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A
to Z
Recipes
April 18,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
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Recipe Reviews, Reader Comments
Reader Recipe Favorites
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Good morning and welcome to your Sunday (on
Wednesday!) edition of A to Z Recipes
Newsletter. I've been
'nose down, tail up' busy lately. I have only one day off this 3 weeks
(got off at
6am Sunday and returned to work 2pm Monday). I had a brief window of
time to prepare the Sunday issue. Guess what? We lost power
intermittently so many times, and then completely, for much of that
time. I gave up and went to sleep at 7am Monday, never getting the
issue done until now. And it's a shame, too, because there are some of the very
best recipes for breakfast and brunches here. I know this will be worth
the wait. I am in heaven as breakfast-brunch is my favorite meal!
The current Monthly Theme
topic is 30
Minute Meals Recipes. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z
Recipes Newsletter.
We'll see you here again on Sunday, God willing.
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find a cure. Become a Partner in Hope. Join my
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The $19 (price of a pizza dinner) a month may help find the cure. It is
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Please
tell ten friends to tell ten today!
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It takes less than a minute to go to their site and click on "donating
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An
old West Virginia Hillbilly saying:
"You cannot get the
water to clear up
until you get the pigs out of the creek."
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
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Mom's Laundry Rules
~Shared by Treva, NC
Pajamas -
Do not put pajamas in the dirty clothes after only one wear. It is
Scientific fact that you do not get dirty while sleep. Pajamas can be
worn Many times before they smell bad enough to warrant being thrown in
the Dirty clothes. Exception: You may put pajamas in the dirty clothes
if you Throw up on them or something else that may be deemed
disgusting, but only If they stink.
Socks -
Unroll your socks before putting them in the dirty clothes. Otherwise,
I Will start washing and drying them in their original rolled up little
Balls. Special note: Unroll socks before throwing them down the laundry
Chute. If you don't, the law of physics causes them to bounce off the
Washer and land behind the washer or dryer, and Mom is getting too old
to Crawl back there and fish them out.
Clothes Hung Up -
Clean clothes can be easily removed from the clothes bar by gently
lifting Up on the hanger and pulling towards you. The clean item can
now be Removed from the hanger for wearing. The wrong way to remove
clean clothes Is to YANK on one corner of the garment. This causes the
hanger to go Flying around the clothes bar, scratching the wall and
becoming impossibly Entangled with the neighboring hangers. Special
note: This makes Mom want To choke children. So far, she has been able
to refrain from this action.
Dirty Clothes Rule -
If you have made the decision to put something in the dirty clothes, do
Not later decide that you, for some reason, now need to retrieve it by
Digging through the clothes baskets, leaving behind a mess that looks
like A small tornado whipped through the laundry room, leaving a scene
of Devastation in its wake. Special note: The only thing worse than
having to Put stinking clothes in the laundry baskets is having to do
it over and Over and over.
Pockets -
Check your own pockets before you put dirty items (again,make sure they
Are dirty first) in the laundry room. Have you ever tried to pick tiny
Pieces of white paper off an entire load of dark clothes? No? I thought
Not! But the next time this occurs, you will have the pleasure of this
Experience. Special note: In the future, all money found in pockets
Becomes the property of the laundry-doer, and that most assuredly will
be Mom, who hopes to be able to save up for a Caribbean cruise, which
she Will go on alone. She has heard that you don't have to do laundry
while You are on a cruise!
Folded Clothes Rule -
When those clean clothes miraculously appear on your bed or chair,
Graciously thank the saintly person who lovingly placed them there and
PUT THEM AWAY! Special note: Failure to do this in the future will
result in a Generous contribution to the Goodwill.
General Dirty Clothes Rule -
If they aren't dirty, why the heck are they in the laundry room? Put
them Back in your closet or drawers. When you decide to try something
on and Decide that it will not make the fashion statement you were
looking for That particular day, think twice before you make that
conscious decision That it is easier to throw the item in the dirty
clothes rather than Hanging it back up. Again, the Goodwill would love
to have these items, as Their fashion standards must not be as high as
yours.
Laundry Sharing -
In the future, each of you will be required to do one load of laundry a
Week. Instructions will be provided. Mom feels that the joy of this
Household chore should be shared, and she has been very selfish about
this In the past. She also feels that this is a necessary life skill,
and Without it, you may not ever want to leave home. This would not be
in the Best interest of your parents. Note - Rules may be added or
modified at Any time by Mom.
I, (sign your name), agree to abide by the above rules, as I actually
have No choice in the matter and do not wish to further anger my mother.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Tub and Shower Magic
Yield: 3 cups
"This shower cleaner came from an Everyday Cheapskate, and it is truly
magic, as the title states. I just tried it and it got the soap scum
off my glass shower door with hardly any scrubbing. It was amazing, as
I have tried to clean that door with various products. It is so easy,
too. Try it and you will be sold. Be careful because a little bit goes
a long way. You need a 24-oz. squirt bottle for this."
Ingredients
12 ounces white vinegar
12 ounces blue Dawn dish liquid
Directions
Heat vinegar in microwave until hot and pour into squirt bottle. Add
the Dawn soap. Put the lid on and gently shake to incorporate. You now
have a powerful cleaning product that will melt soap scum and tub and
shower buildup, clean sinks, appliances and just about anything. Just
spray it on, scrub, rinse and be amazed. For tough soap scum build-up,
spray the mixture on and allow it to sit as long as overnight. Then,
scrub and rinse.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: 30-Minute Meals
We're all busy nowadays. And for
some with all the time in the world, they simple do not want to spend
hours in the kitchen. This month we are looking for meals that can be
prepared in about 30 minutes (or less). Pasta is pretty big at my
house, and
we have many that can be made quickly. Even a steak & potato dinner
can be served within 30 minutes. Often the key to serving great meals
that take little time is a great recipe. Share yours with us here,
won't you?.
We will
collect them through this month and publish them on the first Sunday
possible of
the following month. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"30-Minute Meals". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
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Use
this email
link for submitting only theme recipes: 30-Minute
Meals.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "30-Minute Meals" has a deadline of April 30,
2012,
and will be posted on May 6, 2012.
Please
use this email
link to submit a recipe for theme
recipes: 30-Minute
Meals. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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If
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me an email using this Recipe
Review link and make sure to include the following to qualify
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BREAKFAST CASSEROLE
~Shared by Pam H.,
Swanton, OH
This one came out of some magazine that Helen and Pam were reading
about light cooking. They thought it sounded good, so Helen
made it while we were there. It was fairly good as evidenced by
the difficulty Dale and Bill had getting their second large helpings
down.
Part of the appeal of this is that it's one of those
ake-most-of-it-the-night-before-so-you-save-time-in-the-morning recipes.
1 lb. bulk sausage (mild to spicy depending on your taste)
1 large chopped onion (you need 1 c. chopped onion)
1-2 bell peppers (we omit them, Helen dislikes them)
6 slices bread to make 4 c. cubed (white, wheat, rye, or mixed to
taste)
6 eggs
1 1/2 c. low fat milk
1 c. shredded cheese (cheddar, colby, or cojack to taste)
4 oz. sliced mushrooms (fresh if you can get 'em, but canned will do)
Crumble the sausage into a non-stick 12 inch skillet and begin cooking
over medium-high heat. Stir frequently. Peel and chop the
onion and add it to the skillet. Continue to stir and cook the
sausage/onion mix frequently while you seed and chop the bell peppers
(if using) and add them to the skillet. When the peppers are almost
done, add the sliced mushrooms and cook the whole mess until the
sausage is thoroughly done. Turn the skillet mixture into a colander to
drain the grease. Set aside. Tear the bread into cubes,
then grease or spray an 8 x 11 casserole dish that can go directly from
the refrigerator into the oven. Place the bread cubes into the
dish and pour the sausage/onion/pepper mix evenly over the top of the
bread. In a quart bowl, whisk the eggs and milk together until
thoroughly blended. Pour the egg/milk mixture over the top of
everything else, then press gently with a fork to assure that the bread
is all moistened. Sprinkle the grated cheese evenly over the
top. Cover the dish with foil or plastic wrap and place in the
refrigerator for a minimum of four hours, or overnight.
The next morning, pre-heat your oven to 350F. Remove the dish
from the refrigerator and uncover. Place the uncovered dish in
the oven for 25 to 30minutes then up the temperature to 375F for about
another 15 ? 20 minutes, or until lightly brown and the eggs are puffy
and thoroughly cooked. (If the top begins to brown too quickly,
cover the dish and continue to bake until done). Let the dish stand ten
minutes uncovered before serving. Season to taste with salt and
pepper at the table. This goes quite well with servings of fresh
fruit on the side and either fresh biscuits and butter or cinnamon
rolls.
Source: From Pam and Bill's family cookbook
FRENCH BREAKFAST
MUFFINS
~Shared by
Patricia, Charlevoix, MI
1 1/2 cups plus 2 tablespoons flour
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 cup milk
1 egg, beaten
1/3 cup melted butter
1 teaspoon ground cinnamon
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup melted butter
Combine first 5 ingredients. Add milk, egg and 1/3 cup melted butter.
Mix thoroughly. Grease and flour small muffin tins. Fill 1/2 full and
bake at 400 degs for 20 minutes or until lightly browned. Remove from
pan and roll in a mixture of the sugar, cinnamon and vanilla.
Serve warm - makes 18.
BAKED GERMAN PANCAKE
~Shared by
Patricia, Charlevoix, MI
3 eggs
1/2 cup flour
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
2 tablespoons butter, softened
Using a wire whisk or fork, beat eggs until blended. Sift flour,
measure and sift again with salt. Add flour mixture to beaten eggs in 4
additions, beating after each addition just until mixture is smooth.
Add milk in 2 additions, beating slightly after each. Lightly beat in
melted butter. Using 2 tablespoons soft butter, butter bottom and sides
of a 9 or 10 inch heavy skillet. Pour batter into skillet and bake at
450 degs for 20 minutes. Slip onto a heated platter and serve
immediately. Pancake is traditionally served with melted butter, a
dusting of powdered sugar, and a squeeze of lemon. 4 servings.
FRUIT SALAD ICE
~Shared by
Patricia, Charlevoix, MI
1 can (17 ounce) apricots
1 can (17 ounce) crushed pineapple
1 cup liquid from fruit
1/2 cup sugar
3 packages (10 ounce) frozen strawberries
1 can (6 ounce) frozen orange juice
2 tablespoons lemon juice
3 bananas, diced
Drain apricots and pineapple, reserving liquid. If needed, add enough
water to make one cup. Heat liquid and sugar until sugar dissolves. Add
strawberries and their juice, orange juice and lemon juice. Cut up
apricots and bananas and add to mixture along with the pineapple. Spoon
into cupcake papers. Place in muffin tins and freeze until solid.
Remove from tins and store in plastic bags. Remove from freezer 10 to
20 minutes before serving.
JANE'S MAPLE RAISIN
BANANA BREAD
~Shared by Mary H.,
Montreal, Canada
1 cup whole wheat flour
1 cup all-purpose flour
1 cup meusli or granola cereal
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup brown sugar
1/4 cup vegetable oil
1 cup maple flavor yogurt
1 cup mashed ripe bananas
1 cup raisins
Preheat oven to 350 degrees F. Grease and flour a 9" x 5" loaf
pan. Place raisins in small bowl and pour boiling water over them
to cover. Let stand while mixing other ingredients.
Stir dry ingredients together in a large mixing bowl. In small
mixing bowl, beat eggs; stir in brown sugar, oil, yogurt and
bananas. Fold liquid mixture into flour mixture, stirring just
until blended. Drain raisins, then fold into batter.
Pour batter into prepared pan. Bake for about 55 minutes, or
until toothpick inserted in center comes out clean. Cool in pan
for 10 minutes, then turn out on wire rack to cool completely.
Wrap in plastic wrap and refrigerate. Slice and reheat for
serving.
CINNAMON LOAF
~Shared by Mary H.,
Montreal, Canada
This is lovely as a breakfast loaf. It does slice easier if you
make it the day before.
1 tablespoon cinnamon
3 tablespoons brown sugar
1/4 cup butter or margarine
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour milk (just add 1 tablespoon lemon or juice or vinegar) or
buttermilk
Grease and flour a 9-inch loaf pan.
In small bowl, such as a cereal bowl, stir cinnamon and brown sugar
together; set aside. In a large bowl, cream butter; beat in
granulated sugar to make a light and fluffy batter (using an electric
mixer is best). Beat in eggs, one at a time, and vanilla.
Stir together the flour, baking powder, baking soda and salt.
Stir into butter mixture in 3 additions, alternating with two additions
of sour milk. Spoon about 1/3 of the batter into the prepared
pan. Add half of the cinnamon-sugar mixture. Add another
1/3 of the batter. Spoon the rest of the cinnamon-sugar mixture
on top. Top with the rest of the batter.
Bake in preheated, 350-degree oven for 50 - 60 minutes, or until loaf
tests done (toothpick inserted in center will come out clean).
Spread a thin layer of butter or margarine on top as soon as the loaf
comes out of the oven. Loosen sides of pan with a knife.
Cool in pan for 10 - 15 minutes, then place on a wire rack to complete
cooling.
BAKED BREAKFAST
APPLES
~Shared by Linda
H., Rosharon, TX
Use your microwave oven to quick-cook these apple and date casseroles.
2 medium apples, cut into bite-size pieces
2 tablespoons snipped pitted whole dates
1/4 teaspoon ground cinnamon
1/2 cup apple juice or apple cider
1 tablespoon raspberry spreadable fruit
1/4 cup low-fat granola
In two 10 or 12-ounce casseroles combine the apples and dates. Sprinkle
with cinnamon. Pour the apple juice over apple mixture.
Bake, covered, in a 350°F (175°C) oven for 20 to 25 minutes or until
apples are crisp-tender.
Stir the spreadable fruit; spoon on top of apple mixture. Sprinkle with
granola. Serve warm.
Makes 6 servings.
Nutritional facts per serving: calories: 188, total fat: 1g, saturated
fat: 0g, cholesterol: 0mg, sodium: 15mg, carbohydrate: 47g, fiber: 4g,
protein: 1g, vitamin C: 11%, starch: .5 diabetic exchange, fruit: 2.5
diabetic exchange
Source: Better Homes and Gardens
CINNAMON BREAKFAST
BISCUITS
~Shared by Johnny,
LA
Cinnamon breakfast biscuits are the craze right now. You see them
in the fast food restaurants and sometimes in the grocery store.
But these are better because they are homemade and made with cinnamon
chips. We frosted these because that’s how they do it in the fast
food restaurant but it’s not necessary.
We used our just-add-water buttermilk biscuit mix but you can use
another or a from-scratch recipe.
We added some brown sugar flavor. You’ll be tempted to leave it
out, and you can, but this is a very good flavor that really adds a
dimension to the biscuits.
This recipe yields 12 to 14 large biscuits. You may reduce the
size of the recipe if you prefer.
If you prefer a sweeter, richer version of this, try our Auntie Mabel’s
Cinnamon Bun Scone Mix.
If you like this recipe, please share it with a friend. If you
are not a subscriber and would like receive recipes and articles like
this each week, click here.
4 cups just-add-water buttermilk biscuit mix
1 cup cinnamon chips
1 teaspoon ground cinnamon
1 cup cold water
2 teaspoons brown sugar flavor
Preheat the oven to 425 degrees.
In a bowl, mix the biscuit mix, cinnamon chips, and cinnamon
together. Add the flavor to the water.
Add the water mixture to the biscuit mix mixture. Stir with a
fork until a dough ball forms. Turn the dough ball onto the
counter and knead a couple times, if necessary, to mix the dough
together.
Pat the dough out on the counter until it is about 3/4-inches
thick. Cut into biscuit shapes. Sprinkle with the cinnamon
sugar mixture.
Bake for about 10 minutes, until the tops are a golden brown.
Remove to a wire rack.
Yield: 12 to 14 large biscuits. You may make half the recipe if
you prefer.
L.E.O. OMELET
~Shared by Johnny,
LA
What does L.E.O. stand for? Anyone who's been to a New York-style deli
for breakfast probably knows that it stands for lox, eggs, and onions,
a real favorite. This version is baked, so it's simple to serve and
there's no last-minute messy cooking.
Serves: 8
Cooking Time: 30 min
Ingredients
18 eggs
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 cup chopped onions (about 1 small onion)
3 ounces smoked salmon, chopped or flaked (1/2 cup)
1 medium-sized green bell pepper, chopped
Instructions
1. Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with
cooking spray.
2. In a large bowl, beat the eggs, milk, salt, and white pepper until
well blended.
3. Spread chopped salmon and green peppers evenly over bottom of
prepared baking dish. Pour egg mixture on top and bake 30 to 35
minutes.
Notes
This is another dish that can be made the night before your brunch and
popped into the oven for reheating the next morning. (Just cover and
refrigerate until ready to reheat.)
CHORIZO AND POTATO
BREAKFAST TACOS
~Shared by Johnny,
LA
By Christine Gallary
Tacos can be eaten any time of day, so why not start with breakfast?
Chorizo adds zip to a hearty potato-and-onion filling that’s
irresistible when stuffed into a warm corn tortilla and topped with
cheese and salsa. Be sure to dice the potato small to ensure quick and
even cooking.
What to buy: Mexican chorizo (not to be confused with its Spanish
counterpart) is a fresh pork sausage that must be cooked prior to
eating. It can be mild or spicy, and is found at gourmet markets or
online. If you can’t find Mexican chorizo, you can sub in any fresh,
spicy sausage.
Queso fresco is a mild white cheese that doesn’t melt when heated. It
can be found in the refrigerated cheese case of most grocery stores or
at specialty cheese shops or Latin markets.
Total Time: 20 mins
Makes: 6 tacos
INGREDIENTS
1 tablespoon vegetable oil
2 ounces Yukon Gold potato (about 1/2 medium), cut into 1/8-inch cubes
(for about 1/2 cup)
1/2 cup finely chopped yellow onion
Salt
Freshly ground black pepper
4 ounces Mexican chorizo, casing removed
6 large eggs
6 small corn tortillas, warmed or grilled
Crumbled queso fresco, for topping
Ancho Chile Salsa, for topping
INSTRUCTIONS
Heat the oil in a large nonstick frying pan over medium heat until
shimmering. Add the potato and onion, season with salt and pepper, and
cook, stirring occasionally, until the onion starts to soften, about 2
to 3 minutes. Add the chorizo, breaking it up with the back of a wooden
spoon. Cook, stirring occasionally, until the potato cubes are tender
and the chorizo is cooked through, about 5 minutes.
Meanwhile, place the eggs in a medium bowl, season with salt and
pepper, and beat with a fork until well combined.
Reduce the heat to medium low, pour the egg mixture into the pan, and
cook, stirring occasionally, until the eggs are just set, about 3 to 4
minutes. Remove from heat and season with salt and pepper as needed.
Divide the egg mixture among the tortillas and serve with queso fresco
and salsa.
PERFECT SOUTHERN
BUTTERMILK BISCUITS
~Shared by Johnny,
LA
From the Kitchen of Deep South Dish
2 cups of cold White Lily Unbleached Self Rising Flour*
1/4 cup very cold Land O' Lakes pure butter
3/4 cup cold buttermilk
Preheat oven to 500 degrees.
Secret #1 - Coat a cast iron skillet with shortening, or spray a baking
sheet or cake pan with non-stick cooking spray.**
Secret #2 - Use cold flour, and for the best biscuits, use a soft flour
- like White Lily - and yes, it does make a difference! Put the flour
into a bowl.
Secret #3 - cut the very cold butter into slices and toss in the flour.
Using a pastry cutter, cut butter into flour until it is crumbly.
Secret #4 - Use buttermilk. Real buttermilk. All good southern biscuits
contain buttermilk. Period. Add buttermilk and mix very lightly. Dough
will be very shaggy. Put a bit of flour on countertop and scoop dough
out. Sprinkle a bit of flour over the top and gently push together to
form a rectangle.
Secret #5 - Remember, a successful fluffy and light biscuit comes from
keeping the dough cold and not handling it too much. The heat from your
hands will melt the butter, so use a gentle and soft touch because you
do not want your dough to get warm!
Secret #6 - Take the rectangle and fold the short sides in toward
middle, turn the dough, press down into a rectangle again and repeat.
Repeat this folding once more and pat into desired thickness, usually
about an inch.
Using a biscuit cutter or the rim of a small glass, cut into rounds.
You'll want a cutter or a glass that measures about 3 inches across.
Secret #7 - Take care not to twist the glass, but only push down and
lift up on the cutter. Twisting the cutter will cause the fibers in the
edges of the biscuit to close and result in a flatter and more dense
biscuit. So just press down and lift up - no twisting!!
I like to do my buttermilk biscuits in a skillet, like I do my
cornbread, which produces a crunchy crust on the bottom. But, you can
just place them on a baking sheet if you prefer.** Place in small
greased cake pan, a half sheet pan, or a prepared hot cast iron skillet
and bake at 500 degrees for 10 to 12 minutes or until golden brown and
cooked through. If a crisper biscuit is desired, place on baking sheet
about an inch apart.
Makes somewhere between 6 to 12 biscuits depending on how thin/thick
you press them out. I use a glass that is 3" across and get about 8
biscuits that fit perfectly into a cast iron skillet (see note below).
*THIS RECIPE USES SELF RISING FLOUR. Regular all purpose flour will not
work without making adjustments for baking soda and salt. Keeping your
flour very cold is a nice helper for fluffy biscuits. II always keep
extra flour in my freezer. For light and fluffy biscuits, cold
ingredients and minimal handling are really essential.
**For a crunchy biscuit bottom, and my personal favorite way to make
them, is while you are cutting your biscuits, generously rub down a
cast iron skillet with shortening and then stick it in the hot oven
just long enough for the oil to melt and get hot. Do not forget about
it! It should get smokin' hot but you do not want to set it on fire.
Ideally, when you put your biscuits in the skillet to bake them they
should sizzle. This is the only way in my humble southern opinion to
cook cornbread, because it produces a golden crusty and crunchy bottom,
but it works equally well with these buttermilk biscuits also. Oh so
good!
Source: http://deepsouthdish.com
AUNT EMMA'S APPLE
SALAD
~Shared by Sandi,
Roswell, NM
6 sweet apples
2 egg yolks, beaten
1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp white pepper
1 tsp mustard
1 tbls vinegar
1 tbls sugar
1 cup cream
Peel and dice apples, mix all ingredients except apples and cream and
bring to a boil over low heat, stirring constantly. Add cream and beat
mixture until it cools. Pour over apples and mix thoroughly.
DOMINO GRITS
~Shared by Lynn,
Roswell, NM
5 cups milk
1/2 cup butter, cut in pieces
1 cup regular grits
1 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
Melted butter
Scald milk in double boiler. Add butter then gradually stir in grits.
Continue cooking until thick, stirring constantly. Add salt and pepper,
bet with elec. beater for 5 minutes. Pour into buttered 13x9 casserole
dish and allow to set for 3-5 hours. Cut into pieces. Vizualize a row
of fallen dominos, and In a buttered shallow dish, place pieces one
over the other. Pour a little melted butter over the pieces and
sprinkle with grated cheese. Bake at 400 degs for 30 minutes.
FROSTED SALAD LOAF
~Shared by Mary,
Roswell, NM
8 oz package cream cheese, softened
1 cup sour cream
1/4 cup sugar
1/4 tsp salt
1 1/2 cups dark sweet cherries, pitted and halved
2 cups apricot halves, drained and sliced
1 cup crushed pineapple, drained
2 cups mini marshmallows
Red food coloring
Beat cream cheese until fluffy. Stir in sour cream, sugar and salt,
fruits and marshmallows. Add a few drops of food coloring to tint pale
pink. Pour into 8 x 4 x 2" loaf pan and freeze about six hours or
overnight.
LEMON NUT BREAD
~Shared by Bobbie,
Roswell, NM
1/2 cup butter
1 cup sugar
2 eggs, slightly beaten
1 2/3 cups sifted flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 cup chopped nuts
Rind of one lemon, grated
3/4 tsp almond extract
Cream butter with sugar, add eggs. Sift flour with baking powder and
salt, add alternately to the creamed mix, stirring constantly. Mix in
nuts, grated lemon rind and almond extract. Bake in a greased and
floured 5x9" pan at 350 degs for 45 to 60 min and top with mixture
below.
Topping
Combine 1/4 cup sugar with the juice of 1 lemon. Stir occasionally, to
dissolve sugar, while bread bakes. Pour over top of bread when removed
from oven.
SPUDNUTS
~Shared by Deb,
Roswell, NM
1 cup butter
3/4 cup sugar
1 1/2 cups mashed potatoes
1 1/2 cups milk, scalded and cooled
1 1/4 tsp salt
2 pkgs dry yeast
1/2 cup warm water
3 eggs
Approx 8 cups flour
Cream butter, sugar and potatoes. Add cool, scalded milk and salt. Mix
yeast in warm water and add to mixture. Beat in eggs and add flour
gradually (using just enough to keep dough from being sticky) kneading
until smooth. Let rise about 1 1/2 hours or until doubled in size.
Punch down and let rise again, about 30 minutes or until almost
doubled. Knead to remove air bubbles. Roll out on floured board, cut
with doughnut cutter, let rise about an hour then fry in deep, hot,
shortening.
CINNAMON COFFEE BARS
~Shared by Luanne,
FL
This is great for a brunch table. Easy to do also.
Ingredients:
1/4 cup shortening
1 cup brown sugar, firmly-packed
1/2 cup strong, good-quality hot coffee
1-1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/4 teaspoons cinnamon
1/2 cup raisins (use golden raisins for a milder flavor)
1/2 cup almonds or hazelnuts, chopped
Ingredients for frosting:
1 cup powdered sugar, sifted
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
Directions:
Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan.
In a large bowl, cream together shortening and brown sugar. Stir in
coffee. In a separate bowl, sift together flour, baking powder, soda,
salt and cinnamon. Stir into sugar mixture. Blend in raisins and nuts.
Spread into prepared pan. Bake in a 350-degree oven for 20 minutes. Cut
into bars.
FOR FROSTING:
Blend together powdered sugar and salt. Mix in vanilla and milk. Spread
frosting over cooled bars.
FLUFFY POLKA-DOT
PANCAKES
~Shared by Luanne,
FL
1 cup raisins
1 teaspoon cinnamon
1/4 cup sugar
3 eggs -- separated
1 3/4 cups buttermilk
1 teaspoon soda
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons butter or margarine -- melted
Plump raisins in hot water for several minutes; drain and dry on paper
towels. Mix cinnamon with 2 tablespoons of the sugar and toss with
raisins; set aside. Beat egg whites to soft peaks; add remaining 2
tablespoons sugar, beating until stiff peaks form. In large bowl, beat
egg yolks until creamy. Stir in buttermilk and soda.
Sift flour, baking powder and salt and blend into buttermilk mixture.
Stir in melted butter. Fold in beaten egg whites. Gently fold in
cinnamon-coated raisins. Spoon batter onto lightly greased griddle;
bake, turning once. Serve with your favorite syrup.
CREAMED MUSHROOMS ON
TOAST WITH
HARD-BOILED EGGS
~Shared by Luanne,
FL
1 tablespoon butter
1/2 small onion -- diced
3 cups sliced mushrooms
3 cups White Sauce - Medium
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup grated Parmesan cheese (optional)
4 eggs -- hard boiled
4 slices bread -- toasted
1/8 teaspoon paprika (optional)
Brown onions in butter and add mushroom slices; sauti until slightly
tender. Prepare favorite White Sauce, stir into mushrooms and onions.
If using cheese, add it now. Add salt and pepper to taste. Chop up egg
whites into small dice and crumble yolks.
Make toast, cut into diagonals and lay on individual plates, slightly
separated. Spoon equal amounts of creamed mushrooms generously over
toast and sprinkle egg whites on top, then finely crumbled egg yolk.
Sprinkle with paprika and serve immediately.
FRUIT-FRUIT COFFEE
CAKE
~Shared by Luanne,
FL
A package (2 layer size) white cake mix
1 cup sour cream
3 eggs
1/4 cup water
1 (21 oz. can) cherry pie filling
1/2 cup sliced almonds, toasted
1 cup powdered sugar
1 1/2 Tbsp. milk
Heat oven to 350 degrees. Beat first four ingredients with mixer until
well blended. Pour into greased and floured or Pam sprayed 13 x 9 inch
pan. Top with spoonfuls of pie filling.
Bake 35 minutes or until tests done with toothpick in the middle.
Sprinkle with toasted sliced almonds. Cool 10 minutes. Mix sugar and
milk, drizzle over cake. Cool completely. Enjoy! Delicious!
Substitutions: Use any other kind of pie filling that you wish. I
suggest adding a tsp. of cinnamon to apple pie filling, or to the
cherry pie filling I add a tsp. of almond flavoring.
EGG POCKETS
~Shared by Luanne,
FL
4 eggs - hard-boiled, peeled, chopped
1/4 cup ranch salad dressing
1 pinch dried dill weed
1 pinch dried parsley
1/2 cup diced cooked ham OR bacon bits
1 Tbls. minced onion
1 pkg. Pillsbury® Crescent Rolls
Stir together all ingredients, except crescent rolls.
Place 1/4 of the filling onto each crescent triangle; fold in edges to
make a rectangle; pinch edges to seal.
Place on a greased cookie sheet, seam side down.
Bake in a 375 degree oven for 16-18 minutes, or until golden.
Source: Pillsbury
BAKED FRENCH TOAST
CASSEROLE
~Shared by Marilyn
M., Canton, OH
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 Tbsp. granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. Arrange slices in a
generously buttered 9 by 13-inch flat baking dish in 2 rows,
overlapping the slices. In a large bowl, combine the eggs,
half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat
with a rotary beater or whisk until blended but not too bubbly. Pour
mixture over the bread slices, making sure all are covered evenly with
the milk-egg mixture. Spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.
Spread Praline Topping evenly over the bread and bake at 350 for 40
minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound butter
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp. light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.
AMBROSIA CREAM
CHEESE MOLD
~Shared by Marilyn
M., Canton, OH
1 envelope unflavored gelatin
1/2 cup cold water
1 (15 1/2 oz.) can unsweetened pineapple chunks (undrained)
1/3 cup sugar
juice of 1 lemon
2 (3 oz.) pkg. cream cheese, softened
1 orange, peeled, sectioned and diced
1/2 cup chopped pecans
1/2 cup flaked coconut
Soften gelatin in water; let mixture stand 5 minutes. Drain pineapple
and reserve juice.
Add enough water to juice to make 1 cup. Pour juice into saucepan; heat
to boiling.
Add gelatin mixture; stir until dissolved. Remove from heat.
Stir in sugar, lemon juice and cream cheese (a wire whisk helps to
blend).
Chill until gelatin is partially set. Fold in pineapple chunks, orange,
pecans and coconut.
Spoon mixture into lightly greased 1-quart mold. Chill
until firm. Unmold.
ORANGE GLAZED
BLUEBERRY SCONES
~Shared by Marilyn
M., Canton, OH
2 cups unbleached flour, plus more for rolling berries
1 Tbsp. baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries
Preheat oven to 400 degrees F. In a large bowl, sift together flour,
baking powder, salt and sugar; mix thoroughly. Cut in butter using 2
forks or a pastry blender. The butter pieces should be coated with
flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the
flour mixture. Mix just to incorporate, do no overwork the dough.
Roll blueberries in flour to coat, this will help prevent the fruit
from sinking to the bottom of the scone when baked. Fold the
blueberries into batter, being careful not to bruise. Drop large
tablespoons of batter on an ungreased cookie sheet. Bake for 15 to 20
minutes until brown. Cool before applying orange glaze. Yield - 6 to 12
scones
Orange Glaze:
2 Tbsp. unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested
Combine butter, sugar, orange zest, and juice over a double boiler.
Cook until butter and sugar are melted and mixture has thickened.
Remove from heat and beat until smooth and slightly cool. Drizzle or
brush on top of scones and let glaze get hazy and hardened.
PINA COLADA JAMS
~Shared by Marilyn
M., Canton, OH
6 cups sugar
6 cups zucchini, peeled and shredded
1 (8 oz) can crushed pineapple, undrained
1/4 cup lime juice
2 (3 oz) packages pineapple gelatin
1 tsp. rum extract
Combine sugar, shredded zucchini, pineapple (with juice) and lime juice
together in a large pan or dutch oven. Bring to a boil, and boil
for 10 minutes, stirring constantly so not to scorch or burn.
Remove from heat; stir in gelatin and rum extract until gelatin is
dissolved. Pour into jars; leaving 1/2-inch headspace. Cool
completely before covering with lids to avoid steam in jars.
Refrigerate up to 3 weeks or freeze up to 1 year. ENJOY!
CINNAMON STREUSEL
COFFEE CAKE
~Shared by Marilyn
M., Canton, OH
1 package (21.6 oz) yellow cake mix, divided
2 Tbsp. light brown sugar
2 tsp. ground cinnamon
1 cup finely chopped pecans
Measure out 2 Tablespoons of the cake mix and place in a small bowl.
Stir in brown sugar, cinnamon, and pecans; set filling aside.
Batter:
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 350°, setting rack in center. Grease and flour a
Bundt pan; set aside. Place remaining cake mix, sour cream, oil, water,
eggs, and vanilla in a large mixing bowl, and blend on low speed for 30
seconds. Increase mixer speed to medium and blend until smooth, 1 to 2
minutes longer. Pour half the batter into the prepared pan.; scatter
filling over top then pour remaining batter over the filling. Bake
until the cake springs back when lightly pressed with a finger, and it
is golden brown, 50 to 55 minutes. Remove cake from oven, and let it
cool in the pan 20 minutes. Run a knife around the edges of the pan,
and invert it onto a rack to cool completely, 45 minutes.
Glaze:
1 cup confectioners' sugar
2 Tbsp. milk
Meanwhile, prepare the glaze by stirring the milk into the
confectioners? sugar. Drizzle over top of the cake and let rest 15
minutes to let the glaze set. Or omit the glaze and just dust with
confectioners? sugar. Place the cake on a platter, slice and
serve. Yield 12 servings
SIMPLE HOMEMADE
GRANOLA
~Shared by Marilyn
M., Canton, OH
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Salt
3 Tbsp. honey
2 Tbsp. vegetable oil
2 Tbsp. maple syrup
2 Tbsp. water
1 teaspoon vanilla
2 cups whole oats (not instant)
1/2 cup chopped pecans
1/2 cup crisped rice cereal
1/4 cup wheat germ or milled flax seed
Preheat the oven to 300 degrees F.
In a large bowl, whisk together the cinnamon, ginger, 1/4 teaspoon
salt, honey, oil, maple syrup, water, and vanilla together.
Add in the oats, pecans, rice cereal, and wheat germ. Toss to coat
completely.
Spread the granola out on a baking sheet lined with parchment and bake
until dry and crisp, but not yet browned, 30 to 35 minutes, stirring
once or twice.
Allow to cool completely before storing in an airtight container.
BAKED EGG OMELET
~Shared by Marilyn
M., Canton, OH
1/4 cup butter, melted
12 eggs
2/3 cup sour cream
1/2 cup milk (or cream)
1 tsp. salt
1/3 cup green onions, chopped
chunky salsa for topping
Preheat oven to 325 degrees. Spread butter in a 9 1/2 inch deep dish
pie plate. In a mixing bowl, beat eggs, sour cream, milk and salt. Stir
in onion; pour into baking dish. Bake in preheated oven for 30 minutes
or until eggs are set but still moist. Serve with salsa on top. Serves:
6
BANANA-SOUR CREAM
STREUSEL COFFEE CAKE
~Shared by Marilyn
M., Canton, OH
Streusel Topping:
1/3 cup butter
3/4 cup flour
1/2 cup sugar
3/4 tsp cinnamon (or to your liking)
Using a pastry blender, combine butter, flour, sugar and cinnamon until
it has the appearance of large crumbs; set aside.
Cake:
1/2 cup shortening
1 cup sugar
2 eggs
1 cup bananas; mashed
1 tsp vanilla extract
1 tsp banana extract (optional)
1/2 cup sour cream
a few drops yellow food coloring (optional)
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/4 tsp. salt
cinnamon and nutmeg added to your liking
Combine shortening and 1 cup sugar; cream until light and fluffy. Beat
in eggs, bananas, vanilla and banana extract. Stir in sour cream and a
few drops of food coloring, if desired. Combine remaining dry
ingredients; add to creamed mixture, and stir just enough to blend.
Pour batter into two 8" X 8" pans. Sprinkle streusel topping on top of
each cake. Bake at 350 degrees for 35 to 40 minutes or until cake tests
done.
Yield--Two 9" X 9" streusel coffeecakes.
Optional: Make a cinnamon-sugar filling for this cake if desired by
filling each pan with half of the batter allocated for that pan and
then sprinkling half of a combination of 1/3 cup sugar and 3/4 tsp.
cinnamon over it. Then place the other half of the batter over the
filling and finish with streusel topping as stated above.
CORNMEAL BLUEBERRY
SCONES
~Shared by Jean P.,
Syracuse, NY
Adapted from Better Homes & Gardens
1-1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 Tablespoons granulated sugar
2 Tablespoons packed light brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter; cut up
1/2 cup buttermilk
1 egg
1-1/2 teaspoons lime zest
1 cup frozen blueberries*
1 teaspoon cornstarch
Nonstick cooking spray
3 to 4 teaspoons lime juice
1 cup powdered sugar
3 Tablespoons chopped almonds, toasted
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar,
baking powder, baking soda and salt. Cut in butter until flour mixture
resembles coarse crumbs. Make a well in the center of the cornmeal
mixture adding buttermilk, egg and lime zest. With a fork beat the egg
and buttermilk until combined. Stir all the batter together just until
moistened being careful not to overmix here. Toss frozen blueberries
with cornstarch to coat; add to flour mixture. Stir gently 3 to 5
turns, just until berries are incorporated (do not overmix).
Using a large spoon, drop dough into 10 or 12 mounds on a large baking
sheet that has been coated with cooking spray, leaving 1" between
mounds. Bake in a 450 degree oven for 12 to 15 minutes or until tops
are golden. Remove from tray immediately onto a cooling rack.
For icing, in a small bowl whisk enough lime juice into powdered sugar
until drizzling consistency. Drizzle over warm scones. Sprinkle with
nuts. Serve warm.
*Leave berries in the freezer until ready to toss with cornstarch.
Source: Noble Pig
http://noblepig.com
STUFFED PANCAKES
~Shared by Jean P.,
Syracuse, NY
A few years ago on Pancake Tuesday I decided to go all out and made all
sorts of different pancakes. This is one of my faves. Made this past
Pancake Tuesday for my cousins and myself and they loved it!
Cook time: 15 Min
Prep time: 20 Min
Serves: 2-8
Ingredients
3 c milk
1 1/4 c Aunt Jemima pancake mix
1 lg egg
1 tsp vanilla extract
1 bx no name banana or butterscotch pudding mix
2 md bananas
Directions
1. Prepare Pancake Mix: In a 3-4 cup measuring cup add one (1) cup of
milk, break in the one (1) egg, pour in the 1 tsp of vanilla extract,
mix with fork. Slowly mix in the powdered pancake mix and keep stirring
until most of the clumps are gone. Place in the fridge.
2. Warm up skillet or frying pan. While waiting prepare the pudding.
Add the other two cups of milk into a medium mixing bowl, pour in the
pudding mix and beat with a wisk or fork for 2-5 minutes or until the
pudding starts to thicken a bit. Let stand.
3. When skillet or pan is hot grease it up a bit with either some Pam
or some margarine/ butter (or not at all if you have non-stick pans)
Take pancake batter out of the fridge, stir a few times then pour out
batter on to skillet the size you'd like them to be (make an even
number of them though). Fry until lightly brown on each side.
4. Place one cooked pancake on a plate. Place 2-3 spoon fulls of
pudding onto pancake and spread it out. Add more if desired. Put
another pancake on top of that with a small layer of pudding spread on
the top. Slice bananas in small circles and place them around the top
of the pancake covering it entirely. br>
5. Make a second batch of pancakes if need be. Strawberries are also
good instead of bananas.
GLAZED DOUGHNUT
MUFFINS
~Shared by Jean P.,
Syracuse, NY
It's a doughnut in a muffin's body. Utterly genius.
Makes 12 muffins
For the muffins:
1/4 cup butter, room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup golden brown sugar, packed
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon table salt
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 cup milk
For the Glaze:
3 Tablespoons butter, melted
1 cup confectioners' sugar, sifted
3/4 teaspoon vanilla
2 Tablespoons hot water
Preheat oven to 425o F. Line 12 muffin cups with muffin liners or spray
with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat
together butter, vegetable oil and both sugars until smooth, about 2
minutes. Add eggs, one at a time. With the mixer on low speed, add
baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until
just combined. Mix in the flour alternately with milk until combined.
Spoon batter into cups, filling them to the top. Smooth the tops with
the back of a spoon. Bake until muffin tops are a pale golden brown and
spring back to the touch., about 15 to 17 minutes. Cool muffins in the
tin for 5 minutes before removing. Cool 10 minutes before glazing.
To make the glaze, in a medium bowl, combine all ingredients and mix
with a spoon until smooth.
When the muffins have cooled slightly, dip the muffin crown into the
glaze.
Source: King Arthur Flour
SCRUMPTIOUS LEMON
CRUMB MUFFINS
~Shared by Jean P.,
Syracuse, NY
Enjoyed these at the Pine Tree Barn in Wooster, OH, and had to share
this incredibly wonderful recipe for Lemon Crumb Muffins!
Cook time: 20 Min
Prep time: 30 Min
Serves: 24-30
Ingredients
LEMON MUFFINS
- 2 c butter (melted)
- 2 c sour cream
- 8 eggs
- 2 Tbsp lemon juice
- 5 fresh lemons
- 4 c sugar
- 6 c flour (they use softex pastry flour)
- 3/4 tsp baking soda
- 3/4 tsp salt
STRUESEL
- 1 1/4 cup sugar
- 1 1/4 cup flour
- 1/3 cup softened butter
LEMON GLAZE
- 1/2 cup sugar
- 1/3 cup lemon juice
Directions
1. Lemon Crumb Muffins - Sift all dry ingredients together.
2. Grate the rind of five lemons, set the lemons aside.
3. Whisk eggs and add sour cream, butter, lemon juice and whisk until
smooth.
4. Fold in lemon rind.
5. Fold all dry ingredients into the egg mixture and blend well.
6. Struesel - Sift sugar and flour together. Add softened butter and
work into dry ingredients until smooth.
7. Lemon Glaze - Sift together until all of the sugar is dissolved.
8. Preheat oven to 350. Spray muffin tins and fill with lemon muffin
batter. Top with 1 T struesel. Bake at 350 for 18-20 minutes. (325 for
convection oven). Poke muffins several times with a toothpick, drizzle
top with 1/2 tsp. lemon glaze. Remove from muffin tin, and store in
airtight container. Yield: 24-30 muffins. Note: Batter can be kept up
to one week in refrigerator.
AFTER-HOLIDAY HAM ON
BISCUITS
~Shared by Jean P.,
Syracuse, NY
10 Servings
Prep/Total Time: 30 min.
Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter
1/2 cup milk
CREAM SAUCE:
1 cup cubed fully cooked ham
1/4 cup chopped onion
3 tablespoons butter
1/2 teaspoon chicken bouillon granules
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1-3/4 cups milk
3 hard-cooked eggs, chopped
1 tablespoon minced fresh parsley
Directions
In a large bowl, combine the flour, baking powder and salt. Cut in
butter until mixture resembles coarse crumbs. Stir in milk just until
moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat
or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit
cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for
10-12 minutes or until golden brown.
Meanwhile, in a large skillet, saute ham and onion in butter for 3-4
minutes or until onion is crisp-tender. Stir in the bouillon,
Worcestershire sauce and pepper. Combine flour and milk until smooth;
gradually stir into pan. Bring to a boil; cook and stir for 2 minutes
or until thickened. Gently stir in eggs and parsley. Split warm
biscuits in half horizontally; top with ham mixture. Yield: 4 servings.
Nutrition Facts: 1 serving (2/3 cup) equals 196 calories, 12 g fat (6 g
saturated fat), 97 mg cholesterol, 478 mg sodium, 15 g carbohydrate,
trace fiber, 8 g protein.
Source: Taste of Home 2012
AMY'S GREEN EGGS AND
HAM
~Shared by Jean P.,
Syracuse, NY
This whimsically named dish is a great way to use hard-cooked eggs.
It's a favorite at our house at Easter and all year-round.
6 Servings
Prep/Total Time: 30 min.
Ingredients
3 cups frozen chopped broccoli, cooked and drained
6 hard-cooked eggs, halved
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup chopped fully cooked ham
1 tablespoon sliced green onion
CHEESE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/4 cups milk Dash salt and paprika
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons grated Parmesan cheese
Directions
In a greased 11-in. x 7-in. baking dish, layer broccoli and eggs.
Combine the mayonnaise, mustard, ham and onions; spread over eggs. In a
saucepan, melt butter; add flour. Cook and stir until bubbly. Gradually
add milk, salt and paprika; cook and stir until boiling. Cook and stir
2 minutes more. Remove from the heat; stir in cheddar cheese until
melted. Pour over casserole. Sprinkle with Parmesan cheese. Bake,
uncovered, at 400° for 10-12 minutes or until heated through. Yield: 6
servings.
Nutrition Facts: 1 serving (1 each) equals 321 calories, Nutrition
Facts: 25 g fat (11 g saturated fat), 257 mg cholesterol, 557 mg
sodium, 9 g carbohydrate, 2 g fiber, 16 g protein.
Wine: Recommended Wine for this Recipe: This recipe pairs well with
Gallo Family Vineyards® Moscato.To find this wine in your area, click
here.
Source: Taste of Home 2012
APPLE FRITTER RINGS
~Shared by Jean P.,
Syracuse, NY
This old fashioned treat is the perfect way to end an inexpensive meal.
12 Servings
Prep/Total Time: 30 min.
Ingredients
1 egg
2/3 cup milk
1 teaspoon vegetable oil
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
Dash salt
5 large tart apples
1-1/2 cups vegetable oil
1/4 cup sugar
1/2 teaspoon ground cinnamon
Directions
In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder
and salt; stir into the egg mixture until smooth (batter will be
thick). Peel, core and cut apples into 1/2-in. rings. In an electric
skillet or deep-fat fryer, heat oil to 375°. Dip apple rings into
batter; fry, a few at a time, until golden brown. Drain on paper
towels. Combine sugar and cinnamon; sprinkle over hot fritters. Serve
warm. Yield: about 2 dozen.
BACON, SAUSAGE &
HAM BREAKFAST
KEBABS WITH MARIONBERRY-CINNAMON BARBECUE SAUCE
~Shared by Jean P.,
Syracuse, NY
Makes 6 kebabs and 1-1/4 cup sauce
For the sauce:
1 cup purchased barbecue sauce
4 Tablespoons Marionberry jam (I used Republic of Jam Marionberry)
1/4 teaspoon ground cinnamon
For the kebabs:
6 pork sausage links, cut into 1" pieces (I used Johnsonville's Vermont
Maple Syrup Sausage links)
6 strips think-sliced bacon (I used Carlton Farms bacon)
8 oz ham steak, cut into 1" pieces
Preheat oven to 350 F; line a baking sheet with foil and top with a
cooling rack. Spray rack with nonstick spray.
Combine barbecue sauce, jam and cinnamon in a small saucepan over
medium heat. Simmer until jam melts and sauce is warm; 2 minutes.
Thread sausage pieces, bacon and ham pieces loosely onto six 10" long
skewers. Brush kebabs with sauce and transfer to the prepared baking
sheet.
Roast kebabs until all meats are b rowned and cooked through, about 30
minutes. Baste and turn the skewers every 10 minutes to ensure even
cooking. Remove from oven and serve immediately.
Source: Inspired from Cuisine at Home
LOBSTER OMELET
~Shared by Jean P.,
Syracuse, NY
This will make a lovely breakfast or a wonderful luncheon dish.
