Friday, October 08, 2021

Eggs Benedict With Ham














I remember when I used to be afraid to even attempt to make this dish.  Then one day, I asked myself what I was afraid of and couldn’t come up with a reasonable answer so I decided to try.  That was 25 years ago and I have been making this simple breakfast ever since.  Nothing to fear.  So easy and so good!


Eggs Benedict With Ham


3 extra large or jumbo eggs

3 English muffins

1 teaspoon butter (to fry ham or bacon)

3 slices of Ham or Canadian bacon

4 teaspoons distilled white vinegar

In a large deep skillet, melt 1 teaspoon butter over medium heat and brown ham on both sides. Transfer to a plate and cover with foil to keep warm.

Wipe out the same skillet and fill it with 3 inches of water.  Add vinegar and swirl it around so that you have the water moving in a circular motion.  Heat the water until it is slightly boiling under the surface.  Just a few tiny bubbles, not a full boil.










Break each of the 3 eggs separately into small bowls.  Be careful as you pour each egg gently into the water.  You don’t want the yolk to break.  Allow the egg to cook for 3-5 minutes until white surrounding they yolk is set.  











Using a slotted spoon, lift the eggs and lay them on a paper towel line plate.

Make the Hollandaise

3 egg yolks

1/2 cup firm butter

1 Tablespoon lemon juice or white wine vinegar


Melt the butter in a large measuring cup in the microwave. Set aside.

 Add the egg yolks and lemon (or use white wine vinegar) in a blender and blend for a few seconds. Open the top of the blender and drizzle the melted butter, a little at a time.  Continue adding the melted butter until there is no more butter left.

















Use the pulse option if you feel the lowest power is still too strong. Once all the melted butter is added, the Hollandaise sauce should be thick with a silky texture.  Lightly season with salt and pepper. Serve over poached eggs.

 Build your breakfast

Split the English muffins in half.  Toast the muffins and spread a little butter on each one.  Add a slice of ham on top of each half.   













Place one poached egg on top of the ham.  Spoon Hollandaise on top and let it run over the sides.    













Garnish with parsley, chives, paprika, etc.  Serve over poached eggs.













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Crispy Potato Skins










I love to make potato skins for an appetizer or for a meal. Soft and and cheesy on the inside and perfectly crispy on the outside!  Betcha can’t eat just one!

 Crispy Potato Skins

 6 Russet baking potatoes

3 melted butter

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

8 bacon strips, cooked and crumbled

6 thin slices Velveeta cheese from block

1 cup shredded cheddar cheese

4 green onions, sliced

Heat oven to 375 degrees.  Pierce just the top of your potatoes with a fork. Bake at 400 for 45 minutes. Remove from oven and cool enough to handle.










In a small bowl, mix together the melted butter, Parmesan, salt, garlic powder, and pepper.  Place shells, opening sides down, on a greased baking sheet; brush each potato bottom with butter and spice mixture. Place back in the oven and bake for another 10 minutes or until brown and crispy.













Remove potato shells from oven; turn over so that the cavity is now facing you. Add a small slice of Velveeta cheese to the center of each shell. Sprinkle chopped bacon on top of cheese. Then sprinkle shredded cheddar on top. Bake for 2 more minutes until cheese is melted.













Add  some green onions or chives, and a dollop of sour cream.  Or just eat them like they are! 
















So Good!!!!











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Saturday, September 18, 2021

Caramel Apple Pie Bombs


What’s is this, you ask. What is this a picture of?   

Well it’s the most incredible, most decadent, crazy delicious thing you’ll ever eat!  It’s so good it makes  you dizzy. These are my Caramel Apple Pie Bombs and there is nothing on this earth like them! Starts with a pre-made frozen dinner roll and ends up the most ooey-gooey goodness that will knock your socks off.   You know you have incredible when you take a bite and that caramel just oozes out.  You will make these over and over again.  SO GOOD! 

Caramel Apple Pie Bombs

2 tablespoons softened or melted butter
½ cup apple pie filling (or more if you need it)
4 tablespoons light brown sugar, divided
2 teaspoons ground cinnamon
30 Kraft Caramels, unwrapped and divided
All-purpose flour, (for dusting hands and work surface)
12 frozen white dinner roll dough balls, (I use Rhodes)
2 tablespoons heavy cream

Preheat the oven to 350 degrees. Butter an 8 x 8-inch baking pan with 2 tablespoons of the butter and set aside. You can use non-stick spray but I like the buttery taste on the rolls.

Combine the apples pie filling, 3 teaspoons brown sugar and the cinnamon in a medium bowl and stir. Set aside.

Unwrap the caramels and cut 18 of them into quarters. Set aside. Lightly flour your work surface. This gets sticky.


Flatten each dough ball into a circle about 3 inches across. I use my fingers to pull and stretch and flatten. Kind of like you’re making a pizza.

Add some of the apple mixture and top with a few of cut caramel pieces; 4-6 pieces should do it.

The Tricky Part:

Carefully pull each side of the dough up to the top and pinch as if you are making a pouch or purse. Keep going around the dough to make sure all the ingredients are inside and not falling out. It’s really very simple once you get the hang of it.  You will see as you pull the dough the ingredient fall back to the center.  

Once you have created the “package,” you want to flour your hands and roll it into a ball. Be careful to make sure you cannot see through the dough. If you have any tears or can’t seal the dough, tap your fingertips in flour, pinch any tears and roll again.

Place the dough ball in the prepared dish, seam side down. Repeat until all of the apple pie bombs are in the dish and touching each other.  Brush the apple pie bombs with the softened or melted butter and sprinkle with the remaining 4 tablespoons of brown sugar.

Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

Meanwhile, place the remaining 12 caramels and the heavy cream in a glass measuring cup and microwave until melted, 30 seconds at a time, stirring after each interval. Once you have a smooth mixture, set aside to slightly cool.


Remove the apple pie bombs from the oven and drizzle the top with the caramel sauce.

Brace yourself for this experience!


Serve and enjoy!


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