Eating | A Pinch of Joy

Caramel Apple Salad

May 21, 2013 by Charlene 1 Comment

Wheels is a big butterscotch fan, but I’m not. So I was more than a little skeptical when this recipe for Caramel Apple Salad came into my hands. Butterscotch pudding?? And pineapple?? Try it, you’ll like it , my friend urged. Well, okay. I did. And you know what? She was right — I liked it! Of course, I had to tweak it a bit – can never leave a recipe as is!

This is one of those so good it’s like dessert salads that are always a hit at potlucks and gatherings. I use sugar free pudding mix to cut back on the total carbs, but you can use any instant butterscotch pudding mix. For the same reason, I only use half the crushed pineapple called for in the original recipe. You do NOT taste the pineapple at all in this recipe. It provides the moisture for the dry pudding mix and a bit of texture. Cool Whip or other whipped toppings have negligible carbs/calories. And, of course, the apples and nuts are healthy carbs/calories.

You can peel the apples, but it is not really necessary. I wash and quarter the apples and core them. Then I slice each quarter into four or five slices – but stop just before reaching the end so they are still fastened together. Quickly cut evenly across and the full length of the slices. You’ll end up with long even bits of apple with just a tiny bit of peel on one end. Not worth the time to peel for me. Mix the dry pudding mix directly into the apples, coating them well. Add the pecans. You can also used dry roasted peanuts when there is a shortage of pecans and prices are sky high – or just because you like them. We prefer pecans. Add the crushed pineapple and its juice, just as it is in the can, to the pudding coated apples and nuts. Stir thoroughly. Be sure there is no dry pudding visible anywhere. Then fold in the whipped topping, cover and refrigerate, overnight is best but at least two hours, before serving. I thought the bowl looked a little plain the first time so I added a bit of caramel sauce drizzled over the top and sprinkled a couple of tablespoons of toffee bits over it all.

In honor of National Salad Month here are a few more salads you might want to try: Layered Salad, Chicken Curry and Fruit Salad, Fruity Cranberry Relish and Bacon Potato Salad.

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Caramel Apple Salad

Prep Time: 10 minutes

Total Time: 8 hours

Yield: 8

Serving Size: 1/2 cup

Caramel Apple Salad

A creamy, caramelly salad starring fresh apples and pecans!

Ingredients

4 medium apples, diced
2/3 cup pecans
1 pkg sugar free butterscotch pudding mix, dry
1 8 ounce can crushed pineapple with juice
8 ounce container of frozen whipped topping
1 tablespoon caramel sauce for drizzling on top, optional
2 tablespoons toffee bits for sprinkling on top, optional

Instructions

Peel apples, if desired. Quarter and core, then dice or chop.
Add dry butterscotch pudding mix to chopped apples. Stir thoroughly to coat apples.
Add pecans and crushed pineapple. Mix well.
Fold in thawed whipped topping.
Cover and refrigerate overnight.
Garnish with caramel sauce and/or toffee bits, if desired

Notes

Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/05/caramel-apple-salad/

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Filed Under: Salads Tagged With: apples, Eating, Potluck, Recipes, Refrigerator, Salad

Cheddar Chunk Green Pea Salad

May 14, 2013 by Charlene 4 Comments

Green peas are a harbinger of springtime, one of the cool weather crops that begins to produce early. Green peas are a nutritional powerhouse, a legume rich in vitamins and minerals along with protein. Green peas make a delicious salad that Wheels calls “Traffic Light Salad” because it is red, green and yellow. Add these all together and Cheddar Chunk Pea Salad is the perfect salad to usher in National Salad Month, otherwise known as the Merry Month of May.

Peas are legumes, along with beans and lentils. They were one of the first crops to be cultivated by humans and were eaten dried (blech! Sorry . . .personal opinion . . disclaimer ) for thousands of years. They are now grown all over the world, with Canada as the major producer. If you are a gardener, you know peas will increase the nitrogen available in soil so fertilizers are not necessary and, when grown in rotation with other plants, will reduce pests. Peas are high in fiber, low in fat, with no cholesterol, 45% of your daily requirement of Vitamin K (important in prevention of osteoporosis) and significant amounts of other necessary vitamins and minerals. They have a substantial amount of protein, are a source of Omega 3 and Omega 6, and contain many anti-oxidants and anti inflammatories. These properties along with a relatively low glycemic index have recently focused attention on peas as a help in heart disease and controlling blood sugar levels. Who would ever have guessed???

