Czech Crepes With Berries And Cream
For the Crepes (makes about 12):
1 cup all purpose or white whole wheat flour
1 1/2 cups 1% milk, or milk of your choice
2 large eggs
1 teaspoon oil, olive or grapeseed
nonstick spray
For the Berries:
6 oz package blackberries
6 oz package raspberries
12 oz package strawberries, cut in quarters
12 tablespoons light whipped cream of your choice, or yogurt/cottage cheese
1 teaspoon powdered sugar, for topping
In a blender, blend flour, milk, eggs and oil until smooth.
Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
Cook for 1 minute or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Set aside on a plate and repeat with remaining crepe mixture.
To serve, spoon 1 tablespoon cream or your desired filling into center of each crepe. Top with some berries and roll crepes.
Sprinkle lightly with powdered sugar and more berries on top. Best if served warm.
CREPE FILLING IDEAS:
Fill with fruit preserves, then roll them and top them with powdered sugar.
Chocolate syrup can be drizzle over the top.
Fruit butters such as apple butter and pumpkin butter make great fillings for crepes.
Stewed apples or pears are delicious in crepes with cinnamon on top.
Make them into a cake by layering the crepes and spreading the cream in between the layers.
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Steven's Biscuits and Gravy
1# breakfast sausage
1/2 tsp. garlic powder
1/2 tsp. rosemary
1/2 tsp. garlic powder
1/2 tsp. garlic salt
1/2 tsp. Italian seasoning
1/2 tsp. onion powder
2 tsp. oil
3-4 tbls. flour
1/2 cup milk or cream
In a skillet on high heat, brown sausage. Sprinkle in seasonings to taste.
Sprinkle in flour and brown for 3 to 5 minutes.
Add milk or cream. Add more milk to reach consistency desired. Serve over favorite biscuits or rice.
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Banana Foster Crepes
For the Crepes (makes 6):
1/2 cup all purpose or white whole wheat flour
3/4 cups 1% milk, or milk of your choice
1 large egg
1/2 teaspoon oil, olive or grapeseed
nonstick spray
For the Bananas Foster:
1 1/2 teaspoons salted butter, coconut oil for dairy-free
3 tablespoons brown sugar
1/8 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
3 medium ripe bananas, sliced into 1/4-inch thick slices on the bias
3/4 cup vanilla ice cream, or dairy-free ice cream
In a blender, blend flour, milk, eggs and oil until smooth.
Heat a nonstick crepe pan on medium-low flame. When hot, spray with cooking spray to coat bottom of skillet.
Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth.
Cook for 1 minute or until bottom of crepe is light golden brown.Flip; cook 30 seconds to 1 minute or until light golden brown.
Set aside on a plate and repeat with remaining crepe mixture until you have 6.
For the bananas, melt the butter over low heat in a large non-stick skillet.
Add the brown sugar, cinnamon, and vanilla extract, stir until the sugar is dissolved.
Add 2 tablespoons of water, cover and let the sauce simmer about 2 minutes.
Add the sliced bananas, gently spooning the sauce over each piece and cook for about 2 to 3 minutes, or until the bananas are glossy and coated with the sauce.
Remove from heat.
To serve, spoon a generous 1/3 cup of the bananas in the center of each crepe and fold the left and right side of the crepes to cover.
Top each crepe with 2 tablespoons ice cream, and any pan juices from the bananas on top, sprinkle with cinnamon and serve right away.
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Baked Oatmeal with Blueberries and Bananas
2 medium ripe bananas, sliced into 1/2" pieces
1 1/2 cup blueberries
1/4 cup honey (or agave)
1 cup uncooked quick oats
1/4 cup chopped walnuts or pecans
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract
Preheat the oven to 375° F. Lightly spray a 8 x 8 or 9 x 9 ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil.
Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.
Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
NUTRITION INFORMATIONYield: 6 servings, Serving Size: 1/6th
Amount Per Serving: 6 Points
Source: https://www.skinnytaste.com
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Creamy Berry Overnight Oats
2 cups old-fashioned or quick-cooking oats
2 cups plus 3 Tbsp. almond milk, divided
1/4 cup ground flax seed
2 cups assorted fresh berries (blackberries, blueberries, raspberries, sliced strawberries), divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. agave syrup
1/2 tsp. vanilla
Combine 1/2 cup each oats and almond milk, and 1 Tbsp. flax seed in each of 4 pint-size jars with lids.
Reserve a few berries for garnish; spoon remaining berries over oat mixture in jars.
Mix remaining milk with cream cheese, agave syrup and vanilla until blended; spoon evenly over berries in jars. Top with reserved berries. Cover with lids.
Refrigerate overnight.
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Buttermilk Banana-Blueberry Breakfast Cake
2 3/4 cups unsifted pastry flour, divided
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
2 tablespoons melted butter, plus 4 tablespoons chilled butter
1 1/2 teaspoons vanilla extract
1 1/2 cups mashed banana (about 2 1/2 bananas)
1 1/4 cups blueberries
1/2 cup brown sugar
Preheat oven to 350° F. Grease an 11 x 7-inch square baking pan with oil.
