Baked Berry French Toast
Ingredients:
8 extra-large eggs
1 1/2 C of sugar
3 T vanilla extract
2 C milk
2 T melted butter
2 T Maker's Mark bourbon (optional)
1 loaf cinnamon raisin bread
1 pint each blueberries and raspberries
Directions: Preheat oven to 350 degrees. In a large bowl, whisk eggs well. Whisk in sugar and vanilla, mixing until sugar is dissolved. Whisk in milk and butter until foamy and add Maker's Mark, if using. Slice bread and completely cover surface of 2 shallow 13-by-9 inch aluminum baking pans. Divide egg mixture between 2 pans, slowly pouring over top of bread, making sure all bread gets covered. Scatter blueberries and raspberries on top. Bake for 40 minutes. Serve plain or with maple syrup, whipped cream or powdered sugar. Makes 10 servings.
8 extra-large eggs
1 1/2 C of sugar
3 T vanilla extract
2 C milk
2 T melted butter
2 T Maker's Mark bourbon (optional)
1 loaf cinnamon raisin bread
1 pint each blueberries and raspberries
Directions: Preheat oven to 350 degrees. In a large bowl, whisk eggs well. Whisk in sugar and vanilla, mixing until sugar is dissolved. Whisk in milk and butter until foamy and add Maker's Mark, if using. Slice bread and completely cover surface of 2 shallow 13-by-9 inch aluminum baking pans. Divide egg mixture between 2 pans, slowly pouring over top of bread, making sure all bread gets covered. Scatter blueberries and raspberries on top. Bake for 40 minutes. Serve plain or with maple syrup, whipped cream or powdered sugar. Makes 10 servings.
Caramel Pecan Rolls
Ingredients
Rolls3 1/2to 4 cups all-purpose or bread flour1/3cup granulated sugar1teaspoon salt2packages regular active or fast-acting dry yeast (4 1/2 teaspoons)1cup very warm milk (120°F to 130°F)1/4cup butter, softened1eggCaramel Topping1cup packed brown sugar1/2cup butter, softened1/4cup light corn syrup1cup pecan halves, if desiredFilling1/2cup chopped pecans or raisins, if desired1/4cup granulated sugar or packed brown sugar1teaspoon ground cinnamon2tablespoons butter, softenedDirections
Rolls3 1/2to 4 cups all-purpose or bread flour1/3cup granulated sugar1teaspoon salt2packages regular active or fast-acting dry yeast (4 1/2 teaspoons)1cup very warm milk (120°F to 130°F)1/4cup butter, softened1eggCaramel Topping1cup packed brown sugar1/2cup butter, softened1/4cup light corn syrup1cup pecan halves, if desiredFilling1/2cup chopped pecans or raisins, if desired1/4cup granulated sugar or packed brown sugar1teaspoon ground cinnamon2tablespoons butter, softenedDirections
- In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
- In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
- Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
- Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
- Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
Chocolate Eclair Dessert
1 (14 OZ) pkg Graham Crackers
2 (3 ½ oz) pkgs instant vanilla pudding mix
3 Cups milk
1 (8 oz) package cream cheese – softened
1 (8 oz) carton Cool Whip, thawed
Frosting recipe follows
Line buttered 13 x 9” pan with 1 layer of graham crackers. Beat pudding with milk and cream cheese (be careful of splashing) until stiff. Better to whisk this by hand. Fold in Cool Whip. Pour1/2 of mixture over crackers. Place another layer of graham crackers on top and spread remaining pudding mixture. Top with another layer of graham crackers. Drizzle or spoon frosting over top. Chill several hours or overnight.
FROSTING
1 Cup semisweet chocolate chips
5 Tablespoons corn syrup (light or dark)
¾ Cup heavy cream
Microwave chocolate chips, ¾ cup cream and corn syrup in bowl stirring occasionally until smooth, 1 to 2 minutes. Cool glaze to room temperature, about 10 minutes. Cover graham crackers with glaze and refrigerate. Cake may be made up to 2 days in advance.
