Category Archives: Recipes

Breakfast with Avocados

I often fix my Breakfast Casserole – it’s quick and easy and yummy! The other day I ran across an article about freezing avocados and decided to give it a try since I always seem to have to toss one or two out when I buy a mesh bag of them at Sam’s Club.
Avocado freezing: I waited until the day all of my avocados seemed “ready”. Then I sliced each in half, removed the pits and used my FoodSaver to freeze them.
This morning, when fixing my casserole, I remembered the avocados in the freezer and decided to try them. Alas, when I took a couple out of the bag, and resealed the bag, I realized that they were too hard to cut, and I didn’t want to toss them in the microwave. So, I just put each side of avocado on top of the uncooked casserole and let them bake.
I thought I might have a problem, wasn’t sure. But, the avocado softened during baking, and they were so easy to take out of the ‘shell’ and spread them on the cooked casserole.
Results? It turned out great. I would have preferred the avocado mixed in with the egg mixture, but this was better than expected. The avocado tasted as good as if it were fresh. Freezing avocado is definitely something I’ll continue to do.
Happy Breakfast!

My Tater Tot Breakfast Casserole

This is one of my favorite breakfasts. I make it differently each time, depending on what I have on hand.
Ingredients:
4-5 eggs
2 tbl. mayonnaise
Breakfast meat (Spam, cooked sausage and/or bacon, even ground beef) – about a cup – whatever you decide
1 cup cheese – whichever is your fave. I prefer Monterey Jack, but do use cheddar also
Filling – whatever you want or none. You can add mushrooms, avocado, onions, vegetables – it’s all up to you!

img_4499Here’s how I do it:
Place about 12 -15 frozen tater tots in an oven-proof pan. Whip eggs with the mayonnaise and pour over the tater tots. Place other ingredients in your pan and cover with the cheese.
Bake at 350º for 30 minutes. Top with salsa, green onions, sour cream – you choose. Or, don’t.
I put the leftovers in a Tupperware container, made for the microwave. To re-heat, set at about 5 for 3 or 4 minutes. It gets better as the days go on.

This is very filling. It seems like a “splurge”, but when you think about 5 eggs and a cup of breakfast meat being split into several servings, it’s not a lot.

Comfort Breakfast Bake

IMG_1713-1024x764I fixed this – this morning using sausage instead of bacon and Monterey Jack cheese along with the sharp cheddar. Really good and very easy.

Comfort Breakfast Bake (recipe from Rocking Lion)

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.

3. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).

Texas 2-step Slaw

Marilyn from Austin, Texas is sharing her TEXAS 2-STEP SLAW recipe. This is a good one!
4 c green cabbage
1 c red cabbage
1/4 c chopped red onion
2 jalapeno finely chopped
2 T cilantro
1 11 oz Green Giant mexican corn/red & green pepper, drained
1 c cheddar cheese
3/4 c Wishbone Ranch-style
1 T fresh lime juice
1 t cumin

To make it easier, I use the package slaw that has the purple slaw, carrots, etc. in it. And I use a serrano pepper instead of a jalapeno. I think the flavors are blend better if made the day before.

Almost Reese’s

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Almost Reese’s Peanut Butter Bars
This yummy recipe is from Marilyn in Austin, Texas. Thanks Marilyn, I’ve already fixed these, and they do taste “almost” like Reese’s.

Ingredients:

  • 1 cellophane pkg. graham crackers- crushed in food processor (or 2 cups already crushed)
  • 2 cups powdered sugar
  • 3/4 cup margarine or butter
  • 1 cup peanut butter ( I use chunky)

Top:

  • 1 cup chocolate chips
  • 2/3 cup peanut butter

Melt margarine and peanut butter in microwave or stovetop. Add crushed graham crackers and powdered sugar. Mix. Press into 9 x 13 pan. Put in freezer for about 15 minutes. Melt choc. chips and peanut butter ( I add a little more of each amount than listed). Spread over the top of the crust. Put back in freezer. These taste “almost” like Reese’s peanut butter cups. I keep them in the freezer, because they get too soft.

