Cheesy O'Brien Egg Scramble

My coworkers strike again!  We love to eat-birthdays, meetings, holidays, retirements, going away parties.  I cut into this dish while it was still hot; it was amazing (more amazing was how my friend served it hot despite her two small children needing lots of her attention during the pre-work marathon).  I took a bite and immediately asked for the recipe; within seconds the cook produced it and made me a copy.  I often make dishes like this the night before a holiday...just throw it in the oven and it's ready.


INGREDIENTS:

• 1 package frozen O'Brien hash brown potatoes (28 oz)
• 1/2 t garlic salt
• 1/4 t pepper
• 1 can condensed cheddar soup (10 3/4 oz), undiluted
• 1 pound sliced bacon, cooked and crumbled
• 12 eggs, lighly beaten
• 2 T butter or margarine
• 2 cups shredded cheddar cheese (8 oz)

DIRECTIONS:

1. In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper.
2. Transfer to a greased 2 1/2 quart baking dish.
3. Top with soup.
4. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup.
5. In skillet, scramble eggs in butter until nearly set.  Spoon over bacon.  Sprinkle with cheese and reserved bacon.
6. Bake at 350 degrees Fahrenheit for 20-25 minutes.

Difficulty: Easy...no chopping :)

Time: 20 minute prep; 25 minute baking time

Source: my coworker copied it from somewhere...I'm thinking O'Brien potatoes

Chicken Piccata

Since starting this blog, I have tried many, many new recipes.  Some of them have made it to these pages after having been tried several times and passing the tests of a husband, six-year-old, and four-year-old (and me, of course).  But yet, there are still some recipes that I reach for that I grew up with, ones that take me back to my mom's kitchen.  This is one of those recipes.  In fact, this was served at my wedding shower.  Simple and flavorful, you can't go wrong with chicken piccata.

INGREDIENTS:

• 1 egg
• 1 tsp lemon juice
• 1 cup flour
• 1/8 tsp paprika
• 1/8 tsp garlic powder
• sprinkle of salt and pepper
• 1/2 stick butter
• 2 bullion cubes
• 1 cup boiling water
• 2 tsp lemon juice

DIRECTIONS:

1. Marinate chicken, sliced or pounded thin, for 45 minutes in egg/lemon juice (1 tsp) mixture.
2. Combine flour and seasonings.  Dip chicken in flour mixture.
3. Melt 1/2 stick of butter and fry chicken until golden brown.
4. Add bullion cubes to 1 cup of boiling water and 2 tsp lemon juice.  Add to skillet with chicken; simmer 20 minutes.

Difficulty: medium-easy 

Time: 45 minutes to marinate; 15 minutes hands-on followed by 20 minutes to simmer

Source: my mom

Black Forest Brownie Sundaes

I like to pretend I have it all together, but some weeks things just don't go your way. Honestly, I think I am recovering from a non-stop series of days. Last week was crazy with four track meets, a half marathon, a garage sale, and beautiful weather. The number of 4 AM wake-ups have taken their toll, and I only cooked once this week. I regretted signing up to donate a dessert to the Teacher Appreciation Luncheon that is tomorrow.   

It can be hard to find a way to volunteer at your child's school; this seemed easy, and I love to make desserts. Exhausted and commuting home, I started planning which bakery I'd be hitting up for some goodies to pass off as my own. Then, I remembered making this Gooseberry Patch dessert for my dad. All of the ingredients were easily in my house; no need to stop at the store. The brownies were so good that my family asked me if I made them from scratch (no one has EVER asked me that).  The finished product looks great. So, right now my oven is preheating to 350.

I love the easy "Blue-Ribbon Desserts" in  101 Farmhouse Favorites.  Since I am going to be fully back in the swing of things after a promised restful Mother's Day, I started my shopping list and meal plan; I'll definitely be making the "Luscious Angel Cupcakes". My husband is hopeful that I'll can make the "Amish Hot Pepper Rings" for him.  The photographs in 101 Farmhouse Favorites are what sold me on many of the recipes I tried.  Also, I liked the easy organization of the cookbook; the sections are color-coded on the edge of the page so you can flip through it quickly.

