Recipes- Carrot Cake at Dawn's for Brunch

During a recent brunch with the girls, Housewife Dawn made a yummy Breakfast Strata and she also made this Carrot Cake from The Joy of Cooking...

Carrot Cake
Carrot cake is now as American as apple pie. Ours is medium-spicy, moist but not heavy, and flavorful enough to enjoy without frosting.
Have all ingredients at room temperature, 68 to 70 F. Preheat the oven to 350F. Grease and flour two 9x2 in round pans or two 8x8 inch pans or one 9x13 in pan or line the bottom(s) with wax or parchment paper.
Whisk together thoroughly in a lg bowl:
1 1/3 C all purpose flour
1 C sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly grated or ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
Add and stir together well with a rubber spatula or beat on low speed:
2/3 C vegetable oil
3 lg. eggs
Stir in:
1 1/2 C finely grated peeled carrots
1 C finley chopped walnuts
1 C golden raisins (optional)
1/2 C crushed pineapple, lightly drained (optional)
Scrape the batter into the pans (s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 9x13 in pan. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the apaper liner, if using. Let cool right side up on the rack. Fill and frost with:
Cream Cheese Frosting:
(Food Processor Method)
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70F.
Combine in a food processor and pulse just until smooth and creamy:
8oz cream cheese
5 T unsalted butter(optional)
2 Tsp vanilla
2-2 1/2 C powdered sugar, sifted
If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste, such as:
Grated lemon or orange zest, ground cinnamon, or liqueur of choice

Recipes- Breakfast Strata at Dawn's House

Housewife Dawn made this for our last get-together and it was a big hit- YUM

"This one-egg dish casserole is somewhere between a baked custard and French toast. Layers of day-old buttered bread form the base, and the addition of sausage, cheese, vegetables, or whatever strikes your fancy gives it character and flavor. An egg custard is then slowly poured over the top, and the whole thing is left in the refrigerator overnight to meld. The next morning, simply bake it while the coffee brews."

Breakfast Strata, recipe from The Joy of Cooking

Butter a 21/2 quart souffle dish or casserole. Heat a large, heavy skillet over medium high heat and add:
1 1/2 lb bulk Country or breakfast sausage
Brown the sausage for 5 minutes, breaking it up with a fork as it cooks. Add:
2 C sliced mushrooms
1/2 C finely chopped onions
Cook for 5 minutes, stirring frequently. Set aside. IN a large bowl, combine:
4 lg. eggs, lightly beaten
2 C milk
Place in the bottom of the prepared baking dish a layer of:
1 lg loaf day-old Italian bread, cut into 18 to 20 slices, crusts removed, buttered if desired.
Top with half of the sausage mixture and sprinkle with one-third of:
1 1/2 C grated Swiss or Cheddar cheese
Repeat with another layer of bread, the other half of the sausage, and another 1/2 cup cheese. Cover with a third layer of bread. Slowly pour the milk and egg mixture over the top and sprinkle with the last 1/2 cut grated cheese. Let the strata stand for at least 1 hour or cover and refrigerate for up to 24 hours.
Preheat the oven to 350 F
Set a baking sheet on the lowest rack of the oven to catch any drips and bake the strata until the top is nicely browned and bubbly, about 1 hour.

Recipes- Tuna Mandarin Croissants

Here's just a simple update to a tuna sandwich for your lunch or next brunch event. I served this at potlucks cut into 1/2 or 1/3 pieces and just made it the other week during a week-long-scrap with the girls
Make sandwiches just as you would for regular tuna-fish sandwiches except substitute Mandarin oranges for the pickles. The amount you make depends on the number of sandwiches you are making. Sorry that this photo doesn't do justice to the sandwich- it is really good!
Tuna Mandarin Croissants
1 Small can of Mandarin Oranges- drained
1 Can tuna fish packed in water
Best Foods Mayonnaise
Salt and Pepper to taste (last time I didn't put in enough so make sure to do a taste test!)
Large croissants (I prefer the Costco ones)
Mix the tuna with small amounts of mayo until you get the consistency you want (less runny, the better since the oranges will add a little bit of their own juice). Carefully fold in the oranges and then salt/pepper to taste. Slice the croissants lengthwise (you can lightly toast if you want) and then place the mix inside.  For the day of this photo, I served it with grapes and THE.BEST. pickled asparagus from McSweet. Look for them on their website or on Facebook. I love their entire line!

