I had a craving for a favorite childhood breakfast of an egg-in-a-hole. Keto Hawaiian bread has a really good taste to it toasted, so I figured it might be okay to use with this.
I was right, it was good, plus, I realized, that the keto Hawaiian bread, egg and the bit of butter equaled to about 10 carbs. I think that isn’t a bad amount for a nostalgic tasty breakfast.
Wishing you all a happy nostalgic Wednesday.
Recently, my husband and I both had a craving for peanut butter cookies. However, not just any peanut butter cookies would do. We wanted some that had the taste and texture of the ones we bought many years ago while on a trip several hundreds-of miles away.
Not wanting to trek halfway across the states to buy some peanut butter cookies, I decided to start trying to make our own. I bought a couple packs of peanut butter cookie mix of a familiar and trusted brand.
I got my supplies together and made the cookies.
I haven’t baked cookies in quite a long time. Even with the mix and easy directions, I figured I’d mess them up.
Oh dear, the cookies turned out ever so tasty and the texture was perfect. My husband and I really enjoyed them. They were just as tasty on the second day when only 2 cookies were left to enjoy. (And this is the reason I don’t bake cookies much anymore. lol)
I wonder if the cookies years ago were as tasty as I remember or if it’s just my happy thoughts of a pleasant place in time.
I would have made cookies from scratch, but I’ve don’t have the same level of confidence in my skills at cookie baking from scratch as I did 30 or so years ago when my son was a child.
These peanut butter cookies are as close as I’m going to get to the ones from years ago. I’ll happily make them again!
Have you ever tried to recreate a tasty food from a memory of a place far away and long ago?
Here’s wishing you all success in making your favorite foodies from mix or scratch.
It got down in the low 30°s yesterday. A perfect day for chicken vegetable soup. A soup cooked in a slow cooker all day long. A warm welcome when one enters the door, cold and tired, at the end of a long day.
I don’t have a recipe for my slow cooker chicken soup. I boil the chicken on the stove first. I put the chicken and it’s broth in the slow cooker. I add whatever vegetables I have on hand: frozen, fresh or canned. I turn it on and go on about my day.
*I feel obligated to note that I rinse the canned vegetables to hopefully help reduce the salt even though we by low salt or no salt canned goods.
I put the frozen onions and bell peppers in a colander and ran hot water of them for a minute, to help thaw them, before adding them to the slow cooker.
Unfortunately, I couldn’t make any corn bread to go along with the soup because for the first time in my 4 decades of married life, I don’t have a solitary egg in the house. My husband cooked up the last of the eggs for our breakfast Monday and we haven’t had a chance to go to the grocery store this week.
All was not lost, we have oyster crackers and they’re mighty tasty in the soup. 
What’s you favorite recipe for winter days?
I wish you all a warm and pleasant weekend.
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The other day, I was watching an old black and white movie and a woman in the movie said that she had made ‘Chicken Cordon Bleu’.
I’d heard of cordon bleu entrées several times over the years, but usually in reference to a restaurant menu. I don’t know why it never occurred to me that it could be made at home. I wondered just how hard it would be to make.
I went surfing around and came upon a really good recipe and decided to give it a go. I’m surprised at how easy the ‘Homemade Chicken Cordon Bleu’ recipe is to make.
This is one of the few recipes that I made real close to the published recipe.
I used:
Panko bread crumbs
Deli Black Forest Ham
Swiss Cheese slices
I didn’t use toothpicks, the chicken stayed rolled up quite nicely without them.
I checked the internal temperature of the chicken and made sure it was over 165°. I’m real careful about that.
I served the Chicken Cordon Bleu with baked squash and a baked yukon gold potato.
It was a hearty meal and very tasty. My husband sure enjoyed it too.
I condsider my attempt at making Chicken Cordon Bleu a success. I’m always happy to add another tasty recipe to our menu.
Have you tried any recipes that were inspired by a mention on a movie or tv show?
Was it a success?
Wishing you a successful rest of the week.
recipe can be found at:
Taste of Home – Homemade Chicken Cordon Bleu
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The other night I decided to give my
new Wilton Donut cake pan a try.
I used a regular yellow box cake mix.
We really enjoyed these.
We preferred them without frosting
and ate most of them that way.
Although the ones with frosting was a mighty sweet treat too.
It took 13 minutes for them to bake each time. Since I had only one pan it took over 2 hours to bake up all the batter.
As soon as I got near my pc, I ordered a couple more 6 cavity Wilton Donut pans to speed up the process next time.
I thought about getting some silicone pans, but I’ve never used them. I stuck with the trusted metal ones.
I’m curious, have you ever used silicone baking pans?
How did they do? Did you like them?
Here’s wishing you all a week of tasty treats and smiles.
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Joys Of Creating 