Kitchen Encounters

~ PB&J Lovers Stuffed Banana Bread French Toast ~

Looking for a way to turn the heart-warming memories of the peanut butter and jelly sandwiches of your youth into a decadent adult indulgence? Whether you are or you aren't, just know, this'll do it. For us American breakfast eaters, iHop has schooled us on the term "stuffed French toast", and, ranked by popularity, PB&J stuffed French toast is at or near the top of that list. In fact, for PB&J lovers, it's hard to imagine anything being better than PB&J stuffed French toast. Newsflash, there is: PB&J stuffed French Toast made using banana bread. It's so good, Elvis would...... View full recipe for "~ PB&J Lovers Stuffed Banana Bread French Toast ~"

~Best Basic Banana Bread - Simple & Straightforward~

My mom didn't love to bake, but, she did bake a few things on a regular basis. We always seemed to have some chocolate chip cookies, an apple pie or a loaf of banana bread. When the cookie jar was down to the last few, out from the pantry came a bag of chocolate chips. When the last slice of pie disappeared from the pie server, a half dozen apples came out of the crisper-drawer of the refrigerator. And, year round, there always seemed to be a bunch of bananas on the countertop ripening for the next loaf of banana...... View full recipe for "~Best Basic Banana Bread - Simple & Straightforward~"

~ Johnnycakes -- Precursor to the American Pancake ~

My first experience with Johnny cakes was in 1992 We decided to take a tennis vacation and headed to the Killington Ski Resort in Vermont. During the Summer, Killington offers tennis packages and first-class accommodations. We drove nine hours, along winding, two-lane interstate and country roads looking at truly picturesque mountains and greenery. It was idillic, and, we had enough free time for sight-seeing, shopping in country stores and eating in local restaurants too. I ate my first Johnny cake at the resort for breakfast before hitting the courts on our first day. I liked them so much, I ordered...... View full recipe for "~ Johnnycakes -- Precursor to the American Pancake ~"

~Frambled Egg - a Cross between Scrambled & Fried~

What the heck is a frambled egg? A funny typo? Is frambled even a word? The first time I saw it in print, I kinda did think it might be a typo, but, it got my attention and I kept on reading. The definition revealed it is a trendy new cooking term for something many of us older foodies, like myself, have been doing for years: making scrambled eggs without whisking the eggs first. Yep, it's even easier than making scrambled eggs -- you don't need a cup (or a bowl) or a fork (or a whisk). There's more. Eggs...... View full recipe for "~Frambled Egg - a Cross between Scrambled & Fried~"

~My Gluten-Free Brioche Made in the Bread Machine~

Bread. It's said to be the staff of life. A basic staple. Want proof of that? Just go to the grocery store in any time of community angst or crisis. It is the first item to disappear from the shelves. From one end of our food world to the other, every country and culture, rich or poor, eats bread in some form. Here in America, bread, homemade or store-bought, in households like mine and yours, can be found on our tables for breakfast, lunch and dinner. Most of us take this slice of life for granted. That said, this is...... View full recipe for "~My Gluten-Free Brioche Made in the Bread Machine~"

~ Slightly-Spicy Creamy Cajun-Creole Hot Crab Dip ~

I grew up eating hot crab dip in the Chesapeake Bay area where it is made with Old Bay Seasoning, Frank's Red Hot Sauce, dry English mustard and white cheddar. I thought it was the ultimate crab dip until I tasted hot crab dip made in New Orleans, where it is made with Cajun seasoning, Louisiana Gold Hot Sauce, Creole mustard and cream cheese. Both versions also contain Parmesan, mayonnaise, onion, and garlic, plus, in NOLA during Mardi Gras, for festive color, they throw in some green and red bell pepper too. When eaten in close proximity to either place,...... View full recipe for "~ Slightly-Spicy Creamy Cajun-Creole Hot Crab Dip ~"

~ The Bell Pepper Season & Why We All Love Them ~

Ok, maybe we ALL don't love the bell pepper but the majority of us do, including me. Served raw or cooked, they impart both flavor and color in all sorts of dishes from cuisines all around the world. At first sight, it's hard not to be attracted to their bold green, red, orange or yellow color, and, even if a recipe calls for a specific color, it's nice to know they can be used interchangeably -- although the green bell pepper is not quite as sweet as the others. Store-bought or home-grown, kept stored in the refrigerator, they have a...... View full recipe for "~ The Bell Pepper Season & Why We All Love Them ~"

