Saturday, January 28, 2012

Grandma's Spanish Tortilla

If you knew my Grandma Genevieve you probably had her Spanish Tortilla.  I remember whenever we had a family get together she would bring it and it would be devoured by all.  I can remember her making it when I was young and if she didn't have ham (which I think was in the original recipe) she would cut up a couple of hot dogs and throw them in.  This is a very forgiving recipe and I have modified it over the years.  I have been making this recipe since I can remember and have converted it to a breakfast or brunch item and serve it hot.  It is still wonderful cold or at room temperature, which is how I always remember it being served.

Here's what you need:

10 eggs
1 large russet potato, peeled and sliced
1/2 cup 1/2 & 1/2
1-1/2 tsp. granulated garlic
1/4 tsp. onion powder
1 tsp. dried parsley
1-1/2 tsp. salt
1/2 tsp. pepper
8 oz. diced Hillshire Farm Beef Smoked Sausage,(or cubed ham, or ground sausage.  I have used both)
3 Tbl. canola or vegetable oil
1 - 10" Calphalon Frittata pan set or a 10" skillet and a large plate for flipping

In a large bowl beat the eggs and 1/2 & 1/2 until completely incorporated.  Add the garlic, onion powder, 1/2  tsp. salt and 1/4 tsp. pepper and mix well.  Set aside.
 
Heat oil in a 10" skillet or a 10" Frittata pan (the deep side) on med-hi.  
 
Peel and halve the potato then slice the potato into 1/8" slices then halve each piece again.  Dice the beef sausage into 1/4" pieces and place the potatoes and sausage into the skillet and cook for about 10 minutes or until the potatoes are mostly soft and the sausage is starting to brown.
 
Remove the pan from the stove and pour the potatoes and sausage into the egg mixture then transfer the whole thing right back to the pan.  (Don't ask me why that's just the way Grandma used to do it and if it ain't broke don't go fixin it.) Reduce the heat to medium.
 
Once the Tortilla is in the pan start going around the sides with a rubber spatula and gently pull the egg mixture away from the sides so more liquid pours under the cooked part.  This is so that the egg mixture cooks faster than if you had to wait for it to cook from the outside in.Tilt the pan a little while doing this step.
 
When the Tortilla is almost all the way set in the middle and there isn't too much runny egg on top; about 7 - 10 minutes into cooking, heat the top of the Frittata pan set on med-hi, or get a larger than 10" plate to do the flipping with.  When the second pan is hot, about 1 minute, place the second pan on top and lock it in, If using a plate, place it on top of the pan and get two hot pads for flipping.
  
Close the pan set and OVER THE SINK, flip the Tortilla over.  If using a plate, OVER THE SINK AND VERY CAREFULLY so that the plate doesn't slip, and sorta fast, holding the plate on top of the pan tightly with two hot pads flip the whole thing over onto the plate; watching out for where the handle will end up.
 
If using a plate, slide the Tortilla back into the same pan pushing gently with a rubber spatula as you go so all the loose potatoes and sausage end up underneath.  Go around the Tortilla with the spatula and push the sides in and under so it smooths out the edges.
 
Cook another 7 minutes on low to med-low.  Remove to a plate and serve with salsa, sour cream, avocado, etc.
 
Serve hot, warm or cold.  Yummy either way.

Serves 6 - 8

Enjoy!
~Hugs~
Michelle

Here's the handy printable - Grandma's Spanish Tortilla


Margaritas

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My friend Robin is a Pampered Chef consultant and is always giving me wonderful recipes to try, so when she made us these Margaritas for one of my home shows I was very happy to find out just how simple they were to make.  I adapted the recipe to make it my own but the original came from Robin.  You can see her webpage here to order any of the spices I use in my recipes or even if you just want to check out the new catalog.

Friday, January 27, 2012

Tropical Delight Cake

After making the Chocolate Caramel Crunch Cake the other day I decided to try it with a pineapple coconut theme.  Boy oh boy was this cake delicious!  I personally think it was even better than the chocolate one, but I am totally partial to anything pineapple coconut.

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Here's what you need:

1 yellow cake mix - any brand
1 small (3.4 oz) box Jell-o instant vanilla pudding
3 eggs
1-1/4 cups water
1/2 cup canola or vegetable oil
1 20 oz. can crushed pineapple
1 cup brown sugar
4 oz. cream cheese, at room temperature
1/4 cup sugar
8 oz. Cool Whip
3/4 cup shredded coconut, toasted



Pre-heat oven to 350 degrees.

