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Monthly Archives: June 2012

Sausage and egg casserole

It’s Friday night and I noticed some breakfast sausage links in the refrigerator that expire today. I decided to look around online for some inspiration. I found quite a few breakfast casserole recipes so I went with that and used what I had on hand. My husband loved the final dish, so I am sharing it with you.

Ingredients:

  • 9 slices of sandwich bread (crusts removed and cubed)
  • 12 oz breakfast sausage links (cooked and sliced)
  • 1 1/2 cups Mexican cheese shredded
  • 8 eggs, beaten
  • 2 cups milk
  • salt and pepper to taste

Directions:

  1. Spray a 9×13 dish with cooking spray and scatter the bread.
  2. Sprinkle with the sausage and cheese.
  3. Whisk eggs, milk, salt, and pepper and pour the mixture in the dish. Lightly press down to make sure all ingredients are wet with the egg mixture.
  4. Bake in a 325 F oven for 45 minutes. Cut and serve. Serves 6-8.

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Posted by on June 30, 2012 in Uncategorized

 

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Malted Chocolate Chip Cookies

OMG, these are my favorite cookies. I was watching The Pioneer Woman one weekend morning and she made this recipe. It looked interesting, so we decided to give it a go. The malted milk powder really gives it a new flavor and makes them so yummy. It is impossible to eat less than three!  The only thing I found was using mini chocolate chips  rather than regular was they dispersed better throughout the cookie. They are thin, crisp, and chewy, the perfect combination.

Ingredients:

  • 2 sticks unsalted butter, softened
  • 3/4 cup golden brown sugar
  • 3/4 cup granulated sugar
  • 2 whole eggs
  • 2 teaspoons vanilla extract
  • 1/2 heaping cup malted milk powder
  • 2 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 1/4 teaspoon salt
  • One 12-ounce bag mini milk chocolate chips
Directions:
  1. Preheat the oven to 375 degrees F.
  2. Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
  3. In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
  4. Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.

You can also bake the cookies at 350 F convection for 7 to 8 minutes.

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Posted by on June 29, 2012 in Uncategorized

 

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Pie Things

I know, pie things, what an odd name for a recipe. My mom used to make these for us all the time during the holidays with leftover pie dough. We just ended up calling them pie things and the name stuck.

Ingredients:

  • leftover pie dough
  • margarine
  • cinnamon
  • sugar

Directions:

  1. Roll pie dough thinly
  2. Spread a layer of margarine over the dough.
  3. Sprinkle heavily with cinnamon and sugar.
  4. Roll the dough up to make a long log.
  5. Place on a baking sheet and every half inch cut almost through the dough.
  6. Put into a 450 degree oven for 10 minutes. Enjoy!

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Posted by on June 25, 2012 in Uncategorized

 

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Cocoa Butter Balls

This is one of my favorite recipes from when I was a kid. Back in the 80’s I had a children’s cooking set called Now You’re Cooking.  This was my favorite recipe to make because it is easy and tastes so good.  

Ingredients:

  • 1/2 cup (1 stick) margarine
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter (chunky or smooth)
  • 4 tablespoons unsweetened cocoa
  • 1 1/2 cups quick cooking oats

Directions:

  1. Place margarine in a medium glass bowl and microwave on 50% power for 1 minute, or until melted.
  2. Add brown sugar, peanut butter, cocoa and stir until combined.
  3. Mix in all of the oats.
  4. Scoop out to make 16 balls and place on a baking sheet. Refrigerate until chilled and set.

 

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Posted by on June 23, 2012 in Uncategorized

 

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Peach Cake

I watched a recent episode of America’s Test Kitchen and they made a peach cake.  I’ve never heard of a peach cake and it looked really delicious.  I attempted to make the cake today. It was a more labor intensive recipe than most but the end result was amazing.  If you have a free afternoon and a lot of peaches I would recommend making this one!

Ingredients:
  • 2 1/2 pounds peaches , pitted and cut into 1/2 inch-thick wedges
  • 5 tablespoons peach schnapps
  • 4 teaspoons lemon juice
  • 6 tablespoons plus 1/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 8 tablespoons unsalted butter, melted and cooled
  • 1/4 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon plus 1/8 teaspoon almond extract
  • 1/3 cup panko bread crumbs, finely crushed

Directions:

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
  2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
  3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
  4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
  5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

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Posted by on June 22, 2012 in Uncategorized

 

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Chocolate “cup” cakes

I was recently reading an issue of People magazine and found a recipe for Michael Symon’s Cake in a Cup.  It looked easy, decadent, and delicious.  Best part is you bake them in the microwave.

Ingredients:

  • 2 sticks of butter
  • 1 cup semi sweet chocolate chips
  • 3/4 cup sugar
  • 3/4 cup flour
  • 4 eggs
  • 1 teaspoon salt

Directions:

  1. Put butter and chocolate in a glass bowl. Microwave for 1 minute on highest setting. Stir until melted.
  2. In another bowl, whisk together sugar, and next 4 ingredients. Whisk in chocolate mixture.  Divide among four 10 oz coffee mugs.
  3. Place mugs in microwave and cook for 3 minutes on highest setting. Let cool 30 seconds.  Top with whipped cream or vanilla ice cream.

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Posted by on June 20, 2012 in Uncategorized

 

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Blackberry Pie

It’s Father’s Day and I wanted to make my Dad’s favorite pie.  I found a recipe on allrecipes.com and this is my interpretation of it. Blackberries were on sale this week for $1 for a 6 oz package, so I used four packages to make this recipe.
Enjoy!
 
Ingredients:
  • 24 oz. of fresh blackberries
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 package of refrigerated pie crust (I used Pillsbury)
  • 2 tablespoons heavy cream
  • 1/4 cup white sugar
Directions:
  1. Preheat oven to 425 degrees F 
  2. Combine 18 oz of blackberries with the sugar and flour. Mix together until no dry flour or sugar is left. Spoon the mixture into an unbaked pie shell. Spread the remaining 6 oz of blackberries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
  3. Brush the top crust with heavy cream, and sprinkle with 1/4 cup sugar.
  4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F, and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

 

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Posted by on June 17, 2012 in Uncategorized

 

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