Breakfast Ideas & Recipes... [Archive]

andrew&shannah

10-03-2005, 10:03 AM

A light version
Breakfast Pizza
1 (8-ounce) can reduced-fat refrigerated crescent dinner roll dough
Cooking spray
12 ounces turkey breakfast sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded fat-free cheddar cheese
1/4 cup fat-free milk
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8-ounce) carton egg substitute
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°.
Separate dough into triangles. Press triangles together to form a single round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim.

Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Top prepared dough with sausage, potatoes, and cheese. Combine milk, salt, pepper, and egg substitute, stirring with a whisk. Carefully pour milk mixture over sausage mixture. Sprinkle with Parmesan. Bake at 375° for 25 minutes or until crust is browned.

Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 203(28% from fat); FAT 6.4g (sat 1.8g,mono 1.9g,poly 1.6g); PROTEIN 15.4g; CHOLESTEROL 13.2mg; CALCIUM 239mg; SODIUM 771mg; FIBER 0.4g; IRON 1.5mg; CARBOHYDRATE 20.3g

*********************************************
Some not so light ones:
Egg Breakfast Pizza
INGREDIENTS:
1 pound ground sausage
2 (12 inch) prepared pizza crusts
12 eggs
3/4 cup milk
salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (3 ounce) can bacon bits
1 small onion, minced
1 small green bell pepper, chopped
4 cups shredded Cheddar cheese

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
Beat eggs, milk, salt and pepper. Scramble eggs until firm.
Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
************************************************** *
Breakfast Pizza I
INGREDIENTS:
1 pound ground breakfast sausage
1 (8 ounce) package refrigerated crescent rolls
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

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DIRECTIONS:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.

floridarealtor7

10-03-2005, 06:34 PM

As long as it is cold pizza, it is yummy! :)

Kinetic

12-12-2005, 06:50 AM

I will be hosting a Christmas Morning Breakfast this year, and I am looking for ideas on what to serve. What do you consider to be a really good breakfast?

KarenS

12-12-2005, 06:54 AM

I have a recipe for a french toast casserole if you want it. It's very rich, but yummy.

Other than that, maybe scrambled eggs, bacon, sausage, a fruit bowl, maybe a couple of different kinds of cereal with milk? How many people are you expecting and will they all be sitting down to eat at the same time, or are you looking for more of a buffet style?

Oh, something we've done before is a waffle bar - we have a waffle iron and we borrowed two others from friends. We made batches of waffle batter, set out things like crumbled bacon, mushrooms, chopped spinach, cheese, nuts, various chopped fruit, syrup, etc., and let people make their own waffles. That was a big hit and let people be involved in the process.

Karen

gayle

12-12-2005, 06:54 AM

I would do quiches, or a really nice breakfast casserole. Both can be prepared ahead of time so less work for you the morning of. Serve either with a nice fresh fruit bowl, and maybe Mimosa's or Champagne cocktails.

katmg

12-12-2005, 09:03 AM

Last year I made Pannetone French toast for Christmas breakfast. It was heavenly - I bought the expensive Pannetone from Williams-Sonoma. Our grocery stores sell them much cheaper - probably look into doing that this year. $32 for a pannetone is a bit much! :o

I'll also second the idea of frittatas or breakfast casseroles - much better than being a short order cook making eggs and bacon on demand. Fresh fruit is nice - especially citrus at this time of year (plus a nice break from all the heavy foods around the holidays) I know pink grapefruits are wonderful at this time of year.

KarenS

12-12-2005, 09:11 AM

much better than being a short order cook making eggs and bacon on demand.You don't have to make them on demand to serve them at a party. For the after-weddign breakfast for our cousins, we fried the bacon and sausage and put them in a warming tray. Then we started a big batch of scrambled eggs as people were arriving. We put those in the other half of the warming tray (you could use a corningware bowl set on a heating pad on low if you don't have a tray) and invited people to start serving themselves. There was no "to order" cooking (thank heavens!) and the eggs were still fresh and fluffy when people went thru the buffet.

karen

sublime311

12-12-2005, 09:19 AM

My ideal breakfast would be Mexican chorizo, fried potatoes, refried beans, and tortillas! I don't eat egg, so I set some aside for me and mix DH's chorizo with egg. We sometimes use Soyrizo which is a vegetarian soy version of chorizo - it's quite yummy!

If Mexican food is out of the question, I love anything without egg. Potatoes and biscuits and gravy top my list of yummy foods.

sinderstorm

12-12-2005, 10:10 AM

my mom's traditional Christmas morning breakfast was:
cinnamon rolls (she made them the day before and just reheated them)
scrambled eggs with ham and cheese
bacon
fresh fruit tray
Sparkling apple juice for the kids, champagne for the adults

I make something similar, but leave out the cinnamon rolls as DH doesn't like them. Its a quick breakfast to make, and mom would usually make it as we all opened our stockings.

kiddo

12-12-2005, 10:20 AM

I have a recipe for a french toast casserole if you want it. It's very rich, but yummy.

That sounds yummy, please share! :)

I was also going to suggest a waffle bar.

KarenS

12-12-2005, 10:30 AM

French Toast Casserole
1 loaf baguette bread (the long, skinny loaf)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Slice French bread into 1-inch slices, discarding the heels. You should have about 20 slices. If your baguette is short and will not make 20 1" slices, get 2 of them. 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 whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Top with praline topping (if desired) and bake for 40 minutes, until puffy and golden.

Praline Topping
2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.

It's really yummy. I got the recipe from DH's aunt who made it for our cousin's wedding breakfast the next morning.

karen

kiddo

12-12-2005, 10:34 AM

That sounds awesome, thanks!

Slice French bread into 1-inch slices, discarding the heels.

Umm, I think you mean slice some cheese to eat with the heels after you assemble the casserole. ;)

KarenS

12-12-2005, 10:39 AM

Umm, I think you mean slice some cheese to eat with the heels after you assemble the casserole.LOL. Yes, indeedy. That is, in fact, what I meant. :)

karen

Myra

12-12-2005, 10:43 AM

I used to throw a big Mother's Day brunch every year, and guests loved grazing on the Monkey Bread all morning.

Monkey Bread
3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar

Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 tsp. cinnamon. drop sugar coated pieces into a well buttered bundt pan (don't squish roll pieces when placing them in the bundt pan).

Put 1/2 cup of the left over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into small sauce pan.

Bring this mixture just to a boil, take off heat right away. Carefully drizzle over the roll pieces.

Bake at 350 degrees for 30 min.

Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

nic

12-12-2005, 10:48 AM

I'd do two quiches, one with veggies and one with either sausage, ham or bacon

homefries/hashbrowns

bagels with an assortmnet of cream cheese, butter and jam

fresh fruit

coffee cake and/or muffins

coffee, juice, milk, etc.

Weddings by

12-12-2005, 11:08 AM

I love:

baking powder biscuits with sausage gravy

Eggs Bennedict

Blintzes
http://www.ihop.com/food/CheeseBlintz.jpg
I stuff them with a cream cheese/sour cream mixture with a touch of sugar. Top with canned cherries and lightly sweetened whipped cream. Not too sweet, but so delicious.

hash browns

cubed steak, salted, peppered, and floured then fried

Empanadas--I use a buttery pie pastry stuffed with anything I want. I like them with spiced beef and potatoes, with cilantro.
http://www.traveljewish.com/photos/empanadas/Empanada.jpg

German Pancakes, which are also called Dutch Babies
http://www.thistledew.com/images/dutch.jpg
Obviously, some people put fruit in theirs, but I always prefer just butter, lemon juice and powdered sugar. I have a recipe that is to be mixed the night before, which saves time in the morning. I also have a regular mix-in-the-morning recipe.

Carmel Nut Rolls--a cinnamon roll baked with carmel and pecans. I have a delicious recipe that is made ahead of time then baked when you want to eat them.

French Toast--with tons of vanilla and brown sugar, fried in butter. Other ingredients are eggs, cinnamon and milk or half-and-half or liquid whipping cream, depending on how yummily fattening I want to make them. (Probably the same ingredients as other's, but I heap in the vanilla and brown sugar, so they taste different than any others that I've had.) They smell soooo good.

Blueberry Streusel Muffins--recipe from The Inn at Union Pier, Union Pier, Michigan. So good!

To drink:

Indian Chai
Spiced Apple Cider--with cloved oranges and lemon cooked in it

Sarah

12-13-2005, 12:33 PM

Carmel Nut Rolls--a cinnamon roll baked with carmel and pecans. I have a delicious recipe that is made ahead of time then baked when you want to eat them.

Blueberry Streusel Muffins--recipe from The Inn at Union Pier, Union Pier, Michigan. So good!

oooh, recipes, pretty please!!!

DallasLady

12-13-2005, 01:56 PM

I have a fabulous hash brown casserole recipe that I will post when I get home.

Layla

12-13-2005, 06:16 PM

Buy lots of jumbo muffins and croissants at the store! Saves a lot of prep work when you want to spend time with company. Cut up fruit for a fruit salad the day before and chill in the fridge...this step also saves you valuable hostess time in the morning. :D

dana b

12-15-2005, 10:58 AM

i normally make panetonne french toast christmas morning, but to make it even easier on me, i'm gonna use karen's recipe and make a panetonne french toast casserole, yay :D my mom makes a french toast casserole that has cream cheese in it and that one is way too rich.

KarenS

12-15-2005, 12:32 PM

i'm gonna use karen's recipe and make a panetonne french toast casserole,Oooh ... I'll bet that will be good. I may have to try that!