Mix cake mix, pudding, eggs, water, and oil in a large bowl for 1 minute until completely smooth and a light yellow.
 
Pour into a 9 x 13 baking dish that has been sprayed with a cooking spray.  Bake for 35 - 40 minutes or until a toothpick inserted into the middle comes out clean.  Cool 10 minutes.
While the cake is cooking, place the pineapple and juice in a sauce pan with the brown sugar and bring to a boil, then reduce to a simmer and cook for 10 minutes.
 
After cake has cooled for 10 minutes, poke slits in the cake without going all the way through to the dish using a butter knife. Pour the pineapple mixture over the holes, covering the whole cake.
 
Set aside until cake is completely cooled.  Approximately 1 hour.
While cake is cooling heat oven to 350 degrees and place the coconut on a cookie sheet spreading out in an even layer. Bake 7 minutes then stir and bake another 5 - 7 minutes until toasted and golden.
Once cake has cooled; in a medium bowl place the 4oz room temperature cream cheese and the 1/4 cup sugar and beat until smooth.  Add the 8 oz. of Cool Whip and mix until completely smooth.
 
Pour onto the cake and smooth out over the whole top. Refrigerate for at least 2 hours before serving (4 is even better).
Just before serving sprinkle the whole top of the cake with the toasted coconut.
 
 And serve.

Serves 12

Enjoy!
~Hugs~
Michelle

Here's the handy printable - Tropical Delight Cake

You will find me linking up to these fabulous parties each week.

Ingredient Spotlight : Pineapple at Eat At Home

Peanut Butter Dip

When we used to go camping and boating with my friend Traci and her family she would always make a big batch of Peanut Butter Dip and we would ALL gobble it up.  I made this last night for the kids and their friends and they did the same thing.  Enjoy!

Here's what you need:

8 oz. cream cheese, at room temperature
1/4 cup brown sugar
1/4 cup creamy peanut butter
1 tsp. vanilla extract

Place all ingredients in a mixing bowl or the bowl of your stand mixer and mix on medium for 1 - 2 minutes or until completely smooth.  Remember to scrape down the sides.

Serves - 1-1/2 cups

Enjoy!

~Hugs~
Michelle

Here's the handy printable - Peanut Butter Dip

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Sunday, January 22, 2012

Chocolate Caramel Crunch Cake

Now, I'm sure you've all heard of the "Better than sex cake" right?  Well I think that's just wrong to be tattling on your man like that so I decided to give this cake a better name.  A name that actually gives you an insight into the flavor!  I adapted this recipe from one my beautiful sister-in-law Sheryl gave me, and one I found on the internet.  I just blended the two and came up with this deliciousness.

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Here's what you need:

1 box Devil's food cake mix
1 3.9 oz. box Jell-o instant chocolate pudding
3 eggs
1-1/4 cup water
1/2 cup oil
1/2 cup caramel sauce 
1/2 cup sweetened condensed milk (I use fat free for all my recipes)
8 oz. Cool Whip
4 oz. cream cheese, at room temperature
1/2 cup English toffee bits (Heath bar bits)

Pre-heat oven to 350 degrees.

Mix cake mix, pudding, eggs, water, and oil in a large bowl for 1 minute until completely smooth and a light brown.
 
Pour into a 9 x 13 baking dish that has been sprayed with a cooking spray.
 
Bake for 35 minutes or until a toothpick inserted into the middle comes out clean.  Cool 10 minutes.

After cake has cooled for 10 minutes, poke slits in the cake without going all the way through to the dish using a butter knife.
 
In a microwave safe bowl place 1/2 cup sweetened condensed milk and 1/2 cup caramel sauce.  Place in microwave and heat on high for 1-1/2 minutes.  Stir until completely combined. 
 Pour over the cake making sure to get the entire cake covered.  Set aside until cake is completely cooled.  Approximately 1 hour.
Thank goodness this gets a pretty topping!

In a medium bowl place the 4oz room temperature cream cheese and beat until smooth.  Add the 8 oz. of Cool Whip and mix until completely smooth.
 
 
Pour onto the cake and smooth out over the whole top.  Sprinkle with the English toffee bits.
Refrigerate for at least 2 hours before serving (4 is even better).
Oh baby is this the Yummiest moistest piece of heaven!

Serves - 12

Enjoy!

Here is the handy printable - Chocolate Caramel Crunch Cake


You will find me linking up to these fabulous parties each week.