Recipe For Chicken Taco Soup!

 

 From scouting events to conference meeting dinners, to down home good cookin, this recipe is like a an old friend. Warm, comforting and reliable.  Now that the temperature has dipped into the 70’s, It was time to pull out the crock pot and make a pot of Chicken Taco Soup. Just as I do when I make BBQ Chili or Refried Bean Soup, I wanted to  feel the comfort of this soup wrap it’s aroma around me like a warm blanket guarding off the late Autumn chill.  It’s everyone’s favorite soup, I’ll just bet it becomes one of your favorites too.

Topped with cheese, corn chips, or whatever, this is just a dump and simmer in of recipe. But I used the Crockpot!

For that reason, I’m linking this to Crockpot Wednesday hosted by Dining With Debbie .

 

 

Chicken Taco Soup

Adapted from Sue Nickels

• 2 Cups Shredded Chicken Cooked
• 1 can Mexican Style Stewed Tomatoes
• 1 Can Corn
• 1Can White Beans
• 1 Can Pinto Peans
• 1 PKTS Taco Seasoning
• 4-6 Cups Chicken Broth

Bring to a boil and simmer 30 minutes

Mix together an add to the above

• 4-6 TBSP Corn Starch
• 4-6 TBSP Cold Water

Stir till thick

Serve with any or all

• Tortillas,
• All Chips
• Salsa,
• Sour Cream,
• Olives,
• Shredded Cheese.

Crockpot Directions:

I cooked my chicken tenders in the pot for 3 hours. I then stirred it to shred the meat.  Add the rest of the ingredients except the cornstarch and water. Simmer until one hour before you want to serve. Then add the cornstarch and turn the Crockpot to high. Let simmer and thicken for about an hour. Serve when your ready!

Daring Baker’s Challenge: Puffed Pastry!

The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

 
Vols-au-Vent, pronounced voool-oh-vaw, are little bowls made from puffed pastry to hold what ever your little heart desires. Rather sweet or savory, they can make an eloquent main dish,  a daring dessert, or an impressive appetizer.
Puff pastry sounds like a lot of work and complicated, but it’s not really. Maybe a little time consuming or in my case, messy, but not hard! The dough comes together quickly in the food processor.  After rolling out the dough, you encase a pound of butter (no that is not a typo!) that you have beaten into a block. Just wrap the butter in the dough like wrapping a present.

To get all those beautiful layers, you must turn the dough 6 times.. A “turn” is just rolling the dough out to 24 inches. then folding it into thirds. The secret to success is keeping the dough chilled. It it gets to warm, you’ll have melted butter oozing out. If that happens, just pop it into the fridge for 30 minutes.

I only used a little bit of my dough but I got 3 nice Vols-au-Vent that I used for supper and six discs for dessert.  The rest I froze for another use.

I was one happy little girl when they rose to the occasion! I impressed myself. ;-)

I made my dinner ones with the filling that I used when I made Vegetable Pot Pies.
I know it’s a winner when the Darling Daughter says “YUM!”

I used  some round disks to made a dessert with Vanilla Bean Pastry Cream with fresh raspberries and  Chocolate Raspberry Dessert Sauce. 
Again I heard those sweet words from the family, “YUMMY!”

I would like to thank Barbara and April for baking with me this month via Twitter. It was my pleasure ladies. I encourage everyone to go check out their adventure with puff pastry and well as the Daring Baker’s Blogroll.

 

Michel Richard’s Puff Pastry Dough

(Printable Recipe)

From: Baking with Julia by Dorie Greenspan
Yield: 2-1/2 pounds dough
Prep Times:
-about 4-5 hours to prepare the puff pastry dough (much of this time is inactive, while you wait for the dough to chill between turns…it can be stretched out over an even longer period of time if that better suits your schedule)

Ingredients:
2-1/2 cups (12.2 oz/ 354 g) unbleached all-purpose flour
1-1/4 cups (5.0 oz/ 142 g) cake flour
1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)
1-1/4 cups (10 fl oz/ 300 ml) ice water
1 pound (16 oz/ 454 g) very cold unsalted butter
plus extra flour for dusting work surface
Mixing the Dough:
Check the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them.
Put the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.)
Remove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes.
Meanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1" thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing.
Incorporating the Butter:
Unwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10" square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with "ears," or flaps.
Place the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8" square.
To make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled.
Making the Turns:
Gently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24" (don't worry about the width of the rectangle: if you get the 24", everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!).
With a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn.
Rotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24" and then folding it in thirds. This is the second turn.
Chilling the Dough:
If the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns.
The total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it.
NOTE: There is a wonderful on-line video from the PBS show “Baking with Julia” that accompanies the book. In it, Michel Richard and Julia Child demonstrate making puff pastry dough (although they go on to use it in other applications). http://video.pbs.org/video/1174110297/search/Pastry

