• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

From Gina's Kitchen logo

  • Home
  • Gallery
  • Pricing
  • Events
  • Travel Planning
  • Blog
  • Shop
  • About
    • Contact
    • Testimonials
    • Ordering
    • Location
    • FAQ

Breakfast

Peach Turnovers

July 13, 2020 By Gina Michak

What a fun conversation we had tonight in the Kitchen with Alesia!  

Alesia shared some history and fun facts about her home state of Missouri. I got to share a fun recipe I found in the cool cookbook she brought me back from her recent visit home.

The recipe for “Peach Turnovers” is a local favorite, and couldn’t be easier to make! I can see (and taste ) why locals love this seasonal fruit dessert.  But seriously, they could. be breakfast too! 

Peach Turnovers (recipe found in “Missouri Back Road Restaurant Recipes”)

Print Recipe

PEACH TURNOVERS

Ingredients

  • 3 large peaches
  • 2 crescent rolls 8 ounce cans
  • 2 sticks of butter
  • 1 1/2 c sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 6 oz Mountain Dew

Instructions

  • 1 pinch ground cinnamon (I used more than a pinch, I sprinkled my cinnamon sugar mixture on all of them)
  • Preheat oven to 350. Slice peaches and set aside. Unroll crescent dough, separate into 16 triangles. Please one pech slice at base of each and rollup. Arrange in a 9X13 pan as you work. Melt butter, add sugar, vanilla and salt. Pour over turnovers in baking pan. Pour Mountain Dew over turnovers, sprinkle with cinnamon. Bake 30-40 minutes, or until turnovers are golden brown and liquid is bubbling. 

Enjoy! 

Make sure to visit the Kitchen on  Facebook every Monday at 5 pm as we talk travel and share local recipes. 

And make sure to share pics and tag @fromginaskitchen and @ibooktravelforu if you make this recipe!

Enjoy!

Gina

Filed Under: Baking, Breakfast, brunch, dessert, travel

My favorite banana bread recipe (and it should be yours, too!)

April 7, 2020 By Gina Michak

It’s “Tip Tuesday” in the kitchen, and I have a great one for you!

My go-to idea for softened bananas (if we don’t throw into a morning smoothie) is always banana bread. But not just any banana bread… it’s Martha Stewart’s banana bread.

Stay with me here, it’s EASY! You probably have everything you need on hand, and here’s a secret- it calls for sour cream, but when I’m out I substitute greek yogurt and it still comes out moist and delicious!

I found the recipe years ago in one of my favorite cookbooks, pictured here.

My favorite banana bread recipe can be found in this trusty old gem!

I was excited to see the recipe in a FB post last week! If you don’t have the cookbook (it’s on page 106 if you do) click here .

You know how I love to share the kitchen sweetness. This makes one standard loaf of bread, or several smaller loaves perfect for gift giving.

Oh and if you DO have a copy of the book, try the recipe for Bourbon Bread, found on the same page. You’re welcome!

Hoping you are staying healthy and safe around YOUR kitchen table.

Gina

Filed Under: Baking, Breakfast, brunch, dessert Tagged With: banana, breads, martha stewart, quick breads, sweet

Pumpkin French Toast Casserole

October 7, 2019 By Gina Michak

Happy Monday, Foodie Friends!

If you caught the latest installment of the “Curly Girls” this morning (I know, it’s a day early!) you saw us in our themed helmets recapping one foodie related highlight of AnnMarie’s trip to South Africa. I paired her french press coffee (spiked with Amarula ) with a perfect fall brunch casserole. Formal name ” Pumpkin French Toast Casserole”. Those at the brunch party today just called it “DELICIOUS”, “AMAZING” and “MORE, PLEASE ”

Pumpkin French Toast Casserole

I didn’t get the chance to snap a picture of it, as we were so excited to dig in while it was warm. You can see it in our Facebook video though!

My recipe was a take on one I found on Food Network, and it did not disappoint! I hope you enjoy it as much as we did today.

We devoured that casserole before I could get a pic… I guess you could say it disappeared like a ghost! You can see the bottle of alcohol used in the coffee AnnMarie made… so cheers to that!

One and one half 15 ounce cans pumpkin puree

One 14 ounce can sweetened condensed milk

One tsp. pumpkin pie spice

1 cup almond milk

I tsp. vanilla extract

4 eggs

one loaf brioche bread, sliced (I used two small chocolate marble loaves from Walmart!)

Two 8 ounce packages cream cheese, at room temp.

