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Carrot Cake Cupcakes

September 25, 2014 by braytonbb

carrot cake cupcakes2These carrot cake cupcakes are not only cute, 3 bite size(it only takes 3 bites to eat the whole thing) but darn right delicious. This recipe isn’t really new since I published my carrot cake recipe a few years ago, but the concept is a little different. I love my carrot cake recipe, however it makes a lot of cake. There is nothing wrong with leftovers since my friends don’t mind when I share, but I really like making things that people can just pick up and eat. That is exactly what happened last weekend too. These little devils walked right out the door with everyone so they are so easy to eat.

So, with that being said, see my carrot cake recipe here, but instead of making layers of cake, pour batter into paper lined standard muffin tins almost full.  Bake at 350 for about 25 minutes. Let them cool completely!

Once cool, slice cupcakes in half and spread your favorite cream cheese frosting in the middle. Put top back on cupcake and add more frosting to the top. sprinkle with pecans or walnuts (whatever you used) and gobble up.

My cream cheese frosting recipe-

1 block of cream cheese, 4 TB butter and 1 C powdered sugar. Whip until creamy. That’s it!

Fun with our EAA guests

August 25, 2014 by braytonbb

This picture was a memorable evening out with some of our EAA guests. Yes, it should have been posted a month ago, but we have been pretty busy around here. Thank you so very much for that by the way! We love it!

We usually have the same guests every year, for the exception of one room that sometimes rotates out with new guests. That being said, we have become great friends with these guests, that unfortunately, we only see once a year. They are usually so busy working that they have little time to play, but this year, some of them made the exception. We introduced them to the best cheese curds in town and yummy burgers.

Don’t ask me what is going on with Scott. He always has to be the unique one in the photo.

petes 2014

 

Southwestern Quiche -Vegetarian

August 21, 2014 by braytonbb

This Southwestern quiche is an oldie but goody. I am not sure if you noticed, but it has been a couple weeks since I have posted a recipe and even longer since posting what is going on in Oshkosh. We have been crazy busy, so thank you for that, but it has left me a bit behind in my blogging duties. I just have not had the time to try new recipes or come up with anything, so please forgive me. I think you will like this recipe though.  It has a little zip and great garden goodness.

 Southwestern Quiche – Severs 6-8 southwestern quiche

6 eggs, 1 tsp. salt and pepper, 1 1/2 C shredded hash browns (thawed), 1/2 C diced red pepper, 1/2 C sweet corn or canned or frozen, 2 green onions thinly sliced, 2 TB chopped cilantro, 1/4 C pepperjack cheese, shredded, 1/2 C shredded cheddar, and 1/2 C milk.

Preheat oven to 375 degrees. Lightly grease a pie pan. Whisk 1 egg with a dash of salt and pepper. Stir in thawed, shredded hashbrowns. Put potato mixture in the greased pie pan. Press down to form a crust. Bake 15 minutes.

After baking sprinkle crust with diced red pepper, corn, green onion and cilantro. Top with cheeses.

Whisk together remaining eggs, milk, remaining salt and pepper. Pour over vegetables and bake 25 minutes.

 

Bagel and Lox Benedict (vegetarian)

August 7, 2014 by braytonbb

Bagel and Lox Benedict 

Bagel and Lox Benedict

1 Everything bagel, 2 slices of thinly sliced smoked salmon, 2 slices of thin red onion, 2 poached eggs.

Lemon-Caper Sauce

1/2 C vegetable broth, 1 Tb cornstarch, 1/3 C sour cream, 1 TB lemon juice, 1 1/2 TB drained capers, salt and pepper and dill.

Separate bagel into 2 halves and toast lightly. Put 2 bagel halves on a place and top each with onion and salmon slice. Place egg on each half.

For lemon caper sauce- whisk broth and cornstarch until smooth in a sauce pan. On med. heat stir until boiling a few minutes. Whisk in sour cream, lemon juice and capers. Stir frequently for a few minutes until steaming. Season with salt and pepper. Spoon sauce over egg and garnish with dill.

Strawberry Jalapeno Salsa

July 17, 2014 by braytonbb

This is the first year in 14 years that I was not able to get out and go strawberry picking. Although disappointing, the selection at the downtown Oshkosh Saturday Farmers Market has been outstanding. Last weekend I had an abundance of strawberries, so I whipped up some strawberry jalapeno salsa for our wine and cheese extravaganza that we have each weekend. I can’t really tell you how much of anything I added, as I just threw it together, taste tested and added a little more of this and that, so its kind of guess. So, that being said,  you can make as spicy as you want to leave out any ingredients that don’t fit your tastes. As much as I enjoyed this, I think it would be fun to add a little peach, or mango or even pineapple. Mmm, that makes me think that  maybe this weekend, I will bring back my pineapple salsa.

