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These salted caramel apple bars are the perfect treat for after trick or treating or maybe even after dinner with a scoop of ice cream. Scott says they do not even need the caramel, but really, why wouldn’t you?
I typically post a lot of apple recipes the month of October but its been pretty busy around here, so my experiments have been far and few in between. I think you will appreciate the long wait though, as these have been pretty popular around here.
I like making my own caramel sauce, which you will find here, but if that doesn’t sound like fun to you, any store bought brand will work just fine.
Crust- Stick of butter, melted, 1/4 C sugar, 1 tsp. vanilla, dash of salt and 1 C flour
Filling- 2 large apples ( I used honeycrisp and gala), peeled and thinly sliced, 2 TB flour, 2 TB sugar, 1 tsp. cinnamon, dash of nutmeg.
Streusel- 1/2 C old fashioned oatmeal, 1/3 C brown sugar, dash of cinnamon, 1/4 C flour, 1/4 C butter, cubed and either home made caramel sauce or store bought.
Preheat oven to 350 degrees. Line the bottom of an 8″ square pan with foil, leaving enough to hang over the sides. (trust me, you will want to do this).
While the oven is preheating, make your crust. Stir the melted butter, sugar and salt together. Add the flour and stir until combined. Press mixture into pan and bake 15 minutes while you are making your streusel and filling.
Start with your filling. Combine sliced apples, flour, sugar, cinnamon and nutmeg in a large bowl until all the apples are coated.
For the streusel, whisk the oats, brown sugar, cinnamon and flour together. Cut in butter. I use my hands to mix together until it becomes crumbly.
When the crust is done baking, layer the apples on top of the warm crust and pat them down tight. Sprinkle with streusel and bake for about 35 minutes until golden brown.
When done baking, allow to cool for about 20 minutes at room temp and then chill in the fridge for a couple of hours. Lift the foil out of the pan. Cut into bars and then drizzle with caramel. Sprinkle sea salt over the top. Enjoy immediately!
Did you catch our video about next Friday being National Waffle Day? Well, we wanted to share with you our favorite waffle recipe. Maple Bacon Waffles are the best in our our opinion. A little sweet with some salty goodness.
Now, before I go into this recipe, I wanted to share with you a cute story about my husband Scott in the kitchen. We have been in business for twelve years. In all of that time I have NEVER been sick enough to rely on Scott make breakfast. Now, he is great at pouring a bowl of cereal and even making scrambled eggs, but I am pretty territorial over my kitchen and what I make for our guests for breakfast.
My first grand baby was due to be born on Aug. 6th. but he came three weeks early. I was at the hospital with my daughter at 6:00 AM on Friday, July 20. We did not have any guests the night before and I knew I would be home at some point to have breakfast on the table easily by Saturday morning. However after 22 hours in labor later and a C section, Lincoln James was born. I was not prepared to be serving breakfast as I was just getting my first chance to hold my new Grandson.
This is where it gets good though. In a text, as I am in awe of this beautiful child, I am asked, do we have cake mix. “??????” No! Just make eggs” is how I responded. I wasn’t sure what to expect when I walked through my kitchen door 28 hours of no sleep later but Scott got rave reviews as I let a little control slip away.
I know, you’re wondering what he wanted cake mix for? What he meant was pancake mix. Ahhhh, I now understand. Well, I did not have pancake mix so he ended up making our signature ham and Cheese Soufle.
The reason I tell you all of this is that yes, you can use “pancake mix/waffle mix for this recipe but I am going to give you my scratch waffle recipe in case you don’t have “cake mix”.
Maple Bacon Waffles
1 1/4 C flour, 1 TB baking powder, 1 TB sugar, 1/2 tsp. salt, 3 LG. eggs(beaten), 6 TB butter(melted), 1 1/2 C half and half, 2 tsp. maple extract, 5 slices maple bacon(cooked and chopped), 2 C heavy whipping cream, 1/4 C sugar and 1 tsp of maple extract.
Whisk together flour, baking powder, sugar and salt. In another bowl, whisk together eggs, butter, half and half and extract. Pour the wet mixture into the dry and blend. Add half of your bacon crumbles and stir just until mixed.
While your waffle mix is absorbing all that maple bacon goodness, make your whipped cream. Add sugar and extract to the whipped cream and beat until soft peaks form. Keep in the refrigerator until ready to use.
Cook your waffles in a preheated waffle iron 3-4 minutes. Plate. Add whipping cream and sprinkle more bacon pieces over the entire dish.
We love using Uncle Mikes Maple Syrup. If you have never tried it, it has the perfect combination of smokey sweetness that pairs well with this recipe.
