Balsamic Roasted Tomato-Spinach-Bacon Pie

1 Pillsbury® refrigerated pie crust, softened as directed on box
9 medium plum (Roma) tomatoes, halved lengthwise, seeded
2 cloves garlic, finely chopped
1/2 teaspoon McCormick® Italian Seasoning
1/8 teaspoon salt
1/8 teaspoon McCormick® Black Pepper
2 tablespoons balsamic vinegar
2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
3 Eggs
1/2 cup mascarpone cheese (4 oz), softened
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup grated Parmesan cheese
2 or 3 dashes McCormick® Ground Red Pepper (cayenne)
1/4 teaspoon salt
1/2 teaspoon McCormick® Black Pepper
6 slices bacon, cooked, crumbled

Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 6 to 8 minutes or until just beginning to brown. Remove from oven.
Line 15x10-inch pan (with sides) with foil. Arrange tomatoes, cut sides up, in single layer in pan. Sprinkle tomatoes with garlic, Italian seasoning and 1/8 teaspoon each salt and black pepper. Drizzle with vinegar and oil. Roast 25 to 30 minutes or until tomatoes are very tender. Remove from oven; reduce oven temperature to 375°F.
Meanwhile, in medium bowl, beat eggs with wire whisk. Add mascarpone cheese; beat until well blended. Stir in spinach, 1/2 cup of the Parmesan cheese, red pepper, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Spread mixture evenly in partially baked crust.
Arrange tomatoes, overlapping slightly, in single layer on spinach mixture. Sprinkle with remaining 1/2 cup Parmesan cheese and bacon.
Bake at 375°F 25 to 35 minutes, covering edge of crust with strips of foil after 10 to 15 minutes, until filling is set in center and crust is golden brown. Let stand 10 minutes before serving. Source: Pillsbury

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Ham, Pineapple and Cheddar Quiche

Filling
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
3/4 cup finely chopped cooked ham (4 oz)
3 medium green onions, sliced (3 tablespoons)
1 can (8 oz) pineapple tidbits in juice, well drained
3 eggs
3/4 cup half-and-half
1/4 teaspoon white pepper

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In medium bowl, cut butter into Bisquick mix,
using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
Add boiling water; stir vigorously until soft dough forms.
Press dough on bottom and up side of pie plate, using fingers dipped in Bisquick mix, forming edge on rim of pie plate.
Sprinkle cheese, ham, onions and pineapple in crust. In medium bowl, beat eggs, half-and-half and pepper until blended.
Pour into crust.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Source: Bisqick.com

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Chocolate Crepes

3 eggs, large
1 1/3 cups milk
3/4 cup all-purpose flour
6 tablespoons butter, melted, plus more for pan
2 tablespoons cocoa powder
Pinch salt

Various toppings: whipped cream, chocolate sauce, jams, powdered sugar, etc.

In a medium mixing bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until combined, small lumps are ok. Set batter aside to rest for 20 minutes.

Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the pan so the batter spreads out evenly into a very thin layer. Cook about 30 seconds until the crepe comes away from the sides of the pan. Gently flip the crepe over with your fingers or the help of a rubber spatula and continue cooking another few seconds. Transfer to a plate and repeat cooking crepes until all the batter is used.

Now the crepes can be filled and topped to your liking.
Try whipped cream, chocolate sauce, hazelnut spread, butter, jam, caramel sauce, powdered sugar, peanut butter,
fresh fruit etc. Source: Paula Deen

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Sky-High Brunch Bake

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
6 eggs
1 cup POLLY-O Original Ricotta Cheese
Dash hot pepper sauce
2 pkg. (10 oz. each) frzn. chopped spinach, thawed, well drained
4 slices cooked OSCAR MAYER Bacon, chopped
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 cup chopped red peppers

Preheat oven to 400°F. Unfold pastry sheet and roll out one sheet to about 11-inch square and one to 12-inch square. Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet.
Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp. of the eggs; set aside. Add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until well blended. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers.
Place remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp. egg. Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape.
Bake 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan before removing rim. Makes:12 servings

