Thursday, November 30, 2017

Celebrate It! Blog Link Party!

 Hi! I am so happy you are here!
Link up and share what you are creating, 
so we can celebrate with you!

Last weeks featured links:

Quesitos~Puerto Rican Pastry
from


Hot Cocoa Waffles
from


DIY Slippers and House Shoes
from


Time for the party! 


Tuesday, November 28, 2017

French Toast Bites / #FrenchToastDay

Did you know that today is National French Toast Day? It really is!! So, what better way to celebrate than with these French Toast bites! These bites are made with leftover dinner rolls I had in the freezer and I made them two ways. One with just the french toast, and a second way with sausage added.

French Toast Bites
(printable recipe at end of page)
6-7 small Wheat Buns
Butter
3 Eggs 
2/3 cup Milk
1/2 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
2 teaspoon Vanilla
Confectioners Sugar
Sugar Free Syrup 


Chop the buns into small, bite size pieces. 
In a bowl, mix together the eggs, milk, cinnamon, nutmeg and vanilla.
Place sausage patties in frying pan and cook, flipping several times. Cut into 4 pieces when done cooking.
Melt butter in large frying pan. Dunk the bread cubes in to the milk mix. Push bread down into milk to totally cover. Place bread into pan and cook until pieces become browned and egg sets up on some of the pieces. 
Skewer pieces of french toast, and set on plate. Drizzle with syrup and garnish with confectioner's sugar.
Add sausage quarters to some of the french toast bites for a tasty change!
Thank you for stopping by today and celebrating #FrenchToastDay with me! Clink on the links below to find more tasty french toast recipes from my fellow bloggers. 




  • Churro French Toast by Family Around The Table


  • Cinnamon Roll French Toast. by I Just Make Sandwiches


  • French Toast Bites by The Freshman Cook


  • French Toast Sticks by A Day in the Life on the Farm


  • Garlicky Chard-Stuffed French Toast by Culinary Adventures with Camilla


  • Overnight Eggnog French Toast by Faith, Hope, Love, & Luck Survive Despite a Whiskered    Accomplice


  • Pizza Stuffed French Toast by A Kitchen Hoor's Adventures


  • Rabanada by Palatable Pastime


  • Savory French Toast Breakfast Sandwich by Amy's Cooking Adventures


  • Strawberry Cream Cheese Stuffed French Toast by Cindy's Recipes and Writings


  • Torrijas - Spanish French toast by Caroline's Cooking

  • French Toast Bites

    ingredients:


    • 6-7 small Wheat Buns
      Butter
      3 Eggs 
      2/3 cup Milk
      1/2 teaspoon Cinnamon
      1/4 teaspoon Ground Nutmeg
      2 teaspoon Vanilla
      Confectioners Sugar
      Sugar Free Syrup

    instructions:


    1. Chop the buns into small, bite size pieces.
    2. In a bowl, mix together the eggs, milk, cinnamon, nutmeg and vanilla.
    3. Place sausage patties in frying pan and cook, flipping several times. Cut into 4 pieces when done cooking.
    4. Melt butter in large frying pan. Dunk the bread cubes in to the milk mix. Push bread down into milk to totally cover. Place bread into pan and cook until pieces become browned and egg sets up on some of the pieces.
    5. Skewer pieces of french toast, and set on plate. Drizzle with syrup and garnish with confectioner's sugar.
    6. Add sausage quarters to some of the french toast bites for a tasty change!
    Created using The Recipes Generator

    Sunday, November 26, 2017

    Cranberry Champagne Cocktail / #SundaySupper

    The holiday season is officially upon us, and with that comes dinner parties, cocktail parties, office parties, neighborhood parties, and the list goes on! One thing is a pretty good bet, if it's a party there will be cocktails of some sort and if you are the party giver, you will love serving this Cranberry Champagne Cocktail. It is an easy drink to make, with minimal ingredients, and it's festive and fun!

    Cranberry Champagne Cocktail 


    Sugar
    Red Food Coloring
    Fresh Cranberries
    Small Skewers
    Cranberry Juice 
    Champagne


     Sugar on Rim
    1) Pour some coarse sugar in a bowl. Squeeze in some liquid red
        food color. Mix together with a spoon until all the sugar is red. 
        Place sugar in to bowl.
     2) Take a cut lime or lemon, and run it around the rim of glass.    . 
     3) Dip the rim into bowl of red sugar. Spin around until covered. 

    Cranberry Skewers
    1) Freeze the cranberries before placing the berries on the skewer. 
        You can place the cranberries on the skewers ahead of time, then
        freeze until ready to serve. (They defrost quickly)

    Cocktail
    1) I went with 50/50 Champagne and Cranberry Juice. You can 
     make the champagne to cocktail juice ratio whatever you want.
    2) Make the mix in a large pitcher or bowl. It will be easier and 
         quicker to fill the glasses this way. 