Cinnamon & Maple Bourbon Ice Cream? What is not to love about every bit of that suggestion? Cinnamon, maple, bourbon, hello!
A few years ago I bought myself an ice cream maker. It was fairly inexpensive because I really didn’t know how much I would use it, but it turns out I used it all the time. Last year, I decided to upgrade and get myself a pretty fancy once. I am so glad I did because my recipes have turned out so much better! When I came upon this gem of a recipe it immediately called my name. With a little tweaking, as usual, I created something that was award winning, in my opinion. Give a it try. I think you will agree, or better yet, come and visit and I will make it for you.
1 egg, 1 C whipping cream, 1/2 C milk ( I have used skim, half and half or a combination of both depending what I have a lot of), 1/2 C brown sugar, 1 TB cinnamon, 1 TB vanilla, 2 TB Knob Creek Smoky Maple Bourbon.
Whisk egg until fluffy. Gradually whisk in sugar until incorporated. Mix in cream and milk. Whisk to blend. Finally add the cinnamon, vanilla and bourbon and whisk until combined.
Pour into your ice cream maker and let it do the rest of the work. I let mine blend for about 15 minutes until thick and creamy. Serve right away or put in a container in the freezer for later. Don’t worry, it will not harden up on you. It will stay nice and smooth.
Who doesn’t love pie? It can be messy to serve though. Put Banana Cream Pie in a jar and its easier to eat and prettier to photograph.I figured with it being May, it was time to start scouring the internet to find my next new summer dessert. Thank you to Glorious Treats for this months inspiration.
Look at all those layers of caramel, whipped cream, banana custard and crunchy graham cracker goodness. YUM! The custard is a little tedious. You also have to wait until it is cool, but a little planning ahead and I promise that Mom will love it!
Vanilla Pastry Cream (2/3 C sugar, 1/4 C cornstarch, 1/2 tsp. salt, 3 C half and half, 2 eggs, 2 TB butter, and 1 TB vanilla)1.
Graham Cracker Crust (1 1/2 C graham cracker crumbs, 1/3 C butter, melted, and 1 TB sugar).
2 Bananas, caramel sauce, 3/4 C heavy whipping cream and 1 TB powdered sugar
Make your pastry cream by using a medium bowl. Beat eggs and set aside. Mix sugar, cornstarch and salt in a medium saucepan. gradually pour in milk, while whisking, to make a smooth mixture. Cook over medium heat, stirring constantly until the mixture thickens and boils. Continue to cook and stir one minute after it begins to boil.
Pour several tablespoons on hot mixture into the bowl of eggs and stir well. Pour warmed egg mixture into the pan with the rest of the hot milk mixture. Return to a slow boil and cook for one more minute, stirring constantly.
Remove from heat and stir in butter and vanilla. Set aside to cool. When pan is cooled, place plastic wrap on top of surface and refrigerate until fully chilled.
Make your Graham cracker crust by mixing the crumbs, sugar and melted butter together. Pour crumbs onto a sheet pan and bake at 350 degrees for 8 minutes. Watch carefully so it does not burn. Allow to cool.
Assemble dessert. Spoon about 2 TB graham cracker crumbs in a bottom of jar or glass. Pat crumbs down to make a firm layer. Add a layer of pastry cream. ( I like to put this into a pastry bag to make it easier). Add a few slices of banana followed by a layer of whipped cream. Add some graham cracker crumbs and drizzle caramel sauce. Repeat layers. Serve immediately think it tastes better after it has been chilled for a couple of hours.
I try new recipes all the time, but this bacon stuffed french toast is probably my new favorite recipe. If you know me well, then you know that I am a naughty vegan. I rarely eat meat, unless its chicken, I never eat dairy unless there is a pizza in front of me and I try to stay away from gluten as much as possible, of course once again unless there is pizza in front of me. I do always try one bite of all my recipes since someone has to be the gauge. This bacon stuffed french toast though, well lets just say I had more than one bite. It is simply irresistible! Oh, did I mention that there is cream cheese and brown sugar blended in the stuffing. Thank you Spicy Southern Kitchen for this breakfast inspiration.
Bacon Stuffed French Toast- Serves 4
4 oz. cream cheese, 1/3 C brown sugar, 8 slices of Texas toast(preferable somewhat stale), 8 slices of crispy cook bacon, crumbled, 4 eggs, 1/2 C milk, 1 tsp. vanilla, 4 tsp. butter and canola oil.
Mix cream cheese and brown sugar in a medium bowl. Spread on one side of each slice of bread. Sprinkle crumbled bacon on 4 slices of bread and sandwich slices together to make four.