In a medium bowl, stir together 2 1/2 cups of the pastry flour, sugar, baking powder, baking soda and salt.
In a large bowl, whisk together the egg, buttermilk, 2 tablespoons melted butter and vanilla until smooth. Stir in the mashed bananas. Gradually add in the dry ingredients until just combined. Stir in the blueberries.
In a small bowl, combine the remaining 1/4 cup flour and the brown sugar. Cut 4 tablespoons of butter into the mixture. Scoop the batter into the baking pan and top with the brown sugar mixture.
Bake until golden and a skewer inserted into the middle comes out clean, about 45 to 50 minutes. Let cool for 15 minutes before serving.
Source: Cooking.com.
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Ham, Egg and Cheese Brunch Sliders
1 pkg. (12 oz.) Hawaiian sweet rolls (12 rolls)
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Black Forest Ham
6 eggs
2 Tbsp. milk
1/4 cup butter, divided
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 tsp. GREY POUPON Dijon Mustard
1/2 tsp. poppy seed
Transfer rolls from package to cutting board, taking care not to separate rolls. Use serrated knife to carefully cut block of rolls horizontally in half.
Place bottom halves of rolls, cut sides up, in 13x9-inch pan sprayed with cooking spray; top with folded ham slices.
Whisk eggs and milk until blended. Melt 1 Tbsp. butter in large nonstick skillet on medium-low heat. Add eggs; cook 4 to 5 min. or just until set, stirring occasionally. Spoon over ham.
Spread cream cheese spread onto cut sides of tops of rolls; place, cut sides down, over sandwiches in pan.
Microwave remaining butter in microwaveable bowl on HIGH 20 sec. or until melted. Stir in mustard and poppy seed; drizzle over sandwiches. Let stand 20 min.
Heat oven to 350ºF. Bake sandwiches 20 min. or until heated through.
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Avocado Toast with Egg
1 avocado
1 medium egg
1 cucumber (you will need very little but it should be at least half a cucumber to slice long sheets)
1 slice toast
Salt
Pepper
oilve oil
Bring enough water to the boil in a small pot to completely cover an egg. Once at a rolling boil, carefully add an egg with a spoon and set a timer for 5 minutes.
In the meantime, toast slice of toast in toaster. Cut avocado in halve and remove the pit. Use the bigger fleshier half of the avocado to form little balls with a small melon baller. Peel the other half and lay flat side down on a chopping board and cut out hearts with a heart-shaped cookie cutter. Then cut thick hearts into thinner hearts.
Wash and very thinly slice cucumber with a mandoline. Enough to cover the toast. If you don't have a mandoline just cut very thin rounds of cucumber to cover the toast.
Remove egg from boiling water when timer goes off and immediately let cold water run over it just until it's not too hot anymore to touch. Peel egg and chop on a chopping board.
Assemble avocado toast by adding cucumber, avocado balls and chopped egg. Sprinkle with salt and pepper, drizzle with olive oil and enjoy!
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Buttermilk Banana-Blueberry Breakfast Cake
2 3/4 cups unsifted pastry flour, divided
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
2 tablespoons melted butter, plus 4 tablespoons chilled butter
1 1/2 teaspoons vanilla extract
1 1/2 cups mashed banana (about 2 1/2 bananas)
1 1/4 cups blueberries
1/2 cup brown sugar
Preheat oven to 350°F. Grease an 11 x 7-inch square baking pan with oil.
In a medium bowl, stir together 2 1/2 cups of the pastry flour, sugar, baking powder, baking soda and salt.
In a large bowl, whisk together the egg, buttermilk, 2 tablespoons melted butter and vanilla until smooth. Stir in the mashed bananas. Gradually add in the dry ingredients until just combined. Stir in the blueberries.
In a small bowl, combine the remaining 1/4 cup flour and the brown sugar. Cut 4 tablespoons of butter into the mixture. Scoop the batter into the baking pan and top with the brown sugar mixture.
Bake until golden and a skewer inserted into the middle comes out clean, about 45 to 50 minutes. Let cool for 15 minutes before serving.
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Overnight Eggs Benedict Casserole
For the Casserole
6 English muffins
1 lb thick cut canadian bacon
10 large eggs
1 cup milk
salt and pepper
chives to garnish if desired
For the Sauce
6 egg yolks
1 1/2 TBSP lemon juice
1 1/2 sticks (3/4 cup) unsalted butter, melted
salt
squeeze of hot sauce, if desired or pinch of cayenne
For the Casserole
Spray or butter a 9X13″ baking dish.
Split the english muffins in half and cube and distribute them evenly into the bottom of the prepared baking dish. Cube the canadian bacon and sprinkle half of it over top of the bread.
In a large mixing bowl, whisk together the eggs and milk and season very liberally with salt and black pepper (about 1 tsp salt and 3/4 tsp black pepper but I just eyeball it). Pour the egg mixture evenly over the bread and top with the rest of the canadian bacon. Press down on the bread to make sure that it is all submerged in the egg mixture.
Cover with tinfoil and refrigerate overnight.
About an hour and a half before serving, pull the casserole out of the refrigerator and let it sit at room temp while the oven preheats to 350°F.
