Bitluxy

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast fruit

Ingredients

2 cups Blueberries
2 Bananas
Mango
Raspberries

Instructions

Rinse and chop

Mon, 06 Jul 2026 00:00:00 GMT

Black Raspberry Cobbler

Ingredients

0.5 cup melted butter
1.25 cups white sugar
1 cup all-purpose flour
0.75 cup milk
1.5 teaspoons baking powder
2.5 cups black raspberries

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Pour melted butter into an 11x7-inch baking dish.
Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Crockpot Breakfast Pie

Ingredients

8 Eggs whisked
1 sweet potato shredded
1 lb pork sausage broken up
1 yellow onion diced
1 tbsp garlic powder
2 tsp dried basil
salt and pepper to taste

Instructions

I greased my crockpot with a bit of coconut oil to make sure none of the egg stuck to it.
Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.
Add all ingredients to your crockpot and use a spoon to mix well.
Set it and forget it!! I stole that tagline. I’m gonna get sued. Eeeek.
Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.
Slice it like a pie. Because I said so.

Mon, 06 Jul 2026 00:00:00 GMT

Cornmeal Crêpes With Blackberries And Buttermilk Cream

Ingredients

2 large eggs
.5 cup all-purpose flour
.5 cup fine yellow cornmeal or Bayou Cora Farms Heirloom Corn Flour
1 teaspoon vanilla extract
1.5 cups whole buttermilk, divided
.67 cup plus 1 ½ Tbsp. granulated sugar, divided
.75 teaspoon kosher salt, divided
4 cups fresh blackberries (about 1 ¼ lb.)
1 tablespoon fresh lemon juice (from 1 lemon)
1.5 cups heavy cream
1.5 teaspoon canola oil, divided
Powdered sugar

Instructions

Make crêpe batter: Process eggs, flour, cornmeal, vanilla, 1 cup of the buttermilk, 1/3 cup of the sugar, and 1/4 teaspoon of the salt in a blender until smooth, about 15 seconds. Cover; chill batter at least 2 hours or up to 8 hours (or overnight).
Cook blackberry syrup: Meanwhile, stir together blackberries, lemon juice, 1/3 cup of the sugar, and 1/4 teaspoon of the salt in a small saucepan. Cook over medium, stirring occasionally, until berries begin to break down and mixture thickens slightly, 30 to 35 minutes. Remove from heat; cool at room temperature until ready to serve (at least 30 minutes or up to 4 hours).
Make blackberry cream: Beat heavy cream and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt with a stand mixer fitted with a whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 1/2 cup buttermilk, beating until medium peaks form, about 30 seconds. Cover and chill until ready to assemble crêpes (up to 4 hours).
Cook crêpes: Heat an 8-inch nonstick skillet over medium-low. Brush skillet lightly with 1/8 teaspoon of the oil; pour about 2 1/2 tablespoons batter into skillet. Quickly tilt skillet in all directions so batter covers bottom of skillet. Cook until crêpe is almost set and can be shaken loose from skillet, about 1 1/2 minutes. Flip crêpe, and cook 30 seconds. Remove from skillet. Repeat process with remaining oil and batter to yield 12 crêpes.
Assemble crêpes: Spread about 3 tablespoons buttermilk cream over 1 half of each crêpe. Fold crêpes into quarters, and arrange evenly on 6 plates. Top each serving with about 1/4 cup blackberry compote. Garnish with powdered sugar; serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

A Classic Irish Breakfast Recipe

Ingredients

3 tablespoons vegetable oil
2 butcher or farm pork sausages
4 rashers back bacon
1 large tomato
Kosher salt
Black pepper
1 cup mushrooms, sliced
1 tablespoon butter
1 cup baked beans
2 potato cakes
Soda bread, for toast

Instructions

Gather the ingredients. Preheat the oven to 325 F.
Heat a griddle or frying pan to hot over medium-high, then add 2 tablespoons of the vegetable oil. Add the sausages and cook for 10 minutes, turning the sausages frequently. Transfer the sausages to a baking sheet and place in the oven to finish cooking.
Trim the rind of the bacon to prevent the bacon from curling in the pan, then add to the pan you cooked the sausages in. Cook over medium heat, turning frequently and letting the bacon start to sizzle. Halve the tomato, then sprinkle the cut sides with salt, pepper, and a few drops of vegetable oil. Place the tomato, cut sides down, in the same pan as the bacon. Cook for 5 minutes on one side, then flip and cook for 5 more minutes. Transfer to the baking sheet with the sausages. Melt the butter in a small saucepan, add the sliced mushrooms and cook for 5 minutes. Keep warm.
Meanwhile, heat the remaining vegetable oil in the same pan over medium-high heat. Once the pan is hot, add the eggs and cook for about 5 minutes for a soft yolk, spooning the oil with a spoon over the egg to ensure the white cooks. If you have a large frying pan, you can cook two eggs at the same time. Keep warm while you finish the breakfast.
Finish the breakfast by heating the baked beans in a covered glass bowl in the microwave for 3 minutes. Toast the fadge and the slices of soda bread in the toaster, then make a large teapot of good Irish tea (the traditional drink with a full breakfast). Warm your plates and serve your breakfast piping hot. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Ruhrei.... Mennonite Scrambled Eggs

Ingredients

4 tablespoons flour
6 eggs
1/2 teaspoon salt
1/3 cup milk
1 1/2 tablespoons butter

Instructions

Mix the flour and milk into a smooth paste, making sure there are no lumps.
Add the eggs and salt and mix well into a thin batter.
Melt butter in frying pan. Pour in egg mixture and fry over medium heat. Cut and turn with spatula until firm and COMPLETELY cooked through. Serve hot.
Shredded cheese, green onion, fresh black pepper may be added on top if desired.

Mon, 06 Jul 2026 00:00:00 GMT

BB-morning pancakes

Ingredients

2 small Eggs or
8 medium quail eggs or
1 small duck egg
1 small Apple or
1/2 medium Bananas or
1 small pear
1/2 cup oat flour or
1/2 cup wholemeal flour or
1/2 cup qunioa flour

Instructions

Blend ingredients with some
water, until smooth. Fry
spoonfuls of the batter until
golden brown on both sides.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole

Ingredients

1 (32 oz.) bag Hash Browns Frozen
1 pound Cooked and Diced Meat Bacon, Ham or Sausage
1 Onion Diced
1 Bell pepper Diced
2 cups Cheese (your choice) Shredded
1 dozen Eggs
1 cup Milk
1 teaspoon Salt
1 teaspoon Black pepper

Instructions

1. Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of meat, then onions, peppers, and cheese.
2. Repeat the layering process two or three more times, ending with a layer on cheese on top.
3. Beat the eggs, milk, salt and pepper together, pour over the crock pot mixture.
4. Cook on LOW for 10 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Blackcurrant and cherry soup

Ingredients

100g of blackcurrants
cinnamon stick, or a star anise if you prefer
75g of sugar, (you may not use all of this, you may need more)
cassis to taste
brandy to taste
1 pinch of vanilla paste, (a quarter of the seeds from a vanilla pod or half a teaspoon of vanilla extract will work, too)
1 ripe nectarine, or peach
20 cherries, dark - halved and pitted
10 raspberries
lemon juice, squeeze of
edible flowers, (for decoration, optional)

Instructions

Heat the blackcurrants with 300ml of water in a small saucepan over a medium heat (there’s no need to strip them from their spindly stems)
Let it bubble until the fruit has collapsed and the liquid is a deep, purple-red, the colour of a good Chianti. This will take about 5 minutes
Drain into a bowl and press the pulp through a sieve to extract as much flavour and liquid as possible. Discard the fruit and return the liquid to the saucepan
Add the cinnamon stick or star anise and most of the sugar. How much sugar depends on the fruit you use and how sweet it is – start with 50g as it’s easy to add more. Add a splash of cassis and another of brandy
Heat the liquid until the sugar fully dissolves. Taste it, but remember that the sweetness is numbed a little when it is chilled. The fruit may be more or less tart, so it’s impossible to give more than a guide
Add sugar until it’s a little bit sweeter than you want it to be, let it dissolve, then remove the saucepan from the heat. Stir in the vanilla paste and lemon juice
Cut a cross in the bottom of the nectarine, cover with boiling water and leave for 2 minutes. Drain, cover with cold water, drain again and pull off the skin
Cut the nectarine in half and remove the stone – it will be slippery to handle but it’s worth doing. Cut into pieces that aren’t too big for a spoon
Add the cherries and nectarine pieces to the liquid. They will soften slightly as it cools, but not enough to make a piece of unripe fruit soft
Allow to cool, then place in the fridge for 30 minutes before you want to serve it. You want it to be chilled, not icy
Ladle artfully into bowls and dot with raspberries. Arrange flowers prettily, if using

Mon, 06 Jul 2026 00:00:00 GMT

Paulettes Lemon Blackberry White Chocolate Loaf Recipe

Ingredients

1 box of Betty Crocker Super Moist Lemon Cake Mix
1-¼ cups water
1/3 cup canola oil (or other oil of your choice)
¾ cup egg substitute
The zest of 1 lemon
1 cup fresh blackberries, washed
½ cup Ghiradelli’s White Chocolate Chips-stirred into the batter
½ or so cup Ghiradelli’s White Chocolate Chips-placed on top the batter
Sprinkling of rainbow pearl sugar-to top and make it look festive and pretty

Instructions

Mix the cake mix, water, canola oil, egg substitute, zest of 1 lemon, together and mix until the batter is completely mixed but not overdone.
Add 1 lemon’s worth of zest to the batter using a microplane, the ½ cup white chocolate chips and the blackberries adding last so you don’t break them up.
Take a silicone loaf pan and pour batter into the pan. This will slightly bake over the top of the pan when done. I sprayed a little bit of olive oil spray on the rim of the baking pan but with silicone you don’t have to grease the pan itself. (How I love the stuff! It revolutionized the way I baked by using that one kind of pan!)
Set silicone pan on a cookie sheet and place in the oven.
Bake in a 350 degree oven until done about an hour. It depends on the temperature of your oven but I would check at about 40 minutes or so and then bake the rest of the time.
When the finished loaf comes out of the oven sprinkle a few tablespoons of rainbow pearl sugar-Like Betty Crocker-or another very coarse kind of rainbow sugar like Wilton in craft supplies.
Wait until the loaf cools to cut it and use a very sharp knife.
NOTE: Whatever you have that is leftover (if you have a small family this freezes well wrapped up carefully. Slice the loaf and freeze in individual plastic zip bags.)
I make some really pretty Lemon Cookies that “light up the room” when they’re on a plate! They’re coming soon!
Happy Cooking everybody!

Mon, 06 Jul 2026 00:00:00 GMT

English muffin breakfast

Ingredients

6 whole English muffins
8 whole Eggs
bunch red grapes

Instructions

Toast the english muffin and scramble eggs.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Bacon and Super Scrambled Egg Breakfast

Ingredients

1 pound bacon (or more) sliced uncooked
5 large Eggs
1 tablespoon Margarine
1 Salt
black pepper
2 slices raisin bread
1 Butter
1 orange or tangello unpeeled, but sliced

Instructions

First, make the baked bacon. Line a broiler pan with aluminum foil. Also, cover the top piece of the broiler with aluminum foil. Now, use a knife to make slits in the covering of foil on the top piece (in order for bacon drippings to drip through to the pan underneath. Place room-temperature, uncooked slices of bacon side by side on the broiler pan. When the pan is full, place it in an oven, which has been preheated to 350 degrees. Bake for about 25 minutes, or until desired degree of doneness. Keep checking as the bacon cooks, so that you don't overcook it. When the bacon is done, remove the broiler pan from the oven to a protective pad on the kitchen counter. Place each cooked strip of bacon one by one on a tray that is covered with paper toweling, to soak up any excess bacon fat. When drained, move each piece to a tray covered with waxed paper. Repeat this process until all of the bacon you need cooked is processed. You may make several layers of waxed paper to hold the cooked bacon. Let the bacon cool to room temperature, and then, after saving a few pieces out for breakfast, place the waxed paper tray of bacon in the freezer (uncovered) for about 4 hours, until you can pop the individual bacon slices off the wax paper and move them into a gallon-sized Ziploc baggie. Freeze the prepared bacon for later use. They can be quickly microwaved, as needed. Proceeding on to the preparation of your breakfast, melt 1 tablespoon of margarine in a medium-sized saucepan (Teflon-coated is nice.). Crack 5 eggs into a medium-sized mixing bowl, removing 2 yolks, with 3 remaining. (I do this to save on fat and cholesterol, and I use the leftover yolks for other purposes. You may use whole eggs entirely, if you like.) Salt the eggs in the bowl to taste at this point. Using a spoon or a whisk, lightly blend the eggs as you increase the heat of your saucepan. It is important that your saucepan is hot (not smoking) when you start cooking your eggs. Slide the blended eggs into the skillet and quickly stir and fold, until they are to your desired degree of doneness. They should be light and fluffy. (They will be tough and rubbery if you start them in a cold saucepan.) Remove them from the saucepan immediately, once they are done. In the meantime (perhaps while your bacon is baking and you have not yet started your eggs), spread two slices of raisin toast with softened butter. Place them in a skillet or saucepan over low heat, and watch them almost constantly, until they turn nice and crispy on both sides. Remove from heat. To assemble your breakfast plate, take about 1/2 of the scrambled eggs, pepper them with finely-ground black pepper (to taste), place 2 or 3 strips of bacon beside the eggs, add one piece of raisin toast, and a few slices of fresh orange or tangello. Serve all of this with hot chocolate--a quick packaged mix, prepared while you are waiting on your bacon will be great! A pretty and tasty comfort food breakfast! Enjoy!!!

Mon, 06 Jul 2026 00:00:00 GMT

Eggy bread with smoked haddock and watercress and apple salad

Ingredients

4 slices of sourdough
2 eggs, beaten
20ml of soy sauce
200ml of milk
200g of smoked haddock, divided into 50g portions
4 tbsp of rapeseed oil
2 tbsp of white wine vinegar
1 tbsp of wholegrain mustard
salt
pepper
1 bunch of watercress, washed
1 red apple

Instructions

For the smoked haddock, bring the milk to a simmer in a saucepan over a low heat, then place the haddock in the pan and cook gently for 5 minutes
Whilst the haddock poaches, make the dressing by whisking all the ingredients together. Taste and season with salt and pepper
Core and finely slice the apple and place in a bowl. Add the watercress and pour over the dressing, reserving a little to garnish. Toss to coat evenly
For the bread, add the soy sauce to the beaten eggs. Place the bread into the mix until soaked, then remove and cook in a hot frying pan for 1 minute on each side until golden brown. Keep warm
Carefully remove the haddock from the milk
Place the eggy bread on a warm plate, place the hot haddock on the bread and top with the watercress and apple salad. Finish with a drizzle of the leftover mustard dressing

Mon, 06 Jul 2026 00:00:00 GMT

Tuscan Breakfast Scramble

Ingredients

4 Eggs
3 slices Bread cubed (artisan bread, sourdough or similar)
1 cup Parmesan freshly grated
1/2 cup Onion chopped
1 clove Garlic minced
1/2 cup Roasted red peppers (from a jar) coarsley sliced
1/2 teaspoon Basil dried (use more if fresh)
1/2 teaspoon Parsley dried (use more if fresh)
Kosher salt
Pepper freshly ground
milk
1 tablespoon Butter
2 teaspoons olive oil

Instructions

In a large skillet sweat onions over medium heat in 1/2T butter with a pinch of salt until slightly softened. Add garlic in the last couple minutes of cooking. Remove from skillet and set aside.
Increase heat to medium-high, add olive oil to skillet and saute bread cubes until crusty. Remove from skillet and set aside.
Meanwhile, beat eggs with a splash of milk, salt, pepper, basil and parsley. Add mixture to skillet and scramble. When eggs are still slightly runny add roasted red peppers, onions and garlic. Just before eggs are cooked, add cheese and mix together then fold in croutons. Served naked and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Paleo Breakfast Muffins

Ingredients

6 Eggs
4 Slices Bacon Cut into small pieces.
1 tablespoon Coconut Milk
2 Green onions Chopped
1 Bell pepper
4 ounces Fresh mushrooms Chopped
1 Small onion or half large Chopped
1 Green jalapeno pepper Chopped
Coconut Oil For greasing pan

Instructions

1. Whisk the eggs and coconut milk well in a large bowl. Add salt and pepper to taste.
2. Preheat oven to 350 F.
3. Place the rest of the ingredients except the coconut oil in a frying pan and fry at medium heat for 5-8 mins or until the bacon is done. Stir often.
4. Grease a muffin pan with the coconut oil.
5. Pour the fried ingredients into the egg bowl and mix well. Use a ladle to pour the mixture in the the muffin pan.
6. Bake for 20-25 minutes until turning golden brown. Remove the muffins from the pan immediately and let cool. Refrigerate for up to 4 days. Warm using microwave for 20-30 seconds.
7. Enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Apple & Granola Breakfast Cobbler (CROCKPOT)

Ingredients

4 granny smith apples peeled, cored & sliced
1/2 cup brown sugar
1 tbs lemon juice
1 tsp cinnamon
2 cups granola
2 tbs butter
Cream, half & half or vanilla yogurt optional

Instructions

Place the apples in the CROCKPOT. Sprinkle the brown sugar, lemon juice and cinnamon over the apples. Stir in the 2 cups granola and butter. Cover and cook on LOW for 6 hours or HIGH for 2 - 3 hours. Serve hot with extra granola on top plus cream, half & half or vanilla yogurt.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Slice Bars

Ingredients

3 large eggs
1 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons coconut oil
1 banana
2 carrots
2 apples
1 1/2 cups Weet-Bix
1 cup oats
1/2 cup shredded coconut
1/2 cup black currants
1/2 cup macadamias
1/2 cup almond meal

Instructions

Preheat fan forced oven to 180 degrees Celcius.
Line a 20 x 30 cm tray with baking paper.
Beat eggs, add honey, vanilla and coconut oil.
Mash bananas and add to mixture.
Grate carrots and apples and add to mixture.
Crush Weet-Bix and add to mixture.
Add rest of dry ingredients.
Combine with your hands and press into prepared tray.
Bake for 20-25 minutes.
Allow to cool slightly in tin.
Slice into 12 breakfast portions or 18 snack portions.

Mon, 06 Jul 2026 00:00:00 GMT

raspberry croissant french toast

Ingredients

8 oz Cream cheese
2 1/2 cups raspberries
12 large Eggs
2 cups Milk
1/4 cup Honey
1 tsp vanilla
1/2 tsp Kosher Salt
1 Tbs icing sugar

Instructions

Lightly coat a 9×13 baking dish with nonstick spray. Place half of croissants evenly into the baking dish. Top with half of cream cheese and 3/4 cup raspberries in an even layer. Top with remaining croissants, cream cheese and 3/4 cup raspberries.
In a large glass measuring cup or another bowl, whisk together eggs, milk, honey, vanilla and salt. Pour mixture evenly over the croissants. Cover and place in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 30-35 minutes, or until golden brown and center is firm.
Serve immediately, sprinkled with remaining raspberries and confectioners’ sugar, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Streusel Topped Cranberry Oat Muffins

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup old fashioned oats
1/4 cup dark brown sugar, packed
1 1/2 teaspoons baking powder
1 teaspoon orange peel, grated
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup dried cranberries
1/2 cup plain yogurt
1/2 cup milk
1 egg, beaten
2 tablespoons butter, melted
1/2 teaspoon vanilla
1/4 cup old fashioned oats
3 tablespoons dark brown sugar, packed
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 400F and line 9 muffin cups with paper liners.
Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
Spoon batter into the muffin cups.
Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
Bake 20-25 minutes or until pick comes out clean. Cool in pan on wire rack for 5 minutes before removing from pan to cool completely on rack.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast To Go!

Ingredients

1/2 c Plain non-fat yogurt
1/2 c bananas Sliced
1 c Non-fat milk
1 ds Cinnamon or nutmeg
1/4 c 100% bran flakes
1/2 c Ice
1 ts Vanilla extract
2 ts Sugar

Instructions

Combine all ingredients in a blender and process on medium speed until smooth. Garnish with cinnamon or nutmeg. You can substitute strawberries, peaches, or other fresh fruit for the bananas if you like. Exchanges: Skim Milk Exchange -- 1&1/2 Fruit Exchange -- 1 Starch Exchange ~- 1 Calories -- 275 Calories from Fat -- 10 Total Fat -- 1g Saturated Fat ~- 0g Cholesterol -- 7mg Sodium -- 313mg Carbohydrate -- 55g Dietary Fiber ~- 8g Sugars -- 37g Protein -- 18g Recipe for Monday, 4/20/98 Enjoy this fast shake in your auto mug while you drive to work. All recipes this week are from the cookbook Quick & Easy Diabetic Recipes for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright ? 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/26/98 Recipe by: http://www.diabetes.org/recipes Posted to MC-Recipe Digest by Barb at PK on Apr 26, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Whole-grain toast with soft cheese spread and raspberries

Ingredients

.5 oz skinny cow low-fat cheese
1.5 teaspoon Greek yogurt
pinch Ground black pepper
1 slice whole-grain break
1/3 cup fresh raspberries
1/2 tsp honey

Instructions

Use a fork to mash and mix the cheese and yogurt together. Toast the bread and let it cool. Spread cheese and yogurt on toast and add layer of raspberries.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast: 1 cup Grain & 1 piece Fruit (or 1 cup)

Ingredients

1 Cup Instant Oatmeal Original / plain
1 cup oatmeal
1 cup brown rice
1 cup quinoa
1 slice ezekiel toast toasted
1 whole apple
1 cup strawberry
1 whole Orange
1 cup Blueberries
1 cup Raspberries
1 cup watermelon
1 whole grapefruit
1 whole pear
1 whole Red Plum

Instructions

Eat 1 cup grains
1 piece fruit
IE -
- Oatmeal with cut up apple, dash of cinnamon, and drop or two of vanilla
- Cup of rice with pineapple
- Ezekiel Toast w/ Fruit on top

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry-raspberry Truffle Cake with Whipped Cream Topping

Ingredients

2 package Devil's food cake mix Betty Crocker Super Moist
6 large Eggs
1 cup Vegetable oil
1 1/3 cup Water
1 1/4 cup Light sour cream
12 ounce Semisweet chocolate
1 1/2 cup Whipping cream
1/2 cup Seedless raspberry jam
1/2 cup Seedless blackberry jam
1/4 cup Water
8 ounce Cream cheese softened
1/3 cup Powdered sugar
16 ounce Frozen whipped topping thawed
1 teaspoon Vanilla extract
3 cup Chopped pecans toasted
1/4 cup Fresh blackberries or raspberries

Instructions

Beat the first 5 ingredients in an electric mixer for about 2 minutes or until blended.
Grease 3 parchment or wax-paper lined round cake pans. Lightly flour each and then tap out excess flour. Pour cake batter into pans and bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean in the center of each. Cool cake layers in pans on top of wire racks for about 15-20 minutes. Carefully flip each one to remove each cake layer and remove the wax or parchment paper underneath. Transfer each cake layer to a wire rack to finish cooling completely.
Combine semisweet chocolate and whipping cream in a medium saucepan and heat on medium. whisking constantly until smooth. This will take about 10 minutes. Transfer to a mixing bowl , cover, and refrigerate for at least 1 1/2 hours until the mixture begins to thicken.
(If you have a cake cutter, I usually cut each cake layer''s top rounded edge off to make it nice and flat for aesthetic reasons. If you do not have one, it is perfectly fine to omit this step).
Cook both jams and 1/4 cup of water in a small saucepan over medium heat, and stir constantly until jam melts, about 5 minutes. Brush tops of your cake layers with this jam mixture.
Once chocolate has cooled completely in refrigerator and has thickened, beat this chocolate chilled mixture in an electric mixer until soft peaks form (you shouldn''t need more than a minute).
Place 1 layer glazed side up on cake platter. Spread half of your chocolate mixture onto this cake layer. Place 2nd cake layer glazed side down on top of chilled chocolate layer. Spread remaining chocolate mixture. Top with the last cake layer glazed side down.
To make cream cheese frosting:
Beat the cream cheese and powdered sugar with an electric mixer at medium speed. Add whipped topping and vanilla and beat until smooth. Make sure to scrape the sides of the bowl occasionally to ensure everything is evenly mixed. Work very quickly when frosting top and sides of cake with the cream cheese mixture. Press your toasted pecans around the sides of the cake and garnish with fresh berries on top. Keep refrigerated until ready to serve.
****For those with nut allergies, I have also made this cake and replaced the toasted pecans with shaved chocolate curls. Both ways look very pretty and are very tasty.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Fruit Crisp "dump" Dessert

Ingredients

1 box Betty Crocker? SuperMoist? yellow cake mix
1/2 cup butter or margarine melted
1 Cherry pie filling 21oz can
1 Crushed pineapple undrained 8oz can

Instructions

1. Heat oven to 350F (325F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
2. Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
3. Bake 39 to 46 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
High Altitude (3500-6500 ft): Heat oven to 375F for all pans.

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfast

Ingredients

4 Bacon; strips, cubed
4 Potatoes; medium
3 tb milk
1 c Ham; cooked, small cubes
1/2 ts Salt
2 Tomatoes; medium, peeled
3 Eggs; large
1 tb Chives; chopped

Instructions

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Mon, 06 Jul 2026 00:00:00 GMT

Toasty breakfast pockets

Ingredients

6 slices American cheese
2 Hard-boiled eggs
2 ounces Sliced deli turkey breast 1/2 cup
1 tablespoon Mayonnaise
24 slices Soft wheat or white bread
3 tablespoons Butter or margarine
Paprika

Instructions

1. Preheat oven to 400°. Cut cheese slices into circles. Cut each circle into quarters. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of cheese into smaller pieces and place in a bowl.
2. Dice boiled eggs and add to bowl.
3. Chop turkey. And turkey and mayonnaise to bowl.
4. For each pocket, place one bread slice on a cutting board. Gently pat down center of bread. Place a level scoop of egg mixture in center of bread slice. Gently pat down center of second bread slice and place over filling. Seal the outer edges of the bread together to make pockets.
5. Arrange pockets on a flat cookie sheet. Microwave butter on high for 30 seconds or until melted. Using a pastry brush, brush the tops of pockets with butter.
6. Bake 11 to 12 minutes or until lightly browned. Top each pocket with two pieces of cheese and sprinkle with paprika, if desired
7. Return pockets to oven, and bake one minute or until cheese begins to melt. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-Free Paleo Breakfast Bowls

Ingredients

1 cup diced sweet potato, (about 1/2 medium sweet potato)
1/2 cup onion (about 1 small onion), ( diced)
5 strips bacon, (cut into lardons (short strips))
2 cloves garlic, (minced)
1/4 teaspoon smoked paprika ((leave out if AIP))
1/2 teaspoon salt
1 handful spinach
freshly ground black pepper, (to taste)
1 tablespoon ghee or coconut oil
1/2 cup diced parsnip, (about 1 small parsnip)
4-6 oz raw bulk breakfast sausage or mild Italian sausage, (casing removed and broken into bite-sized pieces)
1/2 cup diced onion, (about 1/2 medium onion)
1 bell pepper, (diced)
1/2 cup diced zucchini, (about 1 small zucchini)
1/4 cup diced tomato, (about 1 small tomato or 6 cherry tomatoes)
1 handful arugula
1 tablespoon minced parsley
freshly ground black pepper, (to taste)
1 tablespoon ghee or coconut oil
1/2 diced red skinned or yukon gold potato, (about 1/2 a medium potato)
6 oz fully cooked chorizo, (diced)
1 handful baby kale
1/2 apple, (diced)
1 tablespoon minced cilantro
freshly ground black pepper (to taste)
1 tablespoon ghee or coconut oil
6 oz ground beef
1 medium shallot, (minced)
2 garlic cloves, (minced)
1 cup / 3-4 button or cremini mushrooms, ( diced)
1/2 cup broccoli florets
2 teaspoons fish sauce
1/4 teaspoon curry powder ((or turmeric for AIP))
1 handful watercress, (chopped)
freshly ground black pepper, (to taste)

Instructions

smoky sweet potato + bacon
In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes.
Remove the bacon from the pan, leaving about a tablespoon of bacon fat in the pan. Drain the bacon on paper towels.
Add the sweet potatoes and onions to the pan and cook for 7-9 minutes, or until soft and golden brown.
Add the smoked paprika, garlic, and salt and stir to combine.
Add the spinach and cook until wilted. Stir the bacon back in and serve with freshly ground black pepper.
sausage + pepper with zucchini
Heat a large skillet over medium-high heat and add the ghee. Once hot, add the parsnips and onions. Cook for 6-8 minutes, or until golden brown, stirring occasionally.
Push the parsnips and onions to the side of the pan and add the sausage, browning it on all sides. Once it’s brown, push it to the side with the parsnips and add the garlic, bell peppers, zucchini, and salt. Cook for 2-3 minutes, or until the zucchini and peppers are softened.
Stir everything back together and cook for another minute or two. Add the arugula and cook for a minute more, or until just wilted. Add the parsley and serve with freshly ground black pepper.
chorizo, apple + kale
Heat a large skillet over medium-high heat. Add the ghee. Once hot, add the potatoes and cook until they’re golden brown and tender, about 5 minutes.
Add the chorizo to the pan and cook for 2-3 minutes, until crispy and heated through.
Add the kale and apples and cook until the kale is wilted, about a minute.
Stir in cilantro and serve with freshly ground black pepper.
curry beef + broccoli
Heat a large skillet over medium-high heat and add the ghee. Once hot, add the beef and cook for one minute, until just starting to brown.
Push to the side and add the mushrooms, broccoli, shallots, and garlic. Cook for 2-3 minutes and then stir the beef back in.
Add the fish sauce, garlic, and curry powder and cook for another 2-3 minutes, or until the beef is cooked through. Stir in the watercress and cook until just wilted. Serve with freshly ground black pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Absolutely Amazing White Chocolate Rasberrycookies Recipe

Ingredients

11 ounces of white chocolate... either bakers bar or chips
.5 cup of butter or margerine
a cup of sugar
a pinch of salt
2 eggs
2.75 or 23/4 cups of flour
i dont really like shortening but you can put some in about 1/2 tsp.
seedless rasberry jam

Instructions

1. Grease baking sheet and set oven for 375
2. chop 4 ounces of white chocolate... set to the side
3. put another 4 ounces into a pan and melt, stiring it alot ... cool
4. in seperate bowl beat the butter with a mixer on high speed, then add the sugar, salt, and baking soda.Beat in melted white chocolate and eggs. MIx in flour. stir in the remaning choped white chocolate.
5. bake for 7 to 9 minutos, cool and ENJOY!!!
melt the jam and scoop a little on topo of each cookie
(optional) drizzle melted white, milk, or dark chocolate over to make them look nicer =)
i got this from an AMAZING BOOK called cookie classics and it was only 3.50 they have a lot of great recipies

Mon, 06 Jul 2026 00:00:00 GMT

Blueberry bakewell muffins

Ingredients

100g unsalted butter, softened, plus 1 tbsp, melted, for the tin
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
1 tsp almond extract
2 tbsp milk
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g blueberries (or use frozen)
3 tbsp demerara sugar
¼ tsp ground cinnamon
3 tbsp flaked almonds , roughly chopped
2 tbsp ground almonds
3 tbsp plain flour
1 tbsp cold butter diced
12 tsp wild blueberry conserve (I used Felix wild blueberry jam, available from ocado.com)

Instructions

Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all the topping ingredients, apart from the jam, in a bowl and rub together.
Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases. Top each muffin with 1 tsp blueberry jam, then scatter over the crumble mixture.
Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted in comes out with just jam on it – no wet cake mixture.
Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for up to four days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.

Mon, 06 Jul 2026 00:00:00 GMT

Deliciously Ella - Best Breakfast Smoothie

Ingredients

300 ml Almond Milk
1 whole Bananas
0.5 whole Avocado
100 grams Frozen Berries
30 grams Steel-Cut Oats
1 handful Spinach

Instructions

Add ingredients to a blender. Blend.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Muffins!

Ingredients

2 eggs
3 cups Bisquick
1 cup milk
3 tablespoons vegetable oil
1 1/2 cups shredded cheddar cheese
1 cup chopped cooked ham
1/2 green bell pepper, chopped (about 1/3 cup)
1/2 small sweet onion, chopped (about 1/4 cup)
salt and pepper (not much)

Instructions

Preheat oven to 400.
Spray muffin tins with Cooking spray.
Beat eggs.
Stir in Milk, oil and Bisquick until moistened.
Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
Divide batter into tins, sprinkle with cheese.
Bake 18-20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in a Glass

Ingredients

1/3 c Orange juice
1 tb Honey
1 c Crushed ice
2 ts Wheat germ
1 Bananas
1 Carton Yogurt (any flavor)

Instructions

Slice banana into blender, add remaining ingredients and blend at high speed for 1 minute. from Nell Grothe, published in the Honey Cookbook, Concho Valley Beekeepers Association, no ISBN typed and posted by teri Chesser 3/96 From: Teri Chesser Date: 03-29-96 Cooking Posted to MM-Recipes Digest V4 #4 by "Rfm" on Jan 30, 99

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Recipe

Ingredients

8 slices of bread cubed, or croutons of choice
2 c. grated chesse
2 c. ham cubed (or meat of choice)
8 eggs beaten slightly with 4 c. milk
s&p to taste
pinch of dry mustard

Instructions

Mix cheese and meat into eggs mixture and pour over bread cubes
Refrigerate at least 2 hours, better overnight (covered)
Bake in oven at 325 for 2 hrs, or 350 for :45 min or so in 9x12 buttered cake pan
slice to desired serving size

Mon, 06 Jul 2026 00:00:00 GMT

Freezable Breakfast Casserole

Ingredients

3 cup Milk
6 Eggs
1/2 stick butter or margarine (originally was 1 stick, can still be cut down further)
1 box Pepperidge Farm Seasoned Croutons
2 cup cheddar cheese (or more)
1 cup ham cubed (or more, I use 2 c.)
1/2 tsp. salt
1 tsp. Mustard
Dash onion salt or powder
Dash pepper

Instructions

Melt butter in bottom of 9 x 13 glass dish cover with croutons in a single layer.
Sprinkle with cheese and then ham. Beat egg, add salt, pepper, mustard, onion salt and milk, mix well. Pour egg mixture over dish contents cover and refrigerate 12-24 hours. Remove cover and bake 45 min at 350 degree. Let set 10 min before serving = 10-12
To freeze: prepare as directed but freeze before the soaking time.. it will soak as it defrosts. Then bake as directed.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast smoothie in a bowl

Ingredients

1 cup Spinach
1/2 cup Avocado
1/4 cup rasberries
2 cups black berries
1 Banana
1/4 cup hemp seeds
Handful Almonds

Instructions

Start by adding all the ingredients into the blender, once blended more in bowl and decorate with hemp seeds , almonds, strawbeeries etc

Mon, 06 Jul 2026 00:00:00 GMT

Sheet Pan Breakfast Bake

Ingredients

8 slices bacon, cut in half
30 ounces frozen and thawed shredded hash brown potatoes
1 tablespoon italian seasoning
1/2 teaspoon granulated garlic
2 teaspoons kosher salt
1 pinch red chili pepper flakes
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 large eggs
3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)

Instructions

Equipment:.
Baking sheet.
Directions:.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
Garnish with chopped chives or sliced scallions to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Mini Breakfast Fritatas

Ingredients

3 Eggs beaten
3 pieces bacon fried
3 tbsp parmesan cheese
1 tbsp heavy cream

Instructions

Preheat oven to 450 degrees. It is very important that oven reaches desired temp or fritatas will stick. Fry bacon and crumble. Beat eggs. Mix all ingredients and pour into mini muffin pan sprayed with non-stick cooking spray. Bake at 450 degrees for 6 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Do-Ahead Breakfast Bake

Ingredients

1 -2 cup cooked ham
2 (6 ounce) boxes scalloped potatoes mix
1 green bell pepper, chopped
2 cups cheddar cheese
3 cups milk
1 cup Bisquick
4 eggs
1 onion (Original recipe called for 1 onion chopped, which I have always left out, as I don't care for the ta) (optional)

Instructions

Grease 9 x 13 in. baking dish.
Mix ham, potatoes, green pepper and 1 cup of cheese in bowl.
Spread in greased dish.
In bowl, stir milk, bisquick and eggs until blended.
Pour over potato mixture (make sure potatoes are well covered with mixture).
Sprinkle with remaining cheese.
Cover and refrigerate at least 4 hours, no more than 24 hours.
Uncover casserole and bake at 375 for 30-35 minutes until edges are golden brown and cheese is melted.
Let stand 10 minutes before serving.
THE INGREDIENTS FOR SCALLOPED POTATOES SHOULD NOT HAVE "MIX" NEXT TO THEM. USE THE BOX OF POTATOES AND DISCARD THE MIX!

Mon, 06 Jul 2026 00:00:00 GMT

Muffins with Blueberries and Cranberries

Ingredients

21/4 cups oat bran grind oats in food processor to make your own oat flou
1/2 cup nuts chopped
1 tablespoon baking powder
1/2 cup Honey can substitute 1/2 cup sugar or1/4 cup Splenda
11/4 cup Almond milk Or skim milk
2 Egg can substitute 4 oz egg substitute
3 Tablespoons canola oil
1 cups blueberries can use all blueberries instead of cranberries
1 cup Fresh cranberries optional
1 teaspoon Cinnamon optional
1 teaspoon Pumpkin spice optional
1 cup Zucchini shredded, optional or carrots

Instructions

mix dry ingredients
Mix liquid ingredients
Bake 16 minutes at 425
If you use honey lower the temperature 25 degrees

Mon, 06 Jul 2026 00:00:00 GMT

Black Raspberry Pastry Cream

Ingredients

1 1/4 cups whole milk
3 large egg yolks
1/4 cup sugar
1 tablespoon all-purpose flour
8 teaspoons cornstarch
1/4 cup black raspberries puree, strained
1/2 teaspoon vanilla extract
2 teaspoons Chambord

Instructions

Gather the ingredients.
In a small saucepan, warm the milk over low heat until it is just hot enough to steam.
While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.
Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.
Remove from the heat, stir in the black raspberry puree, vanilla extract, and Chambord. Chill the cream before filling the pastry.

Mon, 06 Jul 2026 00:00:00 GMT

Fruity Breakfast Parfait

Ingredients

2 c Chopped fresh pineapple
1 c Frozen raspberries; thawed
1 c Lowfat vanilla yogurt
1 Firm banana; peeled and
1/3 c Chopped dates
1/4 c Sliced almonds; toasted

Instructions

In glasses, layer pineapple, raspberries, yogurt, banana, and dates. Sprinkle the top with almonds. Recipe by: Makes 4 servings Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland on Feb 01, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Heaven in a Crockpot

Ingredients

1 box Fudge brownie mix
1/2 cup Butter melted
4 Eggs
1 package Chocolate chip cookie mix

Instructions

Mix it all together
Cook on low for 3 hours
Top with vanilla ice cream
Optional - sprinkle chocolate chips on top

Mon, 06 Jul 2026 00:00:00 GMT

Fruit Crisp

Ingredients

1 cup Brown sugar
3/4 cup All purpose flour
3/4 cup Oats
1 teaspoon Cinnamon
1/2 cup Butter or margarine
Large can pie filling or peaches

Instructions

Place fruit on bottom of 9x9 pan. In seperate bowl, mix remaining ingredients. Crumble over top of fruit and bake at 350 degrees for 15-20 minutes or until top is golden and crunchy.
Grandma's Apple Crisp:
4-5 Apples, peeled and sliced (I used a variety of different apples)
1 cup granulated sugar
1 tsp. cinnamon
pinch of salt
1 cup brown sugar
Scant 1 cup old-fashioned oats (can use quick)
Scant 1 cup flour
1 cube butter, softened
In a large bowl, mix sugar, cinnamon and salt until uniform. Put in apple slices and mix with hands to coat. Place in greased 8x8 or 9x9 pan. Mix brown sugar, oats, and flour. Add softened butter and mix until crumbly. Crumble over apple mixture. Seal with tin foil and let sit. (Mine was about 3 hours, but Grandma says the longer the better.) Remove foil and bake on 350 degrees for 30-45 minutes or until top is brown and crisp and apples are desired texture.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Cookies and Bars - Fiber, Protein, and Fruit!

Ingredients

2 cups bran flakes, crushed (or substitute multi-grain flakes)
2 cups oatmeal
2 tablespoons wheat germ
1 1/2 tablespoons cinnamon
1/2 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup honey
1 egg, beaten
1/2 cup skim milk powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup raisins

Instructions

Preheat oven to 350°F.
Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon; set aside.
In a medium mixing bowl, combine yogurt, applesauce, vanilla, honey, beaten egg, and skim milk powder: mix well to combine.
Add baking soda and baking powder to the yogurt mixture. Mix well.
Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
Add raisins and mix to combine.
Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
Bake at 350°F for 15-18 minutes. Makes 24 cookies.

