This is an oven baked omelet recipe that got two big thumbs up from me and two of my children. On the other hand, it got a big thumbs down from Mr. Chef, who felt it violated the idea of a classic omelet.
I loved this recipe because it was easy to make, took less than twenty minutes from start to finish, and tasted great. I personally loved the texture of this omelet over the 'classic' version - it has a little more 'bite' to it. Mr. Chef was apalled. He thought it was thick, which I liked, and too much like a cross between a quiche and am omelet ("make one or the other"). I don't think either quiche or omelets, but I did this hybrid.
My oldest son, who is seven, declared this "Yummy!" and ate two pieces; my two year old daughter ate hers. The five year old boy, well, he sided with his dad, but still ate some of the omelet. A winner, in my books, and a definite keeper. There are two ways to serve this omelet - either sliced, like in the pictures, or if you use a 9x13" pan you can roll the finished omelet and slice it for serving. This recipe is by Karen over at Recipezaar.
This is actually a combination of two old apple square recipes - one came from the Tightwad Gazette, by Amy Dacyzyn and the other part of it is from an old church ladies cookbook I found lying around. I wanted this square to be like a date square without the dates. The Tightwad recipe (I think it was from the depression or something like that) does not call for sugar in the crumb topping, but the other recipe - an actual apple-date square recipe - did call for it. So like always, I improvised. And then I forgot half the ingredients as I was mixing it - so the picture may not be exactly what it will look like in its finished form.
(I kept wondering why there was so little crumb mixture - once I added the oatmeal in, it seemed to work much better.)
These are cute, tasty, very easy little cinnamon buns that I like to make for my kids. Even Mr. Chef likes them, despite the can of refrigerated crescent rolls I use to make them. These taste just like a regular cinnamon bun, only in miniature, and take only about 20 minutes to make.
So, I finally made a recipe I haven't blogged. Which is surprising, since I don't have that many recipes on here - but that rut got in the way again.
Pancakes aren't anything extraordinary. I think most people have had a pancake (or hot cake, griddle cake, flapjack, whatever) at some point in their life. It took me about 10 years to figure out how to make the darned things though - they were forever burnt on the outside and raw on the inside. Finally I figured it out - even Mr.Chef commented that I had the recipe right.
Pancakes are simple. Way simple. Okay, cooking them can be a little tough, but it's the same whether you have a boxed pancake mix or a scratch pancake mix. This entire batch of pancakes costs about twenty cents to make, compared to a $3.00 box of mix, and there are no preservatives, corn syrups, artificial anythings in it.
I used to hate waffles. My only experiences with them had been those toaster things and once at a restaurant.
Then for brunch one day my mom made these waffles with her new Belgian Waffle maker and I finally got to taste what a real waffle was all about. No pancake mix, no biscuit mix, no shortcuts. Just light, fluffy, delicious waffles.
These are great with syrup for breakfast, or with a fruit sauce and whipped cream as a dessert. Or if you're like my family, we eat the dessert waffles in the morning and call them breakfast.