In a shallow bowl, whisk egg, milk and vanilla together. Dip each sandwich into egg mixture, being careful not to soak the inside.
Heat a skillet over medium heat. Add a little butter and canola oil to the skillet. Cook each sandwich until golden brown on each side. I like to even fry the sides up a little too.
Cut each piece in half, sprinkle any extra bacon you may have left over the top and serve with maple syrup.
This cinnamon muffin recipe is pretty basic and has been in my collection for quite some time. I tend to forget about it but always love the warm feeling I get when take a bite of these moist muffins. This recipe calls for a 1/2 a cup of milk. I have used everything from skim to half an half just depending what I have the most of. The heavier the milk, the moister the muffins tend to be.
Cinnamon Muffins – Yields 6 Jumbo Muffins.
1 stick of butter, 1 C sugar, 2 eggs, 1 1/2 C flour, 2 tsp. baking powder, salt, 2 TB Cinnamon, 1/2 tsp. allspice, dash of nutmeg and 1/2 C milk.
Streusel – 1/3 C Sugar, 1/4 C brown sugar, 3 TB flour, 1/4 tsp. cinnamon and 2 TB melted butter. Blend sugars, flour and cinnamon. Use a fork to blend in melted butter until you get a crumbly base. Add more flour to make it crumblier.
Preheat oven to 350 degrees. Soften butter, then stir in sugar. Beat eggs and incorporate into the butter/sugar mixture. In a separate bowl, stir together flour, baking powder, salt, cinnamon and allspice and nutmeg. Add your flour mixture to the egg mixture, alternating with milk. Pour into greased muffin pans and top with streusel mixture. Bake 20 minutes. Cool completely before removing from pan.
Optional Toppings: chives, sour cream, salsa, avocado, bacon bits, tortilla chips, hot sauce, etc.
Preheat oven to 425 degrees. Add potatoes, peppers and onion to a large sheet pan and drizzle with olive oil, seasoned salt and pepper. Roast for 30-40 minutes until potatoes are golden in color and tender. Stir and rotate half way through. If you want to make leftovers, add extra ingredients. If you have leftover potatoes, drizzle with olive oil and season but saute your veggies and then incorporate.
While your potatoes are cooking, brown your Italian Sausage and set aside. If you want to make it vegetarian, you can leave this out.
Crack eggs and season with salt and pepper and whisk until smooth. Add eggs to heated skillet and soft scramble until barely cooked through. Set aside.
Mix potato mixture with sausage, if using and add to your serving bowl. Top with scrambled eggs. Sprinkle cheese over eggs and microwave for 20 seconds until cheese is melted. Top with whatever additional toppings you like and serve with yogurt and muffin.
So its January! That means either starting fresh and eating clean or hunkering down for the winter and enjoying this meat lovers quiche.
Last year my first recipe of the year was healthy. This year, it is all about comfort food. Lots of bacon, sausage, ham, and cheese baked until its perfectly golden on top. If you feel like adding other types of meat, go for it. As for cheese, use whatever you have in the fridge. I have included what I used, but feel free to use your imagination. It will be great either way.
Meat Lovers Quiche – Serves 6-8
Pillsbury pie crust, 6 large eggs, 1/2 C milk, a dash of salt and pepper, 4 sliced of cooked and crumbled bacon, 1 C cooked and ground Italian sausage, 1/2 C ham, 1/4 C diced onion and 1 C shredded cheese. ( I used Colby/Jack mix)
Preheat oven to 425 degrees. Press crust into a 9″ pie pan. prick crust and bake until browned, about 10 minutes.
Whisk together the eggs, milk, salt and pepper. Add the cooked bacon, sausage, ham, onions and cheese into the crust. Pour the egg mixture on top.
Bake for 20-30 minutes until the center is set. Allow to cool for about 10 minutes before slicing.
We served this with grapes and warm banana chocolate chip bread.
You have heard me say many times when I post a tiramisu recipe that they are one of my favorite desserts. This individual tiramisu mouse though is perfect. It is easy to eat out of the glass and it does leave out the liquor and the ladyfingers. Don’t worry though, you will never miss them. It doesn’t take much time to throw this delightful recipe together. I do prefer letting it set up in the fridge for a couple of hours though. Can’t wait? Make yourself a small serving like I did and dig in.
*see notes after recipe
*1 1/2 tsp. of instant coffee (optional), *1/4 C hot water (optional), 2 C heavy whipping cream, 3 C powdered sugar, *16oz. coffee flavored marscarpone cheese, 2 tsp. vanilla extract, 2 TB cocoa powder and mini chocolate chips.
