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Thursday, May 26, 2016

"Secret Ingredient" Scrambled Eggs

I love good scrambled eggs. 
They take just a few minutes to make
 and these are yummy!
This is a so-easy way to give scrambled eggs
 a big flavor boost. No measuring really.
It's a secret because no one can guess just 
what's been added. Ranch Dressing!
 Just add a glop when you're whisking the eggs. 
As you usually do along with a splash of milk 
and some salt and pepper. 
Just whisk everything together.
You can play around with the amounts until
you get the flavor you like. I give an idea
of the amounts in the recipe below. Adjust
for however many eggs you are making.
I also add chopped
chives (from my garden) because it adds
just a little more mystery. You can 
experiment with other herbs too.
Cook in butter in a skillet on medium heat, 
stirring in the cheese last. Serve on warm plates
with buttered toast. 

"Secret Ingredient" Scrambled Eggs
4 XL eggs
2 T Ranch Dressing
2 T milk
salt and pepper
shredded cheddar cheese
Whisk the eggs, a splash of milk, a glop
of dressing, salt and pepper. Cook in butter
on medium heat. Stir in as much cheese as you
like. Serve on warm plates.
Serves 2

Enjoy!


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Monday, May 23, 2016

Chocolate Cobbler

Have you ever had a chocolate cobbler? 
It's thick, dense, rich, warm, oozy-gooey, and
wonderful. And did I mention it makes it's
 own chocolate fudge sauce?
You can whip one up anytime. It's fast, it's easy
and you probably have all the ingredients in
the house. Start by putting 6T of  butter
 in an 8X8 pan in a 350º oven
 while it preheats. Meanwhile,
mix the dry ingredients in a bowl.
Now whisk in the milk and vanilla. 
The batter will be thick.
Remove the pan with the now melted butter 
from the oven and scoop the batter on top. 
Do Not Mix!
Combine the 1 C sugar and 4 T cocoa and sprinkle
on top of the batter. Do Not Mix!
Now pour the 1-½ C boiling water evenly over 
the top. Do Not Mix!
It will remind you of making mud pies as a child.
Pop back in the 350º oven for 30-35 minutes or
until the top is set and your whole house
smells like chocolate heaven.
Ok, so this one is very similar to my
 Hot Fudge Sundae Cake. This cobbler uses
butter, so the flavor is richer.
Without ice cream for me.
With ice cream for Larry.
Scoop up the warm fudge sauce on the bottom.
 I reheat any leftovers in the  microwave. 
Gets it nice and warm and saucey again. 
it's a nice recipe when you're entertaining.
I think of it as an old-fashioned summer,
after a cook-out dessert. Great with ice 
cream or whipped cream and...
perfect with a tall glass of cold milk!
Chocolate Cobbler
BASE
6 T butter
1 C flour
½ C sugar
¼ t salt
2 T baking cocoa
2 t baking powder
 ½ c milk
 1 t vanilla
TOPPING
1 C sugar
4 T cocoa
(½ C chopped pecans, optional)
1-½ C boiling water 
Melt the butter in an 8X8 pan in
a 350º oven. Meanwhile combine
the flour, sugar, salt, cocoa, and baking
powder in a medium bowl. Whisk in the
 milk and vanilla until smooth. In another
small bowl combine the remaining 1 C sugar
and 4 T cocoa.  Pour the batter over the
melted butter, do mot mix. Sprinkle the sugar,
cocoa mixture evenly over the top, do not mix.
Pour the boiling water over the top, do not mix.
bake @350º for 30-35 minutes, until the top
 looks set. Let cool for 10 minutes and serve
warm with vanilla ice cream. Spoon the chocolate
 sauce from the bottom of the pan over each
 serving. *Double the recipe for a 9X13 pan
and bake for 40-45 minutes.

Enjoy!