 

Strawberry Salsa – 2 cups Strawberry Jalepeno Salsa

Strawberries (around 25 chopped), 1/4 C red onion diced, a small bunch of cilantro, chopped, 1 jalapeno, without seeds, chopped, TB lime juice, maybe a little more, black pepper, and a TB sugar.

Add all ingredients together and serve right away. The next day, it was pretty mushy, so don’t make too far in advance.

Bacon Ranch Cheddar Quiche

July 10, 2014 by braytonbb

Bacon Ranch Cheddar Quiche, made with love especially for one guest in particular. I going to pick on one of our past guests for a moment. You know who you are if you reading this. You made me laugh though and gave me a great challenge. I look forward to seeing you again next year.

She emails me a few days before arriving and gives me a list of items that she does not like. She also says that she would like a quiche but that it should be mild. Hmmmm. Okay….We have a winner. If you don’t believe, just ask her.

Bacon Ranch Cheddar Quiche -Serves 6-8 bacon ranch cheddar quiche

One 9″ pie crust, 5 oz (approx) of bacon cooked and chopped in pieces, 1 1/2 C cheddar cheese, 5 eggs, 1/2 C milk, 1/2 C heavy cream, 1/2 C Ranch Dressing, 1 tsp. onion powder and salt and pepper to taste.  ( I usually don’t usually keep ranch dressing at the inn, so I made my own and it was  a lot better than any store bought). See recipe below.

Preheat oven to 375 degrees.

Lay pie crust in bottom of a greased pie pan. Place crumbled bacon on the bottom of the crust. Top with cheese. Whisk the eggs, milk, cream, ranch dressing, onion powder and salt and pepper together. Pour over bacon and cheese. Bake for about 45 minutes. Let cool before cutting and serving. top with cherry tomatoes if you desire.

Ranch Dressing recipe – Yields approx. 1 C

2/3 C sour cream, 1/2 C mayonnaise, 1 tsp. each of dill, parsley, chives, onion powder, garlic powder and celery salt. If it becomes to think, add a little buttermilk or skim milk. Whisk or shake until blended.

Banana Split

July 3, 2014 by braytonbb

Banana Split for breakfast? Sure why not, when its made like this. Though it would make a great after dinner healthy dessert as well.

Banana Split Fruit Dish – Serves 1 Brekafast banana split unpublished

1 banana, raspberry or strawberry jam, a handful sliced strawberries, raspberries, blackberries, blueberries and/ grapes, chopped walnuts, chocolate chips and your favorite lowfat vanilla yogurt.

Take one banana and slice it down the middle length wise. Add a dollop of Vanilla Greek Yogurt or your favorite low fat vanilla yogurt in the center. Add some strawberry or raspberry jam over the yogurt. Add strawberries, raspberries, blueberries, blackberries, and/or grapes. Next, sprinkle some chopped walnuts over the top and a few chocolate chips. Tasty and healthy too!

Parmesan and Tomato Baked Eggs (gluten free)

June 26, 2014 by braytonbb

Parmesan and tomato baked eggs is a great recipe since it is so versatile. I have been making this vegetarian breakfast for several years without parmesan, so it makes a great dairy free recipe as well, but I love how the cheese makes the mushrooms and tomato stick together a little more and make it very gooey when the forks hits all savory goodness. If you wanted to spice it up a bit, you could add some spicy sausage or crumbled bacon with the mushrooms or serve with Canadian bacon.

Parmesan and Tomato Baked Eggs (serves 1)parmesan and Mushroom stuffed tomato

1 1/2 TB olive oil, 1/4 diced onion, 4 oz. canned mushrooms, 1 Lg. tomato, 1 egg, 1 TB fresh Parmesan, 1 TB parsley, and salt and pepper to taste.

Preheat oven to 375 degrees. Heat olive oil in skillet over med. to high heat. Add onion and cook for a couple of minutes. Add mushrooms and cook until warm and soft a few more minutes. Season with salt and pepper. Stir in parmesan. Set aside.

Cut up top of tomato and carefully scoop out the insides. Fill tomato with mushroom mixture and pack down gently, leaving a small space. Crack 1 egg on top of filling so it is level with the tomato. Season with salt and pepper.

Bake in an 8×8 dish until the egg white is opaque approx. 30 minutes. Sprinkle with parsley.

Serve with Canadian bacon, fried potatoes, fruit and or and English Muffin.

 

 

Trail Mix Cookies (gluten free)

June 19, 2014 by braytonbb

I wish I could call these trail mix cookies my idea, but I actually found the recipe on Pinterest and it is a keeper! No flour and no butter makes these little wonders pretty healthy and when using GF oatmeal, these are the perfect gluten free dessert. They are hearty yet moist and you can add whatever you like to them. You do have to give yourself some time to make them though, but they do have to be refrigerated before baking.

