Sunday, January 16, 2011

Steel Cut Oatmeal

Steel cut oatmeal...we love this stuff around here. On this cold, rainy morning, Riley chose to top it with vanilla yogurt, blueberries, blackberries, and honey. It was delish!!

One happy fella...bedhead and all!

Sunday, January 9, 2011

Eggs Benedict Stacks

We were going to have grapefruit this morning, but when I realized Saturday morning is my only morning to really cook breakfast, I switched gears and started looking through my recipe folder.

I decided on Eggs Benedict Stacks, but changed the plan just a little to work with what was in my freezer. Instead of English Muffins as the base, we used hamburger buns. Where the heck did all of those hamburger buns in my freezer come from, anyway?

So off I went, I was so much more excited about this recipe than sectioning a grapefruit!! Don't get me wrong, I love grapefruit!!

Eggs Benedict Stacks

6 large eggs, divided
2/3 cup milk
1/4 teaspoon salt
8 English muffins, cut in half (I substitued hamburger buns and they were great)
8 slices Canadian bacon

Easy Blender Hollandaise sauce

3 egg yolks
1 T lemon juice
1/4 tsp salt
1/4 tsp white pepper
1/2 cup butter

In a pie pan or other shallow pan, whisk together 2 eggs, milk, and salt. Soak English muffin halves for 1-2 minutes. Heat small frying pan with with butter or nonstick spray over medium-high heat. Fry soaked muffin halves until lightly browned.
Place cooked muffin halves on a plate and set aside.
Cook remaining eggs individually as desired.

Prepare hollandaise sauce. In a blender, blend egg yolks, lemon juice, salt, and white pepper. Melt butter in microwave until sizzling hot. Turn blender on low and slowly pour in all melted butter. Serve warm. Store in refrigerator 3-5 days. Makes 1 cup.

To assemble stacks, toast 2 muffin halves in toaster to warm and lightly crisp. Place 1 muffin half on a plate and then spread with 1 T of hollandaise sauce. Place 2 slices Canadian bacon over sauce. Place a cooked egg on top

and then drizzle generously with more sauce. Lay remaining muffin half on top (or on the side) and serve.

(Adapted from recipe found at

Sunday, January 2, 2011

Pigs in a a Basket

Always a good idea to have ingredients for these oldies but goodies on hand. Great for a laid back morning at home or even guests. I don't make them often, but when I do, they're always a hit! And Riley loves to help roll up the piggies too. I love it when he's excited about helping me in the kitchen.

These also remind me of my friend Sonia who would make these for my Bunco Girlies, the morning after our slumber party at Christa's. Or a Girls Getaway to Rockport!

Pigs in a Blanket

1 can crescent rolls
24+ 'Lil Smokies (I prefer that description to "cocktail weiners", thankyouverymuch)

Heat oven to 375 degrees. Spray cookie sheet with Pam. Unroll dough and separate into triangles. Cut each triangle into 3 smaller triangles.

Place 1 'Lil Smokie on base of triangle and roll toward point. Place point side down on cookie sheet.

Bake 11-15 minutes (more like 15-17 in my oven to brown crescent rolls) oruntil golden brown. Immediately remove from cookie sheet.

Think these would be great with a little drop of apricot preserves tucked inside...and of course you could tuck a slice of cheese in there...and a jalapeno? Yummy!