We are sorry, but our giveaway of 101 FARMHOUSE FAVORITES has ended. 

INGREDIENTS:

• 18-oz. package brownie mix
• 21-oz can cherry pie filling, divided
• 1/4 cup oil
• 2 eggs, beaten
• 1 1/4 cup semi-sweet chocolate chips
• Garnish-vanilla ice cream

DIRECTIONS:

1. In a large bowl, mix together dry brownie mix, one cup of pie filling, oil, and eggs.
2. Pour into greased 13 x 9 baking pan.  Bake at 350 degrees for 30 to 35 minutes, until firm.
3. Sprinkle hot brownies with chocolate chips; spread chips with a knife when melted.  Let cool; cut into squares.
4. Top with a scoop of ice cream and some of remaining pie filling.

Difficulty: Easy

Time:  10 minute prep; 35 minutes baking time

Source: Gooseberry Patch's 101 Farmhouse Favorites, copyright 2012

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Apple-Walnut Chicken Salad and Balsamic Apple Vinaigrette

Spring is finally here!  And so is our next Gooseberry Giveaway!!  We are thrilled to have the opportunity to review a new cookbook by Gooseberry, and - even better - to have one to give to one of you!  101 Farmhouse Favorites is a fantastic, full-color cookbook from Gooseberry's photo series.  I always love the opportunity to see an image of the final product before I attempt a new recipe, so I really appreciate the color photograph of each of the delicious looking recipes in the book.

101 Farmhouse Favorites is filled with great ideas for breakfast, lunch, dinner, and dessert, and even has an entire section called "Classic Country Canning," with recipes and instructions for even the most novice of canners (like me).  The salsa, pesto, and spaghetti sauce are on my "must-try" list from that chapter.  But as I dove into the book for the first time, the "Garden-fresh Soups and Salads" chapter is what really caught my eye.

From "Mommy's Pasta Fagioli" to "Best-Ever Spinach Salad," I couldn't decide where to begin!  In the end, I decided I had to share this delicious salad.  There is just something about an easy, homemade dressing, and this one is superb!  I also love having a great use for the rotisserie chicken leftovers that I tend to have.  Flavorful, refreshing, hearty, and crisp, this is a salad that I will make again and again.

WE ARE SORRY BUT OUR GIVEAWAY OF 101 FARMHOUSE FAVORITES HAS ENDED.

INGREDIENTS:

For the salad:

• 6 cups mixed field greens or baby greens
• 2 cups deli roast chicken, shredded
• 1/3 cup crumbled blue cheese
• 1/4 cup chopped walnuts, toasted
• 1 Fuji or Gala apple, cored and chopped

For the Balsamic Apple Vinaigrette:

• 2 Tbsp frozen apple juice concentrate
• 1 Tbsp cider vinegar
• 1 Tbsp white balsamic vinegar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/3 cup olive oil

DIRECTIONS:

1. In a large salad bowl, toss together all salad ingredients.
2. In a small bowl, whisk together all vinaigrette ingredients.  
3. Drizzle dressing over salad, tossing gently to coat.

Difficulty: easy

Time: 15-20 minutes

Source: Gooseberry Patch's 101 Farmhouse Favorites, Copyright 2012

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Joyce's Menu Plan 5/2 - 5/8

The plan is to go grocery shopping after work today, so last night as I was making my list, I threw together this meal plan.  The past few weeks have been a little odd for my family, with me being gone on a trip and my son getting his tonsils out and being on a soft diet.  We are finally ready to get everything back to normal!

Thursday - Barbecups and mixed greens

These "meat cupcakes" as my son calls them are always a huge hit with my kids; I need something that will meet no resistance after dragging the kids grocery shopping on the way home from school and work.

