Ingredients:
Eggs
Blueberries
Baking Directions:
1. Hard boil eggs with blueberries. The eggs will turn a light shade of grey so you can prep them for web creations.
2. Remove the eggs and whack them gently with the handle of a whisk to create a nice 'crack'.
3. Place the cracked eggs into a bowl and pour the blueberry cooking liquid over the top.
4. Place the bowl in the fridge to give the tinted liquid a chance to do its magic and let the eggs cool completely.
5. Gently peel the cooled eggs to reveal the spidery web that has been created under the shell. The web will be a dark gray color and the egg will NOT taste of blueberries in any way.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, September 19, 2011
Friday, September 9, 2011
Halloween Treats - Vampire Pancakes
You start with a fairly standard pancake batter with a little bit of vanilla extract thrown in and pour some onto a preheated griddle. Next, you add a dollop of raspberry (or other red-colored) jam to the center of the pancake as it cooks. It’s a good idea to try and spread out the jam as you place it on the pancake, even putting several little dollops. At this stage, the pancake batter is too delicate to stand up to being spread with jam, and it’s really nice if the jam fills up as much of the pancake as possible. Top the jam with some more batter to cover it completely and cook as you would a regular pancake.
When the pancakes were fresh off the griddle and the jam was still warm, they were moist and tender, with a nice ooze to the filling. You can taste the vanilla and buttermilk in the pancakes alongside the jam. These pancakes were sweet enough that they didn’t need any additional syrup or toppings before serving, but whipped cream might be a nice touch if you want to serve a little on the side.
I used the same technique that I’ve used on my Vampire Cupcakes and Vampire Cookies to add bite marks to these pancakes before serving. I’m sure that any vampires out there would approve, even if they might prefer a different flavor of filling for their portion.
When the pancakes were fresh off the griddle and the jam was still warm, they were moist and tender, with a nice ooze to the filling. You can taste the vanilla and buttermilk in the pancakes alongside the jam. These pancakes were sweet enough that they didn’t need any additional syrup or toppings before serving, but whipped cream might be a nice touch if you want to serve a little on the side.
I used the same technique that I’ve used on my Vampire Cupcakes and Vampire Cookies to add bite marks to these pancakes before serving. I’m sure that any vampires out there would approve, even if they might prefer a different flavor of filling for their portion.
Friday, February 12, 2010
Apple Pie Sandwiches
Ingredients:
•2 cups diced peeled tart apples
•1 cup water
•1/2 cup plus 1 tablespoon sugar, divided
•5 teaspoons cornstarch
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•2 teaspoons lemon juice
•12 slices day-old bread
•3 eggs
•2/3 cup milk
•2 teaspoons vanilla extract
•Confectioners' sugar, optional
Directions:
In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
Spread six slices of bread with 1/3 cup filling each; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.
•2 cups diced peeled tart apples
•1 cup water
•1/2 cup plus 1 tablespoon sugar, divided
•5 teaspoons cornstarch
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•2 teaspoons lemon juice
•12 slices day-old bread
•3 eggs
•2/3 cup milk
•2 teaspoons vanilla extract
•Confectioners' sugar, optional
Directions:
In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
Spread six slices of bread with 1/3 cup filling each; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.
Easy Hash Brown Cheese Bake
1 pkg. (32 oz.) frozen shredded hash browns
2 cans of potato soup
2 (8 oz.) sour cream
2 c. grated sharp cheddar cheese
1 c. Parmesan cheese
Combine all ingredients, stir well. Spoon into greased 9X13 baking dish.
Bake at 350 for 40 minutes or until a little brown.
2 cans of potato soup
2 (8 oz.) sour cream
2 c. grated sharp cheddar cheese
1 c. Parmesan cheese
Combine all ingredients, stir well. Spoon into greased 9X13 baking dish.
Bake at 350 for 40 minutes or until a little brown.
Breakfast Funnel Cake
2 cups Bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
sprinkle of cinnamon
1/2 cup sugar
Mix all ingredients in a large bowl. Pour some into a seasoned waffle iron and bake until golden brown.
Serve with or without syrup.
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
sprinkle of cinnamon
1/2 cup sugar
Mix all ingredients in a large bowl. Pour some into a seasoned waffle iron and bake until golden brown.
