The Eggberts Sunriser. There was (and is, still) a restaurant in my hometown called Eggberts. Eggberts opened when I was a pre-teen, I think, with a maximum of eight booths and a few seats at the bar, which was about two feet away from all the cooking. That was my favorite place to sit as a twelve-year-old, as I got to watch all the eggs being cracked, all the waffle batter being spooned into the waffle irons, all the gravy being ladled onto the biscuits.
It was such a magical, wonderful place. As I headed into my teenage years, Eggberts became a hangout for my group of four or five very close friends (Hi, Jenn! Hi, Sarah! Hi, Jules! And Eggberts welcomed us with open arms. Just don’t tell my mom and dad I said that. Here’s what I ordered that day after The Nutcracker/starvation season was over. It’s called the Eggberts Sunriser. Here are some of the things you need. Ham—you can use the leftover stuff from Christmas! No, really. Never mind. Sharp cheddar or whatever other kind of cheese you’d like to use. Tada! Homemade Soft Pretzel Bites. Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade.
Since we don’t have any kiddos yet, I am glad I get to work with these kids. We have a great time in the kitchen. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game.
Homemade Soft Pretzel Bites Yield: A lot! Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning.
This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. Cookie Dough Dip. Go put on your stretchy pants. Seriously. Do it now. Some days, I find that certain recipes speak to me. Better-Than-Crack-Brownies, Peanut Butter Pretzel Truffles, Cake Batter Bark… those things excite me. This only has happened a handful of times and when I find or create a delicious recipe that I am so passionate about, I can hardly wait to share it with all of you. This is the situation I found myself in late Monday evening.
Or the couch from which I was laying on after eating 16 snickerdoodles. You can only imagine what I did first thing yesterday morning. So let’s hit all the major points: 1. 2. 3. Or you can do dirty things like eat it with a spoon. Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips Melt butter in a small saucepan over medium heat. Cream together cream cheese and powdered sugar for 60 seconds. Oh! I think I love this girl.
Olive Cheese Bread. Mmmmm, this is yummy. Three or four years ago, I prepared roasted beef tenderloin, tomato-basil pasta salad, roasted asparagus, and this olive cheese bread for a cattlewomen’s luncheon with over 200 hungry ladies in attendance. They loved the tenderloin (recipe coming soon), but what they really went gaga over was this olive cheese bread. As utterly simple and easy as it is, it’s so delightfully delicious and flavorful.
And it’s always a hit. The finished product does have quite a strong salty/olive flavor, so for anyone who’s not an olive fan, this might be a little strong. But for everyone else? "Olive Cheese Bread"—the words alone make my mouth water. The Cast of Characters: French bread, green olives, black olives, green onions, butter, real (not low-fat or fat-free) mayonnaise, and Monterey Jack Cheese. Place one regular-sized can of black olives on a cutting board. Give them a rough chop. Do the same with a 6-oz jar of pimiento-stuffed green olives. Now slice two green onions… Garlic Cheese Bread. If you don’t love the bubbly wonderfulness of piping hot garlic cheese bread, write this date on your calendar. Because that’s all about to change. Here’s what you need: Butter. One stick.
Softened. Mayonnaise. Garlic. Cheddar cheese. A loaf of French bread. Just kidding! Begin by grating the cheese. Peel the garlic by banging it with a can, then peeling off the outer papery skin. Then finely mince the garlic. This is fine enough. Grab four green onions. Lop off the tops, then slice them just until you get into the dark green area. Then go over the slices with the knife to mince them up finely. Now dump 1/2 cup mayonnaise into a mixing bowl. Add the cheese. The minced green onions… And the Parmesan. Stir it all together. Set this mixture aside, or better yet: Make it several hours beforehand and store it in the fridge. When you’re ready to make the bread, preheat the oven to 425 degrees. Then cut each half….in half! Also, just to make it easy, divide the garlic into four small piles. Like this.
Lime Cheesecake with Blackberry Sauce » Annie's Eats. Lime Cheesecake with Blackberry Sauce A few weeks ago friends came over for dinner and I made Mexican food. (My favorite enchiladas and Mexican rice, in case you were curious.) Since I’m still not able to indulge in margaritas (sniffle), I settled on a lime dessert. It’s been a pretty long time since I last made cheesecake and I had leftover blackberry sauce in my fridge, so this was a great fit all around.
I opted for mini cheesecakes because the last thing I need is a huge leftover cheesecake in my house – you know, kryptonite for my willpower. This dessert was a hit with all of us. A 4-inch mini cheesecake seems to be the perfect size for a couple to share. Lime Cheesecake with Blackberry Sauce Printer-Friendly Version Yield: 1 9-inch cheesecake or 6 4-inch cheesecakes Ingredients: For the crust: 2 cups graham cracker crumbs 6 tbsp. sugar 6 tbsp. unsalted butter, melted For the cheesecake: 3 (8 oz.) packages cream cheese 1 cup sugar 3 large eggs Juice of 2 limes Zest of 2 limes. White Chocolate Cheesecake, Blueberry Cheesecake, Mini Cheesecakes. Posted by Grace Massa Langlois on Thursday, 17th March 2011 Any time I go out to dinner the thing I look forward to the most is the sweet ending. My favourite choices are Cheesecake (any kind will do, I’m not picky) or Chocolate Soufflé. Last weekend I went out for dinner (something I rarely do) and as we drove off to the restaurant I was already feeling that familiar craving for Cheesecake.
Much to my dismay there wasn’t a single slice of Cheesecake on the menu. Can you believe it? No Cheesecake! The forbidden fruit – you want what you can’t have. It became clear, rather quickly, if I wanted to indulge in this sweet temptation I was going to have to create my own “sweet ending”. I started with Amaretti cookies. It’s true that I added White Chocolate to the filling because White Chocolate and almonds go well together. I wanted a creamier filling so I decided on a combination of cream cheese and mascarpone cheese. I topped it with a fresh Blueberry Compote. Makes 8 servings Comments (39)