Brunch Recipe: Bacon, Potato & Egg Breakfast Casserole | Apartment Therapy The Kitchn It can also be made ahead: Just mix it all up and put it in the fridge overnight, then bake away in the morning. Leftovers are yummy too. Bacon, Potato & Egg Breakfast Casserole serves 6 as a main dish 4 slices thick bacon, cut into strips about 1/2-inch wide1 large yellow onion, peeled and diced1 yellow bell pepper, cleaned out and diced4 cloves garlic, minced1/3 cup sun-dried tomatoes, chopped2 teaspoons salt, divided8 large eggs1 cup milk, fat content between 1% and 4% (whole)1 teaspoon fresh-cracked black pepper2 cups shredded cheddar cheese3 cups frozen diced potatoes, unthawed Heat the oven to 350°F. Put the bacon slices in a large skillet and turn the heat on to medium. In a separate bowl, beat the eggs thoroughly and whisk in the milk. When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. Serve immediately with fruit and rolls or toast. Note: • This recipe calls for frozen potatoes for the sake of convenience.
Make Your Own: Candy There’s a reason why they put all that deliciously sweet candy up by the cash registers in nearly every store: if you had to find it at the back of the place, you’d likely decide against it before you got up front to pay. But you’re an adult, and once a child sets their sights on a candy bar, there’s no turning back. Instead of worrying about all of the sketchy ingredients, extra calories, additives, and possible allergens in popular packaged sweets, here are a few recipes to Make Your Own Candy right at home. Homemade Twix Candy Bar Recipe Twix bars are the best because they come in a delightful little pair. Homemade Peanut Butter Cups Peanut butter allergies aside, it’s hard to believe anyone could deny anything that combines peanut butter and chocolate. Homemade Gummi Bears Okay, so they aren’t really bears, but gummy stars sound just as cool. DIY Lollipop There doesn’t seem to be much to making a basic lollipop, which leaves the options of using natural sweeteners and dyes.
Brunch Recipe: Cinnamon-Cream Cheese Breakfast Bars | Apartment Therapy The Kitchn Southerners celebrate the good things in life with food, be it an extravagant game-day tailgate, a casual holiday party, or a formal Christmas Eve dinner. No detail goes unnoticed and no stone goes unturned. My parents' home was recently flooded with friends and family to celebrate an intense — but friendly — college football rivalry. Besides the big game, the weekend was filled with laughter and food, glorious food. Country ham biscuits, Bloody Marys, cheesy dips, smoked barbecue with all the fixin's, mom's famous chili, Texas Layer Cake, and so much more. It made me so proud to be Southern! After all the fun and games were over (and my team won!) I was immediately taken by the new-to-me cream cheese bars. I knew I had to find the recipe, because these tasty bites would be perfect for a Christmas morning breakfast. Do you prepare a special breakfast for holiday mornings or is it cereal and milk? Cinnamon-Cream Cheese Breakfast Bars Makes 20 to 24 squares (Images: Nealey Dozier)
How to To Make Your Food Taste Awesome | Easy Food Posted by admin on Aug 19, 2012 in Food Preparation | 211 comments In case you are not skilled with the food recipes and preparation, listed bellow are some of the easy food tips to make your meals delicious easy way. No matter you prepare breakfast, dinner or just a snack, the easy food tips are here to make your food even more attractive and awesome. Idea by Janice Kamide Images Source BuzzFeed Monkey Bread with Bourbon Crème Anglaise | Apartment Therapy The Kitchn It didn't totally blow up my radar, however, until only a few weeks ago. I was celebrating a bachelorette with some of my favorite girlfriends at a too-cool-for-school Atlanta restaurant. We had already overindulged in one too many courses of food, but our waiter gently encouraged us to order the sampler platter of desserts. I couldn't begin to tell you what else was on that giant tray of desserts. I fell hard for monkey bread that night; I've been waiting patiently for the right time to recreate it. Monkey Bread with Bourbon Crème Anglaise Serves 6-8 For the dough1/4 cup warm water (105-110 degrees)1 envelope (2 1/4 teaspoons) active dry yeast1 1/4 cups whole milk 2 tablespoons unsalted butter1 egg, lightly beaten1/4 cup sugar1 teaspoon salt4 cups all-purpose flour, plus more as needed For the caramel coating1 1/4 cups dark brown sugar 2 teaspoons ground cinnamon1/2 cup (1 stick) unsalted butter, melted Combine the brown sugar and cinnamon in a medium bowl. Preheat the oven to 350°.
