The post is a day late . . . what?
Okay, so I realized that I hadn’t yet published my post for Friday until right before midnight last night. But you have to understand what was going on.
I prepared for interviews and had one in Seattle yesterday evening. 🙂
I had a baby to take care of and even resorted to driving him around between the 11 and midnight hour so he would finally stop fighting the urge to just fall asleep. 😦
So how was everyone’s 4th of July weekend? We had a lot of fun just hanging out as a family and doing nothing in particular. I even had my 7 year old niece help me with taking pictures at the firework show we went to at Thanksgiving Point. I thought she did an excellent job!
What I did do was a lot of cooking. So here are 5 of the things that I made. I have attached the links to the original recipes that I worked from but below are pictures and helpful hints on how I made it.
Pretzel S’mores Chocolate Chip Cookie Bars
- Line your pan with foil . . . really . . . it make cutting them a lot easier
- Don’t try cutting them 2 minutes after you take them out of the oven they are very gooey at first but will setup
California Breakfast Casserole
- Make sure you really thaw your frozen hash browns and place them between paper towel to try and get the excess moisture out of them
- I used turkey sausage links that I cut in half length-wise
Three-Cheese Potato & Rosemary Tarts
- I only used two cheeses because I couldn’t find bocconcini in a store close to me
- Make sure you use a mandolin to cut the potatoes so they are consistently the same width. The thinner the better.
- We had extra after dinner so the next morning we scrambled eggs, reheated the tarts, topped them with the eggs and salsa and it was a very hearty breakfast dish.
- Side note: To my American friends; don’t be afraid of the metric measurements. Consult the internet or your Betty Crocker Cookbook to see the conversions.
- I have a person living with me that has a sulfur allergy so we couldn’t use the kale. I substituted with red leaf and romaine lettuce.
- I also substituted goat cheese for the ricotta salata
- I made extra of the Rosemary Honeyed Almonds at the request of my mother. She has been snacking on them for a week but they need to be stored in an air tight container and when you have just finished coating them and they are soft, spread them out on a piece of parchment paper to cool so they won’t stick to your pan.
- Keep in mind that the sweeter the watermelon the less sugar you need to add and vice versa.
- We used sparkling water and the adults loved it but the kids wanted it sweeter and we could have used ginger ale for them.
One thought on “Everyone Needs to Eat”
Loved the recipes you made over the 4th. They were fun and different and I think even the kids were pretty good about eating them…….except maybe the salad. What’s new? Thanks for the fun pics! We do have some ADORABLE grandchildren and I know they love you to death! Thanks for being such a fabulous aunt!
Love you, Mom