Peas and Spaghetti Rigati

Peas and Spaghetti Rigati 7I know what you’re thinking…

“Pasta again?? Does this girl have any imagination at all?” ….And, you’re probably rolling your eyes while you’re thinking that…

It’s okay… really…it is.
I completely understand.

And yes… I do. I do have some imagination. Not a whole lot, but enough to get me through this life…
Peas and Spaghetti Rigati 10 But seriously, I’ve been craving pasta big time lately…and I don’t know about you, but if I don’t give into those cravings and enjoy just a little taste of whatever it is that is tickling my fancy… well…. It’s like I’ll lose any and all willpower, and then I’ll go ape-shit and eat a whole pan of it.

It’s not pretty.

So, we have our choice. A little bit that will ward off that craving monster… or the monster eats the whole pan, and then finishes it off with the whole yellow cake with chocolate frosting…and sprinkles.

With all due respect (to my jeans) there is very little hip room for me in the pants lately… so I vote for the “Let her have a little taste” when the craving strikes, rather than opt for the “Wildly out of control eating binge” that has all the potential to be a very real possibility…

Please…bear with me while I work my way through this craving…
…and honestly? Just be thankful that I’m not craving sardines!!
Peas and Spaghetti Rigati 9I just know you’re going to love this…

We all know that the sweetness of peas and the creaminess of Alfredo belong together… but then when you add the sharp saltiness of the parmesan cheese with the smokiness of the minced ham… the peas and Alfredo realize that they were meant to be swingers… add a sprinkling of crushed red pepper and chopped parsley, and watch the fireworks explode!

Life is good. It’s a “There should be some kind of law that pasta be a part of every meal of the day, and then I wouldn’t have to closet eat my macaroni…” kind of good.
Peas and Spaghetti Rigati 11

Peas and Spaghetti Rigati
Prep time: 
Cook time: 
Total time: 

Serves: 4 servings

A quick and easy pasta dish with peas and ham over spaghetti with Alfredo sauce. Delicious!
  • ½ pound spaghetti rigati
  • 1 tbsp. butter
  • 2 cups heavy cream
  • 1½ cups grated parmesan
  • 1 tsp white pepper
  • 2 cups peas
  • 1 tbsp. butter
  • 1 tsp course black pepper
  • ½ tsp salt
  • 1 cup ham, finely diced and heated
Season with:
  • Fresh grated parmesan
  • ground black pepper
  • chopped parsley
  • crushed red pepper

  1. Cook the spaghetti rigati per the directions on the package. Drain.
  2. While the pasta is cooking, melt one tablespoon of butter in a large saucepan. Add the heavy cream and white pepper, and bring to a boil. Lower heat, and simmer for about five minutes, or until the sauce has thickened.
  3. Add the grated parmesan to the heavy cream, and stir until the sauce is smooth. (I never really add salt to this sauce, because I feel the cheese is salty enough. If you find it to be too bland, add salt to taste).
  4. Add the spaghetti rigati into the pan of Alfredo sauce, and toss until fully coated.
  5. While the Alfredo sauce is simmering, melt a tablespoon of butter in a frying pan. Add the peas, pepper, and salt. Sauté for about five minutes.
  6. Plate the spaghetti rigati, top with peas, and sprinkle with diced ham. Season with freshly grated parmesan, fresh ground black pepper, chopped parsley, and crushed red pepper.
  7. Enjoy!


Grilled Brie Sandwich with Bacon and Mushrooms

If you are of the faint of heart… look away..


If you don’t mind a little cheese on your chin, and sauce on your cheek, then this sandwich is most definitely for you…

Grilled Brie with sautéed mushrooms and onions, bacon, and a barbecue mustard sauce to top it off…
Grilled Brie Sandwich with Bacon and MushroomsYou know….the moment you take that very first bite, and you know that it is quickly going south from there…literally…and in that very instant, you have committed to see this thing through… etiquette completely out the door…finger licking encouraged.

Ooey and gooey, saucy and spicy.
I dare you to eat it without a napkin…

Life is good.  It’s a “You have a little sauce on your chin..” kind of good!
Grilled Brie Sandwich with Bacon and Mushrooms 2Don’t let all of the steps in this recipe keep you from making this sandwich!!   It doesn’t take that long to throw together, and in less than 20 minutes, you’ll be wiping cheese from your shirt!

