French Toast Bites


Christmas Meals

French Toast Bites 

For the past 4 years we have hosted Christmas dinner at our house. My family comes early Christmas morning and the house is instantly filled with laughter as we sip our coffee and open gifts . Normally, for breakfast, we just indulge in left over cookies and pie from the previous nights Christmas eve party. This is remarkably satisfying but I have always wanted to make Christmas breakfast for everyone to enjoy. Something they would look forward to Christmas morning. I want the house to smell like Christmas when they walk in.

Keep it Simple

Whatever I choose to make has to be something quick and easy considering I also have to prepare my turkey for Christmas Dinner. Thankfully, I found this recipe for cinnamon toast balls and have slightly adapted it into what I like to call French toast Bites. French toast bites are baked and it frees up my stove top so there is no need to hover over the stove watching them. Let’s face it, Christmas is for spending time with family not in front of a hot stove.




To make your own French toast bites follow these simple step by step instructions. (Recipe Below instructions)

First butter one side of the sandwich bread: 

DSCN5323

Sprinkle each bread slice generously with cinnamon sugar mixture: You can buy this already made or make your own by adding 1 tablespoon of cinnamon to 1/2 cup of sugar.

Bread 2

 Pull corners together and smush into a ball:

bread ball

Dip into egg wash and drain excess with fork: 

bread 5

 Place French Toast Bites on a greased cookie sheet: 

bread 3

If you make this recipe or any other recipe from BurlapKitchen.com I would love to hear from ya! Just send a message via face book or email me @ Burlapkitchen@yahoo dot com.





Peppermint Iced Tea Slushies

Peppermint tea slushie 500X686




Peppermint Iced Tea Slushies

Christmas is my favorite holiday. I am the annoying friend that is constantly making facebook posts about how many Fridays are left until Christmas day ( 24 by the way 😉 ) So when July came rolling in I knew I had to jump on the bandwagon with an amazing Christmas in July recipe. Recently, my family and I took a trip to Knoebels Amusement Park, and while there, I indulged in an iced tea slushie. I had them before, but for some reason, on that particular day, it tasted amazing! Maybe it was the heat or maybe it had just been freshly brewed, either way, it left my tastebuds wanting more. I knew I had to recreate this slushie using my own iced tea recipe and luckily I found an unopened box of leftover candy canes in my pantry. I served these Peppermint Iced Tea Slushies at my fourth of July gathering and they were a huge hit! Everyone loved them! This year, after Christmas, when the candy canes go on sale, I will be stocking up for next summer.

I want to make a note that you could certainly use peppermint schnapps in this recipe. Because I am not a heavy drinker I am uncertain on how much peppermint schnapps should be used per drink. However, I do not think it would be difficult to figure out. If you decide to make this an alcoholic drink I would love to hear how much schnapps you used and how it turned out.





Mom’s Fruit Salad Recipe

fruit salad




Mom’s Fruit Salad Recipe 

My Mom’s Fruit Salad Recipe is the perfect recipe for all your summer gatherings. My mom makes this a lot in the summer and I can see why! It only takes about 5 minutes to whip up and is also budget friendly. Plus the only dishes you will dirty is the bowl you use, a knife, and a spoon, so the clean up is a breeze. Who wants to be standing in the kitchen slaving over a hot stove and a sink full of dishes in the summer anyways? Not me, that’s for sure!

Ingredients:

2 –  ( 29 oz) Cans Fruit Cocktail

2 – ( 15 oz) cans mandarin oranges

1 –  jar Maraschino Cherries

1 –  ( 15.5 oz) container strawberries with syrup ( or sugar), Thawed

2 –  Ripe Bananas

Directions: 

Pour all ingredients ( entire cans, juice and all) , except bananas, in a large serving bowl and gently mix. When ready to serve, slice bananas and add them to the fruit salad. Store in the Refridgerator.

*If you can not find Strawberries with syrup or sugar – Buy a bag of frozen strawberries and sprinkle them with sugar and let them thaw in the fridge overnight. They should make their own syrup that way.

Click her for another great recipe from my Mom – Moms Macaroni Salad





Baked Italian Hoagie Sandwiches




Italian Sub

Baked Italian Hoagie Sandwiches

Make these Baked Italian Hoagie Sandwiches for your next family game night or party. Not only are they quick and easy to make but they are also delicious. I have been making these for awhile and they are always a huge hit!