Almond Poppy Seed Muffin Recipe

I feel like I’m going to the land of Oz!
I’m actually off to San Francisco for the Blogher Food conference.
It’s going to be a foodies dream weekend and I am beyond excited.
The food, the friends, the fun. Everything is lined up.
I’ll be shopping,  dining on French cuisine, and hopefully, drinks with a whole group of bloggers the night before the conference even starts.That will be fun! Then there is the After-Party that I’m sure will be the “must not miss” party of the weekend.  But the big event will be the conference on Saturday.
 
But I didn’t forget about you dear readers. I made a batch of muffins to hold you over till I return. Almond Poppy Seed Muffins. They were sweet with a hint of lemon. I thought they were delicious, but the kiddo (whom I specially made them for) didn’t like them. She didn’t like the lemon. Next time I’ll try it without and see if she likes them  that way. But for me, they were great! Perfect with a cup of coffee and a splash of Ameretto. Because it’s the weekend! :-)

PERFECT ALMOND POPPY - SEED MUFFINS
2 c. all-purpose flour
1 tbsp. poppy seeds
1/4 tsp. baking soda
1 c. sugar
1/2 c. unsalted butter, soft
4 egg whites (or 2 eggs)
1 tsp. almond extract
1 tsp. grated lemon peel
1 c. plain lowfat yogurt
1/4 c. crushed almonds
Line 18 muffin cups with paper bake cups. Combine flour, poppy seed and baking soda; set aside. In a large mixing bowl, beat sugar and butter with an electric mixer on medium speed until fluffy. Beat in egg whites or eggs, almond and lemon peel. Add the (flour) mixture and yogurt alternately to the beaten mixture, beating after each addition until combined. Fill prepared muffin cups 2/3 full. Sprinkle with crushed almonds if desired. Bake at 375 degrees for 20 minutes or until golden.

I’m linking this post to  Designs by Gollum for Foodie Friday! Please stop by and see a list of all the participants. See ya next week. Have a wonderful weekend!

Martha Monday and The Monster Munch

 

Our Martha Monday Challenge, if we dared to except it, was

Operation Designated to Donate.

Here’s what Martha (actually.., more like a staff writer) had to say;

Hang a sturdy, extra-large tote bag in a central location or by the back door and let it serve as a collection bin for clothes, housewares, toys, and other items that you decide to give away. When the bag is full, simply grab the handles and take the contents to a local charity.

Before

So I grabbed a bag box and went to a certain junk drawer that has always really bugged me. I first just set out to throw a few things in the box to donate. Before I knew it, I had the drawer empty and into two separate piles. One to keep and one to donate.

After

Looks pretty good, don’t you think? I kept walking by and opening the drawer just to take a peek inside.

Come on, you know you would too! ;-)

Drawer #2

I was so inspired that I did two things.

1. I went on to the next drawer  I cant even show you the before picture of that drawer, it was worst then the first. It’s like I’m showing you my dirty laundry or something. I don’t think so!!! 
2. I stopped everything in the middle of Operation Designated to Donate, and went and bought new drawer lining stuff.

I picked up this green non slip liner and I love it. What I didn’t want was some of that non-repositionable stuff or anything that would be sticky. This stuff just laid  in the drawer and it’s great.

Here is another eye sore in my house. It’s like the dogs station. We have dog food and two kinds of dog jerky here. There is another little jar of treats on the next shelf up. These sits on my Baker’s Rack right by the kitchen. Well… when I was at the hardware store buying shelf liner, I found these…

HALF GALLON canning jars! I love them. Four fit neatly on the shelf and they look sooo much better.  I might have to find some little dollies to dress up the jars though. We’ll see! 

OK. on to a little snack for the day! All that cleaning and organizing, I got not only a box of crap  treasures to donate, I worked up an appetite for something sweet!

So a recipe for Monster Munch was in order.

This is a fun snack  and it makes a great party mix.  There is suppose to be more of an orange color to  the mix with white pretzel sticks but I didn’t put enough color in. So I threw in some Halloween Peanut M&M’s.

