Bacon and Egg Cups As you are probably well aware by now, I love cereal. I don't think I have come across a cereal that I didn't like. If I want to get my day started off on the right foot, I pour myself a huge bowl of cereal and leave the house with a very happy tummy. This week, however, my cereal intake has been less than satisfactory. Now that that's taken care of, I would like to share with you a little creation I threw together to feed my hunger pains this morning. These Bacon and Egg Cups are easy to put together and take less than 30 minutes to bake. Bacon and Egg Cups Ingredients: 1 slice of bread per muffin cup2 slices of bacon per muffin cup1 egg per muffin cup1 tablespoon shredded cheddar cheese per muffin cup (optional)Salt and pepper to tasteDirections:Preheat oven to 375 degrees.
Five simple fucking ingredients in this bitch Five simple fucking ingredients in this bitch right here. This is some good shit to make when you are feeling bougie as fuck. High-fructose corn syrup? Naw son, I don’t play that. Hit this with some vodka though, different story. 5 cups of water 1/2 -3/4 cup sugar (yeah, it is fucking lemonade. without the sugar it is just real sour fucking water) 3/4 cup Meyer lemon juice, about 6 lemons (you can just use the regular lemons at the store too, not a dealbreaker) juice of half a lime 4 sprigs of fresh lavender Bring the water to a boil in a medium pot. makes about 1 quart of chill the fuck out Honey Mustard Chicken with Bacon and Mushrooms “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. It’s a meal full of flavor! Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard
Sausage and Eggs Benedict with Mock Hollandaise Sauce Sausage and Eggs Benedict with Mock Hollandaise Sauce Eggs Benedict has to be my all-time favorite breakfast. There’s something so soothing about slowly poaching each egg and carefully making the beautiful hollandaise sauce. Sometimes I don’t want all the fat in a regular hollandaise sauce though, and I make this simple mock version. We eat breakfast for dinner at least once a week. I used this gorgeous ScanPan to cook my sausage. I made this sausage and eggs benedict as part of Johnsonville Kitchen’s Wake Up To Better Breakfast Promotion. And you can participate in this fun contest too! Sausage and Eggs Benedict Ingredients:4 English muffins 8 Johnsonville Breakfast sausage patties 8 eggsFor the mock hollandaise sauce: 1/2 cup light mayonnaise 1/2 cup low fat sour cream 2 tablespoons lemon juice 1 1/2 tablespoons Dijon mustard 1 tablespoon fresh dill a pinch of saltDirections:Brown Johnsonville breakfast sausage patties according to package directions.
~Apple Pie Cookies You know when you bake an Apple Pie, or any fruit pie for that matter, and you get those oozy baked sugar, chewy-ish bits of leaked fruit that gets all caramelized to the crust? They’re kind of hard to explain..I think they need a name, I’m open to suggestions! Watch them being made right >>HERE! Anyway, that’s my absolute favorite part of a fruit pie! How great are those sticky little chewy bites..omgosh?! They’re warm, gooey bits of Pie Heaven and are my inspiration for these cookies. Now I can maintain a pretense of manners, since I have my very own caramelly, fruity, chewy & sticky Apple Pie Cookie all to myself! These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust..HELLO Fall! Each and every bite offers the very best part of an actual Apple Pie, with all of the convenience of a Cookie! Seriously the best cookie I’ve ever had! To. 1 Egg..for egg-wash
recipe: sweet & sour chicken I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me. Start with a plate of chicken breast, cut into chunks. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.
Web’s Tastiest PB&J Recipes Making the same tired old peanut butter and jelly sandwich on sliced bread day after day, week after week can’t be exciting. And no matter how often the kids request it, can it really be all that thrilling to eat over and over again? We’re going to assume the answer to that is no. Consider The Web’s Tastiest PB&J Recipes for Kids our way of inspiring you to mix it up a bit! So go ahead, add bananas, throw the sandwich on a frying pan, roll the beloved duo into a wrap; kick lunchtime into high gear. PB & J and Banana Panini Placing homemade peanut butter and strawberry jam, along with fresh bananas on a grilled buttery brioche is like PB&J hit the lotto and went all fancy on us! PB & J Sushi Rolls Nothing about a PB&J sandwich conjures up cravings for Asian cuisine. Peanut Butter and Jelly French Toast Sticks Who says you can’t have PB&J for breakfast? Inside Out Peanut Butter And Jelly Sandwich Bacon Peanut Butter and Jelly Sandwich Cornflakes Crusted Grilled Peanut Butter & Jelly Sandwich
100 Greatest Cooking Tips (of all time!) : Chefs 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.Paula Deen Paula’s Best Dishes 2. The smaller the item, the higher the baking temperature. 3. 4. 5. 6. 7. 8. 9. 10. Guinness Chocolate Cheesecake St. Patrick's day is coming up and this weekend I started working on my meal plan. Normally I do not start with the dessert but when I came across this recipe for a Guinness chocolate cheesecake I knew that I would be making it immediately. Last year I made a Guinness chocolate cake and I discovered that the combination of Guinness and chocolate is a wonderful one and I could not resist using it in one of my favourite treats, a cheesecake! This recipe for the Guinness chocolate cheesecake is a pretty basic chocolate cheesecake recipe with the addition of the Guinness but the similarities stop there. The Guinness chocolate cheesecake is a moist one as might be expected with all of the extra liquid provided by the Guinness but it is also nice and light and creamy. This recipe appears in the The Best of Closet Cooking 2012 eCookbook along with 24 more of the tastiest recipes on Closet Cooking. Guinness Chocolate Cheesecake Servings: makes 6+ servings Printable Recipe Ingredients Directions
Smoked Salmon Eggs Benedict If you told me (and please don’t tell me this, this is for purposes of demonstration only) that I could only have one thing and one thing only for breakfast from now on, I wouldn’t even have to think twice. Because for me, at the very top of the breakfast happiness list is Eggs Benedict. I love Eggs Benedict madly. Sometimes this means just going out to our favorite breakfast place and ordering up a plate of Eggs Benedict…but sometimes it means making them at home, and sometimes with a little spin on them. For example…how about a little smoked salmon? This is REALLY good. And not only that, this version does away with another part of the traditional eggs benedict…the hollandaise sauce. So the next time you are in an Eggs Benedict kind of mood, give this one a try. Smoked Salmon Eggs Benedict Ingredients 1 tablespoon olive oil 12 ounces washed baby spinach Salt and freshly ground pepper 1/2 stick butter 2 teaspoons fresh lemon zest 2 tablespoons fresh lemon juice 2 tablespoons chopped chives 1.
How to Pipe Icing Roses I baked this spring bouquet of cupcakes for my Weekend Baker post on the Cooking Channel blog. I was limited in space and wanted to go into a bit lot more detail on how to pipe the icing roses. Creating these flowers is not at all difficult, but it helps to have some simple tricks of the trade. With a little practice and the right tools you can easily recreate these flowers. You can find my recipe for the cupcakes on the Cooking Channel Piping Icing (This recipe is easy to pipe with and it has lots of body, so the flowers will have structure and not flop over. (makes about 8 large roses. 8 tablespoons unsalted butter, softened 2 tablespoons shortening (This gives a little insurance that it won’t melt in your hands as you are piping) 4 cups confectioners’ sugar pinch salt 4 to 6 tablespoons cream (you can also use sour cream, which cuts the sweetness a bit) 1/4 to 1/2 teaspoon extract (use an extract that is clear, so it won’t interfere with the colors you are piping) Food Coloring (Ateco #914)
A Two Bite Breakfast: Bacon & Eggs in Toast Cups * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out. Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees. Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs