Recipe Spotlight

Citrus Marinated Shrimp - Fish Food

1 cup orange juice 1 cup fresh lemon juice ¾ cup ketchup ⅓ cup vodka (or flavored vinegar) ¼ teaspoon hot pepper sauce ¼ cup oli...

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

Thursday, July 30, 2020

Applesauce Streusel - Seasonal Fruits

2 cups self rising flour

2 teaspoons cinnamon 

½ teaspoon allspice

¼ teaspoon cloves  

¼ cup sugar

¼ cup brown sugar


1 ¼ cup applesauce

⅓ cup oil

2 eggs

½ cup milk or buttermilk 

1 teaspoon vanilla extract


½ cup brown sugar 

¼ cup walnuts or pecans

1 Tablespoon butter




Preheat the oven to 375 F. Grease bread loaf pan. Gently mix flour, cinnamon, allspice, cloves and sugars together in a large bowl. Add applesauce, oil, eggs, milk and vanilla. Pour ½ of the batter into the loaf pan. Mix brown sugar, nuts and butter and sprinkle ½ of mixture over batter in the pan. Pour remaining batter on top and sprinkle remaining streusel mixture over the top of the pan. Bake 30-45 minutes or until a toothpick inserted in the center comes out clean. 


Canned Fruit Salad - Seasonal Fruits


5 cans of fruit (ideas include: pears, peaches, pineapple, grapefruit, mandarin oranges, mixed fruit)

1 cup shredded coconut

1 can maraschino cherries


Drain juices from canned fruits into a separate container (reserve juices).
To take this recipe up a level, try adding fresh seasonal fruits right before serving. Also, if you do not like coconut, put a dollop of cool whip or whipped cream on top to make it a light dessert.

Fruit Punch - Seasonal Fruits

½ cup sugar

Fruit juice from 5 cans of fruit

1 package fruit punch Kool Aid



Stir in ingredients, add additional sugar to taste. 


Wednesday, July 15, 2020

Peach Almond Streusel Muffins - Seasonal Fruits



Cooking Tips: The streusel for these crumbly, buttery breakfast treats can be made up a day in advance and kept in the refrigerator. These muffins are best the day they are made so don't hold back. 


STREUSEL TOPPING

3 Tablespoons all-purpose flour

¼ cup almond meal

3 Tablespoons granulated sugar

2 Tablespoons cold, unsalted butter, cut into pieces




MUFFINS

2 ¼ cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup packed light brown sugar

6 Tablespoons vegetable oil

⅔ cup buttermilk

1 large egg

½ teaspoon pure almond extract

1 ½ cups chopped peaches (about 1 large)

¼ cup sliced almonds, toasted 


Preheat the oven to 375 degrees F. Line a 12 cup muffin tin with paper liners. 

To make the streusel, whisk together the flour, almond meal, and granulated sugar in a medium bowl. Add the butter and work it into the  flour mixture with a pastry blender or your fingertips until the mixture resembles small peas. Cover and chill while you prepare the batter. 

To make the muffins, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and brown sugar in a large bowl. Whisk together the vegetable oil, buttermilk, egg and almond extract in a medium bowl. Stir the wet mixture into the dry mixture until just combined. The mixture will be thick. Stir in the peaches. 

Spoon the batter into the prepared muffin cups, filling them almost to the top. Sprinkle the almonds evenly over the top of each muffin, followed by about 1 Tablespoon of the streusel. 

Bake for 24-26 minutes, until the edges are golden brown and a pick inserted into the center of a muffin comes out clean. After baking, be sure to remove the muffins from the pan after 5 minutes so that they don’t dry out. They will keep at room temperature in an airtight container for 1-2 days; if they last that long.