    Thank you for stopping by today!
    Check out this list of Winter Cocktail Recipes from members of the Sunday Supper family!: 



    Winter Cocktail Recipes

     Cocktail Shakers 


      
  • Bourbon Flip by Sunday Supper Movement
  • Buttery Nipple Cocktail by Positively Stacey
  • Candy Cane Cocktail by My Blissful Mess
  • Cranberry Moscow Mule by Restless Chipotle
  • Ginger Caramel Apple Mule by Cindy’s Recipes and Writings
  • Hot Buttered Rum with Cinnamon by Sprinkles and Sprouts
  • Mincemeat Manhattan by A Kitchen Hoor’s Adventures
  • Mulled Cranberry Vodka Cocktail by Food Lust People Love
  • Snow Honey Cocktail by Our Good Life
  • Sugar Cookie Martini by Authentically Candace
  • Sugar Plum Martini by Pies and Plots

  • Winter Wines and Punch


    
    The Sunday Supper Movement is committed to bringing our readers 
    delicious recipes that encourage them to gather and eat together around the family table.
     Search for your favorite ingredients on our Sunday Supper website. 
     Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

    Thursday, November 23, 2017

    Celebrate It! Blog Link Party!



    Happy Thanksgiving!
    I hope you had a great turkey day, and I am so happy that you stopped by!

    Last weeks featured posts:

     Morning Buns
    from

    Merry and Bright Christmas Pillow Cover Tutorial
    from

    Hot Chocolate Sticks
    from




    On to the party!








    Wednesday, November 22, 2017

    Persimmon Pudding Parfait / #FabulousFallBounty

    If you have ever had the pleasure of enjoying a persimmon, you know how wonderful and tasty they are. If you haven't had the chance to try one, wait no more. They are a sweet treat, that is full of flavor! I was excited to see the persimmons included in the box from Melissa's Produce, and I am in love with this gorgeous pink platter from Le Creuset. I think this Persimmon Pudding Parfait is a delicious way to showcase this special fruit and platter!


    Put the parfaits together and refrigerate until you are ready to serve. Add whipped cream and shaved chocolate right before serving! 

    Persimmon Pudding Parfait 
    (printable recipe at end of page)
    (makes 8 mini parfaits using 4 oz. glasses) 


    Persimmon Pudding 
    1 cup Persimmon Pulp
    1 Egg
    3/4 cup Milk
    1/2 teaspoon Vanilla
    1 cup Flour
    3/4 cup Sugar
    1/2 teaspoon Baking Soda
    1/8 teaspoon Salt
    1/4 teaspoon Nutmeg
    1/4 teaspoon Cinnamon
    2 tablespoon Butter

    Vanilla Pudding
    2/3 cup Sugar
    2 tablespoon Corn Starch
    1/4 teaspoon Salt
    2 cups Whole Milk
    2 egg Yolks
    2 tablespoon Butter
    1 1/4 teaspoon Vanilla

    Also 
    Whipped Cream
    Shaved Chocolate

    Bake at 350 degrees.



    If your persimmons are not yet ripe, turn them upside down so the leaf is facing down, and they should ripen within 24 hours. Once ripe, pull the leaf and stem off. 
    Peel persimmons. Pull the seeds out.
    Blend pulp.
    Stir together the pulp, eggs, milk, and vanilla.
    Mix together the flour, sugar, baking soda, salt, nutmeg, cinnamon in a separate bowl. Add to pulp mixture.
    Stir in melted butter.
    Bake in a 9x13 pan, for approx. 35 minutes. Let cool, then refrigerate.
    Start the vanilla pudding by mixing the sugar, corn starch, and salt. Whisk in milk and egg yolk.
     Place mix in a saucepan. Cook over medium heat stirring often for 10-12 minutes. Let mix boil for 2 minutes. Remove from heat, stir in butter and vanilla. Cover and refrigerate for 30 minutes.
    Cut up pieces of persimmon pudding. I used small glasses to serve my parfaits, so I cut my persimmon pieces rather small. If you use a larger serving container, larger pieces will work.
    Start building the glasses by placing small cut pieces of persimmon pudding into the bottom of the glasses. Top pudding pieces with vanilla pudding. Add another layer of persimmon pudding topped by a layer of vanilla pudding.
    Top with whipped cream and shaved chocolate.

    Today is the last day of the #FabulousFallBounty! 
    Thank you to everyone who dropped by to check out the recipes!
    Check out these recipes from the rest of the group!

     

    Monday, November 20, 2017

    Chicken and Butternut Squash Tortilla / #FabulousFallBounty

    I love to eat Chicken Tortillas whenever I can. I order them at restaurants and I make them at home. I would have to say that my favorite thing about them is how versatile they are. When I saw that the box from Melissa's Produce for our #FabulousFallBounty contained a Butternut Squash I was thrilled! I had read that they  were being used in tortillas and I was anxious to give it a try!
    The Butternut Squash in the tortillas was amazing! I also included chicken, refried beans, onions and Queso Fresco. I pan grilled a flour tortilla, and added some pico de gallo with homemade chips to go with it! The box also contained shallots and fresh garlic which made this dish over the top!