Mon, 06 Jul 2026 00:00:00 GMT

Berry crumble

Ingredients

2 cups Fresh blueberries
2 cups fresh strawberries
2 cups fresh raspberries
1/4 cup All purpose flour
1/4 tsp allspice
1/4 tsp cinammon
2 cups rolled oats
1/2 cup All purpose flour
1 cup dark brown sugar
1/2 cup salted butter at room temp plus additional for buttering pan

Instructions

1. Oven 350. Butter 9 inch pie pan.
2. For filling combine berries, flour, allspice, and cinnamon and place in pie pan.
3. For topping, combine oats, flour, sugar, and butter in a separate bowl and stir together; until resembles a course dough. Sprinkle topping over the filling.
4. Place in the oven and bake for 40 mins. Turn on broiler and broil for 30 secs to brown the top. Let cool and serve, or refrigerate for up to 2 days.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Chip Raspberry Pancakes - Healthified

Ingredients

2 cups pancake mix, made as directed on package
1 cup raspberries
3/4 cup chocolate chips
3 tablespoons flax seeds, ground
1/4 cup ground almonds

Instructions

Make pancake mix according to box instructions, or make your favorite homemade pancake batter.
To the batter, add raspberries, chocolate chips, ground flaxseeds, and ground almonds.
Mix well, and make on the griddle.
Flip and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Fruit Pancakes

Ingredients

2/3 c Pineapple crushed
1 ds Salt
2 ts Baking soda
2 lg Eggs beaten
3 tb Vegetable oil
3 c Buttermilk
1 tb Granulated sugar
2/3 c Blueberries
1 3/4 c All-purpose flour
3/4 c Oatmeal old fashioned

Instructions

From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 19 Jun 1995 20:00:13 -0400 The pineapple should be well drained. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl. Fold in the flour, oatmeal, sugar, baking soda and salt. Stir until just combined but the batter is not smooth. Stir in the vegetable oil, drained pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on 1/2 cup of batter for each pancake. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

1 Small bagel, English muffin, croissant, or biscuit
1 Sausage patty, Canadian bacon, or sliced bacon cut
1/8 cup shredded cheese of choice
1 Egg

Instructions

Wait for sandwich maker to pre-heat. About 5 minutes.
Put bottom slice of bread in first
Top with cheese
Add favorite breakfast meat. I use a circular cookie cutter to cut bacon. Ham, or make sausage patties.
Slide egg plate over the breakfast meat.
Put egg in, scrambled or not
Put top piece of bread on.
Wait...
Finished in 5 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

1 lb sliced bacon, cut into 1/2 inch pieces
2 cups chopped cooked ham
1 small onion, chopped
8 -10 slices white bread, cubed
2 cups cubed cooked potatoes
3 cups shredded cheddar cheese (12 oz)
8 eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and pepper

Instructions

In a skillet, cook bacon until done.
Remove bacon from skillet, leaving drippings in the pan.
Add ham and onion to skillet.
Cook and stir until onion is tender.
Drain grease from ham and onion.
In a bowl, combine bacon, ham, and onion.
In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order.
Top with all of the bacon mixture.
Repeat another layer of bread, potatoes, and cheese.
In a bowl, beat the eggs.
Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs.
Pour over all in the baking dish.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Eggs and Toast

Ingredients

2 each Large Eggs
1 each 45 Cal Bread Slice
2 spray Pam
1 Smear Sweet butter

Instructions

A) Microwave Egg Cooker B) 4 1/4 In Bowl C) Breakfast Plate D) 1/4 Paper Towel
1) Place 10" grill on front Right Cooking Zone and set control to 6.
2) Get 2 eggs and the ramekin of butter from the refrigerator and preposition them to the cook top near the dining room side.
3) Get the can of spray Pam and preposition it to the cook top near the dining room side.
4) Get 1 slice of bread from the loaf wrapper and place the slice onto the 10" grill
5) Get the 4 1/4 in bowl and the breakfast plate from the shelving storage and place them on the table.
6) Coat bottom half of Microwave Egg Cooker with Vegetable Spray and wipe off excess with 1/4 Paper Towel
7) Break 1 egg into the 4 1/4 In bowl and transfer into 1 of the egg cooker's pocket's then repeat for 2nd egg.
8) Place Microwave egg cooker lid on egg filled pocket half and move the assembly into the Microwave Oven.
9) Set time for 1 min 44 Seconds at 50% power and start.
10) Run Microwave
11) Get toast from 10" grill and place it on the breakfast plate.
12) Apply a smear of butter on the toast.
13) Get Microwave Egg Cooker from Microwave and place it on the table
14) Remove the lid and slide eggs onto the toast.
15) Apply Salt (No-Salt) and Pepper
_ Optional
15) Place cutting board in dining table
16) Get 1 egg from toast and move it to the cutting board
17) Remove yolk
18) Re-position the egg white to the toast.

Mon, 06 Jul 2026 00:00:00 GMT

Simple Savory Breakfast Casserole

Ingredients

1 lb breakfast sausage
10 eggs
3 cups milk
2 teaspoons dry mustard
8 ounces cheddar cheese or 8 ounces colby-monterey jack cheese
6 cups bread, cubed
salt and pepper
sliced mushrooms (optional)
chopped tomato (optional)
chopped bell pepper (optional)
green onion (optional)
precooked potato, chunks (optional)
green chili (optional)

Instructions

Preheat oven to 325 degrees.
Cook the breakfast sausage as directed on the package. Crumble and drain.
In a large bowl combine the eggs, milk, dry mustard, pepper, and salt. Mix thoroughly.
Lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish.
Add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired.
Repeat layer of bread, cheese, sausage, and optional ingredients if used.
Pour egg mixture over the top of the casserole.
Bake for about an hour or until eggs are set. Cover with foil if top browns too quickly.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast for dinner

Ingredients

2 Slices Bread
1.5 Egg Fried
3 Slices Tomato, beefsteak From Sams
1 Strip Bacon, cut into 8 pieces Jennio turkey bacon
0.5 Tbsp Butter Land o lakes butter, oil
1 Slice Cheese Deli deluxe american 2%
O.25 Cup Avocado
1 Cup Hash browns, shredded Albertsons : H.B. O' Brian

Instructions

1. Cut tomato into slices and set aside
2. Make Hash brown O'Brien in square skillet & keeping turning with spatula until done
3. Make bacon in shallow pan or skillet. Cut in 8 pieces
4. Toast both sides of bread in toaster & butter 1 side of each
5. Cut avocado into slices and set aside
6. Fry eggs in small skillet, leaving yolk runny
7. Pull out deli deluxe cheese from fridge
8. Assemble sandwich from bottom up:
- toast in skillet, butter side down
- bacon pieces
- fried egg
- avocado
- cheese slice
- other toast, butter side up
9. Heat in skillet or toaster oven till both sides are golden
10. Cut sandwich in half and serve with hash browns and tomato slices seasoned
with salt and cracked black pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Easter Nest Cupcakes

Ingredients

2 1/4 c. all-purpose flour, spooned and leveled
3/4 c. unsweetened cocoa powder
2 c. granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
3/4 c. canola oil
2 large eggs
1 tsp. pure vanilla extract
1 c. full-fat buttermilk
3/4 c. strongly brewed and cooled coffee (or hot water)
1 1/2 c. (3 sticks) unsalted butter, at room temperature
2 to 3 tbsp. heavy cream
1 tsp. pure vanilla extract
4 c. confectioners’ sugar
2 tbsp. cocoa powder
Green food coloring
(9-ounce) package mini chocolate eggs, such as Cadbury

Instructions

Make the cupcakes: Preheat oven to 350°F. Line two standard 12-cup muffin pans with paper liners. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt in a bowl.
Beat oil, eggs, vanilla, buttermilk, and coffee with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. Transfer to prepared pans, dividing evenly (each cup should be about two-thirds full).
Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool in pans on a wire rack 15 minutes, then transfer to rack to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

White Sugar Cookies (from the kitchen of Elizabeth Story)

Ingredients

3 cups flour
1 cup butter
2 each eggs
1 cup Sugar
1/2 tsp soda
1/2 tsp baking powder
1 tsp lemon extract
1 tsp vanilla
1/4 tsp Salt

Instructions

Mix flour and butter as for pie crust.
Beat eggs
Add sugar, baking soda, baking powder, and extracts to egg mixture.
Add egg mixture to shortning and flour and mix.
Chill, roll, out, and cut into shapes
Bake 12 minutes at 375 degrees

Mon, 06 Jul 2026 00:00:00 GMT

Baked Egg Breakfast

Ingredients

2 cups Unflavored croutons or bread cut in squares
1 cup shredded cheddar
4 Eggs
2 cups milk
1/2 tsp salt
1 dash pepper
1/2 tsp prepared mustard
8 slices bacon cooked and chopped or sausage

Instructions

Spray 10x6 baking pan with cooking spray
Fill with croutons, then cheese
Beat Eggs and other ingredients (except meat)
Pour egg mix over pan. sprinkle meats over top.
May be stored like this over night in the refrigerator
Bake uncovered @325F for 55-60 min or until. (may be longer chilled)
to double use a 13X9 pan and 16 oz of meat.

Mon, 06 Jul 2026 00:00:00 GMT

Mixed Berry Cobbler

Ingredients

2 cups blackberries (if frozen allow to thaw before use)
2 cups blueberries (if frozen allow to thaw before use)
1/3 to 1/2 cup sugar
1/4 cup flour
1 tablespoon lemon juice
1/4 teaspoon cinnamon
dash of nutmeg
pinch of salt
2 tablespoons cold butter, cut into small pieces
1½ cups flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup cold butter, cubed
½ cup milk
vanilla ice cream (optional)

Instructions

Preheat oven to 350°. Spray four 4-ounce ramekins with baking spray and place on a large baking sheet evenly spaced.
In a medium bowl, gently stir together blackberries, blueberries, sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Set aside while you make biscuit topping.
For biscuit topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
Evenly divide fruit filling amongst ramekins and dot with butter. Drop by spoonfuls of biscuit topping onto berry mixture.
Bake for 40-45 minutes or until filling is bubbly and topping is golden brown. Let cobblers cool for about 15 minutes. Serve warm with a big scoop of vanilla ice cream.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Swirl Pound Cake

Ingredients

3 1/2 pt. rasberries (18 oz.)
1 tbsp. cornstarch
1/4 c. Domino Golden Sugar
1” peel of one orange
1/4 c. freshly squeezed orange juice
Pinch of fine sea salt
3/4 c. whole milk
1 tsp. orange zest
1/3 c. freshly squeezed orange juice
1 c. (2 sticks) unsalted butter, room temperature
1 1/2 c. plus 1 tbsp. Domino Golden Sugar, divided
3 large eggs, room temperature
2 tsp. pure vanilla extract
3 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. kosher salt
1 c. raspberry jam
1/4 c. whipped cream cheese, room temperature
1/2 c. raspberry jam
1/4 c. Domino Confectioners Sugar
1/2 tsp. kosher salt

Instructions

Preheat oven to 325°. Lightly grease a 9”-x-5” loaf pan with butter and line with parchment paper.
Make raspberry jam: In a medium sauce pan over medium-high heat, bring raspberries, cornstarch, sugar, orange peel and juice, and salt to a simmer and let cook for 7 minutes, stirring occasionally, until thickened. Remove from heat, discard orange peel, pour into bowl, and cool completely for at least 20 minutes. (To speed this up, place bowl of jam over an ice bath.)
Make pound cake: In a liquid measuring cup, combine milk, zest, and juice and let stand while you make the rest of the
Meanwhile, in a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter and 1 ½ cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down bowl as needed, and beat until fluffy and mixture has doubled in size, about 3 minutes. Add vanilla and mix until incorporated.
In a medium bowl, whisk together, flour, baking powder and salt. Add ½ of flour mixture to butter mixture, beat until combined. With the mixer on low, add ½ of milk. Add remaining flour mixture, mix beat incorporated, then finish with remaining milk and mix until smooth. Pour ½ of the batter into the prepared loaf pan and smooth top with an offset spatula. Pour ½ raspberry jam on top, spread until smooth. Use a toothpick or knife to swirl jam throughout bottom of batter. Repeat with remaining batter and jam, then sprinkle remaining tablespoon of sugar on top.
Bake until a toothpick inserted into the middle comes out clean, about 1 hour. If top begins to brown, tent with foil. Remove from oven, let cool 10 minutes, then remove pound cake from loaf pan and let cool on wire rack for at least 1 hour.
Make raspberry frosting: In a large bowl using a hand-mixer or in the bowl of a stand mixer, whisk ingredients until smooth, about 2 minutes. Transfer to bowl and chill in the refrigerator until ready to frost.
When pound cake is cool, spread raspberry frosting evenly on top of pound cake.

Mon, 06 Jul 2026 00:00:00 GMT

Crispy Brown Sugar Bacon

Ingredients

1 lb hickory smoked bacon, slices
1 cup firmly packed light brown sugar
1 tablespoon cracked black pepper

Instructions

Cut bacon slices in half; combine brown sugar and pepper in a shallow dish.
Dredge bacon in sugar mixture, shaking off excess.
Twist each bacon slice, if desired.
Place bacon in a single layer on a lightly greased baking rack in a foil-lined baking pan.
Bake in a 425° oven for 20-25 minutes or until crisp.
Let bacon cool before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Impossible Easy Breakfast Bake

Ingredients

2 12 oz pkgs bulk pork sausage
1 cup chopped bell pepper
1/2 cup chopped onion
3 cups frozen hash browns
2 cups shredded Cheddar
1 cup Bisquick
2 cups milk
1/4 tsp pepper
4 eggs

Instructions

Heat oven to 400 deg. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 9x13 baking dish.
Stir Bisquick, milk, pepper and eggs. Pour into baking dish.
Bake uncovered 40 - 45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted. Serves 12.

Mon, 06 Jul 2026 00:00:00 GMT

Fresh Berry Cobbler

Ingredients

1 Egg slightly beaten
1 1/2 c buttermilk biscuit Packaged
3 tb Butter melted
1/2 ts Lemon juice
1/2 c Whole Milk
Vanilla ice cream
4 c Berries: blue; black, or straw
2/3 c Sugar
2 tb Butter

Instructions

From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 19 Jun 1995 20:00:13 -0400 Preheat the oven to 400 degrees. Liberally grease the (10"x6-1/2"x2") baking dish. Toss the berries lightly with sugar and lemon juice. Place in the baking dish. Dot with the first measure of butter. Combine the biscuit mix, melted butter, egg and milk in a medium bowl. Mix lightly with a fork until just combined. Drop the dough from a spoon over the fruit. Bake until the top is golden brown (30-35 minutes). Serve with vanilla ice cream. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Crumb Dessert

Ingredients

1/2 cup butter or margarine chilled
1 package yellow cake mix
1 bag frozen or 2 cups fresh cherry, blueberry, raspberry, blackberry pie fil
1/2 cup chopped walnuts (optional)
Whipped cream or ice cream

Instructions

In a mixing bowl, cut butter into cake mix as for pastry dough. Set aside 1 cup. Pat remaining crumbs into the bottom and up the sides of a 13in x 9in x 2in greased baking pan. Spread pie filling or fruit over crust. Combine walnuts with reserved crumbs, sprinkle over the top. Bake at 350 degrees for 30-35 minutes. Serve warm with whipped cream or ice cream.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in the Slow-Cooker

Ingredients

26 ounce frozen hash browns
12 Egg
1 cup milk
1 tablespoon Mustard Ground
16 ounce Sausage Roll (any flavour)
Salt and pepper
16 ounce Cheddar cheese shredded

Instructions

Spray Crock pot and evenly spread hash browns on the bottom.
In a large bowl, crack 12 eggs and mix well with a whisk. Add milk, sprinkle dry ground mustard over egg mixture. Add salt and pepper.
Cook sausage on high heat in a fry pan, drain and set aside.
Add sausage to crock pot, on top of hash browns. Add the cheddar cheese on top of the sausage. Mix well.
Pour egg mixture into the crock pot, using a wooden spoon, spread mixture evenly through the crock pot.
Turn the crock pot on low and cook for 6-8 hours.
*Variations: Before cooking add chunks of sourdough bread, diced chiles, salsa, or green onions

Mon, 06 Jul 2026 00:00:00 GMT

The Great British breakfast bap

Ingredients

2 tbsp sunflower oil
4 Morrisons Pork Sausages
3 handfuls frozen chips
4 rashers smoked back bacon
4 eggs
4 large floury soft white baps
400g can baked beans
butter , ketchup and brown sauce, to serve

Instructions

Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the Morrisons Pork Sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.

Mon, 06 Jul 2026 00:00:00 GMT

Matt's Breakfast Sandwich

Ingredients

5 rolls Oroweat Sandwich Thins Healthy Multi-grain Rolls
5 slices Canadian Bacon
2.5 oz Provolone
6 Tbsp Egg beaters Southwestern style
2 each eggs

Instructions

Combine the egg beaters & the eggs and scramble. cook in a skillet until done. Assemble the sandwich. Bag and freeze. 1/2 ounce of cheese per sandwich.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Breakfast Smoothie

Ingredients

2 Bananas Chopped
2 Peaches Quartered
8 ounces Sliced Pineapple (or tinned)
1/3 cup Chopped Mango Optional
1/4 cup Crushed Oats
1 cup Soy or Almond Milk

Instructions

Prepare and blend

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

6 Eggs Beaten
1 Lb Little Smokies
1-1/2 Cup Milk
1 Cup Cheddar, shredded
8 Slices Bread torn into pieces
1 tsp salt
1/2 tsp dry mustard
1 Cup shredded cheese

Instructions

Mix together all ingredients except cheese. Pour into greased slow cooker.
Sprinkle mozzarella cheese over top
Cover and cook 2 hours on high, than 1 hour on low.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Crock Pot Eggs Benedict Casserole

Ingredients

6 English muffins
8 slices Canadian bacon
1 cup diced bell peppers (any color)
1 cup spinach
12 large eggs
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 teaspoon minced garlic
8 slices Colby cheese
½ tsp cayenne pepper
fresh microgreens (as garnish (optional))
3 large egg yolks
1 Tablespoon lemon juice
2 teaspoons dijon mustard
1 teaspoon garlic powder
½ teaspoon black pepper
½ cup salted butter (melted)

Instructions

Lightly spray the slow cooker with non-stick spray. Cut English muffins and Canadian bacon into ½” pieces and add to the slow cooker. Top with the diced peppers and spinach and stir to evenly distribute.
In a large mixing bowl, combine eggs, heavy cream, salt, pepper, and minced garlic. Whisk well and then pour over the top of the slow cooker.
Cover and cook on LOW for 5 hours.
After 5 hours, top with cheese, replace cover, and cook for another 15 minutes, or until the cheese has melted.
While the cheese is melting, prepare the hollandaise sauce. Add egg yolks, lemon juice, dijon, garlic, and pepper to a blender or food processor. Purée for 10 seconds.
Melt butter in the microwave for 1 minute. It may be done melting prior to the one minute mark, however, continue to microwave after it has melted to be sure the butter is hot. Slowly add the melted butter to the blender and purée until emulsified.
**It is important to be sure not to let the hot butter sit with the egg yolks too long or it can start to scramble the eggs, add a little bit at a time and puree quickly**
Serve casserole with a drizzle of hollandaise sauce and garnish with a sprinkle of cayenne pepper and micro greens.

Mon, 06 Jul 2026 00:00:00 GMT

Egg, bacon, English muffin, fruit breakfast

Ingredients

2 each eggs
.1 cup Onion
3 each Turkey Bacon
.25 tbsp olive oil
1 each English muffins
.5 cup raspberries
.5 cup blueberries
.5 cup Strawberries
.25 tbsp Butter

Instructions

Heat onions in olive oil
Add eggs and scramble
Fry bacon in olive oil
Toast english muffin and butter
Combine fruit into fruit salad

Mon, 06 Jul 2026 00:00:00 GMT

Banana Split Brownie Delight

Ingredients

1 1/2 cups graham cracker crumbs (9 full crackers)
1/4 cup sugar
6 tablespoons butter, melted
1/3 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
4 ounces semi-sweet chocolate chips
1 ounce baking chocolate
1/2 cup butter
1/2 cup sugar
2 egg whites
1 teaspoon vanilla
2/3 cup peanut butter
1 tablespoon vanilla
1 cup brown sugar
1/2 cup sugar
1/4 teaspoon salt
2 egg yolks
1 cup milk
2 -3 bananas, sliced
8 ounces non-dairy whipped topping
chocolate shavings

Instructions

Preheat oven to 325 degrees.
GRAHAM CRUST.
Stir together crumbs and sugar, then mix in butter. Pat into the bottom of an 8x8 or 9x9 pan and bake for 10 minutes.
FUDGE BROWNIE.
Melt chocolate chips and baking chocolate and stir until smooth. In separate bowl, combine flour, baking powder and salt.
In mixer, cream sugar, butter, egg and egg white until thickened, then mix in melted chocolate and vanilla. Mix in dry ingredients until just blended. Pour into crust and bake for 10 minutes or just until crust has formed over top.
PEANUT BUTTER LAYER.
Meanwhile cream together peanut butter, vanilla and brown sugar, sugar and salt. Mix in egg yolks and then milk and beat until smooth. Gently pour over chocolate layer.
TOPPING.
Spread banana slices over pie, then top with whipped topping and chocolate shavings.

Mon, 06 Jul 2026 00:00:00 GMT

Country Club Eggs- a Great Make Ahead Breakfast Casserole

Ingredients

1 lb pork sausage
8 eggs, lightly beaten
6 slices firm white bread, cubed
1 teaspoon salt
1 teaspoon dry mustard
2 cups sharp cheddar cheese, shredded

Instructions

Brown sausage in skillet, stirring until browned and crumbled. Then drain.
Combine all ingredients in a large bowl and mix well.
Pour mixture into a greased 9x13 casserole dish.
Regfrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees.
Bake for 45 minutes or until center tests done.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs Benedict (Microwave)

Ingredients

8 Thin slices canadian bacon
4 Large eggs
1 Dash pepper
1/8 ts Salt
1 pk Hollandaise sauce mix *
1/4 c milk
2 English muffins, split
2 tb Chopped green peppers (opt.)

Instructions

* Sauce packet should weigh 1 1/4 ounces. Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 08, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Morning Scones

Ingredients

1¼ cups whole-wheat flour
2 cups all-purpose flour
¾ cup sugar
¾ teaspoon salt
1 teaspoon baking soda
2½ teaspoons baking powder
2 cups rolled oats
10 ounces unsalted butter ((2½ sticks), cubed)
¾ cup buttermilk
1 to 1¼ cups of fresh fruit (blueberries and lemon zest or strawberries and rhubarb or cranberries (or blueberries and banana)

Instructions

Combine all the dry ingredients together in a large bowl.
Add the butter cubes and mix by hand or with an electric mixer until the mixture reaches a coarse consistency.
Add the buttermilk and mix the dry ingredients and buttermilk together only until just combined.
Add the fruit and/or zest and gently mix again, until the mixture feels like it will clump together when you squeeze it.
Lay out a piece of parchment paper, turn the mixture out onto the paper and shape the dough into a long rectangular log about 15-inches long by 4-inches wide.
Score the dough in five equal 3-inch by 4-inch rectangles and then score each square again on a diagonal to mark 10 triangles.
Wrap the dough in plastic wrap and place it in the freezer for at least a few hours before baking. (You can wrap the entire log if you will be baking all ten scones at once. Otherwise, cut the dough into serving sizes that you will likely use – in two’s or four’s etc. and wrap each serving separately.)
When ready to bake, Let the scones sit out on the countertop while you pre-heat the oven to 350ºF. When the oven has pre-heated, cut the scones across the score lines into individual triangles. Place the triangles onto a baking sheet leaving a little space between the scones. Transfer the baking sheet to the oven.
Bake at 350ºF for about 25 to 30 minutes, or until lightly golden brown on the edges. Serve with butter, fresh fruit, lemon curd or yogurt.

Mon, 06 Jul 2026 00:00:00 GMT

The Nashville House Fried Biscuits

Ingredients

1 tablespoon fast rising yeast
1/4 cup warm water
2 cups milk, room temperature
2 tablespoons sugar
1/4 cup lard or 1/4 cup shortening
1 tablespoon salt
4 1/2 cups flour, as needed

Instructions

In a large bowl, dissolve yeast in warm water.
Stir in other ingredients, and enough flour to form a soft dough.
Knead lightly for 5 or 6 minutes then form into a ball.
Let dough rise till doubled, 40 - 60 minutes.
Punch down dough and turn out onto a lightly floured surface.
Roll out to 1/2" thickness and cut with 1 1/2" biscuit cutter.
Let biscuits rise for 15 - 20 minutes while frying oil/fat heats.
Heat frying oil/fat to just over 350 degrees F.
If fat is too hot, the biscuits will be soggy in the center.
Drop biscuit into the hot fat, a few at a time.
Fry for 1 or 2 minutes till golden on the bottom.
Flip each biscuit over (if it doesn't flip by itself!) and fry until golden brown.
Drain on absorbent paper.
Cut a biscuit open to check for doneness, and adjust frying time if needed.
Serve warm with lots of apple butter, to be authentic.
These freeze well - just reheat wrapped in foil in a warm oven.

Mon, 06 Jul 2026 00:00:00 GMT

Warm raspberry cupcakes with orange sugar drizzle

Ingredients

200g self-raising flour
2 tsp baking powder
200g unsalted butter , softened
4 eggs
200g caster sugar
3 tbsp milk
50g ground almond
zest of 1 medium orange
150g punnet raspberry , lightly crushed, plus extra to decorate
juice of 1 medium orange
4 tbsp caster sugar

Instructions

Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Muffins

Ingredients

10 Eggs
1/4 cups Spinach
2 pieces Bacon
1/4 cup Shredded cheese

Instructions

1. In a mixing bowl, crack eggs and whisk well.
2. Add dash of salt and pepper to taste.
3. Add spinach, bacon, cheese, and mix well.
4. Divide egg mixture among 12 muffin tins.
5. Back at 375 degrees for 15-18 minutes or until eggs are set.
6. Refrigerate once cooled.

Mon, 06 Jul 2026 00:00:00 GMT

Orange Scones with Raspberry Filling

Ingredients

6 tb Butter or margarine
3 1/4 c Flour
3 tb Raspberry preserves
1/2 ts Salt
1/4 c Sugar
4 ts Baking Powder
1 tb Orange Peel Grated
3 Eggs beaten
1/2 c Whipping cream

Instructions

Icing sugar Yield: 16 scones Preparation time: 20 minutes Baking: 14 minutes Heat oven to 425 degrees F. Mix flour, sugar, baking powder and salt; cut in margarine until mixture resembles coarse crumbs. Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide in half. Roll out each half into a 12x6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 (3-inch) squares; cut each in half diagonally. Place on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly browned. Sprinkle with icing sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Banana's Foster Oatmeal Pancakes Recipe

Ingredients

As2 cups milk
1 1/2 cups regular oatmeal, uncooked
1 cup all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3 tsp sugar
2 eggs, beaten
1/3 cup oil
Nonstick cooking spray
Banana's Foster Sauce:
1/2 stick of butter
1 cup of dark brown sugar
1/2 tsp cinnamon
1/4 cup banana liquer
4 banana's cut into 1 inch rounds
1/2 cup chopped pecans
1/4 cup dark rum

Instructions

Pour the milk over the oatmeal in a mixing bowl. Let stand for 5 mins.
In a seperate bowl, mix together the flour, baking powder, salt and sugar.
Stir the beaten eggs into the oatmeal mixture.
Add the dry ingredients, stir in the oil.
Coat the frying pan with non stick cooking spray, heat until a drop of water will bounce around the pan.
Spoon 1/4 cup of batter into the pan. Cook until the edges are full of broken bubbles, but before the center bubbles break, aboutr 2 or 3 mins.
Turn the pancakes over with a spatula.
Cook the second side until the edges are dry, about 1 to 2 minutes.
Sauce:
Combine butter, sugar and cinnamon in a skillet. Stir constantly!.
Add banana liquer and bananas and pecans.
Continue to cook until bananas begin to turn brown.
Add the rum, and ignite the pan to burn the alcohol away.
When the flames subside, spoon sauce over pancakes. Serve immediately.
Enjoy!!!
Not my photo but doesn't it look delicious!!!

Mon, 06 Jul 2026 00:00:00 GMT

Pioneer Woman Breakfast Burritos

Ingredients

1 lb Ground Pork
Hash Browns
Red Bell Pepper
5 Eggs
Lowry's Seasoned Salt
Black Pepper
Cheese

Instructions

Cook pork
Add hash browns and red pepper
Mix eggs, milk, Lowry's and pepper, beat together
Pour over pork
Add cheese

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole

Ingredients

8 Strips Bacon Cooked and crumbled
1 Onion Diced
1 Red bell pepper Diced
1 Clove Garlic Chopped
2 pounds Frozen hash browns
12 Eggs Beaten
1 cup Milk
1 1/2 cups Cheddar cheese Shredded
1 teaspoon Dried dill
1/2 teaspoon Salt
1/4 teaspoon Black pepper

Instructions

Spray crock pot with non stick cooking spray.
Sauté onion, garlic, and bell pepper for 5 mins.
Place 1/3 hash browns in bottom of crock pot.
Layer 1/3 bacon, 1/3 vegetables, and 1/3 cheese.
Repeat layers ending with cheese.
In a large bowl, mix eggs, milk, dill, salt, and pepper.
Pour over ingredients in crock pot.
Cover and cook on low 8-10 hours.
When done, internal temp will be 160°.

Mon, 06 Jul 2026 00:00:00 GMT

Group Breakfast

Ingredients

2 pounds Pork Sausage
12 each Eggs Beaten
4 cups Milk
12 slices Bread Cubed
2 tablespoons Dry mustard
2 1/2 cups Grated Cheddar Cheese

Instructions

Brown the pork sausage. Drain off fat.
Combine all ingredients in a large, covered mixing bowl and refrigerate overnight.
Bake 1 hour at 350 degrees. Let stand 15 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Upside Down Cake

Ingredients

1 lb Bulk pork sausage
1 cn Whole cranberry sauce
2 Boxes Jiffy corn bread

Instructions

Brown sausage, drain well. Place in bottom of 9 x 13-inch pan. Spread cranberry sauce over sausage. Mix corn bread and pour over sausage mixture. Bake according to corn bread directions. Posted to recipelu-digest Volume 01 Number 299 by "Diane Geary" on Nov 23, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Empanadas (Light Version - 3 Pt)

Ingredients

1 small onion, chopped
1 tablespoon olive oil
1 cup shredded hash brown potatoes, thawed
1 cup frozen spinach, chopped thawed and squeezed dry
1 1/4 cups Egg Beaters egg substitute
2 slices lean bacon, browned crisp and crumbled
8 refrigerated reduced-fat buttermilk biscuits, jumbo flaky variety
8 pieces Laughing Cow light garlic and herb cheese

Instructions

Preheat oven to 375°F.
Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl.
Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
Remove from heat and let cool, add to mixing bowl. Add bacon to bowl and stir well.
Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle.
Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
Top evenly with egg mixture.
Fold dough circles in half over mixture, pinching edges to seal.
Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam.
Press sealed edges with the tines of a fork.
Bake at 375°F 14-16 minutes until golden brown.
Remove empanadas with a spatula onto a wire rack.
Serve warm.
To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze.
To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 dozen Eggs
1 cup Milk
1 bag (32oz) Hash Browns frozen
1 pound Bacon cooked, drained and cut into pieces
1 pound Sausage browned and drained
1/2 cup Green Onion Diced
1 cup Green pepper Diced
1 cup Cheddar cheese Shredded
1/4 tsp Dry mustard
dash Salt to taste
dash Black Pepper to taste

Instructions

1. Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
2. Add cheese.
3. Beat the eggs, milk and mustard, salt & pepper together.
4. Pour over the whole mixture.
5. Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cook Breakfast Cereal

Ingredients

2 C seven grain cereal
1 medium Apple peeled and chopped
1/4 C dried apricots chopped
1/4 C dried cranberries
1/4 C raisins
1/4 C dates chopped
5 C water
1 C Apple Juice unsweetened
1/4 C Maple syrup
1 t Cinnamon
1/2 t salt
walnuts optional

Instructions

Combine all ingredients except nuts. Cook covered on low for 6-7 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Grit squares toasted in broiler

Ingredients

1 Cup Grits
2 Cups Milk
2 Cups Water
1 tablespoon Oilive oil
1/4 Cup Frozen corn
4 Slices Bacon
1 Teaspoon Salt More or less
Cheddar cheese For topping
1 Jalapenos pepper Optional

Instructions

Cook Old Fashion Grits as instucted on package using half water and half milk. For mine, I use 1 cup of grits to 2 cups of water and 2 cups of milk. Add a tablespoon of olive oil and 1 teaspoon of salt.
As the grits thicken, continue to stir until they almost form a thick paste. Add the 1/4 cup of corn, bacon slices fried cut into small pieces, jalapeños peppers chopped and stir rapidly to keep the grits from burning on the bottom of the pan.
Prepare a cook sheet lined with wax paper or parchment paper spread with olive oil.
Pour the grit paste onto the cookie sheet and spread it out with a spachula to form a square about 1/4 inch thick.
Put the cook sheet into a freezer or frigerater and let it completely cool until the grits have become a solid sheet.
Using a cookie cutter cut shapes out of the grit sheet and place onto a lightly oiled cookie sheet and top each shape with a little cheddar cheese
Broil the grit shapes until warm and cheese topping has melted.
Serve with eggs and meat and perhaps some slices of Avocado.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

3/4 lb 93% lean ground turkey
2 sweet potatoes (~360g diced; you can also use red potato)
5 eggs
10 egg whites
1 large zucchini (chopped)
2 red bell peppers (diced)
1 cup chopped Portobello mushrooms
1/3 cup skim milk

Instructions

Set oven to 420F.
Dice raw sweet potatoes into small pieces and spread them out on a baking sheet. Bake them in the oven for about 15 minutes.
While the sweet potatoes are baking, prepare the ground turkey and eggs. Set a (nonstick) skillet on medium-high heat and toss in turkey. Add garlic and Italian seasoning to the skillet and chop and stir. Once the meat is completely cooked and no longer pink (about 6-8 minutes), remove it from the heat.
In a bowl beat together eggs, skim milk and a few pinches of sea salt & pepper.
In a large casserole dish (8×8) or individual baking tins, add the cooked ground turkey, sweet potato, zucchini, mushrooms and bell pepper. Finally, pour in the eggs and top with reduced fat cheddar.
Bake in the oven for about 25 minutes at 420F.

Mon, 06 Jul 2026 00:00:00 GMT

Sweet Potato “Toast” with Nut Butter and Blackberries

Ingredients

1 sweet potato
8 TBL Almond or Peanut Butter
1 cup Blackberries
Sliced apple (optional)

Instructions

Slice sweet potato lengthwise ¼ inch thick. Place in toaster for about 7 minutes. When cooked through but not super soft remove and put on plate.
Top each slice with 2 TBL nut butter and ¼ cup blackberries and apple slices. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Co-cinn-scotch-o-nut-meal Cookies Recipe

Ingredients

1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2t vanilla
1 cup flour
1t baking soda
1/2t salt
2 cups oats
3/4 cup cinnamon chips
3/4 cup butterscotch chips
1/2 cup macadamia nuts, chopped
1/2 cup shredded coconut

Instructions

Combine oats, chips, nuts and coconut in large bowl and set aside.
Beat butter and sugars together until smooth and creamy.
Add eggs, one at a time and mix well between each
Add vanilla and mix to combine.
Add flour, baking soda and salt and mix until just combined.
Add chips/nuts mixture and fold in until just combined.
Drop by tablespoons onto cookie sheets or baking stone and bake at 350 for about 8-10 minutes until golden brown around edges.
Cool slightly on stone then carefully remove to cooling rack to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pack pork sausage
10 eggs
3 cups milk
Salt
Crescent rolls
Biscuits
2 cups sharp cheddar cheese
Rotel

Instructions

1. Preheat oven to 325.
2. Cook sausage.
3. In mixing bowl, combine eggs, milk, and seasoning.
4. Distribute half the bread in a baking dish.
5 sprinkle with half the seasoning, half of the cheese, and half of the sausage. Repeat layers
6. Pour egg mixture evenly over casserole.
7. Bake for 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

6 slices White bread coarsley torn
1 pound breakfast sausage cooked, drained and crumbled
1 1/2 cups shredded sharp cheese
6 eggs beaten
1 3/4 cups milk

Instructions

-Preheat oven to 350.
-Grease a 9x13 casserole dish.
-Coarsely tear 6 slices of white bread (i have used wheat and it turned out fine) and spread evenly on bottom of dish.
-Evenly distribute the cooked and crumbled sausage over the bread pieces.
-Evenly distribute the cheese over the bread and sausage.
-In a large mixing bowl: crack the eggs and add the milk, salt and pepper. Whisk until combined and pour evenly over the mixture in the dish.
-If necessary, press down on the top to make sure all the bread is soaked in the egg mixture.
-Bake 40 to 45 minutes until the mixture is set in the middle and lightly browned.

Mon, 06 Jul 2026 00:00:00 GMT

Biscuit, Sausage & Cheese Breakfast Casserole

Ingredients

1 can 10 count biscuits
1 lb sausage
1 m onion chopped
1 sm can green chilies
2 c shredded cheddar cheese

Instructions

Cut biscuits in quarters. Cook sausage, onion and chilies. Place ½ biscuits in greased bundt pan. Put half sausage mix; then ½ of the cheese. Repeat layers. Bake at 350 for 30 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Grab & Go Breakfast Muffins

Ingredients

1 cup flour
1 cup honey-flavored multi-grain cereal flakes with oat
1/2 cup sugar
1 tbsp Baking Powder
1 cup Peanut Butter
1 cup milk
1 egg
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup apple chopped peeled

Instructions

PREHEAT oven to 400°F. Mix flour, cereal, sugar and baking powder in large bowl; set aside. Beat peanut butter, milk and egg in small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in cranberries, raisins and apple just until moistened.
SPOON evenly into 12 medium muffin cups.
BAKE 20 min. or until golden brown. Cool.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Sunrise Muffins

Ingredients

1 (8 ounce) can crescent rolls
2 slices deli ham, cut in half
4 eggs
1/2 cup shredded cheddar cheese
salt and pepper, to taste

Instructions

Liberally spray four cups of a muffin tin with non-stick spray.
Unroll crescent roll dough and separate into triangles.
Press one triangle into the bottom of each of the four cups, and up the sides. It doesn't have to go all the way up the sides.
Place one half of a slice of ham into each cup, maintaining a cup shape.
Crack one egg into the center of each cup, on top of the ham.
Sprinkle each egg with salt and pepper, to taste.
Sprinkle about 1 T of cheese on top of each egg.
Flatten out the remaining crescent roll dough triangles into circles.
Loosely place the dough circles over each of the cups, tucking the edges into the cup.
Sprinkle with about 1 t of shredded cheese.
Bake at 375 for 10-15 minutes for soft yolks, or 20 minutes for hard cooked yolks.

Mon, 06 Jul 2026 00:00:00 GMT

Zucchini and Feta Breakfast Casserole

Ingredients

10 eggs
1 cup zucchini, grated and squeezed of excess liquid
1 cup cottage cheese (or ricotta)
1/2 cup feta, crumbled
1/4 green onions, sliced
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
salt and pepper to taste

Instructions

Mix everything and place in a greased 9×9 inch baking pan and bake in a preheated 375F/190C oven until the eggs have set and the top is a light golden brown, about 20-25 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Apple Raspberry Upside-Down French Toast

Ingredients

6 eggs
1 1/2 cups milk
1/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
8 slices egg bread, crusts removed
2 tablespoons butter, melted
1/2 cup packed brown sugar
2 apples, peeled,cored and sliced
1 cup frozen raspberries

Instructions

In bowl, whisk together eggs, milk, sugar, vanilla and nutmeg.
Arrange bread on large rimmed baking sheet; pour egg mixture over top.
Turn bread over, let soak until liquid is absorbed, 10 minutes.
(make-ahead: cover with plastic wrap and refrigerate for up to 12 hours.) Spread butter in 13x9 inch glass baking dish; sprinkle evenly with brown sugar.
Arrange apples in slightly overlapping rows on top; sprinkle with raspberries.
Arrange bread on top.
Bake in 375F oven until puffed and golden, about 35 minutes.
Let stand for 5 minutes.
Cut between bread slices to seperate.
Using large lifter, invert along with apples and raspberries on each plate.
Variation: Peach-Upside Down French Toast.
Replace nutmeg with cinnamon.
Replace apples with 2 cans (each 14 oz/398ml) sliced peaches, drained.
Omit raspberries.

Mon, 06 Jul 2026 00:00:00 GMT

Banana peel breakfast cake

Ingredients

125g salted butter, softened, plus extra for the tin
4 very ripe bananas
200g golden caster sugar
2 eggs, beaten
2 tsp vanilla extract
100ml Greek-style yogurt
300g white spelt flour or plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
75g walnuts, roughly chopped
100g salted butter, softened
3 tbsp runny honey
3 tbsp smooth peanut butter

Instructions

Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin. Trim the ends of the bananas and discard. Roughly chop the bananas, peel and all. Place in a food processor or blender and blitz until smooth. Tip into a bowl and set aside.
Using an electric hand whisk or stand mixer, beat together the butter and sugar with a pinch of salt until light and creamy, around 4-5 mins. Beat in the eggs, one at a time, then add the vanilla, yogurt and banana. Mix in the flour, baking powder and bicarb until combined. Fold through the walnuts and gently spoon the batter into the prepared tin. Bake for 50-60 mins until a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool in the tin for 15 mins before removing from the tin and leaving to cool completely.
For the honey peanut butter, beat all the ingredients together using an electric hand whisk or stand mixer until creamy. Cut the cake into slices and spread over the butter. The butter and cake will keep in airtight containers for five days.

