Monday, February 20, 2017

Prosciutto Egg Cups

I love these little egg cups.... fancy but way easy!! I made them for Valentines day and formed my red pepper into a heart (see pic at bottom of recipe) or just place the pepper strips on randomly for any weekend brunch!  I found the original recipe here, pretty much followed as written except I used chopped parsley instead of chives... I never have chives on hand. I also halved the original recipe since it made 12 egg cups... double this if you need more than six! Enjoy!

Prosciutto Egg Cups
  • 1 o 2 Tablespoons roasted red peppers (sliced from a jar)
  • Non-stick cooking spray
  • 6 slices thinly sliced prosciutto
  • 6 eggs
  • 1/4 to 1/3 cup shredded Asiago or Parmesan cheese
  • 1/2 Tablespoon fresh Italian parsley, chopped
  • Salt and pepper
  1. Preheat the oven to 350 degrees and spray 6 cups in a muffin tin with non-stick cooking spray.
  2. Line each muffin cup with 1 slice of prosciutto, cutting or folding in half if necessary to fit evenly into the pan.
  3. Crack an egg into each cup, sprinkle with salt and pepper and bake on the bottom rack of the oven for 7 minutes
  4. Remove from the oven and sprinkle 1/2 tablespoon of parmesan cheese on top of each egg. Lay a couple roasted red pepper strips along with a few sprinkles of parsley on top. Return to the oven for another 7 minutes. This makes a set but runny egg... if you like yours firmer bake a little longer.
  5. Let cool for 5 minutes before removing from the pan.  Serve and enjoy!
    you can also form the pepper strips into a heart. :D

Apple Fritter Coffee Cake

My husband absolutely LOVES apple fritters..... I love baking surprises for him especially on Sunday mornings when I have the time. this recipe was originally supposed to be for apple bread.... but it was more cake looking to me and instead of using fresh apples I used a pint of my home canned apple pie filling.... It seems to me when I use fresh apples in recipes they never seem to get cooked all the way thru. I also thought this sounded more like a coffee cake than a bread. So delicious! Enjoy!

Apple Fritter Coffee Cake
                1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk
      1 pint apple pie filling (I chopped in the can with two knives so the apple pieces were smaller)
Old-Fashioned Creme Glaze
 1/2 cup of powdered sugar
         1 teaspoon pure vanilla extract
         1 or two dashes of salt
 1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)
Preheat oven to 350 degrees. Use a 8-inch round cake pan and spray with non-stick spray or grease and flour it. Mix brown sugar and cinnamon together in a bowl. Set aside.
In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
Mix milk into batter until smooth.
Stir in your apple pie filling until mostly incorporated
Pour half the batter into the prepared cake pan;  then sprinkle half the brown sugar/cinnamon mixture over it.
Pour the remaining batter over cinnamon/sugar  layer and top with remaining the remaining brown sugar/cinnamon mixture.
Lightly pat brown sugar mixture into the batter. You can run a knife around through this now to make swirls if desired.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, approximately 25 to 30 minutes approximately. (ovens vary so cooking time varies-- may need a few minutes longer)
To make glaze, mix powdered sugar, vanilla, dash of salt and milk or cream together until well mixed.

Let cool for about 5-10 minutes and turn over onto serving plate. Drizzle with glaze. Serve while still warm! YUMMO

Saturday, February 11, 2017

Happy valentines' day!

Happy Valentine's Day! I don't know about you but I get so excited figuring out what to cook for my hubby! I would rather do that than fight crowds to go to a restaurant and then think the whole time while I"m eating that I could have cooked this at home for cheaper. Is that just me or do you do that too?
My favorite thing is to try out new recipes that look delicious and put my spin on them... this year is no different!
I think I will start the dinner out with a wedge salad....
you don't really need a recipe for that... ice burg lettuce cut into wedges and served with your choice of dressing and toppings..... and I may try out this Scampi recipe for the next course...
And then try this recipe for my main course served with a crusty bagguette bread...
 Looks delicious doesn't it?? and you can't have a Valentines dinner without chocolate.....
I may try these Chocolate bombs... I have always wanted to make these....
don't they look like they would be amazing??? I might put strawberries in the center of mine instead of raspberries....
So no matter how you celebrate Valentines day..... Celebrate it deliciously!!!!

Friday, February 3, 2017

Slow Cooker Mississippi Pot Roast

I first heard of this recipe on the food network.... there are many different versions of it and it's a super easy recipe. This is great served as is with mashed potatoes, I thicken the gravy. Or you could use as a french dip sandwich with cheese melted on a toasted sub roll and use the juice for dipping. This is quite salty.... don't use any salt to season. Use ground pepper if you like. The original recipe called for a whole cube of butter!! No reason to use that much! I also tried with half a packet of each seasoning packet but my hubby liked it better using the whole packet. Lots of ways you could use this roast. YUMMO!

Slow Cooker Mississippi Pot Roast
One 3- to 4-pound boneless beef roast, your choice of cut 
1/2 stick (4 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Sliced Pepperoncini peppers, number to your liking, and a little juice
freshly ground pepper, if desired

Put the roast in a slow cooker. Sprinkle the  au jus gravy mix, and ranch dressing mix  over the roast then add pepperoncini peppers and juice --as much as you like. Place the 4 Tablespoons butter on the top.  Add  pepper if you like and cook on low until tender, about 8 hours.
Serve in sandwiches... or along side mashed potatoes or any other way you enjoy roast. 

Corn Dip

  I made this recipe on the 4th of July, I got the original from the Pioneer woman but tweaked it a bit. I cut the recipe in half, added Wal...