Serve with or without syrup.
Breakfast Cookies
1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour (white or whole wheat)
1 tsp. salt
1 tsp. soda
2 c. "Special K" or Team flakes breakfast cereal
1 c. oatmeal
Raisins, dates, nuts, etc. optional
Preheat oven to 375 degrees. In small mixing bowl, combine flour, baking soda, and salt; set aside. In larger mixer bowl, beat shortening, sugars, and eggs and vanilla until light and creamy. Gradually blend in flour mixture. Stir in oatmeal and breakfast cereal, and raisins or dates etc. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheets. A great fast breakfast or snack.
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour (white or whole wheat)
1 tsp. salt
1 tsp. soda
2 c. "Special K" or Team flakes breakfast cereal
1 c. oatmeal
Raisins, dates, nuts, etc. optional
Preheat oven to 375 degrees. In small mixing bowl, combine flour, baking soda, and salt; set aside. In larger mixer bowl, beat shortening, sugars, and eggs and vanilla until light and creamy. Gradually blend in flour mixture. Stir in oatmeal and breakfast cereal, and raisins or dates etc. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheets. A great fast breakfast or snack.
Breakfast Cookies
1 c. shortening
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour (white or whole wheat)
1 tsp. salt
1 tsp. soda
2 c. "Special K" or Team flakes breakfast cereal
1 c. oatmeal
Raisins, dates, nuts, etc. optional
Preheat oven to 375 degrees. In small mixing bowl, combine flour, baking soda, and salt; set aside. In larger mixer bowl, beat shortening, sugars, and eggs and vanilla until light and creamy. Gradually blend in flour mixture. Stir in oatmeal and breakfast cereal, and raisins or dates etc. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheets. A great fast breakfast or snack.
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour (white or whole wheat)
1 tsp. salt
1 tsp. soda
2 c. "Special K" or Team flakes breakfast cereal
1 c. oatmeal
Raisins, dates, nuts, etc. optional
Preheat oven to 375 degrees. In small mixing bowl, combine flour, baking soda, and salt; set aside. In larger mixer bowl, beat shortening, sugars, and eggs and vanilla until light and creamy. Gradually blend in flour mixture. Stir in oatmeal and breakfast cereal, and raisins or dates etc. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Let stand 2 minutes before removing from cookie sheets. A great fast breakfast or snack.
Breakfast Pizza
Ingredients:
•1 tube (8 ounces) refrigerated reduced-fat crescent rolls
•1 pound bulk turkey sausage
•3/4 cup egg substitute
•1/3 cup fat-free milk
•3/4 teaspoon dried oregano
•1/2 teaspoon pepper
•2 cups (8 ounces) shredded fat-free pizza cheese
Directions:
Separate crescent dough into eight triangles and place on a greased 12-in. round pizza pan with points toward the center. Press onto bottom and up sides of pan to form a crust; seal perforations. Bake at 375° for 8 minutes.
Meanwhile, in a skillet, brown sausage; drain. Sprinkle over crust. Combine egg substitute, milk, oregano and pepper. Carefully pour over the sausage. Reduce heat to 350° bake for 25 minutes. Top with cheese; bake 5 minutes longer. Yield: 8 servings.
•1 tube (8 ounces) refrigerated reduced-fat crescent rolls
•1 pound bulk turkey sausage
•3/4 cup egg substitute
•1/3 cup fat-free milk
•3/4 teaspoon dried oregano
•1/2 teaspoon pepper
•2 cups (8 ounces) shredded fat-free pizza cheese
Directions:
Separate crescent dough into eight triangles and place on a greased 12-in. round pizza pan with points toward the center. Press onto bottom and up sides of pan to form a crust; seal perforations. Bake at 375° for 8 minutes.
Meanwhile, in a skillet, brown sausage; drain. Sprinkle over crust. Combine egg substitute, milk, oregano and pepper. Carefully pour over the sausage. Reduce heat to 350° bake for 25 minutes. Top with cheese; bake 5 minutes longer. Yield: 8 servings.
