Baked Bacon - Sautrday, Breakfast

Baked Bacon

Everyone knows how to make bacon, right?  Well, do you know how to bake it?  During one of my visits to Vegas to visit my brother David, his wife Bonnie and kids, Blade and Ava, Bonnie BAKED the bacon. Seriously?  No mess, no splattering, no big grease clean up afterward? Nope!  She simply placed aluminum foil on the cookie sheet (for even easier clean up after breakfast), place the slices on the foil, and baked! You pop it in the oven and forget about it til the timer goes off.  No need to even turn the bacon, but you can if you want.


Directions:
1. Preheat oven to 375*
2. Cover cookie sheet with foil.
3. Arrange bacon on cookie sheet.
4. Bake for 15 - 20 minutes, depending on how soft or crisp you like it.
5. Transfer to plate lined with paper towels to blot up the excess grease.
Note: Let grease solidify on foil while you eat.  Then, simply roll foil up and throw away!  Super easy clean-up!

Variations: My sister, Sarah, said that she actually broils it for 3 to 5 minutes instead of baking.  I have not made it that way yet, but she did, and it tasted just as good.  However, I happen to like the slower cooking process - but I would broil it for about a minute at the end to crisp up.  


Credits:  Bonnie, of course!!  And Sarah for the broiling part!

Sausage Croissant Bake & Hashbrown Quiche - Friday, Breakfast

Sausage Croissant BakeIngredients:
Croissant Dough (package of 8)
16 oz Breakfast Sausage, bulk
8 oz cream cheese
Maple Syrup, optional
Butter or Egg

Directions:
1. Preheat oven to 375*.
2. Brown sausage over medium high heat and drain. Cool.3. Spread 4 croissants out on baking sheet. (I use aluminum foil for easy clean up).
4. Top with drained, cooked sausage.
5. Drizzle Maple Syrup across meat, optional.
6. Cut cream cheese into small pieces and evenly dot the top of the sausage.7. Top with last 4 croissants, pressing sides together to seal.8. Brush top with butter or egg to brown the pastry.
9. Bake for 20 minutes, or until golden brown and flaky.Credits:
This comes from my SIL, Bonnie Brown. Many of the recipes you see on this blog will come from her. I love our visits to Las Vegas because I will surely return with lots of new, yummy recipes! This has become a Brown family staple at our brunch get-togethers. Thanks Bonnie!!

Hashbrown Quiche2 Individual Portions

Ingredients:
1 cup Hashbrowns, shredded and pressed between two paper towels (try to remove all liquid)
2 tablespoons butter, melted
2 eggs
1/2 cup milk
1/2 cup ham, chopped
1/2 cup cheese (cheddar/Mozzarella OR cheese of your choice)

Directions:
1. Preheat oven to 425*
2. Press hashbrowns into sides and bottom of baking dish (2-cup ramekins)3. Drizzle butter over sides and base.
4. Bake for 20 - 25 minutes until golden brown and crispy.
5. Dice ham.6. Blend eggs and milk.
7. Remove hashbrown crust from oven. Reduce heat to 350*
8. In the crust, layer ham & cheese, then poor the egg mixture evenly over both dishes.
9. Return quiche to oven and continue cooking for 20 - 30 more minutes, or until knife inserted comes out clean.

Variations: There are too many to list! But rest assured, I will be making many, many more quiches, and the choices are endless. Get creative!

Credits:
Once again, I want to thank Julie Novak for inspiring my love of quiche! After your Book Club Quiche lunch about 4 years ago, I make quiche of every kind now: Veggie, Spinach/Feta, Dessert Quiche, Broccoli, Ham & Cheese, etc. I'm already dreaming up the next one! Thanks Julie!