Mon, 06 Jul 2026 00:00:00 GMT

Egg & Biscuit Sandwiches with Tomato Jam

Ingredients

4 c. all-purpose flour, spooned and leveled, plus more for working
4 tsp. baking powder
1 1/2 tsp. kosher salt
1 tsp. baking soda
3/4 c. (1 1/2 sticks) cold unsalted butter, cut into pieces
3 tbsp. chopped fresh chives
12 oz. Cheddar, grated (about 1 1/2 cups), divided
1 1/2 c. buttermilk
1 tbsp. olive oil, divided
8 slices country-style breakfast ham
8 large eggs
1/2 c. Spicy Tomato Jam

Instructions

Preheat oven to 450°F. Whisk together flour, baking powder, salt, and baking soda in a bowl. Cut butter into flour with a pastry blender or two forks until mixture resembles small peas. Add chives and 4 ounces Cheddar. Add buttermilk and stir until dough begins to form a ball. Turn dough out onto a lightly floured work surface; knead 2 or 3 times, gradually adding additional flour as needed to prevent sticking.
With floured hands, pat dough into a 1-inch-thick circle. Cut dough into fourths and stack one on top of another. Roll stacked dough into a 1-inch-thick circle. Repeat procedure 3 more times. Using a 3-inch round cutter or wide-mouth mason jar, cut 8 to 10 biscuits, pressing scraps together once. Place biscuits, slightly touching, on a baking sheet. Chill 15 minutes. Bake until golden brown, 18 to 20 minutes. Once cool enough to handle, split biscuits in half.
Heat 1/2 tablespoon oil in a large cast-iron or nonstick skillet over medium heat. Add 4 slices ham and cook until seared on one side, 30 seconds to 1 minute. Flip, and top each with remaining Cheddar, dividing evenly. Cook, covered, until cheese is melted, 30 seconds to 1 minute. Transfer to bottom halves of 4 biscuits. Repeat with remaining oil, ham, cheese, and biscuits. Cook eggs, in two batches, to desired doneness; place on top of ham.
Spread 1 tablespoon Spicy Tomato Jam on the top half of each biscuit and sandwich each with a bottom half. Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Berry breakfast smoothie

Ingredients

1 cup almond milk unsweetened
1 scoop Protein powder chocolate
1 Bananas
1 cup blackberries

Instructions

Combine all ingredients in blender and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Authentic New York Bacon Egg and Cheese At Home

Ingredients

3 cups (450g) of all-purpose flour
3g amylase
9g fine sea salt
8g sugar
3/4 cup water (170g) warm water @90F
2.5 teaspoons (8g) instant yeast
1 large egg
2 tablespoons (28g) unsalted butter, softened
1 tablespoon (15g) milk
poppy seeds for topping
8 eggs
1lb (454g) Applewood smoked bacon, cooked
2tablespoons (24g) of unsalted butter
8 slices American cheese
ketchup to taste
salt and pepper to taste
4 kaiser rolls, split and toasted
Same as Traditional
Replace ketchup with grape jelly
1lb (454g) Benton's bacon, cooked
8 eggs
2tablespoons (24g) of unsalted butter
salt and pepper to taste
1/2 bunch chives, very thinly sliced
8 slices Emmental cheese
4 croissants
Hot sauce of choice

Instructions

Preheat the oven to 375F.
In a bowl of a stand mixer fitted with the spiral attachment, add flour, amylase, salt, and sugar. Whisk to combine. Separately, whisk the yeast into your water until dissolved, then beat in egg until homogenous.
Start your stand mixer onto medium low speed. Pour your yeast mixture into the flour mixture, let it mix until you get a rough dough, add butter, and knead until fully incorporated and your dough begins to pul from the sides of the bowl, about 2 minutes. Next, take your dough from the stand mixer bowl onto a work surface and knead for 2 - 3 minutes or until you get a smooth dough.
Place in a greased bowl, cover with plastic wrap, and rise at room temperature for 1 hour or until doubled in size. Once your dough has doubled, punch it down, place onto a lightly floured work surface, and divide it into 6 even pieces (130g each). Roll each piece into a tight ball, and place onto a parchment lined baking sheet, evenly spaced apart. Optionally using a kaiser mold, press down into the center of a dough ball ¾ of the way through, without puncturing to the bottom. Repeat with the remaining balls.
Spray your balls lightly with cooking spray, flip your rolls over and cover with plastic wrap to proof for 25 min. Once proofed, flip your rolls back over and lightly brush each roll with whole milk. Sprinkle them with poppy seeds and bake in the oven for 15 - 18 minutes or until golden brown. Cool completely on a wire rack.
In a large bowl, crack in the eggs, season to taste with salt, and whisk until homogenous.
Set a 12” nonstick pan over medium heat, add butter; once melted and bubbling, pour in about 2 whole eggs worth of your beaten eggs; as they cook, bring the sides to the center, letting the loose uncooked eggs fill the now open space in the pan. Repeat all the way around.
Once the eggs are nearly cooked, add 2 slices of American cheese to the center, season with pepper next, fold the bottom side of the eggs towards the center, then the top side towards the center, then the right and left side, forming a rough enclosed square.
Assembly.- Starting with your bottom bun, add your egg square and cooked bacon. Spread ketchup to taste on the top bun, season with fresh ground pepper. Top your sandwich, and wrap tightly in parchment paper, aluminum foil, or a sandwich wrapper. Cut in half and enjoy while warm.
Same method as above. But apply grape jelly on the bottom bun and top bun before adding eggs and bacon.
In a large bowl, crack in the eggs, season with salt to taste, and whisk until homogenous.
Set a 12” nonstick pan over medium heat, add butter; once melted and bubbling, pour in about 2 whole eggs worth of your beaten eggs; as they cook, bring the sides to the center, letting the loose uncooked eggs fill the now open space in the pan.Repeat all the way around. Add chives to taste.
Once the eggs are nearly cooked, cut off the heat. Fold the bottom edge of the eggs towards the center, then the top side towards the center, making a rectangular shape.
Assembly - Slice your croissant in half, add 1 slices of emmental, followed by your eggs, 2-3 slices of cooked bacon, hot sauce to taste, 1 more slice of emmental.
Place in a sandwich press and press over medium heat until the cheese melts.

Mon, 06 Jul 2026 00:00:00 GMT

S'mores-Stuffed Cookies

Ingredients

2 3/4 c. (330 g.) all-purpose flour
1/2 c. (66 g.) whole wheat flour
1 1/2 tsp. ground cinnamon
1 1/2 tsp. kosher salt
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/4 c. (270 g.) packed dark brown sugar
1 c. (2 sticks) unsalted butter, melted
1/2 c. (100 g.) granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 (10-oz.) bag bittersweet or extra-dark chocolate chips
24 (1") graham cracker squares
1 (1.55-oz.) milk chocolate bar (such as Hershey’s), separated into 12 pieces
12 marshmallows
Flaky sea salt

Instructions

In a medium bowl, whisk all-purpose flour, whole wheat flour, cinnamon, kosher salt, baking powder, and baking soda.
In a large bowl, mix brown sugar, butter, and granulated sugar. Stir in eggs, then add vanilla. Stir in dry ingredients until just combined. Stir in chips.
Scoop out 12 (1/3-cup) portions of dough (about 100 g.). Roll into balls and arrange on a parchment-lined baking sheet. Refrigerate until cold, about 10 minutes.
Working one at a time, pat one portion of dough to a 4" cup in the palm of one hand. Place one graham cracker square in the center. Top with a piece of chocolate, a marshmallow, and a second graham cracker. Enclose dough around filling. Return to prepared sheet. Repeat with remaining dough, graham crackers, chocolate, and marshmallows. Freeze until very firm, 30 to 35 minutes.
Place a rack in center of oven; preheat to 375°. Divide dough between 2 parchment-lined baking sheets, spacing 3" apart. Sprinkle with sea salt.
Bake cookies, rotating sheets front to back halfway through, until lightly browned around the edges and just set on top, 16 to 18 minutes.
Let cool 5 minutes, then transfer to a wire rack and let cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Southern Breakfast Casserole

Ingredients

4 c. Seasoned Croutons (1 box)
8 oz. Cheddar Cheese grated or shredded
8 Eggs
2 tsp. Yellow Prepared Mustard
4 c. Milk
1 tsp. each Salt/Pepper
1/2 lb. Bacon fried and crumbled

Instructions

Preheat oven to 350°. Grease a 9"x13" pan.
With an electric mixer, blend Eggs, Mustard, Milk, Salt and Pepper; set aside. Spread Croutons in the bottom of the prepared pan; sprinkle the Cheese on top of the Croutons. Pour the Egg mixture over the Cheese and top with the crumbled Bacon. Bake for 45 minutes to 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Breakfast

Ingredients

1 Potato (about 10-12 ounce)
Salt
1 Avocado
1 clove Garlic
1 tablespoon Cilantro chopped
1/2 Lime
2 Eggs

Instructions

Shred the potato. Squeeze out excess moisture with your hands. Heat a large skillet over medium, lightly coat with oil. Form two potato pancakes, sprinkle with salt. Brown both sides.
Mash avocado, garlic, cilantro and juice of ? lime. Spread guacamole on the potato pancakes. Top each with a fried or poached egg.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Power Pack

Ingredients

1/3 cup blueberries
1/3 cup strawberries quartered
1 Bananas sliced
70 grams yoghurt

Instructions

Place fruit in a bowl, top with yoghurt and sprinkle with LSA.

Mon, 06 Jul 2026 00:00:00 GMT

White Chocolate Crunch Recipe

Ingredients

4 cups Golden Graham Cereal
1 cup peanuts (we used unsalted peanut halves)
1/2 cup dry Cranberries
1/2 cup raisins
3 cups white chocolate wafers (type used in making candy)
1 tsp oil

Instructions

Place parchment paper on cookie sheet.
In a large bowl mix the first 4 ingredients.
In a microwave bowl mix the wafers and oil. Heat on high in 30 second intervals until chocolate is melted. Mix after every interval.
Once melted add the dry mixture and stir until everything is coated in the melted chocolate.
Spread evenly on the cookie sheet. Place in the fridge until firm. Break into pieces.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole #1

Ingredients

6 sl Bacon
2 c milk
1/2 lb Cheese
2 c Bread cubes
Black Pepper to taste
2 ts Dry mustard
6 Eggs
1/4 c Butter melted
1 ts Worcestershire Sauce
1 ts Salt

Instructions

Fry bacon. Mix with other ingredients and bake at 350 degrees for 50 to 60 minutes. Posted to recipelu-digest Volume 01 Number 375 by "Diane Geary" on Dec 16, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast muffins

Ingredients

2 cups complete pancake mix
1 cup water
3/4 cup maple syrup
3 kraft singles quartered
Crumbled bacon
6 eggs beaten

Instructions

1. Heat oven to 350
2. Whisk pancake mix, 1/2 cup syrup, and water until blended (Battery should still be lumpy)
3. Spoon into muffin pan cups sprayed with no stick.
4. Top with cheese, bacon, then eggs
5. Bake 20 mins

Mon, 06 Jul 2026 00:00:00 GMT

White Chocolate-Raspberry Cheesecake

Ingredients

1 1/2 cups chocolate cookie crumbs (from 15-oz box)
1/4 cup butter or margarine, melted
1 bag (12 oz) white vanilla baking chips
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 cup whipping cream
3 eggs
1 pint (2 cups) fresh raspberries
3 tablespoons raspberry jelly

Instructions

Heat oven to 325°F. Lightly grease 9x3-inch springform pan with shortening or cooking spray. In medium bowl, mix cookie crumbs and butter. Press evenly in bottom and 1 inch up side of pan.
In small microwavable bowl, microwave vanilla baking chips on High 1 minute or until melted; stir until smooth. In large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth. Beat in sugar until well blended. Beat in melted baking chips until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan.
Bake 1 hour to 1 hour 10 minutes or until edge is set but center of cheesecake still jiggles slightly when moved.
Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; cool on cooling rack 30 minutes.
Without releasing side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled.
Arrange raspberries on top of chilled cheesecake. In small microwavable bowl, microwave jelly uncovered on High 20 to 30 seconds or until melted; stir until smooth. Brush or spoon over raspberries. Store cheesecake covered in refrigerator.

Mon, 06 Jul 2026 00:00:00 GMT

Rocky Road Brownies

Ingredients

1 box (16 oz) Betty Crocker™ Delights Supreme Original Brownie Mix
Water, vegetable oil and egg called for on brownie mix box
1 cup semisweet chocolate chips
1 1/3 cups miniature marshmallows
1/3 cup chopped peanuts

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8- or 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup of the chocolate chips. Spread in pan.
Bake brownies as directed on box. Immediately after removing from oven, sprinkle with miniature marshmallows, remaining 1/3 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes.) Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows with knife dipped in hot water. Store tightly covered

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate-and-Cream Layer Cake

Ingredients

Cooking spray
7 ⅓ ounces whole-wheat pastry flour (about 1 3/4 cups)
¾ cup unsweetened cocoa
1 ½ teaspoons baking powder
½ teaspoon table salt
½ teaspoon baking soda
1 ¼ cups granulated sugar
½ cup canola oil
2 large eggs
1 cup fat-free buttermilk
⅓ cup warm water
1 ½ teaspoons vanilla extract
½ cup powdered sugar
¼ cup unsweetened cocoa
1 ounce semisweet chocolate chips
2 tablespoons 2% reduced-fat milk
1 tablespoon unsalted butter
Dash of table salt
½ cup heavy whipping cream
⅓ cup powdered sugar
½ cup plain 2% reduced-fat Greek yogurt
¼ teaspoon vanilla extract
fruit topping
1 cup fresh blackberries
1 (6-oz.) container fresh raspberries
1 cup small strawberries
2 tablespoons pomegranate arils (optional)

Instructions

Preheat oven to 350°F.
Prepare cake: Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with parchment paper. Coat paper with cooking spray; set aside.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, cocoa, baking powder, salt, and baking soda in a bowl; whisk to combine.
Place granulated sugar, oil, and eggs in a large bowl; beat with a handheld mixer on medium speed until well blended, about 2 minutes. Beat in buttermilk, 1/3 cup warm water, and vanilla. Add flour mixture; beat on low speed just until combined. Increase speed to medium, and beat 1 minute.
Divide batter evenly between prepared pans. Bake at 350°F until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool cake layers in pans on a wire rack 10 minutes. Invert cakes onto rack; remove parchment paper. Let cake layers cool completely.
Prepare glaze: Combine powdered sugar, cocoa, chocolate chips, milk, butter, and salt in a small saucepan. Cook over low, stirring constantly, until butter and chocolate melt, about 3 minutes. Let cool slightly.
Prepare yogurt cream: Place cream and powdered sugar in a large bowl; beat with a handheld mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Add yogurt and vanilla; beat on high speed until combined.
Place 1 cake layer on a cake stand or plate; top evenly with yogurt cream, leaving a 1/2-inch border. Top with second cake layer. Carefully pour chocolate glaze over top of cake, spreading to edges. Arrange berries and, if using, arils on top.

Mon, 06 Jul 2026 00:00:00 GMT

Quakers- Fruitful Morning Meusli

Ingredients

2 c QUAKER Oats uncooked
2 tb Chopped nuts* (optl)
1 1/2 c Sliced fresh fruit
8 oz Vanilla low-fat yogurt
2 c Apple juice or

Instructions

Fresh fruit: any combination of banana, poaches, nectarines or strawberries Combine all ingredients except nuts; mix well. Cover; refrigerate 8 hours or overnight. Serve cold; sprinkle with nuts, if desired. Refrigerate in air tight container up to 4 days. FOUR(1 CUP) SERVINGS * For extra flavor, toast nuts by spreading them evenly in small shallow baking pan. Bake at 350 F for 5 to 8 minutes or until light golden brown, stirring occasionally. Or, spread nuts on microwaveable plate. Microwave on HIGH l minute; stir. Continue microwaving, checking every 30 seconds, until nuts are crunchy. Nutrition Information: l/4 of recipe Calories 300, Calories From Fat 35, Total Fat 4g, Saturated Fat 1g, Cholesterol 5mg, Sodium 45mg, Total Carbohydrates 58g, Dietary Fiber 6g, Protein 10g

Mon, 06 Jul 2026 00:00:00 GMT

Neilson Public Full English Breakfast

Ingredients

Ingredients
1 Fried or Scrambled Eggs
2 Rashes of Bacon
1 Pork Sausage
1/2 slice Grilled Tomato
1/4 cup Mushrooms
1 Piece Hash Browns
1/4 cup Baked Beans

Instructions

Preparation
1. Cut the tomatoes into half and grill until soft
2. Empty the tin of beans into a saucepan and simmer.
3. Grill the sausages and bacon until golden brown and fully cooked through out
4. Place the Hash Browns in the over and follow cooking instruction from packet.
5. Cook egg of the day to order
8. Serve together on one plate.

Mon, 06 Jul 2026 00:00:00 GMT

Midnight Breakfast

Ingredients

mushrooms
bacon
cherry tomatoes halved
sausages
2 Eggs (up to 3)
olive oil
1 slice bread

Instructions

1. Place a large nonstick pan on high heat.
2. Slice the sausages in half lengthwise and pat them flat. Place them at one side of the pan. On the other side cook your mushrooms in some oil. Salt and pepper them. Push them to the side.
3. Now put your bacon and tomatoes in the pan. Cook until bacon is crisp and golden. Turn bacon over and shake up the pan.
4. Toast a piece of bread. Now mix up everything in the pan. Add 2-3 eggs at different sides of the pan. Turn heat down a little and cook for about another minute. Then place pan under a broiler and cook eggs to your liking.

Mon, 06 Jul 2026 00:00:00 GMT

Welsh Pancakes (Welsh)

Ingredients

Sugar and lemon
4 oz Flour
Pinch of salt
Lard for frying
H Batter
1/2 pt Milk and water
1 Egg

Instructions

(CREMPOG CYMRU (FFROIS CYMRU)) Sift the flour and salt together. Make a hole in the centre of the flour and add the egg. Add 2 table- spoonsful of liquid and stir until all the ingredients are mixed well together and there are no lumps. Add half the remaining liquid and beat until the batter is smooth. Stir in the rest of the liquid. Heat a little lard in a frying pan until it begins to haze. Pour just enough batter into the pan to cover the bottom. Fry, using a moderate heat, shaking the pan gently so that the pancake does not stick to the pan. Turn and cook the other side. Turn on to a plate and sprinkle witil sugar. Roll up and place under a low grill to keep warm. Posted to MM-Recipes Digest V4 #263 by "ray.watson" on Wed, 25 Sep 1996.

Mon, 06 Jul 2026 00:00:00 GMT

Lighter bakewell tart

Ingredients

200g shop-bought shortcrust pastry
flour, for dusting
100g fresh raspberries
1 tbsp raspberry conserve or jam
1 tbsp flaked almonds
1 heaped tbsp icing sugar
50g ground almonds
50g polenta
50g golden caster sugar, plus 2 tsp
½ tsp baking powder
2 medium eggs
100g natural yogurt
scant ½ tsp almond extract (see tip below)
2 tbsp rapeseed oil

Instructions

Heat the oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.
Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to three days.

Mon, 06 Jul 2026 00:00:00 GMT

Impossible Easy Breakfast Bake

Ingredients

2 pkgs (12 oz) pork sausage
1 c chopped green pepper
1/2 chopped onion
3 c frozen hash brown potatoes
2 c shredded cheddar cheese
1 c Bisquick mix
2 c milk
1/4 tsp pepper
4 eggs

Instructions

Heat oven to 400. Grease 13x9 pan.
Cook sausage, pepper & onion in skillet, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture potatoes & 1-1/2 c of the cheese in baking dish.
Stir Bisquick mix, milk, pepper & eggs until blended. Pour into baking dish.
Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Eggs and toast

Ingredients

sunflower oil
Eggs
Bread
Butter
Salt
Pepper

Instructions

Fry eggs in a pan
Adds salt and pepper
Toast bread
Spread butter on bread
Cut bread

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

1 pound breakfast sausage cooked, drained, crumbled
4 cups Bread day old, cubed
2 cups shredded cheese your favorite
10 Eggs beaten
4 cups Milk
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/2 teaspoon Onion powder

Instructions

Grease well a 9"x13" baking dish. Place bread in dish and sprinkle with cheese.
Mix next five ingredients (eggs to onion powder) and pour evenly over bread and cheese. Sprinkle sausage on top of casserole.
Cover and chill. MUST BE CHILLED FOR 12 TO 24 HOURS BEFORE BAKING.
Preheat oven to 375 degrees F. Bake uncovered for 1 hour. Tent with foil if top begins to brown too quickly.

Mon, 06 Jul 2026 00:00:00 GMT

Open-Faced Egg Mcmuffin

Ingredients

2 large eggs
1 slice American cheese
2 slices deli ham (if it's circle-shaped, all the better!)
1 English muffin (I use Thomas Light Multi-grain)

Instructions

Split the english muffin with a fork, and toast it. When it's toasted, set open-faced on a plate, and put one slice of deli ham on each English muffin side.
Heat a small nonstick pan on medium-high heat, and break both eggs into it, being careful not to break the yolk.
When the white is firm enough, "separate" the egg whites from each other (because they've probably cooked their whites together) with a silicone spatula, and flip each egg over. Try to make them about the size of the english muffin, if you can.
While the eggs are cooking, divide your slice of cheese in half, and arrange half a piece on each piece of ham. You might need to arrange it more to make it fit (the egg will melt the cheese).
When the egg yolks are done to your liking, take the eggs and put one on each side.
Tip: I eat these by holding the English muffin with my hand shaped like a "C" around the base and sometimes I have to hold the egg on when I bite into it with my index finger, so I recommend cooking the yolks all the way, unless you want juicy yolk all over the place!

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry crumble traybake

Ingredients

100 g cold unsalted butter, plus extra to grease
150 g plain flour
1/2 tsp. cinnamon
100 g demerara sugar
50 g almonds, roughly chopped
200 g unsalted butter, softened
225 g caster sugar
4 medium eggs
175 g plain flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
50 g ground almonds
1 tsp. vanilla extract
500 g blackberries

Instructions

Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 20.5cm baking tin with baking parchment.
To make the crumble, cube the butter and put in a medium bowl with the flour and cinnamon. Rub with your fingertips until it clumps together. Mix in sugar and almonds and set aside.
For the sponge, beat the butter and sugar together in a large bowl until fluffy. Gradually beat in eggs. Sift over the flour and baking powder, then fold in the cinnamon, salt, almonds and vanilla extract. Spoon into the tin and smooth the surface.
Scatter over the blackberries and then the crumble.
Bake for 1hr or until risen and firm. Cool in the tin and slice into 20 squares.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cookies

Ingredients

3/4 cup whole-wheat pastry flour
1/2 cup All-purpose flour
1/2 teaspoon Baking soda
1 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1/4 teaspoon Salt
2 tablespoons Unsalted butter
1/4 cup Canola oil
1/4 cup dark brown sugar
3 tablespoons Granulated sugar
1 Egg
1 teaspoon Vanilla extract
1/2 cup Rolled oats
1/2 cup bran cereal flakes
1/3 cup Raisins
1/3 cup walnut pieces lightly toasted in a dry skillet for 2 minutes, until fragrant

Instructions

Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

blackstone big mac burritos

Ingredients

1 lb ground beef browned and drained
french fries cooked
cheese shredded
lettuce shredded
pickles
onions finely diced
tortillas
1 cup mayonnaise
1/2 cup french dressing
2 spoonfuls dill relish
sprinkle sugar
2 tbsp white vinegar

Instructions

combine mayo, french dressing, dill relish, sugar, and vinegar to make a sauce.
combine beef, french fries, cheese, lettuce, pickle, onion, and sauce into a tortilla and brown on all sides.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Muffins

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 eggs
1 1/3 cups buttermilk
3 tablespoons olive oil
2 tablespoons melted butter
1 cup thinly sliced scallion
3/4 cup diced Canadian bacon (3 ounces)
1/2 cup grated cheddar cheese
1/2 cup minced red pepper

Instructions

Preheat oven to 400°F Coat muffin tin with cooking spray or line with papers.
Combine first 6 ingredients in bowl.
In another bowl, whisk together eggs, buttermilk, oil, and butter. Fold in scallions, Canadian bacon, cheese, and red pepper.
Make a well in the middle of the dry ingredients. Add wet ingredients and mix until just moistened. Scoop into muffin tin.
Bake for 20 - 22 minutes. Let cool for 5 minutes before removing from tin. Serve warm!

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Swirl Rolls

Ingredients

1/2 c. whole milk
1 1/4-oz package active dry yeast
2 tbsp. granulated sugar
3 c. all-purpose flour
4 tbsp. unsalted butter, melted
1 tsp. kosher salt
Oil, for pan
1/3 c. raspberry jam
2 tsp. lemon zest
2 tbsp. fresh lemon juice
2 c. frozen raspberries (do not thaw)
2 tbsp. heavy cream, for brushing
1/2 c. sour cream
1/4 c. confectioners’ sugar, sifted
1/2 tsp. pure vanilla extract

Instructions

In small saucepan, heat milk and 1/2 cup water on medium-low until warm but not hot to the touch.
Meanwhile, in large bowl, whisk together yeast, granulated sugar and 1 cup flour. Stir in warm milk. Cover and set aside until thick and foamy, about 15 minutes.
Mix in melted butter and salt. Gradually mix in remaining 2 cups flour. Cover and let rise until doubled in size, about 1 hour.
Meanwhile, lightly coat 11" by 8" casserole dish with oil. Line pan with parchment paper, leaving 3-inch overhang on 2 long sides; oil parchment. In small bowl, combine jam, lemon zest and 1 tablespoon lemon juice.
Turn dough out onto floured surface. Roll into 12" by 9" rectangle. Spread with jam mixture and top with raspberries. Starting from long side, roll dough into tight log, pinching seam to seal.
Slide long piece of unflavored dental floss under log of dough about 1 inch from end. Holding floss taut, lift ends and cross to cut off 1 piece dough. Repeat to cut 12 1-inch-thick rolls. Transfer rolls, cut sides up, to prepared pan, spacing equally. Cover and let rise until rolls have doubled in size and are touching, 50 to 60 minutes.
Meanwhile, heat oven to 375°F. Brush rolls with heavy cream and bake until puffed and light golden brown, 25 to 27 minutes. Let cool on wire rack 10 minutes.
Make frosting: In medium bowl, combine sour cream, confectioners’ sugar, vanilla and remaining 1 tablespoon lemon juice. Spread over warm rolls.

Mon, 06 Jul 2026 00:00:00 GMT

Blackberries And Ricotta Pancakes

Ingredients

3 1/2 oz White plain flour
little butter
2 ts sunflower oil
Pinches salt
2 Eggs beaten
1 oz almonds Flaked
8 fl oz milk (up to 10)

Instructions

MMMMM---------------------BLACKBERRY FILLING-------------------------- 10 oz Ricotta cheese 2 Dsp clear honey 1 Dsp creme de cassis 13 oz Fresh or frozen blackberries Put the flour and salt in a large bowl. Make a well in the centre, add the eggs and gradually whisk in the milk. Stir in the oil and almonds and leave to test in the refrigerator for at least 20 minutes. Blend the ricotta, honey and cassis in a food processor. Stir in the blackberries. Heat a knob of butter in a small frying pan and when hot add a half ladelful of pancake mixture. Swirl until the pancake is even. Cook gently until the underside is golden brown. Toss and cook the other side. Stack the pancakes under a warm towel. Spread the ricotta mixture over half of each pancake and fold the other half over. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 (8 oz) package Crescent rolls
6 Eggs
1 cup Milk
1 pound Pork sausage browned and drained; optional
8 strips Bacon cooked and diced; optional
2 cups Broccoli cooked and diced; optional
1/2 cup Green, red, orange, or yellow peppers diced; optional
1 cup Frozen spinach thawed and drained; optional
1/2 cup Tomatoes diced; optional
2 cups Cheddar cheese divided; optional
1 cup Feta cheese optional

Instructions

Preheat oven to 400(F) degrees. Grease 9' by 13' pan well with butter or cooking spray. Press crescent roll dough into the bottom of the pan in an even layer. Depending on chosen ingredients, brown sausage, crisp bacon, or dice and cook vegetables. Layer meat and/or vegetable on top of the crescent roll dough. Combine eggs and milk into bowl and whisk until well incorporated. Add half of cheddar cheese or all of feta cheese to the egg mixture. Pour egg, milk, and cheese mixture over the meat and/or vegetables. If using cheddar cheese, top with the remaining cheese. Cook casserole for 15-25 minutes in the oven until solid in the middle. Let cool slightly before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Blueberry And Banana Pancakes with Cointreau

Ingredients

1 Egg
1 Sprinkle brown sugar
2 Pinches salt
3 tb Plain flour
milk enough to come up to

Instructions

MMMMM--------------------------FILLING------------------------------- 4 Bananas; sliced 225 g Blueberries; (1/2lb) Splash of cointreau 2 Peices of orange zest; -blanched and cut ; into julienne ; stripsMMMMM--------------------------TO SERVE------------------------------- Some cr?me fra?che mixed -with 1 tbsp ; cointreau and some finely -grated zest To make the pancakes: Drop the egg first, then the flour and salt, lastly the milk. Sieve into a jug. The mixture should be like thin cream, add a little more milk if necessary. Make the pancakes in the usual way, tilting and swirling the pan to spread the batter thinly over the surface of the pan. Cook for about a minute each side until golden and then turn out onto sugared grease-proof paper. Continue until all the batter is used up. To make the filling: Mix all the filling ingredients together in a bowl. Put 1 spoonful of filling in the bottom 1/4 of a pancake. Fold in half and then in half again to give a triangular shape. Repeat with all the pancakes. Lay flat on a baking sheet. Sprinkle with caster sugar and crisp under a pre-heated hot grill or oven. Serve 2 pancakes each with a dollop of the orange cr?me fra?che. Per serving: 626 Calories (kcal); 7g Total Fat; (9% calories from fat); 12g Protein; 143g Carbohydrate; 187mg Cholesterol; 207mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 9 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Mon, 06 Jul 2026 00:00:00 GMT

Another Version Of Neiman Marcus Cookies Recipe

Ingredients

2 1/2 cups blended oatmeal
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
4 oz. Hershey Bar (grated)
12 oz. chocolate chips
1 1/2 cups chopped nuts (your choice)

Instructions

Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars.
Add eggs and vanilla,
Mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar, and nuts.
Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

12 slices White bread pepperidge farm original
1 pound Sausage
3 cups Milk
1/2 pound Sharp cheddar grated
4 Eggs

Instructions

Saute sausage until lightly browned. Cover the bottom of the casserole with bread slices, next, layer 1/2 the cheese and sausage, followed by another layer of bread, followed by the remaining sausage and cheese. Lightly beat together eggs and milk. Pour over sausage mixture. Press down until milk comes through. Refrigerate overnite, uncovered. Bake for 1 hour at 350 degrees.

Mon, 06 Jul 2026 00:00:00 GMT

Drop Scones (Bakestone Recipes)

Ingredients

4 oz Self-raising flour
5 fl Milk *
1 Egg beaten
2 tb Granulated sugar

Instructions

*Approximate. -- Sift the flour into a mizing bowl and mix in the sugar. Make a well in the center of the flour and drop in the egg. Stir in the milk gradually and mix to a creamy batter. The thicker the batter, the thicker the pancake will be. Heat the bakestone and grease lightly. Using a large spoon, drop the batter off it in round "puddles" onto the bakestone, leaving room for spreading. Cook over a moderate heat until the top surface is covered with bubbles, and when the underside is golden, turn and cook the other side. When golden, lift off the bakestone and wrap in a cloth. Serve as soon as possible with butter, honey and preserves. If any are left until the next day, they can be crisped under the grill before serving. For a change, 1 oz of butter can be rubbed into the flour and sugar: or lemon essence (six drops) can be added to the batter.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Blueberry French Toast

Ingredients

12 slices Stale Chollah Bread Cut into 1 inch squares
2 package Cream cheese
1 cup Fresh blueberries
12 large Eggs
2 Cups Milk
1 teaspoon Vanilla extract
1/3 cup Maple Syrup
1 cup Granulated white sugar For Sauce
2 tablespoons Corn starch For Sauce
1 cup water For Sauce
1 cup Fresh blueberries For Sauce
1 tablespoon Butter For Sauce

Instructions

1. Spray a 9x13 inch baking dish with nonstick spray and set aside
2. Cut the bread into 1-inch pieces. Place half into the prepared baking dish. Cut cream cheese (or mascarpone) into cubes or scoop with a small cookie scoop) and place on top of the bread.. Top with the blueberries and then remaining bread cubes.
3 Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on tip of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge 1/2 half hour before baking. Preheat oven to 350 degrees F. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.
4. While the French Toast is baking, prepare the sauce. In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for a bout 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over the individual servings.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pie With a Hash Brown Crust

Ingredients

8 frozen hash brown patties, thawed
10 slices bacon
1 tablespoon butter
1 cup mushrooms, diced
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
6 large eggs
1 cup whole milk
1 cup shredded cheddar cheese
1/4 cup chopped scallions
2 tablespoons maple syrup

Instructions

Gather the ingredients. Preheat the oven to 400 F.
Grease a pie tin and press the hash browns into the pie tin, covering the bottom completely and pressing up onto the sides.
Bake in the preheated oven for 10 minutes until just browned.
Add the bacon slices to a sheet pan lined with parchment paper.
Cook in the preheated oven for 10 minutes, or until firm but not crispy.
While the crust and bacon are cooking, prepare the mushrooms. Add the butter to a sauté pan. Once melted, add the mushrooms and half of the salt and pepper. Cook on medium-high heat until browned, about 3 minutes.
Whisk the eggs together until completely beaten and the whites and yolks are totally incorporated.
Whisk the cooked mushrooms, milk, shredded cheese, and chopped scallions into the eggs. Season with the remaining salt and pepper.
Pour the egg mixture into the hash brown crust. Bake for 25 minutes or until the eggs are mostly set.
Form the bacon into a lattice crust over the top of the egg. Then brush the bacon with the maple syrup.
Bake for another 10-15 minutes or until the bacon has finished crisping and the egg mixture is cooked through. You can test by sticking a knife in the center. If it comes out clean, it’s ready to go.
Serve with additional scallions and maple syrup if you wish.

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry and Raspberry Cobbler

Ingredients

1 (10 inch) double pastry crust, unbaked (Pillsbury preferred)
2 cups blackberries
2 cups raspberries
1 1/4 cups sugar
1/4 cup water
2 tablespoons flour
3 tablespoons butter

Instructions

Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
Roll other half of pie crust very thin and cut into 2 inch strips.
Bake half of the 2 inch strips at 350-375F on a cookie sheet.
In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
Mix together flour and remaining sugar; add to berry mixture.
Stir constantly for 3 minutes, until thick.
Spoon into pastry lined pan and push the cooked crust strips to the middle.
Dot with butter.
Cover with remaining strips.
Bake at 425F for 25-30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Hardy Breakfast Casserole

Ingredients

10 large Eggs hard boiled, peeled and cool
2 lbs Ground Chuck optional, ground sausage
1 medium Sweet Onion chopped
1 Bell pepper, Orange chopped
1 Bell pepper, Red chopped
27 American cheese slices
10 large Potato
10 large Eggs
1/2 cup Milk
Parsley
1/2 cup Water

Instructions

1. Boil the eggs, remove shell and set aside.
2. Peel and chop onion, add to meat and brown, drain grease and set aside.
3. Wash and peel potatoes, slice thin and evenly, set aside.
4. Mix egg, milk & water, set aside.
5. Slice hardboiled eggs.
6. Preheat oven to 350 degrees.
7. Start layering. Add 1/2 the potatoes, sprinker with salt, pepper & parsley, then the red peppers, then half the meat (optional: crushed red pepper on the meat and onions.), then half of the sliced eggs and then half the cheese slices. Repeat, only use the orange peppers for this layer.
8. Pour the egg and milk mixture over the top of the casserole. Touch off with additional salt and pepper and bake.
9. Bake for 1- 1/2 hours, let set for 10 to 15 minutes before cutting. Serve and eat!
Notes: Before pulling it out of the oven, test to make sure its done. Tip it to one corner and if there is no liquid its done. Bake time will vary depending on the size of pan used and number of layers added. (Fresh Mushrooms would be pretty tasty in here too!)
Top off with salsa, green chili or tabasco sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Over Night - Slow Cooker

Ingredients

1 pound hash brown potatoes frozen
1/2 Onion chopped
1/2 Green bell pepper chopped
1/2 pound ground sausage or cubed ham
1 cup Cheddar cheese shredded
6 EGGS
1 cup milk
Salt and Pepper to taste

Instructions

Cook sausage until no longer pink. . Place 1/2 of the hashbrowns in bottom, layer 1/2 of each bell pepper, onion, crumbled sausage, and cheese. Repeat the layering process.
In a bowl, add eggs, milk and salt and pepper; mix well. Pour over ingredients in crockpot. Cover and cook on low for 8 to 10 hours

Mon, 06 Jul 2026 00:00:00 GMT

Oaty Mixed Berry Crumble

Ingredients

3/4 cup All-purpose flour
3/4 cup old-fashioned rolled oats
1 1/4 cups plain granola
1/2 cup Sugar
6 ounces unsalted butter chilled, cut into cubes
3/4 cup Sugar
1 tablespoon lemon zest finely grated
1/2 teaspoon Cinnamon
1/4 teaspoon Ground allspice
1/4 teaspoon nutmeg freshly grated
1 pound Blackberries
3/4 pound Blueberries
3/4 pound Raspberries
2 tablespoons unsalted butter cut into small pieces
Devonshire cream

Instructions

MAKE THE TOPPING: Preheat the oven to 400 degrees F. In a food processor, combine the flour with the oats, granola and sugar and pulse until coarsely ground. Add the chilled butter and pulse until the mixture resembles fine meal.
MAKE THE FILLING: In a large bowl, toss the sugar with the lemon zest, cinnamon, allspice and nutmeg. Add the blackberries, blueberries and raspberries and toss well. Carefully spread the berries in a 9-by-13-inch glass or ceramic baking dish and dot with the butter. Spoon the crumble topping over the berries and bake for 40 to 45 minutes, until the fruit is bubbling and the topping is browned. Let the crumble cool slightly and serve warm with the Devonshire Cream.

Mon, 06 Jul 2026 00:00:00 GMT

date, cheddar, and dark chocolate cookies

Ingredients

1/2 cup butter (softened (salted or unsalted))
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla extract
3/4 cup all-purpose flour (95 grams)
1/2 cup whole wheat flour (65 grams)
3/4 cup rolled oats
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
1/2 cup dates (pitted and chopped)
1/2 cup cheddar cheese (freshly shredded)
1/2 cup dark chocolate chunks (optional)
flaky salt

Instructions

Preheat the oven to 350F. Add butter, brown sugar, and white sugar to a bowl. Use a stand mixer or hand mixer to mix the butter and sugars for 4-5 minutes, until the mixture is lighter in color and fluffier.
Add the egg and vanilla and mix until combined.
Add the all-purpose flour, whole wheat flour, rolled oats, cornstarch, baking soda, and salt. Mix until just combined.
Chop the dates into small pieces, making sure they don't all stick together. Add the dates, cheddar cheese, and dark chocolate chunks. Mix until just combined.
Using a large cookie scoop (around 1/4 cup), scoop the cookie dough into balls and transfer up to 6 on a lined cookie sheet. Place a couple extra pieces of dark chocolate on top of each dough ball.
Transfer to the oven and bake for 11-13 minutes. Remove from the oven and top each cookie with a pinch of flaky salt. Let them cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Enjoy!!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Stir-Fry

Ingredients

1/2 red or white onion peeled and chopped
2 tomatoes chopped
1/2 lb ground turkey
3 tablespoons tomato sauce
1 teaspoon mixed herbs

Instructions

Heat coconut oil. Add onion and tomato to pan and stir fry.
Add ground turkey and continue to stir fry for 2 - 3 minutes.
Add tomato sauce, mixed herbs, salt, pepper and stir fry for 5 minutes until meat is cooked through.
Tip: tastes great with sliced avocado on top.

Mon, 06 Jul 2026 00:00:00 GMT

Oreo-Cereal Bars Recipe

Ingredients

3 cup oreo cookies
40 pieces marshmallow
3 cup rice krispies
2 tablespoon white chocolate
2 tablespoon butter

Instructions

To make these delicious snack bars, place a pan over medium heat and melt the butter in it. After the butter has melted, add marshmallows to the pan and stir continuously until they melt as well. Stirring continuously speeds up the process of melting and avoids the mixture from getting burnt.
Next, gradually add crushed Oreo cookies and rice krispies into the pan. Thoroughly coat the Oreos and rice krispies with melted marshmallows using a spatula.
Once Oreo cookies and rice krispies are evenly coated with marshmallows, transfer the mixture into a baking dish and using a spoon, evenly and firmly press the mixture into the baking dish.
Next, pour the melted white chocolate on the mixture. Melted chocolate spreads easily and gives the bar a smooth and chocolaty texture.
Lastly, allow the mixture to rest. Once it has cooled, cut it into rectangular bars. Your Oreo-Cereal Bars are ready to be served and savored!

