Monday, April 30, 2012

Bacon and Cheese Dip

You know we love a good dip around here. This is a version of a dip I have made for years. We always called it "lumpy" dip. My family thinks it is because if you eat too much of it, you will become "lumpy".  Lumpy dip basically has all these ingredients, but it isn't warmed in the oven. I added the little bit of pepper jelly because I love sweet and salty. Hope you enjoy!

Bacon and Cheese Dip
1  package (8 ounce) cream cheese, softened
1/2  cup mayo
1/4  cup sour cream
1  cup sharp cheddar cheese (4 ounces)
1/3  cup pepper jelly
4  green onions, chopped
1/2  cup chopped pecans, toasted
8  slices bacon, cooked and crumbled

In a large bowl mix, cream cheese, mayo, sour cream, cheddar cheese, pepper jelly, green onions and pecans. Mix well and place in a dish. I use my pie plate.

Sprinkle with cooked bacon. Place in a 350 degree oven and bake for about 20 minutes.



I've shared this recipe on the easy appetizer blog hop over at Gooseberry Patch. Check it out for delicious easy appetizers!

Friday, April 27, 2012

Weekend Potluck #15

Welcome to The Weekend Potluck. Once again, last weeks recipes were mouthwatering. I had the chance to try a few and printed several others to try. Thanks so much for sharing your delicious dishes with us! Now onto the official business...

Today, we need to discuss a little bite... ummm... bit of business with our sweet friends who link up their recipes here each week. If you are just swinging by to check out the recipes, then cruise on down for the goodies.
We adore our blogging friends. Truly. We love our linky party too. It is awesome having all these recipes show up on our blogs each week. We appreciate it so much that we have made a commitment to promote those recipes as much as possible with only two rules: 1) Link back. You can use the button or a direct link within your post. 2) Follow us. You can choose to follow anyway you like but you need to follow ALL co-hosts (Sunflower Supper Club, The Better Baker, The Country Cook, 4 Little Fergusons, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook OR Twitter. If you do not follow these two rules, we will not delete your link, but we will not feature or do any special promotion of your recipe.
Unfortunately, some of our favorite recipes (including the recipe with the most clicks, did not link back from their posts. We love, love our blogger friends, and hope that they appreciate us enough to remember to do these two tiny things in exchange for the work we put into bringing traffic to their websites.

Now, on to a more delicious subject ~

Last week's party had so many amazing recipes... a RECORD number of LINKS... and we decided to feature these delightful recipes ~
a bowl full of comfort
Chili Verde by The Domestically Impaired Guide to the Retro Kitchen Arts
Reeses Peanut Butter Cookie Brownies
Reeses Peanut Butter Cookie Brownies by Hun... What's for Dinner?
Reeses Peanut Butter Cookie Brownies
Fruit Pizza by Stella B's Kitchen

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


We want you to get as much exposure as possible so that your time here is well invested.
Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, 4 Little Fergusons, The Better Baker, Sunflower Supper Club, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!

Weekend Potluck Linky

Thursday, April 26, 2012

Sweet Onion and Rice Bake

Sweet Onion and Rice Bake
4 cups water
1 cup rice (Uncle Ben's white converted rice suggested, not instant)
1/4  cup butter
6 cups chopped sweet onion
2  cloves garlic, minced
3/4  cup whipping cream
1/2  teaspoon Frank's hot sauce
1  cup grated Swiss cheese (4 ounces)
1  teaspoon salt
1/2  teaspoon black pepper

In a medium saucepan bring the water and rice to a boil, reduce heat and simmer for 10 minutes. Drain.

Meanwhile, while the rice is cooking, melt the butter in a medium skillet. Add the onion and cook until tender. Stir in the garlic and cook for 1-2 additional minutes, until fragrant. Remove from heat and add the whipping cream, hot sauce, Swiss cheese, salt and pepper. Add the rice and mix well, place in a greased 2 quart baking dish.

Bake at 350 degrees covered for 45 minutes. Uncover and bake an additional 10 minutes until top is beginning to brown.



I've linked this recipe to the Church Supper hosted by Everyday Mom's Meals.

