Migas Breakfast TacosFollow the recipe here and then serve wrapped in a tortilla!!! What a perfect way to start your day!!!
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Easy Cheese and Chicken Baked Quesadillas
8 hours ago
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, October 4, 2010
Happy Taco Day!!!
October 4th is National Taco Day!!! What a great food to celebrate!!! :O)
Migas Breakfast Tacos
Migas Breakfast Tacos
Saturday, August 28, 2010
Back to School Breakfast...
Man, where did the summer go? I can't believe the kiddos have already been in school a whole week?! I need some back to school breakfast ideas!!! What are y'all cooking at your house? My oldest loves French Toast and this is his favorite recipe! It's my favorite because it's quick and easy!!!
Favorite French Toast
4 eggs
3/4 cup milk
3 Tbs. brown sugar
1 tsp. ground nutmeg
12 slices white bread
1 Tbs. ground cinnamon
Toppings: syrup, powdered sugar, whipped cream, strawberries, etc...
In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine. Soak bread slices in the egg mixture until saturated. Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot. Add whatever toppings you desire. Enjoy!
Favorite French Toast3/4 cup milk
3 Tbs. brown sugar
1 tsp. ground nutmeg
12 slices white bread
1 Tbs. ground cinnamon
Toppings: syrup, powdered sugar, whipped cream, strawberries, etc...
In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine. Soak bread slices in the egg mixture until saturated. Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot. Add whatever toppings you desire. Enjoy!
Sunday, December 20, 2009
I know you wanna kiss my grits!!!! :-*
I've never liked grits until the last couple of years. If you're not big on grits either - then you have to give this recipe a try! You will become a grit-lover too!!! I promise!!!
Grits-n-Sausage Casserole
3 cups water
1 cup quick-cooking grits
3/4 tsp salt, divided
2 lbs. bulk pork sausage, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3 eggs
1-1/2 cups milk
2 tablespoons butter, melted
Pepper to taste
In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Yield: 10-12 servings
* we halved this recipe and used 2 eggs and it turned out great!
Grits-n-Sausage Casserole3 cups water
1 cup quick-cooking grits
3/4 tsp salt, divided
2 lbs. bulk pork sausage, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3 eggs
1-1/2 cups milk
2 tablespoons butter, melted
Pepper to taste
In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Yield: 10-12 servings
* we halved this recipe and used 2 eggs and it turned out great!
Thursday, April 23, 2009
Today is National Pigs-in-a-Blanket Day...
I know this is not your typical Pigs-in-a-Blanket, but it's close and it was a nice change!!! It's also from Paula Deen, so there's no way you can go wrong!!! This was very good, especially with a spoonful of Mayhaw jelly on top! yummm...
* Hickory Smoked Link Sausage, cut in 1/4" slices
* 1 can refrigerated biscuits (10 biscuits per can)
* orange marmalade or any other preserves
Preheat the oven to 375 degrees F. Spray 20 muffin tin cups with vegetable oil cooking spray. Remove the biscuits from the package and separate each one into round halves. Place the halves into the muffin cups. Press 1 slice of smoked sausage into each biscuit, pressing down so that the biscuit comes up around the edges of the sausage. Bake for 10-12 minutes. Remove the biscuits from the tins and place on a serving platter. Add a spoonful of marmalade or preserves on top!
For those of you not familiar with Mayhaw jelly...
Mayhaws are native to the swamps and lowlands of the Gulf Coast states in the US. They have been collected from wild trees by deep-southerners since antebellum times, and are rarely cultivated in orchards still today. Mayhaws are called berries, but technically they are members of the haw or apple family. In May, the red berries are gathered by hand or scooped out of the water in fishnets. The berries are boiled, then squeezed, to get clear coral colored juice that is made into “the best jelly in the world”. The Mayhaw Jelly dates from the Civil War era arid has been a traditional Southern treat. Here's a photo to show you what the Mayhaw berries look like...