If you buy cheese already cubed, cut the pieces in half so they are easier to eat with the salad. Use baby peas (no sauce) if you can find them, otherwise any good quality frozen pea will work. (I have eaten this made with canned peas too and found that good, although the texture was softer.) If you make this ahead, the flavors have a chance to meld and the cheese will soften. Make it just before serving, and the flavors are separate and everything crisp. If you want melded flavors AND “crisp” cheese, make the salad the night before and add the cheese just before serving. I’ve done all three and it gets eaten every time. But some people are particular about such things. J The lettuce leaf cup makes a nice touch if you are serving on salad plates. In that case you would probably only use half cup servings and the entire recipe would make eight servings. If you are serving family style for a hearty meal, servings would probably come closer to one cup and the entire recipe would make four servings. One cup servings are the basis for most of the nutritional values given above.

In honor of National Salad Month, here are some other salads you can find in the index above:

Cheddar Chunk Green Pea Salad

Yield: 8 onehalf cup servings or 4 one cup servings

Serving Size: 1/2 cup to 1 cup

Cheddar Chunk Green Pea Salad

Nutritious and delicious! Serve on lettuce cup for individual servings or serve up heartier family servings from the bowl.

Ingredients

1 12 ounce package frozen peas
¾ cup cheddar cheese cubes
1/3 cup diced red pepper
1/3 cup diced celery
2 green onions sliced thin
1/3 cup mayonnaise
½ teaspoon salt OR to taste

Instructions

Prepare, and slice or dice cheese, red pepper, celery and onions.
Rinse frozen peas to remove any ice crystals, drain briefly.
Mix all ingredients together in medium bowl.
Serve on lettuce leaf.

Notes

Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/05/cheddar-chunk-green-pea-salad/

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Peppermint Patties

April 22, 2013 by Charlene

I asked Bytes what kind of birthday cake he wanted. None, he says, but I do have a recipe you could make instead. He disappeared into that mysterious office and popped back with a recipe for peppermint patties. You know the kind that makes your breath arctic fresh and makes little hand drawn pictures swirl around your head.

Easy peasey! Ummmmm —- w e l l l. You know what they say about not judging a book by its cover? Well, you CAN judge a recipe by its brevity. A list of ingredients is good. A few instructions are good. Some detail in instruction is even better. But handholding is greatly underestimated. The directions for this recipe said “Mix. Form log. Chill 45 min. Cut and dunk in chocolate.” The one I’m giving you below — that one includes hand holding!

I used the mixer to make the filling. Went exactly as expected and came together beautifully. I laid out a piece of waxed paper on the counter and lightly dusted it with powdered sugar. Not in the directions, but I’d made refrigerator cookies in 4-H once. That’s what you do. I took a spatula and pushed the filling around in the bowl until it was all in one piece and shaped like a fat log. Then I lifted it out and rolled it a bit on the waxed paper to lengthen and shape it. Quickly done.

Roll up the filling in the waxed paper and put it in the refrigerator to chill over night. The directions said 45 minutes but by the time I got back to it, I thought a night’s sleep was also important so I over rode the directions. This one actually turned out to be good. 1) It helped “mature” the flavor of two teaspoons peppermint flavoring. 2) Being thoroughly chilled is important to the finished product.

Slice the chilled filling into quarter inch pieces. What I should have done – wrap half the slices and put them back in the refrigerator to stay chilled. Repeat: Being thoroughly chilled is important to the finished product.

While you are doing that, melt the chocolate coating in the microwave according to package directions. I chose a low flat bowl, thinking it would give me room to work. I ended up with everything squished into one corner to make it deep enough to dip the filling in, even before I got to the last piece shown here. A regular cereal bowl or any microwave safe bowl that size would work fine and keep the chocolate warm, therefore fluid. And deep enough to dip.

Put the slice of filling in the chocolate. Work quickly to spoon chocolate over the top of it. Scoop it out with a fork, smooth off the excess with the back of a kitchen knife and use the knife point to shove the candy off the fork to its resting place. You don’t even want to know what didn’t work. You also don’t want to know what happens if you dally around taking pictures with the candy setting in the warm chocolate. Or if you put a room temperature piece of filling into the chocolate. Droopage, that’s what happens.

I put a piece of waxed paper on the counter and set a rack over it to cool the dipped chocolate. Big mistake. Skip the rack and go straight for the waxed or parchment paper on the countertop. When the candy cools, you will find it very difficult to remove from the rack. When you do, it will look like this:

I managed to salvage a dozen peppermint patty mints that look ~~pretty good~~ ~~okay~~ edible from the top. And another couple of dozen that are badly wounded. But I’m pretty sure that didn’t hurt the taste. Actually, I KNOW it didn’t hurt the taste. I kept checking it out. Just for you, of course.

