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French Toast
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Burger Recipes

Holiday Menu

Easter Brunch

Spring is in the air. The flowers are sprouting. The air is warming and the birds are returning. Easter is upon us. A blessed holiday is a wonderful time to gather family and friends to celebrate. I've always enjoyed a brunch on this day. Hide the easter eggs, find the easter baskets and serve up a delicious meal. Here are some of my favorite brunch recipes. Serve with favorite juice, lemonade, ice tea and fresh coffee. Enjoy an Easter Egg Hunt with the children. It will be a memorable touch. Enjoy!

Main Course
 
Side Dishes
 
Yummy Dessert
   

Tasty Treat
Caramel Corn
8 quarts popped popcorn
2 c. brown sugar
2 sticks butter
1/2 c. white corn syrup
1 t. salt
1 t. vanilla
1/2 t. baking soda
3 c. peanuts
Put popped popcorn and peanuts in large mixing bowl. Set aside. In saucepan, combine brown sugar, butter, corn syrup, salt and vanilla. Bring the syrup to a boil for 5 minutes-watch close! Remove pot from burner and add baking soda. It will become foamy. Quickly pour over the popcorn and peanuts. Stir until popcorn is covered well. Pour onto large cookie sheet. Spread out and bake in 250 degrees oven for 1 hour. Stir every 15 minutes, until cool. Store in airtight container.
Enjoy!

 

"What's For Dinner?" I can help with ideas for that daily question asked in homes nearly everywhere. Let's get started. How about Crunchy Herb Chicken, with Cabbage Salad, Roasted Redskins and Green Beans. Serve a yummy Banana Cake for dessert.
Banana Cake
Tip:

While cooking with these recipes, please keep in mind, most of them are spiced to my liking. Feel free to add more or go lighter on the spices. When I try new recipes, I might omit something I do not care for or add extra amounts if I favor that particular ingredient. However, be careful with baking ingredients, such as those like flour, baking soda, baking powder, eggs and so on. The result in a cake rising properly may be disappointing. With that said, have fun and enjoy!

Feature Dessert
Feature Menu
3 12 oz pkg chocolate chips
Dippers...
strawberries
bananas
red apples
cherries
angel food cake
pound cake
marshmellows
Rice Crispy treats

Arrange *fondue pot in center of table. Each guest should have fondue forks and a plate. As with any fondue, please supervise when serving to avoid burns or fire. Melt chocolate chips first , in double boiler or in sauce pan on low heat. Watch closely as not to burn chocolate. Transfer into fondue pot. Keep sterno on low to med heat so chocolate does not burn. Prepare dippers. Slice bananas into bite size pieces. Wash fruit. Cut up angel food cake & Rice Crispy treats into bite size pieces. Set dippers in dishes near fondue pot. Dip and let cool a bit before eating. Be creative, you can dip anything that can be skewed into the chocolate.
Enjoy!
*A small crock pot works well as a fondue pot.

 

 

 

Feature Salad
1 3 oz. pkg. Lime Jello
1/2 c. chopped walnuts
1/2 c. grated carrots
1/2 c. diced red apples (with skin)
1/2 c. diced celery
Prepare Jello as directed on box. Chill until thickened (about 1 1/2 hours). Add remaining ingredients and stir well. Place into fridge until Jello has set.
Enjoy!

 

Feature Recipe

1/3 c flour
1/4 t basil
1/2 t thyme
1/2 t rosemary (ground)
1/8 t pepper
1/4 c butter (melted)
1/3 c milk
3 lb chicken (skinned & de-boned)
5 c corn flakes (crushed)

Pre-heat oven to 375 degrees. In mixing bowl, combine flour, basil, thyme, rosemary & pepper. Mix well. Add butter & milk. Mix well. Cut chicken into strips. Dip chicken into flour mixture. Coat well & roll in crushed cereal. Coat evenly. Place in baking dish lightly coated with oil. Bake for 55 minutes or until chicken is no longer pink & coating is golden brown.
Enjoy!

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Breakfast

French Toast

2 eggs
1 t sugar
1/2 t cinnamon
1/4 c flour
1/3 c milk
bread of choice
Beat eggs, add remaining ingredients. Mix well. Dip bread in mixture, covering both sides. Cook in a bit of oil until lightly browned. Spread dab of butter and drizzle with maple syrup.
Enjoy!

 

 

Breakfast

Sausage Pinwheels

2 cups bisquit mix
1/2 c milk
1/4 c butter (melted)
1 lb favorite sausage
(browned, drained, chopped finely)
Preheat oven to 400 degrees. In mixing bowl, combine bisquit mix, milk and butter. Stir until blended. Refridgerate 30 minutes. Divide into two portions. Roll out one portion onto floured surface to 1/8 inch rectangle (about 10 x 7 inches). Evenly spread 1/2 the sausage on top. Roll lengthwise into long roll. Repeat with other half of dough. Place into freezer until hard enough to slice. Cut rolls into thin slices. Place on baking sheets. Bake 15 minutes or until golden brown. Serve hot.
Enjoy!

