Deviled Eggs

I know that this is a very basic recipe, but I'll be honest until now I never had a recipe I always used. I would go to the internet, cookbook, whatever to find a recipe. After making this recipe I no longer need to search for a recipe. This recipe is simple, basic,  and easy just how I like it! I have tried many recipes that are very salty. I don't need a ton of salt in my deviled eggs. If you are looking for a good basic deviled egg recipe this is it! I hope you enjoy it as much as I do.

Deviled Eggs

Prep Time: 15 minutes
Servings 2-4

Ingredients
6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon sugar
1/2 - 1 teaspoon white vinegar
1 teaspoon prepared mustard
1/4 teaspoon salt (salt to taste)
Paprika


Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well.  I recommend adding less salt at first, trying a small amount and then adding more if needed. I also recommend doing this with the vinegar until you get the right amount of tang that you like. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

Note: If you find your yolk mixture to be dry add some extra mayonnaise 1 tsp at a time until you get the consistency you like.

Recipe Source: Adapted from Allrecipes

Breakfast Casserole

We had a breakfast get together with some friends this weekend. We seem to do this about every 6 months to a year. I am a huge fan of breakfast, so mixing breakfast  and good friends is even better. We also always have very delicious food. My friend made some amazing cinnamon rolls which I am hoping she will post on her blog. I was in charge of making a breakfast casserole. I have made a few different kinds of breakfast casserole but always love trying new recipes. This recipe was so easy to make and turned out delicious. Everyone loved it! I threw it together the night before then let sit in the fridge until the next morning when I was ready to bake it. This way I didn't have to wake up early to make it but it was still warm for everyone to eat. I will definitely be making this recipe again!

Breakfast Casserole

Prep: 15 min. Bake: 35 min. + standing
Yield: 12 Servings

Ingredients
1 pound sliced bacon, diced (I used turkey bacon and loved it)
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Directions
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Recipe Source: Taste Of Home

2-Minute French Toast In A Cup

I am all about quick and easy meals. Sometimes I have a lot of time to make an elegant meal. Sometimes I don't want to spend more than 30 seconds making a meal. It is all very relative to how I'm feeling that day. This recipe isn't just quick and easy, but it also tastes delicious! I have always loved french toast, so making simpler is even better!

2-Minute French Toast In A Cup
Prep time: 2-5 minutes
Servings: 1-2

2 slices bread (I have even used left over rolls)
1 egg
2 drops vanilla extract
1/2 tsp cinnamon
3 tbs milk
1 pinch salt (optional)
1 tsp maple syrup
1 tbs butter

Prepare 1 large mug, or 2 smaller mugs by greasing them with butter. You can do this with the butter cold and rubbing it on the sides, or melt the butter and slosh it around in the cut to get the sides.

Cube the bread. They don't have to be perfect. Place bread in prepared cups. Press down slightly on  bread to squish it into the cups.

In a separate cup or ramekin combine egg, vanilla, cinnamon, milk, salt, and syrup. Mix with a fork. Pour egg mixture over bread pressing down slightly as you go to make sure all the peices are getting a little of the egg mixture. Let bread rest for a minute to absorb the extra fluid. Place in a microwave for 1 minute. If liquid still remains in cup after the 1 minute return to microwave and cook at 10 second intervals until it is all cooked and there is no runny egg left.

Let cool briefly and then top with more maple syrup and enjoy!

Recipe Source: Prudent Baby

Mini German Pancakes

I am always looking for new creative ways to do breakfast. I absolutely love breakfast, and especially when I get to make breakfast. I saw these at a friend's Christmas party a while ago and thought it was such a fun idea. We have had them a couple of times now and I love it. I love them because I can have one or all twelve (maybe not quite all twelve but pretty close). They had them there for everyone to snack on at the Christmas party and it was great. You can fill the little cups with syrup, jam, or sprinkle them with powdered sugar and a little bit of lemon juice. I also love it because they are hand held. There is something fun about thinks that you can eat without utensils (maybe that is my inner child coming out). In my family we always called German pancakes dutch babies. I lovingly like to call these bad boys dutchies or little dutchies :).

