I was looking through some old cookbooks an found this recipe. It would be great for breakfast the day after Thanksgiving or Christmas morning.
You will need:
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup prepared eggnog
1/2 cup rum
5 tablespoon butter, melted
1 large egg, beaten
1/2 teaspoon grated nutmeg
Preheat oven to 400. Sift together flour, sugar, baking powder and salt. Stir in eggnog, rum, melted butter, egg and nutmeg. Spoon into 12 paper lined muffin cups. Bake on middle rack of oven for 20 minutes.
I did not have Rum on hand when I went to make this but I did have Brandy. I though what the heck so I used Brandy and they were great. So I am sure you could use either.
November 7, 2011
Todays Menu-Five bean Soup
During these cold months my husband and I love to have homemade soup for dinner. At least one night a week we will have soup, salad and french bead. This recipe came about after my husband brought home a 6 lbs jar of dried beans.
You will need:
2 cups dried beans
6 1/2 cups water
1 cups diced onion
1 cups diced carrots
1 cups diced celery
2 large cloves garlic minced
1 can diced tomatoes
3 cups chicken stock
2 ham hock
2 bay leafs
In a large stock pot add dried bean, 4 cups water and 2 bay leafs. Let set over night. The next day pour water off beans and replace with 2 1/2 cups fresh water. Leave bay leafs in with beans. Cook on simmer for 2 1/2 hours. Meanwhile saute onion, garlic,carrots and celery. Once the beans had simmered for 2 1/2 hours add celery, carrots, garlic and onions. Then add chicken stock, diced tomatoes and ham hock and cook for another 30 minutes. Take ham hock out and remove ham meat from bone and add back into beans. Simmer for another 30 minutes. May need to add more chicken stock as the soup cooks down. Because the ham is salty I let the amount of salt to add out, salt to your own taste.
You will need:
2 cups dried beans
6 1/2 cups water
1 cups diced onion
1 cups diced carrots
1 cups diced celery
2 large cloves garlic minced
1 can diced tomatoes
3 cups chicken stock
2 ham hock
2 bay leafs
In a large stock pot add dried bean, 4 cups water and 2 bay leafs. Let set over night. The next day pour water off beans and replace with 2 1/2 cups fresh water. Leave bay leafs in with beans. Cook on simmer for 2 1/2 hours. Meanwhile saute onion, garlic,carrots and celery. Once the beans had simmered for 2 1/2 hours add celery, carrots, garlic and onions. Then add chicken stock, diced tomatoes and ham hock and cook for another 30 minutes. Take ham hock out and remove ham meat from bone and add back into beans. Simmer for another 30 minutes. May need to add more chicken stock as the soup cooks down. Because the ham is salty I let the amount of salt to add out, salt to your own taste.
October 13, 2011
Todays Menu-Stuffed Cuban Pork Tenderloin
I really went out on a limb on this one. It was very much outside my comfort zone. My husband is a bit of a picky eater so when I was telling him about it I tought for sure he would not like it. Much to my surprise he loved it. In fact he told me that when he was in college he worked at a car detail shop and for lunch someone would go down the street and pick up Cuban sandwiches for them. I guess after 35 years of marriage I still don't know everything about him.
You will need:
1 (1lb.) pork tenderloin, trimmed
2 tablespoons whole-grain mustard
1/3 cup fresh chopped cilantro
3 thin slices swiss cheese
1/3 cup chopped bread and butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 350. Cut a lenghtwise slit down the center of the tenderloin two-thirds of the way thought the meat. Open halves, laying the tenderloin flat. Place the tenderloin between 2 sheets of wax paper; pound to 1/2 inches thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in single layer. Roll up, starting with long side; secure pork with wooden skewers or cooking twine. Sprinkle evenly with salt and pepper. Place pork in a pre-heated non-stick fry pan with a tablespoon of olive oil. Sear on all sides, place in oven and cook until internal temp in pork reads 160. Remove from oven and allow to rest for 15 to 20 minutes before slicing.