Buttered toast a glass of juice or mimosa! You will think you are in
HEAVEN! I liked the whole lobster picture. But I used 1 small cooked
lobster tail for each omelet person. A stunningly beautiful dish if you
have the lobster claws to add to the omelet!
Cook time: 10 Min
Prep time: 10 Min
Ingredients
1/4 c lobster meat of your choice
1-1/2 c sour cream
1 tsp dijon mustard
2 lg eggs
1 Tbsp water
1 Tbsp chopped green onions
1/2 tsp dried tarragon
1 tsp butter
salt & pepper
Directions
1. In a small bowl mix together sour cream and mustard.
2. In a medium bowl mix together eggs, green onions, tarragon and salt
& pepper to taste.
3. Melt butter in a skillet, add egg mixture and cook till set. On half
of the eggs spread sour cream mix then the lobster meat. Fold other
half of eggs over the lobster side. Serve while warm.
SAVORY BREAKFAST BAKE
~Shared by Jean P.,
Syracuse, NY
Adapted from Taste of Home.
1 pound bulk pork sausage (I used Jimmy Dean)
8 oz. sliced fresh mushrooms
1 large onion, chopped
10 eggs
3 cups milk
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
6 cups cubed day-old bread
1 cup chopped seeded tomatoes
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) shredded cheddar cheese
Sour cream for garnish, optional
In a large skillet, cook the sausage, mushrooms and onion over medium
heat until meat is no longer pink; drain. In a large bowl, whisk the
eggs, milk, mustard, salt and pepper.
In a greased 13 x 9 baking dish, layer half of the bread cubes,
tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture
over the top.
Bake uncovered at 325 degrees for 50-55 minutes or until a knife
inserted in the center comes out clean. Let stand for 10 minutes before
serving. This also reheats well in the microwave.
Source: Noble Pig
http://noblepig.com
PAN BOXTY
~Shared by Jean P.,
Syracuse, NY
"Whereas Leitrim and the Drumlin area seem to be the home of boxty, it
crops up in many other places around the country under various names.
In Co. Wexford and Co. Tipperary I was given recipes for "grated cakes
in the pan," both of which were essentially pan boxty. Granny Toye from
Clones, Co. Monaghan, now 88 years of age, gave the recipe to me.
Granny Toye says that pan boxty may be eaten hot or cold and may be
reheated. A tablespoon of fresh herbs provides a delicious, if
untraditional, flavoring to the dish."
Ingredients
6 medium potatoes
A handful of all-purpose flour
Salt
Butter
Fresh herbs (optional)
Directions
Scrub the potatoes well, but don't peel. Line a bowl with a cloth.
Grate the potatoes into it, then squeeze out the liquid into the bowl
and let it sit for about 20 minutes until the starch settles. Set the
potatoes aside. Drain off the water and leave the starch in the bottom
of the bowl. Add the grated potato, a handful of flour and some salt.
Melt a nice bit of butter on a heavy iron pan and pour in the potato
mixture. It should be 3/4-1 inch thick. Cook on a medium heat. Let it
brown nicely on one side before turning over and then on the other
side, about 30 minutes in all depending on the heat. It's much better
to cook it too slowly rather than too fast. It should be crisp and
golden on the outside. Cut the boxty into four wedges and serve.
Source: Irish Traditional Cooking: Over 300 Recipes from Ireland’s
Heritage by Darina Allen/Kyle Books, 2012.
BISHOP'S BRUNCH
CASSEROLE
~Shared by Treva, NC
2 pounds sausage, cook and drain
2 cups milk
4 eggs, slightly beaten
1 small can mushrooms, drained
3 cups grated cheddar cheese
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 & 1/2 tablespoons dry onion flakes
8 slices bread, cut off crust and cut into slices
1 can cream of mushroom soup
1/3 cup milk paprika
Combine first nine ingredients and set aside. Butter a 9 x 13-inch
glass casserole and line with bread strips. Pour mixture over bread
strips. Cover and let set 6 hours or overnight in the refrigerator. May
be frozen at this point. Before baking, mix the mushroom soup and milk
together, pour over the casserole and sprinkle with paprika. Bake
uncovered in preheated 325ºF oven for 1-1/2 hours or until firm enough
to spoon easily.
COUNTRY-FRIED STEAK
& EGGS
~Shared by Treva, NC
Serves: 4
Cooking Time: 20 min
1 tablespoon salt, divided
1 cup cold water
1 & 1/2 pounds beef cubed steaks
1 cup all-purpose flour
3/4 teaspoon black pepper, divided
1 cup vegetable oil
2 cups milk
8 eggs
In a medium-sized bowl, combine 1 teaspoon salt and water; stir until
salt is dissolved. Add steaks and soak 10 minutes. In medium-sized
bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix
well. Reserve 2 tablespoons of mixture and set aside.
Remove steaks one at a time from water and coat completely with flour
mixture. In a large deep skillet over medium-high heat, heat oil until
very hot, but not smoking.
Carefully add steaks to skillet and brown 12 to 15 minutes or until
juices run clear and coating is golden brown, turning occasionally.
Remove steaks to a covered serving platter and keep warm.
Drain off all but 2 tablespoons of oil. Add reserved flour mixture to
skillet and brown lightly over medium-low heat. Slowly whisk in
remaining salt, pepper, and milk. Bring to a boil, stirring frequently.
Reduce heat to low and simmer 3 to 5 minutes, or until thick and
creamy. Serve steak topped with gravy.
Meanwhile, in a medium skillet, cook eggs sunny-side up in batches.
Serve on plate next to steak topped with gravy.
Source: Mr Food
EXTRA EGG BRUNCH
~Shared by Treva, NC
Cooking Time: 40 - 45 minutes
6 eggs
1 & 1/2 tsp. dry mustard
6 slices bread, cubed
2 cups. ham, bacon or chicken bits, cooked
3 cups. milk
1 tsp. salt
3/4 lb. sharp grated cheese (3 cups.)
Gently fold all ingredients together.
Pour into a buttered casserole dish.
Mix the night before and refrigerate.
Preheat oven to 350 degrees and bake for 40 - 45 minutes.
FARMER'S BREAKFAST
TART
~Shared by Treva, NC
Perfect for a special breakfast or brunch, this savory Farmer's
Breakfast Tart is surprisingly easy to make. With sausage, potatoes,
eggs and Cheddar, this tart has it all! You'll quickly be calling this
one of the best breakfast recipes around.
Serves: 4
Preparation Time: 20 min
Cooking Time: 25 min
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
1/4 cup sour cream
1/4 cup finely shredded sharp Cheddar cheese (about 1 oz.)
4 pork sausage links (about 4 ounces), cooked and cut into 1/2-inch
pieces
4 eggs
2 medium green onions, thinly sliced (about 1/4 cup)
1 cup shredded peeled russet potato
ground pepper to taste
1. Preheat the oven to 400 degrees F.
2. Unfold the pastry sheet onto a baking sheet. Using a sharp knife,
score a 1 1/2-inch border around the edge of the pastry sheet. Prick
the center of the pastry sheet thoroughly with a fork.
3. Stir the sour cream, cheese and potato in a medium bowl. Spread the
potato mixture on the pastry sheet to the border. Season with the black
pepper.
4. Bake for 15 minutes.
5. Arrange the sausage on the pastry. Carefully crack 1 egg into each
corner on the potato mixture.
6. Bake for 10 minutes or until the eggs are softly set. Sprinkle with
the green onions and additional cheese, if desired.
Source: http://Campbellskitchen.com
CREAM CHEESE
SCRAMBLED EGGS
~Shared by Treva, NC
8 large eggs
1/4 cupmilk
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoonbutter
1 (3-ounce) package cream cheese, cut into cubes
1/3 cupchopped fresh basil (optional)
Garnish: fresh basil sprigs
1. Whisk together first 4 ingredients.
2. Melt butter in a large nonstick skillet over medium heat; add egg
mixture, and cook, without stirring, until eggs begin to set on bottom.
Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula
across bottom of skillet to form large curds.
3. Cook until eggs are thickened but still moist. (Do not stir
constantly.) Remove from heat. Stir in chopped basil before serving, if
desired, and garnish, if desired.
Note: To lighten, substitute 2 cups egg substitute for eggs and 3
ounces light cream cheese for 3 ounces regular cream cheese. Proceed as
directed.
Sausage-Egg Soft Tacos:
Prepare Cream Cheese Scrambled Eggs as directed, substituting 1 seeded
and chopped jalapeño pepper for chopped basil. Sprinkle 6 (8-inch)
flour tortillas evenly with 1 1/2 cups shredded colby-Jack cheese. Top
one half of each tortilla evenly with Cream Cheese Scrambled Eggs and 1
(16-ounce) package cooked, drained, and crumbled ground pork sausage.
Sprinkle evenly with 1/2 cup shredded colby-Jack cheese. Fold tortillas
over filling. Serve with sour cream and salsa. Makes 6 servings. Prep:
20 min., Cook: 15 min.
Source: Southern Living - JANUARY 2005
DOBBS' MEXICAN
BREAKFAST
~Shared by Treva, NC
3 slices Bread, hole cut in the center with a small biscuit cutter
3 Eggs
6 Tbsp Pace Medium Salsa
6 Tbsp Extra Virgin Olive Oil or Butter
In a skillet heat 3 tbsp olive oil over medium heat.
Add the bread and heat until both sides are golden brown.
Add about 1 tbsp of oil in each hole of the bread and place a cracked
egg in each, then let cook a few minutes and flip over and cook a
little longer until the white is cooked but the yoke is still runny.
Plate the egg and toast and top with 2 tbsp of salsa on each slice.
May be served with breakfast links.
TEX-MEX HASH BROWN
CASSEROLE
~Shared by Treva, NC
This simple skillet supper uses shredded potatoes as a base. The potato
mixture cooks on the stove top first to get it browned and crisp on the
bottom.
YIELD: Serves 6 (serving size: 1 wedge)
HANDS-ON: 45 Minutes
TOTAL: 1 Hour, 15 Minutes
4 teaspoons canola oil, divided
4 ounces Mexican chorizo
3 garlic cloves, minced
1 cup enchilada sauce
1/3 cup grated white onion
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 pounds Yukon gold or baking potatoes, peeled and shredded
1 large egg, lightly beaten
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup chopped avocado
1 & 1/2 teaspoons fresh lemon juice
1/4 cup fresh cilantro leaves
1/4 cup chopped white onion
6 radishes, thinly sliced
1. Preheat oven to 450°.
2. Heat a 10-inch cast-iron skillet over medium-high heat. Add 1
teaspoon canola oil to pan, and swirl to coat. Remove the casings from
chorizo. Add chorizo to pan; sauté for 3 minutes, stirring to crumble.
Add garlic, and sauté for 30 seconds. Remove sausage mixture from pan.
Combine the sausage mixture and enchilada sauce.
3. Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated
onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan,
pressing gently; cook for 10 minutes (do not stir). Spread enchilada
sauce mixture evenly over potato mixture; sprinkle evenly with cheese.
Bake at 450° for 20 minutes. Remove from oven; let stand for 10
minutes. Cut into 6 wedges.
4. Combine avocado and juice; toss gently. Stir in cilantro and
remaining ingredients. Serve cilantro mixture with casserole.
Nutritional Information per serving Calories: 432 Fat: 20.2g; Saturated
fat: 7.5g; Monounsaturated fat: 9.2g; Polyunsaturated fat: 2.1g;
Protein: 17g; Carbohydrate: 47.1g; Fiber: 4.9g; Cholesterol: 72mg;
Iron: 2.9mg; Sodium: 686mg; Calcium: 152mg
Source: Cooking Light MARCH 2012
STRIKER'S POTATOES
O'BRIEN
~Shared by Treva, NC
Prep Time 15 Mins.
Cook Time 30 Mins.
Ready In 1 Hours 15 Mins.
Serves 8
6 large russet (baking) potatoes
1 large green bell pepper, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
1/4 cup vegetable oil
Place the potatoes into a large pot and cover with salted water. Bring
to a boil over high heat, then reduce heat to medium-low, cover, and
simmer 10 minutes. Drain, then set aside until cool. Once cool, cut
into 1/2-inch dice.
Combine the potatoes, green bell pepper, red bell pepper, and onion in
a mixing bowl. Drizzle in the vegetable oil, and gently stir until
evenly coated. Spoon the mixture into resealable freezer bags. Store
the mixture in the freezer.
To prepare, cook the frozen mixture in a nonstick skillet over
medium-high heat until crispy and golden brown, stirring occasionally,
about 20 minutes.
Calories: 291, Total Fat: 7.2g, Cholesterol: 0mg
DELUXE BREAKFAST
PIZZA
~Shared by Treva, NC
A crescent roll crust stands out in this breakfast pizza!
Cooking Time:30 min
8 ounces package crescent rolls
5 eggs
1/2 cup milk
1 pound pork sausage
1/2 cup hash browns, sliced
1 onion, diced
1 small can of mushroom pieces
1 package grated cheese
1. Preheat oven to 350F.
2. Brown pork sausage.
3. Use a 9 & 1/2 x 13-inch cake pan; grease the cake pan and pat
the crescent rolls out across the bottom.
4. Scramble eggs with milk.
5. Add pork sausage, hash browns, onion and mushrooms; pour into the
cake pan.
6. Cover the top with grated cheese.
7. Bake about 30 minutes.
BACON, EGGS, AND
CHEESE BREAKFAST CUPS
~Shared by Treva, NC
1 (8-oz) container of crescent rolls
6 strips of bacon
5 eggs
1/4 cup milk salt and pepper, to taste
1/2 cup Cheddar cheese, shredded and distrubuted
1. Preheat your oven to 350 degrees F and spray your muffin tin with
non-stick cooking spray. You want to get good coverage of the spray
inside of each of the muffin cups so everything comes out nice and easy
later on.
2. Open up your package of crescent rolls and divide the dough into
triangles. It’s easiest to just lay them out on a piece of wax paper.
3. Take one triangle and place the widest part of it on the bottom of a
muffin cup. A tail of dough should be hanging out the side.
4. Take a sharp knife and cut off the “tail” of the dough. Then use it
to line the part of the muffin cup that isn’t already covered in dough.
5. Repeat this process for the remaining muffin cups. Then, put the
muffin tin in the refrigerator to chill while you prepare the filling.
Place your bacon on a microwave safe plate and cook in the microwave
for 3 minutes-turn the plate-2 more minutes. (You could also cook it on
the stove but this method is faster and you don’t have to worry about
watching it in a pan).
6. For 6 breakfast cups you only need 3 pieces of bacon - I made extra.
7. Crack your 5 eggs into a bowl. Add 1/4 cup milk and scramble the
yolks using a fork or wire whisk. Then, add salt and pepper to taste.
8. Put your egg mixture into a pan and cook over medium-low heat for
approximately 5-8 minutes, salt and pepper to taste.
9. You want the eggs to be firm but slightly runny The eggs will finish
cooking later in the oven.
10. Take your muffin tin out of the fridge and spoon the scrambled eggs
into each cup.
11. Take your cooked bacon out of the microwave and crumble pieces on
top of the eggs.
12. Top the eggs and bacon with some shredded cheese.
13. Place the breakfast cups into the pre-heated oven and cook for 15
minutes or until the edges of the crescent rolls are golden brown and
the cheese is melted.
14. Once the cups are finished, remove from the oven and run a sharp
knife around the edges of each muffin cup.
FAMILY STYLE BACON
AND EGG BAKE
~Shared by Treva, NC
This easy breakfast bake is made with whole eggs, thick bacon, and
shredded cheese. It's easy to prepare and bakes quickly for a fabulous
everyday breakfast in one dish. Serve this flavorful breakfast with
sliced fresh fruit or berries, or make a warm spiced fruit compote.
Yield: Serves 4
6 thick slices bacon
2 cups torn bread crumbs
1 tablespoon butter, melted
1 cup shredded Cheddar cheese
4 large eggs
1 cup light cream or half-and-half
salt and pepper
snipped fresh chives, optional
Cook the bacon and coarsely chop. See the tip below for cooking the
bacon. Heat oven to 375°. Toss the bread crumbs with the melted butter.
