TASTY THURSDAY!!

Have you noticed how many books are including recipes at the end? 

I know a lot of food themed cozies have done this for awhile but even contemporary fiction and chick lit books are doing it too.  I read and reviewed  A Quilter's Kitchen by Jennifer Chiaverini last month and I told you I didn't know whether to put the book on the shelf with the rest of the series or keep it in the kitchen with the cookbooks. That is why I have decided to add this new feature to my blog.

TASTY THURSDAY

Each Thursday I will post a couple a recipes that sounded good to me from books I've read, maybe even a few from by family recipe box, and some submitted by you, my followers.

If you would like to submit a recipe, please send it to dollycas79@gmail.com and put TASTY THURSDAY in the subject space.  If it a recipe is from a book be sure to give me the book title and the author.  If the recipe is one from your personal collection tell me that too.  If your recipe has a story or a tradition to go with it and you want to share that, please do.  If you want to include a picture of yourself or the finished item that would be great too.

Now for the fun part.  I want you to make a new folder on your computer titled "RECIPES".  Every time you see a recipe here that sounds good or like you might want to try it, copy it from by blog and paste it in a word document on your computer and save it to your recipe folder.    If you see recipes anywhere that you might like do the same thing, copy or type them up in a word document and save it to your "RECIPES" folder. You may want to add a line indicating where you got the recipe from at the bottom like: "From TASTY THURSDAY at Dollycas's Thoughts". After you get started you may want to add sub-folders for each recipe type like Main Dishes, Beverages, Desserts, etc.  This way all the recipes will be in one place and you won't have to search my blog or other places to find the one you want.  Someday you may want to print out one recipe or even the whole book.  You can be as creative as you want, even adding pictures.  The neat thing is that we will all have our own unique cookbook depending on what recipes we include and what we do with them.

One Disclaimer:  I have not personally tried or taste tested every recipe that I post.  

Since my accident I don't cook much anymore, o.k. let's face it before my accident I didn't cook much either, my husband has always been the chef in our house, but I did love to bake, and I do love to eat, so I do love recipes.  If you try one of the recipes posted and find an error please email me at dollycas79@hotmail.com so I can post a correction for everyone.  If you try one of the recipes and want to share how good it was email me that, so I can share it with everyone too.

Now for the recipes:

The first one comes from HAPPY HOUR by Michele Scott.

Alyssa's Shrimp Salad

3 fresh pears

Salad greens

1 pound cooked shrimp-medium size

1 cup chopped celery

1/3 cup chopped green bell pepper

1/4 cup chopped green onion

1/3 cup mayonaise

1/2 teaspoon chipotle or some type of red pepper powder--or to taste

1/2 teaspoon chopped garlic

1/2 cup feta cheese

1/2 teaspoon grated lemon peel

1 teaspoon lemon juice

1/4 teaspoon salt

Directions

Core pears; cut into narrow wedges. A

rrange on lettuce lined plates.

Combine shrimp, celery, green pepper, cheese and green onions.

Blend mayonnaise, garlic, pepper powder, lemon juice, lemon peel and salt.

Toss with shrimp.  Top the pears with the mixture.

Serve with a crisp sauvignon blanc.

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The second recipe comes from Dead and Berried by Karen MacInerney.

Peach Sunrise Coffee Cake

2 cups all-purpose flour

1 Tbsp baking powder

1/2 tsp salt

2 Tbsp sugar

1/3 cup butter

1 egg

1 cup milk

1/2 cup melted butter

1/4 cup brown sugar, packed

1/2 tsp cinnamon

2 cups peaches, thinly sliced

1/3 cup sour cream

1/2 cup raspberry preserves

Directions

In large bowl, stir together flour, baking powder, salt and sugar with a fork.

Cut in butter.

In separate bowl, beat together egg and milk; add to flour mixture, stirring until just mixed.  Set aside.

Combine melted butter, brown sugar and cinnamon; spread over the bottom of a 9-inch square baking pan.

Arrange peach slices in four rows.  Spoon half of batter over the peaches, smooth.

Combine sour cream and raspberry preserves, and pour over batter.

Drop spoonfuls of remaining batter over preserves mixture and smooth.

Bake at 350 degrees for 50 minutes.  Cool for 15 minutes on a wire rack: then invert over serving plate.

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I hope you will enjoy these recipes and this new feature.