You will need:
1 (1lb.) pork tenderloin, trimmed
2 tablespoons whole-grain mustard
1/3 cup fresh chopped cilantro
3 thin slices swiss cheese
1/3 cup chopped bread and butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Preheat oven to 350. Cut a lenghtwise slit down the center of the tenderloin two-thirds of the way thought the meat. Open halves, laying the tenderloin flat. Place the tenderloin between 2 sheets of wax paper; pound to 1/2 inches thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in single layer. Roll up, starting with long side; secure pork with wooden skewers or cooking twine. Sprinkle evenly with salt and pepper. Place pork in a pre-heated non-stick fry pan with a tablespoon of olive oil. Sear on all sides, place in oven and cook until internal temp in pork reads 160. Remove from oven and allow to rest for 15 to 20 minutes before slicing.
October 11, 2011
Todays menu-Root Beer Bundt Cake
I am not a big fan of root beer. This chocolate cake has changed my mind. I made it for my husband (who is a fan of root beer) and we both were very surprised by the great flavor.
You will need:
1 stick unsalted butters
2 cups all purpose flour
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
1 cup sugar
1/2 cup dark brown sugar
1 1/4 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon salt
3 large egg, beaten
2 1/2 cups powdered sugar
1 teaspoon vanilla
Pam baking spray
Preheat oven to 325. Heat 2 cups root beer, the cocoa powder, chocolate and butter in a large saucepan over medium heat until butter melts. Add the granulated sugar and brown sugar and whisk until dissolved. Remove from the heat and let cool. Combine flour, baking soda, allspice and salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold into the dry ingredients. The batter will be lumpy. Pour the batter into a bundt pan that has been sprayed with the Pam. Bake for 55 minutes to 1 hour or until a toothpick inserted in cake comes out clean. Leaving cake in pan place on a cooling rack. Gently poke the cake all over with a skewer and pour 1/4 cake root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely. Meanwhile make the glaze: Whisk the remaining 1/4 cup root beer a pinch of salt and powdered sugar and vanilla a bowl until smooth. Drizzle over the cake.
You will need:
1 stick unsalted butters
2 cups all purpose flour
2 1/2 cups root beer
1 cup unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
1 cup sugar
1/2 cup dark brown sugar
1 1/4 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon salt
3 large egg, beaten
2 1/2 cups powdered sugar
1 teaspoon vanilla
Pam baking spray
Preheat oven to 325. Heat 2 cups root beer, the cocoa powder, chocolate and butter in a large saucepan over medium heat until butter melts. Add the granulated sugar and brown sugar and whisk until dissolved. Remove from the heat and let cool. Combine flour, baking soda, allspice and salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold into the dry ingredients. The batter will be lumpy. Pour the batter into a bundt pan that has been sprayed with the Pam. Bake for 55 minutes to 1 hour or until a toothpick inserted in cake comes out clean. Leaving cake in pan place on a cooling rack. Gently poke the cake all over with a skewer and pour 1/4 cake root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely. Meanwhile make the glaze: Whisk the remaining 1/4 cup root beer a pinch of salt and powdered sugar and vanilla a bowl until smooth. Drizzle over the cake.
October 10, 2011
Today's Menu-BLT Salad
In these rainy days a good homemade soup is just the ticket. Sometime this soup is just not enough. This salad is just the ticket to go with that soup. During the summer it is also hardy enough to be a main course. Add a hard roll or french bread and you have a great dinner.
You will need:
1 head romaine lettuce, thinly sliced (about 6 cups)
1/2 cups chopped red onion
2 roma tomatoes, seeded and chopped
2 cups croutons or 4 slices white bread ( if making your own croutons)
1 tablespoon unsalted butter ( for homemade croutons)
6 slices bacon
For the dressing:
1/2 cup mayo
1 to 2 tablespoons maple syrup
4 teaspoons whole-grain mustard
1 tablespoon lemon juice
Combine lettuce, red onion, and tomatoes in a large bowl and set aside. Dice bacon and place in small fry pan. Cook over medium heat until crispy. If making your own croutons add bread to a second fry pan with 1 tablespoon unsalted butter. In a small mixing bowl whisk together mayo, maple syrup mustard and lemon juice. Combine salad greens, cooked bacon and croutons. Add dressing and toss lightly. As you can see this is not a fancy salad, the dressing really makes it special.
