At least one Saturday a month, we have our friends over for brunch. We usually make traditional things like pancakes or french toast, but this week we decided to try something new. I saw this recipe on Pioneer Woman’s show – the Eggberts Sunriser. It had quite a few steps, but totally worth it.
- 8 cups Frozen Hash Browns
- 20 whole Frozen Mini Potato Wedges
- Canola Oil, For Frying
- Salt And Pepper, to taste
- 1 whole Medium Onion, Diced
- 1 whole Green Bell Pepper, Diced
- 1/2 whole Red Bell Pepper, Diced
- 1 whole Jalapeno, Seeded And Diced (optional)
- 1-1/2 cup Diced Ham
- 1-1/2 cup Sharp Cheddar Cheese, Grated
- 4 Tablespoons Butter
- 8 whole Eggs
Fry hash browns and potato wedges in separate skillets according to package directions until golden brown and crisp. Sprinkle with salt and pepper. (May bake in the oven if you prefer). Drain on a paper towel and keep warm.
Heat 2 tablespoons butter in a large skillet. Throw in veggies and ham; toss around for several seconds. Turn off heat and allow to stay in pan.
In four individual skillets (or one very large one) layer:
Veggie/ ham mixture
Place into a preheated 300 degree oven for a minute or two, until the cheese is melted. Remove from oven with an oven mitt, as skillet will be hot.
Melt two tablespoons butter in a nonstick skillet and fry eggs to the specifications of your guests.
Place five potato wedges over the top of the melted cheese, then top with two eggs per skillet.
We also had Loren’s perfect banana bread and some yummy Lemon Blackberry Loaf from my Leftover Club partner, Faye.
Check out Loren’s Insta-video for more from brunch. The next three hours were full of Phase 10. My kind of day.
A few weeks ago, we celebrated Ryan’s birthday with a delicious steak dinner and the wonkiest cake.
We got the meat from a local meat shop. I don’t think we will be able to go back to the regular grocery store. The taste was so much better.
I used my strawberry cake recipe but things weren’t too pretty. It tasted great!
Thank you to Loren for snapping some pics!
It is already time for another Leftover Club post! I joined the club last month to get motivated to try new recipes. I tend to stick with favorites and then never branch out. Let me tell you that you should also branch out with this S’more Cookie. You won’t regret it.
My friend Ashley tried this recipe for a girl’s night we had a few weeks ago. I have made them twice since then. Ryan even requested them for his birthday weekend. These cookies are pretty simple, but taste complicated. The dough is pretty good too.
This month I was paired with Faye Rodriguez from Live Bake Love. Here treats look delicious!
S’more Pudding Cookies
Recipe from Chef in Training
- 3/4 cup butter softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 (3.4 oz) box instant vanilla pudding dry
- 2 eggs
- 1 tsp. vanilla
- 3 sheets graham crackers finely crushed
- 1 tsp. baking soda
- 2 cups flour (may need to add up to an additional 1/4)
- 1/2-2/3 cup mini marshmallows
- 1 cups chocolate chips (I use semi-sweet)
- Cream butter and sugars together. Add in pudding mix and beat until well incorporated.
- Beat in eggs and vanilla until well blended.
- In a small bowl, stir graham cracker crumbs, baking soda and flour until evenly mixed.
- Add the dry ingredient mixture to the wet ingredients and beat until well incorporated.
- Stir in chocolate chips and mini marshmallows until evenly mixed in. Add more if desired.
- Bake at 350 degrees F for 8-10 minutes. You want these cookies to be slightly undercooked. It helps make them extra soft.
If you are interested in joining the Leftover Club, check it out!
This is my first post and first month participating in the Leftovers Club. The club is a way to connect food bloggers by sharing recipes and treats.
My partner was Heather at Sugar Dish Me. Heather has lots of tasty looking recipes on her blog. I am dying to try the recipe for Chocolate Kahula Cookies with a Cafe au Lait Frosting.
I tried a recipe that was new to me, but is one I will be trying again soon- Banana Bread Scones with a Brown Butter Glaze. These were just as delicious as the they look! The texture was a mix between a regular scone and banana bread. And that glaze…. you will just have to trust me that it was divine. I added chocolate chips to half the batch so I could decide which I preferred. Both ways were really yummy. You really can’t go wrong. I hope you enjoyed them Heather!
Banana Bread Scones with a Brown Butter Glaze
Recipe from How Sweet It Is
- 3 1/4 cups all-purpose flour
- 1/3 cup loosely packed brown sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 2/3 cup buttermilk (I used almond milk)
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup mini chocolate chips, if desired (of course!)
brown butter glaze
- 1/4 cup brown butter
- 1/2-3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons milk
1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together flour, sugar, baking powder, soda, salt and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse little crumbs. I usually take a full 2-3 minutes and do this with my fingers.