Cook the casserole at 350F for 50 minutes to 1 hour until the egg custard has set. You may place a loose piece of tinfoil over the casserole during the last 20 minutes of baking to avoid over-browning.Remove from the oven and keep covered before ready to serve and slice.
Top with hollandaise sauce and minced chives if desired.
For the Sauce
While the casserole is baking, about 30 minutes before serving, set up a double boiler (a saucepan with barely simmering water that a glass or stainless steel bowl will fit over without touching the water).
Put your egg yolks and lemon juice in your glass or stainless steel bowl and whisk vigorously until it begins to thicken and double in size. This will take some time. Be patient!
Place the bowl over the double boiler and continue whisking constantly, paying attention that the bowl does not get too hot. You can take the bowl on and off the double boiler if needed.
Drizzle in the melted butter, a little bit at a time, while continuing to whisk. I shoot for about 1 TBSP at a time and whisk until completely incorporated before adding more.
Once all the butter is added, remove from the heat and taste and season as desired. Add salt, a bit more lemon juice, and a little hot sauce or cayenne if desired.
If serving almost immediately, just place it in a warm spot covered until ready to use. Otherwise, place the sauce in a thermos to hold for up to an hour.
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Apple Danish
1 cup all purpose flour
½ cup ground almonds
¼ cup sugar
½ cup cold butter or margarine
¼ teaspoon almond extract
Filling:
1 package (8 ounces) cream cheese, softened
¼ cup sugar¼ teaspoon cream of tartar
1 egg
Topping:
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds
In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly.
Add extract. Shape dough into a ball; place between two sheets of wax paper.
Roll out into a 10 -inch circle. Transfer to a greased 9-inch spring form pan;
gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined.
Pour over crust. In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated.
Spoon over the filling. Sprinkle with almonds. Bake at 350° for 40-45 minutes or until golden brown.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Yield: 8-10 servings.
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Easy Apple Crunch Coffee Cake
1 c. Quaker Cereal
2 c. thinly sliced apple
1/3 c. brown sugar
8z pack. ref. crescent rolls
1/4 tsp. cinnamon
1/3 c. butter
Heat oven to 375°F. Combine cereal, brown sugar & cinnamon in 8" square pan; remove ½ c. cereal mixture and set aside.
Add 2 tbl. marg. to cereal mixture in pan; mix well and spread evenly in bottom of pan.
Arrange apple slices evenly over cereal mixture. Cut each piece of dough in half; pinch ends together to form rounds.
Place dough rounds on top of apple slices. Sprinkle with reserved cereal mixture and drizzle with remaining marg.
Bake 20-25 min. Immediately turn out of pan onto serving plate. Serve warm
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Caramel Apple Coffee Cake
3 eggs
2 c. sugar
1.5 c. veg. oil
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 c. chopped peeled apples
1 c. chopped pecans
Topping:
½ c. marg. 1/4 c. milk
1 c. packed brown sugar
Pinch salt
In a mixing bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla.
Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans.
Pour into a greased 10" tube pan; bake at 350°F for 1 hour 15 min. Cool in pan on a wire rack for 10 min.
Remove cake to a serving platter. For topping, combine all ingredients in a saucepan; boil 3 min., stirring constantly.
Slowly pour over warm cake (some topping will run down onto the serving plate).
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Mini Bacon Cheddar Appetizer Quiches
1/2 lb. bacon, cooked, drained, and chopped
4 eggs
1/4 tsp. salt
1/4 tsp. black pepper
3/4 C. shredded Cheddar cheese
1 unbaked 9-inch pie crust
Preheat the oven to 350°F degrees. Whisk all the ingredients except the pie crust in a large bowl. Unroll the pie crust and cut into approximately 18 miniature crusts using a fluted cookie cutter.
Liberally grease 1 12-muffin tin and a 6-muffin tin and press each crust into the bottom. Spoon approximately 2 Tbs. of the egg mixture into the crusts. Bake for 30 minutes or until the tops have puffed and a knife comes out clean when inserted into the middle of the quiches.
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Skillet Spinach and Mushroom Quiche
1 Tbs. butter
8 oz. fresh mushrooms, sliced
4 oz. red onion, chopped fine
10 oz. frozen spinach, thawed and drained
5 eggs
1/2 C. heavy cream
1/2 tsp. salt
1/4 tsp. pepper
8 oz. sharp cheddar cheese, shredded
In a skillet, saute the mushrooms and onions in the butter until tender. Remove from the heat and stir in the spinach. In a bowl, whisk the eggs and add in the cream, salt, and pepper. Add the egg mixture to the mushroom mixture and stir well. Stir in the cheese and pour into a greased 10-in. pie plate. Bake for 35 to 40 minutes at 350°F. Let stand for 10 minutes before serving.
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Red Velvet Griddle Cakes
For the Pancakes:
2 cups pancake mix
1/4 cups Dutch process cocoa powder
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 tablespoon white vinegar
1 cup skim milk
2 eggs, lightly beaten
One 1-ounce bottle red food coloring
Nonstick cooking spray
For the Pecan and Cream Cheese Topping:
2 tablespoons butter
3 tablespoons brown sugar
1 cup toasted, chopped pecans
1 tablespoon vanilla extract
1 stick neufchatel or low-fat cream cheese, room temperature
Topping:
In a small, nonstick skillet, melt the butter. Once melted, add brown sugar, pecans and vanilla extract. Stir until sugar is nearly dissolved. Remove from the heat.
