Many of the recipes that I create are inspired by my grandchildren.
This recipe for Garlic Lasagna Bread is a great example. Continue reading GARLIC LASAGNA BREAD
I recently visited a bakery that gave you options when choosing a cupcake. You could pick a cupcake bottom, a filling, frosting, and toppings. My first thought was that my grandchildren would love to do this. My next thought was on creating a build it yourself cupcake bar for them.
Berry Lemon Mascarpone Cookie Tart
Berry Lemon Mascarpone Cookie Tart is a richly, delicious summer tart.
It is created using a refrigerated cookie dough crust that is filled with sweetened mascarpone cheese, homemade lemon curd, and then topped with a variety of fresh fruit.
This Frozen Pea Salad is an old fashioned classic recipe that is served at most gatherings in the south. When you need a unique side dish that is quick and easy to make, give this one a try.
It is made with frozen peas, celery, cheese, bacon, red bell pepper and onions, then tossed in a sweet and tangy sauce. Served cold, it sets right along with the OLD FASHIONED POTATO SALAD,
DEVILED EGGS, and PROTEIN PACKED PASTA SALAD.
INGREDIENTS:
*Frozen Peas– They are already cooked, so just allow them to almost fully thaw in a strainer. Proceed with the recipe at this point.
*Bacon- Cook crispy and crumble. Everything is better with bacon.
*Cheddar Cheese- I prefer to use a block of sharp cheddar for the extra flavor. Dice the cheese into small pieces.
*Celery- Chop into small pieces. This gives the salad some extra crunch.
*Red Bell Pepper- Adds flavor and color.
*Onions- Many recipes use red onions, but sweet white onions work great. Just dice them before adding to recipe.
*DRESSING- Mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper.
INSTRUCTIONS:
Assemble ingredients.
Place a bag of frozen peas in a colander to drain. Allow to thaw at room temperature until almost thawed.
While the peas are thawing, cook the bacon until crispy. Crumble bacon.
Prep the other ingredients.
Chop the cheese, celery, and red bell pepper, into small pieces.
Dice the onions.
Place the peas, celery, onion, red bell peppers, and cheese in a large mixing bowl. Set back 1 slice of the bacon to use as garnish. Place the rest in the bowl. (Sorry, my picture of the bacon is missing)
In a measuring cup, whisk together the mayonnaise, sour cream, vinegar, sugar, salt and pepper.
Pour the dressing over the pea mixture and gently toss to coat the ingredients evenly.
Transfer to a serving dish, garnish top with reserved bacon. Cover with airtight lid or Cling Wrap. Refrigerate for at least 2 hours or overnight.
Gently stir the salad again right before serving.
This is a quick and easy recipe that uses common ingredients.
It can be made up to 2 days ahead of time.
This salad is a unique dish to bring to a cookout.
Do I need to cook the peas first?
No, frozen peas are already cooked. Just let them set out at room temperature until almost totally thawed.
What kind of cheese should be used?
Sharp cheddar is the best.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Raspberry Lemon Cream Cheese Cake Bars…a lemon cream cheese filling, with a swirl of homemade raspberry sauce, and baked between layers of a yellow cake mix, gives you this easy dessert. Top the pieces with a fresh raspberry to make it beautiful. Continue reading RASPBERRY LEMON CREAM CHEESE CAKE BARS
West Virginia Reunion Beans are made with spicy sausage, a mixture of beans, and veggies and are slow simmered for hours in a crockpot to create this delicious side dish.
Add a piece of cornbread and it can actually be served as main dish. Continue reading WEST VIRGINIA REUNION BEANS
The children and grandchildren will be celebrating this fun holiday with a lot of sweet treats today, so I have some ideas to start their St Patrick’s Day breakfast on a healthier note.
I love to serve foods in individual dishes. They look more appealing and it is a good way to practice portion control. I use my ramekins or mini cast iron skillets for individual servings.
These Loaded Crustless Mini Breakfast Souffles look like a pot of gold. I have posted this recipe previously. HERE Continue reading BREAKFAST IDEAS FOR ST PATRICK’S DAY
BBQ Chicken Garlic Bread Pizza …frozen loaves of garlic bread, topped with BBQ chicken, cheese, red onions, and banana peppers, baked, and ready to serve in minutes.
