1. Fried Potato & Egg SunrisePosted by marilyn_sue (My Page) on Sat, Aug 14, 10 at 7:29 6 medium potatoes -- scrubbed 8 medium to large eggs salt and pepper to taste Quarter potatoes and slice into 1/4 inch pieces. Place into skillet with a few tbs. of oil. Fry until crisp, then add eggs one at a time -- mixing well into the potatoes. Season to taste with salt & pepper. We like seasoned salt with this the best. Continue frying until eggs are cooked well. Serve with toast or biscuits. Makes 6 servings Sue |
2. Farmer's Casserole
Posted by glenda_al (My Page) on Sun, Aug 15, 10 at 12:02
3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 oz) evaporated milk
1/4 tsp pepper
1/8 tsp salt
Directions
Place potatoes in an 8 in square baking dish.
Sprinkle with cheese, ham and onions.
Beat eggs, milk, pepper and salt; pour over all.
Cover and refrigerate for several hours or overnight.
Let set before baking about 30 minutes.
Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.
3. Sunday Morning
Posted by patti43 (My Page) on Sun, Aug 15, 10 at 11:55
2 lb. pkg. frozen shredded hash brown potatoes, thawed
1/4 to 1/2 c. chopped onion
1 lb. sausage, cooked and crumbled
2 c. cheddar cheese, shredded
8-10 eggs
3 c. milk
Salt and pepper to taste
Spray 9x13" dish with cooking spray. Mix potatoes and onions together and place in pan. Then spread sausage on top, then cheese. Beat eggs, salt and pepper and milk together and pour over other ingredients. Cover and refrigerate overnight. Bake, uncovered, for 1 hour at 350 degrees. (You could use potatoes O'Brien instead of the onion and hash browns.)
(I omit the onion in this recipe).
4. Overnight Coffee Cake
Posted by patti43 (My Page) on Tue, Aug 17, 10 at 11:17
Nice to stick in the oven while the coffee's brewing.
1 c. white sugar
1/2 c. brown sugar
3/4 c. margarine (I use butter)
2 eggs, slightly beaten
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
2 tsp. soda
1 c. sour cream
1 c. nuts, chopped (optional)
Cream white and brown sugar with margarine and eggs. Sift dry ingredients together and add to the mixture. Add the sour cream and mix by hand. Put in greased 9 x 13-inch pan. Sprinkle topping over all. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 35 to 40 minutes.
Topping:
1/2 c. brown sugar
1 tsp. cinnamon
Mix and sprinkle over coffeecake before baking.
5. Granola
Posted by nicole__ (My Page) on Wed, Aug 18, 10 at 9:12
Granola yes............home made & healthy! From Allrecipes.com
Note: I leave out the fruit & wheat germ
4 cups quick cooking oats
1 cup chopped toasted almonds
1/4 cup toasted wheat germ
1/4 cup sunflower seeds
1/4 cup ground flax seeds
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/3 cup canola oil
2/3 cup honey
1/2 cup raisins
1/2 cup chopped dried pineapple
1/2 cup sweetened dried cranberries
1/2 cup chopped dried papaya
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Line a large baking sheet with parchment paper.
2. In a large bowl, mix the oats, almonds, wheat germ, sunflower seeds, flax seeds, cinnamon, nutmeg, canola oil, and honey. Spread evenly over the prepared baking sheet, pressing down lightly with the back of a spoon.
3. Bake 20 minutes in the preheated oven, or until lightly browned. Allow to cool completely.
4. In a large bowl, break the cooled granola into large chunks. Mix in the raisins, pineapple, sweetened dried cranberries, and papaya. Store in a airtight container.
6. Apple French Toast
10 slices day old french bread--I have used raisin bread--very good
6 eggs lightly beaten
2/3/4 cups milk
2/3 cups sugar (divided)
1 tbsp. vanilla
4 medium apples-peeled and thinly sliced.
2 tbsp cinnamon
1/2 tsp. nutmeg
1 tbsp. butter or margarine
Arrange the bread to cover completely the bottom of a well greased 9x13 pan. Combine eggs, milk, half the sugar and vanilla. Pour half over the bread. Combine the rest of the sugar with the spices. Layer on the apples sprinkling with half the sugar mixture. Pour over this the rest of the egg mixture and sprinkle with the rest of the sugar mix.
