What's cooking? - Easter brunch

I'm playing catch up again!

I've finally come to the conclusion that I'm not organized and/or energized enough to do a daily blog. Thousands do, but I'm not one of them.

And I've had to ask myself, why even do a blog?

Well, the answer is simple: I love what I do and I like to share what I'd love! (that should sound somewhat famaliar for those of you out there who are Stampin' Up! demonstrators, as it comes from our "Statement of the Heart")

But it fits, you know?

I love to stamp and I'd love to cook.

I want to share fabulous recipes that I found with all of you. I also like to make things with my Stampin' Up! products!

I am now starting my 19th year as a demonstrator! Can you believe it?

Over time, my dabbling in this direct sales company has waxed and waned ... completely evolving over time ... changing the way I do things to suit my needs, my life.  

I've made so many fantastic friends through this endeavor I never want to give it up- even if it means just doing the bare minimum and sales each quarter. 

Right now I know I'm not very active with my Stampin' Up! business, but I know I can pick up the pace when I'm able to and/or if I want to. That's the beauty of it!

But I digress...

I have been cooking and stamping but not blogging! 

So for those of you who subscribe to email notifications, I'm sorry for their irregularity, but it will probably always be that way.

A friend recently told me that she loves to read my blog because it sounds as if I'm saying it right then/ she can hear me say it. I feel that it helps to bridge the many miles between us. I hope you feel that way too!

You know when I am excited about something, (be it a recipe or something to do with stamping) I want to share it with you! It's a way to keep in touch with all of you even though I may not see you on a daily basis.

And, if I make some new friends/followers along the way… even better!

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Now… Where to begin.....

How about in the kitchen?

This past Sunday my husband had to work, so I opted to serve an Easter brunch instead of our traditional Easter Sunday dinner.

Here is a picture of our table and what I served (counterclockwise starting from the top right, behind the flowers):

(* recipe to follow...)

• Apricot-yogurt muffins*

• fresh fruit 

• potato-crusted quiche (see recipe at:

 http://dandyspandy.blogspot.com/2014/02/what-cookin-breakfast-for-dinner.html?m=1)

• crustless tomato-spinach quiche*

• deviled eggs

• mini cheesecakes decorated to look like nests

• mac and cheese "muffins"*

• sassy tailgate sandwiches*

• Cadberry egg crescent rolls*

And, yes, they were only five of us.

I've come to the conclusion that I know how to cook for the 4 of us ..... or 40 -there is no in between!  I always cook too much food on holidays even when we don't have company or it's just us (or like in this case, one of the boys' friends).

That's alright - we like leftovers!

For each food that has a star (*), I will either give you the recipe or the link to the recipe that I followed.

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1) Apricot – yogurt muffins

(my favorite new recipe of the bunch!)

These muffins are not too sweet and very moist, bursting with the flavor of apricots! They would be perfect if you host a tea party!

Here's the link: http://www.iheartnaptime.net/apricot-yogurt-muffins/

2) Crustless Tomato – Spinach Quiche:

• In a large sauce pan sauté a bag of baby spinach, 1 cup grape tomatoes, and two cloves minced garlic in 2T olive oil. (spinach well wilt; tomatoes may pop)

• Pour mixture into a pie plate and top with 1 cup shredded mozzarella cheese.

• In a separate bowl, whisk together: 4 eggs, a dash of nutmeg, salt and pepper, and 1/4 cup half and half.

• Add to pie plate; sprinkle with more mozzarella (up to 1 cup).

• Bake at 375° for 30 to 35 minutes until top is golden brown.

• Let cool 10 minutes before cutting and serving.

3) What do teenage boys like? Macaroni and cheese that you can eat with your hands, of course!

These Mac and Cheese Muffins are individual servings cooked in a muffin pan. They feature a bottom crust made of Ritz crackers, butter and cheddar. Boursin cheese spreads adds a "not-your-run-of-the-mill-Mac n' Cheese" depth of flavor!

Here's the link: http://www.thecurvycarrot.com/2011/08/18/mini-mac-and-cheese-pies-and-a-virtual-baby-shower/

4) "Sassy Tailgate Sandwiches"

Seriously, I can't believe that I don't have this on my blog already (and I do not know how to make the font larger again)! And, maybe I do I just can't seem to find it, so here it is again! 

I have made this recipe so many times and we love it!

The slider sandwiches are perfect for feeding the masses at a lunch or just watching a football (or hockey!) game.

• Start with a package of Kings Hawaiian rolls. Slice the whole "unit "in half, dividing the tops from the bottoms, and put in a 9 x 13" baking pan.

• Spread one half of each bun with chive & onion flavored cream cheese (you will use a whole 8 ounce tub).

• Layer 1 pound of deli ham slices on the bottom half of buns. Top with 1 pound of deli Swiss cheese slices. Put the tops of the buns on.

• Pour over the tops of the buns a mixture of: one stick melted butter, 1T Worchestershire sauce, 1/2 T dried minced onion, 1/4 c grated or Parmesan cheese.

• Cover with foil. Bake at 350° for 20 minutes.

5) Cadbury Creme Egg crescent rolls

Yes, you read that correctly! The ultimate in brunch decadence!

