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Breakfast Pie by Lena Gregory

One of the dishes All-Day Breakfast Café owner, Gia Morelli, loves most is Breakfast Pie. In her case, it makes life easier, since they are made ahead of time and are easy enough to just slice and serve. They are also delicious re-heated, so they make for a great time saver when you’re in a hurry and want to grab something quick. Simply make them up on the weekends, slice them, and all you have to do is heat one slice up whenever you’re hungry.

Gia makes several different kinds; western (ham, peppers, onions, and cheese), meat lovers (bacon, sausage, ham, and cheese), veggie (spinach, squash, zucchini, broccoli, mushrooms, and tomatoes), and my personal favorite, my dad’s original Breakfast Pie, which he makes every Christmas morning!

Original Breakfast Pie Recipe

You will need:

1 lb. Bacon
1 Package Breakfast Sausage
½ lb. ham
1 large green pepper
2 medium onions
5 medium potatoes or 1 bag shredded potatoes
1 dozen eggs
1 bag shredded cheddar cheese
Salt & Pepper (to taste)

Prepare:

Cut up and shred 5 medium potatoes (or use 1 bag of pre-shredded potatoes)

Chop onions (keep separate)

Chop ham

Chop sausage

Chop green pepper

Crust:

Fry bacon in a large skillet (an electric frying pan works perfectly), then keep the fat in the pan, and chop the bacon. Keep 1/3 for the crust and set 2/3 aside.

Fry potatoes and one chopped onion in the bacon fat (add salt and pepper to taste). When cooked add 1/3 of the chopped bacon and stir.

Press into a pie dish to form the crust.

Pre-heat oven to 350 degrees. Continue reading “Breakfast Pie by Lena Gregory”

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Ginger and Spice Tenderloin with Cranberry-Pomegranate Chutney by Devon Delaney

6 Servings

Ginger and Spice Tenderloin Ingredients:

1 tablespoon olive oil
2 tablespoons mayonnaise
2 1-pound pieces of pork tenderloin
1 teaspoon each: sea salt and ground pepper
1/4 cup crushed ginger snap cookies
1 teaspoon garlic powder
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1/2 teaspoon smoked paprika

Cranberry-Pomegranate Chutney Ingredients:

2 shallots, peeled, coarsely chopped
1 tablespoon olive oil
1 cup fresh or frozen cranberries
1/3 cup pomegranate juice
1/2 cup sugar
2 tablespoons apple cider vinegar
2 tablespoons fresh ginger, peeled, minced
1/2 teaspoon each: sea salt & black pepper
1/2 cup seeds from 1 fresh pomegranate
Garnish: 1 cup fresh arugula leaves

Tenderloin Preparation:

Preheat oven to 400 degrees. Place tenderloin in a large roasting pan. Combine 1 tablespoon oil and mayonnaise in a small bowl. Coat tenderloins with mayonnaise blend. Season with salt and pepper. Combine crushed cookies, garlic, rosemary, thyme and paprika. Sprinkle meat with cookie blend. Roast meat to medium-rare, approximately 30-40 minutes. Remove from oven, transfer to a platter and let rest 7 minutes before slicing.

Chutney Preparation:

Cook shallots in 1 tablespoon oil in a large sauté pan over moderate heat until softened. Add the cranberries, juice, sugar, vinegar, ginger, 1/2 teaspoon each: salt and pepper to the pan and simmer until the berries pop and thickening begins. Add the pomegranate seeds and simmer until thickening resumes. Remove from heat to a serving bowl.

To Serve: Give each person 2-3 slices of tenderloin with a side of chutney on a bed of arugula.

Recipe Created by Devon Delaney

Continue reading “Ginger and Spice Tenderloin with Cranberry-Pomegranate Chutney by Devon Delaney”

Baking With Your Children – A Fun And Wonderful Way to Create Special Memories by Diana Cosby

In addition to growing up with my mom who is a wonderful cook, I spent a lot of time baking with my grandmother in the mountains of Vermont.  I cherish the memories of creating recipes, of the stories I’d listen to as we’d mix the ingredients, and the scents of warm cookies, cake, bread, and more.  A tradition that I shared with my children as they grew up.

 

Through baking I taught my kids how to measure, to count, and to be artistic in thinking beyond the recipe and create something new, and to have fun as I’d place a small dollop of frosting on the tip of their noses.  For birthday’s they’d pick themes for their cakes, and on holidays they’d help place special effects, usually created with chocolate, candy, or toys.  In addition, they learned about sharing what they baked with friends and neighbors, and how to help the community by donating their creations to bake sales.

 

 

I’m a huge believer in giving back and helping others, a trait I wanted my kids to embrace in their lives.  For several years I made cakes for Make-A-Wish.  As I’d decorate the cake, with my children giving me suggestions on what colors to use or details to ad, we’d talk about the challenges of life, and how important it was to thank God for each day.