I am happy to share this quick and easy treat today. A perfect lunch, appetizer, or dinner. Kids (of all ages) love it. Continue reading BBQ CHICKEN GARLIC BREAD PIZZA
This Southwest Breakfast Tart is a delicious addition to any breakfast, brunch, or special occasion.
Southwest Breakfast Tart is packed with sausage, peppers, green chiles, cheese, eggs, and baked in a pie crust. It is served with toppings of salsa, sour cream, green onions and diced tomatoes.
I love to make tarts, quiche, and frittatas. The varieties are endless, and they are so convenient. They can be made ahead of time, then just warmed up when you need them.
I have made breakfast tarts that we have taken on trips in our RV, and my husband takes them to his hunting cabin. Last year I made 8 of them for a bridal shower, using different ingredients.
Some other tarts, savory and sweet, I have made are
GARDEN FRESH BRUNCH TART,
DESSERT TARTS AND TARTLETS,
BERRY LEMON MASCARPONE COOKIE TART.
(Full ingredient list and instructions in printable recipe card in this post)
INGREDIENTS:
* Sausage – I use spicy ground sausage, but regular will be fine.
*Green Chilies- Cans are found in the mexican section of grocery stores. They are milder than jalapenos and offer a more subtle flavor.
*Refrigerated Pie Crust- Tarts are so quick and easy to make using a ready made pie crust. They are also the perfect thickness.
*Shredded Cheese- I use sharp cheddar, but you may also use a monterey jack.
* Peppers – Use red and green bell peppers, also jalapeno. The jalapeno will add extra heat. Make sure to chop all of the peppers in small pieces. WEAR GLOVES when working with jalapenos.
*Red Onions- They add a vibrant color and crispness to the tart.
*Eggs- They provide the custard filling for the tart.
*Half-and-Half- I always use this in my breakfast tarts and quiches. Half-and-half is simply a mixture of half whole milk and half cream. It’s what you use when you need something richer than milk.
*Salt and Pepper- Season to taste for your preference.
TOPPINGS:
*Salsa
*Sour Cream
*Green Onions
*Roma Tomatoes
*Extra Cheese
Assemble the ingredients. Clean and chop the vegetables.
Set the pie crust out of refrigerator for about 15-20 minutes.
Brown the sausage, drain grease. Stir in the can of green chiles.
Preheat oven to 350 degrees F.
Press the pie crust onto the bottom and up the sides of an ungreased 9″ tart pan with a removable bottom. Prick crust on bottom and on sides in about 8-10 places, with a fork.
If time allows, it is helpful to set the crust into the freezer about 10 minutes before filling. This keeps the egg mixture from leaking out of the pan.
Sprinkle 1/2 cup cheese in the bottom of crust.
Evenly spread the sausage in the pan. Top with the green and red bell peppers, jalapenos, and red onions. Add 1/2 cup cheese over the ingredients. Place the pan on a parchment lined baking sheet.
In a medium size mixing bowl, using an electric mixer, combine the eggs, half-and-half, salt and pepper. Pour over the sausage. Sprinkle top with 1/2 cup cheese.
Bake for 25-30 minutes, or until eggs are set when pan is lightly shaken. Remove from oven to a cooling rack for 15-20 minutes, then remove sides of pan. Allow to cool another 15 minutes, then run a long sharp knife under the bottom of tart to remove bottom of pan.
Transfer to a serving platter. Arrange toppings with the tart.
*It is so quick and easy to make.
*You can use any variety of veggies or cheese in it that you prefer.
*This tart can be served for breakfast, brunch, lunch, or with a salad for dinner. Also, a great dish to serve at bridal or baby showers.
*Tarts are easy to transport when taking it to a covered dish event.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Vegetable Pizza Dip is a great appetizer idea that I have been seeing all over the internet. I decided to try it during the Super Bowl, and it was a big hit at our house.
A creamy dip made with cream cheese, sour cream, mayo, a Ranch dressing packet, a mixture of veggies, cheese and bacon. It is served cold with a variety of breads, crackers, chips, and celery sticks. Continue reading VEGETABLE PIZZA DIP WITH BACON