Cover tightly with saran wrap and refrigerate overnight. Remove from refrigerator while the oven is heating. Bake uncovered @350 for 1 hour or until knife inserted in the center comes out clean
7. Breakfast Burritos
Posted by nicole__ (My Page) on Mon, Aug 30, 10 at 15:43
I make 50 of these @ a time, then freeze them for Dh's breakfast. It's for those days when ya don't have muffins, pumpkin bread or other home made items for him. :0) Pare down or adjust to your liking. People used to see me eating these and want me to write the recipe down....so here it is. :0)
You can pare this recipe down to serve 2 people or open your own burrito business
50 10" flour tortillas
3 cans-32oz ea Las Palmas green chile enchilada sauce Or feel free to make your own
3 lb.s breakfast sausage(Jimmy Deans is good) cooked & crumbled NOTE: If you use HOT sausage it will give these more ZIP!
8 cups cooked white rice or brown
3 lb grated colby or cheddar cheese
Note: If your making these to serve right away, add cooked scrambled eggs to each burrito....but eggs do NOT freeze well as they have a rubbery texture when thawed.
50 zip lock baggies
Layout all 50 tortillas on your counter. :0) Place a generous scoup of rice on each. Sprinkle about 3 TBL crumbled sausage on each little pile of rice. Sprinkle each with grated cheese. Spoon about 3 TBL green chile sauce on top of each. Now fold each side over and pull the bottom and top together. Put into a ziplock baggie, pressing the air out as you zip it shut until you have packaged all 50. Freeze.
I make 50 of these @ a time, then freeze them for Dh's breakfast. It's for those days when ya don't have muffins, pumpkin bread or other home made items for him. :0) Pare down or adjust to your liking. People used to see me eating these and want me to write the recipe down....so here it is. :0)
You can pare this recipe down to serve 2 people or open your own burrito business
50 10" flour tortillas
3 cans-32oz ea Las Palmas green chile enchilada sauce Or feel free to make your own
3 lb.s breakfast sausage(Jimmy Deans is good) cooked & crumbled NOTE: If you use HOT sausage it will give these more ZIP!
8 cups cooked white rice or brown
3 lb grated colby or cheddar cheese
Note: If your making these to serve right away, add cooked scrambled eggs to each burrito....but eggs do NOT freeze well as they have a rubbery texture when thawed.
50 zip lock baggies
Layout all 50 tortillas on your counter. :0) Place a generous scoup of rice on each. Sprinkle about 3 TBL crumbled sausage on each little pile of rice. Sprinkle each with grated cheese. Spoon about 3 TBL green chile sauce on top of each. Now fold each side over and pull the bottom and top together. Put into a ziplock baggie, pressing the air out as you zip it shut until you have packaged all 50. Freeze.
8. Chocolate Sticky Buns
Posted by kfca37 (My Page) on Mon, Sep 6, 10 at 12:33
This is a really great recipe. It comes from "The Margaret Rudkin Pepperidge Farm Cookbook"(1963).
For the batter:
1 package yeast
1/3 cup ver warm water
1/3 cup sugar
1 teaspoon salt
1 stick butter
3/4 cup milk, scalded
3-1/2 cups sifted flour
1 egg, beaten
For the topping:
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
3 tablespoos cocoa
1 cup broken pecans
For the filling:
1 cup sugar
2 talespoons cocoa
2 teaspoons cinnamon
In a small bowl, dissolve the yeast in the v. warm water.
In a mixing bowl, combine the sugar, salt & butter, add the scalded milk & stir til the butter melts.
Cool to lukewarm, then add 1 & 1/2 cups flour to the sugar-milk-et al mixture,
Blend with an electric mixer at medium speed, then beat for 2 minutes. Now add the beaten egg & the dissolved yeast mxture. Beat at medium speed for 1 minute. Then blend in the remaining 2 cups flour & beat util smooth, about 2 minutes.
Cover, let rise in a warm place, until doubled in bulk---about 60 minutes.
Meanwhile, prepare the Topping:
In a sauepan. melt the 1/2 cup butter, add the brown sugar, corn syrup & cocoa, bring to a boil,then divide the syrup into two 9-inch cake pans & arrange the pecans on top of the syrup.
When the batter has doubled, stir down & turn onto a well-floured board, cover, let rest for 5 minutes,then divide dough in half.
Roll out one part of the dough into an oblong about 14 x 9 inches. Brush lightly with melted butter.
Combine sugar,cocoa & cinnamon for the filling, then sprinkle the oblong with half the filling.
Roll up as for a jelly roll to make a roll 9 inches long. Cut in 9 equal pieces. Place side by side in one of the prepared cake pans.
Repeat these steps with remaining dough.
Cover in a warm place until doubled in bulk, about 60 minutes.
Bake in a 350 degree oven for 35-40 minutes.
Turn the finished sticky buns out of the pans immediately.
This is a really great recipe. It comes from "The Margaret Rudkin Pepperidge Farm Cookbook"(1963).
