Chicken Salad
From the kitchen of Stephanie
2-3 Cooked Chicken Breasts, chopped or shredded
1 cup of Dried Cranberries
1 Apple of choice (I prefer Gala or Fuji) diced
1-2 cups of Chopped Celery
Mayo (just enough to bind together)
Dill (fresh or dried) to taste
Salt
Pepper
Combine all ingredients and chill
***I also like to used Trader Joe's Crescent Rolls to make this a bit fancier. You can either use each crescent triangle and stuff with salad prior to baking or you can roll out crescent sheet and cut into 24 small squares and use a mini muffin pan. You place each square in the hole of the pan and then scoop a spoonful of salad into each cup. Cook according to directions on can. ***
Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
Sunday, March 17, 2013
Friday, July 1, 2011
Blueberry Tart
Blueberry Tart
From RealSimple.com
Ingredients
flour for the work surface
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners' sugar
2 cups blueberries
Directions
Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.
From RealSimple.com
Ingredients
flour for the work surface
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners' sugar
2 cups blueberries
Directions
Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.
Friday, June 24, 2011
Puff Pancakes
Puff Pancakes
From the Kitchen of Kristin Sumption
Preheat oven and 9inch cake pan at 450 degrees
Ingredients:
2 Eggs
1/2 cup flour
1/2 cup milk
dash of salt
1 teaspoon vanilla
2 tablespoons butter
Directions:
Beat together all the ingredients, except the butter, all at once. The more air you beat into the pancake batter the puffier it will be. When the oven and pan have been preheated toss the 2 tablespoons of butter into the pan and return it to the oven. Once the butter is melted and bubbling pour the batter slowly into the center of the pan. Bake for 15-20 minutes, until golden brown and deliciously puffy!
Serve with powdered sugar and lemon juice :)
This makes 1 pancake that could easily serve two people. I usually make three of them since my boys love them so much. If you make more than one, you must make the batters in separate bowls, it's the only way they will all turn out correctly. Bummer it makes more dishes but its so worth it!
Enjoy!
Another option is to leave out the vanilla and serve it as a savory dish with a french stew or something similar! Yum!
Wednesday, April 13, 2011
Cheese Puffs...Basic Pâte à Choux (cream puff dough) Recipe
Basic Pâte à Choux (cream puff dough) Recipe
(paht-ah-shoo)
makes 20 medium puffs
From the Kitchen of Sherry Watkins
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup flour
1 good pinch of salt
1 cup eggs (4 large eggs)
Preheat oven 425F.
1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
2. You can do the next step one of two ways:
• Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer.
• If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) – I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you’ve piped them.
(paht-ah-shoo)
makes 20 medium puffs
From the Kitchen of Sherry Watkins
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup flour
1 good pinch of salt
1 cup eggs (4 large eggs)
Preheat oven 425F.
1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
2. You can do the next step one of two ways:
• Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer.
• If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) – I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you’ve piped them.
Tuesday, April 12, 2011
Pancakes from International House of Pancakes
Pancakes from International House of Pancakes
By: Todd Wilbur
Even though the early press runs of Top Secret Recipes excluded buttermilk in this recipe -- a very important ingredient if you really wa nt pourable batter -- many figured out the missing ingredient on their own and the error was quickly corrected in later copies. Now we just like to call those copies of the book the "Collector's Editions." For any of you who were lucky enough to get one of the "Collector's Editions" we'd liked to say "Congratulations!" Now here's the recipe, in its entirety, to make pancakes just like those served every day at IHOP.
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.
By: Todd Wilbur
Even though the early press runs of Top Secret Recipes excluded buttermilk in this recipe -- a very important ingredient if you really wa nt pourable batter -- many figured out the missing ingredient on their own and the error was quickly corrected in later copies. Now we just like to call those copies of the book the "Collector's Editions." For any of you who were lucky enough to get one of the "Collector's Editions" we'd liked to say "Congratulations!" Now here's the recipe, in its entirety, to make pancakes just like those served every day at IHOP.
Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.
I.H.O.P. Country Griddle Cakes
I.H.O.P. Country Griddle Cakes
By: Todd Wilbur
This nationwide chain, which is known for it's big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too.
nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1-2 minutes per side or until brown. Repeat with remaining batter. (http://www.topsecretrecipes.com) Makes 8-10 pancakes.
