OVEN POACHED EGGS !!

A dear friend of mine, posted a video (from Foodstyle.com)about
poaching eggs in the oven and I was quite intrigued. Not only can poaching eggs, in the traditional method, be a disaster be challenging but you can only make 2-3 at a time!!

Here is what I found:

The video said to put about a tablespoon of water in each cup of a regular muffin pan, then crack an egg over the water and bake at 350° for 8 to 10 minutes.........well, that ALMOST worked.

I DID use the scant tablespoon of water, and I DID preheat my electric oven to 350°, but when I tried it using a standard cupcake (muffin) pan, the egg + water filled it to overflowing and took a full 20 minutes to cook, not 8 to 10.

On my second attempt, I had excellent luck using a jumbo size muffin pan (I think they call them Texas size?) and I gave it a light mist of vegetable spray, then put in the scant tablespoon of water and a large egg. I baked them at 350° for exactly 12 minutes (not 8 to 10)
and they lifted right out of the pan with a spoon.....YUM!!!

  A PERFECTLY POACHED EGG !!

 

Whether you are making one or 30, this method (with my tweaks) really does work and it couldn't be easier!!

 

The difference in cooking time (between my oven and the Foodstyle video) COULD be that their oven simply runs hotter than mine or maybe they were using smaller eggs (?)With so many variables, I suggest you do a "test egg" to see how long it takes in your oven before you make a whole pan of these.

 

One other note: When your eggs are done to your liking, take them OUT OF THE PAN right away or they will continue to cook.

 

Don't you just want to

dunk your toast in this one?

 

ENJOY !!!

 



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MAPLE CANDIED BACON !!

Now I know that bacon isn't on a lot of our low calorie diets, but once in a while, you just have to live a little!!

I've seen candied bacon recipes all over the Internet and often wondered what all the fuss was about, after all, what can be better than fried bacon? Well, I'm here to tell you that CANDIED BACON is the answer. Holy cow, this stuff is good!!

Some people are dicing it and putting it on top of maple frosted cupcakes, some people are dicing it and putting it into deviled eggs, and some people like me who shall remain nameless, just devour it right out of the warm pan!!  It's just THAT good!!

 

There's not much of a recipe, but there ARE several tips I can give you that will help a bit.

 

First of all, use a large cookie sheet that has a lip on it. Line it with foil (this will make clean up a breeze) and put an oven safe wire rack on the foil (make sure to spray both sides of the baking rack with cooking spray too...that will also help).

 

 

Now a word about which bacon to use. Quality thick sliced smoked bacon works best, but it takes a lot longer to cook. Regular thickness smoked bacon works well but you REALLY have to watch it like crazy so it doesn't burn.......it's your choice.  I think I like the thicker bacon better; I have had great success using apple wood smoked bacon.

 

Preheat your oven to 400° if you are using thick bacon and 375° if you are using regular thickness.

 

Mix 1/2 cup of REAL maple syrup and 1 teaspoon Dijon mustard. Place the raw bacon slices on the baking rack, making sure that the slices don't overlap. Baste the raw bacon liberally (on one side) with the syrup-mustard mixture. 

 

Bake thick bacon for 20 minutes and regular sliced bacon for 15 minutes. Remove from oven, flip the bacon over and baste the other side with the syrup-mustard mixture. Put back in oven and bake the thick slices for another 20 minutes and the regular slices for another 10 minutes.

 

CAUTION: If you use the regular sliced bacon, watch it very carefully the last few minutes, because it can burn quickly if you leave it in too long.

 

 

When you take it out of the oven (the last time), sprinkle it very lightly with black pepper and TAKE IT OFF OF THE BAKING RACK.

 

I cool mine on parchment paper for about 15 minutes; unless I'm eating it right away I turn it over to make sure it cools/dries evenly.

 

NOTE: When I am out of REAL maple syrup, I've tried this recipe using pancake syrup. It works ok too, but it burns easier and the real maple syrup tastes a LOT better.

 

ENJOY !!

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FRUIT FILLED COOKIE BARS

I had a hard time coming up with a name for this delicious treat. It is not exactly a cake, but it's a little soft to be a cookie. It does remind me a little of one of those big soft cake-y sugar cookies, but don't forget it has a juicy fruit filling too, so what category does it really fall into?  Answer: Yummy Category!!

Usually, we just eat these out of hand, but they are also nice enough for company if you serve them with a scoop of ice cream!! Either way they are hard to beat with a tall glass of milk or a hot cup of tea.