Place the coffee I hot water and stir until the coffee is dissolved. Set aside.
Beat heavy whipping crème until soft peaks form. Keep in fridge until ready use.
Mix marscarpone cheese and powdered sugar until completely blended. Mix in vanilla and *TB of Coffee(optional) or more depending how strong you like it.
Fold whipping crème into coffee mixture.
Pipe mixture into a bottom of a glass. Sprinkle with cocoa powder, Pipe more of your whipping crème mixture on top of the cocoa powder. Continue layering until you have reached almost the top of the glass. Sprinkle with mini chocolate chips.
*If using coffee flavored marscarpone, you may not need to use the instant coffee. It just depends on how strong you like it. If you cannot find the coffee flavored, regular marscarpone works great as well and then you will need the coffee for sure.
Everything mini, in my opinion, is always better. These mini pumpkin swirl cheesecakes are no exception. Do not let the word cheesecake scare you. These are baked in standard muffin liners and take no time to through together. Small crowd for Thanksgiving? These would be the perfect compliment for little hands or someone who does not want too many leftovers.
Mini Pumpkin Swirl Cheesecakes – Serves 12
Crust -3/4 C crushed graham cracker crumbs, 1/2 tsp. cinnamon, 2 TB sugar, and 5 TB butter, melted.
Cheesecake – 16 oz. cream cheese, softened, 3/4 C powdered sugar, 2 tsp. vanilla, 2 egg whites
Pumpkin swirl – 1/3 C pumpkin puree, 1 tsp. cinnamon, a dash of allspice, 2 tsp. flour.
Preheat oven to 300 degrees. Line a 12 cup standard muffin pan with muffin liners. I recommend using foil lines but if you only have paper, double them up for support.
Mix the graham crumbs with cinnamon, sugar and butter until moistened. Place about 1 TB of graham crumbs in each cup and press down and slightly up the sides.
Mix softened cream cheese until smooth and then mix in powdered sugar and vanilla and mix again. Add egg whites and blend on low speed until incorporated. Don’t overbeat!
In a separate bowl, mix the pumpkin puree, cinnamon, allspice and flour. Add in 2/3 C of the cream cheese mixture to the pumpkin mixture and stir with a soft spatula.
Divide half of the plain cheesecake batter into your muffin liners. Scott about 1 TB pumpkin mixture on top and then cover with remaining cheesecake batter. The liners should be almost full.
Using remaining pumpkin mixture, add about 3 to 4 dots on top of cheesecake and swirl with a toothpick.
Bake 30 minutes, rotating the pan halfway through. Cool completely and put in the fridge.
It wouldn’t be Fall without a caramel recipe. I think you will like these salted caramel shortbread bars as they are easy to make and easier to eat. They didn’t last very long around here, so I think they were a hit.
Salted Caramel Shortbread Bars
Crust: 2 C butter (room temp), 1 C sugar, 1 1/2 C powdered sugar, 2 TB vanilla and 4 C flour.
Filling: Homemade salted Caramel or 1 bag of caramel bits, 1/3 C cream, 1/2 TB vanilla and 1 TB sea salt.
Preheat oven to 325 degrees. Line a 9×13 pan with parchment paper. Trust me on this. It will be a lot easier to get out of pan and cut.
Combine butter and sugar mix until creamy. Add vanilla and beat more. Slowly add flour on low speed ( so you don’t end up with a mess) and mix until a smooth, soft dough ball is created.
Press almost half of the dough into the baking pan and bake for about 25 minutes until the dough turns a nice light golden color.
If you are not making your own caramel sauce, melt caramels and cream in the microwave for one minute at a time. Once melted and smooth, add vanilla.
Once the bottom crust is done baking, pour your caramel sauce over the crust. Sprinkle with sea salt and crumble remaining dough over the top. continue baking until filling is bubbly and the topping is firm, about 30 minutes. Let cool completely before cutting.
*Don’t skimp here and use store bough caramel syrup. If its too thin, you will not be able to taste much of the caramel. You wanted it nice and thick!
When is the last time you have had a juicy peach? Its peach season you know and this peach crumble is the perfect recipe. Gluten free, sugar free and dairy free, though you would never know it. I am not normally one to buy a peach and eat it, unless I am making a peach pie, of course. My parents planted a peach tree in their yard and gave me a few to try. These peaches were almost too perfect to eat but I wanted to try something a little different. Since we always serve fruit with breakfast, I figured this would be the perfect way to start the day. Prepare your chia pudding and peaches the night before so it sets up perfectly for the morning.
