Weekend (Easter) Breakfast Menu

I posted a while back about this great Puffed Oven Pancake (German Pancake).  we have made it many many times since and watching it get huge and puff up on the sides never gets old.  Check out the recipe here.

I have been searching for another idea for breakfast to mix it up a bit.  I just stumbled upon a delicious looking recipe for a Sunny-Side Up Herbed Tart from Taste of Home.  This recipes looks great and easy switch out ingredients for those picky eater.

Find it here.

Ingredients
4 slices pancetta or 4 bacon strips
1 cup sliced fresh mushrooms
2 tablespoons chopped shallot
1 tablespoon olive oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon sherry, optional
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup shredded cheddar cheese
3 tablespoons sour cream
1/8 teaspoon salt
Dash pepper

TART:
1 sheet frozen puff pastry, thawed
5 eggs
1 teaspoon water
1 tablespoon minced chives
Dash each salt and pepper

Directions
In a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. In a small skillet, saute mushrooms and shallot in oil until tender. Add tarragon and sherry if desired; cook 1 minute longer.

Remove from the heat; stir in the cheeses, sour cream, salt and pepper. Set aside.
On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.

Spread mushroom mixture over pastry to within 1 in. of edges. Top with pancetta (place pancetta near the edges of the mushroom mixture). Score edges of pastry with a fork. Beat 1 egg and water; brush over pastry edges. Bake at 425° for 10-12 minutes or until pastry is golden brown.

Carefully crack remaining eggs off-center into each corner. Bake 8-10 minutes longer or until eggs are set. Sprinkle with chives, salt and pepper. Cut into four pieces. Serve warm. Yield: 4 servings.

This will make a great Easter Breakfast or Brunch dish.  I know that I will be removing the mushrooms and likely the Sherry! 

Have a great Easter Weekend!!

Horray for Whoopie Pies

Have you ever heard of a Whoopie Pie?  If you are not from the North East, you may not have.  Well..recently there has been much todo over Whoopie Pies and which state owns the claim to fame on the creation of the Whoopie Pie.  Pennsylvania?  Massachusetts?  Maine?  Well, I of course believe that Maine is the state that created the delicious Whoopie Pie!!

Recently there was an article in USA Today explaining the battle.  Read it for yourself here.

Also, last night I saw an old episode of Throwdown with Bobby Flay on the Food Network.  It was a Whoopie Pie episode right in Portland Maine!  Maine beat Bobby Flay!!!  Whoopie Pies are everywhere.

So I pulled out my favorite cookbook: Cooking DownEast by Marjorie Standish and have to make her Whoopie Pies (which she called Whoopsie Pies) this weekend.  My daughter loves chocolate and cannot wait to make these.  I think it is a toss up one who is more excited to make them...me ot my 5 year old!!!

Here is the recipe:

Cookie:
1/2 cup shortening
1 cup sugar
2 egg yolks
5 tablespoons cocoa
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1 teaspoon vanilla

Cream together shortening and sugar. Add yolks. Sift together cocoa, flour, baking powder, baking soda, salt and add alternately to creamed mixture with milk and vanilla. Drop be teaspoonfuls onto ungreased cookie sheet and bake at 375 for 8-10 minutes, depending on the size cookie you make.

Filling:
1/2 cup shortening
2 cups confectioners’ sugar
2 egg whites
1/4 teaspoon salt
1 teaspoon vanilla

Beat egg whites until stiff. Fold in some of the confectioners’ sugar. (set aside) Cream shortening. Add remainder of sugar and add more if needed. Add salt and vanilla. Fold in the beaten egg whites.

Cool cookies. Then put together with the filling and wrap each separately in wax paper.

Enjoy!!
 
Hare a great weekend!
 

How Yummy Does this Look?

On Fridays I usually post a new recipe that I plan on trying over the weekend.  I try to find new slow cooker recipes for Sunday....it doesn't get any easier.  But after reading my friend Jessica's post over at Barefoot by the Sea, I stopped my search for the perfect dish. 

She posted a Puffed Oven Pancake recipe that looks so yummy I cannot resist!  I love breakfast anytime of the day.

Find the recipe here.