Wednesday, May 18, 2016

Hot Fudge Sundae Cake

Here's another treat for chocolate lovers.
Everything you love about a hot fudge sundae is
in this warm chocolate cake.  It makes it's own 
fudge sauce on the bottom as it bakes.
And its so easy to whip up. 
You probably have all the ingredients already.
 Whisk to combine the flour, sugar, cocoa, 
salt, and baking powder.
 Add the milk, oil, and vanilla, whisk until smooth.
 Spoon into the pan.
I use the same batter bowl to mix the
sugar and cocoa for the topping. 
 Whisk the toping ingredients.
Try adding the chopped nuts to just half the cake
 toping and see how you like it. Good both ways!
                                  Sprinkle the topping mixture evenly over
                                             the batter. Do not mix.
You can make the cake up to this point and store it
until you want to bake it. Then just pour the hot
 water over the top and bake. Do not mix.
It's nice when you are having company
and want to serve the cake to be just
baked and warm in time for dessert.
                                        Bake @350º for 30 minutes,
                                            until the top looks set.  
 
 Cool 10 minutes and serve warm.
Spoon warm cake into dessert dishes. 
Top with vanilla ice cream.
  Scoop sauce from the pan over each serving.

Hot Fudge Sundae Cake
1 C flour
½ C sugar
2 T baking cocoa
2 t baking powder
¼ t salt
Whisk to combine ingredients in a medium bowl.
Then add:
½ C milk
3 T oil
1 t vanilla
Mix until smooth. Pour into a 9" square pan or 
pie pan. Then combine:
1 C brown sugar
4 T cocoa
(½ C chopped nuts, optional)
Mix in the bowl and sprinkle evenly over the top.
(you can make the cake ahead up to this point)
Then pour:
1-½ C hot water
over the batter and do not combine. 
Bake @350º for 30 minutes. Until the top 
looks set.  Double the recipe for a 9X13  pan
 and bake for 40-45 minutes.

Serve warm with vanilla ice cream. 
Spoon sauce from the bottom of 
the pan over each serving.


Enjoy!

Thursday, May 12, 2016

Hot Chicken Salad

Here's a simple menu when you are having 
friends over for lunch. 
I made it today for the two of us 
because I had just enough chicken left over
 from our roast chicken dinner the other 
night. Actually, it wasn't quite the 2 C needed
so I cut back slightly on the other ingredients.
You can tweak it when you need to. 
I hadn't planned it so I was out of slivered 
almonds and used chopped pecans instead. This
recipe is good and accommodating. Like if you 
don't have the dried minced onion you can 
just mince about 2T fresh. Less pepper? OK.
More mayo? OK. Just don't leave out
the lemon juice, fresh or bottled is fine. 
It just brightens up the flavors.
Pile the chicken salad in a small baking dish.
A pie pan would work fine. Top with the cheese
and chips; bake for 20 minutes until golden.
For guests I would serve this tasty dish
 with warm croissants, fresh juicy strawberries
 and a chocolate bundt cake for dessert. 
Everybody will be happy!
Or Chocolate Chip Bundt Cake.
Hot Chicken Salad
2 C cooked chicken, cubed
1 C diced celery, about 3 stalks
½ C slivered almonds, toasted
½ t dried minced onion
½ t salt
½ t pepper
¾ C mayonnaise
2 T lemon juice
½ C shredded cheddar cheese
¾ C crushed potato chips
Combine all the ingredients except the cheese
and potato chips and pile into a sprayed small
round baking dish. Combine the cheese and 
potato chips and sprinkle over the top. 
Bake at 400º for 20 minutes. Serves 4
Enjoy!


Monday, May 2, 2016

Cheesy Garlic Pull-Apart Rolls

It's so easy to jazz up a regular can of biscuits
and make them a special addition to any dinner.
Toss a few ingredients together and bake.
 Quarter the biscuits. Melt the butter in
a large bowl in the microwave.
 Toss the biscuits in the butter along with 
garlic powder,  parsley, and cheese. 
Using fresh parsley makes a difference.
 When everything is nice and coated put about 3
pieces into each sprayed muffin cup.
 A few will have 4 pieces.
Bake until golden brown, about 10 minutes.

Pull Apart Cheesy Garlic Rolls
1 tube biscuits, 12oz
3 T butter
2 T fresh parsley, minced
½ t garlic powder
1 C shredded cheese, mozzarella or cheddar
Melt the butter in a large bowl in the microwave.
Cut each biscuit into 4 pieces; add to the melted
butter. Add the garlic powder, parsley, and cheese.
Toss to coat. Spray a muffin tin and place 3 pieces
in each. If you have leftover pieces, just add those
to a few of the cups. Bake @375º for 10-12 minutes,
until golden brown.

Enjoy!



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