Lizzies Eatery 2

12/24/2024

This looks so.good! What a great Christmas morning breakfast.

Overnight Crème Brûlée French Toast
Ingredients:
- 1 loaf French bread, sliced 1-inch thick
- 5 large eggs
- 1 cup half-and-half
- 1 cup whole milk
- 1 tsp vanilla extract
- 2/3 cup granulated sugar (plus extra for topping)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup unsalted butter
- Maple syrup, for serving

Directions:

1. Prepare the Baking Dish:
Generously butter a 9x13-inch baking dish and arrange the French bread slices in a single layer.

2. Make the Custard:
In a large mixing bowl, whisk together eggs, half-and-half, milk, vanilla extract, sugar, cinnamon, and nutmeg until smooth.

3. Soak the Bread:
Pour the custard mixture evenly over the bread slices, ensuring each slice is thoroughly soaked.

4. Refrigerate Overnight:
Cover the dish with plastic wrap and refrigerate overnight to allow the bread to absorb the custard.

5. Bake the French Toast:
The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap from the dish. Dot the bread with small pieces of butter and lightly sprinkle sugar on top.

6. Bake:
Bake in the preheated oven for 35-40 minutes, or until the French toast is puffed and golden brown.

7. Caramelize the Sugar:
Let the French toast cool slightly, then sprinkle extra sugar on top. Place under the broiler for 1-2 minutes to caramelize the sugar. Watch closely to avoid burning.

8. Serve:
Serve warm with maple syrup, if desired.

Prep Time: 10 minutes
Overnight Soak: 8 hours
Cooking Time: 40 minutes
Total Time: 8 hours 50 minutes

Yields: 6-8 servings

12/23/2024

I'm not sure what this tastes like but I would try it to make a queso dip.

I've noticed that a lot of recipes have called for Velveeta. Here is my homemade Velveeta Cheese (uses real cheese).
I have made this more than a dozen times and it never disappoints. Very simple to make. I use only the finest of cheese (Tillamook), which probably makes a big difference. Just make sure that you warm slowly and on the stove. Microwaving will make stringy cheese.
*In answer to a lot of people. I have never learned to can, so I don't know if this would work*
A lot of people have asked if you can freeze this. I don't. I use it up within 3 weeks. There are so many dishes to use it in.
To clarify what Velveeta really is:
Alright, now what we’ve all been waiting for…Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. It’s cheese adjacent.

Is Velveeta gluten free?
Though it may not technically be cheese, Velveeta is officially a gluten-free processed cheese product. Its ingredient list does not include wheat or any other source of gluten, so it is perfectly safe to consume as part of a gluten-free diet.

What is Velveeta made of?
Velveeta is made from substances including whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture. It makes you wonder what it must have tasted like before, when it was made from cheese wheel shreddings! Would you still be able to buy it unrefrigerated? Speaking of…

Is Velveeta American cheese?
Velveeta isn’t exactly American cheese, but it’s pretty close. Much like the Kraft Singles, it’s a processed cheese product made with whey, milk solids, and emulsifying agents that give it that perfect meltiness.
Okay, so it may not be actual cheese, but is that really going to stop America from using this decadent, simple stuff in their queso dips, and mac n’ cheese? I certainly don’t think so! So melt a big brick of it down, grab your surfboard and hang ten on a big “cheese product” tidal wave! Surf’s up, people!
HOMEMADE VELVEETA (REAL CHEESE)
Recipe Credit to thespruceeats
INGREDIENTS
1 cup water
1 packet (1/4-ounce) unflavored gelatin
1/3 cup dry milk powder
1/4 teaspoon kosher salt
4 cups grated mild cheddar cheese or a combination of cheddar and Colby
LINE A SMALL LOAF PAN WITH PLASTIC WRAP, LEAVING A FEW INCHES OF EXCESS ON BOTH SIDES OF THE PAN. ALTERNATIVELY, YOU MAY USE SMALLER LOAF-SIZE CONTAINERS.
Put the water in a saucepan and bring to a boil.
Combine the gelatin, milk powder, and salt in a blender and pulse to blend.
Add the boiling water to the blender and immediately pulse a few times.
Quickly add the cheddar cheese and process until smooth.
Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
Wrap in plastic wrap and store in the refrigerator. Use within 3 weeks.

