Homemade Croutons

6  slices  regular bread (fresh or day old), crusts trimmed, cubed

3  Tbs  melted butter or olive oil (or some of each)

1  tsp  garlic powder and a pinch of salt, OR 1/2  tsp  garlic salt

1  tsp  dried parsley flakes

   

Preheat over to 300°.

Mix melted butter, garlic powder/salt, and parsley flakes until garlic powder is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer.

Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or Ziploc bag.

Mine typically take 30 minutes baking time total – your baking time may vary.

Spinach Pecan Salad with Raspberry Viniagrette

The dressing on this salad is very nice. It has quickly became a favorite of ours. I have modified this recipe from the first posting. Using block blue cheese rather than crumbles, will give more taste, as the little crumbles get lost in the mix. Be sure you blend the dressing in an electric blender long enough to emulsify and semi-thicken. If your craisins are not the freshest, soak them in very hot water for up to 10 minutes, to soften somewhat.

1  Tbs  butter

1  Tbs  brown sugar

1/2  cup  pecan halves

1  pkg each (6-oz)  Spring Mix lettuce and baby spinach

1  large  apple, cut into chunks (Honey Crisp is best, if available, otherwise Fuji is good)

1/2  cup (or more) blue cheese, cut into small chunks

Handful (or two) of craisins

Dressing:

3/4  cup  oil

1/3  cup (slightly heaped) sugar

3/4  tsp  dry mustard

1/2  cup  raspberry vinegar

1  Tbs  grated onion

2  tsp  poppy seeds

Melt butter in small skillet and add brown sugar until mixed well and starting to bubble. Mix in pecans and cook until caramelized. Cool on wax paper.

Combine pecans with spinach, apple and blue cheese.

Mix all salad dressing ingredients except poppy seeds in blender; add poppy seeds and stir by hand. May serve salad in bowl with dressing or serve individually with dressing on the side. Do not over-dress the salad. You will have more dressing than needed. Serves 6.

Peanut Butter Brownie Cookies

These are killer good.

1 (19.5 oz) box Fudge Brownie Mix

1/4 cup butter, melted

4 oz cream cheese, softened

1 egg

1 cup powdered sugar

1 cup creamy peanut butter

Chocolate syrup, or prepared chocolate frosting

Heat oven to 350°.

In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky). Or use the Kitchen-Aid mixer on low speed just until it’s all mixed.

Drop dough by rounded tablespoon 2 inches apart onto ungreased cookie sheets. Smooth edge of each to form a round cookie. (I use a small ice cream scoop so I don't have to round the edges.)

In a small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press one ball into center of each ball of dough.

Bake for 10 to 12 minutes, or until edges are set. Cool on cookie sheets at least 30 minutes. Remove from cookie sheets. Drizzle a little chocolate syrup over the top of each cooled cookie, or frost the top of the peanut butter ball with ready-to-serve chocolate frosting.

Eggs Benedict

English Muffins, split in half

Eggs  (2 per each whole muffin)

Canadian Bacon or sliced ham

Swiss Cheese slices

Place split muffins on cookie sheet. Lightly toast under the broiler. Poach eggs in water until whites are set. Yolks should remain runny. Put a slice of meat on each muffin half. Top with a slice of cheese and return to broiler to warm and melt the cheese. Top with a poached egg. Spoon on some hollandaise sauce and serve.

Hollandaise Sauce

3/4  cup  water

Juice of 1/2 lemon

Salt, red pepper, paprika

1  Tbs  cornstarch

2  egg yolks, beaten

2  Tbs  butter

Heat water in top of double water (base unit has about 2" of water in it). Add seasonings and lemon juice. Dissolve cornstarch in a little cold water. Add to the mixture, stirring constantly. When mixture is slightly thick, remove from the base unit. Add beaten yolks and 1 Tbs butter. Stir thoroughly. Return to the base unit of double boiler and cook until thick. Add remaining 1 Tbs butter and serve over eggs.

Italian Zucchini Quiche

8" baked pie shell, cooled

1/4  cup  margarine
2  cups  small zucchini, thinly sliced
1/2  cup  onion, thinly sliced
Fresh mushrooms, sliced
2  eggs
1  cup  mozzarella cheese
1/4  tsp  each, garlic powder, basil, and oregano

In large skillet, saute zucchini, onions, and mushrooms in margarine.
In a large bowl, combine eggs, cheese, and seasonings.
Put the sauteed vegetables into the pie shell. Fill with egg mixture.

Bake at 375 degrees for 18-20 minutes. Let stand 10 minutes before cutting.

Sunday Ham and Eggs Casserole

You'll need a crowd for this one. Serves 12.

2  dozen  eggs
1/2  cup  margarine or butter
2  lb  canned ham
1  can  sliced mushrooms
2  cans  mushroom soup
1/2  cup  sherry
1/2  lb  sharp cheddar cheese, grated

Beat eggs. Melt butter and scramble eggs until just barely done. Do not overcook. Place in an oblong baking dish. Add ham and mushrooms.

Warm the concentrated soup with sherry. Spread over top. Grate the cheese on top. Cover with foil and chill until ready to bake, or bake at 250 degrees for 50 minutes, uncovered.

Company French Toast

1  loaf  unsliced white bread

4  eggs

1  cup  milk

2  Tbs  Grand Mariner

1  Tbs  sugar

1/2  tsp  vanilla

1/4  tsp  salt

1/2  cup  bacon grease, oil, or melted butter

Slice bread into eight 3/4" slices. Beat eggs with milk, Grand Mariner, sugar, vanilla, and salt. Dip each slice into this mixture until well saturated. Place in a flat Pyrex baking dish. Pour remaining liquid over bread. Cover and chill overnight.

In very hot bacon grease, saute bread until golden on both sides. Brush with butter; sprinkle with powdered sugar. Serve with maple syrup.