I receive a lot of questions about me and my blog. I thought it would be fun to collectively gather some questions I have been asked so you can get to know me better and maybe find some of the stuff useful for you. Q: What made you start this blog? A: I have always loved to cook/bake and came from a mom who is an AMAZING cook. People were always asking for both mine and my mom's recipes, and instead of always emailing them out, I decided to start storing them on a blog so they were accessible to all my friends and family. Q: Where did you come up with the name "Chef in Training"?
A few weeks ago a friend and I got talking about egg recipes (since she has chickens, and therefore fresh eggs in abundance!) She mentioned she had made egg stuffed potatoes and they sounded so super yummy. I love baked potatoes. There has been a phase during all three of my pregnancies where the only thing I want to eat is a big baked potato with sour cream, chives, and lots of black pepper. And I always scarf them down wishing they were also protein packed so I could feel somewhat justified in eating them so often.
What is it about cheese and bacon that makes me crazy….in the best way possible?! This recipe is so simple, but you will have everyone fooled, trust me. I created this one for my latest post over at Smithfield.com where you can jot down the recipe. Go grab a can of refrigerated biscuit dough, Pillsbury has their new “Simply” line that we are huge fans of.
Recipe: baked eggs Crunch. Crunch. Crunch. I plopped my skis down on the snow and looked up at the sky: blue bird day.
Do you have some pumpkin leftover after Halloween? How about using it to make a pumpkin pie ? Before you set into making that pumpkin pie, how about some pumpkin pie french toast for a nice relaxing brunch after all of that Halloween partying last night?
Monday, June 11, 2012 Blueberry & Raspberry Baked Oatmeal Hi! Welcome to So, How’s It Taste! You may have found this post through Pinterest , so thanks for stopping by! If you’re interested in more breakfast dishes, please check out my Breakfast category or if you love blueberries as much as I do, check out my Blueberry Pecan Crisp or my Two-Berry Crisp with Pecan Streusel Topping .
Peanut Butter Banana Oat Breakfast Cookies with Carob / Chocolate Chips (optional) ~ I've come up with another recipe/spin on my original Breakfast Cookie . This newly created recipe turned out so good & we ate it so quick ~ it barely lasted two days around here. This time my recipe includes peanut butter, vanilla protein powder, chopped nuts ~ and a carob / chocolate chip option that is really wonderful. Hands up if you love the flavor combo of Reese's Peanut Butter Cups ~ pb & c, ROCKS! Nutella , spread on top of these cookies, is another winner in my book & the boys agree.
Upgrade the classic American breakfast from basic to impressive in a few simple steps. Bacon, Egg & Cheese Cups A meal from a muffin pan? It’s true! Everyday Food editor Sarah Carey shows you how to make these adorable dishes that can be served for dinner or brunch.
I’m afraid I’ve been holding onto this recipe for a while. I’ve been making pumpkin pie oats with rolled oats or steel cut oats on the stove for a couple years now but I thought I’d work on a crockpot recipe before sharing. You can of course cook these on the stove if you so choose, but if you’d like to just wake up to these in the morning and not have to work for your breakfast, break out your slow cooker