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Author Archives: Rosie's Kitchen

Authentic Irish Brown Bread

Irish Brown Bread Makes one 9×5 or 8×4.5-inch loaf, about 16 slices 1-1/2 cups (200g) coarse whole wheat flour (see Test Notes) 1-1/2 cups (200g) all-purpose flour 1-2 tablespoons each sunflower, sesame, and poppy seeds, or your choice 1-1/4 teaspoons baking soda 1/4 teaspoon table salt 1-1/4 cups (300g) buttermilk (use from Rita’s Best Buttermilk Pancakes!)… Read more

Posted in Breads, Rosie's Kitchen | 2 Responses

Super Simple Slider Sandwiches

It doesn’t get any easier than beef with salsa-raisin sauce for this spicy sandwich.  Let your slow cooker do the cooking, then pick up a bag of ready-cut coleslaw and soft dinner rolls or burger buns. Jump on over to the Sun-Maid nutrition blog for my recipe and you’ll be ready for Super Bowl Sunday… Read more

Posted in Entrees, Rosie's Kitchen | Leave a comment

Speedy No-Knead Artisan Bread

If you’re one of my previous bakers, or haven’t baked a loaf yet, give this speedy version a try!  I’d love to hear how either the original or the speedy version works for you.  Note the speedy version instructions up-date below. No-Knead Country Wheat Bread – plain, walnut or raisin   Prep time: 5 minutes  … Read more

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Cranberry Sauce Upside-Down Cake

Cranberry Sauce Upside-Down Cake Prep 15 mins Cook 30 mins Total 45 mins Author Rosie Yield on 9-inch cake 8 servings Ingredients 1/2 cup butter, softened (divided use) 1 cup cranberry sauce (divided use) – see sauce note* 2 tablespoons chopped crystallized ginger, optional 1/2 cup granulated sugar 1 egg 1-1/2 teaspoons orange zest 1/8… Read more

Posted in Desserts | 4 Responses

Corn Muffin ‘Turkeys’

Making these little birds can keep kids or guests busy until the big bird is sliced!  All you need is corn muffins and dried fruit.

Thank you for being a reader of Get Cooking Simply.  Rita and I wish you a wonderful thankful day! 

Posted in Breads | 1 Response

Tomato-Peach-Mint Bruschetta

The devastating fires just 75 miles from here make thinking about recipes seem so insignificant. Yet we still fuel body and soul as we continue on. End-of-summer golden tomatoes and peaches make this classic tomato-topped toast called Bruschetta. (Pronounced “broos KET tah”). I like mint instead of basil in this twist on the traditional tomato… Read more

Posted in Appetizers & Snacks, Rosie's Kitchen, Salads and Dressings | 4 Responses

Banana Avocado Muffins

Avocado Banana Muffins Makes 12 muffins 1 medium-large very ripe avocado (just over 1/2 cup mashed) 3 very ripe bananas (about 1 cup mashed) 1/2 cup sugar 2 large eggs 2 tablespoons canola oil 1 teaspoon vanilla 2-1/2 cups all-purpose flour or substitute 1 cup whole wheat for 1-1/4 cups of the all-purpose flour  1-1/2 teaspoons baking… Read more

Posted in Breads, Rosie's Kitchen | Tagged | 6 Responses

Really Good Low-fat Raisin Oatmeal Cookie Bars

Life is good with a raisin oatmeal cookie! These are wonderful after-school snack or take-along cookies made even better because they are very low in fat and sugar. A little yogurt and oil substitute for butter, and there’s not too much brown sugar. Nutritionals clock in at about half the fat and calories of most… Read more

Posted in Desserts, Rosie's Kitchen | 2 Responses

Golden Fruit Salsa-Chutney

Fruit salsa, chutney – or can it be a sundae topping?  Take your pick! It’s ‘golden’ any way you serve it. Sweet-tangy golden raisins and summer fruits – peaches, nectarines, strawberries, apricots, and a zing of crystallized ginger. I created this fresh fruit salsa as a Sun-Maid ice cream sundae topping or fruit salad.  I… Read more

Posted in Desserts, Entrees, Rosie's Kitchen | 4 Responses

English Muffin Bread – perfect for Summer

Microwave English Muffin Bread Makes 1 loaf, about 16-20 slices. Recipe can be doubled. Bake one pan at a time. Adapted from Fleischmann’s Yeast recipe, shared by Wolf Appliance Butter and cornmeal for pan 2-3/4 cups all-purpose, unbleached, or part whole wheat flour (see variations below) 1  package yeast (.25 oz.), undissolved 1-1/2 teaspoons sugar… Read more

Posted in Breads, Rosie's Kitchen | 8 Responses
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