Yummy Recipes!

So I saw in the description (for this sub forum) where it said "anything from recipes to general announcements" and thought it would be nice to have a thread to share any recipes that you have created or stumbled across that were to die for! I know we have a few cooks in the forum. I am one of those people that can go through my kitchen and find some random things, toss them in a casserole dish, pop it in the oven, and concoct a new casserole dish. I also love finding new recipes to try out.

I'll share a very basic, but good pasta dish. It's even easy for those who aren't all that savvy in the kitchen.

Ingredients:
1 lb of Italian Sausage
1 can of diced tomatoes (2 cans if you want a lot of tomatoes)
1 box of bow tie pasta (or whatever style you prefer)
Parmesan Cheese (if you desire!)

There are two ways you can prepare this. I like to cook the Italian Sausage in a pan until it is completely cooked. Then I add the sausage and the pasta to boiling water. (If you don't want to add the sausage to the pasta to cook it doesn't make a difference - I do it to keep the sausage warm and add a little flavor to the pasta) Once the pasta has softened up I drain the sausage and pasta and then toss the tomatoes with it in a large mixing bowl. I like to add a little shredded Parmesan cheese over the top of mine. After all, what's pasta without some kind of cheese!

We've done several variations on this. It's a great little recipe we found that will cure a craving for Italian, but isn't quite as heavy as some Italian recipes.

My husband loves Italian sausage

http://www.recipezaar.com/Rice-Pudding-9160

I made this last week and it was the best rice pudding I've ever had. We had it cold (which I consider the test of a rice pudding's mettle) with fresh fruit and it was a wonderful summer treat.

lula may wrote:http://www.recipezaar.com/Rice-Pudding-9160

I made this last week and it was the best rice pudding I've ever had. We had it cold (which I consider the test of a rice pudding's mettle) with fresh fruit and it was a wonderful summer treat.

Sweet! I was at a reunion and had rice pudding once, didn't even have a clue what it was until someone told me! Been looking for a good recipe ever since!

That rice pudding recipe looks really good. I will be trying that one out.
Kym, I do a simular recipe to yours, but I make a marinara sauce that's easy and really good. I'll add that one and others, once I return home from NY. I was going to start a recipe thread of my own then anyway, so your timing is perfect.

Bay Area Meetup Group Recipes

BUCKWHEAT BURGERS—8 servings by 4th Magi

Ingredients
• 1.3 cups water
• 2/3 cup coarse kasha (whole roasted buckwheat groats)
• 2 pound portabella mushrooms, stems discarded, finely chopped
• 2 cup finely chopped onion
• 2 cup finely chopped red bell pepper
• 4 garlic cloves, finely minced
• 6 tablespoons finely chopped flat-leaf parsley
• 3 cups fine dry bread crumbs, divided
• 2 large egg, lightly beaten (or use egg-whites from 6 eggs)
• 1/2 cup olive oil
• 2 tablespoons Italian seasoning
• Salt and pepper

Instructions
1. Boil kasha until tender and water is absorbed, ~10 minutes.
Transfer to a bowl and cool.
2. Sauté onion and bell pepper, ~5 minutes.
3. Add mushrooms, 1.5 teaspoons salt, 1 teaspoon pepper.
Cook until liquid evaporates and mushrooms start browning, 8-10 minutes.
4. Drain onion/bell pepper/mushroom mixture.
5. Add parsley + garlic and combine well.
5. Finely chop the mixture in a food processor.
6. Transfer mixture to a large bowl.
Stir in kasha, 1 cup bread crumbs, italian seasoning and combine well.
5. Cool 10 minutes, then stir in egg and combine well.
6. Line a platter with foil.
7. Spread remaining 2 cups bread crumbs in a shallow baking dish.
8. Mold kasha-mushroom mixture into 8 patties, 3/4-inch thick.
Dredge in bread crumbs, knocking off excess, and transfer to platter.
9. Chill patties, loosely covered with plastic wrap, 1 hour.
10. Fry patties until deep golden, ~4 minutes each.
11. Transfer patties to paper towels to drain (patties will be soft).