Recipes- Jane's (simple) Stuffed Mushrooms

This is one of my MOST favorite dishes....and mushrooms are my husband's LEAST favorite food so imagine how happy I was when Housewife Tari made this for a recent brunch.  Very simple recipe but it is very flavorful!

Jane's Stuffed Mushrooms
Mix cream cheese and REAL bacon bits together and stuff into cleaned mushrooms with the stems removed.  Bake at 350 degrees for 15-20 minutes in butter.  TIP:  Tari said you can tell when they are done when they start to smell like "mushrooms" (don't overcook!).  She also served this with a yummy cracker trio spread that's from a SECRET RECIPE (see blog here) and a Chinese Chicken Salad.  

Thank you Tari- might have to make this one next time Hubby is gone for poker night!

Recipes- Carolyn's Dip and Won-Ton Chips

Shhhhhhhhh......I'm passing on a SECRET recipe!! Our friend Carolyn made this up and it was such a hit that Carolyn's neighbor Tami passed it onto Housewife Tari and after asking for it NUMEROUS times, I finally got a copy and am sharing it just with you! I don't feel guilty about it because it's so DElicous, it has to be shared with the world!

Carolyn's Dip and Won-Ton Chips
1/2 round of Boursin Cheese
4 oz cream cheese
Big dollop (less than 1/4 cup) of sour cream
chopped green onion
REAL bacon bits
Small handful of shredded cheddar cheese
Mix together and heat in microwave a minute or two. (SOOOO good!)
For the chips:
Cut won-tons in half sideways to make a triangle.  Brush with butter and place on a cookie sheet.  Top with Parmesan cheese and bake at 350 degrees for about 5 minutes or less- keep an eye on them until they're slightly brown.
If you don't want to make the won-tons, you can serve the dip with any crackers (even veggies!).  Here's how Tari served it at our last Housewives' get together- with large, yummy crackers from Costco.

Recipes- Chinese Chicken Salad

Housewife Tari made this for our recent get-together to chat and work on our upcoming Crop For A Cause fundraiser.  I have seen something similar at Costco but not only is this version more fresh, it also tastes better, too!

Chinese Chicken Salad
Mix and Chill:
3-4 chicken breasts (cooked and diced)
3 green onions- chopped
small package of slivered almonds
Brown:
1/4 cup sesame seeds
1 T poppy seed
Toss all together with:
chopped lettuce
Chinese noodles
Add dressing just before serving:
4 T sugar
1/2 tsp pepper
2 tsp salt
4 T vinegar
3 tsp accent
1/2 cup oil
Dressing is best made up beforehand and shaken several times to mix well.  
This is good for home with the family but "fancy" enough to serve for company- you'll enjoy it!

Recipes- Grape Pickers' Skillet with Chicken for FOODball Brunch

Hungry Housewife Hubby Seth made this for brunch while we were watching football playoffs.  SO good and filling!  Can't wait to taste what's cooking for Superbowl!

Grape Pickers' Skillet with Chicken

10 ounces bacon strips
2 tablespoons fresh thyme -- minced
2 pounds Yukon Gold potatoes -- peeled and thinly sliced
3/4 cup Gruyere cheese -- shaved and divided
salt and pepper
1 1/2 cups chicken -- cooked and shredded
1 cup leeks -- sliced
1 tablespoon garlic -- minced

Preheat oven to 450 degrees.

