Sunday, March 26, 2017

Ahead of the Game



Have you ever had one of those times when you are so busy that you do something fun to put off doing real work?  Yeah, me neither.

In completely other news, we have April's menu, almost an entire week early.  Huh. Interesting.

Well, hopefully my timeliness helps others become ahead of the game for their monthly menu planning too.  Some good should come out of this if my "to do" list isn't really benefiting.

Saturday, March 18, 2017

Making Irish Eyes Smile

I love my book club friends.  Ours is not a terribly serious book club, especially compared to things I hear about others' book clubs.  We discuss the book we read, eventually, but we spend a lot of time just enjoying each others' company too.

Since this month's club met at my house on St. Patrick's Day, I definitely wanted to have some St. Patrick's Day treats.  Oh, Pinterest, what do you have for me?  As always, Pinterest came through.


First, I found these Bailey's Irish Cream Scones.  I don't think I've made scones before, so this was a bit of an adventure for me.  The instructions on the recipe were detailed without being overkill, though, so it actually turned out to be pretty easy.  The scones turned out so tender and buttery, and drew rave reviews from my bookish friends.


Second, I went for this simple Irish Tea Cake.  It was easy to throw together, with no exotic ingredients.  It looked pretty, too.  So pretty, in fact, that the dog decided she needed to sample.  She just put her paws right up on the counter and started to nibble. Can you even believe it?!  Several of us tried the cake anyway (living dangerously right?), and agreed with Gloria.  It was just a lovely, uncomplicated cake.

If you are celebrating St. Paddy's a few days late, or just want to get a jump on next year's plans, I highly recommend both recipes!

Friday, March 17, 2017

Cute Little Piggies



Just in time for March Madness and endless hours of in front of the TV watching basketball, come these Pretzel Pigs in a Blanket.

They aren't really pretzels, but they are pretty close and pretty yummy.  Even though you are using a shortcut for the dough, these are still somewhat labor intensive.  I only made half a recipe and it took plenty of time to cut the dough, and roll each one up separately, even if I did skip the mustard step to remain in my family's good graces.  It's pretty amazing that the crescent dough takes on a pretzel texture when you boil it in the water mixture.

Enjoy these with your favorite basketball game, and watch your bracket get busted!

Thursday, March 16, 2017

Brinner Wins

I see so many people embarrassed by their choice of breakfast for dinner, as if it's some sort of cop out.  I don't think that could be further from the truth, and in my experience, breakfast for dinner recipes have the highest success and delight rates of just about any out there.


Enter Baked Potato Bacon Egg Breakfast Skillet.  I wouldn't actually put this one in the traditional breakfast skillet category, but it is in the delicious group.  Mine turned out a little differently than the recipe, but only because I made some changes, and also didn't follow directions.  Oops.

I knew that adding pepper jack cheese would be too much spice for my kiddo, so I went with all cheddar.  I had it all stirred into the egg mixture, before I realized half should have been saved to add at the end.  Oops.  Then, I didn't want the bacon crumbles to get too dry or stay unincorporated at the end, and stirred them in to the mixture about 10 minutes into the cooking time.  In the future, I would do a potato layer, a bacon layer, and then a cheese layer with the egg mixture poured over the top.

No matter my lack of attention to detail or changes, this was so good, and I'm really looking forward to eating leftovers for breakfast.

Tuesday, March 14, 2017

Putting Spring Break to Good Use

Making my menu for the week of Spring Break is so freeing.  I don't have to worry so much about prep time because I'm just around for the week.  It's lovely, especially when a couple of fun days always fall in my Spring Break week -- Pi Day and St. Patrick's Day.


Today was Pi Day, so that means a pie, of course.  I went looking to be inspired by a new pie recipe, and soon realized that recipe sites tend toward all the same kinds of pie--banana cream, cherry, coconut cream, and pecan.  Nothing wrong with those flavors, but I was looking for something slightly more original.  Which brought me to Strawberry Cheesecake Pie.  It's intended for Valentine's Day (hence the heart decoration), but no less delicious in March.  I made things a little simpler and used a Pillsbury pie crust.  For the strawberry jam, I used some homemade from the refrigerator.  I loved this pie.  Cheesecake in a crust?  Nothing better.


Oh, and we ate dinner too.  Sticky Honey Garlic Shrimp are quick and simple.  Great flavor, without being too much for the delicate flavor of shrimp.  I think the marinade would be tasty using a lime instead of lemon, so I might try that next time.  Anywho, the fam loved this one, and there definitely will be a next time.

Sunday, March 12, 2017

Mayo Ask You a Question?

Do you like mayo?  I do, in small doses, and I absolutely don't mind it in recipes.  Usually.


I was really looking forward to these Muffin Cup Ham and Cheese Biscuits.  They seemed like a great dinner idea, and I was looking forward to the leftovers for breakfasts.  Something weird though, they tasted very strongly of mayo!  The other flavors were there, but the mayo definitely won out.  Now, texture-wise, these were perfect.  Moist (thank you, mayo), soft, and dense, but I just could not taste past the mayo.  Disappointing to say the least.  

The next day I warmed a muffin in the toaster and the toasty flavor brought out the cheesiness a bit more, but sadly, I think this recipe is still a lost cause for me.😢

Friday, March 10, 2017

It's a Snap



One of my favorite appetizers to make are meatballs in chili sauce and grape jelly.  It's so easy and yummy.  Well, imagine my surprise when I saw you could make pulled pork the same way!

And it works.  Beautifully.  I now have enough pulled pork to feed a small army, but I've got it packed away in the freezer for the future.  Another beautiful thing.