Cookbook Preview - Magnolia Table


Magnolia Table, by Joanna Gaines
Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.
Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:
  • Chicken Pot Pie
  • Chocolate Chip Cookies
  • Asparagus and Fontina Quiche
  • Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
  • Peach Caprese
  • Overnight French Toast
  • White Cheddar Bisque
  • Fried Chicken with Sticky Poppy Seed Jam
  • Lemon Pie
  • Mac and Cheese
Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family. Buy the cookbook HERE.

Joanna Gaines is the cofounder of Magnolia, a home and lifestyle brand based in Waco, Texas, which she started with her husband, Chip Gaines, in 2003. Authors of the New York Times bestseller The Magnolia Story, Chip and Joanna have been remodeling homes for nearly two decades. Joanna is also the author of the New York Times bestselling cookbook Magnolia Table and editor in chief of the Magnolia Journal, a lifestyle magazine offering inspiration for your life and home.

Boston Cream Pie


Here's a delicious dessert to serve your family this spring. 

1 rounded cup sifted flour
3/4 cups sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup canola oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar

Pastry Cream:
2 cups whole milk
2 teaspoons vanilla
3/4 cup sugar
1/4 cup cornstarch
6 egg yolks
1 tablespoon butter

Ganache:
8 oz. semisweet chocolate chips
1/2 cup half and half

Preheat oven to 350 degrees. In a mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, oil, egg yolks, and vanilla. Mix on low until combined and then an additional 3 minutes on high speed. 

In a clean large mixing bowl, whisk egg whites and cream of tarter on high speed until soft peaks form. Carefully, fold in the egg white mixture to the creamed mixture to combine. Pour the batter into a 9-inch round greased cake pan, lined with wax paper. Bake for 25-30 minutes, until the top springs back when lightly touched. Allow to cool on a wire rack. 

To prepare the cream filling, in a medium saucepan, heat the milk and vanilla to a boil over medium heat. Remove from heat. In another bowl, combine the sugar and cornstarch and whisk in the egg yolks until light and fluffy. Whisk in 1/4 cup of the hot milk mixture until combined, then whisk in the remaining milk. Return the custard mixture to the saucepan and cook over medium heat until thickened and slightly boiling, stirring constantly. Remove from heat and stir in the butter. Allow to cool slightly, then chill in refrigerator for at least 2 hours, covered the surface with plastic wrap to prevent a skin from forming. 

To make the ganache, place chocolate chips and half and half in a microwavable bowl. Cook for 60-90 seconds at a time, stirring until chocolate is melted and smooth. 

To assemble, remove the cake from the pan and cut in half, horizontally. Place bottom layer on a serving plate and spread with pastry cream. Top with second cake layer. Pour chocolate ganach over the top and down the sides of the cake. Refrigerate until ready to serve. Serves 10-12. 
Click here for a printable version of this recipe.

Hamburger Cabbage Skillet


Here is an easy recipe to fix for your family. Serve with Garlic Mashed Potatoes.

1 1/2 pounds ground hamburger
1 medium onion, chopped
1 tablespoon minced garlic
1/2 head medium cabbage, chopped
2 - 14 oz cans diced tomatoes
1 cup carrots, peeled and sliced
1/2 cup water
1 tablespoon wine vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon pepper
1 teaspoon salt

In large skillet, brown hamburger. Add onion and garlic and cook until tender. Add cabbage, tomatoes, carrots and water. Allow to simmer for 10-15 minutes. Add wine vinegar, basil, parsley, pepper, and salt. Cook another 10-15 minutes.
Click here for a printable version of this recipe.

Easter Menu Ideas

Need a few ideas for your Easter dinner? Here are some recipes to cook up in time for this year's family event. 



















Whatever you decide to make, may you have a blessed Easter with your family and friends.

Chicken Marsala with Noodles

 Here's a yummy recipe when you find yourself with a bottle of Marsala that you need to use up!

4 skinless, boneless chicken breasts, pounded flat (1/4" thick)
1/2-3/4 cups flour, for dredging
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
4 pieces bacon, chopped
8 oz. button mushrooms, sliced
2 garlic cloves, minced
2 teaspoons minced onion
1 teaspoon dried thyme
2 teaspoon soy sauce
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoons butter
1/4 cup chopped flat-leaf parsley
10 oz. wide egg noodles, prepared.

On a flat plate or shallow bowl, combine flour and seasoned salt and pepper. Dredge flattened chicken breasts in flour and shake off excess flour. Heat oil in a large skillet and add the cutlets to the pan. Cook for 5 minutes on each side until golden, turning once. Place chicken on a large platter to keep warm. 

Lower heat to medium and add the bacon to the chicken drippings. Saute for one minute, then add the sliced mushrooms and garlic. Cook until nicely browned, about five minutes. Season with more salt and pepper as desired. Stir in the minced onion, thyme, soy sauce, Marsala wine, and chicken stock. Allow to simmer and cook until the sauce has slightly reduced. Stir in the butter and return the chicken to the pan. Simmer for another 1-2 minutes until the chicken has heated through. Season with salt and pepper and garnish with fresh parsley. Serve with prepared egg noodles. Serves 4.
Click here for a printable version of this recipe.

