Saturdays often allow for a more relaxed breakfast time. This weekend I made a special treat for my husband and me. We had Eggs Benedict while on our anniversary trip and it was so good, so I decided to try my hand at making them. It wasn’t hard at all!

The Hollandaise Sauce recipe that I use is super easy – it’s done in the blender.

Place 3 egg yolks, 2 tbl lemon juice and dash of cayenne pepper into blender. Cover; quickly turn blender on and off. Heat 1/2 cup butter or margarine till melted and almost boiling. Turn blender on high speed; slowly pour in butter, blending till thick and fluffy, about 30 seconds. Heat over warm, not hot, water till ready to serve.

For each serving of Eggs Benedict, split and toast English muffin; top with thin slice of broiled ham. Place a poached egg on ham. Pour Hollandaise over all. Serve immediately.

To go along with the eggs I made a yogurt parfait – Strawberry yogurt, fresh strawberries and peaches and topped with granola.
Add a cup of Chocolate-Raspberry Coffee and enjoy!

For supper Friday night we enjoyed this Herbed Cheese Pizza from my Cooking Light Cookbook. The homemade crust is so good and you don’t feel guilty eating it!

The recipe made two pizzas this size. One is in the freezer for another day! I replace the Kasseri cheese with either Provolone or Mozzarella. You have to think ahead if you’re going to have this for supper. The dough has to be started a couple hours before supper time, but it’s really worth it!

So, what was cooking in your kitchen this past week?

With love,

This was a busy weekend, complete with a wedding to coordinate and then a visit from both our daughters. One was in the wedding, the other popped in from her camp work at The Wilds. This is her first time home since camp began. It was great to have them both here at the same time – that doesn’t happen often these days.

Our older daughter had to head home shortly after the wedding, so she wasn’t here for Sunday. Since Allison doesn’t get to be here for Sunday dinner very much, I asked her what she’d like to eat and set my planned menu aside. “Steak, that salad and potatoes!” was her enthusiastic reply. So I made:

The shish kabobs were marinated in Teriyaki sauce, a favorite of ours. The recipe is simple and it gives great flavor to any steak. (Recipe to follow)

These potatoes might not look very pretty, but they’re so good! When you make these everyone will be scrambling to get those cheesy bits on the bottom of the dish!Melt about three tablespoons of butter in the bottom of a glass dish; sprinkle with grated Parmesan cheese. Place scrubbed potatoes, cut in half on top of cheese and butter, cut side down. Bake at 400 degrees for 40 minutes. (I put mine in the oven on time bake. If you don’t have that feature, you can bake these for about 10 minutes in the microwave, then place them in a 400 degree oven for about 10 minutes to crisp them up).