Grease an 8-inch square baking dish with butter. Sprinkle half of the
bread crumbs over the bottom of the dish. Follow with about half of the
shredded cheese, then half of the coarsely chopped cooked bacon. Break
each egg in a cup before sliding into the baking dish. Top the bacon
and cheese layer evenly with the 4 eggs. Top the eggs with the
remaining bread crumbs, cheese, and bacon. Pour cream evenly over all.
Sprinkle lightly with salt and pepper. Bake for 20 to 25 minutes, or
until set. Remove from the oven and sprinle with chives, if using. Cut
into four portions and serve with fresh sliced fruit or berries.
Tip: Cook the bacon in the oven. Line a large baking pan, such as a
jelly roll pan, with foil. Top with a cake cooling rack or broiling
rack. Spray with nonstick baking spray then lay the bacon on the rack.
Bake at 375° for about 20 to 25 minutes, or until done as desired.
Drain on paper towels and eat as is or dice and use in a recipe.
The breakfast bake serves 3 to 4, and can be doubled and baked in an
13- x 9- x 2-inch baking dish for a larger family.
QUICK AND EASY
BRUNCH SCRAMBLE
~Shared by Treva, NC
1/4 cup chopped sweet red bell pepper
1 can Rotel tomatoes with green chilis, drained
1 green onion, chopped
to taste: salt, pepper
1/4 cup skim milk
6 eggs
1/2 cup shredded cheese, your choice
Mix bell pepper, tomatoes and onion. Add salt and pepper. Stir-fry over
medium-high heat is nonstick pan, coated with cooking spray. Cook
stirring frequently, until most liquid evaporates. Meanwhile stir eggs
and milk with a whisk. After most liquid has cooked out of tomato and
pepper mixture, stir in egg mixture. Continue stirring until eggs are
set. Remove from heat and sprinkle with shredded cheese. Makes 4
servings.
EGGCETERA
~Shared by Treva, NC
Paprika adds zing to hard-boiled eggs.
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 4 servings
4 hard-boiled eggs, sliced (see Tip)
1 teaspoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon paprika
Dip egg slices in oil and sprinkle with salt and paprika.
Tip: To make hard-cooked eggs:
Place eggs in a single layer in a saucepan; cover with water. Bring to
a simmer over medium-high heat. Reduce heat to low, cover and cook at
the barest simmer for 10 minutes. Pour off hot water and run cold water
over the eggs until completely cooled. To peel, crack the shell, then
roll egg between your palms to loosen shell. Peel, starting at the
large end. Rinse under cold water or dip in water to remove bits of
shell.
Source: EatingWell Magazine
EASY BREAKFAST
CASSEROLE
~Shared by Treva, NC
1 lb. sausage, bacon or ham
3/4 c. sharp cheddar cheese
1/2 c. mushrooms & pieces
5 eggs
1 & 3/4 c. milk
6-8 slices of bread (cubed)
Place cubed bread in casserole dish, put cooked sausage, bacon or ham
on top. Add sharp cheese, mushrooms on top of meat. Beat eggs, milk,
salt and pepper, pour over top. Let stand 5 minutes then bake at 350
until brown (35 minutes).
EASY BREAKFAST HASH
BROWN CHEESE BAKE
~Shared by Treva, NC
1 pkg. (32 oz.) frozen shredded hash browns
2 cans of potato soup
2 (8 oz.) sour cream
2 c. grated sharp cheddar cheese
1 c. Parmesan cheese
Combine all ingredients, stir well. Spoon into greased 9 X 13 baking
dish. Bake at 350 for 40 minutes or until a little brown.
BREAKFAST CALZONES
~Shared by Treva,
NC
Crust:
2 cups Bisquick
3/4 cup milk light olive oil
Filling:
1/2 c. ricotta cheese
8 oz. Cheddar cheese, shredded
4 oz. canned mushrooms
1/2 small onion
1/4 lb ground sausage
Scramble five eggs and divide into four portions.
Crust: Preheat oven to 400°F. Mix Bisquick and milk until stiff. Roll
into large ball, divide into four smaller balls. Roll each ball into 6
inch circles. Brush filling side with olive oil, then add filling in
layers as follows.
Filling: Layer Shredded cheddar, scrambled eggs, ricotta, sausage,
onion and mushrooms on one half of each circle.
Moisten edges of dough, then fold each circle over, turnover style,
forming 4 "Calzones"; using tines of fork, press edges to seal.
Perforate tops with fork. Grease sheet with with butter and place
turnovers on sheet; bake until golden 15 to 17 minutes. Serve
immediately.
Makes 4, serving 1 calzone each.
MORNING GLORY
CASSEROLE
~Shared by Treva, NC
With Morning Glory Casserole to greet you when you wake up, there's no
need for the snooze button. This breakfast casserole recipe is filling
and delicious. Start your day off right!
Cooking Time: 1 hr
1 pound sausage, bacon or ham, cut in chunks
2 & 1/2 cups milk
6 eggs
6 slices of bread, cubed (cut crusts off)
1 cup cheddar cheese, grated
1 teaspoon salt
1 tablespoon dry mustard
1. Brown sausage, drain, and set aside.
2. Whip eggs with milk and add bread, cheese, salt, and dry mustard.
3. Butter large pan, pour in egg mixture, sprinkle top with sausage and
cover for several hours in refrigerator. For best results, leave
covered overnight.
4. Preheat oven to 325 degrees F.
5. Bake for 45 minutes, or until slightly brown. Do not overbake.
GRANDWICH BREAKFAST
SANDWICHES
~Shared by Treva, NC
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
8 slices packaged precooked bacon, cut in half crosswise
6 eggs, scrambled
8 slices (3/4 oz each) American cheese
1. Bake biscuits as directed on can.
2. Meanwhile, microwave bacon as directed on package.
3. Split warm biscuits; top bottom half of each with scrambled eggs,
bacon and cheese. Cover with top halves of biscuits.
Optional: Use fully cooked sausage patties or slices of ham in place of
the bacon.
DUDE FOOD BREAKFAST
CASSEROLE
~Shared by Treva, NC
Dude Food Breakfast Casserole is perfect for those seeking slow cooker
breakfast recipes that are sure to please the men in your home! Made
with hash browns, bacon, sausage, bell peppers, cheese and more, this
one hearty and "manly" casserole!
1 bag (32 oz) frozen southern style hash brown potatoes
1 pound bacon cut into pieces, fried and drained
1 pound sausage, crumbled, browned and drained
1/2 cup diced onions
1 green bell pepper diced
3/4 pound diced or shredded cheddar cheese
1 cup milk
1/2 teaspoon dry mustard
salt & pepper
Layer the frozen potatoes, bacon, sausage, onions, green pepper and
cheese in the slow cooker in two or three layers.
Finish up with cheese on top.
Beat the eggs, milk and mustard, salt and pepper together. Pour over
the whole mixture.
Cook on low for eight to ten hours.
CROCK POT WESTERN
OMELET CASSEROLE
~Shared by Treva, NC
32 oz. bag frozen hash brown potatoes
1 lb. cooked sausage or cubed ham
1 medium onion, diced
1 & 1/2 Cups shredded cheese
12 eggs
1 Cup Milk
1 tsp. salt
1 tsp. pepper
Layer one third each of frozen potatoes, meat, onions, and cheese in
bottom of crock pot. Repeat two times. Beat together eggs, milk, salt,
and pepper. Pour over mixture in crock pot. Cover. Cook on low 8-9
hours.
ASPARAGUS CHEESE
STRATA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1-1/2 pounds fresh asparagus, cut into 2-inch pieces
3 tablespoons butter, melted
1 loaf (1 pound) sliced bread, crusts removed
3/4 cup shredded cheddar cheese, divided
2 cup cubed fully cooked ham
6 eggs
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon ground mustard
Directions
In a saucepan, cover asparagus with water; cover and cook until just
tender but still firm. Drain and set aside. Lightly brush butter over
one side of bread slices. Place half of the bread, buttered side up, in
a greased 13-in. x 9-in. baking dish. Sprinkle with 1/2 cup cheese.
Layer with asparagus and ham. Cover with remaining bread, buttered side
up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard;
pour over bread. Cover and refrigerate overnight. Bake, uncovered, at
325° for 50 minutes. Sprinkle with the remaining cheese. Return to the
oven for 10 minutes or until cheese is melted and a knife inserted near
the center comes out clean.
Yield: 10-12 servings.
CRANBERRY APRICOT
SCONES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
(Makes 12 scones)
1-1/2 Cups Old-fashioned rolled oats
1-1/2 Cups Enriched, all purpose flour
3/4 Cup White sugar
1 Tbsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/4 tsp Allspice
1 Tbsp Lemon peel, grated (1 med. lemon)
1 Stick Light margarine, chilled & cut into small pieces
Glaze:
2 Tbsp Fat-Free substitute
1 Tbsp Lemon juice, freshly squeezed (about ½ medium-sized lemon)
1 Tbsp plus 1 tsp Sugar
3/4 Cup Low-fat buttermilk or orange juice, with pulp
1 Cup Dried cranberries (or 1/2 Cup Craisins)
1/2 Cup Dried apricots, chopped
1/4 Cup White chocolate chips
Canola oil cooking spray
Preheat oven to 375-degrees; lightly spray large baking sheet with
cooking spray. In blender, whirl oats until finely ground, about 1
minute. Transfer to large mixing bowl; add flour, sugar, baking powder,
baking soda, salt and allspice. Mix until well blended. With knife, cut
in chilled margarine, cutting into tiny pieces; mix well. Slowly stir
in buttermilk or juice and lemon peel. Mix in dried cranberries, dried
apricots and chocolate chips.
Lightly flour sheet of wax paper. Scoop batter onto paper and, with
floured hands, pat into circle (about ½ inch thick). Lightly dust top
with flour, if needed. Cut circle into 12 triangular pieces. Transfer
pieces to baking sheet using pie server. In cup or small bowl, mix
together glaze. With pastry brush, lightly coat each scone, then
sprinkle with sugar. Bake until lightly golden (12-16 minutes, or until
toothpick comes out clean). Cool on wire racks before serving.
BUFFET SCRAMBLED EGGS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 cup milk
2 teaspoons chicken bouillon granules
8 eggs, beaten
Minced fresh parsley
In a saucepan, melt 2 tablespoons butter. Stir in flour until smooth.
Add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or
until thickened. Set aside.
In a large skillet, melt remaining butter. Add eggs; cook over medium
heat until eggs begin to set, stirring occasionally. Add white sauce;
mix well. Cook until the eggs are completely set. Garnish with parsley
if desired.
SAUSAGE GRAVY
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium-high heat
until evenly brown. Remove sausage with a slotted spoon, leaving the
drippings in the pan. Stir in the butter until melted. Add flour, and
stir until smooth. Reduce heat to medium, and cook until light brown.
Gradually whisk in milk, and cook until thickened. Season with salt and
pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to
15 minutes. If gravy becomes too thick, stir in a little more milk.
FABULOUS FRUIT SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 medium honeydew peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 C. cubed seedless watermelon
2 medium peaches peeled and sliced
2 medium nectarines sliced
1 C. seedless red grapes
1 C. halved fresh strawberries
1 (11 oz) can mandarin oranges drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 (12 oz) can frozen lemonade concentrate thawed
1 (3.4 oz) pkg. instant vanilla pudding mix
In a large bowl combine the first nine ingredients. Cover and
refrigerate for at least 1 hour.
Just before serving, stir in the bananas and apple. Combine
lemonade concentrate and pudding mix, pour over fruit and toss to coat.
BACON 'N EGG PIZZA
~Shared by Dorie, IL
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1 (8 ounce) package refrigerated crescent rolls
12 bacon strips, cooked and crumbled
1 cup frozen shredded hash brown potatoes
3/4 cup shredded Cheddar cheese
4 eggs
2 tablespoons milk
1/2 cup grated Parmesan or Romano cheese
Unroll crescent dough into one long rectangle. Press onto the bottom
and 1/2 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking
pan. Seal seams and perforations. Sprinkle with bacon, potatoes and
cheddar cheese. In a bowl, beat eggs and milk. Pour over cheddar
cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees
F for 25-30 minutes or until eggs are completely set.
COLORFUL EGG
CASSEROLE
~Shared by Dorie, IL
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1 lb. bulk pork sausage
4 oz. mushrooms
1/2 c. sliced green onion
2 med. tomatoes, peeled, chopped
2 c. shredded Mozzarella
1 1/4 c. Bisquick
10 eggs
1 c. milk
1 1/2 tsp. salt
1/2 tsp. pepper
Instructions
Combine sausage, mushroom, green onion, tomato, cheese (after browning
sausage). In mixing bowl mix Bisquick, eggs, milk, salt and pepper. Put
sausage mixture in buttered 9x13 pan. Pour mixture on top. Bake
uncovered 30 minutes or longer at 350.
BISCUIT BREAKFAST
SANDWICHES
~Shared by Dorie, IL
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1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
6 eggs
1 tablespoon butter or margarine
6 slices process American cheese
6 slices fully cooked ham
In a bowl, combine dry ingredients; cut in shortening until crumbly.
stir in milk just until moistened. turn onto a lightly floured surface;
knead five to six times. Roll to 1/2-in. thickness; cut with a
2-3/4-in. biscuit cutter. Place on an ungreased baking sheet. Bake at
450 degrees F for 12-15 minutes or until light golden brown; cool
slightly. In a skillet over medium heat, fry eggs in butter until
completely set. Split the biscuits; place cheese, hot eggs and ham on
bottoms. Replace tops. Serve immediately.
CREME BRULEE FRENCH
TOAST
~Shared by Dorie, IL
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1/2 cup unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
6 French bread
5 eggs
1 1/2 cups half-and-half cream
1 teaspoon vanilla extract
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
1/4 teaspoon salt
Melt butter in a small saucepan over medium heat. Mix in brown sugar
and corn syrup, stirring until sugar is dissolved. Pour into a 9x13
inch baking dish.
Remove crusts from bread, and arrange in the baking dish in a single
layer. In a small bowl, whisk together eggs, half and half, vanilla
extract, orange brandy, and salt. Pour over the bread. Cover, and chill
at least 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the
refrigerator, and bring to room temperature.
Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and
lightly browned.
BREAKFAST PEAR
CASSEROLE
~Shared by Dorie, IL
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4 slices raisin bread with cinnamon
1 (16 oz.) can sliced pears
6 oz. fontina or Monterey Jack cheese
1/4 lb. cooked ham
1 3/4 c. milk
1/4 c. all-purpose flour
4 lg. Eggs
Parsley sprigs for garnish
About 1 hour before serving: Preheat oven to 350 degrees F. Toast
raisin-bread slices; cut into 1 inch pieces. Drain pears; pat dry with
paper towels. Cut pears into 1/2 inch chunks. Coarsely shred cheese;
dice ham. In large bowl, toss bread, pears, cheese, and ham. In medium
bowl with wire whisk or fork, mix milk, flour, and eggs until blended.
Divide bread mixture among four 12 ounce casserole or custard cups.
Pour egg mixture over ingredients in casserole. Place casseroles in
jelly roll pan for easier handling. Bake 30 to 40 minutes until custard
is set and knife inserted in center comes out clean. Garnish with
parsley sprigs. Makes 4 main-dish servings.
HASH BROWN AND EGG
CASSEROLE
~Shared by Dorie, IL
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1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking
dish. Place the hash brown potatoes in the bottom of the baking dish.
Heat a skillet over medium heat and cook and stir the sausage and onion
until the sausage is crumbly, evenly browned, and no longer pink;
drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic
powder, salt, and pepper, and pour over the potatoes. Layer with half
the Cheddar cheese, the sausage mixture, and the remaining Cheddar
cheese. Cover with aluminum foil.
Bake in the preheated oven for 1 hour. Remove cover; return casserole
to the oven and bake until a knife inserted into the center comes out
clean, about 10 minutes. Let stand for 5 minutes before serving.
EASY GRAPE SALAD
~Shared by Dorie, IL
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1 pound seedless green grapes
1 pound seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds
Wash grapes in a colander under running water, and remove all stems.
Place in a large bowl.
In a separate bowl, stir together the cream cheese and marshmallow
creme until smooth and creamy. Pour the mixture over the grapes. Using
a rubber spatula or large serving spoon, fold the mixture into the
grapes until well coated. Fold in the almonds.
This salad may be served immediately, or covered and refrigerated for 1
hour to set slightly, and to allow flavors to blend.