You will need:
1 head romaine lettuce, thinly sliced (about 6 cups)
1/2 cups chopped red onion
2 roma tomatoes, seeded and chopped
2 cups croutons or 4 slices white bread ( if making your own croutons)
1 tablespoon unsalted butter ( for homemade croutons)
6 slices bacon
For the dressing:
1/2 cup mayo
1 to 2 tablespoons maple syrup
4 teaspoons whole-grain mustard
1 tablespoon lemon juice
Combine lettuce, red onion, and tomatoes in a large bowl and set aside. Dice bacon and place in small fry pan. Cook over medium heat until crispy. If making your own croutons add bread to a second fry pan with 1 tablespoon unsalted butter. In a small mixing bowl whisk together mayo, maple syrup mustard and lemon juice. Combine salad greens, cooked bacon and croutons. Add dressing and toss lightly. As you can see this is not a fancy salad, the dressing really makes it special.
October 7, 2011
Todays Menu-Hearty Logger's Chili
On a recent week long camping trip I made this chili. Even thought the weather was in the upper 70 everyone loved the comforting feeling a good homemade chili gives you. What makes this a bit different then other homemade chili's is the addition of Kielbasa.
You will need:
1 lb ground beef
1 lb Kielbasa sausage
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 16 oz can kidney beans
1 16 oz can tomato sauce
1 16 oz diced tomatoes
2 bay leaves
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon oregano
1/3 teaspoon black pepper
1/8 tteaspoon cayenne
1 teaspoon cumin
Saute ground beef in a large heavy skillet, drain and set aside in a separate dish. Cut sausage into 1/2 inch slices then cut each slice in half. In the same pan, saute sausage until lightly browned, set aside with the ground beef. In the same pan, saute onions in olive oil over medium heat until soft and brown. Add garlic and saute for 2 minutes more. Add ground beef and sausage back into pan together remaining ingredients.
Simmer uncovered for 1 hour. Serve with a garnish of sour cream and grated cheddar cheese.
I cooked the several hours. In my book for soups,stew and chili the longer they cook the better they get.
You will need:
1 lb ground beef
1 lb Kielbasa sausage
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 16 oz can kidney beans
1 16 oz can tomato sauce
1 16 oz diced tomatoes
2 bay leaves
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon oregano
1/3 teaspoon black pepper
1/8 tteaspoon cayenne
1 teaspoon cumin
Saute ground beef in a large heavy skillet, drain and set aside in a separate dish. Cut sausage into 1/2 inch slices then cut each slice in half. In the same pan, saute sausage until lightly browned, set aside with the ground beef. In the same pan, saute onions in olive oil over medium heat until soft and brown. Add garlic and saute for 2 minutes more. Add ground beef and sausage back into pan together remaining ingredients.
Simmer uncovered for 1 hour. Serve with a garnish of sour cream and grated cheddar cheese.
I cooked the several hours. In my book for soups,stew and chili the longer they cook the better they get.
October 5, 2011
Todays Menu-Apple Brined Chicken Thighs
Well the seasons they are a changing. I can't say I am not happy about this. There cames a time I am just in the mood to cook differently. I am very excited to share some of my new winter favorites. This first one I made last weekend and it was a very big hit with my husband.
Apple-brined chicken thighs
Here is what you will need:
3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup brown sugar
4 cloves garlic, minced
1 bay leaf
1 tsp. whole peppercorns
2 cups cold water
10 bone in chicken thighs
1 2 gallon resealable plastic bag
Glaze:
1 tablespoon minced rosemary
1 tablespoon olive oil
1/4 tsp pepper
In a dutch oven, combine the cider, onion, lemon, rosemary, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat and stir in water. Cool brine to room temperature. Place chicken in the plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible. Seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally. Drain chicken, place in a baking dish. Bake uncovered at 400 for 40 minutes. Combine the minced rosemary, oil, pepper and remaining brown sugar, sprinkle over chicken. Bake 15-25 minutes longer or until meat thermometer reads 180.