1/2 cup butter (room temperature)
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon vanilla
14 ounce can fruit pie filling (see note)

Cream butter, sugar and vanilla together until very well mixed. Add the eggs, one at a time, beating well in between each egg.

Add flour and beat until well mixed, then let the dough sit for about 5 minutes.

Press 3/4 of the dough into a lightly greased 9" x 9" pan (I use a (9" springform pan).  Make the outside edge just a little deeper than the rest of the crust (this will help keep the fruit away from the edge of the pan).

Top with fruit filling (see note) and then drop little bits of the rest of the reserved dough on top of the fruit filling.

Bake in a pre-heated 375 oven for 35-40 minutes depending on how hot your oven runs. My electric oven takes 37 minutes.

Let cool for a while then drizzle with a vanilla frosting glaze.

Cool and store covered.

NOTES:

Any home made or commercial fruit filling will work well in the recipe, but I suggest that if you use a commercial pie filling, that you jazz it up a little. Example: if you are using cherry pie filling, add 1/4 teaspoon of almond extract, if you are using apple pie filling, chop them up a little and add a little more cinnamon and nutmeg or maybe a few raisin? Use your imagination.

You can double the ingredients and bake it in a 9" x 13" pan for 40-45 minutes.  Either way, use the toothpick test to make sure its done in the middle.

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BACON EGG and CHEESE TOAST CUPS

This is a very EASY recipe because most of it can be made ahead of time.  It is a FUN breakfast to serve company or a bunch of rowdy teenagers or a breakfast buffet crowd because it can be finished off last minute!!

There are no real measurements for this recipe; just one circle of toast, a pinch of cheese, one egg and one slice of precooked bacon for each serving (use the regular thickness bacon  because thick bacon won't work for this recipe).

These little beauties are quite filling and two of them make a hearty breakfast.

The "do ahead part" is to spray the cupcake pan generously with vegetable spray, then put a "toast circle" (un-buttered) in the bottom of each cupcake well.

Next, pre-fry the bacon. I do mine in the oven (the day ahead) because it comes out perfectly flat and easy to work with.  Click HERE for my post on cooking bacon in the oven.

Bake the bacon at 375 (no need to preheat) for about 20 minutes, or if you are frying it, cook it about 2/3 done (you want it almost done, but still pliable).  Drain the bacon but don't let it cool down much (it tends to get stiff as it cools down). Quickly wrap each cupcake well, like this:

Add a healthy pinch of shredded cheddar ( I also like pepper jack cheese) on top of the toast, like this:

At this point, you can put them in the fridge and bring them out the next morning.

When it's time to eat, preheat your oven to 400 and carefully break an egg into each "nest"

Sprinkle with kosher salt and coarsely ground pepper. Put them into the oven for for 15-18 minutes or until the eggs are done to your liking. Let the finished eggs sit in the pan for a minute or two (don't worry, they stay very hot).

Scoop the baked egg cups out of the pan with a spoon (they come out easily). If you like your eggs done fairly well (like we do), you can pick these up and eat them out of hand, but if you like a soft set egg, you'll need a plate and fork.

I am definitely making these for Christmas morning,
along with fruit cups

and cinnamon rolls!!

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EASY SOURDOUGH WAFFLES AND PANCAKES

This is the lightest waffle you will ever eat, I guarantee. I found this recipe in an old Alaska cook book about 40 years ago and I've used it, without a single change, ever since; recipe snobs purest would call this a sourdough cheater recipe; I call it perfection!!

Our kids were raised on these waffles. The recipe involves making a basic starter, then letting it sit, covered at room temperature for at least 24 hours (better at 48 hours). The longer you let it sit (up to 3 days), the stronger the sourdough flavor will be.

Hubby likes tons of butter and maple syrup, but I like my waffles with strawberries.

 Twenty four to forty eight hours before you want to cook the waffles, mix the following in a two quart pitcher (or bigger) that has a lid SEE NOTE BELOW ABOUT CONTAINER SIZE BEFORE YOU START TO MIX.

2 cups of all purpose flour
1 teaspoon white sugar
2 cups of warm water
2 envelopes of dry active yeast

Mix it well and put the lid on the pitcher (leaving a very small vent opening). Let the batter sit at room temperature 24 to 48 hours. This is called a sourdough starter.