Peach Crumble – Serves 2
2 figs, 2 peaches, 2/3 C gluten free old fashioned oatmeal, 1 TB pure maple syrup, 2 tsp. cinnamon, dash nutmeg, 1/4 C chia seeds, 1/2 C chopped pecans and 1 C unsweetened vanilla almond milk.
The night before, make your chia pudding by adding your chia seeds, almond milk and maple syrup together in a bowl. Dice peaches, discarding the pit and mix in half of your cinnamon. Cover and refrigerate both until morning.
In the morning, make your crumble. Toast oats and pecans in a dry skillet over medium heat for a few minutes. Add to a food processor along with your dates, half of the cinnamon and a dash of nutmeg. Process until course and crumbly.
Pull out your chia pudding and divide amongst two glasses. Divide peaches into each glass. Sprinkle both with the oat crumble.
It feels like your cheating, but this will keep you full all morning thanks to the chia seeds and delicious healthy peaches.
French toast for dessert? When you put it in a cupcake, absolutely! These French toast cupcakes are good on their own, but once you add the maple buttercream, it takes it to a whole different level. I thought about adding bacon bits, but it really doesn’t need it. These are pretty easy to throw together and you will look like a pro when you serve them. I pulled this recipe off of bakingdom, so if you want to look for more delectable recipes, this is a great site.
Streusel filling – 1/2 C brown sugar, 1 Tb. sugar, 1/2 C flour, 1/2 tsp. cinnamon, 1/4 tsp. salt, and 5 TB cold butter cut into chunks.
Cupcakes- 3 C flour, 2 C sugar, 1 TB baking powder, 2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. salt, 1 C butter, softened but not melted, 1 C sour cream, 4 eggs at room temp. and 1 TB vanilla
Frosting- 1 C butter, softened, 4 C powdered sugar, 1 1/2 tsp. vanilla, 1/2 tsp salt, 1/3 C maple syrup and 2 TB heavy cream.
To make the streusel, combine all the ingredients and mix in the cold butter with your hands until its entirely mixed and clumpy. Cover and refrigerate while you are making the cupcakes.
To make the cupcakes, preheat oven to 350 degrees. Line your muffin pan with liners or spray well. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt. Add butter, sour cream, eggs and vanilla and mix until smooth. Fill muffin liners about half full. Divide the streusel mixture over the tops of the batter. Bake for 20 minutes or until done. Cool.
For the frosting, beat the butter on high speed until fluffy. Beat in the sugar until combined. Stir in vanilla, salt and syrup. Add heavy until you get your desired consistency. Be careful not to make it too thin. Pipe on cupcakes and sprinkle with cinnamon sugar.
If you follow our blog, you might think I like Mexican food. These breakfast tacos make a great addition to our other breakfast “Mexican” recipes. Below I have included the links to our breakfast burrito, breakfast quesadilla and our home made salsa. Both just a bit different, as is this breakfast taco.
1 8″ flour tortilla, 1 small baking potato, 2 oz. cooked and chopped bacon, 1 egg, scrambled, splash of milk, salt and pepper, salsa, and 1/3 C shredded cheese. I use whatever I had on hand. This time I used sharp cheddar inside and white cheese curds on the top.
Scrub and rinse potato, pierce with a fork several times and place I the oven for about 30 minutes at 400 degrees. ( I usually like to do this the night before if I am thinking ahead). Cool, peel(if desired) and chop into cubes.
Scramble eggs and season to your liking. Fry each side of your tortilla until slightly brown on each side. Assemble tacos by spreading scrambled eggs, chopped potatoes, bacon and cheese layered on top of each other. Add more cheese to the top of the tortilla and microwave few seconds to cheese melts. Add cilantro if desired for prettiness. Serve with salsa.
It is strawberry season, so here you go. Something different than cupcakes, french toast and shortcake. I don’t know why I didn’t think of this. Strawberries and cream cheese fried in a tortilla rather than bread. Yes, you can eat this for breakfast. http://omgchocolatedesserts.com/ This website that I pulled this off offered this up as a dessert, but served warm with some bacon or sausage seemed much better to me.
1 8″ flour tortilla, 2 oz cream cheese at room temp., 3/4 TB sour cream, 1/2 TB sugar, 1/2 tsp, vanilla, 1/2 C strawberries, sliced, cinnamon sugar for coating and canola oil for frying.
Beat cream cheese, sour cream, sugar and vanilla. Fold in 1/4 or less strawberries. Spread mixture evenly on tortilla, filling the lower third. Fold the two side of the tortilla towards the center and then the other two side to the center. Secure with one or two toothpicks.
Combine your cinnamon and sugar together in a bowl and set off to the side.