Ingredients:

1  Loaf of Italian Bread

6-7 slices of Deli ham ( Thinly sliced)

8 slices of Hard Salami ( Thinly Sliced)

8 slices of provolone cheese

3-4 Tablespoons of butter

Mayo

Shredded lettuce ( 1 small bag)

1 tomato ( sliced)

1/2 onion ( sliced)

banana peppers ( optional)

Italian Dressing or Oil

Salt & Pepper

Garlic Powder

Directions: 

Preheat oven to 350 degrees.
Slice loaf of Italian bread in half but do not slice completely through. Spread the insides of the bread with butter and put on a cookie sheet buttered sides down. Bake at 350 degrees for 10 minutes or until buttered sides are slightly toasted. Leaving the bread on the cookie sheet, flip the bread so buttered sides are facing up and add as much or as little mayo as you like. Then begin to evenly load the hoagie with ham, salami, and cheese ( in that order). Bake at 350 degrees for 5 minutes or until cheese is melted. Take it out of the oven and load it up with lettuce, tomato, onion, and banana peppers. Sprinkle with salt, pepper, and garlic powder and drizzle with Italian dressing or oil. Cut into sandwich size pieces and serve.





Ham Salad Sliders with Spicy Mustard Sauce

Ham Salad Sliders - Final

Ham Salad Sliders with Spicy Mustard Sauce

I served these ham salad sliders at our super bowl party along with some other recipes that came by special request including my Buckin’ Bronco Nachos. I always like serving my recipes to a small crowd to get their reaction before posting them to my website. And I am proud to say that these sliders got rave reviews!

While I was preparing the Sliders, I heard a few grumbles coming from the living room about the pickled eggs. I thought I would be nice and make a few without pickled eggs. Well, no surprise to me, the only ones left over were the ones without pickled eggs. If you are a little skeptical about the pickled eggs you should, at least, give it a try. I once heard Paula Deen say something like this ” The first time you make a recipe follow it exactly, the second time make it your own” I think Mrs. Deen has the right idea. So when you make them please, please, at least, try the pickled egg, do it for me and do it for Mrs.Deen. 😉

I like creating recipes that are quick and easy but pack a flavorful punch. These little sliders have it all! The sweetness from the pretzel rolls, savory ham salad, a tang from the pickled egg, and let’s not forget the spicy mustard sauce. They are seriously like little flavor bombs. When I made them I used a combo of both mini pretzel rolls and mini bagels, they pretzel rolls are better… way better. The bagels were good but they didn’t add the sweetness that the pretzel rolls offered. You could always do what I did and try both the mini pretzel rolls and mini bagels to see which you like best. I hope you enjoy. =)

Taco Dip & a confession

SARAH - taco dip final

Taco Dip

I have a confession to make.. I am more concerned about what we will be eating at the super bowl then who wins. And since I am being totally honest I also have to admit that I do not even know which teams are playing in it. Somehow sitting in front of the T.V. watching men throw a ball around isn’t my idea of fun. I would much rather spend my time in the kitchen cooking something delicious for everyone to enjoy. So that’s what I do, cook.

When it is time to eat, we call the men, who usually come running out to the kitchen like a pack of wild dogs. They load their plates and head back into the living room to eat and scream at the T.V. My mom and I usually sit at the dining room table drinking coffee and flipping through magazines. And that is what a super bowl Sunday normally  looks like in our family.

This year we are having a bunch of appetizers and this taco dip will more than likely be present. This dip is easy to make with minimal clean up, you really can’t go wrong serving this. Bursting with flavor, this dip is loaded with taco meat and cheese. My brother also informed me that he wants my Buckin Bronco Nachos to be present on Super bowl Sunday… I had better load up on the nacho chips!

What does a super bowl Sunday look like at your house? Is there a lot of food? Do you scream at the T.V.?  I would love to hear how you spend your super bowl Sunday! =)

taco dip


Peanut Butter Lovers Crispy Treats

Peant Butter Lovers Crispy treats

 

I am so in love with this recipe. If you are a peanut butter fan, like me, then you will love this recipe too.  These treats are crunchy, ooey gooey, and loaded with peanut butter goodness. I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbor’s house. They were having a small pool party, perfect way to get this pan of ooey, gooey, goodness out of the house.