Trail Mix Cookies – 20 medium cookiesTrail mix cookies

1 C creamy peanut butter, 1 C brown sugar, 1 Large egg, 1 TB vanilla, 1 tsp. baking soda, pinch of salt, 1/3 C old fashion rolled oats (gluten free or regular if you don’t care), 1 C of trail mix or I used a 1/3 C of each of the following, semi sweet chocolate chips, semi sweet butterscotch chips, raisins, peanut butter M&M’s and cashews.

Combine peanut butter, brown sugar, egg and vanilla and stir until fully sugar is fully  mixed in and creamy. Add baking soda, salt, oats and mix more. Add trail  mix or your favorite add ins. Mix again.

Scoop out your cookie into mounds on a sprayed cookie sheet and refrigerate for two hours before baking. You can refrigerate without putting them on a sheet, but it is easier to shape them when they are warmer.

Bake 10-12 minutes until the edges are set but he center still looks soft. It will finish baking on the sheet as long as you leave them on their to cool.

Oshkosh Waterfest

June 16, 2014 by braytonbb

waterfest Waterfest is back for another season on the Fox River in Oshkosh with a great lineup and additional nights. Not only with great bands be performing on Thursday nights, there are a few Friday and Saturday nights to enjoy as well. Some of your favorites have come back along with some new bands well.

Kick off the summer solstice this Thursday, June 19th with Vic Ferrari, Sam Llanas and the Cool Waters Band. Gates open at 6:00 PM for opening night. 2 for 1 admission before 6:00 and teachers also get in free all night with a school ID.

Thursday, June 26th. Los Lonley Boys, Copper Box, Paul Sanchez & Minimum Rage and Tin Sandwich are in the line up. Gates will open at 5:00 PM. 2 for 1 admission again before 6:00 PM.

There will be a break over the Fourth of July holiday and will start again Thursday, July 17th with the Under the Sun Tour with Smash Mouth, Sugar Ray, Blues Traveler and Uncle Kracker. There is a reserved special patio access available in advance for $30.00 pp. Gates open at 6:00 PM with general admission being $20.00 for the hot lineup.

Waterfest Weekend includes a Thursday, Friday and Saturday night show July 24-26 with Sister Hazel, Road Trip, Gin Blossoms and Ted Nugent, just to name a few. 2 for 1 admission on Friday and Saturday night and special patio access available in advance for $40.00 for Saturday. General admission prices are also $20.00 for this night as well. Gates open at 5:00 PM.

One more weekend of back to back shows and the last of the concert series begins on Thursday, August 21 and Friday, August 22nd. Hairball, which is a salute to the 80′s is back with 2 for 1 admission before 6:00 PM. America, sly Joe and the Operators, and The Presidents with be performing on Friday.

Veterans are FREE all season at the will call window.

 

Peanut Butter Cookies

June 12, 2014 by braytonbb

Sometimes you forget about the things you make all the time. These peanut butter cookies are the perfect example. I have been making them for years I add a different ingredient that you would not expect, that makes for a nice surprise. You can also use this recipe to make your own inside out peanut butter cup but spraying a muffin tin and forming the cookie dough inside the muffin tin. Bake and pipe chocolate fudge icing in the center. I have not made them that way for awhile, but now that I am thinking about it, I will have to add the picture and try next week. You do have to think ahead a little bit for this recipe, since it should be chilled for a couple hours before baking.

Peanut Butter Cookies – 2 dozen

Peanut Butter Cookies1/2 C sugar, 1/2 brown sugar, 1/2 C peanut butter, 1/2 C butter, 1 egg, 1 1/4 C flour, 3/4 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. salt, 1/2 salted peanut and a half of a bag of butterscotch chips, extra sugar for the topping. (peanut butter chips work well too, but butterscotch chips takes it to a whole different dimension.

Mix sugar(s), peanut butter, butter and egg in a large bowl. Stir in flour, baking soda, baking powder, salt, nuts and butterscotch chips.  Cover and refrigerate at least 2 hours.

Heat oven to 375 degrees. Shape dough into the size balls you want on a greased cookie sheet. Flatten in a criss cross pattern with a fork. Sprinkle generously with sugar.

Bake 10 minutes until light brown. Don’t over bake unless you like them crunchy.

 

Oshkosh Irish Fest

June 9, 2014 by braytonbb

The first festival of the summer season begins this weekend, June 12-15th with the 6th annual Oshkosh Iris Fest at the Irish FestLeach Amphitheater on the Fox River.  Winnebago county voted Irish Fest as the Best Family event and best local festival!  With music, food, dancers, presentations, a 5K and a raffle there will be plenty of fun for everyone.

Beginning on Thursday night, enjoy Celtic Rock Night with three bands from 6:00-9:30.