Grilled Brie Sandwich with Bacon and Mushrooms
Prep time: 
Cook time: 
Total time: 

Serves: 2 servings

Grilled Brie with sautéed mushrooms and onions, bacon, and a barbecue mustard sauce to top it off… Ooey, Gooey, Saucy, and Spicy….I dare you to eat it without a napkin….
  • 4 thick slices bread (I used sour dough, but use your favorite bread!)
  • 2 tbsp. butter
  • 8 slices thick sliced pepper bacon
  • ½ pound Brie (My preference is a medium buttery Brie)
  • 1 small onion, thinly sliced
  • 1 clove garlic, minced
  • 8 oz mushrooms, sliced
  • salt and pepper to taste
The BBQ Mustard Sauce
  • 2 tbsp. barbecue sauce
  • 2 tbsp. spicy brown mustard
  • 2 tbsp. mayonnaise

  1. In a large frying pan, fry the bacon until it’s crisp. Remove from pan (keep about a tablespoon of the grease in the pan), and let drain on a paper towel lined plate.
  2. In that same pan (with about a tablespoon of the bacon grease), caramelize the onions and garlic until golden brown. Remove from the pan, and set aside.
  3. Add the mushrooms to the pan, and sauté until golden brown, about five minutes.
  4. You can either rinse your frying pan out at this point so that you get the golden brown crust on your bread, or you can add the butter to the existing bacon/onion/mushroom particles. Your sandwich will look dirty, but will be totally flavorful! Even though this is a sloppy sandwich, I usually opt for the golden brown clean looking type.
  5. Melt 1 tbsp. butter over low heat in a large frying pan.
  6. Begin to assemble the sandwich, and on one slice of the bread place 4 slices bacon. Top with half of the mushrooms. Spread half of the BBQ Mustard sauce over the mushrooms.
  7. Place ½ of the Brie over the mushrooms, and then top the Brie with half of the caramelized onions.
  8. Place the open faced sandwich in the frying pan with the melted butter, and place another slice of bread in the same pan, next to the sandwich. You’re basically browning the sandwich in the pan, and then will place the open face sandwich under the broiler until the cheese melts.
  9. As soon as the bread is golden brown on one side, remove from the pan.
  10. Place the open faced sandwich under the broiler for about three minutes, or until the cheese is melted and bubbly.
  11. Remove from the broiler, and top with the other slice of bread that you browned in the pan with the open faced sandwich.
  12. Repeat steps 5-11 for the second sandwich.
  13. Serve hot while the cheese is still oozing from the sandwich.
The BBQ Mustard Sauce
  1. In a small bowl, combine the barbecue sauce, spicy mustard, and mayonnaise. This will cover two or more sandwiches, depending on your “saucy” preference!


Corn Casserole

Corn Casserole 1I don’t know… I feel like we just finished Christmas, and we’re already talking about Easter. I mean, I still have Christmas decorations up outside…

Hey, before you judge me… just know that we have been up to our ears in snow, and then on top of that snow…ice. For months now, all I could see were the little stars that are on top of the little spiraly Christmas trees in my side yard, and I know that there were bushes with Christmas lights on them under all of the mounds of snow!

But, miracles never cease..and Spring is finally here! Well.. you know Spring..technically it’s here..but there could still be snow for another few weeks…

Regardless..I’m hoping to get the decorations down and put away this weekend..

So now it’s time to start planning my Easter dinner, and my kids always insist that this corn casserole is part of the menu. Honestly? They usually look for the leftovers the next day, so I’ll usually double, or even triple this recipe.

I normally make it plain, without the jalapenos and cheese…but I was feeling a little spicy today… and thought I’d change it up a bit. I have to say, it’s delicious plain, but it’s even more delicious with the jalapenos and cheese!

Even Mike ate it..yep, he did.
Well, he snuck a dishful before I could even photograph it…
And that’s saying a lot..
I won’t say it, because you already know how he is…

Corn casserole is definitely more of a custard type dish,  a little sweet, a little savory, and now, a little kicked up from the jalapeños! It has been a favorite side dish in our family for years.  It’s actually a variation of my grandmother’s recipe, and one that has been served for every holiday dinner, and every family party for as long as I can remember…A tradition.