Karen

gayle

12-15-2005, 04:04 PM

That Dutch baby looks mighty darn good! I might have to make one :)

maplekitty

12-15-2005, 04:07 PM

Our Christmas morning tradition in my family is Brie cheese stuffed french toast, with pea-meal bacon and maple syrup.

DH traditional Christmas morning breakfast is crepes with creamy seafood sauce.

dana b

12-15-2005, 04:32 PM

That Dutch baby looks mighty darn good! I might have to make one

oh, i know, i almost went with that instead, i love apple dutch baby's. i think i'll do it xmas eve morning since it's on a sat and we'll all be home.

Amuse Bouche

12-15-2005, 04:36 PM

Our traditional Christmas morning breakfast is pancakes with turkey gravy. Not as gross as it sounds -- pancakes are just like flat biscuits.

You probably don't want to serve that, though. It's kind of a weird family thing. :p

PinkGirl

12-15-2005, 04:40 PM

Our Christmas morning tradition in my family is Brie cheese stuffed french toast, with pea-meal bacon and maple syrup.

What is pea-meal bacon?

My family's traditional Christmas breakfast is croissants with juice and coffee that we eat while opening stockings... gotta save some room in the tummy for our big dinner!

Kinetic

12-16-2005, 08:53 AM

Well, this was my original Menu: It will be a sit-down breakfast.

-Scrambled Eggs
-Bacon
-Veggie Sausage Patties
-Hash Browns (cracker barrel recipe)
-Fried Apples (cracker barrel recipe)
-Toasted English Muffins (jam/butter)
-Orange Juice, Coffee
optional: Cinnamon Buns (may be too much with the English Muffins)
dessert - Homemade Christmas Cookies

But now, with so many good ideas, I need to revise it. I will definetly be making Mimosas - that is such a great idea! Also, I think that I will be making the French Toast Casserole or Monkey Bread. Then, I could eliminate the cinnamon buns. French Toast Casserole is different and unexpected I think. Grapefruit sounds like a nice addition - I may do that instead of fried apples, since the citrus would be light, as opposed to all the other heavy dishes.

mortiz

12-16-2005, 09:42 AM

It sounds like you have some wonderful ideas, but I just had something here at work I have to share. They are sausage and cheese english muffins. One of the women I work with brought them in and I am going to be making them on Christmas morning. She said she just browns up one package of jimmy dean sausage, and then mixes in one package of velveta cheese till melted. She then spreads the mixture on english muffins (one package worth) and puts them under the broiler just to brown the top of the cheese. I can tell you they are soooo good, and quick. :)

christyz1

01-09-2006, 01:42 PM

Does anyone have any good recipes for Blueberry Muffins?? Thanks so much!!!

Mrs U

01-10-2006, 01:49 AM

My recipe:

1 cup sugar
1 egg
1 1/2 cups flour,sifted
1 tsp baking soda
1 tsp vanilla
2 oz butter, melted
7 1/2 floz milk
2 cups frozen blueberries
1/2 cup (or half a small container) sour cream
1/2 cup walnuts or pecans (optional)

Preheat oven to 350º.

Sift the dry ingredients together and then add sugar to flour mixture.

Crack the egg in a separate bowl and whisk in the vanilla, milk and melted butter.

Stir the liquid into the dry ingredients. Add sour cream and nuts. Stir well. Last add blueberries straight from freezer taking care not to over mix. Spoon mixture into muffin form. Bake for 30 minutes or until well risen and just firm.

*Also one could add a cup of mashed banana to the above recipe (which I usually do if I have bananas on hand)

girliegirl318

01-11-2006, 12:59 PM

I have a really fabulous recipe - I will look it up when I get home tonight and post tomorrow for you.

chiclady815

06-09-2006, 06:57 AM

I'm having several people over for brunch as sort of an open house/bridal shower for my sister-in-law. I'd like to make 3 breakfast casseroles: one with meat, one with lots of veggies and no meat, and a sweeter french toast or fruit casserole.

I'm serving mimosas and bellinis, banana bread and fruit. Maybe some muffins but I'm stuck on the main dishes. Can anyone help?

I have several vegetarians coming and some that hate eggs so I'd like a variety.

Thanks!

chiclady815

06-09-2006, 07:01 AM

Actually, I also want to be able to make these the night before. Thanks!

jennylou

06-09-2006, 07:02 AM

I don't have any ideas, but I can't wait to hear some of them. SIL wants to do this (have them ready the night before to throw in the oven quick that morning) for my neice's baptism.

Missy2U

06-09-2006, 07:50 AM

I copied this off of allrecipes - it's the same one that I make. Even my son likes it.

Breakfast Sausage Casserole
8 to 10 servings.

INGREDIENTS:

* 1 (12 ounce) package fresh breakfast sausage, cooked, drained and crumbled
* 4 cups cubed day-old bread
* 2 cups shredded sharp Cheddar cheese
* 2 (12 fluid ounce) cans Evaporated Milk
* 10 large eggs, lightly beaten
* 1 teaspoon dry mustard
* 1/4 teaspoon onion powder
* ground black pepper to taste

DIRECTIONS:

1. GREASE 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
2. PREHEAT oven to 325 degrees F.
3. BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.

Missy2U

06-09-2006, 07:58 AM

Here's a recipe for a French Toast Casserole from Karen that looks to die for. (http://www.constantchatter.com/showthread.php?t=19319&highlight=Karen+French+Toast)

magrat

06-09-2006, 08:20 AM

I've looked up a lot of recipes while planning a bridal shower brunch I'm hosting. I haven't tried this, but I thought it looked really interesting.

Brunch Vegetable Clafoutis (http://www.simongault.com/recipe_bcv1.html)

thedoorchick

06-09-2006, 08:28 AM

I make this one all the time, and it gets raves. It's definitely got that little something extra that they "normal" breakfast casserole is missing. BTW, I don't bother so much with using FF milk, egg substitute, LF sausage and cheese, etc. If you use regular eggs, use 5 of them.

Southwestern Breakfast Casserole

1 (8 1/2-ounce) package corn muffin mix
3 cups (1/2-inch) cubed white bread
8 ounces hot turkey Italian sausage
1 cup chopped onion
2 1/2 cups fat-free milk
1 teaspoon ground cumin
1/8 teaspoon black pepper
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8-ounce) carton egg substitute
Cooking spray
1 cup (4 ounces) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided

Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Bake casserole at 350° for 20 minutes or until set. Top with 1/2 cup cheese, and bake an additional 20 minutes or until set. Let stand 10 minutes before serving.

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 271(25% from fat); FAT 7.6g (sat 2.7g,mono 2.6g,poly 1.7g); PROTEIN 14.7g; CHOLESTEROL 22mg; CALCIUM 290mg; SODIUM 700mg; FIBER 1.6g; IRON 2.1mg; CARBOHYDRATE 33.9g

Katy

06-09-2006, 11:27 AM

ooohhh, at book club, la_bride_2004 made this AWESOME egg and pineapple casserole. Maybe you could drop her a PM to ask her for the recipe.

sublime311

06-09-2006, 11:30 AM

This isn't exactly what you're looking for, but posting anyway, in case someone else wants to try it! It's SOOOO yummy!

Hashbrown Casserole

3-12 oz bags of defrosted hashbrown potatoes
1/2 cup chopped onions
1/2 cup butter
1/4 cup melted butter
1 sm container of sour cream
10 oz of cheddar cheese
2 cups crushed corn flakes or potato chips
1 can cream of chicken soup
Salt, pepper, garlic, Emeril seasoning to taste

Preheat oven to 350 degrees.

In a sauce pan, combine and heat well: 1/2 cup of butter, cream of chicken
soup (no water added), sour cream, onions, and seasonings. Empty
hashbrowns into 8x13 glass casserole and mix with cheddar cheese. Add soup
mixture to hashbrown/cheese mixture and combine well. Sprinkle potato
chips or corn flakes to top of hashbrown mixture and carefully pour 1/4 cup
of melted butter over the top.

Bake uncovered for 40 minutes.

jimmysgirl424

06-09-2006, 11:58 AM

I found some really yummy-sounding recipes for you!! :)

For sweet casseroles:

Amaretto Maple Delight (Brunch Sausage Casserole)

3 to 4 apples, chopped
1 onion, chopped
3/4 cup (1 1/2 sticks) margarine
3 jiggers amaretto
2 to 3 pounds little link pork sausage,
browned and cut into bite-size pieces
1/2 cup maple syrup
1 (5.5 ounce) can apricot nectar
Ground cinnamon, to taste

Sauté apples and onion in margarine. Add amaretto. Stir in sausage. Add maple syrup, apricot nectar, and cinnamon. Heat through and put into chafing dish.

Makes 10 to 12 servings.

NOTE: May be made ahead and warmed before serving.

Blueberry Cream French Toast Casserole

1 loaf Texas toast or egg bread, cut into cubes
8 ounces cream cheese, slightly softened
1 1/2 cups fresh blueberries, tossed lightly with flour
Cinnamon
8 large eggs
1 1/2 cups milk
3/4 cup maple syrup
6 tablespoons butter, melted

Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Layer one half of bread cubes in baking dish. Cut cream cheese into cubes and scatter over bread. Layer blueberries over cream cheese. Cover blueberries with remaining bread. Sprinkle generously with cinnamon.

Mix remaining ingredients and pour over bread; press bread with spatula to help soak up mixture. Cover and refrigerate overnight.

Bake at 350 degrees F for 45 to 50 minutes.

Serves 8.

Cranberry Strata

Make this the day before, then take it out of the refrigerator the next morning. Put it in a cold oven, and have a very impressive dish ready to serve in just a little over an hour. It tastes just like a truly rich fruit-and-cheese pastry, with a far superior nutritional profile.

