I had to make a couple of adjustments to Goldie’s recipe, but not because the recipe needed it (it’s great just like it is). The first change was because of poor planning on my part…after I started cooking, I realized I was out of Bisquick! (Confession time- this situation was very the reason I wrote my post on “What To Do If You Run Out of…”). A quick scan of the freezer revealed some frozen buttermilk biscuits, so rather than scrap the recipe, I decided I’d try them and see how it worked (they were yummy). The second change was just a small one to keep my hubby happy. My picky eater only like his eggs scrambled, so instead of cracking the eggs and adding them to the pan like Goldie did, I whisked the eggs a bit before pouring them on top of the meat and around the biscuits, and it worked just fine.  

I recommend this recipe highly…it’s perfect for an impromptu “breakfast supper”, or to feed a group for brunch. I thought this was a very creative recipe and I’m jealous I didn’t think of it first! Great job Goldie!

The following pictures and instructions are based on my ingredient changes. For Goldie’s original recipe, click here.

Breakfast Pot Pie (revised)

1 can Roast Beef Hash
1/2 small onion, minced
2 T. butter
1 c. cheddar, shredded
4 eggs
dash Salt & Pepper

Heat oven to 375 degrees. Melt butter in an oven-proof pan on top of the stove (for example, you can use your cast-iron skillet, if you have one). Cook chopped onion until opaque, then add canned hash and break it up, stirring to mix.

Flatten a layer of the hash on the bottom of the pan; you’re going to allow this to cook and brown a little over medium heat. Top with cheese; do NOT stir. Turn heat to low.

Place frozen biscuits on top of cheese and hash. Carefully pour eggs on hash and around biscuits.

Bake at 375 for 10 minutes.  Salt and pepper to taste.

Besides the great name, I was attracted to this recipe from HHM member MakeRoux because I really love the whole idea of finding ways to reclaim ”lost” or stale bread, especially in these hard economic times. Can I just throw a shout out to the cook who came up with the idea of soaking stale bread in eggs and milk and frying it up? Brilliant! Whoever it was must have lived in times like these when nothing should ever, ever get wasted, and they sure knew what they were doing!

This is another recipe I made with my grandson recently, although he was mainly interested in the process of soaking the bread in the egg/milk mixture as opposed to the actual cooking part (boys….they like the messy stuff don’t they?). Anyway, when the cooking was done, we feasted like kings and Brandon saw that breakfast is so much more than toaster pastries and cereal. He was crazy about this wonderful recipe and even suggested that next time we stuff the bread with “that cheese I like” (translated to mean cream cheese). Could it be that I have a budding chef on my hands? Only time will tell! In the meantime, I plan to make Pain Perdu again and again, and I hope you do too!

Not buying them is not an option for us…my hubby, the triathlete, has one almost daily in his smoothies, and my youngest grandson will eat them until you make him stop (or until he…well…you know). I have tried estimating how many we need for the week and purchasing accordingly, but most weeks I either run out or get stuck with 2 or 3 “too ripe” bananas!

So, what can I do with those darn overly-ripe bananas? Some people say to stick them in the freezer whole and use them for banana bread in the future. Now maybe it’s just me, but there is something about seeing those lifeless, blackened bananas in my freezer that just creeps me out! However, I really like the idea of freezing them for later, so I came up with this solution….banana cubes!!

As I mentioned before, my hubby has a protein smoothie almost every day, and I always put a banana in it.  So, I decided to see if I could mash the ripe bananas into a kind of puree and freeze them in ice-cube trays. Well, I tried it and it worked beautifully! Just put the bananas in a dish, mash them up with your potato masher, spoon them into an ice-cube tray and freeze! I freeze them in sets of two per baggie and just pop them into the blender with my other ingredients. They work like a charm, don’t turn brown, and help make his smoothie cold, thick and delicious!

So next time you wonder what to do with those pesky “too-ripe” bananas, try making some banana cubes and using them in a cool, refreshing smoothie! Here is my smoothie recipe:

Daryl’s After Workout Smoothie

Add all ingredients to blender and pulse on puree setting until blended. Enjoy!

