It’s time for another round of The Secret Recipe Club. Quickly becoming one of my favorite activities of the month. This month I was assigned the blog A Day in the Life by Danielle Deskins. Did I ever have fun snooping around on her blog. The best was all the adorable pictures of her kids, man are they cute! As usual it was extremely hard to pick out a recipe to make. She has a great assortment, wide variety, lots of lovely looking things to eat. One of my favorite dinners is when we have breakfast type foods. As I am not a breakfast eater, I like to have things like pancakes, waffles, and eggs for supper. Enter this amazing Breakfast Hash, everything I want in a supper, and pretty healthy to boot! The whole family declared it a hit, and so we will be making this again!
- 4-6 small to medium-sized red potatoes
- 1/2 green pepper, roughly chopped
- 1/2 red pepper, roughly chopped
- 1 small zucchini, roughly chopped
- 1/2 medium onion, chopped
- 1 T. olive oil
- salt and pepper
- 4 slices of bacon
- 1 egg per person
1. Place potatoes in a pot and cover with water, bring to a boil, boil for about 5 minutes. Drain and let cool slightly. Chop into pieces.
2. Cook bacon in skillet, set aside and crumble. Wipe out the skillet and heat olive oil (or use the leftover bacon drippings) and cook potatoes until lightly browned. Add onions and cook for 5 minutes. Add peppers and zucchini and cook for 5 additional minutes.Stir in Bacon. Season with salt and pepper.
3. Fry eggs in a separate frying pan and serve on top of the hash.
4. Eat and enjoy!
Check out everyone else’s creations here:
While the husband is off learning all about wines and spirits, the kids and I were busy having a lovely Sunday. First of all church of course, then off to lunch. One of my favorite times of the week sitting down at a restaurant with my family. Today was Chili’s one of my favorites! I love their guacamole! I usually have a cheeseburger with guacamole but since we are having burgers for supper tomorrow, I opted to try something new. I went with the Bacon Ranch Quesadillas. They were great! I would absolutely order them again. Service was good, atmosphere was fun, it was an excellent Sunday pick!
Thursday night vegetarian night was again last night, and I served pasta again. Sometimes, I just can’t help myself, and I must have been especially craving carbs when I made the grocery list last week because we sure did eat a lot of bread and pasta. That is pretty typical around here I love me some carbs, and this pasta dish was no exception! I am so looking forward to my friday night movie with the kids tonight! I haven’t posted a movie night recipe in a long time because I have been teaching my 11-year-old basic cooking skills, and he now makes frozen pizza for movie night, a night off of cooking for me!! I hope you all have a fabulous weekend!
Recipe from Kraft What’s Cooking Magazine
- 450 g of spaghetti (half of the large package)
- 3 cups broccoli florets
- 3 carrots, cut into thin slices
- 1/2 cup Philadelphia cream cheese spread (I used Herb and Garlic)
- 1 cup milk
- 1/3 cup parmesan cheese
- 1/4 cup margarine (or butter)
- 1/2 tsp garlic powder
1. Bring a large pot of water to a boil. Add spaghetti cook until almost done, add vegetables to water and cook an additional three minutes, until pasta is dine and vegetables are tender.
2. Drain and set aside. In same pot add remaining ingredients and cook over medium heat until cream cheese is melted and the mixture is blended together.
3. Stir in noodles and vegetables, toss to coat.
4. Eat and enjoy!
Yummy! I am in love with this cake. We had good friends of ours over last night for dinner and this was dessert. It was great. They all decided that you couldn’t taste the root beer, I thought it had a malty after taste, we all agreed however that it was one very good chocolate cake, maybe even one of the best I have made. It was so moist, and went perfectly with vanilla ice cream. My new go to recipe for cake! The recipe comes from Michelle over at Brown Eyed Baker a great blog if you are in the mood for anything sweet, actually she has some pretty great savory recipes over there too, so go check her out! Thank you Michelle for this great recipe!
For the Root Beer Bundt Cake:
- 2 cups root beer (do not use diet root beer)
- 1 cup dark unsweetened cocoa powder
- ½ cup (4 ounces) unsalted butter, cut into 1-inch pieces
- 1¼ cups granulated sugar
- ½ cup dark brown sugar
- 2 cups all-purpose flour
- 1¼ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
For the Root Beer Fudge Frosting:
- 2 ounces dark chocolate, melted and cooled slightly
- ½ cup (4 ounces) unsalted butter, softened
- 1 teaspoon salt
- ¼ cup root beer
- 2/3 cup dark unsweetened cocoa powder
- 2½ cups powdered sugar
1. In medium-sized saucepan melt together the root beer, butter and cocoa powder. Stir until all butter has melted and mixture has combined. Pour into mixing bowl and let cool slightly.
2. Beat in both sugars and eggs.
3. Stir in the flour, baking soda and salt just until combined.
4. Pour into a greased bundt cake pan and bake at 325 degrees for 40 minutes. (mine took 45 minutes, check with toothpick to test for doneness).
5. Remove from oven and cool.
6. To make frosting, place softened butter in mixing bowl, beat together with remaining ingredients, adding icing sugar last 1/2 cup at a time. Frost cake.
7. Eat and Enjoy!