4 slices whole wheat bread, cut into 1/4-inch cubes
3 ounces (1 cup) dried cranberries
6 ounces (1 1/4 cup) reduced-fat Monterey jack cheese, cut into 1/4-inch cubes
1 (12 ounce) can evaporated skim milk
1 cup fat-free liquid egg substitute
1/2 cup fat-free cherry yogurt
2 tablespoons granulated sugar
2 teaspoons vanilla extract

Spray a 7 x 11-inch baking dish with nonstick spray. Arrange half of the cubed bread on the bottom of the baking dish. Sprinkle half of the cranberries evenly over the top of the bread. Sprinkle half of the cheese over the cranberries. Repeat layers with remaining bread, cranberries and cheese. Set aside.

Combine the milk, egg substitute, yogurt, sugar and vanilla extract in a large bowl and mix well. Pour the mixture over the top of the bread, cranberries and cheese in the baking dish. Press down on the top with the back of a large spoon until the liquid covers the surface. Cover and refrigerate overnight.

Remove the strata from the refrigerator 1 hour before baking.

Uncover the baking dish and place it in the center of a cold oven. Turn the oven on to 300 degrees F and bake for about 1 hour and 10 minutes, or until all of the liquid is absorbed and the top of the strata is lightly browned.

Allow to stand for a few minutes before cutting into 6 servings.

Makes 6 servings.

Each serving has about: 271 calories; 4g fat; 17 mg cholesterol; 425mg sodium; 27g carbohydrates; 20g protein; 2g fiber

French Toast Casserole with Praline Topping

1 (12 to 16 ounce) loaf French bread
8 eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of salt

Cut loaf of French bread into 1-inch slices. Arrange slices in buttered 13 x 9-inch pan, cutting or breaking pieces to fit and squeezing in bits and pieces of bread so there is barely any space between slices.

Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg and salt. Beat with whisk until blended but not bubbly. Pour evenly over bread slices, spooning some mixture in between cracks. Chill, covered, overnight.

The next morning, prepare Praline Topping and spread over casserole. Bake at 350 degrees F, uncovered, for 40 minutes, or until puffed and light brown. Serve with maple syrup or honey.

Praline Topping
1 cup butter, softened or slightly microwaved
1 cup brown sugar, packed
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine all ingredients. Spread over casserole as directed.

Sweet Potato Banana Breakfast

1 (23 ounce) can whole sweet potatoes
1 tablespoon cornstarch
1/3 cup brown sugar, packed
1 cup orange juice
1 tablespoon butter
1 tablespoon orange rind, grated
3 medium bananas

Drain sweet potatoes, reserving syrup. Slice each sweet potato in half lengthwise and place in a single layer in a 1 1/2-quart baking dish.

Stir together cornstarch, reserved syrup and brown sugar in small saucepan over medium heat. Gradually stir in orange juice. Stir constantly until clear and thickened, Remove from heat. Stir in butter and orange rind.

Peel bananas and score by drawing a fork lengthwise down the sides. Slice crosswise into 1/4-inch slices. Arrange banana slices over sweet potatoes. Spoon orange sauce evenly over top. Bake at 400 degrees F for 15 minutes.

Serves 6.

Orange Stuffed Baked French Toast

1 (16 oz) French bread loaf cut into 18 slices
11 oz cream cheese cut into ¼ inch slices
12 large eggs
2 cups milk
orange sauce (see instructions below)

Place enough orange sauce in dish to cover bottom of a lightly greased baking dish. (can be individual dishes or 9x13 dish). Place single layer of bread slices over orange sauce; top with slice of cream cheese. Top with remaining bread slices.

Wisk together eggs and milk; pour over bread.
Cover and chill 8 hours or overnight.
Let stand at room temperature for 30 minutes.

Bake at 350° for 45 minutes, shielding with foil after 30 minutes, if necessary. Remove from oven and top with remaining orange sauce.

Makes 9 servings

Orange Sauce
2 cups firmly packed brown sugar
4 teaspoons grated orange rind
1 cup fresh orange juice

Combine all ingredients in a saucepan, stirring well. Bring to boil; reduce heat and simmer until thickened (about 5 minutes), stirring often. Makes 2 ½ cups

jimmysgirl424

06-09-2006, 12:05 PM

Veggie Casseroles:

BREAKFAST EGG & VEGETABLE PUFF
6 eggs, beaten
2 cups milk
1 cup Bisquick
1 8-oz. Pkg shredded Colby or cheddar cheese
1 onion, chopped
sundried tomatoes, mushrooms, or other vegetables, cut in bite-sized pieces

1.Preheat oven to 350. Grease a 9 x 13 casserole dish.
2.In a bowl, combine eggs, milk, and Bisquick.
3.Saute vegetables and stir into egg mixture. Add cheese.
4.Pour into casserole. Bake 40-50 minutes.

Serves 8.

This one isn't a casserole per say, but sounds interesting anyway:

Zucchini Fritters

1 pound zucchini, cut in 1/4-inch cubes
8 scallions, thinly sliced
1 Tablespoon olive oil
1 cup feta cheese, crumbled
1 teaspoon fresh dill, finely chopped
1/2 teaspoon fresh mint, finely chopped
1/2 teaspoon lemon peel, grated
Pepper
4 eggs, separated
1/4 cup flour
oil for frying
pinch of salt

Saute zucchini and scallions in olive oil until brown but still firm. Place in bowl and stir in feta, herbs, lemon, and pepper. Add egg yolks and flour to zucchini mixture and stir until just blended. In a separate bowl, beat egg whites with salt until stiff peaks form, and then gently fold into zucchini mixture. Drop 1/4 cup of mixture into hot skillet with a thick layer of vegetable oil. Fritters are done when the outside is brown and the inside is moist.

Makes 12 to 14 fritters.

Zucchini Pie

3 c. zucchini diced in small pieces with skin and put in food processer to shred.
1 small chopped onion
4 eggs (beat)
1 T. parsley
1/2 cup oil
1/2 tsp salt
1 cup bisquick
1/2 grated sharp cheese

Mix all together and pour into greased 13 x 9 inch pan. Bake for 30 minutes or until done in a 350 degree oven - great for lunch or cut up in small pieces and serve with afternoon tea along with finger sandwiches

Fresh Asparagus & Herb Baked Eggs

Serves 12

7 eggs
½ cup all purpose flour
1 tsp baking powder
2 tsp sugar
1 tsp salt
1 tsp pepper
1 cup milk
Dash Tabasco
1 tsp each dried oregano & rosemary and chives (adjust amounts for fresh)
16 ounces cottage cheese (don’t use the “dry” kind)
8 ounce cream cheese cubed * Brie is also very nice!
2 cups shredded cheeses ( I like jarlsberg, gruyere & sharp cheddar)
Fresh Asparagus cleaned and chopped (Do Not precook)

Combine the first 9 items in a large mixing bowl, beat with and electric mixer until frothy. Add remaining ingredients and Asparagus.

Pour into a greased 13 X 9 inch pan. At this point you may refrigerate overnight and bake in the morning, freeze the dish or bake it at 400 degrees until set (about 45 minutes if refrigerated or freshly prepared, about an hour and 15 mins. If frozen)

By changing the grated cheeses, i.e. to Asiago & Mozzarella, substituting fresh bail for the rosemary and adding oven roasted grape tomatoes * you have a delicious Italian baked eggs dish. Also consider adding/substituting, crabmeat, lobster, Italian sausage, goat cheese, fresh chopped, uncooked spinach, bacon, onions etc. You may double or triple this recipe with no problem.

Artichoke Souffle

6 Tbs mild salsa
1/4 C grated Parmesan cheese
1 C shredded sharp Cheddar
16 oz light sour cream
1 can artichokes hearts, chopped
1 C shredded Monterey Jack
10 large eggs
parsley sprigs (opt)

Spray 6 oz ramekins with butter flavored PAM. Spread 1 TBS salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Monterey Jack & cheddar cheese over each. Place the eggs & sour cream in blender container and blend until smooth. Pour the egg mixture over the cheeses. Bake uncovered in a 350 oven for 30-40 minutes or until set. May be made ahead of time: leave overnight in the refrigerator or freeze uncooked. Remove from freezer the night before cooking to aid in thawing. (Substitutions for Artichokes: sausage and cooked onions; frozen spinach, thawed, and cooked crumbled bacon; cubed ham and cooked chopped onions)

Serves 6

Vegetable and Cheese Casserole

Ingredients

1-1/2 cups Potatoes O'Brien (may substitute shredded frozen hash browns and 1/4 fresh green peppers)
1 cup frozen chopped broccoli
1/2 cup fresh or canned mushrooms
2 teaspoons garlic powder
1 teaspoon dried basil
24 eggs, beaten
1 cup milk
2 cups cheddar cheese
2 to 3 tomatoes, thinly sliced

Grease a 3-quart baking dish. Place potatoes on bottom of pan and top with a layer of broccoli and mushrooms. Mix together garlic powder, basil, eggs, and milk and season with salt and pepper. Pour over vegetables. Bake at 350 degrees for 1 hour. Pull out of oven and place tomato slices over top and sprinkle with cheese. Return to oven for 8 to 10 minutes. Allow to sit 5 minutes before cutting.

Serves: 12

Mushroom and Egg Casserole

Ingredients:

1 can cream of mushroom soup
1-1/2 cups each shredded cheddar and Monterey jack with jalapeño
2 Tablespoons milk
2 Tablespoons marsala wine
18 eggs
1 teaspoon parsley flakes
1/2 teaspoon dill weed
4 Tablespoons butter
1/4 pound sliced mushrooms
1/4 cup chopped onion
1/8 teaspoons pepper
paprika

Stir milk, wine, and soup over medium heat until smooth. Set aside. Beat together eggs, parsley flakes, dill weed, and pepper. Set aside.

