Monkey Bread Muffins :: Delicious Breakfast Recipe

Monkey Bread RecipeThis quick little monkey bread muffins breakfast treat looks pretty, tastes wonderful and is so easy. Who could ask for more – actually, your family will be asking for more and more!

Ingredients
1 tsp. apple pie spice
¼ cup sugar
1 can refrigerated grand muffins biscuits – separated. Cut each biscuit into 6 pieces
½ cup brown sugar
3 Tbl. butter
1 tsp water
chopped nuts and /or raisins (OPTIONAL)

Directions

Preheat oven to 375. Line muffins with paper liners

Combine apple pie spice and white in in small bowl. Roll biscuit pieces in mixture to coat.

Divide the coated pieces between the prepared muffin tins – about 4 pieces per tin. (Optional- Sprinkle with nuts and/or raisins)

Combine brown sugar, butter and water in small sauce pan over medium heat. Bring to a boil, stirring constantly. Allow mixture to boil until sugar is completely dissolved. Spoon over biscuit pieces

Bake in preheated oven until golden brown and top springs back lightly when touched – 8-12 minutes.

Best served warm.

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A Sweet Taste of Summer in Hershey, PA

Here’s another video to get you thinking about Summer and all the fun waiting for you in The Sweetest Place on Earth – Hershey, of course.

Join us in our Hershey bed and breakfast!

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Sweet and Sour Pork :: Easy Dinner Recipe

Recipe of the Week – Sweet and Sour Pork

recipe of the week

Here’s a family favorite that I’ve been making for close to 40 years. The children loved it growing up and Frank still asks for it for his birthday dinner!

Ingredients:

3 Tbl. Butter

1 egg

2 Tbl. water

1 1/2 lb  boneless pork shoulder cut into one inch cubes

1 cup Bisquick baking mix

Sauce (recipe below)

4 cups rice

Heat oven to 400. Hat butter in 9×13 pan in oven until melted. Beat egg and water slightly. Dip pork in egg mixture, then coat with baking mix — I shake in a bag. Arrange pork in pan. Bake uncovered 35 minutes. Turn bake 15 minutes longer.

Prepare sauce. Stir in pork heat through and serve over rice.

Sauce:

1/3 cup brown sugar

3 Tbl.  corn starch

1 can (20 oz) pineapple chunks drained – reserve syrup

3 Tbl. vinegar

2 Tbl. catsup

2 Tbl.  soy sauce

1 small to medium green pepper, cut into 1 inch pieces (or some green and some red pepper)

1 small onion sliced.

Mix brown sugar and cornstarch in 10 inch skillet. Add enough water to reserved pineapple syrup to measure 21/4 cups. Stir in vinegar, catsup, and soy sauce into skillet. Cook over medium high heat, stirring constantly until mixture thickens and boils. Stir in pineapple, green pepper and onion, reduce heat  Cover and simmer 5 minutes.

 

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Raspberry Chocolate Ganache Pie :: Perfect Valentine’s Dessert

Romantic Desserts

Raspberry Chocolate Ganache Pie

This is the perfect Valentine’s dessert. The creamy, sweet inside of a truffle, poured on top of a pie shell. It’s like heaven on a plate, topped with fresh berries.

What You Need:

2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces
1 Cup whipping cream
6 Tbsp. seedless raspberry jam, divided
1 OREO Pie Crust (6 oz.) – 24 Oreos ground up , mix with a ¼ cup of melted butter of butter. Pat into pie dish
2 Cups fresh raspberries
1 Tbsp. water

Make it:

MICROWAVE chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.

POUR into crust. Refrigerate 4 hours.

ARRANGE berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.

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Sausage Cranberry Quiche Recipe

 

Quiche Recipe

Sausage Cranberry Quiche Recipe

This recipe is guaranteed to brighten any winter morning. So good to enjoy as you watch the snow come down.  It’s quickly become a guest favorite here at Westwynd Farm. The puff pastry crust is a  nice change from regular pie crust and the cranberries and sausage taste so good together.


1 sheet frozen puff pastry, thawed
1 lb. Savory Sage Roll Sausage
1/4 c. chopped onion
3/4 c. dried cranberries
1 1/2 c. shredded Monterey Jack or Sharp Cheddar Cheese
5 eggs, lightly beaten
2 c. Half & Half

Preheat oven to 400º. Spray 9″ square baking pan with non-stick spray. Unfold puff pastry & line baking pan. Press firmly in place, then set aside. Crumble & cook sausage & onion in skillet over medium heat until sausage is browned. Sprinkle cheese on bottom of pan. Top evenly with sausage & cranberries. Combine eggs & half & half in bowl; whisk until blended. Pour egg mixture over sausage & cranberries in pan. Bake 35-40 min. or until knife inserted into center comes out clean.

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We Have Been Named One of the Top 10 US Inns by BedandBreakfast.com

Another Award — all thanks to our wonderful guests! The Inn at Westwynd Farm has been named one of the Top 10 Inns in the US by BedandBreakfast.com.

You brightened our lives with your visits … and now your five star reviews have resulted in another important recognition for us. We are so very grateful for your support.

This award is probably the most important in our industry and it is based largely on your reviews plus the input of an independent panel of judges.

Top 10 Inns in the US by bb.com

Here’s the full story:
Finalists were chosen based on a qualitative and quantitative analysis of traveler reviews on BedandBreakfast.com from the past year, and winners were ultimately selected by an independent panel of guest judges.

The 2014 BedandBreakfast.com Annual Awards guest judges were: Michael Franco, travel writer for TravelMag.com and former About.com B&B guide, Stirling Kelso, freelance travel writer for Travel + Leisure, Money and other publications Caroline Morse, features editor with SmarterTravel and Laura Motta, director of publishing for ShermansTravel.

