Just when I thought there was only one way to eat hummus … Pioneer Woman goes and do this!!! Hummus Wrap! I’m like OMG! WHAT?!?!? And to top it all off it is loaded with some of my faves … Artichokes, Feta Cheese, Roasted Red Peppers, Grilled Onions … Need I say more! Ummm. Is it lunch time yet? #HUNGRY
- 1 Tablespoon Butter Or Olive Oil
- 1/2 whole Red Onion, Halved And Sliced
- 1 whole Spinach Flour or Favorite Tortilla (large)
- 1/4 cup Hummus (Homemade Or Store Bought) – By All Means Add More If Needed
- 1 whole Roasted Red Pepper, Sliced
- 3 whole Artichoke Hearts, Halved
- 2 cups Mixed Greens
- 1 Tablespoon Your Favorite Balsamic Vinaigrette (Homemade Or Store Bought)
- 1/4 cup Feta Cheese Crumbles
- Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.
- Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don’t have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.
- To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.
- Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend or NOT!
Credit of Recipe & Photo is courtesy of The Pioneer Woman
- 2 cups Bisquick
- 1 cup lemon-lime soda
- 1/2 cup sour cream
- 1/4 cup butter, melted
- Preheat oven to 425 degrees F.
- Melt butter and put and place in a baking pan. Set Aside.
- In a medium bowl cut the sour cream into the Bisquick. Then add the 7-up. Mix until well incorporated. *Note – Dough will be very tender. Makes for very yummy biscuits
- Put down a piece of parchment paper and sprinkle some additional baking mix on your working surface. Flour your hands and shape the dough into a 9 inch square; 1 inch thick.
- Cut dough with a knife or pizza cutter into 9 squares. *Note – Flour your cutting utensil after each cut.
- Place the biscuits into the baking pan on top of the melted butter.
- Bake in the preheated oven until biscuits are golden brown, 12 to 15 minutes. Let biscuits rest for about 5 minutes before serving.
Weekends in the Porter House are our days of indulgence. Our weekday mornings are soooo filled to the max with 5K’s, weight lifting, crunches, leg lifts, squats, push ups, laps in the pool, dance class, protein bars and green smoothies. Shew! Just saying all that made me tired. LOL. There is absolutely no time for a sit down breakfast. So every time the weekend rolls around we always pick a treat to reward ourselves. It must be quick & easy to make but most importantly it must be GOOD! After all who wants to be slaving in the kitchen all day. Not Me! So on the menu today is a dish you make ahead the night before and just bake in the morning. French Toast to the MAX. It’s like having the best of both worlds. Easy, No Sweat but Down Right Delish! Ummm, What day it is?
Recipe & Photo is courtesy of Our Best Bites
- 8 eggs
- 2 cups half and half (one pint)
- 1 cup milk (whatever kind you have on hand)
- 6 tablespoons brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt (a little less if using table salt)
- 1 tablespoon vanilla extract
- 1 lb loaf of french bread
- softened butter for greasing baking dish (2-3 tablespoons)
- 4 tablespoons packed brown sugar
- 4 tablespoons white sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cold butter
- melted butter
- maple syrup
- powdered sugar
- whipped cream
- Crack eggs into large mixing bowl and whisk to combine. Whisk in half and half and milk. Add brown sugar, cinnamon, salt and vanilla. Set aside.
- Use softened butter to butter bottom and sides of a 9×13 baking dish. Cut bread into 1 inch chunks and place in dish. Whisk egg mixture one more time and then pour evenly over bread. Use a rubber spatula to very gently toss bread, moving bread on bottom to top, and making sure all of the piece on top get dipped in egg mixture. Spread out evenly, cover dish, and place in fridge overnight.
- To make topping, place brown sugar, white sugar, cinnamon and nutmeg in a bowl and stir to combine. Cut cold butter into very small pieces and add to bowl. Use clean hands to break up butter and combine mixture until crumbly. Cover and place in fridge until morning.