I ate an entire row of these babies by myself yesterday… that’s when I decided I needed to get them out of the house before one row became two, then three, then the entire pan. I decided the best thing to do was to take them over to my neighbors house. They were having a small pool party; a perfect way to get this pan of ooey gooey goodness out of my house. They were a hit! My neighbors loved them and told me they didn’t last long. SCORE! =)

Peanut Butter Lovers Crispy Treats

Ingredients:

4 Cups mini marshmallows

1/2 stick of butter

1/2 tsp. vanilla

6 & 1/2  cups peanut butter puff cereal ( I used Reese peanut butter puffs)

1 –  (4 oz) box of chocolate peanut butter candies ( I used Reese pieces. I bought one of the $1 boxes)

1/2 Cup peanut butter

1/2 Cup semi sweet chocolate chips

Directions

  • Take a stick of butter and peel the paper back. Rub the butter all over the bottom and sides of a 13 X 9 cake pan and the end of a second wooden spoon. Set both aside
  • Get another wooden spoon; in a large saucepan, over medium/low heat,  melt 1/2 stick of butter.
  • Once the butter has melted add 4 cups of mini marshmallows. Stir until butter and marshmallow melt together.
  • stir in 1/2 tsp. vanilla
  •  Add 6 & 1/2 cups of peanut butter puff cereal to the melted butter and marshmallow, mix with a wooden spoon until all the cereal is coated in the melted butter/marshmallow sauce.
  • wait 5 -7 minutes, until slightly cool.
  • Add the entire box of peanut butter candies to the crispy treats, RESERVING 1/4 cup for the top. Gently mix the candies into the mixture with a wooden spoon.
  • Switch to your buttered wooden spoon and scrape the crispy treats out of the saucepan and into a cake pan. Use your buttered wooden spoon to press them evenly in the pan.
  • Once crispy treats have been pressed into the cake pan,  put 1/2 Cup of peanut butter in a microwave-safe bowl and microwave for about 30 seconds, or until the peanut butter has melted ( do this in 15 second intervals)
  • pour the melted peanut butter in a zig-zag shape over the top of crispy treats.
  • Now do the same thing with the chocolate. Put 1/2 cup chocolate in a microwavable- safe bowl and microwave 15 seconds at a time, until chocolate is melted.
  • Pour the melted chocolate in a zig-zag shape over the top of the crispy treats.
  • sprinkle with 1/4 cup of reserved chocolate peanut butter candies
  • Refrigerate for 1-2 hours or until the melted peanut butter and chocolate are set.
  • store in fridge or in a cool room

Peanut Butter Lovers Crispy Treats

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Crock-pot Ketchup & Grape Jelly Ham Sandwiches

 

Ketchup and Grape Jelly Sandwich

 

Equal parts of Ketchup and Grape jelly cooked together  on the stove top make this wonderful sweet sauce. Pair the sauce with some cocktail wieners and you have got yourself one dangerously delicious appetizer. If you have yet to try this sweet and savory combo, you had better put it on your to-do list, and quickly!

Now… Have you ever tried replacing the wieners with ham and loading all this yumminess on a toasted bagel that has been smothered with cream cheese and  topped with a few banana peppers? (pardon the run on, but it had to happen) I have. More than once. Ok, more than twice..  I’m leaving it at that.

Check. it. out.

Ingredients:

2 pounds of deli ham, thinly sliced ( I use cooked or chopped ham, whatever is cheaper)

1 – 1 1/4 C. Grape Jelly

1 – 1 1/4 C. Ketchup ( must use same amount as you used for grape jelly)

8-10 bagels

cream cheese for spreading ( this helps cut the sweetness of the ketchup/grape jelly  ham)

banana peppers to put in the sandwich   (optional)

//

Directions:

Peel the ham apart piece by piece ( so the ham will not cook in a clump and so the sauce evenly coats each piece of ham) and place it in the crock pot. Add equal parts of grape jelly and ketchup. Because buying meat from the deli is usually slightly under or over the poundage wanted, start with 1 cup of each. If it does not look like enough add an additional 1/4 cup of each, this should be plenty. Turn the crock pot on low heat and cook for 2 hours, stirring occasionally. Toast up some bagels and spread them with cream cheese. Fill the bagels with some of the  ketchup/grape jelly ham and top with a few banana peppers.

* Please keep in mind that all crock-pots differ in temperatures. My crock-pot is the actual crock-pot brand.

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

Bacon Cheeseburger Quesadilla’s

 

Cheeseburger Quesadilla's

Bacon cheeseburgers have always been one of my favorites; it’s a classic. I mean seriously, who doesn’t enjoy a big juicy bacon cheeseburger with grease dripping down to your elbows? I wanted to find a way to put all these flavors into one mouthwatering appetizer, and that is exactly what I did!