12/23/2024

Good morning, folks!

Today is a day to celebrate—my mom, that is!

I put this up on my page because my beautiful momma is the reason I know how to cook. Yes, it's true. My mom came from a very strong line of women, one of them being her mom, who was an amazing lady, cook, gardener, and a hell of a farmer. She was a hardworking farm gal and, in turn, she raised a hardworking farm gal who knew her way around a kitchen and garden too, plus all the inner workings of her mom's farm role. I think all farm gals are some of the most amazing cooks out there, feeding all the family, help, or farmhands. They are frugal with a flair and taste that is spot on because they have to make that brood they feed happy. Mom had her own brood to feed as there were sometimes nine of us in the house—her six kids, our parents, and our grandpa, and then after his passing, our nephew, Chris. We woke to a hot and tasty breakfast, our lunches packed, and came home to a house smelling of something delicious cooking. We were raised on homemade everything, from bread to the minced meat dishes she created. She was a steady force in our house that kept the wheels of life turning. Whether she was sick or not, we were taken care of. She is resilient, hardworking, funny as hell, caring, and a beautiful soul.

I should mention, it sounds like we were catered to—in a sense, we were—but we were raised to not leave clothes lying about or our beds unmade. We each had our chores, and one of mine was ironing everything in sight, maybe even the underwear, lol... doilies, pillowcases, jeans with a perfect line, blouses, and well, everything. I despise ironing to this day. We were taught to get up and do the dishes as soon as everyone was done. Give our chairs to our elders, don't talk back, and respect our elders. She did her best, but we still gave her grey hairs and headaches because we listened, but we also had our naughty side. Hahaha... maybe it was the other five... I like to think I was an angel, hahahaha.

In honor of my mom, I am posting one of her favorite dips. She loves blue cheese, egg rolls, Chinese food, seafood, charcuterie, turkey neck, gizzards, beef tongue, liver (gross), chocolate cake with 7-minute frosting, and so much more! Although, mostly she loves her family.

I love you, Mom! Happy 81st birthday!

Taco Dip
This dip was one of our family favourites during movie night! A munchie plate that our daughters grew up eating and definitely enjoying, they still love this plate and have asked for it a many a time over the years. They now share with their friends. You see their dad, Wes Parks, brought this recipe home from a work trip, he would make us a double batch and we would as he nicely put on the attached recipe, “Pig out.” My mom would request this dip from Wes, when she would come to visit, as it was one of her favourites as well. I hope you enjoy it.

Mix the following, blend by hand or use a mixer – it’s your weapon of choice!
8 oz cream cheese,
½ cup of sour cream,
¼ cup mayo,
¼ cup seafood cocktail sauce,
1 pkg (or 2.5 tbsp) of taco mix.

Spread on a 6 x 9 plate. Sprinkle 2 cups of Mexican shredded cheese/nacho cheese flavour over the above, then;

Mince the following and sprinkle:
2 green onions,
1 small pepper of your choice,
1 tomato,
Use zesty nacho chips. This is a delicious dip so ENJOY alone or with guests.

Note: You can add cocktail shrimp, black sliced olives (which we usually did) or crab etc. It’s a versatile open season on your choices!

Florence McIntyre

12/23/2024

https://www.cookefast.com/festive-holiday-antipasto-cream-cheese-log/?fbclid=IwY2xjawHV_gFleHRuA2FlbQIxMQABHYRXnXcdCIavYiygm52XzqDiJ_SX5FzgeMuBrj_GGzdnjVT76TJ-pZsBuA_aem_UW96-mOZSNDHfRKyzt3VpQ

12/22/2024

Finished off the last Christmas shindig at Rustic Acres tonight. What a great bunch of awesome people. I have been lucky that way. Anyway, they didn't complain and we enjoyed it. Home safe and sound with a tasty and well deserved glass of Reisling. Have a great sleep everyone, i know I will. Cheers.