 

 

New Recipe

Asparagus Croissants

Place uncooked croissant rolls on baking sheet rolled out. Blanch fresh asparagus for 2 minutes. Pat dry. Make one pkg. Hollandaise Sauce and spread thin coat onto each croissant roll. Place one asparagus spear on each wide end of cresant roll and begin to roll until your reach to pointed end. Continue until all rolls are complete. Arrange for baking and glaze with more Hollandaise Sauce. Sprinkle parmesan cheese atop and bake according to directions for the croissant rolls.
Enjoy!

 

 


Special Mention

Thank You Boys

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Egg Bake
thanks Mom
3/4 c milk
8 eggs beaten
1 t brown sugar
1/4 t salt
1 t onion powder
1/4 t pepper
1 t worcheshire sauce
1 t dry mustard
10 slices bread cubed
*20 slices bacon cooked & crumbled
3/4 c. finely diced green pepper
3/4 c. finely diced onion
1/2 c. diced jalapeno's (optional)
1 c cheddar cheese grated
1 c. Monterey jack cheese grated
Grease 13 x 9 baking dish. Layer 1/2 bread cubes, 1/2 the cheddar cheese, 1/2 the meat, 1/2 the green pepper, onion & jalapeno and 1/2 the Monterey jack cheese. Repeat. Save 1/2 cup cheddar cheese for topping. Whisk eggs & add brown sugar, salt, onion powder, pepper, worcheshire & dry mustard. Mix well and pour evenly atop the layers. Let mixture soak into the bread. Sprinkle remaining cheese atop. Cover and refrigerate 8 to 10 hours. (I have baked this immediately with good results)
Bake in 350 degree oven for 1 hour.
Enjoy!
*Note 1 cup diced ham or cooked & diced sausage may replace bacon. I have made this with any combination of two meats together, without any complaints.
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Spinach Steak

8 slices bacon
1 lb. flank steak
1 10 oz. pkg. frozen spinach (thawed, chopped and drained)
1/2 parmesan cheese (grated)

In hot skillet cook bacon until done (not crisp) and drain. With a meat
mallot, pound steak to tenderize and flatten. Turn steak over and repeat.
Sprinkle steak with salt & pepper. Lay strips of bacon on steak. Spread
spinach over bacon. Roll steak and secure with tooth picks 1 inch apart.
Slice between picks. Lay on cut side on a broiler rack.
Broil each side for 6 to 7 minutes.
Enjoy!
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Hash Browns

6 lg. potatoes
1 lg. onion
1 green pepper
canola oil

Peel and wash potatoes. Dice and brown in hot skillet (med high heat), bottom covered with with oil. When potatoes begin to soften and brown, add onion and green pepper. Cook until browned. Salt & pepper to taste.
Enjoy!
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Strawberry Delight
thanks Kelly

* 4-6 cans frozen strawberries (thawed)
1 can sweetened condensed milk
1 1/2 c. water
2 small pkg. instant vanilla pudding

Mix all ingredients well and then fold in 12 oz. Cool Whip.
Mix well and chill mixture. Cube 1 Angel Food Cake into bite
size squares. Form layers, starting with 1/3 of the pudding mixture.
Next, evenly layer 1/3 of the angel food cake and finish with an
even layer of strawberries. Repeat, creating 3 layers of mouth watering
satisfaction. Garnish top with whip cream, a sprinkle of mini
chocolate chips and place 1 whole strawberry in center. Be creative!
Enjoy!
*Note: I prefer fresh strawberries instead of frozen
(about 3 cups, remove leaves and rinse well and slice)
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Banana Pancakes

2 very ripe bananas
1 egg
3/4 c.milk
1 tbl. vegetable oil
1 c. pancake mix
1/8 t. cinnamon

In mixing bowl, mash bananas with fork until smooth. Add egg,
milk and oil. Mix well. In separate mixing bowl, combine pancake mix
and cinnamon. Add to banana mixture and stir until moistened.
Heat skillet over medium heat, melting dab of butter. Pour 1/4 c.
batter into skillet. Cook until bubbles appear on surface and
flip over. Cook 1 more minute. Serve with syrup, sprinkled
brown sugar or warm fruit topping.
Enjoy!
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Fruit Dip
thanks Helene

1 package cream cheese - softened
1 package pina colada mix (dry)
1/2 c. milk
1 c. cool whip
2 drops red food coloring

Mix very well till creamy and use for dipping your favorite freshly cut fruit.
Refreshing and mouth watering. I prefer strawberries with this yummy dip.
Enjoy!