Heat your oil in a deep sauce pan around 360 degrees. Transfer the strawberry chimichanga into the fryer and turn after about 30 seconds to brown evenly. Remove toothpicks. Transfer to a paper towel and then roll in cinnamon sugar immediately. If you find the cinnamon sugar doesn’t stick really well, brush a little butter on the chimichanga and try rolling it in the sugar again. (This happens if the chimichanga cools too quickly). Add extra strawberries on the plate.
What you say? Chocolate for breakfast! Yep, we mixed up a batch of chocolate cream cheese pancakes to see what we would get and it looks like these will be on the menu from now on. We figured since you can never have too much chocolate, we made ourselves some buttery chocolate maple syrup as well. I am thinking that Mom might like these on her special day coming up May 14th. Happy Mothers Day to my Mom, Grandma, sister and all you Moms out there. Hope you have a wonderful weekend.
Chocolate Cream Cheese Pancakes – Serves 3 (generously)
1 cup flour, 1/2 C whole wheat flour, 1/2 C cocoa powder, 3 TB sugar, 2 tsp. baking powder, 1/2 tsp. of baking soda, dash of salt, 4 TB melted butter, 2 tsp. vanilla, 2 C skim milk, 2 TB cream cheese (broken in chunks) and 1/3 C dark chocolate chips ( or more if you like 🙂
Chocolate syrup – 1/2 C dark chocolate chips, 2 TB butter and 1/4 C maple syrup.
Combine the flour, cocoa powder, sugar, baking powder, soda and salt together in a mixing bowl. Pour in the melted butter, vanilla and milk and whisk until combined. Fold in chocolate chips and cream cheese.
Heat a frying pan over low to medium heat and coat with a non stick spray. Pour whatever size pancake you like into the pan and cook until easy to flip. Cook until done approx. 2 min. on each side.
While pancakes are cooking, make your syrup. Add all your syrup ingredients to small sauce pan and heat over low to medium heat melted and smooth.
When ready to serve pancakes, top each pancake with a slice of butter and dust with powdered sugar. Drizzle a little syrup over the pancakes or serve on the side.
We served our pancakes with sausage and grapes on the side. This lucky couple enjoyed breakfast delivered to their room. One had the chocolate cream cheese pancakes and the other decided on the breakfast burrito. Perfect choice to share when one wants sweet and one wants savory.
I found this delicious twice baked potato casserole recipe the other day on the Mom on Timeout website. Like most recipes that I find, I go by the instructions loosely and then I tweak the recipe to more of my liking or with what I have on hand. I have included the recipe below on what I did, but I think you will find that whatever you do, this is sure to turn on for your next breakfast or even side dish for dinner.
Twice Baked Potato Casserole – Serves 6
6 medium potatoes, scrubbed and dried, 2 TB olive oil, 1 TB sea salt, 1 TB pepper, 2 TB chives, divided, 3/4 lb bacon cooked and crumbled, 1 1/2 C shredded cheese, 1/2 C miracle whip, 1/2 C sour cream, and 1 small yellow onion chopped
Preheat oven to 400 degrees. Rub potatoes with olive oil and sprinkle with salt and pepper and place on a cookie sheet. Bake for about 45 minutes until tender. Let cool for about 15 minutes.
Cut potatoes into bite size pieces and place in a bowl. Its okay if they fall apart slightly. Stir in miracle whip, sour cream, onions, 1 TB chives, 3/4 of the bacon, and 1 C cheese. Spoon into a 9×9 baking dish. Top with remaining cheese and bacon but set aside about 2TB bacon and 1 TB of chives or a garnish. Cover with foil and let site over night and bake in the morning or turn the oven down to 350 degrees and bake for 30 minutes. Remove foil and bake for an additional 10 minutes. Let cool for 10 minutes before slicing and serving. Serve with an extra dollop of sour cream sprinkled with chives and bacon.
Our Sausage Scramble Flatbread was not chosen to be a finalist for the first time in five years for bedandbreakfast.com annual breakfast entrée. Typically I wait until the last minute to enter a recipe, just because I don’t know what I want to do. This year though, I was feeling pretty confident that I entered early and had made this easy to whip up recipe, several times before. Though we are disappointed, this will not stop us from serving it or coming up with new recipes. I have included the recipe below, but have also added some notes since I like to make my personal one a little healthier. In the end, both versions are winners to me.
