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Idaho sunrise (baked eggs and bacon in potato bowls)

Idaho sunrise (baked eggs and bacon in potato bowls)
I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life. Related:  Breakfast

Orange rolls cooked in oranges over a fire | Truly Simple First, a big giant welcome to all the new users from Pinterest and Pillsbury. I hope you enjoy TrulySimple and let me know what you think. We Went camping with our friends to Pismo Beach state park over the weekend and had a great time. I love camping and I love eating while camping. For breakfast on the last day, we tried out something fun with the kids and created some great orange rolls that we cooked inside of oranges over the fire. You will need: OrangesPillsbury Grands! Madison was my little helper for this and she did a great job. Cut the oranges in half. DISCLAIMER #1: No children were harmed in the making of these orange rolls. scoop out the insides DISCLAIMER #2: All of the orange bits we scooped out were eaten and not wasted. Grab the Pillsbury Grands! Put the oranges onto a baking sheet or something you can throw on top a fire Looking good cover the oranges with tinfoil throw the cooking tray on the fire The rolls will rise as they bake Add the icing to the rolls

Stuffed Shells with Sausage and Spinach Recipe After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. Alone. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple. Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all. Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. Add the spinach to the pan and stir. Sausage Stuffed Shells Recipe with Spinach Yield: 4

Bacon Cheeseburger Stuffed Mushrooms : : Miss in the Kitchen Bacon Cheeseburger Stuffed Mushrooms Happy New Years! These are at the top of my list for New Years Eve party appetizers. Bacon Cheeseburger Stuffed Mushrooms Ingredients: 2 tablespoon butter 14 oz white, large stuffing mushrooms,washed and stems removed (or 16 oz regular sized mushrooms) 1/2 pound cooked lean ground beef, seasoned with salt and pepper to taste (1/2 tsp each) 6 slices bacon, cooked and crumbled into small pieces 2/3 cup pepper jack cheese, shredded 1/4 cup mayonnaise 1/2 teaspoon garlic salt 1/3 cup french fried onions Cooking Directions: In a saute pan melt butter and add mushrooms cooking for about 2 minutes on each side. In a bowl combine browned ground beef, bacon, cheese, mayo and garlic salt. Enjoy! Miss Tagged as: Appetizers, bacon, french fried onions, ground beef, party appetizer, pepper jack cheese

Correcting The World's Wrongs With Campfire Bananas - Home - Burgh Baby "What are you doing?" my husband asked. He was staring at me as if I had eighteen heads, each with 20 piercings and Mike Tyson-esque tattoos. "Making Campfire Bananas," I said. "What are those?" ::blink::blink::blink:: ::blinkblinkblinkblinkblink:: "Are you serious?" "Yeah, what are they?" "You are a victim of child abuse," I told him in a bewildered tone. I turned to Twitter to report this crime against humanity. My memories of Campfire Bananas are wrapped in Girl Scout camp and fires by the lake and all sorts of . . . . hell, who really cares? Anyway, let me share with you how joy can be packaged in a banana peel. Campfire Bananas You'll need some bananas, chocolate chips, marshmallows, and I am a fan of throwing some peanut butter into the mix as well. Peel one strip from the banana and then cut a groove in the banana, kind of like how the Sandwich Artists at Subway used to cut the bread "boat style." Stuff that strip full of good stuff. Put the peel back in place. Wrap it in foil.

Sugar Hearts So, what does one do when there are three feet of snow outside, the roads are completely impassible, the cupboard is getting bare, and your bored kids are about to go crazy from watching too many back-to-back episodes of I Carly and Hannah Montana? Why, you make sugar hearts of course! The great thing about these sugar hearts is that they require only three or four ingredients that you probably already have in your pantry - sugar, water, food coloring and powdered egg whites (optional). To begin, mix two cups of granulated sugar with some food coloring of your choice. The mixture should resemble wet sand. Now you are ready to make your sugar hearts. These need to harden before you use them. We had LOTS of time on our hands, so we made a whole bunch... My girls love to eat these just like pieces candy... ...and they look really pretty packaged up in little cellophane bags tied with ribbon. I also like to use them as decorations for cakes and cupcakes... Happy Thursday! Jessica

Sour Cream Corn Pancakes I am not a lover of pancakes, except for The Pioneer Woman’s Sour Cream Pancakes. I don’t hate them, I just don’t love them. I don’t know what it is, I find that most pancakes are too heavy in the morning and if given the choice between pancakes and french toast, french toast will win every time in my book. However earlier this week Smitten Kitchen’s Sweet Corn Pancakes popped into my feed subscription and I was intrigued. I am not usually an experimenter of anything that contains the ingredients baking soda, baking power and/ or flour, but I though I would put my big girl panties on and give it a go. Strip the kernels from an ear of corn. Melt butter in a skillet and cook the kernels until they just begin to brown, sprinkle with salt and set aside to cool. In a small bowl combine your dry ingredients of flour, cornmeal, sugar, baking powder, baking, soda and salt. Stir in the cooled kernels of corn. Add the dry ingredients to the wet and stir until just combined. Peace out! -Hmmmmmm

