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Reserve half the tea in a separate vessel.
Stir in the honey and squeeze the lemon directly into the mug. Pour in the whisky and top with as much of the reserved tea as will fit.
Grab a good book. Drink and enjoy.
Mix all together in a big bowl with a potato masher. Put in a greased loaf pan, Smooth flat (better cuts for sandwiches)
Bake in a 350-degree oven for 50-60 minutes, drain any fat off and enjoy.
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Melt butter in 1 cup boiling water.
Add flour and salt all at once; stir vigorously until a stiff dough forms
Roll the ball around the inside of the pan until it becomes a smooth ball.
Remove from heat; cool.
Form a well in the dough and add the eggs, one at a time, mixing until each is incorporated.
Drop heaping tablespoons of dough, 3 inches apart, onto a greased cookie sheet.
Bake at 400 degrees until golden brown and puffy, about 30 minutes.
Cool on a rack before splitting and filling.
Combine first three ingredients in a sauce, mix well.
Dissolve cornstarch in a small amount of cold water to make a thin paste.
Warm ingredients in saucepan, slowly add the cornstarch mixture, stirring constantly.
Preheat oven to 375°F. In large saucepan, prepare pasta according to package directions until just al dente; drain. Set pasta aside.
In same pan, melt butter over medium heat. Whisk in flour; whisking constantly. Whisk in milk. Bring to a simmer, whisking frequently. Slowly whisk in 3 cups cheese, cooking and whisking until melted and smooth. Salt and pepper as desired.
Stir pasta into cheese sauce. Transfer half to a greased 13×9-inch baking dish. Top with Make & Freeze Taco Meat, drained tomatoes and desired fillings. Top with remaining macaroni and cheese. (I mixed all together at once)
Sprinkle with crushed tortillas and remaining 1 cup cheese. Bake 20-25 minutes or until bubbly.
2 Eggs
½ cup milk
½ tsp vanilla extract
1 cup crushed corn flakes
6 slices (frozen) Texas toast (with cheese or garlic)
Sprinkle of salt
¼ cup melted butter
Preheat oven to 450°
In a shallow bowl whisk eggs, milk, vanilla and salt until blended
Place corn flakes in another shallow bowl.
Dip both sides of bread in egg mixture then in the corn flakes – both sides. (you may need to pat a little to cover)
Place in a sprayed oblong pan. rizzle with the melted butter (or add when it comes out)
Bake 10-12 minutes it will golden brown.
We made a fancy breakfast last Sunday. Karalee made Eric’s Potatoes and Charles made an egg soufflé. The soufflé is coming soon, but in the mean time, here’s the recipe for soufflé.
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
Pinch of pepper
3/4 cup milk
4 egg yolks
2 egg whites
1/2 cup parmesan cheese
1/4 tsp cream of tartar
Preheat oven to 375° F.
Prepare soufflé dish by coating with butter and bread crumbs.
Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
Separate eggs. Beat yolks well and add ¼ cup of warm sauce mixture to egg yolks.
Combine yolk mixture with remaining sauce, blending thoroughly. Add parmesan cheese, stirring into white sauce until blended. Set sauce aside to cool slightly.
Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
Carefully pour into 4-cup soufflé dish.
Bake in preheated 375° F oven until puffed and lightly browned, 20 to 25 minutes or until done.
*for the original recipe visit the Eggs Farmers of Canada website.
We made a fancy breakfast last Sunday. Karalee made Eric’s Potatoes and Charles made an egg soufflé. The soufflé is coming soon, but in the mean time, here’s the recipe for Eric’s Potatoes.
1 package savory Cheese Ball mix
10. 75 oz can cream of celery soup
8 oz Sour Cream
1/2 cup Milk
26 oz bag Frozen shredded hash brown pototoes
2 1/2 cups shredded smoked Gouda Cheese or other cheese
2 Tbsp melted butter
Combine first 4 ingredients, set aside.
Combine shredded Cheese and hashbrowns
Combine all together, spread into a greased 9×11 baking dish
Pour melted butter over the top.
Bake in a preheated 350 degree oven for 1 hour.
ENJOY!! you can freeze before or after baking.
Chile Relleno Casserole
Ingredients
cooking spray
4 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 large eggs
1 (5 ounce) can evaporated milk
2 tablespoons tapioca flour
½ cup milk
1 (10 ounce) can green enchilada sauce
Directions
Preheat the oven to 350 degrees F.
Grease an 8×8-inch baking dish with cooking spray.
Evenly layer 1 can chile peppers in the bottom of the prepared baking dish. Sprinkle with 1/2 of the Jack and Cheddar cheeses. Continue layering chiles and cheese.
Mix together eggs, evaporated milk, and tapioca flour in a bowl; add 1/2 cup milk to thin to desired consistency. Pour the mixture over the layers chiles and cheese.
Bake in the preheated oven for 25 minutes. Remove and pour enchilada sauce over the top, bake for an additional 15 minutes.
Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.