In a large bowl, stir the warm pecan mixture into the cream cheese.
Pancakes:
In a large bowl, gently whisk together all the pancake ingredients. For nice, fluffy pancakes, the batter will be a little lumpy, be sure not to overmix the batter.
Heat a large nonstick skillet over medium-high heat and spray with nonstick cooking spray. Using a 1/2 cup measuring cup or a small ladle, spoon batter into two rounds. Cook until the edges begin to crisp and the center of the circle starts to bubble, 1 to 2 minutes.
Using a silicone or rubber spatula (metal spatulas will scrape your nonstick pan), flip the cakes and cook on the other side until cakes are firm and browned on the bottom.
Repeat until all the batter is gone, but be careful that the pan doesn't get too hot and respray the pan if it seems dry. Cover in foil to keep warm if not serving immediately.
Top warm pancakes with a scoop of Pecan and Cream Cheese Topping. 8 pancakes
Cook’s Notes:
* If making ahead of time, cover tightly with foil and keep in a 200° F oven until ready to eat.
* When making any sort of griddle cakes, give yourself a test cake. Make sure your heat is just right, that your pan is greased enough, and that your timing is right.
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Apple-Berry Brunch Bake
Filling:
4 C. peeled, thinly sliced apples (about 4 medium)
2 C. fresh or frozen blueberries (do not thaw) or sliced strawberries
1/4 C. firmly packed brown sugar
1/4 C. frozen orange juice concentrate (thawed)
2 Tbs. all-purpose flour
1 tsp. ground cinnamon
Topping:
1 C. Quaker® Oats (quick or old fashioned, uncooked)
1/2 C. firmly packed brown sugar
5 Tbs. margarine or butter, melted
2 Tbs. all-purpose flour
Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. For filling, combine all ingredients in large bowl; mix until apples are evenly coated. Spoon into baking dish. For topping, combine all ingredients in small bowl; mix well. Sprinkle evenly over fruit. Bake 30 to 35 minutes or until apples are tender. Serve warm.
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Ham and Cheese Quiche with Basil
1 - pie crust (9 inch) baked as directed
1 - cup smoked or cooked ham, diced
1 - cup grated Mozzarella or Jack cheese, grated
1 - tbsp fresh basil or 1 tsp dried basil leaves
1 - tbsp mustard
3 - eggs
3/4 - cup whipping cream
Dash of black pepper
1 - tbsp Parmesan cheese
Sliced tomatoes or cherry tomatoes & fresh
parsley for garnish
Prebake pie crust for 5 minutes at 400° F. Mix ham, cheese and basil leaves.
Spread mustard on bottom of prebaked pie shell. Sprinkle with ham and cheese mixture.
Beat eggs, cream and black pepper. Pour mixture over ham and cheese in pastry crust.
Sprinkle with Parmesan cheese. Bake, uncovered at 350 degrees on middle level of oven for
30 to 35 minutes or until filling is set and lightly browned. Garnish with fresh parsley and sliced or halved tomatoes.
Serve immediately.
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Buttermilk Waffles
1 egg
1-1/2 c. buttermilk
1-1/2 tbsp. vanilla
2 c. Bisquick
1 tbsp. oil
1/2 c. pecans
Mix egg, buttermilk, vanilla and oil together. Add
Bisquick and hand
beat until creamy. Pour mixture into a pre-heated
waffle iron and
sprinkle pecans on top. Cook until light goes out
on waffle iron or
until the waffle is a med. brown. Top with Cool
Whip and sprinkle
additional pecans. Pour regular or sugar-free
syrup on top.
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Chocolate Dessert Waffles
1/4 cup butter or margarine, softened
1 cup sugar
2 eggs
2 squares (1 oz each) unsweetened chocolate,
melted and cooled
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
Whipped cream, fresh fruit or ice cream
In a mixing bowl, cream butter and sugar. Add
eggs, one at a time, beating
well after each addition. Stir in chocolate and
vanilla. Combine four,
baking powder and salt; add to the creamed mixture
alternately with milk.
Preheat waffle iron. Fill and bake according to
manufacturer's directions.
Serve with whipped cream, fruit or ice cream. Yield: 4-6 waffles
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Gingerbread Waffles
2 cups flour
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup molasses
1/2 cup butter
1 teaspoon baking soda
2/3 cup sour milk
2 eggs, beaten
Combine dry ingredients in a bowl.
In a saucepan, combine molasses and butter. Heat
to boiling, stirring to
melt butter. Remove from heat and add baking soda.
Make a well in the dry ingredients and add the
molasses mixture. Add
sour milk and eggs. Stir until just moistened. The
batter should be
lumpy.
Preheat waffle iron. Grease waffle iron.
Spread about 1 cup batter into hot iron. Bake
until waffle is done.
Repeat until all batter is used. Makes about 12) 4-inch waffles.
