Monday, July 20, 2020

Crescent Cheese Danishes


  • Crescent cheese danishes

  • 2 CRESCENT ROLL TUBES
  • 1- 8 OZ. PACKAGE OF PHILLY CREAM CHEESE (SOFTENED)
  • 2 TB BUTTER (FULLY MELTED)
  • 1 TSP LEMON JUICE
  • 1/4 CUP OF LIGHT BROWN SUGAR
  • 1/2 CUP OF REGULAR WHITE SUGAR
  • 1 TEASPOON PURE VANILLA EXTRACT
  • GLAZE:
  • 1/2 CUP POWDERED SUGAR
  • 1 TEASPOON PURE VANILLA EXTRACT
  • 4 TEASPOONS OF MILK
INSTRUCTIONS
  1. PREHEAT OVER TO 350F.
  2. IN A MEDIUM BOWL, USE A MIXER TO COMBINE THE SOFTENED CREAM CHEESE, LEMON JUICE, PURE VANILLA EXTRACT AND THE WHITE SUGAR UNTIL WELL COMBINED.SET ASIDE.
  3. OPEN YOUR CRESCENT ROLL TUBES BUT DO NOT UNROLL THEM
  4. USE A SHARP KNIFE TO CUT THROUGH THEM- SLICING THEM. MAKE THICK SLICES.
  5. LAY EACH SLICE ON A PARCHMENT LINED COOKIE SHEET.
  6. USE YOUR FINGERS OR A SMALL MEASURING CUP TO CREATE A SMALL WALL AROUND THE EDGE (TO HOLD THE FILLING).
  7. USING A BRUSH, TAKE THE MELTED BUTTER AND ADD IN THE 1/4 CUP OF LIGHT BROWN SUGAR AND MIX
  8. BRUSH THE MIXTURE OVER EACH DANISH
  9. DOLLOP EVEN AMOUNTS OF THE FILLING INTO EACH OF THE DANISHES
  10. BAKE AT 350 FOR 16-18 MINUTES OR UNTIL SLIGHTLY GOLDEN BROWN
  11. LET COOL AND ADD A DRIZZLES OF GLAZE.
  12. IN A SMALL BOWL COMBINE ALL 3 INGREDIENTS AND STIR UNTIL SMOOTH, THEN DRIZZLE OVER EACH WARM DANISH
  13. TOP WITH CHERRY, BLUEBERRY OR STRAWBERRY FILLING!
  14. ENJOY!

Haylee's note:

These are so easy and so delicious!!  i found the original recipe here. 

Heather's Caprese Pasta Salad





HEATHER'S CAPRESE PASTA SALAD

1 LB Pasta (Bow-tie, Penne, Shells, Orecchiette, or other)
1 pint cherry tomatoes, halved
1 C fresh mozzarella balls
1 c baby spinach

Dressing:
1/2 c Costco Pesto
Juice and rind of one lemon
1/2 tsp garlic powder
12 tsp salt
2-3 Tbsp fresh chopped basil
3 Tbsp sugar

Toss then top with toasted pepitas.  Let sit in the fridge for 2 hours before serving.

Haylee's Note:
I really should change my blog title to "Heather's Food" since most of my recipes are from her.  This is another delicious one she made for a family get together.  I made it the next week, but I would definitely go with a past other than shells, because it looks to similar to the mozzarella balls. 

Saturday, May 23, 2020

Japanese Pancakes




JAPANESE PANCAKES

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites

Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
Grease two 3.5-inch (9 cm) metal ring molds and set them in the middle of a pan over the lowest heat possible. (I made my own molds using aluminum foil).
Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
Cover and cook for another 5 minutes, then serve with butter, syrup, and berries!

Haylee’s Note:
These were really fun to make and really yummy to eat!  They were kind of like an eggy, pancake soufflé.  Original recipe can be found HERE.


