Sunday, October 31, 2010

Wedding Food

I have been slightly neglectful this month, but it has been a busy one! We are moving, so my life is a bit crazy. Last week I catered my first wedding. I loved every minute of it and can't wait to do another one!! I will post recipes soon....when I have some free time:)
red velvet and chocolate cake balls
mint brownies
pumpkin spice cupcakes (not the pretty batch)
mini cheesecakes

Friday, October 8, 2010

Breakfast Taquitos

I made these for breakfast last weekend and we loved them! They are easy and so good. They freeze great too.
Breakfast Taquitos
our best bites

16 flour tortillas (6 inch)
12 eggs
1/2 cup sour cream
1/2 tsp kosher salt
1/4 tsp pepper
1/2 tsp garlic powder
1 1/2 cups pepperjack cheese, shredded
1/4 cup roasted red pepper
1/4 cup green onions
1/4 cup cilantro
1-2 tsp hot sauce

Line a baking sheet with foil. Spray with cooking spray. Preheat oven to 425*. Whisk eggs, sour cream, salt and pepper. Cook eggs in skillet until slightly under cooked. Add the rest of the ingredients and fold gently until combined.
Warm the tortillas in microwave. Place about 1/4 cup of egg mixture in each tortilla and roll up, placing seam side down on baking sheet. Spray the rolled tortillas with cooking spray. Bake 15 minutes or until golden. Serve with dipping sauce (below).

Dipping Sauce:
1 1/2 cup sour cream
1 tbsp lime juice
1/4 tsp chipotle chili powder
1/2 tsp kosher salt

Combine ingredients together and serve with breakfast taquitos.

Tuesday, October 5, 2010

Breakfast Sweet Rolls

This is one of our favorites!
Breakfast Sweet Rolls

16-18 frozen dinner rolls
1 (3oz) pkg regular butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup pecans (optional)
1/2 cup butter, melted

The night before, place frozen rolls in a greased bundt pan. Sprinkle dry pudding mix over rolls, follows by sugar and nuts. Pour melted butter over all. Cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temp for 8-10 hours.
Preheat oven to 350*. Bake for 20-25 minutes. Allow to cool 5 minutes before inverting to a serving plate.
Pull apart and enjoy!!

Monday, October 4, 2010

Apricot Chicken

I made so much food this weekend and I will try and get it all posted soon. Conference weekend involves way too much food at our house.
This is an easy dinner, but one of my favorites.
Apricot Chicken

1/2 cup apricot preserves
2 tbsp soy sauce
1 tbsp vegetable oil
1 tbsp cornstarch
1 tsp minced garlic
1/4 tsp ginger
1 lb boneless, skinless chicken breasts, cut into chunks
1 green bell pepper, cut into strips
1/2 cup cashews
cooked rice

In a large bowl, combine the first 7 ingredients. Add chicken and toss to coat. Transfer to skillet and cook until juices run clear. Add green pepper and cashews. Cook until heated through. Serve with hot rice.

Serves 4