Friday night is VIP and Sponsor night with Richards School of Irish Dance performing at 6:00 PM along with three bands that will perform until 9:30. The cultural tent will also be open.

Saturday is a full day of fun with the 5K beginning at 8:00 AM. A lot of music will happening the rest of the day including the very popular band Gaelic Storm performing at 9:00 PM. The cultural tent will be open starting at 12:30 with the sport of hurling. You will learn about Irish culture, music, instruments and some story telling lasting until 7:00 PM.

Sunday is a shorter day from 10:00 AM-2:00 PM with more music, dancing and cultural activities.

Come for four days and get your fill of Irish food, music, and culture.

Strawberry Marscapone Stuffed French Toast

June 5, 2014 by braytonbb

I have been making this strawberry stuffed french toast recipe for as long as we have been open. I always let or guests know that they can go to our website, on our blog, and pull off any recipe they desire. I was surprised to find out, this was not included. Now, I will have to admit that it has been tweaked over the years for a couple of different reasons. I use to cream cheese, which works well, but I have this love for marscapone, since its lighter and I can make my own when I have the time.

I also have used several different types of breads. For the longest time, I got  my cinnamon bread from Richard and Sons in Fond Du Lac, but they stopped making it. Then I had to go on the hunt and got it from Simple Simon Bakery in Appleton. It was similar but just not he same. Pick  n Save, then started making something that I thought might work, but over the years it has really been compromised. Festival Foods have come to my rescue again. I currently use their Cinnamon bread from the baker (unsliced). This way, I can get a nice thick slice and carve out a pocket so everything stays inside nicely. With that being said, my measurements are not exact, but I think you will get idea.

Strawberry Marscapone Stuffed French Toast – Serves 1 

Strawberry Marscapone Stuffed French Toast

Cinnamon bread, milk, 1 egg, cinnamon, vanilla, sugar, marscapone(homemade- see tiramisu recipe from past post, minus the coffee or store bought), strawberries (diced), strawberry jam and powdered sugar.

Slice one thick piece of cinnamon bread  so it is easy enough to cut a pocket into it.

Mix egg, roughly 1/2 C milk, a dash of cinnamon, 1 tsp. of vanilla, and a 1/4 C sugar together.

Use approx a half of container of marscapone and blend a few diced strawberries and approx. 1 TB of strawberry jam. I find that it is easiest to fill a pastry bag of the marscapone mixture and pipe the filling inside of the bread. Once completed, dip bread into milk mixture. Fry both sides and crusts of the bread until light brown. Cut in half and sprinkle with powdered sugar. I also like to warm a bit more jam up and drizzle it over the sandwich with a few more strawberry pieces. Serve extra filling if desired.

 

 

Oshkosh Saturday Farmers Market

June 2, 2014 by braytonbb

farmers market

Photo courtesy of Oshkosh Convention and Visitors Bureau

 

 

It is finally here! The Oshkosh Saturday Farmers Market is making its summer comeback this Saturday, June 7th. starting at 8:00 Am-12:30 PM on the 400 and 500 blocks of Main St. and the 100 block of Church Ave. Remember last year, Oshkosh was voted 1 of 101 best farmers market in America. Wow, that is quite an honor!

Not only will you enjoy over 130 vendors every Saturday morning with fresh, in-season fruits and vegetables, eggs, honey, syrups, ciders, cheeses, pasture-raised meats and poultry, fish, jams, preserves, cut flowers, and nursery stock but also a  wide variety of handcrafted items. A new sign ribbon cutting and music will be taking place as well. Of course, don’t forget about about Pie on the Porch. Enjoy a slice of homemade pie with all proceeds benefiting the Oshkosh Historical and Archaeological Society, stewards of the historic Morgan House.

Turtle Cupcakes

May 29, 2014 by braytonbb

Ever crave something chocolate? I do a lot. I had these caramels in my pantry for a while and it was either eat them one by one or turn them into something delicious. I opted for turtle cupcakes. The recipe below is my go to chocolate cupcake recipe, however if you are short on time, box devils food cake works well too.

Turtle CupcakesTurtle Cupcakes – 24 cupcakes 

2 1/4 C sugar, 2 C flour, 1 1/2 tsp. baking soda, 2 tsp. baking powder, dash of salt, 1 C unsweetened cocoa powder, 2 sticks butter(softened), 1 1/4 Kahlua (or brewed coffee), 3 eggs, 1 C sour cream,  1 TB vanilla, and 8 oz. cream cheese at room temp.

Caramel topping- 20 caramels, 10 TB half and half, handful of chocolate chips and a handful of chopped pecans.

 

 

 

Preheat oven to 350 degrees. Line muffin tin with liners. In a large bowl add 2 C sugar, flour, baking soda, baking powder, salt and cocoa powder.  Set aside. In another bowl, add softened butter, 2 eggs, sour cream and vanilla. Blend both bowls together and slowly add Kahlua or brewed coffee.  It will be very thick, so using a stand mixer, makes it much easier.