This was the sunset out there, so beautiful 😍 I loved it. Well maybe not the howling beasts haha.

PS of course I didn't get the full menu pictures but ...it's all good. Take care.

12/21/2024

Here are quite a few ideas without the recipes, you can find your new favorite 5 star recipe or pull out a long forgotten one. Have a great day everyone!

1. Caprese Skewers
A classic Italian appetizer that's both elegant and easy to assemble.
• Ingredients: Cherry tomatoes, fresh mozzarella balls, fresh basil leaves, balsamic glaze.
• Instructions: Skewer a cherry tomato, mozzarella ball, and basil leaf on toothpicks. Drizzle with balsamic glaze before serving.

2. Smoked Salmon and Cream Cheese Cucumber Bites
Refreshing and sophisticated, these bites are sure to impress.
• Ingredients: Cucumbers, smoked salmon, cream cheese, dill, lemon zest.
• Instructions: Slice cucumbers into rounds, top with a dollop of cream cheese, a piece of smoked salmon, and a sprinkle of dill and lemon zest.

3. Prosciutto-Wrapped Melon
Sweet and savory flavors that are always a hit.
• Ingredients: Cantaloupe or honeydew melon, prosciutto slices.
• Instructions: Cut melon into bite-sized pieces, wrap each piece with a slice of prosciutto. Secure with a toothpick if needed.

4. Mini Quiches
These are easy to make and can be filled with a variety of ingredients.
• Ingredients: Pre-made pie crust, eggs, milk, cheese, veggies, and meats of choice.
• Instructions: Cut the pie crust into small circles and press into mini muffin tins. Fill with a mixture of beaten eggs, milk, cheese, and your choice of fillings. Bake until set.

5. Fig and Goat Cheese Crostini
A fancy appetizer that's incredibly simple to make.
• Ingredients: Baguette slices, fresh figs, goat cheese, honey, rosemary.
• Instructions: Toast the baguette slices, spread with goat cheese, top with a slice of fresh fig, a drizzle of honey, and a sprinkle of rosemary.

6. Brie and Cranberry Puff Pastry Bites
Perfect for the holidays, these bites are both savory and sweet.
• Ingredients: Puff pastry, Brie cheese, cranberry sauce, chopped pecans.
• Instructions: Cut puff pastry into squares, place a piece of Brie and a spoonful of cranberry sauce in the center, sprinkle with pecans, and bake until golden.

7. Stuffed Mini Peppers
Colorful and delicious, these are great for any party.
• Ingredients: Mini bell peppers, cream cheese, feta cheese, herbs.
• Instructions: Slice the tops off the mini peppers and remove the seeds. Stuff with a mixture of cream cheese, feta, and herbs. Bake until the peppers are tender.

8. Shrimp Cocktail Shooters
Elegant and easy to serve individually.
• Ingredients: Cooked shrimp, cocktail sauce, lemon wedges.
• Instructions: Fill small shooter glasses with cocktail sauce, place a shrimp on the rim of each glass, and garnish with a lemon wedge.

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12/21/2024

Here is another recipe because I am behind I will post three ideas today.

Amazing Queso Dip

Ingredients:
• 1 lb (16 oz) Velveeta cheese, cubed
• 1 cup shredded cheddar cheese
• 1 can (10 oz) Rotel tomatoes and green chilies, undrained
• 1/2 cup milk
• 1/2 cup sour cream
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Optional: 1/4 cup chopped fresh cilantro, for garnish

Instructions
1. Prepare the Ingredients:
o Cube the Velveeta cheese for easy melting.
2. Melt the Cheese:
o In a medium saucepan, combine the Velveeta cheese, shredded cheddar cheese, and milk. Cook over medium heat, stirring frequently, until the cheese is completely melted and smooth.
3. Add the Tomatoes and Seasonings:
o Stir in the can of Rotel tomatoes and green chilies (with the juice), sour cream, cumin, chili powder, garlic powder, and onion powder. Continue to cook, stirring occasionally, until the mixture is well blended and heated through.
4. Adjust Consistency:
o If the Queso dip is too thick, you can add a little more milk until it reaches your desired consistency.

