butter – Page 25 – Simply Delicious: The Cookbook Project

🎃 I started this one over a month ago, when it would have still been relevant/timely, but procrastination got the best of me. Late, but hopefully not too late, here’s 17-46: Pumpkin Streusel Muffins.

If you’re not totally over pumpkin yet, these are a nice option for breakfast or dessert.

I made these along with 17-53: Spiced Whole Wheat Muffins and 17-68: Oatmeal Raisin Cookies as part of a “fall” baked goods basket for the break room. These muffins were the first of the assortment to disappear. 🍂

4-4: Scalloped Parsley Potatoes is the third of my recent 3-recipes-at-1-time attempt–the others being 4-2: Green Beans with Hazelnut Butter and 7-55: Sunday Pork Stew.

I think I’ve made these before, despite the lack of notations. These were really easy and pretty good–very mild yet still flavorful.

7-55: Sunday Pork Stew was part of a recent 3-recipes-at-1-time attempt, which also included 4-2: Green Beans with Hazelnut Butter and 4-4: Scalloped Parsley Potatoes.

I had originally intended to make a different pork recipe, but when faced with an unexpected ingredient shortage (someone used my mushrooms), I rolled with it and dug out another pork recipe for which I had ingredients on hand. This would have been better with pasta or rice, as suggested on the card, but dinner is dinner when you’re hungry.

This recipe, 4-2: Green Beans with Hazelnut Butter along with 7-55: Sunday Pork Stew and 4-4: Scalloped Parsley Potatoes were my first attempt at trying to do 3 of these entry recipes at once. It ended up being harder to do than I thought.

One I’ve made before, about 6 years ago along with 6-40: Peppercorn Chicken Breasts and some other ones. I really like this technique/flavor profile–I use it a lot, even when I’m not documenting it for the Internet.

I don’t know about you, but my grandma is not much of a baker. Or a cook. In fact, if it can’t be cooked in a microwave, she’s really not that interested. However, someone at Simply Delicious must have had a grandma who liked to bake, since they included 17-36: Grandma’s Spice Cake.

I suppose they called it Grandma’s Spice Cake because it’s “old-fashioned”. Regardless of if an actual grandma baked/created this, it’s actually pretty good.

5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called “tomato pie”.

Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.

Here’s a yummy take on baked potatoes. These have been done before, but I’ve seen them referred to as hasselback potatoes.

Most of the hasselback potato recipes you’ll find don’t have cheese on top, so props to Simply Delicious for thinking outside the potato box. Or bag, as it were.

7-28: Pork Chops with Rosemary is a pretty simple pork chop recipe that’s good for a quick dinner. We buy the big packs of chops from Costco, so we always have to come up with different ways to prepare them.

Along with the abundance of pork, we’ve been growing and drying our own rosemary–it’s WAY more potent and flavorful than the packaged stuff from the market. If you have to choose, go with the fresh over the dried–it’ll taste so much better.

Here’s one I’ve made in the past–there’s even my Sharpie notations to prove it. I remember making 6-40: Peppercorn Chicken Breasts for my mom, since she’s not a red meat eater and I was making another recipe from this book for everyone else that was heavy on meat. I’ll cover that one eventually, and update this to reflect that. 😉

My notations claim that it’s easy. It is, when you use the right ingredients. If you don’t, it gets a bit tougher…

The other recipe I cooked before I took an extended break (the first being 3-2: New England Clam Chowder) would be these Cheese Sticks. I think this was one of those “burn off leftover ingredients” recipes.

Think of these Cheese Sticks as kind of like big Cheetos. This recipe is Card #15 in Subgroup #5 (Eggs & Cheese), found in Book 1.