©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Nutella Milkshake

Last night Miss V picked out the Nutella Milkshake.

Blend one pint of vanilla ice cream, 1/2 cup nutella and 1/4 cup of milk.

Makes 2.

This one was just "ok". 


Mango Yogurt Milk Shake

I love the little booklet that comes in Food Network Magazine that has 50 recipes.  We finally got around to trying one on Friday night.  I picked the Mango-Yogurt one.

Blend one pint of mango sorbet, 1 cup chopped mango and 2/3 cups of plain yogurt.  Top with chopped mango. 

Makes 2.

This one was so yummy, light and refreshing.  As you can see it did make two nice sized milkshakes.

Overnight Blueberry French Toast Casserole

This also comes from Pinterest, it is called Overnight Blueberry French Toast.  I put it together last night and popped in the oven this morning.  The original recipe fits in a 13x9 pan.  I halved it and baked it in a 9x9 pan.  The recipe below is for the half recipe.

For the casserole

1/2 loaf of french bread, cut into cubes
4 oz cream cheese, cut in cubes
1/2 cup blueberries (fresh or frozen)
6 large eggs
1/4 cup maple syrup
1 cup milk

For the syrup:

1/2 cup sugar
1/2 cup water
1 Tablespoon cornstarch
1/2 cup blueberries (fresh or frozen)
1 Tablespoon butter

Arrange half of the bread cubes in a greased 9 x 9 pan.

Place the cream cheese cubes and blueberries over the bread cubes.

Top with remaining bread cubes.

Mix the eggs, milk, and syrup.

Pour the egg mixture over bread cubes press lightly with a wooden spoon to make sure all of the bread gets wet.

Cover pan with foil and and let rest in refrigerator overnight.

Bake covered with foil at 350 degrees for 30 minutes.

Remove the foil and bake for another 30 minutes lightly golden brown.

Remove from oven and let it cool slightly while making the syrup.

Syrup: In a small sauce pan heat water, sugar, and cornstarch until thickened. Stir in blueberries and gently simmer for 10 minutes stirring occasionally. Add the butter and stir until melted. Serve over the french toast.  It is super sweet so use sparingly.

It was very yummy!!


Focaccia with roasted tomatoes

1 cup water warm
3 tablespoons olive oil
3 cups bread flour
2 tsp salt
1 1/2 tbs Italian seasoning
2 teaspoons active dry yeast

Place all of the ingredients into the pan of your bread machine. Program for Dough or Manual, and press Start.

At the end of the cycle, remove the dough from the machine and punch it down. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10 x 15-inch to 12 x 18-inch. Pat the dough into the pan.

With your fingertips make indents all over the dough.

Sprinkle with kosher salt, black pepper, Italian Herbs and roasted tomatoes. Drizzle a little more olive oil on the dough.

Preheat your oven to 450.

Allow focaccia to rise 30 minutes to 45 minutes in a warm location.

Bake focaccia for 15 to 20 minutes until nicely browned.

Roasted Tomatoes

I wanted a different "topping" for my focaccia, so I roasted up some Roma Tomatoes.

1/4 cup olive oil
1 tsp sea salt
Fresh Black Pepper
3 large garlic cloves chopped

Preheat oven to 400.

Slice tomatoes and place in a small bowl.

Add the rest of the ingredients and mix.

Spread on a foil lined baking sheet and pour the extra oil over each tomato slice.

Bake for 25 minutes.

Let them cool on the baking sheet.

Make Ahead Egg Sandwiches

Another great idea thanks to Pinterest.  It is called Make Ahead Egg McMuffins.

6 large eggs (may substitute Egg Beaters or use all egg whites, if desired)
6 English muffins (I used 3 Bagel Thins and 3 English Muffins
6 slices Ham
6 slices of cheese (Miss V loves colby jack)
Pepper (optional, but I skipped it)

Preheat oven to 350.

Toast your English Muffins or Bagels.

Spray jumbo muffin tins with cooking spray. Place one egg in each muffin cup and break the yolk with a for. Bake eggs for 25 to 30 minutes.  When done, cool completely.

Assemble sandwiches, one egg, one slice of cheese, one slice of ham.

Wrap in Press n' Seal and place them in a ziploc bag and put in your freezer.

To reheat frozen sandwiches in the microwave, cook for 3 minutes at 50% power, turning over after 90 seconds.


S'Mores Pie

Yes another wonderful recipe from Pinterest.  This one is called S'Mores Pie.  I did make a couple changes.  First I used semi-sweet chocolate and second, I used a 9 inch tart pan.

1 1/2 cups graham cracker crumbs
8 tablespoons melted unsalted butter
7 ounces milk chocolate, broken into chunks
1 cup heavy cream
1 egg
Pinch of salt
Bag of mini marshmallows

For the crust - Pour melted butter into crumbs and mix until it looks like wet sand. Then firmly press the graham cracker crumbs against the bottom and sides of the pan. Chill for 30 minutes.

While the crust is chilling, preheat oven to 350.  Line a baking sheet with foil in case of spill over.