Saturday, April 11, 2020

Lemon Cake


LEMON CAKE
  • 1 package lemon cake mix
  • 1 (3.4 ounce) package instant lemon pudding
  • 2/3 cup water
  • ½ cup vegetable oil
  • 1 teaspoon lemon zest
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • 4 large eggs

Bake at 350 for 30 minutes or until a toothpick comes out clean. Frost with lemon buttercream frosting 




Monday, February 17, 2020

Double Chocolate Mousse Torte

DOUBLE CHOCOLATE MOUSSE TORTE




Torte:
8 oz semisweet chocolate
1 c butter
1 c sugar
5 large eggs
1 Tbsp vanilla ¼ tsp salt
1/4 c flour

Grease 10” spring form and dust with sugar.  Melt chocolate and butter, cool, whisk in sugar and eggs 1 at a time, vanilla, then salt.  Gently fold in flour.  Bake at 325 for 30-35 minutes (toothpick won’t come out clean). 

Mousse: 
2 Tbsp cocoa powder
5 Tbsp hot water
8 oz semisweet chocolate
1 Tbsp butter
1 ½ c heavy cream
4 Tbsp sugar
½ tsp vanilla
pinch salt
Whisk cocoa powder and hot water and set aside.  Melt chocolate and butter then mix in cocoa and water until smooth and cool.   Whip cream, sugar, vanilla, and salt.  Fold 1.3 cream into chocolate, then add the rest.  Pour over cake and refrigerate for 6 hours.

Topping ¾ cream, powdered sugar, grated chocolate and raspberries.

Haylee’ Note:
Best dessert ever!!!


Saturday, July 20, 2019

East Sea's Bowl



EAST SEAS BOWL

Lettuce
Cucumbers
Green onions
Julian Carrots
Peanuts
Pork, cut and cooked in thin strips
Egg rolls
Cilantro
Mint
Pasta (either angel hair or rice noodles)
Bean sprouts

Dressing:
Mirin and Hoisen sauce

Haylee's Note:
This is one of my mom's creations. She had a similar dish to this at a restaurant and recreated it.  It is so delicious!  You can set it up like a salad bar, and let people decide what toppings to add or omit.  This is a winner!

Heather's Lemon Chicken Tarragon Salad
















HEATHER'S LEMON CHICKEN TARRAGON SALAD

1 lb bow tie pasta
1 1/2 c red grapes, cut in half
1/2 c celery, diced
2 green onions, sliced
2 chicken breasts, grilled and sliced very thin
1/2 c slivered almonds, toasted
2 c spinach

Dressing:
1/2 c mayonnaise
1/2 c olive oil
1/3 c sugar
1/2 c fresh lemon juice
1-2 Tbsp fresh lemon zest
1-2 Tbsp dried tarragon (fresh is also really good too)

Directions
Boil the pasta in salted water.  Drain, rinse and cool.  Add grapes, celery, and green onion.  Set aside.
For the dressing, combine  ingredients in the blender and pour2/3 over pasta.  Set aside remaining 3rd dressing for drizzling.

Haylee's Note:
Another delicious Heather recipe.  Her copycat version of Plates and Pallets.

Friday, April 26, 2019

Ann’s Bread




ANN’S BREAD

2 Tbsp Yeast
½ c Warm water
1 tsp sugar
2/3 c oil
2/3 c honey (or brown sugar)
2 Tbsp salt
5 c hot water
10 c wheat flour
3 c white flour

Combine the yeast, warm water, and sugar and set aside.  In a mixing bowl, mix oil, salt, honey (or brown sugar), hot water, and 7 of the 10 cups of wheat flour.  After it is mixed, add the yeast mixture.  When that is combined and the other 3 cups of white flour and mix for 5 minutes.  Add the 3 cups of white flour and knead for 5 for minutes.  Mold into 4 bread pans and poke down edges.  Raise until double (about 1 hour).  Bake at 350 for 35 minutes.

Haylee’s Note:
I have tried lots of wheat breads, that are all good, but I always come back to this one.  It is by far my favorite.  I got this recipe from my mom, and she got it from her friend, Ann.  I prefer the honey in the bread to the brown sugar, but the brown sugar   is still very good too.

Sunday, December 23, 2018

Charcuterie Board


CHARCUTERIE BOARD

This isn't really a recipe, just sharing more of an idea.  I saw this on A Bountiful Kitchen, and we decided to do it for our Bethlehem dinner.  I thought it turned out GREAT and the kids LOVED it!  Si shares really good instructions on her blog if you'd like to make one.  You can see her recipe and instructions HERE. 