For the batter:
1 package yeast
1/3 cup ver warm water
1/3 cup sugar
1 teaspoon salt
1 stick butter
3/4 cup milk, scalded
3-1/2 cups sifted flour
1 egg, beaten
For the topping:
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
3 tablespoos cocoa
1 cup broken pecans
For the filling:
1 cup sugar
2 talespoons cocoa
2 teaspoons cinnamon
In a small bowl, dissolve the yeast in the v. warm water.
In a mixing bowl, combine the sugar, salt & butter, add the scalded milk & stir til the butter melts.
Cool to lukewarm, then add 1 & 1/2 cups flour to the sugar-milk-et al mixture,
Blend with an electric mixer at medium speed, then beat for 2 minutes. Now add the beaten egg & the dissolved yeast mxture. Beat at medium speed for 1 minute. Then blend in the remaining 2 cups flour & beat util smooth, about 2 minutes.
Cover, let rise in a warm place, until doubled in bulk---about 60 minutes.
Meanwhile, prepare the Topping:
In a sauepan. melt the 1/2 cup butter, add the brown sugar, corn syrup & cocoa, bring to a boil,then divide the syrup into two 9-inch cake pans & arrange the pecans on top of the syrup.
When the batter has doubled, stir down & turn onto a well-floured board, cover, let rest for 5 minutes,then divide dough in half.
Roll out one part of the dough into an oblong about 14 x 9 inches. Brush lightly with melted butter.
Combine sugar,cocoa & cinnamon for the filling, then sprinkle the oblong with half the filling.
Roll up as for a jelly roll to make a roll 9 inches long. Cut in 9 equal pieces. Place side by side in one of the prepared cake pans.
Repeat these steps with remaining dough.
Cover in a warm place until doubled in bulk, about 60 minutes.
Bake in a 350 degree oven for 35-40 minutes.
Turn the finished sticky buns out of the pans immediately.
9. Breakfast Cookies
Posted by glenda_al (My Page) on Thu, Sep 9, 10 at 12:39
These are so good!
1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins
Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.
store in refrigerator, and reheat in micro or wrapped in foil in the oven.
These are so good!
1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins
Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.
store in refrigerator, and reheat in micro or wrapped in foil in the oven.
10. Waffles of Insane Greatness
Posted by angelaid (My Page) on Mon, Sep 13, 10 at 13:47
joanm posted this in the CF a while back. They are absolutely incredible!
I have a new favorite waffle recipe. It came from one of those Rachael Ray travel shows. These are the lightest waffles I have ever had. They sort of melt on your tongue.
Recipe courtesy Aretha Frankensteins
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and syrup, for serving
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
11. Yeasted Waffles
Posted by jasdip (My Page) on Sun, Sep 19, 10 at 10:41
Made these this morning, and they ARE good!
I cut the recipe in half, and I still had some waffles left over.
Yeasted Waffles SOURCE: Cook's Illustrated
3 1/2 cups whole milk, or low-fat milk, or skim milk
16 tablespoons unsalted butter, cut into 8 pieces
4 cups unbleached all-purpose flour (10 ounces)
2 tablespoon granulated sugar
2 teaspoon table salt
3 teaspoons instant yeast
4 large eggs
2 teaspoon vanilla extract
The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.
1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
2. Following manufacturer's instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer's instructions (use about 1/2cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see above note).
SERVINGS: 8
Made these this morning, and they ARE good!
I cut the recipe in half, and I still had some waffles left over.
Yeasted Waffles SOURCE: Cook's Illustrated
3 1/2 cups whole milk, or low-fat milk, or skim milk
16 tablespoons unsalted butter, cut into 8 pieces
4 cups unbleached all-purpose flour (10 ounces)
2 tablespoon granulated sugar
2 teaspoon table salt
3 teaspoons instant yeast
4 large eggs
2 teaspoon vanilla extract
The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. As you make the waffles, place them on a wire rack set above a baking sheet, cover them with a clean kitchen towel, and place the baking sheet in a 200-degree oven. When the final waffle is in the iron, remove the towel to allow the waffles to crisp for a few minutes. These waffles are quite rich; buttering them before eating is not compulsory and, to some, may even be superfluous.
1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
2. Following manufacturer's instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer's instructions (use about 1/2cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven (see above note).
SERVINGS: 8
12. Cheese Blintzes
Posted by kfca37 (My Page) on Sun, Sep 19, 10 at 14:55
This is something my Polish grandmother often made for me when I was a very little girl. A former boss of mine, hearing me mention my love for those things, bought me a Polish (thankfully in English) Cookbook, & I've made them frequently ever since.
BATTER:
1 cup milk
Two Eggs
1 cup flour
1/2 cup water
1/2 teaspoon salt
Whip this up with a mixer. I like to let this stand in the fridge for a few hours or overnight so it thickens nicely.