When you are ready to cook, stir the above "starter" and add:
1 teaspoon salt
2 tablespoons white sugar
2 eggs (slightly beaten)
1/4 cup vegetable oil
1 teaspoon baking soda

Stir well and let it sit for about five minutes before you cook them.I don't grease or spray my waffle iron, but I'm not sure how yours works.

This photo is a cross section of one of the waffles. You can see all of the bubbles inside of the waffle...that tells you how light and airy they are!!

SOURDOUGH PANCAKES
If you rather have pancakes, the process is the same as for the waffles, but the measurements are a little different. Put together the same starter (ingredients above) that you would for waffles. But after it has set for 24 to 48 hours, add:

2 slightly beaten eggs
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 tablespoons vegetable oil
Mix well and let the batter sit 5 minutes. Fry on very lightly oiled griddle.

Important Note:

This sourdough starter expands (in volume) like crazy about half hour after you first mix it (at least 3 times its original size) so keep that in mind when you choose a container to mix it in. After a couple of hours, the batter will deflate to its original size.

The batter will increase in volume AGAIN when you add the baking soda. eggs, etc. I have always use a 2 quart juice pitcher with lid (to mix the starter in). I haven't had it over-flow yet (it comes close) but it hasn't.

NOTE: The longer you let the starter sit, the more likely you will have a clear liquid separate and sit on top of the starter. This is the "good stuff" that makes the waffles/pancakes taste like sourdough; do NOT remove it, just mix it back into the starter.

NOTE: As for how many people this recipe will serve; it depends on how many pancakes/waffles your kids can eat. I used to feed 2 adults and 3 young kids with this recipe. If you are feeding teenagers, I'd double the recipe.

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HASHBROWN CRUST QUICHE

The beauty of this recipe, besides its "yummy-ness",is that it is ultimately consumer friendly. You can add (or subtract) your favorite veggies or meat to your liking...don't like mushrooms? Don't add them. REALLY like broccoli? Double the amount used. It all works and turns out great. The hashbrown crust is a nice, easy, and tasty change from the traditional quiche crust.

 3 cups UNcooked shredded hashbrown potatoes
1/3 cup melted butter (I use a little less)
salt and pepper to taste
1 cup diced cooked breakfast meat
1/4 cup thinly sliced green onions (optional)
1 cup shredded cheddar cheese (pepper jack is good too)
4 eggs
½ cup milk
1 cup broccoli pieces
½ cup diced red bell pepper
.
Mix the melted butter with the uncooked shredded hashbrowns and press into a 9" pie plate (I use an 8"x8" pan) sprinkle with salt and pepper. I like to use "Simply Shred" potatoes that you find next to the eggs in the market (not frozen). If you use frozen hashbrowns, thaw completely and dry them between paper towels before using.

Bake in a pre-heated 425F oven for 20 minutes or until the potatoes start to brown. Remove from oven.
.
Top with the meat and veggies. I like to use thin cut Black Forest ham, but cooked breakfast sausage works well and of course you can't go wrong with crisp crumbled bacon!! I also saute the veggies just a little before putting them on top of the hashbrown crust; top with shredded cheddar (or cheese of your choice).
.
Whisk the eggs, milk and ½ teaspoon salt and ¼ teaspoon black pepper together and pour over everything. Don't be tempted to add extra eggs.
.
Reduce heat to 350 and bake for 20 to 25 minutes or until golden on top.

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MAPLE FLAVORED SYRUP

Our children were raised on homemade pancake syrup for two reasons. First and foremost, it was economical and easy to make. Secondly, the kids didn't care for the (waxy?) aftertaste of commercial pancake syrups, so homemade syrup was their request. 

Now, I know there are people who will write and say they can't eat anything but real maple syrup; I understand that. However, the price of real maple syrup is almost frightening, these days, ($25 for a small jug here in Alaska) and this homemade syrup is a tasty alternative. I like to make it the night before and pour it into a mason jar and let it sit at room temperature (until morning). I then microwave it for a minute or so when the pancakes are done.

 

If you are one of those people who grew up with homemade syrup, you know that it is a lot thinner than some of today's commercial syrup (especially when its very hot). I'm guessing that commercial syrup is thickened with high fructose corn syrup. On the other hand, it is a little thicker than real maple syrup.

This recipe is SUPER quick and easy:

1 cup water
1 cup granulated sugar
1 cup brown sugar (I use dark brown sugar)
3/4 teaspoon maple flavored extract  (see note)
1/2 teaspoon vanilla extract

Put everything in a large, heavy pan (use a DEEP pan because this syrup will bubble up as it boils).

