by Cate Bogue | May 14, 2018
FARMER'S MARKET EGG CASSEROLE (Adapted from Two Healthy Kitchens) The great thing about this casserole is that not only is it beautiful and healthy, but I can make it the night before, and then just throw it in the oven before my guests arrive. No slaving in the...
by Cate Bogue | May 14, 2018
DELUXE COFFEE CAKE (Adapted from Alex Guarnaschelli) I like the idea of a coffee cake baked in a sheet pan – so much easier to serve. And the topping that includes pecans and walnuts with 2 sugars and cinnamon appealed to me as well. Topping: 1/2 cup toasted and...
by Cate Bogue | May 14, 2018
FRESH FRUIT SALAD WITH HONEY, MINT and LIME (Adapted from Epicurious) 1/4 cup fresh lime juice (or use Nellie and Joes!) 1/4 cup honey 1/4 cup chopped fresh mint 1 3-pound cantaloupe, halved, seeded and chopped 1 12-ounce basket strawberries, hulled, sliced 4 kiwis,...
by Cate Bogue | May 14, 2018
FRENCH TOAST MUFFINS (Adapted from Tastebook.com) MUFFIN INGREDIENTS: 1/2 cup sugar 1 1/2 cup flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg 1/3 cup butter, melted 1 egg 1/2 cup milk TOPPING INGREDIENTS: 1/2 cup sugar 1 tsp cinnamon 1/2 cup butter, melted...
by Cate Bogue | May 13, 2018
HASH BROWN CASSEROLE (Adapted from MyRecipes.com) 6 bacon slices 1 cup chopped onion 2 garlic cloves, minced 1 (32-ounce) package frozen Southern-style hash brown potatoes 1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided 1/2 cup chopped green...