Happy Birthday, Bytes.

Peppermint Patties

Yield: 36 patties

Serving Size: 1 patty

Peppermint Patties

A delightfully refreshing mint wrapped in sweet chocolate.

Ingredients

2 1/4 cup powdered sugar
2 Tablespoons butter
2 teaspoons peppermint extract
2 tablespoons cream OR half and half
12 ounce chocolate candy melts

Instructions

Mix the powdered sugar, butter, cream and 2 teaspoons peppermint extract with mixer until smooth and creamy.
Place waxed paper on counter and dust with powdered sugar.
Use two spoons or spatula to form mixture into an elongated ball in the bowl.
Lift mixture onto waxed paper and quickly roll into a uniform log. Handle as little as possible as the heat from your hands will make it sticky.
Roll log into waxed paper and chill for at least one hour. Overnight is better.
Place candy melts in microwave safe bowl and melt according to package directions.
While candy coating is heating, remove log from refrigerator and slice into uniform slices 1/4 inch thick. Return half the slices to the refrigerator.
When candy coating is melted, place a filling slice on a fork and quickly dip into the chocolate. Use a spoon if necessary to lift chocolate over the top of the slice.
Let chocolate drip back into the bowl for a few seconds, then push the candy off the fork with a sharp knife point onto a piece of waxed paper or parchment paper.
Let chocolate harden before serving.
Store in the refrigerator.

Notes

Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/04/peppermint-patties/

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Ham and Parmesan Mini Quiche

April 9, 2013 by Charlene

A platter of these little quiche looks quite elegant on a table for a shower or tea party. They are surprisingly filling so they are perfect for a small dinner party celebrating Mother’s Day, birthday or other special occasion. Be prepared as the hostess though. Do NOT worry when the room goes silent. That’s every hostess nightmare. But this time everyone is just focused on the creamy wonder of this little quiche! They are unbelievably good! And so easy to make! I recently made them three times in one month and looked for excuses to make them again. They are that good and every bit as good when served to the family, too.

Using refrigerated pie dough makes things extra easy. Yes, you can warm the dough in the microwave according to package directions, but it is much more uniform and better if you let it come to room temperature on the counter before unrolling it. Don’t have a four inch cookie cutter? I don’t either. So I used a sharp knife and cut around a four inch bowl.

I also do not have 4” tart pans, but do have 3 ½ inch ramekins so that is what I used. This made the quiche a little deeper than the fairly shallow four inch tart pan. This affects the baking temperature. NOTE the difference: 4 inch – bake at 350 for the times given. 3/12 inch – bake at 375 for the times given. When done, the crust will be golden, the center will be puffed and set. When you shake the pan, the center may move slightly but it will not be liquid. The quiche filling will continue to cook a bit after you remove the mini quiche from the oven.

Don’t skip searing the ham because it really brings out the full flavor. Use good quality grated parmesan cheese. I have not tried this with anything but cream because it lifts the flavor and texture to celestial heights. If I only had half and half in the refrigerator, I would use it instead – but I am daring like that! I have served them in the ramekin to help keep them warm, but they are much prettier when removed and placed on a platter. Snip a bit of fresh dill, green parsley or chives across the top before serving – just enough to accent the perfect golden colors of the crust and filling.

Ham and Parmesan Mini Quiche

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 8 servings

Serving Size: 1 mini quiche

Ham and Parmesan Mini Quiche

Elegant and easy to prepare, this makes a statement on your brunch or party table. Be prepared for the room to fall silent as everyone savors the perfectly balanced flavors and flaky crust!

Ingredients

1 14 ounce package refrigerated pie dough
1 cup ham, diced small (aout ¼ inch cubes)
1 cup shredded parmesan cheese
1 ¼ cup heavy cream
3 eggs
½ teaspoon salt
Pinch of ground black pepper

Instructions

Cube ham. Spray small skillet with cooking spray, sear ham over medium heat until lightly browned.
Preheat oven to 375 degrees.
Unroll room temperature pie dough on a lightly floured surface. Cut eight four inch circles. Press each circle into a four inch tart pan or equivalent.
Place 1 tablespoon ham and 2 tablespoons of cheese in each prepared tart pan.
In a medium bowl, combine cream, eggs, salt and pepper whisking well.
Divide egg mixture evenly among tart pans placed on a rimmed baking sheet.
Bake until quiches are set and slightly puffed, 15-18 minutes.
Serve hot.