The Inn at Westwynd Farm is also a member of BedandBreakfast.com’s Diamond Collection™, an exclusive group of professionally inspected and guest-reviewed luxury inns.

BedandBreakfast.com is the most comprehensive global site for finding bed and breakfast properties around the world, with more than 11,000 properties worldwide representing nearly 75,000 rooms.

Each November, BedandBreakfast.com names 30 overall top inns based on the quality and quantity of traveler reviews from the past year. Starting in December 2011, BedandBreakfast.com also decided to recognize more of the world’s best inns and began a monthly awards program to honor 10 more B&Bs every month in a special category. Earlier in 2014, The Inn at Westwynd Farm was additionally recognized as a Top Ten Farm Stay in the US.

“These award-winning inns, including The inn at Westwynd Farm, really showcase bed and breakfasts and inns that often become a destination to discover, and not just a place to stay,” says Matt Laessig, general manager of BedandBreakfast.com. “Travelers select bed and breakfasts because they enjoy staying in a one-of-a-kind place that offers not only character, special amenities and unmatched hospitality, but also enables them to discover new experiences.”

Our hearts are brimming with gratitude to you. We are kicking off six weeks of celebration ending March 10th. New reservations will enjoy a 10% discount on stays between now and March 10th as a small thank you to you.  Use the promo code Top 10 in the booking engine.

*Not available Feb 13-15, 2015.

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Vegan Pumpkin Oatmeal Cookie Recipe

Vegan Cookie Recipe

Vegan Pumpkin Oatmeal Cookie Recipe

Special diets are a specialty at Westwynd. We delight in finding wonderful treats for all our guests. These hearty cookies put smiles on our vegan visitors faces and everyone else likes them too!

 

What you need:

1/2 cup vegan margarine (I use Earth Balance)
2/3 cup granulated sugar
1/4 cup maple syrup
1 teaspoon molasses
1 cup pumpkin puree
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cups oats
1/2 cup chocolate chips
1/3 cup raisins
1/3 cup cranberries
1/2 cup chopped walnuts

What you do:
1. Preheat oven to 350 F.
2. In a medium bowl, cream together margarine and sugar until fluffy. Stir in maple syrup, molasses, and pumpkin puree.
3. In a separate large bowl, sift together flour, baking powder, baking soda, salt, and spices (cinnamon cloves, ginger, and nutmeg).
4. Fold pumpkin mixture into flour mixture. Stir in oats, chocolate chips, raisins, cranberries, and walnuts.
5. Place rounded spoonfuls onto cookie sheets and bake for 12 minutes. After you’ve taken them out of the oven, let the cookies cool on the sheet for a couple minutes and then transfer to a cooling rack.

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Recipe of the Week – Baked Ziti

Baked Ziti Recipe

Recipe of the Week – Busy Day Baked Ziti

So Quick, So Easy, So Good! This time of year can be hectic. Here’s a dinner dish that can be put together in minutes. Just add salad and some crusty bread and you’ll have a meal that’s perfect for a cold winter day.

 

1 pkg.  (16 oz.) ziti pasta

1 jar  (26 oz.) spaghetti sauce

1 container  (15 oz.)  Ricotta Cheese

1 pkg.  (8 oz.)  Shredded Mozzarella Cheese, divided

¼ cup  KRAFT Grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.

MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13×9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.

BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

 

Enjoy this warm dish at our Inn at Westwynd Farm on your next visit!

 

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Recipe of the Week – Spicy Pumpkin Cookies

There is a big problem with these cookies. They sometimes vanish before you can even ice them. On the plus side — They are super easy to make, make your kitchen smell wonderful, put smiles on your family’s faces and you probably have everything you need in the cupboard.

We have some guests sitting by the fireplace right now hot cider in one hand  and cookie in the other. – perfect November day treat.

1  box  Super Moist yellow cake mixSpicy Pumpkin Cookies

2 teaspoons pumpkin pie spice

1 cup canned pumpkin (not pumpkin pie mix)

¼  cup butter ,softened

½  cup raisins, if desired. We really like them with raisins

1 cup butter cream vanilla frosting (store bought t is OK)

Directions

  • Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
  • In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
  • On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
  • Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Sprinkle with the tiniest bit of pumpkin pie spice.  Store loosely covered.
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Recipe of the Week – Brussel Sprouts with Bacon Dressing

If you’re thinking — Oh No! Brussels Sprouts! This recipe just might change your opinion of this much maligned vegetable. It makes a lot so it’s the perfect side dish for a holiday or family gathering. We love it with turkey or a pork roast. Try it you’ll like — I promise.

Ingredients

  • 10 slices bacon, choppedBrusssel Sprout recipe with bacon
  • 3 pounds Brussel sprouts, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 cup balsamic vinegar
  • 2 tablespoons firmly-packed brown sugar
  • 1 teaspoon Dijon mustard

Directions

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
  2. Cook the bacon until crisp in a large skillet. Remove the bacon using a slotted spoon, and drain
  3. on paper towels. Reserve 1/4 cup drippings in the skillet..
  4. Combine the Brussels sprouts, olive oil and salt in a large bowl. Place the sprouts on the
  5. prepared baking sheet and bake until tender, about 20 minutes. Turning every so often.
  6. Add the vinegar, brown sugar and mustard to the reserved bacon drippings in the skillet.
  7. Cook over medium-high heat, stirring frequently, until the mixture is reduced by half, about 6
  8. minutes. Pour the mixture over the sprouts, tossing gently to coat. Sprinkle with the bacon. Serve
  9. immediately.
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