I served this with fresh steamed green beans and oven roasted baby red potatoes. Enjoy
Apple-brined chicken thighs
Here is what you will need:
3 cups apple cider or juice
1 medium onion, sliced
1 medium lemon, sliced
4 fresh rosemary sprigs
1/3 cup kosher salt
1/2 cup brown sugar
4 cloves garlic, minced
1 bay leaf
1 tsp. whole peppercorns
2 cups cold water
10 bone in chicken thighs
1 2 gallon resealable plastic bag
Glaze:
1 tablespoon minced rosemary
1 tablespoon olive oil
1/4 tsp pepper
In a dutch oven, combine the cider, onion, lemon, rosemary, salt, 1/4 cup brown sugar, garlic, bay leaf and peppercorns. Bring to boil. Cook and stir until salt and brown sugar are dissolved. Remove from the heat and stir in water. Cool brine to room temperature. Place chicken in the plastic bag. Carefully pour cooled brine into bag. Squeeze out as much air as possible. Seal bag and turn to coat. Place in a roasting pan. Refrigerate for 2 hours, turning occasionally. Drain chicken, place in a baking dish. Bake uncovered at 400 for 40 minutes. Combine the minced rosemary, oil, pepper and remaining brown sugar, sprinkle over chicken. Bake 15-25 minutes longer or until meat thermometer reads 180.
I served this with fresh steamed green beans and oven roasted baby red potatoes. Enjoy
August 15, 2011
Chocolate & Peanut Butter Ribbon Dessert
During the summer when it is hot out the last thing I want to do is heat up my RV by baking a dessert in the over. I am always looking for good dessert that do not need to be baked. I think I found one. I made this a few weeks ago for a group of friends we were camping with. It was a big hit.
You will need:
12 nutter butter Peanut butter sandwichs cookies, divided
2 tablespoons butter, melted
1 pkg. (8oz.) cream cheese
1/2 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla
1 tub (12oz) Cool Whip whipped toppiung, thawe3d, divided
2 squares Baker's semi-sweet chocolate, melted
Crush 8 cookies, mix with butter. Press onto bottom of foil-lined 9x5 loaf pan. Mix next 4 ingredients with mixer until well blended. Whisk in 3 cups cool whip, spoon 1/2 cup into small bowl. Blend melted chocolate with the 1/2 cup cool whip. Spoon 1/2 the remaining cream cheese mixture over the crust, top with layer of chocolate mixture and remining cream cheese mixture. Freeze for 4 hours or until firm. Invert onto plate. Remove foil, then reinvert dessert onto serving plater so the crumb layer is on the bottom. Coarsely break remaining cookies. Top dessert with remaining Cool Whip and cookies.
You will need:
12 nutter butter Peanut butter sandwichs cookies, divided
2 tablespoons butter, melted
1 pkg. (8oz.) cream cheese
1/2 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla
1 tub (12oz) Cool Whip whipped toppiung, thawe3d, divided
2 squares Baker's semi-sweet chocolate, melted
Crush 8 cookies, mix with butter. Press onto bottom of foil-lined 9x5 loaf pan. Mix next 4 ingredients with mixer until well blended. Whisk in 3 cups cool whip, spoon 1/2 cup into small bowl. Blend melted chocolate with the 1/2 cup cool whip. Spoon 1/2 the remaining cream cheese mixture over the crust, top with layer of chocolate mixture and remining cream cheese mixture. Freeze for 4 hours or until firm. Invert onto plate. Remove foil, then reinvert dessert onto serving plater so the crumb layer is on the bottom. Coarsely break remaining cookies. Top dessert with remaining Cool Whip and cookies.
Todays Menu - Blue Cheese Dip
They say you should never try out new recipes on friends and family. I disagree with that. Those are the ones I always try recipes out on. I tried this dip out on a group of friends a few weeks ago when we were camping. It is a great one to mke ahead before you go out camping. It makes up very nicely and keeps for a few days in the fridge.