Notes

Charlene Vance @ A Pinch of Joy

http://www.apinchofjoy.com/2013/04/ham-and-parmesan-mini-quiche/

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Filed Under: Main Dishes, Party Time, Recipes Tagged With: brunch, Brunch menu, Eating, ham, Main Dish, Party, quiche, Recipes

Cinnamon Swirl Oven Pancake

April 2, 2013 by Charlene

My sister in law Jan sent me this recipe a couple of weeks ago, saying she had taken a pan of this sweetness to a meeting at work. It disappeared almost immediately. In case you didn’t know, Wheels’ sisters are superb cooks. They got it from their mom! So I didn’t even blink – just made this recipe the next morning. Tweaked it to make a second batch this morning and here you are!

Melt the butter for the topping in the microwave. Add the brown sugar and cinnamon. If you are not a fan of cinnamon like we are, you might want to reduce the amount by half a teaspoon. Swirl the mixture through the batter waiting in the pan.

Make two swirls, one on each half of the pan. It’s easier to evenly distribute the goodness that way. Jan said she made a double batch and baked it in a 9x 13 pan. You may have to add a few minutes to the baking time to be sure the center is done. Whatever size you choose, the pancake is done when it begins to turn golden brown at the edges and pull away from the sides.

While I was tweaking, I also experimented just for you! I made it with the melted butter in the bottom of the pan the first time. The second time I used cooking spray. Both worked well– but the butter added to the flavor and texture. If you melt the butter in the oven as it preheats, check periodically because you don’t want the butter to brown. I forgot the frosting the first time before I tasted it. It was good. But I was determined to follow directions for once so I added frosting even though the pancake had been out of the oven for a few minutes. It was cool enough to allow the frosting to spread well, but warm enough that the frosting melted in. And it elevated the flavor another notch! Definitely need a bit of frosting. The second time I put the frosting on straight out of the oven. It was hard to spread on the hot surface and the sugar swirls pulled into it leaving it messy looking. I’ll update when I do this, but I recommend putting the softened frosting into a zipper plastic sandwich bag, snipping off the corner and drizzling the frosting on instead of spreading. You can control the amount and use less while keeping the flavor. You won’t have to worry about spreadability or messing up the pretty swirls. Plus it’s faster than waiting for the pancake to cool. Important with everyone standing around drooling at the aromas and in anticipation of super yummy!

It is, as Wheels said, a sweetness explosion. Serve in moderation. Or not, if you have no worries in that direction. We had a breakfast of scrambled eggs (protein) and fresh fruit and treated this as a dessert for our day off brunch. Bytes hijacked the rest of the pan and poured a giant mug of coffee before disappearing into his office. You could easily make it your whole breakfast as he did. Whatever you do – prepare for knock your socks off good stuff!

Cinnamon Swirl Oven Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 6 servings

Cinnamon Swirl Oven Pancakes

A special treat swirled with cinnamon and brown sugar, this recipe is quick to assemble and super yummy!

Ingredients

1 cup flour
2/3 cup sugar
2/3 cup milk
1 egg
1 teaspoon vanilla
2 Tablespoons butter

Swirl

¼ cup butter
1 tablespoon cinnamon
1/3 cup brown sugar

Topping

2 -3 tablespoons prepared vanilla frosting, softened

Instructions

Turn oven on to 350 degrees. Place 2 tablespoons of butter in 7x11 inch pan and set in oven to melt as oven preheats.
Place remaining pancake ingredients in medium bowl and whisk together until smooth.
Pour over melted butter in baking pan.
Melt ¼ cup butter for the topping in small microwave safe bowl.
Add brown sugar and cinnamon to melted butter. Mix thoroughly.
On one end of the batter in the baking pan, make a swirl over one half the batter of the brown sugar mixture.
Use a knife or teaspoon to swirl brown sugar into the batter.
Repeat for the other half of the batter. You will end up with two swirls.
Bake for twenty minutes at 350 degrees until set and golden around the edges.
Remove from oven.
Drop small bits of frosting over the top of the baked pancake and let it cool for about five minutes. Frosting will begin to melt, spread carefully and gently over the top.
Serve warm.

http://www.apinchofjoy.com/2013/04/cinnamon-swirl-oven-pancake/

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Strawberry Pina Colada Dessert

March 26, 2013 by Charlene

This is another of those quick and easy desserts that can be dressed up. Though getting really fancy can take it out of the quick category. There is a trick to making thick desserts look presentable in a clear glass serving container. Ideally, everything would go in without air bubbles and lay in beautiful layers with no blops, streaks or drips — but little in life seems to go the ideal way. I do like these clear glasses for individual servings, though. They are just about the right size for one so they work great for portion control or for buffet serving. Dollar store, folks. So the price is right too.