Mon, 06 Jul 2026 00:00:00 GMT

Summer Fresh Mixed Berry Tart/Pie

Ingredients

2 cups graham cracker crumbs
1/3 cup sugar
7 tablespoons butter, melted
1/2-2/3 cup sugar, depending on sweetness of berries
2 1/2 tablespoons cornstarch
2 cups water
1 (3 ounce) package raspberry gelatin powder
1 (3 ounce) package strawberry gelatin
8 cups fresh berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion) or 8 cups frozen berries (Use a mixture of whatever is available, raspberries, strawberries, blueberries, blackberries, marion)
whipped cream (optional)

Instructions

CRUST:.
Combine graham crackers, sugar and melted butter.
Press into bottom and sides of a 10-inch tart pan, or deep dish pie plate.
Bake for 8 to 10 minutes at 375 degrees Fahrenheit; cool completely.
FILLING:.
In a saucepan whisk together sugar and cornstarch (to prevent lumps).
Add water, and bring to a rapid boil for about 2 minutes.
Stir in raspberry and strawberry gelatin until completely disolved.
Cool at room temperature for about 20 minutes.
Place berries into cooled crust.
Pour gelatin mixture slowly over berries, trying to cover most of the exposed berries.
Refrigerate until set, about 3 hours.
Remove from tart pan and serve with whipped cream if desired.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 lb Spicy pork sausage; cooked,
(thick cut; crusty white
1 c Half-and-half
Black Pepper freshly ground
6 sl Texas Toast
6 Eggs
2 tb Green Onions chopped
Butter; to grease pan
Salt to taste
; drained of fat
1 c Cheddar Cheese grated

Instructions

In a small bowl, beat the eggs until they loosen up. Add the half-and-half, and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 12- by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set. This recipe yields ? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse

Mon, 06 Jul 2026 00:00:00 GMT

Minestone with Kale

Ingredients

2 teaspoons Olive oil
2 medium Zucchini quartered lengthwise and sliced 1/4 inch thick
10 Carrots (baby) halved widthwise
1 medium Onion chopped
2 cup Kale coarsely chopped
1 can (28 oz) Diced tomatoes with basil, garlic and oregano, undrained
4 cup Vegetable broth
1 can (15 oz) Great Northern Beans drained and rinsed
1 cup Orzo cooked
1/4 teaspoon Salt
1/4 teaspoon Black pepper
3/4 cup Parmesan cheese grated
1/4 cup Basil fresh, coarsely chopped (optional)

Instructions

Heat oil in a large pot. Add zucchini, carrots, and onion; saute over high heat until onion is transparent, about 7 minutes. Add kale; saute until wilted, about 3 to 5 minutes. Add diced tomatoes, broth and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper. (Optional: stir 1/4 cup of coarsely chopped fresh basil into the soup, simmer for 5 minutes before serving.)

Mon, 06 Jul 2026 00:00:00 GMT

Jays Hearty Breakfast Skillet

Ingredients

2 pounds potatoes cubed
1/2 pound bacon
1 green bell pepper sliced
1 red bell pepper sliced
1 onion, sliced
2 cups sliced mushrooms
salt and pepper to taste
3 cups shredded American cheese
8 eggs

Instructions

1.Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
3.Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.
4.Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).

Mon, 06 Jul 2026 00:00:00 GMT

Afternoon Tea Scones

Ingredients

2 cups white flour
2 cups wheat flour
4 teaspoons double-acting baking powder
2 tablespoons sugar
2 sticks unsalted butter cold
4 large Eggs
4 tablespoons milk
1 cup currants or similar

Instructions

In food processor process the flour, the baking powder, the sugar, and the butter until the mixture resembles coarse meal.
In a small bowl whisk together the eggs and the milk and add the mixture to the processor and blend the dough pulsing the motor until it is just combined.
Turn the dough out onto a floured surface and knead in the currants. Roll the dough to 1/2 inch thick and with a 2 inch cutter cut out rounds and transfer to a greased baking sheet.
Bake the rounds in the middle of a pre-heated 425 degree oven for 15 minutes or until they are pale golden.

Mon, 06 Jul 2026 00:00:00 GMT

#3 Sysco Breakfast - Denver Scrambled Eggs, Hash Browns, Muffins & Bacon

Ingredients

30 Each Eggs whipped, (Sysco)
2 pound Ham chopped
2 each Green Peppers chopped
15 Servings Hash Browns Sysco
30 Slices Bacon Sysco
20 Servings Basic Muffin Mix Sam's
1 box Blueberries
2 large white Onions sliced
16 ounces shredded cheddar cheese

Instructions

sauté ham, peppers and onions. Add whipped eggs. Add shredded cheddar cheese after eggs have cooked.
Add blueberries to muffins prior to baking
Place brown parchment paper on pan. Place bacon on paper and cook at 300 degrees. Pan must be rotated as back of oven is not as hot as front of oven

Mon, 06 Jul 2026 00:00:00 GMT

Blueberry-Apple Cobbler with Almond Toppin

Ingredients

2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 cups fresh or frozen unsweetened blueberries
1 -1/4 cups shredded peeled apples (about 2 medium)
2 tablespoons lemon juice
BISCUIT TOPPING:
1 -3/4 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter cubed
1/2 cup half-and-half cream
1/2 cup plain yogurt
1 teaspoon vanilla extract
ALMOND CRUMBLE:
1/2 cup sliced almonds coarsely chopped
1/3 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons cold butter

Instructions

In a large bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Add the blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish.
For biscuit topping, in a small bowl, mix the flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk the cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit.
For almond crumble, in another bowl, combine the almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top.
Bake at 375? for 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack for 30 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

The breakfast club

Ingredients

3 tbsp sunflower oil
4 frozen hash browns
3 pork sausages
4 rashers smoked back bacon
15g butter , plus extra for spreading
100g chestnut mushrooms , sliced
2 eggs
400g can baked beans
6 slices white bread
butter , ketchup and brown sauce, to serve

Instructions

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp of the oil over a large, shallow roasting tin. Put the hash browns on one half of the tin and line the sausages up on the other. Cook for 15 mins, then flip the hash browns, turn the sausages and return to the oven for 10-15 mins until the hash browns are golden, and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
About 10 mins before the bacon is ready, heat 1 tbsp of oil with the butter in a frying pan until sizzling. Scatter in the mushrooms and season with salt and pepper. Fry over a high heat, tossing occasionally until softened and any liquid released has evaporated (about 5-10 mins), then tip onto a warm plate. Wipe out the pan, heat the rest of the oil and fry the eggs however you like them. While everything is cooking heat the baked beans in a saucepan or in the microwave and lightly toast the bread, then spread the toast with butter.
To assemble, split the sausages in half and lay three halves on each of two slices of toast. Top the sausages with the bacon then spoon over the mushrooms and top with a second slice of toast. Spread over ketchup or brown sauce (or both), then squash the hash browns down a little and top each toast with two hash browns. Top the hash browns with an egg each, then top with the last slices of toast (spread with more sauce, if you like). Press down lightly on each sandwich and serve as they are or cut in half to get a runny yolk oozing out of each sandwich. Serve with a bowl of baked beans on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Eggs In The Basket Recipe

Ingredients

bread
eggs
butter

Instructions

preheat griddle
With something you can make circle in center of bread with (like a lid off of the non cooking spray) twist circle into bread and set center aside.
Butter bread and center.
Place on griddle and break egg in center of bread-cook until egg is cooked to desired doneness, then flip to cook other side.
(I like to make at least 10-12 of these as they go fast! Cooking time depends on how many you desire to make!

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Banana Berry Crepes with 2 Hard Boiled Egg Whites

Ingredients

1 Egg
1/3 Cup Oats
1 Tsp. Cinnamon
1/4 Cup Almond milk
1 Banana
1 Packet Splenda
4 Strawberries
2 Egg whites Boiled

Instructions

Blend the oats and cinnamon into a fine powder. Then add half of a ripe banana, egg and almond milk . Blend together. Take your batter and pour into a pan on low-medium heat. Just a thin layer. After you see mini bubbles form on top, flip it. This batter will make about 3 Crepes 8"-9" in diameter. Fill the Crepes with the strawberries and the other half of the banana, roll up.

Mon, 06 Jul 2026 00:00:00 GMT

Monte Cristo Casserole

Ingredients

1 loaf French bread cut into 20 slices
2 tablespoons Dijon mustard
1/2 pound Deli Ham Boars Head Tavern
1/2 pound Baby Swiss
1/2 pound Turkey optional
6 large Eggs
1 cup Milk
1/2 cup Cream or sub with milk
2 teaspoons Vanilla
Cinnamon add to egg mixture
TOPPING
1/2 cup Brown sugar packed
1/4 cup Butter softened
1/2 teaspoon Cinnamon ground
RASPBERRY SAUCE serve on side, optional
12 oz Raspberries Fresh or frozen
1/2 Lemon freshly squeezed
1 tablespoon Butter salted or unsalted
1 pinch Salt possibly more
1 1/2 cup Sugar more to taste
2 tablespoon Cornstarch
2 tablespoon Water
4 tablespoon dark rum
1 tablespoon Vanilla

Instructions

1. Lined a greased 13 x 9 baking Dish with half the bread. Spread mustard over bread. Layer with ham, cheese, (and turkey). Top with remaining bread.
2. In a large bowl, whisk eggs, milk, sugar, and vanilla. Sprinkle in cinnamon to taste. Pour over top. Refrigerate, covered overnight.
3. Preheat oven to 375. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients, spread on top of bread.
4. Bake uncovered, until golden brown, 30 - 40 minutes.
5. In a small saucepan mix raspberries, lemon, sugar, butter, and salt. Bring to a soft boil until raspberries are broken down. Remove from heat. Mix corn starch and water and add to mixture along with vanilla and rum. Mix well.
6. Let casserole stand before cutting. Serve with sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Shred Midnight Madness Smoothie

Ingredients

1 cup mixed berry juice
1 cup blueberries frozen
1 cup spinach
1 banana peeled, frozen sliced
3/4 cup pitted cherriew frozen
1/2 cup black beans rinsed and drained
1 tsp vanilla hemp protein powder
6 small ice cubes

Instructions

Combine ingredients and blend .

Mon, 06 Jul 2026 00:00:00 GMT

Hash Brown Breakfast Casserole

Ingredients

1 lb bulk spicy pork sausage
1 small onion, chopped (1/4 cup)
2 1/2 cups frozen diced hash brown potatoes
5 eggs
1 3/4 cups milk
1 cup Original Bisquick™ mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded sharp Cheddar cheese (8 oz)
Picante sauce or green hot sauce, if desired
Sour cream, if desired

Instructions

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage and onion over medium-high heat 5 minutes, stirring occasionally. Stir in potatoes. Cook 5 to 7 minutes, stirring occasionally, until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into baking dish.
In medium bowl, stir eggs, milk, Bisquick mix, salt and pepper with fork or whisk until blended. Stir in cheese. Pour over sausage mixture and stir well. Cover with nonstick foil; refrigerate 8 to 12 hours.
Heat oven to 350°F. Bake casserole covered 45 minutes. Uncover; bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with picante sauce and sour cream.

Mon, 06 Jul 2026 00:00:00 GMT

Whole Wheat Crepes with Lemon Curd and Berries

Ingredients

1 1/2 cups whole wheat pastry flour, (or all purpose)
3 eggs
1 1/2 cups milk
2 tablespoons oil
1/2 teaspoon salt
lemon curd
berries

Instructions

Put all ingredients in a large bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use (can be made a day in advance). Shake the jar to make sure ingredients are well incorporated before using.
Pour a few tablespoons of the batter onto a small non stick pan over medium heat. Roll the pan around slightly to make the batter spread then flip the crepe when the edges start to peel up. Repeat for remaining batter.
Top with lemon curd and berries.

Mon, 06 Jul 2026 00:00:00 GMT

Mixed Berry Cobbler

Ingredients

1 (8 ounce) bag frozen mixed berries
3/4-1 cup sugar
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1 pinch salt
1 egg
1 cup oatmeal
1 cup butter, melted

Instructions

Place berries in a 8x8" baking dish.
Add enough sugar to mostly cover berries (doesn't have to be amount specified).
Mix flour, 3/4 cup sugar, baking powder, cinnamon, salt, egg and oatmeal until crumbly.
Cover berries with flour mixture and pour 1 cup melted butter over top.
Bake at 375 degrees for 45 minutes or until top is lightly browned.

Mon, 06 Jul 2026 00:00:00 GMT

Low carb breakfast hash

Ingredients

6 slices bacon
1 Onion
1 red bell pepper - chopped
1 large Cauliflower
salt
Ground black pepper
1/4 teaspoon Paprika
3 tablespoon water
2 cloves garlic - Minced
2 tablespoons Chives
4 Eggs
1 cup Cheddar cheese

Instructions

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Nutella Marshmallow French Toast Recipe by Tasty

Ingredients

2 tablespoons chocolate hazelnut spread
marshmallow
white bread
2 eggs
¾ cup double cream
butter, for frying

Instructions

Spread nutella on both slices of white bread.
Cut marshmallows in half and place on one side of the bread.
Close sandwich.
Whisk together 2 eggs and the double cream.
Dip nutella marshmallow sandwich in mixture.
Fry in butter until both sides are golden brown.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry Mini-Muffins or Mini-Cupcakes - You Decide!

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup milk
2 cups white flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blackberries, halved
2 tablespoons lemon juice
2 tablespoons sugar

Instructions

Preheat oven to 350°F. Grease a 24 mini-muffin tin with cooking spray.
Slice the blackberries in half and place in a bowl with the lemon juice.
Add the sugar and toss away. But do so lightly. You don't want to hurt the blackberries!
Try your best not to eat 'em up!
Prepare the batter in a stand mixer or mixing bowl with hand mixer by beating the butter, sugar, eggs, vanilla and milk until smooth. Then add the flour, baking soda and salt and beat until smooth, about 2 to 3 minutes. Pour some batter into each of the mini muffin wells. Fill about 1/4 full.
Add 2 blackberry halves to each well.
Be sure to not let too much of the liquid from the blackberry bowl get into the batter. A little is fine.
Pour the remaining batter over the top of the blackberries. (I don't mean to SWAY your vote, but this batter was VERY much like cake batter!).
Fill up the muffin tins. All the way full is fine!
Bake in the preheated oven for 14 to 16 minutes, or until cooked through!
Let cool on cooling rack. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

English Breakfast

Ingredients

4 eggs
1 Tbsp chives chopped
1 Tbsp butter
15 oz baked beans
4 slices bacon
2 medium on-the-vine tomatoes
1/2 cup mushrooms sliced
1 Tbsp creme fraiche (optional)
2 slices Bread

Instructions

Fry the bacon
sautee mushrooms, tomatoes (whole).
Heat the baked beans in a small saucepan.
Toast the bread
Either cook the eggs over-medium, or scramble the eggs.
To scramble eggs, add eggs directly to medium saucepan (do not beat in advance) and put on medium heat. Add tbsp of butter. With a soft spatula, constantly mix the eggs taking on/off the heat every 30-60 seconds until eggs have started to become solid. Stir in creme fraiche to cool down the eggs and create fluffier texture. Add chives and cook 1 more minute. Add salt, and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Rachael Ray's (Lightened Up) Oatmeal Cookie Pancakes!

Ingredients

1 cup quick-cooking oatmeal
1 cup all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 tablespoons chopped walnuts (or any nuts you prefer!)
3/4 cup plain fat-free yogurt
3/4 cup skim milk
1/2 cup egg substitute (Egg Beaters)
1 teaspoon vanilla extract
1 medium banana, mashed
1/4 cup raisins
1 tablespoon butter, melted
cooking spray
maple syrup (sugar free, if you desire) or honey, for drizzling

Instructions

Mix dry ingredients, the first 7, in a bowl.
In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
Stir in the melted light butter.
Heat a griddle over medium heat and spray with cooking spray.
Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
Cakes will cook in about 2 minutes on each side.
Keep pancakes tented with foil as they come off the griddle to keep them hot.
Serve with drizzled honey or (sugar free) maple syrup over the top.

Mon, 06 Jul 2026 00:00:00 GMT

Valentine's White Chocolate Raspberry Smoothie

Ingredients

1 tbsp white chocolate chips
1/2 cup nonfat vanilla greek yogurt
3/4 cup frozen raspberries
1 cup almond milk or milk of choice
1/2 cup ice only if using fresh raspberries
Fresh raspberries for garnish, optional

Instructions

In a small microwave safe bowl, heat white chocolate chips about 30 seconds and stir until smooth and melted through. Set aside to cool slightly.
Add all ingredients, including melted chocolate, to a blender (or bullet, food processor, etc). Blend until smooth.
Pour into glasses and top with fresh berries. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake

Ingredients

1 pound Bob Evans Farm Sausage
3 slices white bread cubes
1 cup shreaded sharp cheddar cheese
6 Eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard

Instructions

Crumble sausage in a medium skillet; cook over medium heat until brown, stirring occasionally. Drain well.
Spread bread cubes in a buttered 12 x 18 inch baking dish; top with sausage and cheese.
Combine eggs, milk, and seasonings; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350 for 30-40 minutes or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Dessert Delight

Ingredients

3/4 c Boiling water
1 1/4 c Crushed ice
1 pk (3-oz) gelatin; any flavor

Instructions

Put gelatin in blender. Add water. Cover; blend 30 seconds to dissolve. Add ice, cover and blend until ice melts. Pour in glasses and chill. You have a frothy topping and a gelatin base! MRS N.R. HOSEY (JUDY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Berry Lunch Pockets

Ingredients

1 Pita Pocket
2 tablespoon Cream cheese
2 tablespoon Raspberry jam
1/2 cup Strawberries chopped

Instructions

Directions:
Spread cream cheese and raspberry jam into pita pocket. Then place in strawberries.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

10 Oz bag hash browns
9-10 eggs
8 oz shredded cheese
1/2 pint half and half
1 lb sausage cook

Instructions

Spray pan with Pam
Spread the hash browns on the bottom
break eggs into bowl and stir but a little over the hash browns
and 1/2 of the cheese
and 1/2 and 1/2
break up sausage sprinkle on top
sprinkle with rest of cheese
refrigerate over night
cook uncovered at 350 for 50-55 min.

Mon, 06 Jul 2026 00:00:00 GMT

Crepes with Strawberries and Lemon Curd

Ingredients

1 c. all-purpose flour, spooned and leveled
3/4 c. whole milk
2 large eggs
3 tbsp. unsalted butter, melted, plus more for pan
1 tbsp. sugar
Sliced strawberries and lemon curd, for serving

Instructions

Place flour, milk, eggs, butter, sugar, and 1/2 cup water in a blender. Process until combined, 8 to 10 seconds. Refrigerate at least 1 hour and up to 2 days.
Melt about 1 teaspoon butter in a medium-size nonstick skillet over medium heat. Add 3 tablespoons batter and swirl pan to spread evenly. Cook until golden in spots on bottom and edges begin to lift from pan, 30 to 40 seconds. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip. Cook on other side until just set and golden in spots, 30 to 40 seconds. Remove from skillet. Repeat with butter and remaining batter.
Serve with strawberries and curd.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate-Raspberry Turnovers

Ingredients

1 6-oz. pkg. fresh raspberries, about 1 cup
3/4 cup chocolate chips
1/3 cup seedless raspberry jam
2 8-oz. tubes refrigerated crescent dough
1 egg

Instructions

Preheat oven to 375 degrees.
Line 2 baking sheets with nonstick foil or regular foil coated with
nonstick cooking spray. Set aside.
In a medium-size bowl, combine raspberries, chocolate chips and jam. Stir
to combine, breaking up raspberries slightly and coating chips with jam.
On a lightly floured surface, unroll one tube of crescent dough and
separate into 4 rectangles. Pinch together any perforations in dough.
Spoon 2 slightly heaping Tablespoons of filling onto half of a rectangle.
Whisk egg with 1 Tablespoon of water. Brush dough edges with egg-water
mixture. Fold dough to enclose filling. Seal edges; crimp with a fork.
Transfer to prepared sheet. Pierce turnover once or twice to vent; brush
top with egg wash . Repeat with remaining dough and filling.
Bake at 375 degrees for 11 minutes, or until golden brown. Cool slightly
on a wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

Biscuit Breakfast Bake

Ingredients

10 eggs
1/2 cup milk
16 oz refrigerated biscuits Pillsbury flaky kind
4 green onions, chopped
2 cups shredded cheddar cheese
1 lb sausage, cooked

Instructions

Mix eggs and milk in large bowl. Cut each biscuit info fours and add it to the bowl. Give the biscuits some time to really soak in the eggs. Add all remaining ingredients to the bowl.
Pour into 9x13 pan. Bake at 350 for 25-30 minutes. Closer to 30 so it isn't runny.

Mon, 06 Jul 2026 00:00:00 GMT

Food Processor-Fast Morning Glory Muffins

Ingredients

2 cups grated carrots
2 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup honey
1 cup drained crushed pineapple
1/2 cup raisins
1/2 cup coconut
2 eggs
1 cup coconut oil
2 teaspoons vanilla

Instructions

Grate carrots into food processor with grating disk.
Replace grating disk with chopping blade.
Add dry ingredients (flour--you can use all-purpose flour, baking soda, cinnamon and salt) and pulse twice.
Add remaining ingredients (raisins, coconut, pineapple, eggs, oil and vanilla). Note: You can use whatever oil you like. Coconut oil is healthy and tastes great in these!
Pulse three times.
Scoop into paper-lined muffin tins.
Bake at 350 degrees for 20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

The Duke of Devonshires Recipe for a Fried Egg

Ingredients

Bread
Vegetable oil
Butter
1 Egg

Instructions

Place a frying pan over a medium heat. Add generous amounts of cooking oil to the pan, then break an egg into it. Fry the egg for a few minutes. Serve with buttered bread.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot-Nicole’s Crockin’ Breakfast Casserole

Ingredients

1 lb Breakfast Sausage
8 oz Diced ham
1/2 cup mushrooms Fresh chopped
1 cup Chopped onions
1 can Rotel
18 Eggs
1 cup cheese
1 32 oz package hash browns
2 handfuls baby spinach

Instructions

Step One
Lightly brown breakfast sausage (it should still be partially raw..just brown enough to crumble the meat)
Step Two
Layer half of the hash browns in the bottom of slow cooker, followed by 1/2 of sausage and 1/2 of ham. The next layer will be all of the baby spinach, the mushrooms, and onions.
Step Three
Repeat the first 3 layers (hash browns/sausage/ham), and then top with a can of rotel.
Step Four
Whisk the 18 eggs in a bowl, then pour over top.
Step Five
Sprinkle cheese over top of casserole and cook on low for about 8 hours!

Mon, 06 Jul 2026 00:00:00 GMT

Max Cliffords Fried Breakfast

Ingredients

1 ds milk
1 Pork and beef sausage
Salt and pepper
1 Egg
2 Rashers back bacon

Instructions

Place the bacon on the grill, turning over after a few minutes. Whisk the egg in a bowl with a dash of milk and a little salt and pepper. Pour the egg into a frying pan and scramble. Cook the sausage in a deep fat fryer for about 3 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Muffins To-Go

Ingredients

3 tablespoons olive oil
2 garlic cloves, finely chopped
1 red onion, finely chopped
1 zucchini, grated and squeezed to remove excess moisture
1/4 cup chives, finely chopped
1 cup cottage cheese
1/2 cup gluten-free flour
1 teaspoon baking powder
1 pinch salt and pepper
12 eggs
1 avocado, cut into quarters and fanned
kale chips
2 tablespoons honey
1/2 lemon, juice and zest
2 tablespoons sriracha sauce

Instructions

Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.

Mon, 06 Jul 2026 00:00:00 GMT

Dark chocolate mousse, cocoa nibs, passion fruit and chamomile

Ingredients

150g of aquafaba
80g of caster sugar
1/2 tsp xanthan gum
150g of dark chocolate, minimum 70% cocoa solids, broken into pieces
100ml of coconut cream
100ml of oat cream
2 tbsp of caster sugar
1 lemon, zested and juiced
150ml of water, warm
2 tbsp of chamomile tea flowers
Vege-Gel, 1 sachet
40g of caster sugar
1/4 tsp chamomile tea flowers
60g of cacao nibs, toasted
3 passion fruits, pulp scooped out, to serve

Instructions

Start by making the jelly. Put the sugar, lemon zest and juice in a saucepan with 150ml of warm water and bring to the boil. Remove from the heat, add the chamomile tea and leave to infuse for 10 minutes. Strain through a fine sieve into a clean pan and sprinkle the Vege-Gel on top. Leave to sit for 5 minutes then place back on the heat and bring to the boil, continuously whisking. Boil for 3 minutes, then pour through a fine sieve into a clean container. Refrigerate until set
For the cocoa nibs, put the sugar and chamomile into a small, heavy-based saucepan over a moderately high heat. Gently shake the pan when you see the sugar beginning to melt. Do not stir as this may cause the caramel to crystallise. As it continues to melt, keep shaking and swirling the pan until a deep caramel is formed. Add the cacao nibs and mix well. Remove from the heat and spread, as thinly as possible, on a silicone mat or a baking tray greased with a little oil. Allow to cool, then finely chop
Meanwhile, whisk the aquafaba in a bowl with an electric whisk, or using a stand mixer, until stiff. Gradually add the sugar, then continue whisking for up to 10 minutes until glossy and thick. Add the xanthan gum and whisk for a further 3 minutes on a high speed
While the meringue is whisking, put the chocolate in a medium bowl over a small saucepan half-filled with water. Set the pan over a moderately high heat until the water is gently simmering. Stir the chocolate until it has completely melted and no lumps remain. Put the creams in a small saucepan and bring to the boil. Transfer the bowl of chocolate to the worktop and pour in the hot cream. Whisk well, then gently fold the meringue into the chocolate and spoon into a large bowl. Cover and refrigerate for 20 minutes
To serve, roughly chop the caramelised cocoa nibs. Scatter on 8 plates, then divide the passion fruit pulp and jelly between the plates. Finish with a large scoop of the chocolate mousse.

Mon, 06 Jul 2026 00:00:00 GMT

Scones (irish Soda Bread) Recipe

Ingredients

3 1/4 c flour
1/2 tsp salt
1/2 tsp baking soda
sugar, optional (i don't use)
2-4 Tbsp herbs, optional
1 1/2 c buttermilk

Instructions

Make a well in the center of dry ingredients and pour in buttermilk. Stir from the inside out, by hand.
Flour board and hands. Press out and shape dough. Brush top with egg wash. Cut into scones.
Optional: dip wedges into grated Cheddar cheese.
Bake 10-15 minutes. Cool on wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

DOUBLE BERRY CRUMBLE

Ingredients

2 pounds strawberries
3 cups raspberries
3 cups rhubarb sliced
1/2 cup sugar
2 1/2 tbs cornstarch
1 stick butter melted
15 oz pkg sugar cookie mix
1/4 tsp cinnamon

Instructions

Heat oven to 400 degrees. In bowl, mix first 5 ingredients, transfer to greased 9x13" baking dish. In bowl, combine last 3 ingredients until crumbs form, sprinkle over fruit mixture. Bake 30 min. or until done, covering with foil during last 10 min. SERVE warm with ice cream & ENJOY

Mon, 06 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake Recipe

Ingredients

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1 Tbsp butter or stick margarine, melted
Cooking spray
3 cups fresh raspberries
Filling:
2 (8oz) blocks of cream cheese, softened
1 (8oz) block 1/3 less-fat cream cheese, softened
1 cup sugar
1/4 cup amaretto ( almond flavored liqueur)
2 Tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 ounces white chocolate; melted
3 large eggs
fresh raspberries ( optional)

Instructions

Preheat oven to 325
Combine first 3 ingredients in a small bowl. Firmly press mixture into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. wrap outside of pan with foil. Arrange berries in crust; set aside.
Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar and next 5 ingredients ( 1 cup sugar through chocolate); beat until smooth. Add eggs, 1 at a time; beating well after each addition. Pour cheese-cake into prepared pan. Place cheesecake in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325 for 1 hour and 10 minutes or until set. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 4 hours. Garnish with additional berries, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Savory and Sweet Breakfast Biscuit Sliders

Ingredients

1 lb bulk pork sausage
9 oz frozen chopped spinach thawed, squeezed to drain
1/8 teaspoon freshly ground pepper
1/8 teaspoon Garlic Powder
1/8 teaspoon Onion Powder
1 Egg
2 teaspoons water
16 1/4 oz Pillsbury Grands! Homestyle refrigerated Southern
1 tablespoon Canola Oil
1/4 cup Seedless Strawberry Jam
3 tablespoons Unsalted or Salted Butter cut into 1/2-inch pieces
32 cocktail picks if desired
8 fresh strawberries quartered, if desired

Instructions

1 Heat oven to 350°F. In large bowl, mix sausage, spinach, pepper, garlic powder and onion powder. Shape mixture into 8 patties, 3 inches in diameter.
2 In small bowl, beat egg and water with wire whisk or fork until blended. Separate dough into 8 biscuits. On ungreased cookie sheet, place biscuits 2 inches apart; brush with egg mixture. Bake 11 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack.
3 Meanwhile, heat 12-inch nonstick skillet over medium heat. Add half of the oil and 4 sausage patties; cook 5 to 8 minutes on each side or until pork is no longer pink in center. Remove to paper towel-lined plate; cover with foil to keep warm. Repeat with remaining oil and patties.
4 In small microwave bowl, microwave jam uncovered on High 20 to 30 seconds or until hot and bubbly; stir in butter with wire whisk until melted. Using serrated knife, split biscuits. Spread 2 teaspoons strawberry butter on cut sides of each biscuit. Fill biscuits with patties. If desired, place 4 cocktail picks in each sandwich, one in each quadrant; cut sandwiches into quarters with serrated knife. Garnish with strawberries.

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Egg Muffins

Ingredients

1/4 cup milk
1/3 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon grated lemon rind
1 tablespoon butter
4 eggs
4 English muffins, split and toasted
1 tomatoes, sliced
alfalfa sprout, for garnish

Instructions

IN a small microwaveable bowl, gradually whisk milk into mayonnaise; cover. Microwave on Medium (50%) 1 1/2 - 2 minutes or just until hot, stirring 2 or 3 times. Whisk in lemon juice and rind until smooth.
In a large skillet, melt butter over medium heat. Break eggs into skillet. With spatula, break yolks and mix slightly with the white. Reduce heat to low. Cook slowly to preferred firmness.
Place tomato slices on lower muffin halves, Top with eggs. Spoon sauce , to taste, over eggs. Garnish with alfalfa sprouts. if desired.
VARIATION: Stir 2 tablespoons grated parmesan cheese into hot sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Eggs

Ingredients

Unsalted butter, for ramekins
4 teaspoons heavy cream
8 large eggs
Kosher salt and freshly ground pepper
Peppadew Peppers, drained
Sautéed mushrooms and spinach (see variation section for recipe)
Cooked crumbled bacon
Crumbled feta or grated Parmigiano-Reggiano
Toasted English muffins or a crusty baguette, for serving

Instructions

Preheat oven to 400 degrees. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter.
Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper.
Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry curd

Ingredients

600g of raspberries
1 tbsp of orange juice
150g of unsalted butter, diced
250g of granulated sugar
4 large eggs

Instructions

Place the raspberries and orange juice in a saucepan. Heat the mixture gently and simmer for 5 minutes until the juices start to run and the fruit is very soft
Using the back of a wooden spoon, push the cooked raspberries through a sieve into a double boiler or heatproof bowl. Rest the bowl, if using, over a saucepan of gently simmering water so that the bottom of the bowl does not touch the water
Add the butter and sugar to the pan and heat gently, stirring the mixture until the sugar has dissolved and the butter has melted
Break the eggs into a bowl and, using a balloon whisk, beat together well. Whisk the eggs into the butter mixture. Heat gently and cook for about 20 minutes, whisking frequently, until the mixture is thick enough to coat the back of a spoon. Do not allow the mixture to boil or it will curdle. If the curd does start to split, remove from the heat and whisk vigorously until smooth
Pour the curd into warm sterilised jars. Cover immediately with a waxed disc and a dampened cellophane round or lid, and label. Leave to cool completely before storing in the fridge for up to 2 weeks. Once opened, eat within 3 days

Mon, 06 Jul 2026 00:00:00 GMT

Dinner Tonight: Ricotta Pancakes with Lemon Curd Recipe

Ingredients

1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
Pinch salt
3/4 cup milk
3 eggs, yolks and whites separated
1/2 teaspoon vanilla
Butter
Powdered sugar
For Lemon Curd:
3 egg yolks
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons butter, diced

Instructions

Combine the flour, baking powder, sugar, and salt in a bowl. In another slightly larger bowl, stir together the ricotta, milk, egg yolks, and vanilla.
Beat the egg whites until they form stiff peaks. An electric hand mixer will save loads of time. Dump the flour mixture atop the ricotta mixture. Stir until just combined. Gently fold in the egg whites.
Heat a griddle or large skillet over medium-high heat. Wipe surface with butter, and then scoop out about 1/3 cup of the mixture for each pancake. Cook until well-browned on each side, about 2 to 3 minutes a side.
Spread some of the lemon curd on the pancakes, and sprinkle on some powdered sugar.
For the lemon curd: Whisk together the yolks, lemon zest, lemon juice, and sugar in a saucepan. Turn the heat to medium, and stir constantly until the sugar dissolves and the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Turn off the heat, and stir in the butter one piece at a time, until all of it is incorporated and the mixture is very smooth. Cover mixture and stash in the fridge while you make the pancakes. This Recipe Appears In Oatmeal Cookie Pancakes Recipe

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

lightly toasted and cubed bread, enough to generously cover the base of a 9 x 13 pan
1 lb bacon, cooked and crumbled
1/2 lb sausage, cooked and crumbled
1 large onion, chopped and sauteed
8 ounces fresh mushrooms, chopped and sauteed
2 -3 large tomatoes, chopped, uncooked
8 -10 eggs, beaten with the following
4 cups milk
1 tablespoon Dijon mustard (or 2 tsp. dry mustard powder)
fresh ground black pepper
1 teaspoon dried mixed herbs (optional)
cheddar cheese, grated

Instructions

Layer all ingredients evenly over the bread.
Pour the egg mixture over all.
Refrigerate overnight.
Preheat oven to 350°F.
Top with a good sharp cheddar cheese (grated) and bake until golden brown and slightly risen, approximately 45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Chip Crumble

Ingredients

1 pound BRICK margarine (soft margarine will NOT work)
2 cups brown sugar packed
2 teaspoons vanilla extract
4 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Instructions

Preheat the oven to 300 degrees F (150 degrees C).
In large bowl, mix together dry ingredients. Add margarine and cut in with pastry blender or with a fork. Mix well until it is all crumbly. This will not be a doughy mixture. It will be dry - like cheese cake crust.
Stir in the chocolate chips and if desired, walnuts.
Press the mixture into an ungreased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Do NOT overbake!!!
Let cool slightly but cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

5 slices Day-old wheat bread Cubed
1 lb Mild sausage browned and drained
3/4 cup Sharp cheddar cheese
4 Eggs beaten
2 cups Half-and-half
1/2 tbl Brown sugar
1/8 tsp Paprika
1 tbl Minced onions
1/2 tsp Dry mustard
1/4 tsp Salt
1/8 tsp Pepper
1/8 tsp Cayenne pepper
1/4 tsp Worcestershire sauce

Instructions

Butter and 8 x 8 baking dish.
Layer bread, sausage, cheese
Combine the eggs with the rest of the ingredients and pour over the bread sausage and cheese mixture in the dish
Cover tightly and refrigerate overnight.
Bake uncovered at 350° for one hour.
Recipe can be doubled

Mon, 06 Jul 2026 00:00:00 GMT

Morning Muffin Makers

Ingredients

1 Package English muffin (12 oz)
6 Eggs
1/4 Cup Green onion Chopped
1 Cup Cheddar cheese Shredded
2.5 Tablespoons Vegetable oil
6 oz Breakfast Sausage Ground

Instructions

Directions
Split the muffins open with a fork and toast them in a toaster oven.
In a large bowl scramble the eggs, green onions and cheddar cheese together. Heat vegetable oil in a skillet, pour the egg mixture into the skillet and let it fry in one layer as you would an omelet. When the egg is cooked on the underside, flip the egg over and cook the wet side; remove from heat when cooked through.
At the same time that the eggs are frying, form the sausage into small patties. Place the sausage in another skillet. Fry until browned, remove from pan and drain on paper towels.
Make the muffin sandwiches by layering a piece of sausage and a piece of the fried egg between the two muffin pieces. If you intend to freeze the sandwiches, let each part of the sandwich cool before make the sandwiches, then wrap them in plastic wrap and freeze. Reheat in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Hashbrown Breakfast Casserole 1

Ingredients

1 cup Milk
4 cups shredded Cheddar cheese
2 cups cubed cooked ham
8 frozen hash browns (patties)
1/2 teaspoon salt
1/2 teaspoon ground mustard
7 Eggs

Instructions

1. Place hash browns in a single layer in a greased 9X13 baking dish.
2. Sprinkle with cheese and ham.
3. In a bowl, beat eggs, milk, salt and mustard. Pour over ham.
4. Cover and bake at 350 degrees F for 1 hour.
5. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Apple Crisp Snickerdoodle Skillet Cookie

Ingredients

1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 eggs
1/2 cup butter, softened
1/2 cup quick-cooking oats
1/2 cup loosely packed light brown sugar
1/4 cup granulated sugar
1/4 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 cup butter, softened
1 tablespoon water
1 can (21 oz) apple pie filling
1 container (8 oz) frozen whipped topping, thawed
Additional ground cinnamon, if desired

Instructions

Heat oven to 375°F. Lightly grease 9-inch cast-iron skillet with shortening or spray with cooking spray.
In large bowl, beat cookie mix, 1/2 teaspoon cinnamon, the vanilla and eggs with electric mixer until just combined. Add 1/2 cup butter; beat until smooth. Spread mixture in skillet.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven; place skillet on cooling rack.
Increase oven temperature to 425°F. Grease cookie sheet with shortening or line with cooking parchment paper.
To make Oat Topping, in small bowl, stir together oats, brown sugar, granulated sugar, flour and 1 1/2 teaspoons cinnamon. With fork, mash 1/2 cup butter into dry mixture until crumbly. Sprinkle water over mixture; stir briefly. Spread mixture on cookie sheet.
Bake at 425°F 5 to 8 minutes or until mixture is golden brown around edges and bubbly in center. Remove from oven; break up topping with fork. Topping will be soft at first, but will harden as it cools. Cool topping completely on cookie sheet.
Top Snickerdoodle Cookie Base with apple pie filling. Heap oat topping over pie filling. Spoon whipped topping onto top center of dessert; sprinkle with additional cinnamon. Store in refrigerator.

Mon, 06 Jul 2026 00:00:00 GMT

Impossibly Easy Breakfast Bake

Ingredients

24 Oz Pork sausage 2 12 oz pkgs
1 Medium Bell pepper Chopped
1 medium Onion Chopped (1/2) cup
3 Cups Frozen hash browns
2 Cups Cheddar cheese Shredded
1 Cup Bisquick
2 Cups Milk
1/4 Tsp Pepper
4 Eggs

Instructions

Heat oven to 400. Grease 13x9x2 Baking pan.
Cook sausage, pepper, onion in 10" skillet over med heat, stirring occasionally. Drain.
Stir sausage mixture, potatoes and 1 1/2 cup cheese in baking dish.
Stir bisquick, milk, pepper and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until knife comes out clean.
Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted.
Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Bakewell Tart(English)

Ingredients

Few drops almond essence
4 oz Margarine
4 oz Caster sugar
4 oz almonds Ground
8 oz Shortcrust pastry
Raspberry jam or Strawberry jam
2 Eggs well beaten

Instructions

Set oven to 375/F or Mark 5. Line a shallow pie dish with pastry and spread with a layer of jam. Mix all the other ingredients together and spread over the jam. Bake for 20-30 minutes until the fllling is set. This version of the Bakewell Pudding is often preferred both for its flavour and texture. The use of ground almonds makes the filling firmer. Another variation of this recipe uses 2 oz. self- raising flour and 2 oz. ground rice instead of the ground almonds. Posted to MM-Recipes Digest V3 #246 Date: Mon, 9 Sep 1996 18:08:57 +0000 From: "ray.watson"

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Supreme

Ingredients

1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
1 (24 ounce) bag frozen hash brown potatoes
12 eggs, beaten
1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
3 cups cheddar cheese, shredded

Instructions

Melt margarine and place in the bottom of 9" by 13" baking pan.
Spread potatoes (still frozen is okay) in bottom of the pan.
Sprinkle chopped vegetables over potatoes.
Add salt and pepper to taste.
Sprinkle meat over potatoes and vegetables.
Note: At this point you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes.
Bake at 350 degrees for 45 minutes.
Remove from oven and sprinkle cheese evenly over top.
Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approximately 5 minutes.
Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast

Ingredients

2 Eggs
2 slices Bacon
1/2 slice Avocado
1 Tbsp Butter
2 Cups Spinach

Instructions

Steam spinach until wilted. Melt Butter in Pan. Crack eggs and cook in butter until white is cooked almost through. Flip and cook for 10 seconds. Season with salt and pepper. Serve eggs, over steamed spinach, with 3 slices bacon and 1/2 sliced avocado.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Ricotta Pancakes

Ingredients

(see narrative)

Instructions

Put 1/2 cup fat free ricotta in a bowl and add 2 tsp melted unsweetened chocolate (for baking). Add 1/4 tsp vanilla, 2 Tbsp splenda, and 1c multigrain pancake mix; then add enough skim milk until the consistency is right - or slightly thick - for pancakes. Pour onto hot, oiled griddle; flip once underside is golden. Serve warm with whipping cream and berries.

Mon, 06 Jul 2026 00:00:00 GMT

blueberry muffin overnight oats

Ingredients

1/2 cup rolled oats
1/2 cup almond milk
2 tbsp almond butter
1 tbsp honey
1 tbsp chia seeds
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup mashed blueberries ((or blueberry jam))

Instructions

Mix all the ingredients in a bowl or jar and transfer to the fridge. Let it set up in the fridge for at least 4 hours, but preferably overnight.
Take your oats out of the fridge and top with your favorite toppings. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

blueberry muffin overnight oats

Ingredients

1/2 cup rolled oats
1/2 cup almond milk
2 tbsp almond butter
1 tbsp honey
1 tbsp chia seeds
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup mashed blueberries ((or blueberry jam))

Instructions

Mix all the ingredients in a bowl or jar and transfer to the fridge. Let it set up in the fridge for at least 4 hours, but preferably overnight.
Take your oats out of the fridge and top with your favorite toppings. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Crumble Muffins

Ingredients

1 3/4 cups self-rising flour
1 pinch salt
1/3 cup sugar, plus
1 tablespoon sugar
6 tablespoons unsalted butter, chilled and cut into small pieces
3 ounces bittersweet chocolate (grated or finely chopped)
1/2 cup pecans, finely chopped (optional) or 1/2 cup almonds, chopped (optional)
2 tablespoons dried candied orange peel, finely chopped (recipe just said citrus peel, I love orange and chocolate together)
1 large egg, slightly beaten
3/4 cup light cream (may need a little more or less)
chocolate chips, for garnish

Instructions

Preheat oven to 425ºF.
Butter a 12-hole muffin pan or line it with cupcake papers.
Sift the flour, salt and sugar into a mixing bowl.
Add the butter and using the tips of your fingers, rub the mixture until it resembles fine bread crumbs.
Stir in the chocolate, nuts (if using) and citrus peel.
Break the egg into a measuring cup, whisk slightly, then add enough light cream to make 1 cup of liquid ingredients.
Add the egg/milk mixture to the other ingredients and stir just until the dough comes together - it will be quite sticky.
Divide the dough equally among the muffin cases, then decorate with chocolate chips, if using.
Bake for 10 minutes.
Lower heat to 350ºF and bake an additional 5-10 minutes or until golden brown and firm to touch.
Remove from oven and cool slightly on a baking rack.
Store leftovers in an airtight container.