Lindee's Tortilla Spinach Pie
1 small onion, chopped
1 cup sliced fresh mushrooms
10 oz pkg. chopped spinach, thawed and drained dry
2 eggs, beaten
1 cup cottage cheese
1/2 tsp. salt
1/8 tsp. nutmeg
dash pepper
1/2 cup Monterey Jack cheese, shredded
3 flour tortillas ( about 7")
Combine onion and mushrooms in 2 qt. casserole. Microwave uncovered 2-3
minutes. Add thawed and drained spinach.
Microwave uncovered 2 minutes until hot. Mix in eggs, cottage cheese, salt,
nutmeg,pepper and Jack cheese.
Line glass pie plate with tortillas. Pour spinach mixture into crust, spread
evenly. Cover with waxed paper and cook 6-7 minutes until edges are set.
Then microwave, covered, at 50% power until center is set. Let stand five
minutes before cutting into wedges. ENJOY
1 cup sliced fresh mushrooms
10 oz pkg. chopped spinach, thawed and drained dry
2 eggs, beaten
1 cup cottage cheese
1/2 tsp. salt
1/8 tsp. nutmeg
dash pepper
1/2 cup Monterey Jack cheese, shredded
3 flour tortillas ( about 7")
Combine onion and mushrooms in 2 qt. casserole. Microwave uncovered 2-3
minutes. Add thawed and drained spinach.
Microwave uncovered 2 minutes until hot. Mix in eggs, cottage cheese, salt,
nutmeg,pepper and Jack cheese.
Line glass pie plate with tortillas. Pour spinach mixture into crust, spread
evenly. Cover with waxed paper and cook 6-7 minutes until edges are set.
Then microwave, covered, at 50% power until center is set. Let stand five
minutes before cutting into wedges. ENJOY
Migas
- 4 whole Corn Tortillas
- 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
- 4 whole Plum Tomatoes, Roughly Chopped
- 1 whole Green Pepper, Roughly Chopped
- 1 whole Red Bell Pepper, Roughly Chopped
- 1 whole Medium Onion, Chopped
- 12 whole Large Eggs
- 1 cups Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
- 1/3 cup Cilantro, Chopped
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1/4 cup Half-and-half
In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.
In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.
Reduce heat to low.
When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.
Sausage and Egg Breakfast Treat
Ingredients: 1 pkg. Jimmy Dean regular flavor pork sausage roll, 1 c. chopped mushrooms, 1/2 c. chopped green bell peppers, 8 eggs, 1/4c. milk, 1c. shredded cheddar cheese.
Directions:1. Preheat oven to 350 degrees. Cook sausage, mushrooms and bell pepper in large skillet over medium - high heat until sausage is cooked. Stir frequently.2. Beat eggs, milk, and black pepper in large bowl. Stir in sausage mixture and cheese. 3. Spoon mixture into muffin tin.4. Bake 18-22 minutes. - from Candice's kitchen
Directions:1. Preheat oven to 350 degrees. Cook sausage, mushrooms and bell pepper in large skillet over medium - high heat until sausage is cooked. Stir frequently.2. Beat eggs, milk, and black pepper in large bowl. Stir in sausage mixture and cheese. 3. Spoon mixture into muffin tin.4. Bake 18-22 minutes. - from Candice's kitchen
Simple Artichoke Dip
2 cans of artichoke pieces
1 cup of mayo
1 cup of parmesan cheese
1 lemon juiced
2 cloves of garlic
Mix all ingredients in food processor. Bake 20 minutes at 350 degrees. - from Erin's kitchen
1 cup of mayo
1 cup of parmesan cheese
1 lemon juiced
2 cloves of garlic
Mix all ingredients in food processor. Bake 20 minutes at 350 degrees. - from Erin's kitchen
Sopaphilla Cheesecake
Recipe from My Yellow Umbrella
Ingredients:
-2 cans pillsbury butter crescent rolls (buy the seamless version if you can find them!)
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)
Instructions:
Preheat oven to 350 degrees. If you are using a glass pan, adjust the temperature to 325 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan. If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.
Strawberry Shortcake Cookies
INGREDIENTS
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Sanding sugar, for sprinkling
- Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