~Caramelized Onion, Gruyère & Dijonnaise Omelette~

As a bigger fan of fluffy American-style omelettes vs skinny French omelettes, and, as an advocate for savory breakfasts over cloyingly-sweet breakfasts, this egg-cellent caramelized onion-stuffed cheese omelette is one of my favorite ways to break the fast -- it tastes every bit as good as it looks There's more. It pairs perfectly with a bloody Mary for breakfast (no orange or grapefruit juice with this omelette please), a glass of wine for lunch, or, a pilsner of beer for dinner. Caramelized onions seem to slip through the cracks when many of us are pondering breakfast. Trust me when I...... View full recipe for "~Caramelized Onion, Gruyère & Dijonnaise Omelette~"

~So You'd Like Perfectly Caramelized Onions on That~

Caramelized onions are a marvelous condiment to have on-hand. They're an awesome topper for a hamburger, steak or cheesesteak, they're wonderful on pizza, and, oh-my-sigh, I love them in a cheese omelette for breakfast. That said, it does take a bit of time and patience (not energy) to properly caramelize onions, about 40 minutes, but, on average, that's how long it takes onions to properly caramelize on the stovetop, and, after all, one can't serve French onion anything without properly caramelized onions -- quite frankly, they're the star of any French onion show. The words I use to describe the...... View full recipe for "~So You'd Like Perfectly Caramelized Onions on That~"

~ Esther's Buttery Sugar-Topped Pecan Shortbread ~

Esther's been a friend of ours for over 40 years. Last Tuesday morning she stopped over for coffee -- after a year of quarantine, it was not only great to see her again, it felt great to invite a friend into the kitchen for a person-to-person visit. I made some of my super-easy Grand's cinnamon-rolls cups, which got the two of us chit-chatting about quick-and-easy sweet treats that go great with the first cup of AM caffeine. Esther mentioned a shortbread recipe she makes a lot, as in: for all occasions. I asked her for the recipe and I wrote...... View full recipe for "~ Esther's Buttery Sugar-Topped Pecan Shortbread ~"

~ Unembellished Perfection -- Classic Cheese Toast ~

Cheese toast served with a side of tomato soup. Also known as cheese-on-toast, these two go hand-in-hand together, and, truth told, I enjoy dipping this munchy-crunchy oven-toasted side-dish into my creamy-steamy soup better than the overwhelming favorite amongst the masses: the slightly-greasy skillet-fried grilled cheese sandwich (served with a side of tomato soup). I'm not sure why. Perhaps it's because my dad preferred cheese toast to grilled cheese, or, perhaps it's because it was one of the first meals my mom allowed me to prepare sans supervision. To a budding young cook -- kitchen independence is bliss. Everyone makes cheese...... View full recipe for "~ Unembellished Perfection -- Classic Cheese Toast ~"

~ In a Jiffy Corn Pancakes -- The Best of Both Worlds ~

The best of both worlds -- corn pancakes. They're a combination of pancake batter and Johnny cake batter mixed together in one bowl to make: corn pancakes. They're wonderful -- slightly sweeter and considerably-lighter than typical Johnny cakes. In a perfect world, I'd get up in the wee hours of the AM and make 'em from scratch. Well, newsflash, it's not a perfect world, and, I can still make a great corn pancake breakfast by combining store-bought pancake mix and store-bought corn-muffin mix. No eye rolling please -- once you stick a fork in one of these and take a...... View full recipe for "~ In a Jiffy Corn Pancakes -- The Best of Both Worlds ~"

~ In a Jiffy-Mix Delicious Cornbread w/Green Chiles ~

Breakfast, lunch or dinner, more-often-than-not, a corn muffin or wedge of cornbread is a welcome addition to the table. Served hot or warm slathered with butter and/or a drizzle of honey, puts it over-the-top. That said, while corn muffins and cornbread are easy enough to make from scratch (if you use enough yellow cornmeal on a regular basis to justify keeping a bag in your pantry), there is a popular and inexpensive way to speed the process up and still produce a seriously-delightful loaf of this beloved Southern staple. It's called Jiffy corn muffin mix, and, at 59-ish cents a...... View full recipe for "~ In a Jiffy-Mix Delicious Cornbread w/Green Chiles ~ "