 

As I look back, I’m grateful for those special moments of baking with my children, it was more than teaching them life lessons, but a way to create special memories that will forever touch their, as my heart.

 

“Diana Cosby is superbly talented.” —Cathy Maxwell, New York Times bestselling author

In battle-torn Scotland, a castle’s mistress awaits her groom, a warrior she has never met . . .

Lady Gwendolyn Murphy’s fiancé has finally arrived at Latharn Castle, but she expects no joy in their introduction. Gwendolyn is well aware of Bróccín MacRaith’s cold reputation. Yet from first glance, she is drawn to the intimidating stranger. Impossible! How could she be dazzled by such a callous man?

Little does she know, Bróccín is dead. The man Gwendolyn believes to be her intended is actually Sir Aiden MacConnell, a member of the Knights Templar and her enemy, masquerading as the earl to gain access to the castle. His soul is dedicated to God and war; he has no time for luxuries of the flesh. But Gwendolyn’s intoxicating beauty, intellect, and fortitude lures him to want the forbidden.

With the wedding date quickly approaching and the future of Scotland at stake, Aiden gathers critical intelligence and steels himself for his departure, vowing to avoid an illicit liaison. But a twist of fate forces him to choose—move forward with a life built on a lie, or risk everything for the heart of one woman?

Praise for the novels of Diana Cosby

“Cosby gives you it all—passion, danger, lush history and a touch of magic. Excellent reading.” —Hannah Howell, New York Times bestselling author

“A sexy new voice in historical romance. Scottish historicals have a bright new star.” —Sandra Hill, USA Today bestselling author

“Diana Cosby writes wonderful historical romance!” —Susan King

Fish Fruit by Janie DeVos

In 1916, my grandmother, Nell Hurst, was 14 years old when she traveled by train from her family’s farm in Thomasville, Georgia, to Miami, Florida.  Making the long trip with her was her 18 year old sister Norma, (who I called Auntie), and their mother, my great-grandmother, Ludie.  My great-grandfather Charlie had passed away and Ludie decided that her small family needed a fresh start in life.  So, packing up her daughters and enough food for a couple of days train travel, the three left Georgia behind.

Grandma’s older brother Russell, his wife and their four children, had settled in Miami some time earlier, and this was the place that my great-grandmother had decided would become home to them all.  She had purchased a large house which would not only provide shelter for herself and two daughters, but income as well, for she turned it into a boarding house, offering two hot meals a day and a clean room to a dozen or so of the settlers.

Many of these new arrivals came into this developing region for the same reasons as my great-grandmother had; things had not soured for them in whatever place they had journeyed from, and/or they had little money, education or means of making much of a future for themselves anywhere else.  South Florida offered land and opportunity in abundance. “Homesteading” allowed a person to freely take a large parcel of land and work it for 5 years, at the end of which the government would give them ownership.  To someone who had a lack of money, but not ambition, this was a most viable option.  Another draw was the 75 degree weather in the middle of January.  This afforded the poor year ‘round farming, while allowing the wealthy the luxury of sunbathing on white-sand beaches while blizzards paralyzed the great northern cities.  Thus, the 1920’s “land boom” was born.

In order to fill the demands of the wealthy, men and their families flowed into Miami and the surrounding areas to construct the beautiful mini-palaces that were needed.  But, the vast majority of South Florida’s residents were living in houses that were a far cry from these luxurious estates.  The homes which belonged to the “worker bees” were built of whatever wood could be found or bought cheaply, and hurriedly slapped together to provide some modicum of shelter for the fast-growing population.   Continue reading “Fish Fruit by Janie DeVos”

Collecting for the Kitchen: Deviled-Egg Platters (and Deviled Eggs) by Peggy Ehrhart

Like my sleuth Pamela Paterson, I can’t resist thrift shops, tag sales, flea markets—any venue where someone’s castoff can become my treasure. Browsing is more fun if one is on the hunt for something in particular, and I have several collections in progress. One of my favorites is deviled-egg platters, especially platters with decoration that’s themed to the very food they’re designed to serve.

Ready for her closeup… Continue reading “Collecting for the Kitchen: Deviled-Egg Platters (and Deviled Eggs) by Peggy Ehrhart”

And the WINNER is… Mrs. S. from Michigan

Our Grand Prize Winner received this Raspberry Kitchen Aid!

 

 

 

Thanksgiving has a way of thawing the frostiest hearts in Lake Eden. But that won’t be happening for newlywed Hannah Swensen Barton—not after her husband suddenly disappears . . .

