Tag: Mothers Day

Ultimate Fudgy Cocoa Brownies

Ultimate Fudgy Cocoa Brownies

Ultimate Fudgy Cocoa Brownies I would love to see a big pan of these sitting in front of me on Mother’s Day.  I love brownies that are fudgy and have all that extra chocolate in them. My goodness! I may have to go and make […]

Crispy Baked Asparagus Fries

Crispy Baked Asparagus Fries

Crispy Baked Asparagus Fries I haven’t tried these yet, but I sure will. They look amazing!  Check out the original recipe from Kevin at Closet Cooking  

Parmesan & Herb Crusted Salmon

Parmesan & Herb Crusted Salmon

Parmesan & Herb Crusted Salmon

Salmon is not one of those things that I’m crazy about, but hubby loves it. So, I get it for him whenever I can. He loves this recipe.  Kevin, you did it again!  Check out the original at Closet Cooking  

Parmesan & Herb Crusted Salmon

May 5, 2019
: 4
: 5 min
: 15 min
: 20 min
: Easy

By:

Ingredients
  • For the salmon:
  • 1 1/2 pounds salmon (or trout, tilapia, cod, etc)
  • 2 tablespoons dijon mustard
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons parsley, chopped
  • 2 tablespoons dill, chopped
  • zest of 1 lemon
  • salt and pepper to taste
  • For the lemon sauce:
  • 1 tablespoon butter
  • 1 shallot, finely diced
  • 1 gloves garlic, chopped
  • 1 cup heavy cream
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • salt and pepper to taste
Directions
  • Step 1 Spread the dijon mustard over the fish, press on the mixture of the breadcrumbs, butter, parmesan, parsley, dill, zest, salt and pepper, place on a baking sheet and bake in a preheated 400F oven until the fish is just cooked and the breadcrumbs are lightly golden brown, about 10-15 minutes.
  • Step 2 For the lemon sauce:
  • Step 3 Melt the butter in a small saucepan over medium-high heat, add the shallots and cook for a minute, add the garlic cook for a minute, add the heavy cream, mix in the mustard, lemon juice salt and pepper, bring to a boil, reduce the heat and simmer for 2 minutes.
Shrimp Scampi

Shrimp Scampi

Shrimp Scampi There are only certain type of seafood that I really like and this is one of them. It’s one of my hubby’s favorites.  Kevin at Closet Cooking got this recipe exactly right!   Here’s a really great note from Kevin. I thought you all […]

Japanese Souffle Pancakes

Japanese Souffle Pancakes

Japanese Souffle Pancakes I haven’t tried these yet.  When I found this recipe I also found tons of recipes like this. They sure do look good!  This is another great recipe from Kevin over at Closet Cooking   Here are some tips and notes that […]

Baklava French Toast

Baklava French Toast

Baklava French Toast

I haven’t met anyone yet who doesn’t just love baklava.  Kevin at Closet Cooking has this one on his blog.  I served mine with Greek Yogurt Ice Cream on top and then a bit of syrup.

Baklava French Toast

May 5, 2019
: 1
: 10 min
: 25 min
: 35 min
: Easy

By:

Ingredients
  • 2 tablespoons honey
  • 2 tablespoons water
  • * lemon, rind
  • * orange, rind
  • 1/4 teaspoon cinnamon or a cinnamon stick
  • 1 handful nuts, chopped
  • 1/2 teaspoon cinnamon
  • 1 teaspoon honey
  • 2 slices of bread ( I used homemade bread)
  • 1 egg
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • a pinch of salt
  • garnish with extra nut filling, zest & cinnamon
Directions
  • Step 1 Simmer the honey, water, lemon rind, orange rind and cinnamon in a small pan until it thickens to a syrupy consistency.
  • Step 2 Remove from heat and remove the rinds and cinnamon stick if used.
  • Step 3 Mix the nuts, cinnamon and honey in a bowl.
  • Step 4 Place the nut mixture between 2 slices of bread.
  • Step 5 Mix the egg, milk, lemon juice, orange juice, vanilla extract and salt in a shallow dish.
  • Step 6 Dip the sandwich into the egg mixture to cover both sides.
  • Step 7 Melt some butter in a pan and fry the French toast until golden brown on both sides.
  • Step 8 Serve the French toast with the syrup on top

 

Ham & Cheese Egg Casserole

Ham & Cheese Egg Casserole

Ham & Cheese Egg Casserole I love these type of casseroles. They’re so easy to put together and they always taste great!  Check out the original recipe at Closet Cooking  

Asparagus & Bacon Popover

Asparagus & Bacon Popover

Asparagus & Bacon Popover I have several recipes here from Kevin over at Closet Cooking   This man is absolutely amazing with what he has to work with. Check out his recipes when you get the chance.    This recipe is so good! I’m thinking […]

Peaches & Cream Muffins

Peaches & Cream Muffins

Peaches & Cream Muffins

I just had to make up some of these yesterday when I came across the recipe. You won’t believe how good they are until you try them.  The recipe calls for fresh peaches, but I didn’t have any. I used canned peaches and drained and rinsed them. Then, chunked them into bite-sized pieces.  I’m sure the muffins are even better with the fresh peaches. 