Boil hard (not stirring) for 3-4 minutes, then remove from heat.   You can use it right away, but it will seem thin.  The syrup thickens as it cools. Use it just like you would any pancake syrup.

We like to eat the syrup warm (not hot).

NOTE: I like to use dark brown sugar, but light brown sugar works just as well (but syrup will be  lighter in color).

NOTE: Bring the ingredients up to a rapid-crazy boil over high heat. The liquid will try to "climb" the walls of the pan, so make sure your pan is big enough. Once it's boiling like crazy (don't stir), turn the heat down to medium high and boil for 3 to 4 minutes. I boil mine for 3 minutes, but if you want the syrup to be a little thicker, go for 4 minutes. If you boil it much longer than that, the syrup will form a few rock candy crystals in the bottom of the jar (fun to eat).

NOTE:  I prefer a maple flavored extract called Mapleine (Walmart carries it), but if you can't find it, regular maple flavored extract works well too. My family says they can't tell the difference.

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BLUEBERRY-EST MUFFINS EVER !!

Blueberry-est...is that a word? Why yes, I think it is!! These muffins are super easy to make with just a bowl and spoon. They are ready for the oven before it even gets up to the right temperature and they are made with frozen blueberries (no need to thaw)...it doesn't get any easier than that AND... they are VERY moist and delicious.

 

1½ cups all purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 cups frozen blueberries

Preheat oven to 375 and line a cupcake pan with paper liners.

Mix the flour, sugar, salt, cinnamon and baking powder in a large bowl.  Place 1/3 cup of vegetable oil in a 1 cup measuring cup; add one egg to the same measuring cup; add enough milk to fill the same measuring cup (recipe says 1/3 cup...but it make take an extra tablespoon if you have a smaller egg... just make sure the egg, oil and milk equal 1 cup total). Mix with fork to break the egg.

Mix the egg,oil, milk mixture into the dry flour mixture, just until its all wet, don't over-mix, batter will be pretty thick, but don't add any more liquid. Stir in 2 cups frozen blueberries.

Fill paper liners 2/3 full (I used an ice cream scoop) and bake for 30-35 minutes or until done. Right after they come out of the oven, sprinkle each muffin with a pinch of sugar.

This recipe makes a dozen

blueberry muffins

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SUNDAY MORNING FLUFFY BISCUITS

I have been biscuit "challenged" for many years, so when I'm in a hurry, I usually resort to a tube of commercial rolls and try to jazz them up, but they are pretty unmistakable (and getting expensive!!). 

The last few years, I've tried out a lot of biscuit recipes, in hopes of finding the perfect one; one that is flavorful, light, fluffy and EASY............here is my latest success...YUM!!!

Made with baking powder, baking soda, buttermilk AND yeast, these biscuits are light and fluffy. Hot out of the oven with butter and honey, they are a winner!!!

In a small bowl, mix 1 packet of dry active yeast, a pinch of sugar and ¼ cup of warm water (set aside). After a few minutes, it should be foamy like this:

2½ cups of all purpose flour
½ teaspoon baking soda
1½ teaspoon baking powder
½ teaspoon salt
1 tablespoon of white sugar
6 tablespoons Crisco flavored shortening
1 cup buttermilk (see note)

Stir dry ingredients together and then cut in the shortening until it is about the size of small peas. Stir in the dissolved yeast and buttermilk. Mix well, but do not over mix. Turn out onto floured board and roll to ¾” thick. Cut with a 3” biscuit cutter. Place on parchment paper and bake in preheated 400° oven for 12-14 minutes or until nice and golden. Brush with melted butter when they come out of the oven; they make fantastic breakfast sandwiches!!

NOTE: No kneading needed.

NOTE: This recipe does not work as well if you use butter instead of shortening. I use butter flavored Crisco in all my recipes that call for shortening.

NOTE: Don't be tempted to use your food processor when cutting in the shortening, it will process the shortening to much, it is better to have larger pieces of butter than super fine. I use my pastry cutter.

NOTE: Do NOT add all of the buttermilk at once. Add about 2/3 of it and see if that is enough. Personally, I think 1 cup of milk is too much, but everyone’s flour is different. Just flour your board enough so that the biscuits are not sticky.

NOTE: If you don’t have parchment paper, spray your pan with vegetable spray.

