A Fall Gift for You

Hershey Lodging Fall discountsOur wonderful guests always tell us they wish they could stay longer. This Autumn we making  it just a little easier for you. Book any two night stay and add the third night at no charge. Enjoy the beauty of this season before the bustle of the holidays. There’s always something happening in central Pennsylvania and we are happy to help you  find wonderful new things to see and do…or you could simply find a great book and relax by  one of the fireplaces.

Can’t fit it into your schedule now ….not to worry, the offer is good for stays through the month of January.

To reserve your get away either call us at 877- 937-8996 or book on-line and use the promotional code: Fall

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Recipe of the Week – S’mores Bars

s'more bars recipe

Summer maybe drawing to a close but these wonderful bars will bring back great camp fire memories. Our whole family loves them.

Ingredients

2 sticks unsalted butter, melted, plus more, softened, for pan
18 plain graham crackers (about 2 packages) or  2 cups crumbs
1/4 cup sugar
1/2 teaspoon fine sea salt
3 cups milk chocolate chips
3 1/2 cups mini-marshmallows

Directions

Preheat the oven to 350 degrees F. Line the bottom and sides of a 9 by 13-inch baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These are going to serve as your handles to remove the bars from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the foil well with the softened butter.
In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In your food processor, grind the graham crackers into a fine meal (you need 2 cups). In a large bowl, combine your crumbs with the sugar, sea salt and melted butter. The mixture should look and feel like wet sand. Set aside a heaping 1/2 cup of the crumb mixture for the topping. Evenly press the remaining crumb mixture into the bottom the foil-lined pan. Pop your crust into the oven and bake until it is golden brown and your kitchen smells of graham crackers, 12 to 15 minutes. Remove the crust from the oven and allow it to cool on a rack

Melt the milk chocolate in a saucepan over low heat, stirring continuously until fully melted. Do not turn up the heat to hurry this process, you must keep it on low. I use a double boiler.  Alternately, you can microwave the chocolate on low power, stirring after 2 minutes.

Preheat the broiler.

Pour the melted chocolate over the cooled graham cracker crust. Spread the chocolate evenly over the crust with a butter knife. Sprinkle the marshmallows over the chocolate and press them lightly into the chocolate. Sprinkle the reserved crumb mixture over and in between the marshmallows so that you cannot see the chocolate peaking through the marshmallows. Broil the bars 6 inches from the flame until the marshmallows are golden brown, 1 to 2 minutes.

Watch Carefully!

Refrigerate the bars until the chocolate is hard, 2 hours or so. Grab the ends of the foil liner and lift the bars out of the pan in 1 piece. Move to a cutting board and cut into 24 squares.

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Recipe of the Week — Feta Broiled Tomatoes

The garden is over flowing! If you notice us turning slightly pink. It probably because of all the wonderful tomatoes we’ve been eating. This quick fix is a great side dish for breakfast or dinner. Everything you need is probably right in the kitchen. If you don’t have feta almost any good cheese will do. I often use a really sharp cheddar.

6 medium fleshy tomatoesfeta broiled tomatoes recipe

salt and pepper to taste

1/2 teaspoon Italian seasoning

2/3 cup crumbled feta cheese (or whatever you have in the refrigerator )

1/4 cup Italian dressing

Cut tomatoes in half, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing.

Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown

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Recipe of the Week — Radish Salad

Our garden is putting out a super abundance of radishes and beets.   We’ve found this unusual salad is a perfect way to enjoy them. We’ve been  taking it to summer pot lucks and  picnics and it’s been a big hit …very different and very good.

