Mini Orange-Maple French Toast Breakfast Casseroles

I found this recipe on another website and immediately started drooling :)  These will definitely be made for breakfast this weekend.  Come on, Saturday!!!

Incredible Edible Egg Mini Orange-Maple French Toast Breakfast Casseroles

Prep Time: 20 minutes
Cook Time: 30 minutes

Makes: 4 servings

INGREDIENTS:

4 OZ mascarpone OR cream cheese at room temp
4 EGGS
2/3 cup milk
1/3 cup orange juice
1/4 cup maple-flavored pancake syrup
1/2 tsp. freshly grated orange peel
3 cups bread cubes (1... inch) (about 4 slices)

HERE'S HOW:

1. HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk, orange juice, syrup and orange peel until smooth and blended.

2. DIVIDE bread among four greased 10-ounce ramekins or custard cups. SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. PLACE cups in baking pan.

3. BAKE in center of 350°F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes.

ENJOY:

• Sprinkle with powdered sugar and serve with extra pancake syrup.

INSIDER INFO:

• Mascarpone cheese is a rich thick creamy cheese from northern Italy, commonly use to make tiramisu.

• Make ahead: Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.

Glazed Mini Carrots

My daughter called yesterday looking for a good side dish for a pasta entree.  Not but an hour or so after that, a friend emailed me this yummy sounding recipe.  Isn't it funny how things work?

Glazed Mini Carrots

4 servings, 1/2 cup each

Ingredients:

3 cups mini carrots, (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt, or to taste
1 tablespoon lemon juice
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley

Preparation:

1.Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Banana Pancakes With Rum Syrup

Every wonder what to do with those "too ripe" bananas?

Banana Pancakes With Rum Syrup

Ingredients:

1 1/4 teaspoon baking powder
1 cup flour
1/2 teaspoon cinnamon
1 cup milk
1/4 cup light brown sugar
3 tablespoons corn oil
1 egg
1 teaspoon vanilla extract
1 pinch salt
1 cup mashed ripe bananas
1 tablespoon butter (melted)

Directions:

Combine the dry ingredients in a large bowl.

In a separate bowl combine milk, sugar, 2 tablespoons of the oil, egg, and vanilla extract. Add to the dry ingredients and stir until the mixture is almost smooth.

Next, fold the bananas into the batter. Let this set, loosely covered, for about 25 minutes.

Combine the melted butter with the remaining oil. Place a nonstick skillet over medium heat. Pour a teaspoon of the butter and oil mixture in the skillet and heat.

For each pancake, pour 1/4 cup batter into the pan and cook until small bubbles form on the top, usually about 1 minute.

Turn the pancake over and cook an additional 30 to 45 seconds. Proceed with the rest of the batter, adding more of the bitter and oil mixture to the pan as necessary.

Serve warm with the rum syrup.

Rum Syrup

Ingredients:


1 cup pure maple syrup
2 tablespoons unsalted butter
3 tablespoons dark Jamaican rum


Combine all the ingredients in a 4 cup microwave safe measuring cup. Cook on medium high power for 2 minutes, until the butter is melted. Stir and serve hot.

Fido's Turn!

Don't worry!  I would never forget man's best friend!  Here are some yummy biscuits just for Fido (the kitty can have some, too) :-D

Bianca`s Dog and Cat Biscuits
Serves/Makes: 24
Ready In: 30-60 minutes

Ingredients:

2 1/2 cups whole wheat flour
1/2 cup powdered skim milk
1 teaspoon garlic powder
1 egg -- beaten
Flavoring: Meat drippings, broth or water from canned tuna (enough to make a stiff dough).

Directions:

Combine flour, powdered milk and garlic powder in a medium sized bowl. Add beaten egg, flavoring and mix well with hands. Dough should be very stiff. If necessary add more flavoring. On a well-floured surface, roll out dough to 1/4 inch thickness. Cut with shaped cookie cutters of your choice. Place biscuits on cookie sheets and bake at 350 degrees for 30 minutes.

Can't forget Kitty :)

We're always so busy making sure we have everything we like to eat that we forget about those who can't choose for themselves...our pets. 

This is a yummy treat just for kitty that's easy to make and loved by all ages (kitties, that is).

Moist Kitty Morsels

Serves/Makes: 2 dozen
Ready In: 30-60 minutes


Ingredients:


1/2 pound ground beef or turkey
1 small carrot, finely grated
1 tablespoon grated cheese
1 teaspoon brewer's yeast
1 teaspoon dried catnip
1/2 cup whole wheat breadcrumbs
1 egg, beaten
1 tablespoon tomato paste

Directions:


Preheat oven to 350 degrees F. In a medium sized bowl, combine the meat, carrot, cheese, brewer's yeast, catnip and breadcrumbs. Add the egg and tomato paste and mix well.