CASHEW PUMPKIN SOUP—6 servings
By 4th Magi

Ingredients
• 1 onion, peeled and finely chopped
• ¼ cup cashews (or peanuts)
• ½ cup cashew butter (or peanut butter)
• 1 clove garlic, peeled and minced
• 2 cups fresh pumpkin (or butternut squash)
• 2 ¾ cups chicken broth
• 2 ½ teaspoons curry powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon salt
• 4 teaspoons fresh lemon juice

Instructions
1. Optionally, roast the cashews in a preheated 350-degree oven 10 minutes.
Set aside to cool.
2. Sauté onion until soft, ~5 minutes.
3. Add pumpkin, cashew butter, chicken broth, curry, cayenne, salt.
Bring just to a boil, reduce the heat and simmer over medium-low heat 20 minutes,
stirring occasionally. Cool slightly.
4. Purée the soup in a food processor or in several batches in a blender.
5. Add the cashews and lemon juice.
6. If necessary, reheat the soup.

My Carrot Salad: by melodiccolor

Dressing: (all measurements are approx as I don't measure things)

1 cup mayonaise
1 Tbl milk (I use lactose free)
1 Tbl. sugar
1 1/2 tsp. ground corriander
(poss variations: sustitute any sweetener for sugar; substitute cinnimon, cloves, ground fennel or anise for corriander, or grated citrus rind)
mix well

peel and grate 12-14 medium carrots
add a cup of raisins and/or other dried fruit such as cranberries
Add dressing and mix. Chill for at least an hour. Will keep up to 5 days. Serves 8 to 12.

My confetti rice recipe: by melodiccolor

Cook rice (I do in chicken broth)

Mix with onion and/or garlic, any combination of fresh vegetables in season (this time I used cabbage, bok choy, carrots and celery), mushrooms or beans of any variety and enough olive oil to moisten. For Carl, hot peppers would work well too, lol. Cover and bake until the vegetables are tender; the time and temp. can vary. This large batch I cooked for an hour at 375. Carrots take a bit longer to become tender.


Cockeyed Cake by Blue Eyes

1.5 cups sifted flour
3 Tbsp cocoa
1 tsp baking soda
1 cup sugar
1/2 tsp salt
5 Tbsp cooking oil
1 Tbsp vinegar
1 tsp vanilla
1 cup cold water

Put your sifted flour back in the sifter, add to it the cocoa, soda, sugar, and salt, and sift this right into a greased square cake pan, about 9 x 9 x 2 inches.

Now you make three grooves, or holes, in this dry mixture. Into one, pour the oil; into the next, the vinegar; into the next, the vanilla.

Now pour the cold water over it all. You'll feel like you're making mud pies now, but beat it with a spoon until it's near smooth and you can't see the flour.

Bake it at 350 degrees for half an hour.
This recipe can be doubled and baked in a 9x13x2 inch pan, but it will probably need 40 minutes or so to bake, depending on your oven.

It might be advisable to test with a toothpick in the center... if it comes out clean, it is done.

Let cool and lightly sift powdered sugar on top

Additions or alternatives:
- I usually use organic ingredients
- Cold coffee instead of water (they say it make it more chocolaty but I haven't tried it... it is wonderful as is)
- While it is still warm, sprinkle with organic chocolate chips. After they melted a little bit, spread them out into a thin layer of frosting.

Enjoy!

Allysa’s couscous salad
The recipe for the couscous salad is as follows:

Prepare a box of couscous (or the entire bag of Trader Joe's "Harvest Blend" that I used) in vegetable broth. Add black currants and mix. Cook for 10 minutes.

Grill vegetables in olive oil: green onions, sun-dried tomatoes, shallots, bell pepper, zucchini/squash

Add vegetables (and oil remaining in the frying pan) to the couscous mix and stir.
Optional: add a spritz of lemon juice to the couscous.

Everyone's food was so good.

CONFETTI QUINOA SALAD by 4th Magi

Ingredients
• 2 cup quinoa, rinsed
• 4 cups water
• 30 oz can black beans
• 8 whole scallions, chopped
• 2 red bell pepper, seeded & diced
• 2 jalapeno pepper, seeded & diced
• 28 oz can corn kernels, drained
• 4 tablespoons canola oil
• 4 tablespoons chopped fresh parsely
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 limes, cut into wedges

Instructions
1. Boil quinoa ~15 minutes.
2. Combine all other ingredients in a mixing bowl (except lime).
3. Stir in the cooked quinoa and squeeze the lime wedges over the top.
4. Serve warm, or chilled with additional squeeze of lime before serving