Mini German Pancakes
Prep Time: 10 min
Bake Time: 15 Min
Makes 12-18 Mini German Pancakes

3 eggs beaten
1/2 cup flour
1/2 cup milk
1/2 tsp salt
1 tsp lemon juice
4 tbs melted butter

Preheat the oven to 425 degrees. Prepare regular sized muffin tins by placing approximately 1 tsp of butter in each tin. Once the oven is preheated place the muffin tins in the oven and let the butter melt. Watch it pretty closely because you don't want your butter to burn. While the butter is melting  combine all the remaining ingredients in a blender and blend for 2 minutes. Pour a small amount into each prepared muffin tin. The smaller amount you put in each tin the more individual mini German pancakes you will get. If you want them fairly thick then fill each tin 2/3 the way full. If you want them thinner only fill the tins 1/4-1/2 the way full. Bake at 425 degrees for 15 minutes or until light golden brown. Garnish with melted butter and powdered sugar or really whatever you heart so desires.

Olive Garden Alfredo Sauce

Oh how I love food! There are a few restaurants at which I always seem to get the same thing over and over again. Olive Garden is one of those places for me. I have tried to figure out how they make such good Alfredo sauce. I have tried several different recipes, all of which have turned out good, but not quite the same. The other day I was talking with some of my wonderful co-workers discussing food (of course). Olive Garden, their bread sticks, and their Alfredo sauce came up. We were all stuck on the idea and practically salivating just thinking of it. I called my sweet husband and had him go pick us some up. It was wonderful! While we were on their website we realized that they had recipes. They actually have their Alfredo sauce recipe on their site. I of course had to try it just so I could share with all of you my results. I'm not really sure that it is 100% the same, but the taste is pretty much amazing. This is the best Alfredo sauce I have ever made. I will continue to try and tweak it to see if I can't get it to taste just like the real stuff.

Alfredo Sauce

Prep Time: 10 minutes
Cook Time:10 minutes
Serving Size:4
Ingredients

1 1/2 cup milk

1 1/2 cup heavy cream

1/2 cup imported Parmesan cheese, grated

1/2 cup imported Romano cheese, grated

6 egg yolks from fresh jumbo eggs

Salt and black pepper to taste


Procedures

HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).

SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Recipe Source: Olive Garden

Zucchini Chocolate Cake

I love zucchini. I think it is a fabulous vegetable. What other vegetables can you eat steamed, breaded, fried, shredded, in casseroles, in bread, in cookies, and in cakes? We currently have zucchini coming out our ears so I have had the opportunity to make lots of different recipes that call for them. This is another one of my mom's wonderful recipes. I honestly don't remember eating it as we were growing up, but as I get older it has definitely made its way into my memory. This wonderful cake is moist and delicious. The topping is honestly my favorite part! I'm sure I will post more zucchini recipes before the summer is over but I figured that this was a great one to start with.

Zucchini Chocolate Cake

1/2 c. butter
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs
1 tsp. soda
1/2 tsp. baking powder 
1 tsp. vanilla
2 1/2 c. flour
1/2 c. sour milk
4 Tbsp. cocoa
1/2 tsp. cinnamon
1/2 tsp. cloves
2 cups finely shredded zucchini
Line a 9X12 inch cake pan with tin foil and spray with cooking spray. Blend butter, oil and sugar. Add eggs, vanilla & milk. Sift dry ingredients and beat into mixture. Stir in 2 cups zucchini. Pour into 9x12 inch cake pan and sprinkle 3/4 cup brown sugar and 3/4 cup semi sweet chocolate chip on top.

Bake at 350 degrees for 45 minutes.

Chocolate Crepes with Raspberries and Almond Cream Sauce

I love breakfast. I love it. There aren't too many things you can eat for breakfast that I don't like. I will admit that I love sweet breakfasts. Who wouldn't want to start your morning off with something sweet and delicious. This is why these bad boys came about. I recently saw a recipe for some chocolate crepes. I had never heard or thought of chocolate crepes, but I love chocolate! I also love the flavor combo of chocolate raspberries and almond. Those flavors are what inspired this delicious breakfast treat. Yes, I did eat it for breakfast, but it could easily be used as a dessert.

