Scrambled Egg Muffins

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These were easy to make and everyone got to add their favorite ingredients.

 

Scrambled Egg Muffins

Makes 12 Muffins

 

Cooked sausage, ham or bacon, chopped

1/2 cup shredded Cheddar cheese

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

10-12 eggs

 

Preheat oven to 350 degrees

Lightly grease 12 muffin cups, or line with paper muffin liners

Add desired meat, cheese and vegetable ingredients to each muffin cup

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Top with salt, pepper and garlic powder

Beat 10 eggs in a large bowl

Spoon beaten eggs into muffin cups

10 eggs may be enough depending on how many ingredients you have in each muffin cup

Add more eggs if needed

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Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes

Serve immediately

Stuffed Mushrooms

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I had never made these before and they came out amazing!

 

Stuffed Mushrooms

 

22 whole fresh mushrooms

6 oz Box of Herb Instant Stuffing Mix made according to package directions

1 tablespoon minced garlic

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

1 Tablespoon Lemon juice

 

Preheat oven to 350 degrees

Spray a baking sheet with cooking spray

Clean mushrooms with a damp paper towel. Carefully break off stems.

When Stuffing Mix is no longer hot, split in half.  Use half for the recipe and the other half enjoy later.

Stir in minced garlic, Parmesan cheese, black pepper, onion powder, cayenne pepper and lemon juice

Using a little spoon, fill each mushroom cap with a generous amount of stuffing

Arrange the mushroom caps on prepared cookie sheet or in a mini muffin pan

Sprinkle with more Parmesan cheese and breadcrumbs

Drizzle with melted butter

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps

Taco Dip

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Looking for something different to serve tonight while watching the ball drop?  You can make this ahead of time.  Just add the toppings before serving and let it sit out a bit for the cream cheese to soften back up.

 

Taco Dip

2 8oz blocks of cream cheese, softened

3 tablespoons taco seasoning

Shredded cheese blend

Chopped tomatoes

Shredded lettuce

Sliced black olives

Chips

 

Mix taco seasoning with cream cheese

Spread into a 8-9 inch pan

Top with cheese, tomatoes, lettuce and black olives

Enjoy with your favorite dipping chips

White Pizza Topping

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White Pizza Topping

White Sauce

2 tablespoons olive oil

1 small yellow onion, diced

2 clove garlic, minced

1 cup heavy cream

Salt and freshly ground black pepper

 

1 cup ricotta cheese

1/4 teaspoon each dried or chopped fresh oregano and basil

1/4 teaspoon salt

1/8 teaspoon coarsely ground black pepper

 

1 cup Mozzarella Cheese

Toppings of your choice

 

In a heavy saucepan, heat the olive oil over medium heat.

Add the onion and sauté for 5 or 6 minutes, or until translucent.

Add the garlic and stir for 1 minute longer.

Add the cream, lower the heat to medium-low, and cook for about 3 minutes, or until the cream thickens and reduces slightly.

Remove from the heat, stir in salt and pepper.

Let cool completely before using.

In a bowl, stir together the ricotta, salt, pepper, oregano and basil.

Spread the White Sauce over the surface of the dough, leaving a 1/4-inch border uncovered.

Spread or clump the ricotta mixture evenly over the White Sauce.

Top with Mozzarella Cheese and Toppings

Slow Cooker Cabbage Rolls

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I put these cabbage rolls together the day before so they would be ready to put in the Slow Cooker the next morning.

 

Slow Cooker Cabbage Rolls

Makes 6-8 Servings

 

1/2 cup uncooked white rice

12 leaves cabbage

1 pound extra-lean ground meat, I used Pork

1/4 cup minced onion

1 egg, beaten

1/4 teaspoon each salt, black pepper, garlic powder, Adobo seasoning

2 tablespoons tomato sauce

 

Sauce

2 1/2 cups tomato sauce

3 tablespoons brown sugar

3 tablespoons lemon juice

1 teaspoon Worcestershire sauce

 

Cook rice according to package directions

In a large sauce pan, bring water to a boil

Add cabbage leaves, a few at a time, boil until soft, 4-6 minutes, and then drain

Mix together ground meat, rice, onion, egg, salt, pepper, garlic powder, Adobo and 2 tablespoons tomato sauce

Combine 2 1/2 cups of tomato sauce, brown sugar, lemon juice and Worcestershire sauce

Pour a small amount on bottom of the slow cooker

Divide mixture evenly among each cabbage leaf and roll up.  Do not overstuff

Place rolls in slow cooker

Pour remainder of sauce over the top of the rolls

Cover, and cook on Low 8 to 9 hours

Enjoy!

Potato Salad

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Potato Salad

Makes about 4 servings

 

1 1/2 cups cooked Potatoes

1/4 Mayonnaise or Salad Dressing (Start with less, you can always add more)

2 Tablespoons Mustard

1 Hard Boiled Egg, chopped

1 Tablespoon Relish or chopped Pickles

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

2 teaspoons Sugar

Salt and Pepper to taste

 

Chopped Onion (Optional)

Chopped Celery (Optional)

Dash of Horseradish (Optional)

 

Mix all the ingredients together and let it set for 30 minutes so the flavors can blend before serving.