We love it, and I think you will too…

Life is good.  It’s a “Spring is finally here!” kind of good!

Corn Casserole 2

Corn Casserole
Prep time: 
Cook time: 
Total time: 

Serves: 10 servings

A great side dish for any meal! Serve with or without the jalapeños, with or without the cheese! It’s delicious plain, and delicious spicy and cheesy!
  • 2 – 16 oz pkgs frozen corn
  • 2 cups milk
  • 6 eggs
  • 1 jalapeño pepper, minced
  • 4 tbsp flour
  • 2 tbsp honey
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups cheddar cheese, shredded

  1. Let the corn thaw for about a half hour before mixing the ingredients, otherwise the second you pour the milk in, you’ll have ice cream. Trust me. Been there..Done that.
  2. Preheat oven to 350 degrees. Spray a 13 x 9 baking pan with vegetable spray. Mix the corn, milk, eggs, jalapeño pepper, flour, honey, salt, and pepper in a large mixing bowl.
  3. Pour into the prepared baking dish.
  4. Bake for 1 hour. Remove from oven, and spread the cheddar cheese on top. Bake for another ½ hour. Remove from oven, and let sit for about 10 minutes if you’re planning on cutting into squares. Or serve immediately if you plan to scoop it with a spoon.
  5. Enjoy!


Lemon Parsley Carbonara

Lemon Parsley Carbonara 1Last night was a quiet night. It was just me and Sophie, hanging out in the kitchen. Mike and Jessica were working, so I didn’t have any “feed the family” obligations.

I love those nights, you know, when I can eat what I want, when I want. Sometimes it’s a simple bowl of cereal…but most of the time, I take advantage of the situation and make myself some kind of pasta.

A pasta dish that I know I’ll love, but I if I were to put it in front of Mike, he’d look at me as if I’d just fallen off my rocker….that darn boy. He wouldn’t know a delicious meal if it slapped him in the face… Jessica is like me, she could eat pasta every day… And Sophie doesn’t care, she’s just hoping that I “accidentally” drop something on the floor! Of course, I happily obliged…
lemon parsley carbonara 3At first, I planned to throw a regular Pasta Carbonara together, but the lemons in my fridge caught my eye when I went to grab the bacon, so I grabbed them instead! What a delicious change of pace from a regular carbonara! I mean, I love the creaminess of the eggs in a carbonara to begin with, but the parsley, lemons, and shaved parmesan just put that right over the top! I didn’t miss the bacon in it at all!

And…I’m sure that there are some of you who are professionally trained in the culinary arts, might be cringing at the thought of me calling this a carbonara…when in fact, I left out the meat (bacon or guanciale)…

Forgive me.
I just don’t know any better.
But I do know what I like…
And I like this.
Lemon Parsley Carbonara 2What’s really great about this dish, is that it can be used as a side dish, maybe with some grilled lemon chicken…. or it can stand proudly as a meal on its own! I wouldn’t hesitate to serve this as the main course to my friends… it’s just that delicious!

Life is good. It’s a “A quiet night and lemon parsley carbonara… it just doesn’t get any better…” kind of good.

Lemon Parsley Carbonara 4


Lemon Parsley Carbonara
Serves: 2

A creamy pasta dish that can be used as a side dish, or it can stand proudly as a meal on its own! This makes two very generous servings, or one serving with leftovers for lunch the next day!
  • ½ pound Mezzi Rigatoni (or your favorite type pasta)
  • 2 tbsp butter
  • Juice of half lemon
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • ¼ cup Romano cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅓ cup fresh parsley, chopped
  • Shaved Parmesan
  • Fresh Parsley, chopped for garnish
  • ½ tsp red pepper flakes for garnish
  • Fresh ground pepper
  • Lemon Wedge