Peach Cobbler Breakfast Cake
Ingredients:
•1 cup butter, softened
•1 cup sugar
•2 eggs
•3 teaspoons vanilla extract
•3 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•1-1/4 cups sour cream
•1 can (21 ounces) peach pie filling
•1 can (15-1/4 ounces) sliced peaches, drained
•TOPPING:
•1 cup packed brown sugar
•1 cup all-purpose flour
•1/2 cup quick-cooking oats
•1/4 teaspoon ground cinnamon
•1/2 cup cold butter, cubed
•GLAZE:
•1 cup confectioners' sugar
•1 to 2 tablespoons milk
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined.
Pour half of the batter into a greased 13-in. x 9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling.
For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12 servings.
•1 cup butter, softened
•1 cup sugar
•2 eggs
•3 teaspoons vanilla extract
•3 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•1-1/4 cups sour cream
•1 can (21 ounces) peach pie filling
•1 can (15-1/4 ounces) sliced peaches, drained
•TOPPING:
•1 cup packed brown sugar
•1 cup all-purpose flour
•1/2 cup quick-cooking oats
•1/4 teaspoon ground cinnamon
•1/2 cup cold butter, cubed
•GLAZE:
•1 cup confectioners' sugar
•1 to 2 tablespoons milk
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined.
Pour half of the batter into a greased 13-in. x 9-in. baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by tablespoonfuls over filling.
For topping, combine the brown sugar, flour, oats and cinnamon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.
Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12 servings.
Spikes Special
1 package bacon
1 package sausage links
1 package hashbrowns
2 t butter
1 pound cheddar cheese
3 dozen eggs
1 t garlic powder
1 t onion powder
1 t Johnny's seasoning salt
salt and pepper to taste
Dice the cheese. Fry bacon and sausage until crispy. Then slice the sausage links, and crumble the bacon. Fry hashbrowns in butter until golden brown, then add the spices, meat, and eggs. When the eggs are almost done add the cheese, let it melt just a little bit and serve! Serves 8-10 hungry people.
1 package sausage links
1 package hashbrowns
2 t butter
1 pound cheddar cheese
3 dozen eggs
1 t garlic powder
1 t onion powder
1 t Johnny's seasoning salt
salt and pepper to taste
Dice the cheese. Fry bacon and sausage until crispy. Then slice the sausage links, and crumble the bacon. Fry hashbrowns in butter until golden brown, then add the spices, meat, and eggs. When the eggs are almost done add the cheese, let it melt just a little bit and serve! Serves 8-10 hungry people.
Breakfast-Brunch Casserole
4 oz. cheese (Colby, Swiss or Mozzarella)
1 tube (10) ready to bake homestyle biscuits
6 eggs
Salt
Pepper
1/4 c. onion, diced
1/2 c. green pepper, diced
1 (4 oz.) can mushrooms, drained
3 oz. chipped, chopped ham, diced
8 x 8-inch baking pan
Preheat oven to 400 degrees. Coat pan with non-stick spray. Break in bowl 6 eggs; whip with fork. Mix in onion, green pepper, mushrooms and ham. Pour some of mixture into 8 x 8-inch pan to cover bottom. Place single layer of biscuits in pan (all 10). Cover biscuits with remaining mixture; salt and pepper to taste. Top with cheese. Place aluminum foil over pan and bake 15 minutes at 400 degrees. Remove foil and finish baking for 8 to 10 more minutes, until cheese is melted and slightly brown. Remove and let stand 5 minutes. Cut and serve. Serves 5 to 6.
1 tube (10) ready to bake homestyle biscuits
6 eggs
Salt
Pepper
1/4 c. onion, diced
1/2 c. green pepper, diced
1 (4 oz.) can mushrooms, drained
3 oz. chipped, chopped ham, diced
8 x 8-inch baking pan
Preheat oven to 400 degrees. Coat pan with non-stick spray. Break in bowl 6 eggs; whip with fork. Mix in onion, green pepper, mushrooms and ham. Pour some of mixture into 8 x 8-inch pan to cover bottom. Place single layer of biscuits in pan (all 10). Cover biscuits with remaining mixture; salt and pepper to taste. Top with cheese. Place aluminum foil over pan and bake 15 minutes at 400 degrees. Remove foil and finish baking for 8 to 10 more minutes, until cheese is melted and slightly brown. Remove and let stand 5 minutes. Cut and serve. Serves 5 to 6.
