Enjoy this Irish Pub Salad, a delicious salad if you’re hosting a St. Patrick’s Day bash! Irish food is not all about Irish potatoes, which so many people think, although you may want to try this Irish Potato Pie recipe! Or, grab the recipes to this St. Patrick’s Day MENU!

What is the difference between an Irish Pub Salad and English Pub Salad?

The few days we enjoyed Dublin, it seemed salads were included with every meal, usually with some kind of pickled vegetable, tomatoes, eggs, and cheese.

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For summer, we’re capturing the taste and smell of summer peaches with a Buttermilk Peach Cake recipe. All you need are fresh peaches, a couple of other ingredients (buttermilk) and about 15 minutes to mix it up.

Peach Buttermilk Cake

Sometimes we have to go back to where we came from. For me, that means on the farm with Grandma Dubs, in the garden, barn, or in the house, watching the “canning” process. The smell that comes to mind? Fresh summer peaches. Serve this light summer cake as is or with a scoop of vanilla ice cream, whipped cream, or creme fraiche, for a refreshing dessert. 

Why I love this recipe

• The perfect summer cake.
• We love it served with whipped cream or sweetened crème fraîche!
• Make it patriotic and add blueberries!

I fell in love with this buttermilk cake that Abby made earlier for Paul’s birthday, and since we’ve made it with a variety of different fruits, I’ll be sharing more recipes later this summer!

Gather these ingredients

• Fresh peaches
• Unsalted butter
• Buttermilk
• Flour
• Egg
• White sugar
• Brown sugar
• Salt, baking powder
• Vanilla extract

How do you make peach buttermilk cake?

1. Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round and set aside.
2. Combine the brown sugar with the peaches. Mix with your hands, adding pressure to release some of the juices (but don’t mash them into a pulp). Set aside.
3. In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
4. In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, and vanilla.
5. Incorporate the flour mixture into the wet ingredients, adding about 1/4 cup at a time, until a smooth batter forms. Pour into the prepared pan and smooth the top using a spatula. Spread the peaches over the top evenly, juices included, then place in the oven for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
6. Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice-cream, or a sweetened crème fraîche.

Tips and substitutions:

• Use ripe, firm peaches for this cake. You can also use canned (drained) but it will not taste the same as with fresh peaches.
• Don’t overmix the batter, as it makes a tough cake (not light and airy).
• Take out your ingredients one hour before beginning, it will make the batter more smooth.
• If using a 10-inch springform pan, reduce the baking time by 5-10 minutes. 
• It can also be garnished with fresh blueberries or even strawberries (in place of raspberries).
• If you don’t have buttermilk, substitute for it with sour cream or plain yogurt. But, please note, the buttermilk flavor is out of this world.
• Buttermilk brings a tang to cakes that is hard to explain, while adding very little fat. Like yogurt and sour cream, this acidic ingredient also helps tenderize gluten, giving baked goods a moister texture.
• Did you know you can make your own sour cream? To make 1 cup of sour cream in place of buttermilk, mix 3-4 tablespoons of regular milk into enough sour cream to equal 1 cup. Then whisk it well. This makes a buttermilk substitute.

We made this recently for a breakfast for 6 guests. People ate it warmed, with a cup of coffee for breakfast, and the leftovers were gobbled up during in the afternoon for a snack. It’s super easy to make, and you can also tranpsort this cake easily if you are bringing it to a party.

More peach recipes to try:

• Peach Blueberry Cobbler Recipe
• Wonderful Peach Cobbler
• Fresh Peach Salsa with Mint
• Fresh Peach Crumb Bars

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Peach Buttermilk Cake

Peach Buttermilk Cake is a great way to showcase summer peaches! Garnish with raspberries, and enjoy every bite with sweetened crème fraîche!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 347kcal

Author Sandy Coughlin

Ingredients

• 2 peaches cut into 1’’ pieces
• ½ cup unsalted butter plus 2 tsp to grease pan
• ½ c buttermilk room temp
• 1 c flour
• 1 egg and 1 yolk
• ⅓ c white sugar
• ⅓ c brown sugar
• ¾ tsp salt
• 1 tsp baking powder
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking dish, square or round and set aside.
• Combine the brown sugar with the peaches. Mix with your hands, adding pressure to release some of the juices (but don’t mash them into a pulp). Set aside.
• In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.
• In a separate bowl, combine the white sugar, melted butter, and the buttermilk. Whisk until smooth, then stir in the egg, egg yolk, and vanilla.
• Incorporate the flour mixture into the wet ingredients, adding about ¼ cup at a time, until a smooth batter forms. Pour into the prepared pan and smooth the top using a spatula. Spread the peaches over the top evenly, juices included, then place in the oven for 20-25 minutes, or until a cake tester inserted into the center of the cake comes out clean.
• Allow cake to cool slightly before serving with any additional summer fruits, or with whipped cream, vanilla ice-cream, or a sweetened crème fraîche.