Using your hands, roll the mixture into walnut-sized meatballs and place on a lightly greased cookie sheet.

Bake for about 15 minutes until the meatballs are brown and firm. Cool the meatballs completely before storing in an airtight container in the refrigerator. These freeze well.

Chicken with Spinach & Pears

Last week, I posted a recipe for Turkey Steaks with Spinach & Pears.  Tonight, I tried it but added my own little twist.  It was absolutely amazing and will definitely be made again...soon :)

Chicken with Spinach, Pears & Goat Cheese


3 or 4 boneless, skinless chicken breasts
1 tsp. dried sage, crushed
Salt and freshly ground black pepper
2 Tbsp. butter
1 9-oz. pkg. fresh baby spinach
1 large pear, cored and thinly sliced
1/4 cup crumbled goat cheese


1. Rub chicken breasts with sage; sprinkle with salt and pepper. In extra-large skillet cook chicken in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if chicken browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.

2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.

3. To serve, make a nest of spinach on the plate, place chicken breast in the center, top with pears & goat cheese. Serves 4.

Pesto Fish Sandwiches

Pesto Fish Sandwiches


¼ cup pine nuts Buns
3 garlic cloves
Fresh lettuce
4 cups loosely packed basil leaves
¼ cup olive oil
½ tsp Kosher salt
¼ tsp pepper
1/8 tsp crushed red pepper
½ cup parmesan cheese (shredded)
2 cups seeded and diced tomatoes
Fish filets


Instructions:


In small skillet, over medium heat, add nuts. Cook about 4 minutes or until toasted, remove nuts. In the same pan, brown fish filets. While they are browning: combine nuts & garlic in food processor until minced.  Add basil, oil, salt and pepper.  Blend well.  Add cheese and blend until smooth. Spoon into bowl and add tomatoes, stir. Place fish on toasted bun, spoon on pesto.  Serve with tomato slices and lettuce.

Spring Greens with Poached Egg

Honestly? I don't think this one sounds very good but I'm sure there are those who will disagree...lol!

Spring Greens with Poached Egg


Croutons:


1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread


Preheat oven to 325 degrees F. In a small saucepan over medium heat,
heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to
color lightly; remove the garlic and discard. Remove from heat. Brush
the garlic oil on both sides of the bread slices and arrange in a single
layer on a baking sheet. Bake 10 minutes; turn bread slices over and
bake for an additional 10 minutes. Remove from oven and set aside.


Salad Ingredients:


10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a
Simmer while you prepare the salad. In a large mixing bowl, place the
Salad greens. In a small bowl or jar, whisk together the olive oil,
Vinegar, mustard, garlic, salt, and pepper. Pour over the greens and
Toss thoroughly. Arrange greens on individual plates; set salads aside.
One at a time, break each egg onto a saucer or into small cups or bowls.
Slip eggs carefully into simmering water by lowering the lip of each
Egg-cup 1/2-inch below the surface of the water. Let the eggs flow out.
Immediately cover with a lid and turn off the heat. Set a timer for
exactly three minutes for medium-firm yolks. Adjust the time up or down
for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness
desired. Lift each perfectly poached egg from the water with a slotted
spoon, but hold it over the skillet briefly to let any water clinging to
the egg drain off. Drain well and lay on salad greens. Sprinkle with
parsley and pepper; place the toasted baguette slices around the edges
of the plates. Serve immediately. Makes 4 servings.

Yummy Lavender & Lemon Recipes

Honey & Lemon Balm Tea Biscuits



1 cup butter
1 cup honey
3 eggs
3 cups flour
3 teasp. baking powder
1 tablespoon milk
2 teasp. lemon juice (preferably fresh)
4 sprigs fresh lemon balm, chopped


Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then milk, juice and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8-10 min. at 375.


Substitutions: if using lemon grass, process a 1/2 inch peeled piece in blender or food processor until it mushes. No stringy bits, no chewy bits.



Lavender Honey


1 cup dried lavender flowers
1 quart mild flavored honey


Combine the two in an airtight jar and sit on a windowsill in the sunlight for 2 to 3 weeks turning every couple of days. Once brewed warm honey in a double boiler untill honey is runny but not too hot. Using a piece of cheesecloth and funnel pour honey through and squeeze remainder of honey out of lavender through the cloth.