- When ready to bake preheat oven to 350 degrees. Remove plastic from dish and sprinkle topping evenly over top. Bake for 40-50 minutes or until top is golden brown. You can stick a knife or skewer in the casserole to make sure the egg mixture is set on the bottom. *Note I have left a generous baking time window because it varies on ovens and the size of your bread cubes. I used to cook this closer to 60 minutes at my old house, but in my new convection ovens it’s done closer to 45. Keep an eye on it and let me know how long yours takes to bake!
- Let cool for 5-10 minutes before cutting into squares. Drizzle with melted butter and syrup, top with berries, whipped cream and a sprinkle of powdered sugar if desired.
When I was a little girl we would periodically make these trips down home. Down home to Marion, AL to visit my Great-Grandma Annie Lou and Great-Grandpa Bose. Even though these trips were only a 2 1/2 hour drive one way; we would always stop in Historic Selma, AL for breakfast. And without fell I would always order a Ham & Cheese Omelet w/ Hash Browns, Cheese Danish and Orange Juice. It was something so simple but sooooo good. So when I came across this recipe I was like, “WOW! All this time I could have been making this delicacy at home.” It’s so easy peasy you wont even break a sweat. And that’s a Good Thing!
Recipe and Photo is courtesy of Food Lush
- 2 cans of crescent rolls
- 1 8oz package of cream cheese, softened
- 1/2 cup white sugar
- 1 tsp lemon juice
- 3/4 tsp vanilla
- 1 tsp sour cream
- Optional: pie filling or fruit preserves of your choice
- 1 cup confectioner’s sugar
- 1 tbsp milk
- 1 tbsp softened butter
- Preheat the oven to 350 degrees F.
- Open the crescent rolls carefully to avoid unrolling or tearing the dough. You’ll need to leave it in it’s cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you’re slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
- In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. (I like cherry pie filling or blackberry preserves, personally.) Bake for 15 – 20 minutes.
- While the danishes are baking, make the icing to drizzle over the tops. Mix together the confectioner’s sugar, milk and butter in a small bowl. You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
- Take the danishes out of the oven and allow them to cool for 10-15 minutes before icing.
Potatoes. Potatoes. Potatoes. I’ll have them anyway I can get them. Yes! I love them just that much. Only problem is they love me just that much too. A straight killer to the hips and thighs. But what can I say, “Country Cookin’ Makes Ya Good Lookin'”. Yes Ma’am! So my question to you is: Are you looking for something downright sinful? Something comforting? Something that make you close your eyes and picture home? Well look no further cause this is it. Perfect for any breakfast, brunch, lunch or dinner table.
Psssst, Did I mention that it rivals the well known version @ Cracker Barrel. Well that’s what I heard but hey you haven’t heard that from me. LOL 🙂
Recipe & Photo is courtesy of Mama’s Southern Cooking
- 1 bag (2 pounds) frozen hash browns, thawed
- 1 can cream of chicken & mushroom soup
- 1/4 cup finely chopped onion
- 1/4 cup butter, melted
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1 teaspoon salt
- 1/2 teaspoon garlic powder and onion powder
- 1/4 teaspoon pepper
- 3 cups of shredded Colby Jack Cheese
- Preheat oven to 350 degrees F
- In a large bowl, combine the cream of chicken & mushroom soup, diced onions, melted butter, sour cream, milk, salt, pepper, onion powder, garlic powder and 2 cups of the shredded cheese. Mix well.
- Add the shredded cheese to the mixture. Mix well.
- Add the thawed hash browns to the mixture. Mix well.
- Pour into the prepared 9 x 13 inch baking dish.
- Sprinkle with the remaining 1 cup of shredded cheese.
- Bake uncovered for an 1 hour or until hot and bubbly and it begins to brown on top.
- Allow to sit for about 10 minutes before serving & Enjoy!
CHEF’S TIP: This cheesy hash brown casserole is a great recipe for you to BYOC (Be Your Own Chef). You can add bacon, ham or even hot dogs. Use different types of cheeses or even add some vegetables. Be creative and have fun with it!
It’s just something about a cup of hot chocolate that makes me feel all warm and fuzzy inside. Especially on a cold winter’s day. And here in the state of Florida we have very few of those. More like none existent but when we do the Porter’s like to make the must of it. And take full advantage. So put an extra log on the fireplace and get the mugs ready. It’s time to celebrate the moments of your life.
