Category: Uncategorized

Oatmeal pancakes

1 cup old-fashioned rolled oats1 cup milk, regular or non-dairy2 large eggs1 tablespoon unsalted butter, plus more for cooking1 tablespoon granulated sugar2/3 cup all-purpose flour2 teaspoons baking powder1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon (optional) Whisk 1 cup rolled oats and 1 cup milk together in a large bowl. Let stand for 10 minutes for… Continue reading Oatmeal pancakes

Chicken Pot Pie

Ingredients 8 tbsp unsalted butter divided 2 cups chopped yellow onion 1 cup chopped carrot 1 cup chopped celery 1 cup chopped potato (I like yellow or red potatoes) 10 sage leaves chopped 5 sprigs thyme 1 rosemary stem 1 cup frozen peas 3 cups diced, cooked chicken breast 3 cups chicken stock 1/2 cup flour 1/4 cup heavy cream 2 prepared pie crusts salt pepper 1 egg, beaten (for egg wash) Instructions Melt two tablespoons of butter over medium heat in a large… Continue reading Chicken Pot Pie

Pie crust

Ingredients 12.5 oz all purpose flour (2.5 cups, if measuring) 1/4 tsp fine salt20 tbsp unsalted butter, diced into cubes (2.5 sticks)ice cold water Instructions Put the flour and salt in a food processor, pulse a couple times to aerate it and combine. Add the diced up butter and pulse about 10-15 times, being careful… Continue reading Pie crust

Peanut Butter Cookies

1 Cup butter, softened (2 sticks) 1 Cup granulated white sugar 1 Cup brown sugar, firmly packed 2 eggs 1 TB pure vanilla extract 1 Cup peanut butter 3 cups flour 2 tsp baking soda dash salt 1/2 cup vanilla sugar to roll cookies in Preheat oven to 375, lightly grease 2 cookie sheets and… Continue reading Peanut Butter Cookies

Husband Catcher Cake

For the Cake: 2 sticks butter, softened 1 box brown sugar 3 extra-large eggs 3 squares unsweetened chocolate, melted 2 teaspoons vanilla extract 1 teaspoon baking soda ½ teaspoon salt 2¼ cups sifted all-purpose flour 1 cup buttermilk For the Filling: 6 ounces orange marmalade 1/8 cup Grand Marnier or orange liqueur For the Frosting:… Continue reading Husband Catcher Cake

One ­Pan Crispy Bacon and Roasted Asparagus with Baked Eggs

Ingredients 4-­6 rashers of bacon 12­-15 asparagus spears (about 350 grams) 1/2 teaspoon lemon zest 2­-3 branches fresh thyme 1/2 teaspoon freshly ground black pepper 4 eggs Instructions  Preheat oven to 450F. Wash asparagus thoroughly, as they may be gritty, and use a vegetable Peeler to remove the bottom two­ thirds of peel. In a 9×13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook for about 8 minutes or until crispy. Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves, and  pepper. Roast asparagus for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the four eggs on top of the asparagus. Return the dish to the oven and roast another 4­5 minutes or until eggs have reached the desired doneness. Return bacon to the pan. Serve breakfast at once. Recipe by Simple Bites at http://www.simplebites.net/breakfast­in­minutes­one­pan­crispy­bacon­and­roasted­asparagus­with­baked­eggs/