SPICY SWEET POTATO FRIES by 4th Magi

Ingredients
• Sweet potatoes, one per person
• Olive oil: 1 tablespoon per potato
• Garlic, minced: 1 cloves per 2 potatoes
• 2 tablespoon ground coriander per 3 potatoes
• 1 tablespoon ground fennel per 3 potatoes
• 1 tablespoon dried oregano per 3 potatoes
• 1 tablespoon aleppo or cayenne pepper per 3 potatoes
• 2 tablespoon kosher salt per 3 potatoes

Instructions
1. Preheat oven to 425 F.
2. Peel sweet potatoes and cut into strips about 3 inches long and 3/4 inches thick.
3. In spice grinder, grind together coriander, fennel, oregano, and Aleppo pepper.
Mix in salt.
4. In plastic bowl, toss together cut sweet potatoes, olive oil, garlic and spice mixture.
5. Spray flat roasting pan with non-stick spray.
6. Spread out sweet potatoes in single layer.
7. Roast 30–40 minutes, turning about every ten minutes.
Sweet potatoes should be softened through and lightly browned when they're done.

WILD RICE + SQUASH STEW—8 Servings by 4th Magi

Ingredients
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/2 cup chopped peeled carrot
• 1 tablespoon minced peeled ginger
• 1 tablespoon curry powder
• 1 tablespoon cinnamon
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• 3 cups 1/2-inch cubes peeled seeded butternut squash
• 2 cups wild rice
• 2 Fuji apple, peeled, cored, diced
• 3.75 cups water
• 2 teaspoons salt

Instructions
1. Sauté onion and carrot, 5 minutes
2. Add ginger, curry powder, cumin, and garlic; stir 1 minute.
3. Stir in squash, rice and apple
4. Add 3.75 cups water and salt. Bring to boil.
5. Simmer until water is absorbed and rice is tender, ~45 minutes.
6. Remove from heat.
7. Season to taste with salt and pepper.

Nutrition (per serving): calories, 271; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0

Classic pasta salad Makes 10 servings by melodiccolor

Cook 1 lb pasta according to directions (any kind)

Mix in:

one med to large sauted onion, 3 sauted shallots or approx 1 cup chopped green shallots;

Approx. one cup mayonaise, 2 tsp. pickle relish, 2 tsp paprika, salt to taste (measurements are approx. because I don't measure when I cook.)

Refridgerate at least 1 hour. Will keep at least 4 days in refridgerator.

CORNBREAD by Mrs. Grasshopper

1 egg
1 c water
1/2 c yoghurt
1/2 tsp soda
2 c corn meal
1 tsp sugar or honey
3 tsp baking powder
1 tsp salt
1/4 cooking oil

Bake until set 425 20 to 25 minutes. Serve hot.
grease pan to prevent sticking.

You could use orange juice in place of the water and yoghurt. The acid in the orange juice will do the same thing as
yoghurt or buttermilk.

Time to add to this....I will be doing so soon.

Just found out many don't know how to cook rice from scratch. For long or med grain white rice, use 2 parts liquid to one part rice. Bring liquid to a boil, add rice and stir, reduce to a simmer. Cover tightly and cook 20 min. Remove from heat and let sit a couple of min. Fluff with fork then serve.

I cook mine in chicken broth with himalayan salt, different seasonings, low or no salt chicken broth, a tiny bit of butter and olive oil. All are heated together before the rice is added. Then follow the directions above. Scroll up for more of what you can do with the left over rice.

Okay, we had this last night in addition to pizza made from scratch, with homemade tomato sauce: http://www.bettycrocker.com/recipes/puffy-oven-pancake-with-berry-topping/fa1070e1-1aed-438d-87c7-5366ff90fff3

I used one of the jams I made last year for a topping and we had it for desert. It's very easy to make and very yummy.

melodiccolor wrote:cucumber sauce/dip (tzatziki )


2 cups yogurt (I use greek)
1/2 cup grated or finely chopped cucumber
1/4 tsp salt
2 tbl finely minced onion (or you can use onion powder)
1 clove garlic (or jarred)
1 tsp dried mint (I use fresh too)

Mix, use on salads, as a dip, with gyro or fallafel

I'm gonna make this
SOMEHOW SOMEWAY...

The pumpkin chili recipe came from one of the links posted at the bottom;  both are full of healthy recipes that I've sampled.  They seem pretty good.

