Vermont Ski Weekend: Everything I Made for 18!
The meals, make-ahead prep, and easy traditions that turn a ski trip into something truly memorable.
This past weekend, we headed to Vermont for a ski getaway with most of our family to celebrate Mr. Babs’ birthday and our 56th wedding anniversary. Our adult children are truly wonderful at helping us plan these trips, and it means the world to spend such focused, special time together. An added bonus? Having most of the cousins in one place for plenty of fun—and a little mischief.
Needless to say, we ate very well, and I planned a few especially fun activities for the weekend, including a scavenger hunt and a family awards night—complete with paper plate trophies!
Below is a rundown of everything we ate, along with a few photos to capture some of the joyful chaos.
Some of recipes can also be found in Every Day with Babs where you will find 101 recipes which will become your family favorites. Pick up your copy today if you don’t already have one! Every Day with Babs
Overnight Breakfast Sandwiches
So convenient and so delicious! I make these ahead of time and freeze them, so they’re ready to grab when skiers (and snowboarders) head out the door. Be sure to pack more than you think you’ll need because they disappear fast!
INGREDIENTS - SHEET PAN EGGS:
Nonstick cooking spray
18 large eggs
⅓ cup whole milk
Kosher salt and freshly ground black pepper
1 cup (4 ounces) shredded Cheddar cheese
1 cup cooked veggies, such as bell peppers or spinach (optional)
INGREDIENTS - ASSEMBLED MUFFINS
12 slices bacon, sausage patties, ham, or Canadian bacon
12 English muffins
3 tablespoons unsalted butter
12 slices Cheddar or other cheese
INSTRUCTIONS:
Make the eggs: Preheat the oven to 350°F. Grease an 11 × 17-inch rimmed sheet pan with cooking spray, line with parchment paper, then spray again.
In a blender, puree the eggs, milk, 2 teaspoons salt, and ½ teaspoon pepper until smooth. Pour the egg mixture onto the sheet pan and top with the shredded cheese (and veggies, if using). Bake until the eggs are set, 15 to 18 minutes. Allow the eggs to cool for a few minutes, then use a drinking glass the size of an English muffin to cut out 12 rounds.
Begin the assembly: While the eggs are cooking, in a large skillet, cook the meat over medium-high heat until browned, 2 to 5 minutes per side depending on the meat. Transfer to a plate.
Split the English muffins and place on a sheet pan. Bake until toasted, 3 to 5 minutes. Right out of the oven, spread them with the butter.
For each sandwich, place the bottom of an English muffin on a square of parchment and top with a piece of meat, a slice of cheese, and a round of egg, then add the top of the English muffin. Wrap and secure with tape. Repeat with the remaining muffins.
Enjoy Now: Pop a wrapped sandwich in the microwave for 30 seconds and you’re good to go.
Enjoy Later: Refrigerate the remaining sandwiches for up to 4 days or freeze for up to 1 month. (You can even store the sandwiches right in the bags the muffins came in!) To reheat from either the refridge or freezer, microwave the sandwich in its parchment for 30 seconds to 2 minutes, or heat in a 350°F oven or toaster oven for 10 to 15 minutes.
Cookie for Breakfast Oatmeal Raisin Bars
Back in the day, we packed GORP (good old raisins and peanuts). Now, I pack these.
This recipe smushes an oatmeal raisin cookie into a not-too-sweet bar that’s perfect anytime. I made them ahead of the trip and cut them into squares when we arrived.
INGREDIENTS:
Nonstick cooking spray or butter
1¼ cups pure maple syrup
1 cup melted coconut oil or neutral oil, such as avocado
2 large eggs
1 tablespoon vanilla extract
2½ teaspoons ground cinnamon
2 teaspoons kosher salt
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon baking powder
2 cups (256g) all-purpose flour
2½ cups (225g) old-fashioned rolled oats
1 cup dried fruit, such as cranberries, raisins, cherries, chopped apricots, chopped dates, or a combination
1 cup (120g) chopped toasted Walnuts
INSTRUCTIONS:
Arrange a rack in the center of the oven and preheat the oven to 350°F. Lightly grease a 9 × 13-inch baking pan with cooking spray or butter and line it with a length of parchment paper that hangs over the 2 long sides of the pan.
