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Posts Tagged ‘coffee cake’

 Yesterday I posted my own first round picks and then picked my winners for Round 2 and  today we  are headed to Round 3. I found out that I could put a POLL on my blog which makes it oh so easy for you to vote (filling in the brackets) and you don’t need to send in a comment or make a copy of the bracket to work on. JUST answer the question as to what cake or pie will make it to Round 3.  I’ve put in my winners  and now it’s up to you to pick from those choices to see who will go to the Regional Semi-Finals.  Please VOTE.

Round 2 and heading for the Regional Semi-Finals

Round 2 and heading for the Regional Semi-Finals

 Here’s how: For example the first two choices are EITHER Birthday Cake or Coffee Cake, the last two are Strawberry Rhubarb Pie or Cherry Pie – PICK ONEthe choices are grouped in two’s and you can see the pairs on the bracket; Remember yesterday I picked these winners out of Round 1 and posted them in the blog because I can’t actually write on the photo of the bracket. 

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A breakfast.

Breakfast for a Crowd

Weekend guests?  Here’s a great way to simplify breakfast and let everyone make their own choices.  Have your guests write their names on quart-size plastic freezer bags with permanent magic marker.

Crack two eggs into the bag (not more than two); shake to combine them.  Put out a variety of ingredients such as cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.  Each guest adds prepared ingredients of choice to his or her bag and shakes.  Make sure to get the air out and close it.  Place the bags in rolling boiling water for exactly 13 minutes.  You usually cook six to eight bags in a large pot.

Open the bags, and the mixture will roll out easily.  Be prepared for everyone to be amazed.  Nice to serve with fresh fruit and coffee cake;  everyone gets involved in the process, and it’s a great conversation piece.

These bags can be prepared the night before and really speed up breakfast preparation.

Source: Heloise Hints

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The first real chilly and very breezy day of the season was yesterday and so since we had invited our next door neighbors to join us for dinner, I could see that a cook-out was definitely out of the question! Hard to believe that last Saturday, we were sitting on the beach in bathing suits no less! Well all the windows were shut all day in an effort to keep the cottage somewhat warm and not have to put the heat on yet.  We were going to need a good hot meal… so this is what I served:

Antipasta platter

Bowtie Pasta with Vodka Blush & Chicken

Green Beans with a garlic cheese finishing butter

Mixed Green Salad with Balsamic Vinaigrette

Fresh Italian bread with sun dried tomatoes in it. (Costco)

Homemade coffee cake, fresh fruit salad and coffee

Bowtie Pasta with Vodka Blush & Chicken

1 lb Farfalle pasta, cooked according to preference

24oz of Vodka Blush sauce

1 Tbsp olive oil

1 # Chicken cutlets marinated in Lemon & Garlic (I bought them already marinated)

1 Tbsp basting oil (purchased)**

1Tbsp butter

4 tsp of shredded Parmigiano-Reggiano Cheese

Simmer sauce on low in small saucepan

Heat Olive oil in large pan on MEDIUM-HIGH till oil fairly smokes, add chicken. Turn when chicken changes color one-quarter of the way  up and seared side has turned paper bag brown, 3  4 minutes.

Reduce heat to MEDIUM; cook chicken 10-12 minutes, until internal temperature reaches 165 degrees.

Add basting oil and butter to pan, swirl.  Baste chicken with spoon 1 – 3 minutes. Transfer to clean plate.

Toss pasta with sauce. Divide evenly on 4 plates, top with chicken and sprinkle with 1 tsp of cheese.

Recipe from Wegman’s  MENU Magazine

The green beans were blanched and then tossed with a “finishing butter” which is seasoned with garlic and cheese.

My neighbor made the delicious homemade coffee cake.

This is what I learned: The chicken cutlets were thick and took longer than recommended time and were not reaching 165 degrees – so I covered pan for a bit so they wouldn’t dry out.  I used freshly made (and purchased) Vodka Blush sauce but believe you can use a jar of Vodka sauce.  A pound of Farfalle was too much pasta for 4 people, you could cook less or save the leftover like I have for next day.  The recipe does not call for slicing the chicken cutlet when you put on top  of the pasta but the photo in magazine suggests that.  ** You can make your own basting oil by combining grape seed oil and canola oil with dried thyme, dried parsley and garlic powder.

**** Sorry that so many of these ingredients were purchased at Wegman’s and you might not have one near you.  Wegman’s carries their own line of products like the basting oil, the Vodka Blush fresh sauce and the finishing butters.

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