By: Todd Wilbur
This nationwide chain, which is known for it's big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too.
nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth.
3. Pour the batter by 1/3-cup portions into the hot pan and cook pancakes for 1-2 minutes per side or until brown. Repeat with remaining batter. (http://www.topsecretrecipes.com) Makes 8-10 pancakes.
Chinese Chicken Salad
Chinese Chicken Salad
From the kitchen of Sarah Frenzel
For the Chicken part of the salad.. you can saute or crock pot chicken (if you crock pot the chicken... make sure it is really wrung out...not to wet when you put it in the salad.
Then I do romaine lettuce, carrots, water chest nuts, chopped green onions.
I also saute in butter about a 1/2 cup of slivered almonds, 1 brick of borken up top ramon (no seasoning), and sprinkle in seasame seeds.
And, you can buy a dressing; or I make one up sometimes with soy sacue, rice vinegar, sugar, and ginger. I don't have a recipe for this though... just to taste.
From the kitchen of Sarah Frenzel
For the Chicken part of the salad.. you can saute or crock pot chicken (if you crock pot the chicken... make sure it is really wrung out...not to wet when you put it in the salad.
Then I do romaine lettuce, carrots, water chest nuts, chopped green onions.
I also saute in butter about a 1/2 cup of slivered almonds, 1 brick of borken up top ramon (no seasoning), and sprinkle in seasame seeds.
And, you can buy a dressing; or I make one up sometimes with soy sacue, rice vinegar, sugar, and ginger. I don't have a recipe for this though... just to taste.
Monday, November 1, 2010
Pumpkin Doughnut Muffins
Pumpkin Doughnut Muffins
from Everyday Food, November 2010, Adapted by Kristin Sumption
Makes 12 regular or 36 mini muffins
For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
from Everyday Food, November 2010, Adapted by Kristin Sumption
Makes 12 regular or 36 mini muffins
For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.
Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
Wednesday, September 22, 2010
Pumpkin Pancakes
Pumpkin Pancakes
From the Kitchen of Heather Thomas
1 1/3 cups buttermilk
3/4 cup pumpkin
4 eggs (seperated)
1/4 cup sugar
3/4 tsp vanilla extract
1/2 stick of butter (melted)
1 1/3 cups flour
1 3/4 tsp pumpkin pie spice
1 tsp baking soda
1tsp baking powder
1/4 tsp salt
On low speed mix egg yolks, milk, pumpkin,sugar, and vanilla. wisk in butter. wisk in dry ingredients. In seperate bowl beat egg whites. Fold egg whites into batter.
* I think the recipe is from a Bon Appetit magaine a few years ago if you wanted to try to look it up. They are delicious and sooo fluffy:) Hope you like them!
From the Kitchen of Heather Thomas
1 1/3 cups buttermilk
3/4 cup pumpkin
4 eggs (seperated)
1/4 cup sugar
3/4 tsp vanilla extract
1/2 stick of butter (melted)
1 1/3 cups flour
1 3/4 tsp pumpkin pie spice
1 tsp baking soda
1tsp baking powder
1/4 tsp salt
On low speed mix egg yolks, milk, pumpkin,sugar, and vanilla. wisk in butter. wisk in dry ingredients. In seperate bowl beat egg whites. Fold egg whites into batter.
* I think the recipe is from a Bon Appetit magaine a few years ago if you wanted to try to look it up. They are delicious and sooo fluffy:) Hope you like them!
Friday, August 6, 2010
Dried Cherry Scones
Dried Cherry Scones
From the Kitchen of Margot Bass
Easiest Scone Recipe I've ever used...make the dough the night before & you've got moist, yummy scones in the morning. The recipe is from a French breakfast & brunch cookbook. These are FABULOUS!!! I have made them with dried blueberries, raisins & they're even yummy plain :)
