At Home did lots of “cookout” episodes over the years, but it always seemed like the weather didn’t want to cooperate. There was rain, there was wind, and on the days the sky was clear, it was too hot! But Arlene and the crew were good sports, and produced the shows anyways. In this episode from 2005, there was probably some construction going on inside the studio that kept At Home from using its typical kitchen set, so the gang moved outdoors once more.
Today, Arlene shows that cookouts aren’t just for dinner! She’s grilling up an outdoor breakfast with ham steaks, an egg frittata, and more… plus an ice cream treat for the crew! Enjoy!
Grilled Glazed Ham Steaks
Ingredients
- 1 slice ham steak (1/2 inch thick)
- 1 tsp Grey Poupon mustard
- 1 Tbsp honey
Instructions
- Preheat grill to medium hot.
- In a bowl, combine mustard and honey. · Spread mixture on both sides of ham steak. Place steak on grill and cook about 4 minutes, or until ham browns and has grill marks. Turn steak over; repeat on other side, being careful not to allow steak to burn. Serve immediately. Makes about 4 servings. Enjoy!
Arlene’s Favorite Frittata
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/4 cup chopped green onion
- 1 clove garlic, minced
- 2 red potatoes, medium sized
- 6 eggs
- 2 Tbsp water
- salt and pepper
- 1/4 cup Parmesan cheese
- 1 tsp fresh dill, chopped
- Fontinella cheese
- tomato slices
Instructions
- Place potatoes on a microwave-safe dish and microwave until just able to pierce with a fork. Allow to cool until able to handle. Cut potatoes into 1-inch chunks; set aside.
- In a large, nonstick skillet, over medium-high heat, melt oil and butter. Add green onion and garlic; cook briefly just until onion begins to color. Add cooked potato chunks. Using a spatula, mix gently, turning often until potatoes begin to brown. Add salt and pepper to taste.
- In a mixing bowl, combine eggs and water; whisk thoroughly. Add Parmesan cheese and dill. Pour egg mixture over vegetables in skillet; continue to cook, pushing eggs into center from edge of pan. When eggs have cooked and are set, place slices of Fontinella cheese over eggs to cover top of frittata. Turn off heat and cover pan. Allow time for cheese to melt.
- Carefully slide frittata onto serving dish and cover with tomato slices. Serve immediately. Makes 6 servings. Enjoy!
Peanut Butter Ice Cream Bar Cake
This is a favorite at summertime!
Ingredients
- 1 jar chocolate syrup (16 oz)
- 3/4 cup peanut butter
- 19 ice cream sandwiches
- 1 container Cool Whip (12 oz)
- 1 cup salted peanuts
Instructions
- Pour syrup into a medium microwave safe bowl and cook for 2 minutes on high. Don't let the syrup boil. Stir peanut butter into syrup until smooth. Allow to cool to room temperature.
- Line bottom of a 9 x 13-inch glass dish with about 9-1/2 ice cream sandwiches. Spread half of Cool Whip over sandwiches. Spoon half chocolate mixture over Cool Whip. Top with half the peanuts. Repeat layers ending with peanuts. Freeze 1 hour or until firm. Cut into squares to serve. Makes 18 servings. Enjoy!
Grape Jelly and Cream Cheese Spread
This is great on bagels, toast, or English muffins.
Ingredients
- 1 block cream cheese (8 oz)
- 1 cup grape jelly (or your favorite flavor)
Instructions
- Note: this recipe works best when ingredients are not cold from the fridge. Allow cream cheese and jelly to warm at room temperature for 30 minutes before starting.
- In a medium bowl, whip cream cheese with an electric mixer until it is loose and smooth. Slowly add jelly and continue mixing until combined and no streaks or chunks remain.
- Refrigerate mixture until ready to serve on bagels, toast, English muffins, or your favorite breakfast bread. Enjoy!