Sausage Bicuits
* Hickory Smoked Link Sausage, cut in 1/4" slices
* 1 can refrigerated biscuits (10 biscuits per can)
* orange marmalade or any other preserves
Preheat the oven to 375 degrees F. Spray 20 muffin tin cups with vegetable oil cooking spray. Remove the biscuits from the package and separate each one into round halves. Place the halves into the muffin cups. Press 1 slice of smoked sausage into each biscuit, pressing down so that the biscuit comes up around the edges of the sausage. Bake for 10-12 minutes. Remove the biscuits from the tins and place on a serving platter. Add a spoonful of marmalade or preserves on top!
For those of you not familiar with Mayhaw jelly...
Mayhaws are native to the swamps and lowlands of the Gulf Coast states in the US. They have been collected from wild trees by deep-southerners since antebellum times, and are rarely cultivated in orchards still today. Mayhaws are called berries, but technically they are members of the haw or apple family. In May, the red berries are gathered by hand or scooped out of the water in fishnets. The berries are boiled, then squeezed, to get clear coral colored juice that is made into “the best jelly in the world”. The Mayhaw Jelly dates from the Civil War era arid has been a traditional Southern treat. Here's a photo to show you what the Mayhaw berries look like...
Monday, April 20, 2009
Nachos for Breakfast???
In case you didn't know - I love making breakfast!!! Here's a really good Mexican recipe for you to try. Don't let the Chorizo scare you! It's kind of spicy if you taste it after it comes out of the pan, but it really tones down once you add it to the eggs and cheese. If you can't find Chorizo - you could always use normal breakfast sausage. I like my Breakfast Nachos just plain, but you can add whatever toppings you want.
Breakfast Nachos
3/4 pound Chorizo Mexican sausage
4 large eggs
2 or 3 handfulls tortilla chips
1 cup sharp cheddar cheese
1 small onion - diced
1 Tablespoon butter
1 Tablespoon water
2 teaspoons butter
1 pinch salt
your favorite salsa, or other toppings
Preheat the oven to 350 F. In a large skillet at medium-high heat, fry the chorizo sausage. When fully browned, remove the chorizo from the skillet with a slotted spoon and drain it. Set aside on folded paper towels. Reduce stove top temperature to medium and saute the onion in the grease left from sausage - for about 10 minutes - until caramelized. Prepare a large casserole dish by coating the bottom and sides with softened butter. Place casserole dish in oven to preheat. (This will help assure that your eggs set.) In a mixing bowl, lightly beat the eggs with the Tablespoon of water and pinch of salt. Add the sausage and stir to combine. Remove the prepared baking dish from the oven and add mixture from the bowl. Top with enough tortilla chips to create a thick layer above the egg mixture. Layer the cooked onion and cheese on top of the chips. Bake in preheated oven for 8 to 10 minutes - until eggs are fully set. Top with salsa and serve.
* This is a fun recipe to create your own variation. Try replacing the the chorizo with 12 strips of bacon - crumbled. Try skipping the caramelized onions and serve with with fresh chopped green onion. The sky is the limit.
Serves: 4
Breakfast Nachos3/4 pound Chorizo Mexican sausage
4 large eggs
2 or 3 handfulls tortilla chips
1 cup sharp cheddar cheese
1 small onion - diced
1 Tablespoon butter
1 Tablespoon water
2 teaspoons butter
1 pinch salt
your favorite salsa, or other toppings
Preheat the oven to 350 F. In a large skillet at medium-high heat, fry the chorizo sausage. When fully browned, remove the chorizo from the skillet with a slotted spoon and drain it. Set aside on folded paper towels. Reduce stove top temperature to medium and saute the onion in the grease left from sausage - for about 10 minutes - until caramelized. Prepare a large casserole dish by coating the bottom and sides with softened butter. Place casserole dish in oven to preheat. (This will help assure that your eggs set.) In a mixing bowl, lightly beat the eggs with the Tablespoon of water and pinch of salt. Add the sausage and stir to combine. Remove the prepared baking dish from the oven and add mixture from the bowl. Top with enough tortilla chips to create a thick layer above the egg mixture. Layer the cooked onion and cheese on top of the chips. Bake in preheated oven for 8 to 10 minutes - until eggs are fully set. Top with salsa and serve.
