Red, White and Blue Trifle

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This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.

It’s very easy to make and looks very patriotic.  You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either.  This recipe uses help from prepared products, but you can always make yours from scratch.  I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings

Happy Cooking!

Panko Mushrooms

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I found this recipe on Pinterest and my daughter tried it and loved it so I tried it as well.  It’s so good!

I took my daughter’s advice and added some grated Parmesan cheese to the Panko and I think I would do that from now on.   They are easy to make and I think they would be good for a party and are a great way to use up mushrooms that are starting to look a little sad.

Originally, the recipe came from Food & Wine.

***Adding here that The Low Fat Chick tried this recipe and baked them which is a GREAT option ~ here is the link to how she did it ~ Chives and Asiago Mushrooms.  She has an awesome blog so I hope you will check it out!

Panko Mushrooms

VIEW PRINTABLE RECIPE HERE!

2 eggs, beaten
2 cups Panko
12 large mushrooms, cleaned and stems discarded
Vegetable oil for frying

In a skillet, heat the oil until it starts to shimmer.

Put the Panko (and Parmesan, if using) onto a plate and beaten eggs into a bowl. Dip the mushrooms into the egg, then the Panko.

Fry the mushrooms until golden, over medium high heat being careful not to let them burn. They only take a minute or two to cook. Make sure you roll them over so all sides get brown.

Drain on paper towels and season with salt.

Serve right away.

Makes 4 servings

Happy Cooking!

Creamy Orange Fruit Salad

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I love fruit salad of any kind but in the winter it can be hard (and expensive) to find enough fresh fruit for a nice salad.  I like this recipe because it uses canned fruit and bananas and apples which I can get all year round.

This salad is very easy to make and it makes quite a bit and keeps for a few days in the refrigerator or until the bananas start to turn brown.  When I made it, I had lots of creamy part and actually did not use all of it so I think it would be safe to say that doubling up on your favorite fruits would be fine but don’t be surprised if you have too much creamy part.

The recipe came from Allrecipes.

Creamy Orange Fruit Salad

VIEW PRINTABLE RECIPE HERE!

1 (20 oz) can pineapple tidbits, drained
1 (16 oz) can peach slices, drained
1 (11 oz) can mandarin oranges, drained
2 bananas, sliced
1 apple, chopped
1 small box instant vanilla pudding (I used sugar free)
1 1/2 cups milk
1/3 cup orange juice concentrate, defrosted
3/4 cup sour cream

In a large bowl, combine the fruits and set aside.

In a mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream and mix well.

Spoon mixture over the fruit and toss gently making sure all the fruit is coated.

Cover and refrigerate for 2 hours before serving.

Makes 8-10 servings

Happy Cooking!

Garden Minestrone from Fresh from the Farmstand

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Here is another recipe from Gooseberry Patch‘s Fresh from the Farmstand cookbook.  Don’t forget to sign up for my giveaway of a copy of this cookbook!  To enter, go to  THIS POST!  Entries on any other posts or on Facebook will not be counted!

I LOVE minestrone soup!  I also have a terrible habit of NOT reading a recipe through until I’m ready to start dinner.  I read the ingredients and that’s as far as I go.  I don’t see myself changing any time soon so I spend some time trying to figure out how I can change it up to work for me.  And that’s what happened with this recipe.  I didn’t start with dried beans so I used two cans of navy beans, rinsed.  My celery was so limp, I couldn’t stand to touch it so I threw it out and subbed fresh green beans.  Mr. Meat Eater refuses to eat anything with cabbage in it so I subbed spinach.  In place of the water used to cook the dried beans, I used chicken broth.  I also used 2 cans of diced tomatoes with the juice since tomatoes at this time of year are awful. I also threw in some oregano and basil. Soooooooo…same recipe?  I followed the recipe just using my substitutions.  You can make any recipe your own and this is just a good example of it.  This particular recipe is so good and that makes it easy to add your own ingredients.  My photo isn’t very good either, sigh ~ the white stuff is Parmesan which I have to have with minestrone.