~ The Difference Between Pancake and Waffle Batter ~

Pancakes or waffles, waffles or pancakes. Everyone loves them, and, once you make the decision to make one of these two common breakfast foods, in the culinary scheme of things, no two dishes that start out fundamentally same (with a flour, milk and egg batter), could possible emerge so different. When it comes to pancakes and waffles, the number one mistake folks make it assuming they can use the same batter for both -- perfectly underderstandable, but wrong. Waffle batter is thicker than pancake batter and requires more eggs, fat and sugar in order to render the unique, signature texture....... View full recipe for "~ The Difference Between Pancake and Waffle Batter ~"

~ How to Make the Best, Basic, Classic, Pancake Mix ~

We all do it. Why not. Wake up in the morning, go into the pantry, and pull out a time-saving box of Bisquick or Aunt Jemima pancake mix. Whether it gets mixed with milk or buttermilk, the pancakes are quick to make, they taste great, and, in this busy world, there's no shame in it. My attitude is "morning food should be easy food". That said, dry pancake mix can be made in minutes at home and stored in a tightly-sealed jar or ziplock bag, in the pantry, for up to six months. Just add some milk or buttermilk, an...... View full recipe for "~ How to Make the Best, Basic, Classic, Pancake Mix ~"

~ How to Make the Best, Basic, Classic Waffle Batter ~

In my kitchen, a snowy morning with buttermilk in the fridge adds up to one of two things: a big plate of pancakes or a big plate of waffles. I'm not sure if there is a better way to fritter away some time on a cold Thursday morning. This morning we decided to go the waffle route. They're a little more involved than pancakes, mostly because a waffle iron is involved, but, what the heck, my foolproof buttermilk waffle recipe only takes a few minutes to whisk together, and, they emerge from the waffle iron light-and-fluffy with crispy edges --...... View full recipe for "~ How to Make the Best, Basic, Classic Waffle Batter ~"

~Home for the Holidays Eggnog Brioche French Toast~

When the Christmas and New Year holidays roll around, depending on who's coming to breakfast, lunch or dinner, my menus vary from year-to-year. That said, eggnog is a constant, a staple in my refrigerator, and it's offered to guests at any time of day. Interestingly, since I moved to Happy Valley (State College), Central Pennsylvania, in 1974, I've neither needed to make eggnog from scratch, nor, buy the all-too-many-times cloyingly sweet stuff sold in the grocery stores. We have a local dairy that sells their own special blend of pasteurized eggnog and eggnog ice cream -- both are marvelous. Meyer's...... View full recipe for "~Home for the Holidays Eggnog Brioche French Toast~"

~ How to Make the Best, Basic, Classic French Toast ~

The French words for French toast are pain perdu, meaning lost bread, because it is a way of reviving bread which becomes dry after a day or two. The basics of any French toast recipe are pretty simple: Thickly-sliced, two-three-day-old bread is dipped into a vanilla-flavored egg-and-cream custard mixture. The bread is allowed to soak up the custard for a few moments, then it gets fried in a skillet containing a coating of oil. When executed correctly, it emerges from the skillet crisp and golden brown on both sides with a creamy, almost pudding-like, center. Use any semi-firm textured bread,...... View full recipe for "~ How to Make the Best, Basic, Classic French Toast ~"

~ Turkey Breast Rachel on Shredded Potato Pancake ~

Perhaps it's a girl thing, but, when I'm lunching in a deli, I'm more inclined to order a Rachel sandwich, made with turkey breast, than I am a Reuben, made with corned beef. There's more. While I usually order potato salad with my sandwich, if potato pancakes are on the menu, they're on my plate. If you're a fan of a classic Rachel sandwich, and, if you love potato pancakes as much as I do, you're gonna go wild over this open-faced sandwich served on one of my pan-fried shredded hash-brown potato pan-cakes, instead of between to slices of rye...... View full recipe for "~ Turkey Breast Rachel on Shredded Potato Pancake ~"