Another reason why I love these bacon cheeseburger quesadillas, is that after cooked, they can be stored in the freezer. Simply cook the quessadillas by following my recipe below. Once they have cooled, place in a freezer bag and store in the freezer. Next time the kiddos or husband gets hungry just pull a few out, place on a microwave safe plate, and microwave for 30 seconds to 1 minute. Of course, that’s if they don’t disappear before you get the chance to put them in the freezer… Maybe you’d better make a double batch? 😉

And the fun doesn’t have to stop here. Just because I didn’t load mine up, doesn’t mean you can’t. Don’t be afraid to pile in some of your favorite bacon cheeseburger toppings such as, sauteed green peppers and onions, mushrooms, etc.  I would even go as far as adding some french fried onions.

Bacon Cheeseburger Quesadilla’s

Ingredients:

1 pound ground beef (cooked and drained)

1/2 pound of bacon (cooked and crumbled)

1 (8oz or 2 cup) bag shredded cheddar cheese or 20 Tbsp. ( I used the finely shredded)

1 bag of 10 ( 8 in. )flour tortilla’s

Siracha Mayo

1 cup mayo

2-3 tsp. Sriracha

//

Directions:

Pre-heat oven to 350 degrees

1.) Divide cooked ground beef  into 10 even piles. I have found that the easiest way to do this is to split the ground beef in half. From there, eyeball it, to get 5 even piles from each half; do the same with the bacon.

2.) Spray a large cookie sheet with cooking spray.

3.) On a clean work space, lay a tortilla down flat. On half the tortilla, sprinkle on one pile of cooked ground beef and cooked bacon.  Then sprinkle with 2 Tbsp. of shredded cheddar cheese.

4.) Fold the un-filled half of the tortilla over the filled part of the tortilla and give it a little press with your hands.

5.) Repeat steps 1-4 with the other 9 tortillas; making a total of 10 bacon cheeseburger quesadilla’s

6.) Line all the quesadilla’s on a cookie sheet that has been sprayed with cooking spray. Spray the tops of the quesadilla’s with a little cooking spray.

7.) Bake at 350 degrees for 5-10 minutes flip and bake an additional 5 minutes.

8.) Cut each quesadilla into 2-3 triangles

9.) You can either serve these up now, or you can let them cool, put them in freezer bags, and freeze for an easy go to snack later.

* These are great served with ranch, ketchup, or Sriracha Mayo ( recipe below).

Sriracha Mayo: 

1 cup of mayo

2-3 tsp. Sriracha sauce

Directions: 

Put the mayo and Sriracha in a bowl and mix well till pinkish in color.

* Sriracha mayo is good on so many things! You can spread it on a hamburg, or sandwich, or use it as a dipping sauce for chicken fingers, french fries, onion rings, etc..

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

French dip… DIP!

 

French dip...DIP

* This recipe was adapted from the recipe Hot Artichoke dip; found at the top of page 6 in the cook -book 100 best Appetizer Recipes. You can find this cookbook at 5 below, which is where I purchased the book.

A few weeks ago I was at the 5 below store when I came across a few cool cookbooks that I knew I wanted for my collection. While flipping through the books on the way home, I found a recipe for a hot artichoke dip. Now, I am no fan of artichokes; but this recipe had my recipe inventing wheels turning. My hubby is a HUGE fan of french dips, so I thought how yummy would it be to make a french dip.. dip?! So that’s exactly what I did, and here is how I did it:

Ingredients:

1 packet Ajus

1- 8 oz container sour cream

1 cup mayo

1/2 of a 7-8 oz. container roast beef lunch meat ( Chopped. I used the carving board style.)

1/4 of a large onion finely sliced ( I used a mandolin slicer)

1/2 cup water

1/2 of an 8 oz. bag Mozzarella cheese

1/2 of an 8 oz. bag Swiss cheese

butter to fry onion in

 

Directions:

Preheat oven to 350 degrees

– In a medium sized frying pan saute onions over medium heat with 1 tablespoon of butter.

– Once onions are caramelized add roast beef and stir.

– Next add 1/2 cup of water and entire packet of Ajus, stir and cook till it starts to boil. Once it starts to boil turn burner off and sit the mixture aside to cool (Do not leave the mixture on the hot burner you just turned off, sit it on a cool burner or on a pot holder on the counter.)

– In a separate, small, oven proof bowl (about 1 qt. in size) add sour cream, mayo, and cheese (save about 1 hand full of each type of cheese to top the dip with), mix well.

– When the onion beef mixture has cooled add it to the heat proof bowl with the mayo and sour cream mixture, mix well.

– Bake at 350 for 15 minutes then take it out and stir, bake an additional 10 minutes take out and stir.

– Add the rest of cheese to the top. bake for 5 minutes then turn on the broiler and broil the top of the cheese so it gets nice and brown.

– Serve with bread, crackers, or chips for dipping

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission, if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

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