  1. Prepare rigatoni per directions on box. Drain, reserving about ½ cup water. Set the water aside.
  2. While the pasta is boiling, melt the butter in a large frying pan. Add the garlic and lemon juice, and sauté for about three minutes.
  3. Add the cooked pasta to the frying pan, and mix thoroughly.
  4. Add the beaten eggs to the pasta, quickly and constantly stirring with a wooden spoon over low heat until the egg has turned into a creamy sauce. If you feel the sauce needs some liquid, add the pasta water in small increments until the sauce reaches your desired consistency.
  5. Add the Romano cheese, stirring until the cheese has melted into the sauce.
  6. Add the ⅓ cup parsley, salt and pepper. Stir until combined.
  7. Top with shaved parmesan, red pepper flakes, and fresh ground pepper.
  8. Serve immediately with a wedge of lemon.
  9. Enjoy!


Skillet Butter Cake with Cherry Sauce

May flowers always line your path and sunshine light your day.
May songbirds serenade you every step along the way.
May a rainbow run beside you in a sky that’s always blue.
And may happiness fill your heart each day your whole life through.

…Irish Blessing

Happy St. Patrick’s Day!

Skillet Butter Cake with Cherry Sauce 1 So I’ve been craving cherries lately.

Cherries are one of my most favorite fruits (next to nectarines)…

I think that I am most happy during that short window of opportunity at the beginning of July, when those fresh and glorious plump cherries are in season… I eat them until I think I can’t eat any more, and then I eat some more…

Cherry season just cannot get here soon enough…

Because I love them.
And this cake.

I have to tell you, this cake is so buttery and moist…and a little bit on the creamy side…it’s almost like eating a cheesecake-cake! Although the cherry sauce is the perfect accompaniment with this cake, fresh strawberries, blueberries, raspberries, or all of the above would be just as delicious! Or, if you’re like me, you’ll slice off just “a little sliver” every time you walk by the cake!

Of course, the cherries I used for this recipe were frozen, but that’s the beauty of this cake, you can make it all year round, use the fruits of the season… or if your favorite fruit isn’t in season, there’s always frozen, which works beautifully in a pinch!

Life is good. It’s a “I’m not sure if butter cake with cherry sauce is acceptable for St. Patrick’s Day, but I want to believe that even St. Patrick himself would enjoy a piece of this delicious cake…” kind of good. 

Skillet Butter Cake with Cherry Sauce

Skillet Butter Cake with Cherry Sauce
Prep time: 
Cook time: 
Total time: 

Serves: 8

A moist and buttery cheesecakey-cake, perfect any time of the year… make it with your favorite fruit sauce!
Butter Cake
  • ½ cup butter, softened
  • ½ cup cream cheese
  • 2 eggs
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 cup milk
  • 2 cups all purpose flour
Cherry Sauce
  • 2 tbsp butter
  • ½ cup sugar
  • ½ cup water
  • 1 tbsp corn starch
  • 1 pound cherries, pitted (fresh or frozen)

  1. Preheat oven to 350 degrees.
  2. Grease and flour a cast iron skillet.
  3. In a small mixing bowl, sift together the flour, salt, and baking soda. Set aside.
  4. In a large mixing bowl, combine the butter, cream cheese, eggs, sugar, and vanilla. Beat on high until light and fluffy.
  5. Add the flour mixture alternately with the milk (and ending with the milk). Beating on high for about three minutes.
  6. Pour into prepared cast iron skillet, and place in heated oven.
  7. Bake for 30 – 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Remove from oven, and let cool completely in cast iron pan.
The Cherry Sauce
  1. In a medium saucepan, add the butter, sugar, water, cornstarch and cherries. Bring to a boil. Reduce heat, and simmer until thickened…about five minutes.
  2. Serve hot or cold over butter cake.
  3. Enjoy!

Spicy Fettuccine with Italian Sausage and Spinach

A special thank you to my friends at Rocky Mountain Organic Meats for the delicious Italian Sausage used in this recipe…

And what’s really wonderful about the sausage is that it comes from 100% USDA Certified Processed pork, with no antibiotics, and no growth hormones, no soy in their hogs diet.  The Large Blacks/Tamwirth cross only eat oats, organic alfalfa, and what they are able to forage over 625 certified organic acres. 

Spicy Fettuccine 3

There are days when a quick meal is the only way we’re going to eat at a decent hour in my house.