Tuesday, November 6, 2018

Market Street Clam Chowder



MARKET STREET CLAM CHOWDER

1 cup potatoes diced 1/2 inch
1 cup celery diced 1/2 inch
1 cup onion diced 1/2 inch
1 cup green pepper diced 1/2 inch
1 cup leeks tops and bottoms, diced 1/2 inch
3/4 cup chopped clams canned or frozen
3/4 tablespoon black pepper
1 1/2 tablespoon salt
3/4 tablespoon dried thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine
3/4 cup (1 1/2 sticks) butter melted
2 cups water
3/4 cup all-purpose flour
2 quarts half and half

In a large saucepan, combine all ingredients except butter, flour and half and half. Simmer together until potatoes are thoroughly cooked. Combine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes to eliminate the raw flour flavor and stabilize chowder.
Stir roux (butter flour mixture) into chowder and cook and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally and serve immediately with crusty sourdough bread and extra Tabasco.

Haylee’s Note:
This is my #1 FAVORITE Soup EVER!!  Market Street is also my #1 favorite restaurant!  If you’re looking for a clam chowder recipe, pick this one and you’ll never go back to another!  SOOO yummy!!!


Friday, August 3, 2018

Frank's Southwestern Salad



FRANK'S SOUTHWESTERN SALAD

Iceberg Lettuce
Black Beans
Corn
Tomato
Avocado
Cilantro
Red Pepper
Grilled Chicken (I like to marinate it for a day in a citrus marinate)
Red Onion
Crushed doritos
Shredded cheddar cheese
Ranch Dressing
Frank's Dressing

Frank's Dressing:
1 c brown sugar
1/4 c melted butter
1/4 c Frank's Hot Sauce
2-4 Tbps water

Haylee's Note:
This salad is really easy to make, but it is definitely one of our favorites!  The spicy Frank's dressing with the creamy ranch (which I like to water down a bit), is such a yummy flavor combination!



Kristina Clark’s Lasagna



KRISTINA CLARK'S LASAGNA


1 quart stewed tomatoes
4 fresh cloves of garlic pressed
2 lbs hamburger
12 ounce can tomato paste
1 tsp oregano
1 tsp parsley
1 tsp Italian seasoning
1 tsp salt
1 tsp pepper
1 bay leaf
1 Tbsp white sugar
12 lasagna noodles
2 cups cheddar cheese
2 cups mozzarella cheese
1 (24 oz) carton cottage cheese
1 bottle parmesan cheese

Cook garlic and hamburger together until meat is browned.  Drain grease. In a large pot cook on low heat stewed tomatoes, cooked hamburger, tomato paste, spices, and sugar.  Simmer for 45 minutes.
 In another pot cook 13 lasagna noodles as directed on package
In another medium bowl mix together cheddar and mozzarella chees.  In a 9x13 pan pour layer of meat sauce mixture, then 4 noodles, layer of cottage cheese, layer of cheese mixture.  Repeat 3 times, but make sure you always end with meat sauce and start with meat sauce.  Put remaining cheese mixture on top of meat sauce.
Lastly pour heavy parmesan cheese all over top.  Bake 350 uncovered for 45-60 minutes.

Haylee’s Note:
My friend, Kristina, brought me this lasagna after I had Lucy.  It was the BEST lasagna I had ever had in my life.  I wouldn’t let any of my family eat any of the leftovers, so I could eat it for breakfast, lunch, and dinner the following days!  Thanks Kristina!

2 2 2 Pancakes



2 2 2 Pancakes

2 c. flour
2 eggs
2 c. milk
2 Tbsp. baking powder
1/4 c. oil
2 Tbsp. sugar
1 tsp. salt

Stir all ingredients together just until combined. The batter will be a little lumpy, you don't want to over stir it. Pour by 1/4 cupfuls onto a lightly 2 c. flour
2 eggs
2 c. milk
2 Tbsp. baking powder
1/4 c. oil
2 Tbsp. sugar
1 tsp. salt

Stir all ingredients together just until combined. The batter will be a little lumpy, you don't want to over stir it. Pour by 1/4 cupfuls onto a lightly sprayed griddle and cook.

Haylee's Note:

This is our favorite Saturday morning tradition!  We often go to Darin's parents' house for breakfast, and this is what they make us!  It is our favorite pancake recipe for sure!  They are also REALLY yummy with bananas or blueberries!