PUFFED OVEN PANCAKES (aka German Pancakes)

From Better Homes & Gardens New Cook Book

- 2 T butter

- 3 eggs

- 1/2 C milk

- 1/2 C flour

- 1/4 t. salt

Preheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)…heat in oven 3-5 minutes, til butter melted.

Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!

I am sure my daughter will like this recipe.  She is so picky but how can she resist a puffy pancake with some powered sugar on top (always enticing).  I think I may cut up some bananas, strawberries and apples to go with this puff.  I cannot wait to try this one.

I know I said I had more giveaways this week but the week got away from me.  I will be rolling out a new giveaway on Monday!  Stop back to enter to win!

Have a wonderful weekend!!



Slow Cooker Friday?

I can't wait for Slow Cooker Sunday for this one.  I am throwing this one in the crock pot today!

Slow Cooker Upside Down Chicken Pot Pie

Find the recipe here.

Ingredients
1 1/4 pounds boneless skinless chicken thighs
1 tablespoon instant chopped onion
1 dried bay leaf
1/4 teaspoon pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into 1/2-inch slices
2 1/4 cups Original Bisquick® mix
2/3 cup milk
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

Directions
1.Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
2.Cover and cook on Low heat setting 8 to 10 hours.
3.About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
4.Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
5.For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Have a great weekend.

What's for dinner?

I cannot believe that it is Friday again...not that I am complaining in the least bit...but wasn't it JUST Monday.  Boy times flies when you are having fun...or just REALLY busy! 

I feel like I am continuously trying to be organized but never seem to get there.  I would love to be one of those gals who plan their family's meals out just once a month.  Wow...would that be clever or what!!  There would be so many advantages to doing that.  You could buy in bulk, you could have make left overs into a new meal and you could take away the stress of...the "what's for dinner" question every day!!!   I know I would love not to have to think about that all the time. 

I don't think I can dive right in to planning a month ahead of time so I am going to try to do a week at a time which really should not be that hard.  And I can imagine that most of you are saying....don't you do that already?  Well...I try...but it never seems to work out...something come up and we never stick to the meals I planned.    To keep me on track look what I bought....

Starting Sunday I am making a resolution to do it!  Once I get this weekly planning down, I am going to give the monthly menu a good "college try." This calendar opens up to see the full month but the bottom has this great planning section for each day of the week...

If you have any good ideas on how to stay on track...feel free to share.  And if you want to check out a great blog that posts weekly and monthly menu idea visit Hoosier Homemade.  Oh...and you will also find lots and lots of CUPCAKE ideas and other delicious recipes!

Have a great weekend!

It's Football Play Off Time

Well it looks like we have been nominated to host this weekends foot ball play off game party!  In these parts most of us are Patriots fans.   I really could not care less about football but I do like to cook and entertain!  I have my list of the regular snacks I make or bring to other parties but I am really getting sick of the same old thing.  I did find a couple great looking recipes on ivillage. 

The picture alone makes me want to get out the potatoes right now!

Potato Skins

Get the recipe here.

This recipe looks quite time intensive but I think the work will pay off...who doesn't like a fried nugget of cheese!

Cheese Nuggets

Get the recipe here.

I did try another easy idea for potato skins a while ago.  Instead of scraping out the middle of the potatoes, slice them.  Check out Tammy's idea over at Mommy Life With 5.  And the wings pictured look quite yummy too!

Have a great weekend and enjoy the football!!

Can't Wait for Sunday

With being so busy during the holidays I put my Crockpot away.  It is definitely time to take it back out.  Snow is on the way this weekend. What better time to turn on the slow cooker than on Sunday morning and get to smell the wonderful smells of what ever it is I decide to cook all day long.  I have found a couple top choices from Crockpot. 

Chicken Marsala

Find it here

Ingredients
4 chicken breasts
1 stick butter
8 ounces cream cheese
2/3 cup Marsala wine
21 1/2 ounces mushroom soup, canned
3/4 cup water
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon garlic salt
salt and pepper

Directions
1.Cube chicken breast. Place chicken, butter and spices in the slow cooker.
2.Mix cream cheese, wine and mushroom soup. Pour over chicken.
3.Cover; cook 4-5 hours on High.