Stromboli I know lots of people are gearing up for the Super Bowl this weekend. Good times, yummy snacks, and funny commercials. If you're looking for another recipe to throw amongst your spread, look no further... this Stromboli is guaranteed to please a crowd! When I saw a guest post at Liv Life for Football Party Stromboli, I knew I had to make it for Matt. To say my husband likes football (or any other sport for that matter) would be an understatement. My hubby LOVES his football, and he loves when I make him good stuff to munch on while he's watching a game. Kim's post called for frozen dough, which is definitely an option if you're looking for a little less preparation. IngredientsYields 2 loaves 1 (.25 oz) package active dry yeast 1 1/3 cups warm water (110° to 115°) 1/4 cup vegetable oil 1/2 tsp salt 4 to 5 cups all-purpose flour Filling:The quantities below are for 1 Stromboli. Directions In the bowl of an electric stand mixer, dissolve yeast in warm water. Punch dough down.

Lemons (Recipe: shrimp, lemon, herb and feta macaroni and cheese) - The Perfect Pantry I will never be tall. I always wanted to be tall, Brooke Shields tall, so I could be in the back row of group photos, and hang on to the strap on the New York subway without standing on tiptoe, and not care if tall people sit in front of me in theaters, which they always seem to do. I will never be fluent in French or Chinese. I will never be a trapeze artist, a cartoonist, an electrician, a pig farmer or a dentist. And I will never be a locavore. To be a locavore in New England -- a person who eats only what is produced within one hundred miles of home -- I'd have to give up coffee, shrimp and lemons. I will never. Lemons aren't local to New England; native to northwest India or China, they're cultivated primarily in the United States (California, Arizona and Florida), Italy, Spain, Greece, Israel and Turkey. Eureka and Lisbon are the most common varieties; in my local grocery stores, the lemon varieties are never labeled. Zest lemons before juicing them. Ingredients Directions

Do You Know the Muffin Pan? Chocolate brioches Happy CNY 2011! I bet everyone around me is happily enjoying the long Chinese New Year holidays. Well, as for me, as I can't celebrate the festivities this year, the holiday period is just going be just like any other days for me. In fact, I find that as years go by, my excitement at the approaching CNY period seem to be dwindling. Perhaps as a kid, CNY means more - two and a half days break from school, memorising the various festive greetings together with my cousin, getting red packets, buying and dressing up in new clothes, gorging on festive goodies. In recent years, the only thing that remain constant is the getting red packets and gorging on festive goodies? Chocolate brioches Anyway, here's some chocolate brioches pictures.

The Ultimate Cinnamon Rolls ul⋅ti⋅mate [uhl-tuh-mit]–adjective 1. last; furthest or farthest; ending a process or series: the ultimate point in a journey 2. maximum; decisive; conclusive: the ultimate authority; the ultimate weapon. 3. basic; fundamental; representing a limit beyond which further progress, as in investigation or analysis is impossible 4. not to be improved upon or surpassed; greatest; unsurpassed: the ultimate recipe; the ultimate cinnamon roll. In every aspect of the word, ultimate is the right descriptor for this recipe. It was the first recipe I have tried for cinnamon rolls and it will likely be the last. I could not imagine wanting anything more out of a cinnamon roll. I found this recipe here and was drawn in by its flexibility. Harvest Cinnamon Rolls CINNAMON FILLING: 1/2 cup butter, melted or softened 1 cup firmly-packed brown sugar 4 to 5 tablespoons ground cinnamon 3/4 to 1 cup chopped nuts (optional) Butter a 9x13x2-inch baking pan; set aside. To freeze: Wrap in plastic wrap.

Turkey Ricotta Meatballs Recipe Ricotta cheese is the “secret ingredient” in these turkey meatballs to keep them ultra moist! Healthy, and delicious! If you take a look around CenterCutCook, not a single turkey recipe can be found! Of course, you could sub ground turkey in recipes like this one for Mexican Pizzas or this one for Enchiladas, but the truth of the matter is that I’ve always been a little afraid to cook with turkey. I’ve used it in the past with okay results, but I always found myself thinking “this would have been better with ground beef.” Turkey tends to be dry (for good reason, it’s lean!) While I was in college, I met a lovely lady named Katie. I’m SO excited to share this recipe with you today, because for the first time, I found a turkey recipe that didn’t leave me thinking, “this would’ve been better with beef!” Once again, as with the Tomato Basil Chicken I made last week, I was able to snip some fresh basil and parsley from my backyard. Notes: These meatballs are delicious in several forms.

Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides

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