Hashbrown Quiche

NEED:
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste

Preheat oven to 425 degrees F.
Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
Reduce oven temperature to 350 degrees F. Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

ENJOY!

Apple Skillet Pancakes

NEED:
3 eggs
1/2 cup milk
1/2 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla
2 tablespoon butter
3 medium apples, peeled, cored and sliced
1/4 cup brown sugar
powdered sugar for dusting
maple syrup, if desired

Preheat the oven to 500 degrees F

In the container of a blender or food processor, combine the eggs, milk, flour, granulated sugar and vanilla. Blend until smooth, scraping down the sides of the container to make sure everything is evenly blended. Set aside.
Melt the butter over medium-high heat in a 10-inch nonstick skillet that can go into the oven. When the butter is foamy, add the sliced apples and the brown sugar. Cook, stirring occasionally, for about 10 minutes or until the apples are tender and beginning to brown. Remove from heat.
Pour the mixture from the blender over the apples in the pan and place the pan into the preheated oven. Immediately reduce the oven temperature to 425 degrees F. Bake for 16 to 18 minutes, or until the batter is browned and slightly puffed. Remove from oven and dust with powdered sugar. Cut into wedges and serve with maple syrup, if desired.

Servings: 4

How kids can help
Combine all the ingredients in the blender and run the blender (with adult supervision).
Help peel and slice the apples; older children can help sauté them.
• Pour the batter over the apples.
• Dust with icing sugar.

ENJOY!

Peanut Butter and Chocolate Chip Pancakes.

NEED:
1 cup multi grain pancake mix
1 large egg
1/2 cup peanut butter - smooth or crunchy..according to your taste
1 cup milk
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 tablespoon butter


Heat oven to 200 degrees F. Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl. Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat. Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn and continue to cook for about 2 more minutes, until both sides are golden brown. Transfer pancakes to a baking pan and keep warm in the oven until ready to serve.
Repeat with remaining batter.

ENJOY!

Creme Brulee French Toast

Now, doesn't that sound yummy?

NEED:
Plastic slow cooker liner
12 ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4 cups milk
1/2 cup sugar
3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/4 teaspoon salt
Caramel ice cream topping, warmed

Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.

In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.

Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.

ENJOY!

Delicious Gluten-Free Pancakes

NEED:
1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3 tablespoons canola oil
2 cups water

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom.

Serve immediately with condiments of your choice.

ENJOY!

Ham and Red-Eyed Gravy

I grew up with Red-Eyed gravy and I love it. Hope you will too.
NEED:
2 tablespoons unsalted butter
12 ounces smoked ham, sliced 1/4 inch thick
1/3 cup strongly brewed coffee
Pepper

In a large frying pan (it should be big enough to accommodate ham, even more than one slice, in a single layer), melt butter over medium-high heat. Once butter foams, add ham and cook until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and tent loosely with foil to keep warm.

Pour coffee into pan and cook, stirring and scraping bottom of pan to release browned bits, until liquid is reduced by about half and just slightly thickened, 2 to 4 minutes. (Gravy will still be thin.) Season with pepper to taste, pour over ham and serve hot.

You can serve with a side of mashed potatoes for dinner or eggs and hashbrowns for breakfast.

ENJOY!

Scones

NEED:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.

Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

ENJOY!

Peanut Butter 'Cranwich' with Almonds

NEED:
1/4 cup dried cranberries
3 tablespoons Creamy Peanut Butter
1/8 teaspoon ground cinnamon
1 slice Seven Grain Bread or other multi grain bread, toasted
1 tablespoon slivered almonds, toasted



Combine cranberries, peanut butter and cinnamon in small bowl. Spread on toasted bread.
Sprinkle with toasted almonds.
Serve

ENJOY!

Southwestern Breakfast Burritos

NEED:
1/4 cup drained, rinsed Black Beans
1/4 cup drained Diced Tomatoes
2 tablespoons chopped fresh cilantro
No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Southwestern Style (1-1/2 cups = 12 oz)**can use 1 1/2 cup beaten eggs
4 whole wheat flour tortillas (8 inch)
1/4 cup shredded Pepper Jack or sharp Cheddar cheese (1/4 cup = 1 oz)
4 lime wedges

Combine beans, tomatoes and cilantro in small bowl; set aside.
Spray medium nonstick skillet with cooking spray; heat over medium heat. Add Egg Beaters. Cook without stirring until edges and bottom begin to set. Lift cooked portion and gently turn to scramble. Continue cooking until set.
Wrap tortillas between two damp paper towels. Heat tortillas in microwave on HIGH about 30 seconds or until just heated through and pliable.
Spoon cooked Egg Beaters evenly down center of each tortilla. Top each with equal amounts of bean mixture and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style.
Serve immediately with a wedge of lime for added flavor.

