Tag Archives: eggs

Mango Pineapple cake

26 Mar

Mango Pineapple Cake

I know that a lot of people never use cake mixes but now they have such great flavors, I can’t resist.

This is the new Pillsbury Mango cake mix.

I followed the recipe for the cupcakes but changed it a little.

I used two greased loaf pans instead of the cupcake tins.

Use one package of Mango Cake Mix

Add 8 oz. of crushed pineapple with all the juice

1/2 cup vegetable oil

1/4 cup orange juice

3 eggs

Mix everything together and beat for three minutes.

Pour into the  two loaf pans

Bake at 350 degrees for 22 to 30 minutes.

Test with a knife till it is clean.

The cake should feel firm and start to separate from the sides of the pan.

Let cool

Top with four tablespoons of pineapple preserves for each loaf.

This is a very moist, delicious cake.

 

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Andy’s bacon omelette

25 Mar

Andy's omelette

I am so proud of my children because they all cook well.

They try everything and it usually comes out delicious.

I went to Trader Joe’s and found Sweet Sriracha Bacon Jerky.

uncured bacon jerky

This is on my no buy list because it is so good. I could eat the entire bag.

Andrew made an omelette with it.

Three eggs

Three slices of bacon

One whole green diced onion

Two teaspoons feta cheese

Three teaspoons  cheddar cheese

One teaspoon olive oil

Heat the oil in a non stick pan

Add the scallions and just soften them.

Beat the eggs and add to the scallions on a low flame.

Add the cheeses and three slices of bacon.

The bacon is already cooked so you don’t have to mess with another pan.

Flip the omelette in half and eat like you have never eaten an omelette before.

So good, spicy and definitely antacid worthy.

 

Asparagus Quiche

4 Mar

Asparagus Quiche

Talk about easy.

Preheat the oven to 375 degrees.

One deep dish pie crust. I use the refrigerated rolled up ones.

4 large eggs

2 cups light cream or milk

1/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon nutmeg

1/2 cup grated Parmesan cheese plus more for the top when finished cooking

One bunch of cooked asparagus

Three slices American cheese

Three slices Provolone cheese

6 ounces grated Swiss cheese

Line the pie plate with the pie crust

Add  the cheese except the Swiss

Arrange the asparagus so it looks pretty

Whip the eggs, milk, nutmeg , salt and pepper

Pour half  over the asparagus and cheese

Now add the Swiss cheese

Add the remaining egg mixture

Fill to the very top and carefully place on the bottom shelf in the oven.

Bake till the center is not jiggly for about 45  minutes or more.

When the pie comes out of the oven, sprinkle it with the remaining parmesan cheese.

This is great with a cup of soup and a salad.

 

 

 

Date-Nut Bread

16 Feb

Date Nut Bread

This is the closest recipe I’ve found to make me think of  my childhood.

My Mom used to make date-nut and cream cheese sandwiches for a special treat.

I have never been able to duplicate the dense bread but this is a close second.

It is the King Arthur Flour recipe and it is so easy.

2 cups chopped dates

4 tablespoons softened butter

1 teaspoon baking soda

3/4 teaspoon salt

3/4 cup brown sugar

1 cup hot coffee

1 large egg

1 teaspoon vanilla extract

1 tablespoon vodka, brandy or amaretto

1/2 teaspoon baking powder

1 3/4 cups all purpose unbleached King Arthur flour

1 cup chopped walnuts

Preheat the oven to 350 degrees

Lightly grease a 8 1/2 x 4 1/2 loaf pan

Mix dates, butter, baking soda, salt and brown sugar together.

Pour in the hot coffee and mix to combine.

Let cool for 15 minutes

Add the egg, vanilla, liquor, baking powder and flour.

Beat till smooth.

Stir in the walnuts

Pour the batter in the pan and gently tap the pan to settle the batter.

Bake for 45 to 55 minutes, tent the loaf gently with foil after 30 minutes to prevent over browning.

Remove the bread from the oven and test with a toothpick to see if the center is clean.

After ten minutes, turn the bread out onto a cooling rack

Cool completely before slicing

Wrap airtight and store at room temperature or freeze.