Over medium heat, melt butter. Add eggs, mushrooms, and onion; cook till mixture is softly set. Spoon half of egg mixture into a 7 x 11 inch greased dish. Spoon half of soup mixture over the eggs and sprinkle half of the cheese. Repeat layers and sprinkle top with paprika. Bake 30 to 35 minutes at 300 degrees. Let stand for 10 minutes. Cut into squares.

designer

06-09-2006, 12:27 PM

Just an FYI - i made the Baked French Toast Casserole that's posted above for a shower and it went over REALLY well - everyone was asking for the recipe. It's really easy to make and you can do it the night before!

jimmysgirl424

06-09-2006, 12:42 PM

Meat Casseroles:

Dijon Bacon Egg Casserole

Ingredients

4 hard-boiled eggs
8 to 10 strips thick-sliced bacon, cooked crisp
3 Tablespoons butter
Croutons (or toasted bread cut into croutons)
3 Tablespoons flour
1-3/4 cups milk
1 ounce grated Swiss cheese
1 Tablespoon Grey Poupon Dijon mustard
1-1/3 cups hashbrowns

Sauce: In a small saucepan, melt butter over low heat. Stir in flour. Stirring occasionally, pour in milk and cook until thickened. Add cheese and mustard. Stir until well blended.

Spray 4 small casseroles with cooking spray. Place 1/3 cup hashbrowns in each casserole. Crumble bacon into each dish; peel eggs and slice on top of bacon. Add sauce to cover top of eggs. Sprinkle with croutons. Bake at 350 degrees for approximately 20 to 25 minutes until bubbly. Let sit for 5 minutes before serving

Bacon & Mushroom Strata

Ingredients
Seasoned croutons
1/2 pound cheddar cheese, grated
12 strips cooked bacon (or cooked sausage or ham, or a combination of these)
1/2 cup fresh mushrooms, sliced
1/2 cup sun-dried tomatoes, sliced
8 eggs, beaten
3 cups milk
1 teaspoon prepared mustard
Salt and pepper to taste

Layer seasoned croutons over the bottom of greased 9 x 13-inch baking dish. Sprinkle in half of the grated cheese, meat, mushrooms, and sun-dried tomatoes. Repeat layer of cheese, meat, mushrooms, and sun-dried tomatoes. Beat eggs, milk, mustard, and black pepper together and pour over mixture in the pan. Cover and refrigerate overnight. The next morning, bake at 325 degrees for 50 to 60 minutes or until inserted knife comes out clean. Let stand for 5 to 10 minutes before serving.

Serves: 6 to 8

Eggs Wedgewood

Ingredients:
1/2 to 1 pound of bacon
12 eggs
1/2 teaspoon nutmeg
1 teaspoon chopped parsley
1/2 cup sour cream
1/4 cup green onions, chopped fine
12 button mushrooms, sliced
1-1/2 to 2 cups sharp cheddar cheese

Cook bacon until crisp and chop. Mix beaten eggs with nutmeg and parsley; scramble, then set aside in a greased quiche (glass) dish. Let the eggs cool. After cooling layer sour cream, green onions, bacon pieces, mushrooms and cheddar cheese. Heat oven to 300. Bake 20 minutes or until cheese is melted. Do not overbake.

cut "pie" into 8 pieces.

Italian Sausage Casserole

Ingredients

1 pound hot bulk sausage
1 cup sliced mushrooms
1 cup chopped onion
1 large red bell pepper, roasted, peeled, and chopped
1 package frozen chopped spinach, thawed and well drained
1 cup all-purpose flour
1/2 teaspoon seasoned salt
1 teaspoon basil leaves
8 eggs
2 cups milk
2 cups grated Provolone cheese, divided

Preheat oven to 425 degrees. Grease 13 x 9 inch baking dish. Brown, crumble, and drain sausage in large skillet. Add onions and mushrooms and cook until onions are semi-soft. Arrange sausage mixture in greased pan. Sprinkle half of chopped pepper over sausage; top with spinach. Sprinkle with 1 cup of Provolone cheese. In large bowl, combine flour, Parmesan cheese, salt, and basil. In another bowl, combine eggs and milk; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.

Bake at 425 degrees for 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle casserole with remaining red pepper and Provolone cheese. Return to oven for an additional 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares.

Serves: 8 to 10

Swiss Cheese & Sausage Egg Bake

Ingredients:

1 pound pork sausage, browned and drained
6 ounces sliced, fresh mushrooms
1/4 cup green onions, chopped
1/2 cup chopped fresh parsley
2-1/2 cups grated Swiss cheese
1-1/4 cups baking mix
12 large eggs
1 cup milk
1-1/4 teaspoons salt
1/2 teaspoon pepper
Paprika

Butter a 13 x 9-inch baking dish. Spread sausage as first layer; scatter mushrooms, green onions and tomatoes over sausage. Next layer on parsley; top with grated cheese.

In a large electric mixer bowl, beat together baking mix and milk until smooth. Add eggs, salt and pepper; beat on slow speed until combined. Pour over sausage mixture. Sprinkle lightly with paprika. Bake in 350 degree oven 30 to 35 minutes or until knife inserted in center comes out clean. Cut into squares to serve.

Serves: 8

Ham & Cheese Breakfast Pie

Ingredients

1 can (4 ounces) chopped green chilies, drained
1/4 small Spanish onion, finely chopped
1 small tomato chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
3/4 cup diced ham
4 eggs
1/2 cup milk
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and Pepper to taste
Preheat oven to 375 degrees. Spray 9-inch pie plate with nonstick cooking spray. Layer pie plate with chiles, onions, tomatoes cheeses, and ham. In blender, combine eggs, milk and seasonings: process until smooth. Pour egg mixture into pie dish. Bake 30 to 35 minutes or until center is set.

Serve with Country Fried Potatoes. Garnish with Fresh tomato and chives

Serves: 6

Southern Ham Casserole

Ingredients:
3 to 6 eggs
1 cup quick-cooking yellow grits
4 cups water
1 teaspoon salt
4 ounces chopped yellow cheddar cheese
1 cup cubed or chopped ham
Bread crumbs

Boil the eggs 5 to 6 minutes. Chop. Mix the grits, water, and salt in a medium saucepan. Cook all these ingredients for 2 to 3 minutes until thick, then add the cheese and the ham.

Butter a casserole dish or baking pan and pour the above mixture into it. Lightly top with bread crumbs. You can also top with a bit of Parmesan cheese. Bake 30 minutes at 350 degrees. Recipe can be separated into individual serving-size casserole dishes. If you use the smaller dishes, bake about 20 minutes or until thick and bubbling.

Low Cholesterol Alternative: Use egg whites only; substitute low-fat or non-fat cheese for the cheddar; use low-fat ham (or eliminate altogether.)

Serves: 6

Rosebud

06-13-2006, 11:07 PM

Just wanted to drop off some favorite breakfast recipes.

Baked Banana-Stuffed French Toast

4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices mixed grain bread
1/2 cup nonfat milk
2 large eggs
1 tsp. vanilla extract
Pinch of cinnamon

Nonstick vegetable oil spray
Powdered sugar
8 large strawberries
Pure maple syrup (optional)

Preheat oven to 350 degrees. Place 4 pieces of banana on each of the 4 bread slices. Top with remaining 4 bread slices. Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Dip bread in egg mixture; let soak for 45 seconds on each side.

Spray large skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French Toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet, bake 8 minutes. Transfer to plates. Dust with powdered sugar. Garnish with strawberries. Serve with maple syrup, if desired.

Wild Blueberry Buckle

With its crunchy streusel topping, this is like a light, rich coffeecake full of fruit.

3/4 cup sugar
1/4 cup vegetable shortening
1 egg
2 cups flour
1/2 tsp salt
2 tsp. baking powder
1/2 cup milk
2 cups blueberries

1/2 cup sugar
1/2 tsp cinnamon
1/3 cup flour
1/4 cup butter

Preheat oven to 375 degrees. In a large bowl, cream sugar and 3/4 cup sugar by beating until fluffy, then beat in egg. Sift together 2 cups flour, salt and baking powder and add to shortening alternately with milk. Blend in blueberries and pour into buttered and floured 10x6 inch baking dish.

In a separate bowl, mix 1/2 cup sugar, 1/3 cup flour and butter. Sprinkle over the top of the buckle in the baking dish. Bake at 375 degrees until top is browned, about 45 minutes.

Rosebud

11-05-2006, 11:43 PM

I just finished making these muffins to take into work tomorrow (oddly enough, my office is having a bake off). DH and I tried a sample and they're SO good. I made a batch with walnuts and a batch without. Both super yummy.

Banana Crumb Muffins

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/bananacrumb.jpg

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Allrecipes.com

Leilynne

11-06-2006, 05:36 AM

What is pea-meal bacon?

I realize this question was asked almost a year ago but I have to answer it:D Pea-meal bacon is what Canadians call canadian bacon. DH's American family is always asking "hey what do you call regular bacon in Canada?", "Umm, we call it bacon." Then with a quizzical look on their faces "Oh, so what do you call Canadian Bacon then?" "Pea-meal bacon" And then inevitably some one asks why. Like we have classes in school on the history of bacon names in Canada. Everyone is always shocked and confused that "canadian bacon" isn't our regular bacon. If you go to France and order toast will you get "french toast", no it's just a name. I don't know why but this always makes me laugh, maybe it's just the fact that they ask every time we visit.:)

Rosebud

11-06-2006, 03:51 PM

Here's the recipe for the winning muffin at our office's bake off. We had 14 different muffins and this was definitely the favorite:

GINGERBREAD MUFFINS WITH LEMON GLAZE

2 3/4 cups all purpose flour
2 1/2 teaspoons baking soda
1 tablespoon plus 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs
3/4 cup mild-flavored light molasses
1 1/3 cups cold water

Lemon glaze
1 3/4 cups powdered sugar
5 tablespoons fresh lemon juice

Whipped cream (optional)

For gingerbread muffins: Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.

Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.

Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.

For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.

Serve muffins warm with whipped cream, if desired, or at room temperature.

Makes 16 gingerbread muffins.

Rosebud

11-11-2006, 10:35 AM

Here's a really good pancake recipe. Very tasty and really easy to prepare.

Old Fashioned Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon white sugar
1 1/4 cups milk
1 egg (at room temperature), lightly beaten
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, vanilla and melted butter; mix until smooth. Be careful not to overmix the batter. If the batter looks too thick, add a little more milk.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes 8 pancakes

chloechloe

12-06-2006, 11:44 AM

I would love to hear some ideas....like breakfast cassoroles etc. I would really love ones that could be made ahead.....as I have a busy two year old! Thanks

Shapsgrl

12-06-2006, 12:08 PM

Here are a couple of recipes from a fabulous B&B that I stayed at in Napa last year. I ate this food, but have not tried the recipes. Still, I would say that they're worth trying:

Croissant French Toast with Spiced Apples, Pears, & Cranberries

This is a unique twist among the many versions of French Toast.
Fruit topping:

* 1 1/2 cups frozen cranberries
* 3/4 cup loosely packed brown sugar
* 1 Tbsp. + 1 tsp. Grand Marnier
* 4 medium Fuji apples
* 4 medium Granny Smith apples
* 6 Bartlett pears
* 6 Tbsp. butter
* 2-3 Tbsp. cinnamon, or to taste
* 1/8 tsp. ground nutmeg
* 1/2 cup maple syrup

Batter:

* 2 cups half-and-half or cream
* 4 eggs
* 1 Tbsp. cinnamon
* 1/4 cup powdered sugar
* 1 Tbsp. Grand Marnier
* 24 mini or 12 large croissants
* Powdered sugar

In a small pan, cook frozen cranberries with about 2 Tbsp. of the brown sugar and 1 tsp. Grand Marnier until tender. Set aside.

Peel and dice apples and pears and sauté in butter over medium heat with brown sugar, cinnamon, and nutmeg, for about 5 minutes. Add 1 Tbsp. Grand Marnier and maple syrup. Continue cooking, stirring often, until tender. Fruit will release some juice during cooking. Be sure to keep this to spoon over croissants with the fruit. Remove from heat, add cranberries and stir. Fruit topping can be made ahead and refrigerated, then reheated before serving.

Mix all ingredients for batter. Use a sharp serrated knife or scissors to cut a small piece off the top of each croissant. Dip each croissant into batter, and allow excess batter to run off. Cook croissants on a griddle or in a skillet as you would French Toast, browning on both sides. Remove from heat, and spoon cooked fruit and juice over the top. Sprinkle with powdered sugar and serve immediately. Serves 12.

Artichoke and Roasted Red Pepper Strata

This recipe is easily adaptable. Just substitute different vegetables, herbs, or chopped ham or bacon, etc. for the artichokes and peppers.
Ingredients:

* 12 eggs
* 2 tsp. hot sauce
* 1/2 cup flour
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1/2 cup melted butter
* 1 pint cottage cheese
* 1 lb. shredded cheese, such as Jack & Cheddar mixed
* 8 oz. marinated artichoke hearts, coarsely chopped
* 8 oz. roasted red peppers, chopped
* 4 slices white bread, crusts trimmed off and cut into cubes

Beat eggs and add hot sauce. Mix flour, baking powder and salt together, whisk into eggs. Add melted butter, then fold in cottage cheese, shredded cheese, artichoke hearts, and roasted red peppers.

Sprinkle bread cubes into 2 buttered 8" x 8" glass baking dishes. Pour egg mixture evenly over the top. Recipe can be prepared ahead up to this point, covered, and refrigerated over night.

Bake at 350 degrees for 45 minutes or until eggs are firm and knife comes out clean. Garnish with sour cream and green salsa. Serves 16.

tgal

12-06-2006, 12:27 PM

We do champagne and lox every year.

Scrambled eggs with lox, , fresh dill, cream cheese and green onions.
Lox and a dill sauce on toast topped with capers.

You could always do this in a casserole. If you want a heavier dish, use
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream

If you want something lighter, I would just do 8 eggs with 3-4 cups of milk. If you let it sit over night in the fridge it will be nice and fluffy! Of course, this would cook in a 9x13 dish at 350 for a little over an hour (until the top is brown). Oh and it is tastier if you add bread ~8 slices.

Another favorite dh and I have is using herbs de provence with feta or goat cheese.

LeighW

12-07-2006, 05:40 AM

I make this one from Cooking Light almost every year. I make it a week or so in advance and freeze it. :)

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=366254

Southwestern Breakfast Casserole
From

You can assemble this entire dish up to a week ahead. Bake the corn muffin mix ahead; store in an airtight container in the freezer for a couple of days. Assemble the casserole according to directions; cover and freeze. A day in advance, take it out of the freezer and thaw in the refrigerator (about 24 hours). Uncover and let stand 30 minutes at room temperature before cooking; bake as directed.

1 (8 1/2-ounce) package corn muffin mix
3 cups (1/2-inch) cubed white bread
8 ounces hot turkey Italian sausage
1 cup chopped onion
2 1/2 cups fat-free milk
1 teaspoon ground cumin
1/8 teaspoon black pepper
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (8-ounce) carton egg substitute
Cooking spray
1 cup (4 ounces) shredded reduced-fat Monterey Jack or mild cheddar cheese, divided

Prepare corn muffin mix according to package directions; cool. Crumble muffins into a large bowl; stir in bread. Set aside.
Remove casings from sausage. Cook sausage and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Combine milk, cumin, pepper, tomatoes, and egg substitute; stir with a whisk until well-blended. Add sausage mixture; stir well. Stir into bread mixture. Spoon half of bread mixture into an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup cheese. Spoon remaining bread mixture over cheese. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Bake casserole at 350° for 20 minutes or until set. Top with 1/2 cup cheese, and bake an additional 20 minutes or until set. Let stand 10 minutes before serving.

Yield: 8 servings

mgrace

12-07-2006, 12:00 PM

Here are a few....

Christmas Morning Casserole
It doesn't matter what holiday you celebrate, this casserole is rich and delicious. Prepare the night before and pop it in for a special, no-fuss morning treat!

6 eggs (fork beaten)
5 slices soft bread cubed
2 cups grated sharp cheddar cheese
2 cups milk
1 teaspoon dry mustard
1 pound bulk pork sausage (or turkey sausage or cubed ham)

Brown and drain sausage. Grease casserole dish. Mix all ingredients. Refrigerate overnight. Bake 50 minutes at 325°. Serves six. This is nice for a Sunday brunch with juice, muffins and coffee.

Farmer's Casserole

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese
(3 ounces)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onions
4 beaten eggs or 1 cup egg substitue
1 (12-ounce) can evaporated skim milk
1/4 tsp. pepper
1/8 tsp. salt

INSTRUCTIONS:
Grease a 2 quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham
and green onion. In a medium mixing bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture
ini dish (The dish may be covered and refrigerated at this point for several hours or overnight.) Bake, uncovered, in
a 350º oven for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set. Let
stand 5 minutes before serving.

Yield: 6 servings

Overnight Blueberry French Toast

1 (14-ounce) loaf french bread or italian bread
1 (8-ounce) package light cream cheese, cut in small pieces
1 cup fresh blueberries or frozen blueberries
12 large eggs
2 cups milk
1/3 cup real maple syrup
1/2 teaspoon ground cinnamon

Spray a 13x9-inch glass baking pan with cooking spray.

Tear bread into one-inch cubes; place half into prepared pan.

Evenly distribute cream cheese pieces over bread; cover with blueberries.
Place remaining bread cubes on top.
In a large bowl, beat together eggs, milk, syrup and cinnamon; pour over bread cubes.

Cover with foil and refrigerate overnight.

In the morning, preheat oven to 350F degrees. Remove casserole dish from fridge and bake, covered, for 30 minutes. Remove foil and bake for an additional 30 minutes or until lightly browned on top and center is set.

Cut into squares and serve with maple syrup.

Overnight French Toast

INGREDIENTS:
2 Tbsp. corn syrup
1/2 cup butter
1 cup brown sugar
1 loaf French bread, sliced 1" thick
5 eggs, beaten
1-1/2 cups milk
1 tsp. vanilla
1/4 tsp. salt

PREPARATION:
Combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted, stirring frequently. Pour this mixture into a greased 9x13 inch casserole dish.

Place the bread slices over the sugar-butter mixture in the dish.

In large bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and refrigerate overnight.

The next morning, preheat oven to 350 degrees. Uncover the pan and bake for 45 minutes. Serve while hot or warm, since the French toast will harden in the pan. It can be reheated.

