Cheese Crust Pizza Bites

While making my sausage balls using my small muffin tins I found myself short in filling up the full 24 tins so I decided to make what I'm calling my Cheese Crust Pizza Bites.  I simply filled each empty tin with shredded cheese and topped it with a slice of pepperoni allowing it to bake along with my sausage balls.  (375 degrees for 12-14 minutes).  They came out perfect and make yet another game day snack.  You can serve them as is along with salsa, pizza sauce and even sour cream.  Change the flavors by using cooked chicken, sausage, bacon, ground beef or go veggie by using mushrooms, onions and/or peppers.  You can change the flavor too by changing the cheese.  Use Italian blends, Mexican blends, or keep it straight with cheddars, etc.  These little treats are really good, easy to make and have many variations.

Game Day Sausage Balls

I love sausage balls but for some reason only seem to make them during the holidays.  Well, I had a package of sausage that needed to be used and the first thing that came to mind were sausage balls.  Why not make them all year long and especially for game day.  Here is my quick and simple recipe with just one change.  I topped each with a small square of cheese.

1 lb. lean sausage (I use Jimmy Dean Hot)
1 cup Bisquick
2 cups finely shredded cheese (finely shredded blends better and you can use any flavor or blend)
Sliced cheese (I had some white American so that's what I used)

Preheat oven to 375.  Mix sausage, bisquick and shredded cheese blending well.  Roll into 11/2" balls and place on a cookie sheet covered with parchment paper or place each in small muffin tins (I used my small muffin tin which is coated making it stick free.)  Cut each slice of cheese into 9 even squares and place on on top of each ball.  Bake 12-14 minutes or until done, cheese has melted and lightly browned.  I usually get about 40 sausage balls from this recipe.

Adding that little extra cheese makes these even better.  Next time I make them I'm going to use cheddar cheese.

I Didn't Know That - Black Pepper

Black pepper comes from the peppercorn, a fruit (or berry) which grows on a woody plant in the tropics.  As the peppercorn grows, first it is green, then it becomes red as it ripens, and turns black as it is dried.  Black pepper is made form dried peppercorn.  White pepper, which is milder, is the inner layer of the dried peppercorn. 


Black pepper is available whole, cracked, coarsely ground, or finely ground.  Used in small amounts, it is a mild seasoning; in large amounts, it has a predominant flavor.  Whole peppers, ground in a peppermill, provide freshly ground seasoning and a more pungent flavor.


Storage - whole and ground pepper kept in a tightly closed jar and stored in a cabinet or pantry will retain their full flavor up to one year.




Peppered Flank Steak


1 beef flank steak (about 1 1/2 lbs.)
1 - 1 1/2 tsp. whole peppercorns, crushed
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 Tbsp. chopped onion
2 cloves garlic, minced.


Pound steak until even in thickness; score on both sides.  Mix peppercorns and remaining ingredients; spread over surface of steak.  Roll steak up, beginning at short end; fasten with wooden picks.  Broil steak 6" from heat source for 20 minutes, turning steak one-quarter turn every 5 minutes.  Slice to serve.  6 servings.

More Chicken!!!!

If this looks good, visit Think With Your Taste Buds - Chicken for the recipe. 

Think With Your Taste Buds - Chicken - The Cookbook

As promised, Think With Your Taste Buds - Chicken has just gone live.  More recipes will be added daily so keep checking back or better yet, follow to make sure you don't miss any of these deliciously simple dishes.  This is our New Year's gift to you!

Think With Your Taste Buds - Chicken - Free!

 

Think With Your Taste Buds - Chicken

 

 

 

Lillian and I have talked this over, given it much thought and decided that we will not publish our cookbook Think With Your Taste Buds - Chicken.  Instead, we are working up a new site where all of the recipes from our book will be posted.  This will allow you to take advantage of these wonderful dishes at no cost. 

The site is in the works but you won't have to wait until all recipes have been moved.  We will move the 1st 5 over and post.  More will be added daily as time permits. 

