Birthday Party #1

Birthday Party #1
It's hard to believe it, but my baby girl turned 1!  We celebrated with one side of the family just before her birthday, and the other side just after.  Here's a recap of party #1, a Mexican fiesta! 
Here's my happy birthday sign:



And some fun tissue paper "puffs" for festive decor.

I made a photo book of her first year so that our families members could look through it while at the party.  Having a deadline was a great motivator to get it completed!

A little favor for our guests... a recent photo of Macey:

The dinner spread... chicken tacos, veggie tacos, Mexican rice, and toppings.

The cake (we had some assorted candies, as well):

The "smash cake" for the birthday girl:

The party was a success!  I can't believe we have already celebrated her first year.  I'm thankful to say we have a bundle of memories, and a precious, growing little girl we just love to pieces!

Tomato Basil Chicken

Tomato Basil Chicken

Serves 4.

This was super easy, has a nice presentation, and is a healthy dish that has a semi-rich taste.  Serve over rice.  The blog linked below has a recipe for cashew rice pilaf that she serves with the dish, but I didn't take the time to make it.
Slightly adapted from: The Girl Who Ate Everything

1 T. Butter
1/2 c. finely chopped onion
1 can (14 oz.) Italian seasoned tomatoes (if not already cut up, coarsely chopped)
1/2 c. julienned FRESH basil leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
4 boneless, skinless chicken breast halves
1/2 c. heavy whipping cream

Preheat oven to 350 degrees.

Heat butter in skillet. Add onion and cook over medium heat until translucent, 5 min. Increase heat to high; add tomatoes and cook until liquid is almost evaporated, 5-10 min. Add cream and bring to boil; boil until slightly thickened, approx 3 min. Stir in basil, salt and pepper.

Arrange chicken in shallow baking dish; pour sauce on top.  Bake for 1 hour.

Fiesta Shells and Cheese

Fiesta Shells and Cheese

Serves 3-4.

If you've got kids, I'm pretty certain they will like this (and you will too!).  It's kinda like a homemade version of a Hamburger Helper meal. 
Source: Just Another Day in Paradise blog

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth
1 cup shell pasta

Cheese Sauce:
2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

While this is simmering, start making your from-scratch-cheese-sauce.

Melt the butter in a saucepan on med heat. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.

Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Fresh Summer Corn Salad

Fresh Summer Corn Salad
Makes about 6 cups.
Light, fresh, and ever so summery.
Source: Tater Tots and Jell-O blog

8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste

Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in
1/4 cup water.

Remove lid and cook, stirring, 2 minutes more or until
water evaporates.

Toss the corn with all other ingredients and chill.

Classic Grilled Burgers

Classic Grilled Burgers

Makes 5-8, depending on how big you make them.

Just like it's named, and just in time for the 4th, this is a classic grilled burger for your summer enjoyment.
Source: Mel's Kitchen Cafe blog

2 pounds ground beef (preferably not extra lean)
2 teaspoons seasoned salt
2 tablespoons A-1 sauce
1 teaspoon freshly ground black pepper
1/4 cup room temperature water

In a medium bowl, mix all the ingredients together until well combined. Form the beef into patties about 1/2-inch thick and about 1/4-inch larger in diameter than the buns you’ll be using. Refrigerate the patties until ready to grill.

Cook the burgers on a preheated grill over medium-high heat until the burgers are cooked to your liking, about 6 minutes per side. The last two minutes of grilling, butter the inside of the bun and slap it on the grill to toast while the burgers finish cooking.

Fresh Mexican Salad with Chicken

Fresh Mexican Salad with Chicken

Serves 2-4.

A deliciously light recipe that's perfect for summer lunches or a light dinner out on the patio.  And it's make-ahead, which everyone loves.
Inspired By: Skinny Taste blog

1 chicken breast (about 1/2 lb.), cooked and chopped
1 large tomato, chopped
1 avocado, chopped
1 green pepper, chopped
1 small red onion, diced
1 can black beans, drained and rinsed
Juice from 1 lime
1/2 t. cumin
Salt and pepper, to taste
Salsa, for serving

Combine all ingredients. Mix well. Serve with salsa.



Breakfast Quesadillas

Breakfast Quesadillas

Serves 4-5.

