July 22nd at 6:30
Carrie G. has offered to open her home and share her cooking talents and knowledge on Chilean Empanadas! Yummmm!! If you would like to attend please rsvp in the comment box below. Remember, we all throw in $3 to help our host cover the cost of food.
Thanks
Tuesday, June 29, 2010
Land of Nod Cinnamon Buns
20 frozen dough rolls
1 C brown sugar
¼ C Vanilla instant pudding
1-2 Tbsp. cinnamon
¾ C raisins (optional)
¼ to ½ C melted butter
Before going to bed, grease a 10” bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. Leave out at room temperature.
In the morning, preheat oven to 350 F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.
There were suggestions to improve this recipe: Try cook and serve pudding to make the topping gooey. Try flavored pudding such as butterscotch for more flavor.
1 C brown sugar
¼ C Vanilla instant pudding
1-2 Tbsp. cinnamon
¾ C raisins (optional)
¼ to ½ C melted butter
Before going to bed, grease a 10” bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. Leave out at room temperature.
In the morning, preheat oven to 350 F and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.
There were suggestions to improve this recipe: Try cook and serve pudding to make the topping gooey. Try flavored pudding such as butterscotch for more flavor.
Stampede Casserole
1 ½ lbs. bulk pork sausage
3 4oz. cans diced green chilies, drained (as well as possible)
¾ lb. cheddar cheese, grated
¾ lb. Monterey jack cheese, grated
(I use 1 ½ lbs. preshredded cheddar/jack blend from Costco)
12 eggs, beaten
1 cup milk
2 Tbsp. flour
paprika
Brown sausage and drain well. Drain chilies and set aside one can for later. Layer sausage with cheeses and remaining 2 cans of chilies in a greased 9x13 glass baking dish. Beat eggs, milk and flour together until well-blended. Pour over layered mixture. Top with remaining chilies. Sprinkle with paprika and bake at 350 F for 45 minutes.
This can be put together the night before and baked in the morning.
3 4oz. cans diced green chilies, drained (as well as possible)
¾ lb. cheddar cheese, grated
¾ lb. Monterey jack cheese, grated
(I use 1 ½ lbs. preshredded cheddar/jack blend from Costco)
12 eggs, beaten
1 cup milk
2 Tbsp. flour
paprika
Brown sausage and drain well. Drain chilies and set aside one can for later. Layer sausage with cheeses and remaining 2 cans of chilies in a greased 9x13 glass baking dish. Beat eggs, milk and flour together until well-blended. Pour over layered mixture. Top with remaining chilies. Sprinkle with paprika and bake at 350 F for 45 minutes.
This can be put together the night before and baked in the morning.
Scotty’s Nest Eggs
Each Nest
1-2 thin slices of ham
1 egg
1 Tbsp. cream
1 heaping Tbsp. grated swiss cheese
sprinkle of dried basil
English muffin
Preheat oven to 350 F. Grease muffin tins. Line with ham and break egg over top. Add cream and sprinkle with cheese and basil. Place water in any unused muffin cups to prevent damage. Bake 12-15 minutes (20-25 if you like a firm yolk). Serve on half a toasted English muffin.
1-2 thin slices of ham
1 egg
1 Tbsp. cream
1 heaping Tbsp. grated swiss cheese
sprinkle of dried basil
English muffin
Preheat oven to 350 F. Grease muffin tins. Line with ham and break egg over top. Add cream and sprinkle with cheese and basil. Place water in any unused muffin cups to prevent damage. Bake 12-15 minutes (20-25 if you like a firm yolk). Serve on half a toasted English muffin.
Strawberries and Cream French Toast
½ C chopped pecans
¼ C brown sugar
6 Tbsp butter, divided
(I doubled the pecans, brown sugar, and butter to make 1 Cup of sugared pecans)
6 (2” wide) slices challah or brioche bread: We used 12 slices of Texas Toast)
4 oz. cream cheese, softened
4 oz. Mascarpone cheese
2 Tbsp powdered sugar
6-8 large strawberries
1 C buttermilk
3 large eggs
1 level Tbsp white sugar
¼ tsp nutmeg
¼ tsp cinnamon
1/8 tsp salt
½ tsp lemon zest (we put in a little more)
Heat brown sugar and 2 tablespoons of butter in a skillet over medium heat (4 Tbsp. if doubling). Stir until sugar has melted and and pecans. Stir until pecans are coated and sticky. Set aside on parchment paper.
If using challah or brioche bread, slice through the middle stopping at opposite edge to create a single hinged piece like a clam shell. Set aside. In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Slice the strawberries to desired thickness. Gently open the “pocket” of each piece of bread, smoothing the cream cheese mixture onto each creating a thick layer of cream. If using Texas Toast, spread cream cheese mixture onto six of the slices.
Blend buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest in a blender. Pour into a shallow baking dish. Melt 2 tablespoons of butter in a large skillet over medium heat. Melt 2 tablespoons (or more) butter on the electric griddle. Dip the unspread side of the Texas toast into the egg mixture. Place on griddle and layer with slightly overlapping strawberries. Sprinkle with a small amount of the pecans. Dip another plain piece of Texas Toast in the egg mixture and top the strawberries and pecans with this piece, egg side up. Fry until golden on both sides (flip carefully). Serve with powdered sugar, additional pecans and strawberries for garnish.
¼ C brown sugar
6 Tbsp butter, divided
(I doubled the pecans, brown sugar, and butter to make 1 Cup of sugared pecans)
6 (2” wide) slices challah or brioche bread: We used 12 slices of Texas Toast)
4 oz. cream cheese, softened
4 oz. Mascarpone cheese
2 Tbsp powdered sugar
6-8 large strawberries
1 C buttermilk
3 large eggs
1 level Tbsp white sugar
¼ tsp nutmeg
¼ tsp cinnamon
1/8 tsp salt
½ tsp lemon zest (we put in a little more)
Heat brown sugar and 2 tablespoons of butter in a skillet over medium heat (4 Tbsp. if doubling). Stir until sugar has melted and and pecans. Stir until pecans are coated and sticky. Set aside on parchment paper.
If using challah or brioche bread, slice through the middle stopping at opposite edge to create a single hinged piece like a clam shell. Set aside. In a medium-sized bowl, mix cream cheese, Mascarpone cheese, and powdered sugar until well blended. Slice the strawberries to desired thickness. Gently open the “pocket” of each piece of bread, smoothing the cream cheese mixture onto each creating a thick layer of cream. If using Texas Toast, spread cream cheese mixture onto six of the slices.
Blend buttermilk, eggs, sugar, nutmeg, cinnamon, salt and lemon zest in a blender. Pour into a shallow baking dish. Melt 2 tablespoons of butter in a large skillet over medium heat. Melt 2 tablespoons (or more) butter on the electric griddle. Dip the unspread side of the Texas toast into the egg mixture. Place on griddle and layer with slightly overlapping strawberries. Sprinkle with a small amount of the pecans. Dip another plain piece of Texas Toast in the egg mixture and top the strawberries and pecans with this piece, egg side up. Fry until golden on both sides (flip carefully). Serve with powdered sugar, additional pecans and strawberries for garnish.
Tuesday, June 8, 2010
Breakfast and Brunch Foods- YUM!
June 24th
6:30
Melissa's Home
$3 to help with expenses
Please rsvp in the comment box below.
If you have a favorite recipe you'd like to share with the group please let me know and we can add it to our recipe collection here on our blog!
6:30
Melissa's Home
$3 to help with expenses
Please rsvp in the comment box below.
If you have a favorite recipe you'd like to share with the group please let me know and we can add it to our recipe collection here on our blog!
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