Bacon, egg and cheese tart

Because the hubby and I are going to have a little 4th of July celebration on our own this evening, with smoked ribs, hot dogs, macaroni salad, roasted potatoes and strawberry shortcake,  I decided that instead of breakfast AND lunch, we'd do a little brunch today. 

 I knew I had a sheet of puffed pastry to use up, so I decided on a yummy bacon, egg and cheese tart along with some fresh pineapple and blueberries.  It was pretty simple to throw together and very tasty!

Bacon Egg and Cheese Tart

Cook about 1/2 pound bacon until crisp. Drain and pat off grease. Crumble and set aside. 

Heat oven to 425. Roll out one sheet of puffed pastry then cut into four equal portions.  Roll edges so they are a bit thicker to hold the rest of the ingredients. Poke with fork.  Bake about 10 minutes.

Remove from oven. If the centers have raised a bit, just use your fork to "deflate" them a bit.  Cool for a few minutes.

Sprinkle with cheese of your choice.  This morning I used a nacho/taco blend and a little "Mexican melting cheese" that I had left from our nacho & movie night last night.  Make a well in the center of the cheese then crack an egg into well.  I seasoned with fresh cracked black pepper and a little Tastefully Simple Seasoned Salt (need to restock your pantry with your favorite TS products?  Check out my website at www.tastefullysimple.com/web/aszymanski).  Sprinkle with crumbled bacon and return to oven. Bake until egg whites are set and yolk is starting to set.  Mine took another 10 minutes in the oven. 

Garnish with a dab of sour cream and chopped green onions.....I used dried chives because that's what I had on hand. 

I served with fresh cut pineapple and blueberries, but you could serve with any fruit you like. 

Enjoy!

And A New Chapter In Life Begins....

I have been trying to write something down on this subject for over a month now, right after I heard the news that my baby may be moving, not only out of the house for the very first time (as if that wasn't a hard enough pill for this momma to swallow) but over an hour away....  I cried a lot of tears when I was alone, but they were tears for me; my fears of being alone, the "what ifs" and knowing that I will miss her terribly, my heart was breaking every single day leading up to the Big Move (which was a week ago)....momma's selfish tears.

I have loved every single second of having my girl home! Home (wherever home was) where we taught her right from wrong, how to respect herself and others, instilled values and morals, taught her manners and how to have faith and be thankful.  Home, where we could snuggle up and watch our favorite shows, cook, eat, play, sing, dance, laugh and cry together.  And home, where we have shown her that love is true and unfailing.  If nothing else, I know without a doubt that she knows LOVE and will take that with her wherever life's journey takes her.

Love is not something that we could teach.  Love is that beautiful feeling/emotion that we have tried to fill our home with.  It hasn't always been easy, like everyone in this big beautiful Earth of ours, we have had ups and downs, arguments, hurt feelings.....through our love we have over come all of the obstacles thrown in our paths and have grown. She grew up seeing that even when mommy and daddy are angry, we ALWAYS love her and each other.  It's true, the one thing I know for sure, my girl knows that she is LOVED.

I was young when I became pregnant. Hubby and I were pretty clueless.  If I'm being honest, I was completely terrified!  I had never lived away from my home, and here I was moving to another COUNTRY with my husband and baby.  I knew how I DIDN'T want to be so I made up my mind that I was going to be the very best mom that I could be to that sweet little girl.  My #1 priority was my child and thank God above for her daddy who has stuck by me, supported me, worked with me and loved me through it all.  We took on this parenthood thing together, made mistakes, after all, we were young, we had a lot of "growing up" to do ourselves. 

Eventually we learned what worked for us and what didn't;  worked together to be the very best parents to this sweet little girl that we were blessed with.  I don't know how we did it, really, but we managed to raise a beautiful (inside and out), polite, strong, smart, loving girl who has blossomed into an amazing young woman who possess all of the above qualities and so many more. I am, we are, so very proud of her and love her more than mere words can say.

Now that she is out on her own in the great big world, she will learn and grow.  She will love and also come to know loss.  She will hurt.  She will have fun and find out who she wants to be.  She will work hard, she will make mistakes.  She will laugh and cry.  She will enjoy the next chapter in her life, knowing that no matter what happens, she is LOVED.

Already she is enjoying her new home, friends, job.....  Our little girl is all grown up and I know that she will be ok. She's got this!

But do I??????

Mayo-less potato salad recipe "sort of"

Oh, I so wish I had a picture of this dish!  I made it last night and it looked so pretty with the bright red skins of the potatoes, thinly sliced red onion and fresh parsley to garnish!  

Got this recipe from my cousin after my mom raved about having it at a picnic recently.  We are potato lovers in this house!  I make potato salad often, always with mayonnaise. We love it, but, I suppose you could say, the same ole recipe gets old after a while.  Sometimes I mix things up a bit with different seasonings, sometime make it with pickles, sometimes with sweet relish and sometimes I throw in some chopped up hard boiled eggs....but the base is always mayo.