NOTE: Don’t use a twisting motion when you are cutting your biscuits. It seals off
the edges and they won’t raise very high.

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SWEET CHERRY COFFEE CAKE

This coffee cake is sweet, moist and perfect for Sunday morning. I made it with frozen dark sweet cherries, but it works just as well with fresh raspberries.

It is excellent warm with a scoop
of vanilla ice cream.

 

2 cups frozen dark sweet cherries (thawed and drained well)

1/4 cup + 2 tablespoons brown sugar
1/4 teaspoon almond extract

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter room temperature
½ cup sliced almonds
1 cup sugar
2 eggs
2 teaspoon vanilla
½ teaspoon almond extract
1 cup sour cream

Thaw and drain the frozen dark sweet cherries completely (I put them in a colander overnight in the fridge). The next morning, drain completely, cut the cherries in half and mix with the brown sugar and almond extract. Set aside.

Beat butter till creamy, add sugar and beat until fluffy. Add eggs, one at a time, add extracts and sour cream, mix well. Add dry ingredients and beat until smooth.

Spread 2/3 of the batter into greased 9" spring form pan. Top with fruit and then spoon dollops of the remaining 1/3 of the batter, over the fruit, like this:

Sprinkle the sliced almond over the top of everything and sprinkle it with a little cinnamon sugar.

 

Bake at 350 for 40 minutes. Let the coffee cake cool in the pan for about 15 minute before removing it. Drizzle the cake with a simple vanilla glaze.

GLAZE
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

IMPORTANT NOTE: When you thaw the frozen dark sweet cherries, you will get a considerable amount of "juice". DO NOT USE that juice in this recipe (save it for a different recipe). However, after they are drained and you mix the cherries with the brown sugar and almond extract (after it sits a few minutes) you will get even MORE "juice"...make sure you use this extra juice in the recipe.

IMPORTANT NOTE:  This recipe calls for a 9" spring form pan, but you can make it in a regular 9" round cake pan. The spring form pan just makes for a prettier presentation. IF YOU USE A SPRING FORM PAN, make sure you wrap the bottom of the pan in foil, in case your pan does not have a super tight seal (I also set the whole thing on a baking sheet).

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EASY BAKED MINI-OMELETS

I see great possibilities with this little recipe. Not only is this the perfect way to use those bits and pieces of veggies, meat and cheese in your fridge, but each mini-omelet can be made to order. Another reason I like this recipe is that it can easily be doubled for a crowd and there is no standing over an omelet pan while your company is waiting for you!!

 

Picky-picky husband loves these little omelets with just diced ham and cheese in them, but I like them with chopped mushrooms,broccoli and bacon. Either way, two mini-omelets make a very filling breakfast. 

EASY BAKED MINI-OMELETS        (makes 12)

1 pound of breakfast meat cooked and drained (ham, bacon or sausage)
1 cup favorite veggies, sauteed (optional)
8 large eggs
1/4 cup milk (or cream if you're feeling self-indulgent)
1/2 teaspoon vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt (depending on how salty your meat is)
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese (I used swiss)

Preheat oven to 375 and spray cupcake pan with vegetable spray.

Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.

Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese.  Pour enough egg mixture in each well to come to the top.

Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.

Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).

 

NOTE:  Use your imagination regarding what veggies you want to include in this recipe, just remember they have to be pre-cooked.

NOTE: These little muffins stay warm for quite a while, and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are tasty at room temperature as well !!

NOTE:  When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later.