Here’s how to make it.

Monster Munch

• 6 squares (2oz each) almond bark, divided
• 1 1/2 cups pretzel sticks
• orange food coloring
• 2 cups graham cereal
• 3/4 cup Halloween colored candy pieces.
• 3/4 miniature marshmallows
• 1/2 cup chocolate sprinkles

Melt 1 1/2 squares of almond bark in a bowl. Add pretzel sticks and stir to coat. Lay out on a cookie sheet lined with parchment paper. Separate pretzels and let set.

Melt remaining 4 1/2 squares almond bark till smooth. Stir in food coloring till bright orange. Place cereal in large bowl. Add orange colored almond bark and stir till coated. Add chocolate pieces, marshmallows, stirring till mixture is completely coated. Stir in pretzel sticks.

 Break into small clusters and spread out on waxed paper. Immediately sprinkle with chocolate sprinkles.Let set.

Makes about 5 cups.

Serving Tip!

Serve this sweet snack in a home made candy corn bowl. Start with any clean terra cotta flower pot. Paint the bottom white, the middle orange, and the top yellow. To use for serving, just plug the bottom hole with aluminum foil and fill with monster Munch.

Got Figs?

I’ve been wanting to make a figgie jam, more for a condiment then for a jam. I’m having a wine pairing dinner party next month, and I thought this would be perfect to serve with my Fruit Stuffed Pork Loin. Plus it was something I could make in advance, and one more thing is out of the way. You see, I’m a planner!

This was so simple to make and so tasty, it’s made right in the microwave. You just make a small batch, about 2 pints at a time. I didn’t even can it, I just froze it till I’ll be ready to use it.

It’s figgy, spicy, and orange flavored  all at the same time. It was perfect as a pork condiment, paired with some cheese (I used Brie and it was delicious), or just slathered on your bagel.

If you have some figs that you need to use up, or if you just want a special treat, let me recommend this Spicy Fig Orange Microwave Jam. You wont be disappointed!

Spicy Fig Orange Microwave Jam

found at Simply Recipes

Ingredients

1 1/2 cups diced fresh figs (6-10 figs, depending on the size of the figs)
1/2 cup seeded, peeled orange, diced
1 1/2 cups of sugar1 1/2 teaspoons grated orange peel
3 Tbsp lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon butter

2 (8-ounce) canning jars

1 Place the ingredients in a large ceramic or glass bowl or casserole (we use a 2-quart pyrex measuring cup), stir to combine, let sit for 30 minutes for the fruit to macerate in the sugar.

2 Place in microwave. You will cook the fruit mixture on the high setting for approximately 15 minutes. As soon as the mixture starts to boil, after about 6 to 8 minutes, stop the cooking and stir. Continue cooking and stir every few minutes. At about 13 minutes the mixture should start to get viscous. If you spoon out a bit on to a small plate that has been in the freezer, you can push the mixture around a bit with your finger tip to see how thick it is. If it is runny, cook it a couple minutes more. You can also check by seeing how the jam runs off of a spoon. If it seems to firm up a bit as it drips, it's done.

If you use a large pyrex measuring cup or you can see that you start with close to 3 cups of liquid. You want to boil it down to 2 cups.

3 Pour out the jam into jars, leaving 1/4-inch of headroom from the top of the jars. If you want to keep your jam in a cupboard, then use sterilized jars. If you plan to eat up quickly and will keep them in the refrigerator, regular clean jars will do.

Elise’s Tip! Sterilized jars by heating them in the oven at 200°F for 10 minutes.

 

I’m linking this up to Foodie Friday

hosted by Designs by Gollum

Do You Like Rich? Do You Like Chocolate?

The thing I like about cookies is

1. they are easy to eat
2. easy to share.
3. and for the most part, easy to make.

But the best part is, with so many different cookies recipes, there is surely one for everybody!

Do you like rich chocolaty cookies?

Then I found on for you!

But be sure you have a glass of ice cold milk,

This is that kind of cookie!

Chocolate Toffee Rounds

Recipe from The King Arthur Flour Cookie Companion

Recipe found at Two Peas and Their Pod

8 oz. bittersweet chocolate, coarsely chopped
2 TBS unsalted butter
3/4 cup light brown sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp salt
1/4 cup unbleached all-purpose flour
1 cup toffee bits ( I used chopped up Heath bars)
1 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Lightly grease (or line with parchment paper) two baking sheets.

