Month: September 2011

Categories
Breads Breakfast

Strawberry/Cream Cheese filled Muffins

1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons strawberry preserves
2-1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups low-fat buttermilk
3 tablespoons vegetable oil
2 large egg whites
1 large egg

Cooking spray 


Preheat oven to 375º.

Combine the cream cheese and preserves; stir with a whisk.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, egg whites, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. 
Spoon the batter into 12 muffin cups coated with cooking spray, filling one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack. 

YIELD: 1 dozen (serving size: 1 muffin)

Categories
Breakfast Eggs Spinach

Spinach & Bacon Quiche-ettes

1 (6 oz.) package spinach, finely chopped 
1/2 cup onions, finely chopped 
1/2 cup bacon, cooked crisp and crumbled
4 eggs
1 cup skim milk, or half & half, fat free
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
dash nutmeg
2 pie crusts
1/2 cup Swiss cheese
Preheat oven to 350º.  Spray large nonstick skillet with cooking spray.  Add baby spinach and onion; cook and stir over medium heat until spinach is wilted.  Cool and drain well. Stir in bacon – set aside.  Combine eggs, half-and-half, salt, pepper, and nutmeg in medium bowl.
Roll each pie crust on lightly floured surface to 13 inch circle.  Cut each pie crust into 24 circles using a 2 inch biscuit cutter.  Coat 48 mini-muffin cups with cooking spray. Place pie crust into cups.  Add  approximately 1 heaping tsp. of the spinach mixture.  Top with 2 tsp of egg mixture.  
Bake 18-22 minutes or until puffed in center and lightly browned around edges.  Remove from oven and let cool for 3 to 5 minutes.  Remove from pans.  Cool on wire rack.
24  Servings
Categories
Breakfast

Peaches & Cream French Toast Casserole

10-14 slices 1″ thick french bread
1- 3oz. pkg. cream cheese
1- 29oz. can peach slices, drained
1/2 C. nuts, chopped
1 C. milk
1/3 C. maple syrup
3 eggs
2 Tbs. butter, melted
1 Tbs. sugar
1 tsp. cinnamon
1 tsp. vanilla
  
Pre-heat oven to 400°F. Spread cream cheese on both sides of bread. Lay slices in 9×13″ baking pan. Prick bread 3-4 times each. Top with peach slices. Sprinkle nuts over peaches. Combine remaining ingredients with whisk. Pour over bread. Bake 20-25 minutes. 

6  Servings

Categories
Breakfast Fruit

Peach and Cream Cheese French Toast Casserole

10 to 12 slices white bread, crusts removed (good French bread or Hawaiian bread works great too!)
3 eggs
2 cups half & half
1/2 cup granulated sugar
1 teaspoon vanilla
Dash of ground nutmeg
Filling:
8 ounces cream cheese, softened (regular or light)
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 to 3 fresh peaches or one 16-ounce can of drained peach halves
Arrange half of bread in bottom of greased 11 x 7-inch glass baking dish. In separate bowl, beat eggs, half & half, sugar, and vanilla. In another bowl, beat together all filling ingredients except for peaches and set aside. Pour 1/2 of egg and half & half mixture on bread in bottom of dish. Pour all of filling ingredients over bread, spreading evenly to sides of dish. Cut peach halves horizontally into 1/4-inch slices and place over filling. Arrange remaining bread slices over filling and peaches. Pour remaining egg and half & half mixture over bread. Sprinkle with nutmeg (cinnamon is also good!) Cover with aluminum foil and refrigerate overnight. 
Preheat oven to 350º. Best to allow to stand at room temperature before baking for 30 minutes. Bake covered 30 minutes. Uncover and bake 30 to 40 minutes longer or until puffy and golden. Serve with warm maple syrup if desired.
Categories
Breakfast

Pancakes & Waffles

1/3   cup canola oil 
2     eggs 
1 1/2 cups milk, approx.
2     cups flour  , self rising
Place 2 cups self rising flour in mixing bowl.  In a 2 cup liquid measuring cup, put in the oil and 2 eggs.  Then add milk up to the two cup mark.  Pour liquids into the flour and whisk until lumps are gone, but do not over mix!  You will destroy your bubbles!
To make pancakes:
Heat a skillet, add about 1 tsp oil or spray with oil.  Add about half a cup of batter, swirl around to make the pancake level.  When bubbles have formed on the top of the pancake, flip.  Remove from heat when second side is golden.
To make waffles:
Preheat waffle iron while making the batter.  Pour into waffle iron, remove when it beeps that they’re done.
8  Servings
Categories
Breakfast