Mon, 06 Jul 2026 00:00:00 GMT

Jodie’s breakfast strata

Ingredients

20 Slices French bread 1/2 inch thick
6 tablespoons Butter
16 ounce Sausage Breakfast
6 Shallots minced
16 ounces Mushrooms Quartered
1 cup White wine
12 ounces Monterey jack cheese Shredded
12 Eggs
3 1/2 cups Half-and-half cream
4 tablespoons Fresh parsley minced

Instructions

Heat oven to 225. Adjust oven rack to middle. Arrange bread slices in single layer and bake until crisp about 40 minutes, turning halfway. Cool completely then butter each slice.
Brown sausage about 4 minutes. Add shallots and cook until softened about about 3 minutes. Add the mushrooms and cook until they no longer release liquid. Transfer to a bowl and season with salt and pepper. Reduce the wine in pan over medium-high heat until reduced to 1/4 cup, cook 2-3 minutes and set aside.
Butter. 13x9 pan. Arrange 1/2 bread slices buttered side up in a single layer. Sprinkle half of the sausage mixture then 1/2 cup of the cheese evenly over the slices. Add remaining bread slices, sausage mixture and 1/2 cup cheese.
Whisk eggs in bowl, whisk on reduced wine, parsley, half and half and salt and pepper to taste. Pour Evenly over bread.
Wrap tightly in plastic wrap, pressing down. Weigh down and refrigerate overnight.
Remove from fridge 20 minutes prior to baking. Heat oven to 325. Sprinkle remaining cheese Place on Middle rack and bake until middle and edges puff up and have pulled away slightly 50-55 minutes. Cool slightly before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Fine-Crumb Pie Shell-Ada

Ingredients

1 1/2 c -or Dry cereal,zwieback,etc
1 Spices (optional)
1 tb Water
1 Sugar replacement (optional)
1 1/4 c Fine crumbs(graham cracker,
3 tb Margarine (melted)

Instructions

Combine crumbs with melted margarine and water; add spices and sugar replacement, if desired. Spread dough evenly in 8-10 inch pie pan, pressing firmly onto sides and bottom. Either chill until set, or bake at 325F for 8-10 minutes. 1 serving w/ graham cracker = 1 bread, 1 fat, calories: 85 1 serving w/ dry cereal = 1/2 bread, 1 fat calories: 64 1 serving w/ zwieback = 1/2 bread, 1 fat calories: 70

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Crumble Bars | Recipes

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2-1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces good raspberry jam, such as Hero
2/3 cup good granola without dried fruit
1/4 cup sliced almonds
Confectioners’ sugar, for sprinkling

Instructions

Preheat the oven to 350 degrees.
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned.
Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners’ sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Kerry Annes Super Snack

Ingredients

Seasoning
Bread of your choice
2 Hard-boiled eggs

Instructions

Butter the bread and then top with sliced egg. Season to taste and tuck in.

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Chef

Ingredients

BISQUE:
Lobster Shells & Body reaserved from other recipes
2 tbsp Olive Oil Chopped
1 Medium Onion
4 Stalks Celery Chopped
1 cup Plum Tomatoes Chopped
1/2 tsp Dry Tarragon
2/3 cup Dry Sherry Wine
2 cups Water
1 cup Heavy Cream
1/8 tsp Saffron
1 stick Butter
4 oz Flour
Salt and Pepper To taste

Instructions

In a 2 qt. saucepan, sautee onion, celery, lobster shells & body and tomatoes with olive oil till soft and colored brown. Add water, sherry, saffron and tarragon, simmer for 35 minutes.
In separate saucepan, cook butter and flour together to make a roux. Approx. 4 minutes.
Strain lobster stock through a fine mesh strainer. Add cream & cook additional 10 minutes, stir roux into stock 1/3 at a time. Bring to a boil and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Crouton Creations

Ingredients

5 sl White bread; * see note
3 ts Garlic powder; * see note

Instructions

Spread 1 tablespoon spread over each slice of bread. Stack bread slices and cut into cubes. Then, sprinkle with garlic powder or other seasoning. Spread cubes in a single layer on a baking sheet. Preheat oven to 350. Bake for 20 minutes or until golden brown. Recipe By : A Campbell? Cookbook, Cooking With Soup Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 11:48:47 -0600 From: "Anita A. Matejka" Serving Ideas : Serve over top your favorite soup or salad. NOTES : *Dry bread for 1 day in the open. They need to be very dry and stale. Bread cubes may be frozen up to 3 months in the freezer. *Basil, oregano, fat-free parmesan cheese, curry powder, garlic, sage, or thyme may be used instead.

Mon, 06 Jul 2026 00:00:00 GMT

T-Jam Waffle Breakfast

Ingredients

1 multigrain wallfe
1 cup low fat cottage cheese
1 cup Fresh blueberries
1 slice turkey bacon

Instructions

Toast the multi-grain waffle, and cook the turkey back (use pre-cooked if available). Top the waffle with blueberries and add sides of bacon and cottage cheese.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry White Chocolate Scones

Ingredients

3 cups flour
1/2 cup sugar
6 tsp baking powder
1/2 spsalt
3/4 upvery cold butter cubed
6 ounces good quality chopped white chocolate
2 tbsp lemon juice
2 tsp vanilla extract
1 cup milk
1 1/2 cups frozen raspberries

Instructions

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor, combine the flour, sugar, baking powder and salt.
Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
Transfer to a large bowl and toss in the white chocolate.
NEXT
Mix together the lemon juice, vanilla extract and milk.
Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. (Note: some people have replied that they needed another few tbsp flour at this point to make the dough form without being too soft. This is not a problem, it very often depends on how the flour is measured.. You could also try not adding all of the liquid at once and holding back a little if necessary.)
When the flour is almost incorporated, add the frozen raspberries.
Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
TO BAKE
Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

24 ounces hash browns shredded
1/4 cup butter melted
3 cups sausage or thick-sliced bacon cooked and crumbled
3 cups cheese shredded
1/2 cup half & half cream
6 whole Eggs beaten
1/2 tsp seasoning salt
1/8 tsp black pepper

Instructions

Spray a 9x13 inch dish with non-stick cooking spray.
Add hash browns, brush with butter and brown in oven for 20-25 minutes.
Layer sausage or bacon and cheese over cooked hash browns.
Beat together cream, eggs, salt and pepper and pour mixture over casserole.
Return to oven and bake at 350(F) degrees for 40 minutes, uncovered.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy No Bake Granola Breakfast Pie

Ingredients

3 cup granola
1 cup peanut butter
1 tsp cinnamon
1 1/2 cup greek yogurt
1/3 cup almonds chopped
1/2 cup raspberries
1/2 cup blackberries
1/4 cup dried cranberries

Instructions

1. In a large bowl, mix the granola, chopped almonds, cinnamon, and peanut butter until combined.
2. Add the granola mixture into a 9-inch pizza pan lined with parchment paper. Press down firmly.
3. Chill for an hour to let it set. Or you can leave it in the fridge overnight
4. Remove from pan, then top with yogurt. Add your favorite fruit and toppings. Serve and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Peanut Butter Waffle Toast

Ingredients

1.25 cups milk
1 cup Bisquick mix
.5 cup peanut butter
2 tablespoon Granulated sugar
1 teaspoon vanilla
1 egg
6 slices bread up to 8 slices
6 tablespoon mini semisweet chocolate chips up to 8 tablespoons
Powdered sugar if desired

Instructions

Step 1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating).
Step 2. In medium bowl, stir milk, Bisquick mix, peanut butter, granulated sugar, vanilla and egg until well blended. Carefully dip bread into batter on both sides. Place in waffle iron; close lid.
Step 3.Bake about 2 minutes or until steaming stops and "toast" is golden. Carefully remove waffle toast. Sprinkle each waffle with 1 tablespoon chocolate chips and powdered sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Lemon-Raspberry Pancakes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
2 lemons, zest of, grated
4 tablespoons unsalted butter, melted and slightly cooled
2 cups buttermilk (brought to room temperature)
2 large eggs (brought to room temperature)
1/4 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
toasted slivered almonds (to garnish)
unsalted butter, for griddle

Instructions

Preheat griddle to 350 degrees (or a skillet over medium heat). Sift dry ingredients (except lemon zest) into a bowl; add zest. Whisk wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix only until combined. DO NOT OVERMIX. Gently fold in raspberries. Let batter rest for up to 30 minutes.
Pour a small amount (about 1 tablespoon) of unsalted butter onto hot griddle or skillet and immediately wipe with a paper towel to distribute evenly over the surface and remove most of the butter. Use a 2 ounce (about 1/4 cup) ladle, ice-cream scoop, or measuring cup to pour the batter for each pancake onto the griddle/skillet surface. Use a spatula to turn pancakes once bubbles start to form all over the pancakes and the edges begin to set. Cook on the opposite side for another minute or so, just until set and slightly browned.
Serve pancakes with maple syrup and/or fresh lemon curd, and garnish with fresh berries, a lemon slice and/or toasted almonds.

Mon, 06 Jul 2026 00:00:00 GMT

Dan Mcvicars French Toast

Ingredients

6 Eggs
2 tb Sugar
1 tb Grand Marnier optional
1/2 ts Vanilla extract
1 1/2 c milk
1 loaf French bread 1 day old
Cinnamon to taste
3 tb Butter

Instructions

Directions: Slice the French bread into 1/2" slices. Combine the eggs, milk, vanilla extract, sugar and Grand Marnier. Beat well. Place bread slices into milk mixture and let soak for approximately 3 minutes. Coat surface of large skillet with butter until well heated. Lower heat and place soaked slices in skillet. Cook on each side until brown, approximately 6-8 minutes. As slices cook, sprinkle with cinnamon. If desired, garnish with sliced strawberries and powdered sugar, or top with a dollop of whipped cream.

Mon, 06 Jul 2026 00:00:00 GMT

Best and Easy Make Ahead Breakfast Casserole

Ingredients

8 Slices Bread Not toasted, more slices if wanted
1 Stick Unsalted butter Melted
10 Eggs Beaten
1 pint Half-and-half cream
1 pound Mild sausage Cooked and drained
2 cups sharp Cheddar cheese Shredded

Instructions

The day/night before you want to serve the casserole:
Spray 9x13 pan
Remove crust from bread.
Melt butter.
Dip one side of each slice of bread in butter and place bread in pan, butter side down. Leftover butter can be discarded or drizzled over bread.
Brown sausage and drain grease.
Combine eggs and 1\2 and 1\2, then stir in sausage.
Pour mixture in pan over the bread.
Cover and refrigerate overnight.
When ready to bake, remove dish from fridge and set out while your oven preheats to 350 degrees.
Once preheated, bake for 45 minutes.
Remove from oven and sprinkle cheese on top. Do not return dish to oven to melt cheese.
Once cheese is melted, SERVE!!!

Mon, 06 Jul 2026 00:00:00 GMT

Double chocolate raspberry tart

Ingredients

80g of icing sugar
160g of plain flour
20g of cocoa powder
100g of unsalted butter, cold, cut into cubes
1 egg yolk
1 tbsp of milk, cold
1 pinch of salt
200g of white chocolate callets
2 eggs, separated
250ml of raspberry purée
125ml of double cream
1 pinch of salt
3 gelatine leaves, soaked in cold water for at least 10 minutes
1 egg white
1 pinch of salt, small
2 tbsp of caster sugar, heaped
1/2 tsp cornflour
1/4 tsp white wine vinegar
100g of dark chocolate callets
150ml of double cream
25g of unsalted butter
1 egg yolk
1 handful of freeze-dried raspberries

Instructions

To make the pastry, blitz the icing sugar, plain flour and cocoa in a food processor until well mixed. Add the cubes of butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolks, milk and salt, and pulse again until just combined. Tip the soft dough on to a sheet of cling film, wrap it up and pop it in the fridge to rest for at least half an hour
On a work surface lightly dusted with flour, roll the pastry to the thickness of a £1 coin. Line an 8-inch (20cm) tart tin, gently pushing the pastry into place with your thumbs. Place the tart tin on a baking tray, leaving any overhanging pastry. Pop the tart case in the fridge until chilled and firm
Preheat the oven to 180°C/gas mark 4
Line the pastry with baking parchment – I find the easiest way to do this is to crumple the parchment roughly before sitting it snugly inside the tart case – and cover with baking beans. Blind bake for 15 minutes. Remove the baking beans and parchment and return to the oven for a further 10 minutes. Trim the edges of the pastry with a small sharp knife. Leave to cool
To make the white chocolate and raspberry mousse, begin by melting the white chocolate in a heatproof bowl suspended over a pan of barely simmering water. Leave to cool slightly before whisking in the egg yolks, followed by the raspberry purée
Whisk the cream until soft peaks form and fold into the raspberry chocolate mixture. Squeeze the excess water out of the gelatine and melt by whisking in 1-2 tbsp of boiling water. Whisk into the raspberry mixture. Using clean beaters, whisk the egg whites with a pinch of salt until stiff
Fold into the raspberry chocolate mixture until streak-free and pour into the pastry case. Pop it into the fridge for at least 4 hours or until set
Preheat the oven to 120˚C/gas mark 1/2 and line a baking sheet with baking parchment
In the meantime, make the meringue pearls. Simply whisk the egg white with salt until stiff and gradually add the sugar, whisking between each addition until stiff and glossy. Whisk in the cornflour and vinegar and transfer to a piping bag. Snip off the end and pipe 1cm drops, leaving enough room in between to allow for spreading. Bake for 20 minutes and then turn the oven off. Leave the meringue pearls to cool as the oven cools
To make the chocolate glaze, melt the chocolate, cream and butter together in a heatproof bowl suspended over a pan of barely simmering water. Leave to cool slightly before whisking in the egg yolk
Leave to cool a little more before pouring over the white chocolate and raspberry mousse and level the top with a palette knife. Decorate the top with freeze-dried raspberry pieces and meringue pearls and return the tart to the fridge for an hour, or until set

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Ramen

Ingredients

2 ramen packs (seasoning packets discarded)
3 slices bacon, chopped into 1/2-in pieces
2 large eggs
3/4 c. shredded sharp cheddar
2 scallions, sliced
Sriracha or other hot sauce (optional)
Freshly ground black pepper

Instructions

Boil noodles according to package instructions. Save 1/4 c. of cooking water to loosen sauce later, if needed. Drain noodles, toss with oil so they don't stick.
Beat eggs with fork. Mix in cheese.
Transfer noodles and bacon to egg-cheese mixture. Stir until cheese is melted. If the sauce is too thick, add 1 tablespoon of pasta water at a time, stirring in between, until the sauce has reached a smooth consistency.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast – Cottage Cheese Pancakes with Berries

Ingredients

7 ounces cottage cheese
4 whole eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons ground Psyllium husk powder
2 ounces butter or coconut oil
1 cup heavy whipping cream
1/2 cup fresh strawberries or berries of choice

Instructions

1. In a medium-sized bowl, add cottage cheeses, eggs, salt, and ground Psyllium husk powder and mix thoroughly.
Then let the mixture rest for at 5 minutes to thicken.
2. Now melt your butter or oil using a non-stick skillet.
3. Use low to medium heat to fry your pancakes for utmost 4 minutes each side. Ensure they’re not too big to be
easy to flip.
4. Use a separate bowl to whip your heavy whipping cream until soft peaks start to form.
5. Serve the pancakes now with the whipped cream and your favorite berries.

Mon, 06 Jul 2026 00:00:00 GMT

Triple Berry Crisp

Ingredients

1 1/2 cup Blackberries
1 1/2 cup Raspberries
1 1/2 cup Blueberries
4 tablespoons Sugar - White
2 cups All purpose flour
2 cups Oatmeal
1 1/2 cups Brown sugar packed
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 1/2 cup Butter

Instructions

1. Gently toss berries and white sugar - set aside
2. Mix remaining ingredients w/ butter being cut in last (food processor).
3. Sprinkle over berries that are in a 9x13 pan - can divide topping to be the 1/2 on pan - then berries - then remainder of topping

Mon, 06 Jul 2026 00:00:00 GMT

Hawksworth's Breakfast Club Recipe

Ingredients

For the matcha syrup :
2 ounces matcha powder
6 ounces boiling water
1 quart rich simple syrup (see note)
For the cocktail
1 cucumber, cut into rough chunks
1 1/2 ounces Hendrick’s gin
1 ounce fresh juice from 2 to 3 limes
1 ounce matcha syrup
1 ounce tonic water
Garnish: cucumber julienne and a fresh mint sprig

Instructions

For the Matcha Syrup: Combine the matcha powder and boiling water in a small bowl and whisk until smooth. Combine matcha mixture and rich simple syrup in a medium saucepan over low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat and let stand to cool. Keep covered and refrigerated when not in use.
For the Cocktail: Place cucumber in a food processor or blender. Process or blend until pureed. Transfer puree to a fine mesh strainer set over a bowl and let rest until liquid drips into bowl.
Combine 1 ounce cucumber water with gin, lime juice, matcha syrup, and tonic into an ice filled Collins glass. Give a quick stir with the barspoon. Garnish with cucumber julienne and a fresh mint sprig. Serve with a straw.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Medley

Ingredients

18 extra large Eggs Grade A
1 pound Ground Pork or Chorizo Sausage browned
1 large Green Pepper finely diced
1/2 medium Sweet Onion finely diced
Garlic
Sage
Salt
Black Pepper
Crushed Red Pepper

Instructions

Brown ground pork or chorizo sausage; add spices. Finely chop fresh veggies and and to browned meat. A handful of fresh chopped spinach is a good option, too. Scramble 18 eggs and add spices to egg mixture also. Pour into meat and cooked veggies and cook on stove top for 5 minutes, stirring occasionally.
Enjoy daily with a variety of veggies or cultural spices.

Mon, 06 Jul 2026 00:00:00 GMT

Double Bacon Breakfast Cup

Ingredients

4 slices bacon partially cooked
8 medium eggs
1/8 cup sweet potatoes shredded
1/8 cup bell pepper sliced/any color
1/2 cup mushrooms chopped
1 pinch salt to taste
1 pinch pepper to taste

Instructions

Preheat oven to 350. In a large bowl, whisk eggs. Mix in sweet potatoes, bell peppers, mushrooms, garlic, salt and pepper. Line muffin pan cups with partially cooked bacon slices. Pour egg mixture into the bacon "cups", acting as though the bacon is the cup. Bake 20-25 minutes or until inserted toothpick comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Finnish Carrot Pancake with Cranberry Sauce

Ingredients

1/2 c Onion grated
1/2 c Dry bread crumbs or wheat
1/2 ts Nutmeg scant
1/2 ts Ground cardamom
1/4 c milk
pepper Freshly ground, to taste
1 ds Cinnamon
1/2 ts Ground ginger
1 1/2 ts Salt or less to taste
Sour cream
1/2 c Maple syrup (up to 2/3 cup)
1 Orange
1/2 c Flour white, wheat or rye
12 oz Fresh cranberries
1/2 ts Thyme scant
1/4 ts Ground cumin
1 tb Canola oil
1 1/2 c Carrot grated
4 lg Eggs

Instructions

For the Carrot Pancake: In a mixing bowl, combine the grated carrots, grated onion and bread crumbs or wheat germ. Toss to mix evenly. Preheat the oven to 450 deg F. In a blender or by hand, combine the eggs, milk, flour and seasonings until smooth. You may need to scrape down the sides of the blender or bowl once or twice. In a large mixing bowl, combine the carrot mixture and the contents of the blender. Heat about a tablespoon of oil in a heavy 9" or 10" cast iron skillet, or similar heavy shallow baking dish that can go in the oven. Heat the oil in the skillet. When quite hot but not smoking, pour in the pancake mixture; make sure the carrots are evenly distributed. Place the skillet in the preheated oven. After 20 minutes, lower the oven temperature to 350 deg F and continue to bake for another 10 - 15 minutes. The pancake should be light brown, puffy and crisp. Serve immediately, topped with cranberry sauce and sour cream, if desired. To prepare Cranberry Sauce: Wash and drain the cranberries. Remove any soft or discolored berries, and any stems or leaves. Wash the orange, and grate the orange rind only (avoid the bitter white pith); squeeze the juice from the orange. You are looking to obtain about 1/2 cup of juice and grated rind combined. Mix all the ingredients in a medium saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick. May be made ahead. Serve hot or cold. Commercial whole berry cranberry sauce or commercial cranberry/orange relish can be substituted, if you must. The Finnish name for the carrot pancake is Porkkanapannukakku. The Finnish name for the Cranberry Sauce is Karpalokastike. Your guess is as good as mine for how these are pronounced. Source: _Sundays at Moosewood Restaurant_ by the Moosewood Collective. Formatted and posted by Ilene Warfield. Here is homey family supper that my family really enjoys at this time of year. It combines the colors and flavors of the season in a rather unusual (but delicious) way. While the nutritional profile is well within the elf guidelines, there is also ample room to cut fat and calories even farther - substituting 4 egg white for 2 of the whole eggs, using skim or 1% milk, for example. I like to serve this with some form of green cabbage; we like steamed cabbage, but a crisp coleslaw (creamy or marinated) is good, too. I think cucumbers in sour cream is a more traditional accompaniment. I hope you enjoy it as much as we do! Recipe by: Sundays at Moosewood Restaurant (ilenewar@starnetinc.com)

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast Casserole

Ingredients

2 package Sausage links
9 Eggs
3 cups 2% Milk
1 1/2 teaspoon Ground mustard
1 teaspoon Salt
40 ounces shredded hash browns
1/2 cup Red bell pepper diced
1/3 cup Green onions thinly sliced
2 cups Salsa

Instructions

Place sausage in baking pan - bake at 375 for 15-20 minutes or until no longer pink, turning once. drain and slice into 1/4 inch coins. In large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, red pepper, onions, mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Up-and-go breakfast muffins!

Ingredients

1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))
1 large egg (, at room temperature (~55g/2oz))
2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))
1/3 cup yogurt (, plain/unsweetened)
1/2 cup honey ((or maple syrup))
1/2 tsp vanilla extract
1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))
1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder ((Note 4))
1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
250g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
2 cups diced fresh fruit ((not watery) - like apples, pears)
1 1/4 cups dried fruit, nuts, choc chips etc

Instructions

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 pound Sausage, Bacon or Ham Cooked and crumbled
16 ounces Hash Browns Frozen
3/4 cup Cheese Shredded
6 Eggs
1/2 cup Milk

Instructions

Layer the ingredients in the crock pot. Cook on low for 6 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Swirl Brownies

Ingredients

0.75 cup raspberries
2 tablespoons cashew butter
2 tablespoons water
8 ounces dark chocolate (60-70% cacao), chopped
8 tablespoons unsalted butter (1 stick), cut into small pieces
0.5 cup canola oil
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
0.5 teaspoon salt
0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
.25 cup cacao powder or Dutch-processed cocoa powder

Instructions

Cook raspberries in a small saucepan over medium-low heat, stirring and crushing them with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and water; puree until smooth. Set aside.
Combine chocolate, butter and oil in a stainless-steel bowl. Set the bowl over a saucepan of gently simmering water and melt the ingredients together. Remove from heat and stir to combine. Let cool for 20 minutes.
Meanwhile, preheat oven to 325°F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.
Combine eggs, sugar, vanilla and salt in a large bowl. Beat on medium-high speed until thickened and lighter in color, 3 to 5 minutes.
Whisk all-purpose flour, whole-wheat flour and cacao (or cocoa) in a medium bowl. Fold the dry ingredients into the egg mixture in 3 additions until most of the flour is incorporated. Add the melted chocolate mixture and stir until well combined.
Spread the batter in the prepared pan. Drop the raspberry mixture in 12 dollops over the batter. Drag a knife through the dollops and batter in an S-like pattern from one corner to the other. Turn the pan clockwise and repeat.
Bake until the brownies are firm to the touch, 25 to 30 minutes. The center will still be a bit shiny. Let cool on a wire rack for 20 to 30 minutes. Run a knife around the edges before cutting into 16 pieces.

Mon, 06 Jul 2026 00:00:00 GMT

South Beach Diet Bacon Egg Muffins

Ingredients

6 slices of pre-cooked Canadian bacon
6 eggs
1/2 cup freshly grated parmesan cheese
1 teaspoon italian seasoning
1/2 teaspoon black pepper

Instructions

Preheat oven to 350.
In an x-large muffin pan, spray each muffin cup with Olive oil cooking spray.
Place one piece of Canadian bacon in the bottom of each muffin cup
Crack an egg over the piece of bacon in each muffin cup. Sprinkle the Italian seasoning and pepper over the egg in each muffin cup.
Sprinkle the cheese over the egg in each muffin cup.
Place in preheated oven and cook for 15 minutes or until the cheese is slightly brown on top.

Mon, 06 Jul 2026 00:00:00 GMT

Blueberry White Chocolate Muffins

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or 1/4 cup margarine, melted
1/2 teaspoon grated lemon, rind of
1 (12 ounce) package NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons butter or 3 tablespoons margarine

Instructions

Preheat oven to 375º F.
Paper line 18 muffin cups.
Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
Stir in milk, egg, butter and lemon peel.
Stir in 1 ½ cups morsels and blueberries.
Spoon into prepared muffin cups, filling almost full.
Sprinkle with Streusel Topping (directions below).
Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool in pans for 5 minutes; remove to wire racks to cool slightly.
Place remaining morsels in small, heavy-duty plastic bag.
Microwave on MEDIUM-HIGH power for 30 seconds; knead.
Microwave at additional 10- to 20-second intervals, kneading until smooth.
Cut tiny corner from bag; squeeze to drizzle over muffins.
Serve warm.
For Streusel topping:.
Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Breakfast Casserole

Ingredients

6 oz. package dry hash brown potatoes (I used a 5.2 oz. Betty Crocker Seasoned Skillets hash brown mix
4 cups Hot water
5 eggs, well-beaten
1 cup shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 teaspoon Salt
dash of ground black pepper
a few dashes hot sauce
1/4 cup sliced green onion tops
sprinkling of paprika
6 slices bacon cooked, drained, and chopped
cooking oil spray for baking dish

Instructions

In a large bowl, place 6-oz. package dry hash brown potatoes. Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften. Drain well. Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten. Combine beaten eggs with drained hash brown potatoes. Add 1 cup shredded Swiss cheese, ? cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ? cup sliced green onion tops. Stir the mixture until well-combined. Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil. Sprinkle with paprika, to taste. Sprinkle with 6 slices of chopped, cooked bacon. Cover with aluminum foil and refrigerate 8 hours, or overnight. Bake, uncovered, at 350 degrees for 35 minutes, or until casserole is set. Cut into wedges and serve. This casserole is delicious with a few orange slices on the side. I hope you enjoy it!

Mon, 06 Jul 2026 00:00:00 GMT

Wake-Up Waffle Sandwiches

Ingredients

6 frozen waffles
4 tablespoons strawberry jam
2 ounces cream cheese, softened
4 slices bacon, cooked and crumbled
1 pint fresh strawberries, sliced

Instructions

Prepare waffles in toaster according to package directions.
In a small bowl, combine jam, cream cheese and crumbled bacon.
Spread one side of a waffle with cream cheese mixture; top with some of the sliced strawberries and another waffle to make a sandwich.
Serve immediately.
Note: You can adapt this recipe to suit any of your child needs. For a slumber party, make a batch using mini waffles. You can substitute kiwi, banana, etc for the strawberries. Maybe drizzle a little chocolate syrup before sandwiching -- Be creative and have fun!

Mon, 06 Jul 2026 00:00:00 GMT

Semolina Biscotti with Blueberry Glaze

Ingredients

5 tablespoons (71g) unsalted butter melted
2/3 cup (131g) granulated sugar
1/2 teaspoon table salt
2 teaspoons baking powder
1 tablespoon (14g) lemon zest (grated rind)
2 teaspoons King Arthur Pure Vanilla Extract
2 large eggs
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/2 cup (82g) King Arthur Semolina Flour
1 cup (70g) dried blueberries optional
1/2 cup (85g) blueberries frozen
2 tablespoons (25g) granulated sugar
1/2 cup (113g) water
2 1/4 cups (255g) confectioners' sugar
2 tablespoons (39g) light corn syrup
1/2 teaspoon lemon juice fresh preferred

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment.
, To make the dough: In a large bowl, stir together the melted butter, sugar, salt, baking powder, lemon zest, and vanilla; mix until well blended. Stir in the eggs one at a time. Add the flours, stirring until everything is well combined. Stir in the dried blueberries.
, To shape: Divide the dough in half and shape each piece into a 10 1/2" x 4" log right on the prepared baking sheet, leaving 3" of space between them. Smooth the top with a wet spatula.
, Bake for 25 to 30 minutes, until the center is firm when pressed. Remove from the oven and let cool for 30 minutes on the pan. Lower the oven temperature to 325°F.
, Transfer the logs to a cutting board and spray or brush lightly with water. Use a serrated knife to cut into 1/2"-wide slices. Don’t press down on the knife; rather, draw it back and forth in a sawing motion until the slices are cut, to keep crumbling to a minimum.
, Return the slices to the baking sheet standing up with 1/2" of space between them. Return to the oven and bake for 22 to 26 minutes, until golden. Remove from the oven and let cool on the pan.
, To make the glaze: In a small saucepan, combine the blueberries, granulated sugar, and water. Bring to a boil and cook for 1 minute. Remove from the heat and strain the liquid from the berries; save the berries for another use.
, In a medium bowl, combine the confectioners’ sugar, corn syrup, and 3 tablespoons of the blueberry juice. Stir in the lemon juice. Add more blueberry juice as needed to make the glaze the consistency of honey. It should fall off the spoon in a thick ribbon that disappears back into the bowl after a few seconds. Dip the cooled biscotti in the glaze.
, Store biscotti, well wrapped, at room temperature for up to a week; freeze for longer storage.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

10 slices bread
1/2 pound grated cheddar chese
1 pound crumbled bacon
6 large eggs
3 cups milk
1/2 teaspoon salt

Instructions

Over 350
1. Trim crusts from bread, butter and slice into 1 " cubes.
2. Put in 9 X 13 baking dish and sprinkle with cheese
3. Bacon on top
4. Beat eggs and add milk and salt. Pour on top. Refrigerate over night. Bake 35 min.

Mon, 06 Jul 2026 00:00:00 GMT

Paleo egg muffins

Ingredients

8 eggs
2 tablespoons water
3 sticks asparagus
3 diced grape tomatoes
pinch sea salt
pinch pepper

Instructions

Preheat oven to 350. Put everything but the diced grape tomatoes in a food processor or blender. Blend. Pour into greased silicone muffin cups or paper liners in a muffin pan. Once in the muffin pan (the ingredients, not you), add the tomatoes for garnish--they should float to the top, but no problem if they don't. Bake for 15 minutes or until the tops of the muffins are set. Can refrigerate for a few days and microwave to warm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Croissant

Ingredients

1 8-oz can Croissant
Fat Free Cream Cheese softened
6 Eggs scrambled
1/2 Onion chopped
Mushrooms chopped
6 slices Deli Ham
5 slices Cheddar Cheese

Instructions

Roll out croissants and kneed triangles to make one long rectangle. Cover with desired amount of cream cheese. Lay cheese down center of the croissants.
Scramble Eggs. Put scrambled eggs on top of cheese down length of croissants. Sautee onions and mushrooms. Lay over eggs. Lay ham on top of everything.
Pull up both sides of croissants to completly enclose ingredients to create a long roll.
Put in oven on 350 degrees for about 10-15 minutes. Take out when croissants begin to brown. Let cool about 5-10 minutes. Cut and serve.
You can use anything you like in this. I've used bacon, turkey, chicken, etc. Serve with side of fruit.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Custards

Ingredients

3 Eggs
Butter
Any nice cold meat
1 c milk
Soft bread crumbs

Instructions

Evelyn Scoville San Bernardinans in the 1870s were used to hearty breakfasts, beefsteak being the preferred choice, if contemporary newspaper accounts are to be believed. By the 1890s, they were turning to lighter customary fare, such as these custards. Butter 6 custard cups and fill them lightly with bread crumbs and the meat chopped fine, using half meat and half crumbs. Beat the eggs, and add the milk to it. Set the cups in a pan of hot water, and fill them with the egg mixture. Bake in a moderate oven (about 300?) until set. Just bread crumbs may be used, omitting the meat. Posted to recipelu-digest by LSHW on Feb 09, 1998

Mon, 06 Jul 2026 00:00:00 GMT

BUBBLE UP BREAKFAST BAKE

Ingredients

1 pound reduced fat breakfast sausage
1 tube refrigerated biscuits
2 cups cheddar cheese shredded
1 small can diced green chillies
6 eggs
Salt and pepper to season
1/4 cup milk

Instructions

Start by preheating the oven to 350 degrees.
Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.
While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9x13 baking dish sprayed with cooking spray. Add the sausage to the pan, on top of the uncooked biscuits. Sprinkle cheese on top of that, along with the green chillies.
In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.
Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. Be careful, the cheese might make it seem like it's uncooked egg but it's just cheesy goodness.
Serve with hot sauce and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry-Raspberry Pie

Ingredients

2 1/4 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/4 teaspoon baking powder
14 tablespoons unsalted butter, chilled,cut into 1/2 inch cubes
6 tablespoons ice water (about)
1 tablespoon apple cider vinegar
vegetable oil cooking spray
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries

Instructions

For crust: combine first 5 ingredients in food processor; blend 5 seconds.
Add butter and blend, using on/off turns, until mixture resembles coarse meal.
Add 5 tablespoons water and vinegar.
Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
Gather dough into ball, divide in half.
Shape each ball into a disk.
Wrap in plastic and chill at least 1 hour and up to 1 day.
For filling: Preheat oven to 400.
pray 9-inch diameter glass baking dish with nonstick spray.
Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
Add berries and toss to coat.
Let stand 10 minutes, tossing occasionally.
Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
Spoon filling into dough-lined dish.
Roll out second dough disk to 13-inch round.
Drape dough over filling, and trim overhang to 1/2 inch.
Press edges together to seal; fold overhang under and crimp decoratively.
Cut several small slashes in top crust to vent.
Sprinkle with additional sugar, if desired.
Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
Serve warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Black forest breakfast bowl

Ingredients

500g bag black forest frozen fruit mix , thawed
180g porridge oats
800g fortified soya yogurt
6 tbsp almond butter
15g 85% dark chocolate , chopped
6 tsp toasted three-seed mix
handful of mint leaves (optional)

Instructions

Put 300g of the fruit in a bowl with the oats and yogurt. Blitz with a hand blender until very smooth. Divide between six bowls, then top each bowl with the reserved berries, nut butter, chocolate and seeds.
Serve straightaway or cover and chill until ready to eat. Will keep chilled for four days. To serve, scatter over the mint, if using.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 small-medium butternut squash (peeled and cubed)
12 eggs
1 can coconut milk
1 lb. sausage (or chorizo)
1 sweet onion (diced or chopped)

Instructions

Brown the sausage in a pan and sautee the onions with it. Grease the crockpot to prevent sticking, then put the cubed squash in the bottom of the crockpot. Place the meat and onion mixture on top of the squash. Whisk the eggs and the can of coconut milk together in a large bowl. Pour over the meat, onions and squash and turn the crockpot on low overnight (for 8-10 hours.) It smelled delicious when we woke up this morning and the best part was, I didn’t have to do anything other than scoop myself a dish of it! We added a little sea salt, cracked pepper, and a bit of grated cheese to the top of ours. Cheese is not strictly Paleo, but it’s an exception I make happily.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Torte With Graham Cracker Crust

Ingredients

2 1/4-2 1/2 cups graham cracker crumbs
1/3 cup melted oleo
4 eggs
1 cup sugar
2 (8 ounce) packages cream cheese
1/4 cup cornstarch
1/2 cup water
1/3 cup sugar
2 (16 ounce) packages frozen raspberries, reserve ½ pkg.

Instructions

Combine graham cracker crumbs and melted oleo.
Put in greased 13x9 inch pan.
Beat 2 eggs with sugar with mixer until well blended.
Add two more eggs and cream cheese and beat well.
Pour on top of crust.
Bake at 350 degrees for 20-30 minutes.
Cool on wire rack.
While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
Bring to a boil on medium-high heat.
Cook until thickened.
Cool and add half package of reserved raspberries.
Pour over cooled filling and refrigerate covered.
Top with Reddi-Wip when serving.

Mon, 06 Jul 2026 00:00:00 GMT

Dark Chocolate Cake With a Raspberry Filling

Ingredients

1 (16 ounce) bag hershey's special dark chocolate chips
1 tablespoon butter
1/2 cup butter, softened
1 1/4 cups sugar
1 tablespoon vanilla extract
3 eggs
1 teaspoon salt
2 tablespoons canola oil
1/2 cup milk
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
1/4 cup cocoa powder
1 teaspoon vanilla extract
3 cups powdered sugar

Instructions

Batter: Preheat oven to 350°F.
Grease 2 9-inch cake pans, set side.
In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
Stir in the eggs, 1 at a time until they are all incorporated.
Stir in the chocolate.
Stir in the salt and oil.
Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
Stir in the last 1 1/4 cup on flour and the baking powder.
Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
Let cake cool for a while, then spread the frosting on the top and sides.
To garnish you can place raspberries on the top and around then cake.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Bake

Ingredients

1 pack (12 oz) pork sausage
2 green onions thinly siced
2 1/2 cups frozen loose-pack hash brown potatoes (from 30 oz bag)
1 package (8 oz) shreeded swiss cheese
1 cup Bisquick
2 cups Milk
1/8 tsp pepper
5 Eggs

Instructions

Preheat oven to 400. Spray or grease 9x13 baking dish.
Cook sausage in 10”skillet over medium-high heat, stirring frequently, until no longer pink. Drain.
Layer sausage, onions, potatoes, and cheese in baking dish. Stir remaining ingredients in large bowl until blended. Pour over ingredients in baking dish.
Bake uncovered 35 to 40 minutes or until knife inserted comes out clean. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Chilled Apple Charlotte With Raspberry Sauce

Ingredients

20 -25 ladyfingers
4 lbs golden delicious apples, peeled and rubbed with lemon
4 cups water
1 1/4 cups sugar
7 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 vanilla bean, split
2 cups milk
1 vanilla bean, split
6 egg yolks, room temperature
1/4 cup sugar
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup water
1 cup whipping cream, beaten to soft peaks
3 tablespoons calvados, brandy
2 cups thawed frozen raspberries
1 tablespoon kirsch
icing sugar
1 cup whipping cream
1 tablespoon icing sugar
1 teaspoon vanilla extract
candied violet

Instructions

Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
Trim ladyfingers even with top of mold; reserve trimmings.
Quarter 4 apples and remove cores.
Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
Reduce heat and simmer 5 minutes.
Add apple quarters and simmer until tender, about 10 minutes.
Cool in syrup.
Drain apples, reserving vanilla bean for another use.
Finely dice half of poached apples.
Drain in strainer.
Thinly slice remaining poached apples.
Halve remaining uncooked apples and thinly slice.
Transfer to a large skillet.
Add remaining 4 ½ tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
Puree in blender until smooth.
Cool completely.
For filling: Bring milk and vanilla bean to boil in large saucepan.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Remove from heat and let stand 15 minutes.
Remove vanilla bean and reserve for another use.
Return milk to boil.
Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
Gradually whisk in milk.
Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
Sprinkle gelatin over water in small bowl to soften.
Set in pan of simmering water and stir until dissolved.
Stir into hot custard.
Mix in diced apples and apple puree.
Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
Immediately fold in whipped cream and Calvados.
Spoon into prepared mold.
Sprinkle with ladyfinger trimmings.
Refrigerate until firm, atleast 2 hours.
(can be prepared 2 days ahead to this point. Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
Strain and chill until ready to serve.
(can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
One hour before serving, unmold charlotte onto platter.
Arrange poached apple slices in circle on top, overlapping slightly.
Spoon Chantilly into pastry bag fitted with medium star tip.
Pipe rosettes decoratively along base and up sides of charlotte.
Set violets on rosettes.
To serve: Spoon raspberry sauce onto plates.
Cut charlotte into thin slices.
Set slice on each plate.
Garnish with sauce and remaining poached apple slices.

