Taste and Toast

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

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

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