Sunday, April 12, 2009
Brunch with friends!!
bottle of champagne/sparkling wine
cup of superfine sugar
1/3 cup cognac
1/3 cup triple sec
1 1/2 lemons squeezed for juice
4 TBSP Tourani Raspberry syrup
1-2 cups orange juice
Mix everything but the champagne together until the sugar is dissolved. Add champagne and chill for an hour or so.
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
2 cups Original Bisquick® mix
2/3 cup milk or water (I used sour cream instead)
2 tablespoons sugar
1.Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2.In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3.Bake 18 to 22 minutes or until golden brown.
High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.
10 ounces evaporated milk
large can of whole roasted green chilies
4 cups shredded cheese
Rinse the chilies and layer in the bottom of a 9 by 13 baking dish, cover with 3 cups of the shredded cheese. Beat eggs and evaporated milk together, pour over chilies and cheese. Bake at 350 for 45 minutes, covered. Remover cover, layer the rest of the cheese over the top, bake for 15 more minutes uncovered.
I just tossed some potatoes in olive oil, garlic, and salt. Baked at 425 for 40 minutes or so. Sauted some bell peppers and onion with a little olive oil. Mixed with the potatoes and baked at 350 for 15 minutes before serving.
Centerpiece--Snoopy figurine nestled in among M&Ms and Cadbury mini eggs!
Dress--J.Crew final sale find!!!