The recipe was submitted to Gooseberry Patch by Kay Marone of Des Moines, Iowa.  Here is her recipe the way it is in the book.

Garden Minestrone

2 cups dried navy beans
10 cups cold water
2 to 3 tsps salt
1 tsp pepper
1 cup onion, finely chopped
1 cup celery, minced
1 clove garlic, minced
1/4 cup olive oil
2 1/2 cups tomatoes, diced
2 cups cabbage, shredded
1 zucchini, thinly sliced
2 cups ditalini, uncooked
1/4 cup chopped parsley

In a large soup pot over high heat, cover beans with water. Bring to a boil; boil for 3 minutes. Remove from heat; let stand for 1 to 2 hours. Drain; rinse beans well and return to pot. Add 10 cups cold water; bring to a boil. Stir in salt and pepper. Reduce heat to low, cover, and simmer for one hour.

Meanwhile, in a skillet over medium heat, saute onion, celery, and garlic in olive oil for 8-10 minutes or until onion is lightly golden. Add this mixture along with the tomatoes to the simmering beans. Bring to a boil, reduce heat, and simmer for another hour.

Stir in cabbage, zucchini, pasta and parsley. Simmer, uncovered, for 15 minutes, stirring occasionally.

Garnish with Parmesan, if desired.

Makes 8-10 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Bourbon Sweet Potatoes

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I am a huge Pinterest addict and I found this recipe there.  It is wonderful and meets my criteria of being easy to make.  These are going to be on my Thanksgiving table instead of my usual sweet potato casserole. They are even good as leftovers warmed up.

This is a Martha Stewart which I typically don’t like but I knew when I read it, that it would be great.

Bourbon Sweet Potatoes

3 1/2 lbs sweet potatoes, cut into wedges
1/2 cup packed brown sugar (light or dark, whichever you have)
2 tbsps bourbon
salt and pepper
3 tbsps butter, room temperature

Preheat oven to 350º.

Place potato wedges in a 9×13 pan and add the brown sugar and bourbon and toss to combine. Season with salt and pepper.

Bake until potatoes are glazed and tender, about 1 to 1 1/2 hours, tossing them every 30 minutes.

Stir in butter before serving.

Makes about 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

My EB Pink Party, Berry French Toast, and a Giveaway

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This giveaway has ended but check the giveaways link up above to see if there are any current giveaways going on!

Before I get on to business, I finally figured out a way to include printable recipes using google documents.  From now on, after each recipe you will see a link that says View Printable Recipe, click on it and it will take you to the recipe in google docs and you can print out just the recipe!  I will slowly start to add in all the recipes here but it will take awhile.  Until then, just follow the directions under PRINTING up in the bar right up on top.

Last month (or maybe it was August) I was contacted by Eggland’s Best to see if wanted to have an EB Pink Party in support of breast cancer awareness month.  I jumped at the chance.  EB sponsored my brunch and sent an amazing prize pack that I will send on to one lucky winner!   We had a great time at my brunch ~ these are my friends from our local dog park.  A few couldn’t make it and we really missed them.   We are a pretty diverse group of all ages AND our dogs all get along!

Between us in this picture, we have 13 dogs and 2 grand dogs.  I’m the 4th from the left if anyone is wondering!  Mr. Meat Eater took the picture so he will remain the mystery man 🙂

I can’t thank Eggland’s Best enough for the chance to have this party and for all they do to help in the fight against breast cancer.  I’m beside myself that they chose me and my blog to help pass along the word and that they have such delicious eggs.  I haven’t used any other brand of eggs in years!

One of the dishes I made was berry French toast.  I am NOT a French toast lover and anything that even LOOKS like bread pudding I usually run away from.  I don’t know what compelled me to try this dish but it has to be one of the best breakfast dishes I have ever made.  It’s super easy and is not the least bit heavy.