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Pistachio Delight

2 pkg (4 serving size)pistachio pudding
2-20 ounce cans crushed pineapple (undrained)
2 c miniature marshmallows
1 1/4 c pecans (chopped)
3 c Cool Whip

In mixing bowl, combine dry pudding mix, pineapple, marshmallows and 1 cup of pecans. Mix well. Add Cool Whip and stir. Pour mixture into serving bowl and chill. Garnish with additional Cool Whip and sprinkle with 1/4 c chopped pecans.
Enjoy!
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Breakfast Ham

Ham
Maple Syrup

Cook ham according to directions. Slice and arrange on cookie sheet.
Drizzle maple syrup over ham slices. Bake in 300 degree oven for
an additional 20 minutes. Serve warm.
Enjoy!
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Lemon Cake
thanks Mom
#1~ Mix...1 package lemon jello
1 c. hot water
Let cool (NOT JELL) & add...
3/4 c. salad oil
1 box yellow cake mix
4 eggs-add one at a time
Mix well and add...1 t lemon juice. Mix.
#2~ Pour into greased 13x9 baking pan
and bake at 350 deg. in preheated
oven for 40-45 min.(not browned)
Let cool - Punch with holes
(use toothpick over entire cake)
Top with Glaze...
#3~ Glaze... Mix...2 c. powdered sugar with enough lemon juice until consistency of thick syrup. Pour over cake and fill holes. Let set 1 hour. A refreshing delight.
Enjoy!
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Baked Beans

1 lg. can baked beans
*3/4 c. ketchup
*1 tbl. Kitchen Bouquet
*1/4 c. molasses
*1 small onion (diced fine)
*1 pkg. onion soup mix

Mix all ingredients well and pour into 13x9 baking pan. Bake in
350 degree oven for 1 hour. Salt and pepper to taste. Serve Hot.
Enjoy!
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*Note: A bottle of barbeque sauce may replace above sauce ingredients.

 

 

 

Bisquits & Gravy

1 tube flaky bisquits
12 slices uncooked sausage
3 heaping tbl. flour
2 c. milk
1 t. salt
1 tbl. pepper

In hot skillet, brown sausage over medium heat. Remove from pan. Cool. Leave dripping in skillet and add flour. Simmer & stir a few minutes (do not burn). Add milk, salt & pepper. Stir well. Turn heat to high & stir constantly. Bring to boil. Continue to stir until gravy becomes thick. If too thick add more milk. If too thin add more flour. Bake bisquits according to directions. Serve gravy atop bisquits.
Enjoy!
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Garden Salad

1/3 head lettuce
1/3 leaf lettuce
1/3 endive
2 lg. tomatoes (wedged)
1 cucumber (diced)
1/2 purple onion (sliced thin)
Italian dressing
*croutons

Base amounts of lettuce on serving four. Wash and pat dry all 3 types of lettuce. Tear into bite size pieces. In large mixing bowl, toss lettuce, tomatoe, cucumber and onion. Add dressing to taste.
Garnish with croutons.
Enjoy!
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* Note: Your favorite croutons or... Mine: cube 5/6 slices of bread, spread onto baking sheet. Pour 1/3 c. melted butter over bread. Sprinkle garlic,oregano and pepper atop and bake on low 45 minutes or until crispy.

 

 

 

Deviled Eggs
6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
dash salt & pepper
Place eggs in a pot of water. Bring to a boil. Cook in 10 minutes. Remove eggs from pan and cool. Peel shell and cut eggs in half, lengthwise. Remove the egg yolks and mash in a small mixing bowl. Add paprika, mayonnaise, dry mustard, salt & pepper. Mix well. Spoon mixture into the egg shells.
Garnish with a sprinkle of paprika. Serve cold.
Enjoy!
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Stuffed Cherry Tomatoes
20 cherry tomatoes
1 lb bacon (cooked & crumbled)
1/2 c mayonnaise
1/3 c chopped green onions
3 tbl grated parmesan cheese
2 tbl parsley
Cut thin slice off each tomatoe top. Scoop out pulp & discard. Place tomatoes upsidedown on toweling to drain. In mixing bowl, combine remaining ingredients. Mix well. Spoon mixture into tomatoes. Refridgerate for 2 hours.
Enjoy!
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Carrot Cake
Cake...
4 eggs
1 1/4 c. oil
2 c. sugar
1/2 t. vanilla
2 cups flour
2 t. baking soda
2 t. baking powder
1/2 t. salt
2 t. cinnamon
3 c. carrots
1 c. walnuts (chopped)
Frosting...
1/2 c. butter
8 oz. cream cheese
4 c. powdered sugar
1 t. vanilla
1 c. walnuts (chopped)
In mixing bowl, beat eggs, oil, sugar and vanilla. Add flour, baking soda, baking powder, salt and cinnamon. Mix well. Peel and grate carrots. Add carrots and walnuts. Mix well. Pour into greased 13x9 baking dish. Bake in 350 degree oven for 45 minutes. Let cool in pan for 10 minutes. Cover with serving platter and flip over, carefully lift baking dish from cake. Cool completely. Make frosting In mixing bowl, combine butter, cream cheese, powdered sugar and vanilla.
Beat until the mixture is smooth. Spread over cake.
Sprinkle walnuts atop for garnish.
Enjoy!
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I must tell you, if you like carrot cake, also try other carrot cake recipes from allrecipes.com I never knew there were so many different recipes for carrot cake. Have fun.