Loved these!  If you want to use eggs instead of Egg Beaters, substitute 8 eggs, but I must say the Egg Beaters tasted great and made prep super easy -- no eggs to crack!
Adapted from: Eat, Live, Run blog

5 large flour tortillas ("Burrito" size)
2 c. Egg Beaters (one small carton)
4 sausage patties, cooked and roughly chopped
Butter, to grease pan
4 oz. goat cheese, crumbled
2 c. raw baby spinach
1 cup grated mozzarella cheese
hot sauce and/or salsa, for serving

Scramble the Egg Beaters in a skillet with enough butter so that they don't stick. Season with salt and pepper.  Once scrambled, scoop eggs into a large bowl.  To the bowl, add cooked and crumbled sausage and crumbled goat cheese.  Stir gently to combine.

Heat up a large skillet and drop some butter in. Lay a tortilla flat down then sprinkle some shredded cheese on one half of the tortilla only.  Top with some spinach, then 1/5 of the egg mixture.  Sprinkle some more shredded cheese, and then, when tortilla is golden brown, fold the other half over and remove from skillet.  Allow to cool for a minute or two and then cut into wedges.

Fifty Shades of Grey

Fifty Shades of Grey by E.L. James

Yes, I did.  I fell into the hype.  I'll have you know, however, that I didn't rush out and buy the book.  I actually waited in line on the public library reserves list.  And starting at number 1,053 (or somewhere around there), I slowly moved to #1 ( much faster than I thought I would...) and picked up my copy at the library.  Okay, so yes, I read it in a week.  And okay, yes, I have gotten on the reserve list for the second book in the series.  I wouldn't say it's a fabulous book, and the writing is average at best, but something about it IS pretty addicting...

Book description on Amazon:

When literature student Anastasia Steele goes to interview young entrepreneur Christian Grey, she encounters a man who is beautiful, brilliant, and intimidating. The unworldly, innocent Ana is startled to realize she wants this man and, despite his enigmatic reserve, finds she is desperate to get close to him. Unable to resist Ana’s quiet beauty, wit, and independent spirit, Grey admits he wants her, too—but on his own terms.

Shocked yet thrilled by Grey’s singular erotic tastes, Ana hesitates. For all the trappings of success—his multinational businesses, his vast wealth, his loving family—Grey is a man tormented by demons and consumed by the need to control. When the couple embarks on a daring, passionately physical affair, Ana discovers Christian Grey’s secrets and explores her own dark desires.

Erotic, amusing, and deeply moving, the Fifty Shades Trilogy is a tale that will obsess you, possess you, and stay with you forever.

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Cinnamon Roll Pulls

Cinnamon Roll Pulls

Serves 4-6.

Let me share something with you: I've been wanting to tell you about this recipe for a while.  The first time I had it -- thank you, Cheryl! -- I was too overwhelmed with deliciousness to even think about snapping a photo.  The second time, I still didn't make it myself, but I HAD to take a picture (above) to send to my mom ("YOU HAVE GOT TO TRY THIS, MOM!").  The third time, I finally made it myself (below), and apparantly went a little overboard on the cinnamon sugar and a little UNDERboard on the powdered sugar glaze.  I'll have you know that it didn't change the experience.  Still one of the most delicious things I've ever eaten.  The. most. delicious. things. I. have. EVER. eaten.
Don't let another day in your life pass by without making this.  Brew some coffee, invite over a few friends, and... GO!
Source: Plain Chicken

1 unsliced round loaf sourdough bread

1/2 cup butter, softened

1/4 cup powdered sugar

1/4 cup honey

1 tsp pure vanilla extract

1 cup sugar
1 1/4 tsp cinnamon

1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices. Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar. It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm. Unwrap cinnamon bread and place on serving platter. Combine powdered sugar and milk - adding milk until you get the consistency desired. Drizzle icing over bread and serve immediately.

Pineapple Pork Chops

Pineapple Pork Chops

Serves 4.

Tasty and perfect summer recipe.  Get these chops marinating and then fire up the grill!
Inspired by: Pork

4  pork chops, 3/4-inch thick 
1 6-oz can pineapple juice, unsweetened (3/4 cup)
3 scallions, white parts sliced into thin rounds
3 tablespoons ginger, peeled and minced
3 tablespoons soy sauce, reduced-sodium
2 tablespoons Asian sesame oil, dark
2 tablespoons light brown sugar
3/4 teaspoons freshly ground black pepper
1/2 teaspoon coarse salt
4-8 slices pineapple

Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt together in large bowl.  Remove a small amount to marinate pineapple slices with, and then add chops to the large bowl.  Cover both containers and refrigerate for 2 to 10 hours.

Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Remove chops from marinade, shaking off excess marinade. Do not pat dry. Discard remaining marinade. Grill chops directly over heat, turning once, until done.  Remove chops from grill, set aside, and then grill pineapple slices, quickly flipping after only a minute or two.

Crash Potatoes

Crash Potatoes

Serves 6.