Beef Bourguignon

Find it here

Ingredients
6 strips bacon, cut into 1- to 2-inch pieces
3 pounds beef rump, cut into 1-inch cubes
1 large carrot, peeled and sliced
1 medium onion, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
10 ounces beef broth, can condensed
2 cups red or Burgundy wine
1 tablespoon tomato paste
2 cloves garlic, minced
1/2 teaspoon whole thyme
1 whole bay leaf
1/2 pound white onions, peeled
1 pound fresh mushrooms, sliced

Directions
1.Sauté bacon in a skillet on stovetop set to medium heat until crisp. Remove bacon and set aside.
2.Add beef cubes to skillet and brown well. Remove meat and set aside.
3.Brown carrot and onion in skillet and transfer to stoneware. Season with salt and pepper. Stir in flour, add broth, and mix well.
4.Add beef and bacon to stoneware, mix, and place in slow cooker heating base.
5.Add wine, tomato paste, garlic, bay leaf, onions, and mushrooms. Cover; cook on Low for 10-12 hours or on High for 5-6 hours.

I am getting hungry just looking at these recipes.  There are so many others that look just as good.  I may just have to make one Saturday and another on Sunday!  Perfect idea!

Have a great weekend!

Have you ever wanted to know how to....

A while back I was searching on Google for something (I am a Google addict) and I came across the site called Howdini.  This site has thousands of videos on how to do just about anything.   I was searching for something Food related but they have a ton of other categories. Some of the videos may seem trivial or elementary but there are also some really great ideas!  Sometimes it is nice to see someone do something before you give it a shot. 

Some of the videos I found were How to Host a Game Day Party, How to Save Money on Groceries and How to Host a girls night at home.  There are a few good recipes in these!  Once I log on to this site I find it hard to stop searching for things. 

For all of you with little princesses or princes...Check out this quick on for How to Make a Castle Cake:

Click here: How to make a castle cake

Have fun if you take a peek at this site...there is so much there to find!  Let me know if you find something good!

Have a great Thursday!

A New Spin on the Old Favorites

Last night I starting making my Thanksgiving shopping list. I started with the usual...Turkey, stuffing mix, potatoes, squash, peas. Then it hit me....how boring. For as long as I can remember my family had had the same Thanksgiving dinner with the same food. It has not even changed with the person hosting. I know there are just some things that CANNOT be changed like potatoes and stuffing (which happen to be my favorites).  So I went on a hunt to find some variations on the old favorites...keeping in mind I have a picky 5 year old that will need to eat with us!

I found the yummiest looking dishes that I cannot wait to try.

Sweet Potato and Pear Gratin Recipe

Active Time: 20 minutes  Total Time: 1 hour 15 minutes

Recipe Ingredients
3 lb medium sweet potatoes
3 Tbsp stick butter
2 tsp grated peeled ginger
1/3 cup maple or pancake syrup
1 tsp grated lemon zest
1/2 tsp salt
3 firm-ripe Anjou pears (1 1/4 lb), peeled, halved, cored and sliced crosswise 1/4 in. thick

Recipe Preparation
1. Boil potatoes in a large pot with water to cover 20 to 25 minutes until firm-tender. Drain in a colander; let stand until cool enough to handle.

2. Meanwhile, melt butter in pot. Add ginger; cook until fragrant. Remove from heat; stir in syrup, lemon zest and salt.

3. Heat oven to 350°F. Grease a shallow 2 to 2 1/2-qt baking dish.

4. Peel potatoes; slice 1 1/2 in. thick. Layer, alternating with pears, in baking dish (microwave-safe if reheating in microwave). Brush with half the butter mixture.

5. Bake 15 minutes; brush with remaining butter mixture. Bake 15 minutes more, or until pale golden around edges. Spoon juices on bottom of dish over top.

Planning Tip: Can be made up to 1 day ahead. Reheat in microwave, or in oven if space permits.  I love this part - anything I can do ahead is great!