If you like, you can skip the individual servings. Make a light layer of strawberries and toasted coconut in an 8×8 pan, spread the dessert mixture evenly over them, and top with remaining strawberries and coconut before chilling. Cut into squares before serving. (Tip: when you’ve made the layer of strawberries and coconut on the bottom, run a finger or back of a spoon along the lines where you plan to cut the finished dessert. This will push the fruit toward the center of each planned piece, allowing you to cut and serve more cleanly). OR you can serve this in a graham cracker crust with all the strawberries and coconut on top. With graham cracker crust add 10-15 carbs per serving to the carb count.

Toasting the coconut takes very little time, but adds quite a bit to this recipe. The flavor deepens and the toasty color is a nice contrast with the creamy colored dessert. I usually do extra and keep any leftovers in a small airtight container to add to other dishes. I like to use French vanilla or extra creamy whipped topping when they are available. Do not drain the pineapple – just open the can and dump it all into the mixing bowl. Don’t use the mixer to add the whipped topping as you risk beating the air out of it. Gently fold it in until the mixture is just blended. Keep the dessert light and fluffy, perfect for a spring day!

Strawberry Pina Colada Dessert

Yield: 6 servings or 8-12 mini servings

Strawberry Pina Colada Dessert

A pretty, light dessert that combines pineapple and fresh strawberries with a hint of coconut. Makes a great dessert for a gathering where it can be served preportioned in slices or containers. Perfect for a mini dessert, too!

Ingredients

1 package cream cheese, 8 ounces
¼ cup milk
1 package sugar free vanilla instant pudding, four serving size
1 can crushed pineapple, 8 ounces
½ teaspoon vanilla
1 container whipped topping, 8 ounces
1/3 cup coconut
1 cup sliced fresh strawberries, plus three large berries for garnish

Instructions

Toast coconut by placing in ungreased skillet over medium flame. When coconut begins to show a bit of brown, reduce heat and stir frequently to keep it from burning. When most of the coconut flakes are golden, remove from heat. This takes 5 minutes or less.
Soften cream cheese by letting set out for an hour at room temperature OR by removing foil wrapper and putting in microwave at 50% for 15 seconds and repeating until soft.
Beat softened cream and cheese and milk with mixer until smooth and fluffy.
Add dry pudding mix, vanilla and undrained pineapple. Mix well.
Gently stir in the whipped topping, reserving about ½ cup for garnish.
Layer dessert, strawberries and coconut and a second layer of dessert mixture.
Cover and chill until firm, about three hours. Can chill overnight.
Garnish with remaining whipped topping. Sprinkle on a bit of toasted coconut and add a few sliced strawberries to each serving.
Six servings or 8-12 mini servings.

http://www.apinchofjoy.com/2013/03/strawberry-pina-colada-dessert/

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Easter Breakfast Casserole

March 19, 2013 by Charlene

One of my Colorado cousins made this casserole for breakfast when we were guests in her home. It was wonderful and I made it just the way she did for a time. She included 1 tablespoon Worcestershire sauce and a small onion (about 1/3 cup) diced finely. Then I got acquainted with church kitchens and things changed! First to go, of course, were the onions and the Worcestershire sauce. Some people didn’t like onions and some couldn’t handle the peppery flavor of the Worcestershire. But the heart and warmth was still there.

This is a very popular dish for youth groups to prepare when they are charged with providing Easter breakfast. It is perfect for that because it can be made the night before and is easy to make by kids who have little to no kitchen experience.

The recipe continued to evolve mostly through necessity. Like using donated ingredients. The original recipe called for eight slices of bread. Do you know how many varieties of bread in how many different sizes Moms have on hand when a teen tells them they need a loaf of bread in half an hour? Hence the cubes and measurements. If the bread is moist, go for the full four cups, if it is on the dry side lean more toward 3/12 cups. Same with cheese. Have slices instead of shreds? A sharp knife and quick work makes two cups of strips. Not enough cheddar. Any yellow cheese will work. Somebody brings in mozzarella or Swiss? Mix it in with the yellow cheese. And divide it among a couple of batches. Lesson learned? Everyone is welcome and whatever you have to contribute to the group is important!

