Tag Archives: guest blogger

breakfast for dinner, “off-limits” tv shows & kat

3 Nov

breakfast for dinner – the ultimate comfort food

by kathrine glass – friend of the appreciator and wanna-be mayor of her house!

ever have one of those days when you want something for dinner that is really satisfying but not too high in calories; something quick and easy to make with an equally easy clean up; something to de-complicate dinner instead of adding to the stress of your really long day?  oh – and something that the whole family will love? of course you have!

while I fancy myself a pretty good cook, well, recipe follower, i love a good dinner that needs no real recipe and takes me back to my childhood days.  this one is a favorite! my grandmother evelyn use to make me this dish when i would stay overnight with her.  the two of us would sit around her huge dining room table, eat “breakfast for dinner” and watch “off-limits” television shows i wasn’t allowed to watch at home.  two things that felt a little risky and rebellious to me.  what fun!

not only does the dinner conjure up fond memories of being with my grandma, it also really makes me feel good!  kind of like a big bear hug does.  what could it be? grandma evelyn’s breakfast for dinner, of course!  basically it’s canadian bacon, hashbrowns, swiss cheese, eggs and some salt and pepper.  pretty simple stuff but when you put it all together i guarantee it’s an adult and kid pleaser alike!

what you need:

–       canadian bacon or ham slices. now days i often use honey ham thinly sliced.  i like the extra sweetness and think the thin slices of ham are better than it’s thicker canadian bacon cousin.  i usually use two – four slices per.

–       thinly sliced baby swiss, mozzarella, monterey jack or provolone cheese.  i prefer the baby swiss for the little extra bite and it balances out the sweet ham very well.  but it really doesn’t matter. just use whatever light, white cheese you have in the fridge. i usually get the pre-sliced kind and use one and a half slices per.

–       hashbrown patties. i prefer ore ida but i am sure any will do. i use one and a half per.

–       two eggs per.

–       salt and pepper to taste or use paula deans house seasoning, which i prefer. it’s good on just about anything.  that recipe to follow.

–       and feel free to make yourself a mimosa or go with your usual red or white wine.  it is dinner, after all!

what to do:

–       begin to cook your hashbrowns according to the package instructions. make them crispy so they can stand up to the layers of ham, cheese and eggs.

–       heat your oven to 450.

–       about 3/4ths through the cooking time of the hashbrowns start cooking your eggs. i like mine poached with the yolks a little runny.  i have these great little things called poachpods which have made my life super easy when cooking eggs. no more egg whites all over! and the more pods you have the more eggs you can cook at one time.  they won’t stick together!  love those little pods!

–        your hashbrowns should be done just a few minutes before your eggs.  take one of the hashbrowns and cut it in half.  lay one full hashbrown with the half hashbrown to make a supersized hashbrown. season to your liking.

–       take one piece of cheese, cut it in half and layer both pieces on top of the hashbrowns so that it connects the two pieces.

–       layer the ham on top of the cheese.

–       take the extra half of slice of cheese and layer on top of ham.

–       put into the oven until the cheese begins to melt.

–       gently place the two eggs on top of the hashbrown stack.

–       i usually pop it back in the oven for a minute or two just to make sure everything is heated up nicely.  seems like my timing is always just a little off so a last minute touch up works well.

–       season with salt and pepper and/or paula deans house seasoning.

–       add a bowl of fruit, apple sauce or other favorite side and serve! i try to always keep pre-packaged fruit in it’s own juices and natural apple sauce, both with no sugar added on hand for busy days and exhausted nights!

Paula Dean’s House Seasoning

–       1 cup salt

–       1/4 cup black pepper

–       1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

hawaiian pumpkin pie recipe, beer & lori roe

20 Oct

when my awesome cousin, the appreciator, asked me for a recipe/drink post for her blog, i said “sure! sounds like fun.”

cousin lori with her daughter linds & aunt annette

It then took me about two seconds to realize there was one small problem – i don’t cook.   i weighed my options:

my “plan a” was to write about the one “recipe” i do have.  marinate salmon in a combination of yoshida’s gourmet sauce and brown sugar.  then bake it.  ok, so plan a is a little short and incomplete, so i thought of a plan b.

appropriately, my “plan b” was beer. 

i’ve tried lots of different beers over the years.  as i started to put together my list of favorite/interesting beers – rogue dead guy ale, lost coast great white, walkabout workers pale ale . . . i realized that most of these beers are impossible to find if you don’t live in northern california or southern oregon. so, about all i have to offer on the subject of beers is this – explore the local microbrews wherever your travels take you.  they won’t all be winners but it’s sure a lot of fun exploring the local varieties.

so, on to “plan c” . . . call my mom.

when i picked up the phone to call my mom, i suddenly felt nine years old again.   of course my mom can have three dozen cookies ready by tomorrow for the school bake sale.  as i talked with my mom about what to write, we took a journey through years of stories related to the kitchen.  a couple of the stories may explain why i don’t cook . . . there was the crème de menthe display i destroyed with a grocery cart after weeks of begging my mom to let me “drive” the cart (my driving privileges were revoked for months after that little incident).  there was also the brand new mixer i destroyed by getting the spatula caught in the beaters.  as my mom shared her stories of the kitchen, i realized how many great memories were created in our family kitchen. it almost makes me want to start cooking . . .

