They say breakfast is the most important meal of the day, so why not eat it twice? Breakfast for dinner is a great way to mix it up, and if you have kids, a great way to add some fun to the same old-same old dinner time. Great for a low-key night in, put on your p.j.s, grab the newspaper crossword puzzle, put on a good pot of coffee and eat up.

You can invite all your favorite guests to join you, Cap N' Crunch, Aunt Jemima, The Muffin Man...or for a more dinner party type feel invite some of friends over for a "Breakfast for dinner" theme night. Request everyone wear their pajamas, serve mimosas and/or bloody marys, offer a coffee bar with different options and serve breakfast "buffet style". While everyone fills their plates and their bellies, watch old Saturday Morning cartoon re-runs, or the classic movie The Breakfast Club.

Or if you'd rather spend the evening alone with a loved one, turn your breakfast for dinner into a romantic breakfast in bed.

When it comes to ending your big meal, think outside the box when it comes to dessert. How about Bacon Caramel Pecan Bars:

Crust
8 tablespoons (1 stick) salted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon of baking powder
1 1/2 cups of all-purpose flour
Topping
1 cup sugar
1 cup light corn syrup
1/2 cup water
1 tablespoon vanilla extract
1 cup heavy cream
1/2 cup of coarsely crumbled bacon (thick cut quality bacon is recommended)
3 cups toasted pecans
coarse sea salt
*Optional Variation: 2 tablespoons Bourbon

DIRECTIONS:
Preheat the oven to 350 degrees. In a mixing bowl or Kitchenaid, cream butter and sugar until light. Add egg and vanilla and beat for one minute. Add baking powder and flour until everything is well mixed and has formed a cookie dough. Spray a 9×13 baking pan with non-stick spray. Press cookie dough mixture evenly throughout the bottom of the pan. Bake for 20 minutes or until the edges are golden brown. Allow to cool.

For the topping, combine water, sugar, and corn syrup in a large sauce pan or pot. Cook over medium-high heat stirring it occasionally until sugar is completely dissolved. When the sugar/water/corn syrup mixture begins to change to an amber like color (like a dark honey) immediately turn off heat. Carefully add vanilla and heavy cream stirring (add bourbon for optional variation) until smooth and looks like caramel sauce. Add toasted pecans and bacon stirring and coating everything. Spread bacon caramel pecan mixture over the cookie crust evenly. Wrap in plastic wrap and refrigerate overnight or until cold. Sprinkle with coarse sea salt sparingly and cut into bars/squares and ENJOY!

American journalist, John Gunther once said, "All happiness depends on a leisurely breakfast," and now days, who can't use a little extra dose of happiness in their life? Isn't a little extra joy at the end of the day reason enough to splurge on making dinner into something special? For many people, breakfast food = comfort food and there are many scientific studies that suggest that there is more to comfort foods than meets the eye. Many of the foods we wat at breakfast are higher in calories, sugars, carbs and fat. These types of foods boost the levels of ‘feel-good’ endorphins in our bodies. Endorphins, anti-stress hormones produced naturally in the body, lessen pain and create a more euphoric effect in the brain. After a hard day at the office, dealing with bills, traffic, school, kids, laundry, the news, housework, etc., couldn't you use a little something to take the edge off?...and if thats not reason enough...

Mary Tudor, or Mary I of England, was a fascinating woman. As the daughter of Henry VIII, she saw much in her relatively short life. Henry's first wife, Catherine of Aragon, gave birth to the Princess Mary on February 18, 1516; she was heir to the throne of England. However, Mary was declared illegitimate when Henry divorced her mother in 1532 to marry Anne Boleyn, mother of Elizabeth I. She watched her father treat her mother as a whore, make a mockery of her beloved church, and virtually slap her and her mother in the face for all of England to see.Mary is remembered for the hundreds of Protestants she murdered in the name of Catholicism. This is how she got her nickname "Bloody Mary." Many believe that the Bloody Mary drink is named for her. (http://www.bestbloodymary.com/history.php)