Lavender Cookies


1/2 cup unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon dried lavender blossoms, finely chopped
1 1/2 cups all-purpose flour
2 teaspoons baking powder


Preheat oven to 375F. In a med. bowl, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla, and lavender: mix well. Combine the flour and baking powder and add to the lavender mixture. Stir until will blended. Drop by teaspoons onto an ungreased cookie sheet and bake eight to 10 minutes or until lightly browned on the edges. Let cookies cool.

Saffron Risotto

This recipe goes great with the Seared Lamb :)

Saffron Risotto


5 cups chicken broth or stock
3 tablespoons butter
1/3 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 teaspoon chopped saffron strands (dissolved in 1/2 cup hot broth from above)
1 tablespoon butter
1/3 cup freshly grated parmesan cheese
Salt and freshly ground pepper to taste
Parmesan Cheese


In a medium saucepan over medium-high heat, bring chicken broth to a
slow, steady simmer. In a large heavy 4-quart pan over medium heat, melt
the butter; add onion and saute for 1 to 2 minutes or until soft (be
careful not to brown the onions). Add the rice. Using a wooden spoon,
stir for 1 minute, making sure all the grains are well coated (toasting
the rice in melted butter keeps it from getting mushy). Add the wine and
stir until completely absorbed. Add the hot chicken broth (1/2 cup at a
time), stirring frequently. Wait until each addition is almost
completely absorbed before adding the next 1/2 cup, reserving about 1/4
cup to add at the end. Stir frequently to prevent sticking.

NOTE: Risotto doesn't need constant attention during its 18 minute cooking
time. You'll just need to check on the pan every few minutes, give the
rice a stir to keep it from sticking, and add more stock.

When the rice has cooked for 15 minutes, add 1/2 the dissolved saffron. Continue to
stir and when there is no more liquid in the pot, add the remaining
saffron. Proceed with adding the broth. After approximately 18 minutes,
when the rice is tender but still firm, add the reserved broth. The rice
is done when it is tender, but firm to the bite. Turn off the heat and
immediately add the remaining 1 tablespoon butter and the parmesan
cheese, stirring vigorously to combine with the rice. Add salt and
pepper to taste.


NOTE: To test the risotto for proper consistency, spoon a little into a
bowl and shake it lightly from side to side. The risotto should spread
out very gently of its own accord. If the rice just stands still, it's too dry, so
add a little more stock. If a puddle of liquid forms around the rice,
you've added too much stock. Spoon some liquid off, or just let the
risotto sit for a few more seconds off the heat to absorb the excess stock.

Transfer risotto to warmed serving plates and serve immediately
with additional freshly grated parmesan cheese on the side. Makes 4 servings.

Seared Lamb Chops with Cracked Pepper and Rosemary

I'm going to be perfectly honest with you.  I am NOT a lamb chop kinda gal so I use pork chops with this recipe :)

Seared Lamb Chops with Cracked Pepper and Rosemary


2 to 3 tablespoons coarsely crushed black pepper
6 to 8 small loin lamb chops
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary leaves


Place pepper on plate and press each chop firmly into pepper and press
in with your hands. In a heavy frying pan over medium-high heat, add
olive oil and heat. Add peppered lamb chops and sear on both sides.
Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease
the pan). Add beef stock and lemon juice; continue to cook until the
chops reach the desired doneness, approximately 2 to 3 minutes for
medium rare. Remove lamb chops to a platter and keep warm in a 200
degree oven.


Continue to cook the sauce, scraping any pieces of meat off the bottom
of the pan and stirring them into the sauce. Let the liquid boil until
liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter
and fresh rosemary. Remove lamb chops from the oven. Add any lamb juices to the
sauce. Spoon sauce over chops and serve. Makes 3 to 4 servings.

Poppy Seed Cake

Poppy Seed Cake



Nothing like making a little change to the traditional pound cake.


Cake:

3 cups flour
1 1/2 tsp. baking powder
1/2 tsp. Salt
3 sticks (12 oz.) butter, softened room temperature
1 1/2 cups granulated sugar
5 eggs
2 tsp. vanilla extract
1/2 cup poppy seeds
1 cup sour cream

Glaze:

2/3 cup sifted confectioners sugar
About 1 tablespoon lemon juice

Directions:

Preheat oven to 350 degrees. Bake 50 to 55 minutes. Butter and flour a Bundt pa or 10-inch tube pan.


In a medium bowl, stir together the flour, baking powder, and salt. Set this aside. In a large bowl cream butter and sugar until and fluffy. Beat in the eggs, one at a time, beating well after each addition; then beat in the vanilla. Beat in the poppy sees. Alternating between the two, gradually add the dry ingredients and the sour cream, beating well after each addition. Spread the batter evenly in the prepared pan. Rap the pan once or twice on the counter to remove any air pockets. Now bake until the top of the cake when lightly touch springs back, and a toothpick when inserted in the centre of the cake comes out clean and dry. Let the cake cool in the pan for about 10 minutes, then turn it out of the pan onto a cool rack to cool completely.