-3 cups all purpose flour
-1/2 cup sugar
-2 tablespoons baking powder
-1 1/2 teaspoons salt
-1 cup dried cherries
-2 cups heavy cream
Sugar Glaze
-2 tablespoons milk
-1 cup powdered sugar
1. Sift together all the dry ingredients.
2. Add the dried cherries to the dry ingredients.
3. Make a well in the center of the floured mixture and pour in the heavy cream.
4. Take off your wedding rings & mix the dough with your hands.
5. Use a round cake pan and 2 pieces of parchment paper.
6. Press the dough into the cake pan between the 2 pieces of parchment.
7. Freeze the dough/in the pan for at least 2 hours. (I usually just leave it in the freezer overnight)
8. Let the dough thaw for 5 minutes on the counter.
9. Pull away the parchment, using a large kitchen knife cut the dough into triangles.
10. Bake at 350 for 30-40 minutes on a lightly sprayed cookie sheet
The scones are great as is, but they're even yummier if you drizzle the sugar glaze over the top while they're cooling. They also taste scrumptious with a light sprinkle of sugar on top! Enjoy :)
From the Kitchen of Margot Bass
Easiest Scone Recipe I've ever used...make the dough the night before & you've got moist, yummy scones in the morning. The recipe is from a French breakfast & brunch cookbook. These are FABULOUS!!! I have made them with dried blueberries, raisins & they're even yummy plain :)
-3 cups all purpose flour
-1/2 cup sugar
-2 tablespoons baking powder
-1 1/2 teaspoons salt
-1 cup dried cherries
-2 cups heavy cream
Sugar Glaze
-2 tablespoons milk
-1 cup powdered sugar
1. Sift together all the dry ingredients.
2. Add the dried cherries to the dry ingredients.
3. Make a well in the center of the floured mixture and pour in the heavy cream.
4. Take off your wedding rings & mix the dough with your hands.
5. Use a round cake pan and 2 pieces of parchment paper.
6. Press the dough into the cake pan between the 2 pieces of parchment.
7. Freeze the dough/in the pan for at least 2 hours. (I usually just leave it in the freezer overnight)
8. Let the dough thaw for 5 minutes on the counter.
9. Pull away the parchment, using a large kitchen knife cut the dough into triangles.
10. Bake at 350 for 30-40 minutes on a lightly sprayed cookie sheet
The scones are great as is, but they're even yummier if you drizzle the sugar glaze over the top while they're cooling. They also taste scrumptious with a light sprinkle of sugar on top! Enjoy :)
Saturday, June 5, 2010
Chicken Salad
Chicken Salad
From the Kitchen of Kim McManus
I like to use grilled chicken (but you can use your favorite kind of chicken) in bite size chunks
Cherry tomatoes cut in half
Fresh parsley
Hellmann’s Mayo (it does make a difference)
Half-n-half
Lemon juice
Salt to taste
Dash of Black pepper
Garlic powder (optional)
Take about 4 very rounded tablespoons of mayo into a mixing bowl. Add juice from ½ a lemon. Mix together. Then whisk in half-n-half until it is a thick dressing consistency. Add salt to the dressing.
Add your chicken, tomatoes, and fresh chopped parsley to the dressing, add a dash or two of black pepper. And enjoy.
I use the garlic powder if the chicken doesn’t have a lot of flavor.
If I don’t have the fresh parsley then I’ll add fresh spinach leaves instead and it is equally as good. It is very yummy on crackers or fresh croissants.
From the Kitchen of Kim McManus
I like to use grilled chicken (but you can use your favorite kind of chicken) in bite size chunks
Cherry tomatoes cut in half
Fresh parsley
Hellmann’s Mayo (it does make a difference)
Half-n-half
Lemon juice
Salt to taste
Dash of Black pepper
Garlic powder (optional)
Take about 4 very rounded tablespoons of mayo into a mixing bowl. Add juice from ½ a lemon. Mix together. Then whisk in half-n-half until it is a thick dressing consistency. Add salt to the dressing.
Add your chicken, tomatoes, and fresh chopped parsley to the dressing, add a dash or two of black pepper. And enjoy.
I use the garlic powder if the chicken doesn’t have a lot of flavor.
If I don’t have the fresh parsley then I’ll add fresh spinach leaves instead and it is equally as good. It is very yummy on crackers or fresh croissants.