CINNAMON APPLE ROLL-UPS WITH EQUAL
24% calorie reduction from traditional recipe.
1 package (11 oz.) refrigerated bread stick dough
2 medium size Granny Smith apples, peeled, cored, thinly sliced
1/2 cup EQUAL® SPOONFUL*
3/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Unroll bread stick dough. Separate at perforations to form 12 strips. Place 3 to 4 apple slices at the end of each strip. Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal Spoonful mixture over apple slices on each strip of dough. Beginning at end with apple slices, roll up jelly roll fashion.
Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal mixture.
Bake in preheated 375°F oven 25 to 30 minutes or until golden. Serve warm.
Makes 12 servings.
* May substitute 12 packets Equal® sweetener.
1 package (11 oz.) refrigerated bread stick dough
2 medium size Granny Smith apples, peeled, cored, thinly sliced
1/2 cup EQUAL® SPOONFUL*
3/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Unroll bread stick dough. Separate at perforations to form 12 strips. Place 3 to 4 apple slices at the end of each strip. Combine Equal® and cinnamon. Sprinkle 1 teaspoon Equal Spoonful mixture over apple slices on each strip of dough. Beginning at end with apple slices, roll up jelly roll fashion.
Arrange apple bundles, seam side down, in bottom of well-sprayed 1-quart oval casserole dish. Brush with melted butter. Sprinkle with remaining cinnamon-Equal mixture.
Bake in preheated 375°F oven 25 to 30 minutes or until golden. Serve warm.
Makes 12 servings.
* May substitute 12 packets Equal® sweetener.
BREAKFAST OR SNACK GRANOLA
5 cups quick cooking oatmeal
1/2 cup wheat germ
1 cup non-fat dry milk
1 cup sesame seeds
1 1/2-2 cups dried fruit, chopped
1 cup organic flaked coconut
1/2 cup chopped walnuts or pecans
3/4 cup slivered almonds
1 cup vegetable or peanut oil
1 cup honey
For dried fruit, we like a combination of dry apricots, sliced dehydrated bananas, Craisins, raisins, chopped dates, etc. Use what you like best.
Combine all ingredients in a very large bowl and mix well. Warm the oil slightly and mix with the honey. Stir over the granola all at once and mix well using a large wooden spoon.
Spread on oiled cookie sheets or roasting pans and bake (in about 3 batches) at 300F for 20 minutes, turning over in pan halfway through the cooking time. Bake until granola is a nice toasty brown.
Allow to cool thoroughly before storing in airtight containers.
Note: We sometimes add a teaspoon of pure almond extract or ground cinnamon to the oil/honey as a variation. Half of the oil may be substituted with non-hydrogenated virgin coconut oil (found in health food stores and some supermarkets).
1/2 cup wheat germ
1 cup non-fat dry milk
1 cup sesame seeds
1 1/2-2 cups dried fruit, chopped
1 cup organic flaked coconut
1/2 cup chopped walnuts or pecans
3/4 cup slivered almonds
1 cup vegetable or peanut oil
1 cup honey
For dried fruit, we like a combination of dry apricots, sliced dehydrated bananas, Craisins, raisins, chopped dates, etc. Use what you like best.
Combine all ingredients in a very large bowl and mix well. Warm the oil slightly and mix with the honey. Stir over the granola all at once and mix well using a large wooden spoon.
Spread on oiled cookie sheets or roasting pans and bake (in about 3 batches) at 300F for 20 minutes, turning over in pan halfway through the cooking time. Bake until granola is a nice toasty brown.
Allow to cool thoroughly before storing in airtight containers.
Note: We sometimes add a teaspoon of pure almond extract or ground cinnamon to the oil/honey as a variation. Half of the oil may be substituted with non-hydrogenated virgin coconut oil (found in health food stores and some supermarkets).
Crunchy French Toast
Ingredients
2 or 3 slices of bread, cut into quarters
1 cup cornflake cereal
2 large eggs
1/3 cup milk
1/2 teaspoon all-purpose flour
2 drops of vanilla
Butter and pancake syrup
Method
1 Preheat oven to 400°F. Line a baking sheet with parchment paper or Silpat.
2 Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.