You will need:
1 cup crumbled Maytag blue cheese( you can use any kinds of blue cheese)
1 cup sour cream
1/4 lb cream cheese at room temp.
1 1/2 teaspoons minced or grated fresh lemon zest
1 tablespoon fresh lemon juice
salt and ground white pepper
1 or 2 gloves garlic, minced
In food prosser, combine three-fourth of the blue cheese, sour cream,cream cheese, lemon zest and juice, 3/4 teaspoon salt , 1/4 teaspoon pepper and 1 clove of garlic. Pulse until well combined but still a little lumpy. Scrape down the the sides of the bowl as necessary. Taste and add the second clove of garlic, if desired. Transfer the dip to a bowl. Stir in most of the remaining blue cheese with a fork, mashing it up a little and scatter the rest over the top. Cover and refrigerate for at least 1 hour to allow the flavors to marry. Since chilled mixtures taste less flavorful than room temperature ones, let the dip stand at room temperature for about 30 minutes before serving.
You will need:
1 cup crumbled Maytag blue cheese( you can use any kinds of blue cheese)
1 cup sour cream
1/4 lb cream cheese at room temp.
1 1/2 teaspoons minced or grated fresh lemon zest
1 tablespoon fresh lemon juice
salt and ground white pepper
1 or 2 gloves garlic, minced
In food prosser, combine three-fourth of the blue cheese, sour cream,cream cheese, lemon zest and juice, 3/4 teaspoon salt , 1/4 teaspoon pepper and 1 clove of garlic. Pulse until well combined but still a little lumpy. Scrape down the the sides of the bowl as necessary. Taste and add the second clove of garlic, if desired. Transfer the dip to a bowl. Stir in most of the remaining blue cheese with a fork, mashing it up a little and scatter the rest over the top. Cover and refrigerate for at least 1 hour to allow the flavors to marry. Since chilled mixtures taste less flavorful than room temperature ones, let the dip stand at room temperature for about 30 minutes before serving.
July 7, 2011
On Todays Menu- Key Lime Pie
This is another recipe I shared this last weekend with the family. Everyone asked my to post it as they all loved it. This is for you Erica..
You will need
For the crust. I use the premade graham cracker crust. If you want to make yours from scratch here is the recipe.
For the crust...
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter melted
For the filling..
6 extra large egg yolks, at room temperature
1/4 cups sugar
1- 14 oz can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup fresh squeezed lime juice (4 to 5 limes)
For the decoration...
1 cups (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
thin lime wedges
Preheat the oven to 350 degrees. For the crust combine cracker crumbs, sugar and butter in a bowl. Press into a 9 pie pan, making sure the sides and bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. For the filling,beat egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed add the milk, lime zest and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze for several hours or overnight.
If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees.
You will need
For the crust. I use the premade graham cracker crust. If you want to make yours from scratch here is the recipe.
For the crust...
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter melted
For the filling..
6 extra large egg yolks, at room temperature
1/4 cups sugar
1- 14 oz can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup fresh squeezed lime juice (4 to 5 limes)
For the decoration...
1 cups (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
thin lime wedges
Preheat the oven to 350 degrees. For the crust combine cracker crumbs, sugar and butter in a bowl. Press into a 9 pie pan, making sure the sides and bottom are an even thickness. Bake for 10 minutes. Allow to cool completely. For the filling,beat egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed add the milk, lime zest and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze for several hours or overnight.
If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees.
July 6, 2011
Todays Menu - Watermelon Salad
When I find a recipe I like I then look for something to pair it with. I came across this salad recipe when I was looking for a summer salad to pair with a Turkey breast that was brined then basted with an Orange Chipotle. I will post that recipe also.