Thursday, July 26, 2018

A Bountiful Kitchen’s Levain Bakery Chocolate Chip Cookies



A Bountiful Kitchen’s Levain Bakery Chocolate Chip Cookies
1 cup butter cut into tablespoons, I prefer unsalted
3/4 cup light brown sugar
1/2 cup sugar
2 eggs
1 cup cake flour
2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse sea salt
4 cups semi sweet chocolate chips* see notes

Pre heat oven to 400 degrees and set rack in middle of oven. Place butter into bowl and turn mixer on low. If using a stand mixer, use the paddle attachment. Add sugars and beat butter until smooth on medium speed. This should take about 1 minute. Mix until the butter pieces are completely blended with the sugar and is no longer visible in pieces.  Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.  Turn the mixer off. Add the cake flour, all purpose flour, baking powder, baking soda and salt. Pulse the dry ingredients on low until the wet and dry ingredients are mixed together. Pour the chocolate chips into the batter and pulse 5-6 times.  Pour the batter out onto a clean surface. Fold the dough together a few times until all of the chocolate chips and walnuts are mixed into the batter.  Refrigerating dough for 30-45 minutes after shaping.  Bake for 11 minutes on regular bake or 400 convection bake for 8-9 minutes. The cookies are done when the top is a bit golden and the bottom is also golden. Do not over bake. Let cool for 15 minutes before serving.
Haylee’s Note:
These are the best chocolate chip cookies I have EVER had!  This recipe will trump ANY recipe out there!  Si makes 8 cookies out of this one batch, but I generally do 16 for one batch.  They are SOOO yummy!  To see Si’s original post, with all of her awesome tips, you can click HERE! Thanks Si!!


Saturday, January 20, 2018

Heather's Dijon Chicken



HEATHER'S DIJON CHICKEN


6 chicken breasts
1/2 c- 1 c chicken broth
2 T Dijon mustard
2 tsp curry powder
1/4 c butter
1 can milk (split)
1/2 c flour

Place chicken breasts in crock-pot and add mustard, curry, and butter.  Cook on low for 6-8 hours.  An hour before add half of the can of milk, then mix in 1/2 c flour into the other half of the can of milk.  Pour remaining milk/flour mixture on chicken and combine all.   Serve warm over rice.

Haylee's Note:
This is a staple at my sister's house, and now it will become a staple at ours! It is the EASIEST recipe and it turns out so good!  Thanks Heather!!

Saturday, December 23, 2017

Bridget's Peppermint Pattys


BRIDGET'S PEPPERMINT PATTYS

1 14 oz can sweetened condensed milk
6 c powdered sugar
1 Tbsp peppermint extract

Mix together and knead until smooth.  (Add more sugar if wet).  Then roll out about 1/4" thick and cut into circles and dip in chocolate.  Sprinkled crushed peppermint candies can be sprinkled on top.

Haylee's Note:
I saw my friend, Bridget, post these to instagram and I REALLY wanted to give it a try, but just the thought of making these seemed daunting.....until she gave me the recipe!  They are SOO easy and they turn out SOOOO good!!  However, this is a VERY dangerous recipe to have!  Enjoy!

Wednesday, October 18, 2017

Cilantro-Lime Grilled Chicken with Strawberry-Jalapeño Salsa


CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY-JALAPENO SALSA

Chicken Marinade :
2 limes, zested and juiced
2 tablespoons olive oil
1 teaspoon honey
¼  cup fresh cilantro leaves, finely chopped
4 thinly sliced boneless skinless chicken breasts
Salt
Pepper

Strawberry-Jalapeño Salsa:
2 cups diced strawberries
1 jalapeño, seeded and finely chopped
¼ cup plus 1 tablespoon minced red onion
1½ tablespoons finely chopped cilantro
½ lime, juiced
Salt

In a shallow baking dish, whisk together the lime zest, lime juice, olive oil, honey and cilantro with a pinch of salt. Briefly set aside.

Place each chicken breast between two pieces of plastic wrap. Using a rolling pin or tenderizer (or random heavy object), pound the chicken until about ½-inch thick. This process is sort of noisy, but also cathartic. Just go with it.

Place the pounded chicken breasts into the baking dish, and make sure each one is well coated in marinade. Press plastic wrap on the surface of the chicken and refrigerate for at least 20 minutes. (Obviously, the longer you can let your chicken marinate, the better.)

