Monday, August 31, 2015
Sunday, August 30, 2015
••••BREAKFAST SHEPHERD'S PIE••••
(Source: thetiptoefairy.com & photos also)
Shepherd's Breakfast Pie
Cook time
Total time
An easy peasy 5-ingredient breakfast casserole.
Author: Stephanie Pass
Recipe type: Breakfast
Cuisine: American
Serves: about 16 servings
Ingredients
- 1 pkg of hash browns (diced)
- 8-9 eggs
- 16 oz VELVEETA®, cubed
- 1 cup of milk
- 10-12 precooked bacon slices, crumbled
- salt and pepper to taste
Instructions
- Defrost hash browns for 30 min to 1 hour before preparing.
- Preheat oven to 400.
- Cube VELVEETA® and microwave for 1-2 minutes to melt.
- Add milk to VELVEETA® and stir. Then, cook for an additional 1-2 minutes until smooth and creamy.
- Pour over the casserole and mix it up just a bit.
- Cook precooked bacon in the microwave on a paper towel for about 30 seconds to crisp it up.
- Crumble bacon over hash browns.
- Make small wells in the casserole dish.
- Drop a egg over each well.
- Sprinkle with salt and pepper and bake for about 35-40 minutes.
- Turn on broiler and bake for an additional 2-3 minutes until eggs are done.
- Allow to cool before serving.
Saturday, August 29, 2015
••••MAC N' CHEESE TIP••••
(photo-google+ & foodnetwork TV)
••••MAC N' CHEESE TIP••••
••••INSTEAD OF BOILING YOUR PASTA, MAKE A THINNER CHEESE SAUCE AND PLACE UNCOOKED PASTA INTO CHEESE SAUCE AND COOK UNTIL PASTA IS AL DENTE!!
••••SAVE A STEP!!!
••••GREEK YOGURT PANCAKES:)••••
(Source: everyday belle.com & photos also & Suzanne :)
••••These pancakes are super quick and easy and delicious!!! Can be used as a waffle batter also!!
Greek Yogurt Pancakes
Prep Time
Cook Time
Total Time
Serves: 1-2
Ingredients
- 6 oz of your favorite Greek yogurt
- 1 egg
- scant ½ cup flour
- 1 tsp baking soda
Instructions
- Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
- In a separate bowl, mix together the flour and baking soda.
- Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
- Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
- Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!
Notes
For lower-calorie Greek yogurt pancakes, use nonfat yogurt and an egg white instead of the whole egg. Equally delicious and easy to prepare.
••••EUGENE'S QUICK WAFFLE BREAKFAST :)••••
(Source: Eugene (family recipe) & google+ photos)
••••THIS RECIPE IS AMAZING!!!
••••INGREDIENTS••••
•Any kind of waffle batter
•Slices of bacon (uncooked)
•Maple Syrup (approx 1/4 cup)
•Peanut Butter (approx 1/4 cup)
1. Cook bacon until almost done, then pour waffle batter into waffle machine. Place strips of almost cooked bacon (about 4) on top of waffle batter. Cook waffle and bacon until done.
2. In a small sautepan, add approx a 1/4 cup of maple syrup and 1/4 cup of peanut butter.
Heat until mixture is liquid. Do not let sit or mixture will loose it's texture.
3. Place cooked waffle with bacon on a plate and pour maple syrup/peanut butter mixture on top of waffle.
YUM!!!
Friday, August 28, 2015
••••MOSCOW MULE••••
(Source: Silver One Intl. & google+ photos)
••••THE COCKTAIL RECIPE••••
•Mix 1/2 oz Lime Juice
•2 oz Vodka and
•4 oz Ginger Beer
•Add ice. Stir and garnish with a fresh
•lime wedge.
Sip and enjoy!
YIELD: 1 Cocktail
NOTE: Using the recipe provided, experiment with muddled fresh fruits like berries and melon, and herbs like mint and Rosemary to keep interesting!!!
Thursday, August 27, 2015
Wednesday, August 26, 2015
Tuesday, August 25, 2015
••••BROiLED BANANA SPLITS••••
(Source: foodnetwork.com & photo also)
Directions
Mix 1 tablespoon brown sugarwith 1/2 teaspoon cinnamon and a pinch of salt. Halve 4 bananaslengthwise; brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden, about 3 minutes. Top with frozen yogurt, toasted almonds and chopped chocolate and/or raspberries.
••••NATIONAL BANANA SPLIT DAY••••
(photos-kappboom wallpaper & nationalbananasplitday.uk & google+ photos)
Monday, August 24, 2015
Saturday, August 22, 2015
••••BANANA CREAM PIE••••
(Source: marthastewart.com & photo also)
INGREDIENTS
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee
- 1 large whole egg, lightly beaten, plus 4 large egg yolks
- 6 to 8 medium-ripe bananas
- 3 cups whole milk
- 2/3 cup granulated sugar
- 5 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
DIRECTIONS
Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust so there's a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 25 to 30 minutes. Remove pie weights and parchment. Return crust to oven, and continue baking until golden all over, 20 to 25 minutes more. Place pie shell on a wire rack to cool completely.
Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
Cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows. Cover with custard, using an offset spatula to smooth it into an even layer. In the bowl of an electric mixer fitted with the whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread the whipped cream on top of the custard. Refrigerate pie, loosely covered with plastic wrap, for at least 1 hour or up to 2 days.
Just before serving, cut 3 or 4 bananas into 1/4-inch slices, slightly on the bias. Beginning at the edge of the piecrust, arrange the slices in slightly overlapping rows on top of the whipped cream.
••••BANANA PUDDING PARFAITS••••
)Source: marthastewart.com & photo also)
INGREDIENTS
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
- 2 bananas, plus more for garnish
- 12 shortbread or other vanilla-flavored cookies (4 to 5 ounces total), crumbled, plus more for garnish
- Sweetened whipped cream, for garnish
DIRECTIONS
Have ready a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; whisk in egg yolks.
Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook 1 minute. Remove from heat, and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.
In six 8-ounce glasses, alternately layer warm pudding with cookies and bananas, ending with pudding and covering bananas as completely as you can to prevent discoloration. Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.
To serve, top with whipped cream and more crumbled cookies and sliced bananas.
••••BANANA WHOOPIE PIES••••
(Source: marthastewart.com & photo also)
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mashed banana (from 1 large ripe banana)
- 1/2 cup sour cream
- 4 ounces (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 16 ounces cream cheese, softened
- 1 cup confectioners' sugar, plus more for dusting
DIRECTIONS
Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.