5. Serve and Enjoy:

o Transfer the Queso dip to a serving bowl and garnish with chopped fresh cilantro, if desired. Serve warm with tortilla chips, pretzels, or veggies.

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12/21/2024

Good morning everyone! Sorry for the lapse! I owe you some appetizer recipes. My apologies, things got away like a whirlwind. Here is a recipe that a great lady makes and it is quite delicious. While I say she makes this, it's the name of the recipe but this isn't her recipe but I hope it's close. Quite delicious, each and every time.

Bacon Wrapped Water Chestnuts

Ingredients:
• 2 cans (8 ounces each) whole water chestnuts, drained
• 1 pound bacon, sliced into thirds
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup soy sauce
• Toothpicks

Instructions
1. Preheat the Oven:
o Preheat your oven to 375°F (190°C).
2. Wrap the Water Chestnuts:
o Wrap each water chestnut with a piece of bacon and secure with a toothpick.
3. Arrange and Bake:
o Place the bacon-wrapped water chestnuts on a baking sheet lined with foil or parchment paper.
o Bake for 20 minutes, or until the bacon is crispy.
4. Prepare the Sauce:
o In a small bowl, mix together the brown sugar, ketchup, and soy sauce.
5. Glaze and Bake Again:
o Remove the water chestnuts from the oven and brush them with the sauce mixture.
o Return them to the oven and bake for an additional 10-15 minutes, until the glaze is bubbly and caramelized.
6. Serve:
o Let them cool slightly before serving, as they will be very hot.

Tips

• Double Bake: Some prefer to bake the bacon wrapped water chestnuts twice – first without the glaze and then again with the glaze to get an extra crispy and caramelized finish.
• Variations: You can add a touch of garlic powder or a splash of hot sauce to the glaze for an extra kick.

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12/17/2024

Well, another lie! A friend posted this and it looks delicious. She is a very talented cook, baker, and so much more.

So Deidre Drews, I am reposting your Charcuterie in a jar. Num! These are her directions, verbatim!

"My version of:

~Charcuterie In A Jar~
cheese ~You can use whatever cheese you prefer or have on hand. I usually use 2-3 different cheese varieties.

~mini tomatoes

~pickles

~meat~I use the 3 variety pkg of dried Salami from Costco. I put all 3 types in this batch.

~fresh basil leaves finely chopped.
I used 2 pkgs because I’m freaking obsessed with that s**t.

~olive oil, Italian seasoning, dill w**d and pickle juice mixed together and poured over your mix of deliciousness.
As for amounts,I can’t tell you because I just go with the flow and add however much I feel like adding that day. 😀
Some days I add olives and peppers
I might add green onion to mine, I don’t add to the batch as it gives Mike heartburn.
I sometimes pour a balsamic reduction over mine just prior to eating.

~Store in your refrigerator.

Anyway, this is super easy and a great tasting appetizer for Christmas Eve or New Years, the kids also love it for quick easy lunches."

12/17/2024

Okay, I lied! lol

Here is another one just because I came across it and I love, love, love Waldorf Salad. I think these are quite beautiful and they give that wow factor but are so simplistic!

Enjoy, because I know I will. Talk tomorrow, for sure this time.

Waldorf salad endive appetizer

Author: Ivory Table Total Time: 20 minutes Yield: apox. 24 bites
This Waldorf Salad Endive Appetizer is a delicious pop of flavor and sophistication. Bite-sized and easy handle, this appetizer is a satisfying contrast of flavor and texture with it’s crisp Belgian endive acreamy-crunchy-sweet Waldorf salad of apples, grapes, walnuts, and celery—just delicious.