Scoop the batter into your muffin tins, but only fill 1/2 full. Combine cream cheese, 1/4 sugar and 1 egg. Add cream cheese mixture to top of chocolate muffin batter so they are 3/4 full. Bake for approx. 30 minutes until toothpick comes out clean.  Cool completely.

Unwrap caramels and add to a double boiler. Add half and half and melt stirring until caramels are melted and smooth. Dip cooled cupcakes into the caramel mixture. Sprinkle chocolate chips and pecans on top.

***Note: I left some cupcakes without the cream cheese topper to give people the option.

Waffle Sandwich (Gluten Free)

May 22, 2014 by braytonbb

This gluten free waffle sandwich recipe is a breakfast dedication for my friend Linda. Linda stays with us every couple of months since she is on the UWO alumni board. Her son just graduated a couple of weeks ago as well, so I have a feeling we may be seeing her a little less.  Needless to say though, Linda’s diet has changed over the years to become more gluten free. She gives me free reign to create whatever I would like to serve her. Since I don’t like to give her the same thing twice, unless she requests it, this was my newest creation for her. I had several ideas of what I would like to put between these waffle slices, so I made her a couple of different versions and let her critique it. These waffles are made from coconut flour. You may have seen in past posts of mine that I like to use coconut products in a lot recipes that I have to think out of the box on for dairy free and gluten free recipes. These waffles taste very similar to a regular waffle, but the texture is more cake like. Before frying in the waffle iron, the consistency is much like a thick corn muffin mix but will fry up perfectly. To get the waffle a little more crispy, you could toast for a few minutes.

Gluten Free Waffle Recipes – Serves 3 waffle sandwich

3 eggs, 1/2 C milk ( I used skim, however you can use coconut, soy or almond), 1/4 C  honey, 1 C coconut flour, 1/2 tsp. salt, 1 TB vanilla, 4 TB melted butter, 1 tsp. baking soda, and 1/4 C yogurt.

Mix all the ingredients together and scoop into a waffle iron. Bake until done. Toast if you would like crunchier.

Top with fruit or make into a sandwich. Variations are endless, but I tried these two below.

One sandwich I added 2 slices of maple bacon, 1 scrambled egg and spread cinnamon butter on each slice of waffle and sliced in two. I think provided maple syrup to dip the sandwich into.

On the other sandwich I spread coffee flavored mascarpone on two slices of waffles and added sauteed apples in between.

 

Rolled Club Omelet

May 15, 2014 by braytonbb

I saw this rolled omelet on Pinterest the other day and I thought to myself, now why didn’t I think of that? Then my mind started racing and thinking about all the good stuff that I could put in it. This recipe below is what I call the club. It has all my favorite things in it, except for the mushrooms. I can’t stand those little buggers, but I figured they probably belonged. If I were making this for myself, I would take them out of there. If club is not your thing, see below some of the other variations I came up with.

Rolled Club Omelet- Serves – 1-2

rolled omeletSalt and pepper, 1 tsp. olive oil, 2 TB of my perfect guacamole (will feature recipe some other day-soon), 1/2 C fresh baby spinach leaves, 1 slice of turkey breast, ham, shredded cheese, mushrooms and two slices of bacon. 

Beat 2 eggs. Add herbs and salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add eggs. Swirl pan to create a thin omelet, similar to a crepe, 2 – 3 minutes.
Gently slide omelet out onto a cutting board. Spread Guacamole over omelet and cover with spinach leaves and fillings; roll gently and cut to serve.

Other variations that are wonderful-

1. Greek – Black olives, feta, spinach tomato, red onion and cucumber sauce and gyro meat if desired (2 TB Greek yogurt and sour cream, 1/8 tsp of white vinegar, lemon juice, cucumber(peeled and diced), green onion,  minced garlic, oregano, lemon zest, salt and pepper to taste).