* This is a fun recipe to create your own variation. Try replacing the the chorizo with 12 strips of bacon - crumbled. Try skipping the caramelized onions and serve with with fresh chopped green onion. The sky is the limit.
Serves: 4
Monday, April 6, 2009
Fruit Dip, or...
I have seen so many different variations on this recipe here lately. Some use brown sugar with white sugar and some just use powdered sugar. Being a huge toffee lover, I knew I had to give this one a try! You can use this as a dip for your apples or other fruit or even on bagels! This particular recipe comes from Mennonite Girls Can Cook. If you've ever made this, which varying ingredients do you prefer?
Toffee Bagel Spread
8 oz. pkg of cream cheese, softened
Toffee Bagel Spread8 oz. pkg of cream cheese, softened
3/4 cup packed brown sugar
1 Tbsp. vanilla
3 skor bars crushed (I used half a bag of Heath Bits, about 1 cup)
chopped peanuts, optional (I skipped this one)
Mix all of the ingredients together with a hand mixer and store in the fridge. The longer it sits the better it is.
Saturday, March 14, 2009
Breakfast for Supper...
This is a 5 star recipe from Southern Living!!! I can't wait to give it a try!!! Looks great for anytime of the day!
2 pounds mild ground pork sausage
4 cups water
1 1/4 cups quick-cooking grits, uncooked
4 cups (1 pound) shredded sharp Cheddar cheese
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
4 large eggs, lightly beaten
Paprika
Garnish: fresh parsley sprigs
Country Grits and Sausage Casserole
2 pounds mild ground pork sausage
4 cups water
1 1/4 cups quick-cooking grits, uncooked
4 cups (1 pound) shredded sharp Cheddar cheese
1 cup milk
1/2 teaspoon dried thyme
1/8 teaspoon garlic powder
4 large eggs, lightly beaten
Paprika
Garnish: fresh parsley sprigs
Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside. Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13" x 9" x 2" baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired. Serves:10
Make-Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.
Wednesday, March 4, 2009
More CBS Brunch Ideas...
Well, of course now that my obligation for the CBS brunch is over for this semester - I keep finding really neat recipes everywhere!!!! Guess I'll have to make them next year. I don't think I can wait until then to try them though. Thought I'd share these with you...
This one comes from Mennonite Girls Can Cook.
1/2 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1 pkg(14.5 oz) frozen mini pancakes(I made my own although from a mix) approx 18
1 pkg(7oz) maple flavoured brown and serve sausage patties,8 or 9 patties
Maple Syrup
Preheat oven to 350. Coat a 11"by 7" baking dish with cooking spray. Beat eggs with milk and stir in cheese and salt and set aside. Cook the sausages and the pancakes. Arrange half of pancakes in bottom of dish. Top with sausage patties. pour egg mixture over the patties and top with the rest of the pancakes, gently pressing them into the egg mixture to partially coat. Cover with foil and bake for 30 min. Uncover and drizzle maple syrup over the egg mixture which has started to set at this point. Continue baking uncovered for another 30 min until set. Let stand 5 min before serving and drizzle with more maple syrup if you prefer.
The Next few come from Mommy's Kitchen...
Mini Cini's
2 packages Pillsbury Crescent Rolls
(preferable the packages where it is one rolled sheet of pastry per package)
2 8oz packages softened cream cheese
1 Cup sugar
2 Tablespoons cinnamon
2-3 Tablespoons melted butter
1 ½ Cups powdered sugar
2-3 Tablespoons heavy cream (do not substitute)
Preheat oven to 350 degrees F. Remove rolls from packaging. Unroll each of the dough pieces so they are in the shape of rectangles. Roll each individual into an even thinness. Place cream cheese, sugar and cinnamon into a medium bowl. Stir until well combined. Spread half of the cheese mixture onto one sheet of dough and half onto the other spreading evenly across dough leaving about ¼ inch border around edges. Roll dough as if you were making cinnamon rolls, ending with seam side down. Cut 1 inch pieces and place all 24 pieces into mini muffin tins. Brush each roll with melted butter and bake for 15-20 minutes or until slightly golden around edges and cooked through. Transfer rolls to a cooling rack and cool completely. While cooling combine powdered sugar and heavy cream until thick and drizzle ready. With a spoon, drizzle icing over each roll.