Mashed Butternut Squash and Apples

Active Time: 10 minutes Total Time: 55 minutes

Recipe Ingredients

1/2 stick (1/4 cup) butter
3 1/2 lb peeled, seeded butternut squash, cut in 1- to 1 1/2-in. chunks (11 cups; see Note)
3 Granny Smith apples, peeled, cored and quartered
1/2 tsp salt
1/4 tsp pepper
Garnish: thyme leaves and apple slices

Recipe Preparation
1. Heat oven to 350°F. Line 2 rimmed baking sheets with nonstick foil. Put 1 Tbsp of butter in each lined pan. Place in oven 1 minute, or until melted.

2. Remove pans from oven; spread half the squash and apples on each pan. Toss to mix and coat.

3. Roast 40 to 45 minutes, tossing once, until tender.

4. Place squash and apples into a bowl. Add remaining 2 Tbsp butter and the salt and pepper. Mash until smooth. Scrape into a serving dish and garnish.

Note: Look for peeled, seeded butternut squash in the produce section.

Planning Tip: Can be made up to 2 days ahead, covered and refrigerated, or 1 week ahead and frozen. Reheat in microwave. I love this part even better - 1 week ahead of time!!

Both recipes can be found at Womansday.com or here.

Cheesy Mashed Potato Puffs

Yield: 5 to 6 servings

Ingredients

2 pounds of potatoes peeled and cut into 2-inch chunks (Russet, Red or White Skin, or Yukon Gold )2 Tablespoons butter, cut up
1 Tablespoon butter melted
1/3 cup sour cream
4 ounces of Parmesan Cheese grated (about 3/ 4 cup )
4 eggs, whisked

1 to 1 1/2 teaspoons salt
1/2 teaspoon pepper, fresh cracked preferred
1/4 cup chopped fresh chives, optional

Directions

Place the potato chunks in a 2-quart saucepan with water to cover. Boil for 15 to 20 minutes, or until potatoes are fork-tender. Drain well, leaving potatoes in saucepan on the burner on low to dry for a few minutes.

Add the butter, sour cream and mash to desired consistency.

Pre heat oven to 375 degrees

Let cool 20 minutes and fold in the eggs and Parmesan cheese, and chives if you desire.

Place in 2 quart casserole dish and brush with a little melted butter

and Bake for 20 to 30 minutes till top lightly browns.
Stir in the salt, pepper and parsley and serve hot.

Find this recipe here.

Do you have any recipes that take a new spin on the old favorites you would like to share?  I would love to hear about them!

Have a great weekend!

Thirsty Thursday

Just yesterday, I heard the phrase, Thirsty Thursday.  Boy did that bring me back to my college days and what Thirsty Thursday really meant.  I won't go in to that.....no one real wants to hear about my wild and crazy days...right!! :)

Now, years later I am putting new meaning to the phrase. My daughter, who is a very picky eater, will eat, well drink, smoothies.  I typically think of these as summer time treats but I if she will drink them...why not make them anytime!  With no school today it seems like the perfect day to experiment.

I found some great recipes that will sure to be a hit!

Kiwi Strawberry Smoothie  

INGREDIENTS
3 peeled kiwi
1 cup frozen banana slices
3/4 cup pineapple juice
1/2 cup frozen strawberries

Add all ingredients to the blender and blend until smoothie consistency is met.

Carrot Smoothie

INGREDIENTS

12 ounces of fresh carrot juice
2 cups of vanilla yogurt
1/2 of a peeled lime
3 baby carrots
8 ice cubes

Add all ingredients to the blender and blend until smoothie consistency is met.

Chocolate Strawberry Smoothie

INGREDIENTS

8 oz. chocolate milk
4 oz. strawberries
4 oz. bananas
A couple of ice cubes
Garnish with mint

Add all ingredients to the blender and blend until smoothie consistency is met.

Find all recipes and photos here.

The Kiwi Strawberry Smoothie sure to be a winner but I am not sure how the Carrot Smoothie will go over but carrots are her favorite vegetable!  It is worth a try I say!  And I have no doubt the Chocolate Smoothie will be a hit...who wouldn't like that one!

Have a great Thursday!



Another great recipe find

As some of you know, I am always on the lookout for new recipes and food websites.  It is funny because I have a TON of cook books but I always resort to the web to find new things!  If only I had more time to try it ALL!  I just came across this great recipe on Athenos that I can't wait to try. 

5- Layer Greek Dip

Find it here.