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Pecan Waffles
2 cups sifted flour
1/2 tsp. salt
3 tsp. baking powder
2 tbsp. sugar
1/4 tsp. baking soda
2 eggs separated
1-1/2 cups buttermilk
1/2 cup corn oil
1/4 cup melted butter
1 cup pecans, chopped
Sift flour with salt, baking powder, sugar and
baking soda. Beat egg yolks
with buttermilk and add to dry ingredients,
stirring briefly but without
making batter perfectly smooth. Add corn oil and
butter and stir again. Beat
egg whites until stiff and fold into batter. Drop
approximately 4 tbsp.
batter on hot waffle iron and sprinkle some
chopped pecans on top. Bake until
done (4--5 minutes in an electric waffle iron).
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Graham Cracker Waffles
5 graham crackers
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
1 egg, well beaten
3 Tbsp. butter, melted
Crush graham crackers and add just enough milk to
soften. Then mix separately flour, baking powder
and salt.
Mix with graham cracker paste. Add milk, egg and
melted
butter. Makes 5 waffles.
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Chocolate Waffles
1/4 c. butter
3/4 c. sugar
2 egg yolks
6 tbsp. cocoa
1/4 c. milk
2/3 c. flour
1 1/2 tsp. baking powder
1/8 tsp. salt
2 egg whites
Mix well first 5 ingredients. Add next 4
ingredients, mix well. In small
bowl beat egg whites until stiff. Fold in
batter. Delicious with ice cream. Serves 8.
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Raspberry White Chocolate Growing Oatmeal
1/2 cup Quaker® Old Fashioned Oats
1 no-calorie sweetener packet
1/4 tsp. cinnamon
1/8 tsp. vanilla extract
Dash salt
3/4 cup fat-free milk
1/4 cup canned pure pumpkin
1/3 cup raspberries
1 tsp. white chocolate chips, chopped
In a nonstick pot, combine all ingredients except pumpkin, raspberries, and white chocolate chips. Mix in 1 1/4 cups water. (Don't worry if this seems like a lot of liquid. It will thicken up!) Bring to a boil and then reduce to a simmer. Add pumpkin and cook and stir until thick and creamy, 12 - 15 minutes.
Transfer to a medium bowl and let slightly cool and thicken.
Top with berries and chopped white chocolate chips!
MAKES 1 SERVING
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Pear 'n Pistachio Growing Oatmeal
1/2 cup Quaker® Old Fashioned Oats
1/4 cup peeled and chopped pear
1 no-calorie sweetener packet
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. vanilla extract
Dash salt
3/4 cup fat-free milk
1/4 cup canned pure pumpkin
1/4 oz. shelled pistachios (about 12), chopped
In a nonstick pot, combine all ingredients except pumpkin and pistachios. Mix in 1 1/4 cups water. (Don't worry if this seems like a lot of liquid. It will thicken up!) Bring to a boil and then reduce to a simmer. Add pumpkin and cook and stir until thick and creamy, 12 - 15 minutes.
Transfer to a medium bowl and let slightly cool and thicken. Top with chopped pistachios! MAKES 1 SERVING
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Sausage Brunch Casserole
1 pound sausage
6 slices toast -- cubed
1/2 pound mild cheddar cheese
1 teaspoon dry mustard
1/2 tsp. salt
4 eggs -- beaten
2 cups milk
Crumble sausage into a skillet. Cook over medium heat. Drain.
Mix together cooked sausage, toast, cheese, mustard, salt, eggs, and
milk. Pour into a greased, 9 x 13 inch baking dish. Cover.
Refrigerate overnight.
Bake, covered, at 350°F for 45 to 60 minutes. Uncover, and reduce
temperature to 325:. Bake for an additional 30 minutes, or until
set. I would add seasonings to part of your ground pork to make
sausage & make a breakfast where you prepare it the night before &
then bake for breakfast.
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California Quiche
9 inch unbaked pastry shell
6 ounce jar marinated artichoke hearts
1 small zucchini, in 1x1/4" sticks
1 small onion sliced
4 eggs or part egg-substitute
1/2 cup milk
1/2 teaspoon each salt and savory
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese
Prepare unbaked 9" pastry shell. Chill. Meanwhile preheat oven to 425°
F.
Drain artichoke hearts, reserving 2 T. marinade. Cut artichokes in
half.
Saute zucchini and onion in reserved marinade for 5 minutes. Beat eggs
in
medium bowl until foamy. Stir in cream, milk, salt, savory and pepper.
Spoon
zucchini nd onions into shell. Add artichokes. Sprinkle with cheese.
Pour on
eggs and cream. Bake at 425°F for 15 minutes. then lower heat to 350°
F.
Bake for 20 minutes. until knife comes out clean. Cool 15 minutes
before
serving.
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Easy Eggs Benedict
1 pkg. Pepperidge Farm frozen Puff Pastry Shells
1 to 1 1/2 c Hollandaise sauce (homemade or
prepared packaged mix ) recipe
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6 slices Canadian-style bacon (about 6 oz )
1 T butter
6 eggs, beaten
1 green onion, chopped ( about 2 T )
Bake pastry shells according to package
directions, but DO NOT remove
centers. Prepare Hollandaise sauce and keep warm.
