"The Ashley Inn" Strata (sort of)

 





As I mentioned a few blogs ago, I slipped on the ice outside of my job and seriously injured my back.  Due to that injury, I had to change jobs.  I was hired at my favorite hotel, "The Ashley Inn," as a night clerk.  Unfortunately, I had to leave them as well as it was even harder on my back, but one of my job duties was to make breakfast.  One of the items on the menu is "The Ashley Inn's" wonderful strata.  It is an easy recipe and I quickly memorized it so  I could make it at home.

I changed quite a few things, which is why I say it is "sort of" their recipe as I had to use whatever ingredients I had on hand.  First of all, instead of regular potatoes, I used French fries cut into bite-size pieces.  They use 8-12 eggs and milk, but I only had 4 so I was a bit short on that end - which created a problem for me when I cooked it since it would not solidify in the oven.  They are pretty creative there and use any number of combinations for their strata depending on the person making them, how many guests they have, etc.  I chose to make this one a combination of sausage patties, bacon (both meats cut into bite-size), cheddar cheese, and mixed veggies (onion, red pepper, potatoes, carrots, & peas).  I added my own seasonings.  As I mentioned, because I did not have enough eggs, it would not solidify.  Therefore, after 25 minutes in the oven, I finally decided to throw it into the skillet and cook the eggs that way. 

Mel really loved this dish and wants it again - he gave it a huge 10!  I even tried a bite and loved it! 

So, thank you to  "The Ashley Inn" for the idea.  And on a personal note, the staff at  "The Ashley Inn" are very nice people, especially the managers, Debbie & Warren Gunderson.  It is too bad I was too injured to work for them.  If you are ever in Cascade, ID, please give them your business.  Truly, it is our favorite place we have ever stayed. 

Butterscotch Blondie Bars With Peanut-Pretzel Caramel

As I mentioned in my previous blog, Mel and I don't exchange gifts for Valentine's Day (We save our money for "Mel & Julie Day" on March 6th - the anniversary of the day we met!), but I like to bake him something nice.  I made these blondies on the 13th.  I made these once before in 2011 from the "Bon Appetite" Magazine.  I remembered how amazing this recipe was, but I no longer had the magazine.  I knew Mel would love these and they would be an extra special treat for Valentine's Day, so I got onto "BA's" web site http://www.bonappetit.com/  and looked them up.

These are a little more work than a typical brownie or blondie, but so worth the effort.  They are the best blondie you will ever make (probably).  Here is the recipe: http://www.bonappetit.com/recipe/butterscotch-blondie-bars-with-peanut-pretzel-caramel  (The picture is misleading as it shows whole pretzels, but the recipe says to crush them - I used my food processor and left them w/ some "chunks" for more flavor and texture.)  

The only thing I changed was that I used salted caramel flavored pretzels instead of the plain twists, which I highly recommend - use the whole bag if buying Snyder's brand.  I followed the rest of the recipe the same.  If you use this recipe, please note that it does not specify the size of the pan, so use a large cake pan, or possibly even a cookie sheet NOT a pie pan (I made a mistake using a pie pan, but it was too small and ruined the dough, so I had to start over and use a bigger pan).  I didn't have parchment paper, but I'm sure it would have been nice to use as the recipe suggests since this sticks to the pan even with cooking spray.  Oh yeah, I forgot to check the amount of peanuts needed for the recipe before I went to the store (stupid me!) and I only bought a cup's worth, but the recipe calls for 4 cups!  Ooops!  But it still tasted amazing.  I think 4 cups may have actually been too much, and 2-3 cups would have been the perfect amount. 

Anyway, Mel and I both really loved these and Mel says they are his favorite treat he has ever had.  We both give them a 12 out of 10!  Something tells me I will be making these for every special occasion!

Cherry Muffins

Sorry I haven't posted any new recipes for a while.  I took a bad fall on the ice outside of work, and injured my back pretty bad.  I haven't been up to much cooking / baking.  However, since Mel and I don't exchange gifts for Valentine's Day (We save our money for "Mel & Julie Day" on March 6th - the anniversary of the day we met!), I still wanted to bake him something nice.  (I'm also making some yummy blondies in a few days - stay tuned!)

 I can't remember where I found this recipe, but it is actually called Strawberry Bread, so right away it's obvious what I changed.  I prefer muffins over bread, especially if made in liners, so that's why I chose this over making loaves.  Strawberry filling was, for some dumb reason, over $1 more than cherry filling, so that's why I chose cherry.  The only other thing I did different was use lime juice instead of lemon (only because I already had lime at home, and I love cherry limeades - you can't actually taste the lime though).  And it doesn't call for extra fruit on the top, but there was enough in the can leftover, that I wanted to make good use out of it. 

These are really moist and yummy - we both give them a 10!  They are very easy to make.  I will make them again.  In fact, I would love to try them with blueberry (our favorite fruit) and other flavors as well.