••••AVOCADO TIP🍌🍎!!••••

(Source: Google+ photos & veganism)

••••AVOCADO TIP!!

••••TATOR TOT BREAKFAST PIZZA🧀🍳🍕!!••••

(Source: thegunnysack.com & photos also)

••••TATOR TOT BREAKFAST 

••••PIZZA!!

Tater Tot Breakfast Pizza

 

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: The Gunny Sack

Recipe type: Breakfast

Serves: 8 slices

Ingredients

• 30 oz bag tater tot crowns
• ½ tbsp vegetable oil
• 6 eggs
• Salt
• Pepper
• 2 cups shredded cheddar cheese
• ¾ cup cooked, crumbled bacon
• ¾ cup cooked, crumbled sausage
  

Instructions

1. Preheat oven to 425 degrees.
2. Line the bottom of a greased cast iron skillet with tater tot crowns and then line the sides of the pan.
3. Bake for 15 minutes.
4. While baking, heat the oil in a pan over medium heat. Whisk together the eggs and a sprinkle of salt and pepper. Cook the eggs until just set (they will cook more in the oven).
5. Remove the tater tots from the oven and top with one cup of shredded cheddar cheese.
6. Add the scrambled eggs, sausage crumbles and another cup of shredded cheese, making sure the cheese reaches the tater tots on the sides of the pans.
7. Use a spatula to press down on top and sides of the pizza to smash the tater tots a bit.
8. Sprinkle with the crumbled bacon and bake for an additional 10 minutes.
   

••••BREAKFAST TOAST IDEAS🧀🍇🍓🍳🍞!!••••

(Source: Google+ & photos also)

••••BREAKFAST TOAST IDEAS!!

••••HAPPY OCTOBER🍂🍁!!••••

(Source: Lesley Pulling, Google+)

••••HAPPY OCTOBER!!

••••LENTIL AND BEET SOUP🍛🍵!!••••

(Source: rachaelrayshow.con & photos also)

••••LENTIL AND BEET SOUP!!

Ingredients

1 cup du Puy (French) green lentils (I use Bob’s Heritage French Green Lentils, which are available at Whole Foods)
2 teaspoons (2/3 palmful) cumin seeds
2 teaspoons (2/3 palmful) caraway seeds
About 3 tablespoons olive oil
2 ribs celery with leafy tops, chopped
2 medium leeks, whites and light greens, cleaned and chopped 
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped 
3 large cloves garlic, chopped 
2 fresh bay leaves
Salt and pepper 
1 quart vegetable stock
3 to 4 medium red beets (with leafy tops, if possible), scrubbed, greens stemmed and thinly sliced 
1/2 pound (a small bunch) Tuscan/Lacinato kale, stemmed and thinly shredded 
A handful fresh dill, chopped
Radishes, cut into matchsticks or thinly sliced, to serve

Preparation

Soak the lentils for a minimum of 1 hour or up to overnight.

In a small skillet, toast the cumin and caraway seeds over medium heat until fragrant; grind together in a spice mill.

Heat Dutch oven or soup pot over medium to medium-high heat with the olive oil, 3 turns of the pot. Add celery, leeks, parsley stems, garlic and bay leaves, and season with salt, pepper and ground spices. Stir to combine then let the vegetables sweat 3-5 minutes.

Rinse and drain the lentils, and add them to the pot along with the stock plus about 2 cups of water. Bring the soup to a boil then reduce heat and keep soup at a low, rolling boil for 20 minutes.

Meanwhile, shred the beets into matchsticks or grate them on a box grater or mandolin.

Add beets to soup along with the beet greens and kale, simmer 15-20 minutes longer. Stir in dill and parsley then adjust salt and pepper to taste.

Serve this thick, rich soup in shallow bowls topped with radishes.

••••HAPPY BIRTHDAY SIGOURNEY WEAVER🎂🍰🎈🎉!!••••

I'm (Source: openbooksociety.com & mojomento.com & YouTube.com & Google+ photo & kappboom wallpaper & old school 4 life.com photo and info)

••••HAPPY BIRTHDAY SIGOURNEY

••••WEAVER!! YOU ARE 67 TODAY!!

••••CARAMEL-CHOCOLATE RUM CAKE🍫🍰🍶🍳!!••••

(Source: tinascookings.blogspot.com & photos also)

Ingredients:
For the cake
2 eggs
50 grams sugar
100 grams all purpose flour
50 grams cornflour (corn starch)
150 ml whole milk
50 ml vegetable oil
20 grams unsweetened cocoa powder
2 teaspoons baking powder
For the caramel topping
100 ml whole milk
100 ml heavy whipping cream
100 grams milk caramels
50 ml dark rum
For the Ganache
100 grams milk chocolate
100 ml heavy whipping cream

Preparation:

To make the cake, bring the milk to a boil, pour it over the cocoa powder, whisk well and set it aside to cool. Beat the eggs with an electric mixer until pale and thick, then add the sugar and continue beating for another 5 minutes. In a separate bowl, sift together the flour, cornflour and baking powder, then add it to the eggs, along with the oil, milk and cocoa and blend well with a spatula or a wooden spoon. Generously grease and flour your baking pan (23x30 cm; 9x12"), pour in the batter and bake in a preheated oven, at 180˚C (350˚F) for about 15 minutes.

While the cake is baking, make the caramel topping. Dice the caramels, put them in a heavy bottomed pan, pour in the milk and heavy cream and melt everything together over low heat, and be careful not to let it come to a boil. When the cake is baked, take it out of the oven, add the rum to the caramels and pour the hot topping over the hot cake (pour it slowly and evenly, tablespoon at a time). Let the cake cool down to room temperature.

While the cake is in the fridge, make the Ganache. Chop up the chocolate, and bring the heavy cream almost to a boil. Pour it over the chocolate and mix until the chocolate is melted and everything is well blended. Let it cool down and thicken up at room temperature, decorate the cake and serve. Yields 12 servings. © Tina Vesić