Egg-In-The-Hole

I received The Pioneer Woman Cooks cookbook for Christmas! I LOVE LOVE LOVE it. I have made 5 recipes out of the book so far and have nothing but great things to say about it. My first one I am sharing is Egg-In-The-Hole. This is a super easy but really tasty dish!

Egg-In-The-Hole

1 Slice of bread
4 tablespoons butter (PW uses real butter.....YUMMY!)
1 large egg
Salt
Pepper

Take a biscuit cutter or drinking glass cut a hole out of the center of the bread.

Heat 2-3 tablespoons of butter in a frying pan. After the butter is melted place the bread in the skillet. Move the bread around so it can soak up the butter.

After 1 minute crack the egg into the hole of the bread. Sprinkle with salt and pepper and allow to cook for another minute. Put another tablespoon of butter in the pan.

Flip the bread. Move it around so it can soak up the butter. Sprinkle with salt and pepper and cook until the egg has reached the desired doneness.

Sugar Cookie Cutouts

I received some super cute Christmas cookie cutters from a lady at work this year. So naturally that means I have to use them! Here is how they turned out!

Sugar Cookie Cutouts

From Better Homes and Gardens Limited Edition Cookbook

2/3 cup butter (I used real butter. YUM!!)

3/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg

1 tablespoon milk

1 teaspoon vanilla

2 cups all-purpose flour

1 recipe Powder Sugar Icing

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough 30 minutes or until easy to handle.

On a lightly floured surface, roll half the dough at a time until 1/8 inch thick. Using a 2 1/2-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.

Bake in a 375 degree oven for 7-8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, frost with Powdered Sugar Icing

Powdered Sugar Icing



1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk or orange juice


In a small bowl combined powdered sugar, vanilla, and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

My Notes:

I use self rising flour in all my baking endeavors. In doing this I omit any baking soda, baking powder, and salt the recipe calls for.

In the icing I used orange flavoring in place of the vanilla. It gave the cookies a nice flavor that was not just sugar.


Now on with the pictures!!

Oreo Balls

Oreo Balls (makes about 30-36)

1 package regular Oreo cookies
1 standard bar cream cheese (room temperature)
1 package white chocolate bark (varying depending on how much coating you prefer)
optional: food coloring, milk chocolate bark

If you have a food processor, you can pulse the cookies easily until mixture comes to a fine-grain sandy consistency. Otherwise, I find it easiest to twist apart the cookies and scrape the cream into a bowl with the cream cheese. Place chocolate wafers in a freezer bag and use a rolling pin or meat mallet/hammer to mash cookies into the fine sandy consistency. (the fewer intact pieces, the better). Pour crumbs into the cream filling/cream cheese mixture and mix until completely combined to a solid dark mix.

Melt white chocolate bark according to directions on the package.

Roll into balls roughly the size of a quarter. A cookie scoop works great to standardize the size. Drop into the melted bark and roll with a spoon until completely covered. Carefully scoot onto a sheet of wax or parchment paper to ensure that all sides of the candy retain their coating. (When they're firm, you can spoon on additional to any uncovered portions, also.) Allow to cool completely and peel off. They can be stored at room temperature in an air-tight container.

They're a versatile treat that you can style for holidays. I've made multicolored Christmas ornament-styled Oreo Balls for cookie tins. I also think it would be a cute decoration for a fall pumpkin-patch themed cake, etc.

Crock Pot Apple Sauce

I found this recipe online, and it was super easy and super yummy!

This makes enough for 4 people. If you would like to freeze or can, use more apples.

Ingredients
4 large apples, skinned ,cored, and cut in quarters
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 T brown sugar
1/4 cup H20

The Directions.

Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork.

I cooked mine for about 5 hours, and the potato masher went right through them.

MOLLY'S APPLE BROWNIES

I found this recipe on the web, it says it is supposed to be brownies, but mine came out more like cake. It was beyond amazing! Here is the link to the original post.


1 cup melted butter
2 cups sugar
2 eggs
4 large apples, peeled and chopped
1/2 cup nuts (optional)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon

Mix all ingredients together. Pour into a greased/sprayed 9 x 13" pan. Bake at 350 for about 45 minutes or until toothpick inserted comes out clean. Enjoy!

Cookbook giveaway!

Sherri over at Everything In Moderation is hosting a cookbook giveaway! Click here to get all the juicy details!!

If you join please please please tell her I sent you over! I am trying to get all the entries I can. :)

Contemporary Peppered Chopped Steak

Contemporary Peppered Chopped Steak
The Biggest Loser Family

Ingredient

1 Pound 96% lean ground beef

3/4 Cup cooked brown rice

6 Tablespoon minced fresh parsley

1/2 Teaspoon Salt

4 Teaspoon ground black pepper

Olive Oil Spray

2 Cup thinly sliced sweet onion rings

1 1/3 Cup 100% grape juice (or one 10-ounce bottle)

1/4 Cup Balsamic Vinegar

Instructions:

In a large bowl, mix the beef, rice, 5 tablespoons of the parsley, and the salt until well combined. Divide the mixture into 4 equal portions and form into 1"-thick oval patties. Season evenly with the pepper, pressing it into the patties on all sides.

Place a large nonstick skillet over high heat. When hot, lightly mist with the olive oil spray. Add the patties and cook for 2 to 4 minutes per side, or until the outsides brown and the insides are very slightly less done than desired. Transfer the steaks to a platter and cover to keep warm.

Respray the pan off the heat, then place over medium heat. Add the onions and cook, stirring for about 5 minutes, or until tender. Add the grape juice and vinegar and return the heat to high. Boil for 9 to 11 minutes, or until the liquid is reduced to about 1/2 cup. Place the steaks on each of the 4 serving plates on top with the onions and sauce. Sprinkle with the remaining 1 tablespoon parsley and serve.

Serves: 4

Serving Size: 1 Patties

Yields: 4 Patties

Prep Time: 5 min

Cook Time: 30 min

Total Time: 35 min

Calories: 271

Cholesterol: 60 mg

Fat: 5g

Saturated Fat: 2 g

Protein: 24 g

Carbohydrates: 32 g

Sodium: 372 mg

Note: I would recommend you use ground hamburger meat that has not been frozen. I found my meat was to moist and did not want to stay in the pattie form. Otherwise this was a wonderful meal!