Blueberry Lemon Pound Cake

Here's a yummy dessert to serve your family.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cups unsalted butter, softened
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 eggs
1 cup blueberries, rinsed and drained
1 tablespoon flour
powdered sugar

Preheat oven to 325 degrees. In small bowl, combine flour, baking powder, baking soda, and salt. Set aside. In large mixing bowl, combine sugar, butter, and sour cream. Cream together on high speed until light and fluffy, 2-3 minutes. Add extracts. Beat in eggs, one at a time, mixing well after each. Reduce speed to low and gradually add flour mixture , mixing well. Toss blueberries with 1 tablespoon flour to prevent berries from sinking. Fold berries into batter. Pour into 9-inch loaf pan, sprayed with cooking spray. Bake for 60-65 minutes until center tests done with toothpick. Allow to cool on wire rack before removing from pan. Garnish with powered sugar. Serves 10-12
Click here for a printable version of this recipe.

Jennifer Slattery's Writer's Southwestern Skillet Dinner


Jennifer Slattery is a writer and international speaker who’s addressed women’s groups, church groups, Bible studies, and other writers across the nation. She’s the author of six contemporary novels maintains a devotional blog found at Jennifer Slattery Lives Out Loud. She has a passion for helping women discover, embrace, and live out who they are in Christ. As the founder of Wholly Loved Ministries, she and her team partner with churches to facilitate events designed to help women rest in their true worth and live with maximum impact. When not writing, reading, or editing, Jennifer loves going on mall dates with her adult daughter and coffee dates with her hilariously fun husband.
 
Jennifer's Latest Book Release: Restoring Her Faith

She left belief behind…Yet this family could change her mind.
With two boys to raise, a fledgling contracting business to run and a family ranch to keep afloat, widower Drake Owens finds his hands aren't just full they're overflowing. When Faith Nichols is hired to help him renovate the church, he's drawn to the beautiful artist, but he can't fall for a woman who isn't a believer. Can love restore her faith and his heart? Buy it HERE. 


Jennifer's Writer's Southwestern Skillet Dinner

If you’ve been around writers for any length of time, you likely know two things:

1) It’s not the most lucrative profession, and 2) when deadlines hit, there’s likely time for little else. Therefore, we’re always looking for quick, easy, and economical meals that can allow us to feel as if we haven’t completely neglected our family. I suspect all women trying to juggle the demands of family, careers, and just plain life can relate. If so, I hope you find this time-and-budget friendly meal helpful.

5 red potatoes
12 oz frozen corn
2 lbs ground beef
2 cups salsa
1 teaspoon minced garlic
1 teaspoon salt (optional)
1 teaspoon cumin

Optional additions:
JalepeƱo slices
2 cups of cheese (topping once cooked)

Cube potatoes and microwave, in a bit of water, for 2-3 minutes. Brown meat, drain grease, and mix in spices. Add corn and salsa and cook until thoroughly heated. Top with cheese if desired and serve. 

Poached Eggs

I grew up using a metal poaching gadget that fit into a skillet. Here's an old way that turns out delightful, creamy poached eggs. Thank you, Julia Child, for the lesson! Find a delicious breakfast dish that uses poached eggs HERE.

2-3 quarts water
1 tablespoon cider vinegar (optional)
4 eggs (fresh is best)
sea salt and ground black pepper

In a medium saucepan, bring water to a simmering boil, adjusting temperature as needed to maintain a light boil. If you don't have fresh eggs, it is recommended that you add vinegar to the water, to help keep the egg from scattering into a horrible mess. Crack eggs, one-at-a-time, into a small bowl and carefully slip egg into the water. Repeat with remaining eggs. Allow to cook for 4-6 minutes, until you have the consistency of yolk that you desire. Remove from water with a slotted spoon and allow to drain on a paper towel before serving. Season with sea salt and pepper. Serve with toast and bacon.

*I have found that if I spray the saucepan with a light cooking spray before adding the water, clean-up is swift and easy.
Click here for a printable version of this recipe.

Sourdough Banana Bread

Here's a delicious recipe to use with your sourdough "starter". It has a crisp sweet crust and is moist on the inside. Try some!

1/2 cup butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon Princess Cake and Cookie Flavor (King Arthur Flour) *optional
1 1/2 cups mashed bananas (about 3 medium)
1 cup sourdough starter (Recipe HERE.)
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pecans, chopped

Preheat oven to 350 degrees. In large bowl, cream together butter and sugar. Add egg, vanilla, and flavoring and mix until well blended. Stir in bananas and sourdough. In small bowl, combine flour, salt, baking powder, and baking soda. Stir into batter until just blended. Fold in pecans. Pour into small loaf pans. Bake for 40-45 minutes until bread is set in center. Cool on wire racks. Makes four small loaves. Freezes well.
Click here for a printable version of this recipe.

Recipe Ideas ~ Make Tonight an Italian Night

I enjoy making Italian recipes and sharing them with my family--usually with a salad and a nice bottle of wine. Here are a few recipes to serve to your family. 













See more Italian recipes HERE.