Transcript
- Well, hello and welcome to “At Home” today. As you can see, we’re out here in the bright sunshine and the heat of the day, as they say, but we have a nice cold glass of iced tea and it’s refreshing. And you know, I don’t know about you, but I used to think that cookouts and times outside were like, just for like picnic stuff. But Paul and I have been having fun just doing our breakfast outside on the grill. And it’s a nice way to start like a Saturday morning. You know, just something, you don’t have a big pressing day ahead. So why not do something special? This is great. And we’re gonna use the grill for some things, but we’re also going to cook on a little cooktop that I have and make a frittata. And this just sets a nice lazy day, and we need to enjoy these last few we’re gonna have at the summertime and maybe on into September too, because we’re gonna remember these days come like November, December, January, when we all get in that cold doldrums, you know, that we don’t like. So let’s appreciate these days. Today, we’re gonna start out making something that has nothing to do with breakfast on the deck, but what it is is awesome. And I’ll tell you the truth. Crew, I did this one for you. I knew this was a really hot day. It’s a great dessert. But I wanted to do something special to cool us all down. So we’re making a peanut butter ice cream bar. I can’t believe it’s so good. Wait till you see this thing. So we’re starting that first, putting it in the freezer. Then we’re moving on to the breakfast. So stay with us. because we’re gonna be right back after the hint and get started with our peanut butter ice cream bar. Stay with us. Here’s today’s At Home Hint. “Fontina cheese is a semifirm yet creamy cow’s milk cheese with about 45% milk fat. The mild, nutty flavor, and the fact that it melts easily and smoothly, makes Fontina perfect for almost any use.” If you’ve got a helpful hint you’d like to share, we wanna hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. All right, here we go. Peanut butter ice cream bar. You take ice cream sandwiches. You take the paper off them. And you line a 13 by nine pan with the sandwiches. Now, this is what we’re going to be spooning over top of our sandwiches. I mean, this is, I’m telling you, this is gonna be awesome. First of all, before we do that, we’re gonna do our Cool Whip. We’re just gonna ladle Cool Whip on top. You realize how difficult this is to do this on a hot day outside, but hey, nothing’s too good for my crew. Okay. So we’re just gonna layer this all over like that. And of course, you would do this inside, you wouldn’t have to work so quickly, but we’re working quickly today because this is gonna go back in the freezer. It takes about 19 ice cream sandwiches to do this, but it’s a great dessert. This would be great if you got people coming, just something different. Because on a hot day like today, 94 degrees, you want ice cream, you want something light. You want something from the freezer. So, now, what we’ve done, we’ve taken a jar or a can of syrup, chocolate syrup, not fudge. And we added 3/4 of a cup of peanut butter. We put the syrup in a bowl, and put it in the microwave for two minutes only. Don’t let it boil. And then we, when it came out from the two minutes, then we added the peanut butter and we whisked it so that it would melt in that chocolate syrup. Then this has to come to room temperature. That’s why we did it ahead. You don’t wanna put the hot right on top of this. So, now what I’m gonna do, you wanna spoon half of this. Look how nice that is. Would that be great topping on ice cream or anything? And all we’re gonna do is just spread this on our… Oh, telling you, this is a good thing right here. Yum-yum. It is. It’s yummy-yummy. This would be a great sauce for like, if you’re making any kind of a chocolate something, you need a sauce on top. Just that combination is wonderful. Now it’s peanuts, salted peanuts, about 1/2 a cup. We’re gonna spread here, just like that, over the top. And then guess what? Back to more ice cream sandwiches. And let me see how I did them under here. You wanna make sure they’re going the same way. So we start, and you wanna push them in so that they’re in there right. And that they’re in there solidly just like that. As I said, it takes 19, you cut one in half so that it will fit. Doesn’t matter if it has a little bit of room in between ’cause that Cool Whip is gonna fill in the spots. Two. I think we need one more, girls, one more ice cream sandwich. They’re standing there looking like, “What did she just say?” Okay. And this one will go here. All right. And then while they’re getting me one more, ’cause I need that to go here, I’m gonna start to put my Cool Whip. Now, what you’re gonna do with this, is put it in the freezer. You’re gonna cover it, put it in the freezer. And this needs to be solidly frozen before you start to serve it. And I tell you, I can’t think of anything that would be any more refreshing than that on a hot night, sitting