Monday, December 20, 2010

Bacon & Egg Toast Cups

So my dear friend Leslie sent me the most amazing recipe Friday night and of course I had to try it Saturday morning.

slice bread
salt & pepper

Preheat oven to 400 Degrees F. Spray muffin pan with Pam and set aside.

Bake 12 slices of bacon for 10 minutes on a cookie sheet. Don't over cook bacon because they will be cooked in the oven again later. Transfer to a paper towel lined plate and dab out as much oil as possible (or if your waistline can afford the extra weight leave the oil).

Cut circles out of sliced bread to fit the bottom of muffin pan.

Wrap a slice of bacon around a bread round and place in muffin pan. It should look like a cup. Repeat. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread. Be careful not to break egg yolk. You may not want to use all the egg white. This can be saved to make some scrabble egg (which I feed to my dog. Oops I am that dog owner).

Bake until eggs are cooked through to your liking. I baked mine for about 15 minutes. The bacon egg cups should pop right out of the muffin pan. If not, use a knife around the edges.

I apologize for the bad picture. These bacon cups were just too yummy and where almost eaten before I realized a picture had not been taken. The husband loved them so much that he requested they be made for Christmas brunch.



Tuesday, December 14, 2010

Poppy Seed Apple Salad

So this salad has become one of my favorite salads to serve at dinner time. This is also the salad I made for Thanksgiving dinner. It's super easy and super yummy!

1 apple
1/2 head of lettuce
1 small tomato
candied walnuts
poppy seed dressing

So ... chop up some lettuce. Cut some apple and tomatoes in cubes. Toss everything with some poppy seed dressing and top with a hand full of candied walnuts and serve. Could this be any easier? I think not!


Tuesday, December 7, 2010

Oatmeal Chocolate Chip Raisin Cookies

I have been cleaning my pantry and realize that I have some raisins and a overstock of mini chocolate chips. So of course the first thing I think of is cookies!

2 sticks butter at room temperature
1 1/4 cups firmly packed brown sugar
1 large egg
1/4 cup milk
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups quick cooking oats
1/2 cup raisins

Preheat oven to 350F. Line baking sheets with parchment paper.

Beat butter and brown sugar with an electric mixer until creamy. Add egg and milk and mix until combined.

In another bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Mix dry ingredients with a whisk. Gradually add the dry ingredients to the wet mixture. Stir in the oats, raisins, and mini chocolate chips.

I use a ice cream scooper to scoop out my batter onto the baking sheets. Space the batter about 1 inch apart.

Bake cookies for about 11 minutes. Let them cool for 2 minutes on the baking sheet and then transfer them to wire racks to cool completely.

I used a small ice cream scooper so my cookies came out bite size. Perfect for snacking.

I really enjoyed these cookies and I normally am not a fan of oatmeal raisin cookies. I am sure the chocolate chips helped.


Saturday, December 4, 2010

Turkey Chili over Tater Tots

So with the weather outside dropping what is more warming than chili. What's better than chili? Cheese and tater tots. Combine everything and you have a fantastic dinner.

Now the chili I make is beyond easy. Totally semi-homemade here cause after all I am a working house wife.

Chili Mix
2 cloves garlic
1 lb ground turkey meat
1 diced onion
3 diced jalapeno peppers (add more or less to your spice level)
1 can pinto beans
1 can diced tomato

shredded cheese
green onions
sour cream

tater tots

Bake tater tots as directed.

Mince the garlic and put it in a hot oil. Brown the turkey meat in the oil. Add the onion and cook until translucent. Add the jalapeno peppers, pinto beans, and tomato. Simmer for about 10 minutes on how heat.

Serve the chili over the tater tots and throw on your favorite toppings.

This has become one of my husband's favorite dinners. Of course a salad is pretty necessary in order to get some veggies. But who cares about veggies in the winter when you can eater hearty chili? Ah, just throw some more green onions on and hit the treadmill tomorrow.


Pumpkin Snicker Doodle Cookies

With the holiday season here everyone has pumpkin on the brain. Or at least I do. I am so excited to share this recipe because I have gotten such great feedback about it from my taste testers.

2 sticks of butter at room temperature
1 1/2 cups sugar
3/4 cup pure pumpkin puree
1 egg
2 tsp pure vanilla extract
3 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Rolling Sugar:
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger

Cream butter until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla. Make sure to scrap down the sides of the bowl to incorporate all the ingredients.

Whisk flour, baking powder, salt and ground cinnamon. Add dry ingredients a little at a time to wet mixture.

Cover dough and refrigerate for 1 hour or until dough becomes slightly firm.

Preheat oven to 350F. Line baking sheets with parchment paper.

Mix rolling sugar in a small bowl.

Remove cookie dough from refrigerator. Use a cookie scoop or a large spoon to scoop out dough and roll into balls. Roll the balls in the cinnamon sugar and make sure they are coated really well. Place 2 inches apart on the baking sheets. Use a fork dipped in rolling sugar to flatten the balls.

Bake at 350F for 10 minutes or until they are slightly firm to the touch. Let the cookies cool on the baking sheets for 5 minutes before removing the cookies to a wire rack to cool completely.

This recipe is for about 3 dozen cookies.

I normally love snicker doodle cookies and this is a great spin to them.