Tuesday, April 24, 2012

Chipotle, Corn and Avocado Salad or Dip

I have a corn and black bean salad recipe that my family just loves. You can find the recipe here. I have a deep love for Chipotle Chiles and thought they would be a great addition to this salad. I added the avocado because our local grocery store had them on sale for $1. They added a great creaminess to the salad. If you don't like things too spicy, I would suggest you start with only 1 Chipotle Chile. We ate it like a dip with scoops, but it would also be great served as a side with grilled chicken or fish.
Chipotle, Corn and Avocado Salad
1  package (12 ounce) frozen corn, thawed 
1  can (15 ounce) black beans, rinsed and drained
1  small red pepper, chopped
5  green onions, chopped
2  Avocados, chopped
1/4  cup vegetable oil
2  tablespoons fresh lime juice
1  tablespoon red wine vinegar
2  chipotle peppers, finely chopped
2  cloves garlic, minced
2  tablespoons fresh chopped cilantro
1/2  teaspoon cumin
1/2  teaspoon salt
1/4  teaspoon pepper 

In a large bowl mix the corn, black beans, red pepper and green onions. Gently mix in the chopped avocado.

In a small bowl whisk together the vegetable oil, lime juice, red wine vinegar, Chipotle peppers, garlic, cilantro, cumin, salt and pepper. Pour over the corn salad and gently mix.

Cooks Note: To chop Avocado~Slice avocado lengthwise in half and remove the pit.  Leave in the shell, take a knife and slice down the avocado and then across in a criss-cross pattern. Take a spoon and gently scoop cubed pieces into your bowl.



I linked this recipe up to the Totally Tasty Tuesdays link party over at Mandy's Recipe Box.
I've also linked up to the Church Supper over at Everyday Mom's Meals.
Linked to the Recipe Roundup over at Gooseberry Patch.

Monday, April 23, 2012

Blueberry and Lemon Scones

I've been on a bit of a lemon kick lately. Not to mention a bit of a berry kick as well. Hey, it's spring! So when I came across this recipe given to me by a dear friend, I thought I would give it a whirl. Regular readers already know that I am not a baker. It is just not really my thing. Actually, it is any recipe with yeast in it that terrifies me. Sometimes it works for me, sometimes it doesn't. So I really don't mind baking muffins, cornbread and I make a really good pumpkin bread. I had never tried my hand at scones, and after making them I don't know why. I can't wait to try some different recipes, they were so easy to make! I will definitely make these again and I'd like to try them with raspberries. 
Blueberry and Lemon Scones
2  cups all-purpose flour
1/4 cup sugar
2 1/2  teaspoons baking powder
1/8  teaspoon nutmeg
1/4  teaspoon salt
1/2  cup (1 stick) butter, cut into small chunks and chilled
1/2  cup milk
1  egg
1  teaspoon lemon zest
3/4  cup blueberries
1  tablespoon butter, melted
1  tablespoon sugar

Combine the flour, sugar, baking powder, nutmeg and salt in a large bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. 

In a small bowl, combine the milk, egg and lemon zest and mix.

Add to the dry ingredients and mix until just combined and the mixture forms a soft dough. Gently mix in the blueberries.

Shape into a ball and lightly knead on a lightly floured surface 8-10 times. I did it really lightly because I tried not to crush too many of the berries. Shape into a 9 inch circle that is about 1/2 inch thick onto a buttered baking sheet. (I used my Pampered Chef round stone) Cut into 8 wedges with a sharp knife, don't separate. Brush the top with the 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar.

Bake at 400 degrees for about 20 minutes or until golden brown. 



Shared at the following great parties:
Walking on Sunshine Foodie Friends Friday
The Mandatory Mooch Tasty Thursdays
Hammock Tracks Savory Bites Brunch Dishes
The REAL Housewives of Riverton Recipe Round Up
Everyday Mom's Meals Church Supper

Friday, April 20, 2012

Weekend Potluck

Happy Friday! We are pleased to be one of the new co-hosts of the Weekend Potluck. This recipe linky is what really helped launch our little blog. We had a recipe featured on the Weekend Potluck that went viral on pinterest and we have been obsessed with the foodie world ever since.

Now...Onto Weekend Potluck ~

Last week, we mentioned that we were going to add a new cohost to our Weekend Potluck team. Well… it’s so exciting to announce that we actually added two fabulous blogs to our party. Now, you can also find Weekend Potluck at The Better Baker and Sunflower Supper Club. Please make sure to swing by and welcome them.