3. Make a well in the center and add in buttermilk, vanilla extract and bananas. Mix with a large spoon until a dough forms and comes together – it might be sticky! Add in chocolate chips if desired. Just make sure your hands are floured and so is your work surface. Divide the dough in half and pat it into 6-inch circles on the floured surface. Cut into 6 or 8 wedges, then place on a baking sheet and bake for 10-12 minutes. Top with glaze and serve!
brown butter glaze
1. In a large bowl combine brown butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of milk, continuing to mix. I always stir my glazes for a good 3-4 minutes so they really come together. If it still doesn’t appear glaze-like, add in milk 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency.
Click on the links below to see what everyone else made!
I used this recipe for Blackened Snapper to cook the fish we caught on our Deep Sea Fishing trip. We learned from another fisherman on the trip that most times you order snapper from a restaurant, you are probably eating mingo.
- 2 tablespoons paprika
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoons ground white pepper
- 1 1/2 teaspoons ground black pepper
- 1 tablespoon salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 (6 ounce) fillets red snapper or mingo
- 1 1/2 cups butter, melted
- In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.
- Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
This meal was amazing. The level of spiciness is really high and I loved that. Ryan and I couldn’t believe how easy it was to make this great dish. I know the freshness of the fish helped too.
For the last few years, Ryan has been giving me (or helping his mom pick out) Christmas presents that will beef up our kitchen. Last year, it was new pots and pans. This year it was a wonderful set of Cutco knives. Side note: these babies are sharp. I have already almost had to get stitches.
I am also on a huge Julia Child kick. My book club read “My Life In France” last fall and I love the movie, “Julie & Julia.” I got both volumes of “Mastering the Art of French Cooking” for Christmas too.
The first recipe that I wanted to try was Boeuf Bourguignon. It means Beef Burgundy. When it said difficult next to the recipe, I wasn’t too concerned, but I should have been! This recipe has lots of steps and I suggest that you try it only if you have several hours of free time. I had to double the recipe because ten people were coming for dinner. Ryan, who I lovingly refer to as my sous chef, was really helpful. There is no way I could have finished without him. This recipe is a big undertaking.
It was delicious, but I won’t add this to the weekly routine. If tender beef is what you love, give this one a try.
I have decided to keep riding the pumpkin wave as long as things keep disappearing from my fridge and countertops.
This weekend, I needed to make a dessert for small group and remembered this delish recipe for Pumpkin Squares. I decided to make it one and a half times so I could bring it to work too. It only took about a day for it all to vanish.
A couple people even said that they don’t like pumpkin pie, but really liked these. My guess is that the butter makes it better than pumpkin pie.
1 yellow cake mix
1/2 cup melted butter
1 can (2 cups) pumpkin pie mix
2/3 cup milk
2 tbsp. sugar
1/2 tsp. cinnamon
1/4 cup butter
First layer: Combine cake mix (remove 1 cup for the top layer), 1 egg, 1/2 cup melted butter in a medium bowl. Press into the bottom of a greased 9 x 13 pan.
Second layer: Mix together pumpkin pie mix, 2 eggs and 2/3 cup milk. Pour over first layer.
Topping: Mix 1 cup cake mix, 2 tablespoons sugar and 1/2 teaspoon cinnamon. Cut in 1/4 cup butter. Sprinkle crumb topping over 2nd layer. Bake for 45-50 minutes at 350 degrees. Cool, cut into squares, serve with Cool Whip.
Earlier this week, I watched as Ryan and Bryan made dinner. They wouldn’t let me help at all and it was such a treat!
They used this recipe to make Chicken Marsala. I let them know that this can be a once a week thing if they are willing!
1/2 cup all-purpose flour
1 tablespoon Essence- they didn’t use this
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
My coworkers and I are giddy about pumpkin. Yesterday we had at least a 15 minute conversation about the possibility of a “PUMPKIN Day” at work. By the end of the day, we figured it probably wasn’t a reality.
I woke up this morning excited about Fall Break starting tomorrow and decided a pumpkin treat was going to make our day a little brighter. I tried a new recipe for pumpkin bundt cake that I already had all the ingredients for.
- 2-1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 can (15 ounces) solid-pack pumpkin
- Confectioners’ sugar
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
- Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar. Yield: 12-16 servings.
You really can’t go wrong with pumpkin.
Do you have any favorite pumpkin treats?