In a large bowl, whisk together the maple syrup, oil, eggs, vanilla, cinnamon, salt, nutmeg, ginger, and baking powder until smooth. Fold in the flour until only a few streaks remain. Add the oats, dried fruit, and walnuts and fold gently until well combined.
Spread the dough in the pan in an even layer and bake until golden and fragrant but still soft in the center, 20 to 25 minutes.
Cool completely in the pan, then use the parchment pieces on the long ends to lift the cake out of the pan and place it on a cutting board and slice into bars. (The bars can be stored in an airtight container for up to 4 days at room temperature or longer in the freezer.)
Fun with Fondue Baked Potato Bar
Après-ski may be my favorite winter activity. There’s just something about a happily worn-out group of skiers—grateful for a great day on the slopes and more than ready for really good food.
This year, I served fondue two ways: Fondue Pockets, a recipe I discovered after visiting the Quebec Christmas markets, and my fondue potato bar—with baked potatoes cooked right in the slow cooker and the cheese kept perfectly warm alongside them.
INGREDIENTS - BAKED POTATOES:
6 to 8 russet potatoes (about 8 ounces each), scrubbed and patted dry
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
INGREDIENTS - BRUSSEL SPROUTS:
1 pound Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ounces salami slices, cut into 1-inch pieces
INGREDIENTS - FONDUE:
¼ cup kirsch or other brandy
1 tablespoon all-purpose flour
1 large garlic clove, halved
1 cup dry white wine
Juice of ½ lemon (about 1½ tablespoons)
8 ounces Emmental cheese, cut into small cubes or shredded
8 ounces Gruyère cheese, cut into small cubes or shredded
Pinch of freshly grated nutmeg
Pinch of black pepper (optional)
For serving:
butter, sour cream, sliced scallions or chives, crispy bacon and grated Cheddar
INSTRUCTIONS:
Make the baked potatoes: Prick the potatoes all over with a fork and transfer to a 5- to 8-quart slow cooker. Sprinkle with the olive oil, 1 teaspoon salt, and a few grinds of pepper and toss to coat. Add ½ cup water, cover, and cook on low until the potatoes are easily pricked with a fork, 5 to 7 hours. Keep the potatoes in the slow cooker on warm until ready to eat.
Roast the Brussels sprouts: An hour before you’re ready to eat, preheat the oven to 425°F. Line a sheet pan with parchment paper.
Toss the Brussels sprouts on the sheet pan, add the olive oil, and ½ teaspoon each salt and pepper and toss to coat. Spread into an even layer, then top with the salami. Roast, stirring halfway through, until the sprouts are tender and the salami is golden, 15 to 20 minutes.
Transfer the baked potatoes to a cutting board and keep the slow cooker on the warm setting (you’ll use it for the fondue in a few minutes.
Make the fondue: In a small bowl, whisk together the kirsch and flour until the flour is dissolved.
Rub the garlic vigorously on the inside of a large saucepan, then discard the garlic. Add the wine and bring to a boil over medium-high heat. Reduce the heat to medium-low and stir in the lemon juice. Add the cheese in handfuls, stirring slowly and continuously between each addition to prevent lumps. Add the kirsch mixture and stir to combine. Season with the nutmeg and pepper (if using). Continue to stir until the fondue is smooth and just bubbling, 2 to 3 minutes. Pour into the slow cooker, cover, and keep on the warm setting.
Working one at a time, hold a hot potato with a kitchen towel and slit it open lengthwise. Push the 2 ends toward each other to fluff up the middle. Season the potato insides with a little salt.
To serve, let people build their own baked potatoes by layering with some of the Brussels sprouts and salami, then the fondue. Sprinkle with toppings of your choosing.