Sausage Scramble Flatbread – serves 1
1 9″ flatbread ( my favorite is The Original MYBREAD gluten free flatbread pita) Its dairy, nut and soy free
3 TB butter (divided) (I use olive oil)
3 eggs scrambled
3 TB whipping cream ( I use dairy free milk)
Salt, pepper, rosemary and parsley, to taste
5 grape tomatoes (halved)
1/4 C red onions (diced)
1/4 lb. Italian Sausage (crumbled large)
1/4 C Monterey Jack cheese
1 TB cream cheese
In a large skillet on medium heat, add 1TB butter. Add whipping cream to your eggs along with salt, pepper, and rosemary and whip until incorporated. Scramble on medium heat until lightly under done. Set aside.
In the same skillet, on medium heat add 1 TB butter and saute tomatoes and onions lightly. Set aside and fry your sausage.
In the same skillet, without cleaning it, add more butter to the skillet. (This gives the flatbread more flavor). Add your flatbread and lightly brown on one side, and then flip and do the same with the other side.
Place your flatbread on a cookie sheet. Add scrambled eggs. Top with tomatoes, onions, sausage. Break up cream cheese into small chunks and place them around tomatoes and sausage. Sprinkle with shredded cheese. Broil for a couple of minutes, keeping an eye on it so it does not burn. Sprinkle with parsley and serve alone or with salsa and/guacamole.
Acorn squash for breakfast? Absolutely! One of my favorite blogs that I follow is Ambitious Kitchen. Monique is my food inspiration guru. Though I fly the vegan flag, I do eat eggs, honey and occasionally fish when the menu is limited. I get overjoyed when I can find or come up with a great vegan recipe, especially for breakfast. This baked acorn squash recipe is the perfect vegan comfort food whether its for breakfast or dinner. Monique made hers with honey and Greek yogurt but I substituted mine for coconut yogurt and real maple syrup.
Baked acorn squash with coconut yogurt, maple syrup and pecans – Serves 2
1 medium acorn squash, 1 tsp. coconut oil, 1/2 tsp. cinnamon, 2 tsp. brown sugar, 1 C coconut yogurt, divided, 2 tsp. maple syrup, 2 TB chopped pecans.
Preheat oven to 400 degrees. Line a baking sheet with foil. Cut acorn squash in half lengthwise and scrape out the seeds. Place halves face up on baking sheet. Mix together coconut oil, cinnamon and 1 TB brown sugar together and rub on each half of the flesh of the acorn squash.
Bake for 1 hour or until squash is fork tender. Once done, allow to cool for 5 minutes. Add 1/2 C of yogurt into each half and drizzle each with maple syrup and pecans. I added a raspberry for a pop of color.
So its January and you want to start eating healthier for the new year? I was never a big avocado fan, but I try to limit my cheese consumption when I can, so avocado became a staple for me. They replaced my cheese on salads, in tacos and is now my new condiment with crackers rather than cheese spread. Below are just a few little tid bits about avocados that you may already know.
These Avocado Baked Eggs are fast and easy, so it won’t take you long in the morning to throw your favorite ingredients together. I have tried many different groupings. Depending what you have laying around, and what you like, anything is good. I have listed a bunch of ingredients here that I have used and have worked well. Use them all and load it up or just try a couple at a time. Serve with fruit, yogurt or whole grain bread.
Avocado Baked Eggs – Serves 1
1 avocado, halved lengthwise, 2 eggs, any seasonings that you like. My favorites are ( sea salt, cracked pepper, cayenne pepper, cumin, oregano, basil, chives, dill, rosemary, chili powder and/or garlic powder), green onions, salmon, ham, turkey, and crumbed bacon (not a healthy choice but yummy).
Cut avocados in half lengthwise and remove pit. You may need to slightly hollow out the avocado hole in order to make room for eggs and other ingredients.
Put avocados on a lined baking sheet. If you using ham, turkey or salmon, lay in the hole first, followed by the egg. Sprinkle other ingredients over the egg/avocado.
Bake at 425 degrees for about 10-15 min depending how you like your eggs cooked. Remove from the oven and enjoy.
Want to make something decadent this holiday season for the family? Boy, do I have a recipe for you. I found this recipe in Saveur Magazine. I am not going to lie, it is not fast or easy, but anyone can do it, with a little patience. Definitely let this sit up for a couple hours after you make it. It only gets better with time. Also, give yourself a good twenty four hours if you can, but this pie is better if left to sit in the fridge overnight before adding your whipped topping to finish it off.
Chocolate Crème Pie – Makes one 9″ pie
Crust – Oreo Cookie Pie crust ( or make your own as I did below with 24 Oreo cookie and a 1/4 C melted butter), 2/3 C heavy cream and 6 oz. bittersweet chocolate chips.