It is also said that, "When a bartender at Harry's New York Bar in Paris, mixed equal parts tomato juice and vodka, he had no idea his concoction would become world famous. According to the bartender, "one of the boys suggested we call the drink 'Bloody Mary' because it reminded him of the Bucket of Blood Club in Chicago, and a girl there named Mary."
In 1934, when the bartender made his way to the Unites States and to the King Cole Bar at the St.Regis in New York, he brought the recipe with him. The hotel tried to change the name to Red Snapper, but it didn't stick. Sophisticated New Yorkers felt the drink was too bland and requested more spice. The recipe then evolved to include black pepper, cayenne pepper, Worcestershire sauce, lemon, and a generous splash of Original TABASCO® brand Pepper Sauce for patrons who liked it even more spirited. Thus, an American classic was born." (http://www.tabasco.com/tabasco_tent/drink_mix/bloody_mary_history.cfm)

I, however, had my first taste of this heaven in a glass in where else, Las Vegas, and since then, I can't get enough! Prescribed by some as the hangover cure, I just view it as a good time in a glass. Refreshing, tasty and healthy! If you have never tried one, go ahead, what are you waiting for. The possibilities are endless....of course you have to have all the proper ingerdients, a good quality tomato juice mix, good vodka, the proper seasonings, ice and of course, the proper garnishes. Here's my own recipe, followed by some delectible variations.... Mine
3oz Spicy V8
3oz Olive Juice
2oz Lime Juice
2oz Absolute Vodka
splash of worsteshire sauce
2 pinches mary seasoning(salt, pepper, celery seed)
Ice
Shake in cocktail shaker
Rim glass with lime juice and Grippos BBQ chip seasoning
Garnish with celery stalk, lime wedge and as many olives as you can fit in the glass

The Caesar
3 oz Tomato Juice
3 oz of Clam Juice
2 tsp. lime juice
1/4 tsp. hot pepper sauce
1 1/2 oz. pepper Vodka
1 tsp. Worcestershire sauce
Fill glass with ice and add all ingredients and stir.

Bakon Mary
• 1½ oz. Bakon Vodka in a pint glass filled with ice.
• Fill glass with tomato juice
• 1 dash each of celery salt and ground black pepper
• 2-4 dashes each of Worcestershire sauce and Tabasco
• 1/8 tsp. horseradish
Shake and pour into a salt rimmed pint glass. Garnish with a celery stalk and your
favorite pickled vegetables.


The BLT Bloody Mary Martini
(Winning recipe from the "Palm Springs Cocktail Challenge")
Ingredients:
• 3 parts Bakon Vodka
• 1 part Tomato Juice
• Layer with seasoned "Tomato Foam"
(Strained Tomato Juice, White Pepper, White Worcestershire, Sea Salt, Olive Oil and Lecithin)
Garnish:
• Crushed Seasoned Croutons
• Romaine Spear & Cherry Tomato

Instructions:
Tomato Foam: Chop 2-3 large tomatoes and strain through a sieve or cheesecloth. Add the pepper, Worcestershire, salt and oil to taste. Can be made several days ahead and kept chilled. Just before service add 2-3 teaspoons of lecithin (a soy based thickening agent) and process in a blender or food processor. The foam will rise to the top and the lecithin will help it hold together.

In a shaker, combine 3 parts Bakon Vodka to one part plain tomato juice. Shake well and strain into a chilled martini glass. Spoon on a thick layer of the tomato foam as a float. Sprinkle crushed seasoned croutons on top of the foam. Pick a small romaine spear from the heart of the bunch and skewer it with two small cherry tomatoes. Rest the skewer on the rim of the glass and serve.

Bloody Gump
22 ounces reduced-sodium V8
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
10 dashes Tabasco
Freshly ground pepper to taste
3 ounces vodka
Ice cubes
4 cooked shrimp
1.Shake V8, horseradish, Worcestershire sauce, lemon juice, Tabasco, pepper and vodka, if using, in a large glass jar with a tight-fitting lid. Fill two tall glasses with ice and divide the Bloody Mary between the glasses. Garnish each drink with 2 shrimp.

The best part of the Bloody Mary is creating your own masterpiece...mix and match ingredients and garnishes...check out local places that offer Bloody Mary Bars (locally, try Sunday Brunches at Cock & Bull and Keystone Bar & Grill)

So, this Sunday morning, whether you're hung over or just need a pick me up, give one a try.