Okay… the truth of the matter is, quick meals tend to be a regular for us. I’m guessing that they’re a regular occurrence for a lot of you, too…

The beauty of a quick meal, is that it doesn’t have to feel like a quick meal… you can prepare a meal that has “I cooked over a hot stove all day”…written all over it, and walk away feeling pretty satisfied with minimal time and work.

This is definitely one of those meals.
spicy fettuccine 4I have to admit that Jess and I stood at the stove with forks, and ate this right out of the pan. It isn’t that we were in a hurry or anything… she just happened to walk into the kitchen while I was doing a quick taste test. “Grab a fork, come try this…” I told her.

Well, a quite a few forkfuls out of the pan later…and we were stuffed and happy.

Quick and easy.
Delicious, and truly satisfying.

Okay, so I also admit that the next day Jess pulled the leftovers out of the fridge, and we stood there eating it right out of the container.

I say that it’s just that good.

Life is good. It’s a “You don’t have to cook over a stove all day to have a hot and delicious meal on a busy day..” kind of good.spicy fettuccine 6

Spicy Fettuccine with Italian Sausage and Spinach
Serves: 2 servings

A delicious spicy pasta that is so quick and easy to make, yet tastes as though you’ve been cooking all day…
  • 3 cloves garlic, roughly chopped
  • 1 small onion, chopped
  • 2 tbsp olive oil
  • ½ pound bulk italian sausage
  • 2 cups crushed tomatoes
  • 1 generous handful baby spinach (about two cups)
  • ½ tsp crushed red pepper
  • ¼ tsp salt
  • ½ box fettuccine, cooked per directions on package
  • Crushed red pepper for garnish
  • Shaved ricotta salata

  1. In a large frying pan, sauté the onions and garlic in the olive oil until transparent. Add the Italian sausage, and cook until browned.
  2. Add the crushed tomatoes, crushed red pepper, and salt. Simmer for about 15 minutes.
  3. Add the baby spinach, and cook just until wilted.
  4. Add the fettuccine to the pan, and toss until the pasta is coated.
  5. Serve immediately with extra crushed red pepper, and topped with shaved ricotta salata.
  6. Enjoy!

Please note that while Rocky Mountain Organic Meats provided the Italian sausage for this recipe, all content and opinions expressed here are my own. There was no monetary compensation for this post.

All content provided on butter, basil, and breadcrumbs is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.

Chocolate Drop Cookies

Chocolate Drop Cookies 3I was really craving chocolate this past Saturday. It wasn’t the typical, run and grab “the hidden chocolate stash” kind of craving… because although my brain was quite certain it wanted chocolate… my taste buds were thinking that they weren’t in the mood for sweet.

Well, they wanted sweet, but not too sweet.

And cakey. They wanted something chocolately and cakey, but I was too lazy to bake a cake.

And nuts. Whatever it was going to be, it needed nuts.

Chocolatey, Cakey, and Nutty.

And then these cookies happened.
Craving satisfied…
Brain and tastebuds concur.

And life was good once again…

It’s a “Chemically speaking, chocolate really is the world’s perfect food…(Michael Levine)..”kind of good.

Chocolate Drop Cookies
Cook time: 
Total time: 

Serves: 2½ dozen

A deliciously moist and rich chocolate cookie that is not only quick and easy to bake, but will satisfy any chocolate craving…
  • ½ cup butter, softened
  • 1 egg
  • 1 cup dark brown sugar
  • 1 tsp vanilla
  • 1¾ cups all purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sour cream
Chocolate Frosting
  • ⅓ cup butter, softened
  • 2 cups powdered sugar
  • ⅓ cup cocoa powder
  • 1 tsp vanilla
  • ¼ tsp salt
  • 3 tbsp milk
  • Pecans for garnish

  1. Preheat oven to 350 degrees
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla, and beat until light and fluffy.
  4. Gradually add the flour mixture, alternating with the sour cream. Beat until fully combined.
  5. Drop by tablespoonfuls on a parchment lined baking sheet, about two inches apart.
  6. Bake for 10 minutes. Cool completely.
  1. In a mixing bowl, combine the butter, powdered sugar, cocoa powder, vanilla, salt, and 2 tbsp of the milk to start. Beat until light and fluffy (adding the last tablespoon of milk if needed for icing consistency).
  2. Frost the cooled cookies, and garnish with pecans.
  3. Enjoy!


