Poached Eggs

1 tablespoon white vinegar

8 eggs

The secret to the perfect poached egg is the “vinegar tornado.” In a large saucepan, bring 4 cups of water and 1 tablespoon vinegar to a boil. Reduce heat to simmer. Crack an egg in a small bowl. Using a large spoon, begin stirring the boiling water until a tornado forms. Gently drop the egg into the middle of the tornado and cook until the whites are set but the yolk is still runny, about 2 minutes. Remove the egg with a slotted spoon and place on paper towels to drain. Repeat with remaining eggs.

Easy Hollandaise

1/2 cup mayonnaise

1/2 teaspoon cayenne pepper

1/2 teaspoon Dijon mustard

1/2 teaspoon salt

1 tablespoon lemon juice

2 tablespoons salted butter

Using a blender, mix together mayonnaise, Dijon mustard, lemon juice, cayenne pepper and salt until blended well. Melt butter in a microwave safe dish for 20-30 seconds then add to blender while continuing to blend.

To Build Benedict

Place one crab cake on a dish and top with poached egg and hollandaise. Repeat with remaining eggs and enjoy.

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Loaded Potato Waffles

1 package instant mashed potatoes (2 cups)

1/4 cup all-purpose flour

2 eggs

1/2 teaspoon each salt and pepper

1/2 cup sharp cheddar cheese, shredded

1/4 cup green onion, diced

1/2 cup sour cream

4-6 slices of bacon, cooked and crumbled

Prepare potatoes according to package directions. In a large bowl, combine the mashed potatoes, flour, eggs, salt, pepper, cheese and onion and stir until blended. Place 1/4 to 1/2 cup potato batter (depending on size of waffle iron) into the center of the waffle iron and close lid. Cook until golden brown, about 3-5 minutes. Top with sour cream and crumbled bacon.

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Spinach and Strawberry Salad with Poppy Seed Dressing

1 package of fresh baby spinach

4 ounces feta cheese, crumbled

1 pint fresh strawberries, sliced

4-6 slices bacon, cooked & crumbled

1/2 cup Candied Pecans (Click here for recipe)

Poppy Seed Dressing

In a large bowl, toss all ingredients with 4-6 tablespoons of dressing or until coated to your preference.

Poppy Seed Dressing

1/4 cup white wine vinegar

1 teaspoon ground mustard

1/4 cup sugar

1 teaspoon mayonnaise

1 tablespoon poppy seeds

1/2 cup olive oil

In a small bowl, whisk together vinegar and sugar until the sugar is mostly dissolved. Add the poppy seeds, ground mustard and mayonnaise and whisk to combine. Continue to whisk while slowly adding in olive oil. Transfer to a covered dish or Mason jar and store in refrigerator for up to 2 weeks. Dressing will separate as it sits. Shake before serving.

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Chocolate Cinnamon Rolls Topped with Cream Cheese Icing

1 package refrigerated pizza crust

1/4 cup white sugar

1/4 cup Nutella

1/4 cup brown sugar

tablespoons butter, melted

1 tablespoon ground cinnamon

Preheat oven to 375 degrees. Unroll pizza crust and spread evenly with Nutella and melted butter, in that order. Sprinkle remaining ingredients evenly across all of the dough. Roll up dough lengthwise and slice into 1 inch thick rolls. Place on a greased 9 x 9-inch pan and bake for 15 minutes. Place Cream Cheese Icing in a resealable bag, cut one corner and pipe onto cinnamon rolls.

Cream Cheese Icing

8 tablespoons (1 stick) butter, softened

1 teaspoon vanilla extract

1 (8 ounce) package cream cheese

3 cups powdered sugar

In a large bowl, using a hand mixer, combine butter, cream cheese, and vanilla until blended. Add powdered sugar one cup at a time until all 3 cups are blended.

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Blackberry Bread Pudding

I French loaf

1 tablespoon butter

2 cups fresh blackberries

8 eggs

3 cups milk

1 cup heavy cream

2 cups sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon nutmeg

Cut the French loaf into 1/2 inch cubes. Coat the bottom and sides of a 9 x 13-inch baking dish with butter. Place the cubes of bread and blackberries in the dish, distributing evenly. In a large bowl, whisk together the remaining ingredients and pour over bread and blackberries. Cover and refrigerate for at least 1 hour to overnight. Preheat oven to 350 degrees. Bake for 30 minutes covered with foil and 30 minutes uncovered. It should still be a little “jiggly” in the middle. Allow to cool for 15 minutes before serving.

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Southwest Quiche

1 9-inch refrigerated pie crust

1 (8.5 ounce) can black beans, drained

1 (8.5 ounce) can corn

1/2 cup frozen spinach, thawed and drained

1 can Ro-tel

1/4 cup green onion, chopped

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon cayenne pepper (optional)

1 teaspoon each salt and pepper

2 cups Colby/Monterey cheese, shredded

8 eggs

1 cup milk

Preheat oven to 350 degrees. Roll out pie crust and place in a 9-inch pie dish. Trim the extra crust off the sides and crimp with a fork. In a large bowl, combine the black beans, corn, spinach, Ro-tel, green onion, cumin, chili powder, cayenne powder, salt and pepper. Place half of the mixture in the pie dish and top with one cup of cheese. Add remaining filling and top with the remaining cup of cheese.

In a large bowl, whisk together the eggs and milk and pour over the ingredients in the pie dish. Bake for 1 hour or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes before serving. If the crust begins to brown too much while baking, cover the edges with foil.

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Fried Glazed Donuts

3/4 cup milk

1 teaspoon vanilla extract

1/4 cup oil

3 cups all-purpose flour

1 egg

1 tablespoon baking powder

1 teaspoon sugar

6 cups oil for frying

In a large bowl, stir together the milk, oil, egg, sugar and vanilla extract. Slowly stir in the flour and baking powder until dough forms. On a lightly floured surface, roll out the dough until it is 1/2 inch thick. Using a cup, cookie cutter or biscuit cutter, cut out the donuts. Then, using a small glass or cookie cutter, cut out the center hole. Heat oil in a deep fryer or Dutch oven to 350 degrees. Fry each donut and donut hole for 1-2 minutes or until golden brown, flipping once. Remove from oil and drain on paper towels. Dip in Glaze and serve.

Glaze

2 cups powdered sugar

1/4 cup milk

In a medium bowl, stir together ingredients until well blended. Here is another topping option for the donuts:

Cinnamon Sugar Topping

1/2 cup sugar

1 teaspoon cinnamon

In a large resealable bag, combine the sugar and cinnamon. Add 2 donuts at a time to the bag then seal and shake to coat.

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Game Day Invitation

Will & Meg

Will

“You’re going down, Montgomery,” Jules, my sister, yells out from across the yard, pointing her pink-tipped nail at me and glaring like we’re in the middle of the fourth quarter of the Super Bowl.

“Yeah?” I walk toward her, strutting a bit. “Who’s taking me down?”

“Me,” she says, punches me in the arm, and jogs away, leaving me scowling after her.

“You’re a brat!”

She sticks her tongue out at me as she assumes her position in the line.

It’s one of the last weekends of the summer, so Meg and I invited the family over to spend time in the pool, play some ball, and just enjoy each other for the day.

“Where are the kids?” I hear Sam ask as she and Leo arrive. She strips her bathing suit cover-up off, then jumps in the pool with Meg and Natalie.

Everyone else is playing football on the lawn.

“They’re all with the grandparents,” Meg replies. “Today is adults only.”

“Okay, let’s do this,” Caleb says, rubbing his hands together. He’s the quarterback on his team, and of all things, I’m playing defense.

It’s fun as fuck.