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Clyde and Marie's

Bed and Breakfast

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Baked Potato Soup

Posted on November 9, 2018 at 4:36 PM Comments comments (0)
Baked Potato Soup
8 slices bacon
1 c. chopped onion
1 1/2 tsp. minced garlic
2/3 c. all-purpose flour
6 c. chicken broth
5 c. peeled and sliced baked potatoes (5 medium)
2 c. half and half
1/4 c. chopped fresh parsley
1 1/2 tsp. basil
1 tsp. salt
1 tsp. pepper
1/2 tsp. tabasco sauce
1 c. grated cheddar cheese (additional for garnish)
cooked crumbled bacon (for garnish)
fresh parsley (for garnish)

     Cook bacon until crisp; remove bacon from pan, reserving drippings.  Crumble bacon and set aside.  Cool onion and garlic in reserved drippings until tender.  Add flour, whisking until smooth or until mixture just begins to turn golden.  Add chicken broth gradually, whisking until liquid thickens,.  Add potatoes and remaining ingredients except cheese and garnishes.  Reduce heat and simmer 10 minutes.  (Do not allow soup to boil))  Add grated cheese.  Heat until cheese melts completely.  Garnish each serving with cheese, bacon and parsley.

Enjoy!





Hot Pineapple Salad

Posted on November 23, 2016 at 3:30 PM Comments comments (0)
Happy Thanksgiving!  What a wonderful time of the year.  I LOVE IT!  The cool weather, the fall colors, the shorter days that force us in earlier for the night.  I am SO thankful for my life and for all that God has blessed me with.  I hope each of you have a wonderful Thanksgiving!  Take the time to slow down and embrace all of the blessings we have in our lives to be thankful for! 

I am sharing one of our family recipes.  It is delicious!  Try it!

Hot Pineapple Salad

1 (20 oz.) can pineapple chunks
3/4 c. sugar
3 Tbsp. flour
3 Tbsp. pineapple juice
1 c. grated Cheddar cheese

Drain pineapple (save 3 tablespoons juice).  Mix sugar, flour and juice; add pineapple and cheese.  Pour into a baking dish.

Topping:

1 1/2 c. crushed Ritz crackers
1/2 stick butter

Mix together and put on top of pineapple.  Heat in a 350 degree oven for about 20 to 25 minutes.

Enjoy!


Fruit Pizza

Posted on June 14, 2016 at 10:47 AM Comments comments (0)

1 (20 0z.) pkg. sugar cookie dough
1 (8 oz.) pkg. cream cheese, room temperature
1/2 c. marshmallow cream
1/3 c. sugar
3 Tbsp. orange juice, divided
1/2 tsp. vanilla
4 c. sliced fruit 
1/2 c. apricot preserves

     Preheat oven to 375º. Cover a 14-inch pizza pan with aluminum foil and spray with nonstick cooking spray.
     Cut cookie dough into 1/4-inch thick rounds.  Arrange in overlapping pattern in pan: cover pan completely.  Press dough together to seal.  Bake until golden brown, about 10 minutes.  Cool completely.
     Combine cream cheese, marshmallow cream, sugar, 1 tablespoon of juice and vanilla in a bowl: mix well.  Spread evenly over crust.  Arrange fruit slices in circular pattern over filling.  Melt preserves with remaining 2 tablespoons orange juice in a small pan over low heat.  Strain. Brush over fruit, Cover and chill.

Use any combination of your favorite fruit - strawberries, kiwi, blueberries, bananas, mandarin oranges, raspberries etc.

Enjoy!







King Cake

Posted on January 30, 2015 at 4:22 PM Comments comments (0)
Cake:
 
2 Tbsp. margarine                                        1 egg
1 (8 oz.) carton sour cream                          3 to 3 1/2 c. all-purpose flour, divided
3 Tbsp. sugar                                                1/4 c. sugar
1/2 tsp. salt                                                  1 tsp. ground cinnamon
1 pkg. dry yeast                                            3 Tbsp. margarine, softened
1 Tbsp. sugar                                                Colored Frostings
1/4 c. warm water (105 to 115 degrees)         Colored Sugars
 
 
     Combine first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally.  Let mixture cool to 105 to 115 degrees.
     Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes.  Add butter mixture, egg, and 1 cup flour; beat a medium speed of an electric mixer 2 minutes or until smooth.  Gradually stir in enough remaining flour to make a soft dough.
     Combine 1/4 sugar and cinnamon; set aside.
     Punch dough down and turn out onto a lightly floured surface, and roll to a 28 x 10-inch rectangle.  Spread with softened margarine and sprinkle cinnamon mixture on dough.  Roll dough, jellyroll fashion, starting at long side.  Gently place dough roll, seam side down, on a lightly greased baking sheet.  Bring end of dough together to form an oval ring, moistening and pinching the edges together to seal.  Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.  Bake at 375 degrees for 15 minutes or until golden.
     Decorate with bands of frosting and colored sugar.
 
Colored Frosting:
 
3 c. powdered sugar                         1 to 2 drops each of green, yellow,
3 Tbsp. margarine, melted                   yellow, and purple food
3 to 5 Tbsp. milk                                  coloring
1/4 tsp. vanilla extract
 
     Combine sugar and margarine.  Add milk to reach desired consistency for drizzling; stir in vanilla.  Divide frosting into 3 batches, tinting one green, one yellow, and one purple.  Yield: about 1 1/2 cups.
 