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
This one comes from Mennonite Girls Can Cook.
Sausage and Pancake Strata
12 eggs1/2 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1 pkg(14.5 oz) frozen mini pancakes(I made my own although from a mix) approx 18
1 pkg(7oz) maple flavoured brown and serve sausage patties,8 or 9 patties
Maple Syrup
Preheat oven to 350. Coat a 11"by 7" baking dish with cooking spray. Beat eggs with milk and stir in cheese and salt and set aside. Cook the sausages and the pancakes. Arrange half of pancakes in bottom of dish. Top with sausage patties. pour egg mixture over the patties and top with the rest of the pancakes, gently pressing them into the egg mixture to partially coat. Cover with foil and bake for 30 min. Uncover and drizzle maple syrup over the egg mixture which has started to set at this point. Continue baking uncovered for another 30 min until set. Let stand 5 min before serving and drizzle with more maple syrup if you prefer.
The Next few come from Mommy's Kitchen...
Mini Cini's2 packages Pillsbury Crescent Rolls
(preferable the packages where it is one rolled sheet of pastry per package)
2 8oz packages softened cream cheese
1 Cup sugar
2 Tablespoons cinnamon
2-3 Tablespoons melted butter
1 ½ Cups powdered sugar
2-3 Tablespoons heavy cream (do not substitute)
Preheat oven to 350 degrees F. Remove rolls from packaging. Unroll each of the dough pieces so they are in the shape of rectangles. Roll each individual into an even thinness. Place cream cheese, sugar and cinnamon into a medium bowl. Stir until well combined. Spread half of the cheese mixture onto one sheet of dough and half onto the other spreading evenly across dough leaving about ¼ inch border around edges. Roll dough as if you were making cinnamon rolls, ending with seam side down. Cut 1 inch pieces and place all 24 pieces into mini muffin tins. Brush each roll with melted butter and bake for 15-20 minutes or until slightly golden around edges and cooked through. Transfer rolls to a cooling rack and cool completely. While cooling combine powdered sugar and heavy cream until thick and drizzle ready. With a spoon, drizzle icing over each roll.
Donut Muffins
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1/2 tsp vanilla extract
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1/2 tsp vanilla extract
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Sausage Cream Cheese Crescents
1 lb. sausage, browned & drained
1 (8oz.) philidelphia cream cheese spread
1 pkg. pillsbury crescent dinner rolls
1 (8oz.) philidelphia cream cheese spread
1 pkg. pillsbury crescent dinner rolls
Brown and drain breakfast sausage . Combine sausage & cream cheese. Roll into logs about 2 inches long place on crescent triangle or spoon into crescent. Roll up Crescents and place on a lightly greased baking sheet. Bake 350 about 20 minutes or until golden brown.
Monday, March 2, 2009
Have you ever had Migas?
If so, what recipe variation do you use? I have searched high and low - I took some from this recipe and some from that recipe, and then put in things that we love and came up with our own variation.
This is on our menu for the week with No1here's homemade refried beans, southern fried potatoes, and warm tortillas on the side!!! Yummm.... I can't wait!!!
Migas (pronounced MEE gahs) is a Tex-Mex "mess" of eggs, bits of fried corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. The word, migas, in fact, is derived from the Spanish word for crumbs, that was from old bread. Here in Texas, this dish is designed to use up your old stale tortillas, but if you only have fresh ones - it will still be just as wonderful!
