Thursday, November 29, 2012

Foodie Friday -- November 30


Welcome to the November 30th
Foodie Friday.

Thanksgiving is over, and my thoughts are turning to
holiday baking and gift ideas.
We spent the holidays in London one year, and I fell in love
with the British tradition of Christmas Crackers. (Click for tutorial.)
We had dinner at an old country house on the Thames,
and each diner received a "cracker"--a gift-wrapped tube
that's filled with candy and tiny goodies. As we opened our crackers,
the air filled with festive popping sounds. We put on paper crowns
and plastic rings. It was the best time ever.
Now I make my own "crackers" or "poppers."
 
 
I'm always looking for new and interesting
ideas for Christmas food, and I'm sure you are, too.
This week, I'm showcasing an array of talented bloggers
who have contributed holiday recipes
to the last few Foodie Friday events.
You can find more great recipes at
last week's Foodie Friday.
 
Hope you will be inspired!
 
 Let's begin with a trip across the Pond to England...
I loved the cheese scones at Lemon and Lime Thyme. Can you just imagine sitting down to a tea table
and finding these savory scones? Heaven!
 
 
Now, let's fly back home...
Aunt B on a Budget shows us how to make
Left Coast Crackers.
They look fabulous!


My Carolina Kitchen included three cranberry sauces.
And just look at that delicate arrangement of the orange zest! It resembles a bow.
Sam, it's beautiful.


 
Posed Perfection's creamy potato soup
is a warmer-upper, a sit-by-the-fire and-eat-dinner meal.
I'm adding this to my holiday menu.


 

I was drawn the Poppy Sesame Vinaigrette
at Nancy's Daily Dish.
As a bonus, we get to see her beautiful purple transferware in the photo.
Both the food and the ironstone are stunning.

 



Barnes and Noodles' Texas Taco Salad looks fresh and festive,
a welcome change from heavy traditional holiday fare.



Half-Baked Harvest included a recipe for Broccoli Cobbler.
This dish would be at home in any kitchen.
It speaks of good times and good food.
 

 
Sidewalk Shoes offers Pasta Bolognese for a heartwarming entree.
The rising steam is enticing,
and I love how the light shines
through the wine glass.
This is a meal that says, "I'm taking a moment to rest
and to celebrate life." 



Domesblissity's 4-Ingredient Apricot Chicken is a winner.
It looks as if it has dozens of ingredients!

 
 
  If you're like me, you're always looking for side dishes.
Cath's Cookery Creations offered a savory casserole called "Zucchini Slice."
 
 
 
Komali Numma shared a recipe from her book,
Entertaining From an Ethnic Indian Kitchen.
The Pumpkin Parfait looks delicious, and so does her book.
I love this photograph, with the layered parfait
on the green Majolica plate.


 
      
I loved Happier Than a Pig in Mud's  recipe and presentation
 for colored popcorn. What a great gift idea!


Spicy peach jam makes a scrumptious topper for biscuits and bread.
Find the recipe at What Smells So Good/Yummy smells.

 

The Charm of Home made Cranberry Orange Bread--perfect for dessert,
breakfast, or an afternoon pick-me-up with hot tea.
I love the drizzled icing in this photo.



 
 The Painted Apron's Pumpkin and Pecan Apple Bundt Cake
with Chocolate-covered Cranberries and Pepitas
offers a little twist on the beloved Bund. It looks dense and delicious.
I wish I had a slice right now!



 

21st Century Housewife's Apple-Cinnamon-Yogurt Cake
is so pretty it could be a centerpiece--and it looks absolutely delicious.
April's recipes are always wonderful.


The Holiday Red Velvet Cake at Susannah's Kitchen looks ambrosial.
And the presentation is gorgeous. This dessert would be the hit of any holiday dinner!

 
During the holidays, I'll be showcasing your Foodie Friday recipes.
If you'd like to have your photo spotlighted in upcoming posts,
just leave a comment.
 
Thanks so much for reading and visiting Rattlebridge. I can't wait to see what you've cooked up this week.
Have a great time visiting the blogs who have contributed recipes.

**If you're visiting from Pinterest, please do not "pin" images from this post;
go to the source blog.  You can do that by clicking on the name beneath the photo. Thanks!


If you'd like to add your recipe to the Foodie Friday linky party, locate the blue Inlinkz frog (below). Add your permalink and select an image. It may take a few seconds for the entry to process. A red X on your photo allows you to delete your entry if you make an error. The Foodie Friday badge is located on the right-hand sidebar if you wish to add it to your FF post.
If this is your first time to participate in Foodie Friday, a tutorial is available.
 
 


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Thursday, November 22, 2012

Foodie Friday--November 23rd

 
Welcome to the November 23rd Foodie Friday.
 