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa
- 1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk)
- 6 1/2 cups hot water
- Mini Marshmallows (optional), for garnish
- chocolate curls (optional), for garnish
- In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL.
- Serve it up hot & top with marshmallows and chocolate curls, if desired.
*Chef’s Note: Chocolate can be store in the refrigerator up to 5 days. Mix well and reheat before serving.
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 1 (8-ounce) package cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count)
- 1 1/2 cups coarsely chopped walnuts or pecans
- Preheat the oven to 350 degrees F.
- Spray a bundt pan with nonstick cooking spray.
- Mix the granulated sugar and cinnamon.
- In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
- Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
- Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
- Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
- Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
for the danish:
- 1 tube Pillsbury crescent rolls
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 1 cup fresh blackberries
for the icing:
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1/8 teaspoon vanilla extract
1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
3. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
4. Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
*CHEF”S TIP – This recipe is perfect for you to BYOC (Be Your Own Chef). Dont like blackberries no problem just use whatever fruit you like best. The possibilities are endless.
Broccoli is my favorite veggie and I will eat it any way I can get it. In a salad, in a soup or just plain ole’ by itself. Which brings me to this recipe; Broccoli Cheddar Soup. I love me some soup just like I love me some salad. So if you’re looking for a broccoli cheddar soup recipe that is flavorful, creamy, comforting and downright addictive then whip this baby up ASAP. I’m so adding this as a regular to our fall/winter lunch & dinner menu.
- 2-3 cups fresh broccoli
- 2 cups chicken or vegetable broth
- 1/2 cup white onions, finely diced (can use more)
- 1/2 cup baby carrots, finely diced *optional*
- 1 clove garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup smoked gouda cheese
1. Place broccoli in a large bowl with about 4 tablespoons of water. Cover bowl with plastic wrap and microwave for 7-10 minutes or until broccoli is steamed and tender. Chop broccoli into tiny pieces. Set aside.
2. In a medium pot, add broth, onion, carrots and garlic. Bring to a boil and then reduce heat and simmer for 15 minutes or until onions are tender. Set aside.
3. Add milk and heavy cream to a bowl and microwave until warm. Set aside.
4. In a large pot or deep skillet, melt butter over medium heat. Whisk in flour, stirring constantly for about 1-2 minutes. Reduce heat if flour starts to brown. Add in salt and pepper and continue to stir for 1 minute.
5. Next slowly stir in milk and heavy cream. Stir in chicken broth mixture. Stir in cheeses and add the broccoli. Taste and add more salt and pepper if needed.
6. Serve hot in bread bowls or regular bowls & Enjoy.
I recently discovered this recipe while browsing one of my favorite forums. The name along intrigued me to take a look-sy. I never heard of “Funeral Sandwiches” before now but anything that involves a sammie I’m all in. Talk about Total Yum factor; Not to mention the recipe calls for brown sugar and King’s Hawaiian Rolls. Double Yum! This would be a perfect dish for tailgating or entertaining.
For the sandwiches:
- 24 King’s Hawaiian Rolls
- 24 slices deli slice Honey Ham
- 24 slices deli slice Swiss cheese
For the glaze:
- 2 sticks butter, melted
- 4 Tablespoons Brown Sugar
- 2 Tablespoons mustard
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon finely minced onion (or 2 tsp. dried minced onion)
- Poppy seeds, for sprinkling
1. Cut the rolls in half and spread the insides lightly with mayonnaise. Lightly oil or spray baking pan with Pam. Line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.
2. In a medium bowl mix together the melted butter, Worcestershire sauce, mustard, brown sugar and onion. Pour the entire concoction over the buns, drenching each one. Sprinkle each sammie with poppy seeds. Cover tightly and marinade anywhere from 4-24 hours.
3. Preheat the oven to 350 degrees. Bake for 15 minutes, uncovered or until cheese is melted and bun tops are a bit golden. Serve warm!
*CHEF’S TIP – BYOC (Be Your Own Chef) Mix and Match your favorite deli meats and cheeses to truly personalize it and make it your own.