Click here for a printable version of the recipe.
LARRY'S BEST OMELETTE EVER
from Confessions of a Plate Addict
Ingredients:
- 3 eggs per omelette (You need at least 3 eggs so that the ingredients are all covered and the omelette will hold together.)
- Milk
- Butter (1/4 stick per omelet)
- Choice of chopped green onions, crab, ham, bacon and grated cheddar, pepper Jack, Swiss, aged Gouda and cheddar cheeses
Directions:
- Beat the eggs thoroughly.
- Put 1/4 of a stick of butter...not margarine...in the pan, take it off the heat and let the pan cool a little while the butter melts.
- Return the pan to the stove once the butter has melted. Add meats (ham or crab) to pan (NOT the eggs or the cheese) and allow to brown a little. If you want half and half omelettes, keep them divided in the pan as they cook. Next add onions and finally bacon if desired.
- Pull the pan off of the stove and allow to cool a little.
- Once the pan has cooled a little, add the eggs. Keep the stove on low heat.
- At first, let it cook without turning the pan. Once the eggs have set a little, lift the pan off the stove and begin to rotate the pan in circles so that the omelette isn't sticking.
- Once the eggs are really cooking on the bottom, lift up the pan again and tilt it to the side so that the uncooked parts of the eggs go over to the edges of the pan.
- When the eggs are almost done, add the cheese. Once the cheese has melted, slide the omelette on to the plate, using the pan to fold it.
from Confessions of a Plate Addict
Click here for a printable version of the recipe.
CHEDDAR/BLEU CHEESE BALL
from Confessions of a Plate Addict
Ingredients:
- 2 (8 ounce) packages cream cheese
- 1 (4 ounce) package bleu cheese
- 6 ounces grated extra sharp cheddar cheese (I use Cracker Barrel)
- 1 tablespoon freeze dried chives
- 1/2 to 1 teaspoon garlic salt (to taste)
- chopped pecans
- paprika
- 1 olive
Let the cheeses soften at room temperature. Mix together adding the chives. Add the garlic salt to taste starting with about 1/2 teaspoon. Mine usually wind up with about a teaspoon. Even if you think you've added too much, you probably have not. Drop the mixture onto wax paper and refrigerate until it is easier to handle. I usually divide the recipe into 2 balls because one is usually enough and the other one freezes great! Take them out of the fridge and form them into nice round balls. Roll them on a plate where you have put the pecans and the paprika until they are covered. I usually have to shake on a little extra paprika to make them pretty. Top each with 1/2 olive to decorate. I always serve it with Nabisco Sociables crackers.
from Confessions of a Plate Addict
http://confessionsofaplateaddict.blogspot.com
My now eighteen-year-old grandson and I have made these cookies together every year since he was a little fellow. :-) He loves to be in charge of the decorating...and the eating! These are the cookies that are left out for Santa every year as well. Santa must like them, too, since they always disappear!
Click here for a printable version of the recipe.
SANTA’S FAVORITE HOMEMADE SUGAR COOKIES
from Confessions of a Plate Addict
INGREDIENTS
- 3/4 cup butter flavored Crisco
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
DIRECTIONS
Cream Crisco and sugar.
Add eggs and vanilla and mix well.
Gradually stir in flour, baking powder and salt.
Cover and chill at least one hour…preferably overnight.
Roll chilled dough 1/8 inch thick on floured wax paper.
Cut with cookie cutters and place on ungreased cookie sheet. (I use parchment paper.) Sprinkle with colored sugar if desired.
Bake at 350 degrees for 6 to 10 minutes. Allow to cool and remove.
Makes 3 dozen cookies.
from Confessions of a Plate Addict
http://confessionsofaplateaddict.blogspot.com
Click here for a printable version of the recipe.
CHOCOLATE PECAN PIE COOKIES
from Confessions of a Plate Addict
Cookie:
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
Filling:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup heavy cream
1 teaspoon vanilla
1/8 cup miniature semi-sweet chocolate chips
Directions:
Pre-heat oven to 350°F. Cream butter and brown sugar with an electric mixer at medium speed until creamy. Add egg and vanilla, continuing to beat at medium speed. Add flour and baking powder a little at a time at low speed until it is well-mixed. Shape dough into 1 1/4-inch balls and place 2 inches apart onto ungreased cookie sheets. (I used parchment paper.) Using your thumb, make an indentation in each cookie.
Combine all filling ingredients in small bowl. Fill each cookie with 1/2 teaspoon of filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute and remove from cookie sheets to finish cooling. If you like, you may add a few extra chocolate chips to the top of the cookie while they are still warm and press them lightly into the cookie.
Makes 3 dozen cookies. They can be made ahead and kept frozen for up to 3 months. Store in an air-tight container and separate them into layers with wax paper.
Variation of a recipe from Land O Lakes Butter
from Confessions of a Plate Addict at http://confessionsofaplateaddict.blogspot.com
I'll be busy in the kitchen this weekend and creating these special family recipes will be at the top of my list. I hope you'll try them and they will bring as much pleasure to your family as they do mine!
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Thanks so much for stopping by and taking the time to comment! I appreciate my wonderful readers!... Debbie