Line an 8-inch cast-iron skillet with bacon, covering the bottom and the sides and leaving a third of each strip hanging over the sides. Sprinkle thyme over bacon.
Layer half the potatoes onto bacon and thyme, covering the entire surface. Sprinkle 1/4 cup Gruyere over potatoes; season with salt and pepper. Repeat layering with chicken and 1/4 cup Gruyere. Continue layering with leeks, garlic, remaining potato slices, salt, pepper, and remaining Gruyere.

Fold hanging pieces of bacon strips to the center of skillet, covering entire top. Transfer skillet to stove top and cook over medium heat, 10 minutes.

Cover skillet with foil, transfer to oven, and roast 30 minutes. Remove foil and roast until bacon is crisp and potatoes are fork-tender, 30 minutes more. Let meal rest 10 minutes, then drain drippings and loosen edges to serve.  Add salt to taste.
(Note: Length of time - (1 hour in a cast iron skillet) - works perfectly) 

Recipes- Cream Cheese Coodle

Fellow Hungry Housewife Tari made this for a brunch when we got together to watch a football playoff game.  She has made it before when we've had potlucks, and I think that it is SO DElicious!  It's creamy and the raisins just pop in your mouth.  Thanks for sharing!

Cream Cheese Coodle- Tari said "This recipe came with me from Pueblo, Co. from my Italian Friends...they use noodles in everything!"
1 8oz. cream cheese
1/4 c. parkay (butter)
4 eggs (beaten)
1/2 c. milk
1/4 c. sugar
1/2 tsp.salt
4 c. or 8oz. flat noodles cooked
1/2 c. raisins
1/4 tsp. cinnamon
Combine softened cream cheese, parkay, eggs, milk, sugar, salt and raisins in glass baking dish. Pour in "cooked" noodles. Sprinkle with cinnamon and bake at 375' for 35 min, or microwave on high for 8 min. turning after 4 and then on medium for 9 min. or until set. (I haven't tried the microwave method.)

Recipes- Baked Brie Two Ways: Crescent Rolls for FOODball and Phyllo Dough for Brunch at my house

When we ate at Purple Cafe and Wine Bar, I fell. in. love. with their Baked Brie!  During a recent Housewives Brunch, I attempted to make this using phyllo dough.  Hmmm....let's just say THANK YOU to my friend Jody haha.  It was yummy...just looked a little funky.  Then, while watching football playoffs, my friend Moira brought another version- this one made with crescent rolls.  Here are both recipes- both yummy though I MUST SAY that Moira's is prettier!  Hope you enjoy them as much as we did (and remember to take a walk after to burn off some of those calories!).

Baked Brie (with Crescents) by Moira
You will need Brie, raspberry jam (any brand), candied nuts and crescent rolls.  Cut the Brie in half, spread the jam and cover with LOTS of the nuts.  Put other half of Brie on the top (like a Brie Oreo!).  Spread out the crescent roll dough and put Brie in the middle- bringing the edges up to cover the sides and top.  If you are creative, use the extra dough to make a pretty decorative top (can make by hand or use small cookie cutters).  Brush an egg wash over the top and seams.  Cook 350* for 18-20 minutes.  Was super good- I ate mine just like pie ;)

The POOR Housewives!  I don't always pre-try the things I foist on them so I did my experimental Brie during one of our brunches.  Along with the trial dish, I also served Carr Crackers with spread topped with shrimp, a veggie tray with Ranch dip, edemame (in the pods with rock salt), pickled garlic (SOSOSO good even right out of the jar!) and brownies for dessert made in an 8x8 pan so they were nice and thick!