Mine didn't "smash" as well as PW's appear to, so my presentation wasn't spot on, but they still tasted great.  And our guests offered rave reviews, as well.
Source: Pioneer Woman

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

New York-Style Crumb Cake

New York-Style Crumb Cake

Makes about 24 big squares, or 35 smaller squares.

Leaving for the beach tonight/early tomorrow morning!  Vacations are awesome.  You want to know what's equally awesome?  This crumb cake.  Because the crumb topping is thick and almost a little bit crunchy, and the cake below is dense, moist, and delicious.  Yum.
Source: Nutmeg Nanny blog

Topping:
1 cup (packed) dark brown sugar
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted, warm
2 1/2 cups all purpose flour

Cake:
2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract

For topping:
Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. Add warm melted butter and stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside.

For cake:
Position rack in center of oven and preheat to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream and vanilla extract and beat just until blended. Add flour mixture in 3 additions, beating just until incorporated after each addition. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick). Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes.

DO AHEAD: Can be made 1 day ahead. Cool completely. Cover and let stand at room temperature.Cut cake into squares and serve slightly warm or at room temperature.

BBQ Chicken Quinoa

BBQ Chicken Quinoa

Serves 2-4.

Light and healthy.  Perfect for summer.  And even The Mister loved it and returned for seconds.
Source: What's Gaby Cooking? blog

1 cup cooked quinoa

1/2 cup corn

1/2 cup black beans, rinsed and drained

1 cup shredded BBQ chicken

1 avocado, chopped

2 tbsp White Cheddar cheese, shredded

2-4 tbsp BBQ sauce

2 scallions, chopped

cilantro for garnish

In a large bowl, toss together the quinoa, corn, black beans, chicken and avocado. Season with salt and pepper

Transfer mixture onto a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.

Serve warm or at room temperature

Prune Juice Marinade

Prune Juice Marinade

Sounds weird, right?  Don't be intimidated.  It's a great marinade, and you'd never know there was prune juice unless you made it!  This marinade is a Chinese recipe used primarily with pork tenderloin, but is said to also taste great with chicken, beef, turkey, and venison.
Source: PruneJuice

1/2 c. prune juice

1/4 c. soy sauce

3 T. extra virgin olive oil 

1 T. fresh squeezed lemon juice

1/2 t. garlic powder

3/4 c. ketchup

1/2 c. sugar

Add prune juice, soy sauce, extra virgin olive oil, fresh squeezed lemon juice, garlic powder, tomato ketchup, and white sugar into a mixing bowl. Using a metal whisk, rapidly stir these ingredients together until you have a smooth and even marinade, and all of the sugar granulates have fully dissolved.

Add meat to bowl and allow to marinate for a few hours or overnight, if time permits.

Brie En Croute

Brie En Croute

Serves a crowd.

I know few people who dislike brie en croute.  VERY few women who dislike brie en croute.  It's just so creamy and wonderful and such a great appetizer.  Make this for your new girls night, or pop in the oven before your next party.  It's fab.
Source: Paula Deen

1 sheet frozen puff pastry (package comes with 2 sheets)

1 T. butter

1/4 c. chopped pecans or walnuts, if desired

1 small (8-ounce) wheel Brie

1/2 c. raspberry jam

2 eggs, beaten

Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

Bacon, Egg, and Toast Cups

Bacon, Egg, and Toast Cups

Makes 6 cups.

These are fun and great for crowds of all ages.  They combine three breakfast greats -- bacon, eggs, and toast. 
Source: Martha Stewart

3 tablespoons unsalted butter, melted

6 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt and ground pepper

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Note:

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Chipotle Taco Salad

Chipotle Taco Salad

Serves 4-6.

For gluten-free instructions, visit the blog link below!  And even though I tried something new by using ground beef, I will go back to chicken next time.  You just can't beat the grilled chicken in this recipe!
Slightly adapted from: Bake, Eat, Repeat blog

2/3 c. reduced fat or light sour cream
1/3 c. fresh cilantro, chopped
4 t. fresh squeezed lime juice
1-2 T. minced Chipotle chile canned in adobo sauce
1 t. ground cumin
1 t. chili powder
1/4 t. salt

3 c. shredded lettuce
2 c. chopped chicken breast or ground beef
1 c. grape tomatoes, halved lengthwise
1/2 c. diced avocado
1/3 c. thinly sliced red onion
1 can black beans, rinsed and drained

Mix together all ingredients for the sauce, and pour on the bottom of a large bowl (Dressing will be too thick to "drizzle" on top afterward).
Layer salad ingredients over top of sauce. Stir gently to coat salad mixture with sauce.