so no surprise, the recipe we selected comes with a story. 

hawaiian pumpkin pie was always a holiday family favorite.  my brother, jim, especially loves this dessert, so when he was invited to aunt joan and uncle jim’s house (yep, also home of the appreciator) for thanksgiving dinner years and years ago, he offered to bring hawaiian pumpkin pie.  the recipe truly is a great recipeif you remember to add all the ingredients. that thanksgiving, jim forgot one ingredient – the sugar.  aunt joan said, as the appreciator’s family sat eating dessert, they were exchanging glances as if to say “does your piece taste as bad as mine?”  afraid of hurting jim’s feelings, they never said a word and waited until jim had left to compare notes on what went wrong with the pie.  so here it is . . . just don’t forget the sugar.

hawaiian pumpkin pie

1 baked 9″ crumb crust
1 pt. vanilla ice cream
1 c. canned pumpkin
3/4 c. sugar
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. heavy cream, whipped
1/2 chopped pecans

spread slightly softened ice cream on bottom of cool pie shell. put in the freezer.
combine pumpkin, sugar, spices and salt. fold in whipped cream. spread over ice cream in pie shell. sprinkle with pecans.  put in the freezer.  remove from freezer a few minutes before serving. can be frozen up to one month.

crumb crust:
combine 1 1/2 c. graham cracker crumbs, 1/4 c. sugar and 1/4 melted butter or margarine. Press into a 9″ pie pan. bake at 375ºF for 8 minutes. cool.

best spaghetti, buttery breadsticks & mom

8 Sep

today’s guest recipe blogger is my mom. 

if you don’t know her already, you can read about her here.  Or click the “wednesday story” to the right!

i’m joan krause, mom of “the appreciator”.  she invited me to supply a favorite recipe and story.  my absolutely favorite thing to make and to eat is spaghetti.  who knows, maybe it’s because of the lycopene in the tomatoes. 

 according to wikipedia:

 “lycopene is not an essential nutrient for humans, but is commonly found in the diet, mainly from dishes prepared from tomatoes. When absorbed from the stomach, lycopene is transported in the blood by various lipoproteins and accumulates in the liver, adrenal glands, and testes.”

hello?  testes? well, i’ll tell you one thing, they have never found lycopene in my testes and that’s a fact!

i truly think i’m a spaghetti-a-holic.

when I turned 16, my mother gave me a surprise birthday party.  i’ll never forget it.  she told me that i had to babysit my cousin on my birthday and i just couldn’t understand how a mother could ask her daughter, on the most important birthday ever, to babysit.  when i got home, mom asked me to go in the basement and get something out of the old chest freezer. i went downstairs, there were all my friends and i was surprised!  i, obviously, forgave my mom.  plus, she fixed spaghetti for us all.

then, on our mom and dad’s 25th anniversary, i was around 22 and my sister sally was 18 or 19.  we decided to give them a party (much to my mother’s dismay).  our mom was quite the entertainer, so losing this control was not easy for her.

side view of our house in cincinnati - wish i could find the front view - darn!

what did we decide to cook? 

spaghetti of course – not necessarily my parents favorite dish, but it was mine.  my parents were out on our beautiful long front porch having drinks with four other couples.  meanwhile, sal and i were busy in the kitchen and i’m carrying the spaghetti pot from the old chambers stove to drain the water.  sally said, “don’t drop it!” which i promptly did.  spaghetti was everywhere.  we were literally skating on the starch and sally was laughing so hard.  i shouted, we’ll laugh later, these people have to eat now!

my mother

walked through the closed swinging door from the dining room – had her hand over her mouth and not saying anything, turned around and went out to the porch.  needless to say, the cocktail hour was extended, more spaghetti was made, and the guests were finally able to come to the table.  we heard that it was the best party ever.  hmmmmmm …could it have been the extended cocktail hour?

mom, sally & me (mom is turned around and Sal to her right)

oK, i’ve changed my mind – everyone has their own favorite spaghetti recipe.  i’m going to give you something you can make that is so easy and always goes with my spaghetti and everything else.

hot dog breadsticks

i have passed this recipe on so many times and i feel it’s a real winner.  this was my mom’s recipe.

take a package of hot dog buns – cut the buns lengthwise, so that each bun makes 4 breadsticks.

take 2 sticks of BUTTER – not margarine – and melt in a frying pan.

get a cookie sheet lined with foil ready.  dip one of the sticks in the butter till coated and put on foil lined cookie sheet.  put them close to one another.  after all have been dipped and warm from the butter,

take parmesan cheese, out of the shaker container, and heavily coat the sticks. 

then sprinkle lots of poppy seeds on top – you can shake a little garlic salt on top if you want. (I don’t do this – but you can).  now, if you’re making a lot, you might have to melt more butter.

i have cooked these several different ways – fast oven and a slow oven.  The main thing is that you have to watch them.  They brown fast.

400 degrees for 15-20 minutes and watch – could take longer

325 degrees for 30-40 minutes and watch – could take longer

a couple of variations are that you substitute cinnamon and sugar for the parmesan cheese.  douse them in the butter and shake the combined cinnamon and sugar heavily over the top.  or douse in butter and put any kind of finely grated cheese on top.  so good!

you can do ahead and freeze then warm in the microwave. Great for large parties – everyone always asks about them!

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