Taste and Toast

Fluffy Angel Biscuits

Recipe & Photography by Karen Gerard Angel biscuits are made with both baking powder and yeast, so even for unexperienced bakers they are guaranteed to rise. Roll a few of these pillowy biscuits in wax paper and leave at each table setting with honey butter and jam for your guests to snack on or take home. •1 package active dry … Continue reading Fluffy Angel Biscuits

Fried Chicken Salad

Recipe & Photography by Karen Gerard FOR THE CHICKEN SALAD •1 cup mayonnaise •2 shallots, minced •2 finely chopped celery stalks •1/4 cup chopped parsley and green onion •1 teaspoon red pepper flakes •2 tablespoons hot sauce •2tbsp olive oil •salt and pepper, to taste •Chopped fried chicken Heat the olive oil on medium in … Continue reading Fried Chicken Salad

Lemon and Dill Cucumber Toasts

Recipe & Photography by Karen Gerard •8 oz softened cream cheese •1 baguette •zest from 1 lemon •4 sprigs fresh dill, chopped •1 english cucumber Beat the cream cheese, lemon zest, and chopped dill in the bowl of a stand mixer until light and well combined. Preheat the oven to 350F. Cut the baguette into 1/2 … Continue reading Lemon and Dill Cucumber Toasts

Strawberry Rhubarb Pie

Recipe and Photos by Divian Connor Deep Dish Pie Crust Refrigerated Pie Dough (optional for lattice/braiding) 2 1/2 cups rinsed and sliced strawberries 2 cups washed and chopped rhubarb 1 1/4 cups sugar 2 tbsp all purpose flour 3 tbps chopped cold butter Juice of one lemon 1 Egg white 1/2 cup of water In … Continue reading Strawberry Rhubarb Pie

Lemon Dil Baby Potatoes

Recipe and Photos by Divian Connor Baby Potatoes Juice of 1 Lemon 1 tbsp black pepper 1 tsp of salt 4-5 sprigs of Dill 5 tbsp butter 1/2 cup of water Slice some of the potatoes in half and place all potatoes in skillet with butter on medium heat. Cook for about 15 minutes. Remove … Continue reading Lemon Dil Baby Potatoes

Spring Chopped Salad

Recipe and Photos by Divian Connor 1/2 cup canola oil 1/4 cup red wine vinegar 1/4 cup water 1 tablespoon lemon juice 3 tablespoons sugar 1/2 teaspoon garlic salt Measure all ingredients in a small bowl. Mix well by hand with a whisk. Pour into a jar/mason jar and put on lid. Place in refrigerator … Continue reading Spring Chopped Salad

Italian Pressed Picnic Sandwich

Recipes and Photos by Divian Connor Salami Pepperoni Baby Greens Spring Mix Marinara Sauce Provolone Cheese Sliced Roma Tomatoes Italian Bread Slice bread in half and spread marinara over the inside of the bread. Layer generously with pepperoni and salami. Add Provolone layer, then another layer of the meats. Layer the greens, another layer of … Continue reading Italian Pressed Picnic Sandwich

Blueberry Siracha BBQ

Recipes & Photos by Divian Connor   Ingredients 1 Rack Cooked Pork Ribs 1 1/2 cups Fresh/ frozen Blueberries 1/4 cup Honey 1/4 cup Ketchup 1/4 cup of Worcestershire Sauce 1⁄4 cup Sugar 1/4 cup of Sriracha Directions Grill, smoke or bake your ribs as you normally would. In the skillet, add in your ingredients. … Continue reading Blueberry Siracha BBQ

Whipped Honey Butter

Recipe & Photography by Karen Gerard 1/2 cup of unsalted butter (2 sticks) 1/8 cup powdered sugar 1/4 cup honey 1/4 tsp of salt *optional: 2 teaspoons ground cinnamon Beat all of the ingredients together and pipe or scoop into small pots or jars and store in the refrigerator. Let the butter come to room temperature for … Continue reading Whipped Honey Butter

Bourbon Pecan Cookies

Recipe and Photography by Karen Gerard 170 g pecans 170g butter 200g sugar 1/2 vanilla bean 1 large egg yolk 2 tbsp bourbon 1/4 tsp salt 230g all-purpose flour egg wash pecans 1. Preheat oven to 300° F. Toast pecans for 7 mins and cool. Process to a coarse meal and set aside. 2. Cream butter and sugar together. 3. Add vanilla, … Continue reading Bourbon Pecan Cookies

Caramel Nut French Toast

Recipes and photos by Karen Gerard Ingredients: For the pears: 1 anjou pear, sliced thinly 2 tbsp butter 2 tbsp rum For the toast: Sliced challah 1 cup french vanilla creamer 2 eggs 2 tbsp hazelnut liqueur 1 tsp ground cinnamon 1/2 cup crushed pecans 1/2 cup crushed hazelnuts For the caramel sauce: 1/4 cup … Continue reading Caramel Nut French Toast