One church full of great cooks with many years of experience documented their favorites well. The casseroles were setting on the counter waiting for me to put them in the refrigerator while we closed our youth meeting. One of the octogenarians noted for her culinary skill, generous heart and frugal ways was hanging around in the background as the kids charged out. We chatted as I broke out the aluminum foil. Then she asked me if we had used the recipe from the notebook in the drawer. Oh yes, mam, I said, we followed it perfectly.

Well, honey, she said, I always add one more.

One more what? I asked.

Whatever it needs, she said.

And that day, Gladys taught me to tilt the pans. If the bread was moist and some of the custard collected in the corner, all was well. If the bread looked dry and there was no excess custard, we mixed more custard using one egg to half a cup of milk and added it to the pan. A bare spot got a handful of cheese. When the casseroles suited her, I prepared to add the foil. Gladys asked if I had butter. Uh no – there is some margarine in the refrigerator to slice over the top. Why?

Because, Gladys said, you need to melt a stick of butter for each of those pans and pour the whole thing over the top. Use the best and be generous. Now, there’ll be some butter in the refrigerator when you come in the morning. I’ll pick up some when I get the expired bread from the grocery for the homeless shelter tonight. You’re welcome, honey. Gladys patted my arm, wisped up the stairs and out the door to the next good deed.

Isn’t that a perfect lesson for Easter Morn??

One more thing – given generously.

And that’s why there are seven eggs in this recipe’s final version instead of the original six.

Easter Breakfast Casserole

Cook Time: 45 minutes

Yield: 8 servings

Easter Breakfast Casserole

A hearty, hot breakfast casserole perfect anytime.

Ingredients

4 cups bread cubes
1 cup diced ham
2 cups shredded cheddar cheese
2 cups milk
7 eggs beaten
½ teaspoon salt
½ cup butter melted

Instructions

Break or cut bread into bite sized cubes.
Place in a greased 9x13 inch baking dish.
Dice ham into small cubes between ½ and ¼ inches to make 1 cup. Layer evenly over bread cubes.
Sprinkle cheese evenly over bread and ham.
Combine eggs, milk and salt, whisking until well mixed. Pour over bread, ham and cheese layers. Cover with aluminum foil and refrigerate overnight.
Remove foil, melt butter and pour over top of casserole before baking.
Bake at 350 degrees for 45 minutes or until golden brown and set in the middle.

Notes

Charlene A Pinch of Joy

http://www.apinchofjoy.com/2013/03/easter-breakfast-casserole/

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Potato Nests and holiday menu suggestions

March 12, 2013 by Charlene

I served this at a tea party brunch for something a little more substantial and with a different texture and savory taste than the usual fare. I served in the fancy ramekins in which they were baked. A platter of these nicely turned out would be spectacular, especially with a few chopped chives over the top and perhaps a bit of other green garnish tucked in between the cakes. Foods that are already portioned make a buffet line move quickly.

This is quick to make because you start out with packaged shredded potatoes. I used the kind found in the refrigerated section. The shredded Parmesan cheese adds to the flavor and you can use your choice of cheese for the remaining measure of cheese. I didn’t want my potato nests to have a bright yellow color so chose a white yellow mix of cheese. You can also use this mixture as a “bowl” for scrambled eggs after baking. To do this, press the back of a tablespoon into each mound, making a nest, before baking. During the last few minutes of baking, scramble eggs as you usually do. Remove the nests to platter or plate, mound the eggs into each “bowl” and garnish with bacon. Serve hot for breakfast or brunch.

Not just for breakfast or brunch, these savories make a nice portion controlled side dish for a special dinner, too. Or use them for a hearty appetizer. Very versatile!!!!

Check out these other versatile menu ideas for Easter holiday goodness, too!

Resurrection Rolls Lemon Poppyseed Zuchinni Bread Honey Banana Bread

Wicked Good Pork Chops Aloha Chicken Orange Glazed Cornish Hens

Sunny Broccoli Salad Wicked Simple Sweet Slaw Spinach Salad/ lemon garlic dressing

Spiced Pineapple Carrot Cake Coconut Macaroons Hot Fudge Sundae Cake

Potato Nests

Ingredients

1 20 ounce package shredded refrigerated potatoes (I use Simply Potatoes)
2 large eggs, beaten
6 green onions chopped
1 cup shredded cheese (I used Colby jack, but your choice)
½ cup shredded Parmesan cheese
½ teaspoon salt
¼ teaspoon ground pepper or to taste

Instructions

Preheat oven to 375 degrees F.
Grease or spray 12 cup muffin pan or 10 ramekins; set aside.
In a large bowl, beat the 2 eggs just until yoke and white are mixed.
Add green onions, salt, cheese and stir.
Mix in refrigerated potatoes.
Scoop mixture in greased muffin cups or ramekins.
Bake for 20 to 25 minutes or until golden brown and set.

http://www.apinchofjoy.com/2013/03/potato-nests-and-holiday-menu-suggestions/

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Cream of Mushroom Soup

Grilled Ham and Cheese Sandwich with apple

Bacon Potato Salad

Breakfast to go . . .