Make Ahead:
Assemble and bake pie as directed. Cover. Refrigerate several hours or overnight. When ready to serve, uncover. Bake at 350°F for 30 to 40 min. or until heated through.
Substitute:
If you don't have a springform pan, this recipe can be made in a 13x9-inch baking dish. Roll out bottom and top pastry to fit dish. For ease in serving, line baking dish with foil, with ends of foil extending over sides of pan. Grease foil. Continue as directed, reducing baking time to 35 to 40 min.
Let stand 10 min. Lift from dish using foil handles. Source: Kraft Foodservice

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Roasted Vegetable Frittata

1 tablespoon plus 1-1/2 teaspoons olive oil, divided
2 red sweet peppers, cut into quarters
2 yellow sweet peppers, cut into quarters
4 garlic cloves, unpeeled
2 zucchini (1 lb.), cut into 3x1/2-inch-thick slices
1 onion, cut into 1/2-inch-thick slices
1 teaspoon salt, divided
1/4 cup chopped fresh flat-leaf parsley
8 large eggs
1/4 teaspoon ground red pepper
1/3 cup freshly grated Parmesan cheese

Arrange oven racks on lower and center third position of oven. Heat oven to 425°F. Line the bottoms of a broiler pan and a jelly-roll pan with foil. Brush pans with 1 teaspoon oil. Arrange sweet peppers and garlic on one pan and zucchini and onion on the other. Brush vegetables with 1 tablespoon oil. Roast zucchini and onion on lower rack and sweet peppers and garlic on center rack 15 minutes. Remove zucchini and onion from oven. Transfer bell peppers to lower rack; roast 10 minutes more, until charred. Remove vegetables from oven and let stand 5 minutes. Remove garlic from skins. Coarsely chop garlic and vegetables. Transfer to a bowl. Stir in 1/2 teaspoon of the salt and the parsley. Reduce oven temperature to 350° F.
Brush a 9-inch nonstick round cake pan with remaining 1/2 teaspoon oil. Whisk eggs, remaining 1/2 teaspoon salt and the ground red pepper in a bowl. Stir in vegetables and Parmesan. Pour mixture into cake pan.
Bake 50 minutes, until center is set. Remove from oven and let stand in pan 5 minutes. Invert frittata onto a large plate, then invert again right side up onto a large serving plate. Makes 6 servings.

Make-Ahead Tip: Roast the vegetables; cool. Cover and chill up to 24 hours before adding to egg mixture. Makes 6 servings - Source: Ladies' Home Journal
Nutrition facts per serving: calories: 230

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Italian Sausage Egg Bake

8 slices white bread, cubed
1# Italian sausage links, casings removed and sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 eggs
3 cups milk
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seed, crushed

Place bread cubes in a greased 13x9x2 baking dish; set aside.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over bread; sprinkle with cheeses.
In a large bowl, whisk the eggs, milk and seasonings; pour over casserole. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 50-55 min. or until golden brown.
Let stand for 5 minutes before cutting. Yield: 12 servings.
Taste of Home Magazine

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Breakfast Pizza

4 eggs, lightly beaten
2 tablespoons butter
2 (8-inch) pizza crusts (recommended: Boboli)
1 tablespoon extra-virgin olive oil
2 cups shredded jack cheese blend (recommended: Colby)
4 fully cooked sausage patties, crumbled (recommended: Jimmy Dean)
1/4 cup shredded Parmesan
1 medium tomato, diced
1 teaspoon Italian seasoning

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a medium pan over medium heat, scramble eggs in butter; set aside.
Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning.
Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble. Serve hot, cut into wedges.
INDOOR: Preheat oven to 450° F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble. Recipe courtesy Sandra Lee

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Lemony Apple Crepes

Lemon Crepe Batter:
1 c. flour
2 cups milk
6 tbl. granulated sugar
2 large eggs
2 tbl. each, freshly grated lemon peel and melted butter
1 tsp. lemon extract