In skillet, over med heat, cook bacon til
browned. Remove; keep warm.
In same skillet over med. heat, heat butter. Add
eggs and onion and cook
til eggs are just set, stirring often.
Cut baked pastry shells crosswise into halves.
Place bacon on pastry shell
bottoms. Top with egg mixture and remaining
pastry shell halves.
Spoon Hollandaise sauce over pastry shells. If
desired, garnish with green
onion.
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Ham Souffle Roll
1/4 cup margarine or
butter
1/2 cup all-purpose flour
1/8 teaspoon pepper
2 cups milk
6 beaten egg yolks
6 egg whites
1/4 teaspoon cream of
tartar
6 ounces thinly sliced
ham
6 ounces thinly sliced
provolone or Swiss
cheese
1/2 cup lightly packed
parsley sprigs (optional)
2 shallots or green
onions, cut up (1/4 cup)
(optional)
1 teaspoon dried basil,
crushed (optional)
1-1/2 cups whipping
cream (optional)
1 tablespoon cornstarch
(optional)
1 tablespoon Dijon-style
mustard (optional)
Whole cranberries
(optional)
Green onion tops
(optional)
Line a 15x10x1-inch baking pan with foil, extending foil 1"
beyond edges of pan. Grease and lightly flour the foil.
In a medium saucepan melt margarine or butter. Stir in flour and
pepper. Add milk all at once. Cook and stir until mixture is thickened
and bubbly. Remove from heat. Cool slightly.
In a medium bowl slowly stir thickened mixture into egg yolks.
In a large bowl beat egg whites and cream of tartar until stiff peaks
form (tips stand straight). Fold a little of the beaten whites into the yolk
mixture. Fold the yolk mixture into the remaining beaten egg whites.
Spread in the prepared pan.
Bake in a 375°F oven about 20 minutes or until the souffle is
puffed and slightly set and a knife comes out clean.
Meanwhile, place a long piece of heavy foil (about 22x18 inches) on
a large baking sheet. Generously grease the foil. Immediately loosen
the baked souffle from the pan. Place the foil-lined baking sheet over
the souffle. Invert souffle onto the foil-lined baking sheet. Carefully peel
off foil on top of souffle.
Place ham and cheese in a thin layer on top of souffle. Use foil on
the baking sheet to lift and help roll up souffle from one of the short
sides. (Don't roll the foil inside.) Lift souffle roll with the foil into a
13x9x2-inch baking pan. Cover roll with the foil. Chill for up to 24 hours.
Before serving heat souffle roll, covered with the foil, in a 375°
F oven about 40 minutes or until heated through.
Meanwhile, if desired prepare Parsley Sauce. For sauce, in a
blender container or food processor bowl combine parsley, shallots or
onions, and basil. Cover; blend or process until finely chopped. Add
cream, cornstarch, and mustard. Cover; blend or process until mixture
thickens just slightly (about 30 seconds). Be careful not to overblend or
you will end up with butter. Transfer mixture to a screw-top jar. Cover;
chill for up to 24 hours.
When ready to serve, shake sauce in the jar. Transfer mixture to a
medium saucepan. Cook and stir over medium heat until thickened
and bubbly. Cook and stir 2 minutes more.
Unwrap the foil from souffle roll and loosen the ends of the roll
where the cheese melted onto the foil. Using the foil, lift souffle from
pan. Use large spatulas to transfer the roll to a warm platter, or lift foil
and roll souffle out onto the serving platter. If desired, drizzle with a little
sauce.
Garnish with whole cranberries and green onion tops, if desired.
To serve, slice with a serrated knife. Serve sauce over slices. Makes 8
servings.
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Christmas Morning Strata
1 cup broccoli florets
5 cups 1/2-inch French bread cubes (about 8
ounces)
2 cups shredded cheddar cheese (8 ounces)
1 cup cubed cooked ham (6 ounces)
3 beaten eggs
1-3/4 cups milk
2 tablespoons finely chopped onion
1 teaspoon dry mustard
Dash pepper
Place the broccoli florets and 1 tablespoon water in a 1-quart microwave-safe casserole dish. Cover
with vented plastic wrap, and microwave on 100 percent power (high) for 2 to 3 minutes or until just
tender; drain well. Or, cook broccoli, covered, in a small amount of boiling water for 4 to 6 minutes or
until just tender; drain well. Set aside.
Layer half of the bread cubes in a greased 2-quart square baking dish. Top with cheese, ham, and
broccoli. Top with the remaining bread cubes. In a mixing bowl, combine the beaten eggs, milk, onion,
mustard, and pepper. Pour egg mixture evenly over the layers in dish. Cover and chill in the refrigerator
for 2 to 24 hours.
Uncover and bake in a 325°F. oven for 1 hour or until a knife inserted near the center comes
out clean. Let stand about 5 minutes before serving. Makes 6 servings.
