Honey and Soy Glazed Carrots

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Wow!  My allergies have been going crazy lately.  If you don’t see me for awhile, I am down for the count.  A few of my fruit trees are blooming and while they are pretty, they are driving me crazy!

I love carrots.  I think because they are on the sweet side.  This recipe just enhances the sweetness of the carrots.  It’s very easy ~ cutting the carrots into matchsticks was the most “difficult” part.

Carrots

Honey and Soy glazed Carrots

2 lbs carrots, peeled and cut into matchsticks
2 tbsps butter
2 tbsps soy sauce
1 1/2 tbsps honey
Kosher salt and freshly ground black pepper to taste

Cook the carrots in boiling water until tender ~ about 8 minutes. Drain. Set aside.

In a large skillet, melt the butter. When melted, stir in the carrots and soy sauce and saute over high heat until the carrots are getting brown in spots ~ about 2 minutes.

Lower heat to medium and stir in honey and stir until all the carrots are glazed ~ about 2 minutes.

Sprinkle with salt and pepper to taste.  Serve.

Makes 8 servings.

Carrots 2

Source:  Hearts of Palm

Happy Cooking!

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Cinnamon Roll French Toast Casserole

5 Comments

I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch!  It was the right choice and we all loved it.  It has made it’s way onto my permanent brunch list of recipes.

The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury  cinnamon rolls we throw in a pan and bake.  These  are rolled up like homemade cinnamon rolls.

Cinnamon Roll French Toast

To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.

Creamy Lemonade Pie from Simple Shortcut Recipes

13 Comments

Day 9 of 10 days of recipes from by Gooseberry Patch.  If you would like a chance to win a FREE copy of this cookbook, please follow the link and comment on THIS POST!  I’ll be choosing a winner tomorrow so please get your comments in before NOON!

Wow, is this a fabulous pie!  I love citrus anything so that’s why I chose this recipe and it really delivers that wonderful lemon flavor.

I made my own graham cracker crust because I’m not fond of the purchased ones.  I just followed the recipe on the box of graham crumbs.  Otherwise, I made the recipe as posted using sugar free pudding mix and the less fat cream cheese.

This pie would be just perfect for Easter or for a hot day in the summer.  I know it’ll be on my list to make often.

Creamy Lemonade Pie
Submitted by Kathy Grashoff, Fort Wayne, IN

VIEW PRINTABLE RECIPE HERE!

1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) pkgs cream cheese, softened
3/4 cup frozen lemonade concentrate, thawed
1 (9 inch) graham cracker pie crust

In a bowl, combine the evaporated milk and the dry pudding mix. Beat with an electric mixer on low speed for 2 minutes until thickened.

In a separate bowl, beat the cream cheese until light and fluffy, about 3 minutes. Gradually add the lemonade concentrate.

Stir cream cheese mixture into pudding mixture, mixing well.

Pour into a crust.

Cover and refrigerate for at least 4 hours before serving.

Makes 8 servings.

Happy Cooking!

Strawberry Dip from Simple Shortcut Recipes

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Day 5 of recipes from from Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, comment on the post HERE!!

This is really delicious recipe that is perfect for Spring.  It’s super easy to put together.  I am looking forward to going to the strawberry patch and coming home and making this to go with the fresh strawberries.  I used light cream cheese and just sprinkled the ginger in the mix.

Strawberry Dip
Submitted by Deborah Patterson, Carmichael, CA

VIEW PRINTABLE RECIPE HERE!

1 (8 oz) pkg cream cheese, softened
1 (7 oz) jar marshmallow creme ~ I use Kraft
1 tbsp lemon juice
ground ginger to taste
whole strawberries, cleaned and hulled

Combine all the ingredients ~ except strawberries ~ in a small mixing bowl. I used a hand mixer since it was easier than mixing by hand. Whip until smooth.

Serve with strawberries.

Makes 8-10 (or more) servings

Happy Cooking!

Blueberry Cream Cheese French Toast with Blueberry Syrup

8 Comments

As a rule, I am not a fan of French toast but I have really started to like these overnight French toast recipes.  I think I made this one for Christmas breakfast for Mr. Meat Eater and I and we really enjoyed it.

I always use Challah bread for these kinds of recipes ~ it soaks up the liquids nicely and it’s a bit sweet.  King’s Hawaiian bread would work nicely, too.  I used frozen blueberries for both the casserole and the syrup and they worked perfectly.