Pumpkin Chili
Makes 4 Servings

2 Tbsp coconut oil
1 onion, chopped
1 cup organic red bell pepper, chopped
3 cloves garlic, minced
28 oz crushed tomatoes (in a jar is best to limit BPA plastic intake)
2 cups pumpkin puree (unsweetened, check the label)
2 cups tomato sauce (in a jar is best to limit BPA plastic intake)
2 cups kidney beans, washed and drained
1 cup black beans, washed and drained
1 cup chickpeas, washed and drained
3 Tbsp chili powder (to taste)
1 Tbsp ground cumin (to taste)
1/4 tsp cayenne (to taste)
1 1/2 tsp ground cinnamon
1-2 tsp sea salt
1 tsp fresh black pepper

1.) Heat a large saucepan over Medium-High heat. Add the coconut oil, onion, bell pepper and garlic. Saute 5 to 7 minutes until tender.

2.) Add crushed tomatoes, pumpkin, tomato sauce, beans, chili powder, cumin, sea salt and pepper. Bring to a boil. Reduce heat to Low. Cover and simmer for 30 minutes, stirring occasionally.

3.) This chili cooks up relatively quickly. At the 30 minute mark it should be well combined and flavorful, slightly thickened. Ladle into bowls, top with avocado bits, a sprinkle of sea salt, maybe a few pumpkin seeds and serve.


I got it from this site: http://www.healingcuisinebyelise.com/
The other site she gets her recipes from is: http://www.elanaspantry.com/

Both seem to be full of gluten free and other special recipes.

OK, I tried the chili recipe and found it scorching hot!  The one I tried that someone else made was not and she said she used this recipe so she must have modified it.  I recommend omitting the cayenne and cutting in half the chili powder, cumin, cinnimon and black pepper if not cutting it even more.

Mel asked me to post this, and since I made it today under mom's guidance.

Borscht: (aka beet soup)
Ingredients:
1 head of cabbage shredded or finely chopped (you can substitute this with coleslaw mix)
2 cans beets shredded or 6 grated fresh beets
1/2 onion chopped
1 quart chicken stock
1 small jar of tomato juice (I used a pint)
1 tablespoon minced garlic

1 1/2 +/- cups water
1 container sour cream


In a pot, or slow cooker if you wish combined shredded cabbage, canned beats, juice as well, onion, chicken stock, tomatoes, and garlic.  With all ingredients in the pot of your choice make sure the cabbage is covered by liquid, if not add a bit of water, up to the 1 1/2 cups.

In a slow cooker, on high, cook for at least 4 hours.  In a pot cook till the cabbage is cooked enough for your liking.  I let it go till the cabbage is soft, no longer crunchy and has taken on the red color of the beets.

When it's done cooking serve it in a soup bowel and top with a tablespoon or two of sour cream.  Mix it in and it will add a new flavor to it.  I eat it both with and without the sour cream.



You can of course add more garlic or take it away to taste, as well as add salt and pepper.

melodiccolor wrote:The pumpkin chili recipe came from one of the links posted at the bottom;  both are full of healthy recipes that I've sampled.  They seem pretty good.

Pumpkin Chili
Makes 4 Servings

//snip///

Both seem to be full of gluten free and other special recipes.

OK, I tried the chili recipe and found it scorching hot!  The one I tried that someone else made was not and she said she used this recipe so she must have modified it.  I recommend omitting the cayenne and cutting in half the chili powder, cumin, cinnimon and black pepper if not cutting it even more.

Made this tonight... it actually wasn't hot at all.  There was a hint of heat, but hubby and I ended up adding hot sauce to ours to give it some kick.

Yummy salad you see in Japanese American Restaurants:

Stuff:
1/3 to 1/2 a head of shredded cabbage (depending on how much you want)
1/4-1/3 a cup diced sweet onions
1 apple diced or sliced thin
1-1.5 carrots grated
1/2 a cup of organic sour cream or plain yogurt (mayonnaise also works but I prefer sour cream)

This is to taste:
2 TBsp Sweet Rice Wine Mirin
1 TBsp sesame oil
2 (or 3) TSP organic honey
I like more mirin and honey
1 TSP lemon juice

optional:
roasted sesame seeds, a hand full guess like 1 TBsp
1 tsp dill weed
1tsp celery seed

Pretty easy, you basically just chop the cabbage up the way you want, dice the onions, chop the apple up, and mix them together in a big bowl.
Then you add the carrot and grate it.
After that you mix in the sour cream and the other liquidy things according to your preference. I like
If you want to add the seeds and seasonings then you chuck them in. I like a lot of honey and mirin.
Also you can add some coconut or soymilk to it if you desire.

