Friday, June 23, 2017

Easter Meal


 Lemon Tartlets


Pretzel Chicks and Chocolate Peeps

Strawberry "Carrots"

Deviled Eggs Fruit Salad Carrot salad

Beef Sliders, Ham, Mac n Cheese

Saturday, December 17, 2016

Salted Maple Bacon Truffles

I needed to adapt this a bit as I found it to be too moist

The original recipe can be found here



Salted Maple Bacon Truffles makes abt 54

1/2 cup butter, softened
3/4 cup brown sugar
3 cups flour
1 can (14 oz) sweetened condensed milk
1 tsp maple extract
1/2 cup finely chopped, cooked bacon (1 used 2 pkg of prechopped bacon)
 
Topping
1 pkg chocolate almond bark
1/3 cup very finely diced, cooked bacon
coarse sea salt
 
Directions
In a large mixing bowl, cream the butter and brown sugar until fluffy.
Add in the flour, condensed milk, maple extract, and bacon.

Stir until well combined. 
Using a small cookie scoop (about 1 Tbsp),
scoop dough onto a cookie sheet covered with plastic wrap
or parchment paper.
Roll the dough into balls so they are round

Freeze balls for about 20 - 30 minutes to firm up.
When dough is chilled;
melt chocolate on the stove top in a pan
Be careful not to over heat the chocolate or it will seize. 
Dip a ball into the melted chocolate
and then shake off any excess.




Quickly sprinkle a pinch of the very finely diced bacon
and a smaller pinch of sea salt onto the top of the truffle
before the chocolate solidifies.
Repeat with the rest of the truffles.
 

Once they are all dipped they do not have to be frozen.
You only freeze them for a short time
to make them easier to dip. 
Because of the bacon they should probably
be kept in the fridge until ready to serve. 
  




Wednesday, August 31, 2016

Green Tomato Cake



Wonder what to do with those extra pesky green tomatoes?
 Tired of fried green tomatoes?


Make Green Tomato Cake!


This is a very moist spice like cake that freezes well.
I made the cupcake version this time


Green Tomato Cake 
Makes 1 - 9x13 inch cake pan
can make cupcakes as well

1/2 C butter or margarine 


1 tsp ground nutmeg

1C white sugar


 1 tsp baking soda

2 eggs 


1/4 tsp salt

2 C all-purpose flour

 1/2 C chopped nuts

1/2 C raisins 

4 C chopped green tomatoes

1 tsp ground cinnamon 1 Tbsp salt

Wash, peel and dice green tomatoes. 
Sprinkle with 1 tablespoon salt.
 Let stand 10 minutes.
 Place in a colander 
and rinse with cold water and drain.


 Preheat oven to 350 degrees F

Grease and flour a 9x13 inch pan. 

Cream butter and sugar. 
Add eggs and beat until creamy.


 Sift together flour, cinnamon, nutmeg, soda and salt. 
Add raisins and nuts to dry mixture; add to creamed mixture. 
Dough will be very stiff. Mix well. 



Add drained tomatoes and mix well.

Pour into a prepared 9 x 13 inch pan. or muffin tins
Bake at 350 degrees F for 40 to 45 minutes (for loaf)
abt 15-20 min for cupcake
or until toothpick inserted into cake comes out clean.



Sprinkle with confectioners’ sugar or 
frost with your favorite caramel 
or cream cheese frosting.


Tuesday, June 28, 2016

Breakfast Sausage Biscuits

I got the recipe from here

This is perfect for those grab and go
breakfast moments

I wish I would've made
them when my kids were teens

I used 2 rolls of sausage and rolled it to the edge
baked at 350 until brown


I used pork sausage which shrank  ALOT!


I will try turkey next time to 
see if there is less shrinkage
I cut them in to squares
and put it on the top of the English Muffins



I added salsa to the eggs
before I put them in the oven
baking at 350 until set

After cooking I sprinkled
cheese instead of using slices


Cut those into squares
and topped the sausage


Wrapped them up and froze them



Monday, June 13, 2016

Cookie Monster Ice Cream Cone Cupcakes




I used a rack similar to this

Fill the cups abt 1/2 full with cake batter
make according to the package instructions

I used





because they didn't fill up
completely  I added some frosting
before decorating with a tip 223

I used




Add lg  eyes from Wilton



These were the best way
to serve because they can be held
by small hands and


they really don't get
much cake or frosting


Thursday, May 5, 2016

Asparagus Tomato Salad




This was something
I tossed together
with

leftover cooked asparagus
chopped tomatoes
balsamic vinaigrette dressing to taste

Easy Peasy Side Dish!

Wednesday, May 4, 2016

Corn Beef Brunch



I got ther recipe from here Of course I adapted it to my liking


2 cans corn beef
shredded cheese
6 eggs

Spread hash in the bottom of a greased 13x9-in. baking dish. 





Layer cheese slices over hash. 



Beat eggs and pepper; pour over top. I pulled the side and let the egg mix drizzle down the side





Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. 






Yield: 8-10 servings.

Tuesday, May 3, 2016

Sausage Ravoli Bake

I got the recipe from here


  • 1 package (25 ounces) frozen cheese ravioli
  • 1-1/2 pounds bulk Italian sausage
  • 1 container (15 ounces) ricotta cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
  • 2 cups (8 ounces) shredded Italian cheese blend

  • Cook ravioli according to package directions.

Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.


In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.


Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese.









Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Yield: 8 servings.