Millionaire's Shortbread ~ Thursday, Dessert

Millionaire's Shortbread
Ingredients:
Shortbread
2 cups flour
3 tablespoons cornstarch
1/4 cup sugar
3/4 cup butter, room temperature
Topping
2 tablespoons light corn syrup
1/3 cup butter
1/3 cup light brown sugar
3 tablespoons heavy cream
3 oz dark or milk chocolate

Directions:
1. Preheat oven to 350*
2. Spray baking dish lightly. (small cake pan)
3. Mix flour, cornstarch and sugar in large mixing bowl. Cut butter into flour mixture until you form tiny crumbs.4. Press mixture into baking dish.5. Bake shortbread for 20-25 minutes until pale golden in color.
6. When there is about 5 minutes left, combine syrup, butter and brown sugar in the saucepan and heat over medium-high heat until butter is melted.7. Boil for one minute.
8. Stir in heavy cream and cook for 30 more seconds.
9. Poor over the hot shortbread. Smooth evenly over shortbread. Allow to cool and set.10. Once bread is cooled, melt chocolate and drizzle spoonfuls over the set topping. 11. Chill until set. Cut into pieces and serve.


Credits: Latrice has made this at Hideout several times with the kids during Baking Club. It's a very easy recipe to make. Simple, yet delicious.

Brussel Sprouts ~ Thursday, Side Dish

Wow! What a night... This post's title should have been "Dinner Disaster"! I was a bit frustrated with how it all went, but Dione says that the big boo-boos make for better blog entries!!

So, it starts like this: Wind. Lots of wind. BBQ won't light. Call maintenance. Wait. Call again. Wait some more. Find fireplace matches. Yeah! We don't need no stinkin' maintenance. Light the match. Wind blows it out. Match 2. Same. Match 3, same. Match 4... oh, yes! It's gonna work... blew out again. Match 5. Success!!! Put burgers on the barbie. Go back into to tend to Brussel Sprouts & Caramelized Onions. Back out to flip burgers. And back in again to the Brussel Sprouts. Back out to burgers... hmmm. Not looking right. Not cooking like they should. WHAT? Fire blew out again! Matches 7, 8, 9, 10 ~ won't light. Way too windy... I give up. Take burgers to inside grill. They seem a bit soggy. Is that the right word? Put them on inside grill. Not cooking. What's the deal? Grill SUCKS!! Into a skillet to pan-fry. Been cooking these stinkin' burgers for like 45 minutes now, and they are falling apart. Have I mentioned that the utensils in this timeshare suck??? I'm bringing my own next time. They are flimsy and too big, so I can barely turn the darn things. But they are finally finished - and they taste? well, just OK... and to top it off, I nearly burned my Brussel Sprouts! Have I mentioned that the stove in this timeshare sucks, too! I think it has HI or LOW temperature only!!! Man, what a night. But in the end, the Brussel Sprouts tasted great. Burger was average. Dessert? To die for!!!
Pan-browned Brussel Sprouts







Ingredients:
10 Brussel Sprouts
1 sweet onion
1 tbls olive oil
salt
Parmesan cheese
1-2 tablespoons pine nuts

Directions:
1. In skillet over medium high, caramelize onions in olive oil
2. Trim ends off brussel sprouts and cut in half lengthwise
3. Remove onions from skillet, place brussel sprouts flat side down in skillet.
4. Salt to taste. Cover and simmer on low for about 15-20 minutes.
5. Transfer Brussels Sprouts to plate, flat side up.
6. Return onions to skillet to reheat at medium heat and add pine nuts to toast. (about 3 -5 minutes).
7. Grate Parmesan over Brussel Sprouts.
8. Top with onions and pine nuts. Serve.
Credits: I had NEVER had Brussel Sprouts before - EVER. One relaxing day in Napa with my book club girlfriends, Julie Novak mentioned that her youngest son LOVED Brussel Sprouts, which floored me. So I asked her how she makes them. I believe that she told me something similar to what's above, but I couldn't remember. I was really interested in trying them, at least once, so I googled Brussel Sprouts and searched about 5 or 6 recipes until I found this one. Well, sort of. I added the Parmesan and the caramelized onions. But huge thanks to Julie, because this has become my FAVORITE vegetable. 40 years ~ wasted!!! Well, better late than never!