3 Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.
4 In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.
5 Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.
6 Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup.
2 or 3 slices of bread, cut into quarters
1 cup cornflake cereal
2 large eggs
1/3 cup milk
1/2 teaspoon all-purpose flour
2 drops of vanilla
Butter and pancake syrup
Method
1 Preheat oven to 400°F. Line a baking sheet with parchment paper or Silpat.
2 Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.
3 Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.
4 In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.
5 Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.
6 Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup.
As-You-Like-It Breakfast Casserole
Ingredients
•6-10 eggs
•2-3 cups grated cheddar cheese
•6 slices bread, cut into cubes
•2 cups milk
•Salt
•Pepper
Additions
•1 cup corn (cooked or frozen)
•1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
•1/2 cup sliced mushrooms
•1/4 cup sliced green onions
•1 cup cubed ham and/or cooked Italian sausage
•A few slices cooked bacon, chopped
•1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
•13 x 9 inch casserole dish
Method
1 Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish. Pour mix into casserole dish.
2 Bake in oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.
•6-10 eggs
•2-3 cups grated cheddar cheese
•6 slices bread, cut into cubes
•2 cups milk
•Salt
•Pepper
Additions
•1 cup corn (cooked or frozen)
•1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
•1/2 cup sliced mushrooms
•1/4 cup sliced green onions
•1 cup cubed ham and/or cooked Italian sausage
•A few slices cooked bacon, chopped
•1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
•13 x 9 inch casserole dish
Method
1 Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish. Pour mix into casserole dish.
2 Bake in oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.
Burrito skillet
Melt butter to coat skillet or use nonstick spray.
Cut a burrito ( i use whole wheat tomato flavored ones), into strips and then cut the strips to a desired length.
In skillet add ham, egg, peppers, onions, mushrooms, and black beans. Heat until everything is cooked thoroughly.
Add in burrito strips until warm. serve on a plate and put on melted cheese and salsa for a quick yummy breakfast.
Cut a burrito ( i use whole wheat tomato flavored ones), into strips and then cut the strips to a desired length.
In skillet add ham, egg, peppers, onions, mushrooms, and black beans. Heat until everything is cooked thoroughly.
Add in burrito strips until warm. serve on a plate and put on melted cheese and salsa for a quick yummy breakfast.
Fresh Tomato Parmesean Scramble
•cooking spray
•1 small tomato, chopped
•garlic salt to taste
•freshly ground black pepper to taste
•1 egg
•2 teaspoons water
•1 teaspoon grated Parmesan cheese
•
DIRECTIONS
1.Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
2.Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Cook until the eggs are set, but still slightly moist, about 5 minutes
•1 small tomato, chopped
•garlic salt to taste
•freshly ground black pepper to taste
•1 egg
•2 teaspoons water
•1 teaspoon grated Parmesan cheese
•
DIRECTIONS
1.Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
2.Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Cook until the eggs are set, but still slightly moist, about 5 minutes
Clone of a Cinnabon
•1 cup warm milk (110 degrees F/45 degrees C)
•2 eggs, room temperature
•1/3 cup margarine, melted
•4 1/2 cups bread flour
•1 teaspoon salt
•1/2 cup white sugar
•2 1/2 teaspoons bread machine yeast
•
•1 cup brown sugar, packed
•2 1/2 tablespoons ground cinnamon
•1/3 cup butter, softened
•
•1 (3 ounce) package cream cheese, softened
•1/4 cup butter, softened
•1 1/2 cups confectioners' sugar
•1/2 teaspoon vanilla extract
•1/8 teaspoon salt
DIRECTIONS
1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
•2 eggs, room temperature
•1/3 cup margarine, melted
•4 1/2 cups bread flour
•1 teaspoon salt
•1/2 cup white sugar
•2 1/2 teaspoons bread machine yeast
•
•1 cup brown sugar, packed
•2 1/2 tablespoons ground cinnamon
•1/3 cup butter, softened
•
•1 (3 ounce) package cream cheese, softened
•1/4 cup butter, softened
•1 1/2 cups confectioners' sugar
•1/2 teaspoon vanilla extract
•1/8 teaspoon salt
DIRECTIONS
1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
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