Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe.If you want, you could simply tell us what you request for your birthday dessert or take a picture of your favorite skillet. Basically we’re pretty relaxed over here. Posts that tell stories involving food are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then leave your link in Simply Linked.
Food on Fridays with Ann
Note: Those of you observing a Lenten fast? Please forgive me for the following fat-filled post. The kids made me Trader Joe’s light, flaky, buttery chocolate croissants for breakfast on my birthday last week.A mouthwatering start to a buttery birthday.For dinner, I asked for Trader Joe’s Butternut Squash Ravioli in Sage-Butter Sauce.Butternut Squash Ravioli from Trader Joe’s is so good, I love it almost as much as life itself (hyperbole, of course, but have you tried it?). The Sage-Butter sauce was so easy, my husband was able to pull it together in a matter of minutes. He used the sauce from this Gnocchi recipe as inspiration and adjusted a little:
- 1/4 C butter
- 1 clove garlic (or 2 shakes garlic powder)
- 1 t dried sage (a little less)
- 1/4 t salt
- 1/8 C Parmesan cheese
- 1/4 t ground black pepper (or 2 shakes black pepper)
- 2 T Parmesan cheese (additional to sprinkle when serving)
Directions: Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic has softened and is beginning to turn golden brown, about 4 minutes. Stir in the sage and salt for a few seconds. Add Parmesan cheese and the pepper. Sprinkle with the remaining 2 tablespoons Parmesan cheese to serve.
The kids asked me what kind of cake I wanted. The first thing that popped into my head was the cake my friend Marilynn served a few weeks ago when we were invited to her house for dinner after church.So two of the kids tracked down the recipe, bought the ingredients, and made it all by themselves.Butterfinger CakeIngredients:
- 1 box Devil’s food cake mix
- 10 oz. Cola or diet cola
- 1 egg white
- 7 oz. Sweetened condensed milk
- 2 Tablespoons peanut butter
- 8 oz. Frozen whipped topping (such as Cool Whip), thawed
- 7 Nestle fun-sized Butterfinger candy bars
Directions:Combine cake mix, cola, and egg white. Bake according to cake mix instructions in a greased 9×13 pan.A few minutes before the cake is to be done, combine sweetened condensed milk and peanut butter in a saucepan. Cook and stir on low to make creamy and warm.When cake is done and still hot, poke holes in top of cake with a knife and pour peanut butter mixture over top of cake. You may have to spread the mixture a little to help it go down into the holes. Sprinkle top with half of the chopped butterfingers. Cool cake completelyCover with Cool Whip and sprinkle remaining Butterfingers over top. Keep in fridge until ready to serve.(Recipe found here.) Happy buttery-croissant/butternut-squash/sage-butter sauce/Butterfinger Cake birthday to me!
Credits: Croissant, ravioli and first cake photos by Ann Kroeker. Final cake photo by S. Kroeker.