Category Archives: Recipes

Salted Caramel Chocolate Chip Cookie Bars

April 25, 2013 by braytonbb

I got the urge the other day for some chocolate chip cookies, but then I saw and opened a package of caramels and decided why  not put the two together in a bar. The only I might do differently the next time around is put them in a larger pan. They came out pretty thick, which isn’t a bad thing, but to make them go a little further, this might be an option.

Salted Caramel Chocolate Chip Cookie Barssalted caramel and chocolate cookie bars

2 1/3 C flour, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 1/2 sticks of butter, melted and cooled to room temp., 1 C light brown sugar, 1/2 C sugar, 1 egg, 1 egg yolk, 2 tsp. vanilla, 3/4 bag of chocolate chips, 10 oz. of caramel chips, 3 TB heavy cream and sea salt.

Preheat oven to 325 degrees. Grease a 9″ square pan and set aside. In a med. bowl whisk together the flour, baking soda and salt and set aside.

Mix together the melted butter and sugar(s) on med speed until combined. Add egg, egg yolk and vanilla until smooth. Slowly add the dry ingredients and  mix on low, just until combined. Stir in the chocolate chips.

In a med. microwavable bowl, combine the caramel chips and heavy cream. Microwave until the caramels are melted, stirring every 20 seconds or so for about 2 minutes until creamy.

Press half of the cookie dough into the prepared pan and smoothing the top. Pour the hot caramel over the cookie dough and spread evenly. Sprinkle with sea salt. Drop the remaining cookie dough on top of the caramel and spread evenly over the top. Sprinkle with  more sea salt.

Bake the bars for 30 min until the top is light brown. Cool completely before cutting.

Antipasti Platter

April 18, 2013 by braytonbb

Scott and I had some friends over the other night to watch the premier of the 2013 season of Mad Men. This couple we had over got us into watching the series, so the last couple of years we enjoyed some wine and a few appetizers together while dissecting the first few segments. Whenever we get together with this couple they always do such a great job of entertaining that I feel like I do not do our place justice. After creating this enjoyable platter, I thought it would be great to share it with our inn guests over wine and cheese. The bread I made is the recipe I shared with you a few months back (Crusty Bread). This time I just used pepperjack cheese and thyme to give it a more mild flavor with the olive oil and balsamic vinegar. I purchased some black and green olives with feta from the Festival Foods deli, along with a fresh mozzarella, sundried tomato and salami panini roll, hand rolled salami, Satori Monte Amori cheese and grapes.  The recipe below is for the tomato ricotta frittata which you could use for breakfast, but I prefer to serve it cold as an appetizer.

ANITIPASTI PLATETomato Ricotta Fritatta

3 TB olive oil, 1 large onion, sliced 1/4″ thick, 1 large tomato, sliced 1/2 inch thick, 8 eggs, 1/2 C shredded parmesan, 1/3 C fresh, coarsely shopped basil, salt, pepper and 6 TB ricotta.

Preheat oven to 375 degrees. In a large skillet, heat olive oil over med. heat. Add onion slices and cook until softened. Transfer to a plate. Add tomatoes to the skillet and cook, turning once until edges are softened. Transfer to the plate with the onions.

In a bowl, stir the eggs, 1/4 C parmesan, basil and salt and pepper.

Spread the onion slices in the bottom of the skillet. Pour the beaten eggs on top and cook over med. heat until the eggs are set around the edges.

Place the tomato slices on the top of the frittata. Dollop the ricotta between the tomatoes. Sprinkle remaining parmesan on top. Bake the frittata until the top is golden and set, about 18 minutes. Let rest for a few minutes and then slide out of pan and let cool. Cut into wedges.

Upside Down Apple Coffee Cake

April 11, 2013 by braytonbb

Last week I posted a recipe for Spinach and Feta Baked Eggs. I served it with this upside down Apple Coffee Cake that I found on Pinterest. It has a great flavor and looks really pretty and impressive when served. You do have to be careful though, because it does have a tendency of falling apart when trying to get it out of the pan, if you are not careful.

UPSIDE DOWN APPLE COFFEE CAKEUpside-Down Apple Coffee Cake Recipe

1-1/2 cups apples, chopped and peeled, 1 can (12.4 ounce) Pillsbury cinnamon rolls with icing, 1/2 cup pecan halves or pieces, 2 tablespoons butter, melted, 1/3 cup packed brown sugar, and 2 tablespoons corn syrup

Heat oven to 350 degrees.  Spray 9-inch glass pie plate with cooking spray.  Spread 1 cup of the apples in pie plate.

Separate dough into 8 rolls.  Cut each roll into quarters; place in large bowl.  Add remaining 1/2 cup apples and pecans.

In small bowl, mix butter, brown sugar and corn syrup until well blended.  Add brown sugar mixture to dough mixture; toss gently to combine.  Spoon mixture over apples in pan.

Bake 28 to 38 minutes or until deep golden brown.  Cool 5 minutes.  Invert onto serving platter.