Deli Style Corned Beef on Rye Sandwich

A special thank you to my friends from Rocky Mountain Organic Meats for providing BB&B with a beautiful cut of corned beef for these sandwiches… Truly the best of the best…. The flavor is like no other…absolutely delicious!
corned beef on rye 2Looking outside, I can’t even believe that St Patrick’s Day is just a couple of weeks away….Unless there is a huge miracle, people will need snowshoes to participate in their celebratory parades. The snow is not going away…in fact, it’s getting worse! I’ve come to the conclusion that I will never see grass again.

There will be snow forever.

But I’m not here to talk about the snow…. I’ve actually been thinking a lot about the various holidays…and how different people celebrate differently… different holidays mean more to some people than others…

Like St. Patrick’s Day.

There will be people who don’t even realize that it’s St. Patty’s Day… nor will they care. There will be some people who wear green clothing…or a little shamrock pin in acknowledgment of that day (that’s me). And then…. There are the people who go all out…. I work with a man who epitomizes St. Patrick’s Day. He dyes his beard green. I’m sure he drinks green beer, and dresses all in green. I think I’ve even detected a hint of an Irish accent coming from him on that day! He truly lives for the Green…

Cities and towns prepare for this holiday…. Parades and celebrations…. Is it true that the Chicago River is dyed green? Do I have that wrong? Can you imagine that if it’s true?
corned beef on rye 4 aAnd then there is the food… I wonder how many households will be eating corned beef and cabbage this year…. and I have to admit, I’ve never once eaten corned beef and cabbage. It’s not that I don’t like it… it’s just that I’ve never had the opportunity to try it, or the desire to make it. There is no reason behind that…except I just never thought about it…. and to be honest, if someone is going to hand me a corned beef to cook, I’m not going to throw it in a pot to boil.

Forgive me…all you lovers of corned beef and cabbage.
For I know not what I am missing.
But how can I miss the boiled stuff, when I choose to braise the corned beef instead?

When my friend Rod from Rocky Mountain Organic Meats sent me such a gorgeous piece of corned beef, I knew instantly that it just had to go into a sandwich. So… I braised it, and it turned out so tender, and so flavorful…that I’m pretty sure that braising is the only way I’ll ever prepare corned beef.
corned beef on rye 3 aJust imagine that deep rich flavor from hours of braising… and now imagine that cut of meat of exceptional value, because it came from organic grass-fed livestock that is raised the old-fashioned way… with no steroids or growth hormones, no antibiotics, and no grain. The water, lush grasses, and fresh air from the Rocky Mountains guarantee that the results will be a lean and delicious beef that is higher in Omega-3 fatty acids, and gives me the confidence that I’m feeding my family only the best.

Rocky Mountains

I don’t even think it was in the oven a full hour, before that flavorful aroma wafted through the house. Even fussy Mike came walking into the kitchen quite interested in what was going on in the oven, and he ultimately ate two sandwiches the first day, and another two from the leftovers the next!  Served with my homemade potato chips… this would be a great meal for your St. Patrick’s Day celebration!

Life is good. It’s a “May you live a long life, full of gladness and health; with pockets full of gold, as the least of your wealth. May the dreams you hold dearest, be those which come true… The kindness you spread, keep returning to you (Irish Blessings)” kind of good.

corned beef 7

Deli Style Corned Beef on Rye Sandwich

A delicious corned beef sandwich that would be happy to take the place of corned beef and cabbage on St. Patrick’s Day!
  • 3 lb corned beef brisket
  • 2 tnsp olive oil
  • 2 tbsp brown sugar
  • 2 tbsp cider vinegar
  • ½ cup water
  • 1 small onion, quartered
  • 2 cloves garlic, roughly chopped
  • Rye Bread
  • Swiss Cheese
  • Thick sliced pickles
  • Coleslaw
  • Brown Mustard