The recipe with the most clicks was ~
white sheetcake recipe
Grammy’s White Sheet Cake by Eat Cake for Dinner

Recipes that caught our attention ~
Jalapeno Grilled Cheese Sandwich recipe

Chocolate coconut candy recipe
Mounds Bars by That Skinny Chick Can Bake

And, a personal favorite ~
Cucumber, Strawberry and Tomato Salad with Balsamic Vinaigrette
Cucumber, Strawberry and Tomato Salad with Balsamic Vinaigrette by Hot Eats and Cool Reads
If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~
Remember that when you link up, it shows on all FIVE blogs. Plus…

We want you to get as much exposure as possible so that your time here is well invested. Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Better Baker, Sunflower Supper Club, The Country Cook, 4 Little Fergusons, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!

Weekend Potluck Linky

Tuesday, April 17, 2012

Raspberry and Blue Cheese Salad with Raspberry Maple Dressing

I have come to a realization. Are you ready? Swimsuit season is just around the corner and since I have gotten serious about blogging I've put on a wee bit of weight. So, I am trying to have smoothies and lean protein for breakfast and big salads for lunch. 

Last Monday I posted a recipe for a salad that I said was my new favorite salad. You can see that recipe here. I ate it all week and I do love it, but the other day when I was at the grocery store I was drawn to the Raspberries. My mind immediately began putting together different flavor combinations. I hope you like what I came up with.  
Raspberry Blue Cheese Salad with Raspberry Maple Dressing

For the Salad:
1  package (5.5 ounces) Baby Spring Greens
1  package (6 ounces) Raspberries, divided 
1  package (4 ounces) Crumbled Danish Blue Cheese
6  thin slices red onion, sliced into 1/2 moons and separated
1  cup walnuts, toasted and coarsely chopped

For the Dressing:
10 raspberries
1/4  cup white wine vinegar
1/4  cup real Maple syrup
1  tablespoon Dijon mustard
1  tablespoon dried tarragon or 3 tablespoons fresh
1/4  teaspoon salt
1/2  cup olive oil

For the dressing combine the 10 raspberries, white wine vinegar, maple syrup, Dijon mustard, tarragon and salt in the bowl of a food processor or blender. Process until the raspberries are pureed. With the processor running slowly pour the oil through the chute until combined.

Divide the lettuce between the salad plates. Top with raspberries, blue cheese, red onion and toasted walnuts. Drizzle with the dressing.

Cooks Notes:
To toast the walnuts, place on a cookie sheet in a 350 degree oven for 8-10 minutes. I toast my nuts before I chop them, because there is less chance they will burn.

Also, when I use red onion in a salad, I soak the slices in ice water for about 15 minutes. It takes away the bite, but you still have the red onion flavor.  After soaking just drain on paper towels until read to use in the salad.



Friday, April 13, 2012

Southwestern Cream of Potato Soup

With the cooler rainy weather we've had this week in Kansas, you know my thoughts once again turned to soup. Regular readers know of my love of soup for lunch in the cooler months. I had some potatoes that I needed to use so I decided to make Cream of Potato soup. Wanting to "turn it up" a little bit I decided to give it a Southwestern flair. I was really pleased with the results and my kids liked it as well. That is always a plus! If the Chipotle Chile scares you away, don't let it. It gives it some spice but it is not too "hot". I think a great addition to this soup would be some diced jalapeno, which I would add at the beginning with the onion and red pepper, but that would have been too spicy for my kids. 
Southwestern Cream of Potato Soup
1/4 cup butter
1  onion chopped (1 cup)
1  small red pepper chopped (1/2 cup)
6  cloves garlic, minced
1   teaspoon cumin
1/2  teaspoon dried oregano
1/4  cup flour
4  cups chicken broth
6  cups diced peeled potatoes (4-5 large)
4  cups 1/2 and 1/2
1  Chipotle Chile, finely minced, plus some of the Adobo Sauce if you want more heat
8  ounces Mexican Blend cheese, shredded, plus more for garnish
1  teaspoon salt
1/2  teaspoon pepper
1/4  cup minced fresh cilantro

Green Onions, sliced
Shredded cheese
Sour Cream
Minced Cilantro
Tortilla Chips

Melt butter in a large Dutch Oven over medium heat.  Add the onion, red pepper, garlic, cumin and oregano. Saute for a few minutes until vegetables are soft. Add flour and continue cooking for 2 minutes.