Remove lid from icing.  Microwave icing on high 10 to 15 seconds or until drizzling consistency.  Drizzle over warm coffee cake.  Serve warm.

Spinach and Feta Baked Eggs

April 4, 2013 by braytonbb

I had to do some quick thinking the other day and luckily it worked out well. I thought I was having 8 gentleman for breakfast on Sunday morning, but late Friday night I was told that only 4 would be dining. I had made a breakfast lasagna earlier in the day just waiting to throw it in the oven in the morning. Since this lasagna recipe serves 8,  I didn’t want to waste half of the lasagna so I wrapped it up and put it in the freezer for a later day. Sunday morning I was scrambling a bit to come up with something fast for 4 guys with the ingredients I had in the kitchen. tomato and spinach baked eggs were born. As I served this new little dish, I warned the guys that they were my experiment for the day and my feelings would not be hurt if they did not care of this dish. To my husbands surprise, the bowls were literally licked clean.

Spinach and Feta Bake EggsTomato and Spinach Baked Eggs  Serves 4

2 TB olive oil, 1 med. yellow onion, 5 oz. fresh baby spinach, 1 can of chopped tomatoes, 1 tsp. cumin, salt, pepper, and horseradish, 1/2 tsp. paprika, 2 tsp. chipotle or hot sauce, 4 large eggs and 1/4 C crumbled feta.

Preheat oven to 400 degrees. Spray 4- 8oz. ramekins with non stick spray and set aside.

In a med. saucepan, heat oil over med heat. Add onion and saute until soft. Add spinach and saute until wilted. Remove from heat.

In a med. bowl, stir together the tomatoes, cumin, salt, pepper, horseradish, chipotle, and paprika. Add the onion-spinach mixture and stir to combine. Divide among the four ramekins.

Crack an egg into the center of each ramekin and sprinkle with feta. Bake until the whites are set but yolks are still soft, about 12-15 minutes.

I served this with an upside down Apple coffee cake. See next weeks blog for this recipe.

Peanut Butter Cup Cookies

March 28, 2013 by braytonbb

Do you know the health benefits of chocolate and peanut butter? Imagine putting them together. Double whammy. Feel good about this next recipe first by reading all the benefits of these two items and then fall in love with this recipe I found on Pinterest. All I can say, Oh my Gosh! Not only could I not keep the Reeses Peanut Butter cups out of my mouth, but once these little devils came out of the oven, I couldn’t stop eating the finished product either.

Health Benefits of Chocolate

1. A 2011 Swedish study found that women who ate more than 45 grams of chocolate a week had a 20% lower risk of a stroke than women who treated themselves to fewer than 9 grams of the sweet stuff.

2. Regular chocolate eaters welcome a host of benefits for their hearts, including lower blood pressure,lower “bad” LDL cholesterol and lower risk of heart disease.

3. Because it’s rich in fiber, dark chocolate can actually help keep you full, so you’ll eat less, Dr. David Katz, founding director of Yale University’s Prevention Research Center.  Regular chocolate eaters might do themselves a favor by treating themselves to a bite instead of snacking on “11 other things first” he said.

4. Chocolate May Fight Diabetes

5. A small Italian study from 2005 found that regularly eating chocolate increases insulin sensitivity, thereby reducing risk for diabetes.
Also, chocolate is good for the skin offering some UV protection, quieting coughs, boosts your mood, improves blood flow and vision, which causes to be more alert, awake and even smarter! Who knew?
Health benefits of Peanut Butter
Energy Boost – Each bite packs a bunch of nutrition. It contains both protein and healthy monosaturated fats, which will give you the energy pick-me-up that you are looking for. Additionally, peanut butter has other nutrients including vitamin B3, tryptophan, and manganese.

Cardiovascular Health -The monounsaturated fat in peanut butter has been linked with a decrease in the risk of heart disease. Also, peanuts contain fiber, and a diet high in fiber will reduce bad (LDL)cholesterol levels. Peanut butter also contains vitamin E, which is a powerful antioxidant that has been associated with lower levels of heart disease.

Better Circulation - Peanut butter is a great source of iron, which helps to maintain good circulation.

Blood Sugar Control - The protein and fiber in peanut butter are both beneficial for blood sugar control. If you have been diagnosed with diabetes, or you are at risk of diabetes, including peanut butter in your diet may be beneficial because it will stabilize your blood sugar levels.

Anti-Aging - Peanut butter contains resveratrol , an antioxidant that has been linked with lower levels of heart disease and cancer. Some studies suggest that resveratrol may reduce the appearance of wrinkles.

Cancer Prevention - The antioxidants and fiber in peanut butter help to reduce the risk of cancer. Antioxidants are effective because they clean up free radical activity within the body and fiber will reduce the risk of colon cancer because it keeps waste moving efficiently through the intestines.