Chocolate Crepes:
2 tablespoons Dutch-processed cocoa powder
1/2 teaspoon vanilla
2 eggs
3 ounces all-purpose flour
1 ounce unsalted butter, melted and cooled
3/4 cup Milk, 1% or higher

Almond Cream Sauce:
3 oz almond paste
2/3 cup cream
1 tsp vanilla
1/4 tsp salt
2 tbs powdered sugar

Raspberries for middle and top of crepes

For the crepes: Combine cocoa, vanilla, and eggs in a medium sized bowl. whisk until combined. Add milk, butter, and flour. Whisk well. Over the stove heat medium skillet or crepe pan over medium heat. You want the pan to be hot so that a drop of water sizzles. Spray lightly with cooking spray. Pour 1 1/2 ounces (about 1/4 cup) of batter into the center of the hot pan an swirl the pan until the batter coats the pan evenly. Cook until the edges release from the pan and the underside of the crepe slides easily in the pan, about one minute. Flip the crepe, or turn with a rubber spatula, and cook for 30 seconds to 1 minute on the second side. Place on a plate or I like to keep mine warm in my handy tortilla warmer while I make the rest of them.

For the Sauce: Combine all ingredients in a small bowl. With a hand mixer blend mixture until smooth and all incorporated.

To assemble crepes you can either fold them in half twice with some raspberries in the middle or roll up the crepe around the raspberries. I enjoyed having a small amount of sauce in the middle with the raspberries and then drizzling more over the top. Enjoy!


Recipe Source: Adapted from Evil Shenanigans

Heath Bar Angel Roll

I think my affinity to sweets is no secret to most of you. It is a serious problem I have. I am always thinking of yummy treats that I want to make. The problem with this is I usually already have 2 or 3 desserts hanging around my house. I don't know if my taste buds call it a problem, but the scales sees it as a problem. Luckily we have lots of friends, family, and coworkers near by that we can share the treats with. Well a few weeks ago my sister made a delicious angel food cake made the traditional way with whipping cream and strawberries. This sparked my memory of a dessert I would make years ago. I got the idea from one of my old roommates. The first time she made it for us I knew it was love. One of my other roommates and I made it several times after that. I knew I had to make it again. I held off for a few weeks, but today it was time!

Heath Bar Angel Roll

1 cup sifted flour
1 1/2 cup sifted sugar
1 1/4 cups egg whites (about 10 eggs) at room temperature
1 1/4 tsp cream of tarter
1/4 tsp salt
1/4 tsp almond extract
1 tsp vanilla
2 cups whipping cream
6 tbs sugar
Heath or Skor candy bars crushed up (you can find bags of Heath toffee bits near the chocolate chips at the grocery store)

Sift flour and 1/2 cup sugar together in a small bowl. In a large separate bowl combine egg whites, salt, cream of tarter, almond extract and vanilla. Beat with an electric mixer until soft peaks form. Add remaining 1 cup sugar gradually, 1/4 cup at a time. Beat well after each addition. Fold in flour mixture by hand. Fold mixture gently to not deflate egg mixture.

Line a jelly roll pan with parchment paper. Pour angel food cake batter into prepared pan. spread evenly to fill the whole pan. Bake in a 350 degree oven for 15-20 minutes or until cake springs back when lightly touched. Remove from oven and loosen edges with a knife. Turn warm cake onto an extra piece of parchment paper or a towel dusted with powdered sugar. Allow to cool completely on wire wrack.

While cake is cooling prepare whipping cream. In a cooled bowl with cooled beaters combine whipping cream and sugar. Beat at med high speed until soft peaks form.

After cake is cooled unroll gently. Spread whipping cream on unrolled cake. Sprinkle with heath toffee bits. Roll back up and store in the freezer until ready to eat. When ready to serve slice into desired size of pieces and enjoy.