2. Mexi – Monteray Jack cheese, my perfect Salsa (recipe some other time- soon), black olives and cilantro.

Margarita Cheesecake

May 8, 2014 by braytonbb

Margaritas are one of those beverages that many people make, but they tend to always taste different. Nothing beats a good margarita on a hot summer day though, but did you know that they are the most caloric alcoholic beverage there is to consume. Well, that takes a little fun out of it. Most of those calories comes from the simple syrup though. For those that know me, I am always looking for alternatives so agave and me have become good friends when it comes to sweetening your favorite recipes. Sugar free triple sec also tastes just as good without all those sugar calories. Give it try and see what you think the next time to whip up a batch.
Since Cinco De Mayo was on Monday, I wanted to make a dessert over the weekend that celebrated this wonderful holiday, so margarita cheesecake sounded like just the thing to celebrate with.  For this recipe I used regular ingredients without cutting out any of the calories, but I have made it both ways by using light cream cheese, sour cream, sugar free triple sec and agave. It is a little lighter but still excellent! If you can, give yourself a day to prepare so you have time to chill before serving.
Margarita CheesecakePresenting:  Margarita Cheesecake- 10 slices. 
CRUST - 1 1/4 cups Graham Cracker crumbs, 1/4 cup sugar, and 1/4 cup (1/2 stick) butter, melted. 
FILLING - 3/ 8-ounce cream cheese blocks at room temp., 1 1/4 cups sour cream, 3/4 C sugar, 3 1/2 TB triple sec, 3 1/2 TB tequila, 3 1/3 TB lime juice, and 3 large eggs.
TOPPING - 3/4 C sour cream, 2 TB lime juice, 2 tsp. grated lime peel (don’t be stingy), and 1 TB sugar.
 
Preheat oven to 350 degrees.  Spray 10″ springform pan on the bottom and sides with nonstick spray.  Mix graham cracker crumbs with sugar and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust.

Beat cream cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs.
Pour filling into crust. Bake until the outside looks set but the center still  moves slightly, roughly about 50 minutes. Remove from oven and turn off the oven. Immediately start preparing the topping.
 
For the topping, whisk sour cream, lime juice, lime peel and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven that has been turn off. Keep off! Let stand in warm oven for about 45 minutes. Cheesecake will look very soft, but it will set up once chilled.) Refrigerate until well chilled, at least 6 hours.
Run knife around pan sides. Remove pan sides. Place cake on platter.
 

Breakfast Quinoa

May 1, 2014 by braytonbb

I have been trying to eat a little healthier, so I have been looking for for new inspirations to help me feel full longer. I have incorporated flax seeds and chia seeds into almost everything I eat since they they are literally flavorless, good for me, I don’t even know they are in things and it has helped me feel full. I do tend to get bored eating the same thing all the time though, so I like to try new things.  When I first tried quinoa, I really liked it.  If you are not familiar with quinoa, it is a grain and it is cooked similar to rice. It does not have a lot of flavor, so as a side dish I like to add some chicken broth, craisens and some vegetables. Since I figured it was so versatile I thought why not add some cinnamon and brown sugar. I may even try some maple syrup as a substitute next time, but this was really good, very satisfying, something different than oatmeal, better for me and really stuck with me all morning, even after a workout.

Breakfast Quinoa – Serves 2 

1 3/4 C skim milk, 1 C quinoa, 3 TB brown sugar, 1/2 tsp. cinnamon, 1/4 C Greek yogurt or lowfat yogurt, and 1 C fresh fruit

Bring milk to a boil in a saucepan. Add quinoa and return to a boil. Reduce heat to low and simmer, covered until about three quarters of the milk has been absorbed, about 15 minutes.

Stir in sugar and cinnamon. Cook, covered until almost all the milk has been absorbed, about 10 minutes.

Add yogurt and fruit and enjoy!

 

 

 

Mixed Berry Muffins

April 24, 2014 by braytonbb

I try out a lot of recipes from the Food Network, magazines, Pinterest, make up my own, etc. Sometimes they turn out, sometimes they don’t. Sometimes I like a recipe, but I don’t love it. I will only post my recipes that I really enjoy, and only after I have had time to tweak them to what I think is shareable. That means that sometimes our guests will get to try things that I may never post. I made some lemon sugar cookies the other day that I thought were good but I was not overjoyed by them, so unfortunately you will not see those. If you stayed with us though and really love them, let me know and I will share the recipe with you.

This next recipe is one that I got off of Pinterest, but had to work really hard at tweaking. It just was not working out for me, but I knew it had potential. So,  I added a few a things and minimized a few others and I have to say, I think they are pretty darn good and very summery, which I am trying to make happen. I hope you enjoy.

Mixed Berry MuffinsMixed Berry Muffins – Serves 18(regular size)

2 C plus 2 TB flour , 1 C sugar, 1/2 tsp. salt, 2 tsp. baking powder, 1/2 C vegetable oil, 3 eggs, 2/3 C Greek Yogurt, 1 1/2C mixed berries. I used blueberries, strawberries and raspberries.

Streusel Topping- 2/3 C brown sugar, 1/3 C flour, 1 tsp. cinnamon and 1 1/2 TB butter.

Preheat oven to 400 degrees. In a med bowl, mix together 2 C flour, sugar, salt and baking powder. In a smaller bowl, add vegetable oil, eggs and yogurt and whisk to combine. As liquid mixture to flour mixture and until just combined.

In a separate bowl, combine fruit with 2 TB flour ( to prevent berries from sinking to the bottom and clumping together). Fold the berries into the batter gently. Put into  muffin liners or your muffin tin.