I slice it thin and put cream cheese on each side and make a fabulous sandwich.

This is great for a brunch, lunch or a very fattening treat.

These sandwiches are irrestible.

I will regret finding this recipe in June when I look like a big fat sandwich on the beach.

But I to am irrestible. Ha Ha.

Meatloaf Sandwich

9 Feb

Meatloaf sandwich

This has to be one of the most underrated  foods.

It is not only good the first night you make it but it makes one of the best sandwiches ever.

3 pounds of ground beef

One package onion soup mix

One cup old fashion oatmeal

One cup flavored garlic breadcrumbs

One cup ketchup

Two beaten eggs

One chopped onion sautéed in one tablespoon butter

1/2 teaspoon black pepper

Mix everything together

Shape into a loaf about three inches high

Bake in a lightly greased pan for about 45 minutes

Drain whatever fat is in the pan

Serve with mashed potatoes and corn

This is such a 1950 meal.

Glorious leftover sandwich

Two slices white bread

Two tablespoons real mayonnaise

Two tablespoons ketchup

One slice of tomato

One handful of arugula

One sliced sweet pickle

One thin slice of red onion

One one inch slice of warm meatloaf

One slice of cheese, melted on the meatloaf

Assemble everything in the order it was written.

Sit down with a big napkin, tall drink and your family.

Everyone will be happy

Greek Cheese Pie

8 Jan

Greek Cheese Pie

This is a recipe my friend Maria gave me many years ago.

She is one of the best cooks I know and makes everything look so simple. She even makes her own fillo dough from scratch.  It was so much fun to watch her make and roll the dough to this paper fine thinness. It didn’t rip once.   AMAZING!

I did change her recipe just a little.

1/2 pound of defrosted filo dough or you can make Maria’s homemade

1  1/2  sticks of melted butter

One pound of cottage cheese

One pound of ricotta cheese

3 to 4 inch block of feta cheese, crumbled

5 beaten eggs

1/2 teaspoon of black pepper

1/2 pound of Monterrey Jack cheese [optional]

Mix the eggs with the ricotta and cottage cheese

Add the pepper and feta and combine well

Butter a 9 by 12 baking pan

Add 6 sheets of filo making sure to brush butter on each layer and overlapping the dough over the pan

Add 1/3 of the filling

Add 5 sheets of filo. Butter every sheet

Add the other 1/3 of the filling

Layer the filo again

Add the remaining filling and top with the rest of the filo.

Before you put your last two layers on make sure you fold the edges in and butter them so they fold down over the pie.

Use the last two sheets to make everything pretty covering the folded over edges and buttering everything well

Make your slices in the dough before you bake it.

Slice half way into the pie. Do not cut the bottom layer.

Bake at 350 degrees for 1 hour and 10 minutes.

It is brown, flaky and delicious.

Wait at least 15 minutes before cutting.

This freezes great before or after baking.

I serve it as a side dish with fish or meat.I also serve it as an appetizer or with a salad for lunch.

Too good to be so easy.

Pizzelles

5 Jan

pizzelles pizzelles pizzelles

This is a crispy Italian cookies that is made on holidays and special occasions.

I can never make enough.

Every family makes them a little different and mine are different from my Moms.

She used anise extract and I use a lot of vanilla.

It is an easy recipe but you do need a pizzelle machine. They can be purchased at any cooking store.

3 eggs

3/4 cup sugar

3/4 cup butter

3/4 to one cup flour

1 teaspoon baking powder

3 teaspoon vanilla

Mix everything together till you have a nice smooth batter.

Heat the grill and season it with some oil on a paper towel.

Place one teaspoon to one tablespoon of batter in the center of each pizzelle form depending on the size of the pizzelle machine.

Close the lid and press tightly for a thin cookie.

Cook about 45 to 60 seconds till they are light brown.

Remove with a fork and place on a wire rack.

They can be rolled into a cone while they are hot if you want to fill them.

I keep them flat and sprinkle them with powdered sugar.

Store in airtight containers .

You can use lemon, orange or anise extract. You can also use cocoa to make them a delicious chocolate flavor.

These cookies are so good and worth the price of the pizzelle press.