The recipe calls for French bread but I used a loaf of challah bread instead and I think a loaf of King’s Hawaiian bread would be just as good.  The other thing I like is that it calls for frozen berries so it can be made all year round instead of just during berry season.  The frozen berries are also cheaper to use.

I think this was the most popular dish at the brunch!

Berry French Toast

1 loaf of French Bread, cubed (I used Challah)
6 egg whites
3 eggs
1 3/4 cups milk (I used 2%)
1 tsp sugar
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1 (12 ounce) pkg frozen unsweetened mixed berries
2 tbsps cold butter
1/3 cup packed brown sugar

Places cubed bread in a lightly greased 13×9 baking dish.

In a bowl, combine the egg whites, eggs milk, sugar, cinnamon, vanilla, and salt and pour over the bread cubes in the baking dish. Cover and refrigerate for 8 hours or overnight. I have never let it sit that long. I usually make it about 5 hours ahead and put in the fridge until baking time.

Bake, covered, at 350º for 30 minutes. Once you have put it in the oven, take the berries out of the freezer and let sit on the cupboard to defrost a bit.

In a small bowl, cut the butter into the brown sugar until crumbly. Sprinkle berries, the brown sugar/butter over the top and bake, uncovered, for 15-20 more minutes or until a knife inserted near the middle comes out clean.

Serve with maple syrup if desired. It’s really good with the syrup!

Make 8-10 servings.

VIEW PRINTABLE RECIPE HERE!

More brunch recipes to come this week!

Now for the giveaway.  Here’s what is included in the prize pack:

In the prize pack from Eggland’s Best you will get a set of 4 EB ramekins, 1 EB apron, 1 EB whisk, 1 EB spatula, 1, EB egg timer, 1 EB eco bag, 1 EB plush egg.

For a chance to win, just let me know your favorite dish to make for breakfast!  That’s it ~ very easy!

The giveaway will run until October 17 at midnight.  If you are the winner, you will have 3 days to get in contact with me!  I will use Random.org to choose a winner.

Thank you Eggland’s Best!!!!!!!

Happy Cooking!

Will I Ever Find the “Right” Burger Recipe?

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I am forever trying to recreate restaurant burgers with little success.   I’m sure part of the problem is using the correct type of ground beef and I just won’t buy really fatty ground beef so I should just give up this quest of mine.  I saw this recipe in the latest issue of Simple and Delicious and it was like I had to try again to find that elusive burger.  This recipe wasn’t it BUT it is a very delicious burger in it’s own right.  Friday is usually burger night at my house (at least in the summer) so with some tweaking, I made these over the Labor Day weekend.  They are easy and good.

If YOU have that perfect recipe, please send it my way so I can stop searching!

I will be starting a Gooseberry Patch giveaway later this week so watch for it!

Almost Steak House Burgers

5 tbsp mayonnaise
4 1/2 tsps prepared horseradish
3 tbsp butter, softened (may need more)
garlic powder
4 hamburger buns, split
1 1/2 lbs ground beef
1/4 cup steak sauce
4 1/2 tsps onion soup mix
4 slices Swiss cheese

Mix the mayo and horseradish in a small bowl; cover and refrigerate until serving.

Spread the insides of the burger buns with the softened butter and then sprinkle with the garlic powder. Set aside.

Combine the beef, steak sauce, and onion soup mix and shape into four patties. Remember to make a dent in one side with your thumb so you won’t get that burger bump.

Grill burgers until they are done to your liking, adding a slice of Swiss cheese towards the end of cooking. Grill the buns for a few minutes while the burgers are cooking making sure they don’t burn.

Serve burgers on the buns, adding the mayo/horseradish mix on top and your favorite toppings like lettuce and tomato.

Makes 4 burgers.

Happy Cooking!

Blackberry Peach Coffee Cake

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This is such a good coffee cake. The cake comes out very tender.