Slowly whisk in the chicken broth.  Add the potatoes and bring the mixture to a simmer.  Slowly add the 1/2 and 1/2 and maintain simmer.  Continue simmering for about 15-20 minutes or until potatoes are tender and soup has thickened.  Remove from heat and add the Chipotle Chili and the cheese, a handful at a time, stirring after each addition until melted. Season with salt and pepper and stir in the fresh cilantro. Ladle into bowls and top with desired garnish. 



Linked to the following parties:
Gooseberry Patch Soup and Stews Round Up

Wednesday, April 11, 2012

Artisan Bread in Five Minutes a Day

I love homemade bread . . . the fact I can control the ingredients, the fact it is waaaaay cheaper to make than to buy, the smell of it in the oven, the feel of the dough in my hands as I work with it, and especially the taste of it right out of the oven with a little butter spread over the top of a slice.  You see, I LOVE HOMEMADE BREAD!!!

This wonderful product used to be something that was a treat or made on occasion at our house.  Well, not anymore.  I stumbled upon a book that has revolutionized bread baking in our home.  I couldn’t wait to try it out and make sure it was true.  So, over the past 2 weeks I have made 15 loaves of bread – and yes, I am proud to say we have eaten them all!!!!!

The book is “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois.  It was published in 2007.  Which brings up the point – where has it been the last 5 years ??!!??  This concerns me – where are all my friends that bake and why didn’t they tell me about this? 

Well, you have been told, so rush down to your local book store, get on line or go to your local library and see if they have it.  I have only made one recipe but it is wonderful.  I am branching out this week and doing a second recipe (I’m risky that way).

The ingredient list is not long at all:  water, yeast, salt and flour.  But, the technique for making it is very different and interesting.  The recipe looks long and complicated but it really isn't once you do it. The book goes into great detail (which I find very interesting), but hopefully my instructions will do the job.  Don’t be overwhelmed by all the steps.  I tried to simplify and make each thing you do a different step. . . that is why it is so long.

5 Minute Artisan Bread Recipe

3  cups lukewarm water
1 1/2  tablespoons granulated yeast (2 packets)
1 1/2  tablespoons kosher or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop and sweep method
Cornmeal for pizza peel

Other Items you will need:

container to stir and raise dough in – approximately at least 12” in diameter and 12 – 14” tall with a loose fitting lid

Pizza Stone

Pan or Pie Plate for holding water in 450 degree oven

Remember this is not a traditional dough recipe.  So, when you read the following steps don’t laugh, throw up your hands or question . . . it does work!

1.  In large container mix the water, salt and yeast.  Stir.
2.  Add the flour and stir with wooden spoon until all flour is
incorporated into the wet mixture.
3.  Cover lightly. 
4.  Let rise on counter for 2 hours.  Do nothing with it – just let it sit.
5.  After 2 hours on the counter, punch down the dough 2 or 3 times and then place in refrigerator for at least 3 hours.

Now the fun part!!!

1.  The dough is very moist, so wet your hands under water before working with the dough. 
2.  Place a decent amount of cornmeal on a cookie sheet or pizza peel.
3.  Take the dough from the refrigerator and pinch off 1/3 of the dough (about the size of a very large grapefruit).
4.  Work this in your hands to form a nice domed ball.
5.  Place the dough on the cookie sheet.
6.  Let rise for 40 minutes.
7.  During the last 20 minutes, place the pizza stone in the oven and preheat to 450. Position the shelves in the oven so the bottom one is on the lowest position and the top shelf is one down from the top.  Place the stone on the top shelf.                                                                 
8.  After the 40 minute rise, take a knife and make 2 or 3 slits in the top of the dough (1/4 inch deep).  These help the steam escape  from the loaf of bread.
9.  Place some cornmeal on the stone and then place the bread on the cornmeal.
10.  Pour 1 – 2 cups water in pie plate and place it on the lower shelf.
11.  Bake the bread for 30 minutes.
12.  Take the bread off the pizza stone and let cool on a wire rack.

There you have it!!!   What appears to be a whole bunch of steps really isn’t!!  I just wanted to try and simplify the 4 pages of instructions given in the book.

The good news is that you still have dough for 2 more loaves that will hold in the refrigerator for up to 14 days.  So you can have fresh bread 2 more times before you have to do the first set of instructions.

Isn’t this great!!!   I know it seems a little overwhelming, but give it a try – it really is easy. 