Baked Brie with Phyllo Dough
Phyllo Dough (buy GOOD QUALITY!  I had boxes in my freezer from the batch that ruined my Baklava but I used it anyway since I didn't want to waste it.  It was good- just very flaky!)
Olive Oil
Onions
Apricot preserves
Supplies for candied nuts- almond slivers, brown sugar and butter
The night before, defrost your phyllo dough in the refrigerator (or as Alton Brown does it, microwave it briefly right before using).  The next day, cook diced onions in olive oil on low until it is carmelized.  As it is cooking, bring out your Brie (in this case, I used a large size from Costco so cut it into fourths and put what I didn't use back in the fridge).  For me, I sometimes like my Brie without the outer white casting so lightly scrap it off with a knife.  

PREPARE THE ALMONDS:  melt a small amount of butter, toss in about a cup or two of almonds and stir to coat.  Add some brown sugar (start with less then add to your preference) and coat.  Put into the toaster oven to toast.  Top with a generous layer of the apricot preserves, your onions, and A LOT of the candied almonds.  

Add WAY more toppings than shown here!

Following the directions with the phyllo dough, unroll and cover loosely with a dampened towel to prevent from drying out.  Using a large cooking sheet, lay out a single layer of dough and then brush with oil- repeat 5 times (my cookie sheet was large enough that I made TWO Baked Bries at the same time).  Place the Brie layer in the center of the dough (shown above) and then fold as tightly as you can- using olive oil as a "glue" to help it stick (THANK YOU JODY for help in that part).

Then bake in a 350* oven until phyllo dough is a nice golden brown and the cheese has a "give" (so it's melted inside).  Keep an eye on it!!!  Serve with crackers and grapes.

Recipes- Crepes Jenettes for my Birthday Breakfast!

The day after Christmas, we were packing up to leave my parents' home in California for an 11 hour drive back to our house.  The FOLLOWING day is my birthday so my Mom Karen prepared me a special breakfast of sausage, bacon, crepes, French toast and juice.  YUM.

Crepes Jenettes

3 eggs beaten

1 cup flour

2 Tbsp powdered sugar

2 Tbsp orange rind (I didn't put this in..but should have)

1 cup milk

1/4 cup water

Mix together and cook crepes
I used my electric grill at 350 with a little olive oil. And ladled (using my small gravy ladle) two spoonfuls on and spread around with the back of the laddle, so it is thin.

Orange Sauce

1/4 cup butter

1/3 -1/2 cup orange juice concentrate

1 cup powdered sugar

Cook on stove until hot and starts to thicken

When first batch of crepes are cooked, spoon small amount of sauce on crepe and roll add a little sauce on top, put in 9x6 pan and keep in warm oven until all are done before serving pour on more sauce and sprinkle with powdered sugar,serve warm. 

Recipes- Margie's Eggs: Our Family Tradition

This is a tradition in our household that we have on Christmas morning (because it can be put together ahead of time), and it is good for brunches. We got it from my Aunt Margie but don't know where she got it from. 
At our house, we are dragged out of bed Christmas morning by our kids, open our stockings, eat breakfast, and then we take as long as we can opening our presents. So while the dish is cooking, it's a good time to take a shower (most important unless you want to look cruddy in present pics haha). 
My sister Laura does a million variations on Margie's Eggs so there's no way to make it "wrong". Go ahead and change the cheese, put frozen hash browns on the bottom, toss in real bacon bits, etc... Another great thing is that this is one of those egg recipes that actually taste good re-heated later for all day grazing. Thank you Aunt Margie- you've become a legend!

MARGIE'S EGGS

10 eggs

1/2 cup melted butter (* we skipped this step this year on accident and it still tasted good)

1/2 cup flour

1 tsp baking powder

4 oz (or bigger) can of chopped green chilies (* optional- my mom Karen sometimes tosses them on just 1/2)

1 pint of cottage cheese

1 lb of cheddar cheese shredded

Toppings: S&P to taste, salsa (* we prefer mango) or sour cream.

Mix all together and put into a 10x13 greased pan (at this time, you can put into the fridge over night). 