One of the things I love most about casseroles is that I can make them with whatever I have on-hand in the fridge and pantry, mixing and matching ingredients to build a casserole around my basic ”formula” that I adapted from a recipe I found in my mother’s recipe box. I do this so often, that over the years I’ve come up with a chart of sorts that helps me mix-n-match my ingredients based on what my family likes best.

The following chart gives you an idea of how you can mix-n-match pretty much whatever you have on-hand to create your own fabulous casserole. The rules are simple: make your base, choose 1 item each from the sauce, meat, veggie, and starch choices, combine with base, add anything you want  from the optional add-ins, top with your choice from the toppings selctions, and bake! That’s it…one pot, no hassles, and you don’t even have to cook the rice or pasta first. How easy is that? You can mix-n-match your own fabulous and delicious casserole tonight! Click on this Mix-n-Match Chart to get started (you can print it!).

Note: You can “plan” these casseroles ahead  by cooking extra meat and freezing or refrigerating it for later use. I often do that with ground beef or chicken, by cooking extra portions than freezing it in one lb. or one cup portions so I can grab-n-go!

The criteria? I wanted a recipe that was a “set it and forget it” one-pot meal, and it absolutely had to include gravy or sauce! Hmmm…I remembered seeing a “Meal of the Day” a week or so ago that had appealed to me, but where was it? Thinking it had been a chicken dish, I clicked on the “chicken” category link, and after a minute of searching, there it was… on page 4…Ashley’s Crockpot Chicken!!!

Besides being easy and delicious, one of my favorite things about this recipe is that it uses ingredients that I already had on hand because they are pantry staples. I was literally able to decide to make this recipe on the spur of the moment, and get it in the crockpot in 10 minutes without going to the store! Now I don’t know about ya’ll, but that’s my favorite kind of recipe! Did I mention it was delicious? Just like Ashley described, it reminded me of everything I love about Thanksgiving dinner!

So if you’re looking for spur-of-the-moment inspiration for dinner this week, give Ashley’s Crockpot Chicken* a try…it’s fantastic! 

*this recipe has been husband-tested, and beancounter hubby gave it a 10 out of a possible 10.

This moist, delicious cake is ideal for breakfast or brunch accompanied by a mug of coffee, or a cup of your favorite tea. Not too heavy or sugary-tasting, this cake is a perfect  balance of sweet juicy blueberries, and the bright, tart, flavor of the lemons. 

This recipe was absolutely perfect as it was written, but, when I spotted some buttermilk in the fridge, I couldn’t resist trying it in place of the regular milk. It added a pleasant  tangy flavor, and helped ensure a moist, tender cake. I should also add that I made this recipe in a loaf pan because after I got the batter made, it didn’t look like it was enough to fill my Bundt pan. There’s nothing sadder than a wimpy, undersize bundt cake, so I opted for using a loaf pan. I also found that it needed an extra 15 minutes baking time, but I suggest you start checking at 50 minutes since oven temps vary.

I recommend this recipe as both easy and delicious..perfect when you want a not-too-sweet treat, or something special for brunch when you have friends or family over…it’s a real winner! On my beancounter husband’s scale of 1 -10, this cake got an 8. He took it to work and said it was gone in a flash (and poor man only got one piece)!

We live in a time of midnight sales, internet shopping, gift cards, and the latest and hottest presents. Homemade gifts are a thing of the distant past.  This year in particular has been tough for many.  Why not take a break from the commercialism that defines the holiday season.

Here are some of my favorite delicious items from HHM members that can be given as gifts. They are inexpensive to prepare and will almost certainly be met with joy by the recipient.