Friday, June 4, 2010
Egg Casserole
Egg Casserole
From the kitchen of Diana Brewster
20 Eggs
2 Cups of Shredded Mexican 4 Cheese or a cheese of your choice
1 lb Sour cream fat free
2 Cans of Green Chilies
2 lbs of any meat (cooked) bacon, sausage, ham.
salt and pepper to taste
Konriko Greek Seasoning or some other type of seasoning of your choice such as onion or garlic
Bake in greased 9x13 pan at 400 degrees for 1 hour. Or bake them in muffin tins/well greased and freeze them for individual consumption. Note: This is an excellent breakfast for the early rising husband who desires a full breakfast in the mornings.
From the kitchen of Diana Brewster
20 Eggs
2 Cups of Shredded Mexican 4 Cheese or a cheese of your choice
1 lb Sour cream fat free
2 Cans of Green Chilies
2 lbs of any meat (cooked) bacon, sausage, ham.
salt and pepper to taste
Konriko Greek Seasoning or some other type of seasoning of your choice such as onion or garlic
Bake in greased 9x13 pan at 400 degrees for 1 hour. Or bake them in muffin tins/well greased and freeze them for individual consumption. Note: This is an excellent breakfast for the early rising husband who desires a full breakfast in the mornings.
Monday, May 10, 2010
MOM’S CHRISTMAS MORNING EGG RECIPE
MOM’S CHRISTMAS MORNING EGG RECIPE
from the kitchen of Mary Hyatt
Recipe is for ½ pan, double for full 10x13
1 lb cooked bacon or whatever meat
13 oz. can PET milk
1 ½ slices of bread torn up
5 eggs
2 cups grated cheese
Beat eggs and milk together
Add rest of ingredients & mix
Put in refrigerator overnight
Bake uncovered 350⁰ - 1 hour
from the kitchen of Mary Hyatt
Recipe is for ½ pan, double for full 10x13
1 lb cooked bacon or whatever meat
13 oz. can PET milk
1 ½ slices of bread torn up
5 eggs
2 cups grated cheese
Beat eggs and milk together
Add rest of ingredients & mix
Put in refrigerator overnight
Bake uncovered 350⁰ - 1 hour
Saturday, May 8, 2010
Spinach Salad
Spinach Salad
From the Kitchen of Susan Reid
I probably eat this at least once a week for lunch....so tasty.
10-16 oz fresh spinach
1/4 cup red onion, chopped
4 hard boiled eggs, sliced
1/2 lb. fried bacon, crumbled
2/3 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/3 cups ketchup
1 tsp salt
1 tsp Worcestershire Sauce
Combine first four ingredients in a large salad bowl. Combine remaining six ingredients for the dressing. Chill dressing for at least two hours to allow flavors to marinate. Stir before using. Grilled Chicken can be added to this recipe to make it a main dish.
From the Kitchen of Susan Reid
I probably eat this at least once a week for lunch....so tasty.
10-16 oz fresh spinach
1/4 cup red onion, chopped
4 hard boiled eggs, sliced
1/2 lb. fried bacon, crumbled
2/3 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/3 cups ketchup
1 tsp salt
1 tsp Worcestershire Sauce
Combine first four ingredients in a large salad bowl. Combine remaining six ingredients for the dressing. Chill dressing for at least two hours to allow flavors to marinate. Stir before using. Grilled Chicken can be added to this recipe to make it a main dish.
Creamy Lemon Crumb Squares
Creamy Lemon Crumb Squares
By: Pioneer Woman
***click on above link to see step by step on how to make this dessert***
Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
By: Pioneer Woman
***click on above link to see step by step on how to make this dessert***
Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
Friday, December 11, 2009
Pumpkin Oatmeal
Pumpkin Oatmeal
from the kitchen of Susan Reid
(link where recipe originated is attached to title of recipe)
1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk
Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
from the kitchen of Susan Reid
(link where recipe originated is attached to title of recipe)
1 cup old fashioned oats, not quick cook
1 Tbs whole flax seeds, optional
2 1/2 Tbs brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk
Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbs brown sugar
Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.