Colored Sugar:
 
1 1/2 c. sugar, divided                       1 to 2 drops each of green,
                                                             yellow, and purple food
                                                             coloring
 
     Combine 1/2 cup sugar and drip of green food coloring in a jar.  Place lid on jar, and shake vigorously to evenly mix color with sugar.  Repeat procedure twice for yellow and purple sugars.  Colored sugars are available in a wide variety.  This method is a substitution if needed.  Yield: 1/2 cups of each color.
 
     Traditional king cakes have a small plastic baby hidden inside which can be done before baking cake.  The person who receives the baby is to bring the next king cake.
 

Beef Stew

Posted on January 8, 2015 at 4:41 PM Comments comments (0)
2 lbs. Stew meat                         1 tsp. sugar
4 c. boiling water                        1 onion, sliced
1 Tbsp. lemon juice                     6 medium potatoes
1 tsp. Worcestershire sauce          6 carrots
1 clove garlic                               1 can mushroom soup
1 Tbsp. salt
1/2 tsp. pepper
 
 
     Cut stew meat and brown in a large cooking pot.  Add other ingredients and cook on low until vegetables are tender.  Add soup and let heat through.  I have cooked this in a crock pot on low all day.  If you do this make sure you brown the stew meat before putting it into the crockpot.  
 
 
This is a family favorite.  I thought it would be a great recipe to share on such a cold day!
 
Enjoy!

Hot Pineapple Salad

Posted on December 23, 2014 at 5:22 PM Comments comments (0)
1 (20 oz.) can pineapple tidbits or chunks
3/4 c. sugar
3 Tbsp. flour
3 Tbsp. pineapple juice
1 c. grated cheddar cheese
 
Drain pineapple (save 3 tablespoons juice).  Mix sugar, flour and juice; add pineapple and cheese.  Pour into a baking dish.
 
Topping:
 
1 1/2 c. crushed Ritz crackers     1/2 stick melted butter
 
Mix together and put on top of pineapple.  Heat in a 350 degree oven for about 20 to 25 minutes.
 
 
Enjoy!

Wassail

Posted on December 17, 2014 at 4:49 PM Comments comments (0)
2 qt. apple juice                  1/2 c. sugar
2 1/4 c. pineapple juice       1 (3-inch) stick of cinnamon
2 c. orange juice                  1 tsp. whole cloves
1 c.  lemon juice
 
     Combine all ingredients in a Dutch oven; bring to a boil; Cover, reduce heat and
simmer for 30 minutes.  Uncover and simmer an additional 30  minutes.  Strain and discard the spices.  Serve hot.
     Or, put spices in the tip of a percolator; mix juices and sugar. Let percolate about
30 minutes.  Serve.
 

Pecan Tassies

Posted on December 11, 2014 at 12:59 PM Comments comments (0)
Crust:
3 oz. cream cheese      
1 stick butter
1 c. plain flour
 
Filling:
1 egg
1 c. light brown sugar
1 Tbsp. butter, melted
1 tsp. vanilla
3/4 c. chopped pecans
 
First mix crust, having cream cheese and butter at room temperature.  After mixing, chill for 2 hours.  With hands, make into balls about 1 inch in size and press into miniature muffin pans.
 
Mix filling ingredients together and use about 1 tablespoon in each muffin.  Bake at 350 degrees oven for 25 minutes.
 
Enjoy!!

Potato Soup

Posted on November 20, 2014 at 12:26 PM Comments comments (0)
1 pkg. frozen hash browns           1 jar bacon pieces
1 med. onion, chopped                1 can cheddar cheese soup
2 Tbsp. margarine                       1 can cream of chicken soup
2 c. half & half                            1 to 2 c. grated cheddar cheese
1 (8 oz.) sour cream                      salt and pepper to taste
2 tsp. parsley flakes
 
     Add just enough water to cover hash browns in soup pot and cook until tender. Sauté onion in margarine (or if bacon is used, sauté in bacon drippings).  Add remaining ingredients and cook on low until well heated approximately 30 minutes.  If soup is too thick add more milk.  Yield: about 12 servings.
 
Sprinkle grated cheese and bacon bits over individual servings.
 
Eight pieces of cooked and crumbled bacon can be substituted for the jar of real bacon pieces.
 
 

Fresh Peach Dessert

Posted on July 10, 2014 at 2:29 PM Comments comments (0)
This is a great summer dessert recipe!
 
Fresh Peach Dessert
 
1 baked angel food cake, torn into pieces
1 pkg. peach jello (6 oz.)
6 to 8 very ripe peaches
1 large Cool Whip
 
Dissolve jello in 2 cups hot water.  Cool slightly.  Cut peeled peaches into small pieces and stir into jello.  Put into refrigerator until starts to thicken.  Pour this over cake and mix with about half of Cool Whip.  Mix gently until cake is covered with jello and Cool Whip.  Press into a 9 x 13-inch container.  Spread remaining Cool Whip on top.  Chill several hours.
 
I use an angel food cake mix and bake my own.  Can use deli made but  may have to use 2 cakes.
 
Enjoy!