Time to make the chocolate filling.  Put the chocolate in a mixing bowl.  Heat the cream in a sauce pan until very warm.  But do not boil!  Pour the cream over the chocolate and let sit for a minute or two.  Then whisk until well mixed.  Add a pinch of salt and the egg.  Whisk until smooth and glossy.

Place the pan on the baking pan and carefully pour in the filling.

Bake for 25 minutes.

Let cool completely.

When ready to serve place marshmallows on top and put it under the broiler until the marshmallows are golden brown and puffy.

Pork Chops with Onion Gravy

This is what we had for dinner.

2 tablespoons cornstarch
1/2 cup water
1 tablespoon butter
6 pork chops, 3/4" thick
1 can Campbell's French onion soup
2 tablespoons packed brown sugar

Lightly brown the pork chops in a buttered skillet.
Place them in the bottom of your crock pot.
Mix the corn starch and water until no lumps are left. Add the onion soup and brown sugar and mix well.
Pour over pork chops and cook on low for 5 1/2 hours. Serve with rice or mashed potatoes and a green salad.

Cinnamon Churro Chex Mix

When I saw the pin for Cinnamon Churro Chex Mix, I knew I had to make it.  I have been on the hunt for weeks for Cinnamon Chips.  Well after about 12 pages on Google, I found a link on the Hershey's website on wher to find Hard to Locate Products.  Looks like walmart does not carry them but my local Winn Dixie does.  I happen to be out and about earlier and bought SIX bags!!

9 Cups Corn Chex
3 cups Cinnamon Chips
1/2 cup powdered sugar
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

Pour Chex cereal into a 2 gallon ziplock bag and set aside.

Combine sugars and cinnamon in a small bowl and set aside.

In a microwavable bowl, melt the cinnamon chips. Heat for 1 minute then stir. Heat for an additional 30 seconds. Stir. The chips were not melting very smoothly, so I added a bit of vegetable oil and then heated it a few more times until it was smooth.

Pour the melted chips in the bag with that contains the Corn Chex.  Toss to combine.

Pour the sugars/cinnamon mix into the bag and again toss to coat.

Spread the mix onto parchment or wax paper to cool.

Store in the fridge.

Of course I had to sample, and oh my!!!  This is good stuff!!


July 4th 2012

I just realized that I didn't take a single picture from the Desserts and Fireworks that were of people!  ACK!  I guess my head is elsewhere right now.

So here are a few pictures I did take.

A Desserts and Fireworks staple....Chocolate Trifle!

 Miss V's famous Blueberry Tartlets

We ended up bringing another table since our neighbors all brought a couple of desserts too!

Hope everyone had a safe and importantly a YUMMY holiday!

Lowcountry Lemonade

For our "adult beverage" I found this pretty blue beverage on Pinterest.  It comes from Wedding Color.   I didn't measure just poured into my very nice beverage dispenser.

A couple of quarts of lemonade, good stuff please
Peach Schnapps
Blue Curacao

It was refreshing and not overly sweet or sour.

Peanut Butter Chocolate Chip Pound Cake

Can you guess where this recipe came from?  If you guess Pinterest you would be right!!  It is from Pixelated Crumb.  I pinned it months ago and knew that I really had to try this!!

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter, not the natural stuff
1/2 cup unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups bittersweet chocolate chips

For the glaze:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter not the natural stuff
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

For the Cake

Preheat oven to 325 degrees F. Spray 10-cup bundt pan generously with nonstick spray.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared bundt pan. Tap it a couple of times on the counter to shake out any hidden air pockets.

Bake for 1 hour and 20 minutes to 1 hour 30 minutes, or until a skewer, sharp knife, or toothpick inserted into the center of the cake comes out clean. Check on the cake at 1 hour to make sure it's not browning too quickly on top. If it is, just place a piece of foil loosely over the top of the pan. Let the cake cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.

For the glaze:

In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle mini chocolate chips on top.

I had really high expectations.  First I don't know why but the outside of the cake was very hard to cut through.  It is a really dense cake which is fine.  I did slice it before our guests arrived and the sliced did dry out a bit.  For the leftover pieces I microwaved for about 15 seconds to warm it a little and it tasted really yummy.

Oreo Poke Cake is another Pinterest Recipe.  The recipe comes from The Country Cook.

1 Box Chocolate Cake Mix
Ingredients needed to make cake (eggs, oil and water)
2 (4 oz.)packages of Instant Oreo pudding
4 cups milk
Crushed Oreo Cookies

Make cake mix according to directions and bake in a greased 9x13 pan.

About 2 minutes before cake is done, make the pudding.  Let pudding mixture sit for about 2 minutes. You want it to thicken a little so it isn't to runny but not fully thickened yet.

When cake is finished, while still warm, poke holes all over cake using a wooden spoon handle.

Pour and spread the pudding over the cake and tap it on the counter so that the pudding fills in the holes.

Let it rest for a few minutes on the counter and the put in the refrigerator to chill for a few hours. 
Right before serving sprinkle on the crushed Oreo cookies.

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