out on the deck, sitting out, just have some friends come over. You think, “Oh, you know, by golly, it just arrived.” And UPS just dropped in an ice cream… Thank you, Sandy. She’s the one that’s always crawling behind me. We won’t go there. Okay Okay. Now we can put the Cool Whip on it, and you cover it all over. Totally cover it, push it in between. Make sure there’s no spot that does not have some Cool Whip on. And we cover it completely from end to end just like that. Now we’re back to the sauce. And again, I’m just gonna take the sauce and we’re gonna drizzle sauce all over the top just like this. No particular pattern. Just drizzle it. I might take and do a couple of three or four mounds like that. And then take a spoon or something and just drizzle back and forth to make a design. Use your imagination. It’s yours. Do what you want. Nobody’s gonna tell you that you can’t, okay? Scrape the bowl clean. I had a lady write to me and she said, “I like the way you scraped that bowl clean.” She says, “My mom always said that’s somebody’s bite.” That’s exactly what my mom always said too. And I tell you that often, because why waste it? Somebody could enjoy it. All right. Now I’m just gonna take this and go back and forth, spread this around like that. Ah, kind of makes your mouth water. You know what I’m saying? I mean, when you’re talking ice cream… What about it, Mike? What do you think? Okay, Mike’s with me on this. Yeah. Of course, Michael’s hot because he’s roasting. But other than that, we’re doing fine. Okay. Does that look good? Oh, yeah. Oh, yeah. And then the last thing more peanuts all over the top. Just like that. Oh, yeah, we got ’em and we’re bringing ’em home. Girls are gonna take this, put it in the freezer. We’re gonna cover it. We’re gonna show you what it’s like when we come back at the end of the program, okay? We’re gonna take a break. And when we come back, we’re gonna start with the breakfast on the deck. Stay with us now. Well, we’re cooking out here in the wide open spaces here at the Cornerstone Television studio grounds, and we’re doing breakfast. Now, if you miss the first part, you missed the peanut butter ice cream bar and you’re gonna be sorry ’cause it’s really good. It’s in the freezer. And now I’m just making the some hams steaks because we’re having some folks, hopefully, and wish you could be here for breakfast. And you know, I went to buy a big steak, like a ham steak, a thick, it was so much money. I got this nice little piece of ham, and this is perfect for what we wanna do. We’re gonna put these on the grill. And they’re just going to… It’s fully cooked. You know, it’s really important with pork to have it fully cooked. And these hams steaks are. But we’re just gonna cover the grill with them, and we’re gonna let them just kind of start to sizzle a little bit. We’ll keep an eye on ’em. We’re gonna make a glaze for that. And that’s gonna be just basically some, some, not vinegar, honey, we’re using some honey just a little bit, maybe like a tablespoon, not much at all. And with that, we have some Dijon mustard that we’ll give that a great taste. You really just need to mix it around, and we’ll be basting our ham with that in just a few minutes. You really wanna get it going. You know what I mean by getting it going? You just really want to get frying, or browning on there. Then we’ll hit it with some glaze at the last few minutes. Okay, we’re gonna make our frittata. This is something that I love to do. It’s funny when we do productions and we’re in the studio, the girls will say, “Will you make us a frittata?” And I’ll say, “Sure.” And we’re gonna use butter. But you know, if I only use butter, it will burn. So we’re gonna tone it down with some oil because that will help it not to burn. You always do that. The butter will definitely… Let me turn that baby down just a little bit. Okay? So we have some oil in there. And what we’re gonna add now to our frittata, similar to an omelet, except it has, we don’t flip it to close it. We leave it open. All right. And we’re just gonna add some green onion. We go with the green onion, and a couple of cloves of garlic. And we’re just gonna let that start to brown. You want these not to get real brown, but just get some flavor on them. Get that oil and butter taste in there. Oh, boy. Could use regular onion, you can use purple onion, whatever you choose. Just don’t let the garlic burn. You don’t want that to happen. Okay? Now, at this point, you have taken a couple of potatoes. The red potatoes are the best. Take a couple of them, put them in the microwave until they’re just fork tender, bring them out, and then just cut them in rough chunk. ‘Cause they’re gonna be part of our frittata. This is a great, like, it’s like a whole meal in one plate. And it’s wonderful ’cause you just add a little salad or something with it and you have your whole meal or some ham slices. Now I’m gonna put the potatoes. Now remember, they’re fully cooked. They are already cooked. So we don’t have to worry about