While your chicken is marinating, place all the ingredients for the salsa in a medium bowl. Gently mix the ingredients with a fork (you don’t want to smoosh your strawberries), and season with salt to taste. Cover and refrigerate until ready to use.

Heat a clean, lightly oiled grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade and pat them dry. Season both sides of each breast with kosher salt and coarse black pepper.

When the grill/grill pan is hot, add the chicken and cook for about 3½ minutes per side until grill marks appear and chicken is just cooked through.

Remove chicken to a plate and serve with strawberry-jalapeño salsa


Haylee’s Note:
Darin found this recipe and we gave it a try!  We LOVED it!  I was worried it would be too hot for my kids, but they loved it too!  For the original recipe, click HERE.

Blueberry Chia Cookies


BLUEBERRY CHIA COOKIES

Cream:

1 Cup Butter
3/4 Cup Sugar

Add:
1 egg
2 tsp. vanilla
2 tsp. lemon juice
2 tsp. lemon zest

Add: 
3 Cups flour

Shape into cookies and gently add a few fresh blueberries.. Bake for 8 minutes at 350.  Remove cookies  and immediately drizzle with a glaze made from powdered sugar, lemon juice, and chia seeds.


Haylee’s Note:
My sister, Heather, had a cookie similar to this one at a restaurant and came up with her own version.  These are AMAZING!!!  They are so unique and so delicious!!  Give them a try, they won’t disappoint. 

Root beer Float Cookies


ROOT BEER FLOAT COOKIES

Cream:

1 Cup Butter
3/4 Cup Sugar

Add:
1 egg
2 tsp. root beer extract
2 tsp. vanilla


Add: 
3 Cups flour

Shape into long roll 2" wide. Cut into 1/2" lengths. Bake for 8 minutes at 350.  Remove cookies and place either 3 small marshmallows or ½ of a big marshmallow on each cookie.  Bake for another 2-3 minutes.   Cool then frost with a root beer flavored buttercream frosting.

Haylee's Note:
This is my mother's invention!  They are really yummy, but if you take them somewhere, be SURE to label them as "Root beer Float Cookies" otherwise, your brain will see the brown and think chocolate and it will taste really off.  If you know it is supposed to be root beer, it will taste DELICIOUS!!! 

Monday, October 16, 2017

White Chicken Chili


WHITE CHICKEN CHILI

1 tablespoon oil
1 pound boneless, skinless chicken
1 medium onion, chopped
1 large green bell pepper
2 cloves fresh garlic, finely minced
2 cans Great Northern Beans
1 can  chicken broth
1 zucchini cut in strips
1 teaspoon salt
1 ½  teaspoons ground cumin
1 ½  teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream

TOPPINGS:
Fresh cilantro
Shredded cheese
Tortilla chips
Lime
Avocado

In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts
Sauté the chopped onion, peppers, garlic, and zucchini for about 6 minutes and pour over breasts
Pour the chicken broth and seasoning over the top and cook for 5-7 hours.
Take out the chicken and shred and return to pot.  Take out the zucchini and some of the broth and puree in a blender or food processor then return to the pot. Add the beans and heat for 30 minutes.  Add the sour cream and cook for an additional 30 minutes.  Serve warm with the toppings


Haylee’s Note:
I am surprised the I haven’t added this recipe to my collection yet.  I have been requested several times to make this.  I have done several versions, and this recipe is actually two recipes that I kind of merged together to make my own thing, and I think it is probably my favorite.

Saturday, October 14, 2017

Heather's Ribs



HEATHER'S RIBS

Cover a rack of ribs in yellow mustard, then a few tablespoons of liquid smoke

Rub (mix all together):
1 cup brown sugar
1 tbs lemon pepper
1 tbs garlic powder
1/2 tbs sea salt (redmonds dirt lookin kind)
1/2 tbs onion powder
1 tsp celery salt
2 tsp tony's creole seasoning

Pour and press the rub on the ribs, then wrap tightly in foil so no steam can escape. place on cookie sheet and bake on 250 degrees for 4 to 5 hours. 

Haylee's Note:
Heather is an amazing cook, and these ribs are THE BEST!  Not kidding!  Better than ANY restaurant!  You MUST make these ribs!  They just fall right off the bone and they taste SOO good!  I've made these several times, but I've never been able to get a picture before it has been partially eaten!  There are NEVER leftovers on these!!