Bake in a pre-heated oven at 400 degrees for TEN minutes and then reduce to 350 degrees for 35 minutes or until toothpick comes out kinda clean (don't over cook). 

Cut into squares and serve with topping options.

Recipes- Brunch with the family: Apple Toffee French Toast

If you're a Costco Member, you probably receive their Costco Connection Magazine.  One of the last issues had a French Toast Recipe that my hubby really wanted to try.  Since the stars weren't aligning, we decided to have it for a dinner during the work week instead of a weekend (you make most of it the night before).  It was a tad on the sweet side so if you like that- great- but if not, I put adjustment tips below. Would also make a GREAT dessert!  Serves about 8.

Apple Toffee French Toast With Apple Syrup
French Toast:
8 cups French bread, cut into 1" cubes
3 tart apples, peeled and chopped
8oz cream cheese, softened
3/4 cup brown sugar (lower to 1/4 for less sweetness)
1/4 cup sugar 
1/4 cup Tree Top Apple Juice
2 tsp vanilla divided
1/2 cup English Toffee Bits
5 eggs
3/4 cup milk
Apple Syrup:
1 cup sugar (lower to 1/2 cup for less sweetness)
2 TBS cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups Tree Top Apple Juice
2 TBS lemon juice
5 TBS butter

My husband thought it was a good idea to teach the 5yr old to use a knife LOL

To make French Toast:
Place half of the bread cubes in a greased 13x9" baking pan; top with apples.  

 In a large bowl, beat the cream cheese, sugars, apple juice and 1tsp vanilla until smooth; stir in toffee bits.  Spread over apples.  Top with remaining bread cubes.

In another large blow, beat the eggs, milk and 1 tsp vanilla until well blended; pour over bread.  














Cover with foil and refrigerate overnight.  

Remove from the fridge 30 min before baking.  Bake, uncovered, at 350 degrees for 40-45 min or until a knife inserted n the center comes out clean.

While the French toast is baking, prepare the syrup below.


To make the apple syrup:

In a medium sized saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to boil, whisking constantly.  Boil for one minute, then stir in butter.  Serve over warm French Toast.  Opt: put on a dollop of whip cream!

Recipes- Brunch with The Hungry Housewives at Dawn's

We had a nice working brunch the other day at Hungry Housewife Dawn's home.  Everything was SO good (in fact, I made the sandwiches again two more times for dinner the following week).


Italian Grilled Cheese
-bread of choice, I used sliced Italian
-fresh mozzerella, sliced
-sliced fresh tomato
-fresh basil
-dried oregano
-pepper, to taste
-extra virgin olive oil
Drizzle olive oil on outside of bread, place on grill/griddle. Layer with sliced mozzerella, fresh tomatoe, fresh basil, sprinkle with oregano and pepper, layer with another mozzerella and slice of bread. Put more olive oil on outside of second slice. Grill til golden and cheese is melted.

Salad
-mixed greens
-red onion, diced
-sliced almonds
-parm cheese
Toss together. Salt and Pepper to taste
Balsamic Vinaigrette
-1/2 cup extra virgin olive oil
-1/2 cup white balsamic vinegar
-1 clove crushed garlic
-1 tsp ground mustard
-1 pinch salt
-Ground black pepper to taste
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder.  Season to tasted with salt and black pepper.  Stir in minced fresh herbs if desired.
Pacific Natural Foods Organic Roasted Red Pepper and Tomato Soup

Best chef secret- purchased at Costco!