FOOD FOR THE EARS....

YAGOOT...the best stuff ever! It's 99% Fat Free, only 120 Calories for a small serving, full of live active cultures for good digestive health, it's Gluten Free and you can add numerous delicious Fresh Friut Toppings...if only I could have a yagoot in my kitchen...I'd be one happy lady.

Super Bowl Sunday...

Super Bowl Sunday is definatley the number one sporting event of the year from a food stand point at least. With everything from chips and dip to pizza and hoagies, when "the beer flows like wine" you know it's gonna be a good time. One of my favorite party foods has always been salami rolls. You know, you take a pound of salami, slather some cream cheese in the middle and roll em' up, then you put them on the table and 15 seconds later they are gone. Well, as delicious as they are, I have an even better version, and trust me, once you try this new version, you might not be able to go back to your old salami rolls. I got this new version from my husband who told me that it's how his family always makes them, although I have been to many a family function with his family and I cannot remember ever having seen this version made. None the less, they are delicious. Make the rolls like you usually do, although I add a little onion or garlic powder to my cream cheese before I spread it on the salami. Get some refrgerated crescent roll dough, (although they now sell crescent roll sheets in the refrigerated dough section of your grocery store, they are just like regular cresent rolls but have no perferations, I like to use those now and I just slice them into strips), wrap the salmi rolls in the cresent roll dough and bake for a few minutes following the directions on the dough packaging. The smell coming from your oven will be heavenly. And once you take them out and put the on the table, they won't even last 15 seconds. I usually have to make two batches and spread them out time wise, cause if I put them out all at once they are all eaten immediately. (I actually usually make a seperate mini batch for myself in the kitchen, that way I get to enjoy them too)...I can't eat cold salami rolls anymore, they just don't compare. I think next time I make them I am going to change it up a little and drain some banana pepper rings really well, chop them up super fine and mix those in with the cream cheese. Try this recipe and let me know what you think, and let me know what some of your favorite football party foods are.

Viva Las Vegas

Where else can you get chocolate covered strawberries, a great salad, freshmade gyros, pizza, ribs, soup, sushi, crab legs, shrimp, waffles, crazy good desserts, cotton candy, spaghetti and meatballs and pickles all in the same meal....Las Vegas! Seriously, the gamling capital of the world should be pretty high up on the food lovers map of the world too. I have been to Vegas numerous times and each time. The choices are limitless, from a 99 cent shrimp coctail or hotdog, to a $80 gourmet 5 course meal, whatever you are looking for, you can find it, at almost anytime of day or night. Now don't get me wrong, there are alot of horrible, horrible, just plain awful buffets in Vegas that I would not even eat at if they were free...(not to mention any names, Imperial Palace...) but over all, the value of most of the food establishments are quite good. Another place that is really good is BLT Burger in the Mirage. So Delicious! Oh, and did I mention room service...hello...you are in a city that caters to the needs of the guests, so go ahead and splurge one night...or morning...or whenever you take a moment away from the tables to eat. Vegas is all about glitz and glamour, lights, noise, flashy, gawdy, over the top, showgirls and poker chips, but should you find yourself on the strip, don't forget to take a moment to stop and indulge yourself in the glory that is the food of Las Vegas.

Shrimp and filet at Vic and Anthony's in the Golden Nugget.



Dessert and breakast from the Champagne brunch at Cravings Buffet in The Mirage.

Pork Tenferloin from The Spice Market Buffet in The Planet Hollywood Casino and a delicious sampling of food from the Treasure Island Buffet.

Just a few of the beautiful and delectable desserts available at buffets, coffee shops and bakeries in Vegas.

"Ask not what you can do for your country.

Ask what's for lunch."

- Orson Welles

For my first entry I thought I'd start at a place where I spend the most time thinking about what to eat, lunchtime at work. Working in a downtown, somewhat metropolitan area, the options are abundant. There is just one option though that is tried and true. Mythos Restaurant does it right. The food is great and the family is terrific.

http://www.greecefoods.com/

http://greece-and-i.blogspot.com/2007/05/eating-greek-style.html

http://www.cincinnatiusa.com/Dining/detail.asp?RestID=10794