Meanwhile, make the glaze: In a small bowl, stir together the confectioners' sugar and 1 tablespoon of lemon juice until smooth. Add up to 1 teaspoon more lemon juice, if necessary, to make it pourable. Place the cake on a serving dish, round-side up, and drizzle the glaze over the top of the cake.

Spring Has Sprung

Tomorrow is Ostara (the first day of Spring).  It's time to open our doors & windows, hang out the windchimes & pastel-colored lights, plant colorful flowers, and enjoy the great outdoors.  Along with that, it's always fun to enterain friends with some yummy Spring recipes!

The next few posts are going to be some of my favorite Ostara recipes.  I'll be preparing some (if not all of these) in the next few days :)

Soft Pretzels with Queso Poblano Sauce & Mustard Sauce

I know I already shared a recipe this evening but I just found this one on the Food Network website and just HAD to share it right away!!!

Soft Pretzels with Queso Poblano Sauce and Mustard Sauce

Creamed Pearl Onions & Peas

I grew up on Creamed Peas but my mom never put pearl onions in them.  This sounds amazing!!!

Creamed Pearl Onions & Peas Recipe


INGREDIENTS

1 bag (1 lb) frozen pearl onions
1 bag (16- to 20-oz) frozen peas
3 Tbsp butter
1/4 cup sliced scallions
3 Tbsp flour
2 cups milk
2 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp ground cayenne

PREPARATION


1. Place onions and peas in large glass bowl, cover with plastic wrap and microwave on high 12 minutes, stirring halfway, until cooked.

2. Meanwhile, melt butter in medium saucepan over medium-low heat; add scallions and sauté 2 minutes. Whisk in flour until blended; let bubble 2 minutes, stirring often.

3. Whisk in milk, mustard, salt and cayenne. Increase heat to medium and cook, stirring, 2 minutes or until thickened and bubbly. Stir in peas and pearl onions. Cook 5 minutes or until hot.

Planning Tip: Can be prepared up to a day ahead. Reheat in a medium saucepan over low heat, stirring gently, or reheat in microwave.

Granola Discovery!!!

I have discovered the best granola in the world!!! The brand is Back to Nature.  All of their flavors are quite yummy but one stands out about the rest...Sunflower & Pumpkin Seed.  You must try it with a cup of vanilla yogurt!  Go see for yourself :)

Kahlua Tiramisu with Amaretto Ice Cream

Can you tell I'm on a diet? :)

Kahlua Tiramisu with Amaretto Ice Cream
Servings: Makes 14 to 16 servings

Ingredients

2 teaspoons unflavored gelatin
1/2 cup Marsala
6 large egg yolks
3/4 cup sugar
2 8-ounce containers mascarpone cheese
3/4 cup whipping cream
1 cup hot water
1/4 cup Kahlúa or other coffee liqueur
4 teaspoons instant espresso powder
26 (about) Champagne biscuits (4-inch-long ladyfinger-like biscuits) from two 3.5-ounce packages
2 tablespoons unsweetened cocoa powder
Amaretto Ice Cream

Directions

Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.

Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend.. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight.. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.

Family

I had the most fun feeding & entertaining my family last night.  Well, actually, THEY did the majority of entertaining.  Whenever my three girls get together in the same room, you're guaranteed to need a box a tissues because you're going to laugh yourself into tears! 
Veronica requested my Creamy Grits & Shrimp.  Along with that, I made cole slaw & baked beans.  I also baked some boneless, pork ribs in case anyone wanted something different (of course, Jay did...he doesn't eat seafood). 
Everyone seemed to be more than happy with all the work & love I had put into the meal.  Afterwards, we all crashed on the fluffy couches in Mom's living room and watched "Malcolm in the Middle" :)  All in all, it was a PERFECT night.

Cole Slaw with Pecans

The recipes I've shared so far have all been taken from other websites, magazines, family members, and friends.  This recipe, however, is mine...all mine!!!

Cole Slaw with Pecans

Ingredients

1 head napa or savoy cabbage, shredded
4 carrots, shredded
1 cup pecans, chopped
3/4 cup of Sweet Vidalia Onion salad dressing
Sea salt & freshly ground pepper

Combine the cabbage, carrots, and pecans in a large bowl. Mix well with your hands.  Add salad dressing, mix well.  Season with salt & pepper.

