Bacon, Egg, and Cheese Crescent - Breakfast Sandwich

This weeks recipe is very simple. 

My mother keeps making me these delicious sandwiches for breakfast, so I decided to share the recipe with my readers. 

You will need:

Eggs

Pillsbury Crescents

                                                                  

Shredded Cheese

Bacon

                                                                              

How To Prepare:


Bake crescents as described on package.


Cook bacon on stove. 


Crack and scramble desired amount of eggs in a bowl. Stir in desired amount of cheese.


Pour eggs into a stovetop skillet and let them cook, lightly stirring them if needed. Flip if needed. 


Cut crescent in half. Cut eggs twice the size of the crescents. Place  bacon on eggs, fold eggs over bacon, and place on crescent. 

ENJOY!

My FAMOUS Cheesecake Recipe featuring an Oreo Cookie Crust

I chose this week to share this recipe in honor of my fiances birthday. Happy Birthday Zachary. :-)

For those who have tried my cheesecake, you know why I am referring to it as "FAMOUS". For those who have not, you will find out. :-)

About six years ago I wanted to make a cheesecake for Christmas, but I didn't know where to start. My mother told me her friend, Phyllis, knew how to make cheesecake and she would ask her if she would share her recipe. I now know many people who are thankful that she did.

This recipe is for plain cheesecake, but in the tips section I will share how I  spruce it up a bit and also how to make it a marble cheesecake instead.


Also, as the birthday boy requested, we experimented with an Oreo cookie crust (which was delicious), however the recipe usually calls for a prepared graham cracker crust. 


I have also made this in a shortbread crust and it was quite enjoyable that way too. 

You will need: 

2 8oz packs of cream cheese                            2 eggs

                        

   3/4 cups of sugar                                          1tsp vanilla

                         

      A pinch of salt                                 Prepared Oreo crust

             
      

How to prepare: 

Preheat the oven at 350*. 

Using an electric hand mixer, mix all of the ingredients together in a medium bowl until smooth. 


Pour mixture into the pie crust. 


Put in oven for 35-45 minutes or until center of cheesecake is slightly giggly. (The cake may be slightly browned too.)


Remove from oven, cover, and place in refrigerator for at least 4 hours. (If you take it out too soon it will be pudding-like.)




Tips: 


I like to spruce my slice up by adding strawberries and melted chocolate. To do this: Slice a strawberry and place desired slices on top of the cheesecake slice. In the microwave, melt a few chocolate chips with 1/3 as much milk. Stir. Add the melted chocolate to a empty ziplock bag and snip a very small amount off the corner of the bag. Squeeze the bag to drizzle the desired amount of chocolate over the cheesecake and strawberry slices. 

You can also make this a marble cheesecake by doing the following: Pour only 1/2 of the mixture into the crust.  Mix 4oz of melted chocolate chips into remaining 1/2. Pour this into crust directly onto other 1/2. Using a spoon swirl the mixture. Bake as directed above. 




ENJOY!

Lemon Butter Potatoes

This potato recipe came with the Publix Aprons Rosemary-Maple Pork Tenderloin recipe found by my mother. I posted the recipes separate for tagging purposes.


These potatoes are so simple and quick to make, yet so delicious! You won't believe the ease and resulting taste of this dish, yet both factors are sure to make it a family favorite.

You will need:


             Cooking Spray                                                   4tbs Unsalted Butter

1 24oz Bag Dutch Baby Potatoes                                        Juice of 1 Lemon

                










2tbs Water                                                                      1tsp Everglades Seasoning




                          












How to Prepare:


Preheat oven to 450*


Cut potatoes in half and place them in a microwave safe bowl. Pour water on them, cover, and microwave on high for 7-8 minutes or until tender.


While waiting on the microwave, cut butter into small pieces and set aside. (If butter is soft, you can stir the seasoning into it.)


When potatoes are done in the microwave, squeeze juice of one lemon over the potatoes, stir in butter and seasoning.


Spray baking sheet with cooking spray.


Spread potatoes on baking sheet in a single layer.


Bake 10-12 minutes or until golden; stirring occasionally.

Tips:


You can use bottled lemon juice, but fresh lemon juice gives a better taste.




ENJOY!

Rosemary-Maple Pork Tenderloin

Last month when my mom went to Publix to do some grocery shopping the Publix Aprons Simple Meals counter was giving out samples of this week's recipe. My mother loved the sample, so she purchased all of the ingredients and we ended up making it that week. After trying this recipe, I could see what all of the fuss was about. It is delicious!


For tagging purposes, the potatoes shown with this dish can be found in a separate post on this blog (but will not be posted until later this week).


Also, I recently had to bring my computer in to be fixed, once I get it back I will upload more photos for this recipe.

You will need:


 1 Pork Tenderloin (approx 1lb)                                  8oz Pre-Sliced Baby Portabella



                    







  3 Sprigs of Fresh Rosemary                                                  1/2 cup Marsala Wine

                












   1 Medium Shallot                                                                  2 cups Beef Stock


                          















         1/4 tsp Kosher Salt                                                   1/2 cup Maple Syrup

                  










              1/4 tsp Pepper                                                      2 tbs Canola Oil      

                













How to Prepare:




Finely chop shallot.


Season pork with salt and pepper.


Preheat large saute pan on medium-high for 2-3 minutes.


Pour canola oil in pan and add pork to pan. Cook 4-5 minutes or until well browned, turning occasionally.


Remove pork from pan and cover to keep warm.


Remove pan from heat and add Marsalla.


Stir in mushrooms and shallots; cook and until wine has completely evaporated (2-3 minutes).


Stir in beef stock, syrup, and whole rosemary sprigs.


Return pork to pan, cover, and cook for 10-12 minutes or until pork is 155*F (turning pork occasionally).


Remove pork from pan; transfer to a cutting board.


Let pork stand 5-10 minutes before slicing; temperature will rise to USDA recommended 160*F.


While letting pork stand, continue to cook sauce 4-5 more minutes or until thickened.


Slice pork into 1 inch thick slices; top with mushrooms and sauce.

ENJOY!