Easy Mac Salad

Suzy Bee’s Kitchen

Easy Mac Salad

Ingredients:

2 Cups Cooked Macaroni

3 Hard Boiled Eggs, Chopped

1 Cup Sliced Celery

1 Spring Onion, Chopped

1/3 Cup Assorted Bell Peppers, Chopped

Season with Lemon Pepper, Garlic Powder & Tomato Infused Sea Salt

*Dressing:

5oz. Plain Greek Yogurt

1 TBSP. Creamy Bacon Dressing

1 TBSP. Ranch Dressing

1 TBSP. Honey Mustard Dressing

1 TBSP. Dijon Mustard

Season with salt and pepper to taste

Whisk all the ingredients together, set aside.

Mix together in a large bowl all the following ingredients; pasta, onions, bell peppers, celery and chopped hard boiled eggs. Pour the dressing over pasta mixture and coat well. Cover with plastic wrap until serve.

* Play around with the ingredients when making the dressing, until you get the right flavors to marriage

This is an easy little pasta salad that the whole family will enjoy. Serve with your favorite burgers and dogs. Remember the Cucumber, Watermelon or Apple Green infused water.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Spring Onion Risootto

Suzy Bee’s Kitchen

***Spring Onion Risotto

Ingredients:

 

1 1/2 Cups Arborio Rice

4 Cups Veggie Broth, Heated and Simmering

1~2 Bunches Spring Onions, Chopped

1 1/2 Cups Fresh Frozen Peas

2 TBSP Fresh Lemon Juice

3 TBSP. Butter

1 Cup Parmesan Cheese

1/2 Cup Cream Cheese, Softened

Lemon Pepper to Taste

In a large Dutch oven melt butter, add rice stir until golden brown, next add spring onions and then add 1 cup veggie stock at a time until all the veggie stock is absorbed. It should take about 25~27 minutes for this process. Turn off heat, add the following ingredients; peas, cream cheese, lemon juice, pepper and parmesan cheese, let stand for a moment then stir until well incorporated. Taste to see if you want to add any additional seasonings.

Serve in your favorite bowl along with green salad and a glass of Red Italian Wine.

Enjoy!

***This recipe has come a long way from the first time I made it in my early 2o’s. The first time I made this I did have fresh parmesan cheese so I used canned. My veggie stock was bouillon cubes, the spring onions are now leeks and the cream cheese has been replaced by mascarpone cheese. There are times still when I go back to this recipe to remind myself if you have an imagination you can make anything work in your kitchen! I encourage you to think outside the burrito as I say around my home. There are so many possibilities when it comes to cooking. If you’re just starting out you can do any recipe on a budget and eat well.

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Easy Egg Casserole

Suzy Bee’s Kitchen

Easy Egg Casserole

Ingredients:

8 Eggs

1/2 Cup Mascarpone Cheese

1/4 Cup Sour Cream

10~12 Slices Cooked Bacon, Chopped

2~4 Green Onion, Sliced

1 Cup Gruyere/Swiss Cheese, Grated

2 Small Brioche Rolls, Cut into Cubes

Salt, Pepper, Garlic Powder and Onion Seasoning to taste

In a large mixing bowl whisk eggs, mascarpone cheese, sour cream and seasonings until fluffy, add bacon, gruyere/swiss cheese & green onions fold into egg mixture, next fold in cubed  rolls making sure the brioche bread is well coated. Let stand for at least 10~15 minutes pour mixture into a prepared 9”deep dish pie plate.

Place baking dish in a 350 degree oven and bake for 25~30 minutes or until golden.

I like this recipe because I can use whatever is in my ice box. That means veggies, cheese, bread and/or meat. This is a nice dish to serve for dinner or brunch or any other meal. Serve with a green salad or fruit and you have a lovely meal for your family.  Top it off with a nice infused water, tea or coconut milk.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Chocolate Cherry Scones

Suzy Bee’s Kitchen

Chocolate Cherry Scones

Ingredients:

2 1/2 Cups Baking Mix

1/2  Cup Dark Cocoa Powder

1/2 Cup Sugar

1 1/2 Cups Dried Cherries

3/4 Cup Buttermilk

Drizzle:

1/2 Cup Dark Chocolate Chips, Melted

In a large bowl whisk together all dry ingredients, add buttermilk until moist, knead 8~10 times on a floured cutting board. Roll or pat out to 1/2 “thick. Cut dough with 4” round cookie cutter or for rustic scones cut into large squares. 

Place dough onto parchment paper lines baking sheet, place into 450 degree oven and bake for 8~10 minutes. Remove from oven and place scones onto cooling rack. 

Melt chocolate chips in small saucepan with either a touch of heavy cream or butter until you get the right consistency to drizzle chocolate with a fork. Drizzle melted chocolate over scones.

Serve with a nice English tea…

Enjoy!