This goes great served with Creamy Grits & Shrimp and baked beans :)

A little lemon secret

Next time you squeeze a lemon, try holding the sliced side against the palm of your hand.   This insures that you keep the seeds in the lemon and not in your food :)

Turkey Steaks with Spinach, Pears & Bleu Cheese

So, I found this amazing sounding recipe on the Better Homes & Gardens website this morning.  I can't wait to try it.  However, if you get to it before I do, please let me know how it tastes :)

Turkey Steaks with Spinach, Pears & Bleu Cheese

Ingredients



2 turkey breast tenderloins (1 to 1-1/4 lb.)
1 tsp. dried sage, crushed
Salt and freshly ground black pepper
2 Tbsp. butter
1 6-oz. pkg. fresh baby spinach
1 large pear, cored and thinly sliced
1/4 cup crumbled blue cheese

Directions


1. Horizontally split tenderloins to make four 1/2-inch-thick steaks. Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet. Add spinach to skillet. Cook and stir until just wilted.

2. Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.

3. Serve steaks with spinach and pears. Top with blue cheese. Serves 4.

Spring Ahead

Don't forget to Spring Ahead tonight :)

Irish Stew with Mint Sour Cream

IRISH STEW with MINT SOUR CREAM

12 ounces lean, boneless lamb, cut into 1-inch cubes
2 cups beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3 medium potatoes, peeled and cut into 1-inch chunks
2 medium onions, cut into wedges
1-1/2 cups sliced carrots
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 cup cold beer or water
2 tablespoons all-purpose flour
1/3 cup dairy sour cream
2 teaspoons snipped fresh mint

directions

In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.

In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture. Makes 4 servings.

Make-Ahead Tip: Combine sour cream and mint; cover and chill up to 24 hours.

Irish Soda Bread

Irish Soda Bread

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons margarine or butter
1/4 cup raisins (optional)
1 egg white, slightly beaten
3/4 cup buttermilk
Nonstick cooking spray
1/4 teaspoon salt


Directions

In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine or butter until mixture resembles coarse crumbs. Stir in raisins, if desired. Make a well in the center of the mixture.


In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just until moistened.


On a lightly floured surface knead dough 10 to 12 strokes until nearly smooth. Shape into a 7-inch round loaf.


Lightly coat a baking sheet with cooking spray Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X.


Bake in a 375 degree F oven about 30 minutes or until golden. Serve warm. Makes 1 loaf (16 servings).

Spring Ahead

I was reminded, by a very dear friend of mine, that this weekend is Daylight Savings Time.  Don't forget to Spring Ahead :)

Let's Talk Lima Beans

Some canned veggies are just fine the way they are. Open the can. Pour them in a pot. Heat them up and they're ready to eat.


Then there's lima beans. Fresh are the best. Frozen come in a close second. Canned, however, are just not as tasty. I've tried preparing them differents ways...with butter, salt & pepper, with bacon, with herbs...but it wasn't until today that I discovered (mostly by accident) a delicious way to prepare canned lima beans.

I opened up a can, poured them into a pot, and started heating them on the stove. Several minutes later, I realize that I had forgotten about them and most of the liquid had boiled out. Refusing to let this get me down, I quickly grabbed a container of chicken stock out of the refrigerator and added about 1/2 cup along with salt & pepper.

Wah-lah! I yummy pot of lima beans that is going to taste perfect with my baked tilapia & boiled red potatoes :)

Rachel's GB

I just love the way Rachel Ray always makes sure to have her GB (garbage bowl) nearby for quick clean ups :) Since I have such a small kitchen, my garbage can is no more than 4 steps away at any given time. However, having a GB allows me to separate the 'trash' from the stuff that goes to the compost pile. It's a really awesome idea. Thanks, Rachel!!!

BBQ Chicken Pizza

Here's a yummy sounding recipe I just received from a friend (thanx, Karen):

BBQ Chicken Pizza
8 servings

Ingredients:

1 (14 oz.) refrigerated Pillsbury pizza crust dough
1 (10 oz.) can Premium Chunk Breast of Chicken in water, drained
or 2 cups cooked chicken breast, diced
1-1/2 cups of your favorite BBQ sauce
1 medium red onion, thinly sliced
2 C shredded part-skim milk Mozzarella cheese

Directions:

1) Preheat the oven to 400 degrees.
2) Lightly spray a cookie sheet or 12" pizza pan with PAM spray.
3) Unroll the pizza crust dough press into the pan.
4) In a medium bowl, combine the chicken and BBQ sauce; spread the
mixture evenly over the dough.
5) Sprinkle the onion slices over the chicken mixture and top with cheese.
6) Place the pizza on a lower rack in the oven and bake for about 15 to 20
minutes until the crust is firm and lightly browned.
7) Cut into 8 servings.