~Corned Beef Reuben on My Potato Pancake Waffles~

If you're a fan of a classic Rueben sandwich, served atop a few of potato pancakes instead of between some rye bread, you're gonna go wild over this open-faced sandwich served on my shredded hash-brown potato-pancake waffles. Not since lunch at a deli located somewhere in Long-Island back in the early 1970's have I enjoyed a Reuben more. I was fifteen or sixteen, so the specifics escape me. Our family took a Summer road trip to visit friends of my mom and dad, and, before we left town the next day, we all went to lunch at "the place with...... View full recipe for "~Corned Beef Reuben on My Potato Pancake Waffles~"

~ Simple Tips for Entertaining for Breakfast or Brunch ~

Entertaining guests for breakfast or brunch is decidedly different than entertaining guests for cocktails and/or dinner. For starters, we breakfast chefs don't have the luxury of several hours prep time leading up to the get-together, which means, all of the shopping and as much of the fare (as is humanly possible) needs to be prepped or semi-prepared the night before. An early call to the kitchen means "all the boxes" need to be checked, and double-checked, prior to showtime. Do NOT bite-off more than you can chew. Don't break your budget (just don't do it), resist the urge to be...... View full recipe for "~ Simple Tips for Entertaining for Breakfast or Brunch ~"

~Pan-Fried Shredded Hash-Brown Potato Pan-Cakes~

I accidentally put a bag of shredded hash brown potatoes in the refrigerator instead of the freezer yesterday. What can I say, I was in a hurry. Mistakes happen. I am so glad I decided to open the bag before discarding the to-the-touch soggy mess this morning, because there was a nice surprise inside for me: glistening-white, ready-to-use, slightly-wet, shredded potatoes -- without all the time-consuming mess of doing it from scratch. I may will never shred fresh potatoes again. It didn't take but a few minutes to deduce that my supposed shredded hash brown potato tragedy, could easily, in...... View full recipe for "~Pan-Fried Shredded Hash-Brown Potato Pan-Cakes~"

~ My Shredded Hash-Brown Potato-Pancake Waffles ~

I accidentally put a bag of shredded hash brown potatoes in the refrigerator instead of the freezer yesterday. What can I say, I was in a hurry. Mistakes happen. I am so glad I decided to open the bag before discarding the to-the-touch soggy mess this morning, because there was a nice surprise inside for me: glistening-white, ready-to-use, slightly-wet, shredded potatoes -- without all the time-consuming mess of doing it from scratch. I may will never shred fresh potatoes again. My breakfast menu changed immediately. Joe's sunny side up eggs with two sausage patties, stayed the same, but, his toasted...... View full recipe for "~ My Shredded Hash-Brown Potato-Pancake Waffles ~"

~ Fresh Strawberry, Brie & Biscuit Breakfast Crostini ~

Is there anyone who doesn't love to be invited to someone's home for breakfast or brunch? There's just something light-hearted, laid-back and downright bushy-tailed about sharing the first meal and few hours of the day in the company of family and friends. The best way I can describe the experience is: it's like waking up in the morning to find out it snowed and they cancelled school. Everyone "gets into the spirit of it" -- and, it doesn't have to be fancy-schmancy either. That said, if you've ever invited people to your home for breakfast or brunch, you know that...... View full recipe for "~ Fresh Strawberry, Brie & Biscuit Breakfast Crostini ~"

~Oh My Cherry-Pie-Filling Filled Cinnamon-Roll Cups~

When it comes to breakfast or bunch, I am always looking for the easiest way to serve good food. Mornings in the average family tend to have a lot of things happening at once. I love my family and I enjoy my guests, but, back in the days when I was trying to get three kids off to meet the school bus and my husband out the door to the office, or, fast forward to when I happen to be organizing breakfast for a few overnight guests, no one appreciates having a few time-saving recipes that taste as good as...... View full recipe for "~Oh My Cherry-Pie-Filling Filled Cinnamon-Roll Cups~"

