Weekend Six

C

carianna-in-wa

Well-known member
1. Made cranberry-raspberry sauce. I panicked a little while it was cooking and added a bit more water, and now I think it didn't set up enough. Oldest loved it though, so if I decide to make another batch she can eat this one over ice cream.

2. Got to spend all Saturday afternoon with my BFF and visit while I scrubbed down various parts of my kitchen in preparation for Thursday's invasion. My stove is sparkly shiny.

3. Made gummy bear thumbprint cookies. Underbaked the first 2 batches horribly, but got the hang of it by the third. I have been on a cookie TEAR lately... and I NEVER EVER bake! It's really weird... but people who live in my house aren't complaining.

4. Made Caesar Salad Pasta with Shrimp for dinner Saturday night. Nice flavor change as we haven't had it in about a year or so. We're all sick of the usual rotation items.

5. Asked my two teen girls to clean their rooms Saturday morning. This generated, no lie, a 4 foot pile of dirty clothes in the laundry room. I have pictures to prove it. Guessing maybe 75% were actually dirty.

6. Sunday: did 5 loads of laundry.

 
#5 made me laugh! That is the oldest / easiest way to clean a room! I did it as a kid; I think

dh does it now, when I point out the closet!

 
See, you went wrong with no. 6 -- TEEN girls should do their own laundry!

And dry, fold and put it away. I guarantee it will cut down on the amount of laundry.

 
My Weekend Six...

1) The sourdough starter cyalexa2 sent me got here! Yay! Funny this started because I wanted good SF sourdough, but ended up with OK sourdough even though I'm 40 miles from SF, lol!

2) I ran out to BB&B and got the 11lb OXO scale, so I could feed the starter.

3) Today is day 3 and I haven't killed it yet! It's smelling like beer so, think that's good. I'm excitedly staring at this little blob of living thing like Dr. Frankenstein - waiting to scream it's alive, it's alive!

4) Went today to a new to me restaurant supply ISO an inexpensive food mill. (Yes, the potatoes.) This place was Costco sized, I should've been thrilled, but it was more of a meh. Got one, came home and found it on Amazon for $10 less. Moral of story: don't believe the faboo cheap/wonderful hype on Yelp.

5) Nobody told me there would be THIS MUCH MATH involved with making bread. And I haven't even made bread yet. Somebody somewhere is in *trouble*. This has me rethinking the scale. Maybe I should get this Baker's Math Kitchen Scale instead.

6) We, ok my SIL, made this Ham & Cheese Brunch Squares recipe as a demo now that she's selling Pampered Chef - and it was really good. I demo'ed using a hand crank FP to chop the ham, all the while wondering who would do this instead of just chopping with a knife, but then half the people bought it.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Shannons%20PC%20Party/IMG_2387_zps97ceff13.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/Shannons%20PC%20Party/5328ee56-3342-483d-8285-1a386cbfb69a_zpsb59274df.jpg

Ham & Cheese Brunch Squares

Ingredients:
2 cups (8 oz) grated Colby & Monterey Jack cheese blend, divided
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese, softened
12 eggs
1/2 tsp coarsely ground black pepper
8 oz thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)
Directions:

Preheat oven to 450°F. Lightly brush Large Bar Pan (15 1/2" x 10") with vegetable oil using Chef's Silicone Basting Brush. Grate cheese using Ultimate Mandoline. Crumble hash browns over bar pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

Meanwhile, in Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Gradually add eggs and black pepper; whisk until smooth. On Cutting Board, coarsely chop ham using Food Chopper. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into (8-in.) Sauté Pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture using scraper.

Remove bar pan from oven to Stackable Cooling Rack. Pour egg mixture over crust. Return bar pan to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Remove bar pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper, if desired. Cut into squares and serve using Mini-Serving Spatula.

Yield: 12 servings

Nutrients per serving: Calories 330, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 260 mg, Carbohydrate 15 g, Protein 15 g, Sodium 740 mg, Fiber 1 g

Cook's Tips: To soften cream cheese, microwave on HIGH 15-20 seconds or until softened. Whisk until smooth.

If desired, 2 cups cooked and crumbled bulk pork sausage (3/4 lb) or 1 lb bacon, cooked, drained and crumbled, can be substituted for the deli ham.

http://www.pamperedchef.com/recipe_search/recipe.jsp?id=75022

 
Maria, this looks really good! I think I will make this for Christmas morning! Tx for posting and

P.S.... Love your taste in tablecloths! (Mar and I have the same!)

 
no fair posting this picture when I have only crummy yogurt to eat. looks so good!

and I really like that you bake the potatoes first to form a bit of a crust. nice.

 
it will be SF sourdough eventually

My understanding is that over time the sourdough becomes local.

Can't wait to hear about your first loaf!

 
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