Tuesday, March 11, 2014
From the kitchen of One Perfect Bite...This simple casserole is perfect for two hungry people, especially if they have healthy appetites. The Silver Fox and I spent most of the day doing a final clean-up of the hillside before our scheduled move at the end of the month. If anything else falls from the trees, we're going to consider it an act of God and let the new owners address the issue. Working on the hillside is hard work and we were really hungry when we called it a day. This casserole, which comes courtesy of Taste of Home magazine, came to mind because it is filling and easy to make and, more importantly, right-sized for two people. I'm posting the recipe as it first appeared in the magazine, but feel free to season the casserole to suit your own taste. Obviously, the type of cheese and its quantity is also up to you. I usually add a healthy quantity of freshly cracked pepper to the dish and I omit the sugar because I find it oddly out of place in this casserole. If you are looking for recipes designed to feed a couple, I think you might want to add this one to your collection. Here is how this simple dish is made.
Monday, March 10, 2014
From the kitchen of One Perfect Bite...This cookie is one of my diet secrets. When I have a craving for chocolate, just one of these rich and fudgy gems satisfies my appetite and helps keep me on the straight and narrow. The cookies, which I think were developed in the Hershey Kitchens, are very easy to make and, more importantly, they freeze well. That means temptation can't lure me into the pantry where access to the cookies would be all too easy and my famous resolve would fade away. The cookies, which are almost a confection, are delicious and intensely chocolate. If you love all things chocolate, I urge you to try them, but be careful not to overbake the cookies. They can quickly go from moist and fudgy to crisp, and while the crisp cookies are tasty, they just aren't the same as the chewier version. I do hope you you'll give this recipe a try. Here is how the cookies are made.
Sunday, March 9, 2014
From the kitchen of One Perfect Bite...This petite loaf is so packed with flavor that it will make lemon lovers weep and may convert champions of chocolate to the citrus camp. This is without a doubt the finest lemon cake I have ever tasted. Its flavor comes from zest, fresh juice and pure lemon extract, the combination of which made my socks go up and down. The recipe is the creation of Rita Wilson, who among other things is the wife of Tom Hanks, and it was featured in Family Circle magazine. Its simplicity and ease of preparation convinced me to give it a try. I'm so glad I did. I know those of you who try this recipe will love the bread. The lemon "icing" adds a faint crunch to its crust and makes the texture of the loaf less one-note than would normally be the case. I have a couple of hints that I want to share with those of you who plan to give the recipe a try. Use an 8 rather than 9-inch loaf pan. This recipe does not make enough batter to fill the larger pan. I also recommend you line the bottom of your loaf pan with greased parchment paper to make extraction of the bread easier. For the very best flavor, make the bread the day before you plan to serve it. While this makes a perfect tea bread, you'll find it also makes a wonderful family dessert. Here is how it's made.