Croissant Dogs & Sauteed Veggies - Wednesday, Dinner

Croissant Dogs

Ingredients:
Hotdogs
Croissant Dough

Directions:
1. Preheat oven to 375*.
2. Place hotdog at the narrow end of the croissant.
3. Roll the dough around the hotdog, covering as much of the hotdog as you can.
4. Place croissant dog on a lightly greased cookie sheet.
5. Bake for 15 minutes or until croissant is golden brown.

Sauteed Veggies

Ingredients:
1 tbls Olive Oil
1 Carrot
1 Zucchini
10 - 12 mushrooms
2 tsp chopped garlic (or two cloves)
1 tsp butter
1 sweet Onion, sliced thinly
Salt & Pepper to taste

Directions:
1. Slice mushrooms, zucchini and carrots thinly.
2. Heat olive oil in a skillet over medium high heat.
3. Add veggies and saute for about 20 - 25 minutes, stirring often.
4. While the veggies are sauteing, heat the butter in a different skillet and add the sliced onion.
5. Caramelize onions, stirring occasionally until transparent.
6. Add the caramelized onions and chopped garlic to the veggies during last 5 minutes of cooking.
7. Season to taste.

French Toast Bake "Muffins" - Wednesday, Breakfast

Yesterday, I prepared the muffins and stored them overnight to let all of the flavors meld. You can store it up to a couple of days in the fridge before you bake. This is a wonderful recipe for Christmas morning breakfast, because it can be made ahead and stored, then baked while you are opening presents!!

Ingredients:

One baguette (not seeded)
4 eggs
1 cup milk
1 1/2 tsp vanilla
1 tsp cinnamon
1/4 cup butter, melted
1/4 cup of syrup
1/4 cup of brown sugar
1/2 cup pecan (optional)
Syrup (optional)

Directions:

1. Preheat oven to 375*.
2. Lightly grease large six-portion muffin tin.
3. Cube baguette.
4. Mix the eggs, milk, vanilla, cinnamon, butter and syrup.
5. Add brown sugar. Mix well.
6. Combine bread and egg mixture.
7. Add pecans. Mix well.
8. Spoon mixture into muffin tin. (You can cook now, or cover & store in the refrigerator overnight.)
9. Sprinkle a little more brown sugar over the top of each "muffin" once you are ready to bake.
10. Cover. Bake for 40 minutes. (Remove foil for the last 10 minutes of baking.) Toothpick inserted should come out clean.
11. Serve with syrup, if you choose. It tastes great with or without it!

Variations: You can divide this mixture into a regular 12-portion muffin tin for smaller portions, or a 24-portion mini-muffin tin for potluck style breakfasts. Reduce time by 10 minutes for mini-muffin tin. This can also be baked in a 9 X 12 baking pan for 40 minutes.

I have also used every kind of bread for this recipe: Whole Wheat, Pugliese, sour dough, Challah, French Toast Bread & Texas Toast. Use your imagination!!

Credits: I "borrowed" this recipe from my SIL, Melanie. She brought this dish for our Christmas Brunch 3 1/2 years ago. Or was it 4 1/2?? Anyway, I've been making it every since, though I've never made it the same way twice. While here in Tahoe, I got creative with the Individual Portions idea and used the LARGE muffin tin. These portions were too big for the kids - though Dione and I had no problem finishing ours off! - so next time, I will use the 12-portion tin. Thanks, Mel!!

Chocolate Quesadillas - Tuesday Night, Dessert

Yummm. I don't even like chocolate, but these tasted sooooo good. They are super easy to make.