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CLASSIC FRENCH TOAST

Today is our 41st Anniversary; actually, we've been together 46 years (we were high school sweethearts). If you follow my recipe blog, you know that I call him "Picky-picky husband" (because he is very timid when it comes to trying ANY new recipes); but he is a GREAT guy and we are more in love today than ever.

~~~~~~~

This is a recipe for basic French toast. Everyone seems to have their own recipe and there are a million variations, but this is a post for the beginning cook, complete with a few tips I've learned over the years.

 

First of all, a tip about the kind of bread you need.
1. ANY bread will work, but SOME breads make a much better French toast than others.

2. Fresh, soft bread makes the worst French toast; day old (or even week old) bread works better.

3. Thicker bread makes better French toast than thinner bread. 

4. Sweet bread like Texas toast works well, as do semi-stale cinnamon rolls (sliced)  and of course raisin bread, (so keep an open mind when thinking about bread choices)!!

4 large eggs
1/4 cup heavy cream
1 teaspoon vanilla
¼ teaspoon cinnamon
dash nutmeg (optional)

Whisk all of the above until very well mixed.  I like to use my immersion blender to do this.  Dip the bread into the mixture and let it sit for 10 or 15 seconds (longer if the bread is extra dry) then lift out and cook on preheated (and buttered) frying pan (I get the best results from my electric frying pan). Cook until the French toast is golden brown on both sides.

Serve immediately with butter and HOT maple syrup.

NOTE: You can use milk instead of cream, but the cream gives a richer taste and helps the French toast get that golden "crust".

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EASY ENGLISH MUFFINS

I have always loved English muffins; I love all of the nooks and crannies that hold creamy butter and jam or a dab of melting peanut butter. They are very easy to make and they make wonderful breakfast sandwiches (they freeze well too!!).
2 packets dry active yeast (I use 2 tablespoons)
½ cup warm water
½ cup warm milk
¼ cup canola oil
1 egg
3 tablespoons honey
2 cups all purpose flour
1 whole wheat flour
1 cup raisins
1 teaspoon salt

Mix the flours, salt and raisins together and set aside. Whisk the egg into the cold milk and then add the water, oil  and honey. Warm this mixture in the microwave for a few seconds to take the chill off (bring it to the same temperature you would for a babies bottle). Stir in yeast and let it sit for about 5 minutes.

Pour this mixture into a stand mixer (can be done by hand also) and add the dry ingredients. Knead this dough for about 5 minutes or until the dough comes away from the sides of the bowl cleanly. Cover with plastic wrap and let it sit in a warm place for an hour. Dough should double in size.

Turn dough out onto counter (I do not flour the counter) and roll to ½” thickness. Cut muffins with a 4” cutter (or drinking glass). Place each muffin on a square of wax paper to rise. This will help you transfer the muffins to the frying pan. Let the muffins raise for an hour before you cook them.

The muffins are cooked on a DRY electric frying pan (no grease) or a cast iron skillet. The recipe does not say specifically what temperature to cook them at, it just says medium low for 7 minutes each side. I have found that they cook nicely at 300° on my electric griddle. Serve warm right from the frying pan or  cool on a wire rack and then slice in half and toast.
NOTE: Since everyone’s frying pan and stove temperatures are different, I suggest you try a single muffin and see how quickly it browns before you cook the whole batch.
NOTE: Hold onto the edges of the wax paper square as you gently lift the raw muffin from the counter. Turn the muffin over and gently peel of the wax paper and gently lay the raw muffin on the griddle.

NOTE: Do not grease the frying pan, they will NOT stick. If you are worried about it, or if you don't have a good non-stick pan, you can use a light sprinkle of corn meal on the cooking surface.

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WEEKEND BREAKFAST PIZZA

I don't buy refrigerator ("whomp tube") biscuits very often, but I DO buy them for this recipe. My family absolutely loves this quick and easy breakfast. As a matter of fact, the first time I made this, I was told "this is gold!!"  Even Picky-picky Hubby gave double thumbs up which is rare!!

 

This weekend treat can easily be "tweaked" to suit your family. Here are the basic ingredients:

8 ounce Pillsbury refrigerated crescent rolls
1 pound (total) cooked breakfast meat (see  note)
1½ cups frozen shredded hash browns (thawed)
1½ cups shredded cheddar
4 eggs  (don't be tempted to add more)
¼ cup milk
¼ teaspoon black pepper
¼ cup Parmesan cheese

Open the refrigerator rolls and press into an ungreased 12" pizza pan, pinching all of the seams shut. Important: make sure you press some of the dough up onto the sides of the pan to create a "lip". DO NOT PRE-BAKE THE CRUST.

Cook (and completely drain) one pound of your favorite breakfast meat (NOTE: I used equal parts of crisp bacon, breakfast sausage and finely diced ham...but ANY combo will work well. Just make sure the total weight is about a pound).

Sprinkle the cooked breakfast meat, evenly, over the unbaked crescent dough. Next, evenly sprinkle the thawed hash browns and cheddar cheese over the cooked meat.