Hannah has felt as bitter as November in Minnesota since Ross vanished without a trace and left their marriage in limbo. Still, she throws herself into a baking frenzy for the sake of pumpkin pie and Thanksgiving-themed treats while endless holiday orders pour into The Cookie Jar. Hannah even introduces a raspberry Danish pastry to the menu, and P.K., her husband’s assistant at KCOW-TV, will be one of the first to sample it. But instead of taking a bite, P.K., who is driving Ross’s car and using his desk at work, is murdered. Was someone plotting against P.K. all along or did Ross dodge a deadly dose of sweet revenge? Hannah will have to quickly sift through a cornucopia of clues and suspects to stop a killer from bringing another murder to the table . . .

Indulge In Joanne Fluke’s Criminally Delicious Hannah Swensen Mysteries!

Homemade Cheesecake by Lindsay McKenna

Ingredients
3–8 oz. of Philadelphia Cream Cheese–Lite
4  eggs
1 tsp. vanilla
1 cup sugar– (fructose is the secret, key ingredient)

Directions

Cream together sugar and cream cheese.  Add eggs one at a time.  Blend well after each addition. Add vanilla.  Blend well.

Put springform pan in oven to warm.  Coat with 2-3 tbsp butter (or Pam spray).  Sprinkle with 1/2 cup of graham cracker crumbs (sides and bottom).

Pour batter in and bake at 325 degrees for 45 minutes.  (Remember, it is longer if you live at 3,000’ or higher!)

Cool 10 minutes.  Then put on sour cream topping ** (see below for recipe)

Bake 10 more minutes. Continue reading “Homemade Cheesecake by Lindsay McKenna”

How to Make Cupcakes for Pupcakes by Stacey Keith

When bakery shop owner Maggie Roby can’t have what—or who—she’s yearning for (COUGH*** oh-so-delicious Jake Sutton***COUGH), she goes crazy baking stuff. You want big buttery chocolate chip cookies? She has them. A crunchy caramel pecan pie? She made one. How about a sweetly tart Texas key lime jubilee? DONE.

The best substitute for sex, Maggie decided, was pie.

And since she couldn’t eat enough pie to make those bad feelings go away—whipping up pastries all morning, every morning, kind of ruined a person’s enjoyment of baked goods—she kept her ovens working overtime.

Now her display case was packed with pies. There was caramel delight pie filled with soft piped caramel and drizzled with chocolate. There was butter pie bursting with butter, sugar, eggs, raisins and walnuts covered in a crisp pastry shell. And there were crumbly apple tarts bubbling over with oats, cinnamon and brown sugar.

She assembled the ingredients for lemon meringue. Between customers, she returned to the kitchen to add her grandmother’s special lemon curd filling to the bottom of a short crust and then she layered in the fluffy meringue. After she slid the pie in the oven, Maggie washed the pastry board and set it to dry.

Now it was ten a.m. two weeks after her sister’s wedding, Cuervo had returned to being the drowsy little hamlet it was and she was bored out of her skull. And restless. And so not thinking about Jake Sutton.

Fortunately for Maggie, she has her pug, Gus, to distract her. And when she’s not knitting adorable little sweaters for him, she uses her downtime to make the occasional doggy treat. I mean, seriously. Who can resist those big syrupy pleading eyes? You might have a pair of those at home, too, which is why I wanted to share Peanut Butter Pupcakes (cupcakes for dogs) that I’ve adapted from a terrific recipe on UrbanBlissLife.com. I think you’re gonna love it. Well, someone you know probably will.

Continue reading “How to Make Cupcakes for Pupcakes by Stacey Keith”

Coconut Bird Nests by Charlotte Hubbard

This is an old family favorite I updated with some cream cheese. These nests add color to a spring cookie plate—I make them green, but you can use any color you prefer—and the little jelly beans make them irresistible.

5 T. butter
3 oz. full-fat cream cheese
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
1 T. brandy, Triple Sec or other liqueur*
Few drops of food coloring
1¼ cups flour
2 tsp. baking powder
14 oz. bag of moist coconut, divided
About a cup of frosting
Small bag of miniature jelly beans

In a mixing bowl, cream the butter, cream cheese, sugar, egg yolk, extract, and liqueur. Mix in the flour, baking powder, and 3 scant cups of the coconut. Chill the dough for at least an hour (overnight/a couple days is fine). When you’re ready to bake, preheat the oven to 325º and cover baking sheets with parchment paper. Shake remaining coconut onto a sheet of wax paper. Roll the dough into 1” balls and then roll in the loose coconut. Place about 2” apart and bake 12-15 minutes, until cookies hold their shape (they won’t feel solid). Remove from the oven, leave on the pans for a minute—and then stick your thumb in the middle of the ball and shape the nest around it, pressing any cracks together so the nest is firm with a flat bottom. Cool completely on wire racks. Pipe a dab of frosting into the cooled nests and fill with the jelly beans. Makes about 3 dozen. Will freeze. Continue reading “Coconut Bird Nests by Charlotte Hubbard”

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