Our family had a wonderful Thanksgiving at my mother's home--we just couldn't pick a favorite dish. Ham, turkey, potato casserole, dressing, bean salad, collard greens, cranberry-pecan salad, homemade rolls, pecan and pumpkin pies. My oldest son is a professional chef, and his collards were a hit--they had the perfect balance
of tangy- sweetness. He promised to share the recipe.
The best part of any holiday is being with family and talking about food! 
 

Cranberry-nut bread
 

Blueberry scones
 



As always, thanks for visiting!
If you are participating in this week's recipe party,
a Foodie Friday button is available on the sidebar. Just cut-and-paste the code if you'd like to add the button to your post.


To add your recipe to the Foodie Friday linky party, look below for the blue Inlinkz frog (below). Add your permalink and select an image. It may take a few seconds for the entry to process. A red X on your photo allows you to delete your entry if you make an error. The Foodie Friday badge (or button--look for a picture of white cupcakes) is located on the right sidebar if you wish to add it to your FF post. If this is your first time to participate in Foodie Friday, a tutorial is available.

Thursday, November 15, 2012

Foodie Friday Recipes


Welcome to the November 16th Foodie Friday.
Every time I visit Pinterest, I see enticing photos of "easy cheese bread."
Naturally I had to try it!
 
I used a round sourdough loaf.


 
Bakery French or sourdough bread loaf
Cheese
green onions
bacon
1 stick butter
salt/pepper
---------------------------
Cut bread into a criss-cross pattern
Stuff with cheese
Melt butter; add green onion
Pour butter/onion mixture over bread
Add bacon, if desired.
Salt/pepper to taste.
Wrap loaf in foil and bake 40 minutes at 350 degrees. Unwrap bread and bake 10 - 15 minutes. Serve.
 
 
The easy cheese bread was such a hit, I decided to make a
beefy-cheese bread thingie, using leftover balsamic-honey pot roast. I added bacon, cheese, onions, and lots of butter.



The original cheese bread was my favorite.

 
Next week is Thanksgiving, but Foodie Friday will be here.
As always, thanks for visiting!
If you are participating in this week's recipe party,
a Foodie Friday button is available on the sidebar. Just cut-and-paste the code if you'd like to add the button to your post.


To add your recipe to the Foodie Friday linky party, look below for the blue Inlinkz frog (below). Add your permalink and select an image. It may take a few seconds for the entry to process. A red X on your photo allows you to delete your entry if you make an error. The Foodie Friday badge (or button--look for a picture of white cupcakes) is located on the right sidebar if you wish to add it to your FF post. If this is your first time to participate in Foodie Friday, a tutorial is available.
 


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Thursday, November 8, 2012

Foodie Friday -- November 9

Foodie Friday -- November 9, 2012
 
Today I'm going to tell you a tiny story called
 
The Cracker Disaster
 
 One day I decided to make crackers.
I found a recipe, gathered the ingredients, and began.
I just knew the crackers would be delicious--something this hard just had to be great, right?  So, anticipating the snappy, savory crunch of those crackers, I made a small cheese-and-veggie tray, too.


 
I was so excited. The dough looked promising, all
flecked with herbs, cheese, and bacon. 
 
 
 I felt Betty Crockerish as I rolled out and cut the dough.
 
The crackers were snappy...and bland.
Oh, what was the problem?
The recipe or the baker?
(Usually I am the culprit.)
Maybe if I'd rolled the dough a bit thinner....

 
Oh, well. It was an adventure,
but I don't regret it one bit.
 

 
 
And now I am a baker in search of a cracker.
As always, thanks for visiting Rattlebridge!
 
If you are participating in this week's recipe party, and I hope you are,
a Foodie Friday button is available on the sidebar. Just cut-and-paste the code if you'd like to add the button to your post.


To add your recipe to the Foodie Friday linky party, look below for the blue Inlinkz frog (below). Add your permalink and select an image. It may take a few seconds for the entry to process. A red X on your photo allows you to delete your entry if you make an error. The Foodie Friday badge (or button--look for a picture of white cupcakes) is located on the right sidebar if you wish to add it to your FF post. If this is your first time to participate in Foodie Friday, a tutorial is available.





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Thursday, November 1, 2012

Foodie Friday -- November 1

 
Welcome to the November 1 Foodie Friday.
Are you preparing a turkey this Thanksgiving?
A roasted hen? Or less traditional fare?



 
What will be on your menu this Thanksgiving?
As always, thanks for visiting Rattlebridge!
 
If you are participating in this week's recipe party,
a Foodie Friday button is available on the sidebar. Just cut-and-paste the code if you'd like to add the button to your post.


To add your recipe to the Foodie Friday linky party, look below for the blue Inlinkz frog (below). Add your permalink and select an image. It may take a few seconds for the entry to process. A red X on your photo allows you to delete your entry if you make an error. The Foodie Friday badge (or button--look for a picture of white cupcakes) is located on the right sidebar if you wish to add it to your FF post. If this is your first time to participate in Foodie Friday, a tutorial is available.
 


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