Ingredients:

Flour Tortillas
Chocolate Chips
Cinnamon Sugar
Powdered Sugar, for Dusting
Butter

Directions:
1. Place a small amount of butter (about a teaspoon) in skillet over medium/medium high heat.
2. Place whole tortilla on top.
3. Sprinkle chocolate chips on one half.
4. Sprinkle about a tablespoon of cinnamon sugar over the chips.
5. Fold the tortilla in half.
6. After a couple of minutes, flip to brown the other side.
7. Remove from pan once the tortilla is golden brown and the chips are melted.
8. Let cool slightly. Cut with pizza cutter (half or thirds).
9. Dust with powdered sugar!

Variations:
You can use use a cooking spray and whole wheat tortillas to reduce calories.

Pizza On A Stick & Mini-S'mores Clusters - Monday, Dinner & Dessert

Pizza On A Stick

OK, we debated the name of this recipe. My aunt was throwing out some pretty good ones, though! Pizza-Sickle, Pizza K'bob (or p-bob's, for short), my favorite was Pizzicles, while Dione's was Pizza Pops... the list goes on! Anyway, super fun recipe for kids ~ to make and to eat!



Ingredients:

Base:
Croissant dough
Pizza Sauce (or pesto, or white sauce)
Cheese (of your choice)
Olive Oil
Parmesan Cheese
Popsicle Sticks (or skewers)
Aluminum Foil
Flour
Toppings:
Pepperoni
Mushrooms
Olives
(or anything you like!)

Directions:
1. Preheat oven to *425. Line cookie sheet with foil, and lightly rub oil over surface with fingers.
2. Chop all toppings into small portions.
3. Spread croissant dough out on a floured surface; press, or roll out, a bit more.
4. Spread your sauce, leaving a little room around the edge.
5. Add your topping, in any order. Do not make it too thick! It may not roll up.
6. Roll from narrow end to the wide end . Press the sides over the roll to seal.
7. Insert stick and gently transfer to aluminum foil.
8. Rub olive oil over the roll (using two fingers), then lightly sprinkle Parmesan over it.
9. Add any remaining ingredients to the outside.
10. Bake for 20 minutes, or until dough is lightly crisp and golden brown.

Pick up stick and ENJOY!!

Variations: You can also use refrigerated pizza dough and cut it up into triangles. I've had it that way, too, and it was good. But there's just something about those flaky croissants!


Mini-S'mores Clusters

Ingredients:
12 Graham Crackers
2 cups mini-marshmallows
6 Hershey Chocolate Bars
Mini-Muffin tin (24)
24 mini-muffin paper liners

Directions:
1. Put graham crackers in a baggie and crush. (You can use the back of a spoon, rolling pin or side of a jar.)
2. Melt chocolate in the microwave at 30 second intervals, initially, then at 10 second intervals until you get a smooth consistency.
3. Poor the graham crackers and the marshmallows into the chocolate and mix well.
4. Drop by spoonfuls into the muffin liners.
5. Put in the refrigerator to cool and harden

Variations:
You can cut the recipe in half and use regular size muffin tin. It will make six big "clusters". You can also use chocolate chips instead. (About 6 oz for the full recipe - but you can't go wrong if you have too much chocolate - so the chocolate lovers say!!)

Tasty Treats in Tahoe

Let's get this party started....

OK- so I'm in Tahoe on my 3rd annual trip with Emily, Nathan and Dione & her girls, Amanda and Alyssa. This year, we decided to hold a "Mini Cooking Camp" with the kids. I have a ton of kid-friendly recipes that I use at Camp Hideout (my day care summer camp program) on ~ drum roll please.... Tuesdays, of course!! Some of these recipes originated from good ol' Gram ~ OK, not necessarily my Gram, but definitely somebody's Gram! :)

Anyway, each day, the kids are preparing & cooking at least one fun, creative, not-necessarily-the-most-healthy-but-definitely-super-scrumptious meal. I will do my best to post each of these recipes, along with some pictures, while we are here in Tahoe.

Then, I promise to faithfully TRY to post a new recipe every ~ yep, you got it! ~ Tuesday!!! When nutrition information is available, I absolutely promise to keep it off this blog!!!

Happy Eating!