Try Amanda’s Peppermint Bark, ambyrd21‘s Chocolate Meringues, GuiltyKitchen’s Idle Hand Bars, Theresa111‘s Coconut Macaroons, Sarah’s Lemon Bars, Annacia’s Pecan Clusters, dollydoesdesserts Dolly does the Hello Dolly Bars, chilly’s Peanut Butter Bars, Lady Gourmet’s Rice Krispy Treats, Amanda’s Holiday Snowball Cookies, or KarenB’s Holiday Cheesecake Squares.  These are baked goods that can be wrapped in cellophane with a beautiful ribbon.
If you still have time after making our members mouth watering treats, try this simple recipe for chocolate bark.

Marshmallow Bark

1 lb. bittersweet or milk chocolate, chopped (can also combine the 2)
2 cups miniature marshmallows
1 1/2 cups pecan pieces, lightly toasted

Line a jelly roll pan with waxed or parchment paper. Melt the chocolate in a bowl set over a pan of hot water.  Stir frequently until chocolate is melted and smooth.  Remove from heat.

Stir in 1 1/2 cups of the marshmallows and 1 cup of the pecans.  Pour the mixture into the pan and spread with a spatula (about 1/2 inch thick). Sprinkle the remaining pecans and marshmallows over the top.  Press gently into the chocolate.

Refrigerate the bark until completely firm.  About 2 hours. Break or cut into chunks.  Store in an airtight container at room temperature for up to 1 day or in the fridge for up to two weeks.

As I was pondering this dilemma (while staring at 3 or 4 very ripe bananas), I started wondering if I could make some kind of bread pudding with them. Bread pudding is one of my favorite desserts…easy to make,  and so versatile with endless possibilities for variations. I took my “old faithful” basic bread pudding recipe, made some slight changes, and came up with a pretty darn good Banana Bread Pudding recipe. My husband, kids and grandkids loved it…topped with plenty of whipped cream of course! You can serve this warm, cold, or at room temperature. I found it tasted best when slightly warm. 

The next time you find yourself faced with several “too ripe” bananas, instead of making banana bread (or just throwing them away), I hope you’ll give this bread pudding recipe a try. Your tummy and your family will thank you!

In the introduction to her Chuck Roast Dinner recipe, Anne writes that she believes Chuck Roast is one of the finest foods known to man. I enthusiastically second that opinion, and would like to add that it is also one of the finest comfort foods known to man! The addition of sweet, tender carrots and perfectly-seasoned potatoes, makes this a meal fit to chase away even the gloomiest Fall day!

Anne’s recipe is super-easy to prepare for even a novice cook, and her well-written instructions guarantee perfectly delicious results! I took her advice and added a couple of tablespoons of tomato paste to the beef stock for a richer taste, and also added 1/2 of a small onion, sliced. The roast came out fork-tender and flavorful, and the vegetables were an excellent compliment. This incredibly easy meal was a big hit at our Sunday dinner! Give it a try for the next Sunday dinner at your house, you’ll be glad you did! Anne’s recipe can be found here: http://www.halfhourmeals.com/recipe/chuck-roast-dinner

This idea is not new, and I am sure that you have read about it and thought that it just might work, but then never tried it. Well, I assure you, it does work. In fact, WebMD reports that a study done at the University of Pennsylvania found that children showed no preference in pasta dishes that included veggies ground up into the sauce, and pasta dishes that did not. Researchers took steamed broccoli and cauliflower, blended it into the pasta sauces, and served it to 61 children over a 4 week period. The children did not prefer either dish over the other, and didn’t even seem to notice the ground up veggies at all.

Another idea is to grate up zucchini and add it to pancake or cake batters. Your children will not be able to taste it, but the nutrients will be in there! You can also puree vegetables and add them to meatloaf and hamburgers. Grind up cooked white beans and substitute them for half the butter in your cookie recipes…more fiber and less fat! The possibilities are endless!

However, doctors do say that you should not hide all vegetables from your children. Children need to be exposed to vegetables often and learn to eat them with their parents. We need them to learn to like vegetables. Research has also shown that a child may have to see a vegetable 10-15 times before they will try it.

So hide some veggies if you need to, but also teach your children about different vegetables and how good they are for them. Include them in preparing them as well, and you just might help them find a new appreciation for our herbaceous friends.