I made this new (to me) recipe yesterday and it is gone already (red potatoes are boiling right now for another batch)!  I do think, unless you are going to make this for a large gathering, this potato salad is best made in smaller batches.  If it is made too far a head of time, the olive oil is going to soak right into the potato pieces.  Also, if stored in the fridge for a long time, the oil hardens.  I left mine on the kitchen counter after I made it yesterday and served it with dinner several hours later and it was delicious (I did drizzle with more olive oil and gave it a good toss).  After dinner, I did store the little bit that was left in the fridge and when I retrieved it for my lunch a few minutes ago, it was a solid "blob."  I dished out was was left and popped it in the microwave for a few seconds and it was fine...

I don't have measurements, just ingredients....you can adjust to your liking. It really is super easy!

Bite sized red potato pieces cooked until fork tender, drained and cooled. Set aside. 

In bowl that you will serve potato salad in, whisk together olive oil, balsamic vinegar, fresh minced garlic (I used Tastefully Simple Garlic Garlic seasoning, which you can purchase here if you like www.tastefullysimple.com/web/aszymanski).dried or fresh parsley (I used a little of both) and thinly sliced red onion.  Add salt and pepper if you'd like.

Add cooled potatoes and carefully toss until coated.  Cover and let set for a few hours.  

Serve and enjoy!

Totally Terrific Banana Bread!

Happy Friday, ya'll!  While browsing my dear friend's blog this morning, I ran across the recipe that I'm about to share with you all, with her permission, of course!  She does not claim it as her very own, but one found in a cookbook many years ago....

 I thought the recipe looked "interesting" so I decided to whip a batch up. Let me tell you, it is really about the yummiest banana bread I've had, ever!

I'll bet you could add an extra banana for more flavor, some chocolate chips, peanut butter chips or chopped pecans and it would still be terrific!

The texture is light and fluffy and moist. Very soft and almost airy. You'll want to give it a try ASAP!  Definitely remember to "test" a slice while it's still warm out of the oven (with butter....), you know, to be sure it is ok to serve to the rest of your crew. ;)

Would love to know if you try this or any of the recipes I've posted!  YOUR feedback means south to me!

*Best Ever Banana Bread*

In a small glass bowl mix together 1 1/2 cups sour cream and 2 tsp baking soda. Let sit for 5 minutes 

In a large bowl combine 1/2 cup softened butter with 1 1/2 cups sugar until well combined. 

Add 3 eggs, one by one, until well combined.

Add 1 tsp vanilla, 1/2 tsp salt and 2 1/2 cups flour. Continue mixing until well combined. 

Add 3 (or 4) mashed bananas. Mix well. 

Fold in sour cream mixture. 

Pour equal amounts of the batter into two greased loaf pans. 

Bake at 350 for 50 minutes. Cool in pan for 10 minutes before removing to a rack to cool. 

Enjoy!

A quick Hello and a yummy recipe!

Yes yes. I know, I've been neglecting my poor blog.  I have several "rough drafts" written to post one day.  Dealing with my health, emotions and big life changes....I guess I'm just not ready to share some of those things.  I will, one day soon....just not today.

Today, I will wish you all a Happy June! My my, time sure does fly by quickly, doesn't it?  Just can't believe it's June.  June 2015......wow! 

Today I will wish you all a good day.  A happy day filled with love and smiles.

And today, I will share one of my all time favorite summer time dessert recipes with you! 😀. Strawberry Pretzel Salad...I guess it doesn't have to be a summertime only recipe, but my memories are of summertime gatherings and events, when my Meme would make this.  I made it for the first time in YEARS over Memorial Day, it sure didn't last long at all!  We all love it!  Hope you will too!

Strawberry Pretzel Salad

First layer:

2 cups finely crushed pretzels

3/4 cup butter or margarine, melted

3 TBS sugar

Mix and press into bottom of 9 x 13 pan. Bake at 350 for 7 - 10 minutes.  Cool completely.

Second layer:

1-8 oz block of cream cheese, softened

1 cup sugar

9 oz Cool Whip, thawed

Mix cream cheese and sugar until smooth.  Stir in Cook Whip.  Spread over pretzel crust.  I refrigerate this for at least 20 minutes before completing next layer.

Third layer:

2 cups boiling water

1 pint frozen strawberries

1 large pk strawberry jello

Stir water and jello until jello dissolves.  Stir in strawberries.  Refrigerate until slightly thickened then pour over cream cheese layers.  Refrigerate until completely set.  Slice.  Serve.  ENJOY!

**store in fridge 

Menu for April 13 - April 19. It's been a very yummy week!

Here we are again. One more Sunday evening (a very rainy one where I'm at).  One more week under our belts.  One more sleep until we start it all over again.  After some food prep earlier in the day for the upcoming week, it was a rather lazy day.  The husband and I did spend some time outside doing bits of yard work between rain showers and started cleaning our screened porch because everything was COVERED in thick, yellow pollen!  Anyone from GA, SC and FL can relate, I'm sure.  ICK!  That's really about it.  It was all chillaxin' after that!