IngredientsRadish Salad recipe

1 cucumber, peeled

1 bundle of radishes, trimmed

3 beets, trimmed and peeled

red leaf lettuce- 1 bundle, washed and chopped

Steakhouse Vinaigrette

1/2 cup olive oil

4 Tbls white wine vinegar-

2 Tbls  lemon juice-, or juice squeezed from 1/2 of a lemon

1 Tbl. Montreal Steak Seasoning

Instructions

  1. Place chopped lettuce into salad bowl
  2. Slice cucumber into 1/2-inch slices
  3. Stack cucumber slices into piles of four at a time, then dice into matchsticks
  4. Slice the radishes and beets into matchstick shapes similar to cucumbers
  5. Top lettuce with cucumber, radishes and beets
  6. Drizzle with Steakhouse Vinaigrette  (see below)
  7. Toss
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Recipe of the week – Cap’n Crunch French Toast

kid breakfast recipesDo not be put off by the name. This is seriously wonderful French toast. I served so many second helpings this morning, I was afraid I would run out of bread.

Ingredients:

4 ½  cups Cap’n Crunch Cereal – I used the new Cinnamon Roll Flavor

¾ cup milk – I used half & half

3 Eggs

1 tbl.Sugar – I did not use

1 tsp vanilla

1/2 tsp cinnamon – I did not use because I used the Cinnamon Roll Cap’n Crunch

6 slices firm white bread – I used good quality Italian bread and cut it fairly thick.

2 tablespoons butter or margarine – of course, I used butter

Preparation:

Crush cereal in a resealable food storage bag using a rolling pin or mallet to make fine but not powdery crumbs.

Pour crumbs into a square baking dish.

Whisk together milk, eggs, sugar, vanilla and cinnamon in a shallow bowl. Use fork to dip both sides of bread into egg mixture; remove quickly allowing excess to drip off. Don’t allow bread to become soggy.

Dip bread in cereal mixture, coating both sides and pressing lightly to adhere. Set aside and repeat with remaining bread slices. Melt one tablespoon butter on non stick griddle over medium-low heat.   Cook 4 prepared slices of French toast 3-4 minutes per side until crisp and golden brown.

Repeat with remaining slices.

I served with both maple syrup and also a mixed berry sauce.

Tips: Watch carefully to prevent over browning. The original recipe says that you can keep cooked slices warm in a 275 oven while cooking the  second batch

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Recipe of the Week – Fresh Asparagus and Ham Quiche

Quiche recipesWe have had the most fun harvesting our little asparagus patch. It’s almost done now but it has been a wonderful couple of weeks… breakfast, lunch and dinner. This recipe has been a big hit with our Hershey, PA Inn guests and I have to say we always hope there’s a few pieces left for us.

3/4 pound fresh asparagus
1 (10 inch) unbaked pastry shell
2 cups shredded Swiss cheese (or your favorite cheese)
1/2 cup ham, chopped (or crisp bacon, or a little cooked sausage, or…)
4 eggs
1 1/2 cups light cream, or use part or all evaporated milk
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
2 tsp. dried onion (or saute a little chopped, fresh onion)
1/2 teaspoon salt
1/2 teaspoon pepper
dash of paprika for top of quiche

Directions:

Preheat oven to 375 degrees. Cut asparagus into 1 inch pieces, using only tender parts of stalks. Either by blanching, or steaming about 2 minutes in an asparagus pot or the microwave, cook asparagus until bright green and but still crisp. Drain asparagus well and pat dry. In a medium bowl, combine asparagus, cheese, and ham, then place in bottom of pastry shell. In another bowl, beat eggs, cream, mustard, nutmeg, onions, salt and pepper until smooth, then slowly pour into shell. Sprinkle top with paprika. Place on cookie sheet, and bake at for 50-60 minutes or until a knife inserted near the center comes out clean. If top begins to get brown, cover loosely with foil. After removing quiche from oven, let sit for at least 10 minutes before cutting. Makes 4-6 servings. Most people eat two pieces.

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Recipe of the Week – Easy Lemon Delights

Here’s another easy sweet treat. These cookies are a niceiced lemon cookies lunch box surprise or perfect with a tall glass of ice tea on the porch.