Tuesday, June 30, 2020

Homestyle Waffle - Sandwiches

8 Kellogg Eggo Home style Waffles
1/4 cup spicy brown mustard
1/2 teaspoon caraway seeds 
3/4 pound shaved or very thinly sliced ham 
1 1/2 cup or 6 ounces Gruyere, Swiss, Cheddar, Mozzarella, Provolone or other cheese


Preheat the oven to 400 degrees F. Stack waffles on large microwave-safe plate. Microwave uncovered on high for 20-40 seconds. Spread mustard on 4 of the waffles. Sprinkle with caraway seeds. Stack with ham and sprinkle cheese on top. Top with remaining 4 waffles, making sandwiches. Individually wrap each sandwich in foil. Place on baking sheets and bake for 20-25 minutes till cheese is melted. You can use American cheese, yellow mustard and skip the caraway seeds if desired 

Bacon on a Bagel - Sandwiches

1 bagel, cut in half and lightly toasted 
2 Tablespoons cream cheese, softened
4 (or more) slices bacon, crisply fried

Spread cream cheese generously on the cut side of each bagel half. Pile bacon on top and enjoy. 

Friday, May 15, 2020

Grilled Ranch Potatoes - BBQ Picnic

2 pounds small baby red potatoes
3 tablespoons olive oil
1 packet ranch seasoning

Wash, dry and halve potatoes.
Place potatoes in a large resealable bag and drizzle oil into the bag. Seal the bag and toss to coat the potatoes.
Open the bag and sprinkle in the ranch seasoning, seal bag and toss to coat.
Thread potatoes onto skewers. Grill over medium heat 15-20 minutes, turning throughout to ensure even cooking. Remove from the grill when fork-tender.
Drizzle with ranch dressing or sprinkle with grated cheese and bacon.

Friday, April 17, 2020

Lobster (or Crab) Egg Benedict - Eggs & Peeps

1 package lobster or crab (fresh or imitation)
½ cup milk 
½ cup cheddar cheese, shredded
½ cup Parmesan cheese 
½ teaspoon black pepper 
½ teaspoon paprika 
½ teaspoon minced garlic 
¼ cup onion, finely chopped 
¼ cup sherry or white wine (optional)



1 poached egg (per English muffin half)

If using biscuits, put them in the oven to bake according to package directions. Saute onion and garlic until translucent. Add crab or lobster, breaking up pieces and mixing in with onions. Heat thoroughly. Add milk, wine and spices. Heat. Boil water for eggs. Add cheeses to crab/lobster mixture. Split bread of choice and top each half with crab/lobster mixture. If desired, top with additional pepper, tabasco or cheese.

Breakfast Burrito - Eggs & Peeps

1 egg 
1 Tablespoon water
2-3 sausage links, cooked and crumbled 
1 tortilla 
Basil and pepper to taste 


Garnish with shredded cheese, salsa and sour cream




Crack egg into saucepan with water and scramble egg. Add cooked and crumbled sausage to mix. Add basil and pepper to taste to egg/sausage mixture. Warm tortilla in microwave, if desired. Place mixture in middle of tortilla. Add shredded cheese, salsa and sour cream, if desired. Toppings may also include avocado or sliced peppers and onion. Wrap tortilla up and enjoy!

Thursday, March 12, 2020

Rainbow Fruit Salad in a Jar with Citrus Yogurt Dressing - Salads in a Jar

3 kiwi, peeled and diced 
3 cups fresh pineapple, diced 
2 cups orange, diced 
2 cups fresh strawberries, hulled and sliced 
1 cup fresh blueberries

Dressing
½ cup plain yogurt
¼ cup mayonnaise 
¼ cup orange juice 
¼ cup sugar 
2 teaspoons vanilla extract



Divide  fruit and layer between 4 mason jars (or 6 mason jars, depending on size).
In a small bowl, whisk all dressing ingredients together until smooth. 
Pour dressing over layered fruit, screw lids on jars and refrigerate until ready to serve. (Best served within 30 minutes of pouring dressing on top)

Tuesday, February 11, 2020

Keto Tiramisu Muffins - Intimate Recipes

½ cup Swerve confectioner’s style sweetener
½ cup coconut flour or 2 cups almond flour
2 TBSP unsweetened cocoa powder
¼ tsp. fine sea salt
¼ tsp. baking soda
6 large eggs (2 large eggs if using almond flour), beaten
½ cup (1 stick) unsalted butter
½ cup brewed decaf espresso or strong brewed decaf coffee
Frosting:
1 (8 oz.) pkg. marscapone cheese
¼ cup Swerve confectioner’s style sweetener
1 oz. brewed decaf espresso or coffee
Unsweetened cocoa powder for dusting