ENJOY!

Onion 'n' Tomato Muffins

A friend of ours used to enjoy onion sandwiches. I thought they were a little bland, so I made some additions.

NEED:

2 English muffins, split and toasted
2 tablespoons butter or margarine
4 sweet onion slices
4 tomato slices
1 cup (4 ounces) shredded mozzarella cheese
1/2 teaspoon dried basil

Spread muffin halves with butter; top each with an onion slice, tomato slice, 1/4 cup cheese, and basil.

Broil 4 inches from the heat until the cheese is melted, 3 to 4 minutes. Serve immediately.

Serves 2

ENJOY!

Quick French Toast

In a hurry but want something great for breakfast? Well, this will hit the spot and it's low calorie too.

NEED:
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 packet artificial sweetener
1 tablespoon skim milk
1 slice bread

What to Do
Place all ingredients except bread in a blender; blend until combined. **can also just be whipped in a bowl with a fork or a whisk.

Pour egg mixture into a shallow bowl. Place bread in egg mixture and soak, turning once.

Coat a nonstick skillet with vegetable cooking spray and heat over medium heat. Place bread in skillet and pour any remaining egg mixture over bread. Cook until browned on bottom; then turn over to brown other side.

ENJOY!

Zesty Cheddar-Asparagus Quiche

This is a great, healthy breakfast idea.

NEED:
1 tablespoon plain dry breadcrumbs
8 ounces small all-purpose potatoes, peeled and very thinly sliced
2 teaspoons olive oil
1 pound asparagus, trimmed
1/2 teaspoon salt, divided
3/4 cup shredded reduced-fat sharp cheddar cheese
3 scallions, sliced
1 can (12 ounces) evaporated fat-free milk
2 large eggs
2 large egg whites
2 teaspoons butter, melted
1 teaspoon dry mustard
1/4 teaspoon freshly ground pepper

Heat oven to 400°F. Coat a 9-inch pie plate with vegetable cooking spray and sprinkle with breadcrumbs. Beginning in center, arrange potato slices in slightly overlapping circles up to rim. Lightly brush with olive oil and press down gently. Bake 10 minutes.

Set 8 to 12 asparagus spears aside. Cut remaining spears into 1-inch pieces.

Sprinkle crust with 1/4 teaspoon salt and 1/4 cup cheddar. Cover with asparagus pieces, then sprinkle with scallions and another 1/4 cup cheese. Arrange whole asparagus spears on top.

Beat evaporated milk, eggs, egg whites, butter, mustard, pepper, and remaining 1/4 teaspoon salt in a medium bowl. Pour into pie plate and sprinkle with remaining cheddar. Bake until a knife inserted in center comes out clean, about 35 minutes.

Serves 6.

ENJOY!

Banana Breakfast Coffee Cake

NEED:

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
1/2 cup finely chopped walnuts

Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed very ripe bananas
1/3 cup 2% low-fat milk

Preheat oven to 350F. Coat a 9-inch-square baking pan with cooking spray.

For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.

For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.

Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.

Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.

Serves 10

ENJOY!

Easy Summer Pie

NEED:

1 (9 inch) pie crust. **make your own or use pre made**
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1 (11 ounce) can mandarin oranges, drained
1 cup fresh strawberries, halved
4 kiwi, peeled and sliced
1 cup fresh raspberries
1 cup fresh blueberries


Preheat oven to 400 degrees

Bake crust according to directions. Remove from oven and allow to cool completely.

In a small mixing bowl, beat together cream cheese and sugar until mixture is creamy and smooth. Spread evenly onto cooled pastry. Arrange fruit in a decorative pattern over cream cheese layer. Chill until ready to serve.

ENJOY!

Ham, Cheese, and Spinach Strata

NEED:

3 or 4 large day-old croissants
2 tablespoons butter
1 cup finely chopped onion
8 ounces fresh baby spinach leaves, chopped
2 cups grated sharp cheddar
3/4 cup diced ham
6 eggs
2 1/4 cups half-and-half
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basel

Butter a 9- by 13-inch casserole. Using a serrated knife, cut the croissants into 3/4- to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside for now.

Melt the butter in a large sauté pan. Add the onion and sauté it over medium-low heat for 5 minutes, stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.

Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.

In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper, and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissants down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.

Heat the oven to 350°. Remove the plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45 to 55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving. Makes 12 servings.

ENJOY!

Sonoran Sunrise Bake Recipe

NEED:
1 pound bacon
2 tablespoons butter
1/2 cup chopped onions
3 tablespoons chopped roasted red peppers
1 (4-ounce) can chopped green chilies, drained
7 thick bread slices, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterrey Jack or Pepper Jack cheese
8 eggs
2 cups 2% reduced-fat milk
1/2 teaspoon chili powder

Heat a large skillet over medium-high heat. Add half the bacon and cook until crisp, turning frequently. Drain on paper towels and discard drippings. Repeat with remaining bacon. Crumble.

Heat butter over medium heat until melted. Add onions and cook until translucent, about 4 minutes, stirring frequently. Stir in roasted peppers and chilies. Remove from heat and set aside.

Grease a 13 x 9-inch glass baking pan. Arrange bread cubes in the bottom of pan. Sprinkle bacon and cheeses over bread cubes.

Whisk eggs in a large bowl until well beaten. Add milk and chili powder; mix well. Stir in onion mixture. Pour evenly over top of casserole. Cover with plastic wrap and refrigerate at least 3 hours or overnight.

Remove casserole from the refrigerator and let stand for 30 minutes.

Oven at 300F. Remove plastic wrap and bake 60 to 70 minutes, until center is set. Let stand 10 minutes before serving. Serves 14.

ENJOY!

Pumpkin Pancakes

NEED:
1 cup flour
1/2 cup canned pumpkin
2 eggs, separated
1 cup milk
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
Combine baking soda, salt, nutmeg, ginger, cinnamon and flour in large bowl. In second bowl, mix together the canned pumpkin, egg yolks and vegetable oil. Fold wet ingredients into dry ingredients. Using hand mixer, beat the egg whites until stiff peaks form, fold egg whites into pancake batter. Spoon about 1/3 to 1/4 cup of batter onto a griddle or into a fry pan.**cooking spray works well but oil works best...use about a teaspoon of oil and allow pan to get hot before adding batter. Cook over medium heat until bubbles form, then flip and continue cooking other side. Cook until a nice shade of golden brown. Serve with syrup, jam or whipped topping.

ENJOY!

Blueberry Scones with Lemon Glaze

I am a huge fan of the scone. They are so yummy and these are a great way to start your day.
NEED:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter


Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

ENJOY!

Sweet Potato Biscuits

NEED:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
12 tablespoons cold butter
1 cup mashed roasted sweet potatoes
1/2 cup ground pecans
1/3 cup half and half

Preheat the oven to 450 degrees F. Grease a 1/2 sheet pan. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar together. Add the butter, and with your hands, work the butter into the flour mixture until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes and pecans. Add the cream, a little at a time until a soft dough is formed. Lightly flour a surface. Place the dough onto the surface and dust the top with flour. Lightly press the dough out to 1/2 inch thickness. Using a 2 inch biscuit cutter, cut the biscuits into rounds. Place the biscuits on a greased baking sheet and bake for about 15 minutes or until the biscuits are golden brown.

ENJOY!

Lemon Poppy Seed Muffins with Rasberry Butter

This looks like a lot of work, for the butter, but its very simple and well worth the time.

NEED:
1 3/4 cups all-purpose flour
3/4 cup sugar, plus 1 teaspoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon poppy seeds
1 teaspoon lemon zest
Raspberry Butter, recipe follows


Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.
Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest.

Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack. Serve the muffins warm, with Raspberry Butter.



Raspberry Butter:
1 (6-ounce) container fresh raspberries, picked through
1 teaspoon fresh lemon juice
3 tablespoons confectioners' sugar
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 tablespoons honey
Pinch salt


Place raspberries in a food processor and pulse until completely pureed. Place raspberry puree in a fine-meshed sieve set over a medium bowl, pressing to extract all the juice from the puree. Discard the seeds and pulp.
Pour the strained puree into a medium saucepan and add the lemon juice and sugar. Bring mixture to a boil, and cook for 2 minutes, or until the mixture slightly thickened. Remove from the heat and cool puree completely.

Cream together the butter, honey, salt, and cooled puree until smooth and well blended. (This may take up to 5 minutes on high speed.) Place butter in molds or onto sheets of plastic wrap and roll into logs. Refrigerate until well chilled and firm.


ENJOY!