Watermelon Salad
1 gallon watermelon, cubed
1 qt cherry tomatoes cut in 1/2
2 cups feta cheese, crumbled
3 cups chopped fresh cilantro
1 large red onion, diced
1 cup olive oil
1/3 cup white balsamic vinegar
Combine the watermelon, cherry tomatoes, cheese, red onion and cilantro in a large bowl. In a small bowl whisk together the oil and vinegar. Slowly toss oil mixture into the watermelon salad. Salt and pepper to taste. Be careful not to use to much dressing. If your watermelon is very juicy you may not need all of the dressing. This salad needs to be served right away. Makes 20 servings
Watermelon Salad
1 gallon watermelon, cubed
1 qt cherry tomatoes cut in 1/2
2 cups feta cheese, crumbled
3 cups chopped fresh cilantro
1 large red onion, diced
1 cup olive oil
1/3 cup white balsamic vinegar
Combine the watermelon, cherry tomatoes, cheese, red onion and cilantro in a large bowl. In a small bowl whisk together the oil and vinegar. Slowly toss oil mixture into the watermelon salad. Salt and pepper to taste. Be careful not to use to much dressing. If your watermelon is very juicy you may not need all of the dressing. This salad needs to be served right away. Makes 20 servings
Todays menu - French Toast Strada
We spent this last weekend (the 4th of July) at my sister and brother in laws lake cabin. Since there was a bit of a crowd (11 family members) I looked for a good breakfast recipe. Some of the family members are vegetarians so I also wanted to be sure and find something that did not have meat in it. In a book I purchased on a trip to Charleston South Carolina I found recipe called French Toast Strada.
You will need:
1 lb. loaf unsliced French bread, cut into 1 " cubes
8 eggs
1 8oz pkg cream cheese, cut into 1/2" cubes
6 tbsp melted butter
2 1/2 cups light cream or 1/2 and 1/2
1/4 cups maple syrup
Grease a 3 qt rectangular baking dish. Place 1/2 bread cubes in the dish. Top with cream cheese cubes and then the remaining bread cubes. Combine eggs, cream, melted butter and syrup. Mix well and pour over bread and cheese cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and let sit for 2 to 24 hours. Remove plastic wrap and bake uncovered for 35 to 40 minutes. or until set and golden brown. Let stand about 10 minutes before cutting. Top with apple cider syrup (recipe below) a big dollop of whipped cream and a sprig of fresh mint.
Apple Cider Syrup
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp lemon juice (I did not have lemon so I used orange juice
4 tsp cornstarch
1 cup apple juice
2 tbsp butter.
Combine sugar, cornstarch and Cinnamon in a small pan. Stir in apple juice and lemon juice Cook and stir over medium heat until thickened and bubbly. Cook for two more minutes. Remove from heat and add butter.
You will need:
1 lb. loaf unsliced French bread, cut into 1 " cubes
8 eggs
1 8oz pkg cream cheese, cut into 1/2" cubes
6 tbsp melted butter
2 1/2 cups light cream or 1/2 and 1/2
1/4 cups maple syrup
Grease a 3 qt rectangular baking dish. Place 1/2 bread cubes in the dish. Top with cream cheese cubes and then the remaining bread cubes. Combine eggs, cream, melted butter and syrup. Mix well and pour over bread and cheese cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and let sit for 2 to 24 hours. Remove plastic wrap and bake uncovered for 35 to 40 minutes. or until set and golden brown. Let stand about 10 minutes before cutting. Top with apple cider syrup (recipe below) a big dollop of whipped cream and a sprig of fresh mint.
Apple Cider Syrup
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp lemon juice (I did not have lemon so I used orange juice
4 tsp cornstarch
1 cup apple juice
2 tbsp butter.
Combine sugar, cornstarch and Cinnamon in a small pan. Stir in apple juice and lemon juice Cook and stir over medium heat until thickened and bubbly. Cook for two more minutes. Remove from heat and add butter.
June 23, 2011
Todays menu - Spicy Black Bean Hummus
This recipe comes from my friend Lee. It is great for a crowd, we had it on one of our camping trips.