You can check out the original recipe from Ashley over at her blog, Baker by Nature  

Peaches & Cream Muffins

May 5, 2019
: 12
: 15 min
: 20 min
: 45 min
: Easy

By:

Ingredients
  • For the Crumb Topping:
  • 1/4 cup granulated sugar
  • 1/3 cup all-purpose flour (not packed)
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, chilled and cut into tiny pieces
  • For the Peach Muffins:
  • 3 cups plus 2 tablespoons all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup full-fat sour cream
  • 1 (15 oz) can peaches, drained & rinsed & cut into bite-size pieces
  • about 1 1/2 cups
  • For the Vanilla Glaze:
  • 1 cup of confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency
Directions
  • Step 1 For the Crumb Topping:
  • Step 2 In a large bowl combine the granulated sugar, flour, cinnamon, and butter
  • Step 3 using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
  • Step 4 For the Peach Muffins:
  • Step 5 Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners
  • Step 6 set aside.
  • Step 7 In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt
  • Step 8 set aside.
  • Step 9 In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy
  • Step 10 about 3 minutes. Add in the eggs and vanilla and continue beating until well combined. Reduce mixer speed to low
  • Step 11 alternate adding the flour mixture and the sour cream, beginning and ending with flour. Be sure not to over mix here.
  • Step 12 Turn mixer off and set batter aside for a moment. Place peach chunks and remaining flour into a bowl
  • Step 13 toss to completely coat the peaches in the flour. Add the peaches and any excess flour into the batter
  • Step 14 use a spatula to gently fold the peach chunks into the batter until incorporated.
  • Step 15 Divide the batter evenly among prepared muffin tins, then top with crumb topping. Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
  • Step 16 For the Vanilla Glaze:
  • Step 17 In a small bowl combine the confectioners’ sugar, vanilla, and cream
  • Step 18 whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins right before serving.
Caprese Eggs Benedict

Caprese Eggs Benedict

Caprese Eggs Benedict I haven’t made this one yet, but I’m planning to in the next week.  The original recipe comes from Maria & Josh over at Two Peas and Their Pod  They have lots of wonderful recipes that I know you’ll love.

Breakfast Stuffed Waffles

Breakfast Stuffed Waffles

Breakfast Stuffed Waffles The picture I have looks so much different than the original.  But, they sure tasted great.  I found these over at Damn Delicious   Chunguh has that blog and has posted lots of wonderful recipes.  Check it out when you get a […]

Raspberry Almond Scones

Raspberry Almond Scones

Raspberry Almond Scones

I love scones for breakfast. Keep them nice and warm, split them open and add clotted cream or butter. You can’t beat that!  Make sure you use the buttermilk. It makes all the difference!

This recipe comes from Sally over at Sally’s Baking Addiction  She has so many great recipes that it’s hard to decide which one to cook. 

Raspberry Almond Scones

May 5, 2019
: 8
: 30 min
: 25 min
: 55 min
: Easy

By:

Ingredients
  • 2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/2 cup unsalted butter, frozen
  • 1/2 cup + 2 Tablespoons buttermilk, divided
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 package (6 ounces
  • 1 and 1/4 cups) raspberries
  • 1/3 cup sliced almonds
  • Fresh Raspberry Icing
  • 1/2 package (3 ounces
  • or about 1/2 cup) raspberries
  • 2 teaspoons granulated sugar
  • 1 and 1/2 cups confectioners’ sugar
  • 1 Tablespoon cream
Directions
  • Step 1 Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Step 2 In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  • Step 3 In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
  • Step 4 Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
  • Step 5 Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You’ll have about 3 Tablespoons of juice. Whisk in the confectioners’ sugar and milk. Add a little more confectioners’ sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.
Sausage & Egg Breakfast Pizza

Sausage & Egg Breakfast Pizza

Sausage & Egg Breakfast Pizza Pizza is that one thing that you can do most anything with.  Get a good crust and add whatever your heart desires.  I really do love a good breakfast pizza and this is on the top of my list.   It […]

Overnight Cinnamon Apple Baked French Toast Casserole

Overnight Cinnamon Apple Baked French Toast Casserole

Overnight Cinnamon Apple Baked French Toast Casserole This is perfection!  Lindsay over at Life, Love and Sugar posted this recipe a couple of years ago. I’ve made it several times for hubby and I. It’s like having a yummy apple pie for breakfast. 