~ Peachy-Keen Pie-Filling-Filled Cinnamon-Roll Cups ~

When it comes to breakfast or bunch, I am always looking for the easiest way to serve good food. Mornings in the average family tend to have a lot of things happening at once. I love my family and I enjoy my guests, but, back in the days when I was trying to get three kids off to meet the school bus and my husband out the door to the office, or, fast forward to when I happen to be organizing breakfast for a few overnight guests, no one appreciates having a few time-saving recipes that taste as good as...... View full recipe for "~ Peachy-Keen Pie-Filling-Filled Cinnamon-Roll Cups ~"

~Grands Apple-Pie-Filling Filled Cinnamon-Roll Cups~

When it comes to breakfast or bunch, I am always looking for the easiest way to serve good food. Mornings in the average family tend to have a lot of things happening at once. I love my family and I enjoy my guests, but, back in the days when I was trying to get three kids off to meet the school bus and my husband out the door to the office, or, fast forward to when I happen to be organizing breakfast for a few overnight guests, no one appreciates having a few time-saving recipes that taste as good as...... View full recipe for "~Grands Apple-Pie-Filling Filled Cinnamon-Roll Cups~"

~ Italian-Style Fried Pasta Pancake -- Pasta a Frittata ~

Fried spaghetti at midnight. It's kind-of a joke in our house, but, when it comes to late-night snacking in ten minutes or less, reheating a slice of cold pizza in a skillet or frying a portion of leftover spaghetti are at the top of my short list. It goes without saying, frying spaghetti in less than ten minutes does require having cooked, lightly-seasoned, spaghetti in the refrigerator. For reasons unknown to me, this dish works better with day-old pasta (any type can technically be used), and, while the pasta can be lightly-sauced, I prefer it made with unsauced spaghetti. Pasta...... View full recipe for "~ Italian-Style Fried Pasta Pancake -- Pasta a Frittata ~"

~Ham and Cheese in a Folded Egg Pocket Sandwich~

This is the breakfast sandwich I send my husband carrying in-hand out the door with a to-go cup of coffee when he's leaving on a business trip at 4:30AM. This is the breakfast I made for my three boys, one-at-a-time, as they took turns in the shower, dressed, and straggled down the stairs before school -- our 'Johnny-come-lately' would eat his while walking to the school bus stop. This is the one I make for myself when everyone has left the building and I'm (finally) home alone. Making these to order ("with or without", meaning cheese) on my little camp...... View full recipe for "~Ham and Cheese in a Folded Egg Pocket Sandwich~"

~ The Fried-Egg Sandwich from the Front Street Deli ~

Did you order a fried egg sandwich from the Front Street Deli? That line from the movie The Firm, gets me salivating every time I hear it. The Front Street Deli is the oldest deli in Memphis, Tennessee, the city in which the movie was filmed, and, the deli, which is located in a historic building built in 1853, was a featured location in the film. This bustling eatery serves lunch and dinner plus touts a gorgeous view of the mighty Mississippi River too. The deli has been in operation since 1976 and proudly continues "the breakfast sandwich tradition" set...... View full recipe for "~ The Fried-Egg Sandwich from the Front Street Deli ~"

~Cinnamon-Raisin English Muffin Breakfast Casserole~

I don't need to be entertaining a crowd to have a reason to make a giant-sized breakfast casserole. With Joe and I both working-from-home at present, having a fully-cooked breakfast pre-made and ready to slice and reheat in the microwave (by pushing a button) saves me a bunch of time on weekday mornings. There's also plenty to share a few squares with a couple of friends and neighbors. Here in our neighborhood, my friends call these acts of kindness "ding-dong drop-offs". Truth told, social-distancing foodie life in the 'burbs is better-than-good, it's very tasty. Muffins + sausage + apples +...... View full recipe for "~Cinnamon-Raisin English Muffin Breakfast Casserole~"

~ Buttery Curried Pita Chips & Curried Chicken Salad ~

I'm an eater of snacks -- a slice or two of cheddar and a few apple slices, a piece or three of deli-meat rolled up with a slather of whole-grain mustard inside, a tablespoon or two of tuna or egg salad dolloped on a couple of buttery crackers. Just a few examples of the way I like to eat. Yes, when left to my own devices, I'm happy to skip three squares and snack my way through the day. Pita bread is always on-hand in my kitchen. I purchase a package almost every week, because, everything tastes great stuffed inside...... View full recipe for "~ Buttery Curried Pita Chips & Curried Chicken Salad ~"