FILLING:
1 cup cottage cheeese, drained to being somewhat dry
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon orange or lemon rind
Combine Filling well.
TOPPING: (fruit may be added)
1/2 cup sour cream
1/3 cup powdered sugar
Combine
Heat a skillet about 6 inches in diameter & brush wih oil. Pour in 1/4 cup of batter & immediately tilt skillet so batter will completely cover its bottom. Cook pancake on both sides. Repeat until all pancakes are cooked, stacking them on a warm plate.
Stuff each pancake with about a heaping tablespoon of Filling & roll. You'll get about 8 blintzes from this amount of batter. Lay them side by side on a cookie sheet & reheat in a 400 degree oven just til warm.
Top with the sour cream/powdered sugar mixture & serve. A little cut-up & sugared strawberries on top is even nicer.
This is something my Polish grandmother often made for me when I was a very little girl. A former boss of mine, hearing me mention my love for those things, bought me a Polish (thankfully in English) Cookbook, & I've made them frequently ever since.
BATTER:
1 cup milk
Two Eggs
1 cup flour
1/2 cup water
1/2 teaspoon salt
Whip this up with a mixer. I like to let this stand in the fridge for a few hours or overnight so it thickens nicely.
FILLING:
1 cup cottage cheeese, drained to being somewhat dry
1/4 cup sugar
1 teaspoon vanilla
1 tablespoon orange or lemon rind
Combine Filling well.
TOPPING: (fruit may be added)
1/2 cup sour cream
1/3 cup powdered sugar
Combine
Heat a skillet about 6 inches in diameter & brush wih oil. Pour in 1/4 cup of batter & immediately tilt skillet so batter will completely cover its bottom. Cook pancake on both sides. Repeat until all pancakes are cooked, stacking them on a warm plate.
Stuff each pancake with about a heaping tablespoon of Filling & roll. You'll get about 8 blintzes from this amount of batter. Lay them side by side on a cookie sheet & reheat in a 400 degree oven just til warm.
Top with the sour cream/powdered sugar mixture & serve. A little cut-up & sugared strawberries on top is even nicer.
13. Hashbrown Quiche
Posted by jasdip (My Page) on Mon, Sep 27, 10 at 6:59
This quiche sounds like a delicious change from using pastry.
3 cups frozen shredded hash browns
1 small onion, diced
1/3 cup butter, melted
1 cup diced ham
1 cup shredded cheese
2 1/4 cups milk
6 eggs
salt and pepper
Preheat oven to 425 degrees. Mix hash browns and onion.
Press into 9x13" pan. Drizzle with melted butter. Bake 25-25 minutes.
Toss together ham and cheese, place into hot crust. Mix eggs, milk, salt and pepper and pour over ham mixture.
Bake 50 minutes or until knife comes clean. Let stand 10 minutes before serving
This quiche sounds like a delicious change from using pastry.
3 cups frozen shredded hash browns
1 small onion, diced
1/3 cup butter, melted
1 cup diced ham
1 cup shredded cheese
2 1/4 cups milk
6 eggs
salt and pepper
Preheat oven to 425 degrees. Mix hash browns and onion.
Press into 9x13" pan. Drizzle with melted butter. Bake 25-25 minutes.
Toss together ham and cheese, place into hot crust. Mix eggs, milk, salt and pepper and pour over ham mixture.
Bake 50 minutes or until knife comes clean. Let stand 10 minutes before serving
14. Breakfast Puffs
Posted by glenda_al (My Page) on Sun, Oct 17, 10 at 2:23
from Felicity's Cookbook
butter to grease muffin pan
1 tablespoon butter
2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
Apple butter, jam or honey (optional)
Preheat oven to 425 degrees. Grease muffin tin with butter and put in oven to heat.
Melt 1 tablespoon butter in a small saucepan over low heat. While butter melts, beat eggs in small bowl. Add milk and melted butter to eggs and mix well. Stir flour and salt together in medium bowl. Add wet ingredients to dry and stir until just combined.
Remove hot muffin pan from oven. Spoon batter into cups until each is about 2/3 full. Bake the puffs at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bake for an additional 15 minutes.
Remove from oven when tops are brown. Use a butter knife to loosen the puffs from the tins. Arrange them on a serving plate and eat with apple butter, jam or honey while still warm.
from Felicity's Cookbook
butter to grease muffin pan
1 tablespoon butter
2 eggs
1 cup milk
1 cup flour
1/4 teaspoon salt
Apple butter, jam or honey (optional)
Preheat oven to 425 degrees. Grease muffin tin with butter and put in oven to heat.
Melt 1 tablespoon butter in a small saucepan over low heat. While butter melts, beat eggs in small bowl. Add milk and melted butter to eggs and mix well. Stir flour and salt together in medium bowl. Add wet ingredients to dry and stir until just combined.