I used white-fleshed peaches as my store had them on sale but you can use the regular peaches.  I also think this would taste good with apples instead of the peaches.  I used a very small package of blackberries and it was plenty.  You will also need a springform pan (9 inch) for this recipe.

I’m almost certain this is Southern Living recipe but, as always, I could be wrong. It’s one of those recipes that I had written down awhile ago and neglected to write where it came from.

Blackberry Peach Coffee Cake

Streusel:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup flour
1 1/2 tsp cinnamon

Beat butter with mixer until creamy and gradually add both sugar and beat well. Add the flour and cinnamon and beat until blended. Set aside.

Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
2 tsps baking powder
1/2 tsp salt
2/3 cup milk
2 tsps vanilla
2 cups peeled and sliced peaches (about 2 large peaches)
1 cup fresh blackberries

Preheat oven to 350º.

Beat butter with a mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time and beat after each until blended.

Combine the flour, baking powder, and salt. Add to the butter mixture alternately with the milk beginning and ending with the flour mixture. Beat at low speed after each addition until blended. Stir in the vanilla.

Pour the batter into a greased 9-inch springform pan. Top with the blackberries and the peach slices. Drop the streusel over the top of the fruit on the cake.

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is completely cooked. Mine took 1 hour and 20 minutes.

Makes 8 servings

Happy Cooking!

Crispy Drumsticks

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These drumsticks are super easy to make and delicious.  This recipe is a great way to use up the last bit of corn flakes hanging around.  I used the 1/2 tsp of red pepper and didn’t find them spicy at all but if you are making for kids or don’t like spicy, use the 1/4 tsp or leave it out completely.

Crispy Drumsticks

3 cups corn flakes cereal, crushed
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/4 to 12 tsp cayenne pepper (can leave out if wanted)
1/4 tsp pepper
3/4 cup buttermilk
8 chicken drumsticks

Combine the first five ingredients and place in a ziplock bag.

Pour the buttermilk into a bowl. Dip each drumstick in the buttermilk and then place in the ziplock and shake to coat completely. Place on a foil-lined, lightly greased cookie sheet. Repeat with all the drumsticks. If there is any coating left, sprinkle over the drumsticks on the pan.

Bake at 425º for 25-30 minutes or until the chicken is done and no pink remains.

Makes 4 servings.

Happy Cooking!

Cheater’s Chicken Cordon Bleu

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On Saturday, during the hurricane, we still had power at lunchtime so I decided I would make our big meal and we would have one good meal.  Mr. Meat Eater thought I was nuts but was very happy with the results.

This is a really easy recipe that takes all the great flavor of chicken cordon bleu without all the work.  Time was of the essence since I had no idea when the power would go.  With the chicken we had mashed potatoes, corn on the cob, and garlic bread.

I put the leftovers in the fridge until the power went out and then I put them in the cooler.  The next day I heated one side of the grill and put the chicken (wrapped in foil) on the unlit side and let it warm up.  Very good leftovers!

Cheater’s Chicken Cordon Bleu

salt and pepper to taste
6 skinless, boneless chicken breast halves
1 (5.5 oz) box or bag of seasoned croutons, crushed
1/3 cup shredded Parmesan cheese
2 eggs, lightly beaten and mixed with 2 tbsps water
6 thinly sliced ham slices (I used Virgina Ham)
6 Swiss cheese slices

Sprinkle chicken with salt and pepper on both sides and set aside.

Mix crushed croutons and Parmesan cheese in a large ziplock bag.

Dip chicken in egg mixture and then place chicken in the ziplock and shake to coat. Remove to a lightly greased aluminum foil lined baking sheet. Repeat with remaining chicken.

Bake at 450º for 20 minutes or until chicken is no longer pink. Top each breast half with a slice of cheese and a slice of ham. Bake for 5 more minutes or until cheese is melted.

Makes 6 servings.

Happy Cooking!