Muscadine Wassail

Recipe and Photography by Karen Gerard 1 bottle Old South Red Noble 1 quart cranberry juice 1/2 cup brown sugar 2 cups pineapple juice 1/2 cup brandy 3 cups orange juice 1 tbsp pumpkin pie spice 6 oz dark beer 2 cinnamon sticks 1 apple, sliced 1 cup cranberries This classic warm punch is pleasantly sweet, … Continue reading Muscadine Wassail

Mini Cheese Balls

Recipe and Photography by Karen Gerard 1 cup chopped bacon 1 cup shredded sharp cheddar cheese 2 (8 oz) packages cream cheese, at room temperature 1/2 cup chopped pecans 1/2 cup chopped fresh parsley leaves, divided 1 chopped green onion 1 tsp garlic powder 1 tsp dried oregano 1 tsp Worcestershire sauce pepper to taste 1. Combine half … Continue reading Mini Cheese Balls

Peppermint Meringues

Recipe and Photography by Karen Gerard 3 large egg whites at room temperature 3/4 cups granulated sugar 1/2 teaspoon peppermint extract 1/8 teaspoon salt 1/8 teaspoon cream of tartar Red gel paste food coloring for stripes White chocolate and candy canes for bottoms. 1. Preheat oven to 200°F and line a baking sheet. 2. Combine egg whites, granulated … Continue reading Peppermint Meringues

Leftover Stuffing Waffle Sandwich

Recipe and Photography by Karen Gerard Makes 1 Making creative next-day meals out of Thanksgiving leftovers is one of the best ways to keep impressing your loved ones with your holiday cooking skills. Nonstick cooking spray or softened butter 1 recipe Dressed Up Boxed Dressing Thanksgiving leftovers of your choice Gravy or maple syrup Preheat … Continue reading Leftover Stuffing Waffle Sandwich

Potato Rolls

Recipe & Photography by Karen Gerard Yields 24 To prepare these rolls quickly or with different flavors, use instant mashed potatoes that come in garlic, loaded or cheese flavors. 4 – 4 1/2 cups all-purpose flour 2 1/2 tsp instant yeast 1 1/4 cups milk heated to lukewarm 3 tbsp sugar 1/4 cup unsalted butter, … Continue reading Potato Rolls

Dressed Up Boxed Dressing

Recipe and Photography by Karen Gerard Yields 8 cups We all secretly love a pile of store-bought stuffing. This recipe adds homemade oomph and lots of flavor to pre-packaged bread crumbs. 2 tbsp olive oil 16 oz ground sweet Italian sausage 1 tart apple, peeled and cubed 2 celery ribs, finely diced 2 tbsp each … Continue reading Dressed Up Boxed Dressing

Glazed Stuffed Turkey Breast

Recipe and Photography by Karen Gerard Serves 4-6 When you don’t have a full house over the holidays or the time it takes to roast a whole bird, a turkey breast can feed a small gathering with ease. 1 butterflied turkey breast 2 cups Dressed Up Boxed Dressing 6 tbsp butter, softened Salt and pepper … Continue reading Glazed Stuffed Turkey Breast

Fall Party Apple Punch

Recipe and Photography by Karen Gerard Makes 1 gallon 1 gallon of plain apple cider 6 oz. caramel flavored syrup or maple syrup 1/2 Tbsp. pumpkin pie spice Cinnamon sticks Sliced or cubed apples Whisk ingredients together and pour into a drink dispenser. Serve chilled, room temperature, or warm, stirring occasionally to evenly distribute ingredients. … Continue reading Fall Party Apple Punch

Cheese & Tart Apple Pie

Recipe and Photography by Karen Gerard Serves 8 Crust: 2 1/2 cups all-purpose flour 1 tsp salt 20 tbsp unsalted butter, in 1 inch pieces 4 oz Gouda or Gruyere, finely grated 6-7 tbsp ice water Filling: 3 lbs Granny Smith apples, peeled cored, and sliced 3 quarts boiling water 5 tbsp sugar, plus 1 … Continue reading Cheese & Tart Apple Pie

Pumpkin Coffee Cake

Recipe and Photography by Karen Gerard Serves 8 ½ cup (1 stick) butter (at room temp) 1 cup granulated sugar 2 large eggs 1½ cups all purpose flour 1 teaspoon baking soda 1 tsp cinnamon ½ tsp nutmeg 1 teaspoon salt 1 cup pumpkin puree ½ cup sour cream 1 teaspoon vanilla Streusel: 1/3 cup … Continue reading Pumpkin Coffee Cake

Queso Dip

Recipe and photography by Karen Gerard 8 oz cheese of your choice 1 tbsp cornstarch 1/2 tbsp 1 large garlic clove, minced 1/4 cup diced yellow onion 1 13 oz can evaporated milk 1 small tomato, finely diced 1/4 tsp each onion powder, garlic powder, cumin 4 oz can of chopped green chile 1/4 cup … Continue reading Queso Dip