Mon, 06 Jul 2026 00:00:00 GMT

Crumbly Topping

Ingredients

2 tb Margarine or butter
2 tb nuts Finely chopped
1/2 c Bisquick baking mix
1/4 ts Ground cinnamon
3 tb Sugar

Instructions

Mix all ingredients with fork in microwave pie plate. Microwave on high (100%( 1 1/2 minutes; stir with fork. Microwave, stirring every minute, until dry and crumbly, 2 to 3 minutes longer. Store in Tightly covered container in refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Posted to MC-Recipe Digest by Barb at PK on Apr 16, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Apricot Scones

Ingredients

2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter or stick margarine chilled, cut into small pieces
1/2 cup dried apricots finely chopped
1/2 cup low-fat buttermilk
2 large eggs
Cooking spray
2 teaspoons sugar
1/2 teaspoon ground cinnamon

Instructions

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20 minutes or until golden. Serve warm.
Note: Make-ahead tip: Scones can be prepared a day ahead; cool on a wire rack . Wrap in aluminum foil; reheat at 350º for 25 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Skillet

Ingredients

2 medium red potatoes or 1 large brown potato, peeled and cut into cubes
2 teaspoons olive oil
2 teaspoons cumin
fresh ground black pepper, to taste
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup mushroom, diced
1 roma tomato, diced
2 tablespoons cheddar cheese, shredded
2 eggs

Instructions

Preheat oven to 350°F.
Combine potato cubes with cumin and black pepper.
Drizzle olive oil over potatoes, and mix well.
Place on a baking pan and bake for 30 minutes, until browned and crispy.
When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
Remove from heat, add tomato, and set aside.
Prepare the eggs any way you like (I like them over-medium).
When potatoes are done, mix well with veggies.
Sprinkle with cheese.
Place eggs on top and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Meet My Loaf

Ingredients

1 tablespoon Unsalted butter
1/2 cup onions minced
1/2 green bell pepper or red bell pepper finely chopped
2 cloves garlic minced
1 teaspoon Fresh ground black pepper
1 teaspoon Cayenne
1 teaspoon Salt
1/2 teaspoon cumin seeds toasted and ground
1 1/4 lbs lean ground beef
3/4 pound Ground pork
1 1/2 cups dry breadcrumbs
1/4 cup tomato-based barbecue sauce
3 tbsp sour cream
1 tablespoon Worcestershire Sauce
1 Egg
additional barbecue sauce

Instructions

Melt butter in a heavy skillet. Add onion, bell pepper, and garlic and saut until they are softened. Stir in the black pepper, cayenne, salt, and cumin, and saut 2 or 3 minutes more.
Place the vegetables in a large bowl. Add remaining ingredients and mix well with your hands.
Mound the meat into a 9x5 loaf pan. I sometimes add strips of bacon over the top.
Bake, uncovered, at 350F for 40 minutes.
Raise oven temperature to 400F and bake another 20 to 30 minutes.
If you wish, brush with another tablespoon of barbecue sauce 10 minutes before meatloaf is done.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Low Carb

Ingredients

1 pound ground hamburger or sausage
8 ounces softened cream cheese
12 eggs
1 cup cheese

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Brown sausage and drain excess grease. Press sausage into the bottom of pan. Break cream cheese into pieces and stir into the hamburger or sausage. Pour eggs over the sausage mixture. Add shredded cheese to the top.
Bake for 25 minutes, until eggs are just set. Allow to cool for about 5 minutes before cutting

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shake

Ingredients

1/4 c Milk, low-fat
1 c Fruit, fresh, cut up, (e.g.
3 Ice cubes, or
1/3 c Ice, crushed
1 ts Sugar
1/2 ts Vanilla
3/4 c Yogurt, low-fat, plain and

Instructions

Place all the ingredients in a blender and process until well combined and frothy.

Mon, 06 Jul 2026 00:00:00 GMT

White Chocolate Chip Macadamia Nut Pancakes Recipe

Ingredients

2 C Sifted all-purpose flour
3/4 t baking powder
1 1/4 t soda
2 eggs beaten
2 C buttermilk
1/4 C melted unsalted butter
3/4-1 lge. pkge. whte choc chips
1/2 C chopped, toasted
Macadamia nuts

Instructions

Sift dry ingredients. Add remaining ingredients except for nuts. Drop by 1/4 C measure onto lightly greased griddle, spreading batter slightly. Sprinkle with nuts. Flip when browned. Garnish with fresh blackberries and warmed blackberry syrup

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Raspberry Brownie Mousse Delight

Ingredients

1 2/3 cups dark chocolate chips, divided (the NESTLÃƒ CHOCOLATIER 53% Cacao Dark Chocolate Morsels one, zaar doesn't recognize the full name t)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1/3 cup frozen raspberries, drained, mashed
1 (8 ounce) package cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
6 -7 drops red food coloring (optional)
1/4 cup frozen raspberries, drained, mashed
1/3 cup whipping cream

Instructions

FOR BROWNIE:.
PREHEAT oven to 350º F & grease 9-inch-square baking pan.
MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
Morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
COMBINE flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
Add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
Stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
FOR RASPBERRY MOUSSE:.
CHOP remaining morsels into roughly 1/4-inch pieces.
Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
BEAT cream in small mixer bowl until stiff peaks form.
Fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
Refrigerate for 1 hour & cut into bars to serve.

Mon, 06 Jul 2026 00:00:00 GMT

My Morning Glory Muffins (Plus Some)

Ingredients

1.5 cup whole wheat flour
0.5 cup all-purpose white flour
2 tsp. baking powder
0.5 tsp. baking soda
2 tsp. cinnamon
0.25 tsp. Salt
1 stick unsalted butter softened
0.25 cup granulated white sugar
0.25 cup brown sugar
2 eggs + 1 egg white
2 tsp. vanilla
1 orange baseball sized, zested and juiced
1 overripe banana mashed
2 carrot shredded, (about four large)
1 apple shredded, (about two small)
0.5 cup shredded sweetened coconut
1 cup dried cranberries plumped (allow dried cranberries to sit in warm water for ten mi
0.5 cup nuts toasted on stove top and finely chopped

Instructions

Preheat oven to 350 degrees. Line muffin pans with paper baking cups.
In a large mixing bowl, sift together the flours, baking soda, baking powder, cinnamon, and salt.
(Any ratio of wheat and white flour works for this recipe, simply make sure to use two cups. You can even eliminate wheat flour all together.)
In a separate bowl, using an electric mixer, cream butter and sugars until smooth.
Add the eggs one at a time, mixing after each addition.
Mix in the vanilla, orange juice, and zest.
Using a spoon, stir in the banana, carrot, apple, coconut, cranberries, and nuts.
Add one third of the dry ingredients to the wet -stir with a spoon just until moistened.
Add another third, stir briefly, then add the rest of the flour mixture.
(Be careful not to over mix the batter at this point as glutens will form and make the your muffins tough. Fluffy muffins are better than tough muffins.)
Spoon the batter into the muffin cups. Leave ¼ inch for rising purposes. (These muffins don’t rise very much, but don’t be fooled -that doesn’t mean that they‘re dense.)
Bake in a 350 degree oven for about 20 minutes -switch the pans halfway through.
The muffins are done when the tops spring back when touched lightly. The tooth pick method also applies (stick it in, if it comes out clean -they’re done).
Allow the muffins to rest in the pan for about five minutes, then transfer them to a cooling rack to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Red, White & Blossom Cookies

Ingredients

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup butter or margarine (softened)
1 cup granulated sugar
1 egg
1 and 1/2 tsps vanilla extract
2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
2 Tbsps milk
2 tsps red sprinkles or sugar crystals
2 tsps blue sprinkles or sugar crystals
1/2 cup white frosting (ready-to-spread or homemade)
additional red and blue sprinkles or sugar crystals

Instructions

step:1
Heat oven to 350 F and place several wrapped candies in the freezer while preparing and baking cookies.
step:2
Beat butter, granulated sugar, egg and vanilla in a large bowl until well blended.
step:3
Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
step:4
Shape dough into 48 equal (about 1-inch) balls and place on ungreased cookie sheet.
step:5
Bake 8 to 10 minutes or until edges are lightly browned and cookie is set.
step:6
Immediately press and remove chilled and wrapped candy piece in center of each cookie to form an indentation.
step:7
Remove from cookie sheet to wire tack and cool completely.
step:8
Remove wrappers from chocolate pieces (Bottoms of pieces used to make indentations in cookies will melt slightly but will firm again and can be unwrapped and used to top cookies).
step:9
Place white frosting in small pastry bag with writing tip or heavy-duty (freezer) food storage bag and cut tip of one bag corner about 1/8 inch from tip.
step:10
Drizzle cookies with frosting and sprinkle additional sugar crystals on frosting.
step:11
Place chocolate piece in indentation. Allow frosting to firm before packing cookies. Makes about 48 cookies.

Mon, 06 Jul 2026 00:00:00 GMT

Orange Breakfast Scones

Ingredients

1/2 c Mandarin orange segments
1/3 c Butter
1 tb Sugar
1 c Sour cream, regular or light
3 tb Sugar
1 Egg
2 1/4 c Flour
1 tb Baking Powder
2 1/2 ts Orange Peel Grated
1/2 c Dried cranberries chopped
2 tb Orange juice or mandarin

Instructions

Heat oven to 400. In large bowl, combine flour, 3 tb sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in mandarin oranges and cranberries. In small bowl combine sour cream , egg and orange juice and beat with a wire whisk until smooth. Stir sour cream mixture into flour mixture until well mixed. Mixture will be dry. Spread in greased 9-inch round cake pan. Sprinkle with 1 tb sugar. Bake for 28-32 minutes or until wooden pick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes and remove from pan. Cut into wedges. 8 servings. Posted to Digest eat-lf.v096.n184 From: NFRITZ@nssdca.gsfc.nasa.gov Date: Fri, 11 Oct 1996 7:32:17 -0400 (EDT)

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Smoothie Recipe by Tasty

Ingredients

ice
kiwi
strawberry
½ cup oat milk, or milk of choice
1 cup fresh spinach

Instructions

Add the ice, kiwis, strawberries, oat milk, and spinach to a blender.
Blend on high speed until smooth.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Complete Breakfast Banana Shake

Ingredients

Banana
Vanilla yogurt
Egg; (optional)
milk

Instructions

In blender (or processor), put peeled bananas, several tablespoons vanilla yogurt (or plain yogurt with 1 teaspoon vanilla flavoring), approximately 1 cup milk. Blend until completely mixed. Optional: Add 1 egg and blend again. Makes good breakfast drink or snack. Posted to recipelu-digest by "Diane Geary." on Feb 2, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Egg Salad Toast with Fresh Herbs and Capers Recipe

Ingredients

¼ cup Champagne or white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup olive oil
8 large eggs
¼ cup drained capers
½ cup torn fresh flat-leaf parsley leaves
1 head radicchio, cored and sliced
8 slices crusty bread, toasted

Instructions

Whisk vinegar, mustard, salt, and pepper. Whisk in oil.
Place eggs in a medium saucepan and add enough water to cover; bring to a boil. Remove from heat and cover. Let stand for 7 minutes. Transfer to a large bowl of ice water to cool.
Peel eggs and slice. Gently toss eggs, capers, parsley, and radicchio with vinaigrette. Divide among toasts and serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs

Ingredients

1/3 c Buttermilk
12 Eggs beaten
2 tb Butter
Salt and pepper to taste

Instructions

Add buttermilk, salt, and pepper; mix well. Melt butter in a large skillet. add eggs and cook to desired doneness while stirring constantly. Recipe By : Anne Christian

Mon, 06 Jul 2026 00:00:00 GMT

Best Breakfast Casserole

Ingredients

6 cups brioche bread or buns cubed and air dried the nigh
▢1 lb ground breakfast sausage
▢1 cup onion finely diced
▢10 eggs beaten
▢3 cups half & half
▢2 cups sharp cheddar cheese shredded
▢2 tsp dry mustard
▢1/2 tsp onion powder
▢1 salt & pepper to taste

Instructions

SERVINGS
6
PREP TIME
20 mins
COOK TIME
1 hr
Instructions
2 days before you want to cook your casserole
Cube up 6 cups of brioche bread or buns and place on large cookie sheet in open air to dry out.
the night before you want to cook your casserole
Brown diced onion and sausage in a skillet over medium/high heat until sausage has some crispy pieces and onion is almost caramelized. This goes quicker if you break into small pieces as you cook.
Prepare a 9×13 baking dish with butter or non-stick spray.
Place crusty bread cubes in baking dish and sprinkle with 1 cup of the cheese
Add sausage/onion mixture evenly to casserole dish.Combine the remaining ingredients (except the last cup of cheese) and pour evenly over other ingredients in dish.Top with remaining cheese.Cover with plastic wrap and refrigerate overnight
the morning of
Preheat oven to 325° F.
Pull casserole dish out of refrigerator and let sit for 30-40 minutes on counter.
breakfast casserole with plastic wrap
Remove plastic wrap and bake for 1 hour or until eggs are set.
Serve hot and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

12 Eggs
1 c. Milk
1 lb. Ground Sausage cooked
16 oz. Frozen Hash Brown
1 c. Shredded Cheddar
1 t. Salt
1 t. Pepper
Veggies

Instructions

350 / 45-60 MINS
Beat eggs and milk.
Combine all ingredients.
Bake.

Mon, 06 Jul 2026 00:00:00 GMT

Sunny Skillet Breakfast

Ingredients

3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*
1 tablespoon butter
2 tablespoons vegetable oil
1 small red bell pepper, diced
1 medium onion, diced
1 garlic clove, pressed
¾ teaspoon salt, divided
6 large eggs
¼ teaspoon pepper

Instructions

Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.
Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.
*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step
Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfasts

Ingredients

4 lg Eggs beaten
3 tb Butter
salt and pepper to taste
Sliced
2 c Diced ham
1/2 Sweet green pepper diced
3 md Potatoes peeled and thinly sliced
4 oz Cheddar cheese shredded
4 Green onions sliced

Instructions

In a frying pan,melt butter over medium heat.Saute vegetables,ham, and seasonings for 3 minutes.Cover,cook over low heat until the potatoes are tender,about 30 minutes. Pour eggs over vegetables.Do not stir.Cover and cook until eggs are set,about 10 minutes.Sprinkle with cheese.Heat only until the cheese melts.Cut into wedges and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Crumb Cake

Ingredients

1/2 box Betty Crocker™ Super Moist™ Yellow Cake Mix (1 2/3 cups)
1/4 cup sour cream
3 tablespoons vegetable oil
3 tablespoons water
1 egg
3/4 cup fresh raspberries
1/2 cup sugar
1/3 cup sliced almonds
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened
Fresh raspberries, if desired
Fresh mint leaves, if desired

Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Oatmeal Bars

Ingredients

1 tb Water
1 Pkg. Yellow Cake Mix
1 1/2 Stick margarine melted
2 1/2 c Quick-cooking oats
1 12-oz jar Seedless rasp jam or

Instructions

Preheat oven to 375 degrees. Grease 13x9x2-inch pan. Combine dry cake mix and oats in large bowl; add melted butter and stir until crumbly. Measure half of crumb mixture (about 3 cups) into pan. Press firmly to cover bottom. Combine jam and water; stir until blended. Spread over crumb mixture in pan. Sprinkle remaining crumb mixture over jam; pat firmly to make top even. Bake at 375 degrees for 18 to 23 minutes or until top is very light brown. Cool in pan on rack; cut into bars. Store in airtight container. Source: Duncan Hines. From the MM recipe database of Judi M. Phelps. Internet: jphelps@shell.portal.com Submitted By JUDI MAE PHELPS On TUE, 27 JUN 1995 194649 GMT

Mon, 06 Jul 2026 00:00:00 GMT

Toaster Pastries

Ingredients

2 cups flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 1/2 ounces shortening, approximately 6 tbls
3/4 cup milk
1 egg, mixed with
1 -2 teaspoon water
2 tablespoons fruit preserves or 2 tablespoons pie filling

Instructions

In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Divide dough in half and roll out to less than 1/8 inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough and spread but not to the edges. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-loc bags until ready to toast. The pies will not brown until toasted.
To freeze these, place one layer onto cookie sheet and freeze, then place into zip-lock bags.

Mon, 06 Jul 2026 00:00:00 GMT

Haddock Pancakes

Ingredients

30 g Flour
2 Floz double cream
60 g Butter unsalted
1/2 Lemon
Plus a little butter
140 ml Single cream
Fennel leaf; chopped
2 Hard boiled eggs; chopped
Parsley chopped
170 g Smoked haddock
2 tb Capers; chopped
Salt and pepper
1 tb Chopped parsley
1 tb Coriander; chopped
30 g Fresh breadcrumbs
4 oz Plain sifted flour
7 Floz milk
2 lg Eggs
2 tb Butter melted
140 ml milk
1 tb Celery leaves; chopped

Instructions

For the haddock: Remove the skin and bones from the fish and flake the flesh. Melt the butter in a heavy based pan and stir in the flour. Warm the milk and cream together in a separate pan and gently add a little mixture to the flour/butter mixture stirring continuously to make a roux, until all the liquid has been used. Add the capers, eggs, fish and seasoning, then add a little lemon juice, chopped parsley, chopped fennel leaf and the breadcrumbs. Leave the mixture to cool and thicken. For the pancakes: Place the sifted flour into a bowl and add the herbs, mix thoroughly, then add the seasoning. Add the egg yolks, milk and cream, whisk thoroughly ensuring not to create lumps, then add the melted butter. Heat a pancake pan with a little butter, tip out any excessive amounts and add some of the pancake mixture. Cook the pancakes turning after 1-2 minutes then place on to a plate ready for filling. Fill pancakes with mixture and roll, then place into the oven to re-heat. Serve with creme fraiche and keta salmon eggs. Top with a poached egg or a deep fried boiled egg (sliced). DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Mon, 06 Jul 2026 00:00:00 GMT

Black Raspberry Cream Pie

Ingredients

9 inches graham cracker crust
1 egg white, beaten
1 cup whipping cream
1 (8 ounce) package cream cheese, softened
1 (10 ounce) jar black raspberry preserves
1/4 cup fresh black raspberries

Instructions

preheat oven to 375.
brush pie shells with egg whites and bake for 5 minutes.
in a mixing bowl beat whipping cream until stiff peaks form.
in another bowl, beat cream cheese.
add preserves and beat on low.
fold in whipping cream and add to pie shell.
chill for 4-24 hours.
garnish with fresh berries.

Mon, 06 Jul 2026 00:00:00 GMT

Pan Rasmalai Recipe

Ingredients

1 litre milk
1 teaspoon baking powder
2 tablespoon lime juice
1 teaspoon corn flour
2 leaves betel leaves
1 cup condensed milk
100 gm fresh cream
1 tablespoon dry rose petals
1 cup sugar
1 teaspoon fennel seeds

Instructions

Put the milk and lime juice in a pan on medium heat and keep stirring till the milk curdles.
Pour into a strainer lined with muslin cloth.
Discard the liquid. Put the strainer over a bowl and set aside till all the water has drained out of the cheese.
Transfer the cheese to a bowl and knead for about 15 minutes till it becomes smooth and pliable.
Add baking powder and corn flour and knead for another 6-7 minutes. Shape the cheese into 12-13 small balls and flatten them.
Meanwhile, grind the betel leaves, rose petals and fennel seeds in a blender till smooth.
Put the milk in a pan and add the betel paste and condensed milk.
Cook on low heat, stirring frequently till it comes to a boil. Add sugar and cream and continue to cook till it is reduced.
Drop the prepared cheese balls into the thickened milk and cook on low heat for 10-15 minutes till the balls soak up the flavours and swell up. Remove from heat, let it cool and serve chilled.

Mon, 06 Jul 2026 00:00:00 GMT

Incredibly easy berry cobbler

Ingredients

1 cup flour
3/4 cup sugar
1 teaspoon baking powder
3 tablespoons butter melted
1/2 cup milk
1 pint berries (blackberries, raspberries, mixed, etc.)

Instructions

Preheat oven to 350 degrees Farenheit.
Stir dry ingredients (flour, sugar, baking powder) together.
Add remaining ingredients and stir.
Spread to cover bottom of a 13x9 inch or similar pan.
Sprinkle berries on top and press down into the batter.
Bake at 350 degrees Farenheit for 30-45 minutes, until batter has browned slightly.

Mon, 06 Jul 2026 00:00:00 GMT

Black Magic Brownie Cookies

Ingredients

1 box Betty Crocker™ Dark Chocolate Fudge Brownie Mix
1/3 cup vegetable oil
2 teaspoons instant espresso coffee powder or granules
2 eggs
1 cup bittersweet chocolate chips (6 oz)
1/2 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting

Instructions

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
In medium bowl, stir brownie mix, oil, coffee powder and eggs with spoon until blended. Stir in chocolate chips. Onto cookie sheets, drop dough by level tablespoonfuls about 2 inches apart.
Bake 12 to 14 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
In small microwavable bowl, microwave frosting uncovered on High 15 to 20 seconds or until melted. Drizzle over cookies.

Mon, 06 Jul 2026 00:00:00 GMT

Scones -- An Easy, Healthier Version (blueberry and Other Varieties)

Ingredients

1 cup Whole wheat flour
3/4 cup White flour
1/4 cup Flax seed ground
1 teaspoon Baking Powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt , I use less!
8 tablespoon Light butter frozen!
3/4 cup Frozen blueberries
1/3 cup Splenda
2 teaspoon Sugar
1 large Egg
1/2 cup Light sour cream

Instructions

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
In a medium bowl, mix flour, 1/3 cup splenda, baking powder, baking soda and salt. Set aside.
In a food processor, chop butter. Add 1/2 of the flour mixture. Mix.
Add remaininng flour mix and pulse until mixture looks course.
In a small bowl, whisk sour cream and egg until smooth.
Add sour cream mixture into flour mix and pulse until clumps. Remove from food processor. Use hands to press into a ball. Continue pressing until dough is evenly saturated. Add blueberries and gently work through dough. (May have to flour hands to prevent sticking).
Place on a lightly floured surface and pat until 1 inch thick. (If desired, brush with egg whites and sprinkle with 2- 3 TBSP coarse ground sugar). Using a sharp knife, cut into 6 triangles; place on the lined cookie sheet about 1 inch apart. Bake until golden, about 18-20 minutes. Remove from oven when golden and top appears "crispy". Cool for 5 minutes. Best when served warm, but can be served at room temperature. Easily frozen for a quick "reach for" breakfast./snack- Just thaw via the microwave and serve...
Alternatives:
Cherry Almond Scones:
Follow above recipe (exclude blueberries). Instead, add 1/2 cup dried cherries to the dry flour mixture, then add 1/2 tsp almond extract to the sour cream mixture. Cook as directed.
Cinnamon Raisen Scones:
Follow above recipe (exclude blueberries). Instead, add 1 tsp cinnamon, 1/2 cup raisens, 1/2 cup oatmeal (not quick oats) to the dry mixture. Substitiute brown sugar for the splenda. Cook as directed.
Cranberry-Orange Scones:
Follow above recipe (exclude blueberries). Instead, add a generous teaspoon of finely grated orange rind (zest) 1/2 cup dried cranberries to the dry mix. Cook as directed.
The Full Fat Easy Scones this recipe was based on:
2 cups Flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 TBLS butter, frozen
1/2 cup sour cream
1 large egg

Mon, 06 Jul 2026 00:00:00 GMT

Blueberry Oat Breakfast Smoothie

Ingredients

1 1/2 cup unsweetened almond milk
1/2 cup oats
5 walnuts
1/4 cup blueberries frozen works well
1 banana peeled

Instructions

Place all items in blender and blend until there is a smooth consistency. NutriBullet works well for these.

Mon, 06 Jul 2026 00:00:00 GMT

Very Healthy Breakfast Smoothie

Ingredients

1/2 Cup Blueberries Frozen or Fresh
1/2 Cup Strawberries Frozen or Fresh
1/2 Cup BlackBerries Frozen or Fresh
1 Medium Carrot
1 Cup Lowfat Milk
1 Cup Cranberry Frozen or Fresh
2 Cups Ice

Instructions

Blend all ingredients together

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

2 Whole wheat English muffins Toasted
2 Eggs Any style except fried
2 slices Turkey bacon or Canadian bacon
2 slices Fat free cheese

Instructions

Microwave sandwich for 15 second

Mon, 06 Jul 2026 00:00:00 GMT

Devon's Famous Cranberry Muffins With Orange Crumble Topping

Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh cranberries or 1 cup frozen cranberries
2 large eggs
1/2 cup butter, melted and cooled
1/2 cup milk
1/2 cup sour cream
1/4 cup sugar
1/4 cup all-purpose flour
1 1/2 teaspoons grated orange zest
1/4 teaspoon ground cinnamon
1 tablespoon butter, melted

Instructions

CRANBERRY MUFFINS.
Preheat oven to 400 degrees. Grease and sugar a 12-cup muffin pan. (It's best not to use the muffin liners; just use a generous dose of non-cook spray or Crisco lard). Set aside.
Prepare Orange Crumble Topping (see recipe below); set aside.
In a medium bowl, combine flour, sugar, baking powder, and salt. Add cranberries, stirring to combine.
In a separate bowl, whisk together eggs, butter, milk, and sour cream. add egg mixture to flour mixture, stirring just until dry ingredients are moistened. (Batter will be lumpy; do not over mix.).
Evenly divide batter among muffin cups (cups will be almost full). Evenly divide Orange Crumble Topping over top of batter.
Bake for 18-20 minutes, or until a wooden pick is inserted in center comes out clean. Cool in pan for 10 minutes.
ORANGE CRUMBLE TOPPING.
In a small bowl, combine sugar, flour, orange zest, and cinnamon. Add melted butter, stirring until crumbly.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Blueberry Croissant Breakfast Bake Is a Recipe for Sweet Dreams

Ingredients

10 mini croissants or 6 croissants, cut into 1-inch cubes
1 cup fresh or frozen blueberries
1 ½ cups milk
3 large eggs
2 tablespoons maple syrup, or more to taste
Zest of 1 lemon
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons cream cheese, at room temperature
¼ cup confectioners' sugar
2 tablespoons milk
¼ teaspoon ground cinnamon

Instructions

Make the blueberry croissant bake. Lightly coat a 9 by 13-inch baking dish with nonstick spray. Arrange a layer of croissants evenly in the prepared baking dish; top with an even layer of blueberries.
In a large glass measuring cup or another bowl, whisk together the milk, eggs, maple syrup, lemon zest, vanilla, cinnamon, and nutmeg. Pour the mixture evenly over the croissants and blueberries. Cover the baking dish with plastic wrap, and place in the refrigerator for at least 2 hours or overnight.
When you're ready to bake, preheat the oven to 350°F.
Remove the plastic wrap from the pan, and bake for 35 to 40 minutes, or until golden brown.
Make the cinnamon-cream cheese glaze. Combine the cream cheese, confectioners' sugar, milk, and cinnamon in a small bowl, and stir until smooth.
Serve immediately, drizzled with the cinnamon-cream cheese glaze.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Blackberry Dumplings

Ingredients

14 ounces frozen blackberries thawed and drained
1/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
1 cup bisquick original baking mix
2 tablespoons sugar
1/3 cup milk
ground cinnamon
heavy whipping cream or vanilla ice cream or vanilla ice cream, if desired

Instructions

Mix blackberries, 1/3 cup sugar, the water and lemon juice in 3 1/2 or 4 quart crock pot. Cover and cook on low heat setting 3 to 4 hours (or high heat setting 1 1/2 to 2 hours) or until m ixture is boiling.
Mix baking mix and 2 tablespoons sugar in small bowl. stire in milk just until dry ingredients are moistened. drop dough by 6 spoonfuls onto hot berry mixture. sprinkle with cinnamon. Cover and cook on high heat setting 20 to 25 minutes or until toothpick inserted in center of dumplings comes out clean.
To serve, spoon dumpling into dessert dish. spoon berry mixture over dumpling. top with whipping cream.

Mon, 06 Jul 2026 00:00:00 GMT

Double Chocolate-Raspberry Upside Down Cupcakes

Ingredients

1/4 cup butter, softened at room temperature
1 egg
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla
1/2 cup buttermilk (if you don't have buttermilk, make sour milk by adding 1/2 teaspoon of lemon juice to 1/2 cup of mil)
3/4 cup raspberries
2 tablespoons butter
3 tablespoons unsweetened cocoa
2 -3 tablespoons water
1/2 teaspoon vanilla extract
1 cup icing sugar

Instructions

Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
Alternate adding flour mixture and buttermilk to butter mixture until well combined.
Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
Prepare Chocolate Glaze (directions below).
In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast English Muffin Sammies

Ingredients

4 Eggs fried
2 slices American cheese halved
4 slice Canadian bacon
1/4 cup Poppyseed Salad Dressing
4 English Muffins Toasted

Instructions

Fry each egg individually over medium high heat until done to desired consistency. Meanwhile, cook each slice of canadian bacon until warm.
Toast the english muffins and then spread some poppyseed dressing on the insides.
Melt one of the cheese halves on each egg while still on the skillet and place the canadian bacon on top. Let cook for about 30 seconds and transfer to the toasted english muffins, making a sandwich.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bowls

Ingredients

3 cups tater tots (medallion-shaped Crispy Crowns work best)
1 tablespoon oil
1 small onion, finely diced
3 garlic cloves, minced
1/2 red bell pepper, finely diced
1 jalapeno, finely diced (optional but not very spicy when it is added in)
1 lb breakfast sausage
salt and black pepper
1 tablespoon butter
5 eggs, beaten
salt and pepper
1 1/2 cups of shredded cheese (freshly grated always works best)

Instructions

Preheat the oven for the Crispy Crowns (per the package instructions).
While the oven is preheating, chop all of the vegetables in preparation for cooking. Start heating a large skillet over medium heat with 1 TBSP oil.
When the skillet is hot, add the onions to the skillet. While the onions are cooking, add the Crispy Crowns to a baking sheet and bake per the package instructions. After the onions have cooked for 2 – 3 minutes, add the garlic, red bell pepper, and jalapeño (if using). Cook 1 minute longer. Add the sausage, breaking it up into smaller pieces as it cooks. Brown and drain. Reduce the heat to low to keep the sausage warm while the other items are prepared.
About 5 minutes before the potatoes are done, heat another small skillet over medium heat. Add the butter. After the butter has melted, add the beaten eggs and some salt and pepper. Scramble the eggs until they are barely firm.
Assembly: Add the scrambled eggs and hot Crispy Crowns to the cooked sausage mixture and gently stir to combine. Add to individual plates or serving bowls and top with shredded cheese. Serve with toast or warm tortillas.
Want to Lighten it Up?.
1) Use reduced-fat sausage. I normally use Jimmy Dean Reduced-fat Sausage.
2) Instead of using 5 whole eggs, try separating 2 eggs with 3 whole eggs (or all egg whites).
3) Use reduced-fat cheese. I normally use 2% cheddar that I freshly grate before adding it to the breakfast bowl. Don't go overboard on the cheese if you want to keep the calories to a minimum.
4) Use only about 2 cups of the Crispy Crowns (instead of 3 cups) to cut down on the calories, fat, and carb content.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

32 ounces Frozen Potatoes
1 pound Bacon cooked and diced
2 Pounds Sausage cooked
8 ounces Cheddar cheese
12 Eggs beaten
1 cup Milk
Salt and pepper

Instructions

1) Put a liner in your slow cooker.
2) Put a layer of frozen potatos in the bottom of the slow cooker.
3) Then layer bacon, sausage, cheese. Repeat layers til ingrediatns are gone.
4) Beat the eggs, milk and salt and pepper together and pour on top.
5) Cover and cook on LOW for 7-8 hours.
6) Serve with warm tortillas

Mon, 06 Jul 2026 00:00:00 GMT

Wild Rice and Sausage Breakfast Casserole - Lisa Althoff

Ingredients

1 box Uncle Ben's Original Wild Rice blend
2 + Cups Wild/Brown rice blend
3 tubes Jimmy Dean pork sausage browned
3 Tbls butter
1 large Onion chopped
3 cans Cream of Chicken Soup
9 cups Water boiling
6 each Eggs scrambled

Instructions

Open box of Uncle Blends rice and pour rice into a measuring cup. Add enough wild rice and brown, Jasmine, or Basmati rice to total 3 cups. I use a 2/3 wild rice to 1/3 basmati or jasmine rice blend. Pour 9 cups water into a large pan and bring to a boil. Add rice, and seasoning packet from the wild rice box and cook until the rice is tender and liquid is mostly absorbed, approximately 50 min. (I cook my rice in my instant pot and cook the rice around 25-30 minutes. Follow the instructions for your instant pot) This cuts down cook time. DO NOT drain or rinse the rice when done cooking.
While the rice is cooking, melt the butter in a skillet and sauté onions, add sausage and brown with the butter and onions. I usually add two tubes, brown, then remove and add the third tube and brown.
Scramble 6 eggs, I do them in the microwave but can make in a skillet too.
Mix together the browned sausage, soup, rice, and eggs.
Bake at 350 degrees for 45-55 minutes.
I put this in a crock pot and cook for 1-2 hrs until hot. Do not over stir as it will get mushy but you will have to stir to get the middle hot.
If your family likes a little spice, you can substitute a tube of Spicy Jimmy Dean sausage.
This recipe can also be prepared ahead and frozen. You need to take out and thaw before cooking.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 slices bread cubed
2 1/2 cups milk
2 lbs bulk sausage (Bob Evans)
1 1/2 tsp dry mustard
2 cups shredded sharp cheddar
1 1/2 tsp salt
8 eggs or Egg Beaters
dash pepper

Instructions

Spread cubes of bread on bottom of 13X9X2 inch baking dish.
Brown the sausage and drain. Spread browned, crumbled sausage on top of bread.
Beat together eggs, milk, mustard, salt and pepper. Add shredded cheese. Pour mixture over sausage and bread.
Bake in preheated oven at 350 for 50 minutes (edges will be browned ).
Best prepared night before and cooked in morning but may be done the same day.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Breakfast Pastries or Chocolate Croissants

Ingredients

1 Egg lightly beaten
1 sheet Ready Rolled Puff Pastry Partially Thawed
6 tablespoons Nutella or other Chocolate - Hazelnut Spread

Instructions

Preheat oven to 180C. Line a baking tray with baking paper.
Cut each sheet of pastry into 4 squares. Spread 1 tablespoon chocolate - hazelnut spread over each square, leaving 1.5cm border around all edges.
Brush pasty edges lightly with egg. Roll up each square from corner to corner, pressing gently to seal. Shape pastry rolls into croissants. Place on prepared tray. Brush with egg.
Bake for 20 minutes or until pastry is golden brown and puffed. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Whoa Breakfast (CROCKPOT)

Ingredients

3 cups water
2 cups apples peeled & chopped
1 1/2 cup old fashioned oats
1/4 cup almonds sliced
1/2 tsp cinnamon

Instructions

Combine all the ingredients in the CROCKPOT. Cover and cook on LOW for 8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry Breakfast Bars

Ingredients

2 cups blackberries thawed
2 Tbl sugar
2 Tbl water
1 tsp cinnamon ground
1 cup whole wheat flour
1 cup rolled oats
1/2 cup cinnamon ground
1/4 tsp baking soda
1/2 cup butter melted

Instructions

Preheat oven to 350 degrees. Put allfilling in lg saucepan over mediaum heat. back for 20 min - cut into 16 bars 2 x 2

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Nog

Ingredients

1/2 c Orange juice
1/2 ts Vanilla; optional
1 Egg
1/2 c milk

Instructions

Blend all ingredients well. A quick breakfast for those "Im too late to eat" school mornings. Posted to recipelu-digest by "Diane Geary." on Feb 2, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole #4

Ingredients

2 c Shredded Swiss cheese
1 ts Salt
1 ts Worcestershire Sauce
1 ds Pepper
12 sl White bread
2 ts Prepared mustard
6 Slightly beaten eggs
4 c milk
2 lb Pork sausage

Instructions

Fit 1 layer of trimmed bread slices on buttered 13 x 9-inch baking dish. Brown sausage; drain fat. Stir in mustard with sausage. Spoon sausage evenly over layer of bread. Sprinkle 1/2 cheese on top; layer bread next. Sprinkle remain- der of cheese. Combine all other ingredients; spoon over casserole. Bake at 350 degrees for 30 minutes. Best to prepare night before. Posted to recipelu-digest Volume 01 Number 375 by "Diane Geary" on Dec 16, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Waffle Club Sandwich

Ingredients

3/4 cup honey, divided
1/4 cup apple juice
2 tablespoons butter or 2 tablespoons margarine
2 red apples, cored and sliced
8 frozen waffles, toasted
8 slices ham

Instructions

In small saucepan over medium heat, place 1/2 cup of the honey and the apple juice and heat through. Set aside and keep warm.
In large nonstick skillet over medium high heat, melt butter with remaining 1/4 cup honey. Add apples; cook and stir 4 minutes or until apples are lightly carmelized and crisp-tender.
For each serving, place 2 waffles on plate, overlapping slightly. Top each waffle with 1 slice ham. Top with 1/4 of apple mixture and drizzle with 1/4 of syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 1/2 pound Pork sausage
4 ea Bread slices cubed
1 1/2 cups Cheddar cheese shredded
9 large Eggs
3 cups milk
1 1/2 teaspoons Dry mustard
1 teaspoon Salt
1/8 teaspoon Pepper, black

Instructions

Cook sausage in skillet, stirring until it crumbles and is no longer pink. Drain well.
Arrange bread cubes in bottom of lightly greased 13 x 9 inch baking dish. Top with sausage and cheese.
Whisk together eggs and next four ingredients; pour evenly over cheese and bread cubes. Cover and chill 8 hours.
Let stand at room temperature 30 minutes. Bake at 350? for 45 minutes or until set.

Mon, 06 Jul 2026 00:00:00 GMT

A Berry, Berry Good Cobbler

Ingredients

1 pn Salt
1 tb Baking Powder
1 c milk
3/4 c Sugar
1 1/2 c Flour
1 Egg beaten
3 oz Butter melted

Instructions

Mix together above ingredients. Pour six cups fruit, fresh or frozen, in a 9x9-inch baking pan. Sweeten the fruit to taste with sugar. Pour mixture over fruit. Sprinkle lightly with a mixture of sugar and cinnamon. Bake at 350 degrees 45-50 minutes, or until the topping is cooked through. I have used frozen blueberries, blackberries, and mixed fruits. Thinly sliced apples would be good. Tonights flavor will be peaches from our tree. My favorite? Apricots, of course. Enjoy. Posted to KitMailbox Digest by ChefAlice@aol.com on Sep 12, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Egg

Ingredients

Eggs
Toast
Butter
Tomatoes
Milk

Instructions

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Casserole Cc

Ingredients

2 c milk
1 ts Prepared mustard
1 c Sharp cheddar cheese
1 ts Salt
6 sl White bread
8 Eggs
1 lb Sausage or ham

Instructions

Cook sausage or ham and drain. Beat eggs slightly and add milk, salt, mustard, and cheese. Put bread slices in the bottom of a 9X13" casserole and cover with egg mixture. Refrigerate overnight. Bake at 350 deg. F for 30 minutes. Recipe by: Carolyn Cloe Posted to MC-Recipe Digest V1 #507 by Carolyn on Mar 9, 1997.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Blueberry Egg Mini-Muffins

Ingredients

2 Eggs
1 Banana
1/2 cup Blueberries

Instructions

Mash up a banana.
Add the eggs and blend. (I used a fork, but I suppose you could use a blender.)
Stir in the blueberries by hand.
Spoon into mini-muffin cups (I greased them with coconut oil). Depending on the size of the banana and the eggs, you will get somewhere between 16 and 24 muffins out of this recipe. (I only got 16.)
Cook in a preheated 350-degree oven (or toaster oven) for 10-12 minutes until set.
Let cool for 5 minutes and gently remove from pan. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Apricot White Chocolate Scones

Ingredients

3/4 ts Vanilla
2 3/8 oz White Chocolate Chips
3/4 oz Butter
1/2 Eggs
1/4 ts Salt
1/2 cn Dried Apricot halves
1/2 c Cream
1 1/8 c Flour
2 2/3 tb Sugar
1/3 ts Baking Powder
1/2 c Pecans, dry-roasted chopped

Instructions

1) Sift the dry ingredients together. 2) In a large mixing bowl, cut the butter into the flour. 3) In a small mixing bowl mix the cream, eggs, and the vanilla together, pour into the flour and mix until it is incorperated. 4) Stir in the Chocolate, Pecans and the apricots, and mix to combine. 5) Roll out the dough to about 1/2" thick, and cut with a cutter or make triangles. 6) Bake In the oven for 25-30 minutes at 375f. Recipe By : The lodge at Pebble Beach Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 03:19:58 -0600 From: "Scalvert @ hooked.net"

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Crumb Bars

Ingredients

1 c. all-purpose flour, spooned and leveled
12 tbsp. (11/2 sticks) cold unsalted butter, cut into pieces
1/2 c. plus 1 tablespoon, sugar, divided
1/4 c. toasted almonds, roughly chopped
1 1/2 c. old-fashioned rolled oats, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 (6-ounce) containers fresh raspberries

Instructions

Preheat oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
Pulse together flour, butter, and 1/2 cup sugar in a food processor until a sandy texture forms, 10 to 12 times. Transfer 1/3 cup to a bowl, and fold in almonds and 1/2 cup oats. Squeeze together to form small clumps; chill.
Add baking soda, salt, and remaining 1 cup oats to mixture in food processor. Pulse until incorporated, 12 to 15 times. Press into bottom of prepared pan. Bake until golden brown, 14 to16 minutes.
Mash together 1 container raspberries and remaining tablespoon sugar in a bowl. Spread over prebaked crust. Scatter remaining container raspberries and chilled crumb mixture on top.
Bake until golden brown, 40 to 45 minutes. Cool in pan 30 minutes, then use overhang to transfer to a wire rack to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Capetown Fruit and Vegetable Curry

Ingredients

4 c onions Coarsely chopped
2 tb Peanut oil
2 Garlic minced
1/2 c Raisins
1 1/2 ts Cinnamon
1/2 Red bell pepper
1 ts fresh ginger Grated
2 tart apples Firm, cored & cubed
1 1/2 tb Ground cumin seeds
1/2 ts Ground fennel seeds
1 ts Turmeric
1 1/2 tb Ground coriander seeds
1/4 ts Ground cloves
Fresh Lemon Juice
1/4 ts Black cardamom
2 md Zucchini quartered & sliced
1 1/2 c Water
1/2 c Strawberry conserve
1 c Green beans
1/2 ts Cayenne
1 c dried apricots Chopped

Instructions

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes. Add the zucchini & water & stir well so that the spices wont stick to the pot. Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts & banana. "Sundays at Moosewood Restaurant Cookbook"

Mon, 06 Jul 2026 00:00:00 GMT

Monte Cristo Recipe

Ingredients

3 eggs slightly beaten
1/3 cup milk
12 slices of bread
6 slices swiss cheese cut in half
6 boiled or baked ham slices
margarine
powdered sugar
jelly of your choice

Instructions

Combine eggs and milk. For each Sandwich, cover slice of bread with slice of cheese, ham and second slice of cheese. Top with second slice of bread.
Dip both sides of each sandwich in egg mixture, brown on both sides in margarine.
Place on ungreased baking sheet, bake at 425 for 15 minutes.
Sprinkle with powdered sugar and serve with jelly.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-in-a-Hole Buttermilk Biscuits

Ingredients

2 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. kosher salt, plus more for eggs
1 tsp. granulated sugar
12 tbsp. (1 1/4 sticks) cold unsalted butter, cut into pieces
2 tbsp. chopped fresh chives, plus more for garnish
6 oz. sharp Cheddar, grated (about 1 1/2 cups), divided
1 c. buttermilk
12 slices bacon
6 medium eggs
Freshly ground black pepper

Instructions

Preheat oven to 450°F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl. Add butter and cut in with a pastry blender or two forks until butter is the size of small peas. Stir in chives and 4 ounces Cheddar. Make a well in the center; add buttermilk and stir until just combined.
On a lightly floured work surface, roll or pat dough into a 1/2-inch-thick rectangle. Fold dough edges into center, like folding a letter into thirds. Roll or pat dough to a 1/2-inch-thick rectangle, and repeat folding process. Cut dough into 6 pieces; press each piece into a 3 3/4-inch round (about 1 inch thick). Place dough on prepared baking sheet. Cut out center of each dough round with a 2-inch round cutter. Place dough centers around the larger dough rounds in middle of baking sheet. Freeze at least 15 minutes and up to 2 hours.
Meanwhile, line a second rimmed baking sheet with parchment paper. Arrange bacon in a single layer on prepared baking sheet. Bake until fat is beginning to render and edges are curled and lightly browned, 8 to 10 minutes. (Bacon will not be crisp.) Transfer bacon to a paper towel-lined plate.
Place baking sheet with frozen biscuits inside another baking sheet of the same size. (This will insulate the tray so that the bottoms do not over-brown.) Bake until small biscuits are golden brown, 12 to 15 minutes. Transfer small biscuits to a plate.
Place 2 bacon strips into center hole of each large biscuit. Sprinkle remaining 2 ounces Cheddar over bacon, dividing evenly, pressing to create a well in the middle of cheese. Crack 1 egg into each well. Sprinkle with salt and pepper. Bake, rotating sheet halfway through, until egg whites are just set, 12 to 15 minutes. Serve each egg in a hole with a small biscuit and garnish with chives.