Hope you will all check out these delicious dishes and give them a try.  As with all of our books in the past, you'll find my comments, Lillian's comments and now and then comments from one of our food testers.

We'll let you know when the 1st posting takes place.

Martha and Lillian

Books, Books & More - Cookbook Sale

Just in time for the holidays!  Gourmet's Holidays and Celebrations - originally priced $25.00 like new - now priced $3.00 + shipping.

One Heck of a Review for Think With Your Taste Buds - Dessert



This is one of the best reviews we have ever gotten on ThinkWith Your Taste Buds - Desserts.  It makes me proud!

Think with Your Tastebuds

Mouthwatering delicious deserts that will tantalize your taste buds and force you to go off your diet and run to the store to buy the ingredients to make one of these tasty treat. Martha Cheves and Lillian Mort have created a cookbook that will send everyone that not only reads it but who creates one of their recipes into sugar heaven, treat euphoria and definitely on the bestseller list for cookbooks. So, sit back and read my review and I guarantee that when you finish reading it you will not only buy a dozen copies for friends to enjoy these tasty treats but you will head for the supermarket and straight for the kitchen when you return and start baking.

So, just how did these two master chefs meet? The net of course! Just why did they decide to create this masterfully written cookbook? Read the introduction and find out because certain secrets you have to learn for yourself and I will only reveal a tantalizing morsel to you and the rest you have to have learn when you read the book, try out these great recipes and find out their hidden tricks, tips and special ways of making these foods come alive.

Let’s start with my favorite food Bread. I bet that you did not know that there are at least 23 ways or more to make bread. Well, you are not going to believe what Martha and Lillian have prepared for you to try as you learn how to make Quick Breads which rise with the help of baking soda and baking powder and needs no kneading and Lillian’s tip at the end for slicing this delicious treat. Next, I would love for someone to make Martha’s Apple Sticky Buns for me. Oh, yeah, my husband is a great baker and cook and this book that you Martha and Lillian was really autographed to him and not me but I think I better do the review while he just might be creating something delicious. What is great about this book is right after each recipe the two authors have a special Think With Your Taste Buds tip I would say to tell you how they both added something special to each recipe making it unique to their style of cooking and taste. Applesauce Bread, Apricot Bread, Old-Fashioned Date Nut Bread and Tiny Aloha Pineapple Muffins are just some of the bread recipes that will send you straight into the kitchen to start heating up the oven, getting out those ingredients and baking pans to create your own special breads for every occasion.

Cakes: Who does not love to eat cake? For those that can bake why go and buy a ready made one when you can bake one of these over the top delicious recipes starting with, not so fast, learning and reading the Tips for Cakes on pages 36-38 which will instruct you on some important things to remember before you even start. The authors share some family history in this chapter too. So, which ones look good to me to make me go off my strict diet: All of them but I will only give you a small taste. Angel Surprise Cake smells great just from reading the recipe. Lillian made this cake for the first time for a girlfriend’s birthday. Martha adds something about what she adds to this great recipe, which is unique to her style too.

Applesauce Cake would enhance any dinner or lunch table and Martha shares how she learned about this delicious recipe with readers Lillian how she loves to bake in a tube pan. One of the most original recipes is Banana Nut Cereal Cake. You won’t believe what Martha used when she ran out of one ingredient and replaced it with his healthy breakfast cereal making this cake truly a Martha Cheves creation. But, Lillian has her own variations on this cake and believe me you want to try them both. Coconut lovers page 51 has a recipe you just might love. To jazz up any birthday or anniversary party how about a double treat that everyone loves Italian Cream Cheese Cake you the get the cake and the cheesecake all in one. So very tempting followed by Maraschino Cherry Cake and they say cherries are seriously good for you. To bring out your bad side and let the world know that you cannot be trifled with try out the recipe for Devil’s Food Cake. Now, that I have tempted your taste buds with these sweet delights how about we move to the next section and titled Cheesecakes which I have to say our my favorite if and when I ever eat cake. Lillian shares with the reader what her favorite ingredients are for adding to a cheesecake. She loves its “cool, creamy, velvety texture.” She tells readers about how she first made them where she found some recipes and how she creates her own delights. On page 82 she shares some valuable tips for making these cakes that you have to read for yourself. How else will you learn!
My favorite cheesecake is Sour Cream Cheese Cake and the recipe is on page 85 and the tips follow. Lillian includes a fact about her daughter and why she is called a “purist.” Sound like we must be related because when and if I eat this delectable treat I would eat it the same way.”