Ingredients:

1 pkg. (7 oz.) ATHENOS Original Hummus

1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese, crumbled

1/2 cup chopped tomatoes

1/4 cup chopped cucumbers

2 Tbsp. sliced kalamata olives

ATHENOS Pita Chips Original

Instructions:

SPREAD hummus onto bottom of 9-inch pie plate.

COVER with layers of remaining ingredients.

SERVE with chips.

This will be a great alternative to the regular layered dips and perfect while watching the football games.  Do you have any favorite recipes websites you go to?

Have a great Thursday!



Weekend Cooking Anyone

I know that I have talked about Kraftfoods.com before but I just have to share with you these great recipes I found.  I really like their website too.  It has a section that you can enter the food you have on hand and it will come up with a recipe for you to make with what you have....great idea!!

Check out this great side dish recipe...and you can make it right in the microwave!

Cheesy Spaghetti Squash

Find it here.

What You Need
1 large spaghetti squash (3 lb.)
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk
Shredded Mozzarella Cheese
2 plum tomatoes, finely chopped
1/4 cup chopped fresh parsley

Make It
PIERCE squash several times with fork or sharp knife to allow steam to escape. Microwave on HIGH 10 min. or just until squash is softened, turning after 5 min. Let stand 5 min.

CUT squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining shell.

MICROWAVE 2 min. or until heated through.

Kraft Kitchens Tips
Make Ahead: Microwave squash and pull into strands as directed; place in microwaveable bowl. Refrigerate up to 2 days. When ready to serve, microwave on HIGH 3 to 5 min. or until heated through.

And take a gander at this dessert....holy cow do I want to make this right now!!

Under-a-Spell Red Devil Cake

Find it here

What You Need

1 pkg. (2-layer size) red velvet cake mix
3 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding, divided
1-1/4 cups water
1/3 cup oil
3 eggs
6 Tbsp. unsweetened cocoa powder, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed
3 squares BAKER'S Semi-Sweet Chocolate
1 Tbsp. butter

Make It
HEAT oven to 350ºF.

LINE 2 (15x10x1-inch) pans with foil. Spray with cooking spray. Sprinkle 2 clean kitchen towels with cocoa powder. Beat cake mix, 1 pkg. dry pudding mix, water, oil and eggs with mixer until well blended. Pour into prepared pans.

 BAKE 15 to 17 min. or until toothpick inserted in centers comes out clean. Immediately invert cakes onto towels; remove pans and foil. Cut 1 cake crosswise into thirds; place on wire racks. Starting at one short end, roll up remaining cake with towel. Cool cakes completely.

 BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add remaining dry pudding mixes; beat 2 min. until well blended. Whisk in COOL WHIP.

 UNROLL cake; remove towel. Cut cake crosswise into thirds. Spread pudding mixture over all 6 cake pieces. Reroll 1 cake piece; stand in center of large plate. Wrap remaining cake pieces, pudding-sides in, around first piece to resemble spiral, using flat cake pieces for outside layers.

 MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min. Stir until chocolate is melted and mixture is well blended; cool. Spoon around top edge of cake to cover outer cake pieces only, allowing glaze to drip down side. Refrigerate 2 hours or until pudding mixture is firm. Cut into wedges.

The dessert is a bit more involved but I think it will be well worth the time and effort.  I will let you know when I make these delicious looking concoctions.  If you make them first....do tell!

Have a great weekend!

New find for Slow Cooker Sunday

One of my favorite websites for recipes hunting is Allrecipes.com  I have made so many recipes from this site over the years I have lost count.  The thing I like about it is that people leave reviews and comment on what they liked about the recipes and give ideas on how to make it better or make it a little different.  So not only do you get the original recipe, you get many varieties of the same dish!

When I am looking for something new and different to make, I enter the type of food I want (chicken, beef, slow cooker...you get the point) and sort it by rating.  This will give you the top rated recipes first. 

I just found this recipe and it is a front runner for this Sunday's slow cookin'! It looks so YUMMY!!

Chicken Taco Soup

Find it here

Ingredients
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions
1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.


Check out Facebook Friday...I just stumbled upon this new link up at Mamabytes!!

 
Have a wonderful weekend!