Notes

Reposted from July 2020.

Nutrition

Calories: 347kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 405mg | Potassium: 143mg | Fiber: 1g | Sugar: 28g | Vitamin A: 708IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg

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I love a simple appetizer that involved little wooden skewers! And these caprese kebabs (otherwise known as a caprese salad on a stick, or skewers) are delightful to serve at a party. If you love a Caesar Salad, then you’ll love these little bites.

It’s great to get kids in the kitchen to help prepare, too.

Caprese Salad Skewers

When I know company is coming, I like to prepare my menu with the best, freshest ingredients, and make sure that my pantry and fridge stocked. For summer, these ingredients are easy to keep on hand: tomatoes, bread, cheese, and Romaine lettuce. And little skewers (or wood toothpicks).

Why I love this recipe

The last thing I want to do is run to the store, so I keep several grocery lists. One is for my Costco run, one for a regular grocery store, and the last one is for the farmer’s market. I have my favorite local markets that I like to visit, because I know that I’m playing a vital role in supporting our local farms in the area, and then, of course, I go home with the freshest produce, direct from the source. This makes me happy, and it also makes me nostalgic, thinking of my grandparents’ farm that existed on Vilas Road (in Central Point). It’s sad when I drive by now, because it’s completely gone. The garden that used to be there … the garden … so lush and full of every fruit and vegetable known to man (that could grow on southern Oregon soil).

Anyway, when we had our city garden, we have taught our kids about the freshest of the fresh! Cocktail tomatoes were the sweetest and BEST (a little larger than cherry tomatoes). If you want to use cherry tomatoes you can make these mini caprese skewers (a little different).

Gather these ingredients

I recently bought some cocktail tomatoes. I really love the size! They are bigger than cherry tomatoes, and not as big as a Roma or a Compari on the vine. They are the perfect bite, and this time I used small wood skewers to make Caprese Salad Skewers.

How do you make Caprese Salad Skewers?

1. Using a serrated knife, cut focaccia into 1 x 1-inch pieces. Drain the mozzarella balls.
2. To assemble skewers, stack a piece of bread, a mozzarella ball, a folded piece of Romaine lettuce, and a cocktail (or cherry) tomato. Repeat for 12 skewers. Lightly salt and pepper to taste.
3. Before serving, drizzle balsamic glaze on top.
4. Serve chilled with a side of Greek yogurt ranch dressing.
5. Optional to grill on high heat for 1 1/2 to 2 minutes per side, or until bread is light brown and cheese is melted.

Tips and substitutions:

• My favorite bread to use is a focaccia bread, but you can also use other bread. Just make sure it’s not too hard (or dry).
• And instead of basil, use romaine lettuce! Nice and crunchy!
• This recipe is awesome to make ahead of time, pull it out of the fridge, and serve!
• Serve with Ranch dressing or Caesear dressing.
• Want to add protein? Add a chunk of salami – yum!

Don’t forget the final ingredient … a drizzle of balsamic glaze! Serve with chicken, and hot crunchy bread.

Perfect for a pool party … and everyone to dip in dressing, too!

More skewer appetizer bite recipes you may want to try:

• Italian Tortellini Skewers
• Caprese Mini Pancake Skewers
• Tomato Gnocchi Apricot Skewers

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Caprese Salad Skewers

This Caprese Salad Skewers recipe is a light and fresh summertime treat to serve out by the pool, or as an appetizer for a casual dinner party! Caprese Salad on a stick is a simple appetizer that doesn’t involve cooking, fun, with fresh ingredients: cocktail tomatoes, Romaine lettuce, mozzarella, and a balsamic glaze.