Preheat oven to 350 degrees.  Grease or paper 12 muffin cups.  In a medium bowl sift together dry ingredients for muffins.  Slowly add the wet ingredients and stir until very smooth. Fill each muffin cup 2/3 full.  Bake 18 to 20 minutes or until a toothpick comes out clean. Allow to cool. To make frosting combine marscapone cheese, sweetener and coffee until creamy.  Frost cooled muffins. Dust with cocoa powder. Store airtight in the refrigerator. Makes 12 muffins.

Cherry Chews - Intimate Recipes


1 cup rolled oats
1 cup all-purpose flour
1 cup packed brown sugar 
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
2 eggs
1 cup packed brown sugar 
½ teaspoon almond extract
1 Tablespoon all-purpose flour
1 teaspoon baking powder 
½ teaspoon salt
1 cup flaked coconut
1 cup maraschino cherries, drained and juice preserved 
½ cup chopped pecans 
6 Tablespoons butter, softened
4 cups confectioners sugar
2 teaspoons vanilla extract



Preheat oven to 350 degrees F (175 degrees C).
In a bowl, stir together 1 cup flour, oats, 1 cup brown sugar, baking soda and 1/4 teaspoon salt. Rub in the 1/2 cup of butter until crumbly. Press into the bottom of a 9x13 inch baking pan.
Bake for 10 minutes in the preheated oven. Remove and cool. Meanwhile, make the filling. In a bowl, beat eggs, almond extract, 1 cup of brown sugar, 1 tablespoon of flour, baking powder and 1/2 teaspoon of salt until smooth. Stir in the coconut, cherries and pecans. Spread over the pre-baked crust. Bake for 25 minutes in the preheated oven, until light brown. Let cool before icing.
To make the icing, mix together the remaining 6 tablespoons butter, confectioners' sugar and vanilla until smooth. Gradually add the reserved cherry juice until the desired consistency is reached. Drizzle over cooled bars before cutting into squares.


Wednesday, January 15, 2020

German Kaffee Kuchen - Grandma's Recipes

 ¾ cup granulated sugar 
1 cup brown sugar 
2 ½ cups flour 
½ teaspoon salt 
1 teaspoon nutmeg
¾ cup salad oil 
1 teaspoon cinnamon 
½ cup chopped nuts 
1 egg 
1 cup sour milk 
1 teaspoon baking soda, dissolved in a little water 
1 teaspoon baking powder 




Preheat oven to 350 F. Mix sugars, flour, salt, nutmeg and oil. Take out ¾ cup of this mixture and add cinnamon and nuts. To the remaining mixture, add egg, sour milk, baking soda and baking powder. Mix well. Pour in greased 9 x 13 inch pan. Sprinkle crumb mixture on top and bake 40-50 minutes.

Custard Pie - Grandma's Recipes

1 recipe Plain Pastry
4 slightly beaten eggs 
½ scant cup sugar 
¼ teaspoon salt 
½ teaspoon vanilla 
⅛ teaspoon almond extract
2 ½ cups scalded milk 
Nutmeg 


Preheat oven to 400 F. Chill 9-inch pie shell while making filling. Blend eggs, sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Pour into chilled, unbaked pie shell. Sprinkle with nutmeg. Bake for 25-30 minutes. Pie is done when a knife inserted halfway between the outside and center of custard comes out clean. Remove from the oven. Set on a cooling rack for 15-30 minutes; then chill in a refrigerator. 

Friday, January 3, 2020

Apple Cinnamon Pancakes - Mix Now, Make Later

Dry Ingredients…
3 cups flour
4 teaspoons cinnamon 
2 ¼ Tablespoon sugar
1 ¼ teaspoon salt
2 Tablespoons baking powder
¾ cup dried, diced apple pieces


What to Add…
1 cup milk
1 egg
2 Tablespoons butter




Directions…
Combine 1 ⅓ cup mix with milk, egg and butter. Whisk to combine. Pour batter on hot skillet and cook until golden brown.  