Upper Lilacview Breakfast Pie

DSCN1412I changed the ingredients for the Lower Alabama Breakfast Pie to give it a Mexican flair. Delicious, if I do say so myself.

3 cups frozen shredded potatoes
5 Tbs melted butter
1 cup cooked chorizo
1 packed cup shredded Mexican cheese (Monterey Jack, Cheddar)
1/2 cup finely chopped green onions
1/2 cup chopped green chiles
1/4 cup diced, drained olives
chopped cilantro (to taste)

Mix together:
3 eggs
1/2 cup milk
1/2 teaspoon salt
pepper to taste

 

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.
DSCN1408Bake at 425 ° for 25 mins or until lightly browned – cool on wire rack. This crust can be frozen after baking.
Layer from bottom up on crust (if frozen – has been thawed).
Chorizo · Cilantro · Green Onion · Green Chiles · Olives · Cheese. Cover with egg/milk mixture. Bake at 375 ° for 35-40 mins or until set. I like to put more cheese on the top. Let stand for 10 minutes before serving.
Serve this with sour cream and guacamole. Serves 4.

Hummingbird Cake

Sent in by Bernice DiVencenzo – New Jersey – from Southern Living Cookbook, 1999

Ingredients

3  cups all-purpose flour

1  teaspoon baking soda

1  teaspoon salt

2  cups  sugar

1  teaspoon ground cinnamon

3  large eggs, beaten

1  cup vegetable oil

1 1/2  teaspoons vanilla extract

1  (8-ounce) can crushed pineapple, undrained

1  cup chopped pecans

2  cups chopped bananas

Preparation

Combine flour, baking soda, salt, sugar and cinnamon in a large bowl.  Add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.)  Stir in vanilla, pineapple, pecans, and bananas.

Pour batter into three greased and floured 9-inch round cakepans.  Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Cream Cheese Frosting

Ingredients

1  (8-ounce) package cream cheese, softened

1/2  cup butter or margarine, softened

1  (16-ounce) package powdered sugar, sifted

1  teaspoon vanilla extract

1/2  cup chopped pecans

Preparation

Beat cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy.  Stir in vanilla.

Spread cream cheese frosting between layers and on top and sides of cake; sprinkle chopped pecans on top.

Store in refrigerator.

Super-Duper Chunky Chocolate Chip Cookies

I got this recipe from Cristina Ferrare’s show on the Oprah network. I love them so much. Too much.

Ingredients
2 1/4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 cup (2 sticks) unsalted butter , room temperature
3/4 cup sugar
3/4 cup brown sugar , firmly packed
1 tsp. vanilla extract
2 eggs , room temperature
4 cups semisweet chocolate morsels
1 cup raisins
1 1/2 cups chopped walnuts or pecans
Directions
Preheat oven to 325°. Remove eggs and butter from the refrigerator and bring to room temperature while lining a cookie sheet with parchment paper.

In a medium bowl, mix flour, baking soda and salt together. Set aside.

In an electric mixer using the paddle attachment, beat the butter, sugar and brown sugar for 2 minutes until fluffy. Beat in the eggs 1 at a time until well incorporated. Scrape down the sides with a spatula and add vanilla. Beat 1 minute, then scrape the sides again. Add the flour mixture and mix until blended.

Add the chocolate morsels, nuts and raisins until well mixed.

Scoop out all the cookie dough in large golf ball–size pieces and place on a cookie sheet lined with parchment paper. Don’t worry if they’re too close together—we will chill them before we bake them.

Chill for 1 hour in the refrigerator. When you’re ready to bake, line another cookie sheet with parchment paper and place your chilled cookie dough at least 3 inches apart and bake in batches. Bake for 30 to 45 minutes or until cookies are golden and crunchy on top. Place on a cookie rack to cool.

Myriam’s Orange Cake

This is from Del Hanover, Bolingbrook, IL. It’s her granddaughter Myriam’s recipe.