Peanut butter cup cookiesChocolate Peanut Butter Cup Cookies

1 1/2 C, plus 2 TBSP. flour, 6 TBSP, cocoa, 1/2 tsp. baking soda, 1tsp salt, 6 TBSP butter at room temp., 1/4 C creamy peanut butter, 1/2 C sugar, 1/2 C brown sugar, 1 LG egg, 1 tsp. vanilla, 2 TBSP. milk, 2 C coarsely chopped peanut butter cups, divided. Hint- much easier if you have these in the freezer first. Easier to chop up.

Preheat oven to 350 degrees. In a med. bowl, combine the flour, cocoa powder, baking soda and salt. In a larger bowl, combine the butter, peanut butter and both sugars. Beat until light and fluffy. Add in egg, vanilla and milk. Blend until smooth. On low speed, mix in the dry ingredients. Add 1 1/2 C chopped peanut butter cups and fold in gently with a spatula.

Drop large rounds of dough onto the baking sheets. Gently press a few pieces of the reserved peanut butter cups (if you have any left from eating them), on top of each of the dough balls. Bake 12  minutes-14 minutes, rotating the pans half way through. They will look under baked when you take them out, but don’t worry, they will firm up. You DO NOT want to over bake these. Let col on the baking sheet about 10 minutes and then transfer to a wire rack to cool completely.

Frito Frittata

March 21, 2013 by braytonbb

I spotted this recipe as I was tuning into Rachel Ray cleaning one of the guest rooms the other day. Sometimes this is why it takes  me so long to clean. Ha. I get side tracked easily sometimes. I liked the thought because it was one of her 30 minutes meals. Not really breakfast,  not really dinner, so I am classifying it as brunch. It reminded me of when I vacation down in Mexico and what I might eat for breakfast while I am there. You be the judge.

Frito Frittata – Serves 4 healthy portions.

1 TB olive oil, 1/3lb. ham, 3 TB butter, 1 small onion, 1/2 sm. red pepper, seeded and finely chopped, 1 jalapeño pepper, thinly sliced and chopped, 2 garlic cloves, finely chopped, salt and pepper to taste, 1 sm, tomato chopped, 2 TB. cilantro, 1 1/2 C Fritos lightly crushed, 10 eggs, lightly beaten, 2 oz. pepperjack cheese, cubed and 2 oz. shredded sharp cheddar.

Preheat oven to 400 degrees. In a large , ovenproof skillet, heat olive oil over med. heat. Add the ham and cook until browned, about 5 minutes. Transfer to a plate.

Add butter to the skillet and cook until foamy. Add onion, peppers, garlic and salt and pepper. Cook about 3-4 minutes. Stir in tomato and cilantro. Scatter ham and corn on top.

In a bowl, beat eggs and season with salt and pepper. Pour egg mixture over ham. Scatter the cheese on top. Cook until the eggs are just set-3-5 minutes. Transfer pan to oven and bake until puffed. About 12 minutes or so.


Mint Chocolate Chip Ice Cream

March 14, 2013 by braytonbb

I really try to stick with recipes that we make at the inn. That usually limits us to breakfast, fruit cups, desserts and few light nibbles that we serve with wine and cheese.  Last summer, you may remember, that I posted a strawberry soda ice cream recipe. I claimed that it was the “Best” strawberry ice cream I have EVER had. I still believe this by the way. It was strawberry season and though we serve a fruit cut with our breakfast entrees, I thought that this strawberry ice cream could take the place of that, or just as a great dessert afterwards. Being that St. Patricks day is this weekend, I wanted to come up with something other than mint brownies, cookies, and other every day items that one might come to expect from us. So, I went back to my trusted strawberry ice cream recipe and threw together my favorite flavor. Mint Chocolate Chip. The key to a really good, easy, ice cream I believe is sweetened condensed milk. It is really what makes the strawberry recipe so creamy and as it does with the mint. Also, leaving out the eggs is also a sure bet that you don’t have to worry about anyone getting sick. So, all that being said, I am going to claim that this is now the BEST mint chocolate chip ice cream I have ever had as well. I know it’s a lot to live up to, so if you think you have got something better, that is just as easy to throw to together, I am up for the challenge. Until then, I hope you enjoy!


MINT ICE CREAM2Mint Chocolate Chip Ice Cream 14-oz can sweetened condensed milk, 2 cups heavy cream, 1 cup milk (I use skim since that is what I had on hand), large pinch salt, 1 C sugar, 1 teaspoons vanilla extract, 1/2 teaspoon pure mint extract, 4 drops green food coloring (more or less depending what color you like) and 4 ounces chocolate. (whatever you have on hand. I used milk chocolate this time, but I prefer dark but bittersweet and semi are also wonderful)! Combine all ingredients except for the chocolate in a large bowl and whisk until well combined. Pour into your ice cream maker and process about 30 minutes. It will still be soft. 5 minutes before churning is complete, shave chocolate into the ice cream and continue churning a few more minutes. Pour the ice cream into a freezer container and freeze until hard, usually a few hours.

Strawberry Banana Yogurt Parfait

March 7, 2013 by braytonbb

This time of year, I really miss the fresh berries and the cool tastes of summer. So, I go the freezer and grab a bag of strawberries that I have frozen from the summer. This cool treat is great for breakfast by itself, with a meal, a treat mid day or even dessert after dinner. The candied walnuts give it a nice crunch as well.