Friday - Tuscan Chicken and Beans (slow cooker)

With the weather as nice as it has been, I have been wanting to spend more time outside and away from the kitchen.  Coming home to this slow cooker meal will be great on a Friday.

Saturday - Pizza at my niece's birthday party

I will gladly bring a salad to accompany the pizza, but no cooking for me this day!

Sunday - Easy Cheesy Enchiladas and salad

Happy Cinco de Mayo!  I am bringing out an old favorite for dinner.

Monday - Asian Pork Chops

My husband just bought a new grill; I know I can count on him to cook our favorite pork chops to perfection.  All I will have to do is make the marinade.  I will serve them with rice, seaweed sheets, and some fresh veggies.  My kids can't get enough of the seaweed sheets.  Fortunately, they now carry them at Costco!

Tuesday - Salmon with Dill Sauce

Another meal for my husband to grill while we play on the swing set. We all love the Dill Sauce for dipping our salmon.

Wednesday - 4 Cheese Lasagna (slow cooker)

 My husband will be late getting home.  Another perfect day to not have dinner waiting for us when the kids and I get home.  I just have to remember to do a bit of prep work Tuesday night!

Chocolate Chip Cheese Ball

Once upon a time, I went to parties and picnics with my family and I was young enough to not have to bring food to contribute.  My parents took care of that.  When the time finally came for me to attend a "grown up" party on my own and I was asked to bring an appetizer or dessert, this was one of the first things that I chose to make.  Straight out of my mom's recipe box, I have also made it many a time for get-togethers at my own house.  No matter the occasion, it is always a hit.  The only problem people seem to have is that once you start, you just can't stop eating it!

INGREDIENTS:

• 1 8 oz. package cream cheese, softened
• 1/2 cup butter, softened (do not substitute spread or margarine)
• 1/3 tsp. vanilla
• 3/4 cup confectioners' sugar
• 2 Tbsp. brown sugar
• 3/4 cup mini semi sweet chocolate chips
• 3/4 cup finely chopped pecans
• pretzels and/or graham cracker sticks for dipping

DIRECTIONS:

1. Mix cheese, butter and vanilla until fluffy. Add sugars gradually and beat until combined.
2. Stir in chips. Cover and refrigerate 2 hours or overnight. 
3. Place on large sheet of plastic wrap. Shape into ball.  Wrap and refrigerate at least one hour.
4. Before serving, roll in pecans. Serve with chocolate graham crackers.

Difficulty: easy, though this isn't a last-minute appetizer and is definitely easier if you have a stand mixer

Time:  the hands-on time is minimal - maybe 15 minutes.  However, there is refrigeration time necessary.

Source: my mom - many, many years ago

Jalapeno Poppers

I love being invited to my friend Jennifer's house.  She is one of the best cooks I know.  Jenn puts out a spread like no one I know, and everything is a newer recipe. I have no idea how she finds the time to make 6 new menu items...I usually am brave enough to add one new recipe when I am inviting guests over. Everyone devoured this appetizer.  It was easy and used 3 ingredients that actually are usually in the house.  This is a great last minute appetizer when you find out someone will be popping-in.


INGREDIENTS:

• 6 ounces of cream cheese
• 1 can of chopped jalapeno (depending on how hot you like things you may use anywhere between half and the entire 4 oz. can)
• 1 T sugar
• 1 can of crescent rolls

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.  Spray a cookie sheet with non-stick spray. Set aside.
2. Mix cream cheese, jalapenos, and 1 T sugar in a mixing bowl.  Incorporate well.  (Add jalapenos slowly to taste).
3. Separate crescent rolls into two rectangles; roll over perforations.
4. Spread mixture; roll into a log starting with long side of rectangle.  Cut each log in halves until you end up with 16 pinwheels per rectangle.
5. Place on cookie sheet; bake 13-15 minutes, until golden.

Difficulty: Easy

Time: 10 minute prep; 15 minute baking time

Source: my friend Jennifer