Monday, April 08, 2019

Oatmeal Raisin Cream Whoopie Pies
























I love Oatmeal Raisin Cookies and I love anything cream filled so I already knew these would be a favorite before I made them. These kind of remind me of Little Debbie’s Cream Pies but they are not so cake-like.  They’re more like a cookie with the same filling.  I added a touch of lemon to offset the sweetness and they turned out great!  

Oatmeal Raisin Cream Whoopie Pies

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 cups Uncooked oatmeal oats

Preheat the oven to 375 degrees and line a cookie sheet with parchment paper.

Beat the butter, granulated sugar and brown sugars until smooth. Add the egg and vanilla.  Mix in the flour, salt, cinnamon, and baking soda.  Add the oats and stir until combined.  I also added just a quarter cup of raisins to my batter but that's optional.























Drop rounded spoonful’s on baking sheet and bake at 350 degrees for about 8-10 minutes. You want your cookies to be the same size so use an ice cream scoop to scoop out the dough.  Remove from oven and allow cookies to cool completely before filling them.























Cream Filling

1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons of whipping cream (heavy cream)
1 teaspoon vanilla
Zest of 1 lemon
Juice of a half a lemon

Combine butter, sugar, whipping cream, vanilla, and fresh lemon juice in a bowl. Beat on high until light and fluffy. Gently stir in your lemon.
























Make a sandwich with the cookies. Using a pastry bag with a round tip makes it easier.























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Sunday, March 31, 2019

Buttery Croissant Breakfast Casserole
























I love this breakfast casserole!  I mean, what's not to like?  It has all my favorite breakfast ingredients....buttery croissants, sausage and this amazing Gruyere cheese!  Gruyere melts so nicely on casseroles or sandwiches or anything else and while it is a lot Swiss, it's really much better.  I have also made this using Monterrey Jack and that gives it a whole different flavor. For the best flavors you want to make this the night before and refrigerate it, although I have to admit, I have made it the same day and it turned out great! 


Buttery Croissant Breakfast Casserole

1 pound pork sausage (I use Bob Evans or Jimmy Dean)
1 1/4 cups shredded Parmesan cheese
1 teaspoon salt
24 mini croissants, torn  (or use 12 larger croissants)
non-stick cooking spray
3 cups whole milk
1 cup heavy cream
6 large eggs, lightly beaten
2 cups shredded Gruyère cheese

Spray a 9 x 13 baking dish with non-stick spray.

Crumble the sausage in a large skillet and cook over medium high heat until no longer pink. Drain on a paper towel and set aside.

In a large bowl, mix the torn croissants, the Parmesan cheese, and the salt.  Add the sausage and toss to mix.  Transfer from bowl to your baking dish.





















Next, whisk together the whole milk, the cream and the eggs and pour over sausage and bread mixture. Cover with plastic wrap and refrigerate overnight or for at least 6-8 hours.



















When ready to bake, preheat the oven to 350 degrees. Uncover casserole, and sprinkle with the two cups of Gruyère cheese.  Make sure you completely cover the top. Add more if you'd like. 



















Bake for 45-50 minutes or until golden and no longer wet in the center. Use a cake tester or knife to make sure.  





















Remove from oven and Let stand 10 minutes. Slice or scoop out and enjoy!
























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Friday, March 15, 2019

Corned Beef and Cabbage
























I've cooked corned beef just about every way you can cook it.  I’ve baked it, roasted it, braised it, slow cooked it.  But my favorite way is the way my Mom used to make it....using an oven bag.  The flavors are more intense, the meat is more tender and far more juicy and it has the texture of a prime rib roast.  The oven bag is the way to go and the way I made my corned beef this year.

Corned Beef and Cabbage

1 Reynolds Oven Bag, Large
1 tablespoon flour
1 (3 lb.) corned beef brisket
1 medium orange, sliced into thin rounds
1 stalk celery, sliced
1 large head green cabbage, cut in large wedges
1 bag baby carrots
10 red new potatoes, skins on
1/4 teaspoon pepper
1/2 cup water

Preheat oven to 350 degrees. 

Shake flour in Reynolds Oven Bag and place in a 9x13-inch baking pan.  Add corned beef to bag, fat side up. Sprinkle fat side of beef with pepper and seasoning packet.
























Layer orange slices and vegetables around meat and pour water over everything. Close bag with nylon tie and cut six 1/2-inch slits in top of bag.


























Tuck any loose edges of bag into pan and bake for 3 hours, or until fork-tender. Let stand 10 minutes before slicing and serving.











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Monday, March 11, 2019

Crispy Hash & Eggs Breakfast Skillet






























While I categorize this recipe under Breakfast, I could eat it any time of day.  I just love it!  That crispy corn beef hash topped with perfectly sunny side up eggs and a side of toast for dipping that rich glorious yolk.  WOW! I get hungry thinking about it.  I make it from whatever ingredients I have on hand, but I’ve even been known to open a can of corned beef hash and fry it up when I get in the mood. Either works for me.

Crispy Hash & Eggs Breakfast Skillet

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
2 tablespoons olive oil
2 tablespoons butter
4 to 5 cups chopped cooked corned beef (or canned)
1/2 teaspoon salt
4 large eggs
Salt and pepper to taste

In a large non-stick skillet, fry hash browns in oil and butter until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and add salt.  Using a spatula, pack it down firmly to form a solid cake. 

 

























Cook, undisturbed, for 4 minutes, then, with the spatula, invert the hash, a portion at a time, and fold the browned bits back into the hash. Lightly pack the hash into the pan again. Repeat the process every minute or two until the potatoes are thoroughly cooked, about 8 minutes longer.

 




























Make 4 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and continue to cook on low heat until eggs reach desired doneness. 






























Shortcut: use a can of corn beef hash

Add can of hash to the melted butter and oil in large skillet.  Cook over medium heat and pat down with spatula to make one solid layer on bottom of pan. Reduce the heat to low. Continue cooking the hash until the underside is crusty and well browned, about 10 more minutes.


 
 


























Using the back of a spoon, make four indentations in the hash. One at a time, break eggs into a saucer and slip them into the indentations. Increase the heat to medium, cover the skillet and cook until the eggs are just set, about 6 minutes. Serve immediately.







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Friday, February 15, 2019

Cheese Steak Subs


























Oh My Goodness. Who doesn’t love a cheesy steak sub? I truly have no other words to say right now…..yum.  Excuse me while I get some napkins.

Cheese Steak Subs

2 lbs rib eye steak, frozen and cut very thin
4 (8-inch) soft sub rolls
1 onion, sliced thin
2 tablespoons vegetable or canola oil
1/2 teaspoon salt
1/8 teaspoon pepper
8 slices white cheddar or provolone cheese

If you are slicing the steak yourself, freeze it first. Using a sharp knife, shave the frozen steak as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times.






























Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of the meat in an even layer and cook, without stirring, until well-browned, 4 to 5 minutes. Stir and continue to cook until the meat is no longer pink, 1 to 2 minutes. If adding onions, do that now and sauté with your steak.

 



























Repeat until all meat is cooked. Drain on paper towel to absorb grease. Wipe out skillet with paper towels.

Return steak to the skillet over medium heat. Season with salt and pepper and saute for about a minute or two.  Lay cheese on top of steak and allow to melt completely. Then fold the melted cheese throughout the steak and remove from heat.


































Reduce heat to low, sprinkle with Parmesan, and lay American cheese over the top Let cheeses melt, about 2 minutes. Fold the melted cheese into the meat thoroughly. Divide the mixture evenly among the toasted rolls and serve.
 





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