Mother Bird: Four New Recipes!

I could give some excuses for not posting on this blog as much as I had hoped to, but they would all be a big, lame waste of time. So instead, here are four recipes I've tried that I would make again. There have been more recipes that I have tried that I would not make again, but I think posting about those ones would be pretty dumb, considering how long it has taken me to post about the good ones.
I found this Asiago Garlic and Herb Bread on the Pioneer Woman's community recipe sharing site, Tasty Kitchen and I have to say, it's definitely my new go-to for dinner bread. I've made it several times since my first try and have had lots of requests for the recipe. It makes two loaves, so we usually eat one with dinner and save the other for ultimate grilled cheese sandwiches the next night. It makes great panini sandwiches.


Here are a few notes, in case you want to try it:
- I use Parmesan cheese instead of Asiago (because I usually have it on hand) and I don't think I've ever used the full amount. I just grate until I'm sick of grating and call it good.
-I only use half of the crushed red pepper. My kids are wimpy when it comes to spicy food.
-Instant yeast is a must. It won't rise right if you use active dry.

This Ham and Potato Soup was also a Tasty Kitchen find. It was super fast, kid-friendly, and used up leftover ham. Win-win-win! I thought mine was a little on the salty side (I think my chicken bouillon is extra salty) so next time I make it, I'll add the bouillon and extra salt a little at a time, tasting between additions.








I thought it would be fun to make corned beef and cabbage for St. Patrick's day and this recipe looked like an easy and popular one. It was good but not fabulous. I only have one corned beef and cabbage experience from a long time ago for comparison, so I guess it's possible that I'm just not wild about it no matter how it's cooked. Also, there was no room for the cabbage in my crock pot, so I would have had to cook it separately if I hadn't been too lazy to do so.


This last one is a definite keeper. My sister-in-law Robin had these waffles and syrups at a church function where they were enjoyed so much that the recipes were later distributed to all of the women who attended. Both of the syrups are good, but the Hawaiian Coconut Syrup is my favorite. I could just eat its liquid gold goodness all by itself. And I did.

Oatmeal Waffles

2 cups whole wheat flour
1/2 cup sugar
2 tablespoons baking powder
1 teaspoons salt
2 cups rolled oats (I used quick oats)
3 cups milk
2 eggs
1/3 cup oil

Combine dry ingredients. Scramble eggs with milk and add to dry mixture. Add oil. Mix lightly and bake in a waffle iron. Hearty enough for dinner. (I had to spray my waffle iron after every single waffle or I had major sticking problems. I tried making it again without the sugar and it seemed a little better and tasted just as good.)

Hawaiian Coconut Syrup

1 cube (1/2 cup) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon coconut flavoring or coconut oil (I just used imitation coconut extract)

Combine butter, sugar, buttermilk, and baking soda in a large saucepan and bring to a boil. Mixture will foam, so be sure to use a large enough pan to prevent overflowing. Remove from heat and add coconut flavoring.

Apple Cinnamon Syrup

1/2 cup brown sugar
1/4 cup cornstarch
1/2 teaspoon allspice
1/4 teaspoon nutmeg
3-1/2 cups apple juice

Sift together brown sugar, cornstarch, allspice, and nutmeg. Add apple juice and cook until bubbly. (This one is really good but doesn't keep super well in the refrigerator. I would make a half batch or less and plan on not keeping it for very long.)