Creme Brulee French Toast

I have always been a sucker for a luscious, unhealthy, sugary breakfast. I rarely eat them, but occasionally I splurge and love every second of it. I figured Easter morning was a good day to splurge. I got this recipe from my mom a few years ago. She made it for us at a breakfast for dinner get together we had. Ever since I started this blog I have wanted to put this recipe on here. I love it because I can make it the night before and bake it the next day. I also love it because it has a yummy carmel that ends up on top and you don't have to add extra syrup (that is unless you are my mom and likes the extra syrup).

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tbs corn syrup
1 loaf texas toast bread (I actually used homemade whole wheat bread)
5 eggs
1 1/2 cups half and half cream
1/4 tsp salt
1 tsp vanilla

In a small sauce pan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour into large greased jelly roll pan. Spread to cover surface. Place 12 slices of texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla in a separate bowl. Spoon egg mixture over each piece of bread. Cover and refrigerate over night. Bake uncovered in a 350 degree oven for 20 minutes. If not serving immediately turn each slice of bread over to prevent bread from sticking to the bottom of pan.

Simple Crepes with Orange Sauce

I have mentioned before that growing up every Sunday morning we would have some sort of yummy breakfast together as a family. It was a tradition I loved. My sister isn't a big breakfast person, and wasn't too excited about most of our breakfasts. These were one of things she actually would eat with us. Needless to say we ate them often. These are very simple. I know there are about a million other things you can add to crepes but I always go back to just eating them this way.

French Crepes

1/2 cup flour
1/2 tsp salt
2 eggs
1/2 cup milk
1 tbs melted butter
Powdered sugar for garnish

Combine all ingredients, beat well until smooth. Pour into hot greased pan. Tip pan until crepe is as thin as possible. Cook until edges start pulling away from pan and are starting to become a nice golden brown color. Flip carefully and cook for just a few seconds on the other side. Makes approximately 8 each.


Orange Sauce

1 1/2 tbs cornstarch
1/3 cup sugar
1 tbs grated orange rind (optional)
1 cup orange juice
1 tbs lemon juice

In a medium sauce pan combine cornstarch, sugar, and orange rind. Stir in juice and water. Bring to a boil stirring constantly. Boil until sauce appears more clear and has thickened. Add lemon juice. Serve over top of crepes.

Here is how I like to serve mine:

Take a single crepe.

Sprinkle with your desired amount of powdered sugar.

Spread powdered sugar with a fork to evenly distribute.

Roll

Pour orange sauce over top

Bon Appetit!

Dutch Babies (German Pancakes)

 Most everyone that knows me knows that breakfast is one of my passions. I have always loved eating a big warm breakfast. I am really excited to share this recipe with you, not because it is fancy, difficult, or elegant because its not. This is just one of those recipes that is simple and good. Growing up we would all eat Sunday morning breakfast together. It was always such a treat. We almost always had one of four things. Our options for breakfast were crepes, french toast, sour dough pancakes, and dutch babies. My dad and I were usually the ones that made breakfast (which I also loved). It was just such a fun yummy way to start off a good relaxing Sunday. This being said you can understand why there is a warm place in my heart for these yummy things.

I am sure quite a few of you out there have this recipe or some variation of this recipe. I'm sure many of you have some fancy way of making this recipe. That is wonderful, and if you do have a yummy variation I am always up for trying new things, but really this recipe is for those few of you that have never had these. These babies are simple, eggy, and delicious! I hope you all enjoy them.

Dutch Babies

3 eggs beaten
1/2 cup flour
1/2 cup milk
1/2 tsp salt
1 tsp lemon juice
2 tbs melted butter

Combine all ingredients in a blender and blend for 2 minutes. Pour into a well buttered, high sided 9X9 baking pan. Bake at 450 degrees for 15 minutes or until light golden brown. Garnish with melted butter and powdered sugar.

One variation I often use is I will melt the butter in my pan while the rest of the ingredients are mixing in the blender. I then take the hot pan out of the oven and pour the egg mixture right in. It helps the mixture bubble up more while baking and also gives the edges a nice yummy buttery flavor.