Growing Herbs Indoors Growing Herbs Indoors By Conrad Richter Herbs are hot or cool, depending on your choice of slang adjectives. Everyone seems to want to grow herbs these days. Herbs that Grow Well Indoors Not every herb likes indoor life. You can grow parsley in pots, but I prefer to bring in established plants from the garden at the end of the season. Unless light is plentiful, growth of most indoor herbs will slow or even stop during the winter, even with enough warmth. French tarragon and chives in particular benefit from a cool period. My mother, co-founder of Richters Herbs, grows herbs indoors in window boxes. How to Grow Herbs Indoors Herbs are sun worshipers for the most part. Provide light. Acclimate plants gradually. A plant that is adapted to abundant light often turns brown and drops leaves indoors. Rosemary is a case in point. Soil, fertilizer, and water. Many people incorrectly think that herbs grow better in poor soil. Watering is not a trivial matter with herbs. Pests and Diseases
Jessica Burns » Aebleskivers Well, it’s getting near that time where I’m going to have to put down the camera and leave the laptop and get on with my own Thanksgiving preparations but I couldn’t do that without sharing one last recipe. I absolutely love Aebelskivers. They are fun, tasty and something you don’t see everyday. They are Danish in origin and are a cross between a pancake and a popover. These are a perfect addition to breakfast for guests staying with you for the holidays. I fill them with jam and caramel but I have seen them stuffed with bacon, eggs, cheese and ham. Adding my sour cream, egg and milk mixture to the dry ingredients. So this is the pan. You put a few tablespoons of batter then add a dollop of your filling and then cover it up with a few more tablespoons of batter. So turning these guys requires two hands. When I was in New York in October, I picked up these handy dandy turning tools. I used to use skewers but I would always end up poking holes in my delicate little pancakes. much love! jess
Lazy Weekend Dutch Baby Pancakes There’s something to be said for a lazy pancake breakfast on the weekend, however it’s usually lazy for everyone except the cook! Which, in my family, means me… While everyone else in the family gets to lounge about, drinking tea and reading in bed, if there’s to be a pancake breakfast it means that I’m usually working at a flurried pace in the kitchen, trying to get everything ready before hungry stomachs decide that they can’t wait and reach for Friday night leftovers or toast instead… Dutch baby pancakes (also called German pancakes – though this is not the same as Apfelpfannkuchen), are very different to the fluffier, cakier pancakes that are common in Western cuisine. Now, that’s definitely my idea of a lazy pancake breakfast! Dutch Baby Pancake (Slightly adapted from the recipe at About.com) Ingredients 1/2 cup all-purpose flour, sifted 3 eggs 1/2 cup milk 2 tbsp unsalted butter, melted 1 tbsp unsalted butter, at room temperature 1/4 teaspoon salt 1. 2. 3. Serve however you wish!
Ricotta Stuffed French Toast with Caramelized Bananas Sunday Brunch has to be my favorite meal hands down. Croissants, coffee, omelets, fresh fruit, french toast, homefries, waffles, etc etc... It can be a simple spread or more extravagant but either way its always special. Here is a rich, delicious and unbelieveably easy recipe for stuffed french toast with caramelized bananas that my husband and I had this weekend! Ingredients: Italian or French Bread Ricotta Cheese Sugar (enough for ricotta mixture and batter) Whipped Cream Eggs Butter Heavy Cream Cinnamon Vanilla Extract Fresh Bananas Steps: 1.Slice fresh italian or french bread into 1 1/2 inch slices and then slice that in half without splitting it all the way in order to make a pocket for the ricotta stuffing 2. 3. 4. 5. 6. 7. 8. 9.Once the french toast is cooked, place on a plate. 10. 11.
Healthy Crunchy: Three Guilt-Free Snacks You Can Make at Home When I snack, I try to stick to fresh fruits and vegetables, but sometimes I want something with crunch, not the moist crunch of a carrot but the carb-filled crunch of a potato chip. When I get really desperate for a treat, I leave the pre-packaged snacks–with their fat, chemicals, and processed ingredients–on the grocery store shelves and make my own healthy snacks using natural ingredients that I usually have in my pantry. My taste in snacks runs from the very simple (baked tortilla chips) to the unusual (roasted okra). Microwave Potato Chips Ingredients medium russet potato parchment paper salt optional seasonings: chili powder, Creole seasoning, Old Bay seasoning, etc. Instructions Using a mandolin or v-slicer, slice one medium russet potato (peeled, if you like) as thinly as possible, taking care that all slices are the same thickness. Variations Salt and Vinegar Chips: Dip each potato slice into cider vinegar before putting it on the parchment paper. Number of servings (yield): 2
The Macy’s Culinary Council Thanksgiving and Holiday Cookbook Even though I am rarely at home for the Christmas holidays and even more rarely partaking in a large family gathering, I do enjoy the cooking and baking that such occasions bring. Heck, I just enjoy entertaining, so when my Katja from Everywhere Society approached me to review the Macy’s Culinary Council Thanksgiving and Holiday Cookbook, I couldn’t have been more pleased. A compilation of over 80 recipes from the 13 all-star chefs of The Culinary Council, this book explores the history of the legendary Thanksgiving Day Parade and gives you ideas to start new traditions of your own with festive food for the holidays. Available for $24.95 (US) at select Macy’s stores and on macys.com this holiday season, this is a beautifully presented book featuring recipes, cooking and entertaining tips from the Macy’s Culinary Council chefs, who include Rick Bayless, Cat Cora, Emeril Lagasse, Nancy Silverton, Wolfgang Puck and Marcus Samuelsson. Breakfast Casserole with Broccoli, Ham and Cheese