You will need:
You will need:
4-5 garlic cloves, peeled
2 Tblsps fresh lemon juice
1 Tblsp tahini (roasted sesame seed paste)
1 tsp ground cumin
1/4 tsp salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeno pepper, chopped
Dash crushed red pepper
2 tsp extra-virgin olive oil
Dash ground red pepper
Place garlic in food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeno pepper and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl and drizzle with olive oil. Sprinkle with ground red pepper. I it served with pita or taco chips
June 8, 2011
Todays menu-Strawberry Spanich Salad
I guess I am on a salad kick. Here is a great summer salad. I got this out of a cookbook my sons preschool sold as a fundraiser. I guess you could say it has stood the test of time as my son is now in his 30.
2 bunches of baby spinach
1 pint fresh sliced strawberries
1 small red onion chopped
Dressing:
1/4 cup sugar
2 tablespoons sesame seed
1 tablespoon poppy seeds
1/4 teaspoon worcestershire sauce
1/4 teaspoons paprika
1/4 olive oil
1/4vinegar
Wash and trim spinach. Clean and slice strawberries and onion, mix with spinach. In separate bowl combine all dressing ingredients. Toss all together.
2 bunches of baby spinach
1 pint fresh sliced strawberries
1 small red onion chopped
Dressing:
1/4 cup sugar
2 tablespoons sesame seed
1 tablespoon poppy seeds
1/4 teaspoon worcestershire sauce
1/4 teaspoons paprika
1/4 olive oil
1/4vinegar
Wash and trim spinach. Clean and slice strawberries and onion, mix with spinach. In separate bowl combine all dressing ingredients. Toss all together.
June 6, 2011
Todays menu - Lime Cilantro Slaw
As the weather get warmer and we do some cookouts we worry about salads with a mayo based dressing sitting in the sun. Here is a great slaw salad with a Thai twist.
You will need.:
1/4 lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons peeled and minced fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 cloves garlic, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick -cut carrots
1/4 cup sliced green onion
1/2 cup chopped fresh cilantro
Combine lime juice, sugar, vinegar, ginger, fish sauce, chile sauce and garlic in a large bowl. Add slaw, carrots, green onion and cilantro. Toss well, this can set in fridge for a few hours. The longer it sits the better it taste.
You will need.:
1/4 lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons peeled and minced fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 cloves garlic, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick -cut carrots
1/4 cup sliced green onion
1/2 cup chopped fresh cilantro
Combine lime juice, sugar, vinegar, ginger, fish sauce, chile sauce and garlic in a large bowl. Add slaw, carrots, green onion and cilantro. Toss well, this can set in fridge for a few hours. The longer it sits the better it taste.
June 3, 2011
Todays Menu- Bourbon-Basted Salmon
Since Copper River Salmon is in season now I thought this was a very timely recipe. I cook it on a ceder plank. I made this a few years ago when we were camping and my husband is still talking about it.
You will need:
1 1/2 pound salmon fillet
1/4 cup brown sugar
3 tablespoons bourbon
3 tablespoons green onion, chopped
2 tablespoons soy sauce
2 tablespoons veggie oil (I use olive oil)
For 2 to 3 hours you will want to soak your ceder plank in water Meanwhile place your salmon skin side down in a shallow baking dish. Remove all bones. In a small bowl combine all ingredients. Pour over salmon and marinate in refrigerator for at least 1 hour. Place salmon skin side down on plank and grill (on BBQ or outdoor grill) for about 7 minutes then turn salmon over and grill for another 7 minutes. Be sure an keep an eye on the plank as it can catch on fire ( I have never had this happen but I have heard it can)
You will need:
1 1/2 pound salmon fillet
1/4 cup brown sugar
3 tablespoons bourbon
3 tablespoons green onion, chopped
2 tablespoons soy sauce
2 tablespoons veggie oil (I use olive oil)
For 2 to 3 hours you will want to soak your ceder plank in water Meanwhile place your salmon skin side down in a shallow baking dish. Remove all bones. In a small bowl combine all ingredients. Pour over salmon and marinate in refrigerator for at least 1 hour. Place salmon skin side down on plank and grill (on BBQ or outdoor grill) for about 7 minutes then turn salmon over and grill for another 7 minutes. Be sure an keep an eye on the plank as it can catch on fire ( I have never had this happen but I have heard it can)
June 2, 2011
Todays menu-Mexican dip
This is a great quick and easy dip. I always have every think on hand to make it. You never know when someone will stop by. This recipe came from my husbands cousin. Thanks Margie.