Garnish with Parmesan cheese

Sour Cream Chocolate Chip Cake from The Joy of Cooking

Preheat the oven to 350*.  Grease and flour one 9x15" (8-cup) loaf pan or line the bottom with wax or parchment paper.  Melt, then pour into a large mixing blow and let cool slightly

-5 TBS unsalted butter

Add and stir together until smooth:

-2/3 cup sugar

-1 tsp vanilla

-1/4 tsp salt

-1 cup sour cream

-1 lg egg

Add in inches to break up any lumps and whisk in:

-3/4 tsp baking soda

-3/4 tsp baking powder

Stir in just until combined:

-1 1/2 cups all-purpose flour

Stir in:

-3/4 cup miniature or regular semisweet chocolate chips

Scrape the batter into the pan and spread evenly.  Bake until a toothpick inserted into the center comes out clean, 40-45 minutes.  Let cool in the pan on a rack for 10 minutes.  Slide a thin knife around the cake to detach it from the pan.  Invert the cake and peel off the paper liner (if using).  let cool right side up on the rack.  Serve dusted with powdered sugar

 

Recipes- Brunch with The Hungry Housewives at Jody's

Whenever The Hungry Housewives get together for meetings or just to visit, we take turns hosting and then provide the meal that day.  This time it was Jody's turn and here are the recipes from older cookbooks she had.  YUM.

Beefy Tortellini Soup

4 servings 332 calories per serving

2 medium carrots

1 med onion

1 TBS olive oil

2 cloves garlic, minced or crushed through a press

1/4 lb lean ground beef

2 1/2 cups beef broth

1 1/2 cups water

1 cup crushed tomatoes

1 tsp basil

1/4 tsp pepper

1/2 lb fresh cheese-filled tortellini (about 2 cups)

1 med zucchini

1/4 cup grated Parmesan cheese (opt)

1. Cut the carrots into 1/4" slices and set aside.  Coarsely chop the onion.
2. In a medium saucepan, warm oil over med-high until hot but not smoking.  Add onion and garlic and stir-fry until the mixture begins to brown- about 3 min
3. Crumble in the beef and cook, stirring, until the meat is no longer pink- about 3 minutes.
4. Add the beef broth, water, and crushed tomatoes.  Cover and bring the mix to a boil over med-high heat.  Add the carrots, basil, and pepper and cook uncovered, stirring occasionally, for 2 minutes.
5. Add the tortellini and cook until al dente, 10-12 min or according to package directions.  
6. Meanwhile, halve the zucchini lengthwise and then crosswise into 1/4" half-rounds.  Three minutes before the tortellini are done, add the zucchini to the soup.  Continue cooking, uncovered, until the zucchini is crisp-tender.  Serve the soup with Parmesan cheese on the side if desired.

Baby Spinach Salad With Raspberries & Candied Almonds

Serves 8 152 Calories per serving

1/2 cup slivered almonds

1 TBS corn syrup

1 1/2 tsp granulated sugar

Pinch ea salt and cayenne pepper

12 cups baby spinach (12 oz)

1 cup raspberries

Dressing:

1/4 cup vegetable oil

2 TBS granulated sugar

2 TBS raspberry or white wine vinegar

1 TBS sesame seeds, toasted, or poppy seeds

Pinch ea salt and pepper

1. In small bowl, toss together almonds, corn syrup, sugar, salt and cayenne until coated.  Spread in single layer on parchment lined baking sheet
2. Bake in 325 over,stirring occasionally to break up clumps, for about 12 minutes or until golden and sugar is bubbly
3. Let cool completely on pan on rack and then break into pieces (can make ahead:  store in single layer in airtight container for up to 5 days).
4. In a small bowl, whisk together oil, sugar, vinegar, sesame seeds, salt and pepper (can make ahead:  refrigerate for up to 1 day)
5. In bowl, toss spinach with the dressing and then sprinkle with candied nuts and raspberries (Jody served the dressing and toppings separately) 

Jody had yummy bread (store-purchased) to go along with the soup.  I have NO idea how she does it- she's one of the thinnest women I know but is always serving us carbs!!!  Must be a Canadian thing ;)

Mimosas (ahhhhhh) and fresh, cut up fruit were also served. 

For dessert, we had coffee and coffee cake (from a Krusteaz mix- they're the BEST!).  Thank you Jody!!!!  Next time is at my house...........don't expect this nice LOL