Spring Blossoms

Tuesday, April 13, 2010

Breakfast Ideas

Chilled Fruit Cups 
From:  Real Moms Kitchen/ Delicious!!!!
  • 1 can (12 ounces) frozen pineapple juice concentrate, thawed
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 3 medium firm bananas, sliced
  • 1 package (16 ounces) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 can (8 ounces) crushed pineapple
  • 18 clear plastic cups (9 ounces)
  1. In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit.
  2. Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze. Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.  (You kind of break up the frozen fruit with you spoon and eat it like a slush) Yield: 18 servings.
Overnight Blueberry French Toast with Blueberry Syrup
From: Real Moms Kitchen                                                
French Toast:
  • 12 slices bread, cut into cubes (french or Texas toast work well)
  • 1 (8-ounce) package cream cheese, cut in cubes
  • 1 cup blueberries (fresh or frozen)
  • 12 large eggs
  • 1/3 cup maple syrup
  • 2 cups milk (I use 1 cup milk and 1 cup cream)
Syrup:
  • 1 cup sugar
  • 1 cup water
  • 2 Tablespoons cornstarch
  • 1 cup blueberries (fresh or frozen)
  • 1 Tablespoon butter
  1. Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
  2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
  3. Top with remaining bread cubes.
  4. Mix together eggs, milk, and syrup.
  5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
  6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.
Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Crunchy Coated Bacon
From: Real Moms Kitchen                                              
  • thick sliced bacon
  • flour
  1. Line a large cookie sheet with edge with parchment paper or tin foil
  2. preheat oven to 350°
  3. coat thick sliced bacon in flour
  4. lay on cookie sheet (do not overlap)
  5. bake for 30 mins. (start check at 20 minutes to see if it’s done you don’t want burnt bacon)
*Be very careful removing the pan from the oven.


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    4 comments:

    1. I dont think I have ever heard of cooking bacon like that.

      ReplyDelete
    2. I found your blog by chance and stopped by only to say hello. I was lured by some of your other recipes and stayed far longer than I planned. I hope to be back often. I hope you are having a wonderful day. Blessings...Mary

      ReplyDelete
    3. I make breakfast for the youth group at our church every Sunday. I am going to make this recipe the first Sunday in June. I know the kids will love it. I will be back and post their comments. Thank you for the recipe!

      ReplyDelete
    4. WE LOOOOOOOOOOOOOVE BREAKFAST AROUND HERE !
      THIS SOUNDS GREAT :)

      ReplyDelete

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