Saturday, June 29, 2013
Last night we got to have 6 boys from our stake stay at the night as part of their weekend youth conference. They were so much fun and very well behaved! When they got to our house last night, I had Rolo cookies waiting for them which they all loved and they ate a ton.
Earlier this week, a few of us friends went to lunch and were talking about our youth conference groups staying at our homes. My darling friend (and neighbor!) told us she was making egg mcmuffins for breakfast, since the kids had to be at the church at 6:30 a.m. I had been thinking about how to do breakfast since they were going to have to run so quickly, so I was excited for the idea. Rochelle said that she used to make them to take to her early morning seminary class. I loved the idea and whipped them up last night and this morning the boys loved them and were so happy that they could just grab a sandwich and jump in the car and go!
Egg McMuffins TO GO
12 English muffins
12 round pieces of ham or Canadian bacon
12 slices American cheese
1/4 c. milk
1/2 t. salt
1/4 t. pepper
Preheat oven to 350 degrees. Line a cookie sheet (with sides) with parchment paper and spray with cooking spray. In a bowl, beat the eggs, milk, salt & pepper. Pour the egg mixture into the pan and bake for about 20-30 minutes until it is done. Remove from the oven and cut into 12 squares.
Assemble the egg mcmuffins with the ham on one side of the muffin and the cheese on the other side, with the egg square in the middle. If making the night before, put them all on a cookie sheet, cover with saran wrap and refrigerate. When you are ready to heat them, cook uncovered for 30 minutes in a 350 degree oven. Individually wrap in tin foil and they are ready to be transported anywhere!
Tuesday, June 11, 2013
This is the most amazing caramel sauce and takes minutes to make. The trick is you have to make it well in advance so it will cool and thicken a bit in your fridge before serving. My new favorite thing is to do is make yummy brownies, then set out ice cream, homemade hot fudge sauce and this caramel sauce, along with some great toppings for guests to make whatever they like. It's always a hit!
Salted Caramel Sauce
1 1/2 c. sugar
1/3 c. water
1 c. heavy cream
1/2 t. vanilla
1/2 t. salt
Heat the water and sugar in a larger heavy bottomed saucepan. Cook over low heat for 5 minutes, until the sugar dissolves. Do not stir! Increase heat to medium-high and boil, uncovered, until the sugar starts to turn a light brown/warm chestnut color (about 350 degrees on a candy thermometer). This will take about 5 minutes, but once it turns the light brown, it will burn very quickly, so don't let it get too dark. Do not stir at all, but you can swirl the pan a few times to get it mixed together. As soon as you feel it is a warm chestnut color, pull off heat immediately and add cream, vanilla and salt. Stand back and be very careful, as it will bubble violently. Quickly add back to the burner and stir, while on medium-high heat for 1-2 minutes until it is all combined and solidified. Take off heat and pour caramel into a glass jar. Refrigerate (freeze if you are in a hurry) and wait until it is a bit thicker. Usually about an hour or two is sufficient. To heat up, microwave for 30 seconds at a time until hot.