This one sounded even better :)

Creamy Grits with Shrimp


1 pound large raw shrimp, peeled and deveined*
1 cup heavy cream
2 cups water
1 1/2 cups hot stock (shrimp, chicken, or vegetable)
1/4 cup butter
Salt and black pepper to taste
1 cup stone-ground grits**
3 tablespoons fresh lemon juice
Salt and black pepper to taste
6 bacon slices
2 tablespoons finely chopped onion
1 cloves garlic, minced
2 tablespoons finely chopped green or red bell pepper

* To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to hot stock.

** If using quick-cooking grits (not instant), reduce cream to 1/2 cup and reduce stock to 1 cup.

In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low. Cook for 20 minutes, stirring occasionally (be carefully not to scorch mixture), or until the grits are tender. Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin. Remove from heat.

Sprinkle shrimp with lemon juice, salt, and pepper; set aside. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool. Reserve 4 tablespoons bacon great in the frying pan. Add onion, garlic, and green or red bell pepper; sauté 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; sauté 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture.

Makes 4 servings.

Happy Birthday to Me (Shrimp & Grits)

It's my party and I'll eat what I want to...and I'm choosing

Bobby Flay's Shrimp & Grits:

4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

What have I done?

I decided to copy & paste all my posts and move them to my Yahoo Blog, hoping that people would read them.  Well, still no readers.  Guess I'll keep working on finding followers :)

in a rut

I'm in a terrible rut.  Other than the quick breakfasts I throw together in Mom's kitchen every morning (I'm seriously thinking of getting a job as a short order cook), I'm not cooking anything.  Part of it is the fact that no one is following this blog but my daughter (and she never reads it).  Most of the time, I feel like it's a complete waste of time.  The only good thing about it is the fact that I have a free place to keep track of my recipes.

Right now, I have brownies in the oven...boxed mix.  With everything that's been going on in the family and the major mood swings I've been having, I just don't feel like doing much of anything.  My house is a wreck, laundry backed up, pets ignored, husband ignored, fighting with the 10 year old...miserable.

Family?

I have to take a moment to vent.  I promise it won't take long.  In fact, you don't have to read this, if you don't want to.

When Jay & I first got married, he would talk about family members and it would confuse me because I knew there was no blood relation.  Over the years, I've come to understand what he meant.  As you grow older, you choose your family members from unrelated people who are much closer to you than actual blood relatives.  In the past months, weeks, days, even hours, I've learned that the majority of those who are blood related to me are of no concern to me.  They know nothing about me and vice versa.  If they were unrelated and I met them on the street, I would have no interest in them. 

I used to feel bad about saying I didn't like my family but now it's invigorating to actually say, "I can't stand the majority of my family!"  I would say 'hate' but that is such a strong word.  Although, my feelings come very close.

Slow-Cooker Pot Roast

Slow-Cooker Pot Roast
Serves 4

2 tbsp. unsalted butter
1 tbsp. sunflower oil
1 large onion, cut into wedges
3 lb. boneless top round or rump roast
3 carrots, peeled & thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 tsp. sale
2 envelopes (1.4 oz each) onion soup mix
1 tbsp. cornstarch

• Heat the butter & sunflower oil in a large skillet.  Add the onion & beef.  Brown the beef on all sides.  Transfer the beef & onion to a slow cooker.
• Arrange the carrots, potatoes & bay leave around the beef.  Sprinkle with salt.  In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.
• Pour the soup mixture over the beef & vegetables in the slow cooker.  Cover & cook on HIGH until the meat is very tender, about 3 1/2 hours.
• In a medium saucepan, combine the cornstarch & about 1 tsp. water; stir to form a paste.  Add 2 cups hot liquid from the slow cooker & bring to a boil, stirring until the gravy has thickened.  Slice the beef & serve with vegetables & gravy.

Great Idea:
You can replace the onion soup mix with an herb soup or mushroom soup mix for a different flavor.

Serving Suggestion:
Complete this all-in-one dinner with steamed string beans, freshly baked rolls & a mixed green salad!

Cupcakes

I've been digging through some old magazines to see if I could find any interesting cupcake recipes for Cupcake Camp.  So far, I found one for sweet potato cupcakes.  Guess I'll keep searching.  Any ideas?

Sometimes cheaper is better

I learned something today that I never would have thought possible...

Pancakes turn out much better in a $12 Farberware frying pan than in a $120 Scanpan skillet made in Denmark.