INGREDIENTS

Waldorf Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp + 1 tsp granulated sugar
pinch salt and pepper

Waldorf Filling
1 1/2 cup grapes
1 1/2 cup celery, small dice
1 cup toasted walnuts, chopped
1 1/2 cup apple, small dice
2 Tbsp lemon juice
2–3 ea. Belgian endive
2 Tbsp Italian parsley, chopped

INSTRUCTIONS

Prepare Dressing:

Combine mayonnaise, sour cream, sugar, salt, and pepper in a small bowl. Stir until smooth, and hold in refrigerator until use. This dressing can be made up to a few days before and stored in a tightly sealed container under refrigeration.

Waldorf Salad Filling:
1. Cut grapes into fourths, small dice celery, and rough chop the toasted walnuts. Set aside. Dice the apples last and immediately toss them with the 2 Tbsp. of lemon juice in a medium bowl to prevent the apples from browning. Add the grapes, celery, walnuts, and Waldorf dressing. Toss lightly until
combined.

2. Gently slice off the bottom 1/2 inch of your endive. This will be the root-end, where leaves are connected. This step will release the leaves. Wash leaves in cold water and pat dry.

3. Spoon Waldorf Salad filling into each leaf. Garnish with chopped parsley and serve immediately.

12/17/2024

With Christmas coming and some parties happening, I thought I would do up posts until Christmas. Who knows, maybe you could use these for New Years Eve!

Some of these will just be old school ideas and for the best recipe there is always google, lol. These are just to entice your palate, you can pick and choose your likes!

Fruit pizza is a delightful and colorful treat that's perfect for any occasion, especially summer parties and holiday gatherings. Here’s a simple and delicious recipe to try:

Day 1: the old school fruit pizza is always a winner winner chicken dinner! Here are two options, one is easy peasy and the other is a more homemade one with more options.

Fruit Pizza Recipe
Ingredients:

For the Crust:

1 roll of sugar cookie dough (or make your own from scratch)

For the Frosting:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 tsp vanilla extract

For the Toppings:

Assorted fresh fruits (such as strawberries, blueberries, kiwi, pineapple, and grapes)

Instructions
Prepare the Crust:

Preheat your oven to 350°F (175°C).

Roll out the sugar cookie dough on a pizza pan or baking sheet to form a crust.

Bake for 10-12 minutes or until the edges are lightly golden. Let it cool completely.

Make the Frosting:

In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Assemble the Fruit Pizza:

Spread the cream cheese frosting evenly over the cooled cookie crust.

Arrange the fresh fruits on top in a decorative pattern.

Chill and Serve:

Refrigerate the fruit pizza for about 1 hour before serving to allow the frosting to set.

Slice and enjoy!

Tips
Experiment with different fruits: Use whatever fruits are in season or your favorites.

Optional glaze: For a shiny finish, you can brush a light glaze made of apricot jam and water over the fruit.

This fruit pizza is sure to be a hit with its refreshing and sweet flavors, making it a great addition to any party menu!

NUMBER 2

Fruit Pizza Recipe

Sugar cookie crust, cream cheese, and fresh fruit - what could possibly be better? We have three topping suggestions depending on time of year and when fresh fruit is available.