One can of beans.
A hot stove.
Saucepan.
Stirring spoon.

Gently simmer till cooked.

I use to cook a lot but not so much now. Some great recipes here I'd love to try out. If your a garlic fiend like me I sometimes cook elephant garlic whole with a bit of butter in the oven. Then spread over toast. Very anti-social though!

Deer Stroganoff:
1 hunk deer meat
1 can cream of mushroom soup
3 tablespoons minced garlic
1/4 onion chopped finely OR about 3-4 tablespoons onion flakes
1 small can of mushrooms
1 beef bullion cube (optional)
Enough water to cover the meat in the slow cooker.

Place in slow cooker, and cook for 8-10 hours on low till the deer meat is well cooked or 6 hours on high, depending upon slow cooker temps.
Want it extra creaming? Add a bit of sour cream.

This is wonderful served over egg noodles, and makes a yummy, warm winter comfort food.

I started a food thread on another site so I figured I'd copy over some of the recipes here as well randomly.

Pancakes and Caramelized Amaretto Peaches

What you will need:
Pancake batter
2 Peaches
Amaretto hard liqueur
Whipped topping of some type (with real cream is the best)
butter
two frying pans

Take the first frying pan, pour a bit of your amaretto into it and warm it up a bit. Cut the peaches in half to pull out the pit then slice them into slices and place in a layer on the bottom of the pan. You can place the peaches on top of one another if need be a bit. Add enough amaretto to cover the peaches and set on medium heat.

While those are cooking, cook your pancakes. The amount of time it takes to make the pancakes should allow the peaches to fully cook and glaze. (The total time for this is about 40 minutes on the peaches.) If the peaches/amaretto combination end up with most of the amaretto reducing to much you can add a splash more and turn the heat on low till the pancakes are done.

When the pancakes are done fully remove the peaches from the heat.

Take the pancakes and place on plate, drop a few slices of peaches and glaze onto the pancakes and top with whipped cream.

http://www.rodalenews.com/hot-drink-recipes?cid=NL_RNDF_1918460_11182014_warm_up_with_these_steamy_homemade_drinks_nickel_mincher_text

This includes lots of great relatively healthy and easy hot chocolate recipes.

I absolutely love to cook. On days I'm stuck, I have a formula that I can usually throw together.

Something in the ham/bacon/sausage family
something like onion/garlic/aromatic veg
some kind of cheese
something to bring it together: eggs, pasta, potatoes, rice, biscuits (canned, frozen, homemade), pizza dough/crust
some kind of sauce/gravy - can be homemade or not

(I don't think I posted these so adding these now.)

Slow Cooker Chicken and Dumplings


You'll need:
A slow cooker
A whole chicken
2 quarts chicken stock
chopped onion or dried onion flakes
1 can cream of something soup (I use cream of mushroom)
2 cups frozen veggies of your choice (or fresh veggies)
biscuit mix of some type (or a good bread recipe)

Take defrosted whole chicken and put in slow cooker, add chicken broth and cook on high for about 5 hours.  When the chicken starts to fall of the bones remove it from the stock and debone it.  Place meat back in stock, add onion flakes/onion I do a few shakes of dry onion here or 1 chopped onion.  Add in your other veggies and the can of soup.  Cover let cook on high to boil, add in your biscuit mix.  Let that cook on high about an hour longer.  Dumplings will sink when you first add them but should then float then their almost done.

If you'd like a thicker base use less chicken stock.

You can also add however many veggies you like, as well as whatever type you want.  For me 2 cups wasn't enough veggie wise, but I like veggies. I'll also be adding potatoes to the next one I do to make it a bit thicker.





Slow Cooker Duck Roast

You'll need:
A slow cooker
A whole duck
potatoes
carrots
onions
salt
minced garlic
1 cup water
1-2 beef bullion cubes

Make sure your duck is defrosted.  I also use skinned duck so there's less fat.