In the microwave or in a saucepan over very low heat melt the chocolate and butter together, stirring until smooth. Set the mixture aside to cool to lukewarm.

In a medium-sized bowl, beat together the brown sugar, eggs, vanilla, baking powder, and salt. Beat in the melted chocolate, then stir in the flour, toffee bits, and chocolate chips.

Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for about 12 minutes or until the tops are cracked and dry, but the cookies are still soft to the touch. Don’t overbake these; they’ll become firm as they cool.

Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.

 

 

I’m linking this post to Tasty Tuesdays at Balancing Beauty and Bedlam

and to Tempt My Tummy Tuesday at Blessed With Grace

Molasses and Spice, and Everything Nice!

 

 It’s Martha Monday and we bring to you a beautiful cake to celebrate the upcoming season.. Molasses Spice Cake with Cream Cheese Frosting and a Brown Sugar Glaze. Whew, that’s a mouthful.

 

 

 I was pretty excited that Pru from My Life: Pru Singer picked this cake for Martha Monday. It seemed the perfect recipe for the season. It was good, and I enjoyed making it:

but I wasn’t really that fond of it. I hate to say that but…

In my opinion, the cake was a little dry. With 2 sticks of butter in that baby, I don’t want that dry mouth feel. I liked the flavor of the cake, but not so much the frosting.

The frosting was too sour with the addition of sour cream and it only has half a cup of sugar (in the recipe). And did I mention another stick of butter and cream cheese? I have to admit, I upped the sugar in the frosting to 1 cup. To sour for me!

This cake is a dietitian’s worst nightmare! Let’s just say there is more butter and sugar in the glaze.

 

BUT:  Did you noticed how much we ate. Guess it wasn’t that bad! ;)

Would I make this recipe again. Probably not.

I would much rather make my Pumpkin Pie SnickerdoodleBars.

(And for the record, I gave the rest of this cake away!)

Molasses Spice Cake

Makes one 9-inch cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground mace
• 1/4 teaspoon freshly ground pepper
• Pinch of ground cloves
• 4 large eggs, room temperature, lightly beaten
• 1/3 cup sour cream, room temperature
• 1/3 cup unsulfured molasses
• 3 tablespoons finely grated fresh ginger
• 1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
• 1 teaspoon pure vanilla extract
• 2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
• 1 1/3 cups packed light-brown sugar

Directions

1. Preheat oven to 350. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
2. Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
3. Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
4. Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
5. Spread frosting over top of cake. Drizzle with glaze. Serve immediately.

Cream Cheese Frosting

Makes enough for one 9-inch cake

• 12 ounces cream cheese, room temperature
• 1 stick (8 tablespoons) unsalted butter, room temperature
• 1/4 cup sour cream
• 1/2 cup confectioners' sugar, sifted
• 1/8 teaspoon salt

Beat in sour cream, then sugar and salt. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature, and stir well before using.

Brown Sugar Glaze

Ingredients

Makes enough for one 9-inch cake

• 6 tablespoons unsalted butter
• 1/2 cup packed light-brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

Directions

1. Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved. Add cream, vanilla, and salt, and bring to a boil. Remove from heat, and let cool until thickened. Use glaze immediately.

Grilled Potato Salad

I love potato salad but I try to stay away from it because of the mayo and the calories. This is a perfect alternative.

While I’m grilling up my potato slices on a grill pan, I  slice up the onion and oranges. Whisk in the oil and vinegar and add your potatoes warm right off the grill. They  really soak up the dressing when they are still warm. Toss in the chopped arugula right before serving. and you have a quick and tasty side dish.

I love the leftovers for lunch the next day. Unfortunately, so does The Hubby!

I'm sending this recipe to Designs by Gollum for Foodie Friday. Please stop by an see all the Foodie’s creations.

 

Grilled Potato Salad

Recipe by Rachael Ray

• 4 large Yukon Gold potatoes, sliced 1/4-inch thick
• 5 tablespoons extra virgin olive oil (EVOO), divided
•  2 tablespoons grill seasoning blend , such as McCormick brand Montreal Steak Seasoning
•  2 tablespoons rosemary leaves (3 sprigs), stripped and chopped
• 2 navel oranges, peeled and chopped
• 1 small red onion, thinly sliced
• 4-5 cups arugula (2 bunches), chopped
• 2 tablespoons red wine vinegar

Preparation

Pre-heat a barbecue or grill pan to medium-high heat.
Place the potatoes in large bowl and toss with about 3 tablespoons EVOO, 2 tablespoons grill seasoning and the rosemary. Grill the potatoes on a barbecue or grill pan for 4-5 minutes on each side.