Prep Time
30minutes mins

Cook Time
15minutes mins

Total Time
45minutes mins

Course: DessertCuisine: AmericanKeyword: Fruit Pizza
Servings: 16 Calories: 259kcal
Author: Echo Blickenstaff

Ingredients
Sugar Cookie Pizza Crust
1/2 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cups flour
Frosting Layer
8 oz package cream cheese
1 cup powdered sugar
Fresh fruit toppings:
Strawberries
Fresh Peaches
Blueberries
Kiwi Fruit
Raspberries

Instructions
For Sugar Cookie Pizza Crust
Preheat oven to 375 degrees. For the crust, cream butter and sugars together. Mix in eggs and vanilla extract and beat well.
Add dry ingredients. Form dough into a large ball and wrap in plastic wrap. Refrigerate for 1 hour.
With a rolling pin, roll dough out in a large circle and gently place on a pizza pan or stone sprayed with non-stick cooking spray or greased. You can also use your hands to press the dough evenly on the pizza pan or stone. Bake for 12-15 minutes. Pull out of the oven when the edges and top start to lightly brown. Let cool completely.
For Frosting
Mix cream cheese and powdered sugar together until smooth. If you want a sweeter frosting, you can add more powdered sugar.
Spread on cooled sugar cookie crust.
Fresh Fruit Layer:
Use fresh fruit to create fun patterns and designs!

Notes
Recipe Tips:
Prep time does not include the one hour it takes to refrigerate cookie dough.

To save time, you can use store bought refrigerated sugar cookie dough.

Nutrition

Calories: 259kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 252mg | Potassium: 89mg | Fiber: 1g | Sugar: 21g | Vitamin A: 397IU | Calcium: 41mg | Iron: 1mg

Stay tuned for tomorrow's ideas! Thanks and stay safe out there.

12/13/2024

138 sauerkraut, bacon, onion and dry cottage cheese for my family awesome family in Regina. They happen to love these ones!

I need to get on the potato, cheddar and bacon next week for all the families.



NOTE! A friend asked how i make my perogie dough so I have included my response here as a screenshot. Enjoy.

12/12/2024

😄 🤣 😂

12/11/2024

Did up some chow mein noodles, with green onions, sliced pepper, peanuts, some lemon grass and satay spices plus the mushrooms and onions with tofu. Very quick and very tasty meal with a whole lotta kick.

I will enclose a picture of the spices, I have used them in chicken satay before rather than beating up the lemon grass stick. I think i purchased them in either Superstore or Save on foods.

12/10/2024

Tonight I had some banana's that were heading into the questionable land of no return. I had purchased Tapioca Pearls a couple of weeks back so I thought let's use these for a Vietnamese dessert. The thing is I didn't buy the pandan leaves so not sure how they change this. I did use palm sugar fruit (also purchased at the Asian store) to sweeten the bananas and a little coconut sugar. This is quite delicious and I would absolutely make it again. Next time with the leaves to see the difference. I really love Regina's Asian stores.

I am attaching a picture of these must have absolutely amazing spicy mushrooms. They are so freaking good, we are addicted.

12/08/2024

Well folks, I am in the midst of creating these boxes and I am not the most creative wrapper but what do you think? I will be selling these for Christmas gifts. This one has three flavored salts:

Truffle salt: sprinkle it on popcorn, scrambled eggs, fries, steak, mushrooms, tomatoes, asparagus, even tater tots for a delightfully tasty change!

Strawberry Rose salt: put this in desserts, on fruit, as a rimmer for your favorite drink and so much more.

Christmas blend salt with herbs and lemon, you can mix this with your butter and fresh herbs if you want and blanket your turkey in numminess.

Hot honey with dipper!

Spoon with pink peppercorn

Orange rind and spiced orange

Plus a flax candle! I have a few flavors, lavender, jasmine, blue bell, apple cinnamon, rose, fig, lemon, vanilla, freesia, gardenia and wood sage and sea salt.

Plus a butter recipe in every package.

Let me know your thoughts please.

12/07/2024

Check out my Christmas catering packages. Thank you.

https://lizzieseatery.ca/christmas-catering-packages/

CREATED BY LIZZIE’S EATERY, INC. FOR RUSTIC ACRES PACKAGES: ________________________________________ BBQ $24.00 per person Smoked pulled pork on grilled Focaccia with Maple Whiskey BBQ sauce and a mustard/horseradish aioli Southwestern Pasta Salad: a beautiful tasty shell pasta with chipotle peppe...