Our Migas
10 corn tortillas (if your eggs are large, you might want to add more tortillas)
Vegetable oil (or if making bacon with this - just use leftover drippings)
diced onion
2-4 cloves garlic, minced
2-4 jalapenos, seeded and chopped (or green chilies if you want it milder)
diced tomato (salsa, or tomato sauce)
10-12 eggs, lightly beaten
cilantro, chopped
Put a good amount of oil in your skillet. Heat it over medium-high heat. Tear up your corn tortillas, or cut them into strips. Once your oil is heated, add your tortillas. Stir them around until all the tortillas get a good coating of oil. Season with salt. Toss in your onion, jalapenos, and garlic. Once your tortillas have started to get golden and have some crisp to the edges, stir in your eggs. Then add your diced tomatoes, salsa, or tomato sauce - which ever one you prefer. Then add your cheese and melt. Don't forget to top with cilantro!!! Then serve on big plates with fried potatoes and refried beans! Use your tortillas to scoop up all this yummy goodness!!! Serves: 6
* other possiblities to try: bacon, green onion, chorizo, bell pepper, black beans, ham, poblanos, avocado, crema or sour cream, etc... The ideas are endless!!!!
This is on our menu for the week with No1here's homemade refried beans, southern fried potatoes, and warm tortillas on the side!!! Yummm.... I can't wait!!!
Migas (pronounced MEE gahs) is a Tex-Mex "mess" of eggs, bits of fried corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. The word, migas, in fact, is derived from the Spanish word for crumbs, that was from old bread. Here in Texas, this dish is designed to use up your old stale tortillas, but if you only have fresh ones - it will still be just as wonderful!Our Migas
10 corn tortillas (if your eggs are large, you might want to add more tortillas)
Vegetable oil (or if making bacon with this - just use leftover drippings)
diced onion
2-4 cloves garlic, minced
2-4 jalapenos, seeded and chopped (or green chilies if you want it milder)
diced tomato (salsa, or tomato sauce)
10-12 eggs, lightly beaten
cilantro, chopped
Put a good amount of oil in your skillet. Heat it over medium-high heat. Tear up your corn tortillas, or cut them into strips. Once your oil is heated, add your tortillas. Stir them around until all the tortillas get a good coating of oil. Season with salt. Toss in your onion, jalapenos, and garlic. Once your tortillas have started to get golden and have some crisp to the edges, stir in your eggs. Then add your diced tomatoes, salsa, or tomato sauce - which ever one you prefer. Then add your cheese and melt. Don't forget to top with cilantro!!! Then serve on big plates with fried potatoes and refried beans! Use your tortillas to scoop up all this yummy goodness!!! Serves: 6
* other possiblities to try: bacon, green onion, chorizo, bell pepper, black beans, ham, poblanos, avocado, crema or sour cream, etc... The ideas are endless!!!!
Monday, February 16, 2009
Help with Brunch idea...
Okay everyone, I have CBS this Wednesday and I have to bring a breakfast item. The problem is - I only have about 20 minutes to cook something before I have to leave. So, I was thinking I could make up breakfast burritos the night before and wrap them in foil and heat up in the oven before I leave. Or I could make this heavenly dish up above the night before, and heat up before I leave. What do y'all think?
Right now I'm trying a breakfast casserole in the crockpot that would be good with tortillas and homemade salsa on the side. We'll see how this turns out before I decide. If it turns out - it would be perfect because it could cook all night and be ready right before I leave. The hot crockpot might be kind of hard to carry though. I'm truly at a loss this time!
I have tons of wonderful dishes to make - I'm just very short on time. Any ideas??? PLEASE HELP ME!!!!
Right now I'm trying a breakfast casserole in the crockpot that would be good with tortillas and homemade salsa on the side. We'll see how this turns out before I decide. If it turns out - it would be perfect because it could cook all night and be ready right before I leave. The hot crockpot might be kind of hard to carry though. I'm truly at a loss this time!
I have tons of wonderful dishes to make - I'm just very short on time. Any ideas??? PLEASE HELP ME!!!!