Remove hot muffin pan from oven. Spoon batter into cups until each is about 2/3 full. Bake the puffs at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bake for an additional 15 minutes.
Remove from oven when tops are brown. Use a butter knife to loosen the puffs from the tins. Arrange them on a serving plate and eat with apple butter, jam or honey while still warm.
15. Baked Stuffed French Toast
Posted by ravencajun (My Page) on Wed, Oct 20, 10 at 18:03
4 eggs
2 Tablespoons milk
One 3-ounce package cream cheese
Strawberry jam or sliced strawberries
1 loaf French bread (9 or 10 ounces)
Slice bread about 1/2 inch thick. Spread cream cheese on 1 slice and strawberry jam or sliced strawberries (or both) on another.
Put together as a sandwich. Beat eggs, then whisk in milk. Dip sandwich in egg mixture.
Continue the above until all bread is dipped. If any egg mixture is left over, pour over dipped bread that has been set in baking dish.
Bake at 350 degrees until golden brown, about 30 minutes.
you can sprinkle some powered sugar on top when done and cinnamon too, what ever you feel like, get really decadent and drizzle chocolate sauce on top.
4 eggs
2 Tablespoons milk
One 3-ounce package cream cheese
Strawberry jam or sliced strawberries
1 loaf French bread (9 or 10 ounces)
Slice bread about 1/2 inch thick. Spread cream cheese on 1 slice and strawberry jam or sliced strawberries (or both) on another.
Put together as a sandwich. Beat eggs, then whisk in milk. Dip sandwich in egg mixture.
Continue the above until all bread is dipped. If any egg mixture is left over, pour over dipped bread that has been set in baking dish.
Bake at 350 degrees until golden brown, about 30 minutes.
you can sprinkle some powered sugar on top when done and cinnamon too, what ever you feel like, get really decadent and drizzle chocolate sauce on top.
16. Breakfast Muffins
Posted by marilyn_sue (My Page) on Mon, Oct 25, 10 at 5:53
Serves/Makes: 24 : Difficulty Level: 2 : Ready In: < 30 minutes
1 pound sausage,bacon or ham, browned and drained
6 eggs
1 cup baking mix
2 cups half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheese
Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 min. in 350 degree oven.
Optional: While browning sausage, you can add some onions, green peppers and mushrooms.
Sue
Serves/Makes: 24 : Difficulty Level: 2 : Ready In: < 30 minutes
1 pound sausage,bacon or ham, browned and drained
6 eggs
1 cup baking mix
2 cups half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups grated cheese
Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 min. in 350 degree oven.
Optional: While browning sausage, you can add some onions, green peppers and mushrooms.
Sue
17. Cheese Grits Souffle
Posted by ravencajun (My Page) on Tue, Nov 9, 10 at 10:42
I love grits and I really love cheese grits, this is a variation on that, it is a souffle, it turns out so pretty.
I made some changes to the original recipe I mention them at the bottom it made it much better so now I always incorporate those changes.
1 1/2 c uncooked grits
1 # sharp cheddar cheese, grated
3 eggs
1 1/2 tsp cayenne pepper
4 c water
2 sticks oleo/butter
4 tsp seasoned salt
dash Tabasco
Bring water to a boil and add grits slowly. Cook and stir over medium heat until grits have thickened (3-5 min). Add remaining ingredients while mixture is hot. Pour into well-greased 2-qt casserole and refrigerate, covered, till time to cook. Bake at 350 for an hour, uncovered
I added one roll of Kraft garlic cheese(these are very small little tubes or logs of cheese, I get them at most grocery stores)
I used 1/2 stick less butter( it was a tad oily with the full amount) so 1 1/2 stick was used and I did use butter
I added an extra egg to help make it set up firmer(definitely needs this)
And of course I had to add some Tonys cajun seasoning.
I saved some of the grated cheese and sprinkled it on top of the dish then I sprinkled some Tonys seasoning with herbs on top of that it gives it a beautiful color when done. I also sprinkled a bit of grated Parmesan on top too.
It is such a pretty dish I often make it to take to take along meals. Given out the recipe often.
You can add stuff to it like diced onion, or green onions, crumbled bacon, chopped spinach etc, but not much just for flavor and color and finely chopped.
Since it is a souffle' you don't want to be slamming that oven door!
this is a picture of what it will look like this is NOT mine just found it online but mine looked much like that and it is even the same dish I make mine in.
I love grits and I really love cheese grits, this is a variation on that, it is a souffle, it turns out so pretty.
I made some changes to the original recipe I mention them at the bottom it made it much better so now I always incorporate those changes.
