Jo Jo's take me back to my childhood. The first time I had them I was hooked! I am an Idaho girl so potatoes have always been my favorite and there is something so wonderful
My grandma and I made authentic Italian Style stuffed peppers ground meat & pork, Italian bread, rice, cheeses, fresh herbs, and Sunday dinner Stuffed Peppers!
The most popular recipes, including four-ingredient fudge and a grown-up grilled cheese.
Are you looking for the BEST Bolognese recipe is made to perfection with a ground beef and pork, garlic, basil, and Pecorino Romano You will be tasting a
Chicken Recipes are always popular because most of them are easy, quick and versatile. Check out my collection of chicken recipes that's bound to make your life easier.
I make the best biscuits in the world. You don't have to take my word for it. My husband and younger son (and a few more people) have told me repeatedly. Saying that, I am willing to try other recipes that I find for "reportedly" good biscuits. One time I made a different recipe and shared them with our younger son. His comment was, "Why didn't you just make your own biscuits?" Enough said. Anyway, like Jo Jo (Gaines), I worked on my recipe for quite a while before I found "perfection". I have to admit her recipe was considerably different than any biscuit recipe I have ever seen, but I wrote it down and thought I would give it a try one day. That day happened Wednesday when I decided I would surprise my husband and fix them for breakfast. I had found the pad that I had written the recipe on Tuesday when I was looking for something else. Fortunately I had the self-rising flour and even though I didn't have any buttermilk, I did have some powdered buttermilk that I could mix up some. It wasn't quite the same, but works in an emergency. I also do not buy salted butter and so used unsalted butter. After spreading some soft serve butter on the biscuit before eating, the biscuit was salty enough for us. The result? Well, I started this post with the statement that I make the best biscuit in the world. I have to say my husband and I thought Jo Jo's biscuit is a really good biscuit, but still think my recipe is better. In all honesty and fairness to Joanna, her biscuit is a different biscuit and it is worth keeping and making again. I guess you will just have to make her recipe and my recipe for Buttermilk biscuits to see what you think. Click here for a printable version of just the recipe. JO JO'S BISCUITS 2 cups self-rising flour 1 tablespoon baking powder 1/2 teaspoon baking soda 3/4 cup (1-1/2 sticks) cold salted butter, grated or cut into 1/2 inch pieces 1 large egg, beaten 3/4 cup whole buttermilk 1 egg +1 tablespoon buttermilk Whisk the flour, baking powder, and baking soda together in a large bowl. Cut in the butter to the size of peas. (I grated the cold stick of butter and then used my fingers to work it into the flour mixture.) Add beaten egg, stir with a wooden spoon until combined. Stir in 3/4 cup buttermilk until dough forms a sticky mass. If mixture is dry, add more milk one tablespoon at a time. Cover the bowl and refrigerate at least 30 minutes or overnight. Preheat oven to 400 degrees F when ready to bake them. Place chilled dough on a lightly floured surface. Dust hands with flour and pat dough into a circle 1/2 inch thick. Using a cutter 2-3/4 inches (Mine was 2-1/2 inches in diameter.) cut biscuits and arrange them on a baking sheet lined with parchment paper so they are touching. Work scraps and finish cutting until all dough has been used. (I didn't have the parchment paper and used a nonstick cookie sheet.) Combine an egg with 1 tablespoon buttermilk using a fork. Brush the biscuit tops with the egg mixture. Bake 15 to 20 minutes until golden brown. (I did cook them the full 20 minutes.)
Joanna Gaines recipe for Mrs. Gail's Chicken and Fettuccine Alfredo in the Magnolia Table Cookbook was probably my favorite dish all summer!
Homemade Sloppy Joes are made with ground beef, spices, and some sweet ingredients like grape jelly that makes for one delicious and simple dinner idea!
So here we go, 3 recipes from Joanna Gaines Magnolia Table Cookbook Vol.2 that create a beautifully balanced and tasty dinner!
My grandma and I made authentic Italian Style stuffed peppers ground meat & pork, Italian bread, rice, cheeses, fresh herbs, and Sunday dinner Stuffed Peppers!
Sweetory. That was the word that Charlie used ( / made up lol) to describe this past week’s recipes of cooking through Magnolia Table in a year. As Joanna Gaines Brownie Pie (p.277) fit the sweet category, her Chicken Spaghetti (p.213) was savory, and the Pie Crust (p.28) could be all of the above, I thought that his word “sweetory” was the perfect description.....
These easy sticky date cookies are crispy on the outside, chewy on the inside and are the perfect sweet treat for school or home.
This foolproof beef brisket recipe bakes in the oven smothered with sliced onions for half the usual amount of time, and still comes out tender and moist.
These Philly Cheesesteaks that Joanna Gaines shares in the Magnolia Table Cookbook Vol. 2 may not be from Philly, you'll still love them!
Sloppy Joes are an American staple, and this electric skillet version has the same ease and tangy, savory flavor.
Plus, look inside the Fixer Upper stars' Silos Baking Co.
Italian Rice Pie is a classic Italian dessert that is commonly served at Easter. Known also as Italian Easter Rice Pie or Pastiera di Riso, this pie can be made and refrigerated up to three days in advance.
This creamy spinach shrimp pasta is one of my favorite pasta dishes that I absolutely love!! This dish combines delicious shrimp with garlic, shallot, salt, and pepper, that creates the best flavors. Then it's time to make the most unbelievable creamy sauce that is made with heavy cream, white wine, pecorino romano, spinach, and lemon. The shrimp pairs so perfectly with the spinach and lemon it's unreal! Then its time for the al dente pasta which gets tossed right into the creamy sauce to make sure every noodle is coated and absorbing the rich flavors. This comfort dish brings you delicious flavors that melt in your mouth and will for sure impress your guests!
A sweet and buttery biscuit with a big passionfruit hit.
Culinary historian Allison Reynolds has been on a thoroughly enjoyable chase to find out more about this much-loved Australian biscuit. She's baked rather a lot of Anzacs in that time, too. Here she shares the oldest Anzac biscuit recipe, which dates back to pre-1920.
These Silo cookies from Magnolia bakery are the authentic cookies first sold at the Magnolia silos and contain chocolatey, peanut buttery goodness.
This episode is an ode to all things biscuits—because this is a food that epitomizes so much of what I love about getting creative and having fun in the kitchen. For years, Chip was always on the hunt for the absolute best biscuit, so I thought I’d take a shot at making the perfect one […]
As my brother, sister in law and their friends joined us around our table once again, I realized just how quickly time flies, as it seemed like yesterday that they were first joining us on the cooking through Magnolia Table journey back at week 4’s Tomato Basil Soup. Here we are though, 30 weeks later, and I tell you the journey has been such a sweet one, and certainly one that I recommend for anyone that is wishing to grow both their culinary palettes and local community. That being said, this week brought us two delicious recipes which both were thoroughly enjoyed: Baked Brie (p.150) and Jo’s Fatayar (p.244).
Make and share this Jo Jo Potatoes recipe from Food.com.
Lucy's Peanut Butter Brownies that Joanna Gaines shares in the Magnolia Table Cookbook Vol.2 are sure to become a quick classic.