Strawberry Banana Yogurt Parfaitstrawberry banana yogurt parfait

Strawberries, banana, yogurt, (candied walnuts) – walnuts, brown sugar and butter – Serves 1

Slice a strawberry and slice a banana and add to the bottom of a parfait glass or anything you want to use. Add a dollop of your favorite plain yogurt. Add another couple of slices of strawberry and bananas. Add your candied walnuts. Add another dollop of yogurt and top with a couple of strawberry slices, banana slice and more candied walnuts. Enjoy!

Candied Walnut nut recipe – I take a handful of walnuts, melt 1 TB of melted butter and then add 1/8 C of brown sugar. Stir. You can store in the refrigerator any left overs and use at another time.

Caramel Rolls

February 28, 2013 by braytonbb

I have seen and tried many different recipes for this version, but I always come back to my Aunt Marilyn’s caramel roll recipe that I can’t wait to share with you. I request that she makes them each time I see her which is usually around Christmas and Easter, but whenever I get the urge I  make them for our guests, especially when we have a full table.

Caramel Rolls – 1 loaf Rhodes Sweet Roll Dough, 4 TB butter (melted), 1/2 C brown sugar(divided), 2 TB light corn syrup, and cinnamon.

Let the dough rise in a 8×8 pan that has been brushed with butter.  Once dough has doubled in size, combine 2 TB butter with 1/4 C brown sugar and corn syrup in a saucepan. Once melted and smooth pour into a 9×9 or 8×11 pan.

Roll out dough on a floured surface to the size of 8×11 approximately. Brush with remaining butter and sprinkle 1/4 C brown sugar and  cinnamon(as  much as you like). Roll up into a log. Cut into 12-16. Lay the cut size down in the pan. Cover and let rise for approx 30-60 min. Bake 375 degrees for 25-30 minutes.

When done, flip pan over on wax paper and enjoy immediately!


Apple Fritters

February 21, 2013 by braytonbb

As I was making these, my husband said, “wouldn’t it just be easier and less messy if you bought some at the store”? I replied, yes, but they wouldn’t be nearly as good and I couldn’t say that I made them. Lets just say that he liked them so much that he had one after another and commented how much he liked the size. They fit so nicely into his hand and after just a few bites they were gone.

I hope you like them as much as we did. The picture I show here are some that I glazed and some that I powdered sugar. Now, we prefer the glaze and I think they look prettier too, but you can be the judge.

APPLE FRITTERSApple Fritters- These made about 15. They were the size of a ping pong ball when they went in and end up being the size of my palm when they were done frying.

1 C flour, 1/2 C sugar, 1 tsp. baking powder, dash of salt, 1 1/2 tsp or more if you like of cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. vanilla, 1TB butter-melted, 1 egg, 1/3 C milk or possibly more, and  1 1/2 C chopped apple.

Oil for frying

1 C powdered sugar and 1 TB milk ( for glaze)

Mix all dry ingredients together. Slowly add the wet ingredients minus the apple. Mix until well combined. Fold in the apple pieces. The batter should be similar to a cake batter consistency.

Heat oil. I have an electric stove, so I turn mine to about 4-any hotter and the middle will not get done. Once the oil is ready take 1 TB of batter and add to the oil. You can add 4-5 TB, but  make sure they do not touch each other. Flip once one side gets a med. brown color and then fry the other side until it’s the same wonderful golden color. (Approximately 40 seconds each side.

Once done, wait a few minutes to cool and then either dip in the glaze, dust with powdered sugar or eat plane.

Red Mimosa

February 14, 2013 by braytonbb


Happy Valentines Day!

Whether you love the holiday or can’t stand it, this pretty little concoction should make you feel a little better about the day.  I thought this pretty little drink would be a great Valentines Day recipe. Though simple, it looks stunning and takes the bite out of orange juice just a bit.  Beautiful at the breakfast table, or anytime of day.

Red MimosaValentines Day Red Mimosa’s 

Your favorite champagne ( it doesn’t have to be expensive), orange juice, strawberry, and grenadine. Alternate stir in cranberry juice, or raspberry sherbet (mmm)!

I  poured champagne into a quarter of the champagne glass. I then sliced a strawberry and plopped it in the champagne and watched the bubbles flow. Pretty already! Then I filled almost to the top with orange juice. I left about a half of inch. I then added a little grenadine and  you now have your perfect Valentines Day Red Mimosa! As I  mentioned cranberry juice is good too if you don’t like the sweetness and the raspberry sherbet makes it a little more creamy. All delicious!

