Thursday, June 30, 2011

I Have Arrived Safely


I have imported the Comfy Cook's Kosher Kitchen blog into Bizzy B. Bakes.  It seems to be all right and the posts and have comments have arrived safely.

I am going to delete the posts on the other blog and hope that people will visit here.  If you followed on Comfy Cook, please choose to follow me here, as well.

Now that the fear has disappeared (fear that the blog would not make the trip and would disappear) I am excited.  It will be easier for me to not have to run back and forth between the two, decide where to publish recipes, decide which name to use when I leave a comment and lots of silly stuff that happens.

I would like to keep the theme here as Quick, Easy and Delicious and of course, baking.  I am open to all suggestions.  Since, I am making such a major change, I would like your input.  I was wondering if I should change the name of the blog or leave it, as is. 

I am sure as days go by, I will become aware of issues, I am not yet facing, but for now, it is one foot in front of the other.

I ask you to help me make this change by your support and suggestions.  I thank each of you for all you have already done.

More to come.  My Sweet and Savory - the sort of old timer blog will continue, as usual.  Let's Do Brunch and My Meatless Mondays will be there.  Ina's Garden will be here.


Chaya aka Bizzy

Cheesy Potato Bake

I have made different versions of potato bakes, over the years, and I think this one is the very best.  The potatoes were baked just right and the cheesy creamy addition brought it to the top of the comfort food list.  I was too lazy to go pick chives to add to this.  Next time, I plan to add them.

Cheesy Potato Bake

4 medium potatoes
1 1/2 cups Cheddar cheese
1/2 herb-yogurt cheese
3 eggs
salt and pepper to taste


In a large pot of boiling water, cook potatoes until almost done.  They should dice easily but not fall apart.
While potatoes are cooking, preheat oven to 375 degrees.
In a large mixing bowl, combine all ingredients and mix well.
Pour into individual baking dishes and bake for 23 minutes or until golden brown on the top.

This is delicious, really delicious, absolutely delicious.....yes, delicious.

Spicy Cheese Puffs

This is one of those recipes, where the cheese you select determines the recipe.  I made this too spicy for my husband and will have to make other choices, next time.  I liked it and think the spices make it a lot better.

I love cheese shopping and the kosher market has expanded the types of cheeses that are going out to the consumers.  Years ago, we were very limited.  Now, there is a great variety.  Last week, I bought one of those spiced, twisted mozzarella cheese packages.  There was one type that clearly said it was spicy.  This one did not.  When, I decided to use it, in the puffs, I did not know what was going to happen.  I added some Gouda to the recipe because I love Gouda and I have been throwing into all kinds of dishes and it works well, with almost anything.  Shredding Gouda is not effective because of the softness of the cheese.

Spicy Cheese Puffs

Ingredients :

1 cup spicy mozzarella, shredded
1/2 cup Gouda, shredded or chopped
1 cup flour
1 teaspoon baking powder
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
1 cup milk
2 eggs, beaten


Preheat oven to 375 degrees F.
Spray with cooking oil (olive) six muffin inserts or 12 minis.
In medium sized bowl, whisk flour, baking powder and spices.
Add milk and eggs.
Add cheese.
Stir batter and pour into prepared muffin tins.
Bake at 375 degrees for 20 minutes.
Raise oven temperature to 400 degrees F. and bake for another 5 minutes until top is golden brown.

Next time, I would add 1/3 cup sun dried tomatoes, chopped or red onions, chopped or your choice of vegetable, chopped.

Linked to     

Tasty Traditions It’s A Keeper Thursday Cooking Thursday
Frugal Follies Thursday
Pennywise Platter
Savory Sunday
Cooking Thursday 
Recipe Swap Thursday 

Tuesday, June 28, 2011

Caramel Banana Trifle I am thrilled to introduce our newest Guest QED recipe and its author.  Linda is a creative blogger, stressing ease of preparation and cooking to turn out delicious dishes.  We are fortunate to have her sharing with us today.  Linda is from a blog called, "My Kind of Cooking," also the name of one of her books. 

I am having difficulty not diving into the photo that is soon to be displayed.  How does Caramel Banana Trifle sound to you?  Sounds scrumptious, to me.  Read how this recipe came to be and where it actually was made.  Truth is certainly stranger than fiction.  Not to worry.  You can make this in your kitchen.

Caramel Banana Trifle
1 (16 ounce) package frozen pound cake, thawed, cubed
1 (5.1 ounce) package instant vanilla pudding, prepared
2 bananas, sliced
1/2 cup caramel ice cream topping
1 (8 ounce) tub frozen whipped topping
In large serving bowl, place 1/2 of pound cake. Spread 1/2 of pudding over pound cake. Arrange 1 sliced banana over pudding. Drizzle 1/4 cup caramel over banana. Spread whipped topping over top. Repeat process. Drizzle 1 tablespoon caramel ice cream topping over whipped topping if desired.
I created this recipe in the backseat of my car.  No Kidding.  I forgot we were invited to a friend's house for dinner.  As I was walking into Walmart, I ran into my friend's husband.  He said, "I'll see you in an hour".  All of the sudden, I remembered we were supposed to have dinner at their house and bring the dessert.  I write cookbooks so I couldn't buy a dessert.  As I wandered around the store, I spotted the bananas.  My husband loves bananas!  What could I make with bananas?  He loves banana pudding.  What could I do to jazz up banana pudding?  Then it came to me, trifle!  I will make a trifle.  I grabbed all the ingredients (I used already  prepared vanilla pudding cups instead of instant pudding).  Went to the dish section of the store and picked up a trifle bowl.  I talked the nice lady behind the deli counter into washing the bowl for me.  Then after paying for everything, I went out to my car and made the dessert in the backseat.
This easy to prepare desert has become not only my husband's favorite dessert, but friends ask me to make it over and over again.

Linda gave me her recipe with only the story of how it came to be.  I added the information about her books.  I know that they are right for many of you.  We lead busy lives and I know, I am continually looking for quick, easy and delicious recipes to make and enjoy.  Linda provides the way to expand on what you already have. 

Please visit Linda at My Kind of Cooking and check out some of her other recipes.  It is a place that feels like home.

Busy Women's Cookbook Pack image