We had a pretty uneventful week around here, actually. We sure did eat well, though!  I have been craving something sweet all week, so today, I broke down and baked!  I bought some beautiful strawberries yesterday that were calling out to me....they wanted to be served with cake!  I was happy to oblige!  Meme's recipe for One Egg Cake is perfect for strawberry shortcake, so I whipped one up quickly.  Cake, strawberries with their yummy, sweet juice and some vanilla ice cream will be a wonderful treat!  YUMMMM

I wish you all a fabulous week!  

Monday April 13- Crunchy Asian salad with grilled chicken

Tuesday April 14- Hamburg barbecue and baked sweet potatoes

Wednesday April 15- Pierogies with carmalized onions and a tossed salad

Thursday April 16- Ham chowder and beer bread

Friday April 17- Left overs

Saturday April 18- Deluxe cheeseburger salad 

Sunday April 19- Applewood smoked chicken, malt vinegar seasoned roasted gem potatoes and sautéed green beans with garlic

Meme Bair's One Egg Cake

2/3 cup sugar

1/4 cup Crisco

1 large egg

1 tsp vanilla

1/2 cup milk

1 1/2 cups flour

1/4 tsp salt

2 tsp baking powder

Heat oven to 350 degrees.

Mix sugar, Crisco, egg and vanilla until creamy.  Add flour, salt and baking powder.  Slowly mix in milk until all ingredients are well blended. Batter will be thick.

Pour into a greased 8x8 square pan. Bake for about 20 minutes.  

Cool completely before serving.

**This is not a light and fluffy cake.  It is rather heavy, making it perfect for strawberry shortcake!  Let the juice soak in, top with some whipped cream or ice cream.....so darn good!

Enjoy!

Menu plan 4/6 - 4/12 and the recipe I use for Pizza Dough

Hello everyone!  I've managed to stick with a dinner time plan over the last week, for the most part!  There was only one day that I veered off course...but that was for take out ribs and wings, so that is A - OK! 

 I even sat down and planned out a few meals for the upcoming week AND prepped a few things to stick in the freezer (shameless plug.....I am loving my Tastefully Simple freezer meal packs!!  Let me know if you'd like more info!). Yesterday was the prep day....I was supposed to be helping dear hubby with the pool and yard work.....instead I spent a good portion of the day slaving away in the kitchen (tee he he I love cooking, so it's really not so bad.  Way better than pulling the pollen and leaf covered solar cover off the pool!).

Here is our menu from last week.  Hope it can help to give some of you new or forgotten meal ideas!  Would love to hear from you if you try any of my recipes and meal ideas!  Also, is there something that you'd like to "see" me try and get my take on it?  Let me know!  I'm always looking for new recipes and meal ideas!

Mon. April 6 - Easter leftovers (ham, sweet potatoes, green beans, rolls, deviled eggs and carrot cake)

Tues. April 7 - Chicken enchilada casserole

Wed. April 8 - Hot dogs on the grill and baked beans

Thurs. April 9 - Ribs, wings, baked beans and bread

Fri. April 10 - Chicken Parmesan with spaghetti

Sat. April 11 - Hamburgers on the grill w/ lettuce, tomato and onions, pickles

Sun. April 12 - Caprese grilled pizzas (using the pizza flats I made yesterday)

Pizza Dough 

5 cups all purpose flour

2 tsp salt

5 tsp fast rise yeast

2 tsp agave syrup or honey

2 cups water @ 120-130 degrees

2 TBS olive oil (I used Avacado oil yesterday and it worked just fine)

*Optional add ins: Italian  seasoning, garlic powder, dehydrated onion or garlic (I used my Tastefully Simple Onion Onion in one batch and Garlic Garlic in another batch)

Place 3 cups of flour in mixer and make a well in the middle.  Add the rest of the ingredients into the well.  Mix with paddle attachment for 2-3 minutes.  Add 1 cup flour.  Switch to dough hook.  While mxing slowly, add the last up of flour.  Mix for 3 minutes.  When dough is finished mixing, put into a greased bowl and cover.  Let rise 20 - 30 minutes.  Punch down, cut into whatever portion size you'd like.  I get 6 decent sized "personal" flats (crusts) per batch.

Bake at 400 degrees for 10 minutes.  Cool completely.  Store 3-5 in a gallon sized freezer bag.  Freeze.  

When ready to use, take out what you need, thaw briefly, top and cook....bake at 425 until cheese is melted OR cook on the grill!

These are great for quick lunches or evenings when you just are not in the mood to cook.  Also great for the kids!  My girl made a pizza a day a few years ago when I was out of town and left a freezer full of home made pizza flats.  EVERY day may be excessive, but worked for her! LOL

I got this recipe from a sweet friend who I met in Georgia.  She had a bunch of gals over one day to make "pizza flats" together.  Each of us contributed ingredients, took turns mixing, rolling, baking and bagging....and we all left with a ton of delicious flats to take home and freeze.  What a fun time!  

ENJOY!

Fresh off the grill Caprese pizza. YUM!