Frito Pie Bar & Chili Sauce

Recipe and photography by Karen Gerard Frito Pie Bar – serves 6 6 small bags of Fritos corn chips 1 recipe chili sauce (or your favorite homemade tailgate chili) Guacamole Sour cream Shredded cheddar or pepper jack cheese Sliced pickled jalapeno peppers Arrange your Frito pie bar components in bowls with forks and spoons. Carefully cut … Continue reading Frito Pie Bar & Chili Sauce

Kitchen Sink Brownies

Recipe and photography by Karen Gerard Yields 24 Brownies 11⁄4 cups all-purpose flour 1 tsp salt 2 tbsp unsweetened cocoa powder 11 oz dark chocolate, coarsely chopped 1 cup unsalted butter, cubed 1 tsp instant espresso powder (optional) 11⁄2 cups granulated sugar 1⁄2 cup packed light brown sugar 5 eggs at room temperature 2 tsp … Continue reading Kitchen Sink Brownies

Cheeseburger Bites

Recipe and photography by Karen Gerard Bites 1 bag frozen tater tots 1 lb ground beef 1/2 cup diced yellow onion 1 can condensed cheddar cheese soup 1 cup shredded cheddar cheese 4-6 slices of bacon, prepared and crumbled 1/4 cup sour cream Salt and pepper Burger sauce Mini pickles 1. Preheat oven to 425°F. … Continue reading Cheeseburger Bites

Bleedin’ Green Punch

Recipe and photography by Karen Gerard Bleedin’ Green Punch 1 (25.4 oz. bottle) sparkling white grape juice 1 (46 oz. can) pineapple juice 1 (2 liter) bottle lemonade 2 (.14 oz.) green Kool-Aid packets Combine all ingredients in a large punch bowl. Serve over ice. A sweet sparkling wine could also be substituted for sparkling … Continue reading Bleedin’ Green Punch

Black and Gold Bars

Recipe and photography by Karen Gerard Black and Gold Bars 1 (16 ounce) package chocolate sandwich cookies 2 sticks unsalted butter, divided 2 (16 oz) bags mini marshmallows, divided 5 cups crispy rice cereal Yellow food coloring Line the bottom and sides of a 9 x 12 x 2 baking pan with aluminum foil. Set … Continue reading Black and Gold Bars

Bacon and Cheddar Corn Chowder

Recipe and photography by Karen Gerard Bacon and Cheddar Corn Chowder 1 (12 oz.) package bacon, diced 1 large yellow onion, peeled and diced 3 carrots, peeled and diced 2 celery ribs, diced 3 cloves garlic, minced 5 medium red-skinned potatoes, cubed 6 cups chicken stock ¼ teaspoon cayenne pepper 2 teaspoons ground coriander 2 … Continue reading Bacon and Cheddar Corn Chowder

Autumn Snack Mix

  Recipe and photography by Karen Gerard Autumn Snack Mix Makes 4 cups 1 cup shelled pumpkin seeds, roasted and salted 1/2 cup sunflower seeds, roasted and salted 1/2 cup sweetened coconut flakes 3/4 cup raisins 1/2 cup red-skinned Spanish nuts 3/4 cup Reece’s pieces Stir together all ingredients in a large bowl. Store at … Continue reading Autumn Snack Mix

Asian Noodle Salad

Recipe and photography by Karen Gerard Asian Noodle Salad 1 pound (16 oz.) spaghetti 1 (12oz) bag frozen edamame 1/4 cup soy sauce 3 cloves garlic, minced 2 tablespoons grated fresh ginger (or 1/2 tsp. ground ginger) 2 tablespoons rice vinegar 1 tablespoon sesame oil 1 teaspoon vegetable or canola oil 1 large red bell … Continue reading Asian Noodle Salad

Apple Cinnamon Cereal Bars

Recipe and photography by Karen Gerard Apple Cinnamon Cereal Bars Makes approximately 16 bars 1 bag (2 ounces) dried apples 3/4 raisins 1 ½ teaspoons cinnamon 1 ½ teaspoons white granulated sugar 1 1/2 cups old-fashioned oats 1 1/2 cups whole wheat flour 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 cup cold, unsalted … Continue reading Apple Cinnamon Cereal Bars

Black-Eyed Pea Hummus

Recipe and photography by Karen Gerard Black-Eyed Pea Hummus 3 strips of bacon, cooked and chopped 2 cans (15 oz. each) black-eyed peas, rinsed and drained 1 small garlic clove, minced 2 tablespoons water 1 tablespoon fresh lemon juice 1 tablespoon tahini 1 teaspoon ground cumin Salt and ground black pepper 2 tablespoons extra virgin … Continue reading Black-Eyed Pea Hummus

Banana Pudding

Recipe and photography by Karen Gerard Banana Pudding Serves 8-10 3 tablespoons all-purpose flour 1 ¼ cups granulated sugar, divided 1/8 teaspoon salt 6 tablespoons water 3 egg yolks 4 cups heavy cream, divided 1 stick unsalted butter 1 teaspoon vanilla 4 large bananas 4 cups vanilla wafers In a double boiler, mix together the … Continue reading Banana Pudding