I would still recommend the book – there are lots more recipes and they explain why this works.  I’m just fascinated!!!  Guess it says something for the state of the rest of my life!

Happy Bread Baking!


P.S.  The book costs about 16.00 from Amazon. You can find it here.
P.S.S.  Kim and I get no compensation for suggesting this book.  It is just really, really good!!

Monday, April 9, 2012

Spinach Salad with Strawberries, Blueberries and Goat Cheese Rounds with Strawberry Balsamic Vinaigrette Dressing

My kids were out of school for Spring Break the week before last. Spring Break always kind of does me in. Once we hit that break I am ready for summer. I get a little taste of not having to be up at the crack of dawn every weekday and I kind of like it. My kids are plenty busy in the summer, but I like the change of schedule. In anticipation of summer I have been thinking about salads a lot lately. This one was born out of my fairly new love of goat cheese. I love the flavors of goat cheese and fruit together.  
I think I could eat this salad every day for lunch. I'd love to top it with some grilled chicken and make it a main course. I think we'll probably do that this week. 

Spinach Salad with Strawberries, Blueberries and Goat Cheese Rounds with Strawberry Balsamic Vinaigrette 

1/2 chopped Nuts (I used Pecans, but Walnuts, Almonds or Pine Nuts would also be good)
8 cups Baby Spinach Leaves
16 medium to large Fresh Strawberries, washed and hulled, divided
1 (6 ounce) package Fresh Blueberries

11 ounce Log Goat Cheese, sliced into rounds (I made 11)
2  tablespoons butter
1 small clove garlic, minced
1/2 cup Panko Breadcrumbs

8 strawberries, quartered
1/4 Balsamic Vinegar
1/4 cup sugar (or 2 tablespoons honey)
1/2  teaspoon Dijon Mustard
1/4  teaspoon kosher salt
1/4  teaspoon pepper
1/2  cup Olive Oil

Heat a medium sized skillet over medium heat. Add nuts to the dry skillet and toast until lightly browned and fragrant, about 5 minutes or so. Keep them moving so they don't burn!  Remove from the skillet and set aside to cool. 

In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Remove from the heat and stir in the Panko Breadcrumbs. Place your sliced Goat Cheese rounds on a cookie sheet and press the bread crumb mixture into the tops of the sliced cheese. Place under the broiler for a few minutes until light golden brown. Watch carefully so they don't burn.

In the bowl of a food processor, or a blender, combine the 8 strawberries, Balsamic Vinegar, sugar (or honey), Dijon mustard, salt and pepper. Puree until smooth. Slowly pour the olive oil through the chute with the processor or blender running to combine.

Divide the Spinach leaves between plates. Makes about 8 dinner sized or 4 entree sized salads. Slice the remaining strawberries and place on the spinach along with the blueberries and toasted nuts. Drizzle with dressing and place 1 or 2 Goat cheese rounds on top.



Linked to the following great parties:
Hammock Tracks All Things Easter Link Party
Katherine Martinelli Mother's Day Link Party

Friday, April 6, 2012

Egg Salad Sandwiches

Here is a classic Egg Salad recipe to help you use all those hard boiled eggs you will have after Easter Sunday. Wishing you and your family a blessed Easter.

There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightening and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men. The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay. Then go quickly and tell his disciples. He has risen from the dead and is going ahead of you into Galilee. There you will see him. Now I have told you."  Matthew 28:2-7. (NIV)

He is risen, He is risen indeed!

Egg Salad 
6 Hard boiled eggs ~ Check out the bottom of the post for how I cook my eggs
1/4  cup celery, chopped really fine (so my kids don't see it!)
2  tablespoons onion, chopped really fine (same reason as above!)
1/3 cup mayo, light or regular
2  teaspoons yellow or Dijon mustard
1  teaspoon lemon juice
1/2  teaspoon Worcestershire Sauce (my secret ingredient!)
2  teaspoons fresh Italian Parsley, chopped
1/2  teaspoon Dill
1/4  teaspoon salt
1/4  teaspoon pepper

Dice the eggs into small cubes and place in a medium bowl. Add the rest of the ingredients and stir gently to combine. We like to serve our egg salad on toasted bread or hamburger buns.