You will need:
1 8 oz package of cream cheese
1 can chili without beans
1 small can diced or sliced black olives
1 small can diced green chilies
1 cup shredded cheddar cheese
In a round microwave safe pie pan spread cream cheese evenly over the bottom. Layer chili over the top of the cream cheese. Next layer black olives then green chilies. On the top spread cheddar cheese. Microwave on high for 5 to 7 minutes or until cheese melts. Be careful, when this first comes out it is VERY HOT!!!. Serve with your favorite taco chips.
You will need:
1 8 oz package of cream cheese
1 can chili without beans
1 small can diced or sliced black olives
1 small can diced green chilies
1 cup shredded cheddar cheese
In a round microwave safe pie pan spread cream cheese evenly over the bottom. Layer chili over the top of the cream cheese. Next layer black olives then green chilies. On the top spread cheddar cheese. Microwave on high for 5 to 7 minutes or until cheese melts. Be careful, when this first comes out it is VERY HOT!!!. Serve with your favorite taco chips.
June 1, 2011
Today's menu- Basil Parmesan dip
There are a lot of people that grow their own basil. I have been trying but with the wind where I live I don't have much luck. I do love it so I buy it at the store whenever I can. This is a great spring or summer dip to serve at your outdoor BBQ' or cocktail parties.
You will need:
1/4 teaspoon black pepper
1/4 teaspoon salt ( I use Kosher)
1 cup fresh Basil leaves
3/4 cup Parmesan cheese
3/4 cup reduced fat sour cream
2 teaspoon fresh lemon juice
1 clove garlic, minced
Combine all ingredients in a food processor and process until smooth. I like this served with pita chips and carrots. This will keep in the fridge for about 2 days.
You will need:
1/4 teaspoon black pepper
1/4 teaspoon salt ( I use Kosher)
1 cup fresh Basil leaves
3/4 cup Parmesan cheese
3/4 cup reduced fat sour cream
2 teaspoon fresh lemon juice
1 clove garlic, minced
Combine all ingredients in a food processor and process until smooth. I like this served with pita chips and carrots. This will keep in the fridge for about 2 days.
May 31, 2011
Today's Menu-Watermelon Salad with Tomatos and Feta
Well, I have shaken off the winter blues and am ready to bring you some great Spring and Summer recipes.
This salad comes from a cookbook I got on a trip to Crater Lake. This salad is served at Mount Hood's Timberline Lodge. Hope you enjoy.
You will need:
1gal. cubed watermelon. ( I buy seedless but if I can't get that I will try and remove most of the seeds.)
1 quart cubed ripe tomatoes ( Cherry tomatoes cut in 1/2 will also work)
2 cups feta cheese, crumbled
3 cups chopped fresh cilantro
1 large red onion, chopped
1 cup olive oil
1/3 cup white balsamic vinegar
salt and pepper to taste
Combine the watermelon, tomatoes, cheese, red onion and cilantro in a large bowl. Toss with oil and vinegar. Season with salt and pepper. Serve immediately.
This salad comes from a cookbook I got on a trip to Crater Lake. This salad is served at Mount Hood's Timberline Lodge. Hope you enjoy.
You will need:
1gal. cubed watermelon. ( I buy seedless but if I can't get that I will try and remove most of the seeds.)
1 quart cubed ripe tomatoes ( Cherry tomatoes cut in 1/2 will also work)
2 cups feta cheese, crumbled
3 cups chopped fresh cilantro
1 large red onion, chopped
1 cup olive oil
1/3 cup white balsamic vinegar
salt and pepper to taste
Combine the watermelon, tomatoes, cheese, red onion and cilantro in a large bowl. Toss with oil and vinegar. Season with salt and pepper. Serve immediately.
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