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Post by ZandraJoi on Jun 8, 2020 9:12:58 GMT -5
www.vitacost.com/blog/cooking-recipe/breakfast-2/pumpkin-spice-muffins.html"Start your morning with a little pumpkin spice to make everything nice! These simple breakfast treats make the most of the season by using pumpkin spice cane sugar to infuse flavor into every bite. Plus, the unique probiotic-rich salt adds a bonus health boost. They’re fluffy and crumbly on the inside, delicate and crunchy on top and bursting with feel-good, pumpkin-rich flavor."
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Post by Deleted on Jun 17, 2020 18:30:46 GMT -5
Basil Pesto Quiche 16 hours ago QuoteEditlikePost OptionsPost by marti on 16 hours ago Basil Pesto Quiche a lovely recipe from Clare Kill.
Serves 6
1 sheet frozen puff pastry, thawed
5 eggs
1 / 2 to 2 / 3 cup prepared basil pesto, or 1 container (8 ounces) basil-based dip
1 cup shredded Cheddar cheese (4 ounces)
Preheat the oven to 350°F. Line a 10-inch quiche dish with a sheet of puff pastry (roll it out if necessary). Trim off excess pastry with a paring knife and turn the edge in on itself to form a rim. In a bowl, beat the eggs well. Stir in the pesto and half the Cheddar. Season to taste with sea salt and pepper. Pour the filling into the quiche dish and sprinkle with the remaining Cheddar. Bake for 35 to 40 minutes, or until set.
Optional: Add chopped olives and sun-dried tomatoes if you have any in your refrigerator.
From 4 Ingredients One Pot, One Bowl By Kim Mccosker
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Post by Deleted on Jun 17, 2020 18:31:25 GMT -5
Berry French toast Casserole Servings 8 people
Ingredients 12-14 cups French bread 8 large eggs 2 cups 2% milk 2 tsp vanilla extract 1 tsp cinnamon 2/3 cup brown sugar 1 cup strawberries sliced 1/2 cup blueberries 1-2 tbsp. powdered sugar Maple syrup as much as you want!
Instructions Grease a 9″x13″ casserole with vegetable oil or butter. Cut up French bread into cubes and add to casserole (fill up to 3/4). In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole. Slice strawberries. Top casserole with strawberries and blueberries. Wrap the casserole with saran wrap and refrigerate for four hours, or up to overnight. Pre-heat oven to 350 degrees F. Bake for 35-40 minutes. Sprinkle with powdered sugar. Serve with maple syrup and enjoy!
Source: Joyous Apron
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Post by Deleted on Jun 17, 2020 18:31:48 GMT -5
BREAKFAST BURRITOS
16-oz. pkg. ground pork sausage 8-oz. pkg. shredded Mexican-blend cheese 10-oz. can diced tomatoes with chiles 5 eggs, beaten 8 10-inch flour tortillas
Brown sausage in a skillet; drain. In a bowl, combine sausage, cheese and tomatoes. Cook eggs in the skillet. Add eggs to sausage mixture and mix thoroughly. Divide mixture evenly among tortillas and roll tightly. Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. Makes 8 servings.
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Post by Deleted on Jun 17, 2020 18:32:28 GMT -5
Baked Banana French Toast
ingredients 2 cups sliced ripe bananas 2 tablespoons lemon juice 9 cups cubed French bread 1 package (8 ounces) cream cheese, cubed 9 eggs 4 cups 2% milk 1/2 cup sugar 1/4 cup butter, melted 1/4 cup maple syrup 1/2 teaspoon ground cinnamon
Directions In a small bowl, toss bananas with lemon juice. Place half of bread in a greased 13x9-in. baking dish; layer with cream cheese, bananas and remaining bread. In a large bowl, whisk the eggs, milk, sugar, butter, syrup and cinnamon; pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
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Post by Deleted on Jun 17, 2020 18:33:11 GMT -5
Banana Blueberry Pancakes
Ingredients 1 cup whole wheat flour 1/2 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg, lightly beaten 1-1/4 cups fat-free milk 3 medium ripe bananas, mashed 1 teaspoon vanilla extract 1-1/2 cups fresh or frozen blueberries Maple syrup, optional Directions In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup and sliced bananas if desired. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through. Editor's Note: If using frozen blueberries, do not thaw.
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