Course Appetizer

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 369kcal

Author Sandy Coughlin

Ingredients

• 1 loaf focaccia bread
• 12 cocktail tomatoes
• 12 small fresh mozzarella ciliegine balls
• 1 cup romaine lettuce leaves
• 12 small wood skewers
• Salt and pepper to taste
• Balsamic glaze I use DeLallo brand
• 1 cup Greek yogurt ranch dressing I used OPA brand

Instructions

• Using a serrated knife, cut focaccia into 1 x 1-inch pieces. Drain the mozzarella balls.
• To assemble skewers, stack a piece of bread, a mozzarella ball, a folded piece of Romaine lettuce, and a cocktail (or cherry) tomato. Repeat for 12 skewers. Lightly salt and pepper to taste.
• Before serving, drizzle balsamic glaze on top.
• Serve chilled with a side of Greek yogurt ranch dressing.
• Optional to grill on high heat for 1 1/2 to 2 minutes per side, or until bread is light brown and cheese is melted.

Notes

Reposted from 2015.

Nutrition

Calories: 369kcal | Carbohydrates: 26g | Protein: 12g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 570mg | Potassium: 89mg | Fiber: 1g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 163mg | Iron: 0.3mg

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I love a good cookie bread recipe–our Banana Cookie Bread! If you love banana bread, and chocolate chip cookies, well then this recipe is for you! Oh, and a little peanut butter make each loaf a little better.

We call it cookie bread, because when sliced, it’s thick, rich, and gooey like a cookie–slightly different than a loaf of bread.

Banana Cookie Bread

Bake up a few loaves of this easy recipe and either eat, share, or freeze a loaf. The combo of cookies and bread makes the texture perfect for a snack or breakfast quick bread. And it’s not just for kids–adults love this recipe as well.

Why I love this recipe

• It’s for kids and adults.
• Delish if you love banana bread + cookies.
• Freezes well.

Gather these ingredients:

• Bananas (overripe are the best!)
• Eggs + butter
• Brown sugar + raw sugar
• Vanilla
• Whole wheat flour
• Oats
• Baking soda + baking powder + salt
• Peanut butter chips + chocolate chips
• Walnuts

This recipe came from my roommate, Lori – years ago. It was one of our favorite treats to bake on the weekend. If you love baking banana bread, uou may also want to try my most popular Sour Cream Banana Bread recipe on my blog!

How do you make Banana Cookie Bread?

1. Preheat oven to 350 degrees. Grease 4 small loaf pans with cooking spray.
2. Mash the bananas on a plate and set aside. In a large bowl, combine the eggs, both sugars, butter, and vanilla. Add in the mashed bananas and gently stir.
3. Add the flour, oatmeal, and other dry ingredients. Mix with a wooden spoon.
4. Add in the chips and nuts. Mix together.
5. Spoon the mixture into prepared loaf pans. Bake for 20-25 minutes.
6. Allow the loaves to cool 15 minutes before removing from the loaf pans. Cool each loaf; wrap with plastic and freeze or give away!
7. Serve with a glass of milk. Warm it up to softened each slice.

Tips and substitutions:

• Great for a care package: When I decided to make a care package for my son who recently moved away, this recipe came to mind. And that quote. It’s always nice to “tip ourselves” and think of others! I mean, who doesn’t love banana bread, peanut butter, and chocolate? [Also try this Easy Banana Bread with Peanut Butter Glaze.]
• Mix up the chocolate chips for different chip flavors (white chocolate, butterscotch, toffee chips, etc.)
• Serve right away or you can freeze each loaf (wrap well before freezing).

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Banana Cookie Bread

This Banana Cookie Bread is a yummy recipe to make for gifts, care packages, hostess gifts, or a snack–a combo of banana bread and a cookie.

Makes 4 small loaves

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16

Calories 372kcal

Author Sandy Coughlin

Ingredients

• 3 bananas mashed
• 2 eggs
• ¼ cup brown sugar
• ½ cup raw sugar
• ½ cup butter softened
• 1 tsp. vanilla
• 3 cups whole wheat flour
• 2 cups  oats
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
• ¾ cup peanut butter chips
• ¾ cup chocolate chips
• ½ cup walnuts chopped (optional)

Instructions

• Preheat oven to 350 degrees. Grease 4 small loaf pans with cooking spray.
• Mash the bananas on a plate and set aside. In a large bowl, combine the eggs, both sugars, butter, and vanilla. Add in the mashed bananas and gently stir.
• Add the flour, oatmeal, and other dry ingredients. Mix with a wooden spoon.
• Add in the chips and nuts. Mix together.
• Spoon the mixture into prepared loaf pans. Bake for 20-25 minutes.
• Allow the loaves to cool 15 minutes before removing from the loaf pans. Cool each loaf; wrap with plastic and freeze or give away!