Combine your streusel ingredients not it is crumby. Sprinkle streusel on top of muffins and bake 20 minutes. Garnish with raspberries to dress it up.

 

Breakfast Grilled Cheese

April 10, 2014 by braytonbb

This breakfast grilled cheese is probably one of my new favorite recipes. It has a wonderful mix of sweet and savory with just the right amount of heat. This recipe was featured on channel 5 roadtrip segment a couple of weeks ago and was favored well, so we wanted to share our recipe with you. I considered entering this in the bedandbreakfast.com contest a month ago, but I figured it was not sweet enough. I may have to reconsider this one for next year.

I use very specific ingredients in this sandwich for a few of the items. You can tweak anyway you like, but I have found that using these key ingredients makes a big difference.

Festival Foods bakery cinnamon bread-unsliced, Butcher Block Raspberry pepper or Raspberry Japlepeno jam,( there are two companies that make this jam that Butcher Block sells. I forget the name, but they are both incredible, Hennings Mango Fire Cheddar Cheese sold at Butcher Block as well. If you have never been in Butcher Block, you should really check it out. A lot of specialty items only found in Wisconsin and really nice owners too!

breakfast grilled cheeseBreakfast Grilled Cheese – Serves 1

Two slices cinnamon bread, 2 Large eggs, 2 TB  Raspberry Pepper Jam, 2 slices maple bacon (fried), and 2 slices mango chipotle cheddar cheese and butter.

Scramble eggs and pour into a frying pan. Cook without scrambling, but flip to keep the eggs together. Set aside.

Butter both slices of cinnamon bread on one side. Lay one slice, buttered side down, in frying pan. Spread one TB of raspberry pepper jam on bread. Layer with eggs, bacon, and cheese. Slather the other 1 TB of raspberry pepper jam on opposite side of buttered bread. Lay the jam side down on the egg, bacon and cheese with butter side up. Flip to cook other side until desired doneness. About one minutes. Cut in half and serve with fruit.

Chocolate Covered Cherry Cheesecake Bread Pudding

April 3, 2014 by braytonbb

Chocolate covered cherry cheesecake bread pudding. Wow, thats a mouth full! This is the recipe that I entered into the national bed and breakfast.com contest.  The criteria was make up your own, authentic “sweet” breakfast recipe. We made it to the top 16 but unfortunately, did not  make it past that, as competition was pretty stiff. I love bread pudding recipes because you can make them for a crowd or for just one. When making them for one in these cute little soufle bowls, they puff up so beautifully that I was hoping the picture alone would sway some voters. Though we did not make through, I wanted to share the recipe with you. I hope you enjoy.

Chocolate Covered Cherry Bread Pudding- serves 1chocolate covered cherry cheesecake bread pudding

4 TB. graham cracker crumbs,1/2 TB butter, 1 egg, 1/2 C milk, 1/2 tsp. vanilla, cinnamon and nutmeg, 1 Challah or Hawaiian bread, 3 oz. cream cheese, 1/4 Can cherry pie filling, 1/4 C sugar, and 1/4 C mini chocolate chips

Preheat oven to 325 degrees. Spray an 8oz. ramekin with non stick cooking spray.
Melt butter. Add graham cracker crumbs to melted butter and spoon into bottom of ramekin until it covers the bottom. Pat down.

Whisk together egg, milk, vanilla, cinnamon, nutmeg and 1/3 of the sugar until combined and sugar is dissolved.
Tear bread into pieces (larger rather than smaller) and add to egg mixture. If too soggy, add a little more bread. Mix well.
Put half of the bread mixture on top of the graham mixture.

Combine cream cheese with 1/3 of the sugar (still having 1/3 left) until combined.
Spread cream cheese mixture on top of bread mixture.

Sprinkle about 10 or more chocolate chips on top of cream cheese mixture, depending how chocolaty you like it, you can always add more.
Add cherry pie filling over the cream cheese and chocolate chips.

Place the remaining bread over the top and sprinkle with remaining sugar.
Bake 45-50 minutes. Sprinkle more chocolate chips on the top when done baking. Serve immediately.

Big Weekend in Oshkosh

March 31, 2014 by braytonbb

 

April 11-13 is a big weekend in Oshkosh. You know when multiple events start happening in Oshkosh on the same weekend, that the weather must be warming up, right? Please tell me Spring is on the way!

Friday, April 11 is Dancing with the Little Stars. At 6:30 at the convention center registration, cocktails, Hors d’ oeuvres and a silent auction kicks off the night, followed by an award presentation and then a friendly competition among couples and groups of “local celebrity” dancers. Tickets are $50.00 pp and all proceeds from Dancing for Little Stars support Parent Connection, a parent education and early learning program that encourages, strengthens and supports families throughout Oshkosh and the Fox Cities.