I cup powdered sugar

1 cup chopped pecans

1/2 cup brown sugar

4 tablespoons softened butter

Preheat oven to 350 degrees. lightly butter or spray a 12×8 baking pan

Combine pumpkin, condensed milk, almond milk, pumpkin pie spices, and eggs in large bowl and whisk until combined. Dip read slices one by one (covering both sides of bread) and transfer to baking pan. Repeat process until bottom is covered.

With hand mixer in small bowl, mix vanilla, cream cheese and powdered sugar until smooth and creamy (no lumps). Spread the mixture on top of the bread layer, spreading all the way to cover ends. Soak remaining bread slices in custard, layer on top of cream cheese mixture. (I poured the remaining custard over the whole thing after I finished layering. )

Combine softened butter, pecans, and brown sugar in small bowl. Top casserole with pecan mixture. I put my casserole in the fridge for about 90 mins, and baked before guests arrived.

Bake uncovered for 40-45 mins until top is golden.

Cheers to Monday brunch!

Gina

Filed Under: Baking, Breakfast, brunch Tagged With: brunch, coffee, pumpkin

Julia’s Birthday Quiche (Bacon and Onion)

August 13, 2019 By Gina Michak

If you caught our Facebook live this morning, you saw AnnMarie and I in full on “Julia Child” mode as we celebrated her birthday a few days early . The following recipe is my spin on the classic quiche that the Julia herself loved to eat! At the bottom you’ll see the wine pairing suggestions, as well as AnnMarie’s additions to the tasting notes.

Remember, make it your own! Bon Appetit!

Ingredients:

  • 2 Premade pie crusts (par-baked) OR get your inner Julia on and make your own crust from a favorite recipe.
  • 1 pound thickly sliced bacon, cut into 1/2-inch dice
  • One onion finely chopped
  • 1 teaspoon chopped fresh thyme leaves (I added Herbes de Provence, too)
  • Salt and freshly ground pepper
  • 8 ounces Gruyere cheese, shredded
  • 6 large eggs
  • 2 1/2 cups heavy cream

How to make it:

  1. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of fat in the pan. Add the onions and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the onions are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  2. Divide the bacon-and-onion filling between the pie shells. In a bowl, whisk the eggs and heavy cream. Season lightly with salt and pepper. Pour the custard into the pie shells and bake for 30 minutes, rotating the sheet halfway through for even baking until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.

The quiches can be covered and refrigerated overnight, then reheated before serving. They pair well with Bordeaux style wines like Semillon and Sauvignon Blanc. AnnMarie paired our quiche with a red Bordeaux, and it was fabulous! Cheers!

This Bacon -Onion quiche recipe is easily adaptable. Use your favorite meats, cheeses and veggies.

Original recipe found on www.foodandwine.com “Bacon and Leek Quiche”

Follow Gina on FB www.facebook.com/fromginaskitchen

Follow AnnMarie on FB www.facebook.com/AnnMarie’s VIP Wine Cellar

Filed Under: Baking, Breakfast, events, Lunch, Supper Tagged With: baking, breakfast, brunch, food and wine, julia child, lunch, quiche, wine

Primary Sidebar

Welcome to the Kitchen! I'm Gina Michak, your favorite foodie, dessert designer, and custom baker here at "From Gina's Kitchen"! I also serve up a side of Disney travel planning in the Kitchen too. Catch me as the foodie half of "The Curly Girls" on FB. Pull up a chair and let's talk food, fun, and Disney!

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • Individual Microwave Mug Brownies
  • No-Bake Energy Bars
  • Peppermint Hot Cocoa Brownies
  • Spiced Nut Mix
  • Pumpkin Pie Brownies

Archives

  • March 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • June 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • September 2018
  • August 2018

Instagram

This error message is only visible to WordPress admins

Error: There is no connected account for the user 1774645983 Feed will not update.

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Wife, mom of three (four with the fur baby golden retriever), foodie, Disney addict, Pittsburgh native still bleeding black and gold although I'm living in VA! I went from assistant meeting planner to stay at home mom and combined my love of food, family, and parties into one little business "From Gina's Kitchen" . Not only do I bake custom desserts, I love to help plan parties and offer classes on cooking and baking for kids! Read More…

Recent Posts

Individual Microwave Mug Brownies

No-Bake Energy Bars

Peppermint Hot Cocoa Brownies

Copyright © 2021 | www.fromginaskitchen.com | Privacy Policy

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy