Accepting Requests

My husband had an idea. We were talking over lunch about this here little blog and the fun I have cooking and being creative with food. He said that I should take requests.

If any of you lovely, loyal readers of this blog have a suggestion for a recipe you would like me to make or a request for something you have been hunting for, you should ask me.

So go ahead.  Leave me a comment and I will cook it up, complete with detailed instructions and photos.

Let me throw out one rule though. No mushrooms allowed. I do not touch mushrooms. I'm allergic to them, so that is a household rule set in stone. And I have been asked many, many times if I miss them. Nope. Not at all. I think they taste like dirt or garbage.

Don't be shy now! I already have plans to make apple crisp next week after my daughter's birthday party.  I will be posting the recipe and instructions for the devil's food cake and honey buttercream frosting that I'm going to use for her cake.

Comments

Post a Comment

Popular posts from this blog

Applesauce Ginger Cake (Like Starbucks Holiday Gingerbread)

Image
Added Feb. 19, 2016: Dear Readers, I've seen my recipe get reposted by a lot of different websites, and subsequently pinned on Pinterest, since I published this in 2011. Please give proper attribution. It hurts my heart that so many other bloggers are pirating my content and claiming it as their own. If you'd like to re-use this, just ask! I appreciate you all. Just remember, we are all people with feelings and families to support. And believe me, Dear Pirate, I noticed when you copied my text, word for word .  --Jenny Did you know, the gingerbread loaf cake at Starbucks is really pretty good? It's also a bit expensive. You don't always notice the $1.85 when you buy a few drinks. I had to wait a whole year to get my fix, because this treat is only available between Thanksgiving and roughly New Year's. I scoured the Internet last January but didn't find a suitable recipe. I gave up and ate Lemon Pound Cake or Pumpkin Bread. This gingerbread season, I man
Read more

Transformers Bumblebee Birthday Cake

Image
Last week, my son turned 5. I have been a wee bit slow to get this post going. Just the craziness and excitement from Eric's birthday party and family visiting has been one thing.  Then I got him registered for Kindergarden. While at the doctor for his regular well-child check up, she discovered he had something stuck in his ear. She couldn't get it out. Two days later, we got in to see the ENT specialist, who quickly flushed out two small chunks of rubber playground mulch. I'm happy to say, Eric is totally back to normal. So with that weight off of my mind, I was able to get back to the birthday cake recap. Now, since this is where I do recipes and sometimes toss in a little family stuff for good measure, let me just say, this cake was the best tasting one I have ever made.  I've made this recipe quite a few times, but the strawberry mousse filling really set it apart. I love that this cake is technically a yellow cake, but it's not a deep yellow like store-bo
Read more

Jenny's Pork Schnitzel Recipe

Image
Let me tell you, I have been making this exact schnitzel recipe for years now. Justin and I have taste-tested many iterations to come up with this particular formula. And then one day recently, we went to lunch with Justin's mom to the nearby Olive Garden. Justin ordered their Pork Milanese. We looked at it. We tasted it. We sat there slack-jawed because it was exactly *EXACTLY* (No I'm not exaggerating) the same as I make it. Crazy huh? Usually if I want to recreate a restaurant recipe, I google it on the Internet. So anyone who loves OG's breaded pork cutlet, give this a try. PS Sorry, I have not tried to clone their ravioli that comes with the pork cutlet. Ingredients 6 cutlets of lean pork or venison, about ¼" thick 2 eggs 1/2 tsp. coarse ground black pepper 1 tsp. salt 1 tsp. poultry seasoning 1 ½ cups plain bread crumbs 1/3 cup flour ½ cup butter or margarine 2 lemons, cut in wedges 3 T. chopped fresh parsley Method 1. Pound meat with a malle
Read more