BACON CHEESE TREATS
~Shared by Dorie, IL
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1 (8 ounce) package cream cheese, softened
1 (12 ounce) jar bacon bits
1 pinch ground black pepper, or to taste
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent roll dough
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the cream cheese, bacon bits, pepper and
onion.
On a lightly floured surface, unroll the crescent rolls lengthwise and
form into a long rectangle. Thinly spread the cream cheese mixture on
the dough. Starting with the long edge of the rectangle, roll the dough
into a long, thin roll. Slice the roll into 1/4 inch thick pieces.
Place rolls on a lightly greased baking sheet.
Bake in preheated oven for 15 minutes, or until brown.
GERMAN PANCAKES
~Shared by Dorie, IL
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2 eggs
2 tablespoons white sugar
3 tablespoons all-purpose flour
3/4 cup milk
Place the eggs, sugar, flour and milk into the container of a blender.
Process until smooth on low speed.
Heat a large skillet or griddle over medium heat. Pour batter about 1/4
cup at a time (or more for larger pancakes). Tilt pan to achieve a
round shape. Heat until golden, then flip and brown on the other side.
Serve immediately with syrup, or fresh berries and whipped cream.
APPLE PASTRY SQUARES
~Shared by Dorie, IL
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FILLING:
1/4 cup packed brown sugar
2 tablespoons cornstarch
1 cup water
5 cups thinly sliced peeled apples
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold shortening
2 egg yolks, beaten
1/4 cup cold water
1 tablespoon lemon juice
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
For filling, combine sugar, cornstarch and water in a saucepan. Mix
until well blended. Add apples; heat to boiling, stirring constantly.
Reduce heat and simmer 5 minutes, stirring occasionally. Remove from
the heat. Stir in spices and lemon juices; set aside. For pastry,
combine flour and salt. Cut in shortening until mixture is crumbly.
Combine egg yolks, water and lemon juice; blend into flour. Mixture
will form a ball. Divided in half. On a lightly floured surface, roll
the dough between two pieces of waxed paper to fit the bottom and
halfway up the sides of a 13-in. x 9-in. x 2-in. baking pan. Spread
filling over pastry. Roll remaining pastry to fit pan exactly; place on
top of filling. Fold bottom pastry over top and press to seal. Cut a
few small slits in top crust. Bake at 400 degrees F for about 40
minutes or until lightly browned. For glaze, combine all ingredients
and drizzle over the warm pastry.
BACON 'N EGG BISCUITS
~Shared by Dorie, IL
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2 cups buttermilk biscuit mix
7 tablespoons water
8 eggs
8 slices processed American cheese
8 bacon strips, halved and cooked
In a bowl, combine biscuit mix and water just until blended. Turn onto
a lightly floured surface and knead 5 times. Roll out to 1/2-in.
thickness; cut with a 3-in. biscuit cutter. Place on an ungreased
baking sheet. Bake at 425 degrees F for 9-10 minutes or until golden
brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with
a slice of cheese, scrambled egg and two bacon pieces.
AVOCADO SCRAMBLED
EGGS
~Shared by Dorie, IL
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8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
2 tablespoons butter or margarine
6 bacon strips, cooked and crumbled
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a
skillet over medium heat, melt butter. Add egg mixture; cook and stir
gently until the eggs are completely set. Sprinkle with bacon.
BACON-WRAPPED SMOKIES
~Shared by Dorie, IL
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1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste
Preheat the oven to 325 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the
wieners with cold bacon. Wrap each cocktail wiener with a piece of
bacon and secure with a toothpick. Place on a large baking sheet.
Sprinkle brown sugar generously over all.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly.
To serve, place the wieners in a slow cooker and keep on the low
setting.
PERFECT SCRAMBLED
EGGS
~Shared by Dorie, IL
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1 1/2 tablespoons milk
6 eggs
1/2 cup minced onion
1/2 teaspoon black pepper
1/2 teaspoon salt
1 1/2 teaspoons butter
Whisk together the eggs, milk, onions, salt, and pepper in a large bowl
until it looks slightly fluffy.
Melt the butter in a large pan over medium to high heat; coat the pan
evenly with the butter. Stir in eggs and continue stirring until they
have just cooked. Serve immediately.
BRUNCH STRATA
~Shared by Dorie, IL
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3 cups sliced fresh mushrooms
3 cups chopped zucchini
2 cups cubed fully cooked ham
1 1/2 cups chopped onions
1 1/2 cups chopped green pepper
2 garlic cloves, minced
1/3 cup vegetable oil
2 (8 ounce) packages cream cheese, softened
1/2 cup half-and-half cream
12 eggs
4 cups cubed day-old bread
3 cups shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
In a large skillet, saute the mushrooms, zucchini, ham, onions, green
peppers and garlic in oil until vegetables are tender. Drain and pat
dry; set aside.
In a large mixing bowl, beat the cream cheese and cream until smooth.
Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable
mixture.
Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake,
uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted
near the
center comes out clean. Let stand for 10 minutes before serving.
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BANANA WALNUT
PANCAKES
~Shared by Jean P.,
Syracuse, NY
Light and fluffy pancakes made with ripe bananas and crunchy walnuts
for a good-for-you start to your day.
Hands On: 20
Total: 35
Makes: 4 servings (3 pancakes each)
Ingredients:
1 cup Ultragrain® All Purpose Flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 cup fat free milk
1 medium ripe banana, mashed (1 med = about 1/2 cup)
1/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
2 tablespoons Fleischmann's® Original-stick, melted
1/4 cup chopped walnuts, toasted
PAM® Original No-Stick Cooking Spray
Sliced banana, cinnamon and honey, optional
Directions:
Combine flour, sugar and baking powder in medium bowl; set aside. Mix
milk, mashed banana, Egg Beaters and Fleischmann's in separate bowl
until well blended. Add to flour mixture; stir just until blended. (Do
not overmix. Batter should still be slightly lumpy.) Let stand 10
minutes. Stir in chopped walnuts.
Spray large skillet with cooking spray; heat over medium heat. Ladle
batter into skillet, using a scant 1/4 cup of batter for each pancake.
Cook until bubbles form on top; turn and cook 2 minutes, or until
golden brown. Repeat with remaining batter.
Serve topped with more sliced banana, cinnamon and honey, if desired.
Nutritional Information:
4 servings (3 pancakes each) Calories 283; Total Fat 10 g(Saturated Fat
2 g); Cholesterol 1 mg; Sodium 476 mg; Carbohydrate 40 g; (Dietary
Fiber 3 g, Sugars 14 g); Protein 9 g; Percent Daily Values*: Vitamin A
11%; Vitamin C 4%; Calcium 29%; Iron 9%
* Percent Daily Values are based on a 2,000 calorie
HEART-HEALTHY
FLAPJACKS
~Shared by Treva, NC
Whole wheat flour and oats make these pancakes healthy and filling.
Serve them with fresh berries at breakfast.
Servings: 6 pancakes
Prep Time: 10 mins
Total Time: 20 mins
2/3 cup all-purpose flour or King Arthur's white whole-wheat flour
1/4 cup quick or old-fashioned oats, uncooked
1 teaspoon baking powder
2/3 cup low-fat milk
1 small egg, lightly beaten
2 teaspoon canola oil
Canola oil spray
3/4 cup strawberries, sliced
Sprinkling of powdered sugar, if desired
In large bowl, combine flour, oats, and baking powder; mix well. In
medium bowl, combine milk, egg, and oil; blend well. Add to dry
ingredients all at once; stir just until dry ingredients are moistened.
Coat skillet with spray, and heat to medium high. For each pancake,
spoon 1/4 cup of batter into skillet, forming heart shape. Flip when
batter bubbles and edges begin to set. Top with berries and sugar.
Nutrition information: Calories 104, Total Fat 3 g, Saturated Fat
1 g, Cholesterol 27 mg, Sodium 23 mg, Carbohydrate 16 g, Protein 4 g.
Source: Parents magazine
COTTAGE CHEESE
TOAST-IE
~Shared by
Patricia, Charlevoix, MI
1/4 cup cottage cheese
1/2 teaspoon of sugar
Cinnamon to taste
For each serving desired, top a piece of toasted bread with cottage
cheese, and sugar mixed with cinnamon. Put under broiler or in a
toaster-oven until sugar-cinnamon mixture bubbles. Serve at once.
One serving - 115 calories
CINNAMON CHEESE
SPREAD
~Shared by
Patricia, Charlevoix, MI
1 teaspoon cinnamon
2 tablespoons sugar
1 cup basic cheese sauce (below)
Stir cinnamon and sugar into cheese sauce. Chill and use as a spread on
toast or as a cold topping for waffles or French toast. Yield 1 cup.
One serving equals 1 tablespoon - 15 calories.
Cheese Spread
2 cups low fat cottage
2 tablespoons lemon juice
1/4 cup skim milk
Place all ingredients in a blender jar. Blend until creamy, adjusting
the milk measure to produce the desired consistency.
Yield 2 cups - 10 calories per tablespoon
FLUFFY COTTAGE
CHEESE BLINTZES
~Patricia,
Charlevoix, MI
1 egg yolk
1/2 cup low fat cottage cheese
1/3 cup skim milk
1/4 cup flour
3 egg whites
In a mixing bowl beat egg yolk until thick and lemon colored. Add
cottage cheese; beat until almost smooth. Blend in skim milk and flour.
Beat egg whites until peaks fold over. Fold into batter. Let batter
stand 5 minutes.
Pour 1/4 cup of batter onto a preheated griddle which has been brushed
lightly with oil. Bake until the top is bubbly and edges are baked.
Turn and bake the other side. Serve at once with mock sour cream or
fruit.
Yield 6 small blintzes. Approx 55 calories per serving.
HEARTY HUEVOS SKILLET
~Shared by Maggie,
TX
Enjoy a meatless entrée of Egg Beaters cooked in refried bean 'cups',
topped with cheese and zesty tomatoes, and served on corn tortillas.
Hands On: 20
Total: 20
Makes: 4 servings (1/4th recipe each)
Ingredients:
PAM® Original No-Stick Cooking Spray
1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
3/4 cup Egg Beaters® Original
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies,
drained
8 yellow corn tortillas (6 inch)
1/4 cup shredded sharp Cheddar cheese
2 tablespoons sliced green onions
Directions
Spray large (11 to 12-inch) nonstick skillet with cooking spray. Spread
beans in bottom of skillet. Make 4 deep depressions (about 3-1/2 inches
across) in beans, pushing beans to center and sides of skillet. Fill
depressions with Egg Beaters. Cover skillet. Cook over medium heat 7 to
10 minutes or until Egg Beaters are set.
Meanwhile, place drained tomatoes in medium microwave-safe bowl.
Microwave on HIGH 1 to 1-1/2 minutes or until hot. Wrap tortillas in
paper towels; microwave on HIGH 45 to 60 seconds or until warm.
Sprinkle cheese and onions over beans and Egg Beaters. Overlap 2
tortillas on each serving plate. Top with beans and Egg Beaters. Serve
with tomatoes.
Nutritional Information:
4 servings (1/4th recipe each) Calories 261; Total Fat 4 g(Saturated
Fat 2 g); Cholesterol 7 mg; Sodium 811 mg; Carbohydrate 40 g; (Dietary
Fiber 8 g, Sugars 2 g); Protein 15 g
Percent Daily Values*: Vitamin A 13%; Vitamin C 5%; Calcium 12%; Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips
Make the depressions in the beans as deep as possible so the Egg
Beaters stay in nice rounds. If they do leak out a little -- no
problem. Just spoon them onto the tortillas anyway!
Source: EggBeaters
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FRESH APPLE MUFFINS
~Shared by Luanne,
FL
2 tablespoons Soft margarine
2 tablespoons Sugar replacement
1 egg -- beaten
1 1/4 cups Flour
1/4 teaspoon Salt
2 teaspoons Baking powder
6 tablespoons Skim milk
Apple (peeled and chopped)
Cream margarine and sugar replacement; add egg. Stir in remaining
ingredients. Spoon into greased muffin tins, filling no more than
two-thirds full. Bake at 400F for 25 minutes, or until done. For those
who like spices, you may add cinnamon, nutmeg, ginger, cloves to the
mix - just a dash of each.
FLUFFY HIGH-FIBER,
LOW-FAT PANCAKES
~Shared by Mary S.,
Nashville, TN
Yield: 8 pancakes (4 servings)
INGREDIENTS
- 1 cup low-fat (1 percent fat) buttermilk
- 1/2 cup quick-cooking rolled oats
- 2/3 cup miller's bran (unprocessed, uncooked wheat bran)
- 1 large egg, or 1/4 cup egg substitute
- 1/4 cup whole wheat flour
- 2 teaspoons sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
DIRECTIONS
Combine the buttermilk, oats, and bran in a large bowl. Let stand 5
minutes. Add the egg and beat until blended.
In a small bowl, mix the whole wheat flour, sugar, baking soda, and
salt until blended. Add to the bran mixture and blend until all the
flour is moistened.
Prepare a hot skillet or griddle with non-stick pan spray. Pour in
about 1/4 cup batter for each pancake. Cook about 3 minutes, or until
bubbles form on the top and the edges are dry. Turn and cook the
pancakes about 2 minutes more.
Nutritional Information Per Serving: Calories: 136; Protein: 8 g;
Carbohydrates: 24 g; Cholesterol: 55 g; Sodium: 462 mg; Fat: 3 g
Exchanges: 1-1/2 Starch, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
ITALIAN OMELET
~Shared by Mary S.,
Nashville, TN
Yield: 6 main dish servings.
INGREDIENTS
- 1/2 of a box Dreamfields Spaghetti
- 8 eggs or 2 cups egg substitute
- 1/2 cup grated Parmesan cheese
- 3 tablespoons chopped fresh basil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-1/2 teaspoons olive oil
- 1 large clove garlic, minced
- 2 tablespoons chopped green onion
- 1 jar (6 ounces) marinated, quartered artichoke hearts, drained
- 1 cup cherry tomatoes, halved
- 1-1/2 ounces diced prosciutto or ham
- Cherry tomatoes (optional)
DIRECTIONS
Cook pasta according to package directions; drain well.
Meanwhile, in large bowl beat eggs, cheese, 2 tablespoons basil, salt
and pepper. Combine cooked pasta with egg mixture; set aside.
Heat oil in ovenproof large skillet over medium-high heat. Add garlic
and onion; cook 1 minute. Add artichokes, tomatoes and prosciutto. Cook
3 to 4 minutes until vegetables are softened, stirring occasionally.
Gently stir into pasta mixture and return to skillet.
Cover; cook over medium heat 10 to 12 minutes or until egg mixture is
set in center. DO NOT STIR. Remove from heat.
Place skillet in oven 4 inches from broiler. Broil 2 to 3 minutes or
until top is browned. Transfer to serving dish. Cool 5 minutes. Garnish
with additional tablespoon of basil and cherry tomato halves, if
desired. Cut into wedges; serve.
Nutritional Information (Per Serving): Calories: 283; Protein: 19g;
Sodium: 634mg; Cholesterol: 296 mg; Fat: 13g; Saturated Fat: 4g;
Dietary Fiber: 4g; Digestible Carbohydrates: 7g
Note: If traditional pasta is used in this recipe there is a total of
27g carbohydrate.
Source: Dreamfields Healthy Carb Pasta
http://www.dreamfieldsfoods.com/healthy-pasta-recipes.html
CREAMY CANTALOUPE
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 2 cups cubed cantaloupe
- 1/2 cup plain low-fat yogurt
- 2 tablespoons part-skim ricotta cheese
- 1 tablespoon frozen grape juice concentrate
- Ground cinnamon
- 1 tablespoon slivered almonds
DIRECTIONS
Place cantaloupe in a serving bowl. Blend yogurt and ricotta; stir in
grape juice. Spoon over melon and top with a sprinkling of cinnamon and
slivered almonds.
