It’s time for yet another Secret Recipe Club reveal. This month I was assigned An Italian Cooking in the Midwest. I had a difficult time deciding on a recipe because there are so many great looking and sounding dishes. Ultimately my sweet tooth won out and I decided to make Pola’s pear cake.
This is a fabulous recipe to have on hand for a quick, easy, and very delicious cake.
7 tablespoons sugar
1/4 cup oil
7 Tablespoons all purpose flour
3 1/2 Tablespoons cornstarch
2 teaspoons baking powder
Pinch of salt
3 peeled and cored pears.
Heat oven to 375 degrees. Grease and flour a 9 inch cake pan.
In a medium to large bowl beat together the eggs, sugar, and oil until blended.
Stir in the flour, cornstarch, baking powder, and salt.
Dice two of the pears, stir into the batter and pour into the prepared pan.
Thinly slice the remaining pear and arrange slices on top of the batter.
Bake for 30 to 40 minutes or until a tester comes out with fine crumbs.
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One of my favorite parts of having a food blog is trying foods I might never have made before. Being a part of the Secret Recipe Club has opened my culinary horizons and this month is no exception.
As soon as I saw the recipe for Ham and Cheese Rosti on PheMOMenom I knew that was what I had to make. Potatoes and ham are a favorite combination and adding Swiss cheese and spinach makes this a bit more unusual.
This will be a regular on our breakfast for dinner menu. I did have a bit of trouble with it wanting to fall apart but I think it was because I didn’t dry the potatoes well enough so it didn’t get quite as crispy as it should.
Ham, Swiss, and Spinach Rösti
- 1 russet potato, peeled, shredded, rinsed with cold water, and patted very dry
- 3/4 cup diced ham
- 1 cup shredded Swiss cheese, divided
- 1 Tablespoon minced onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried rosemary, finely chopped
- 1 teaspoon Dijon mustard
- Hefty pinch Kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- a pinch ground red (cayenne) pepper or red pepper flakes
- 1 cup baby spinach leaves, chopped
- 1 large egg
- 2 Tablespoons olive oil, divided
- Mix together all ingredients except for 1/4 cup of the cheese and the olive oil.
- Heat 1 Tablespoon of the oil in a 9 inch skillet over medium heat. If you’re afraid of sticking spray the skillet with cooking spray before adding oil.
- Cook the potato mixture until golden on bottom, invert on plate or pan lid. Add remaining oil and place potato cake golden side up in skillet. Sprinkle with 1/4 cup cheese and cook until bottom is golden.
- Cut into wedges and serve warm.
It’s time again for another fabulous Secret Recipe Club reveal. This month I was assigned The Keenan Cookbook which is hosted by Chris and Rachel. This is a newish blog to me which meant I had no clue what I wanted to make unlike the past couple of reveal days.
Not knowing what I wanted to make right away was not a problem because there are many delicious sounding and looking recipes to choose from. For example I bookmarked this Creamy Ham Casserole and the Panera Inspired French Onion Soup to try very soon. Obviously I decided on making their recipe for Biscoff Rice Krispies Treats because I am always looking for new ways to enjoy Biscoff and Rice Krispies Treats are one of my favorite nostalgic desserts.
Biscoff Kripsies Treats
- 1/4 cup (4 Tablespoons) unsalted butter
- 15 ounces marshmallows
- 1/2 cup Biscoff spread
- 5 1/2 cups rice krispies cereal
- 1/4 cup Biscoff spread for drizzling (optional)
- Melt the butter in a large pot over medium-low heat, add the Biscoff and marshmallows and stir until melted and combined.
- Stir in the cereal and spread into a buttered or sprayed 8×8 or 9×13 inch pan depending on how thick you want your treats.
- Cover and let sit for 2 hours to firm up.
- If desired melt the 1/4 cup Biscoff in the microwave for 30 seconds and drizzle over treats. Let the Biscoff harden for 30 minutes before serving.
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This month for Secret Recipe Club I was given a blog I am very familiar with: The Daily Dish Recipes. I first met Nicole back in July of 2011 during a 31 Days to Build a Better Blog group and we became fast friends.
I had a hard time deciding what to make this month because Nicole has so many delicious recipes. I had originally planned to make a variation on her Éclair Cupcakes but I got sick so that has been postponed for a couple of weeks.
I ended up making her recipe for Easy Chicken and Noodles with a couple of changes because of family member who doesn’t like the combo of chicken and cheese. Instead of the Parmesan called for in the original recipe I was inspired by mine and Nicole’s mutual love of Ranch mix to add that to the gravy mixture for added flavor. I also added sautéed onions and garlic because almost all savory recipes I make contain onions and garlic.
Ranch Chicken and Noodles
- 2 chicken breasts, cooked and cubed
- 8 ounces egg noodles, cooked and drained
- 10.75 ounce can cream of chicken soup
- 3/4 cup milk
- 1 Tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced or pressed
- 2 Tablespoons ranch mix
- To taste salt
- To taste pepper
- Melt the butter in a large saucepan over medium heat.
- Sauté the onion and garlic, until translucent.
- Add the can of soup, milk and dressing milk. Stir well to combine.
- Reduce heat and bring to a simmer.
- Stir in the chicken and egg noodles and heat thoroughly.
- Season to taste with salt and pepper.
This is one of my all time favorite soups especially since it is made in the slow cooker so I can go on about my day and have a delicious and filling supper that evening.
Slow Cooker Broccoli Soup
- 6 cups chopped broccoli, stems and florets
- 1 pound red potatoes, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/8 teaspoon cayenne pepper
- 5 1/4 cups chicken broth
- 2 to 2 1/2 cups shredded cheddar cheese
- 1 cup half and half or light cream.
- In a 4 quart slow cooker combine the broccoli, potatoes, onion, garlic, and cayenne pepper. Pour the broth over the vegetables and stir.
- Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
- Add in the cheese about 1/4 cup at a time, stirring well between each addition, until melted then pour in half and half.
- Stir and serve.
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