Filling:
8 med. Granny Smith apples
3 cups apple cider
1/2 c. brown sugar
1 1/2 tbl. finely grated ginger

Garnish:
Softly beaten unsweetened whipped cream

Batter: Process ingredients in a blender to combine. Lightly coat a 7" nonstick skillet with Pam. Heat over slightly less than medium heat. Add 2 tbl. batter, tilt pan and gently swirl to cover bottom. Cook 1 1/2 to 2 min. until underside of crepe is lightly browned. Cook 20 seconds then flip onto wire rack to cool.
Filling: Melt butter in Dutch oven over medium-high heat. Add apples; saute 5 min. Stir in cider and brown sugar. Reduce heat; gently boil 12 min. stirring often, until liquid is slightly syrupy and apples are soft. Remove apples with slotted spoon to a bowl; stir in ginger. Boil syrup 5 minutes to thicken. Let cool, add to apples and stir to coat.
To assemble: Place a crepe on work surface. For each crepe, mound 1/4 cup apples on 1/4 of crepe. Fold unfilled half over apples, then unfilled side over filled side, forming a triangle. Transfer triangles to shallow baking dish, slightly overlapping.
Heat oven to 350°F. Bake uncovered 12 min. until hot. Spoon on any remaining syrup. Serve with cream.Woman's Day Magazine-ref:07/30/05

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Artichoke and Red Pepper Frittata

Cooking spray (5 one-second sprays per serving)
1 medium onion(s), peeled and chopped
1 medium red potato, cooked, peeled and sliced 1/4-inch thick
6 oz canned artichoke hearts, no oil, about 1 cup, coarsely chopped
1 cup roasted red peppers, about 8 pieces, coarsely chopped
1/2 tsp dried oregano
1/2 tsp table salt
1/2 tsp black pepper
6 large egg white(s)
2 large egg(s)
1/2 tsp red pepper flakes, crushed
1/2 cup hard cheese, Asiago, grated

Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set, about 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.
Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges. Weight Watchers - ref:01/01/05

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Baked French Toast With Raspberry Preserves

For French Toast:
1 1/4 cups raspberry preserves
(any preserve will do)
Ten 4x4x1-inch-thick slices egg bread
(I will use Hawaiian Sweet bread)
1 1/4 cups whole milk
3/4 cup whipping cream
1/2 cup sugar
3 large egg yolks
3 large eggs

For Cinnamon Syrup:
1 1/4 cups light corn syrup
1/4 teaspoon ground cinnamon
4 teaspoons sugar

1/2 cup sliced almonds, toasted
Confectioners' sugar

FOR FRENCH TOAST:
Butter 15x10x2-inch baking dish.
Spread preserves evenly over 1 side of each bread slice. Cut slices diagonally in half, forming triangles. Arrange triangles crosswise in dish, preserves side up and overlapping slightly. Whisk milk and next 4 ingredients in large bowl. Pour custard over bread. Let bread stand 1 hour, basting occasionally, or cover and refrigerate overnight.

FOR CINNAMON SYRUP:
Mix first 3 ingredients in small bowl, stirring until sugar dissolves.
Let stand at least 1 hour. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake French toast, uncovered, until puffed and golden brown, about 50 minutes. Sprinkle with almonds and confectioners' sugar; serve with cinnamon syrup. Serves 10
Source: Rochelle Palermo, Food Editor at Cooking.com - ref:12/23/00

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Baked Oatmeal

½ cup oil
2 beaten eggs
1 cup sugar (i use mostly brown sugar)
3 cups old-fashioned oats
2 teaspoons baking powder
pinch salt
1 cup milk

Mix oil, eggs and sugar til well-blended; add remaining ingredients and mix well.
Pour into buttered baking dish. Bake at 350°F for 30-35 minutes.
Serve with fresh fruit or additional milk if desired. makes 6-8 servings.
Note: You can add raisins, nuts, prunes or anything you desire before baking.
I even top mine with cinnamon and sometimes add apples .Thanks Arlene