Stout Brisket Chili
Mr. Babs is a true chili connoisseur, and this is his all-time favorite. We are a Guiness loving family and this recipe is laced with that quintessential Irish drink. It looks low and slow for hours so the brisket literally melts in your mouth.
INGREDIENTS:
2 tablespoons all-purpose flour
1 tablespoon ground cumin
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
1 (2½- to 3-pound) boneless brisket, fat trimmed and meat cut into ½-inch cubes
3 slices thick-cut bacon, chopped into small pieces
2 yellow onions, cut into ½-inch pieces
1 jalapeño, thinly sliced
¾ cup stout beer (half a 12-ounce bottle)
2 (15-ounce) cans black or kidney beans, drained but not rinsed
1 (15.5- to 16-ounce) jar mild salsa
2 tablespoons soy sauce
1 teaspoon apple cider vinegar
Toppings: shredded Cheddar, sour cream, hot sauce, sliced scallions, chopped white onion, cilantro, Fritos, and/or crushed tortilla chips
INSTRUCTIONS:
In a large bowl, stir together the flour, cumin, chili powder, ½ teaspoon salt, and ½ teaspoon pepper. Add the beef and toss to coat.
Add the bacon to a large skillet or Dutch oven and set over medium-high heat. Cook, stirring often, until golden and crisp, 5 to 7 minutes. Turn off the heat, then use a slotted spoon to transfer the bacon to a 5- to 8-quart slow cooker.
Return the skillet with the bacon drippings to medium-high heat and add half the beef. Sear, stirring occasionally, until browned, 2 to 4 minutes. Transfer to the slow cooker and repeat with the remaining beef. Add any remaining spice mix from the bowl to the slow cooker.
Add the onions and jalapeño to the skillet and cook, until browned in spots, 3 to 5 minutes. Add the beer and scrape up the browned bits on the bottom of the skillet. Add everything to the slow cooker.
Add the beans, salsa, and soy sauce to the slow cooker. Stir to combine (the meat will not be completely submerged). Cover with the lid and cook on low until the beef is tender, 6 to 7 hours.
Stir the vinegar into the cooker and season to taste with salt and pepper. Serve portions of the stew with toppings like cheddar cheese, sour cream and don’t forget the Fritos. (Leftovers will keep for 3 days in the refridge and 4 months in the freezer.)
My Super Cheesy Lasagna
Everyone love my lasagna. I made it for Christmas dinner, but the family insisted I make it again for the trip. I prepped it before we headed up to Vermont and baked it on our first night. Everyone appreciated a home cooked meal on our first night.
INGREDIENTS:
1 pound dried lasagna noodles (not no-boil)
1 pound sweet Italian sausage, casings removed
1 yellow onion, finely chopped
1 pound ground beef (80% lean)
4 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
2 (24-ounce) jars marinara sauce (6 cups)
1 (16-ounce) container whole-milk ricotta (2 cups)
¼ cup heavy cream
16 ounces fresh mozzarella cheese, grated or torn
2 cups (8 ounces) grated low-moisture mozzarella cheese
2 cups (8 ounces) grated Parmigiano-Reggiano cheese
½ cup chopped fresh basil
½ cup chopped fresh parsley leaves and tender stems
A few gratings of nutmeg
Nonstick cooking spray or olive oil
INSTRUCTIONS:
Spread the dried lasagna noodles on a sheet pan and cover with cold water. Let soak while you prepare the other components.
Combine the sausage and onion in a Dutch oven or large heavy-bottomed pot over medium-high heat. Cook, stirring to break up large pieces, until the onion is tender and the sausage is lightly browned, 10 to 12 minutes. Add the beef, garlic, 1 teaspoon salt, and a few grindings of pepper and cook, breaking up large pieces, until the beef is no longer pink, 5 to 7 minutes. Drain off all but a few tablespoons of the liquid. Add the marinara, scrape up any browned bits, reduce the heat to low, cover, and simmer until flavorful, about 10 minutes.
While the sauce is simmering, preheat the oven to 350°F.
