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I've read about Ree Drummond's "Pioneer Woman" blog on other women's blogs. I haven't followed it closely, but I'm going to make it one of my feeds and read more frequently. On the "Thrifty Northwest Mom" blog last week, she mentioned that Amazon.com had the "Pioneer Woman Cooks" cookbook for 50% off at $11.50. You can get free S&H from Amazon too, which makes it a pretty good deal!
I purchased one, because I can't pass up a good-looking cookbook for so cheap. I received it today, and it looks great! It's a beautiful hardcover book with plenty of "normal" down home recipes--just the kind of food I like to make. Many recipes look to have a southwest flair, which I also love. I'm excited to try some of these great new recipes from this book. Thanks for stopping by!
Here's an offer for Taste of Home magazine. Tanga offers a Taste Of Home Magazine one-year subscription (six issues) for $4 when you enter code ccdf at checkout. I'm not sure how long this offer will last, but I wanted to pass it on to you. You may purchase up to four years for this price per year. Thanks for stopping by!
In addition to Chicken and Shrimp Gumbo, I also made rice, cole slaw and cornbread. (See yesterday's post for background story.) The rice was just some regular rice that I got at Wal*Mart. Did you know a 10 lb. bag has 100 servings in it? 100 people is our normal turnout on Wednesday nights, so that's what I prepared for.
For cornbread, I used twelve boxes of Jiffy cornbread mix. Again, that was pretty easy. I made up all the boxes and spread the batter on a full sheet pan. After it baked, I let it cool and then cut it into 96 pieces.
Finally, the cole slaw recipe is one that I have just found in the past few months. I had never found a good creamy cole slaw recipe that we liked. My mom gave me a cookbook last fall with restaurant recipes in it. I tried the Hard Rock Cafe Cole Slaw recipe, and we really liked it. Once again, for copyright purposes, I won't print the recipe here, but you're welcome to borrow my cookbook!
Tomorrow I'll tell you about my desserts. Thanks for stopping by!
Sorry I've been absent from posting lately! Things got a little hectic around here! It was my week to prepare the meal for the WCC Wednesday Family Night, which is our church's Bible study night. Women in the church take turns signing up to take care of the meal each week in the spring and fall when we have our studies.
Our traditional Christmas Eve meal is Chicken and Shrimp Gumbo. When we started staying here at our home for Christmas, we started doing some things to begin our own family traditions. Having Gumbo for Christmas Eve is one of them. Jim tells me that I need to make it more than once a year, and he asked that I make it for the Wednesday Family Night meal. So, I did.
The recipe I use comes from the Bubba Gump Shrimp Cookbook. (Yes, Bubba Gump from the movie, Forrest Gump.) For copyright purposes, I won't print the recipe below, but you're welcome to borrow my cookbook if you'd like! The recipe makes 4 1/2 quarts, which is served over hot cooked rice. I made 6 batches--3 with shrimp and 3 without. We got a fantastic deal on precooked frozen shrimp at Meijer, 2.5 lbs. for $9.99!
Come back Monday and I'll share some more of my menu. Thanks for stopping by!
My dear friend, Olivia, told me about this cookbook, The 30 Day Gourmet Freezer Cooking Manual, a few years ago. It's a cookbook that promotes the idea of cooking in mass quantities and then freezing the food in smaller, family-size quantities. You can then pull out a meal, thaw it, and have it ready for dinner in a very short amount of time. I purchased one of these cookbooks, and I've tried a number of recipes from it. Some recipes I've tried from this book are ham loaf, stuffed shells/manicotti, granola, and brocolli cheese soup to name a few.
I like these type of cookbooks, and I posted about another one here. Thanks for stopping by!
Unless you're a Southerner, that combination probably sounds gross--or at least questionable. When Jim and I were living in the Carolinas, he first tried shrimp and grits at a restaurant in Greenville, SC called Stax Omega. Every restaurant with a shrimp and grits dish on its menu serves it a little differently with various flavors thrown into the sauces, etc.
While we were on vacation last summer, we found a cookbook in a local restaurant, Nathalie Dupree's Shrimp and Grits. The whole cookbook was full of shrimp and grits recipes. Jim was surprised to get the cookbook as a Christmas gift. The past two Friday nights, we have had shrimp and grits for dinner, gradually trying the recipes that Jim has picked. So far, the two we have tried have been great! Thanks for stopping by!
A friend of mine made this recipe for a get together at her house last year. We all enjoyed it so much, we asked for the recipe. I really like freezer cooking cookbooks, so I splurged and bought the book myself on Amazon.com. I'm not sure about copyright infringement laws, but I don't think I had better post the recipe here. If you'd like to take a look at my book, let me know!
The cookbook has ingredient quantities for four different cooking quantities for every recipe. For instance with this recipe, the original recipe yields 8-10 servings. However, there are additional listings for ingredient quantities to make 2x, 4x or 6x that original quantity. I made this beef last fall in a large crock pot using the 4x quantities. My in-laws were visiting, so we ate them for lunch, and then I divided and froze the remaining beef. I pulled it out Friday to thaw and have for lunch yesterday with the French Onion soup. Yum! It was a great hearty lunch on a cold blustery day. Thanks for stopping by!
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