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Food, Savory

Bacon Egg and Cheese Biscuit Sandwich

Bacon Egg and Cheese Breakfast Sandwich

About a week ago I bought a container of Pillsbury mini biscuits. It was probably because the adorable little can seemed so out of place around its larger brothers and sisters. I took pity on it and thought I would make something out of the biscuits. Turns out I don’t eat a lot of biscuits, so incorporating them into my daily meals was a bit harder than it should have been. I always forget they’re sitting there in the fridge, and by the time I notice, I’m halfway through cooking something.

So when I started to make my breakfast the other morning, I stopped myself before I grabbed anything and preheated the oven. I popped a piece of bacon in a pan, then cooked up an egg and topped it with some American cheese. Slid it between a freshly baked, warm biscuit and felt quite accomplished with myself. McDonald’s has nothing on me. Plus the smaller biscuits made me feel like I was having breakfast, not a banquet like the larger ones would have. Maybe I’ll start getting up early to make myself something filling. Wonder what other kinds of biscuit sandwiches I can come up with.

Bacon, Egg, and Cheese Biscuit Sandwich

(For one serving)
1 slice of bacon
1 slice of American Cheese
1 egg
Pillsbury mini biscuits, baked as directed

Bake biscuits as directed on the packaging. After baked, slice in half.

In a small pan, cook bacon on medium-high heat, flipping once during cooking. Cook until crispy and remove from pan, placing it on a paper towel to absorb excess fat.

Crack egg into pan with bacon grease. Cook until egg white is cooked through and no longer transparent. Flip egg to continue cooking yolk. Add a slice of American cheese. Egg will be browned. When cooked through, remove. and place on biscuit. Top with bacon. Enjoy.

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May 2, 2014 by
Food

(Alcoholic) Italian Soda

(Alcoholic) Italian Soda - Roni's Blog

It’s been a long week. And despite the pour weather forcing us to stay inside, I decided it was time to crack into the liquor cabinet. Why not? It’s almost summer (and supposedly spring). I figured I might as well practice some of my summer drinks. Must be prepared for the pool opening and cocktail hour.

I’ll be honest, I’m not a really good bartender. I couldn’t tell you what’s in half the drinks they serve at the bar, and when I do get something other than a craft beer, it usually consists of only two ingredients (rum and coke or vodka and soda). So I’m branching out so that this summer, we’re a little less bored with pitchers of Sangria. Although, I do make a mean Mojito if I do say so myself. Pitchers of those usually go over pretty well.

So we tried something new, called an Italian Soda. I used to have Italian sodas in the upstairs coffee house bar at the bookstore as a kid. These had no alcohol though, just simple syrup and seltzer, often a rose or yellow color depending on the flavor I chose. So to make it a little more adult, we added some vodka. And believe me, this one is easy to make. No seventeen ingredient drink and certainly less complicated than the real Italian sodas I used to drink.

(Alcoholic) Italian Soda

Ice
Vanilla Vodka
Ginger Ale

Fill a small tumbler half with ice. Add 1 1/2 oz of vanilla vodka. Fill the rest of the glass with ginger ale. Stir and serve.

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April 27, 2014 by
Food, Savory

Spicy Cheesy Layered Bean Dip

photo 2 (4)

It’s bonfire season again! And you know what that means? It means I get to make party food. Lots of appetizers and dips.

And while I love taking the opportunity to painstakingly make a dish, sometimes, I just don’t have the time. So I’ve come to find making layered dips an art, and something that often makes it look like I spent hours slaving over the stove and cutting board, when in fact, I only spent about 15 minutes of prep time and threw it in the oven.

So for a go-to, last minute party offering, might I suggest a Spicy Cheesy Layered Bean Dip?

Spicy Cheesy Layered Bean Dip

Gather
1 8-oz. package of cream cheese, softened
1 16-oz can of spicy refried beans
1 and a half cups of shredded cheddar cheese
1 green bell pepper, diced
2 Roma tomatoes, diced
Garlic powder
Chili powder
Cumin
Black pepper

Preheat oven to 350.

In a small rectangular pan, evenly spread out cream cheese. Sprinkle garlic powder, chili powder, cumin, and black pepper over this layer, enough to lightly coat the layer.

photo 1 (4)

Top with a can of refried beans. Evenly spread out. Top with diced tomatoes and green peppers. Cover with cheese.

Use aluminum foil to cover the top of the pan. Place in oven and heat for 15 to 20 minutes. Remove aluminum foil and cook for another 15 to 20 minutes, or until cheese is melted and starts to brown.

Remove from oven and let cool for 5 minutes before serving. It will be hot. Serve with tortilla chips.

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April 8, 2014 by
Food, Sweet

Butterfinger Brownies

butterfinger brownies

 

The sweet tooth fairy attacked today. Seems I was craving not only chocolate, but also something extremely sweet. I told myself that if I made it myself that it couldn’t be as bad as eating a candy bar.

Yeah, that went over well. Particularly the moment when I put a candy bar into the brownie batter that I made. Guess I just came up with my own version of Butterfinger brownies. Super simple, super sweet, and probably gave myself a cavity just by inhaling the chocolate fumes coming from the oven.

So… we’re starting that diet next week, right?

Butterfinger Brownies

Gather:
1 10.25 oz Betty Crocker Fudge Brownie Mix
1/3 cup of vegetable oil
2 tablespoons of water
1 egg
2 Butterfinger minis

Preheat oven to 350.

In a large bowl, combine brownie mix, oil, water, and egg. Take a rolling pin, and while Butterfingers are still in their package, lightly tap until broken into small bits. Add one of the mini Butterfingers to the mix. Stir.

Pour brownie batter into a greased baking pan, preferably an 8×8 pan. Smooth and the evenly sprinkle the remaining Butterfinger on the top of the batter. Place pan in oven and bake for 20-25 minutes or until you can stick a toothpick in the brownies and it comes out clean. Let cool for 15 minutes. Remove from pan, slice, and serve.

For more sweet recipes, visit my Recipe Index.
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April 4, 2014 by