Hash Brown Egg Nests

Hash Brown Egg Nests

Hash Brown Egg Nests

These are so cute!  Put a couple of them on a plate with some ham or sausage on the side and some yummy muffins.   This recipe comes from Farah at The Cooking Jar .  She’s got alot of great recipes that are easy for anyone to make.

In Farah’s recipe, she serves this with sliced avocado. I love them, but didn’t have any when I made them up. 

Hash Brown Egg Nests

May 5, 2019
: 4
: 10 min
: 30 min
: 40 min
: Easy

By:

Ingredients
  • 15 oz. frozen shredded hash browns, thawed
  • 1 cup Cheddar cheese, shredded
  • 1 tablespoon olive oil
  • 8 medium eggs
  • Salt and pepper to taste
  • 2 slices cooked bacon, crumbled
  • 1 tablespoon Cheddar cheese, shredded
  • 1/2 tablespoon parsley, chopped
Directions
  • Step 1 Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
  • Step 2 Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
  • Step 3 Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
  • Step 4 Crack a medium egg into each nest and season with salt and pepper to taste
  • Step 5 Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
  • Step 6 Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
  • Step 7 Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
Gingerbread French Toast

Gingerbread French Toast

Gingerbread French Toast You all have to try this!  Gingerbread isn’t just for the holidays.  We have it throughout the year. So, I was excited when I came across this recipe. It comes from Julia at Happy Foods Tube Check out her blog. She has […]

Ham and Cheese Croissants

Ham and Cheese Croissants

Ham and Cheese Croissants This recipe was created by Nicky over at Kitchen Sanctuary.   She has some yummy recipes on her site. This one sounds really good for a Mother’s Day breakfast.   I used a good quality Swiss cheese on mine. The sauce recipe is […]

Breakfast Enchilada Bake

Breakfast Enchilada Bake

Breakfast Enchilada Bake

I’ve come across lots of recipes for breakfast enchiladas. This one tops them all.  You’ll find the original recipe over at Lovely Little Kitchen. Julie has lots of wonderful recipes over there.  Be sure and check out her blog:  HERE   Here’s the recipe with a couple of things I’ve added to suit our tastes. 

Breakfast Enchilada Bake

May 5, 2019
: 8
: 30 min
: 25 min
: 55 min
: Medium

By:

Ingredients
  • FILLING
  • 8 tortillas
  • 12 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1 cup shredded cheese
  • 1/2 pound sausage, browned and crumbled
  • CHEESE SAUCE
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1/2 cup salsa verde
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Chipotle Chilli Powder
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup cheddar cheese, shredded
  • TOPPINGS
  • 1 cup cheddar cheese, shredded
  • 5 strips bacon, cooked and crumbled
  • 1 cup guacamole
  • 1 cup sour cream
  • 3 stalks green onion, sliced thinly
  • 1/2 cup grape tomatoes, halved
Directions
  • Step 1 Preheat oven to 350 degrees.
  • Step 2 In a large bowl, whisk eggs with milk. Add salt. Pour the beaten eggs into a greased saucepan and cook on medium heat, stirring occasionally until they are scrambled, but still fairly moist. Set aside.
  • Step 3 Brown the sausage over medium high heat in a separate pan as you are scrambling the eggs and then remove it from the heat and set aside.
  • Step 4 In the meantime, whisk the butter and flour together over medium high heat in a medium sized pan to make the cheese sauce. After whisking the butter and flour into a paste, continue to cook for one to two minutes whisking constantly. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally. When the sauce has thickened slightly, add the salsa verde, spices, and cheese. Stir together until smooth. Remove from heat and set aside.
  • Step 5 When the eggs, sausage and cheese sauce are ready, lay out the tortillas on your work surface, and divide the eggs, sausage and 1 cup shredded cheese evenly between the eight tortillas. Spread 1/2 cup of the cheese sauce on the bottom of a greased 9 by 13 inch baking dish. Roll the tortillas up and place them seam side down in the baking dish.
  • Step 6 Pour the remaining cheese sauce over the top of the tortillas, and then sprinkle with cheese. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be bubbly.
  • Step 7 Remove the pan from the oven, and add toppings as desired.