This Frugal Family

The Gilded Age Cookbook is a great gift for Christmas. It has so many recipes, for great foods. It has Strawberry Shortcake, Tea Sandwiches, Broiled Steak, etc. This is my go-to cookbook now. There’s a lot of cool recipes for entertaining as well as for everyday cooking. This can be your go-to cookbook as well. There are also some stories, like Kitchen Innovations. About the Author Becky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri’s Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City. She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America’s First Cooking School. She lives in Yardley, Pennsylvania. Connect with The Gilded Age Cookbook: Shop | Instagram Disclaimer:This product was received from the Company for review purposes only. All thoughts and words in this post are my own and I was not…

Lemon Ricotta Cookies yield About 30 cookies (2 per serving) • prep time 15 minutes, plus 1 hour to chill dough • cook time 14 minutes 1¾ cups finely ground blanched almond flour 2 tablespoons coconut flour 2 teaspoons baking powder ¼ teaspoon salt 1 (15-ounce) container ricotta cheese, well drained 1 large egg ¾ cup granular sweetener Grated zest of 1 lemon, plus more for garnish if desired 2 tablespoons freshly squeezed lemon juice ½ teaspoon pure vanilla extract Glaze: ¾ cup confectioners’ sweetener Grated zest and juice of 1 lemon 1. In a medium-size mixing bowl, whisk together the flours, baking powder, and salt. 2. In a large mixing bowl, use a rubber spatula to stir together the ricotta, egg, granular sweetener, and lemon zest until mostly smooth, using the spatula to smash the ingredients against the side of the bowl. Stir in the lemon juice and vanilla until well combined. 3. Stir the flour mixture into the ricotta mixture a little at a time until well combined, but don’t overmix. 4. Cover the dough and place it in the refrigerator to chill for at least 1 hour. 5. Preheat the oven to 350°F. Line a baking sheet…

HOTEL TRANSYLVANIA 3 is available September 25th on Digital HD and arrives on Blu-ray™ Combo Pack and DVD on October 9th! DracuStrawsSmoothieRecipe1  Click the link to get instructions and Recipe!

PERFECT FOR THE WARM SUMMER EVENINGS Depending on what ingredients you use, the Soufflé can be served both as a savory main dish or sweetened as a dessert. Here we’ve combined this French classic with a tangy lemon vinaigrette and a fresh tomato and watermelon salad which makes it perfect as an appetizer or main course, preferably enjoyed outdoors on one of those warm summer evenings. Ingredients JARLSBERG® CHEESE SOUFFLÉ 1 cup milk 2 dried bay leaves 2 shallots, finely chopped 4 small ramekins Baking paper 1 cup butter 4 tbsp. plain flour salt 1 pinch cayenne pepper 1 tbsp. Dijon mustard 1 cup grated Jarlsberg® cheese 5 eggs with the whites and yolks separated Jarlsberg® cheese for the topping WATER MELON SALAD watermelon 1 cup tomatoes 1 cup hazelnuts, roasted 1 lime 1 orange 2 cups olive oil MAKES 4 PORTIONS   TO MAKE THE SOUFFLE Pre-heat the oven to 400 °F. In a pan, heat the milk, bay leaves and shallot until boiling. Remove the pan from the heat and let the contents rest for 20 minutes. Grease the inside of the ovenproof ramekins. The soufflé mixture will rise quite high, so don’t overfill the ramekins. Melt the…

Seriously Good Freezer Meals is a super great book, if you work a lot. Because you can make the meals ahead of time, and freeze them for later. I’ve tried many recipes out of this book, but none top Boneless BBQ Pork Ribs. They are so delicious, and can be found on page 189. It’s simple to put together, and cook, when ready. This book is really cool, because there’s a Make it now, Make it a freezer meal, and even Reheat. You can also find a guideline, at the bottom of each page, to make multiple batches. This 150 Easy Recipes to save your time money & Sanity can be bought through Robert Rose Books, either the link above, or below will take you to the link. The price is exceptional for what you are getting. And lest you think these are just ho-hum basic meals, you’re in for a pleasant surprise! Within the beautifully photographed full-color pages, you’ll discover recipes for every meal of the day. Connect with Robert Rose Books:   Shop     |     Facebook   |   Twitter Disclaimer: This product was received from the Company for review purposes only. All thoughts and words in this post are my own…

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Look What I Came Across Today: One of the delicious looking recipes is:  Pressure Cooker Summer Italian Chicken For more fabulous recipes, go to this link.    

For the Sweepstakes, go to this page. For the Recipe, Read on: Mama Mancini’s Meatball Pizza! Say goodbye to that cold, delivery pizza and hello to this fresh and delicious Mama Mancini’s meatball pizza that will be ready in minutes! Ingredients: 12″ Pre made pizza crust 3 Mama Mancini’s Meatballs sliced 1 cup of Mama Mancini’s slow-cooked sauce ½ cup of shredded mozzarella (more if desired) Directions: Preheat your oven to 450 degrees Place the pizza crust on a baking sheet Spread the sauce on the pizza crust Top with the mozzarella Place meatballs on the mozzarella Place in the oven for 8-10 minutes Let the pizza rest and cool for a few minutes before serving