~Five Fun Family-Friendly Weeknight Quiche Dinners~

When I lived alone in my apartment back in 1978, I made a quiche every Sunday. I ate one slice, then took one slice to work with me every day for lunch. After a few weeks, my new boss and other co-workers started hinting, then expecting me to bring them quiche too. For a period of time, I took an entire quiche to work with me almost every Monday. Fun times, great memories. I suppose, at the time, I could have referred to myself as the Happy Valley Quiche Queen! In the latter 1970's and into the 1980's, quiche became...... View full recipe for "~Five Fun Family-Friendly Weeknight Quiche Dinners~"

~Simple and Basic Bacon and Eggs Breakfast Quiche~

Bacon and eggs. It's so simple even a caveman can do it. It's rustic man food -- put the two in a skillet and fry 'em up. Men love to fry food -- I think it's the sizzle that attracts them. Bacon and eggs plus cheese and cream whisked together and gently baked in a flaky pie pastry -- it could be described as refined woman food. Generally speaking, women enjoy fussing with food and fussy foods. While I'm uncertain as to the percentage of men who would make a quiche for themselves, I can attest to the fact that...... View full recipe for "~Simple and Basic Bacon and Eggs Breakfast Quiche~"

~ Creamy Chicken and Whole-Grain Mustard Quiche ~

Tender, juicy roast chicken served with a drizzle of mustard-laced cream sauce is one of my favorite dinners. Transitioning those mouth-watering textures and flavors into a quiche was one of the best ideas I ever had. It is exquisite, understated, elegance. I typically serve this for brunch or lunch with a side of buttery green beans almandine, a glass of white wine or champagne and "something chocolate" for dessert. Trust me, this is a restaurant-quality meal. That said, I'm a bit of a snob about this quiche. Only all-white breast meat please, meaning: roasted breasts or poached tenderloins. Don't go...... View full recipe for "~ Creamy Chicken and Whole-Grain Mustard Quiche ~"

~ Broccoli, Cauliflower & Cheddar Main-Dish Quiche ~

Eat your broccoli. I love broccoli. Eat your cauliflower. I love cauliflower. I always have. When my mom would put a drizzle of cheddar cheese sauce on either, the rest of my dinner became irrelevant. All I wanted was the side-dish. Every now and then I fall prey to a craving for broccoli and/or cauliflower drizzled with cheddar cheese sauce, and, because once it's on the table dinner is still irrelevant, for that reason, I long ago decided to team them up together in a quiche and serve it as a main dish. Back in the 1970's, when I lived...... View full recipe for "~ Broccoli, Cauliflower & Cheddar Main-Dish Quiche ~"

~A Basic Italian Semolina Bread in the Bread Machine~

The option to get my sandwich served to me on semolina bread. I wish it would happen oftener. Because it happens so rarely, when it does happen, it's cause for rejoicing. When I happen to come across an entire loaf in a bakery, it's cause for much rejoicing. Soft and chewy with an open crumb, same-day-made golden-yellow semolina bread is great dipped in olive oil or marinara sauce, or, used as a foil for a soft, buttery cheese. The next day, it's great lightly-toasted and slathered with a copious amount of sweet cream butter, or, used as a base for...... View full recipe for "~A Basic Italian Semolina Bread in the Bread Machine~"

~ Parm, Pepper and Herb Puff-Pastry Cheese Twists ~

Along with the charcuterie, cheese twists are always something I've included on my snack table during the holidays. Light and airy, crispy-crunchy, buttery rich and full of flavor, they're the quintessential nosh with whatever cocktail one happens to be sipping. Interestingly, store-bought cheese twists are not only harder to find (it was three strikes we're out -- as in they do not carry them -- at our local stores this year), the quality (as in the three packages I purchased on-line) has gone decidedly downhill too. Years ago our local downtown Cheese Shoppe sold them, and, they were so damned...... View full recipe for "~ Parm, Pepper and Herb Puff-Pastry Cheese Twists ~"