The Forgotten Garden

The Forgotten Garden by Kate Morton

Best book I've read in a while.  Go read it.

Book description from Amazon:

From the #1 internationally bestselling author of The House at Riverton, a novel that takes the reader on an unforgettable journey through generations and across continents as two women try to uncover their family’s secret past
A tiny girl is abandoned on a ship headed for Australia in 1913. She arrives completely alone with nothing but a small suitcase containing a few clothes and a single book—a beautiful volume of fairy tales. She is taken in by the dockmaster and his wife and raised as their own. On her twenty-fi rst birthday, they tell her the truth, and with her sense of self shattered and very little to go on, "Nell" sets out to trace her real identity. Her quest leads her to Blackhurst Manor on the Cornish coast and the secrets of the doomed Mountrachet family. But it is not until her granddaughter, Cassandra, takes up the search after Nell’s death that all the pieces of the puzzle are assembled. A spellbinding tale of mystery and self-discovery, The Forgotten Garden will take hold of your imagination and never let go.

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Asian-Glazed Chicken

Asian-Glazed Chicken

Serves 4.

Delicious!  We loved this!  A word of warning, though -- the sauce is strong, so don't just dump it on. 

As you can see, the original recipe calls for drumsticks.  You could easily sub another bone-in chicken, such as thighs, without having to alter the cooking time too much.  I used boneless breasts, because it was what I had on hand, and it worked great, but I had to reduce the cooking time to avoid an overcooked chicken breast.  Remove the chicken after it is cooked through, which occured for me conveniently after the ~20 minutes of simmering.  I kept the chicken warm under tented foil, and then continued to boil the sauce to reduce it.
8 medium chicken drumsticks, skin removed
olive oil spray
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Strawberry Bread for Mother's Day

Strawberry Bread for Mother's Day

Makes 3 mini loaves.

It's strawberry season. And you know a mom that would probably appreciate a freshly-baked loaf of strawberry bread. And since this recipe makes 3 mini loaves, you can make THREE moms happy.
Inspired by: Ohio P.E.O. Cooks II cookbook

3/4 c. dark brown sugar, packed
1/3 c. vegetable/canola oil
1 egg
1/2 t. baking soda
1/2 t. salt
1 t. vanilla
1/2 c. sour milk (1/2 c. regular milk + 1 t. white vinegar)
1-1/4 c. all-purpose flour
1 c. fresh strawberries, chopped
1/4 c. granulated sugar

Preheat oven to 350 degrees.

Beat together brown sugar, oil, and egg. Mix soda, salt, vanilla, and sour milk in separate bowl. Combine with first mixture. Stir in flour and strawberries. Pour batter into three greased mini loaf pans. Sprinkle top with granulated sugar. Bake for 35 minutes, or until a toothpick comes out clean and tops are beginning to brown. Wait 10 minutes before removing from pans. Cool completely. Wrap up and deliver to some deserving mothers!

Recipe Revisited: Chicken and Rosemary En Croute

Recipe Revisited: Chicken and Rosemary En Croute

So back in high school, a best friend's mom used to always make Chicken Bundles (as I write this, I'm ashamed that I can't link a post from my own blog... Note to self, post about these!).  I've heard people have other names for these Chicken Bundles, such as Love Pockets, Bagel Chicken... heck, feel free to make something else up!  Regardless of what you call them, you know how good they are.
BUT THEN, I found this recipe.  It's like the older sister to the Chicken Bundle.  It's more mature... sophisticated... Do I dare propose that THIS bundle could be comfortable at a fancy dinner?  I think I may.  Chicken Bundles make me think of Tuesday night dinner, with the kids still in the soccer shinguards, and the baby throwing pieces of it on the floor.  But these aren't just Bundles.  These we shall call En Croutes.  Who cares if it makes sense.  Just know that these are by no means meant to replace the beloved Chicken Bundle, but they will give you an option when you want to serve the chicken bundle in a somewhat fancier setting.

Makes 4.

1 (8-oz.) can refrigerated crescent dinner rolls
2 T. minced green onions
6 oz. Brie cheese, rind removed, cubed
1-1/2 c. chopped, cooked chicken breast
1 egg, beaten
1 t. crushed dried rosemary
1 T. grated Parmesan cheese

Preheat oven to 350. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of minced onions onto the center of each rectangle; top with 1/4 of cubed Brie. Top each with 1/4 of chicken, pressing slightly into the cheese. Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form a rectangle. Press all edges to seal.

A Note From The Little Lady: I made these up to this point and then froze them, wrapped well in plastic wrap. When we were ready to have them, I thaw and continued on with directions below.