Teenager approved, No bake Granola Bars

February 7, 2013 by braytonbb

Yes, you heard right. Teenager approved! My daughter is like many teenagers I am sure. She been taught to eat what is put in front of her, but that doesn’t make her not picky. I was just like her growing up, so I don’t give her a lot of grief about it. If she should  live on everything white, she would. (pasta, bread, cereal,). You can get my drift. Carbohydrates. She enjoys granola bars. They are expensive though and filled with a lot of, well fillers. Gross!  This recipe below, I think you will like. I have tried adding everything from chocolate chips, craisens, nuts, coconut, butterscotch chips and the list goes on and on. Add your favorites. I cut them into bars and put wax paper in between and stored them in a tupperware container.  They lasted a week (before they were gone) in the pantry.

Teenager approved, No bake Granola Bars

1/2 C honey, 2/3 C brown sugar, 1/4 c peanut butter, 1/4 C butter, 4 C quick oats, 2 C rice cereal and 3 tsp. of vanilla.

In a large bowl, stir rice cereal and oatmeal together.

In a medium saucepan, combine honey, butter, peanut butter and brown sugar. Bring to a slow boil over med heat. Turn temp down to low and simmer until all sugar dissolves. Remove from the heat and pour in the vanilla and stir.

Pour the hot sugary mixture over the cereal and oatmeal mixture just until everything is moistened. Stir in your toppings. Press into a wax paper lined jelly roll pan.

Press the granola bar mixture as closely and tightly as you can towards one end. If its too thin, the bars will not hold together. Cool until ready to cut.

Crusty Bread

January 30, 2013 by braytonbb

I will quote another Pinterest pinner. I am addicted to this bread!  I have made three loaves and probably would make more if I had another cast iron pot. The bread takes time to make, but it is so easy. You literally take 5 minutes to make the dough and then walk away for 12-24 hours and then come back to it. That’s it! The best part of about it is that you can add whatever ingredients you want for what you are using it for.

The first day I made just the original and shared with my husband that evening with some olive oil, balsamic vinegar, grapes, cheese and red wine. That actually could be my go to, staying in dinner every night, but my daughter might start to complain.

The second day, I added some craisens, walnuts and honey to the loaf. YUM! That was breakfast. I am thinking I may be using this for a french toast or sandwich for another recipe.

Finally the third day I was looking through the fridge to see what I could incorporate into this loaf. I found some cheddar cheese, and fresh thyme and sprinkled a little parmesan cheese and fresh cracked pepper to to the loaf. Excellent again. I think next time, I may add jalapenos!

I can’t wait to come up with some other great recipes. In the meantime though, if you come up with something, please pass it along. I would love to try your creations as well.

Okay, back to the recipe. So 12-24 hours seems like a long time to proof the bread, but trust me! It is necessary! If I start it at 8:00 in the morning, I have to wait until 8:00 at night to bake it. I am too tired by that time so I have waited until the next morning to bake and it has turned out great every time, but be my guest. Do what is ever easiest for you. No matter what though, wait at least 12 hours.

Crusty Bread – 3 C all purpose flour, 1 3/4 tsp. salt, 1/2 tsp. yeast, 1 1/2 C water and then whatever else if you want to through into it. Also, you will need a cast Iron bowl. I have never tried a regular stew pot, so I am not sure if it would work as well. Its worth a try though if you don’t have cast iron.

In a large mixing bowl, whisk together the flour, salt and yeast. Add water and  mix until this shaggy looking mixture forms. Cover bowl with plastic wrap and set aside for 12-24 hours.

When ready to bake, heat oven to 450 degrees. When the oven has reached this temp, place your cast iron pot(empty) with the lid on in the oven and heat for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic while the pot is heating.

Remove pot after 30 min. and add dough to the pot. Cover with a lid and put back into the oven for 30 min. After 30 min., remove the lid and back for additional 15  minutes.

Carefully remove bread from pot when done and cool on a wire rack. Enjoy when cool, if you can wait that long!

2013-01-24 10.10.50bread slice





Chocolate Cheesecake Muffins

January 25, 2013 by braytonbb

chocolatemuffinMake 6 Jumbo Muffins

1 C Flour
½ C Sugar
3 TBSP Unsweetened Cocoa
2 tsp. Baking Powder
½ tsp. Salt
½ C Chocolate Chips (optional)- I did use
1 Egg, beaten
¾ C Milk
1/3 C Canola Oil
4oz. Cream Cheese
2 TBSP Sugar

Preheat oven 375 degrees.
Mix all the dry ingredients and chips if using in a bowl.
Mix egg, milk and oil in separate bowl.
In a small bowl, blend cream cheese and ½ C sugar until fluffy.
Make a well in the center of dry ingredients.
Add wet ingredients all at once to dry mixture, stirring until moistened. Batter should be a little lumpy.
Fill Muffin Cups with 3 TBSP batter, then 1tsp. cream cheese mixture and top with 2 TBSP batter.
Sprinkle with sugar or
Bake 20 minutes and sprinple with powdered sugar when done.

Baked Oatmeal

January 25, 2013 by braytonbb

Serves 2           BAKED OATMEAL

½ stick of butter
1 egg
¼ C. Brown Sugar
1 ½ C Old Fashioned Oatmeal
1 tsp. Bk. Powder
½ tsp. Salt
½ tsp. Vanilla
½ C Milk

Mix all together and Bake at 350 degrees for 20 min.