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Puffy Oven Pancake
2 Tbsp. stick butter
2 large eggs
1/2 C flour
1/2 C milk
1/4 tsp. salt
Lemon juice and powdered sugar for topping
Heat oven to 400°F. Melt butter in pie plate in oven. Brush butter
on sides of pie plate. Beat eggs slightly in med. nowl with wire whisk or
hand beater. Beat in remaining ingredients, except for lemon juice, just
until mixed. Do not overbeat. Pour into pie plate. Bake 25 to 30 minutes
or until puffy and deep golden brown. Serve immediately, sprinkled with
lemon juice and powdered sugar.
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Angel
Brunch Seafood Strata
Nonstick spray coating
2 tablespoons margarine or butter
3 leeks, sliced (white part only) or 1
cup chopped onion
4, 7- to 8-inch flour tortillas
4 ounces cooked, peeled, and
deveined shrimp
4 ounces flaked cooked crabmeat
(1/2 cup)
3/4 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
1 tablespoon snipped fresh dill or 3/4
tsp. dried dilweed
3 eggs
1-1/2 cups milk
1 tablespoon all-purpose flour
1/4 teaspoon pepper
Additional cooked, peeled, and
deveined shrimp (optional)
Fresh dill (optional)
Spray a 2-quart rectangular baking dish with nonstick coating. In a medium skillet melt
margarine or butter. Add leeks or onions; cook 3 minutes or until tender. Tear tortillas into
bite-size pieces. In the baking dish layer half of the tortilla pieces, half of the leeks, half of
the shrimp and crab, half of the cheeses, and half of the snipped dill. Repeat layers.
In a bowl beat together eggs, milk, flour, and pepper until smooth. Pour the egg mixture
over the layers in dish; cover and chill overnight.
Bake, uncovered, in a 350°F oven for 45 to 50 minutes or until knife inserted near
center comes out clean and top is golden brown. Let stand 5 minutes. Cut into squares and
serve. If desired, garnish with shrimp and fresh dill. Makes 6 servings.
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Pannetone French Toast by Giada
Cinnamon Syrup:
1 cup water
1 cup packed dark brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon
French Toast:
1 (1.1 pound; 500 gram) loaf panettone bread, baking paper removed
6 large eggs
3/4 cup whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup mascarpone cheese
Powdered sugar, for dusting
To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
Meanwhile, prepare the French toast: Preheat the oven to 200° F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately. Source: Giada
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Rainey's Thanksgiving French Toast
½ cup margarine
8-9 eggs
1 ½ cup brown sugar
pinch of salt
1 teaspoon cinnamon
1 ¾ to 2 cups milk
8 to 12 slices of bread
Melt margarine in a 9 x 13" pan. Add brown sugar and cinnamon then stir. Lay bread on mixture. Beat eggs and salt together in a separate bowl, then add milk; pour over the bread. For best results, cover and place in refrigerator overnight (or, for at least two hours). The next morning, uncover and bake at 350°F for 45 minutes. Cut into squares and place upside down on plates so margarine and cinnamon are on top.
(This recipe is best when assembled the night before serving. Yields 6-8 servings.)
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Smoked Salmon and Cream Cheese Frittata
6 large eggs
2 tablespoons milk
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 tablespoons chopped chives
2 ounces cream cheese, softened
2 ounces smoked salmon, chopped
2 teaspoons extra-virgin olive oil
Position a rack in the center of the oven and preheat to 375°F.
Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature. Serving suggestion: Crispy potatoes and mesclun salad.
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Southern Belle Waffles
2 c. all-purpose flour
3 tsp. baking powder
3/4 tsp. salt
2 T. sugar
3 eggs, separated
1 3/4 c. milk
1/2 c. salad oil
Sift the flour with baking powder, salt, and sugar
3 times and place in a
bowl. Beat the egg yolks and stir in the milk and
oil. Pour into flour
mixture and beat with a rotary beater until
smooth. Fold in stiffly beaten
egg whites. our 1/2 c. batter for each waffle into
a hot waffle iron and
bake until golden brown. Serve with butter and
syrup or honey.
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Sour Cream Waffles
1 c. sifted flour
1/2 T. sugar
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 egg, separated
1 c. sour cream
1/4 c. milk
3 T. melted butter
Sift dry ingredients together into a bowl. Combine
the beaten egg yolk, sour
cream, milk, and butter. Add to flour mixture and
beat until smooth. Fold in
stiffly beaten egg white. Bake in a hot waffle
iron until brown. SERVES 4
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Eggnog Pecan Waffles
2 cups Bisquick
2/3 cup milk
2/3 cup eggnog
1 egg
2 Tbs. oil
Beat all ingredients with wire whisk or hand
beater until well
blended. Pour onto center of hot waffle iron. Add
chopped
nuts (pecans) as desired. Bake until steaming
stops. Makes 3 traditional waffles
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Cream-Filled Waffles
Waffles
1/4 c Sugar
2 c Plus 2 TB warm milk (110x)
2 pk Active dry yeast
3 1/2 c All-purpose flour
Pinch salt
1/2 c Plus 1 tbsp. butter
4 Eggs
Grated peel of 1/2 lemon
Oil
Filling
1 1/4 c Whipping cream
1/4 c Powdered sugar, sifted
Waffles: Stir pinch of salt into warm milk;
sprinkle with yeast. Let stand 5
minutes or until surface is frothy. Stir gently to
moisten any dry particles
remaining on top. Sift flour, remaining sugar and
salt into large bowl. Melt
butter; cool slightly. Lightly beat butter, eggs
and lemon peel into yeast
mixture. Pour into flour mixture. Beat well until
batter begins to bubble.