Saturday, January 3, 2009
A winner for CBS Brunch...
French Toast Casserole5 cups bread cubes, from Peppridge Farm cinnamon bread
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
Preheat oven to 350 degrees. Butter an 8x8 inch baking pan, don't be afraid to use too much - you really don't want this to stick. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon (if not using the cinnamon bread) and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden. You might want to cover with foil for half of the cooking time, so the top doesn't get too crunchy. Sprinkle with Powder Sugar and top with Maple Syrup or fresh fruit, if you like! Yumm....
*If you use regular bread, add 1 tsp. ground cinnamon to the topping. I would use a heavier bread too, so it won't be so mushy!
*To Double the recipe - you will use the whole loaf of Cinnamon bread.
*If you're running short on time in the mornings - this would be great made the night before and kept in the fridge!
Tuesday, October 21, 2008
Can't wait to try...
Chicken Enchilada Quichefrom Betty Crocker
| 1 | Refrigerated pie crust (15-oz box), softened as directed on box |
| 4 | eggs |
| 1 | cup half-and-half or milk |
| 1 1/2 | cups Chicken breast, cubed (1 1/2 cups) |
| 1 1/2 | cups broken tortilla chips |
| 2 | cups shredded Monterey Jack cheese (8 oz) |
| 1 | cup shredded Cheddar cheese (4 oz) |
| 1 | cup Thick 'n Chunky salsa |
| 1 | can (4.5 oz) chopped green chiles |
| 1/2 | teaspoon salt |
| Pepper to taste, if desired | |
| Sour cream, if desired | |
| Thick 'n Chunky salsa, if desired |
| Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie. | |
In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling. | |
Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa. |
Monday, October 13, 2008
Real Mom Kitchen's...
Sausage Oven Pancake SquareDoesn't that picture looks scrumptious?!?!?! OMGoodness, I can not wait to try this one out!!! I actually thought of my mother-in-law leaning over her electric griddle making millions of pancakes for all of us when we went home after the hurricane. If only I had found this awesome food blog then!!! I just love Laura over at Real Mom Kitchen!!! She and I have the same tastes in food and we visit the same blogs. I've already bookmarked a handful of her wonderful recipes. You ought to go on over and take a look for yourself!
Stay tuned... if you don't beat me to it, I'll let you know how this one turns out... (I have a feeling it's going to make my keeper's list!!!)
Sausage Oven Pancake Square
1 (12 oz) pkg pork sausage
Stay tuned... if you don't beat me to it, I'll let you know how this one turns out... (I have a feeling it's going to make my keeper's list!!!)
Sausage Oven Pancake Square
1 (12 oz) pkg pork sausage
1 cup cheddar cheese , shredded
1 egg
1/4 cup milk
2 Tbsp. maple-flavored syrup
1 Tbsp. vegetable oil
1/2 cup flour
1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup maple-flavored syrup
Cook sausage in skillet, stirring frequently, until no longer pink. Drain sausage on paper towels. Spread sausage into a 8 inch of 9 inch square baking dish. Sprinkle cheese over sausage. In large bowl, beat egg, milk, 2 tbsp syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese. Bake 25 to 30 min at 350 degrees until golden brown. Serve topped with remaining maple syrup.
Saturday, September 6, 2008
Pizza for breakfast?
Making this dish sure brought back memories of my Mom, and when I was little. We used to love eating cold pizza for breakfast. Well, this sure isn't pepperoni pizza but it was wonderful just the same! My family gobbled it up in no time!!! The kids loved it so much - I'm making it again this week! You won't be sorry if you give this a try - I promise!!!!
Breakfast Pizza
1 can refrigerated pizza dough
1 pound bulk pork sausage, I used Sage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Unroll pizza dough and place on a greased 12-in. pizza pan; press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Breakfast Pizza1 can refrigerated pizza dough
1 pound bulk pork sausage, I used Sage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Unroll pizza dough and place on a greased 12-in. pizza pan; press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Saturday, April 5, 2008
Our Breakfast this morning...