Serve with yogurt and any fruit you like

Reheats the next day really well.

Ham and Cheese Soufflé

January 25, 2013 by braytonbb

hamcheesesoufleServes 1

½ of an English Muffin-tore into pieces
Shredded Swiss
Shredded Sharp Cheddar
Ham-cut into pieces
1 Egg
1/8 C Milk
Salt and Pepper to taste

Spray 1 ramekin with non stick spray
Cover bottom with English muffin
Sprinkle a layer of each cheese over muffin
Sprinkle ham over cheese
Sprinkle another layer of cheese over ham
Beat together egg, milk and pepper
Pour into ramekin.
Cover with Plastic and refrigerate overnight. (works if you don’t too)

Preheat Oven 350 degrees
Uncover ramekin and bake 30 minutes until top is puffy.
Serve immediately.

Breakfast Calzone

January 25, 2013 by braytonbb

calzoneServes 3-4

1 8oz. Package of Crescent Rolls
4 Oz. Ham
4 Oz. Salami
2 Oz. Crème Cheese
¼ C Milk
3 Large Eggs plus 1 Egg White
½ C Mushrooms
¼ C Onions
¼ C Shredded Cheddar cheese
Salt and pepper to taste

Heat Oven 375 degrees
On a cookie sheet roll out crescents lengthwise down the cookie sheet
Seal perforations
On each of the long sides, cut 3 strips down each side
Arrange ham and salami in the middle of dough all the way down.
In a med. Bowl microwave cream cheese and milk for 60 seconds.
Beat eggs in cream cheese mixture.
Sauté onions and mushrooms in butter
Add egg mixture to pan, season with salt and pepper and cook until set but still wet so it can be spooned over ham.
Spoon over ham and sprinkle with cheese.
Lift strips of dough to criss cross over egg mixture.
Pinch together sides and ends.
Beat egg white and brush over dough.
Bake 25-30 minutes until golden brown.
Cut with a pizza cutter into sections.

Breakfast Lasagna

January 25, 2013 by braytonbb

lasagnaServes 8-Can be cut and half and frozen and baked later.

2 Cups white sauce (4TB butter, 2 C milk, 4TB flour)
9 lasagna noodles –cooked and drained
8 oz. ham –cut into pieces
8 oz. salami- cut into pieces
1 plus 1 plus 1 C Shredded cheddar cheese
7 hard boiled eggs
1 plus 1 TB. Chives

Preheat Oven 350 degrees
Grease a 9x 13 pan
Place ¼ C white sauce in pan
Place 3 noodles on the bottom of pan.
Sprinkle with ham, salami and 1 C cheese
Sprinkle ½ eggs over top along with 1 TB Chives.
Drizzle ½ remaining white sauce over top.
Layer Again.
Top with remaining noodles.
Spread remaining ¼ cut white sauce over noodles and top with remaining cheese
Bake 40-45 minutes or until bubble and golden.
Sit 10 minutes before cut or serving

Cinnamon Bread

January 24, 2013 by braytonbb

Like many of you, I am a Pinterest fan. Okay, maybe stalker is a better word for it. This time of year we are a lot slower than the summer months so I have plenty of time to come up with some new creations and try many of recipes that I have been collecting over the year. I feel like its my responsibility (that could be a little strong) to try some of these Pinterest recipes and report back. This recipe does come from Pinterest, but I have changed it up since it just was not coming together the way I would like it to. In the last 3 days, I have made 5 loaves of this bread. The first loaf was too much for the loaf pan that I had, so most of ooey gooey cinnamon richness was in the bottom of the oven. It was still pretty good, but the presentation had a lot to be desired. I had the intention to cut the recipe in half, but I forgot, so I then I cut the dough in half and made two smaller loaves. This time it worked out perfect, but the flavor wasn’t there. Weird since all the cinnamon stayed right where it was supposed to. The final two loaves, I decided to switch up the ingredients and do things a little differently. The end result is as follows:

Cinnamon Bread – two loaves

1 TB instant yeast, 3+ C all purpose flour, 1 1/4 C warm water, 2 TB canola oil, 2 TB agave or honey, 3/4 tsp, butter, 1 C sugar and lots of cinnamon!

If you have a stand up mixer with a dough hook, this works nice and easy. Mix together the yeast and 3 C of flour in an electric mixture. on low speed. Pour in water, oil, agave or honey and salt. Mix on low speed about 10 minutes, until he dough is smooth and elastic. Add more flour at the end if you think it is too sticky.

Turn dough out on a floured surface and knead by hand a few times. Drizzle the inside of the mixing bowl with more oil. Roll the dough around in the oil and cover with plastic wrap. Let rise in a warm place until doubled in size.