Thursday, November 5, 2009
Sausage Cheese Muffins
Sausage Cheese Muffins
from the kitchen of Susan Reid
1 (1lb) package ground pork sausage - I use the reduced fat
3 C all-purpose baking mix - I use Bisquick
1 1/2 c shredded cheddar cheese
1 (10 1/2 oz) can condensed cheese soup
3/4 C water
Cook sausage; drain and cool. Combine sausage, baking mix and cheese in a bowl. Make a well in the center. Stir together cheese soup and water. Pour into well and stir until just moistened. Spoon into lightly greased muffin pans, filling to top. Bake at 375 20 to 25 minutes or until lightly browned. Makes 15 muffins.
from the kitchen of Susan Reid
1 (1lb) package ground pork sausage - I use the reduced fat
3 C all-purpose baking mix - I use Bisquick
1 1/2 c shredded cheddar cheese
1 (10 1/2 oz) can condensed cheese soup
3/4 C water
Cook sausage; drain and cool. Combine sausage, baking mix and cheese in a bowl. Make a well in the center. Stir together cheese soup and water. Pour into well and stir until just moistened. Spoon into lightly greased muffin pans, filling to top. Bake at 375 20 to 25 minutes or until lightly browned. Makes 15 muffins.
Thursday, October 22, 2009
Crock Pot Hashbrowns
Crock Pot Hashbrowns
From Hannah Reed
1 bag shredded hashbrowns that have thawed over night (I usually leave them on the counter for a few hours and then refrigerate over night)
1 8oz bag of cheddar cheese
1/4 cup soft/melted butter
1 can cream of chicken soup
Salt and Pepper to taste (I usually don't add either- the soup and cheese make it salty enough for me)
Mix together soup, butter, and some cheese. Add hashbrowns to mix. Put in crockpot, top with cheese. Bake for 3-4 hours.
It's helpful to either spray the crockpot with Pam or coat it with butter so you don't have a nasty mess to clean up.
From Hannah Reed
1 bag shredded hashbrowns that have thawed over night (I usually leave them on the counter for a few hours and then refrigerate over night)
1 8oz bag of cheddar cheese
1/4 cup soft/melted butter
1 can cream of chicken soup
Salt and Pepper to taste (I usually don't add either- the soup and cheese make it salty enough for me)
Mix together soup, butter, and some cheese. Add hashbrowns to mix. Put in crockpot, top with cheese. Bake for 3-4 hours.
It's helpful to either spray the crockpot with Pam or coat it with butter so you don't have a nasty mess to clean up.
Thursday, February 26, 2009
Zucchini Crescent Pie
Zucchini Crescent Pie
by: Taste of Home
SERVINGS: 6
TIME: Prep: 25 min. Bake: 20 min.
Ingredients:
1 package (8 ounces) refrigerated crescent rolls
2 medium zucchini, sliced lengthwise and quartered
1/2 cup chopped onion
1/4 cup butter, cubed
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
3/4 cup cubed fully cooked ham
1 medium Roma tomato, thinly sliced
Directions:
Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Friday, February 6, 2009
Egg, Ham and Potato Casserole
Egg, Ham and Potato Casserole
From: Susan LeBlanc
I usually double the recipe (I really don't measure, just use what looks right) except for the butter and use a larger casserole dish. Enjoy.
3 cups frozen shredded potatoes
1/3 cup melted margarine
1 cup fine chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup fine chopped green peppers
2 large eggs beaten
1/2 cup milk
salt and pepper to taste
Thaw potatoes and press with a paper towel to remove excess moisture. Press potatoes into the bottom of and ungreased 9" casserole dish. Drizzle with the melted butter. Bake at 425 for 25 min. or until lightly brown. Cool for 10 min. Combine ham, cheese, and green peppers then spoon on top of the potato shell. Combine eggs, milk, salt and pepper and pour over the casserole. Bake at 350 for 25 min or until set. Let stand 10 min. before serving.
From: Susan LeBlanc
I usually double the recipe (I really don't measure, just use what looks right) except for the butter and use a larger casserole dish. Enjoy.
3 cups frozen shredded potatoes
1/3 cup melted margarine
1 cup fine chopped cooked ham
1 cup shredded cheddar cheese
1/4 cup fine chopped green peppers
2 large eggs beaten
1/2 cup milk
salt and pepper to taste
Thaw potatoes and press with a paper towel to remove excess moisture. Press potatoes into the bottom of and ungreased 9" casserole dish. Drizzle with the melted butter. Bake at 425 for 25 min. or until lightly brown. Cool for 10 min. Combine ham, cheese, and green peppers then spoon on top of the potato shell. Combine eggs, milk, salt and pepper and pour over the casserole. Bake at 350 for 25 min or until set. Let stand 10 min. before serving.
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