Filling – 6 oz. bittersweet chocolate chips, 1 1/2 C whipping cream and 1/2 tsp. vanilla
Topping- 1 C whipping cream, 1/2 C powdered sugar and milk chocolate shavings (optional)
Use an Oreo cookie crust or make your own by pulsing 24 Oreo cookies (filling included) in a food processor to get them really fine. Pour cookie crumbs into a bowl with the melted butter and stir until they are moist. Spray a 9″ pie pan and dump cookie crumbs in pan. With your fingers move the crust around and gently pat it in the pan until it goes around and up the sides. Chill for 30 minutes.
After the crust has chilled, in a saucepan, bring 2/3 C cream to a simmer. Place 6oz. of bittersweet chocolate chips in the simmering pan and then gently whisk until smooth. Pour filling over the bottom of the Oreo crust and freeze for 20 minutes.
While the crust is freezing, put a metal or glass bowl in the freezer and starting working on the filling. Use a double boiler and heat 6oz. of bittersweet chocolate chips with 1/2 C whipping cream until the chocolate is melted, stirring often. Let this mixture cool until room temp. Grab your chilled bowl from the freezer and whip 1 C of whipping cream, 1/2 tsp. of vanilla and your cooled chocolate mixture until soft peaks form. Spread this chocolate mouse over the truffle filling in the pie crust. Refrigerate at least four hours, but best if left overnight.
Just before serving, whip 1 C of whipping cream and 1/2 C powdered sugar until stiff peaks form. Spread the whipped cream over the top of the chocolate mouse. Garnish with milk chocolate shavings, sever and enjoy!
I have always been known for the best banana bread around. The secret ingredient, I think is the applesauce. Years ago, I had asked the question on Facebook if people liked nuts or no nuts in their bread. Though it was pretty split down the middle, a lot people said, chocolate chips were the way to go. I had never heard of such a thing, but tried it out and fell in love. So, every once in awhile I add chocolate chips to my banana bread recipe which I have included.
The other day a few of my guests had to leave early. I like to pack muffins rather than bread for them to take as a to go item. They seem to travel better. If you don’t know this, bread recipes and muffin recipes should go hand in hand, however they don’t. So, I was on the hunt for a superb banana nut muffin recipe. I just want to let you know that I struck gold when I found this Banana Pecan Crunch Muffin recipe on the Spend with Pennies website. This muffin belongs in a bakery that should be marked at about $5.00. It is so worth it as the pecan streusel topping leaves a lasting impression after each bite. I hope you enjoy it as much as I do.
Banana Pecan Crunch Muffins – Serves 12 jumbo
Muffins – 1 1/2 C flour, 1/2 tsp. cinnamon, 1 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. salt, 3 ripe bananas, mashed, 2/3 C sugar, 1 egg, 1 tsp. vanilla and 1 stick of butter (melted).
Crunch Topping – 1/3 C brown sugar, 2 TB flour, 2 TB butter, 2 TB oatmeal, and 1/3 C pecans.
Preheat heat oven to 375 degrees. Line a muffin pan with liners. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir until just combined. (do not overmix as this will make the butter tough). Divide batter evenly over 12 muffin cups.
In a small bowl combine flour, brown sugar, and butter until mixed. stir in oats and pecans. Divide topping over muffins. Bake 20 minutes or until done.
This Caramel Apple Fruit Cup came about as a complete accident. I think the best recipes tend to happen that way though. I was whipping up some whipped cream for a chocolate crème pie (recipe to follow at a different day) when I had a little left over. Yes, I could have just tossed it however, I didn’t know what I was going to make for my fruit portion for breakfast the following day, so I started looking in the pantry for what I had extras of. I found a few packages of cook and serve butterscotch pudding. You know how you buy something and don’t realize you already have it in the pantry. That must have been what happened to me with the pudding. Anyway, I pulled a box out and starting cooking the pudding. It is my husbands favorite, so I figured if it didn’t turn out, he would have a treat for later. He didn’t have a chance though. Once I cooled the pudding and mixed in the ingredients, I knew I had my newest fall fruit recipe.
Caramel Apple Fruit Cup – Serves 12
1 box of cook and serve butterscotch pudding, 2 C whipping cream(separated), 2 granny smith apples, 1 C walnuts or pecans(separated), and caramel topping.
Cook one box of butterscotch pudding according to directions. Cool completely. Whip up your topping. Add 1 1/2 C whipping cream to butterscotch pudding when chilled and combine. Cut up two, large, granny smith apples and add to pudding mixture. Add 3/4 C nuts to mixture and stir to combine. Chill until ready to serve. When ready to serve, put in dessert cups, and top with additional whipped cream, nuts and caramel drizzle. Enjoy.