Place seam side down on ungreased baking sheet. Cut three 1-inch slashes on top of each roll to allow steam to escape. Brush with egg; sprinkle with rosemary and Parmesan cheese. Bake for 20-25 minutes or until golden brown.

Another Note from The LL: The original recipe says this will serve four. The bundles are not that big, and, although rich, offer a fairly meager amount. If you are serving these with a few hearty sides, you could get by with one per person, but otherwise, it's pretty easy to eat two.

Breakfast Yogurt Bar

Breakfast Yogurt Bar

I get together with a few other girlfriends every week for breakfast.  We rotate houses, which leaves each person hosting about once a month.  Because I like to keep things from falling into a habitual pancake bonanza, or endless eggs, I strive to find new things.  Enter yogurt bar... 

Plain Greek yogurt
Plain ("regular") yogurt

As for toppings, anything goes, but here are some suggestions:
- granola
- honey
- dried fruit
- fresh fruit
- nuts
- fruit preserves

If you're wondering what those muffins are in the back of the photo, those are honey and granola muffins, and went great with the yogurt bar!

Salted Caramel Oatmeal Chocolate Chip Cookies

Salted Caramel Oatmeal Chocolate Chip Cookies

Makes about 3 dozen.

These are fabulous!  YUM-MY!
Source: Created by Diane blog

1/2 c. softened butter
3/4 c. brown sugar
1/2 c. sugar
2 eggs
2 t. vanilla
1 1/2 c. flour
1 t. baking soda
1 t. cinnamon
1 t. coarse Kosher salt
3 c. old fashioned oats
1 c. mini chocolate chips
1/4 c. Caramel sauce, plus more for topping

Preheat oven to 350 degrees (325 for dark pans).

Beat butter and sugars on medium speed.  Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon, salt, and mix well.  Mix in oats, chocolate chips and caramel sauce.

Drop by 2 T. size scoop onto a prepared cookie sheet.  Push a dent into the center of each cookie, and add a small amount of caramel sauce. Bake for 10 minutes, dust with coarse kosher salt when you remove them from oven.

The Weird Sisters

The Weird Sisters by Eleanor Brown

This is a quirky little book about a family who regularly quokes Shakespeare as part of their everyday conversation and three sisters who are all back home, hoping to find themselves and a direction in which to continue their lives.  This book didn't leave a lasting impression on me, but I remember enjoying it as I made my way through.  Plus, it takes place in Ohio, so reading those references was kinda fun.  :)
Book description from Amazon:

This is the "delightful" (People) New York Times bestseller that's earned raves from Sarah Blake, Helen Simonson, and reviewers everywhere-the story of three sisters who love each other, but just don't happen to like each other very much...

Three sisters have returned to their childhood home, reuniting the eccentric Andreas family. Here, books are a passion (there is no problem a library card can't solve) and TV is something other people watch. Their father-a professor of Shakespeare who speaks almost exclusively in verse-named them after the Bard's heroines. It's a lot to live up to.

The sisters have a hard time communicating with their parents and their lovers, but especially with one another. What can the shy homebody eldest sister, the fast-living middle child, and the bohemian youngest sibling have in common? Only that none has found life to be what was expected; and now, faced with their parents' frailty and their own personal disappointments, not even a book can solve what ails them...

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Lemon-Raspberry Coffeecake

Lemon-Raspberry Coffeecake

Serves 10.

A great coffeecake recipe!  Fresh, spring-y, and anything BUT dry.  I will definitely make this one again.
Slightly updated from: The Salsky Update blog

1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. granulated sugar
1/2 c. butter, softened
1 egg
2-3 T. lemon juice1 tsp. vanilla
3/4 c. buttermilk
2-3 T. freshly squeezed lemon juice

Cream Cheese layer:
3 oz. cream cheese, softened
1 T. freshly squeezed lemon juice
1 egg
1 c. fresh raspberries
powdered sugar (optional)

Preheat oven to 375 degrees. Lightly grease bottom of 9"-round cake pan.  Grease and lightly flour pan; set aside. For cake, in a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg, vanilla, and lemon juice. Beat on low to medium 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 c. granulated sugar on medium to high until combined. Add lemon juice and 1 egg. Beat until combined.

Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter, spreading to edges. Dollop remaining batter on cream cheese layer, carefully spreading to edges of pan.

Bake 20 minutes or until puffed. Gently press raspberries into cake. Reduce oven to 325 degrees.  Bake for an additional 25-28 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake from pan; remove from pan. Sprinkle with powdered sugar, if desired.