  1. Preheat oven to 250 degrees.
  2. Heat the olive oil in a heavy pan or braiser. Add the corned beef to the pan, and sear on all sides until browned and crispy.
  3. Add the brown sugar, cider vinegar, water, onion, and garlic to the pan.
  4. Cover with a lid, and place in heated oven.
  5. Roast for about 2½ hours, or until tender.
  6. Let sit for 15 minutes. Let the corned beef cool, or serve it on the sandwich warm. Either way, it’s delicious!
  7. Slice the corned beef as thin or as thick as you like, and build your sandwich. I put the coleslaw on the bottom, added a generous helping of corned beef on top of the coleslaw, 2 slices of Swiss cheese on top of the corned beef, 2 thick pickles on top of the Swiss cheese, and a generous dollop of spicy brown mustard to top it off.
For the Coleslaw: I roughly chopped a half of a small cabbage, shredded a small carrot, a couple of tablespoons of mayonnaise, 1 tbsp. vinegar, 1 tsp sugar, about a tsp of mustard, ¼ tsp salt, and ¼ tsp black pepper, all combined and chilled for about an hour. Served with potato chips and a pickle. Enjoy!

Please note that while Rocky Mountain Organic Meats provided the corned beef for this recipe, all content and opinions expressed here are my own. There was no monetary compensation for this post.

All content provided on butter, basil, and breadcrumbs is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.

Old Fashioned Soft Molasses Cookies

molasses cookies 4aYou know how there were (or still are) certain things in life that you knew you could always count on while you were growing up?

For me….it was the orange candy slices that my Grandma Bucolo kept in her little cupboard… or the grape juice in my Aunt Viola’s fridge… or my Uncle Teddy (who was a sheriff deputy) playing jail with all of us kids during family parties…or the Fudgsicles in Hiram Walker’s freezer. Hiram, or “Hah-RUM” as his mother would call him in her southern accent…was the boy next door, who, my best friend Jenny and I ruthlessly manipulated on a daily basis just to get to those fudgsicles.

It makes me wonder what I kept/keep in my house regularly…that my kids and their friends could count on.

I think if you asked Mike’s friend Dan…. He would definitely say “Swedish Fish”. But I know that Dan loves them, so that’s why I stay stocked up on them. And that’s probably why my grandmother kept orange slices, Aunt Viola kept grape juice, Uncle Teddy played jail, and Mrs. Walker kept fudgsicles… because they knew that we counted on those things to be there / to happen.
molasses cookies 5aWell…this is a cookie that I could always count on being in my Aunt Tish’s cookie jar whenever I went to stay at her house while my parents were away. I don’t know if that cookie jar ever held a different type of cookie. It was always Molasses. And that was just fine by me. I love these cookies.

This is actually my Great-Grandma Bluhm’s recipe, in her handwriting, and her little floral plate…. Things that I treasure, because they’re all about the happy memories that are floating around in my head…
molasses cookies 2aAnd the cookies are so scrumptious! They’re moist when they first come out of the oven, and they are still moist a few days later when you sneak one out of the cookie jar! They definitely have a strong molasses flavor, not overwhelming…but just perfect…from the whole 1/2 cup of robust molasses.

And…You know that I’m all about eating cookies hot out of the oven with a tall glass of milk….you know…..because I will never grow up…. but for some reason, the strong molasses flavor truly comes out in this cookie after it has cooled. Even cooled, they still taste good with that tall glass of milk, trust me.

Life is good. It’s a “What do people count on you for?” kind of good…
Molasses Cookies 1a

Old Fashioned Soft Molasses Cookies
Cook time: 
Total time: 

Serves: 3 dozen

A deliciously moist old fashioned molasses cookie.
  • 2¼ cups flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp salt
  • ½ cup shortening
  • ½ cup sugar
  • 1 egg
  • ½ cup robust molasses
  • ½ cup water

  1. Sift flour, baking soda, ground ginger, cinnamon, and salt.
  2. Cream shortening and sugar until fluffy. Add egg and molasses. Mix well.
  3. Add dry ingredients alternately with water, beginning and ending with dry ingredients.
  4. Refrigerate cookie dough for 2 hours.
  5. Roll into 1″ balls, and then roll into sugar. Place on parchment paper lined baking sheet.
  6. Bake 375 degrees for 9 minutes.
  7. Cool completely. Store in plastic container.