Saturday, April 12 start your day at the Paine Art Center with the Maria Pinto Fashion Event. Maria Pinto, a Chicago based designer, is a Contemporary American designer and artist who creates beautiful, versatile fashions with a modern urban edge. She is best known for designing for First Lady Michelle Obama and Oprah Winfrey. The fashion show will be held in the Paine’s conservatory at 12:00 with lunch consisting of a plated cheese course, marinated grilled chicken on a bed of greens with blood oranges, pomegranate, feta cheese, pine nuts and a citrus vinaigrette followed by dessert and wine choice. An interview and runway show will follow. Reservations can be made by April 7 at a cost of $60.00/$50.00 Paine members.

Later that evening from 7:30-10:00 PM, check out Oshkosh on Broadway at the Grand Opera House. In its eighth year, Oshkosh on Broadway continues to be the most talked about fundraiser for the community. Just under 100 community/celebrity members sing and dance, all to raise funds for the Grands educational and free community programs.

 

 

 

Photo provided by the Oshkosh Convention and Visitors Bureau

Photo provided by the Oshkosh Convention and Visitors Bureau

 

Sunday, April 13th is the annual Oshkosh Half MarathonThis is the 10th season for the Oshkosh half marathon/5K run/walk and kids run which takes participants around scenic area, historic homes and by the river. There will be themed water stations and massage therapists at the finish line.The course begins on Ceape/Main, taking you past the historic Paine Art Center,  catches the Wiowash Trail, then heads south on the river-front trail. The final mile goes through the heart of downtown Oshkosh, catches the river trail behind the Convention Center and finishes inside the Leach Amphitheatre. The 5K course starts and ends at the same point. This event benefits the Boys and Girls Club of Oshkosh, Christine Ann Domestic Abuse Services, Inc. and the Oshkosh Area Humane Society.

 

WineFeast

March 24, 2014 by braytonbb

WineFeast! What more can you say. Sign me up. 100% of the proceeds from WineFeast directly benefit over 4,000 youth at the Boys and Girls club of Oshkosh.

Saturday, April 5, starting at 7:00 PM at the Oshkosh Convention Center, sample a diverse selection of over 150 wines, domestic and imported beers, a wide variet of non-alcoholic beverages and delicious appetizers and entrees from over a dozen local restaurants.

A silent auction will be head with over 50 sought after items along with a wine raffle with a chance to win a bottle from an assortment of 1450 different bottles of wine ranging from $5.00 to $100.00.  You will also receive a complimentary Riedel white wine glass and be able to hear music from Janet Planet.

Tickets are $75.00 a piece or 2 for $125.00 or 4 for $200.00.

Want a little more out of this experience. Elect to be a cellar select. For $125.00 pp,  you will receive a champagne reception starting at 4:00, a full access pass to WineFeast, a relaxing five course dinner, live auction, complimentary Riedel red wine glass and entertaining harp music by Virginia Rogers.

There are also several other packages as an upgrade or for a group. You can purchase your tickets at Festival Foods in Neenah and Oshkosh, Blue Moose convenience stores in Oshkosh or at FNB Fox Valley.

Breakfast Quesadilla

March 20, 2014 by braytonbb

A little Tex Mex for Breakfast, why not? This breakfast quesadilla is probably one of my favorite new recipes that I pulled off of Pinterest. Of course I tweaked it to make it my own, which is what you can do too.  Really easy to make, looks great on the plate, satisfying and completely creative that you can add whatever ingredients you want. You can’t see the avocado in the picture, but they are in there. ( My little hint of green for St. Patricks).

breakfast quesadilla unpublishedBreakfast Quesadilla – Serves 4

8 – 6″ flour tortillas, 6 eggs, 1 Kielbasa sausage (sliced), 2 avocados, sliced, 2 C shredded Mexican cheese, 1 onion, chopped, 1 red pepper, chopped, 3 med. potatoes, sliced, 2 TB. olive oil, 2 TB butter, salt and pepper to taste and salsa and sour cream (optional).

In a large skillet, heat 1 TB olive oil and cook the onion and the potatoes until the potatoes are tender. Set aside.

Add the other TB of oil to the skillet and fry the sausage until lightly browned. Beat egg and pour over sausage. Scramble eggs with sausage and cook until eggs are done. Remove to a plate and set aside.

In the same skillet, melt half TB of butter over med. heat and place a tortilla on your skillet. Layer with 1/4 C cheese, 1/4 potato mixture, 1/4 egg/sausage mixture and slices from half of an avocado. Add another 1/4 C cheese and top with second tortilla.

Carefully flip tortilla when one side is lightly browned and cheese is beginning to melt. Add more cheese to the top of tortilla and cook until bottom tortilla is lightly browned.

Slice the quesadilla into 4 wedges and serve with home made salsa (see previous recipe) and sour cream.

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