I thought I would be thrifty (time wise) and cook four pancakes at a time in Mom's expensive Scanpan (and I just love using that pan).  First, all the pancakes were sticking to the pan.  After a rather large coat of Pam cooking spray, they were still coming out thin and wimpy.  That's when I decided it was time to switch over to the Farberware.  Then, and only then, did they come out fluffy and brown and extra yummy.

Just goes to show you, expensive is not always better :)

Back in the kitchen :)

It's lunch time for Mom so I decided to make some spaghetti for us.  I'm cheating a bit by using a jar of Classico Mushroom & Ripe Olive sauce and adding a few extra ingredients of my own.  Mom isn't real big on extra herbs & spices so I don't get to play as much when I'm cooking for her.

Cupcake Camp

As if I don't already have enough to keep up with, I've gone and found myself another hobby...Cupcake Camp! 

Yes!  You read it right!  I'm going to organize a Cupcake Camp!  Don't worry, I'm not doing this on my own.  In fact, it's been done before and sounds like a blast!

Check it out for yourself: cupcakecamp.org

Now, I'm looking for individuals who would like to participate in this wild and crazy venture.  Do you have some awesome cupcake recipes you would love to try on perfect strangers?  Or, do you just love to eat cupcakes?  If you answered yes to either (or both) of these questions, you're the person for me!

Drop me a line and we'll get started...the sooner the better :)

I need suggestions!

Believe it or not, I'm out of ideas to cook!  Oh, I have tons of magazines and recipe books and recipe websites but I'm not feeling anything special.  Anyone have anything they would like for me to test?

If only I had a camera

My camera is a home, I'm cooking at Mom's, and these Tomato Dumplings look amazing!!!

I haven't tasted them yet but I'll give a report as soon as I do :)

A moment of silence

We've had 2 deaths in our family in one week. 

First, my beautiful little man, Jimbo Bean.  He was so full of energy, affection and sweetness.
RIP 10/2008 ~ 2/2010

Second, one of our beautiful Hemmingway kittens, Horus. 
RIP 10/2009 ~ 2/2010
(this photo is Horus at 8 weeks old)

More Tomato Dumplings

I found another recipe for Tomato Dumplings.  This one calls for fresh herbs.  What's better than that?

Sweet Tomato Dumplings

I'm sitting here with Mom discussing things my grandma used to mak, meanwhile, looking up the recipes to see if there really is such a thing.  Some of these recipes have made me laugh.  Some have made me cringe.  Others have completely surprised me such as the Sweet Tomato Dumplings. 

Although the thought of tomatoes and dumplings combined left a funny taste in my mouth, I continued to Google the recipe and was surprised to find they actually sound quite yummy.  In fact, so yummy that I plan to make some this week.

Tomato Dumplings


1 quart tomatoes, chopped
1/2 cup chopped onions
1/4 cup butter
salt and pepper, to taste
1/2 cup brown sugar


Dumplings

1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoons salt
1 tablespoon cold butter
2/3 cup milk


In a medium skillet, saute onion in butter until tender. Add
tomatoes, brown sugar, salt and pepper; cover and simmer for 20
minutes.


Combine flour, baking powder and salt, cut in butter. Mix in milk.
Drop by tablespoons onto bubbling tomato mixture; cover and simmer
for 15 minutes.

Yummy Beef Stew

Last night was MY night.  LeiLani spent the night with Sissi, Jay had his boys-night-out and I cooked!!!

After a quick trip to Publix for a few extra ingredients, I made the most amazing Beef Stew!  I used Giada's recipe for Beef & Butternut Squash using potatoes instead of butternut squash.  Now, don't get me wrong.  I love butternut squash but have tons of potatoes I need to use.

At 11:00pm, I sat down to an amazingly warm, comforting bowl of stew accompanied by a chunk of crusty white baguette.  It was perfect bedtime food.  My tummy was happy and so was my budget.

I love House Party!

If you haven't already, you MUST check out HouseParty.com!  You apply for all sorts of free, name brand parties.  They choose so many applicants then send the winners the supplies to throw a party.  All you have to do is post to the website!

Today, I received my supplies for the Sandwich Thins Sandwich Revolution House Party!  The box was full of all sorts of goodies:
5 - $4 off coupons for Sandwich Thins rolls for me
1 Sandwich Thins cutting board for me
15 - $1 off coupons for my guests
15 reuseable grocery bags for my guests
15 grocery lists for my guests
15 sets of recipe cards for my guests
45 blank recipe cards for guests to fill out their own recipes to share
14 nutritional facts & healthly living tips cards for my guests

My party is scheduled for 2/27 so I really need to get busy planning some yummy sandwich ideas for my guests.  If you have any ideas, please share.  I love new recipes!