In small bowl, whisk the 4 eggs, black pepper and milk together. Drizzle evenly over everything.  NOTE: Don't be tempted to add more eggs. It is going to SEEM like it isn't enough, but trust me...it is perfect.

 

Lastly, sprinkle the Parmesan cheese over all.  Bake in a 375 pre-heated oven for 30 minutes (my oven took 28 minutes). Remove from oven and let sit for 5 minutes before you cut it.

 

Sauteed mushrooms, peppers, etc. would be wonderful in this breakfast pizza. Just add them the same time as the thawed hash browns. You might have to add a couple extra minutes to the total baking time if you add a LOT of extra veggies.

NOTE: You can also use one of those small boxes of JIFFY pizza crust mix instead of the crescent roll dough.

NOTE: If you use frozen hash browns, make sure they are thawed before using in this recipe.

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BREAKFAST SAUSAGE

We enjoyed the Italian sausage recipe (that I recently posted) so much, that I went searching for a breakfast sausage recipe and I found an EXCELLENT one. It tastes a little like Jimmy Dean breakfast sausage, although we think it is much better.

This new recipe received an enthusiastic thumbs up from my "picky-picky husband" and recent breakfast guests. It is super easy to make; just mix the spices into the pork the night before you plan to use it and you are good to go!!

Since this recipe makes two pounds of sausage (more than we can use at one time), I let the  mixture chill in the fridge overnight, then I package it up in single meal size packages and freeze it. I will not be buying commercial breakfast sausage ever again and we can't wait to use this for biscuits and gravy!!

This sausage is mild, but full of flavor!!

2 pounds of ground pork

2 teaspoons dry rubbed sage

¼ teaspoon summer savory

¼ teaspoon dry marjoram

1 tablespoon brown sugar

1/8 teaspoon red pepper flakes (see note)

pinch ground cloves (you can't taste it, but it really adds something)

1¾ teaspoons salt (see note)

1 teaspoon black pepper

Mix everything (except the pork) together first, then use your (washed) hands to work it all into the pork. Cover and chill several hours or overnight.

NOTE: Hubby is very shy of anything with "heat" and he couldn't even tell that the red pepper flakes were in the recipe, although they definitely add a GREAT background flavor. If you like a little more spice in your breakfast sausage, just add more red pepper flakes.



NOTE:  This recipe calls for 1¾ teaspoons of salt, which was just right for us, however, if you are hyper-sensitive to salt, you might cut this amount down to 1½ teaspoons.

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INDIVIDUAL POTATOES AU GRATIN

Whether you are "empty nesters", newly weds or single, this scaled down recipe is easy, tasty and reheats well too!! The ingredients listed below make six individual au gratins. We found that two of these were perfect for each adult, but the recipe can easily be doubled or tripled.

2 large russet potatoes
1/2 cup grated Colby Jack cheese
1/2 tsp. salt
1/4 tsp. pepper
2 tablespoons heavy cream (per portion)
1/2 cup finely chopped ham or crisp bacon

Peel the potatoes and put them in the food processor along with the ham (or bacon). Pulse the potatoes and ham just until you get pieces about the same size as medium hashbrown chunks. Remove from the food processor and stir in the cheese and salt and pepper.



Spray your cupcake pan with cooking spray and fill each section to the top (patting down VERY lightly). Pour 2 full tablespoons heavy cream over each portion. Cover with foil and bake at 375 for 40 minutes (take the foil off the last two or three minutes and put under the broiler to give them some color).

Remove from oven and let them sit for about 5 minutes before lifting them out of the pan with a large spoon.


These are deliciously creamy, cheesy and "ham-y"; they will go with almost anything. Recipe makes six portions. One portion is perfect for children, but adults can easily eat two portions.

IMPORTANT: If you are using a standard cupcake tin, put a baking sheet under the pan because the cream tends to bubble up a little during cooking.

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BEST PANCAKES EVER !!!

These are absolutely the best home made pancakes we have ever eaten!! They are super tall, light and fluffy and yet they don't get all mushy when syrup is added, they are EXCELLENT!!

 

 

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!

The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! 

After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

 

GENTLY dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely.

NOTE:  Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.

NOTE:  You can subsitute BUTTERMILK for the milk+vinegar in this recipe, but I have had the best luck (fluffiest pancakes) using the milk and vinegar.

NOTE: A few people have written to me and said that their pancakes weren't quite as fluffy or tall as mine. I suspect they are stirring the batter just before cooking the pancakes which deflates the bubbles in the batter. Stirring or pouring the batter essentially deflates the air bubbles in the batter. Personally, I use a half cup measuring cup and GENTLY dip out batter and put it on the griddle and I always get super fluffy pancakes.

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