~Cheesy Chicken Broccoli Cauliflower Rice Casserole~

'Twas the day after Christmas and all through the house not a creature was stirring not even a mouse. After all the holiday cooking and cleanup, mom was so exhausted she declared it HER holiday. She took a casserole out of the freezer and let it thaw on the counter for the afternoon. She popped it in the oven at 4:00PM, everyone enjoyed a wonderful meal around 5:00PM, and, by 6:00PM mom was lounging in her favorite chair, sipping a G&T, watching a movie. Every cook, every where, needs, at the very least, one, hearty, relatively easy-to-make, go-to casserole recipe...... View full recipe for "~Cheesy Chicken Broccoli Cauliflower Rice Casserole~"

~ Tart Cherry & Toasted-Pistachio Snowball Cookies ~

These sweet and savory shortbread-esque two-bite cookies called snowballs, or, depending on where you're from, also referred to as Mexican wedding cookies or Russian tea cakes, are the darlings of holiday cookie trays all across America. The base recipe varies very little from baker-to-baker, because the ratio of flour to butter and sugar is important to prevent them from flattening out, meaning: loosing their ball shape. Flavored with vanilla, lightly-toasted chopped pecans or walnuts get added to the mixture for additional flavor and texture. Nobody can eat just one. A recipe for cherry-pistachio snowballs came across my Facebook newsfeed about...... View full recipe for "~ Tart Cherry & Toasted-Pistachio Snowball Cookies ~"

~ Mel's Herbaceous All-Purpose Breakfast Sausage ~

Home for the holidays. There's something wonderful about waking up to the ethereal smell of coffee brewing, then taking an extra few seconds to lie your childhood bed listening to the sizzling sounds of breakfast being cooked. Eggs with bacon, ham or sausage, there's always sizzling involved. There's more. Breakfast always tastes better back home sipping a cup of Folgers, eating mom's sausage, dad's eggs and a bagel served on now-vintage plates. It's therapy. Sausage and eggs. It might sound kind-of run-of-the-mill, but, when the sausage is homemade, and the eggs are fried in the luscious sausage drippings, it's quite...... View full recipe for "~ Mel's Herbaceous All-Purpose Breakfast Sausage ~"

~Light & Flaky Pastry-Wrapped British-Sausage Rolls~

Once upon a time in 1996, while sitting in a British pub in proximity to the British National Museum, while pondering what to order with our pints, a nice guy sitting next to us recommended the sausage rolls. As Americans, Joe and I consider sausage mostly a breakfast food, but, we didn't hesitate to place the order based on the recommendation (traveling teaches that locals will never steer you wrong). I hoisted my brew in a manner to toast the nice guy and waited, patiently, for the pub grub to be delivered, which in terms of time, was about three...... View full recipe for "~Light & Flaky Pastry-Wrapped British-Sausage Rolls~"

~ Sausage & Egg w/Cheddar, Apple & Apple Butter ~

Can one ever have too many breakfast sandwich recipes? The answer is an unequivocal, hell no. A sweet sausage patty with a fried, poached or scrambled egg and a slice of yellow American cheese served on thick-sliced Texas-type toast, a gnarly bagel, a craggy-edged nook-and-crannied English muffin, or a flaky buttery biscuit is one of my year-round favorite ways to start the day. It's safe to assume it's a favorite with most of America too, as all breakfast-all-day drive-through fast-food joints and all-night sit-down-at-the-counter diners serve some version of a sausage, egg and cheese breakfast sandwich. It's hard to compete...... View full recipe for "~ Sausage & Egg w/Cheddar, Apple & Apple Butter ~"

~ Old-Fashioned Applesauce and Spice Bundt Cake ~

There's nothing like the aroma of a spice cake baking on the eve of the Fall season. We can all agree that an applesauce and spice cake is even better. A one-bowl cake that can be mixed in minutes with just the aid of a whisk and a rubber spatula is better yet. This recipe appeared in our local newspaper 20+ years ago (it was that long ago because we lived in another house). It was our local Grange Fair's baking contest winner. It touted a gingerbread-like texture containing all the flavors of Fall (cinnamon, ginger and cloves), and, it...... View full recipe for "~ Old-Fashioned Applesauce and Spice Bundt Cake ~"