Ham and Parmesan Mini Quiche

Filed Under: Appetizers, Breakfast, Eating, Side Dishes, Vegetables Tagged With: appetizer, Breakfast, brunch, Eating, hashbrown potatoes, holiday, potato, Recipes, tea party, Vegetables

Sugar and Spice Muffins – Best Breakfast Muffins Ever

March 7, 2013 by Charlene

French Breakfast Puffs, Sugar and Spice Muffins, Donut Muffins, Baked Sugar Donut, The. Best. Breakfast. Muffin. Ever! Many names, but only one description: “Oh wow – this is good!”

This is truly a time honored favorite, no matter what name it has. Everyone love, love, loves this tender muffin with a crunchy spicy coating. Time honored because I first made it in college. I was a member of a women’s housing co-op where we shared the household duties in exchange for reduced housing costs. Work was set up on a two week rotating basis and included a stint as assistant cook and then chief cook. The chief cook planned the meals and could include anything she wanted as long as it was within the budget and reasonably nutritious.

Except! French Breakfast Puffs. It was house tradition that each head cook had to have French Puffs for one breakfast during her two week command of the kitchen. Everyone checked the menu to see when the Puffs were slated and no one missed that breakfast. Some cooks would serve it with a double or triple batch and nothing else but a serving of fruit. Others would make it a side for a more elaborate breakfast. Either way the muffins were always the star!

Sugar and Spice Muffins have always been a treat at our house. Whenever I serve it to overnight guests, at a tea party or bring it to a breakfast pot luck, the recipe is always requested. In fact, I have two recipes for the same muffin. One uses biscuit mix as the base (the French Puff version) and the other is totally from scratch (Sugar and Spice Muffin or Sugar Donut Muffin). They are both good – some prefer one recipe over the other, but at our house they disappear with equal dispatch. I’m going to share both below. (Yes, two recipes in one post! Take your pick according to what you keep on hand!)

Remember that muffin batter is a tender batter and should have as little mixing as possible. Stir until all ingredients are just mixed. Too much stirring and you will have tough muffins. Treat with tenderness and your love will show great returns – now there’s a post in a whole different direction! Mixing butter evenly into muffin batter is a challenge, so it works best to cut it into the dry ingredients before adding the liquids or to melt it and add it with the liquids. Have your cinnamon sugar mixed and the butter melted while the muffins are baking. I roll the whole muffin in butter and then cinnamon sugar according to house tradition, but you can just coat the muffin top. You can freeze the muffins and thaw at room temperature the night before or a few seconds in the microwave while gathering your “gone for the day” things. But for a real treat, schedule them when you have time to enjoy them with good friends and family.

Sugar and Spice Muffins – Best Breakfast Muffins Ever

Yield: Approximately 10 muffins

Serving Size: 1 muffin

Sugar and Spice Muffins – Best Breakfast Muffins Ever

Ingredients

2 cups all purpose flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon nutmeg
1 cup milk
1 egg

Topping

¾ cup butter, melted
¾ cup sugar
½ teaspoon ground nutmeg
1/2 teaspoon cinnamon

Instructions

Preheat oven to 375.
Spray or grease 12 cup muffin pan.
In medium bowl, mix dry ingredients well.
Thoroughly combine milk, egg and melted butter in a small bowl.
Add liquid to dry ingredients stirring just until all are mixed. Batter will have lumps.
Fill muffins cups just under 2/3 full. You may not use all 12 cups, depending on size.
Bake at 375 degrees for 15 minutes until toothpick inserted into middle comes out dry and muffins are turning golden.
While muffins are baking, melt butter in microwave and mix sugar and spices.
When muffins are done, remove from pan to cooling rack and immediately roll muffins in butter and then sugar spice mix.
Serve immediately.
9-12 muffins.

http://www.apinchofjoy.com/2013/03/sugar-and-spice-muffins-best-breakfast-muffins-ever/

French Puff – Best Breakfast Muffins Ever

Yield: 12 muffins

Serving Size: 1 muffin

French Puff – Best Breakfast Muffins Ever

Ingredients

2 cups biscuit mix such as Bisquick
¼ c sugar
¼ tsp nutmeg
2 Tablespoons butter, softened
¾ cup milk
1 egg

