Hello I am back! I took a brief blog vacation while my dad was in the hospital. He is home now and being cared for by the
aides angels from Griswald Home Care.
Stuffing Cookies. Yeah that's right Stuffing, as in
Pepperidge Farms Stuffing.
When I saw the recipe on Pinterest I thought it had to be a joke. But
then I thought to myself that I put Rice Krispies in Chocolate Chip
Cookies so why not stuffing. The recipe is from
The Downtown Cookie Company
out of Brooklyn New York. I ate one out of the oven, then I ate another
and another. Chris came home and ate one and then another...
Click here for the recipe!
For
dinner we had Breaded Pork Chops. Nice and moist and the breading was
blend of plain and panko breadcrumbs. I thought I put too much sage but
it was perfect.
For
the vegetable we had Roasted Asparagus. Tossed the Asparagus with olive
oil and seasoned with kosher salt and pepper. Roasted in 425 degree
oven for 15 minutes.
Now
on to The Candied Yam Tart. I was asked to bring Candied Yams for
Thanksgiving dinner. It's not that I am not a fan of them I just think
we can do better. I woke up this morning and this recipe popped in my
head. Thinly sliced yams layered and each layer brushed with butter,
seasoned with salt and pepper and brown sugar baked in
pate brisse.
Oh almost forgot to mention the bacon. I added cooked crumbled bacon to
the layers. This was so good. First the crust was wonderful, nice and
flaky. The yams melted in your mouth because they were sliced so thin
and the bacon just brought the whole thing over the top.
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