Mon, 06 Jul 2026 00:00:00 GMT

Copycat Crumbl Chilled Sugar Cookie

Ingredients

4 1/2 c. (540 g.) all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. kosher salt
1 1/2 c. (3 sticks) unsalted butter, softened
2 c. (400 g.) granulated sugar
2 large eggs
1 tsp. almond extract
1/2 tsp. pure vanilla extract
1/2 c. (1 stick) unsalted butter, softened
1/2 c. (55 g.) powdered sugar
1 tbsp. heavy cream
1/4 tsp. almond extract
Light pink or red food coloring, for frosting

Instructions

Cookies
In a large bowl, whisk flour, baking powder, baking soda, and salt. In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium-high speed until creamy. Add eggs one at a time, beating well after each addition. Mix in almond and vanilla extracts.
Add dry ingredients and beat until just combined. Cover bowl with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 2 days.
Preheat oven to 350° and line 2 baking sheets with parchment. Using a 1/2-cup measuring cup, scoop dough and roll into balls. Arrange on prepared baking sheets, spacing 4" apart.
Bake until edges are set and turning golden, 18 to 20 minutes. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely.
Frosting
In the large bowl of stand mixer fitted with the paddle attachment (or in a large bowl using electric mixer), beat butter and powdered sugar on medium speed until smooth. Add cream and almond extract and beat until incorporated. Add food coloring, a drop at a time, and mix until desired color is reached.
Using an offset spatula, frost tops of cookies. Refrigerate until chilled, at least 30 minutes.
Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Loaf

Ingredients

2 Cups Flour
2 Tsp Baking powder
1 Tsp Baking soda
1/2 Tsp Allspice, cinnamon, nutmeg
3/4 Cup Sugar optional
1/2-1 Cup Unsweetened apple sauce
1 Egg
1 Cup Wholepberry cranberry sauce
1/2-1 Apple chopped
1 Juice from lemon
1/2-1 Bananas
1 Cup Crushed walnuts and/ or other nuts/seedspre

Instructions

Pre-heat oven to 350 degrees. Spray a loaf pan with a cooking spray.
Put all dry ingredients in a large bowl and mix together.
Add:
Sugar, if using
Apple sauce
Mix together so that sugar and apple sauce adhere to flour mixture (slightly lumpy)
Make a hole in the middle and the mixture and add
1 beaten egg
Cranberry sauce
Apple chopped
Banana, (mashed in lemon juice prior to adding)
With a fork, mix together the wet ingredients, and then mix into dry ingredients
Add nuts and seeds.
Other items you can add - pear, peach, blueberries, strewed rhubarb, strawberries, zucchini, carrots
Bake for 45 mins. Best to check at 30 mins.

Mon, 06 Jul 2026 00:00:00 GMT

Slow-Cooker Cinnamon Roll Casserole

Ingredients

Cooking Spray
1/2 cup Granulated sugar
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 - 16.3 ounce cans refrigerated southern homestyle biscuits separated and cut into fourths
1/2 cup butter, melted
2 tablespoons Butter softened, divided
4 large Eggs
1/4 teaspoons Kosher Salt
2/3 cup Half-and-half cream
2-3 tablespoons Half-and-half cream
2 teaspoons Vanilla extract divided
1/2 cup chopped toasted pecans
3 ounce package cream cheese softened
2 1/4 cups Powdered sugar divided

Instructions

1. Line bottom and sides of a 6 quart slow cooker with aluminum foil, lightly coat foil with cooking spray. Stir together granulated sugar, brown sugar, and cinnamon in a small bowl. Toss together biscuit pieces and 1/2 cup melted butter in a large bowl until biscuits are coated.
2. Working in batches, add biscuits to granulated sugar mixture, and toss to coat; transfer biscuits to prepared slow cooker. Sprinkle any remaining sugar mixture over biscuits in slow cooker.
3. Whisk together eggs, salt, 2/3 cup of the half and half, and 1 teaspoon of the vanilla in a bowl until well combined; pour over biscuits in slow cooker. Sprinkle with pecans.
4. Beat cream cheese and 2 tablespoons softened butter with an electric mixer on medium speed until thoroughly combined, about 30 seconds. Add 1 cup of the powdered sugar and remaining 1 teaspoon vanilla, beat until smooth, about 1 minute.
5. Gradually add remaining 1 1/4 cups powdered sugar to cream cheese mixture alternately with 2 tablespoons of the half and half, beating on high speed until frosting is smooth, creamy, and a little loose, about 1 minute, adding remaining 1 tablespoon half and half, 1 teaspoon at a time. If needed to reach desired consistency.
6. Drizzle half of the frosting over biscuit mixture in slow cooker. Cover remaining frosting, and set aside until ready to serve. Cover slow cooker; cook on LOW until center of casserole is set and biscuit bottoms are browned. 3 1/2 to 4 hours. Drizzle casserole with remaining frosting. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Egg & potato muffins

Ingredients

3 cups Egg beaters Southwestern style
12 tablespoon Shredded Cheese

Instructions

Put one muffin liner in each of 12 regular size muffin tin. Put 1 tablespoon potato mix, 1/4 cup egg beaters, sprinkler season salt and tablespoon cheese in each. Bake at 350 for 20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Crunchy Blueberry Pancakes

Ingredients

1 1/4 Cup Whole wheat flour
1/2 Cup Cornmeal
1/4 Teaspoon Salt
1/2 Tsp Baking powder
1/2 Tsp Baking soda
1/2 Tsp Cinnamon Ground
1 1/3 Cup Soy milk
2 Tbs Maple syrup
3 Tbs Canola oil
1/2 Cup Blueberries

Instructions

Crunchy Blueberry Pancakes PREPARATION TIME: 20 MINUTES MAKES 2 SERVINGS (EIGHT 4-INCH PANCAKES) When you have time for relaxing and lingering over a cup of coffee, mix up a batch of light and elegant vegan pancakes and consider inviting a friend for breakfast. Cornmeal gives the pancakes extra crunch, and adding the blueberries while the pancakes cook keeps the batter from turning blue. Serve drizzled with pure maple syrup. 1¼ cup whole-wheat pastry flour ½ cup cornmeal ¼ teaspoon salt ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon ground cinnamon 1 ? cups soy milk 2 tablespoons pure maple syrup 1½ tablespoons freshly squeezed lemon juice 3 tablespoons canola oil ½ cup fresh or frozen blueberries, thawed In a large bowl, combine the flour, cornmeal, salt, baking soda, baking powder, and cinnamon. In a medium bowl, combine the soy milk, maple syrup, lemon juice, and oil. Pour the soy milk mixture into the flour mixture. Stir just to combine. Heat a lightly oiled skillet over medium-high heat. For each pancake, ladle ¼ cup of the batter onto the skillet. Sprinkle the top of each pancake with blueberries. When bubbles begin to appear on the top of the pancakes, after about 1 to 1 ½ minutes, turn, and cook until the second side is golden.

Mon, 06 Jul 2026 00:00:00 GMT

Bed And Breakfast Apple Crisp Recipe

Ingredients

4 cups apples (I prefer to use Granny Smiths)
3/4 cups brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 stick of butter

Instructions

Peel and cube apples into bitesize chunks.
Mix all dry ingredients together in a large mixing bowl.
Soften butter slightly, and cut into tabs (for easier mixing).
Use a spoon or fork to mix dry ingredients with butter. Mixture should be sticky and wet when finished.
Dump cubed apples into a pie pan, and spread mixture over top.
You might want to use a fork to press the mixture down so it's flat and evenly distributed.
Bake @ 375 degrees for 30 minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Sauage Breakfast Casserole

Ingredients

1 lb sauage cooked and drained
12 slices bread
10 whole eggs
1 cup milk
1 cup cheddar cheese shredded
salt and pepper to taste

Instructions

In a 9X9-inch glass baking dish, break bread into pieces, as if making stuffing. In a mixing bowl, combine eggs, milk, sausage, cheese, salt and pepper. Mix well and pour over bread. Mix again. Bake at 350 degrees for 45 minutes to 1 hour, uncovered, until center is done.

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

6 cups Frozen hash browns thawed
2/3 cup Butter melted
2 cups cooked ham diced -OR
2 cups browned breakfast sausage
1 cup Cheddar cheese shredded
1 cup milk
6 Eggs
1/2 teaspoon Salt
Freshly ground pepper to taste
1/4 cup tomato catsup

Instructions

Spray a 9x13 inch baking dish with oil.
Press hash browns on bottom of pan. They should be at least 1/2 inch deep as they shrink down as the crust browns. Drizzle melted butter over potatoes. Bake at 425F for 25 minutes until crisp and browned.
Reduce heat to 350F. Sprinkle ham or sausage and cheese over crust. Beat eggs, milk and salt; pour over crust and filling. Return to oven and bake, covered, 25-35 minutes or until knife inserted near center comes out clean. In the last few minutes of baking, uncover and add a few decorative squiggles of catsup to the top
Vegetarian options: Saute onions & mushrooms w/ a bit of salt & pepper. Use this in place of meat in the recipe. Vegetarian sausage will also work. Replace butter w/ canola oil and use the whites of 4 eggs with one whole egg to reduce the cholesterol content if you wish.
Serves 8
This can be a hit at breakfast or brunch. It travels well if you're going to a pot luck event.
Pete Romfh, Feb. 2003

Mon, 06 Jul 2026 00:00:00 GMT

Fresh Blackberry White Chocolate Scones Recipe

Ingredients

2 cups flour
1T baking powder
1/3 cup raw sugar(or sub light brown sugar)
1/2t fine kosher or sea salt
6T cold butter
1 large egg
1t vanilla
about 3/4 cup buttermilk
1 cup fresh blackberries
1/2 cup white chocolate chips

Instructions

Whisk together the flour, baking powder, sugar and salt in a large bowl. Cut in the cold, shaved(or grated) butter using two knives or forks, pastry blender or fingers, until mixture resembles coarse crumbs.
Carefully stir in the chocolate chips and raspberries. Some will break and that's okay. :) Set aside.
In another bowl, whisk the eggs, buttermilk and vanilla until fully combined.
Make a well in the center of the dry mix and pour the egg mixture in. A rubber spatula works great.
Turn out the dough onto your greased/lightly floured baking surface.(either parchment on a sheet or a baking stone works great).
Using well-floured hands, pat the dough into an 8 inch circle, about 3/4 inch thick.
Cut into 8 wedges and carefully separate from each other just a bit.
Brush with a lil melted butter, if desired.
Bake at 400 for about 12-25 minutes until golden brown and done through.
Drizzle with a lil white chocolate upon serving, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs

Ingredients

2 Eggs
1 tb Butter or margarine
few grains pepper
1/8 ts Salt
2 tb Light Cream Or Milk

Instructions

1. Melt butter in a heat-resistant, non-metallic bowl in Micro- wave Oven 15 seconds. 2. Beat remaining ingredients until well-blended. Pour egg mixture into bowl. 3. Heat, uncovered, in Microwave Oven 30 seconds. Stir. 4. Heat, uncovered, in Microwave Oven 1 to 1 1/2 minutes, stir- ring after each 30 seconds. 5. Stop cooking eggs when they are slightly softer than desired, as they will continue to cook after they are removed from the Microwave Oven. Allow to stand 1 to 2 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot French Toast

Ingredients

1/2 Loaf of Bread Not wheat bread-I recommend Cinnamon Raisin Swirl or a challah bread. A loaf of day old french or Italian is also be
6 Eggs
2 cups milk
1 teaspoon cinnamon
1 tablespoon light brown sugar
1 teaspoon vanilla

Instructions

Break up bread in half pieces; place in crockpot if you are using a soft bread, keep aside if you are using a hardier or more stale bread.
Combine eggs, millk, cinnamon, light brown sugar, and vanilla.
Pour over soft bread. If you are using a hardier or more stale bread, dunk pieces individually and layer them.
Set crockpot to lowest setting. Cook for at least 6 hours.
Remove the lid in the morning; about 15 minutes before serving and it will brown and toast.
Spoon out and serve with your choice of breakfast toppings.

Mon, 06 Jul 2026 00:00:00 GMT

John Wayne Breakfast Casserole

Ingredients

3-4 4oz can Chopped green chiles
1 lb Monterey jack cheese Shredded
1 lb Colby cheese Shredded
8 Eggs Separated
1 Can Evaporated milk 13 oz
2 Tbsp Flour
3-4 Roma Tomatoes Sliced
1 Tsp Salt
1 Tsp Pepper
Parsley as garnish

Instructions

1. In a large bowl, stir together the chiles, Jack and Colby cheeses. Put this mixture into a 9x13 pyrex or casserole dish.
2. Separate the eggs.
3. Combine the yolks with evaporated milk + flour + salt + pepper.
4. Beat the egg whites until stiff with a hand mixer and fold into the yolk mixture.
5. Pour egg mixture over cheese mixture and "swirl" with a fork.
6. Bake at 325 for 30 minutes. It will shake a little (soft soufflé style).
THEN
7. Add the sliced tomatoes on top of the partially baked casserole.
8. Bake 30 minute more.
Garnish with parsley if desired (this does make a difference).

Mon, 06 Jul 2026 00:00:00 GMT

Work day breakfast sandwich

Ingredients

2 each egga
1 slice ezekial bread
1/4 c Fresh Spinach
2 tablespoons salsa

Instructions

eggs in microwave, assemble as you would expect

Mon, 06 Jul 2026 00:00:00 GMT

Grandmas Oatmeal Bread

Ingredients

1/2 c Light molasses
2/3 c Shortening
2 Beaten eggs
1 c Warm water
1 1/2 c Boiling water
1 Egg white
2 pk Dry yeast
1 c Old-fashioned oatmeal
1 tb Salt
1 tb Water
Additional oatmeal
6 1/2 c Sifted flour (part whole

Instructions

From Mrs. Ruben Leyendecker 1. Soften yeast in warm water. In a large bowl, combine boiling water, oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups flour and beat well. Add eggs and yeast mixture and beat well. Add enough remaining flour to make a soft dough. 2. Turn out onto lightly floured surface, cover and let rest 10 minutes. Knead until smooth, about 10 minutes. Place in lightly greased bowl, turning dough once. Cover with a dish towel and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch down. Coat 2 well-greased 8-1/2x4-1/2x2-1/2" loaf pans with 2 tablespoons of rolled oats in each pan. 3. Divide dough in half. Shape 2 loaves and place in pans. Cover. Let rise until almost double in bulk, 45 minutes to 1 hour. Brush with mixture of 1 egg white and 1 tablespoon water; sprinkle lightly with rolled oats. Bake at 350F. for 40-50 minutes. Cover with foil or brown paper after baking 15 minutes if tops are getting too brown. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Mon, 06 Jul 2026 00:00:00 GMT

Gingerbread Pancakes with Caramelized Pears

Ingredients

For the compote:
5 pears, peeled, cored, and sliced 1/2-inch thick
3 tablespoons light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons unsalted butter
For the pancakes:
2 cups (264 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/4 cups buttermilk
1/2 cup unsulfured molasses (not blackstrap)
2 large eggs
3 tablespoons dark brown sugar, packed
2 tablespoons canola oil, plus more for greasing skillet
1 teaspoon vanilla extract
To serve:
1 (5-ounce) container crème fraîche, lightly whipped
Maple syrup for drizzling

Instructions

Make the compote: In a mixing bowl, toss the pear slices with the brown sugar, cinnamon, and salt. Melt the butter in a large skillet over medium heat. When the butter is bubbly, add the pears and cook, stirring occasionally, until tender and caramelized, 10 to 12 minutes. Remove from heat and keep warm.
Make the pancake batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. In a medium bowl, whisk together the buttermilk, molasses, eggs, brown sugar, canola oil, and vanilla. Add the wet ingredients to the dry, using a spatula to stir until just combined (a few lumps are okay). The batter will be thick.
Heat and grease the griddle: Place a large nonstick skillet or griddle over medium heat, and let it get hot. (You’ll know it’s good to go when you flick a couple of drops of water on the skillet and they sizzle.) Let the water droplets evaporate, then lightly grease the pan with canola oil.
Fry the pancakes: Scoop 1/4 cup of the batter and drop it onto the skillet. Use the backside of the measuring cup to gently smooth the batter into a circle about 4-inches in diameter. Keep an eye on the heat, adjusting it to medium-low if necessary, so the pancakes don’t scorch. On my stove, this took about 2 minutes per side, but it could take less. Flip the pancake when a few small bubbles begin to form on the top, and the edges of the batter start to look dry and just set. Working in batches, if necessary, repeat with the remaining batter, greasing the pan as needed, until all the pancakes are cooked. Keep the cooked pancakes warm in a low oven while you make the remaining pancakes.
Serve: Serve the pancakes with the compote, dollops of crème fraîche, and a generous drizzle of maple syrup over the top.

Mon, 06 Jul 2026 00:00:00 GMT

Uncle Carl's Old English Fruit Cake

Ingredients

2 lbs Mixed Candied Fruit
1 lb Dates chopped
15 oz Raisins seedless
15 oz Golden raisins seedless
1 lb Walnuts chopped
8 fl oz Elderberry Wine or Brandy
1/2 cup Current or Mint Jelly
3/4 cup Honey
1/3 cup Molasses or Dark Karo
5 cup Flour sifted
1 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Ground cloves
1/2 tsp Nutmeg
1 lb Brown sugar
8 Egg beaten
1 lb Margarine
8 oz Cherries whole red or green
8 oz Whole almonds blanched

Instructions

Mix and sift flour, soda and spices. Cream butter thoroughly; add sugar gradually, beating until light and fluffy; beat in eggs, then fruits and nuts. Add jelly, honey and molasses, and beat well. Add flour mixture gradually, mixing well after each addition.
Turn into 2 paper-lined, greased tube pans. Bake in slow oven (250 degrees F) 3 1/2 hours, or until cake is firm to the touch.
Cool in pan. Remove paper, wrap in waxed paper and store in air-tight can.

Mon, 06 Jul 2026 00:00:00 GMT

Edd Kimber’s bakewell ombre cake

Ingredients

225g butter, at room temperature, plus extra for the tins
325g plain flour
25g cornflour
4 ½ tsp baking powder
400g golden caster sugar
1 tsp vanilla extract
2 tsp almond extract
5 medium egg whites, lightly beaten
300ml whole milk
300g butter, at room temperature
625g icing sugar
450g full-fat soft cheese
300g seedless raspberry jam
red paste food colouring

Instructions

Heat the oven to 180C/160C fan/gas 4. Butter 3 x 20cm round cake tins and line the bases with baking parchment, buttering the parchment, too.
In a medium bowl, stir together the flour, cornflour, baking powder and ½ tsp salt, then set aside. Put the butter in a large bowl and beat for about 3 mins until smooth and creamy. Add the caster sugar and beat for about 5 mins until light and fluffy. Add the extracts and mix to combine.
Add the egg white a little at a time, beating until fully combined. Sift in the flour mixture in 3 additions, alternating with the milk, but starting and finishing with the flour.
Divide the mixture equally between the prepared tins, gently levelling out. Bake for 25-30 mins, or until the cake springs back when lightly touched. Allow the cakes to cool in the tins for 10 mins before inverting onto a wire rack to cool completely. The sponge is quite delicate, so take care when working with the cooled cake.
For the frosting, beat the butter for about 3 mins until light and creamy. Add the icing sugar, a little bit at a time, until fully combined. Beat the frosting until light and smooth, then add the soft cheese and half the jam. Mix until just smooth – don’t overmix as it will get thinner the more you stir.
Put the first cake on a serving plate and spread a layer of the frosting over the top. Then spread half the remaining jam evenly over the frosting. Repeat with the second cake and finally place the third cake on top. Cover the outside of the whole cake with a thin layer of frosting using a palette knife, and put it in the fridge while you prepare the frosting for the decoration.
Divide the remaining frosting between 3 small bowls. Add about ½ tsp of red paste colouring to one of the bowls and about 1 tsp colouring to another bowl, leaving the third bowl as it is. You want to have three bowls of frosting with clearly different colours.
To decorate the cakes, put each frosting into a piping bag fitted with a small round piping tip. Pipe six dots of frosting up the cake, 2 of each colour, with the darkest at the base of the cake. Use a teaspoon or small palette knife to smear the frosting to the right. Repeat the piping process, moving the dots up one so that as you pipe around the cake the colour will graduate in a swirl. For the top, pipe two rings of the darker pink dots around the outside, spreading the frosting in the same fashion, followed by two rings of the medium pink dots, and finish with the lighter frosting in the middle. Will keep for up to 3 days, chilled.

Mon, 06 Jul 2026 00:00:00 GMT

Egg White Omlette with Veggies Recipe

Ingredients

3 Egg whites
1 teaspoon ground black pepper
1 chopped tomato
1/2 cup thinly sliced spinach
1/2 teaspoon salt
2 tablespoon refined oil

Instructions

Whisk egg whites, salt, and pepper together in a medium bowl.
Toss spinach, tomato in another bowl. Lightly coat with oil and heat over medium heat for a minute.
Pour egg mixture into pan and cook until eggs begin to set on bottom. Cook for 2 minutes.
Slide omelette onto a serving plate and garnish with reserved filling.

Mon, 06 Jul 2026 00:00:00 GMT

Paleo Breakfast Stacks

Ingredients

3 breakfast sausage patties
1 avocado, mashed
kosher salt
Freshly ground black pepper
3 large eggs
chives, for garnish
Hot sauce, if desired

Instructions

Heat breakfast sausage according to instructions on box.
Mash avocado onto breakfast sausage and season with salt and pepper.
Spray a medium skillet over medium heat with cooking spray, then spray the inside of a mason jar lid. Place mason jar lid in center of skillet and crack an egg inside. Season with salt and pepper and let cook 3 minutes until whites are set, then remove lid and continue cooking.
Place egg on top of mashed avocado. Garnish with chives and drizzle with your favorite hot sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Petite Orange-Vanilla Scones

Ingredients

1 3/4 c. all-purpose flour, plus more for dusting
1/4 c. granulated sugar
2 tsp. baking powder
1/4 tsp. kosher salt
4 tbsp. cold salted butter, cut into pieces
1/2 c. heavy cream
1/2 tsp. vanilla extract
1 large egg
Grated zest of 1 orange
1 c. powdered sugar
1/4 tsp. vanilla extract
Grated zest of 1 orange, plus the juice of 1/2 orange

Instructions

For the scones: Preheat the oven to 400 ̊. Line a rimmed baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Cut the butter into the flour mixture with a pastry cutter or 2 butter knives until the mixture resembles coarse crumbs.
Whisk the heavy cream, vanilla, egg and orange zest in a medium bowl. Pour the cream mixture into the flour mixture and stir gently with a fork until the dough just comes together. Turn out the dough onto a lightly floured surface and press it together until it forms a rough rectangle. Use a rolling pin to roll out the dough into a 6-by-8-inch rectangle, about 1/2 inch thick. Cut the rectangle in half lengthwise, then quarter crosswise to make 8 pieces. Cut each piece in half diagonally to make 16 triangles. Arrange on the prepared baking sheet.
Bake the scones until lightly browned on the bottom, about 15 minutes. Allow to cool for 15 minutes on the baking sheet, then remove to a rack to cool completely.
For the glaze: Whisk the powdered sugar, vanilla and orange zest and juice in a medium bowl until smooth. One at a time, carefully dunk the top of each scone in the glaze to coat, then return to the rack and let the glaze set.

Mon, 06 Jul 2026 00:00:00 GMT

Black and Ruby Cookies

Ingredients

.5 cup granulated sugar
.3333 cup unsalted butter, softened
1 large egg
.3333 cup buttermilk
.5 teaspoon vanilla extract
.75 cup all-purpose flour
.5 cup rye flour
.5 teaspoon baking soda
.5 teaspoon kosher salt
3.5 ounces dark chocolate, chopped (about 1/2 cup)
1 tablespoon light corn syrup
3.5 ounces ruby chocolate or white chocolate, chopped (about 1/2 cup)
Pinch of salt
1 cup heavy cream
Gold leaf (optional)

Instructions

Preheat oven to 350°F. Line two rimmed 18-by-13-inch baking sheet with parchment paper.
In a stand mixer fitted with a paddle attachment, beat the sugar and butter on low speed until blended. Increase the speed to medium and beat until the mixture is pale yellow and fluffy, scraping down the bowl once or twice, 2 to 5 minutes. Beat in the egg. Scrape down the bowl once more. In a small bowl, mix the buttermilk and vanilla; on low speed, beat into the butter mixture.
In a separate medium bowl, stir together the all-purpose flour, rye flour, baking soda, and salt. Add the flour mixture to the butter mixture in the stand mixer. Beat on low speed until the dough comes together (the dough will seem sticky but you want it to look that way!).
Using a 2-inch cookie scoop, scoop out 8 cookies and arrange them on the sheet pan, spaced at least 1 1/2 inches apart (alternatively, you can use a 1 1/2-inch cookie scoop to make 12 cookies; reduce baking time accordingly). Bake until the edges of the cookies are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 2 hours and up to overnight. Make the dark chocolate and ruby ganaches
Place dark chocolate and corn syrup in a medium bowl; place ruby chocolate and salt in a separate medium bowl. Heat 1 cup heavy cream in a small saucepan until just about to simmer. Pour 1/2 cup hot cream into each bowl of chocolate; let stand for 1 minute. Using separate spatulas or whisks, stir the ruby chocolate ganache until chocolate is melted; repeat with dark chocolate ganache. Set aside both bowls to cool slightly until thickened enough to spread on the cookies, about 10 minutes. Transfer each ganache to a piping bag and snip a small tip off the end of each.
To decorate, turn all the cookies so their flat bottoms are facing up on the wire rack. Pipe dark chocolate ganache over half of each cookie to form a semi-circle; smooth the chocolate with an offset spatula. Pipe ruby chocolate ganache on the other side, taking care to create a sharp, clean line in the middle; smooth with a clean offset spatula. Let the chocolate set, about 20 minutes.
If using the gold leaf, use a small paintbrush to dab small pieces of gold leaf on top of the cookies. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Smoothie Bowl Recipe by Tasty

Ingredients

½ cup mango
½ cup pineapple
¼ cup raspberry
¼ cup strawberry
¼ cup milk, (or how ever much is needed for blender to blend)

Instructions

Blend fruit and milk together until smooth.
Place in a bowl and add your toppings of choice. Serve.

Mon, 06 Jul 2026 00:00:00 GMT

Hash Brown Breakfast Casserole

Ingredients

1 pound ground hot pork sausage
¼ cup chopped onion
2 ½ cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 ¾ cups milk
1 cup all-purpose baking mix
¼ teaspoon salt
¼ teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley sprigs

Instructions

Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
Bake, covered with nonstick foil, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings. Garnish, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Streusel Muffins

Ingredients

1 1/2 cups All purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
2 teaspoon Baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg
2 tablespoons corn oil margarine melted
1/2 cup non-fat milk plus 2 T
1 1/4 cup raspberries fresh or unsweetened frozen
1 teaspoon lemon zest
1/4 cup pecans chopped
1/4 cup dark brown sugar
2 tablespoons All purpose flour
1 teaspoon cinnamon
1 teaspoon Lemon zest
1 tablespoon Margarine melted
1/4 cup Powdered sugar
1 1/2 teaspoon Fresh lemon juice

Instructions

Preheat oven to 350 degrees.
Sift flour, sugars, baking powder, salt, cinnamon together into a medium size mixing bowl and make a well in the center.
Place egg, margarine, and milk in well. Stir with spoon until ingredients are combined. Quickly stir in raspberries and lemon zest. Fill each muffin cup 3/4 batter.
Make topping (pecans, brown sugar, flour, cinnamon, lemon zest, margarine) and sprinkle over each top of muffins. Bake until nicely browned and firm. Approx 20-25 minutes.
Make glaze (powdered sugar and lemon juice). Drizzle over warm muffins.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Make Ahead Breakfast Bowls

Ingredients

3 lbs red potatoes cubed
1 tbsp olive oil
pepper to taste
9 eggs large
Olive oil spray
1 (1⁄2 c) salsa
1 (1⁄2 c) cheddar cheese shredded

Instructions

1. Preheat the oven to 400 degrees.
2. Cut red potatoes into 1-inch cubes.
3. Put in a bowl, add 1 tbsp olive oil, and mix to cover well.
4. Bake for 45 mins or until golden brown, stirring once.
5. Make scrambled eggs - whisk 9 eggs and add to the pan with olive oil spray.
6. Sprinkle with pepper to taste.
7. Add potatoes, eggs, salsa if desired, and cheese over 6 bowls.
8. Store in the fridge for up to a week.
9. Reheat for 30-45 seconds in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Sweet Chocolate Berry Sandwich

Ingredients

8 slices cinnamon raisin bread
½ cup chocolate hazelnut spread
½ cup raspberry jam
24 raspberries
1 tablespoon Butter (softened)

Instructions

Spread the butter on one side of all 8 slices of bread. Assemble the sandwiches by placing the bread slices butter side down on a work surface. Divide and spread the chocolate hazelnut spread on four of the slices of bread. Divide and spread the raspberry jam on the other four slices of bread. Press the raspberries into the four slices of chocolate covered bread, and top with the jam covered slices.
Pre-heat a skillet or griddle (ideally square in shape) over medium heat. Add the assembled sandwiches and fry on both sides until nicely browned – about 3 to 4 minutes. Enjoy with a tall glass of milk!

Mon, 06 Jul 2026 00:00:00 GMT

Dark Chocolate and Oat Clusters

Ingredients

2 tablespoons peanut butter
2 tablespoons 1% low-fat milk
¼ cup semisweet chocolate chips
¾ cup old-fashioned rolled oats

Instructions

Place peanut butter, milk, and semisweet chocolate chips in a saucepan; cook over low heat until chips melt (about 3 minutes). Stir in oats; remove from heat. With a spoon or melon baller, drop 8 ball-shaped portions on a wax paper-lined baking sheet; let set in refrigerator 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Colonial Brown Bread

Ingredients

1/2 c Dark molasses
1 c Whole wheat flour
1 ts Ground cinnamon
2 c Buttermilk
3/4 c Coarsely chopped walnut
1/2 ts Ground allspice
1/2 c Yellow corn meal
1/4 ts Ground ginger
1/8 ts Ground cloves
1/2 ts Salt
1/2 c Rye flour*
1/2 c Golden brown sugar
3/4 c Raisins
2 ts Baking soda
2/3 c All purpose flour

Instructions

Preheat oven to 350F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 3 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool. (Can be made one day ahead. Wrap tightly in plastic; store at room temperature.) Makes 2 loaves. Bon Appetit February 1995

Mon, 06 Jul 2026 00:00:00 GMT

Three Berry Cobbler

Ingredients

1 1/2 Cup Strawberries sliced
1 1/2 Cup Raspberries
1 1/2 Cup Blackberries
1/2 Cup Sugar
1/3 Cup Unsalted butter Room temp
1/3 Cup Sugar plus extra for sprinkling on top
2 Cups Flour
1/2 Tsp. Salt
1 Tsp. Baking powder
1/2 Cup Whole milk

Instructions

Preheat oven to 350 degrees.
Grease baking dish with butter.
FILLING
Combine berries and sugar in prepared dish. Toss & mix.
Combine butter and sugar. Beat until fluffy (about 3 minutes).
BISCUIT TOPPING
Sift together flour, salt, and baking power.
Add flour mixture with milk until all flour is incorporated.
Turn dough out on lightly floured surface and make into dish shape.
Cover fruit with dough, crimp sides, and cut slits in top.
Sprinkle top of dough with sugar.
Bake until top is golden brown and berries are bubbling (~50 minutes).
Cool on wire rack.
Serve hot, warm, or room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Double-Berry White Chocolate Crumble Bars

Ingredients

1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 cup cold butter, cut into pieces
1 1/2 cups fresh blueberries, from 2 (6-oz) containers
1 1/2 cups fresh raspberries, from 2 (6-oz) containers
1/3 cup sugar
3 tablespoons cornstarch
1/4 cup white vanilla baking chips

Instructions

Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 10 minutes.
In medium bowl, mix Filling ingredients. Spread mixture evenly over partially baked crust. Sprinkle reserved cookie mixture over filling.
Bake 32 to 36 minutes or until top is light golden brown and bubbling along edges. Cool 30 minutes.
In small microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

Mon, 06 Jul 2026 00:00:00 GMT

Wake Up Breakfast Casserole

Ingredients

8 frozen hash brown patties or 16 ounces frozen hash browns or tater tots
2 cups cooked ham, diced
2 cups cheddar cheese, shredded
1 bell pepper, diced
1 small onion, diced
12 large eggs
1 cup milk of your choice
1 teaspoon salt (or more)
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Instructions

Preheat the oven to 375 degrees.
Spray a large 9×13 casserole dish with cooking spray.
Add the frozen hash brown patties (or another frozen potato) to the bottom of the casserole dish.
Add the ham, bell pepper onion, and cheese.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture on top of the food in the casserole dish.
Cover with foil & bake for 45 minutes. Uncover and bake an additional 10-15 minutes or until a knife inserted into the middle comes out clean.
Spray the slow cooker generously with cooking spray.
Add the frozen hash brown patties (or another frozen potato) to the bottom of the slow cooker.
Add the ham, bell pepper onion, and cheese.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture on top of the food in the slow cooker.
Cook LOW 4-6 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Strawberry Swirl

Ingredients

2 c Sliced; fresh strawberries
1/2 c milk
1 c Boiling water
1/4 c Butter melted
1 tb Sugar
1/2 lb Marshmallows
1 c Cream; whipped
1 c Graham cracker crumbs
1 pk (3-oz) strawberry gelatin

Instructions

Mix crumbs, sugar and butter. Pat in 9x9 baking dish. Chill. Sprinkle 2 tablespoons sugar over berries. Let stand a half hour. Dissolve gelatin in boiling water. Drain berries, reserving juice; add water to juice to make 1 cup. Add to gelatin mixture. Chill until partially set. Meanwhile, combine marshmallows and milk. Heat and stir until marshmallows melt. Cool thoroughly. Fold in whipped cream. Add berries to gelatin. Then swirl in marshmallows to marbelize. Pour into crust. MRS JOE WEISBERGER (NINA) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 Box 6 oz Croutons garlic and onion
1 Pkg 2 oz Bacon Pieces Oscar Meyer
1 Pkg 8 oz shredded cheese Colby and Monterey Jack
1 Can 4 oz Mushroom Slices Drained, Optional
7 Eggs
2 cups Half-and-half cream

Instructions

In a greased 9x13 baking dish, layer first 4 ingredients.
In a medium bowl, mix eggs and half and half.
Pour over cheese.
Cover and refrigerate overnight.
Bake Uncovered 350 degrees for 30-35 minutes.
Let stand 5 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Morts French Toast W/ Cream Cheese

Ingredients

4 Eggs; large
1/2 c Half and half; or milk*
8 Bread; challa is best
4 oz Cream cheese
1/3 c Marmelade; or jam of choice

Instructions

*Sometimes more... Howard made this just last month in honer of his Dad at JAKES in Londonderry, VT. It is truly baaadand Mort promised he would eat it only at the restaruant. TAke all the ingredients except the bread and put through the blender or FP. Spray with Pam (at this point, who cares) or butter a 8" square pan. Pour a bit of the batter in the bottom of the pan and put 4 slices down and pour about half the batter over the bread. Then 4 more slices and the rest of the batter. Sprinkle with cinnamon and bake at 350 degrees for about 3/4 hour. Pour the batter at least 1 hour before baking and as much as overnight. Please refigerate. Howard stuffed the bread with extra chuncks of cream cheese....but why not fruit like apples or banana slices???? You could add some brown sugar to the batter and a dash of vanilla. We didnt, but served with VERMONT MAPLE SYRUP. Converted by MMCONV vers. 1.00

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cups

Ingredients

1 Egg
1/8 cup Cheddar cheese
1/8 cup Hash
1/8 cup turkey suasage crumble
1/8 cup chopped veggies

Instructions

400 degrees
potatoes 45 min
add egg mix, 10 min
until knife clean

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

1 Bag frozen hash browns (26 oz)
12 eggs
1 cup milk
1 Tbls ground mustard
1 16 oz sausage roll browned
salt & pepper
1 16 oz bag cheddar cheese shredded

Instructions

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread
diced chiles
salsa
diced green onions

Mon, 06 Jul 2026 00:00:00 GMT

Alton Brown's Baked Eggs

Ingredients

2 - 4 dozen eggs

Instructions

Preheat the oven to 325 degrees. Position the oven racks in the center of the oven.
Place the eggs parallel to the bars on the racks. (see picture below)
Place a baking sheet pan in the bottom of the oven (just in case an egg breaks). I have never had a mess in my oven in all the times I have made this recipe. I have had eggs break, but they cooked inside when they do so there is no mess
Bake for 30 minutes.
When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl. I do this a few minutes ahead of time to make sure the water is COLD!
Peel the eggs as soon as they're cool enough to handle, then return them to the ice water to thoroughly chill. I think that the eggs are easier to peel if they are allowed to chill in the water for at least 10 minutes. Also, I peel the eggs under cool running water.

Mon, 06 Jul 2026 00:00:00 GMT

BB-Morning eggs

Ingredients

2 large Eggs or
10 medium quail eggs or
2 small duck egg
2 thick slices whole grain bread or
2 thick slices rice bread or
2 thick slices multigrain bread
2 small cucumbers sliced or
1 large Red bell pepper sliced or
1.5 cups Cherry tomatoes

Instructions

Cook the egg/s, season with
salt and ground black
pepper. Serve with the bread
and veggies. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Apricot White Chocolate And Almond Scones Recipe

Ingredients

2c. all purpose flour
1/3c. sugar
2t. baking powder
1/2t. salt
1/4c. unsalted butter
1/2c. heavy whipping cream
1 large egg
2t. vanilla extract
8oz chopped white chocolate
1c. toasted sliced almonds
1c. chopped dried apricots

Instructions

Preheat oven to 375
In a bowl combine flour,salt, baking powder,and sugar
Stir till well mixed
Cut butter in very small cubes
With pastry cutter cut butter into flour until it looks like coarse crumbs
Add almonds, chocolate and apricots
In another bowl combine cream, egg, and vanilla
Add the cream mixture to flour mixture and knead just till combined
On an ungreased cookie sheet pat out a 9in. diameter circle
With a serrated knife cut into 8 wedges
Bake 15 to 20 min. till lightly browned
This would be delish with lemon curd and cream.