Topping

½ cup butter or margarine, melted
1 teaspoon cinnamon (or more to taste)
1/8 teaspoon nutmeg
3/4 cup sugar

Instructions

Preheat oven to 375 degrees.
Spray or grease 12 cup muffin pan.
Combine biscuit mix, ¼ cup sugar, and nutmeg.
Cut in 2 tablespoons of butter with fork or pastry cutter.
Add milk and egg; mix until all ingredients are just combined. Batter will be lumpy.
Fill muffin cups 2/3 full.
Bake at 375 degrees for 15 minutes or until golden.
Melt butter and mix topping while muffins bake.
Remove muffins from oven when done and immediately roll in melted butter and then cinnamon sugar.
Serve immediately

http://www.apinchofjoy.com/2013/03/sugar-and-spice-muffins-best-breakfast-muffins-ever/

To save this recipe to your ZipList Recipe Box, click the blue button. To find out more about ZipList, click here.

Linking up to these awesome parties here [Read more...]

Resurrection Rolls

Beef Shish Kebabs

Spiced Pineapple Carrot Cake

Chili Cups

Parmesan Panko Crusted Chicken

Filed Under: Breads, Breakfast, Eating, Recipes Tagged With: bread, Breakfast, Eating, muffins, Quick and easy, quick bread, Recipes

Aloha Chicken with pineapple and honey

February 26, 2013 by Charlene

This recipe started out as a crockpot recipe. It was definitely good! However, I use my crockpot most frequently when I am going to be tied up most of the day. You do not want to overcook this one. So I converted it to an oven baked chicken. I know, I know. . . . swimming upstream again. That is backwards to what most cooks do. But what can I say? It’s really good either way, baked makes a beautiful presentation for guests (and fits my schedule), crockpot is convenient for family (and might fit your schedule). Besides, polite persons don’t say anything with their mouth full. So. . . . . you choose which way you want to cook it and we’ll both be happy campers! With full tummies.

I’ve increased the pineapple for this recipe because we happen to really like pineapple. It’s not something we eat a lot, so when I do use it I tend to make a statement! I use a large can (20 ounces) and partially drain it. I don’t measure, just eyeball it but if you prefer a more formal approach you’ll want at least 1/3 cup of pineapple juice. If you want, you can decrease the pineapple to one 8 ounce can but don’t drain it. I’ve also used pineapple tidbits because that’s what I had on hand – works too. You get the flavor but the tidbits are more likely to be part of the sauce rather than covering the chicken. Serve with colorful vegetables and plenty of brown rice to soak up the sauce.

I hope you get the idea as you peruse this blog that food is not something that requires a rigid approach but rather food fits into the flow of the rest of our lives. Take time to fuss when you have time. Don’t apologize if you find you are fitting a meal into a hectic day. Do the best you can. Use what you have on hand. Don’t be afraid to experiment. Change things so they fit your family. If things don’t work out the way you thought it would, laugh about it. There is always another meal. Food should bring a pinch of joy into our day!

Aloha Chicken with pineapple and honey

Cook Time: 50 minutes

Yield: 8 servings

Aloha Chicken with pineapple and honey

Ingredients

3 pounds boneless skinless chicken breast or breast tenders, thawed
1 20 ounce can crushed pineapple, partially drained
1 Tablespoon low sodium soy sauce
1 Tablespoon mustard
½ teaspoon salt or to taste
¼ teaspoon pepper
¾ cup brown sugar
1/4 cup butter, melted
1/3 cup honey
1/3 cup lemon juice

Instructions

Baked directions

Turn oven on to 350 degrees.
Spray 9x13 inch pan with cooking spray
If using whole chicken breast cut in 2 inch strips for even baking.
Place chicken in pan and add undrained pineapple.
Melt butter in microwave.
Mix melted butter, honey, lemon juice, mustard and soy sauce, salt and pepper. Pour over chicken and pineapple.
Sprinkle brown sugar over top of chicken and sauce.
Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes until chicken is done and pineapple is lightly browned.
Serves 8

Crockpot directions

Spray slow cooker or line with cooking bag.
Add chicken and undrained pineapple.
Melt butter in microwave.
Mix melted butter, honey, lemon juice, mustard and soy sauce, salt and pepper. Pour over chicken and pineapple in slow cooker.
Spread brown sugar over top of chicken and sauce.
Cover and cook on low for 4 hours or until chicken is thoroughly cooked.
Serves 8