Cooking Hard Boiled Eggs ~ Place your eggs in the bottom of a saucepan. Make sure they are in a single layer. Cover the eggs with cold water by about an inch or so. Turn to burner to high and bring to a rapid boil. Immediately cover the pot and turn the burner off. Leave the saucepan on the hot burner for exactly 10 minutes. After 10 minutes immediately plunge the eggs in a bowl of ice water and let cool. I have used this method for several years and they always come out perfectly, no green rings around the yoke!
I have an electric range, if you have gas, turn burner off and let sit covered about 12 minutes.



Wednesday, April 4, 2012

English Muffin and Canadian Bacon Egg Bake

I love a great egg casserole. I love that they can be assembled the night before and then they are just popped in the oven in the morning. As my family and some of my dear friends could tell you, I am not much of a morning person. Please just give me my coffee and a little bit of time to read the paper, check my computer, and just contemplate my day. Dan on the other hand, hits the ground running and it can drive me nuts some mornings! (Love you honey!)

This casserole has a flavor similar to Eggs Benedict. We love Eggs Benedict at our house and Dan is a master cook when it comes to breakfast.  I would have to say Eggs Benedict and Biscuits and Gravy are his specialties.  As I've told you before the kids love when he is not traveling for work because he makes them a hot breakfast most mornings when he is home.  I'll do a hot breakfast on the weekends and of course the mornings of their birthdays, if Dan's not home. If you like Eggs Benedict give this casserole a try when you don't feel like putting in the work.  

English Muffin and Canadian Bacon Egg Bake
5  English muffins, split
4  tablespoons butter, softened
8 ounces Canadian Bacon, about 12 slices (or substitute diced ham)
10 large eggs
1 1/2 cups milk or 1/2 and 1/2
1/2 cup mayonnaise, light is not recommended
3  tablespoons fresh lemon juice
1  teaspoon Frank's Hot Sauce
1  teaspoon dry mustard
1  teaspoon onion powder

Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch dish with cooking spray. Spread the butter on the cut sides on of English muffins and cut them into 1 inch pieces; spread the muffin pieces in the bottom of the dish. The pieces won't be in a single layer, some will be overlapping a little.

Cut the Canadian bacon into quarters and spread on top of the muffins. 

In a medium bowl, mix the eggs, milk or 1/2 and 1/2, mayonnaise, lemon juice, Frank's hot sauce, dry mustard and onion powder.  Gently pour the egg mixture over the muffins and Canadian Bacon. Gently press down on the English muffins making sure they are coated with the egg mixture. Cover and place in the fridge overnight.

In the morning take the casserole out of the fridge and let stand for 30 minutes at room temperature.  Bake for about 45-50 minutes until the eggs are set. Tent with foil if the top of the casserole is getting too brown. 



Linked to the following great parties:
Katherine Martinelli Mother's Day Link Party

Monday, April 2, 2012

Cornbread Salad

Do you have a recipe that just reminds you of summer? For me it is this cornbread salad.  With the unseasonably warm weather we have had this spring, we have fired up our grill several times in the past couple of months. I have been itching to make this and I finally got around to making this salad this weekend. This salad has been around for as long as I can remember. Everyone has a slightly different way of making it, but it is always delicious. Here is my favorite version.
Cornbread Salad
8  1/2 ounce box of Corn Muffin Mix, plus ingredients to make (1/3 cup milk and 1 egg)
2  (15 ounce) cans Fiesta Corn, drained
1  (15 ounce) can Pinto Beans, rinsed and drained
8  green onions, chopped
1  small red bell pepper, chopped
2  tomatoes, chopped (when I can't get homegrown I use 4 or 5 Roma tomatoes)
2  cups (8 ounces) shredded Cheddar Cheese
10 slices bacon, cooked and crumbled
1 to 1 1/2 cups Ranch Dressing, use your favorite 

Prepare corn muffin mix per package directions in a square baking dish.  Remove from oven and let cool.

In a large bowl mix the corn, beans, green onions, red bell pepper, tomatoes, cheese and bacon. Crumble the cornbread and gently mix into the salad. Coat with the ranch dressing and stir to combine.

Place in serving dish and put in the fridge for 3 to 4 hours for the flavors to blend.  

This salad is also pretty layered in a glass bowl. I mix everything but the cornbread and the dressing. Layer 1/2 of the corn mixture in a pretty bowl, top with 1/2 of the crumbled cornbread. Top with the remaining corn mixture and then the rest of the cornbread. Spread the dressing over the top of the salad.



I've linked this recipe to the Weekend Potluck and the Recipe Roundup over at Gooseberry Patch.