Ingredients
1 Yellow Cake Mix, any brand
1 cup orange juice
4 eggs
1 vanilla instant pudding mix
½ cup cooking oil
Walnuts to taste

Directions:
Mix all ingredients except walnuts on medium speed in mixer, until smooth.  Place walnuts in bottom of bundt pan, which has been sprayed liberally with vegetable spray.  Pour cake batter over top and bake 40-50 minutes at 350.

While cake is baking, make glaze:

½ cup orange juice
1 cup sugar
1/4 cup butter.

Place in small saucepan and bring to a boil for 2 minutes.  Let cool, then pierce top of cake in pan with fork.  Pour glaze over and let it sink in for about 5 minutes, then invert your pan and do the same on the opposite side, if desired.

Del’s note: I imagine you could also chop the walnuts and put them directly into the batter if you like.

Company Pot Roast

Del of Bolingbrook, Illinois has chosen this recipe for Pot Roast as one of her favorites. It’s from the Food Network.

Ingredients

  • 1 (4 to 5-pound) prime boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Good olive oil
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy
  • 2 tablespoons Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock, preferably homemade
  • 1 chicken bouillon cube
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Peanut Butter Popcorn

from Sandy Webb Blinman of Castle Rock, CO – Sandy’s granddaughter says, “once you start eating it, it’s hard to stop.” ½ cup popcorn kernels
2 Tbsp. butter or margarine, melted
1/3 cup white corn syrup
½ cup light brown sugar, packed
½ cup peanut butter (I prefer creamy)

Pop popcorn, pour into large bowl and season with melted butter (you can add salt, but I don’t think it’s necessary).  In small saucepan, combine corn syrup and brown sugar and cook and stir until hot and bubbly.  Stir in peanut butter and cook until well blended (20 seconds or so).  Pour over popcorn and stir until pieces are coated.  Turn out onto waxed paper to cool.

Lower Alabama Breakfast Pie

This recipe is from Bay Breeze Guest House in Fairhope, Alabama. I’ve tried it and will make it again – often. I change the ingredients from time-to-time. They’re on facebook – check them out.

3 cups frozen shredded potatoes
5 Tbs melted butter
1 cup finely chopped cooked ham
1 packed cup shredded sharp cheese
1/2 cup finely onions
1/2 cup chopped green peppers
1/4 cup diced, drained pimento
Mix together:
3 eggs
1/2 cup milk
1/2 teaspoon salt
pepper to taste

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up the sides on an ungreased 9 inch pie plate drizzled with butter.
Bake at 425 ° for 25 mins or until lightly browned – cool on wire rack. This crust can be frozen after baking.
Layer from bottom up on crust (if frozen – has been thawed).
Ham · Onion · Peppers · Pimento · Cheese. Cover with egg/milk mixture. Bake at 375 ° for 35-40 mins or until set. Let stand for 10 minutes before serving.
We like to serve this with about 1 teaspoon of strawberry preserves on the wedge. Serves 4.

Bay Breeze Guest House

Innkeeper(s):
Bill & Becky Jones

Address:
742 S Mobile St
Fairhope, AL 36533

Phone: 251-928-8976

Oreo Cookie Balls

P1040802-1024x768The hit of the season. I tried these and everyone I gave them to wanted the recipe and raved about them. The good part is they’re so easy and there’s no baking.

1 pkg. oreo cookies
1 6 oz. pkg  cream cheese-block
4 oz.  white chocolate almond bark

Directions
Add oreos to food processor and blend until fine.

Add cream cheese to oreo crumbs and blend until dough-like.

Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.

Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can “drip off”. Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.

1012090_10202486969749204_879162061_nAND … another fun idea. This is from my friend Sandy Blinman. Dip the whole Oreo cookie in the white bark, decorate, add sticks, put in a bag and voila’ – Oreo Cookie Pops! Cute Valentine idea.

I found the almond bark quite easily at the market in the chocolate chip department. Some on the east coast haven’t found it so easily so you can use the candy making pieces that Wilton or other companies make.

Peanut Butter and Jelly Pie

I tried this. I used grape jelly, and should have used a jelly I liked more. When I make it again, I’ll cut back a bit on the jelly and will use something I like better.