Pancake Sandwiches

1 1/2 cups all-purpose baking mix 
2     bananas, very ripe, mashed (about 3/4 cup)
1     cup skim milk, plus 1 tbs.
1     egg white
2     tablespoons wheat germ, toasted
1/4   teaspoon ground cinnamon
To serve:
32    teaspoons peanut butter, creamy (about 2/3 cup)
1 1/2 bananas, firm, ripe, sliced.
32    teaspoons hot fudge sauce, (about 2/3 cup) heated slightly according to pkg. directions
Coat a 12 inch nonstick skillet or griddle with nonstick cooking spray.  Heat over med to med low heat.
Pancakes: In a large bowl, combine baking mix, mashed banana, skim milk, egg white, wheat germ and cinnamon.  Whisk lightly until blended.
Drop batter onto heated pan, 1 tablespoon per pancake (about 5 or 6 per batch).  Cook until firm enough to flip, 30 – 45 seconds.  Flip and continue to cook.  Remove to a plate; repeat with remaining batter for a total of 32.
To serve:  Set aside 16 pancakes.  Spread remaining 16 pancakes with 2 teaspoons each of peanut butter.  Top each pancake with 3 slices of banana.  Spread remaining 16 pancakes with 2 teaspoons each hot fudge.  Place one fudge-covered pancake atop each banana-covered pancake.  Dust all with confectioners’ sugar.
Note:  You can make pancakes up to 4 days ahead.  Store in airtight container in refrigerator.  Gently reheat in microwave on High power for 5 to 10 seconds.  Fill, dust with confectioners sugar and serve.

16  Servings

Categories
Breakfast

Monte Cristo Casserole

1 cup nonfat milk
6 eggs or 1 1/2 cups egg substitute
2 (12 1/2 ounce) packages frozen French toast, slices,thawed
8 ounces deli ham, diced
8 ounces deli turkey, diced
4 ounces swiss cheese, grated
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream topping
Preheat oven to 375ºF.
Pour milk in a microwaveable container and heat until hot.  Whisk eggs in small bowl and add hot milk to eggs, blend.  Cut French toast into 3/4 inch cubes; place in a large bowl.  Pour egg mixture over bread cubes, toss gently, set aside.  
Combine ham, turkey, cheese and parsley in a bowl.  Spray a 13x9x2 inch baking pan with cooking spray.  Layer half the french toast cubes with half the meat mixture in bottom of pan.  Repeat.  Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it’s cold.  Bake 30-35 minutes until golden brown and set in center.  
Cool 10 minutes.  Sprinkle with powdered sugar.  Slice strawberries.  Combine strawberries with strawberry ice cream topping in a small bowl.  Cut casserole into squares.  Serve topped with strawberry mixture. 

12  Servings

Categories
Breakfast

French Toast

4     eggs
1/4   cup milk
8     slices bread
dash nutmeg, optional
In shallow bowl, whisk together eggs and milk.  Preheat skillet, spray with oil, or melt a little butter or margarine.  Dip one slice of bread into egg wash, turn over to coat other side.  Place on preheated skillet.  Flip over when bottom is golden, remove from heat when other side is also golden.  Repeat with remaining slices of bread.
To make French Toast Sticks, before dipping bread in egg wash, cut each slice into 3 strips.
 4  Servings
Categories
Breakfast Potatoes

Cracker Barrel Hashbrown Casserole

2 lb Frozen hash potatoes, thawed
1/2 c  Margarine, melted
1 tsp Salt
1/2 tsp Black pepper
1/2 c  Onion, finely chopped
1 can Cream of chicken soup
2 c  Colby cheese, grated
 
Preheat oven to 350º.  Spray a 9×13 baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onions and cheese.   Gently mix in the potatoes and pour into prepared pan or dish.  Bake uncovered at 350~ for 35 minutes.
 6  Servings
Categories
Breads Breakfast

Cinnabon’s for Bread Machine

1 Cup milk 
1 egg, beaten 
4 Tablespoons melted butter 
4 Tablespoons water
1/2 box instant vanilla pudding (3.4 ounce. box) 
4 Cups bread flour 
1Tablespoon sugar 
1/2 Tablespoon salt 
2-1/2 Tablespoons bread machine yeast
Filling: 
1/2 Cup butter, softened 
1 Cup brown sugar 
2 Tablespoons cinnamon
1/4 Cup chopped walnuts, optional 
1/4 Cup raisins, optional

Frosting:
4 Ounces cream cheese, room temperature
1/4 Cup butter, softened 
1-1/2 Cups powdered sugar 
1/2 Tablespoon vanilla
1-1/2 Tablespoons milk 
3 Tablespoons real maple syrup 
Place all ingredients in your machine in order recommended by your machines manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10.  
Combine first three filling ingredients and mix well.  Heat in microwave 10 seconds to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough.  Starting with widest end, roll the dough into tight log. Cut into 1/2″ slices. 
Place in a lightly greased baking dish with sides. Put in warm draft-free place and allow them to rise until double. (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven.  I let them rise 20-30 minutes this way.  Take out to heat oven to baking temperature). 
Bake at 350º for 15-20 minutes. When the rolls are done top with frosting of your choice. 
Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tablespoon of matching fruit jam.
12  Servings