Considering the fact that I do not cook the next recipe is perfect for me to attempt to make anything. No Bake Strawberry Cheesecake who can go wrong with that! Martha bakes hers with fresh fruit and a can of pie filling and Lillian adds her own special twist to it on page 88. Coffee is something that most people like to start with day with. Nothing like a hot cup of coffee to start the day to rev up your motor any time during the day. So, why not coffee cakes to go with the coffee which Lillian describes on page 91 and adds special tips for coffee cakes on the next page. From apple coffee cake and overnight coffee cake you have a smorgasbord of recipes and choices to try. Pound Cakes are next and they are truly great when serving coffee, tea and just for a great snack or dessert after a fun meal with friends. Pound cakes are great when guests are over and you have game night and want to serve something simple, fun and not messy so you can get back into the games being played. Lillian gives the chef in you a little history lesson about pound cakes, how to make great ones and some of the important ingredients that she uses to make these. She even gives away a family secret of what her mother used as a special baking dishes. Want to find out read pages 101-102 plus let’s not forget the tips. So, what kind can you make Blueberry, Cranberry Pecan, Easy Pineapple Pound Cake, Orange Soaked and White Chocolate? Next, we learn how to make frostings and toppings, which add that extra zing to every cake or muffin. Lillian shares her specialties and her way of creating these frostings and toppings using a double boiler and following the instructions on the recipe plus her valuable tips. What kind can you make? You are going to have to read this section to find out.

For the kid in you or just because you want to create special treats for children or grandchildren’s parties you might want to attempt one of these sugary and tasty candies and snacks. Lillian begins by sharing how valuable sugar was during the Second World War and how it was rationed. Sharing the treats that her parents made like my favorite taffy and fudge. She adds some special tips on page 122 for making candy. Let’s start with Cereal Square Snacks, which seem easy enough to make. Martha shares how she makes this snack with shredded wheat squares and pecans. Lillian said long ago she used caramel corn. Reminds me of Cracker Jacks that my mom loved to eat. Peanut Butter Fudge and Tara’s Candy. Just wait until you read these recipes. Cookies are next followed by Cobblers and Dumplings, which I am going to leave to the reader to learn more about. With the holidays approaching or any time of the year you want to try their recipes for pies, pastries and tarts. Lillian begins by telling the reader a little history about pies and the fact that preparation is quite easy since you do not have to do the measuring, or rolling of the dough. Imagine ready-made crusts found in stores. Years an ago crust she shares was made with lard and the crust beyond flaky and much blander. My grandmother had pin tins as she relates hers did too and she even has one. Pages 172-173 include tips for pies, pastries and tarts. Cherry Nut Cheese Pie, Coconut Cheesecake Pie (sounds great) and Cream Cheese Apple Pie are enough to make your mouth water from just reading the recipes. Now, oatmeal is my favorite food so an Oatmeal Pie is definitely perfect. There are too many to tell you about and you might be tempted to stop reading before you find out about Piecrusts and Specialty Desserts. Piecrusts you are on your own but Specialty Desserts I will share some. Lillian includes a definition of desserts and then the meaning of specialty desserts, which includes tips for puddings and desserts and the desserts themselves. How about some Apple Roll-Ups or Banana Split Pudding or something that Lillian says is quick, easy and a great dessert: Cherry Crunch Dessert and Martha says she would see it with apple filling served over hot cheddar cheese melted on the top. Yummy. There are tons more but you have to read and learn the rest for yourself. I cannot give away all of their secrets that would spoil the fun of reading it for yourself. Two great chefs and many great tips: Think with Your Tastebuds is a must have in every kitchen and a great gift for the holidays or any occasion. Thank you to Martha and Lillian for meeting on the net, creating this great book and making me want to go off my diet. Check out that cookie jar on the front cover and click away and get your copies.
Fran Lewis: reviewer

