Sunday, January 30, 2011

Eggs Benedict

Our friends, the Carter's, made this for us a while back and it has become one of our favorite things to make for breakfast! It is seriously delish! And, one of those breakfasts that makes a great dinner too!

Eggs Benedict

English muffins, split, toasted and buttered
Thick slices ham or Canadian bacon, warmed
Poached eggs
Hollandaise Sauce
Shredded Cheese (Optional) Paprika (Optional) Toast and butter a 1/2 of an English Muffin, place a slice of warmed Canadian bacon on top of the butter English Muffin, then place a poached egg. Top with about a 1/2 cup of Hollandaise Sauce. Our friends then just Paprika the top, but we like to put a little shredded cheese. So, which ever you like! My husband and I each eat 2 of the above servings (so we each use 1 full English Muffin, 2 pieces of Canadian Bacon and 2 poached eggs). So, that can help you figure out how much you will need to make for your little family.

Also, I just buy the packet of McCormick Hollandaise Sauce, but you can make it by hand too. Here is a recipe I found:

Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.

Tuesday, January 25, 2011

Snickerdoodle Cupcakes

I saw this on my friend, Amy's, family blog! And, as she stated, "totally trying these on for size!" I haven't had a chance to try them, but I didn't want to loose the recipe! ENJOY!

Snickerdoodle Cupcakes

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs, room temperature

1 teaspoon vanilla

3/4 cup milk, room temperature

Preheat oven to 350 degrees. Line regular and miniature cupcake trays with paper liners.

In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.

In a mixer, cream butter and sugar on medium for about 2 minutes. Add eggs, one at a time and mix until combined. Add vanilla and mix until combined. Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.

Fill baking cups about 3/4 full. Bake for about 15-20 minutes.

Remove cupcakes from trays and let cool. To decorate, pipe on frosting (your favorite buttercream recipe), and adorn with snickerdoodle cookies (again, your favorite recipe) - place one cookie on top and then pipe another dollop of frosting on top. Sprinkle with leftover cinnamon and sugar.

Sunday, January 16, 2011

Green Bean Bake

I really haven't been able to eat enough Green Beans since the holidays. I love a classic Green Bean Bake. So, here is the one that I make. We'll be enjoying them tonight with a yummy a Pork Roast!

Oh, P.S. I prefer using fresh green beans, but you can use canned too.

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/2 cup milk
1 ts soy sauce
Dash of pepper
4 cups cooked cut green beans
1 can (2.8 oz) french-fried onions, divided

In a 1 1/2 qt casserole dish, combine the soup, milk, soy sauce, pepper, green beans and 2/3 cup onions. Bake at 350 for 25 minutes or until hot. Stir. Sprinkle with the remaining onions. Bake 5 minutes longer or until the onions are golden brown.