Wednesday, November 13, 2019

Boiled Peanuts - Southern Comfort Food

2-3 pounds raw peanuts
1 ½ cups salt
2-3 gallons water 

Peanuts cook 6 to 8 hours at a low rolling boil until they  become tender. 
Continue adding water throughout the day while peanuts are cooking. 
Pick out any sticks that may be in peanuts. Pour the peanuts in a colander and rinse under running water. Place peanuts in a large Dutch oven and cover with water just until they begin to rise above the rim of the pot. Set the pot on the stove and turn the burner on high. 
Once water begins to boil, reduce the heat so that there is a slow boil. After all the peanuts have absorbed enough water to no longer float, begin adding salt, about ¼ cup at a time. Using a large slotted spoon, mix the salt into the boiling peanuts. 
About once per hour, dip up 2 or 3 peanuts to cook. Break them open and taste to see if more salt is needed. 

Peanuts are ready to eat when they have reached your desired tenderness. Usually takes at least 6 hours to achieve tenderness. 

Tuesday, October 8, 2019

Baked Apple Pancake - Cast Iron Skillet



1 cup flour
3 teaspoons baking powder
1 teaspoon salt
1 Tablespoon white sugar
⅔ cup milk
2 Tablespoons vegetable oil
1 egg, beaten
¼ cup butter
⅓ cup packed brown sugar
¼ teaspoon cinnamon
1 medium golden delicious apple, peeled and sliced



Preheat oven to 350.
In an 8” oven-proof skillet, melt butter. Stir in brown sugar and apple slices. SautĂ© until sugar is dissolved. In a mixing bowl, combine dry ingredients, milk, oil and egg. Pour batter over apple mixture in skillet and cook uncovered over medium heat until bubbles begin forming on top of the pancake.
Put skillet in oven and bake 12-17 minutes or until golden brown. Serve in skillet or invert on platter. Add syrup if desired. 



Wednesday, June 12, 2019

Zucchini Loaf - Veg Out

3 eggs
2 cups sugar
1 cup oil
3 tsp. cinnamon
3 tsp. vanilla
2 tsp. baking powder
1 tsp. baking soda
1/3 tsp. salt
2 cups shredded zucchini


Beat eggs and sugar until lemon colored; add vanilla and oil.  Mix in shredded zucchini. Sift dry ingredients together and add to mixture.  Pour into 2 greased loaf pans and bake 1 hour at 350, or until toothpick inserted in center comes out clean.

Beet Soufflé - Veg Out

2 fresh beets with greens
3 eggs
Mozzarella cheese shredded
Parmesan cheese shredded



Peel and slice beets. Lay on top of shredded Mozzarella cheese.
Break and separate eggs and beat separately.
Combine with mozzarella and a couple shredded beet leaves; pour over sliced beets

Bake at 350 for 15-20 minutes.

Sunday, April 14, 2019

Blueberry Cornmeal Muffins - Kentucky Fresh

Preheat the oven to 400 degrees Fahrenheit. Grease standard 12 muffin pan or line with muffin cups. You can also use parchment paper  and just cut them to size to fit inside the muffin tin.

Whisk together in large bowl:
1 ¼ cup yellow or white cornmeal, preferable stone-ground
¾ cups all purpose flour
2 ½ teaspoons baking powder
⅓ cup sugar
1 ¼ teaspoons kosher salt

Add:
2 large eggs
3 Tablespoons melted butter, vegetable oil or olive oil
1 cup milk
Grated zest of one lemon
1 Tablespoon fresh lemon juice
1 teaspoon vanilla

Combine with a few rapid strokes:
1 ½ cups fresh or frozen blueberries

Divide the batter evenly among 12 muffin cups. Sprinkle on top
Turbino sugar, cinnamon sugar or vanilla sugar

Bake in preheated oven until toothpick inserted in 1 or 2 of the muffins comes out clean (test the ones in the middle of the muffin tin), about 17-20 minutes. Let cool for 2-3 minutes before removing from pan. If not serving hoth, let cool on rack. Serve as soon as possible, preferably within a few hours of baking.

Source