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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Creamy Lemonade Pie from Simple Shortcut Recipes

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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

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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!

My Favorite Breakfast Casserole

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Way back in May, 2008, when I started this blog, this was the first recipe I posted ~ without a picture ~ so I thought a do-over was called for.

This is really my favorite breakfast casserole and I served it at my recent EB Pink Party.  It’s the recipe I usually make for holiday breakfasts since it can be put together for the most part the night before.  It’s also very easy to add or subtract ingredients and make it your very own.  I never put in the tomatoes and I have made it with ham, bacon and sausage.  All three are good but I like ham the best.

When I make for a holiday breakfast, I usually make a fruit salad and some kind of sweet rolls or coffeecake ~ very easy and delicious!

I think I found this recipe on a B&B website but I’ve been using it for so long I don’t remember for sure.

Breakfast Casserole

1/2 stick butter
1 small onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
12 eggs, beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or cooked, crumbled sausage
3 cups cheddar cheese, shredded

Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.

Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.

Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.

Makes 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!

Strawberry Cake

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I made this cake for my daughter’s birthday at her request.  Actually, she asked for a strawberry cake so I was unsure whether she meant a cake with strawberries or a strawberry flavored cake.  I went with the cake with strawberries.  I hunted around for a recipe and found this recipe posted by BecR on Food.com .  It is fabulous.

It’s an easy cake to make and it looks like you were working all day.  I made the cake layers from a box but you can make homemade or buy the layers in a bakery.

In the second not-very-good picture, I just wanted you to be able to see where exactly to put the strawberries. I should never be allowed to cut cakes or pies, LOL!

Strawberry Cake

2 pints fresh strawberries, sliced
3 tbsps sugar
2 (9 inch) white cake layers, already baked
6 ozs cream cheese, softened
1/3 cup confectioner’s sugar, sifted
3/4 tsp vanilla
1 1/2 cups heavy cream

Make or purchase the white cake layers and allow to completely cool if baking.

Mix the strawberries with the sugar in a medium bowl and set aside at room temp for about 30 or so minutes. Put aside a few strawberries for garnish if you so desire.

Using a mixer on medium, whip the cream cheese and powdered sugar and vanilla until creamy, about 2 minutes. Beat in the cream until it starts to thicken, then increase to high and beat until soft peaks form. Do not over mix.

To assemble the cake: Place one layer on serving plated and layer half of the sweetened strawberries over the top and press gently. Spread about 1/3 of the frosting CAREFULLY over the strawberries to within about 1/2 inch of the sides.

Place the second layer on top and press down gently. Do the same with the strawberries. Frost the sides and top of the cake.

Decorate the cake as desired.

Store in the fridge.

Makes 8 servings

Happy Cooking!