Let’s give this book: FIVE GOLDEN MIXING BOWLS

Guest Post by Frank A. Ruffolo, Author of Gabriel's Chalice

Now and then I have a guest post from some of my readers.  Today I have a guest post from Frank A. Ruffolo who is the author of Gabriel's Chalice.  I've not read Gabriel's Chalice... yet... but after reading the reviews on Amazon I've decided this is a must read so keep an eye out for my review within the next few weeks.  Until then, enjoy Frank Ruffolo's recipe for -----

Wedding Soup

½ head escarole (about ½ lb.)
1 ½ large carrots, chopped
12 cups chicken stock, preferably homemade
Freshly grated Parmigiano-Reggiano cheese

Meatballs:
½ lb. ground veal or beef
½ cup plain bread crumbs
½ cup freshly grated Parmigiano-Reggiano cheese
¼ cup very finely minced onions
1 large egg
½ tsp. salt
Freshly ground pepper to taste

Trim the escarole and discard any bruised leaves.  Cut off the stem ends.  Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects.  Stack the leaves and cut them crosswise into 1” strips.  You should have about 4 cups.  Combine the escarole, carrots and stock in a large pot.  Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.

To make the meatballs:
Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt and pepper in a medium bowl.  Shape into tiny balls, less than 1” in diameter.  Then add to stock mixture and cook together.  Salt to taste and serve.

A Book and A Dish - Finally Complete!

Finally after months of working and working and pulling my hair out, I've finally have A Book and A Dish up and running on Amazon as well as Barnes & Noble.  For those of you who know nothing about A Book and A Dish I'll tell you what it's all about. 

A Book and A Dish started out as a blog site.  I love to read so about 2 years ago I started reading and writing reviews.  Then I came up with an idea.  What if I had the authors send a recipe to go with my review of their book.  That's when I came up with the name A Book (the review) and A Dish (the recipe).  The sight has been very successful but I really felt that something needed to be done with all of those reviews and recipes.  Since I don't like to do things the traditional way I came up with another idea.  Instead of just a cookbook, how about a cookbook that included the reviews too.  I talked to some of the authors and they all seemed to like the idea so a book started taking form.

Now, what to do with the proceeds that I hope to start coming in soon.  I couldn't see making money off someone else book and recipe so why not donate.  That's when I remembered an author that I've done several reviews for who has a group of rescue dogs that he refers to as Tilly's Pack.  Author Brian L. Porter is the sole supporter for Tilly's Pack which consists of about 16 furry little friends.  Not only does Brian feed these four legged babies but he also keeps them up with trips to the vet and any medical needs that come along.  He became the perfect candidate for A Book and A Dish Vol. I. 

So, check out A Book and A Dish either through Amazon or Barnes & Noble.  Not only will it help you find the perfect book to read but it will also provide you with your next dish to cook while helping out a group of rescue babies.  And did I tell you that the cost is only $.99.  Now that's a deal!

I now want to say thank you to 2 people who I couldn't have accomplished this without.  Author Mary Deal has spent hours helping me work up the reviews, recipes and book pictures into a form that could be formatted for both Amazon and Barnes & Noble.  She has been a jewel.  Author Douglas Dorow was the one who really stepped in and made this venture finally come to life.  He formatted for both sites and took me through all the steps.  I'm computer blonde and Doug was the one who helped save what little hair I had left.  So, all thanks go out to both of these wonderful people.