Chelsea524

12-12-2006, 10:31 AM

Anyone have a good recipe for stuffed french toast? I love the IHOP style and want to try to make it on my own for Christmas breakfast but have no idea how to make it.

jimmysgirl424

12-12-2006, 11:06 AM

Found a few:

Stuffed French Toast with Fried Apples

1 (8 count) can crescent rolls
Batter
3 eggs
1 tablespoon sugar
1 teaspoon vanilla
Filling
5 ounces cream cheese (softened)
3 tablespoons butter or margarine (softened)
3/4 cup powdered sugar
1/2 teaspoon vanilla
Fried Apples
3-4 medium apples (any variety)
1/4 cup apple juice
1/8 cup sugar
1 tablespoon lemon juice
2 tablespoons butter or margarine
1 teaspoon cinnamon
Cool Whip or ice cream, if desired
cinnamon
1-2 tablespoon butter, for sauteing the toasts

Preheat oven to 350 degrees. Grease or spray with cooking oil a medium sized baking sheet.
Don't divide the crescent rolls. Lay them out completely flat on the baking sheet. Then seperate them into four keeping two together to create four rectangles.
Beat together the cream cheese, butter, powerdered sugar and vanilla. Spoon onto center of each rectangle, leave about a 1/2 inch space all around.
Fold the rectangles from one corner to the other and then fold up the other two corners to create a triangle. Try to even out the dough and make sure there are no holes otherwise your filling will leak out. Bake for 10-15 minutes until lightly browned.
While baking, cut up apples into slices. Melt the butter in a medium or large skillet. Add in the apples, apple juice, and lemon juice. Cook over medium heat, stirring the apples occasionally so they won't burn. When they are soft and almost translucent, add in the sugar and cinnamon, stirring a few minutes longer until sugar is melted and sauce is thick. Set aside.
When the toast is finished baking cool for 3-5 minutes. Beat the eggs, sugar, and vanilla until blended. In a small skillet, melt some butter, dip one of the toast into the egg mixture and turn over to coat each side. Brown in skillet about 2 minutes to each side, continue with other three pieces.
Sprinkle the finished french toast with powdered sugar if desired. Top with the apples, and cool whip or ice cream. Also sprinkle a little bit of cinnamon on top of the cool whip or ice cream.
* Stuffed french toasts can be made in advance and frozen until ready to serve. Bake about 10-15 minutes or until completely warmed through.

Linden French Stuffed Toast

1 8-ounce package cream cheese
1/2 cup chopped walnuts
1 teaspoon vanilla extract
12 slices 1/2 inch French bread
4 eggs beaten
3/4 cup cream
1 tablespoon vanilla extract
Butter

1 12 ounce jar apricot jam
1/2 cup orange juice

Slice bananas.

Combine the cream cheese, walnuts and vanilla. Spread on 6 slices of bread to form sandwiches. Combine the eggs, cream, and vanilla. Dip each sandwich into egg mixture. Coat griddle with butter and grill sandwich each side on griddle until golden brown.

Combine the Jam (you can use any fruit jam you would like) with orange juice, heat on stove until it simmers. Garnish the top of French toast with banana or other fruit slices. Serve apricot sauce over all

Jack's Stuffed French Toast

1 Loaf (1 pound) cubed French bread
1-8 oz. pkg. cubed cream cheese
8 eggs
2 1/2 c. milk
6 T. melted oleo
1/4 c. maple syrup
Chopped pecans (optional)

Spray 9x13 pan with Pam. Put 1/2 of bread cubes in pan, top with cream cheese cubes and remaining bread cubes.
Mix eggs, milk, butter, & syrup. Pour evenly over bread cubes. Use spatula to lightly press down and moisten all bread.
Cover with plastic wrap - refrigerate overnight. Preheat oven to 325 degrees and bake 40-45 minutes.
Let stand 10 minutes before serving.

Syrup:
1 c. sugar
8 tsp. cornstarch
1 tsp. cinnamon
2 Tbsp. lemon juice
2 c. apple juice
4 Tbsp. oleo
In small saucepan stir together sugar, cornstarch, and cinnamon. Stir in lemon juice and apple juice.
Cook over medium heat until thick. Cook 2 minutes longer. Stir in butter and serve. Can be made ahead.
Serve with meat and fruit garnish. Yummy! Syrup is good on ice cream too!

Maple Walnut Stuffed French Toast

16 slices Texas toast style bread
8 eggs
1/4 cup milk, or heavy cream
1 tablespoon pure vanilla extract
1 Tablespoon cinnamon
1/2 cup butter, plus 2 tablespoons melted to use on the griddle
14 ounces chopped walnuts
1/3 cup pure grade A maple syrup, plus ½ cup for serving
8 ounces Cream Cheese, slightly softened

Heat Griddle. Using a skillet melt 1/2 cup of butter over medium low heat. When butter starts to get frothy add walnuts and sauté for 3 to 5 minutes. Add maple syrup and simmer for another 5 minutes stirring to coat all walnuts. Remove from heat and set aside. Whisk together eggs, milk and vanilla. Dip bread into egg mixture to thoroughly coat both sides. Brush griddle with butter. Place bread on the griddle and sprinkle top side with cinnamon. Grill both sides until golden, approximately 3 minutes each side.

Remove from griddle in pairs with cinnamon side facing up. Spread a thin layer of cream cheese on each slice of grilled bread. Place 3 heaping tablespoons maple walnut mixture onto one of the cream cheese coated slices, then assemble putting other slice with cream cheese on top. Cut in half to reveal the yummy inside and enjoy. Serve with maple syrup and a dusting of powdered sugar.

Stuffed French Toast

Serves 10

Ingredients:
2 loaves French bread
1 jar fruit preserves
1 8 oz. package cream cheese
18 to 20 eggs
1/2 cup milk
2 tsps vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
butter flavored cooking spray
powdered sugar

Cut bread into 1-1/2 inch slices. On the bottom edge of each piece, slice a pocket, leaving a 1/2 inch border on 3 sides. Fill the pockets with 1 tsp of preserves. Slice the cream cheese into the preserve filled pockets. Combine the next 5 ingredients and mix well. I use a large rectangle baking dish to soak bread. Let each side soak 1 minute.

Place on a hot griddle that has been sprayed with cooking spray. Cook until brown. Serve with maple syrup or pancake syrup. Sometimes I heat apple or cherry pie filling to serve over toast, depending on the preserves used. Put on plate and dust with powdered sugar. Enjoy!

TONS more stuffed French Toast recipes here:
http://www.bbonline.com/recipe/frenchtoast.html

Chelsea524

12-12-2006, 02:38 PM

Thanks Kym! Those are different then what I was thinking, but really I had no idea to begin with, they sound yummy, I'll have to give them a try, thanks!

kimbers

12-13-2006, 08:46 AM

I've never had IHOP's french toast so I'm not sure if this is the recipe you are looking for.

IHOP Stuffed French Toast

Texas Toast
1 pkg. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon extract (I use vanilla, but others work well, also)
1 egg, beaten
1/2 can evaporated milk
1/4 cup sugar
Cinnamon to taste

Beat together cream cheese, powdered sugar and extract till spreading consistency. Spread between 2 pieces of texas toast until desired amount of toast is prepared. In a shallow dish, beat together eggs, milk, sugar and cinnamon. Heat a oiled griddle on med-high heat until water sizzles when dropped on it. Dredge toast through egg mix one at a time and cook on griddle till golden brown then flip and repeat. Serve with whipped cream or your choice of fruit toppings. (The canned fruit in heavy syrup always works best.)

MSG URL: http://www.recipelink.com/gm/14/13764

Rosebud

12-31-2006, 10:40 AM

These muffins (from Ina Garten) are SO good! The berries combine to create a really nice flavor. I halved the recipe and still got 12 muffins. Yum!

Tri Berry Muffins

3 cups all-purpose flour
1 ½ cups sugar
1 Tbsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 ½ Tbsp ground cinnamon
1 ¼ cups milk
2 extra-large eggs, lightly beaten
½ pound (2 sticks) unsalted butter, melted
1 cup fresh blueberries
1 cup fresh raspberries
½ cup diced fresh strawberries

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Combine. In another bowl, combine the milk, eggs and melted butter. Make a well in the middle of the dry ingredients, pour the wet mixture into the well and stir until combined. There will be some lumps but don’t overmix the batter. Add the berries and stir gently to combine.

Using a 2 ¼-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the muffin tops are nicely browned.

Makes 16 to 18 muffins
Ina Garten: Barefoot Contessa at Home

http://i91.photobucket.com/albums/k284/rosebud03_2006/TriBerryMuffins.jpg

KJBean

02-02-2007, 09:10 AM

For brunches with guests, I like to make Hashbrown Casserole (as mentioned on another page), Dutch French Toast and Ziploc Omlettes as well as fruit, bacon, sausage, etc.

Dutch French Toast
12 slices bread, cubed
8 oz. Cream cheese, cubed
12 Eggs
2 c. Milk
3/4 c. Maple syrup

The night before, spray 9x13-inch pan with PAM.
Spread half of cubed bread in bottom of pan, adding extra if needed to thoroughly cover bottom of pan.
Dot bread cubes with cubed cream cheese.
Whip eggs; add milk and syrup.
Pour egg, milk, and syrup mixture over bread cubes and cheese.
Add remaining bread, adding extra if needed to provide a full layer.
Cover and store in refrigerator overnight.

The next morning, if all of the bread has not absorbed the egg mixture, press down to saturate.
Bake for 45 minutes in 375 degree oven.
Serve immediately.

Good source of Vitamin A, C, Calcium, Protein, and Iron

This is great b/c you can prep it the night before

Ziploc Omlettes
Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

You can easily prep the ingredients (except eggs) the night before in little dishes. This is great when you have company and everyone's omlettes come out perfect and at the same time. It's a great conversation piece and it's fun to make your own omlettes.