Yield: 8 servings

1 cup plus 2 tablespoons grape or strawberry jelly, warmed, divided

1 prebaked 9-inch (4-cup volume) deep-dish pie shell

1 can (12 fluid ounces) Nestl Carnation Evaporated Milk

2 packages (3.4 ounces each) vanilla instant pudding and pie filling mix

2/3 cup creamy peanut butter

1 1/2 cups frozen whipped topping, thawed

1/2 cup chopped peanuts

Spread 1/2 cup jelly over bottom of pie shell. Beat evaporated milk, pudding mix and peanut butter in medium bowl until well blended. Gently fold in whipped topping. Spoon into shell.

Refrigerate for 1 hour or until set. Spread remaining 2 tablespoons jelly in center. Sprinkle peanuts around edge.

No Guilt Turtle Ice Cream Cake

I found this recipe – so tried it. It really turned out good and tasted fantastic – and I had no guilt!

10    chocolate wafer cookies, finely crushed (1/2 cup)
1    tablespoon no-trans-fat 68% vegetable oil spread stick, melted
3    cups chocolate reduced-fat ice cream, slightly softened
1/2    cup fat-free hot fudge topping
2/3    cup chopped pecans
3    cups vanilla reduced-fat ice cream, slightly softened
1/4    cup fat-free caramel topping

1.    In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
2.    Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
3.    Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
4.    Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
5.    To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.
High Altitude (3500-6500 ft): No change.

Carleen’s Reuben Sandwiches

Note from Carleen of Independence, Missouri: “I get a craving for sauerkraut sometimes. I love Reuben Sandwiches. Actually, I make a really good sandwich that is a take off on the Reuben. I get the long French rolls–about the size of a hot dog bun. I get corned beef, Swiss cheese, Thousand Island dressing that I make myself, and sauerkraut. I slather the TI dressing on both sides of the open roll, layer 1/2 the corned beef on each side topped with cheese and sauerkraut and broil in the oven until I think it’s warm all the way thru”. Then I close the sandwich, butter the top and broil again for just a short time, just until the butter kind of bubbles up. This is my own creation, to my liking, but I think it’s yummy. I do this because I am not a big fan of rye bread, which is traditional for a Reuben. I like warm sandwiches the best. When I go to Subway, I always order my sandwich toasted.”

Thousand Island Dressing Recipe

1 Cup Mayonnaise

1/4 Cup Ketchup

Dash Tabasco

salt and pepper to taste

3 Tablespoons Sweet Pickle Relish

2-3 Chopped Hard Boiled Eggs

Dash of Paprika

Cream Cheese Cookies

I found this at justapinch.com
by Sherry Symmonds of Hamilton, MS
Ingredients
– 1 bx cake mix, any flavor
– 8 oz cream cheese, room temperature
– 1/4 c butter, room temperature
– 1 large egg
– 1 tsp vanilla (optional, depending
on flavor)
– 1 c any add-ins (flavored chips,
– candy, nuts, etc) amounts can be
– varied. for chocolate chip i added
a 12 oz bag of semisweet chips
Directions

1.   Preheat oven to 375 degrees.

2.   Cream together butter and cream cheese. Add egg and vanilla and mix until well blended (I used a mixer for this part only).

3.   Stir in cake mix a little at a time until it’s all blended and then add any chips, candy or nuts, as you like

4.   Bake for 10 minutes, until edges are brown.

Kraft’s Chocolate Molten Cake

This is very similar to the Chocolate Molten Cake they serve on Carnival Cruises.

What You Need!
4 squares BAKER’S Semi-Sweet Chocolate
1/2 cup  (1 stick) butter
1 cup powdered sugar
2   eggs
2 egg yolks
6 Tbsp.  flour
1/2 cup thawed COOL WHIP Whipped Topping
Make It!

PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
Kraft Kitchens Tips
Size-Wise
Looking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot.
How to Bake Cakes in Muffin Cups
Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings.
Make Ahead
Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.