Spring Blossoms

Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

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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    Friday, September 11, 2009

    BRUNCH CASSEROLE


    1-1/2 pounds Ground beef
    1 each Onion;large, finely chopped
    2 tablespoons Olive oil or butter
    2 each Garlic;cloves, minced
    1 can Mushrooms;sliced;drained, 4oz
    2 teaspoons Salt
    1/2 teaspoon Nutmeg
    1/2 teaspoon Oregano, leaf
    1/2 package Spinach;chopped, frozen*
    3 tablespoons Flour
    6 each Eggs, beaten
    1/4 cup Milk, scalded
    1/2 cup Cheddar cheese;sharp, grated

    *thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts)

    Monday, September 7, 2009

    Orange Blossom Cupcakes


    Orange Blossom Cupcakes / Nashville Budget Meals Examiner Elizabeth Jones

    ******************************************************************
    3 eggs
    1 ½ cups sugar
    1 teaspoon vanilla
    1 ½ cups sifted all-purpose flour
    2 teaspoons baking powder
    ½ teaspoon salt
    4 tablespoons butter, melted and cooled slightly
    ½ cup cold water

    Preheat the oven to 400 degrees. Grease muffin tins that are 1 ½ inches in diameter. Beat the eggs until very light. Add the sugar gradually, beating until the mixture is well blended. Add ½ cup of cold water and the vanilla. Fold in the sifted dry ingredients. Fold in the melted butter. Fill the muffin tins ¾ full. Bake at 400 degrees for 12 minutes. Immediately remove the Orange Blossoms from the muffin tins and dip them in the Orange Syrup. Drain on a rack.

    Orange Syrup

    2 ½ white sugar
    1 cup orange juice
    6 tablespoons lemon juice

    Combine the ingredients and bring to a boil. Cool and refrigerate 24 hours before using

    Thursday, March 20, 2008

    HAM,EGG & CHEESE BREAKFAST




    1-1/2 cups (6 ounces) shredded cheddar cheese

    1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

    1/2 pound fresh mushrooms, sliced

    6 green onions, sliced

    1 medium sweet red pepper, chopped

    2 tablespoons butter

    1-3/4 cups cubed fully cooked ham

    1/4 cup all-purpose flour

    8 eggs

    1-3/4 cups milk

    Salt and pepper to taste


    DIRECTIONS
    In a large bowl, combine the cheeses; sprinkle into a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, saute the mushrooms, onions and red pepper in butter; stir in ham. Spoon over the cheese.
    In a large bowl, combine the flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.
    Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 8-10 servings.


    Printed from tasteofhome.com

    Thursday, January 31, 2008

    Rum Sweet Rolls



    INGREDIENTS
    1 package (16 ounces) hot roll mix

    3 tablespoons butter, softened

    2 cups confectioners' sugar

    4-1/2 teaspoons water

    3-1/2 teaspoons rum extract

    1/2 teaspoon ground cinnamon


    DIRECTIONS
    Prepare hot roll mix according to package directions. Turn dough onto a lightly floured surface; gently knead for 5 minutes. Cover with a bowl and let rest for 5 minutes. Roll into a 12-in. x 10-in. rectangle. Spread with butter to within 1/2 in. of edges.
    In a bowl, combine the confectioners' sugar, water and extract until smooth. Spread half of the mixture over butter. Sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. Place cut side up in a greased 11-in. x 7-in. x 2-in. baking dish. Cover and let rest until nearly doubled, about 25 minutes.
    Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Cool for 15 minutes. Drizzle with remaining confectioners' sugar mixture. Serve warm. Yield: 1 dozen.


    Printed from tasteofhome.com

    Blueberry Coffee Cake


    INGREDIENTS

    1/3 cup butter, softened
    3/4 cup sugar
    1 egg
    1/4 cup egg substitute
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (8 ounces) reduced-fat sour cream
    1 cup fresh or frozen blueberries

    TOPPING:

    3 tablespoons sugar
    2 teaspoons ground cinnamon
    2 teaspoons confectioners' sugar

    DIRECTIONS
    In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries.
    Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine sugar and cinnamon; sprinkle half over batter. Repeat layers.
    Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 14 servings.

    From Country Woman

    Sunday, January 27, 2008

    Potato and Onion Frittata



    2 tablespoons olive oil
    1 large onion, halved and thinly sliced
    1 (8 ounces) baking potato, peeled and thinly sliced
    1/2 teaspoon dried rosemary, crumbled
    Coarse salt and ground pepper
    5 large eggs
    5 large egg whites
    1/2 cup whole flat-leaf parsley leaves

    Directions
    In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
    Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
    Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
    Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
    Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
    Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

    Thursday, December 20, 2007

    Chili Cheese Strata

    1 1/2 cup milk
    6-7 large eggs, beaten
    1/4 cup onions-chopped
    1/4 cup red peppers
    1/4 cup yellow peppers
    1/4 cup salsa
    6 oz tortilla chips, broken
    8 oz shredded cheese
    1 small tomato, sliced in pieces for garnish
    1/2 c cilantro or parsley for garnish

    Mix first 6 ingredients well in a large bowl. spray a 2 qt dish
    and pour in half the crushed chips. Top with 1 cup cheese.
    Pour half the egg mix and repeat layers of chips, cheese and
    egg mixture. Cover and chill 2-3 hours or overnight.

    Bake 350ยบ F fo 45-50 mind, or until done. Let stand 10 mins
    before serving.

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