Rosebud

02-11-2007, 03:55 PM

Saw this on a food blog & the recipe looks yummy:

Chai Latte Muffins

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/chailatte.jpg

1 cup soy milk (I used vanilla)
4 black/chair teabags
1/4 cup vegetable oil
1/2 cup plain soy yogurt
3/4 cup sugar
1 tsp vanilla extract
1 1/3 cups all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
pinch of ground pepper

Prehat oven to 375F and line a muffin tin with paper liners.

Heat milk to almost boiling (in the microwave or a small sauce pan) and steep the tea bags for about 10 minutes, making very strong, milky tea. Don't worry about making the tea bitter (which can happen as a result of oversteeping) because you won't taste it in the end product.

In a large bowl wisk together oil, yogurt, sugar and vanilla.

In a small bowl, whisk together the flour, baking powder, baking soda, salt and spices. Pour half into the yogurt mixture, stirring well, followed by the tea mixture and the rest of the flour. Stir only until just combined, then evenly distribute into prepared muffin tin.

Bake for about 21-23 minutes, until a toothpick inserted into the center comes out clean and the muffin springs back when lightly pressed.
Cool completely on a wire rack. Makes 12 mufins.

Top with sifted confectioners' sugar when cooled. Mix 2 tbsp cocoa powder with 1 tsp cinnamon and 1/4 tsp ground nutmeg together in a small bowl. Sift lightly over top of the sugar (using a stencil for accuracy, if you want) to add a bit of extra spice.

MsRo

02-16-2007, 05:41 AM

I can't believe I *just* found this thread! :eek: So many great recipes!!!

apoppy

03-08-2007, 02:15 PM

Does anyone have a tried and true recipe for muffins to share? I am particularly interested in fruit muffins, but other kinds are great too.

Thanks. :)

apoppy

03-09-2007, 07:47 AM

Thanks Rosebud, I'll look there.

In the meantime, does anyone else have a good muffin recipe to share?

tlew12778

03-09-2007, 09:57 AM

Funny that you posted this bc I am on a muffin kick this week. I just tried these:
To Die for Blueberry Muffins (http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx)
I used fresh blueberries the first time around, then a frozen berry mix the second time around. They were much better the first time. The crumble topping is a bit of a pain to make, but it looks nice and cuts the tartness of the berries.

I've also made these:
Banana Crumble Muffins (http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx)
It's a pure coincidence that these also have a crumble topping. They are like mini banana breads honestly. The topping recipe is way too sweet IMO. I eyeball mine and make it with a lot of flour and cinnamon to cut the sweetness.

Oh and these are really good:
Apple Spice Muffins (http://allrecipes.com/Recipe/Delightful-Apple-Spice-Muffins/Detail.aspx)
I add chopped up apples to mine.

Rosebud

03-09-2007, 10:12 AM

From Chocolateandzucchini.com:

French Toasted Brioche (Brioche Façon Pain Perdu)
http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/briocheperdue.jpg

- 1 1/3 cup milk
- 1 vanilla bean
- 4 eggs
- 1/2 cup sugar, plus extra for sprinkling
- 10 thick (1 1/6 inch) slices from day-old brioche or challah bread
- Butter for greasing

Serves 6 to 8.

Pour the milk in a saucepan. Split the vanilla bean, scrape the seeds with the tip of a knife, and put bean and seeds in the milk. Bring to a simmer, remove from heat, and let cool. Scrape the last of the seeds from the bean, stir them into the milk, and discard the bean. (If you're in a hurry, just stir a teaspoon of pure vanilla extract into the milk and skip this step.)

Whisk together the eggs and sugar in a medium salad bowl. Add the milk and whisk to combine.

Line a baking sheet with foil. Melt a pat of butter in the skillet you're going to use to sear the brioche (it should be large enough to accomodate two slices). When the butter is melted, remove from heat, and use a pastry brush to butter the foil lightly.

Dip two of the brioche slices in the egg batter and stir gently to soak well and on both sides. Return the skillet over medium heat and melt a little more butter. When the butter starts to sizzle, transfer the soaked slices to the skillet and cook for a few minutes on each side until golden-brown.

Transfer to the prepared baking sheet and repeat with the remaining slices. Let cool, cover with foil, and refrigerate until time for dessert, up to three or four hours.

Preheat the oven to 400°F. Sprinkle the brioche slices with a little more sugar, and bake for 15 minutes, until heated through, then switch to broiler mode for 5 minutes, until lightly caramelized, keeping a close watch on the slices.

Serve immediately, one slice per guest, with fruit coulis or fruit sorbet, and a bit of whipped cream.

Rosebud

03-11-2007, 12:07 PM

From The Baking Sheet (http://bakingsheet.blogspot.com/):

Peach Passion Muffins

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/muffins.jpg

These muffins were made using frozen peaches that had been soaked in passion fruit juice (sold at Trader Joe's). They can also be made with regular peaches.

1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup sugar
2 tbsp oil
2 tsp vanilla extract*
1 1/2 cups peeled, diced frozen peaches (unthawed)
coarse sugar, for topping

Preheat oven to 350F and line a 12-cup muffin tin with baking cups.
In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, whisk/beat together eggs and sugar for about a minute at high speed, just until fairly smooth, then add in oil and vanilla. Add in flour mixture and stir until just combined. Briefly stir in peach pieces. Divide evenly into muffin cups and sprinkle with coarse sugar.

Bbake at 350F for 18-22 minutes, until a tester inserted into the center comes out clean. Cool on a wire rack.

These are best on the day they are made. Makes 12 muffins.

*Vanilla paste, if you can find it, is a great substitute, since it will add attractive vanilla specks to your muffins.

Rosebud

03-11-2007, 12:16 PM

Also from Baking Sheet:

Coconut Banana Macadamia Pancakes

http://i91.photobucket.com/albums/k284/rosebud03_2006/survivor/pancakes.jpg

1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 cup milk (non-fat is fine)
1 large egg
2 tbsp butter, melted
1/4 tsp almond extract
1/2 cup sweetened shredded coconut
1/4 cup mashed banana (about 1/2 large banana)
1/4 cup chopped macadamia nuts (optional)

In a large bowl, whisk together the flour, baking powder, salt and sugar.
In a medium bowl, beat together milk, egg, melted butter and almond extract. Stir in coconut and banana, then pour into flour mixture. Add the macadamia nuts and stir until almost smooth.

Heat a lightly greased griddle (or frying pan), over medium-high heat until a drop of water will dance around when dropped on the surface. Drop batter by heaping spoonfulls and cook about 2-3 minutes, until browned, before flipping to brown the other side. Continue until all pancakes are made and serve hot.

Serves 3-4.

Rosebud

03-27-2007, 12:11 AM

Lemon Orange Mascarpone Muffins

http://i91.photobucket.com/albums/k284/rosebud03_2006/gossip/muffin.jpg

In my hunt for foods I can make that classify as "melt in your mouth" I've come across a recipe for French breakfast muffins that I transformed into a delicious, soft, light and fluffy muffin recipe that truly does melt in your mouth.

2 1/4 cups cake flour
1 1/2 cups white sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 cup milk
1 teaspoon vanilla extract
4 egg whites

You will also need-
3/4 cup mascarpone cheese
1 cup powdered sugar
2 teaspoons Orange extract
1 teaspoon lemon extract

Take all of the dry ingredients from the first list, and sift them together in a bowl. In another container, mix together all of the liquid ingredients. Slowly add the liquid ingredients, mixing between additions, until the batter is completely mixed. It will be a little lumpy.

Prepare your muffin tin with either paper cups or spray grease. Fill each cup about 2/3 full. Set aside.

In a separate bowl, mix together all of the ingredients from the second list. You're trying to create a paste, and you do not want it to be liquidy. You want it more like a soft dough.

Once the dough is fully mixed- get out the muffin batter filled muffin cups. Drop a spoonful of the soft cheese paste into the center of each muffin. You can add up to two spoonfuls.

Bake at 325 for about 10-15 minutes. Just until they're BARELY cooked through. Because you put cheese in the center, when testing for doneness poke a toothpick through the cupcake diagonally from one side towards the other. It should come out clean.

(source (http://neverbashfulwithbutter.blogspot.com/))

sxsw_dad

03-28-2007, 11:51 AM

I love the breakfast tacos I make just about every weekend. mm.. :)

The link to my recipe!
http://www.youshouldlisten.com/2006/10/21/breakfast-tacos/

Jay’s Breakfast Tacos
Makes 2 large size tacos

3 eggs
2 tortillas
1 large chopped sarrano pepper
3/4 cup chopped white onion
1/4 pound chorizo
2 medium size red potatoes
pinch of salt and freshly ground pepper
sour cream
TexaFrance Chili Con Queso

Breakfast Taco! (Detail)Preheat your oven on broil and then chop the red potatoes into small cubes. Place the cubes of potatoes on a cookie sheet put a bit of salt over them and then put in the oven for 5 to 10 minutes. Chop your Serrano pepper and white onion and sauté in a medium skillet with a bit of olive oil. Put your pinch of salt and ground pepper in with the onions and Serrano pepper. Let them cook until desired and then add the chorizo. Once your potatoes start to get brown take them out and flip them and put back in the oven for another 5 to 10 minutes. By this time your chorizo, onions, and Serrano peppers should be ready. Take the potatoes out of the oven and add them to your skillet. Next take the eggs and scramble them and add to skillet. Cook until desired consistency. On your tortillas put a nice spoon full of queso and sour cream and spread. Add the filling from the skillet and enjoy!

