BREAKFAST
Love this breakfast Idea French Toast Kebabs from You Are My Fav Parties
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Tiny Blue Berry Pancakes No recipe needed… I just love the idea..
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Yum…Two bite breakfast Bacon & Eggs in Toast Cups (6 cups)
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APPETIZERS
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DINNER
Carbonara
from “Avec Eric”
Serves 4
½ cup diced applewood-smoked bacon
2 cups crème fraîche
2 large egg yolks
1 teaspoon freshly ground black pepper
- fine sea salt
8 ounces dried linguine
1½ cups freshly grated Parmesan cheese plus more for garnish
4 tablespoons thinly sliced fresh chives
Bring a large pot of salted water to a boil over high heat.
Meanwhile, sauté the bacon in a large skillet over medium-low heat until crisp, about 10 minutes. Add the crème fraîche and bring to a simmer. Whisk the egg yolks into the sauce. Add the black pepper and season to taste with salt.
When ready to serve, cook the linguine in the boiling salted water until al dente. Drain the pasta and add it to the sauce. Stir in 1-n cups of the Parmesan cheese and chives; let stand for 1 minute to allow all the flavors to blend.
Using a meat fork or carving fork, twirl a quarter of the pasta (for each serving) and place each swirl of pasta in the center of 4 bowls. Spoon some of the sauce over and around the pasta and top with more grated Parmesan cheese, as desired. Serve immediately.
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DESSERTS
I have made this one twice and it is pure Heaven….
Ingredients
- FOR THE CRUST:
- 1 package (18.25 Oz. Box) Plain Yellow Cake Mix
- 1 stick Unsalted Butter, melted
- 1 whole Egg
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- FOR THE FILLING:
- 8 ounces, weight Cream Cheese, At Room Temperature
- 2 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 stick Unsalted Butter, melted
- 3-¾ cups Confectioner’s Sugar
Preparation Instructions
Preheat oven to 350°. Prepare crust first. In a large mixing bowl, combine the crust ingredients with a wooden spoon until moist. Transfer to a 13″x9″ ungreased baking pan and spread evenly over the bottom of the pan. Set aside.
Next, prepare the filling. In a large mixing bowl, beat cream cheese with an electric mixer until fluffy. Add the eggs, vanilla, and melted butter, and continue to mix. Next, add the confectioner’s sugar one cup at a time until all sugar is mixed in. Pour filling over the crust, and spread evenly with a spatula.
Bake gooey butter cake for 40-45 minutes until it is browned, but the center is still jiggles when the pan is shaken. Cool for 30 minutes. Sprinkle with additional confectioner’s sugar and serve.
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