1 1/2 c uncooked grits
1 # sharp cheddar cheese, grated
3 eggs
1 1/2 tsp cayenne pepper
4 c water
2 sticks oleo/butter
4 tsp seasoned salt
dash Tabasco
Bring water to a boil and add grits slowly. Cook and stir over medium heat until grits have thickened (3-5 min). Add remaining ingredients while mixture is hot. Pour into well-greased 2-qt casserole and refrigerate, covered, till time to cook. Bake at 350 for an hour, uncovered
I added one roll of Kraft garlic cheese(these are very small little tubes or logs of cheese, I get them at most grocery stores)
I used 1/2 stick less butter( it was a tad oily with the full amount) so 1 1/2 stick was used and I did use butter
I added an extra egg to help make it set up firmer(definitely needs this)
And of course I had to add some Tonys cajun seasoning.
I saved some of the grated cheese and sprinkled it on top of the dish then I sprinkled some Tonys seasoning with herbs on top of that it gives it a beautiful color when done. I also sprinkled a bit of grated Parmesan on top too.
It is such a pretty dish I often make it to take to take along meals. Given out the recipe often.
You can add stuff to it like diced onion, or green onions, crumbled bacon, chopped spinach etc, but not much just for flavor and color and finely chopped.
Since it is a souffle' you don't want to be slamming that oven door!
this is a picture of what it will look like this is NOT mine just found it online but mine looked much like that and it is even the same dish I make mine in.
18. Creme Brulee French Toast
Posted by patti43 (My Page) on Mon, Dec 13, 10 at 11:12
I love brunch. It takes care of two meals in one :-) This is my favorite brunch casserole.
1 stick butter
1 c. brown sugar
2 Tbsp. Karo corn syrup
1 lb. loaf of French bread
5 eggs
1-1/2 c. half and half
1 tp. vanilla
3 Tbsp. Grand Marnier (or OJ)
1/4 tsp,. salt
Melt butter, sugar and corn syrup in a saucepan ovr medium heat. Pour into a 9x13" pan. Slice bread into 6 slices (I made 8 thick slices)and place on top of the sauce. Press together to fit. Whisk together eggs, hal and half, vanilla, Grand Marnier and salt. Pour ovr bread. Cover and chill 8-24 hours. Bake at 350 for about 49 minute4s or until puffy and brown.
With that I like to serve Jimmy Dean maple sausage links and a fruit salad. (I buy the jars of already peeled and sectioned orange and grapefruit and then add a can of pineapple chunks, sliced bananas and marachino cherries for color.
You might want to try this website--the recipes are from bed and breakfast inns all over the country.
I love brunch. It takes care of two meals in one :-) This is my favorite brunch casserole.
1 stick butter
1 c. brown sugar
2 Tbsp. Karo corn syrup
1 lb. loaf of French bread
5 eggs
1-1/2 c. half and half
1 tp. vanilla
3 Tbsp. Grand Marnier (or OJ)
1/4 tsp,. salt
Melt butter, sugar and corn syrup in a saucepan ovr medium heat. Pour into a 9x13" pan. Slice bread into 6 slices (I made 8 thick slices)and place on top of the sauce. Press together to fit. Whisk together eggs, hal and half, vanilla, Grand Marnier and salt. Pour ovr bread. Cover and chill 8-24 hours. Bake at 350 for about 49 minute4s or until puffy and brown.
With that I like to serve Jimmy Dean maple sausage links and a fruit salad. (I buy the jars of already peeled and sectioned orange and grapefruit and then add a can of pineapple chunks, sliced bananas and marachino cherries for color.
You might want to try this website--the recipes are from bed and breakfast inns all over the country.
19. Baked Overnight French Toast
Posted by jasdip (My Page) on Tue, Dec 14, 10 at 6:41
(from recipe Lion)
1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
In the morning, preheat oven to 400F degrees.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.
(from recipe Lion)
1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
In the morning, preheat oven to 400F degrees.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.
20. Eggs Benedict Casserole
Posted by glenda_al (My Page) on Mon, Mar 28, 11 at 15:39
I have a wonderful eggs benedict casserole. Can be made the night before. very very easy to put together
I've made it and it was a big hit.
6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)**I bought good ham cubes from Publix. Next time I will cut them into smaller pieces
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce- (I just used package)
Cut muffins into 1/2-inch cubes. Set aside.
Cut Canadian bacon into 1/2-inch squares. Set aside.
Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings.
I have a wonderful eggs benedict casserole. Can be made the night before. very very easy to put together
I've made it and it was a big hit.
6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)**I bought good ham cubes from Publix. Next time I will cut them into smaller pieces
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce- (I just used package)
Cut muffins into 1/2-inch cubes. Set aside.
Cut Canadian bacon into 1/2-inch squares. Set aside.
Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings.