In a large bowl, stir together the ricotta, cream, 1½ cups of the fresh mozzarella, three-quarters of the low-moisture mozzarella, 1 cup of the Parmigiano-Reggiano, the basil, parsley, nutmeg, 1 teaspoon salt, and a few grindings of pepper.
Spread 1 cup of the meat sauce on the bottom of a 9 × 13-inch baking dish. Place the dish on a sheet pan. Top with one layer of noodles and press down. Break the noodles to fill in any gaps. Top the noodles with 2 cups of the meat sauce, then dollop with one-third of the ricotta mixture (a heaping 1½ cups; no need to spread into an even layer). Repeat twice with more noodles, sauce, and ricotta, pressing down each layer. Finish with the last of the noodles and sauce. Top with the remaining mozzarellas and the Parmigiano-Reggiano.
Grease a piece of aluminum foil with cooking spray or a little olive oil, then use it to cover the baking dish tightly, greased side down. Bake until the noodles are tender, 30 to 35 minutes. Remove the foil, increase the heat to 425°F, and continue to bake until the lasagna is golden brown, the edges are crisp, and the sauce is bubbling, 25 to 30 minutes more. Let rest for 15 minutes before serving.
Famous Chocolate Chip Cookies
And who could pass up my Famous Chocolate Chip Cookies? Perfectly crisp on the outside and ooey-gooey on the inside. I made the dough at home, scooped it into 2-inch mounds, and set them on a cookie sheet to rest in the fridge before we left. Then I popped them into a bag and baked them off as needed once we were up in Vermont.
INGREDIENTS:
2 sticks (8 ounces/225g) unsalted butter, cold
1 cup (200g) granulated sugar
¼ cup (50g) packed dark brown sugar
1 large egg, cold
2 teaspoons vanilla extract
1½ teaspoons kosher salt
1 teaspoon instant espresso powder
¾ teaspoon baking soda
1¾ cups (224g) all-purpose flour
¾ cup (130g) chopped bittersweet chocolate
½ cup (85g) chopped milk or semisweet chocolate
Flaky sea salt (optional)
INSTRUCTIONS:
Cut 4 tablespoons (2 ounces/55g) of the butter into 4 pieces and add it to a large bowl.
Set a medium saucepan with a light-colored interior over medium heat and add the remaining 1½ sticks (6 ounces/170g) butter. Melt the butter, whisking occasionally and scraping the sides and bottom of the pot with a flexible spatula, until it foams and the milk solids turn a deep golden brown, 5 to 7 minutes.
Pour the hot brown butter over the cold butter in the bowl, making sure to scrape all the brown bits from the pan. Add the granulated and brown sugar and vigorously whisk for 90 seconds. (It’s okay if the mixture looks separated and oily.) Let the mixture sit for 5 minutes, stirring once or twice to help cool it.
Add the egg, vanilla, kosher salt, and espresso powder and whisk until emulsified. Whisk in the baking soda.
Add the flour and fold it into the mixture with a flexible spatula until only a few streaks of flour remain. Add the bittersweet and milk chocolate and fold again until just combined.
Scoop the dough into 2-inch mounds and place the mounds on a parchment-lined sheet pan that fits in your refridge. Cover the dough balls with plastic wrap and refrigerate for 8 to 36 hours.
When you are ready to bake, arrange a rack in the center of the oven and preheat the oven to 400°F. Line a second sheet pan with parchment paper.
Evenly space out the mounds of dough at least 1½ inches apart, 5 to each pan. Sprinkle with flaky sea salt (if using). Bake one pan at a time until the cookies are lightly browned on the edges but still quite soft in the center, 10 to 12 minutes. Remove the sheet pan, bang it on the counter once, and set the pan on a rack to cool. Repeat with the remaining pan. It’ll be tough, but try to let these cool for at least 10 minutes before eating.
Keep reading for more recipes. I’m sharing my famous s’mores granola, my slow cooker hot cocoa and my overnight monkey bread. Subscribe below to join my monthly menu club, where you will receive themed recipes that make every month feel like a celebration!