I found the recipe on a blog called Real Mom Kitchen ~ it’s a very cute blog with some great recipes so check it out when you have a chance.

Blueberry Cream Cheese French Toast with Blueberry Syrup

VIEW PRINTABLE RECIPE HERE!

French Toast:

12 slices bread, cut into cubes ~ I used challah but King’s Hawaiian would work
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen) ~ I used frozen and probably about 1 1/2 cups ~ do not defrost
12 eggs
1/3 cup real maple syrup
2 cups milk

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes and top with remaining bread cubes.

Mix together the eggs, milk, and syrup. Pour over bread cubes and cover the pan with foil. Refrigerate overnight.

Bake, covered, at 350º for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.

Top with sauce.

Makes 8 servings.

Syrup:

1 cup sugar
1 cup water
2 tbsps cornstarch
1 cup blueberries ~ I used frozen but fresh is fine ~ do not defrost
1 tbsp butter

Cook water, sugar, and cornstarch together until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Happy Cooking!

Hamwiches

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These little sandwiches are not nearly as heart attack worthy as my Hot Ham and Swiss Party Rolls but taste just as good.   These are easy to make and are good as appetizers or at a brunch or lunch.

Use your favorite mustard ~ I used Gulden’s. I didn’t have any poppy seeds so I just left them out and didn’t miss them. I also used King’s Hawaiian dinner rolls and loved the bit of sweetness from the rolls but any dinner rolls would work.

This recipe came from Capture the Coast, the fourth book in the Culinary Collection series by the Junior League of Tampa.

I made a few other recipes that I have already posted here ~ Mini Cinnamon Rolls, Paula Deen’s Sausage Spirals, Winter Fruit Salad, and one more recipe that I have to post.

Hamwiches

3 tbsps butter, melted
2 tsps mustard
2 tsps poppy seeds
1/3 cup chopped onion
dash of Worcestershire sauce
1 (16 oz) pkg of dinner rolls
1/3 lb shaved deli ham
Swiss cheese slices

Preheat oven to 350º.

Mix the butter, mustard, poppy seeds, onion, and Worcestershire sauce in a small bowl and set aside. Place a sheet of foil on a cookie sheet.

Remove the rolls from the package in one piece and carefully cut them in half horizontally so you end up with one top and one bottom. Place the bottom on the foil and spread the butter mixture evenly over the bottom. Layer the ham and cheese over the butter mixture. Replace the top.

Bake for 20-25 minutes or until the cheese has melted. Take out of the oven and carefully cut the rolls apart with a sharp knife.

Make as many servings as there are rolls. This is easily doubled.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Brunch Mushroom Frittata

5 Comments

I am a real mushroom lover and this dish was was my favorite at my my pink party  last weekend.   It’s easy to make and a little bit unique in that you use shredded cheddar cheese for the “crust”.  I used a 9×9 square baking dish since the recipe just called for a 8-cup baking dish.  The recipe also called for only 4 mushrooms, chopped and I used about 10 mushrooms, sliced.

I found the recipe in a cookbook called Savor the Seasons by the Junior League of Tampa. It’s the third book in their Culinary Collection.

Brunch Mushroom Frittata

2 tbps butter
1 onion, chopped
1 green pepper, chopped
4 mushrooms, chopped (I used 10 mushrooms, sliced)
4 ozs sharp cheddar cheese, shredded
6 eggs
1 cup whipping cream
1/4 cup milk
1 1/4 tsps salt
1/4 tsp cumin
1/4 tsp dried thyme
dash of pepper
2 dashes Tabasco sauce

Preheat oven to 325º.

In a skillet over medium heat, melt the butter. Add the onion, green pepper and mushrooms and saute until the vegetables are tender, about 7 minutes, stirring often.

Press the cheese evenly over the bottom and up the sides of a greased 8 cup baking dish. I did not cover the sides but just went up a bit from the bottom.

Beat the eggs, cream, milk, salt, cumin, thyme, pepper and Tabasco in a bowl until blended. Add all but 1/2 cup cooked vegetable mixture and mix well. Set 1/2 cup vegetable mixture aside.

Carefully pour the egg mixture in the prepared pan trying not to move the cheese from the bottom of the dish.

Bake for 30 minutes or until almost set in the center. Sprinkle with the remaining vegetable mixture and bake for 10 minutes longer or until set.

Makes 6-8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!