I love chocolate and this is one way I get to enjoy it. Plus the cherries and chocolate drizzle add another layer to the scone. I like to eat warm just out of the oven; sometimes I serve with eggs and fruit.  But always with English breakfast tea!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Double Dark Chocolate Cherry Cookies...

Suzy Bee’s Kitchen

Double Dark Chocolate Cherry Cookies

Ingredients:

2 1/4 Cups Self Rising Flour, Sifted

3/4 Cup Dark Cocoa Powder

1 1/2 Cups Dark Brown Sugar

1 Cup Butter, Browned and Cooled

1~3 tsp. Pure Vanilla

2 Large Eggs

2 Heaping Cups Dark Chocolate Chips

1 Cup Dried Cherries

1 Cup Chopped Toasted Pecans, Chopped

Preheat Oven and Bake @ 375 degrees. Sift all dry ingredients in to mixing bowl; add dried cherries, dark chocolate chips and nuts set aside.

Mix together cooled browned butter, eggs and vanilla; add dry ingredients mix until well incorporated.

Make 1 “balls, place on baking sheet and slightly flatten, Bake cookies for 10~12 minutes at 375 degrees.

Remove cookies from oven, cool for 5 minutes and transfer to a cooling rack.

This is a favorite cookie recipe of mine because it combines two of my favorites. This recipe can be made for any special occasion or just because you’re having a chocolate craving!  The browned butter adds another layer to the cookie you can’t even imagine. Serve with tea, milk or just warm out of the oven (My favorite).

Enjoy!

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Bread Muffins

Suzy Bee’s Kitchen

Bread Muffins…

Ingredients:

4~6 Slices Raisin Bread or Rosemary Sourdough or Crescents or Cinnamon Swirl Bread, Cut into cubes

6~8 Large Eggs, Slightly Beaten with Seasonings

1~2 Scoop Whipped Cream Cheese

1/2 Cup Heavy Cream 

4~6 Slices Bacon, Cooked and Crumbled

Salt, Pepper and Cinnamon Seasoning

Drizzle with Honey or Brush on warmed Apricot Jam or Infused Butter

In a large bowl whisk together eggs, whipped cream cheese, heavy cream and seasonings, set aside. Next cut bread into cubes add to egg mixture along with crumbled bacon. Fold ingredients until well coated. Let stand for 5 minutes before scooping mixture into prepared muffin tin.

Bake at 350~375 degrees for 23~25 minutes or until set.

Remove from muffin tin, brush with infused butter or jam or drizzle with honey and serve with tea.

This recipe is my end of the week go to breakfast or brunch!  I like it because I can take the leftover bits and pieces of food in the refrig and create a meal that everyone can enjoy. Add Eggs, Raw Veggies, Fresh Fruit, Teas, Hot Chocolate and Infused Water for an outstanding breakfast to brunch!

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Chocolate Chip Cookie Week

Suzy Bee’s Kitchen

                       “Chocolate Chip Cookie Week”

Chocolate Chip Cookies

Ingredients:

1 Cup Butter

1 Brown Sugar

1/2 Cup Sugar

1/2 tsp. each Vanilla, Milk and Water

2 Lg. Eggs, Slightly beaten

1/2 tsp. Salt

1 tsp. each Baking Powder and Baking Soda

2 Cups Flour, Sifted

2 1/2 Cups Rolled Oats, Blitz into flour

2 Cups Semisweet Chocolate Chips

4oz. Dark Chocolate, Grated or Chopped Finely

1 1/2 Cups Toasted Walnuts, Chopped

In your mixer cream butter and both sugars until fluffy, add vanilla, milk and water mix into butter mixture, next add eggs into mixture making sure they are well incorporated. Let mixture stand while you sift together flour, oats, salt, baking powder and soda into a large mixing bowl.  Start your mixer on low speed adding flour mixture slowly; next add in chocolate chips, grated chocolate and toasted nuts making sure everything is well incorporated.  Make 1” balls with dough. Place on baking sheet and (place into freezer for 20 minutes. Optional if you can’t wait to bake!)

Remove from freezer and place into preheated 325 degree oven bake for 13~15 minutes. Remove cookies from oven, let stand for 5 minutes then place cookies on cooling rack.

Serve with milk… I love eating them warm just out of the oven. I also like to make ice cream sandwiches with chocolate chip ice cream. I have been making this recipe for over 30 years. Chocolate chip cookies were my Daddy’s favorite cookie as well as my Daughters. I don’t make these cookies as often as I did at one time. 

In honor of * “Chocolate Chip Cookie Week” I brought this recipe out to bake and share with my readers!

You can double this recipe, make up the 1” balls and freeze them for a later date. I don’t double the recipe any more but I do put the leftover 1” balls in my freezer and bring them out when I want a really good Chocolate Chip Cookie.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.
.

                                         ~ Bon Appetit ~

 *National Chocolate Chips Cookie Day is  Friday May 15th.

©SuzyBeeWolf 2015