Tortilla Española(Spanish Omelette)
4 slices of bacon
2 potatoes, peeled and sliced or chopped
1/2 large onion, chopped
4 garlic cloves, chopped
4 eggs
1/4 tsp. Spanish seasoning
salt and pepper to taste
Cook your bacon, and set aside. Use the bacon grease to cook your potatoes, add your salt and pepper. Once the potatoes are half way done, add your onion and garlic and continue to cook until done. If you have too much bacon grease leftover, drain off and reserve. Beat together the eggs and Spanish seasoning and add to your nonstick pan. Crumble your bacon slices and add to the omelette, so it can blend in. Cook over medium heat, without stirring until bottom begins to brown. Get a large plate and cover over the omellete, then flip onto the plate, then slide back into the pan so the other side can set up.
This meal was sooo good! You can eat it for breakfast, lunch or dinner! You can add whatever ingredients you desire (bell pepper, peppers, ham, etc...) but remember that this omelette isn't as much about the eggs - the star of this show is the potatoes!!! Serve however you desire - in wedges, squares, in a sandwich, or with toast. You just can't go wrong with this dish!!!
(I don't know why this photo turned out so dark - it really didn't burn!)
2 potatoes, peeled and sliced or chopped
1/2 large onion, chopped
4 garlic cloves, chopped
4 eggs
1/4 tsp. Spanish seasoning
salt and pepper to taste
Cook your bacon, and set aside. Use the bacon grease to cook your potatoes, add your salt and pepper. Once the potatoes are half way done, add your onion and garlic and continue to cook until done. If you have too much bacon grease leftover, drain off and reserve. Beat together the eggs and Spanish seasoning and add to your nonstick pan. Crumble your bacon slices and add to the omelette, so it can blend in. Cook over medium heat, without stirring until bottom begins to brown. Get a large plate and cover over the omellete, then flip onto the plate, then slide back into the pan so the other side can set up.
This meal was sooo good! You can eat it for breakfast, lunch or dinner! You can add whatever ingredients you desire (bell pepper, peppers, ham, etc...) but remember that this omelette isn't as much about the eggs - the star of this show is the potatoes!!! Serve however you desire - in wedges, squares, in a sandwich, or with toast. You just can't go wrong with this dish!!!
(I don't know why this photo turned out so dark - it really didn't burn!)
Tuesday, March 25, 2008
Leftover Ham...
Well, here's what I finally decided on...
Delicious Ham and Potato Soup - This was most excellent!!! We topped our soup with shredded Cheddar. Yummm.... This definitely made our "keeper" list!!
Breakfast Burritos
Savory Ham and Bean Soup - this isn't rated very high, but I think I can "doctor" it up a bit!
Ham and Swiss Bread Pudding - I'm really excited about this one!!!
Delicious Ham and Potato Soup - This was most excellent!!! We topped our soup with shredded Cheddar. Yummm.... This definitely made our "keeper" list!!
Breakfast Burritos
Savory Ham and Bean Soup - this isn't rated very high, but I think I can "doctor" it up a bit!
Ham and Swiss Bread Pudding - I'm really excited about this one!!!
Wednesday, November 28, 2007
Deceptively Delicious???
I just had to tell you all that I bought the Deceptively Delicious cook book by Jessica Seinfeld and tried a recipe yesterday on my daughter, Madeline. It was the grilled cheese sandwich with sweet potato puree. She took one bite and spit it out!!!!! I didn't think it was that bad but boy could she tell the difference. The baby liked it and so did the dog ;-). So, this morning I was thinking "what am I going to do with all this sweet potato puree?", and I tried another of her recipes. (I'm not giving up!) This time it was Pancakes with sweet potatoes. This went over a lot better than the grilled cheese. My son and the baby ate it with out a flinch. Madeline ate a few bites but I just think she wasn't in the breakfast mood this morning. It's hit or miss with her sometimes with breakfast, but at least she took some bites without spitting it out!!