Feel free to up the ante and add a handful of raisins and some chopped pecans into the dough before refrigerating!

Bacon Blue Cheese Toast with Shaved Brussels Sprouts

Bacon Blue Cheese Toast with Shaved Brussels Sprouts 2 You know me…..and you know my inability to walk past a pretty store display without buying something…..even if that display is a cooler filled with shaved Brussels sprouts…

I saw them as I was walking through the produce section at my beloved Wegmans… and I kept walking. And in that five feet that I walked past the display, I tried to fight the urge…

“You know you want them”
“But I have no plans for them.”
“You’ll be sorry if you don’t get them”.
“I hate it when you’re right…” I said to myself.

And in a matter of five seconds, I was backing the cart up and tossing a pound of them into my cart. I was really happy that I talked myself into them, because they were such a beautiful green color, and I was thinking how delicious some sautéed Brussels sprouts would be simply tossed over a dish of cacio e pepe.

I know, right?

I know that technically it wouldn’t be cacio e pepe once the Brussels sprouts hit the pasta… but that’s okay. Call it what you want… I’ve never played by the rules anyway.
Bacon Blue Cheese Toast with Shaved Brussels Sprouts 3So that was the plan…until Sunday morning with a fresh loaf of Italian bread happened. While I was slicing the bread, the plan was to make simple egg sandwiches. Nothing fancy. Until I spied the Brussels sprouts and a block of blue cheese that I had planned on using for a bacon blue cheese butter, and the wheels in my little brain were set in motion…

Garlic toast, spread with bacon blue cheese butter, and layered with sautéed Brussels sprouts. Topped off with a fried egg. Sunny side up.

Seriously delicious.
It’s times like this when I feel like a genius…

You know, I could go on and on about how great this would be for breakfast, brunch…yadda yadda. But I’m just going to tell you to eat them anytime…

Anytime of the day…. All day.
It’s just that good.

Bacon Blue Cheese Toast 1The beauty of it all? I only used ½ pound for this recipe…so I still have enough Brussels sprouts to sauté for the cacio e pepe after all!

Life is good. It’s a “I didn’t really argue with myself about the Brussels sprouts, because seriously…it’s Brussels sprouts… I knew I was going to buy them the moment I passed the cooler…” kind of good..

Bacon Blue Cheese Toast with Shaved Brussels Sprouts 4

Bacon Blue Cheese Toast with Shaved Brussels Sprouts
Serves: 2 servings

  • 2 slices thick cut Italian bread, lightly toasted, and then rubbed with one clove garlic on both sides
  • 4 slices bacon
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • ½ pound shaved Brussels sprouts
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp crushed red pepper
  • ¼ cup crumbled blue cheese
  • 2 large eggs
  • Salt and pepper to taste
  • Crushed red pepper to taste

  1. Preheat oven to 350 degrees.
  2. In a medium frying pan, cook the bacon until crispy, and transfer to a paper towel lined plate, and crumble when it’s cool enough to handle. Set aside until ready to use.
  3. Discard all but two tablespoons of the bacon grease from the frying pan, and add the shallots and garlic. Sauté on low heat until translucent, about three minutes. Remove 1 tbsp of the shallots and garlic and place in a small bowl (You will use this in the bacon blue cheese butter).
  4. Add the Brussels sprouts to the remaining shallots and garlic in the pan, season with salt, black pepper, and crushed red pepper, and sauté until tender, about five minutes.
  5. Add the blue cheese and ¾’s of the crumbled bacon to the bowl with the sautéed shallots and garlic. Stir until well combined.
  6. Place the two slices of toast onto a small baking sheet. Divide the blue cheese mixture between the two slices of toast. Spread evenly. Top with the Brussels sprouts. Place in the oven, and bake for about 10 minutes or until the cheese is hot and bubbly.
  7. While the toast is baking, break the two eggs into the frying pan. Cook sunny side up (or over easy…your preference, but I highly recommend that the yolk is runny!).
  8. Remove the toast from the oven. Place an egg over each slice.
  9. Top each slice with remaining crumbled bacon. Season with salt, pepper, and crushed red pepper.
  10. Serve immediately.
  11. Enjoy!