Butter two loaf pans and set aside. Preheat oven to 350 degrees. Turn out dough on a floured surface and roll out into a long rectangle the width of the loaf pan.  The butter the surface. I don’t know how much, but a lot! Sprinkle 3/4 C sugar and enough cinnamon to cover the dough. Roll the dough up carefully and pinch the seam and sides to the cinnamon sugar doesn’t come out. Lay the dough seam side down in the loaf pan.  Slather more butter on top of bread and sprinkle with  more sugar and cinnamon. Cover with a clean towel  and allow to rise for 30 min or until almost doubled in size.

Bake for 25-30 minutes or until top is golden brown. Allow to cool for 20 minutes and enjoy with some honey butter.



Maple Egg Breakfast Sandwich

January 17, 2013 by braytonbb

This recipe is probably something people have made in some form over the years since you can add whatever ingredients you have laying around that you like. I am a simple kind of girl that likes a hint of surprise. That is where the maple comes in here, but not too much. Just enough, to  make you wonder. Also, the bread is the key ingredient. Sorry Wonder bread lovers, but that just won’t cut it. Make sure your bread is firm and has a little bit of a snap to it. I really like sourdough or ciabatta, but don’t let those stop you. Experiment with what you like.

As a side note, this picture came off of Pinterest since I am still having issues downloading my own pictures, but this picture is pretty darn close to the real thing.

Maple breakfast sandwichTwo slices of bread( I used sourdough here), 2 slices of cheese I used American, but I have also used Swiss, Cheddar and apricot Stilton which brings it to a whole other dimension, maple flavored bacon (2 slices), and 2 eggs.

Brush the top of your two slices of bread with butter AND maple syrup. Set aside.

Preheat your skillet on low to med heat and fry your two eggs. I break the yolks, but don’t scramble. Leave them so they are flat and easy to handle and eat when laid on the bread.  Don’t clean your pan. Fry your bacon. Now, wipe out your pan with a paper towel. It doesn’t have to be perfect. You want your flavors to blend.

Heat your skillet again on low to medium and lay your bread, butter side down in the skillet. After about 30 seconds, add your eggs, bacon and cheese to one slice of bread. Put slices together for a sandwich and let sit for about a minute to let everything melt into each other. Cut in half and drizzle with more maple syrup if you desire. Serve with hash browns and fruit.

Giant Cinnamon Danish

January 10, 2013 by braytonbb

I always seem to come across these recipes that claim to taste like a Cinnabon cinnamon rolls. I have to try it, but I am always disappointed. This recipe here, I think is pretty similar. I have been making it a long time. It doesn’t look like a Cinnabon, but the flavor is pretty close and super easy too. Tell me what you think?

Easy Cinnamon rollsGiant Cinnamon Danish – Serves 6-8 depending on the size you cut

1 Can (17.5) oz Pills Grands biscuits with cinnamon roll icing, 8oz. cream cheese, softened, 1/2 c sugar, 2 tsp. sour cream, 1 tsp. lemon juice and 1 tsp. of vanilla

Heat oven to 350 degrees. Lightly grease a 9″ pie plate or cake pan. Separate dough into 5 rolls. Set icing aside. Unroll 1 roll into a long strip. Re-roll loosely and place in center. Repeat with remaining rolls until you are around the entire pan. Replace any cinnamon that may have fallen off.

In a small bowl, combine and beat the remaining ingredients until smooth. Spook cream cheese mixture into a pastry bag. Pipe mixture between strips of dough starting in center. Use all. It will seem like a lot, but trust me@!

Bake 25-35 minutes until center is done. Cool 5 minutes and then drizzle warm icing over rolls. Cut into wedges. Yum!

Homemade Candy Bars

January 3, 2013 by braytonbb

This recipe is a little putzy and you do have to give yourself enough time, but the end result is pretty darn good. It takes about 2.5 hours from start to finish if you do it all at once, but if you don’t have the time, you can always come back to it and do it in steps. I think they are even better than the real thing.

Homemade Candy Barscandy bars

8oz milk chocolate, 3/4 C sugar, 1/4 C water, 1/3 C heavy cream(at room temp), 6 oz. white chocolate, 1 tsp. salt, and 1 C salted peanuts.

To  make the Snickers bars, line the bottom and sides of an 8 1/2 x 4 1/2″ loaf pan with parchment paper. Lightly butter the paper.

Place milk chocolate in a double boiler and stir until chocolate is smooth and completely melted. Pour half of the chocolate into the loaf pan and spread it evenly. Place the loaf pan in the freezer until the chocolate is cold to the touch (about an hour). Set aside the rest of the melted chocolate for later.

Once the milk chocolate is cold and firm, make the next layer. In a sauce pan over low heat, combine the sugar and water. Cook, stirring occasionally until the sugar is dissolved and the liquid is clear. (about a 1 min). Increase heat to med. high and boil without stirring for about 5 minutes until sugar begins to turn a light golden color on the edges. Cook for 2-3 min more tilting the pan to make sure the color becomes even and turns a deep amber.

Immediately remove pan from the heat and slowly add the cream. Be very careful to do this slow as it will splatter. Stir until blended. Add white chocolate and salt and stir until chocolate is melted and the mixture is smooth. Add peanuts and stir until blended. Set aside for 5 min to cool slightly.

