At 5/10/19 04:41 AM, Big-Boss wrote:

If I were to make a KFC pizza, I'd use their gravy as the sauce.

Yeah. Good point. Didn't have any gravy unfortunately.

This is the leftover fried rice and chicken curry pizza I made before that.

Venison sausage, egg and cheese on a fluffy homestyle biscuit.

I think breakfast sandwiches are my absolute favorite thing to eat at any time of the day.

I frequently want a bacon, egg, and cheese on a bagel at McDonald's, but the McDonald's in my area don't serve bagels. :(

had homemade strawberry jam on wheat toast for breakfast and it was délicieux.

Garden strawberries and shortcake on a skewer.

Shepherds pie. It was so good!

It is cookout season, so here is my delicious plate from this past weekend, meat courtesy of the grill.

Baby back ribs smothered in sweet Vidalia onion sauce with garden green beans, a garden salad and garden cukes 'n onions!

We had a community cook out recently and I ate way too much pork belly and chicken. I waddled home in pain that night.

Grilling season = the best dinners. Burgers, potatoes, and corn on the cob for tonight.

Pork chops simmered in veggie broth with cooked potatoes, carrots and onions.

And strawberry pie for dessert!

We made homemade gnocchi tonight. Its super simple. Potatoes, flour, and an egg. They turned out a lot better than store bought ones. We boil them then put them in the oven with sauce and bacon.

We also made homem a cake for dessert.

Chicken tamales! So much work, but so good!

Blueberry streusel crumb cake!

Picture of the birthday cake we made our daughter.

Chicken soft tacos with yellow garden tomatoes and some homemade salsa.

I wish Stamper posted here.

Pasta I made today with sour cream, lemon zest, spinach, and grape tomatoes.

Went to an Italian Festival today and Italian Wedding Cake is to die for.

Homemade poutine that I made tonight. Mozzarella cheese, potatoes, green onions and the gravy. 😊

Hi y'all!

I'm a huge fan of slow cooker recipes, baking, and trying out recipes given to me by my many older family members.

This was last week, I made peanut butter fudge and regular fudge for the very first time in the microwave!

(My range is really bad at controlling temperatures, and if I ever get to moving, I will make sure I have a gas range, ugh!)

I did the PB fudge perfectly; my fudge was a bit moist and so I know next time!

If anyone would like the recipes, I'm more than happy to provide.

Mm yum, I love peanut butter fudge. Do share!

Sure!

It's just a 4 ingredient recipe, really quick to make.

• 1 cup unsalted butter
• 1 cup creamy peanut butter (natural or organic may not work as the oil separates easily)
• 1 - 1 1/2 tsp vanilla extract
• 3 1/2 cup powdered sugar

1. Line an 8x8 square pan with parchment paper leaving a slight overhang. Combine the butter and peanut butter in heat-safe glass bowl and heat over a pot of hot (not boiling) water on the stove. Alternatively, you can also heat the mixture in a large microwave-safe bowl and microwave on high in 30-second increments making sure to stir in between until melted and smooth.
2. Using a wooden spoon, stir in vanilla and powdered sugar until combined and thickened up.
3. Spread evenly in the prepared pan using an offset spatula. Allow to set for about 3 hours or place in the fridge to speed up the process.
4. Lift fudge out from pan using the parchment overhang and cut into even-sized pieces. Store in an airtight container at room temperature for up to a week.

Now, when I did the recipe, I used a microwave and added tablespoons of vanilla extract instead of teaspoons. I didn't have to adjust anything to compensate for the extra vanilla, it just made the peanut butter more intense in my opinion! I think I may try to add some kind of crunch factor when I make it next D&D session, see how it goes!

dinner tonight: chicken, garden green beans, potatoes, coated in Italian seasoning, salt, and pepper.

yes, thank u. It was v v good

Really happy with how these cookies turned out; white chocolate chip pumpkin cookies.

I haven't really baked anything in a while now, but this might be the inspiration required to start again... going gluten-free kind of messed things up in that regard at first. All traditional recipes were suddenly obsolete. Experimenting a bit I realized you can just swap out certain ingredients and basically get the same results.

Super quick regular baking recipe ingredient switching guide for gluten-free baking:

Wheat flour -> Oat flour. Alternatively also corn, rice, potato, buckwheat, quinoa, teff or sorghum depending on desired taste, but oat has the most similar consistency of these. And very mild taste.

Baking yeast -> More. Wheat or similar strains typically expand well by themselves, or in conjunction with sugar, so you'll usually need to increase the leavening agent for the alternative. A little baking powder or psyllium husk does the same. Or more sugar/honey/similar.

If the dough falls apart too easily: eggs, oil or butter.

Common gluten-free pastry/cookie/cake alternatives are mostly based on some expensive alternative like almond, hazelnut or coconut flour, probably because the early recipes that were gluten-free by default are all based on nuts, but these aren't necessary at all (though of course there's tasty stuff here too - hazelnut/honey cakes are awesome).

So it's not such a big transition after all! Just requires some experimenting to get the ight consistency, texture and taste with certain items switched out.

For anyone who might've been interested in this potential shift...

Also this looks amazing! Fine dining indeed... is this a picture taken at home or on the job somewhere?

Looking good here too. :) Is that the almost-all-visible recipe right above it?

Nice. :) Definitely looked like that kind of meal, though you never know, maybe those of you involved with fine-dining take these habits home as well!

I'd love to get to this level with just everyday cooking.