Friday, February 10, 2012

Sunday Brunch

Our chickens have been laying lots of eggs
and I'm in the mood for a Sunday brunch... I think we will have:


This makes 2 servings.
For the Hollandaise Sauce: 
The Hollandaise sauce can make it or break it~ so master it.
 4 egg yolks
 1 tablespoon freshly squeezed lemon juice
 1/2 cup unsalted butter (1 stick), cut butter into 10 pieces and freeze them
 Pinch salt

For the Eggs Benedict:
 4 slices Canadian bacon
 2 English muffins, split
 2 teaspoons white vinegar
 4 eggs
 Salt and pepper, to taste
 Hollandaise sauce, recipe above
 3-4 sliced green olives with pimento or black olives (optional)
 Paprika for dusting

Make the hollandaise sauce first.Whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume.

Using a double boiler, continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

Add the frozen butter cubes all at once. Continue to whisk until the butter melts, the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Heat the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a large nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a simmer. Crack 1 of the eggs into a small bowl taking care not to break the yolk. Gently lower the edge of the bowl into the water letting some water flow into the bowl. Then let the egg slide out of the bowl and into the water.  Quickly repeat with remaining eggs. Reduce the heat to a gentle simmer.

Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Top with a dusting of paprika.
*From   Thank you wiki!


Chilled champagne
Orange Juice
1/2 slices of oranges for garnish


hash browns or  dutch oven potatoes
fresh fruit


Sunday, February 5, 2012

Peanut Butter Fingers

This "old" recipe is one of my personal favorites.

1/2 Cup Butter
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/3 Cup Peanut Butter
1 Egg
1/2 tsp Soda
1/4 tsp Salt
1/2 tsp Vanilla
1 Cup Flour
1 Cup Quick Oats

1/2 Cup Powder Sugar
1/4 Cup Peanut Butter
3 TBS Milk

Cream butter and sugars.  Blend in eff, peanut butter, sodad, salt and vanillla.  Stir in flour and oats.  Spread in 9x13 pan and bake at 350 for 20 min.  Sprinkle with 1 cup chocolate chips.  Let stand 5 min. 

Combine 1/2 cup powder sugar, 1/4 cup peanut butter and 3 TBS milk.  Mix well.  Drizzle over bars.  Cool.

Wednesday, February 1, 2012

Baby Food

I'm sick of buying baby food. Especially when my baby girl only eats a few bites and decides she doesn't like it. It's expensive for what it is and it takes up a lot of room in the cupboard.
I've wanted to just make my own baby food for a while... so I did some researching online and this is what I found.

Crock Pot Methods:

--fresh or frozen fruit or vegetables
-- water
--Chicken, Turkey, Ham or Beef NOTE: The meats will take longer to cook than the fruits and veggies.

Wash your vegetables (and peel the skin if it needs to be). Cut into chunks. Put the chunks into your crockpot and cover with the least amount of water you can to fully cook them.

Make baby food on a day that you are home to watch the food. Each variety will cook differently.
You can use whatever size crock pot you've got, fruits and veggies should be fully cooked within 3 hours.
You could probably sneak in a sprinkle of cinnamon or brown sugar with some things...
When the veggies or fruit are quite tender, and the meat is fully cooked you're ready for the next step!
Use a blender, or a food processor to puree the food.
If you need to add a bit of water to make it thinner for your baby, do so in little drips.

Freeze in ice cube trays, then pop out and store in a freezer bag. Love this idea!

Links to recipes:

Baby food recipes for 6-9 months

Creamy apple and oat puree
Chicken and corn chowder
Sweet potato and squash puree
Beef, squash, and tomato puree
Peach, apple, and pear puree
Cauliflower, potato, and cheese puree
My first beef casserole
My favorite chicken puree
Potato and carrot mash with salmon
Superfoods puree

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.