them being on there cooking for a long time ’cause they don’t have to. Okay? Get this out of there. Now, I wanna season the potatoes ’cause, you know, potatoes take a lot of salt. So we’re gonna season the layers of food that we put in here. And we also want pepper. If you wanna put some hot peppers in yours, go for it. You like green pepper in with your eggs, go for it. That all works well. Now, we’re gonna get this going. We do want the potatoes to get a little bit of brown on them. We want them to get a little bit of a flavor. So that will add to the taste of our frittata. Now, let’s see how we doing over here with our ham slices? Now, you know, all that, see there, they’re getting there, okay. We don’t wanna turn ’em until they’re really nice. This is getting going just good. Okay. Move some of the stuff out of the way. We’re gonna deal with our eggs. Now, you want to use eggs that are room temperature. People make the mistake, they’ll have to keep the eggs good and cold. And normally you do. But when you wanna make a frittata, you wanna get them room temperature, they just raise better. They just fluff up better and they taste better because I think they, when they’re warm or room temperature, the flavors all soak into the egg and doesn’t taste like just a watery egg. So, we have, I have about 10, 11 eggs now. The recipe that’s in our newsletter gives it for a single. I’m doing double here ’cause I have a big skillet and I have a lot of crew. You know what I mean? So I’m making more than you would at home. But I’m gonna put about four tablespoons of water in there. People make a mistake putting milk. You don’t wanna put milk. You wanna use water. Even if you’re making omelets, you use water. Then I just add the stuff that I like. Like I add Parmesan cheese. That’s one of the things I like. Get this up here cooking. See, already. Look at that. Looking good. Looking just the way you want it to look, starting to get a little brown to it like that, like that a lot. And the ham slices are doing good. We’re gonna have breakfast here in no time at all. We’re gonna do our bagels. We’re gonna cut them and put them on our grill also ’cause they all need to be done. And we’re gonna make, show you how to make a little something goody for on top of those wonderful bagels. Okay, so now we’re gonna salt our eggs. You don’t put a lot on, but you’d need to salt each thing that’s going in because it’s a different layer of flavor that you’re adding to the frittata. Some pepper, you could use cayenne in that, whatever you want. It’s your eggs, do what you want. Do what you like. Okay? And just mix it really well. Get it all mixed together. We have a platter of tomatoes and some fresh parsley here. I have some basil I’m gonna be using. And what we’re doing now is once this frittata is made, when we bring it out and we put it on our platter, we’re gonna cover the whole top of it with sliced tomatoes and some fresh parsley. I tell you what, the presentation at the table is awesome. And you’re gonna like it. Okay. I think we’re just about there with this. Let me check over here one more time. See how the ham steaks are doing. Okay. They’re getting some color. We got a slow fire here, Vinny, what are we doing? Just not, ah, yeah, we’re getting there. We’re gonna put some of our base that we made. We’re gonna just put that right over top. You don’t wanna do too much. You just wanna give it a flavor. So you see, this is, that flavor is so good. Honey. Think of honey and mustard together. Oh, boy. Yepper. When that stuff gets in your eye, that’ll tend to burn you, so be careful. Get that going in your eyes there. I think we’ll just leave those… Stay right where they are for a little bit. Let that melt down in there. Then we’ll flip them one more time. Okay. We’re ready with our frittata. Now, all you’re gonna do is pour the eggs right over it, right over it. You try to cover every vegetable that’s in there with some of the egg mixture. Okay? Like that. Now, you think, “Well, I’m done there.” No, you’re not done, because now what you’re gonna do, and this is really vital to get this thoroughly cooked through, all right? Here’s what you wanna do. You wanna start, and just start pushing the eggs from the side of the pan. When it begins, when that egg begins to form, and you’ll see it start to form up the edge of your skillet. When you see that, then you’ll know. And all you do is just keep, just keep going with it. Keep going with it. ‘Cause when you push it, what’s cooked, is out on the side. See here in the middle, starting to bubble up? Well, that’s cooked part. So you keep pushing it aside so that the part that is not cooked drops down around the edge. And then as you push that in the middle, that continues to cook, and you’ll never get eggs that are not cooked. There’s nothing worse than to get something and the eggs aren’t cooked. I refuse to eat it. I just don’t like that. So we’re gonna keep going with this. Keep going. Really important just to keep on going. That’s gonna need to