21. Overnight Breakfast Casserole
2 LB BAG FROZEN HASH BROWNS, thawed.
1/2 TO 1 CUP CHOPPED ONION
1 LB SAUSAGE COOKED DRAINED AND CRUMBLED or
CHOPPED HAM OR COOKED AND CRUMBLED BACON
4 CUPS SHREDDED SHARP CHEDDAR CHEESE
10 EGGS (I usually use the full dozen of x large eggs)
3 CUPS MILK
SALT AND PEPPER TO TASTE
1 TEASPOON DRY MUSTARD
Mix potatoes and onions in greased 9x13 casserole dish
Sprinkle 2 cips shredded chees on top of potaotes and onions
Layer sausage on top
Sprinkle another 2 cups chees on top of sausage
Beat eggs, add milk salt, pepper & mustard, Mix well
Gently pour ofer all layers. Cover ans set in the fridge overnight.
Bake uncovbered 350º for 1 hour, check for doness using knife in middle
22. Ultimate Breakfast Casserole
Posted by Joann_Fl Dec. 24, 2011
I made this Christmas Eve Morning, it was wonderful, and very easy. I made it the night before and cooked it the next morning.
12 slices bacon, cooked and crumbled
4 cups cubed bread
1/2 cup butter, melted
2 cups cheese, grated
8-9 eggs
1 cups milk
1/2 cup sour cream
salt and pepper to taste
additions, to taste
1. Cook and crumble bacon; set aside. Cube bread. Grease a 9x13 pan.
2. Cube the bread, spread on bottom of pan
3. Melt butter (or margarine) and pour over the bread cubes in the pan.
4. Toss with shredded cheese. ( I used a Mexican Fiesta blend)
5. Whisk eggs, milk, and sour cream.
6. Pour mixture evenly over bread cubes and cheese.
7. Sprinkle bacon (or whatever) over the top of the casserole.
8. Cover with foil. You can cook this right away, or let it sit in the fridge overnight.
Bake at 325-degrees, covered, for 45 minutes.
Remove cover and bake another 15 minutes.
~~~~~~~~~~
*You can substitute 3/4 pound (or 1 1/2 cups) sausage or ham or ground beef or Whatever you have!
You can get away with 1/4 cup butter. Or even margerine. If you must.
Add 1 cup chopped sauteed onions, peppers, mushrooms, or other vegetables, if you like.
You can cut this recipe in half, just use a 8 x 8 pan.
Easy to make the night before and cook the next day.
I made this Christmas Eve Morning, it was wonderful, and very easy. I made it the night before and cooked it the next morning.
12 slices bacon, cooked and crumbled
4 cups cubed bread
1/2 cup butter, melted
2 cups cheese, grated
8-9 eggs
1 cups milk
1/2 cup sour cream
salt and pepper to taste
additions, to taste
1. Cook and crumble bacon; set aside. Cube bread. Grease a 9x13 pan.
2. Cube the bread, spread on bottom of pan
3. Melt butter (or margarine) and pour over the bread cubes in the pan.
4. Toss with shredded cheese. ( I used a Mexican Fiesta blend)
5. Whisk eggs, milk, and sour cream.
6. Pour mixture evenly over bread cubes and cheese.
7. Sprinkle bacon (or whatever) over the top of the casserole.
8. Cover with foil. You can cook this right away, or let it sit in the fridge overnight.
Bake at 325-degrees, covered, for 45 minutes.
Remove cover and bake another 15 minutes.
~~~~~~~~~~
*You can substitute 3/4 pound (or 1 1/2 cups) sausage or ham or ground beef or Whatever you have!
You can get away with 1/4 cup butter. Or even margerine. If you must.
Add 1 cup chopped sauteed onions, peppers, mushrooms, or other vegetables, if you like.
You can cut this recipe in half, just use a 8 x 8 pan.
Easy to make the night before and cook the next day.
23. Caswells on the Bay Orange Pecan French Toast
Posted by morz8 (My Page) on Fri, Dec 16, 11 at 22:09
this is great french toast. I make it for dinner occasionally
1/4 C melted butter (1/2 stick)
6 eggs
2/3 C orange juice
1/3 C milk
1/4 C sugar (granulated)
1/2 tsp vanilla
1/4 tsp nutmeg
3 T Grand Marnier (or sub more orange juice if you wish)
12 slices 1" thick French bread
1/2 C finely chopped pecans.
Divide butter between two 9x11" pans, spread to cover bottoms
Beat eggs w/fork. Beat in juice, milk, sugar, vanilla, nutmeg, Grand Marnier (if using). Coat (dip) each slice bread with egg mix and place in buttered pan, single layer. Pour remaining egg mix over top. Sprinkle pecans. Bake 375 F for 20-25 min.