Cover and let rise in warm place 25 minutes.
Heat waffle iron, brushing inside well with oil.
Put a little of the batter
in waffle iron for each waffle. Cook until golden
brown, 5 to 7 minutes,
depending on temperature of iron. Break waffles
into sections. Cool on rack.
Filling: Beat cream and powdered sugar until
stiff. Put into pastry bag
fitted with fluted nozzle. Fill pairs of cooled
waffles with piped whipped
cream mixture. Sprinkle with additional powdered
sugar. Serving Size : 4
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Easy Waffles
1 3/4 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs, separated
1 1/4 c. milk
1/2 c. salad oil
Sift dry ingredients together into a bowl. Combine
the beaten egg yolks and
milk and stir into dry ingredients. Stir in the
oil. Fold in the stiffly
beaten egg whites. Bake in hot waffle iron until
brown. MAKES about 8 waffles
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Date Dessert Waffles
2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 c. (packed) brown sugar
1 3/4 c. milk
1/2 c. salad oil
2 eggs, separated
1 c. chopped dates
Sift the flour, baking powder, and salt together
into a bowl and stir in the
brown sugar. Mix the milk, oil, and beaten egg
yolks, and stir into flour
mixture. Fold in the stiffly beaten egg whites and
dates. Bake in hot waffle
iron until brown. MAKES 3 large waffles
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Baked French Toast w/Spiced Preserves and Toasted Almonds
For French Toast:
1 1/4 cups raspberry preserves
Ten 4x4x1-inch-thick slices egg 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.
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Cinnamon French Toast
1/4 C. butter or margarine, melted
2 12.4 oz. cans Pillsbury Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 C. heavy whipping cream
2 tsp. ground cinnamon
2 tsp. vanilla
1 C. chopped pecans
1 C. maple syrup
Garnish:
Icing from cinnamon rolls
Powdered sugar
1/2 C. maple syrup, if desired
Heat oven to 375°F . Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
In medium bowl , beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 C. syrup. Bake at 375°F for 20-28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from icing; microwave on Medium (50%) for 10-15 seconds or until drizzling consistency. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 C. maple syrup.
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Overnight Caramel French Toast
1 C. packed brown sugar
1/2 C. butter
2 Tbs. light corn syrup
12 slices wheat bread
1/4 C. sugar
1 tsp. Cinnamon; divided
6 Eggs, beaten
1 1/2 C. Milk
1 tsp. Vanilla
Lightly grease a 13x9x2" baking dish and set aside. Bring brown sugar , butter and corn syrup to a boil. Remove from heat and pour into baking dish. Top with 6 slices bread and sprinkle with combined sugar and 1/2 tsp. cinnamon. Top with remaining bread. Beat eggs, milk, vanilla and remaining cinnamon; pour over bread. Cover and refrigerate overnight.
Remove dish from refrigerator. Preheat oven to 350 F. Bake 30 to 35 minutes.Yield: 4-6 servings
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French Toast Souffle
10 C. white bread cubes
1 (8 oz.) package low fat cream cheese, softened
8 small eggs
1 1/2 C. milk
2/3 C. half-and-half cream
1/2 C. maple syrup
1/2 tsp. vanilla extract
2 T confectioner's sugar
Preheat oven to 375°F. Place bread cubes in a lightly greased 9x13 inch baking pan. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth.
Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
The next morning, remove soufflé from refrigerator and let stand at room temperature for 30 minutes. Bake in preheated oven for 30 minutes or until set. Sprinkle soufflé with confectioner's sugar and serve warm.
Makes 16 servings.
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Apple Baked French Toast
1 large loaf French or Italian bread
8 large eggs
3-1/2 C. milk
1 C. sugar
1 Tbs. vanilla
3 tsp. cinnamon
1 tsp. nutmeg
6 to 8 medium-sized cooking apples
2 Tbs. butter
Slice bread into 1-1/2 inch slices. Spray 9 x 13-inch glass pan with margarine or cooking spray. Place bread in the baking dish with sides touching (snug fit). In a bowl, beat together eggs, 1/2 C. sugar, milk, and vanilla with whisk, for about 30 seconds. Pour one half of egg mixture over bread.
Peel, core, and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg mixture evenly over apples.
Mix remaining 1/2 C. sugar with cinnamon and nutmeg and sprinkle evenly over top of apples. Dot with butter.
Cover and refrigerate overnight.
In the morning, preheat oven to 350°F. Uncover dish and bake in oven for 1 hour. Remove from oven and allow to rest for 5 to 10 minutes before serving. Cut into squares and serve with warm syrup or powdered sugar.
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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.
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Ham, Pineapple and Cheddar Quiche
Crust
3 tablespoons butter or margarine, softened
1 1/4 cups Original Bisquick® mix
2 tablespoons boiling water
or Pillsbury Ready Made Pie Crusts
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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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tested and liked by me
tested and not liked by me
Baked Oatmeal