• Freeze 8 Cadbury creme eggs for at least one hour.

• Using Pillsberry (or similar brand of) refrigerated crescent rolls, roll up one frozen egg per triangle, starting at the wide and and ending with the point.

(Since the chocolate eggs milk and burst during baking I found it helpful to do these two things: 1) USE PARCHMENT PAPER so as to avoid stuck on caramel 2) pinch each Crescent closed to "dam up" some of the leaking caramel while baking.

• Bake according to temp and time on crescent package; until crescent rolls begin to turn golden brown.

YUM! 

I hope you'll find opportunities to try a few of these new recipes- no need to wait until next Easter!

What's cookin'? - Cuban sandwiches

I promised that I would tell you how they turned out...

The other night I made a Chipotle-honey-lime pork roast:

It was mentioned in a post dated April 3, if you would like that recipe.

We had some left over meat so I had planned  ahead to make traditional Cuban sandwiches. Now mind you, I didn't know what a traditional Cuban sandwich was until I read the post for the pork, above. The website that I had visited mentioned that they used the leftover pork in various recipes, including the Cuban sandwich.

Of course I was curious, so I scoured the Internet. 

What is a Cuban sandwich?

A traditional Cuban sandwich is a variation of a grilled ham and cheese. It has roast pork (the essential ingredient!), ham, Swiss, pickles, yellow mustard, and (sometimes) salami. It is on a traditional Cuban bread (similar to a French baguette or Italian bread) that has been grilled and pressed flat.

I decided to give it a whirl. The closest thing I could find to the bread I wanted were the "tortas" that they sell at Costco. They are crusty yet somewhat flat.

I layered the required ingredients and buttered both sides of the torta. I grilled it in a pan, pressing down much as I could.

The result?

A man-pleasing sandwich!

Important ,because I live with three guys!

Seriously, utter deliciousness!

I will surely will make this again when I make a pork roast or pulled pork! It's a great use of leftovers.

What's cookin'? - Ham BBQ (A Pittsburgh tradition)

 Ham Barbecue

Growing up in Pittsburgh, everyone knew what ham barbecue was, and almost everyone's mom made it. We ate it at picnics. We ate it during the Steeler games on Sundays. My mother-in-law still makes it when we come to visit.

I thought everyone knew what it was. My first realization that it was only a Pittsburgh dish occurred about 15 years ago when we lived in York, PA. I had some of my stamping downline group over for dinner and I made this easy, traditional dish in order to feed the masses. Everybody loved it!  My "upline"
was on the phone with her husband and told him that I had made "some sweet and sour ham sandwich thing" that was really good. I giggled, thinking that she had never eaten it before. Turns out no one there had ever heard of it before.

Well, I thought, chalk that up to the regional differences between South Central PA and Pittsburgh. Like "jumbo" and "gumbands". No one knows what the hell you are talking about!

Then we moved to Connecticut - even farther away!  

It was bad enough in York when I had to ask for "minced bologna" at the deli counter in order to get my beloved "jumbo " - now I have to pull my hair up in an "elastic" because no one has ever heard of a "gumband"! Hahaha

Anyway, I made my mother-in-law's ham barbecue recipe here for a stamping/ scrapbooking recipe swap a few years ago. Once again, everybody loved it but no one had ever heard of it!

If you are from Pittsburgh and you are reading this - you know exactly what I'm talking about! Go "dahn" to the "Shop and Save"  or "Gieagle" and get yourself some Isaly's chipped ham for this recipe because it's the best!

If you're NOT from Pittsburgh, you want to go to your deli and ask for chopped ham, but ask them to "chip" or "shave" it - whatever they use for really, really thin little pieces/slices. Get ready for them to look at you like you have three heads....

If you are like me, you buy Isley's chipped when you are home in Pittsburgh for a visit and take it back with you! That way, you save yourself the hassle of asking the person behind the deli counter to "chip" or "shave" 3 pounds of chopped ham for you! In Pittsburgh, they already have it prepared like that - they just reach in and grab it, throw it in a bag!

Here is the recipe that I use. It is from my mother-in-law and it is the best!

Ham barbecue is great for an informal dinner and/or feeding lots of people. Try it at your next get-together (or next year before a Steeler game)!

•  2 T butter

•  1/4 c onion, chopped

•  1/4 c ketchup 

•  1/4 cider vinegar

•  1 T Worcestershire sauce 

•  1 can tomato soup

•  1/2-1 c brown sugar

•  1/8 t ground black pepper

•  3 lbs. "chipped" chopped ham**(see note)

** In a large pot, melt butter over moderate heat. Add onions - cook until soft (about five minutes).

** Add all other ingredients except ham. Cook to a low boil, tasting to adjust amount of brown sugar. (I use almost a whole cup in mine.) 

** Add ham and stir. Cook until heated through.

Serve on buns. 

**note (edited 4/22/15)

 I've come to realize that 3 pounds of ham is more of a guideline.

The last two times I made this I have only used 2 pounds, and had 1 pound left over for regular sandwiches.

Maybe it's the "better to have more than enough then not enough" Italian way of thinking....

Or, if you really need to make that extra pound of meat - better have extra ingredients on hand, not quite doubling the recipe.