Strawberry Mousse

Strawberry Mousse

An easy strawberry mousse recipe, made with whipping cream, fresh strawberries, and powdered sugar.


Ingredients:


• 2 cups whipping cream, cold
• 1 1/4 cups confectioners' sugar
• 1 pint box strawberries, cleaned, hulled, and mashed


Preparation:


Whip cream until thick but not stiff. Gradually beat in confectioners' sugar, a little at a time. Fold in mashed strawberries. Spread in an 8-inch square dish and freeze until firm.

Does age really matter anymore?

I like to make jokes about being a 25 year old in a 45 year old body but I still know my place in life. I know that I can't really be 25. I have a family...husband, children, home, job, pets, etc...that means I have to be grown up...right?

Don't get me wrong. I completely agree with those who say 'you're only as old as you feel' (some days, I'd swear I was 90). There's nothing like living the laundry and dirty dishes behind to spend time hanging out with my girls. However, there's a time when I just have to take a deep breath and admit that I'm not a kid anymore.

Some people seem to have a hard time accepting that. I have friends who are 30+ and still feel they should be hanging out with their pothead friends and staying up all hours of the night, watching old movies, while I feed them (and their cats). For some reason, they don't understand that I work to feed MY family and MY cats.

Oh well, not that my rant is going to make them act any different...especially since they don't even subscribe to this blog.

Those boots were made for walking...and running...and playing...and looking cool!

It's Good to be Bad

Foods with a Bad Rep That Are Actually Good for You

Some of your favorite guilty pleasures are better for you than you might think. In fact, many offer hidden benefits. Here are the foods that you can stop avoiding at the grocery store. Just watch the serving sizes.

Coffee
That morning kick of java can have lots of other benefits in addition to making you bright-eyed for work. Coffee drinkers seem less likely to develop heart disease and diabetes. Also, coffee has become the most common source of antioxidants in the American diet. And studies of coffee drinkers have found it may lower the risk of some types of cancer.

Regular or decaf? Researchers say the benefits may come from something other than caffeine, because decaf drinkers also see lowered risk when it comes to heart disease (though not as low as those of caffeine drinkers). Be more concerned about whether your coffee is filtered—unfiltered coffee (like the kind made in a French press) has been linked to heart risks.

Eggs
When you think of eggs, you may be blinded by their link to cholesterol. But for most people, eggs (in moderation) are not only harmless but healthy. Researchers studying overweight people found that those who began their day with some eggs ate fewer calories and less fat later in the day than those who didn’t. It may be the protein in the eggs that helps you feel fuller longer. Plus, there is some evidence that shows eggs may help prevent memory loss and preserve eyesight.

Egg or not? If your cardio health is fine, you can safely have an egg a day as long as you watch your cholesterol intake from other foods (like shrimp or pastries containing eggs). If you have heart disease or major risk factors for it, experts say limit cholesterol to 200 milligrams a day (one small egg has 157 mg; one medium, 187 mg). In either case, get regular cholesterol checkups.

Peanut Butter
With the word “butter” in the name, you’d figure the gooey stuff isn’t all that healthy. But even though it has about 200 calories per serving, it has a good amount of fiber and protein, which can help fill you up so you eat less overall. And the fat it has is mostly the heart-healthy monounsaturated kind. It also serves up vitamins and minerals and has been shown in studies to help decrease the risk of heart disease and diabetes.

Reduced-fat or regular? If you’re buying reduced-fat peanut butter because you think it’s better for your waistline, save your money. The calories are the same (or even a little higher) thanks to the extra ingredients that are used to make up for the missing fat (including more sugar). Instead, look for lower sodium counts—which can range from 40 to 250 milligrams per 2-tablespoon serving.

Chocolate
This isn’t permission to eat candy bars with abandon—chocolate does have a good amount of fat and calories. But when you satisfy your sweet tooth with a small chunk of dark chocolate, you may be helping your circulation. Researchers believe that the dark stuff helps increase blood flow. This means chocolate may help reduce the risk of heart disease and stroke. Plus, denying yourself may only backfire. When researchers asked a group of women to either think about eating chocolate or block chocolate from their minds, those told to banish thoughts of chocolate ate the most of anyone.

Chocolate like you’ve never had it before… The next time you eat a piece of dark chocolate, sit down. Take a few seconds to smell it before putting it in your mouth. Remember that 1 piece tastes no different than 20 pieces. Really focus on the taste in your mouth—even try sucking it instead of chewing it.