So, if you are feeling a little adventurous give these a try!!
Grilled Cheese Sandwiches
1/2 cup shredded Cheddar cheese
1/2 cup sweet potato puree (I think it would be better with maybe just 1/3 cup??)
1 tbsp soft tub margarine spread
1/4 teaspoon salt
4 slices bread (the recipe calls for whole wheat bread but I just use what I have on hand)
** In a medium bowl, mix the cheese, puree, margarine, and salt. Spread two slices of the bread with the cheese mixture and top with the other two slices.
**Coat a large nonstick skillet with cooking spray and set it over medium heat. Cook 4-5 minutes per side, until the bread is crisp and the filling is melted. ( I put margarine spread on both sides of my sandwich)
Pancakes
1 cup water
1/2 cup sweet potato puree
1/4 tsp cinnamon or pumpkin pie spice
1 cup pancake mix
Nonstick cooking spray
1 tbsp canola or vegetable oil
Maple syrup, for serving
**In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine - the batter should be lumpy.
**Coat a griddle or large nonstick skillet with cooking spray and set it over med-high heat. When the pan is hot add the oil and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
**Cook until bubbles form on top of the pancakes and the batter is set, 2-3 minutes. Flip the pancake and cook until golden brown on the other side, 2-3 minutes.
( I used Bisquick and instead of water I put milk in mine. I forgot to put in an egg and they still turned out good.)
I'm really excited to try out some more recipes....Although, I can't tell you that my kids are though???!!!!
So, if you are feeling a little adventurous give these a try!!
Grilled Cheese Sandwiches
1/2 cup shredded Cheddar cheese
1/2 cup sweet potato puree (I think it would be better with maybe just 1/3 cup??)
1 tbsp soft tub margarine spread
1/4 teaspoon salt
4 slices bread (the recipe calls for whole wheat bread but I just use what I have on hand)
** In a medium bowl, mix the cheese, puree, margarine, and salt. Spread two slices of the bread with the cheese mixture and top with the other two slices.
**Coat a large nonstick skillet with cooking spray and set it over medium heat. Cook 4-5 minutes per side, until the bread is crisp and the filling is melted. ( I put margarine spread on both sides of my sandwich)
Pancakes
1 cup water
1/2 cup sweet potato puree
1/4 tsp cinnamon or pumpkin pie spice
1 cup pancake mix
Nonstick cooking spray
1 tbsp canola or vegetable oil
Maple syrup, for serving
**In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine - the batter should be lumpy.
**Coat a griddle or large nonstick skillet with cooking spray and set it over med-high heat. When the pan is hot add the oil and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
**Cook until bubbles form on top of the pancakes and the batter is set, 2-3 minutes. Flip the pancake and cook until golden brown on the other side, 2-3 minutes.
( I used Bisquick and instead of water I put milk in mine. I forgot to put in an egg and they still turned out good.)
I'm really excited to try out some more recipes....Although, I can't tell you that my kids are though???!!!!
Wednesday, October 31, 2007
Happy Halloween :o)
This time of year brings a ton of requests from my kids (and my friend's kids too) for...
PUMPKIN MUFFINS
1 1/2 c. sugar
1/2 tsp. salt
1/2 c. oil
2 eggs
1/3 c. water
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/4 c. flour
1 c. pumpkin
Mix first 5 ingredients together. Then add spices, soda, flour and pumpkin. Grease mini-muffin tins and bake at 350 degrees for about 20 minutes. This will make 4 dozen mini-muffins. They can be made ahead of time and frozen in Ziplock bags.
PUMPKIN MUFFINS
1 1/2 c. sugar
1/2 tsp. salt
1/2 c. oil
2 eggs
1/3 c. water
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/4 c. flour
1 c. pumpkin
Mix first 5 ingredients together. Then add spices, soda, flour and pumpkin. Grease mini-muffin tins and bake at 350 degrees for about 20 minutes. This will make 4 dozen mini-muffins. They can be made ahead of time and frozen in Ziplock bags.
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