Monday, October 4, 2010

Lemon Ricotta Pancakes with Sauteed Apples

As I said before I am really into apples right now. I just make this recipe the other morning and it made it into my top 5 breakfasts. I used fresh ricotta and mcintosh apples. I still can't believe that I made something that tasted so good. You don't even need to serve it with syrup.The batter is a little different from other pancake batters I've tried. It doesn't really moisten up until you add the egg white so just be patient and don't add anything. They're perfect!
Lemon Ricotta Pancakes with Sauteed Apples


Friday, October 1, 2010

Savory Egg Caserole

A friend of ours made this Easter morning for us and I have been dreaming about it ever since. It's a great way to use leftover rolls (they don't have to be the onion rolls if you don't have them on hand but the onion rolls do make it better).



•6 whole Onion Rolls
•1 cup Grated Cheddar Cheese
•1-½ stick Butter
•8 ounces, weight Cream Cheese
•10 whole Eggs
•2 cups Milk
•½ teaspoons Dry Mustard
•1 dash Cayenne Pepper
•½ teaspoons Salt
•1 teaspoon Chopped Chives

Preparation Instructions
Generously butter an 9×13 baking dish. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.

Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.

The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.