set just a little bit and cook some more on the side. And while we’re doing that, let me show you what we’re gonna do with our bagels. We have a package of cream cheese. Do a little housecleaning here. We have a package of cream cheese, and then we have some black raspberry jelly. Oh, boy. Yep, you got it. It’s gonna be a good one. And all we’re gonna do is add about half of this jar to the cream cheese, and we’re gonna make a spread for our bagels. You can use any kind of jelly, preserves, marmalade, whatever you want. It will work out well. And so we just mash it, and make sure your cream cheese is good and soft. Keeping my eye over there. Make sure my frittata isn’t cooking too hard or too fast for me. This will be great. And you just mix it around until it’s thoroughly blended. And then we’re gonna add that to our bagels. Oh, this is a wonderful, absolutely wonderful breakfast time. It really, really is. Mix it well. You wanna keep this in the fridge. Then once you have it mixed, until you’re ready to use it, ’cause it does have the cream cheese in it. Okay. That’s done. Let’s check back here. See how it’s cooking over here on the edge. It’s pulled away. Do you see what I mean? How they’re cooking? Hope you can get that, Vinny, so that they can see how it’s cooking up. See that? But you have to keep pushing it until there’s no more raw egg. Sometimes it takes you a little bit of time. What we’re gonna do then, when this is done, first, before we do the tomatoes, we’re gonna shave cheese, our Fontina cheese from our, what we talked about in our hint today, ’cause that’s a buttery, wonderful cheese for something like this. And all you’ll do is just shave it. Lay it all over the top. And then put the lid on. Turn the fire off, put the lid on. And you’ve got a wonderful frittata. We have a few minutes here. I want you to take a break and listen how you can get today’s recipes. When we come back, we’re gonna show you everything we’ve done today. Stay with us now. Remember, the next Saturday, that’s a glorious day at your house. Why not take breakfast outside ’cause I know you’re really gonna enjoy it. Look what we’ve prepared today. First of all, this is our awesome, incredible peanut butter ice cream bar. That’s just a real big treat that we’re gonna finish it up with, but you have to see what this looks like. You have to bring it out just a little bit. So it melts just a bit so you can cut it. Okay. That’s, well that’s for us. Okay. Sorry. No, it’s all for us. But it’s all for you too. And I want you to try that. That be great for a kid’s birthday. That’d be great for, you know, the teenager get together, they’d like stuff like that. Then here’s our frittata, and we’ve covered it like I said. I just wanna pick up this piece of tomato so you can see the frittata. Just some cheese on top of that. Remember, put the lid on so it covers and cheese melts. Then put your tomatoes. Then we just sprinkled some fresh parsley, chopped parsley. Oh, boy, this is incredible. And you know what? Cut it with your pizza cutter. ‘Cause it’ll cut through the tomatoes. It’ll cut through everything so easily, potatoes, tomatoes, whatever it is, it cuts easily. And it’s very easy to serve that way. Then we have our ham slices. Boy, they look good. And you just, you know, wanna take them. You could cut some ham and put it in your frittata if you wanted to, and didn’t wanna go that route, that’s fine. We always add fresh fruit. Something like this is complete with fresh fruit or if you’re making it more like a brunch, you wanna do a salad, that’s fine. Some good orange juice. We have iced tea. We have hot coffee. Whatever your pleasure is, that’s what we tried to do today. And we hope that you’re enjoying it. It’s been fun to be with you. It’s always fun when we get together. We’ve got our wonderful bagels here that we’ve toasted them and our delicious spread for on top of them. Oh, boy, with that black raspberry jelly and the cream cheese, I know you’re gonna like it. I hope we’ve like, just sparked your creativity to think about what you’d wanna make for a breakfast on the deck. And don’t be afraid. Fry some bacon, get Canadian bacon. How about some boneless pork chops? That’s great. Whatever you do, just make sure that the biggest ingredient that you add to it is love for your family, and that’s what makes it good. So, as I always say, be sure to join us the next time because it just wouldn’t be the same without you here “At Home.” We’ll see then.
- [Announcer] Furnishings provided by Levin Furniture, featuring Lane’s Country Living Collection. Food provided by Jordan Banana Company, wholesalers of fresh food and vegetables, in Dravosburg, Pennsylvania.
- [Announcer] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
The Peanut Butter Ice Cream Bar Cake sound yummy. I’ll have to get the ingredients and try it soon. Joe, thanks for all your hard work to bring Arlene into our homes again.
If you make it, let us know! It looked delicious. Thank you for being a part of our At Home family!