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Belgian Waffles

1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110°F)
3 egg yolks
2 3/4 cups warm milk (110° F)
3/4 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla.
Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter.
Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200°F oven.
Great topped with butter, whipped cream and fresh fruit. Makes 8 servings
allrecipes - ref:11/01/02

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Brunch Berry Pizza

1 cup flour
1/4 cup confectioners' sugar
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1 package (8z) cream cheese, softened
1 egg
1/3 cup sugar

Topping:
1-3/4 cups frozen mixed berries, thawed
1/2 cup sugar
2 tbl. cornstarch
1/4 cup water
2-1/2 cups fresh strawberries, sliced
2 cups fresh blackberries
2 cups fresh raspberries
1 cup fresh blueberries

In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12" pizza pan. Bake at 350°F. for 12-14 minutes or until crust is set and edges are lightly browned.
Meanwhile, in a mixing bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.
For topping, process mixed berries and sugar in a blender or food processor until blended.
In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times.
Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing. Yield: 10-12 servings.
From: Taste of Home, April/May 2001 - ref:08/25/01

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Crustless Spinach Quiche

1 cup chopped onion
1 cup sliced fresh mushrooms
1 tbl. veg. oil
1 pkg. chopped frozen or fresh spinach, thawed
2/3 cup finely chopped ham
5 eggs
3 cups shredded Muenster or jack cheese
1/8 tsp. pepper

In large skillet saute onion and mushrooms in oil until tender. Add spinach and ham.
Cook and stir until the excess moisture is evaporated. Cool slightly.
Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well.
Spread evenly in a greased 9" pie plate. Bake at 350°F for 40-45 min. or until knife inserted in center comes out clean.

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Eggs Florentine
(Serves: 4 POINTS per serving: 3)

2 average wheat English muffin(s), split in half
4 large egg(s)
1/4 tsp table salt
10 oz chopped frozen spinach, thawed and excess water squeezed out
1 Tbsp fat-free mayonnaise
1/2 tsp lemon pepper, seasoning
2 1/2 Tbsp shredded Parmesan cheese

Preheat oven to 350°F.
Place English muffins on a nonstick baking sheet. Crack one egg onto each muffin half and sprinkle with salt. Bake until eggs are just about set, about 10 minutes. Meanwhile, place spinach in a microwave-safe dish; cover and microwave on high until hot, about 1 to 1 1/2 minutes. Stir in mayonnaise and lemon pepper seasoning.
(Note: To save on preparation time in the morning, thaw frozen spinach by putting it in the refrigerator the evening before.)
Remove muffins from oven, top each with about 1/4 cup of the spinach mixture, sprinkle each with 2 teaspoons of cheese and serve. Yields one muffin per serving.
Source: Weight Watchers

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Five Cheese Spinach Quiche
(Serves: 6 POINTS per serving: 3)

1 serving cooking spray (5 one-second sprays per serving)
1 cup onion(s), yellow, sliced
10 oz chopped frozen spinach, thawed and well-drained
1 cup fat-free ricotta cheese
3/4 cup Kraft Free Shredded Cheddar Cheese, or other brand
2 slice Borden Fat Free Singles American Cheese, or other brand, torn
3 large egg(s), lightly beaten
1 tsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1/4 cup fat-free bleu cheese dressing
1/4 cup Kraft Non-Fat Grated Cheese Topping, or other fat-free parmesan cheese

Preheat oven to 375ºF. Coat a 9-inch nonstick pie pan with cooking spray.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion and sauté until soft and golden, about 5 minutes.
Transfer onions to a large bowl and add spinach, ricotta, cheddar cheese, American cheese, salad dressing, eggs, mustard, oregano, salt and black pepper.
Mix until well blended. Spoon mixture into prepared pan and smooth top with back of a spoon. Sprinkle with grated topping.
Bake until a knife inserted near center comes out clean, about 30 minutes. Let stand 10 minutes before slicing into 6 pieces. Source: Weight Watchers