While the potatoes are cooking, combine the oranges and red onion and dress with red wine vinegar and some EVOO.

Remove the potatoes from the grill or grill pan to the dressed oranges and onions and toss to coat. When you grill the potatoes, they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.

When you are ready to serve, add the arugula to the potatoes and toss to distribute.

Martha’s Apple Honey Challah Bread

I was excited when I saw that this weeks Martha Monday challenge was this Apple Honey Challah bread. Looked like the perfect bread to make on a stay at home Labor Day weekend. So I started early in the morning, thank God, because this pretty little loaf is a true time consuming recipe. A sweet bread with big chunks of apples, this loaf and I had our problems

1. The soft dough. Could have been because I took the lazy mans way and did the 10 minute kneading with the dough hook on my Kitchenaid. I added about1/3 –1/2  cup more flour because it was so wet. I knew if I kneaded it by hand I would have incorporated at least that much into the dough by hand.. So I had a very soft and sticky dough.
2. The rise. It didn’t seem to really “double” like it was suppose to. But I had plenty of dough so I wasn’t too worried.  I did questioning the “life” of my yeast and it did concern me at the time. And did I mention there was three, count them, three rises.  That was what made this recipe sooo time consuming.
3. The sliced apples. They wanted to poke and fall out of the dough when I was trying to knead them in. I just got tough and showed that dough who was boss. It’s nice to have the large slices of apples but next time, I’ll chunk mine up a bit. I also added a sugar-cinnamon mixture on my apples. The recipe did not say to do that, but I just couldn’t help myself. I thought it really needed that extra oomph.
4. The Honey Butter. I brushed all my butter honey on top before baking not realizing that I was suppose to save half of it for when it came out of the oven. I thought it looked like it was drowning in a sea of butter. Oops! I did brush some extra on top when it did finally come out. No worry!

The bread turned out wonderful! It was sweet but not overly so with nice slices of apples throughout the loaf. I enjoyed the cinnamony goodness that came from the extra oomph that I gave the apples. It was moist and dense like an egg bread. I toasted mine for breakfast, it was dynamite!

 

I hope to make some French Toast out of a few sliced this weekend if I can keep my grubby paws out of it.  :)

Thank you to Sara of Sassy Suppers for picking this recipe. I truly enjoyed this one!

Apple Honey Challah Bread

recipe by Martha Stewart

• 4 oz. (1 stick0 unsalted butter, plus more for the bowl,pan, and plastic
• 3 1/2 unbleached bread flour, plus more for surface
• 3/4 warm water (100 degrees)
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons dry active yeast (from one 1/4 oz envelope)
• 2 teaspoons course salt
• 1 1/2 green tart apples.Preferably Granny Smith cut into 1/4 inch slices (about 1 3/4 cups).

Directions!

 

Breakfast Parfaits!

Recently while visiting Joy at her home of Gourmeted, I came across her bowl of yogurt and  fruit which just happens to be one of my favorite breakfasts. So while she gave us a recipe for a poached fruit to pour over our yogurt, the point of the post was really to tell us how great Fage  Greek Yogurt was. (pronounced fa-yeh)

So great, she has her mom smuggles this yogurt across the boarder into Canada where she resides. Well…

I took note!

So while I was picking up a few ingredients for supper, I came across the yogurt in the health food section of Raley’s. Without a doubt, I picked up a container and put it in my cart. I was saving this special carton for the morning.

But the morning came and I didn’t know what to do with my yogurt. You see, all I had was some bananas. Even though I thought about caramelizing some banana’s and using that as my topping, I wasn’t really in the mood for bananas like that. I’m not a real banana person, in less of course, it’s the yummy Cinnamon Banana Snack Cake I made of Maria’s.

So after rummaging thru the freezer, I came across some frozen blueberries. So I gave them a good rinsing, thawing the berries and layered them with my yogurt. I also topped each layer with some crushed up pumpkin granola.

 It was  so good. 

So your not going to find a recipe here. If you want a simple recipe to cover your yogurt (or ice cream, pancakes, or pound cake!), Go visit Joy!

The point of this post?

You gotta try Fage Greek Yogurt!

I’m glad I did!