Nutritional Information Per Serving: Calories: 64; Protein: 3 g;
Carbohydrates: 2 g; Cholesterol: 3 g; Sodium: 37 mg; Fat 2 g Exchanges:
1 Fruit
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
HAM AND PEPPER
FRITTATA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving size: 1/4 of recipe
INGREDIENTS
- 1 tablespoon extra virgin olive oil or canola oil
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 cup diced, lean, reduced-sodium ham
- 2 teaspoons dried parsley
- 1/4 teaspoon coarsely ground black pepper
- 2 cups fat-free egg substitute
- 1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
DIRECTIONS
Coat a large ovenproof skillet with the olive oil and preheat over
medium-high heat. Add the peppers, ham, parsley, and black pepper and
saute for several minutes, until the vegetables are crisp-tender and
the ham is beginning to brown. Spread the mixture evenly over the
bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to
medium-low. Cover and cook without stirring for about 6 minutes, until
the eggs are almost set (the edges will be cooked but the top will
still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil
(to prevent it from becoming damaged under the broiler). Place the
skillet under a preheated broiler and broil for a couple of minutes,
until the eggs are set but not dry. Sprinkle the cheese over the top
and broil for another minute to melt the cheese. Cut the frittata into
4 wedges and serve hot.
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
SOUTHWESTERN EGG
SCRAMBLE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving Size: 1/4 of recipe
INGREDIENTS
- 3/4 cup canned (drained) hominy
- 2 tablespoons chopped green chilies
- 2 cups fat-free egg substitute
- 1/2 cup shredded, reduced-fat Monterey Jack (plain or with hot
peppers) or Mexican cheese blend
DIRECTIONS
Coat a large nonstick skillet with cooking spray and preheat over
medium heat. Add the hominy to the skillet and cook for about 1 minute,
until heated through.
Stir the chilies into the egg substitute and pour over the hominy.
Reduce the heat to medium-low and cook without stirring for several
minutes, until the eggs are set around the edges. Stirring gently to
scramble, continue to cook for another minute, until the eggs are
almost set.
Sprinkle the cheese over the eggs and cook just until the eggs are set
but not dry and the cheese is melted. Serve hot.
Nutritional Information Per Serving: Calories: 125; Protein: 17 g;
Sodium: 414 mg; Cholesterol: 1 mg; Carbohydrates: 7 g; Fat 2.3 g
Exchanges: 2-1/2 Very Lean Meat, 1/2 Starch
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ALL-IN-ONE BREAKFAST
~Shared by Luanne,
FL
This recipes can be made for more than one, all on the same cookie
sheet.
1 slice whole wheat bread -- toasted
1 teaspoon butter
3 fresh mushrooms -- thin sliced
3 tomato slices
2 tablespoons grated parmesan cheese
1 slice bacon; crisp -- drain/crumble
Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts.
1 serving - 147 cal or 1 bread, 1 fat and 1 lean meat exchange (without
butter) or 182 cal or 1 bread, 2 fat and 1 lean meat exchange (with
butter).
GOURMET SCRAMBLED
EGGS FOR TWO
~Shared by Maggie,
TX
Prep/Total Time: 25 min.
Ingredients
4 eggs
2 tablespoons shredded Parmesan cheese
2 tablespoons mayonnaise
1-1/2 teaspoons minced chives
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons butter
Directions
In a small bowl, whisk the eggs, Parmesan cheese, mayonnaise, chives
and basil. In a large skillet, heat butter over medium heat. Add egg
mixture; cook and stir until completely set. Yield: 2 servings.
Nutritional Facts 1 serving equals 289 calories, 25 g fat (7 g
saturated fat), 439 mg cholesterol, 320 mg sodium, 1 g carbohydrate,
trace fiber, 15 g protein.
Source: Simple & Delicious July/August 2009
DELUXE HAM OMELET
~Shared by Jean P.,
Syracuse, NY
Ham, vegetables and two cheeses are what make this omelet deluxe. It's
a hearty meal for one or two.
1-2 Servings
Prep/Total Time: 20 min.
Ingredients
1 tablespoon olive oil
3 eggs
2 tablespoons half-and-half cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup finely chopped fully cooked ham
2 tablespoons chopped green pepper
2 tablespoons chopped tomato
2 fresh mushrooms, sliced
2 tablespoons shredded cheddar cheese
2 tablespoons shredded part-skim mozzarella cheese
Directions
In a large nonstick skillet, heat oil over medium-high heat. Whisk the
eggs, cream, chives, garlic salt and pepper. Add egg mixture to skillet
(mixture should set immediately at edges). As eggs set, push cooked
edges toward the center, letting uncooked portion flow underneath. When
the eggs are set, spoon the ham, green pepper, tomato and mushrooms
over one side; on one side and sprinkle with cheeses; fold other side
over filling. Invert omelet onto a plate to serve.
Yield: 1-2 servings.
Nutrition Facts: 1 serving (1 each) equals 303 calories, 22 g fat (7 g
saturated fat), 356 mg cholesterol, 1,080 mg sodium, 5 g carbohydrate,
1 g fiber, 20 g protein.
Wine: Recommended Wine for this Recipe: This recipe pairs well with
Gallo Family Vineyards® Moscato.To find this wine in your area, click
here.
Source: Taste of Home 2012
CHEESE SOUFFLE
~Shared by
Patricia, Charlevoix, MI
2 large eggs
1/3 cup heavy cream
Salt and Pepper to taste
Dash ground nutmeg
3/4 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
Beat eggs until thick and light. Mix in cream, salt, pepper and nutmeg,
beating well. Fold in the cheeses. Pour into a well buttered 1 1/2
quart baking dish and bake at 425 degs for 35-40 minutes until
set.
HONEY BAKED APPLES
~Shared by
Patricia, Charlevoix, MI
2 tart red or green apples
Brown sugar
2 tablespoon butter
Honey
Ground Cinnamon
8 whole cloves
Wash and core apples, scooping out some of the fruit. Stuff each apple
nearly to the top with brown sugar, pressing it down firmly with the
back of a spoon. Dot butter on top of brown sugar. Fill each apple to
the top with honey and sprinkle generously with cinnamon. Stick 4
cloves in each apples and set in a shallow pan. Add 1/2 cup water to
pan and bake at 300 degrees for 30 minutes or until apples are tender.
PEANUT
BUTTER-APPLESAUCE FRENCH TOAST
~Shared by
Patricia, Charlevoix, MI
3 ounces peanut butter
1/4 cup applesauce
4 slices frozen French toast
Soft butter
Blend peanut butter and applesauce. Spread mixture on 2 slices French
toast. Top with remaining slices to make 2 sandwiches. Butter
sandwiches lightly on both sides. Heat skillet, place sandwich in
skillet and cook until side is lightly browned. Turn and brown on other
side. Top with maple syrup.
FETA & FRESH
BASIL OMELET
~Shared by Jean P.,
Syracuse, NY
I love fresh basil! This omelet is special because the filling is so
fresh and crisp. I really don't know the nutrition values here but its
not drenched in butter and seems to be pretty healthy to me.
Cook time: 5 Min
Prep time: 5 Min
Serves: 2
Ingredients
4 lg eggs, separated
1/2 c fresh basil leaves, torn up into small pieces
1/2 thinly sliced red onion
2 Tbsp olive oil, extra virgin
salt and freshly ground black pepper
Directions
1. Preheat broiler. Whisk egg yolks in a medium bowl. In a separate
bowl beat whites until soft peaks form. Fold whites into yolks. Pour
olive oil into a hot oven proof skillet and roll pan to cover bottom
with the oil. Pour eggs into skillet. Sprinkle with salt and pepper to
taste. Cook for 2-3 minutes. Place skillet under broiler to cook eggs
2-3 minutes more. They should be golden and set, not runny.
2. Slide omelet out of skillet. Top with cheese, basil, and onion. Fold
over omelet and serve.
MUSHROOM, GREEN
PEPPER AND ONION OMELET
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
INGREDIENTS
- 3/4 cup good quality marinara sauce
- 1/2 tsp. balsamic vinegar
- 1/4 tsp. reduced-sodium soy sauce
- Freshly ground black pepper, to taste
- Canola cooking oil spray
- 1 small onion, cut in crescents
- 6 medium white mushrooms, thinly sliced
- 1 medium green bell pepper, seeded, cut in thin strips
- Salt, as desired
- 3 large egg whites
- 1 large egg
- 1 tsp. grated Parmeggiano-Reggiano cheese
DIRECTIONS
In a small saucepan, heat marinara sauce, vinegar and soy sauce, just
until hot. Season with pepper to taste and set aside.
Coat medium non-stick pan liberally with cooking oil spray. Set pan
over medium-high heat. Sauté onion until lightly colored, about 3
minutes. Add mushrooms, pepper and a pinch of salt. Cook, stirring
often, until mushrooms are soft, about 4 minutes. Transfer to a plate.
Wipe out pan.
Whisk egg whites and egg with cheese, a pinch of salt and a few grinds
of pepper. Coat pan with oil spray and heat over medium-high heat until
hot. Add egg mixture, tilting pan to coat bottom evenly. Reduce heat to
medium. Cook until eggs are well-set, about 4 minutes. Slip spatula
gently around edges, then underneath to loosen omelet. Slide it onto a
serving plate.
Spoon filling to cover half of omelet and fold omelet, covering
filling. With a spoon, drizzle sauce in a ribbon effect across omelet.
Serve immediately.
Nutritional Information Per Serving: Calories: 158; Protein: 12 g;
Sodium: 545 mg; Carbohydrates: 17 g; Fat: 5 g; Saturated Fat: 1g;
Dietary Fiber 3 g Exchanges: 3 Vegetable, 1-1/2 Low-Fat Meat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
SOUTHWESTERN EGG
SANDWICH
~Shared by Mary S.,
Nashville, TN
Yield: 1 serving
INGREDIENTS
- 1 tablespoons canned chopped green chilies
- 1/4 cup fat-free egg substitute
- 1 slice turkey bacon, cooked
- 1 slice (3/4 ounce) reduced-fat Monterey Jack or cheddar cheese
- 1 whole-wheat or oat-bran English muffin, toasted
- 1 tablespoon salsa (optional)
DIRECTIONS
Coat a medium-sized nonstick skillet with cooking spray and preheat
over medium heat.
Stir in chilies into the egg substitute, then pour the mixture into the
skillet. Cook without stirring for a minute or two, until the eggs are
set around the edges.
Use a spatula to life the edges of the eggs and allow the uncooked egg
to flow underneath the cooked portion. Cook for another minute, until
the eggs are almost set.
Fold the eggs in half, then fold in half again (so it will fit on the
English muffin).
Break the bacon slice in half, lay it over the eggs, and then top with
the cheese slice. Reduce the heat to low, cover and cook for another 30
seconds, until the cheese begins to melt. Place the egg, bacon, and
cheese on the bottom half of the English muffin.
Top with the salsa if desired, cover with the top half of the muffin,
and serve hot.
Nutritional Information Per Serving (per serving): Calories: 249,
Carbohydrate: 28 g, Cholesterol: 21 mg, Fat: 5.2 g, Saturated Fat: 2 g,
Fiber: 4.6 g, Protein: 22 g, Sodium: 842 mg, Calcium: 384 mg Diabetic
Exchanges: 2-1/2 Lean Meat, 2 Starch
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
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BEACH ROSE STRATA
This is an extremely popular breakfast dish with our guests. You may
add ham or other vegetables for variation.
Ingredients
1 loaf French bread
1/2 cup chopped onion
Two 10-ounce packages frozen chopped spinach
1 cup grated cheddar cheese
15 eggs
2-1/2 cups milk
Salt and pepper to taste
Dash of Mrs. Dash seasoning or other favorite spices
Sour cream
Parmesan cheese
Tear or cut the bread into small pieces and layer on the bottom of a
greased 13 x 9-inch pan. Layer with onion, spinach, and cheese (other
vegetables like mushrooms can also be used). Beat the eggs with the
milk and spices until frothy. Pour over the mixture in the pan, cover
with foil, and refrigerate overnight.
Let stand at room temperature for 30 minutes before baking. Bake in a
preheated 350-degree oven until the eggs are almost set, approximately
50 minutes. Uncover and spread with a layer of sour cream and Parmesan
cheese and bake another 10 to 15 minutes.
Serves: 10 to 12
Source: The Beach Rose Inn, Falmouth, Massachusetts
EASY BREAKFAST HASH
BROWN CHEESE BAKE
1 pkg. (32 oz.) frozen shredded hash browns
2 cans of potato soup
2 (8 oz.) sour cream
2 c. grated sharp cheddar cheese
1 c. Parmesan cheese
Combine all ingredients, stir well. Spoon into greased 9X13 baking dish.
Bake at 350 for 40 minutes or until a little brown.
Source: Cooks.com
MUSHROOM FRITTATA
Ingredients
1 pound button mushrooms
1 medium onion, sliced to half-moon shapes
6 eggs
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
1/2 cup milk
3 tablespoons parsley, chopped
1/4 cup Parmigiano Reggiano, freshly ground
salt and pepper, to taste
1/2 teaspoon truffle oil (optional)
Instructions
Preheat oven to 400 degrees F.
In shallow oven safe skillet, on medium high heat melt butter and 2
tablespoons olive oil.
Then add onion and cook it for 2-3 minutes or until it starts to
caramelize.
Add mushrooms and thyme. Cook them for 4-5 minutes or until they start
to caramelize.
Meanwhile mix well eggs, milk, 2 tablespoons parsley, 2 tablespoons
Parmigiano Reggiano, truffle oil, salt and pepper.
Cover the mushrooms with egg mixture, sprinkle the rest of Parmigiano
Reggiano and pop into oven for about 15 minutes or until frittata is
puffed and golden.
Sprinkle the rest of parsley, serve and enjoy!
Source: Easy Recipes with a Twist
VELVEETA CHEESY
BACON BRUNCH CASSEROLE
Time prep: 30 min
Total: 1 hr 10 min
Servings total: 12 servings
8 slices OSCAR MAYER Bacon, chopped
2 cups frozen shredded hash browns, thawed
1/2 lb. fresh mushrooms, sliced
1 each red and green pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 lb. (12 oz.) VELVEETA®, thinly sliced
HEAT oven to 350ºF.
COOK bacon in large skillet on medium heat 10 min. or until crisp,
stirring occasionally. Remove bacon from skillet, reserving 2 Tbsp.
drippings in skillet. Drain bacon on paper towels. Meanwhile, add
potatoes, mushrooms, peppers and onions to drippings; cook 10 min. or
until peppers and onions are crisp-tender, stirring occasionally.
SPREAD vegetable mixture onto bottom of 13x9-inch baking dish sprayed
with cooking spray. Whisk eggs and sour cream until well blended; pour
over vegetable mixture. Top with bacon and VELVEETA.
BAKE 40 min. or until center is set and casserole is heated through.
Kraft Kitchens Tips
Size-Wise
Looking for something to serve as part of your next brunch menu? This
satisfying casserole is sure to fit the bill since it makes enough for
12 servings.
Make Ahead
Casserole can be assembled ahead of time. Refrigerate up to 24 hours
before baking as directed, increasing the baking time if needed until
casserole is done.
Substitute
Substitute 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese for the cubed
VELVEETA.
Servings total:
12 servings nutritional info per serving
Calories 250
Total fat 16 g
Saturated fat 7 g
Cholesterol 245 mg
Sodium 600 mg
Carbohydrate 12 g
Dietary fiber 1 g
Sugars 4 g
Protein 14 g
FULL BREAKFAST
CRUSTLESS QUICHE
1 pkg uncooked hash brown potatoes
1 pkg shredded mozzarella cheese
1 medium onion
1 pkg bacon
2 tsp. black pepper
1 tbsp. parsley
2 tsp. salt
12 eggs
Preheat oven to 375°F. Fry bacon until crispy. Let cool. Fry hash
browns until crispy. Let cool.
Dice onion. Crumble bacon into small pieces.
In a large mixing bowl, combine hash browns, cheese, onion, bacon,
pepper, parsley and salt. Mix well. Add eggs, one at a time, mixing
after each addition. Mix thoroughly.
Grease two casserole dishes or glass pans. Spray dishes with non-stick
spray or brush with olive oil, making sure corners are well greased.
Divide mixture into both pans and bake for 60 minutes.
Check to make sure eggs are fully cooked by inserting a sharp knife in
center of pan. If nothing sticks, you are ready to go.
This is a full breakfast in a really quick and easy way, with plenty of
leftovers which heat up well. We usually eat this for dinner.