May27JnJ

03-28-2007, 12:01 PM

OMG sxsw dad! Those sound great!

sxsw_dad

03-28-2007, 01:01 PM

OMG sxsw dad! Those sound great!
they are fantastic! That's why I make them every weekend. and if you have it add a bit of cilantro on top of everything before you eat.. mmm. :)

klanae

03-28-2007, 01:12 PM

sxsw dad- where do you find that Chile con queso at?

sxsw_dad

03-28-2007, 02:22 PM

I get it at Whole Foods, but I think you might be able to get it direct from the company. http://www.texafrance.com It's really good and in my opinion better than any restaurant that I've had queso at! :) mmm..

Rosebud

04-02-2007, 08:36 PM

Chocolate Chip Pancakes

http://i91.photobucket.com/albums/k284/rosebud03_2006/gossip/pancakes.jpg

2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
2 cups buttermilk
1 tbsp melted butter
1 tsp vanilla extract
chocolate chips

In a large bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, buttermilk, melted butter and vanilla. Pour wet ingredients into flour mixture and stir until combined. Batter should be a little bit lumpy. Heat a lightly greased skillet over medium-high heat. When a drop of water sizzles on the surface, drop heaping spoonfuls of batter onto the skillet, making 3-inch pancakes. Place a few chocolate chips (about 6) onto each pancake. Cook for about 2 minutes, until golden brown, then flip and cook the other side for an additional minute. Serve immediately, with whipped cream, powdered sugar or maple syrup.

Makes about 15 pancakes.
source: bakingbites (http://bakingbites.com/)

littlelove8138

04-03-2007, 11:50 AM

oh i can't wait to try these pancakes thanks for posting them!! :)

AprilB

04-05-2007, 08:06 AM

Holy smokes...this was SO good. I made it for our Christmas morning. It's really rich so make sure you have a cup of coffee or milk. DH loved it and had seconds. Be sure to read the reviews on allrecipes.com (http://allrecipes.com/Recipe/Creme-Brulee-French-Toast/Reviews.aspx) because there are tons of suggestions.

Creme Brulee French Toast
From allrecipes.com (http://allrecipes.com/Recipe/Creme-Brulee-French-Toast/Detail.aspx)

INGREDIENTS
* 1/2 cup unsalted butter
* 1 cup packed brown sugar
* 2 tablespoons corn syrup
* 6 (1 inch thick) slices French bread
* 5 eggs
* 1 1/2 cups half-and-half cream
* 1 teaspoon vanilla extract
* 1 teaspoon brandy-based orange liqueur (Grand Marnier®)
* 1/4 teaspoon salt

DIRECTIONS
1. 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.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

At the very, very end, I increased the stove to broil for about 30 seconds to get a crispy top like a creme brulee would have. I served it with fresh berries on top. mmm...mmmm....

Jessica

04-15-2007, 06:53 PM

Orange Yogurt
From the Barefoot Contessa

4 cups (2 pints) plain yogurt
1/4 cup raisins
1/4 cup chopped walnuts
1 1/2 teaspoons pure vanilla extract
1/4 cup good honey
1 orange, zest grated
1/2 to 1 cup freshly squeezed orange juice
Orange, orange zest, raisins and walnuts, for garnish (optional)

Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.

Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.

Rosebud

04-19-2007, 11:40 AM

This is in the new issue of Cooking Light:

Spinach-Cheese Bake

You can assemble the casserole in less than 10 minutes by using preshredded cheeses. Pair this dish with fresh berry salad and mini muffins for a lovely Mother's Day or graduation brunch.

1 tablespoon butter, melted
Cooking spray
2 (6-ounce) packages fresh baby spinach
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
3/4 cup (3 ounces) shredded Monterey Jack cheese
1 1/3 cups all-purpose flour (about 5 3/4 ounces)
1 1/2 cups fat-free milk
1 cup egg substitute
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper

Preheat oven to 350°. Pour the butter into the bottom of a 13 x 9-inch baking dish coated with cooking spray; tilt dish to coat. Place spinach evenly in bottom of dish; sprinkle evenly with cheeses.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended. Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned. Serve immediately. Yield: 12 servings

NUTRITION PER SERVING
CALORIES 157(34% from fat); FAT 6g (sat 3.7g,mono 1.7g,poly 0.4g); PROTEIN 10.8g; CHOLESTEROL 18mg; CALCIUM 263mg; SODIUM 494mg; FIBER 1.6g; IRON 2.6mg; CARBOHYDRATE 15.1g

DianeCourt

04-29-2007, 05:51 PM

I came here to find a new french toast recipe to make for Mother's Day brunch. I always make this one, my favorite from Cooking Light back in 2004, but this year I want to find something new. I have several options now, so thanks!

Berry French Toast
from Cooking Light

2 cups frozen blueberries
1 1/2 cups frozen blackberries
1 1/2 cups frozen raspberries
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
Cooking spray
1 cup fat-free milk
1 teaspoon vanilla extract
4 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (8-ounce) loaf French bread, cut into 1-inch slices
1 tablespoon granulated sugar
1 tablespoon powdered sugar

Preheat oven to 350°.
Combine first 6 ingredients in a 13 x 9- inch baking dish coated with cooking spray.

Combine milk, vanilla, egg whites, and egg in a large, shallow baking dish, stirring well with a whisk. Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally. Arrange bread in a single layer over berries. Sprinkle evenly with 1 tablespoon granulated sugar. Bake at 350° for 30 minutes or until golden brown and bubbly. Sprinkle evenly with powdered sugar.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 374(6% from fat); FAT 2.7g (sat 0.6g,mono 0.9g,poly 0.7g); PROTEIN 9.2g; CHOLESTEROL 36mg; CALCIUM 114mg; SODIUM 300mg; FIBER 7.4g; IRON 2.1mg; CARBOHYDRATE 80.4g

Rosebud

05-17-2007, 08:50 PM

Dark Chocolate, Roasted Almond, Toffee Chunk Scone

http://i91.photobucket.com/albums/k284/rosebud03_2006/gossip/scones.jpg

2 cups all-purpose flour, plus more for work surface, hands, and cutter
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup heavy cream, plus more for brushing
2 large eggs, lightly beaten
1/2 cup chopped oven roasted almonds
1/2 cup chopped high quality dark chocolate pieces
1/4 cup chopped toffee pieces

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Sift flour, sugar, baking powder, and salt into a large bowl. Cut in butter until largest pieces are the size of small peas.

Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).

Add chopped almonds, chocolate and toffee. fold dough over filling and knead together

Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Cut into medium sized squares and then cut the squares into triangles, and transfer them to lined baking sheet. Brush tops with cream, press a small piece of chocolate into the top of the scone, and sprinkle lightly with sugar. Bake scones until golden brown, 10 to 15 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, with strawberry preserves and fresh fruit.

source (http://neverbashfulwithbutter.blogspot.com/2007/05/dark-chocolate-roasted-almond-toffee.html)

Smilin13

06-12-2007, 07:16 PM

I have a quick question:

I'm going to a graduation party this weekend, for my niece. My BIL and SIL will be having a house full of guests Saturday night. I would love to make a casserole for everyone to have on Sunday morning.

My question is, we'll be traveling down Saturday morning. Will it be okay for me to make the casserole on Friday night and then bake it on Sunday?

I could possibly bring all the ingredients and throw it together Saturday during the day....but I'm pretty sure it will be a day packed full of activities, and I don't want to have to bother Saturday.

What do you think? Will the casserole be too soggy if it sits that long?

:)

Rosebud

07-01-2007, 06:44 PM

I made this for brunch today and it was fantastic! Really quick and easy to make-- and perfect for summer because it's light and flavorful, not heavy. You can put it all together the night before as well and just store it in the fridge overnight.

Zucchini Egg Bake

3 cups peeled, chopped zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh marjoram (or substitute oregano)
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese

In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese. Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

http://i91.photobucket.com/albums/k284/rosebud03_2006/Misc/DSC04414.jpg

marchfamily

07-06-2007, 12:44 PM

I'm in search of good muffin recipes. I'm craving Fresh Blueberry Muffins and Banana Chocolate Chip Muffins.

I tried the best rated Blueberry Muffin recipe from allrecipes.com (the one with the crumb topping) and didn't care for it...... I've also tried the recipe from the Food Network (better, but still not there).

Please share your favorites!

tlew12778

07-06-2007, 02:01 PM

There is a thread on fruit muffins but I cannot get it come up in search. I remember it bc I posted my blueberry muffin recipe in it...

This (http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx) is the recipe that I use.

Rosebud

07-06-2007, 07:27 PM

marchfamily- It's been a while since I made these muffins (they're from an old issue of Martha Stewart Living), but I remember them being quite good. They're pretty simple, but simpler is better with classics like blueberry muffins, I think. Hope this one works for you!

Martha Stewart's Blueberry Muffins

Makes 6 large or 12 small muffins

6 tablespoons unsalted butter, room temperature, plus more for tins
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries

Preheat the oven to 375 degrees.butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.

Rosebud

07-06-2007, 07:28 PM

A friend of mine brought these to a brunch recently and they were amazing! I asked for the recipe and she said it was from the Magnolia Bakery cookbook. Found it online and sharing:

Magnolia Bakery's Raspberry Cream Cheese Breakfast Buns
http://i91.photobucket.com/albums/k284/rosebud03_2006/gossip/magnolia.jpg

These buns have been our most popular breakfast item at the bakery since the first day we opened our doors. The flavors of the cream cheese and the preserves work really well together. Makes 9 buns

BUN:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla extract

TOPPING:
1/2 cup raspberry preserves

GARNISH:
Confectionersâ€™ sugar

Preheat oven to 350 degrees. Grease and lightly flour 9 large muffin cups. In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25â€“30 minutes, or until a cake tester inserted in the center of the bun comes out clean.

Allow the buns to cool for about 30 minutes before sprinkling with confectionersâ€™ sugar and serving.