Notes - Both sides brown without turning (nice).
I use Francisco brand thick sliced French, and I've played with portions, halving the recipe for 3-4 and using 7x11" glass pan, or I've made it with 4 eggs and 8 slices bread or 3/4's recipe, just cut back on the juice and milk a little, no need to be precise, it's forgiving :)
Top with fresh berries, or powdered sugar, Jam or maple syrup, whatever your choice.
this is great french toast. I make it for dinner occasionally
1/4 C melted butter (1/2 stick)
6 eggs
2/3 C orange juice
1/3 C milk
1/4 C sugar (granulated)
1/2 tsp vanilla
1/4 tsp nutmeg
3 T Grand Marnier (or sub more orange juice if you wish)
12 slices 1" thick French bread
1/2 C finely chopped pecans.
Divide butter between two 9x11" pans, spread to cover bottoms
Beat eggs w/fork. Beat in juice, milk, sugar, vanilla, nutmeg, Grand Marnier (if using). Coat (dip) each slice bread with egg mix and place in buttered pan, single layer. Pour remaining egg mix over top. Sprinkle pecans. Bake 375 F for 20-25 min.
Notes - Both sides brown without turning (nice).
I use Francisco brand thick sliced French, and I've played with portions, halving the recipe for 3-4 and using 7x11" glass pan, or I've made it with 4 eggs and 8 slices bread or 3/4's recipe, just cut back on the juice and milk a little, no need to be precise, it's forgiving :)
Top with fresh berries, or powdered sugar, Jam or maple syrup, whatever your choice.
24. Dutch Baby
*Posted by sheilajoyce (My Page) on Sun, Feb 26, 12 at 3:51
I just love Dutch Babies, and I had one for breakfast today. Then I thought that maybe I should post the recipe.
It is kind of like a sweet, light Yorkshire pudding.
2 Tbsp butter
1/2 c milk
1 egg
1 to 2 Tbsps sugar
1/8 tsp vanilla
1/3 c flour
Powdered Sugar
a generous pinch of ground cinnamon
Heat oven to 425. Place the butter in a square pan and put it in the oven to melt and bubble. Be careful not to burn it.
While the butter is melting, combine the milk, egg, vanilla and 2 Tbsp sugar in a blender and mix.
Add flour and cinnamon slowly as the blender is whirling, and blend just until the batter is well mixed. Remove hot pan from oven and immediately pour the batter into the bubbling butter and return the pan to the oven promptly.
Bake 16 to 19 minutes until golden and starting to brown around the edge. Sprinkle with powdered sugar and serve warm.
I just love Dutch Babies, and I had one for breakfast today. Then I thought that maybe I should post the recipe.
It is kind of like a sweet, light Yorkshire pudding.
2 Tbsp butter
1/2 c milk
1 egg
1 to 2 Tbsps sugar
1/8 tsp vanilla
1/3 c flour
Powdered Sugar
a generous pinch of ground cinnamon
Heat oven to 425. Place the butter in a square pan and put it in the oven to melt and bubble. Be careful not to burn it.
While the butter is melting, combine the milk, egg, vanilla and 2 Tbsp sugar in a blender and mix.
Add flour and cinnamon slowly as the blender is whirling, and blend just until the batter is well mixed. Remove hot pan from oven and immediately pour the batter into the bubbling butter and return the pan to the oven promptly.
Bake 16 to 19 minutes until golden and starting to brown around the edge. Sprinkle with powdered sugar and serve warm.
25. Baked Apple Cinnamon French Toast
*Posted by luckygardnr (My Page) on Thu, Apr 5, 12 at 1:00
Baked Apple Cinnamon French Toast
From EatingWell:
This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version.
12 servings
3 cups nonfat milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apples, (3 ounces)
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon confectioners' sugar
Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread.
Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours. Preheat oven to 350 º
Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners sugar and serve.
Tips & Notes Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
Baked Apple Cinnamon French Toast
From EatingWell:
This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version.
12 servings
3 cups nonfat milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apples, (3 ounces)
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon confectioners' sugar
Whisk milk, egg whites, honey, vanilla and salt in a large bowl.
Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread.
Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours. Preheat oven to 350 º
Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners sugar and serve.
Tips & Notes Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
26. Breakfast Banana Split
1 bananaGreek yogurt sliced strawberriesNutellachopped nuts toastedSlice the banana lengthwise and place in a bowl. Add 2 scoop of yogurt...I used an ice cream scooper for this. Greek yogurt is so thick that it keeps it's shape.Add the sliced strawberries.Heat some Nutella in the microwave for about 10 seconds. Drizzle over the sundae.Add toasted, chopped nuts. (I used almonds here, but pecans might be my favorite.)
Better an egg today than a hen tomorrow. (Italian proverb)