Saturday, March 18, 2017

Pampered Chef’s Lemon Blueberry Trifle


PAMPERED CHEF’S LEMON BLUEBERRY TRIFLE


1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate 

 Cut pound cake into 1-inch cubes; place in large colander bowl. Using a lemon Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound cake; toss .

In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.

Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.

Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 
rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.


Haylee’s Note:
My friend, Lindsay, posted a picture of this on her Instagram and I couldn’t get it out of my mind.  I only let about 3 days go by before making it myself.  We loved it!  It was a huge hit—especially with our freshly picked lemons from Grandma’s tree!  Enjoy!  Original recipe found HERE. 

Friday, March 17, 2017

Strawberry Banana Trifle (Twinkie Dessert)



STRAWBERRY BANANA TRIFLE (TWINKIE DESSERT)

Twinkies Vanilla Pudding
Bananas
Danish Dessert
Strawberries
Whipping Cream

Place Twinkies on the bottom of a trifle pan, sliced in half (pretty side out).  Prepare Danish Dessert and mix in sliced strawberries.  Pour mixture over Twinkies.  Prepare Vanilla pudding as instructed on box.  Pour over Danish dessert.  Let sit for about 6 hours. Top the whole thing with piped whipping cream.

Haylee’s Note:
This is a family favorite.  It is so so easy!  This last time I made it, I divided all of my layers in half and did 6 layers instead of 3.  I liked it that way a little better!  Give it a try!  I know you’ll love it!



Monday, March 13, 2017

Sarah Salad


SARAH SALAD

1 head iceberg lettuce
2 cups (8 oz) frozen peas
4 strips bacon
(4oz) swiss cheese
3 green onions
1 tsp sugar
½ tsp salt
¼ tsp pepper
¼ cup Mayonnaise
¼ cup Miracle Whip

DIRECTIONS:
Chop or tear the iceberg lettuce into bite size pieces, then rinse, drain, and spin the lettuce dry. Thaw peas in a strainer/colander under hot water until thawed and bright green, then immediately rinse and drain them with cool water. Cook bacon until cri
sp and drain fat on paper towels. Crumble or chop bacon with a knife. Cut swiss cheese slices into cubes or strips. Slice green onions. Mix the sugar, salt, pepper, Mayonnaise, and Miracle Whip together. Toss all the ingredients together when ready to serve.

Haylee’s Note:

I am surprised I haven’t put this recipe on here, it is such a good, classic, easy to go to salad that we love! I hope you’ll love it too!  This is the Lion House version, and I got the original recipe HERE.

Saturday, March 11, 2017

Eggs Benedict



EGGS BENEDICT

Slices of ham or Canadian bacon
English muffins
Poached Eggs
Green Onion

Hollandaise sauce:
3 egg yolks
1/4 tsp Dijon mustard
1 Tbsp lemon juice
1 dash Franks RedHot sauce
1/2 c butter

DIRECTIONS:

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.
To assemble, toast English muffin and butter.  In a skillet lightly brown each side of the ham and make sure it is warm through.  Place ham on top of muffin.  Poach the egg and add to the top of the ham.  Drizzle with hollandaise sauce and sprinkle with green onion.

Haylee’s Notes:
I LOVE eggs benedict!  This hollandaise sauce was really quick and easy, and turned out delicious!  Much easier than doing a double broiler method.  The actual assembly is pretty easy, but I got the hollandaise sauce recipe HERE.




Friday, March 10, 2017

Cafe Delite's Creamy Garlic Butter Tuscan Shrimp


CREAMY GARLIC BUTTER TUSCAN SHRIMP

2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound  shrimp
small yellow onion, diced
5 oz  jarred sun dried tomato strips in oil, drained
1¾ cups half and half
Salt and pepper, to taste
3 cups baby spinach leaves
⅔ cup fresh grated Parmesan cheese
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

DIRECTIONS:

1.    Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until  cooked through and pink. Transfer to a bowl; set aside.
2.    Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.
3.    Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
4.    Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
5.    Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
6.    Serve over pasta, rice or steamed veg.


Haylee's Note:
This dinner was so delicious, and surprisingly VERY easy!  I would love to make this one again! Give it a try!  The original recipe, and source for the picture can be found HERE.