Enjoy!

Basile Italian Delight Restaurant

Basile Italian Delight Restaurant

401 Claremont Ave

Tamaqua, PA 18252

570-258-8681

https://www.basilemenu.com/

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This past weekend we went to Basile for lunch.  The parking lot looked full but inside there was plenty of tables and bar space to sit at.

I decided I wanted appetizers instead of a main meal.

I started with the Bruschetta $5.85

Chopped tomatoes, garlic, onions, olives and topped with parmesan cheese on crispy bread

This had lots of flavor and I would order it again.

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I ordered the Caprese Tower and Mozzarella Sticks for my meal.

 

Caprese Tower $9.95

Fried Sicilian eggplant layered between fresh mozzarella cheese, tomatoes, and roasted red peppers drizzled with a balsamic reduction and shaved parmesan cheese.

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Mozzarella Sticks $4.75

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My Father in Law ordered the Classic Cheeseburger $4.50

It came with Chips and he added on fries

 

My Mother in Law ordered the Cheese Ravioli $9.95

It was served with salad & garlic bread

 

My husband ordered the Chicken Marsala $15.30

Pan seared with sweet Marsala wine & sautéed mushrooms

Served with salad & garlic bread

 

Our grandson ordered the Kids Spaghetti with Meatball $8.30

Served with cookie & soda

He enjoyed his pasta but was never offered the cookie.  We didn’t realize until after we left

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We ordered the Oreo Mousse Cake $5.95

Lite and fluffy Oreo mousse nestled between chunks of Oreo cookies on a Oreo crust.

It was very good.

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We have been to Basile several times in the past.  Portions are large.  We enjoyed our leftovers as our next meal.

It is a very good family restaurant with a relaxed atmosphere.

 

Honey Mustard Dressing

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You will never need to buy bottled Honey Mustard Dressing again.  It only took 4 ingredients and you probably have them at home already.

 

Honey Mustard Dressing

Makes about 3/4 cup of Dressing

 

1/2 cup mayonnaise

2 tablespoon Dijon Mustard

2 tablespoon honey

1 tablespoon lemon juice

 

In a small bowl, whisk together the mayonnaise, Dijon Mustard, honey, and lemon juice.

Store covered in the refrigerator.

 

 

New York-Style Pizza Dough

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New York-Style Pizza Dough

Makes 2 Pies

3 1/2 cups bread flour

1 tablespoon sugar

1 1/2 teaspoons table salt

1 teaspoon instant yeast

2 tablespoons olive oil

1 cup + 3 tablespoons room-temperature water (70°F)

 

Stir together all the ingredients into the bowl of an electric stand mixer until combined

If mixing with an electric mixer, fit it with the dough hook and mix on a low speed for 4 minutes, or until all the flour gathers to form a coarse ball

Let the dough rest for 5 minutes

Mix again on medium-low speed for an additional 4 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom

If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful or if it is too stiff or dry, mix in more water by the tablespoonful

Immediately divide the dough into 2 equal pieces

Round each piece into a ball and brush or rub each ball with olive oil

Place each ball inside its own air tight container

Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day

The next day, remove the balls from the refrigerator to a warm place, 2 hours before you plan to roll them out to take off the chill and relax the gluten

 

Preheat oven to 425 degrees

Spread dough into pans and top each pie with desired toppings

Place in oven and bake for 6 minutes

Turn pizzas for even baking, then bake for another 6 minutes

Enjoy!

BBQ Beans (Bush’s Clone)

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BBQ Beans (Bush’s Clone)

Makes 6 pints

Navy Beans 1 lb
½ cup Onions, chopped
2 tbsp Brown Sugar
½ cup Molasses
1 ½ tsp Mustard Powder
1 tsp Kosher Salt
1 tsp Pepper
2 cups Ketchup (store bought or homemade)
1 cup Maple Syrup
2 cups water
½ cup Vinegar (cider or white)

Add dry beans to stock pot and add 8 cups of water to cover.

Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes or soak overnight.

Once the beans have sat they will have absorbed a lot of the water.

Drain the beans through a colander and then add 8 cups of fresh water and add the onions.

Cook the beans again for 15 minutes at a full boil.

In another saucepan mix 2 cups of water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard, and brown sugar, cook to get a slow boil.

It should be sweet tasting but not thick.

Prepare 6 pint jars.

Using a slotted spoon fill the jars 3/4 full of the beans and onion mixture.

Once all the jars are filled ladle the sweet sauce into the jars leaving 1″ headspace to leave room for expansion.

Remove air bubbles, add more sauce if needed to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process the jars in a pressure canner at 11 pounds of pressure for a dial gauge or 10 pounds of pressure for a weighted gauge canner for 75 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

 

I had BBQ sauce leftover when I was finished.  I put the extra sauce in jars with a 1/2 inch headspace and water bathed them for 20 minutes.