Ingredients
• 1 pkg. Lemon Supreme cake mix
• 1/3 cup vegetable oil
• 2 eggs
• 1 tbsp. lemon juice
• 1 cup powdered sugar
• 2 tbsp. lemon juice
• 1 tsp. lemon zest

 

Baking Instructions

1. Mix cake mix, oil, eggs, and 1 tablespoon lemon juice together. Dough will be very stiff.
2. Drop dough on ungreased cookie sheet.
3. Bake at 350 degrees F for 12-14 minutes.
4. While cookies are baking, make glaze: mix powdered sugar, 2 tablespoons lemon juice, and lemon zest together in small bowl.
5. After cookies have cooled, lightly glaze

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Recipe of the Week – Easy Salmon Fillets

salmon filletsDinner does not get easier than this. Frank and I had this salmon last night and it was wonderful! It’s a definite keeper for our busy kitchen.
4 (4 oz.) salmon fillets
3 Tbl. Dijon Mustard (I used Guldens)
salt and pepper to taste
1/4 cup Italian style bread crumbs
1/4 cup butter
1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork

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Check in For Chairty :: Children’s Miracle Network Hospitals

Penn State Hershey Children's Hospital

Many good things happen in Hershey but one of the programs we are most excited about is the Children’s Miracle Network Hospitals ®. The Network is an international non-profit organization that has affiliations with 170 children’s hospitals, including Penn State Hershey Children’s Hospital.

It is important to us that gifts raised locally through the Children’s Miracle Network program benefit patients treated at Penn State Hershey Children’s Hospital by funding life-saving equipment, patient programs, and pediatric research. This local program serves more than 100,000 children each year.

To support the amazing work they do, we will be donating $5 for every Facebook check-in. Please check in on your next visit to our Hershey PA Bed and Breakfast and help us help these special children.

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Recipe of the Week – Tartiflette

Skiing in France

At the top of world – Frank, Carolyn and our granddaughter Hannah…in search of more great recipes!

We are back from another wonderful vacation, this time to the Trois Valle area of France.  We had absolutely fabulous skiing and even better eating. One of our favorite lunches on the mountain was Tartiflette.

It’s essentially a local interpretation of a potato gratin, a rustic dish made with layers of starchy, buttery potatoes; crispy, salty bacon; caramelized onions; and the region’s beloved Reblochon – a soft, creamy, slightly nutty-flavored, oozy (and extremely pungent!) local Haute-Savoyard cheese.

It is ubiquitous on menus in the chalet restaurants that dot the ski slopes of the Haute Savoie in France. However, the origins of the recipe are a little blurred.

The French Haute Savoie region borders Switzerland. Over the centuries the border was often disputed and so today is the exact location of the dish’s origin: the Swiss claim they first created it, the French claim it’s theirs.
Whoever it belongs to—it’s amazing!

Even the cheese has its own unique and clandestine history, which sets it apart from its more mainstream gooey French counterparts, Brie and Camembert…

During medieval times, Alpine dairy farmers had to pay taxes to the owners of the pastures. The amount they paid depended on their daily production of milk. To avoid paying in full, they would milk their cows most of the way and pay their dues. Then under cover of darkness, they would milk their cows a second time, drawing a richer creamier milk perfect for cheese-making. In fact, the word reblocher means ‘to milk a second time’.

And now you don’t have to go to France to enjoy it. We may serve it as breakfast side dish or for even for dinner with a crisp grenn salad with a mustardy dressing

Ingredients
1. 2 1/2 lb potatoes, peeled
2. 1/2 lb slab bacon, cut in small dice
3. 1 medium onion, thinly sliced
4. 3/4 cup dry white wine
5. Salt
6. Pepper
7. 1 lb Reblochon-style cheese, sliced
Preheat the oven to 350 F. Place the potatoes in the pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into thin slices and set aside.
In the sauté pan, cook the bacon over high heat until browned. Drain, leaving 1 tablespoon of fat in the skillet and add the onion. Cook over moderately high heat for about 5 minutes until golden brown then add the bacon and wine and cook for another 5 minutes, stirring occasionally. Add the potatoes and season with salt and pepper.
Remove the potato mixture from the heat and place half of it in the ovenproof dish. Spread half the cheese slices atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the hot oven for 20 minutes, or until golden brown and bubbling. Serve hot.
The cheese is the key to the flavor. It’s worth the effort to find it.

tartiflette recipe

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