Pour the cooled peanut/caramel mixture over the cooled milk chocolate in the loaf pan and spread it evenly. Freeze until cold and firm, about 1 hour.

Once the layer is cold, make the next layer. Gently reheat the remaining milk chocolate in a double boiler and pour it over the peanut caramel layer and spread evenly. Refrigerate or freeze for 20-30 min until cold.

Pull the parchment paper out of the loaf pan and peel away. Trim the uneven edges and cut lengthwise into bite size pieces. You can store them in an airtight container and leave out. They should last about 5 days.


Peanut Butter Caramel Candy

December 27, 2012 by braytonbb

Similar to a peanut butter bar, but made with Pillsbury sugar cookie dough. I would consider this a pumped up Peanut Butter bar. I cut them in small squares since they are pretty sweet. They were perfect over Christmas for family.

Peanut Butter Caramel Candy

Peanut Butter Caramel candy1 package Pillsbury ready to bake refrigerator sugar cookies, 1/2 c butter, 1 can condensed milk, 1 C light brown sugar, 1 C sugar, 1 3/4 graham cracker crumbs, 1 bag of milk chocolate chips, 1/2 C creamy peanut butter and 1/2 C finely chopped dry roasted peanuts.

Heat oven to 350 degrees. Line a 13×9″ pan with parchment paper and lighlty spray or butter it. (You will be happy you did). Evenly arrange cookie round in the pan.

Bake 25 minutes until light brown. Cool 15 minutes.

In a large saucepan, melt butter over med. heat. Stir in condensed milk, brown sugar and sugar until blended. Add graham cracker crumbs. Mix well (will be thick). Bring to a boil, stirring constantly. Reduce heat to low and cook another 5 minutes, stirring constantly until thickened. Pour caramel mixture over warm cookie crust and spread evenly.

In a microwaveable bowl, microwave chocolate chips for about 90 seconds, stirring until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate one hour until chocolate is set. Cut bars in rows and store in the refrigerator.

Mini Potato Skins stuffed with Avocado Salsa

December 20, 2012 by braytonbb

This probably would be a better summer recipe than winter recipe, but I think it combines the comfort food of potato skins with the thought of summer with the avocados and salsa. I served this with wine and cheese the other night. It was the perfect little appetizer for our group. I hope you enjoy it too.

Serves 20

Potato skins  - 10 small (2″) red or white potatoes, 2 TB olive oil, 1/2 tsp. salt, 1/4 tsp. pepper

Salsa Fresca - 1 lg. tomato, seeded and diced, 1 TB finely chopped cilantro and 1 TB chopped onion

 Avocado Salsa - 3 avocados, pitted, peeled and diced, 2 TB lemon or lime juice and 1/2 tsp. ground cumin

Preheat oven to 375 degrees.

To make potato skins, toss together all the ingredients in a bowl and stir well to make sure the potatoes are coated well. Spread potatoes on a baking sheet and bake approximately 45 min until tender. Cool until easy to handle. Halve potatoes and scoop out centers. (you can save potato flesh for hashbrowns if you want for another day).

Increase oven temp to 400 degrees. Place potato skins cut side up on baking sheet, and bake 15 minutes until crisp.

To make Salsa Fresca: combine all the ingredients in a small bowl.

To make Avocado Salsa: Mash together all ingredients in a bowl. Stir as much Salsa Fresca in with the avocado as you would like.

Stuff each potato skin with the Avocado Salsa mixture.

Crock Pot Hot Chocolate

December 13, 2012 by braytonbb

I am not a coffee drinker. I never have been. I do drink a little bit of tea occasionally, but I love hot chocolate. I think this will be the best hot chocolate you will ever have. Its super easy to make and is available anytime you want it after you make a big batch. (That is, is everyone else doesn’t drink it first).  Now, I will warn you. This is NOT the healthiest recipe ever, but it is really creamy, not too chocolatey, and rich, but not so much that you won’t want a second cup. If you have a better recipe, I challenge you to send it to me. I would love to try it. I made mine with skim milk, but that is what we drink, but whatever you use will work just fine. I have also tried semi sweet chocolate chips, dark chocolate and a combination of all of them, but personally, I feel the milk chocolate is the best. Have fun and try different ones for yourself. I bet even  mint chips would be wonderful.

crockpot hot coco2Crock Pot Hot Chocolate

1.5 C Whipping Cream, 1/14oz. can sweetened condensed milk, 6 cups milk, 1 tsp. vanilla, 2 C milk chocolate chips and a dash of cinnamon.

Stir together everything in a crock pot. Cover and cook on low for 2 hours, stirring occasionally until mixture is hot and the chocolate chips have melted. Stir again before serving and garnish with whipped cream,  marshmallows or just plain like I did here.

One piece of advice though. Do not leave on all day, as it will curdle a bit. It tastes fine, but the consistency is a bit strange. I would recommend when done serving, put in the refrigerator and bring out again when ready to use. Heat up again in the crock pot or warm in the microwave.