Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Thursday, August 15, 2019

Creamed Cauliflower Recipe

Every year we plant a garden in our backyard and grow a lot of our own veggies, fruits and herbs. One of the things that we can grow really well is cauliflower and I'm always looking for new recipes that utilize fresh cauliflower from our garden.

Today's recipe is one that I've been using for years and was passed down to me from my mother. It happens to be one of my husband's favorite recipes. You'll only need a few basic ingredients to make it.

Creamed Cauliflower Recipe

Creamed Cauliflower Recipe

1 medium head of cauliflower
3 tbsp. butter
2 tbsp. all purpose flour
2 cup milk
salt and ground black pepper to taste

Washing cauliflower under cold running water removing the leaves and debris. Use a paring knife to shop it up into more manageable pieces and use the knife to remove any bad spots. Break up the florets and toss them into a colander. Rinse again under cold water, set aside.

Bring water to a full boil in a large cooking pot. Toss the florets into the boiling water and boil until fork tender. Remove from heat, drain water, set aside.

In a large saucepan melt the butter over medium heat. Stir in the all-purpose flour. Slowly add in the milk, salt and ground black pepper. You will need to stir the mixture almost constantly to prevent the milk from scorching. Cook over medium heat until mixture has thickened. Remove from heat.

Place the cooked cauliflower into a serving bowl. Pour the milk mixture over the top. Use a spoon to gently stir everything together or until florets are coated in the butter & milk mixture. Serve immediately.

If you have any leftovers you'll want to let them cool. Place into a bowl with a lid and refrigerate for up to 3 days. Reheat in the microwave before serving.

Tuesday, July 30, 2019

Honey Peanut Butter Granola Bars

Honey Peanut Butter Granola Bars Recipe
Oh my gosh, these Honey Peanut Butter Granola Bars look delicious! I think they're a great snack that the entire family would enjoy. Combining wholesome ingredients, like granola, puffed rice and miniature Sweet & Salty popcorn, with peanut butter, honey and more, these bars are a delicious treat. Our guest-post recipe is courtesy of The Little Kernel.

Honey Peanut Butter Granola Bars Recipe

2 cups of rolled oats
3 1/2 cups The Little Kernel Sweet & Salty
1/2 cup puffed rice
1/4 teaspoon salt
1/2 cup peanut butter
3/4 cup honey
1 teaspoon vanilla extract

1. Combine all dry ingredients in one bowl (using about 1/2 cup of popcorn only).

2. In microwave, combine peanut butter, honey, and vanilla extract and melt until smooth.

3. Combine this with dry ingredients and then line a dish with this mixture (tightly packed about 3/4 inch high).

4. Chill in fridge for 20 minutes.

5. Then combine remaining popcorn with honey and add this on as a second layer (tightly packed).

6. Chill for another 15 minutes or so, cut, drizzle with melted chocolate, and serve. No baking necessary.

Saturday, July 20, 2019

Warm Lobster and Pasta Salad Recipe

Warm Lobster and Pasta Salad Recipe
I love seafood and one of the ways that I enjoy it is in a good, homemade pasta salad. When it comes to seafood, I'm all about the lobster, crab and shrimp. During the summertime I like to make pasta salads for my family to enjoy. In addition, they're the perfect dish to take-along to potlucks and backyard barbecues.

Today's guest post recipe is courtesy of Pasta Fits and it will make approximately 4 servings and will take about 45 minutes to make.

Warm Lobster and Pasta Salad Recipe

2 1 ½ lb. lobsters
4 oz. medium shells
1 Tbsp. white wine vinegar
1 tsp. grainy Dijon mustard
1 clove garlic grated
3 Tbsp. extra virgin olive oil
1 cup/4 oz. cherry tomatoes halved
1 cup/4 oz./1 ea. endive roughly chopped
¼ cup/¼ oz. shredded basil

Bring 2 large pots of salted water to a boil. In one, place the lobsters and cook 10 minutes. Plunge lobsters into a bowl of ice water to stop the cooking.

In the other pot, cook the shells according to package directions. Drain and reserve.

While these are cooking, make the vinaigrette. Whisk the vinegar, mustard, and garlic together. Slowly whisk in the olive oil. Reserve.

Remove the meat from the lobster. Crack the claws and knuckles and extract the meat. Remove the cartilaginous piece in the claw. Pull the tail of the body of the lobster. Place it on its side and press on it to crack the interior of the shell. It should then be easy to pull it apart and extract the meat. Take all the meat and roughly chop it into bite-sized pieces. Reserve lobster meat. You should have about 8 oz.

Heat a large sauté pan over low heat. Add the vinaigrette, cherry tomatoes and endive. Toss to coat and warm through. Add the lobster meat and pasta. Toss to combine. Taste and adjust seasoning with salt and pepper. Sprinkle in the basil. Divide between 4 bowls.