Place the whole duck into a slow cooker, add a beef bullion cube (you can add 2 if you want a less duck like flavor or none if you want a fully duck flavor), add about 1 cup water, cubed potatoes, your onions, a tablespoon of minced garlic and a shake or two of salt.  Cook the duck on low for about five hours.  At five hours add your carrots chopped however you like and any other veggies and cook for an additional hour to two hours.

The duck is done when the meat easily comes off the bone.

Measurements are ratio parts, by volume. (teaspoons, etc.) Before you ask, yes, I really do keep all these in my kitchen. 

Cinnamon Sugar
1 Cinnamon
3 White Sugar

Salt-free seasoning
1 Black Pepper
1 Celery Seed
1 Dill Weed
4 Minced Onion
1 Orange peel

Pizza Seasoning
6 Oregano
3 Marjoram
3 Basil
0.125 Chile Flake
1 Garlic Powder

Taco Seasoning
1 Black Pepper
0.5 Cayenne
6 Chili Powder
2 Cilantro
2 Coriander
3 Cumin
0.125 Chile Flake
3 Minced Garlic
12 Minced Onion
3 Oregano
2 Paprika
2 Tumeric

Herbs De Provence  
3 Rosemary
3 Savory
3 Thyme
2 Lavender
1 Marjoram
1 Tarragon
0.5 Basil
0.5 Bay
0.5 Fennel Seed
0.5 Oregano
0.5 Sage
0.25 Peppermint

Poultry Seasoning
3 Herbs De Provence (see above)
3 Parsley
2 Sage
2 Rosemary
2 Thyme
1 Emeril's Essence
1 Old Bay
1 Salt-Free (see above)
3 Onion

Pumpkin Pie Spice
4 Cinnamon
2 Ginger
1 Nutmeg
2 Allspice
0.5 Clove

Chai
0.25 Black Pepper
2 Cardamom
1 Cinnamon
0.5 Cloves
2 Ginger
0.25 Mace
0.5 Star Anise
(Add to loose tea [prior to brewing] or brewing cocoa of choice. Never heard of brewing cocoa? Needs a french press. I use a press mug from the camping section of walmart. http://shop.chocolatealchemy.com/collections/brewing-cocoa)

Curry  
1 Black Pepper
3 Cardamom
1 Cayenne
1 Cinnamon
1 Clove
6 Coriander
3 Cumin
0.125 Chile Flake
1 Fennel Seed
1 Fenugreek
0.5 Mace
1 Mustard Seed
0.25 Nutmeg
6 Turmeric

Garam Masala  
0.5 Black Pepper
6 Cardamom
3 Cinnamon
1 Clove
6 Coriander
3 Cumin
0.125 Chile Flake
0.5 Fennel Seed
1 Fenugreek
0.5 Mace
1 Mustard Seed
0.25 Nutmeg

Chinese "5" Spice
1 Black Pepper
1 Cinnamon
1 Clove
1 Fennel Seed
1 Ginger
1 Star Anise

Quatre Épices
2 White Pepper
1 Ginger
1 Nutmeg
1 Cloves

Berbere (Ethiopian)
0.25 Allspice
0.5 Black Pepper
1 Cardamom
0.25 Cinnamon
0.25 Clove
0.5 Coriander
0.5 Cumin
2 Fenugreek
1 Ginger
0.25 Nutmeg
1-9 Cayenne (depending on heat tolerance)
12 Paprika
0.5 Turmeric
Add to make paste:
1 Garlic
12 Oil or Red Wine
6 Shallot

Some of those mixes look quite interesting.

Bread that tastes like roast beef? Yes please!!!
http://www.food.com/recipe/james-beards-yorkshire-pudding-41336

My very favorite food from childhood. My Papa (mom's dad) made this almost every Sunday after church, as soon as the rump roast came out of the oven. 

Every time I make this, I'm about 5 years old, back at Nana & Papa's house, around the big table with most of my mom's 8 brothers & sisters, and sometimes a few cousins.

So many memories are tied to food. Another favorite is a huge cinnamon roll from Dunkin Donuts (or our local bakery as I'm 2 states away from "home" and the nearest DD is an hour away!) eaten with hot, sweet coffee. The taste and smell of these together brings be back to being about 3 or 4, sitting in Dunkin Donuts on a twisty stool at the counter with Papa and my sisters. 

Anyone else have favorite food memories? Share!