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Ham Egg-Stravaganza

2 packages (10 ounces each) frozen chopped spinach, thawed and drained
3 tablespoons plain dry bread crumbs, divided
1/2 teaspoon ground nutmeg
1 fully cooked canned ham (5 pounds)
1 package (17-1/4 ounces) frozen puff pastry sheets, thawed
2 egg yolks, divided
2 teaspoons water, divided
Yellow, green and red food colors
Supplies: Parchment paper (optional);Small pastry brush;Pastry wheel (optional)

Squeeze excess moisture from spinach; place in medium bowl. Add 2 tablespoons bread crumbs and nutmeg; mix well. Spread spinach mixture onto top of ham; sprinkle with remaining 1 tablespoon bread crumbs.
Line 15X10X1-inch baking pan with parchment paper or spray with nonstick cooking spray. Place ham in prepared pan. On floured surface, roll 1 puff pastry sheet into 18 X 15-inch rectangle.
Place pastry over ham; tuck and fold ends of pastry around ham to enclose completely. With fork, beat together 1 egg yolk and 1 teaspoon water in small bowl.
Color with yellow food color; brush over entire surface of pastry covering ham.
On same floured surface, roll second puff pastry sheet into 16 X 12-inch rectangle. Using pastry wheel or sharp knife, cut 8 (16 X 1/4-inch) strips; braid into 4 braids of 2 strips each.
Place braided strips on top and around base of ham as shown in photo. Cut out small decorations from remaining pastry. (Some pastry will remain; discard.) Place cutouts on ham to resemble decorations on "egg."
Beat together remaining egg yolk and 1 teaspoon water in small bowl; pour evenly into 2 smaller bowls. Color 1 part with green food color and remaining part with red food color. Using pastry brush, paint decorative cutouts with egg mixtures. Bake at 350°F 1-1/4 to 1-1/2 hours or until pastry is golden brown and ham is heated through.*
*For best results, cover ham loosely with foil halfway through baking time to prevent over-browning of crust.Name Brand Recipes ref:04/10/04

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Holiday Breakfast Casserole

Butter for greasing pan
1-12oz. package frozen hash-brown potatoes
1/4 cup melted butter
1 cup diced ham
4 oz. Cheddar cheese, shredded
4 oz. Swiss or jack cheese, shredded
1-4oz. can diced green chilies
2 eggs
1/2 cup milk
1/4 tsp. salt
Salsa to taste

Preheat oven to 425°F. Grease 10" pie pan with butter.
To save time, hash browns can be baked evening before. Ham, cheeses and chilies can be placed on top and refrigerated overnight. In prepared pie pan, spread has browns.
Brush with melted butter and bake 25 min. Layer ham, cheeses and challis on hash brown.
Combine eggs, milk and salt. Pour over ham, cheese and chilies. Bake at 350° 30-35 min. Place salsa on top before serving. Yield: 6-8 servings.
Kathy's Kookbook - ref:11/21/99

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Irish Breakfast

6 thick slices bacon
2 tablespoons butter or margarine
4 eggs
2 small tomatoes, sliced
2 cups whole mushrooms
4 slices prepared soda bread

Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan.
Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate.
Turn bread over to brown on both sides. When egg whites are set, dish half of everything onto each of 2 warmed plates, and serve immediately. allrecipes - ref:03/09/02

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No Crust Zucchini Quiche

4 c. shredded zucchini
4 eggs, lightly beaten
Salt & pepper
1/4 c. oil
1 c. baking mix
2 c. grated Swiss cheese

Grease 9" pie pan, preheat oven 400° F. In large bowl stir together with a fork the zucchini, eggs, oil and salt and pepper until combined. Stir in the baking mix and cheese. Pour into prepared dish & bake for 30 - 35 min. Kathy's Kitchen - ref:05/15/04

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