~ My Glazed Blueberry, Lemon & Ricotta Bundt Cake ~

Bundt cakes are perhaps my favorite cakes to bake. Even the words "bundt cake" sound warm and inviting. Simply saying "bundt cake" evokes happy, fond memories from kinder, gentler times. I'm not saying that humble sheet cakes and grandiose layer cakes don't have a place in this food world -- they do and they're delicious too. I'm merely suggesting that bundt cakes have more gravitational pull (haha) than other cakes -- even an unembellished bundt cake will pull more people to the dessert buffet than the other cakes. That said, more often than not, the base recipe for a bundt...... View full recipe for "~ My Glazed Blueberry, Lemon & Ricotta Bundt Cake ~"

~ Love is a Blueberry, Lemon & Ricotta Pound Cake ~

Blueberries are one of seven native North American food plants grown on a large scale and cultivated commercially. Before I go any further, I should mention the other six: concord grapes, cranberries, strawberries, corn, beans and squash. This means these plants were in existence before any of our immigrant ancestors arrived in this new world and the Native Americans were eating them and creating their own uses for them long before they introduced them to the original Colonists. That said, blueberries were domesticated entirely in the 20th century and it did not take long for this "very American berry" to...... View full recipe for "~ Love is a Blueberry, Lemon & Ricotta Pound Cake ~"

~Asparagus and Eggs Fried in Lemon-Infused EVOO~

The only thing better than a pair of buttery-rich crispy-edged runny-centered sunny-side-up eggs for breakfast, is a pair of lemon-luscious, crispy-edged runny-centered sunny-side-up eggs for breakfast. Lightly-seasoned to perfection with a few grinds of sea salt and a nice peppercorn blend, once on my plate, I'm ready to catch my toast the instant it pops up, sit down, and luxuriate in the dipping process until every drop of liquid gold and tender bite of white is gone. All gone. Oil-frying eggs is more common than one might think. I didn't invent oil-fried eggs, and, culturally, it's more common that one...... View full recipe for "~Asparagus and Eggs Fried in Lemon-Infused EVOO~"

~ An Old-Fashioned Diner-Style Baked Rice Pudding ~

Rice pudding is to us Northerners what banana pudding is to the Southerners -- a staple in every diner. Speaking from lots of experience on behalf of parts of the Northeast (New York, New Jersey and Pennsylvania to be specific), I'm here to tell you our diner-style rice pudding is: to die for. Sit me in any diner and I can assure two things you can always count on: the fork-tender meatloaf (served up with fluffy mashed potatoes and gravy), and, the rice pudding (garnished with a generous squirt of Redi-whipped cream and a maraschino cherry -- banana pudding gets...... View full recipe for "~ An Old-Fashioned Diner-Style Baked Rice Pudding ~"

~ Put the Rum and the Coconut in the Rice Pudding ~

If, like me, you're a rice pudding lover, you'll eat it whenever offered. That said, as a rice pudding lover, until now, I never thought of it as a Summer dessert. This time of year, my mindset naturally turns to fruit or berry pie, shortcake, sorbet and ice cream as a perfect ending to a meal. Then, last night on a whim, I put the rum and the coconut in the rice pudding. Served warm on a starry night, or cold on a sun-drenched afternoon, this Island-style version of rice pudding is a fine finale to any Caribbean-themed feast, or,...... View full recipe for "~ Put the Rum and the Coconut in the Rice Pudding ~"

~Mediterranean-Style Olive Tapenade & Feta Omelet~

I declare: I love briny tapenade in an omelete. Throw in a few salty crumbles of feta cheese, place it on a bed of bright green baby arugula or baby spinach leaves and garnish with a few diced tomatoes -- what's not to love. I could eat this savory, meatless delight for breakfast, lunch and dinner -- there's seriously no need for bacon or or sausage with this breakfast. Toast points go nicely, but, please skip the orange or grapefruit juice -- they're just wrong. This omelet pairs perfectly with a bloody Mary for breakfast, a glass of white wine...... View full recipe for "~Mediterranean-Style Olive Tapenade & Feta Omelet~"