    Chicken and Butternut Squash Tortilla  
    (recipe makes 2 with lots of leftovers)
    (printable recipe at end of recipe)

    2 Shallots
    3 cloves Garlic
    Butter
    2 pounds Chicken Breast
    ground Pepper
    Butternut Squash
    Pinto Beans
    Onion Slices
    Canola Oil Spray
    Salt
    2 Flour Tortillas
    Queso Fresco
    Sour Cream
    Avocado


     Peel and chop 2 shallots and 3 cloves of garlic.
    Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
    Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
    Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
     Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
    Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
     Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
    Enjoy! Thank you for stopping by today to participate in the #FabulousFall Bounty! Please stop by Wednesday for the last day of celebrating the bounty! I have a persimmon Pudding Parfait to share with you that tastes amazing!
    Thank you to Silpat and Melissa's Produce!

    Check out these tasty recipes from some blogger friends!




    Chicken and Butternut Squash Tortilla

    ingredients:



    • 2 Shallots
      3 cloves Garlic
      Butter
      2 pounds Chicken Breast
      ground Pepper
      Butternut Squash
      Pinto Beans
      Onion Slices
      Canola Oil Spray
      Salt
      2 Flour Tortillas
      Queso Fresco
      Sour Cream
      Avocado

    instructions:


    1.  Peel and chop 2 shallots and 3 cloves of garlic.
    2. Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
    3. Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
    4. Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
    5.  Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
    6. Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
    7.  Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
    Created using The Recipes Generator






























    Saturday, November 18, 2017

    Pear Crostata /#FabulousFallBounty

    While Spring produce seems to get the lion's share of attention - think pea shoots and fiddlehead ferns - Fall's fabulous produce is sandwiched between the glut of pumpkin recipes for Halloween and the sweets-heavy holiday season. So, this year, a dozen food bloggers have gathered to share recipes and ideas that celebrate the #FabulousFallBounty. Many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa's Produce for providing the bloggers with a beautiful box of goodies.

    We hope you enjoy our creations using fingerling potatoes; delicata, butternut, and acorn squashes; garlic and shallots; roasted chestnut and steamed beets; fennel and celery root; pears and so much more! Keep an eye on these blogs for inspiration as we rush towards Thanksgiving...

    The Redhead Baker

    To me, it wouldn't be fall without a tasty dessert made with pears. When I received the box of fall produce and fruits from #Melissas Produce and found the Forelle Pears I was thrilled! They have always been a favorite of mine, and I knew I wanted to showcase them by making this Pear Crostata. A crostata is a rustic pie with very little structure to it. They scream "fall" in their simple beauty, and these pears are the perfect compliment to the crostata.
    Pear Crostata
    (recipe makes 2 crostata)
    (printable recipe at end of post)

    Dough
    1 1/4 cup Flour
    1 1/2 tablespoon Sugar
    Pinch Salt
    1/2 cup Cold Unsalted Butter
    Ice Water, if needed
    Filling 
    1/3 cup Sugar
    1 1/2 tablespoon Corn Starch
    1 teaspoon Vietnamese Cinnamon
    1/4 teaspoon Ground Ginger
    3 Pears
    1 Egg White
    1 tablespoon Dark Brown Sugar
    Whipping Cream
    1 teaspoon Vanilla

     Preheat oven to 350 degrees.
    Mix together the flour, sugar and salt using a food processor. Add the butter, one piece at a time. Keep processing until the dough pulls itself from the side wall of the food processor. Add a bit of water if needed to get the right consistency.
    Divide the dough in half. Roll each half out to 1/16" thickness. Using a #silpat makes rolling the dough out much easier. Wrap each disk in plastic to keep fresh while making the filling. If you make the dough a day ahead of time, wrap the dough in plastic, and refrigerate. Remove from refrigeration approx. 1/2 hour before you want to use. 
    Mix together the sugar, cornstarch, cinnamon and ginger.
     Peel and slice the pears, then add pears to the bowl of seasoning.
     Peel and slice the pears, then add pears to the bowl of seasoning.
    Place half of the filling on one disk of dough, and the other half on the other disk.
    Fold the dough over the filling, leaving a portion of the filling visible.
    Brush egg whites over the top of the crostata. Sprinkle dark brown sugar over the top of the filling and crust. Bake for 20-25 minutes.
    Remove crostatas from the oven and let them cool on a rack. Whip the whipped cream, and while mixing add the vanilla. Top crostata with whipped cream. Sprinkle cinnamon over whipped cream.
    Enjoy your Pear Crostata, and Thank You for stopping by today!
    #sponsored

    Check out these delicious recipes from my blogging friends: