Black Forest Eggs

Woke up this morning to the sound of Kris Kristofferson’s “Sunday Morning Coming Down” and I haven’t been able to get the song out of my head since. So, I’m humming along and whipping up some Black Forest Eggs, ‘Cause there’s something in a Sunday, makes a body feel….” like having some brunch! Sliced black forest ham and eggs layered on toasted bread and covered in creamy cheese. Yep, its Sunday morning coming down!

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Caramel Pretzel Pancakes

Do I have a treat for you! Nutty, wholesome, with a touch of sweetness. No, I am not describing the girl next door. I am talking pancake batter. The thing I do not like about pancakes is they are too heavy. Replacing the flour with ground pretzels leaves a light, slightly nutty, pancake. Serve with a white chocolate vanilla crème and caramel topping and get ready to throw away all other pancake batters.

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Italian Pot-Roast

“Undoubtedly, there would be very few men that would decline an invitation to sit down to a juicy tender beef blade pot-roast…no matter what time of the year. Naturally, remembering that a pot-roast is a ‘ress-demanded and a less-tender meat cut, it must be braised slowly until tender.” Taken from “The Rural Homemaker: Volume Two” by Margaretta Dewey. Original publication,1954. Last addition 1979.

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Fresh Pasta and Prosciutto Red Sauce

One of my favorite things to make in the summer is a traditional pasta red sauce. Add homemade pasta and you have a fresh, delicious, dish that fills the house with a spicy aroma that has the family gathering around the table long before the dinner bell is rung. You will love this simple, classic Italian dish that makes the most of summer’s tomatoes and fresh garden herbs.

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Pesto

Basil is a fast-growing herb that thrives in heat. It’s important to keep basil cut back. It will begin to flower and turn to seed quickly if you do not stay on top of it. If it wasn’t so darn good I wouldn’t bother with it, but alas it is one of my favorite herbs.

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