 minutes to 1 hour, shielding loosely with aluminum foil after about 40 minutes to prevent excessive browning. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve with reserved caramel sauce.
Notes
*Bourbon or Whiskey optional for a little boozy-flavoring.

 

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