Brunch For Dad

Brunch For Dad.jpegBeer Cake

Ingredients:

  • 2 eggs
  • 1 cup margarine/butter
  • 2 cups brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 can beer, 16 oz.
  • 1 cup chopped nuts
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. cloves
  • ½ tsp. allspice
  • 3 cups flour

Cream butter and sugar. Add eggs and mix. Sift dry ingredients together. Add dry ingredients to mixture alternately with beer. Beat well. Bake in a greased and floured pan at 350 degrees for 50-60 minutes.

Crabmeat Quiche

Ingredients:

  • 3 eggs
  • ½ cup mayonnaise
  • 2 ½ tbsp. all-purpose flour
  • ½ cup milk
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1/3 cup diced bell pepper
  • 1 cup crabmeat
  • ½ cup minced onion
  • 6 slices bacon, cooked and crumbled
  • 1 cup grated cheddar cheese
  • 1 – 9 inch deep dish pie shell

Preheat oven to 350 degrees F. Whisk the eggs lightly in a large bowl. Whisk in the mayonnaise, flour, milk, salt and black pepper. Stir in the bell pepper, crabmeat, onion and bacon. Prick the pie shell 5 times. Sprinkle the grated Cheddar over the bottom of the crust. Pour the egg mixture on top of the cheese. Bake until the crust is golden brown, 40 to 45 minutes.

Coconut Fruit Salad

Ingredients:

  • 1 – 15 oz. can mandarin oranges, drained
  • 1 ½ cups diced fresh pineapple
  • 1 cup seedless red grapes, halved
  • 1 – 15.25 oz. can apricots, drained and diced
  • 2 cups miniature marshmallows
  • 1 cup sweetened flaked coconut
  • ¾ cup sour cream, kept very cold
  • ½ tsp. coconut extract
  • 2 tbsp. sugar

Combine the oranges, pineapple, grapes, apricots, marshmallows and flaked coconut in a large bowl. Using a very cold whisk and a very cold, large bowl, whip the sour cream, coconut extract and sugar until fluffy. Fold the fruit mixture into the sour cream mixture. Chill for at least 1 hour in the refrigerator and serve cold.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Hot Pasta Salad- A Little Light Lunch

A Little Light Lunch today features Hot Pasta Salad.
This Dish is quick and Easy to fix.
Perfect for Lunch or Supper. Enjoy!

Hot Pasta Salad
Hot Pasta Salad

Ingredients:

  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1 medium green pepper, cut into ¼ inch strips
  • ½ medium red onion, cut in half lengthwise and thinly sliced (1 cup)
  • 2 teaspoons poppy seed
  • 2 cups hot cook linguine (6 oz. uncooked)
  • 1 medium tomato, cut into thin wedges

Directions:

Quick and easy to fix!
Quick and easy to fix!

In small bowl, combine vinegar, oil and salt. Set aside.

Spay 12 inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium heat. Add pepper, onion and poppy seed. Cook for 4 to 6 minutes, or until vegetables are tender, stirring frequently. Reduce heat to medium-low. Add linguine and tomato. Cook for 1 to 1 ½ minutes, or until hot, stirring frequently. Add vinegar mixture. Toss to combine. Serve hot.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Chicken Caesar Salad- A Little Light Lunch

Our dear friend and colleague, Maria, is taking a few weeks summer vacation to be with her beloved family. So we will try to fill her remarkable shoes with a few blogs featuring “A Little Light Lunch.” We do hope you will enjoy as summer is a great time of year to get together with family and friends, sharing “a little light lunch.”

Chicken Caesar Salad
Chicken Caesar Salad

What You’ll Need:

  • 2 slices white or whole wheat bread
  • 2 tablespoons canola oil
  • ¼ cup mayonnaise
  • 2 tablespoons Greek-style yogurt
  • 2 tablespoons grated Parmesan, plus extra to serve
  • 1 teaspoon lemon juice
  • 3 or 4 drops Lea & Perrins Worcestershire sauce (or to taste)
  • salt and pepper
  • 1 ½ cups diced cooked chicken
  • 8 small heart of romaine lettuce leaves
  • 4 seven-inch flour tortillas (if making wraps)

What To Do:FullSizeRender copy

  1. Preheat the oven to 350 degrees Fahrenheit. Cut star shapes from the bread using a small star-shaped cutter (or trim off the crusts and cut the slices into ½ inch cubes) and put in a bowl. Drizzle with the oil and toss until coated. Spread the bread out on a baking sheet and bake for 15 minutes. Carefully turn the croutons over and bake for 5 to 8 minutes more, until golden, watching carefully. Let cool.
  2. Mix together the mayonnaise, yogurt, Parmesan, lemon juice, and Worcestershire sauce and season to taste with salt and pepper. Stir in the cooked chicken.
  3. To serve in lettuce cups: divide the chicken salad among the lettuce leaves. Sprinkle each with a little grated Parmesan and a few croutons.
  4. To serve as wraps: warm the tortillas in a microwave for 5 to 10 seconds or put in a warm oven for 5 minutes. Meanwhile, finely shred the lettuce leaves. Scatter the lettuce down the center of the wraps and spoon the chicken salad on top. Sprinkle each with a little grated Parmesan and a few croutons, roll up, and serve immediately. You can omit the croutons from the wrap version if you prefer. It is also fun to roll up each wrap in aluminum foil and scrunch one end to seal. The children can then eat the wraps, peeling the foil away as they eat, without worrying about dripping any dressing on the sofa.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com