Split Pea Soup

After making split pea soup several times now, and modifying it each time with what I had on hand, I have finally come to the point where I LOVE it...

2 thick slices of applewood bacon (chopped roughly)
1 large onion (chopped large)
8 cups water
1 lb. dried split peas
1 tsp. dried thyme
1/2 tsp. crushed dried rosemary
3 garlic cloves
1 tsp. salt
3 large carrots
1 pkg. carving board ham (diced)
salt and pepper to taste

Brown bacon in dutch oven. Add onion and allow to saute for a few minutes. Add water, peas, thyme, rosemary, cloves, and salt. Cover and bring to a simmer for 60 min. Add carrots and simmer for additional 35 minutes. Remove from heat, and puree using an immersion blender. Add ham and return to heat for about 10 minutes. Salt and pepper to taste. Make 8-10 servings (or more).

Bacon and Cilantro Potato Salad

This "recipe" was introduced to me by a good friend, Doug Roode. As you can tell by the recipe, it is not so much a recipe. I have tried my hand at it once, and I will tell you, it was AWESOME. Only thing I can say is be careful with the cilantro as it is easy to get a little heavy-handed with it.

Potatoes - as many as you need. Usually I use red with the skins left on. I chop them into small pieces and coat them in olive oil, minced garlic (like in the jar from the produce section) and some sea salt and pepper. Then I roast them in the oven until golden brown. I admit, that I cheated on the one you had at Tracy's and used pre-cut "Hash brown" style frozen potatoes from the freezer section of the grocery store. It eliminated the cutting etc because I was rushed.

While the potatoes are cooking - Chop and fry a pound of thick cut bacon until crispy... remove bacon to a paper towel to sit and crisp - reserve the grease in the pan.

Add to the rendered bacon fat 1-2 sweet onions very thinly chopped and cook until caramelized. I also add about a tbsp of sugar to the onion to help sweeten them and get a really nice rich brown color.

In a food processor combine 1 bunch of fresh cilantro, mayonnaise, salt, pepper, and additional garlic (if desired) and whip together until the cilantro is finely chopped and incorporated into the mayo. Add the bacon, onion and renderings from the pan and pulse a few times to incorporate it as well.

At this point I play with the seasoning (add a little more sugar, salt, etc to alter the taste slightly) It is best if this can be done the day before and let the whole thing hang out over night so the flavors have a chance to hang out, mingle, and get to know each other a bit before it is served, but it is still good with minimal mingling time.

Whole Grain Waffles

• My sister in law sent me to this recipe at AllRecipes. It is super yummy. I have modified the oil/applesauce slightly to decrease the total oil in the recipe. It is absolutely divine. Make it even better with a bit of warm fruit syrup (I made it myself on the stove using frozen berries, a touch of water, a touch of cornstarch, and just a couple of tablespoons of sugar).
• 
  
• 2 eggs, beaten
• 1 3/4 cups skim milk
• 2T cup canola oil
• 1/4 + 2T cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/2 cup flax seed meal
• 1/4 cup wheat germ
• 1/4 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions:

1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Buttery Bread Machine Rolls

Ingredients

• 1 cup warm milk ( 70 to 80 degrees F.)
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/4 cup sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 2 1/4 teaspoons active dry yeast

Directions

1. In bread machine pan, put all ingredients in order suggested by manufacturer.
2. Select dough setting.
3. When cycle is completed, turn dough onto a lightly floured surface.
4. Divide dough into 24 portions.
5. Shape dough into balls.
6. Place in a greased 13 inch by 9 inch baking pan.
7. Cover and let rise in a warm place for 15 minutes.
8. Bake at 375 degrees for 13-16 minutes or until golden brown.

Pumpkin Whoopie Pies w/maple cream cheese filling

OMG- these just might be the BEST pumpkin recipe ever... even better than the pumpkin bars with cinnamon cream cheese frosting. These are seriously deadly! I found them here: Brown-Eyed Baker and have already made them twice- not once, TWICE (in just two weeks- less really). The filling made enough for both batches for me (you may use more than I do though).

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Egg Casserole- Brunch for a Bunch

Brunch For A Bunch presented by The Bayberry Inn Bed & Breakfast

1 lb. bulk pork sausage*
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper
12 large eggs, beaten
2 cups milk
*May substitute sausage with ham

Cook sausage in a skillet until browned, stirring to a crumble; drain. Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt. Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well, and pour over the green peppers. Bake at 350 degrees for about 50 minutes*.

*If preparing the night before allow longer cook time due to the chill from the refrigerator. Serves 8 to 10

This is the yummiest and the best breakfast egg casserole! Also, it is super easy! Easily serves 8-10, maybe more if you have a yummy fruit side dish. Enjoy!

Coreen's Yummy Whole Wheat Pizza Crust

1 1/4 cup water

1 tsp salt

2 T olive oil

2 T honey

3 cups whole wheat flour

1 1/2 tsp yeast

Layer ingredients as listed in bread machine and use dough cycle!