October 20, 2010
I am lucky enough to know David from school in Mendocino where we both grew up. He is an amazing cook, but even more than that an incredible person. I love this video because it shows you just how simple it is to make something so delicious.
Incredibly simple yet so good. I was lucky enough to receive 3 sample jars of David’s spices and they are all wonderful. David’s web site is the first link the recipe is the second.
http://www.youtube.com/watch?v=bRUHZgkRiDg
November 17, 2009
This is a recipe from a good friend of mine in Maryland. It is delicious. The funny part is that it calls for Oleo. I had to Google that! Come to find out it is Margarine.
1 1/2 cup of sugar
1/2 cup of oleo – any margarine will work, you can use butter too
2 eggs
1 cup of milk
4 cups of flour
4 teaspoons of baking powder
1 teaspoon fo salt
4 cups of fresh/frozen blueberries
Cream sugar and oleo, add eggs. Blend in dry ingredients adding dry ingredients alternately with milk. Spread evenly into a lightly greased 13×9 pan.
Topping
1 cup of sugar
1/2 cup of oleo
1/2 cup chopped nuts (optional)
2/3 cup of flour
2 teaspoons of cinnamon
Mix together till crumbly. Spread on top of batter. Bake at 350° for 35 minutes or untill knife comes out clean.
September 19, 2009
One of the first of many recipes I hope to share with you from my friend Rosey. She is always making the most amazing things. Thanks Rosey for sharing with me.
3 fresh eggs
¾ tsp salt
3-cup buttermilk
1 tbsp baking soda
¾ tsp pure vanilla extract
1 tbsp baking powder
¼ cup of corn oil
¼ cup of quick oats
4 cup all purpose flour
¾ cup fresh Georgia peach slices
2 tbsp sugar
½ cup Georgia pecan pieces
Mix together eggs buttermilk, vanilla and corn oil. Set aside. In a separate large bowl, mix together flour, sugar, salt, baking soda, baking powder, quick oats, sliced peaches and pecans. Add wet ingredients until just combined. Let mixture stand for 20 minutes before cooking. Cook on hot griddle, flipping pancakes when they start to bubble. Serve hot with real maple syrup.
September 4, 2009
Scrambled egg mini muffins
Everyone makes the scrambled egg casseroles with milk and bread and I just wanted something without the bread. I made them mini because I thought more then a bite was more then I wanted. They are easy to make. When it is my turn in tennis to bring something people want to eat for breakfast this is what I bring.
1/2 pound of ground pork. You can use Jimmy Dean or any other brand or, in my case I used what was in my freezer. 2 mild Italian Sausages and 2 Hot Italian Sausages.
12 eggs. I am going to try using half eggs half eggbeaters next time. I think it will work just as well.
1/2 cup chopped onion. Red or white
1/4 – 1/2 cup chopped red or green bell pepper
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1/2 -3/4 cup shredded cheese. I suggest what ever you have on hand, but if you are buying then get cheddar.
In a large skillet, cook the sausage over medium heat till no longer pink. If you are using sausage in the casings I suggest you remove the casing before cooking! Let sausage cool. In a large bowl, beat the eggs. Add the onion, red pepper, salt, pepper and garlic powder. Stir in the sausage and cheese.
Pre-heat oven to 350°. Spray mini muffin tins with Pam and fill 3/4 full. Bake for 15 minutes. They should just pop right out!
Variations…. basically I think that what ever you would like to put into an omelet you can put into these. I think one of my favorite suggestions is green chilies.