Notes

Originally posted NOV 2014

Nutrition

Calories: 372kcal | Carbohydrates: 57g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 234mg | Potassium: 324mg | Fiber: 6g | Sugar: 18g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg

More banana recipes to try:

• Healthy Banana Brownies
• Strawberry Banana Bread
• Banana Pudding Trifle

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Friends, there is no earthly reason why something so simple should be so good. Which means, if you have leftover salmon, and you love clam chowder, then you’ll want to make this simple Corn Salmon Chowder.

Corn Salmon Chowder Recipe

This easy soup recipe highlights the taste of sweet summer corn, but guess what? You can use frozen corn during the winter months. Fresh corn offers the best flavor, but we love to make this chowder year-round. It’s the perfect recipe to make with leftover salmon. (more…)

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Friends, enjoy this easy Pulled Pork Cornbread Topping! This is a repost from January 2015 that I think you’ll enjoy (the story). Plus a great FALL recipe!

Pulled Pork with Black Bean Cornbread Topping

We had a discussion the other night, about cream corn. We decided, either you love it or you don’t. This recipe calls for a small amount of cream corn, just enough to make the perfect topping just like a cobbler-crust.

You may also want to try my 2-Ingredient Crock Pot Pork Verde. If you have an instant pot, try my Instapot Pork Carnitas Recipe. (more…)

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A delicious breakfast cake or dessert, this Newfoundland Blueberry Buckle Recipe isi a comfort blueberry buckle recipe that can be used with any fresh seasonal fruit in place of the blueberries! And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!

Newfoundland Blueberry Buckle Recipe

Originally, we go this Blueberry Buckle recipe came from my mom’s church cookbook, The Finest of the Wheat.  So today I’m sharing this blueberry cake recipe with you, along with some great memories from our cousin/sister weekend. (more…)

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Enjoy these little charcuterie skewers, or antipasti on a stick recipe for any appetizer! Serve it on The Big Board; perfect for Game Day, or any gathering! Maybe you’ve recently tried this Pull-Apart Charcuterie Bread or made your own Best Charcuterie Board.

Mini Tortellini Kebabs Charcuterie Board

Looking for an appetizer to serve for a large party? Then you’ll love this Mini Tortellini Kebabs Charcuterie Board that serves up to 50 guests. You can always halve the recipe, or even quarter it.

I buy most ingredients for this board at Costco, but you can buy them anywhere! Don’t forget the balsmic drizzle! [This post is reposted from November 2018.] (more…)

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Friends, enjoy this Slow Cooker Chicken Tikka Masala, a comforting slow cooker Indian dish! It’s perfect for weeknight cooking or dinner guests! Planning a family night dinner? Serve this tikka masala and a Family Movie Night Snack Board!

Crock Pot Chicken Tikka Masala

We love the flavors and we think you will, too! The sauce and chicken pieces are a bright color because of turmeric, paprika, and tomatoes. And I’m still loving my slow cooker … you, too? I mean, I do love my instant post and air fryer, too. But not as much.

What is the tikka in tikka masala?

Chicken tikka masala is a chicken dish of  boneless chunks of chicken marinated in spices and yogurt. It’s served in a creamy curry sauce. [This is a repost from Sept. 2015.] (more…)

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My husband and I took dinner to our friends’ house last Friday evening. Nothing fancy, we brought the main dish, One-Pot Beef Marsala Stew, and crunchy bread, and they whipped up the appetizer and salad (along with wine of course!). [This is a repost from Jan 2015.]

One-Pot Beef Marsala Stew

This recipe has easy ingredients:

• Canola oil
• Boneless chuck roast
• Kosher salt + pepper
• Butter
• Red onions
• Garlic cloves
• Tomato paste
• Marsala wine
• Beef stock
• Thyme sprigs
• Button mushrooms
• Carrots, cut into 1-inch pieces

(more…)

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