Hints: When short on time, use the same recipe but leave out the bacon
and potatoes, you can substitute with crab, shrimp (excellent), ham, or
anything you have in the fridge including veggies. But the basic recipe
is the same. Or lighten the ingredients for one pan-full. Very
adaptable. Delicious in every way. Enjoy.
Source: Cooks.com
GREEN CHILE AND
CHEESE EGG BAKE
8 oz diced green chilies, squeezed dry
1 lb sharp cheddar cheese, grated
4 large eggs
3 cups milk
1 cup flour
1. Preheat oven to 350 degrees F.
2. In medium bowl, mix together chilies and cheese. Gently spread into
9×13" glass baking dish.
3. In medium bowl, beat eggs, milk, flour and salt. Pour over chiles
and cheese.
4. Bake 35-40 minutes until bubbling and eggs are cooked through. Test
with a toothpick to come out clean.
Servings: 8
Cooking Tips
*Try using a combination of cheddar and jack too.
Source: http://www.RecipeGirl.com
GLAZED SAUSAGE AND
HAM BALLS
Ingredients
1 pound mild sausage - bulk
8 ounces smoked ham - ground
1/2 sleeve saltines - crushed
1 large egg
1/4 cup milk
1 teaspoon Worcestershire sauce
1 cup water
1 cup Maple Syrup
1 Tablespoon brown mustard
1 clove garlic - minced
Preparation
Combine meats, saltines, egg, milk, Worcestershire and garlic and mix
well. Form into 16 large meatballs. Brown well and add water, syrup and
mustard to pan. Simmer for 20 minutes until sauce has thickened. Serve
hot.
TURKEY BREAKFAST
PIZZA
1 lb. turkey breakfast sausage
1 pkg. (8 oz.) refrigerated crescent rolls
1 c. frozen hash brown potatoes, defrosted
1 c. Cheddar cheese, shredded
5 eggs, beaten
1/4 c. milk
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. Parmesan cheese, grated
Preheat oven to 375 degrees. In medium size skillet over medium heat
fry sausage until down. Unroll crescent rolls and separate dough. In 12
inch round pizza pan. Arrange crescent rolls with points toward center.
Press rolls over bottom and up sides of pan to form pizza crust, seal
perforations. Top pizza crust with sausage, potatoes, and Cheddar
cheese.
In a small bowl combine eggs, milk, salt and pepper. Pour egg mixture
over turkey and potato mixture. Top with Parmesan cheese. Bake 25
minutes.
CINNAMON ROLL
PANCAKES
An absolutely decadent morning treat.
Yield: Eight 4-inch pancakes
Prep Time: 25 min
Cook Time: 10 min
Ingredients:
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Directions:
Prepare the cinnamon filling: In a medium bowl, stir together the
butter, brown sugar and cinnamon. Scoop the filling into a quart-sized
heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until
melted. Turn off the heat and whisk in the cream cheese until it is
almost smooth. Sift the powdered sugar into the pan, stir and add in
vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour,
baking powder and salt. Whisk in the milk, egg and oil, just until the
batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and
spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring
cup) to add the batter to the pan. Use the bottom of the scoop or cup
to spread the batter into a circle (about 4-inches in diameter). Reduce
the heat to medium low. Snip the corner of your baggie of cinnamon
filling and squeeze the filling into the open corner. When your pancake
begins to form bubbles, add the filling. Starting at the center of the
pancake, squeeze the filling on top of the pancake batter in a swirl
(just as you see in a regular cinnamon roll). Cook the pancake 2 to 3
minutes, or until the bubbles begin popping on top of the pancake and
it's golden brown on the bottom. Slide a thin, wide metal spatula
underneath the pancake and gently but quickly flip it over. Cook an
additional 2 to 3 minutes, until the other side is golden as well. When
you flip the pancake onto a plate, you will see that the cinnamon
filling has created a crater-swirl of cinnamon. Wipe out the pan with a
paper towel, and repeat with the remaining pancake batter and cinnamon
filling. Re-warm the glaze briefly, if needed. Serve pancakes topped
with a drizzle of glaze.
Tips:
*Quick and easy tip: Use a boxed pancake mix as the base for this
recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie
again and give it a good stir to re-incorporate any butter that may
have separated from the sugar. You want the mixture to thicken a bit-
it's best when it's similar to the squeezing texture of a tube of
toothpaste, which will happen if you leave it at room temperature for
several minutes. Don't try to use the filling for the pancake swirl
unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't
flip them until you see those bubbles starting to pop on top. Flip them
with a wide spatula so you can grasp the whole thing without batter and
filling dripping all over the place!
*If you're trying to justify your intake of decadent cinnamon rolls,
you can make this a tad bit healthier by using half whole-wheat flour
and low fat cream cheese, or enjoy the pancakes without glaze.
Source: RecipeGirl.com
http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/
AVOCADO EGG SALAD
Spice things up this spring holiday with a creamy, Latin-flavored egg
salad. Serve inside a wheat tortilla, flatbread or pair with pita
chips.
Serves 4
Total time: 25 minutes
INGREDIENTS
4 hard-boiled eggs, chopped
2 Roma tomatoes, seeded and chopped
1/4 cup shredded Monterey Jack cheese
1/2 small onion, minced
1 small ripe avocado, quartered
2 tablespoons reduced-fat mayonnaise
1 tablespoon skim milk
2 teaspoons lime juice
1 dash taco sauce
Salt and pepper, to taste
Romaine lettuce (optional)
Suggested toppings: additional cheese, chopped tomatoes, fresh cilantro
INSTRUCTIONS
Combine eggs, tomatoes, cheese and onion in a medium-sized bowl and mix
well. Combine avocado, mayonnaise, milk, lime juice and taco sauce in a
food processor or blender and process until smooth. Add avocado mixture
to egg mixture in your bowl and stir to combine. Season with salt and
pepper to taste. Serve over Romaine lettuce with additional toppings as
desired inside a tortilla or flatbread. If you prefer, serve as a dip
with pita chips.
Source: Home Made Simple
http://www.homemadesimple.com/en-US/FoodandRecipes/pages/avocado-egg-salad.aspx
POTATO, BACON AND
SOUR CREAM FRITTATA
Adapted from Dash.
4 slices of bacon, diced
1 large russet potato, peeled and cut into 1/2" cubes
8 large eggs
1/2 teaspoon each salt and pepper
1/3 cup sour cream
3/4 cup extra sharp cheddar cheese
6 scallions, thinly sliced
In a 12" cast-iron skillet or oven-proof frying pan, cook bacon over
medium-low until crispy. Place on a paper towel-lined
plate. Set aside. In same pan, cook potato in bacon fat
over medium-high until browned and tender, 5 minutes. Remove and
let cool.
In a bowl, beat eggs with salt and pepper, add reserved bacon and
cooled potatoes. Preheat oven to broil, placing a rack 6 inches
from heat.
Heat reserved bacon fat in pan over medium. Add egg mixture,
reduce heat to low, and cook 6 minutes. Drop in small amounts of
sour cream and top with cheese.
Broil for 2 minutes or until eggs are set. Sprinkle with
scallions.
Source: Noble Pig
http://noblepig.com/2011/02/12/potato-bacon-and-sour-cream-frittata.aspx
GOURMET SCRAMBLED
EGGS
Prep/Total Time: 25 min.
Ingredients
8 eggs, lightly beaten
1/4 cup shredded Parmesan cheese
1/4 cup mayonnaise
1 tablespoon minced chives
1 tablespoon minced fresh basil
1 tablespoon butter
Directions
In a small bowl, whisk the eggs, cheese, mayonnaise, chives and basil.
In a large skillet, heat butter over medium heat. Add egg mixture; cook
and stir until completely set. Yield: 4 servings.
Nutritional Facts 1 serving equals 289 calories, 25 g fat (7 g
saturated fat), 439 mg cholesterol, 320 mg sodium, 1 g carbohydrate,
trace fiber, 15 g protein.
Source: Simple & Delicious July/August 2009, p26
HARD-COOKED EGG
CASSEROLE
Prep: 15 min.
Bake: 40 min.
Yield: 6 Servings
Ingredients
4-1/2 teaspoons all-purpose flour
2 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 pound fresh mushrooms, sliced
1/4 cup butter, divided
1 cup dry bread crumbs
1-1/2 pounds cubed fully cooked ham
4 hard-cooked eggs, chopped
Directions
In a saucepan, combine flour and milk until smooth; stir in mushroom
soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a skillet, saute mushrooms in 2 tablespoons butter until tender. Add
to the sauce. In the same skillet, brown bread crumbs in the remaining
butter. In a greased 2-qt. baking dish, layer half of the ham, eggs and
buttered bread crumbs. Pour half of the mushroom sauce evenly over the
top. Layer with remaining ham, eggs, sauce and bread crumbs. Cover and
bake at 375° for 40-45 minutes or until heated through.
Nutritional Facts 1 serving (1 cup) equals 481 calories, 27 g fat (12 g
saturated fat), 235 mg cholesterol, 2,121 mg sodium, 27 g carbohydrate,
1 g fiber, 32 g protein.
Source: Taste of Home Casserole Cookbook, p275
STUFFED FRENCH TOAST
8-10 slices bread (crusts removed)
1 (8 oz.) pkg. cream cheese
12 eggs, beaten
1/3 c. maple syrup
2 c. milk
1 tsp. vanilla
Cinnamon & sugar
Cube bread and place half in a 9 x 13 inch baking dish. Cube cream
cheese and place on top of bread. Sprinkle with cinnamon and sugar. Top
with remaining bread. Sprinkle with more cinnamon and sugar.
Combine eggs, maple syrup, milk and vanilla. Pour on top of bread.
Cover with plastic wrap and refrigerate overnight. Bake at 375 degrees
for 45 minutes. Serve with maple syrup. Serves 8.
Source: COOKS.COM
INDIVIDUAL BRUNCH
CASSEROLES
Prep: 20 min.
Bake: 25 min.
Yield: 4 Servings
Ingredients
3 cups shredded uncooked potatoes
3/4 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
2 to 4 tablespoons canola oil
4 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
1 can (4 ounces) mushroom stems and pieces, drained
Directions
In a large skillet, saute the potatoes, onion, celery and green pepper
in 2 tablespoons oil until vegetables are crisp- tender. If necessary,
add additional oil to prevent sticking. Remove from the heat. In a
large bowl, whisk the eggs, salt and pepper. Add cheese, bacon and
mushrooms; mix well. Stir in potato mixture. Pour into four greased
individual baking dishes. Bake, uncovered, at 350° for 25-35 minutes or
until a knife inserted near the center comes out clean. Let stand for 5
minutes before serving. Yield: 4 servings.
Nutritional Facts 1 serving (1 each) equals 507 calories, 31 g fat (12
g saturated fat), 261 mg cholesterol, 995 mg sodium, 35 g carbohydrate,
4 g fiber, 23 g protein.
Source: Taste of Home Country Pork, p90
SOUTHWESTERN EGGS
BENEDICT
4 Servings
Prep: 35 min.
Cook: 10 min.
Ingredients
4 medium red potatoes, cubed
3 tablespoons water
1 small sweet red pepper, sliced
1/2 cup sliced sweet onion
2 teaspoons olive oil
4 turkey bacon strips, chopped and cooked
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup fat-free milk
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
1 tablespoon chopped green chilies
EGGS:
1 tablespoon white vinegar
4 eggs
Chopped plum tomatoes and minced fresh cilantro, optional
Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave
on high for 4-5 minutes or until tender; drain.
In a large skillet, saute pepper and onion in oil until onion is
tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes
longer or until potatoes are lightly browned.
In a small saucepan, melt butter. Stir in the flour, salt and pepper
until smooth. Gradually add milk. Bring to a boil; cook and stir for 1
minute or until thickened. Stir in cheese and chilies; cook and stir
until cheese is melted.
Meanwhile, place 2-3 in. of water in a large skillet with high sides;
add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold
eggs, one at a time, into a custard cup or saucer; holding the cup
close to the surface of the water, slip each egg into water. Cook,
uncovered, until whites are completely set and yolks are still soft,
about 4 minutes.
Divide potato mixture among four plates. Using a slotted spoon, lift
eggs out of water and place on potato mixture. Top with sauce; sprinkle
with tomatoes and cilantro if desired. Yield: 4 servings.
Nutrition Facts: 1 cup potato mixture with 1 poached egg and 2
tablespoons sauce (calculated without optional ingredients) equals 277
calories, 13 g fat (5 g saturated fat), 235 mg cholesterol, 585 mg
sodium, 26 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges:
2 medium-fat meat, 1 starch, 1 fat.
Source: Taste of Home
CHEESY BACON &
EGG BRUNCH CASSEROLE
This one-dish brunch casserole is ideal for a crowd. Add a fruit salad
and you can sit back and enjoy your company.
Makes 12 servings.
Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients
8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1/2 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon McCormick® Black Pepper, Ground
Directions
1. Preheat oven to 350°F. Cook bacon in large skillet until crisp.
Reserve 2 tablespoons of the drippings. Drain bacon on paper towels;
crumble and set aside. Add onion to drippings in skillet; cook and stir
3 minutes or until softened.
2. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with
1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese.
Spread evenly with cottage cheese. Top with remaining bread cubes,
onion, bacon, Cheddar cheese and mozzarella cheese.
3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and
pepper; beat until well blended. Pour evenly over top. Press bread
cubes lightly into egg mixture until completely covered. Let stand 10
minutes.
4. Bake 40 to 50 minutes or until center is set and top is golden brown.
Tips
Make Ahead: Casserole can be assembled 1 day ahead. Prepare as
directed, increasing milk to 2 cups. Cover and store in refrigerator.
Remove cover and bake as directed.
Nutrition
Per serving:
Calories: 260
Fat: 16 g
Carbohydrates: 14 g
Cholesterol: 128 mg
Sodium: 492 mg
Fiber: 1 g
Protein: 15 g
Source: McCormick
EASY MASCARPONE
CHEESE DANISH
Marscapone Cheese, sugar and sour cream combine for a filling that
tastes much like the richest of cheesecakes. Encased in buttery and
flaky puff pastry, this quick and easy treat will surely impress your
breakfast or brunch guests!
Ingredients
1 pkg. Pepperidge Farms Puff Pastry Sheets, thawed
8 oz. Marscapone Cheese
2/3 cup sour cream
3/4 cup powdered sugar
1 tsp. pure vanilla extract (or 1 tbl. Kirsch)
1 large egg
1 tbls. water
Preparation
Thaw puff pastry in refrigerator for 6-8 hours.
Preheat oven to 425°. In mixer fitted with paddle attachment add
Marscapone cheese and mix until softened. Add powdered sugar and
continue mixing. Add vanilla extract and sour cream. Switch to whisk
attachment and beat at medium speed until mixture is silky and smooth
but still thick and creamy. Place in refrigerator to chill slightly
while you get the pastry ready.
Remove 1 sheet and roll on floured board lightly to increase size by
1-2 inches all around. Cut 1/4" strip from edge of sheet and set strip
aside. Cut remaining square into 4 equal squares.
Take egg and water and beat lightly in small bowl with fork for the egg
wash. Using a pastry brush, coat pastry squares with egg wash.
Place 2 tablespoons of cheese filling in center of each pastry square.
Fold each corner toward the center to form a packet. Tuck in edges
carefully so filling does not leak out during baking.
Place each pastry packet seam side down on a baking sheet lined with
parchment or silicone pad. Brush top of each pastry with egg wash,
liberally. Using the strip of pastry set aside earlier, cut it into 8
pieces. Take 1 piece and roll it into a rope until it is large enough
to go over the top of the packet. Place on top of packet and press
lightly. Brush strip with egg wash and repeat with another strip.
Forming an "X" or a cross pattern. Brush again with egg wash. Do this
for each packet.
Place baking sheet in oven and bake for 10-12 minutes or until golden
brown and puffed. Remove from oven and allow to cool for 5 minutes on
baking sheet then remove to wire racks. Repeat process with second
sheet of pastry. Makes about 8 cheese danish.
Note: If you don't want to do the pastry decoration, you can simply
score the top of the pastry packet with a sharp knife to create an nice
effect. Be careful not to slice completely through to filling or your
filling will bubble out during cooking!
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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