Mon, 06 Jul 2026 00:00:00 GMT

Creamy kale & ricotta cannelloni

Ingredients

500g kale, roughly chopped
1kg ricotta
100g parmesan or vegetarian alternative, finely grated
1 lemon, zested
grating of nutmeg
500g dried cannelloni
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
pinch of chilli flakes
3 x 400g cans chopped tomatoes
1 tsp caster sugar
½ small bunch of basil, finely chopped
250g mozzarella
green salad, to serve

Instructions

Cook the kale in a pan of boiling salted water for 4 mins. Drain and leave to cool slightly. Tip the kale onto a clean tea towel and wring out the excess liquid, then transfer to a large food processor along with the ricotta, parmesan, lemon zest, a good grating of nutmeg and some seasoning, then blitz until smooth and creamy. Put in the fridge while you make the sauce.
For the sauce, heat the oil in a saucepan or flameproof casserole dish over a low heat. Fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and chilli flakes and cook for 1 min more. Meanwhile, blitz the chopped tomatoes in a food processor until smooth. Tip the tomatoes into the onion mixture along with the sugar and simmer, uncovered, over a low heat for 15 mins. Season to taste and stir through the basil.
Heat the oven to 200C/180C fan/gas 6. Spoon the ricotta mixture into a piping bag, snip off the tip and carefully pipe it into the cannelloni. Pour a third of the sauce into a 30 x 22cm rectangular baking dish, then arrange the filled cannelloni in the dish in neat rows. Top with the rest of the sauce, then carefully pour over 150ml boiling water from the kettle. Tear over the mozzarella and bake for 45 mins until the cheese is golden and the sauce is bubbling at the edges. Leave to stand for a few minutes, then serve with a green salad.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast on an English Muffin

Ingredients

4 English muffins or 8 crumpets, cut in half
1/3 cup peanut butter
1/3 cup honey
2 bananas, thinly sliced
1/8 teaspoon cinnamon

Instructions

Preheat grill (broiler).
Lightly toast muffins or crumpets.
Spread peanut butter evenly over muffins or crumpets.
Spread honey evenly over muffins or crumpets.
Top with bananas.
Place on oven tray under grill (broiler) until honey starts to sizzle.
Sprinkle with cinnamon.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Apple Nachos

Ingredients

2 apples, sliced
1/4 c. peanut butter, microwaved for 20 seconds
1/4 c. crushed graham crackers
1/4 c. chopped stawberries
1/4 c. blueberries
Raisins, for topping
Honey, for garnish

Instructions

On a large plate, arrange apple slices on top of one another. Drizzle peanut butter over apples and top with desired toppings. Finish with a drizzle of honey. Serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake (crockpot recipe)

Ingredients

3-4 cups crusty bread diced (3/4-1inch)
1/2 pound Bacon cut into 1/2 inch dice
2 cups Mushroom sliced
8 Eggs
1/2 cup milk
3/4 cup roasted red peppers drained and chopped
1 cup shredded cheese (cheddar or monterey jack)
Salt & pepper to taste
2 cups fresh spinach torn

Instructions

1. Coat Crock-Pot with nonstick cooking spray. Add Bread.
2. Heat skillet on medium heat until hot. Cook bacon until crispy. Remove and discard all but 1 tablespoon of drippings. Add mushrooms and spinach to skillet and toss to coat. Cook 1-2 min or until spinach wilts.
3. Beat eggs and milk in medium bowl. Stir in red peppers, cheese, salt and black pepper. Pour into crockpot.
4. Cover; cook on low 3-3-1/2 hours or on high 2-2-1/2 hours, until eggs are firm but still moist. Adjust seasonings, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Croque Monsieur Breakfast Casserole

Ingredients

1 large loaf country-style bread, cut into 1" cubes
6 large eggs
1 c. half-and-half
1/4 c. Dijon mustard
Kosher salt
Freshly ground black pepper
4 tbsp. unsalted butter, plus more for pan
6 oz. shredded Gruyére (about 2 1/2 c.), divided
4 oz. ham, torn into 1" pieces, divided
1/4 c. (30 g.) all-purpose flour
2 1/2 c. whole milk
Pinch of ground nutmeg

Instructions

Preheat oven to 300°. On a baking sheet, spread bread in an even layer and bake until dried out and crispy, 10 to 15 minutes. Transfer to a large bowl.
In a large glass measuring cup, whisk eggs, half-and-half, and mustard; season with salt and pepper. Pour over toasted bread and toss to coat. Let soak 10 minutes.
Increase oven temperature to 350°. Grease a 13"-by-9" baking dish with butter. Add about half of bread to prepared dish. Top with 1 cup Gruyére and half of ham. Top with remaining bread and pour remaining liquid over. Top with 1/2 cup Gruyére and remaining ham.
Bake casserole until bread is crispy and golden and cheese is melted, 30 to 40 minutes.
Meanwhile, in a medium pot over medium heat, melt butter. Add flour and whisk into butter. Cook, stirring occasionally, until golden and smells nutty, about 2 minutes. While whisking, slowly pour in milk and continue to whisk until smooth. Bring to a simmer and cook, stirring occasionally, until sauce is thickened enough to just coat a spoon, but not as thick as gravy, about 1 minute. Stir in nutmeg; season with salt and pepper.
Preheat broiler. Pour sauce over casserole and top with remaining 1 cup Gruyére.
Broil, watching closely, until cheese is melted and golden in spots, 2 to 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Crumble Muffins

Ingredients

1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon fresh lemon zest (see note below)
2 teaspoons baking powder
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup fresh raspberry
3/4 cup all-purpose flour, sifted
1/4 cup brown sugar
1/3 cup oatmeal, dry
1 teaspoon cinnamon
1/2 cup butter, cold

Instructions

Preheat oven to 400 degrees.
MUFFINS: Beat together the egg, milk, lemon zest and oil in a medium bowl.
Mix together in a separate bowl the baking powder, white sugar, 1.5 cups sifted flour and 1/2 t. salt. Stir into the wet ingredients just until the dry ingredients are moist, about 8 rotations. Add raspberries; stir about 2-3 more times.
Fill muffin cups about 2/3 full.
STREUSEL TOPPING: Stir together the remaining flour, brown sugar, cinnamon and oatmeal. Cut in with a pastry blender the butter until the mixture resembles coarse crumbs.
Sprinkle topping over each muffin.
Bake 20-25 minutes. Remove from pan immediately. Makes about 12.
NOTE: The key to making a truly tender muffin is in NOT overmixing your batter. Stir it as little as possible. It's OK if the batter is somewhat unevenly mixed; it "corrects" itself in baking. Sifting the dry ingredients lends to the light texture, so don't neglect this step, either. Use either a traditional sifter, or a mesh strainer to sift your ingredients.
Try a Microplane grater for your lemon zest, or a Messermeister zester/channel tool. I find these to be the easiest way to get fresh zest from citrus. Use only the colorful exterior of the lemon-- the white peel part adds only bitterness.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Chip Scones

Ingredients

2 cups All purpose flour
1/2 cup Brown sugar
2 1/2 teaspoons Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Salt
8 tablespoons butter frozen
1/2 cup Heavy cream
1 Egg
1 cup mini chocolate chips
Powdered sugar for topping

Instructions

Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, brown sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the mini chocolate chips. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8? disc and cut into equal wedges with a very sharp knife. Top with a sprinkle of additional mini chocolate chips (optional) and coarse sugar.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioners' sugar, if desired. Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.

Mon, 06 Jul 2026 00:00:00 GMT

Cardamom, rhubarb & ginger French toast traybake

Ingredients

flavourless oil, for the dish
200g rhubarb, trimmed and cut into 2cm pieces
2 tsp vanilla bean paste
1 large orange, zested and juiced
125g golden caster sugar
¾ tsp ground cardamom
½ tsp ground cinnamon
1 lemon, zested
3 balls of stem ginger, finely chopped, plus 3 tbsp syrup from the jar
4 eggs, beaten
150ml whole milk
100ml double cream
400g sliced brioche loaf
icing sugar, for dusting

Instructions

Oil a deep ovenproof baking dish (ours was 20 x 30cm). Tip the rhubarb, ½ the vanilla bean paste, the orange juice and 1 tbsp of the sugar into a saucepan and stir. Bring to a simmer and cook for 4 mins until the rhubarb is soft but still holding its shape. Transfer to a bowl and set aside in the fridge to cool.
Meanwhile, put the remaining vanilla paste in a large jug with most of the remaining sugar (reserve 1 tbsp for sprinkling over the top later), the cardamom, cinnamon, orange and lemon zests, stem ginger and syrup, eggs, milk and cream. Whisk the ingredients together until well combined. Pour half the mixture into the prepared baking dish. Lightly press the brioche slices into it, then turn them over so they’re thoroughly soaked. Arrange the slices so they fit snugly in the dish. Pour over the remaining egg mixture, then dot over the cooked rhubarb and sprinkle over any of its liquor left in the bowl. Cover and keep chilled for at least 1 hr or overnight.
Heat the oven to 180C/160C fan/ gas 4. Sprinkle with the reserved sugar and bake for 20-25 mins until set and golden. Leave to rest for 5 mins, dust with icing sugar and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Brunch pancake sharing board

Ingredients

8 rashers streaky or back bacon
200g self-raising flour
1 tsp baking powder
1 tbsp golden caster sugar
3 large eggs, lightly beaten
25g melted butter, plus extra for cooking
200ml milk
vegetable oil, for cooking
maple syrup
raspberries
sliced banana
berry compote
chocolate spread
blueberries
mini marshmallows

Instructions

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm.
Mix the self-raising flour, baking powder, golden caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of a spoon, then add the eggs, 25g melted butter and milk.
Whisk together either with a balloon whisk or electric hand whisk until smooth, then pour into a jug.
Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear on the surface, and the surface starts to look a bit set and drying out. Wait for the bubbles and surface to look right rather than relying on the timing, but if the pancake seems to be taking too long, check the underside to make sure it’s not burning or if it's not cooking fast enough, adjust the heat. Flip the pancakes over and cook for a further minute, then transfer to the oven with the bacon to keep warm. Repeat until all the batter is used up.
Arrange the toppings you have chosen on a board and set the table, then add the pancakes and bacon just before serving. You can put extra toppings in bowls or replenish the board as you need to.

Mon, 06 Jul 2026 00:00:00 GMT

Rava Dosa Pancakes with Cumin Dahl And Coriander

Ingredients

100 ml Yogurt; optional (3 1/2fl
2 tb olive oil
500 g Yellow split peas; (1lb)
1 1 1/2 inch p ginger; finely
Salt
100 g Polenta; (3 1/2oz)
2 ts Toasted cumin seeds
2 ts Ground cumin
1 15 g pack fresh coriander
Salt
2 l Water; (3 1/2 pints)
100 g Self raising flour; (3
400 ml Water; (14fl oz)
2 tb Vegetable oil for frying
; chopped
100 g Semolina; (3 1/2oz)
2 ts Ground turmeric
; oz)
1 ts Turmeric
4 garlic finely chopped
2 Red chillies; deseeded and

Instructions

To make the dahl - rinse the yellow split peas and check for small stones. Heat the olive oil in a saucepan and fry the garlic, ginger and chillies for 1-2 minutes over a medium heat. Add the cumin and turmeric and continue to cook for 1 minute. Add the yellow split peas and stir well, then add the water and bring to the boil. Reduce the heat to simmer and cook stirring occasionally for 30-40 minutes. Season with salt, remove from heat and keep to one side. To make the rava dosa pancakes: Mix all the dry ingredients together, pour the water into mix, whisking to form a smooth batter. (Please note 50ml of natural yogurt can be added to mixture at this stage adding a nice sourness to the taste. This is optional). Lightly oil a heavy based frying pan, and place over a moderate heat. Pour small amounts of the mixture into the middle of the pan and tilt to allow the mixutre to spread to the edges. When bubbles appear on the surface flip the pancake over with a palette knife and cook for a further minute. Repeat this with the rest of the pancake mixture. To serve, slide a rava dosa pancake onto a plate. Place 2 spoonfuls of dahl onto the middle, put 1 tablespoon of yogurt on top, if using, and 1-2 sprigs of coriander. Fold the top over and the sides, and roll into sausage shapes. Notes These are very good with steamed spinach, raita and mango chutney. NOTES : A lovely and typical North Indian Dosa with spicy dahl, equally satisfying as a main course or starter.Vegetarian friendly.

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast Casserole

Ingredients

24 ounces Johnsonville Breakfast Sausage Links 2 pkg 12 oz each
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon Black pepper
30 ounces Ore Ida frozen shredded hash browns, thawed 1 pkg 30 oz
2 cups shredded 4 cheese blend 8 oz
1/2 cups Red bell pepper diced
1/3 cup Green onion thinly sliced

Instructions

Arrange sausages on an ungreased 15" x 10" x 1" baking pan.
Bake at 375 degrees for 15-20 min, turning links once or until sausage is cooked through and lightly browned; drained.
Allow to cook slightly.
Slice sausage into 1/4" coins.
In large bowl, whisk eggs, milk and seasonings.
Add sausage, hash browns, cheese, bell pepper and onions.
Pour into a greased 13" x 9" x 2" baking dish.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered at 350 degrees for 65-70 minutes or until a knife inserted in the center comes out clean.
Let stand 10 minutes before serving.
Serve with salsa or picante sauce

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Scones

Ingredients

2 tb Butter or margarine
3 ts Baking Powder
2 tb Sugar
1 ts Salt
2 Eggs well beaten
2 c Flour

Instructions

Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey, Denver, CO. The Household Searchlight - 1941 Converted by MMCONV vers. 1.20

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Blueberry French Toast

Ingredients

12 slices day old Italian bread cut into 1" cubes
2 (8 oz) packages cream cheese cut into 1" cubes
2 cups fresh blueberries divided
12 eggs beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tablespoon butter

Instructions

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F.
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
Meanwhile, In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Mon, 06 Jul 2026 00:00:00 GMT

ME's Sunflower breakfast

Ingredients

2 tablespoons Sunflower butter organic, smooth or crunchy
1 Med naval orange, mango, banana or apple

Instructions

Cut/peel the orange or banana or mango...get the sunflower and enjoy together.

Mon, 06 Jul 2026 00:00:00 GMT

Mixed Berry Pancakes Recipe

Ingredients

4 cups basic whole wheat pancake batter
2 cups mixed fresh berries[ blueberries, red and black raspberries, blackberries] substitute I.Q.F. if no fresh on hand
1 cup maple syrup
1/2 tsp. dried hot pepper flakes
6 egg whites
1 tsp vanilla
1 tbsp superfine or powdered sugar
pinch cream of tartar

Instructions

mix pancake batter as per directions and cook
mix pepper flakes into syrup and let set for a few minutes
layer pancakes and berries into an 8 by11 pan covering each layer with syrup mix
beat egg whites, sugar and tartar to stiff peaks and cover pancakes entirely, piling as high as needed.
I bake in a 400 degree oven until meringue tips and edges are a dark brown, but this step can reflect your personal choice.
after baking allow to set a few minutes before cutting.
HINT, this is very sweet, so a little goes a long way. Bon Appetite

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Eggs and Ham

Ingredients

2 tb Sliced Green Onion
1/4 c Whole Milk
2 oz Boiled Ham Cut Into Strips
1 tb Butter or margarine
1/4 ts Dried Basil, Crushed
1/4 c Cheddar cheese shredded
4 Large Beaten Eggs

Instructions

In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. From Better Homes & Gardens "Microwave Cooking for One or Two". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc-4-2.zip

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pound Sausage
1 cup Milk
2 cans Cream of mushroom soup
1/2 pound Cheddar cheese shredded
1 box Seasoned croutons
4 or more Eggs
dash Salt and pepper
1 dash Worcestershire sauce

Instructions

Mix together and bake in a 13x9 inch pan at 350? for 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Susan Aurthur Oatmeal-Peanut Butter-Chocolate Chip Cookies

Ingredients

18 oz Jar Peanut butter
1/2 Cup Butter
1 !/2 Cups Sugar
1 1/2 Cups Brown Sugar
4 eggs
1 tsp Vanilla
6 Cups Minute Oats
2 1/2 tsp soda
1 1/2 Cups Chocolate Chips

Instructions

Mix peanut butter, butter. Add sugar and blend well. Add eggs (one at a time) and vanilla. Mix Oats with soda and add to butter mix. Add chocolate chips.
Bake on ungreased cookie sheet 9 to 10 minutes at 350*

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

Nonstick cooking spray
1 pound ground pork sausage
1 pound sliced bacon cut in 1/2" pieces
6 slices soft white bread
1 1/2 cups cheese your choice
6 large eggs
2 cups whole milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon white pepper
1 can cream of mushroom soup

Instructions

Spray a 13- by 9-inch baking dish with nonstick cooking spray.
In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels. Then do the same with the bacon.
Cut and discard the crusts from the bread. Cut the slices into cubes, and layer in the prepared baking dish. Sprinkle with the sausage, bacon and 1 cup of cheese.
In a large bowl, whisk together the eggs, milk, mustard, salt and pepper; carefully pour the mixture over the cheese.
Cover and refrigerate at least 2 hours or up to over night.
Stir a little milk into soup and spread gently over casserole with a 1/2 cup cheese.
Bake casserole in preheated 350° oven until set and golden, about 40 minutes.
Let stand for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

S'mores Swirl Cake

Ingredients

Nonstick baking spray, for pan
2 c. all-purpose flour, spooned and leveled
2 1/4 tsp. baking powder
1 1/2 tsp. kosher salt
3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 c. sugar
4 large eggs, at room temperature
1 tbsp. pure vanilla extract
3/4 c. whole milk
1/2 c. unsweetened cocoa, sifted
1/2 c. fine graham cracker crumbs (from about 2 1/2 crackers)
Chocolate sauce, crushed graham crackers, and mini marshmallows, for serving

Instructions

Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Nordic Ware Heritage Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl.
Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture.
Transfer half the batter to a second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into remaining batter. Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife.
Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and marshmallows.

Mon, 06 Jul 2026 00:00:00 GMT

Peters Thin Pancakes with Sauteed Fruits

Ingredients

1 ts Sugar
1 tb Sugar
1 c milk
1 pn Salt
Powdered sugar
3 Eggs
3 tb Canola oil
1/4 c Water
1/2 ts Baking Powder
3 tb Melted butter; or as desired
3 c Assorted fresh fruit; sliced
1 tb Butter
1 1/3 c All-purpose flour
1 1/2 ts Vanilla

Instructions

To prepare the pancakes: Combine the eggs, milk, water, vanilla, sugar and salt in a large bowl. Beat until well combined. Using a fork, blend the baking powder into the flour. Whisk into the liquid ingredients, along with the oil, whisking until just blended. Set aside while you prepare the fruit. (May be made the night before. Cover and refrigerate.) To prepare the fruit: Melt the butter in a large, preferably nonstick pan. Add the fruit and saute for a minute. Sprinkle with the sugar and continue to saute for no longer than a minute. You want to bring out the flavors and brighten the colors. If you use fresh raspberries, add them the last few seconds. Remove from heat and set aside while you cook the pancakes. Brush a 12-inch nonstick omelet pan with about 3 teaspoons melted butter. Give the batter a good stir just before making each pancake. When the pan is medium-hot, ladle in 1 cup of the batter. Swirl the pan to evenly spread the batter, then cook over medium heat for about 2 minutes. Lift the pancake when it appears to be set; it should have golden speckles on the bottom. Turn and cook for another minute. Continue with the remaining batter. Serve each pancake with sauteed fruit, and dust with powdered sugar. [Serves 4. PER SERVING: 530 calories, 12 g protein, 61 g carbohydrate, 28 g fat (10 g saturated), 198 mg cholesterol, 229 mg sodium, 4 g fiber.] Notes: One of the best things about these delicate pancakes is that they serve as a base for fresh fruit. My favorite toppers are sliced peaches and raspberries, cinnamon-dusted apple slices, or halved fresh figs and toasted walnuts. Recipe from a a place Jacquelin stayed in the Yacatan run by Peter and his wife. Recipe by: Jacqueline Higuera McMahan, SF Chronicle 9/23/98 Posted to KitMailbox Digest by Pat Hanneman on Sep 24, 1998,

Mon, 06 Jul 2026 00:00:00 GMT

Croutons

Ingredients

1/4 cup butter
4 slices bread
1/4 tsp garlic powder

Instructions

Preheat oven to 375 degrees F
Melt butter in a pot over medium heat.
Cut each bread slice into 16 cubes; add bread cubes and garlic powder to melted butter. Stir to coat. Transfer coated bread cubes to the prepared baking sheet.
Bake in the preheated oven until crispy, 8 to 10 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Make Ahead Yeast Pancakes

Ingredients

1 pk Yeast
1/4 c Warm water
2 c Biscuit mix
2 Eggs
1 c milk

Instructions

1. Dissolve yeast in warm water (105-110 degrees) in mixing bowl. Let stand until softened, about 5 minutes. Mix in remaining ingredients with a wire whisk or mixer until smooth. 2. Cover tightly and refrigerate up to 24 hours. 3. To prepare the griddle, heat over high heat and rub with tiny bit of oil on a paper towel. Turn heat down to medium and use about 1/4 cup of batter for each pancake. Cook until pancakes are dry around edges and top is bubbly. Turn and cook other side until browned. Yield: 12-14 pancakes. Prepare this batter the night before, remove and let stand at room temperature for about 10 minutes before cooking. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Mon, 06 Jul 2026 00:00:00 GMT

Buttermilk Panna Cotta with Strawberries

Ingredients

2 c Buttermilk
1 1/2 ts Unflavored gelatin
2/3 c Heavy cream
3/4 c Sugar
1 pt Strawberries hulled, Quartered

Instructions

In top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes. Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture; place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours. Meanwhile, sprinkle strawberries with remaining sugar, Let stand for about 1 hour. Unmold by dipping ramekins briefly into hot water and running tip of knife around edges; invert onto plates and serve with strawberries and their juice. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine Recipe By : Martha Stewart Living, June 1996

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast smoothie

Ingredients

Dates
Banana
Raspberries
Oatmilk

Instructions

Soak dates in hot water for 10-15 minutes before blending

Mon, 06 Jul 2026 00:00:00 GMT

Spinach Saute With Brown Butter & Garlic

Ingredients

2 tablespoons unsalted butter
2 garlic cloves, gently crushed and peeled
10 -12 ounces spinach, thick stems trimmed, leaves washed and dried well
salt & freshly ground black pepper, to taste
1 lemon, halved

Instructions

In a large saute pan over medium heat, melt the butter with the garlic until the butter is golden brown and smells nutty; make sure the garlic doesn’t burn.
Raise the heat to high and add the spinach, in batches if need be, flipping and stirring, until just barely wilted, about 1 minute Take the pan off the heat; remove the garlic.
Season the spinach with salt, pepper, and a squeeze of lemon.
Toss and serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Truffle Cheesecake

Ingredients

1 1/2 cups crushed graham cracker crumbs
2 tablespoons margarine, melted
3/4 cup white chocolate chips, softened
1/3 cup raspberry preserves
4 (8 ounce) packages low-fat cream cheese, softened
1 cup fructose or 1 cup white sugar
1 cup nonfat plain yogurt
3/4 cup egg substitute or 3/4 cup egg white
3 baskets fresh raspberries

Instructions

Mix cracker crumbs and margarine.
Line bottom of 994 springform pan.
Freeze while preparing filling.
Mix 3 packages cream cheese with fructose until well blended.
Add egg substitue and yogurt and beat for 2 minutes.
Pour into crust pan and set aside.
Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
Drop tablespoons of mix onto plain cheese batter.
DO NOT SWIRL.
Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Wake-up Casserole

Ingredients

1 package Hash Browns chopped
2 cup Cheddar cheese shredded
1 package Ham chopped
8 large Eggs
1 cup Milk
1/2 teaspoon Salt
1/2 teaspoon Mustard

Instructions

Grease 9x13 pan. Beat together eggs, milk, salt and mustard. Add everything else - mix well & pour into greased pan. Cover with foil.
Bake covered at 350? for 1 hour. Uncover and bake 15 min longer. Until eggs are golden and knife inserted comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Bananas Foster Baked French Toast

Ingredients

1/2 cup butter cubed
2/3 cup brown sugar
1/2 cup heavy whipping cream
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 cup chopped pecans optional
3 large bananas sliced
12 slices egg bread or challah about 3/4 lb
1 1/2 cup milk
3 eggs
1 tbsp sugar
1 tsp vanilla extract

Instructions

1) Place butter in a microwavable safe bowl; microwave, covered, for 30-45 seconds or until melted. Stir in brown sugar, heavy whipping cream, cinnamon, allspice, and if desired, pecans. Add bananas; toss gently to coat.
2) Transfer to an ungreased 13x9 inch baking dish. Arrange bread over top, trimming to fit as necessary.
3) Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours over night.
4) Preheat oven to 375. Meanwhile remove baking dish from refrigerator. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry "Cheesecake" French Toast

Ingredients

6 oz. cream cheese, softened
1 tsp. vanilla
3 tbsp. raspberry jam
1/2 c. milk
2 large eggs
1/4 tsp. ground cinnamon
8 (1/2" thick) sliced brioche
1/2 c. raspberries, plus more for serving
Confectioners' sugar, for garnish
maple syrup

Instructions

With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.
In a large shallow dish, whisk milk, eggs, and cinnamon.
Spread cheese mixture on one side of brioche slices. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.
Heat a 12" nonstick skillet on medium; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place two sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown.
Transfer to a plate; keep warm in oven at 200 degree F while cooking remaining sandwiches. Dust with confectioners' sugar; serve with maple syrup and more raspberries.

Mon, 06 Jul 2026 00:00:00 GMT

Vegan Toasted Oatmeal With Maple Syrup, Cranberries, and Raspberries Recipe

Ingredients

1 cup steel cut oats
3 cups water
1/3 cup whole fresh or frozen cranberries and raspberries (see note)
2 tablespoons sugar or brown sugar
Pinch kosher salt
2 tablespoons maple syrup

Instructions

Heat oats in a medium saucepan over medium heat, stirring and tossing constantly until pale golden brown and a nutty aroma develops, about 3 minutes. Add water, berries, sugar, and salt. Bring to a boil over high heat then reduce to a bare simmer.
Cook, stirring occasionally until oatmeal is cooked and berries have softened, about 20 minutes total. Gently mash berries with the back of a wooden spoon as they cook to rupture them. Serve immediately, drizzling with maple syrup at the table. This Recipe Appears In The Vegan Experience, Days 1 and 2: What's For Breakfast?

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Bread

Ingredients

3 eggs
1 cup oil (my preference is to sub applesauce to reduce the amount of oil)
2 cups sugar
2 cups frozen raspberries, thawed
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup walnuts, chopped
3 teaspoons cinnamon (or less to suit your tastes)
1 teaspoon vanilla

Instructions

Beat eggs until light and foamy. Add oil (or combination of oil and applesauce), sugar, raspberries and vanilla. Mix lightly, but well. Sift flour, salt, soda, cinnamon and baking powder together. Add nuts. Add flour mixture to wet ingredients - stir well. Pour into two 9x5x2 inch loaf pans. Bake at 325 degrees F. for 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

4 slices bacon
8 green onions (scallions)
1 tablespoon butter
1 pound mushrooms sliced
8 Eggs
1 cup milk
1/8 teaspoon pepper
2 1/2 cups shredded cheddar cheese

Instructions

In large skillet cook bacon till crisp; drain off drippings and crumble. Wipe pan clean. Cook scallions in butter over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove from heat. In bowl beat together the eggs, milk and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart 12"x7"x2" baking dish. Bake at 350? for 35 to 40 minutes, or until puffed and knife inserted comes out clean. Let stand 5 to 10 minutes before cutting. Makes 6 servings

Mon, 06 Jul 2026 00:00:00 GMT

Super Easy, Super Delicious Breakfast Crepes

Ingredients

1 1/2 cups whole milk
3 eggs
3 tablespoons sugar
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup flour

Instructions

In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
Add sugar and salt, blend for a few seconds turn off.
Add melted butter and vanilla, blend a few seconds turn off.
Add flour, blend until all mixed.
Okay now for cooking them, this is what I did --
I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
*** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
Serve with powdered sugar, jam, fruits any filling of your choice!
*** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
*** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

Mon, 06 Jul 2026 00:00:00 GMT

Tom & Jerry Batter - Mary Seiffert

Ingredients

8 each eggs separated
2 1/2 cups super-fine white sugar (2 cups for whites step, 1/2 cup for yolks step)
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 bottle brandy
1 bottle rum

Instructions

Set out two bowls.
In one bowl, drop in the egg whites, and put the yolks into the second bowl. Set yolks aside.
To the whites, add 2 cups super-fine sugar, cream of tartar, and beat until very stiff. Depending on your mixer, this may take some time.
Take the yolks bowl and beat until the color changes. Then add the 1/2 cup of sugar & vanilla, beating until thick.
Pour yolks mixture into the whites mixture, and beat thoroughly, until very thick.
Mix equal amounts of brandy and rum into mug; add boiling water, leaving room for the batter. Top it off with batter and sprinkle with ground nutmeg.
Store in refrigerator or freezer.

Mon, 06 Jul 2026 00:00:00 GMT

The Fruit 'n' Nut English Muffin - Turbo Fire Breakfast

Ingredients

1 Whole wheat English Muffins split into halves
1 tablespoon almond butter
1 tablespoon apricot jam or preserves

Instructions

Toast the english muffin. Spread with almond butter and apricot jam.
Serve with 1 cup of tea sweetened with 1 tsp stevia and 1 tsp milk if desired.
Calories 284 / Protein 8 g / Carbs 43 g / Total Fat 11 g / Fiber 5 g

Mon, 06 Jul 2026 00:00:00 GMT

Energy Boosting Breakfast Casserole

Ingredients

1- 12 oz. package Jimmy Dean 50% less fat Pork Sausage
2 cups shredded cheddar cheese low fat
1 cup Heart Smart Bisquick mix
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups skim milk
4 eggs

Instructions

1. Brown sausage and drain
2. Arrange cheese and sausage in bottom of a greased 9x13 pan
3. In a separate bowl, beat milk, eggs, Bisquick, salt, and pepper, until smooth
4. Pour mixture over cheese sausage
5.Bake at 400 degrees fro 30-35 minutes, or until lightly browned

Mon, 06 Jul 2026 00:00:00 GMT

Marshmallow-Chocolate Cookie Sammies

Ingredients

3 c. unbleached all-purpose flour
2 1/2 c. fine graham cracker crumbs
1 1/2 tsp. fine sea salt
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cinnamon
1 1/2 c. unsalted butter
1/2 c. packed light brown sugar
1/2 c. sorghum
1/2 tsp. pure vanilla extract
1/2 c. whole milk
3/4 c. granulated sugar
1/4 c. light corn syrup
1 tbsp. honey
1 pinch fine sea salt
6 tbsp. water
1 envelope unflavored gelatin
1 tsp. pure vanilla extract
2 lb. semisweet chocolate chips
1/2 c. vegetable oil

Instructions

To make the cookies: Whisk together flour, graham cracker crumbs, salt, baking powder, baking soda, and cinnamon in a bowl.
Beat butter, sugar, sorghum, and vanilla on medium speed with an electric mixer, until light and fluffy, 3 to 5 minutes.
Reduce speed to low and gradually add flour mixture, beating until just combined; beat in milk.
Divide dough in half. Place half on a sheet of parchment and top with plastic wrap. Roll to 1/2 inch thick. Slide, on parchment, onto a cookie sheet. Repeat with the remaining dough. Chill, covered, at least 30 minutes, or up to 2 weeks.
Position the racks in the middle and lower third of the oven and preheat to 325 degrees F. Transfer one sheet of dough, on parchment, to the kitchen counter. Line cookie sheet with fresh parchment. Cut out cookies with a 3-inch round cutter and place on prepared pan, leaving 1 inch between them. Chill 15 minutes. Repeat with remaining dough. You can re-roll the scraps once.
Bake cookies, rotating pans half-way through, until firm to the touch and lightly golden, 10 to 12 minutes. Cool completely on wire racks.
To make the filling: Combine sugar, corn syrup, honey, salt, and 3 tablespoons water in a large saucepan. Cook over medium heat, stirring, until sugar is dissolved. Clip a candy thermometer to the side of the pan and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes.
Meanwhile, pour the remaining 3 tablespoons water into a bowl and sprinkle with gelatin. Whisk on low speed with an electric mixer until gelatin softens.
With the mixer running, gradually add hot sugar syrup. Whisk, gradually increasing the speed to high, until the mixture holds stiff peaks, 10 to 12 minutes. Reduce speed to low and whisk in the vanilla.
To assemble the cookies: Fill a pastry bag, fitted with a plain tip (or a plastic zip-top bag with one corner cut off), with filling. Pipe about 2 heaping tablespoons of filling onto half the cookies. Top with the remaining cookies and gently press to seal.
To coat the cookies: Place chocolate chips and oil in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water). Cook, stirring, until melted.
Set a wire rack on a cookie sheet lined with parchment. Using two forks, dunk each cookie into the warm chocolate, turning to coat, and place on the wire rack; let set. If the chocolate begins to harden before all the cookies are coated, return it to the simmering water and stir until smooth.

Mon, 06 Jul 2026 00:00:00 GMT

Scones

Ingredients

2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
3/4 teaspoon table salt
1 tablespoon baking powder
8 tablespoons (113g) unsalted butter cold
1 cup to 2 cups chopped dried fruit chocolate or other flavored chips nuts [product-link]Jammy Bits[/product-link]* or a combination optional
2 large eggs
2 teaspoons King Arthur Pure Vanilla Extract or the flavoring of your choice
1/2 to 2/3 cup (113g to 152g) half-and-half or milk
2 teaspoons milk
2 tablespoons coarse sparkling sugar or cinnamon sugar optional

Instructions

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
, Stir in the fruit, chips, and/or nuts, if you're using them., In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients.
, Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.
, Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan., Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
, Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar.
, Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges., For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F with a rack in the upper third., Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
, Remove the scones from the oven, and cool briefly on the pan. Serve warm. They're delicious as is, but add butter and/or jam, if you like. , When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Biscuit Mix Pancakes Recipe

Ingredients

2 cups biscuit mix
1 cup milk
2 large eggs

Instructions

In a large bowl, combine all of the ingredients.
Heat a griddle or frying pan.
Grease a pan lightly.
Use a quarter cup measuring cup to pour the batter and form each pancake in the pan. You can also pour directly from the bowl or use an ice cream scooper to distribute the batter.
Bake the pancakes until bubbles appear in the batter and the edges of the pancakes are brown.
Once they bubble toward the middle, flip the pancakes and cook for a minute or so longer.
Remove the pancakes. What Kind of Biscuit Mix Is It? In areas such as England, a biscuit can refer to a small baked cookie-like food, somewhere between a cookie and cracker. The biscuit mix used in this recipe is a leavened quick bread, which is often served alongside a meal and is a salty, savory flavor that is commonly topped with butter. Breakfast sandwiches are also served on biscuits, which are prepared with eggs, sausage, bacon, or cheese and other foods stuffed inside a biscuit cut in half.

Mon, 06 Jul 2026 00:00:00 GMT

Chorizo and Eggs (huevos con chorizo)

Ingredients

1 medium Onion (diced)
1 medium Poblano Pepper (diced, deseeded)
1 medium red or Yellow Bell Pepper (diced)
1 pound chorizo
8 large eggs
1/4 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1/4 cup heavy cream

Instructions

Pre-heat a skillet. I like cast iron, but feel free to use a non-stick, heat-proof pan. Additionally preheat the oven to 350 degrees F.
Add onion, poblano, red peppers and cook until the vegetables just begin to soften.
Push all the vegetables to one side of the skillet to make room for the chorizo. Add the chorizo ??and cook for 5-6 minutes. You want to use a spatula or spoon to break up the chorizo for easier cooking.
Mix the vegetables and chorizo ??together thoroughly and cook for 1 more minute.
While the chorizo and vegetables cook, in a large bowl, mix the eggs with the cream.
Add the egg mixture to the chorizo mixture and, using a spatula, fold in the eggs and cook for about 3 minutes.
Optionally, place a lid on the skillet and bake in the oven for 2-3 minutes
Before serving, mix the chorizo ??with a fork to make it fluffy and add your favorite toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Savoury Pancakes

Ingredients

200 g flour
2 eggs
400 ml milk
1 pinch salt
1 pinch pepper
1/2 cup fresh basil
8 sun-dried tomatoes
3 tablespoons feta cheese
3 tablespoons pine nuts
1/2 red onion
3/4 tablespoon butter

Instructions

Beat the eggs and milk together. Gradually add in the flour, beating continuously to form a smooth, light batter. Add the salt and pepper.
Cut the sun-dried tomatoes into thin strips. Shred the basil finely. Chop the red onion into thin slivers. Crumble the feta cheese.
For each pancake, pour just enough batter in a hot, oiled frying pan (skillet) and allow to cook gently on one side.
Once the bottom side is just sealed, but not cooked, sprinkle over any combination of the feta, tomato, pine nuts and onion. Turn once during cooking.
Soften the butter and blend with the shredded basil and serve as a topping with the pancakes.
Alternate fillings can be used, such as chopped ham and red onion, blue cheese and walnuts, spinach with ricotta cheese, or whatever else takes your fancy!

Mon, 06 Jul 2026 00:00:00 GMT

Easy Cobbler

Ingredients

1 pk Yellow cake mix; dry
1 cn Fruit
Butter or margarine
Nuts (optional)

Instructions

Put any canned fruit and its liquid in a baking dish. Sprinkle 1 pkg. of dry yellow cake mix on top. Dot with margarine. Sprinkle with nuts if desired. Bake 45 minutes at 350 degrees or till cobbler is golden. Posted to EAT-L Digest 1 November 96 Date: Sat, 2 Nov 1996 20:54:27 -0500 From: Martha Sheppard

Mon, 06 Jul 2026 00:00:00 GMT

Sticky Bun Breakfast Ring

Ingredients

1 Tube Pillsbury Grands Buttermilk Biscuits
3 Tablespoons Butter melted
1/2 Cup Pancake Syrup
1/3 Cup Brown Sugar packed
1/2 Teaspoon Cinnamon
1/4 Cup Pecans chopped (optional)
1/4 Cup Almonds chopped (optional)

Instructions

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half ot he syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixture. Bake at 375° for approximately 20-25 minutes (30 min. if using 1 1/2 tubes of biscuits). Cool for 1 minute in the pan, the invert onto a serving platter and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast (5 Pts)

Ingredients

1 28-oz. bag Ore-ida frozen potatoes o~quotebrien, thawed slightly
1/2 cup diced onion
1 pound lean ham, diced
2 cups fat free shredded cheddar cheese
1 cup skim milk
3 cups egg substitute
1/2 teaspoon salt
1 teaspoon pepper

Instructions

Spray crockpot with non-stick cooking spray. You will make three layers.
Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3
of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two
more times ending with the layer of cheese.
Beat together the egg substitute, milk, salt and pepper; pour it over the
layers in the crockpot. Cover and cook on low for 9-10 hours overnight. Cut
into 8 wedges when ready to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Fresh Blueberry Muffin Breakfast Cake

Ingredients

10 tablespoons Butter 1 1/2 sticks
2 cups All-purpose flour
2 teaspoons Baking Powder
3/4 teaspoon Salt
1 1/2 cups Granulated sugar
1 1/2 teaspoons Vanilla extract
2 large Eggs at room temperature
3/4 cup milk at room temperature
1 3/4 cup fresh blueberries
8 tablespoons Butter (1 stick) cut into 8 pieces, at room temperatur
1/4 cup All-purpose flour
1/2 cup Granulated sugar
1/2 cup Brown sugar (lightly packed) l
1/4 teaspoon Ground cinnamon

Instructions

1. Preheat the oven tp 350*. Grease a 9-inch square baking pan lightly with butter or vegetable oil.
2. For the cake, sift the flour, baking powder, and salt* together into a small bowl.
3. Cream the butter, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium speed until the mixture is light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
4. Add the eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, 8 to 10 seconds. Scrape the bowl each time.
5. Fold one-third of the dry ingredients in by hand just until they have absorbed the liquid but are not thoroughly blended. Fold in half the milk by hand with several strokes, then the rest of the dry ingredients, folding just until they are absorbed. Add the rest of the milk and fold it in just until the batter is smooth.
6. Fold the blueberries in gently.
7. Pour the batter into the prepared pan. Bake the cake on the center oven rack until the top is just set but not golden, 25 to 30 minutes.
8. Meanwhile prepare the topping: Place all the ingredients in a food processor and pulse until blended, about 10 pulses. Or mix all the dry ingredients in a small bowl and rub the butter into the mixture with your fingers.
9. When the top of the cake is set, cover the surface with spoonfuls of topping and return the cake tot he oven until the topping spreads and begins to get crunchy, 15 to 20 minutes.
10. Remove the cake from the oven and serve it hot. It is good

Mon, 06 Jul 2026 00:00:00 GMT

British Breakfast in Bed - Boiled Eggs and Marmite Soldiers

Ingredients

2 medium free-range eggs, at room temperature
2 slices bread
butter
marmite (optional)
salt

Instructions

Bring a small pan of water to the boil. Carefully lower in the eggs and simmer for 4 minutes. Turn off the heat and leave the eggs in the water for another 15 seconds before removing with a slotted spoon.
Meanwhile, toast the bread, butter generously and spread thinly with marmite and slice into fat fingers.
Place your eggs in an egg cup and provide a teaspoon and a knife.
Cut the tops off the eggs and eat with the buttery marmite toast soldiers and a little salt.
Cook's note: if you use eggs at room temperature rather than straight from the fridge, they are less likely to crack in the boiling water.

Mon, 06 Jul 2026 00:00:00 GMT

Monte Cristo Sandwiches

Ingredients

2 slices White bread
1 Eggs beaten
2 slices Deli turkey
2 slices Deli ham
2 slices Swiss Cheese
1/2 teaspoon Cinnamon
Mayonnaise
1/4 cup Milk
1 dash Powdered sugar
1 tablespoon Strawberry preserves

Instructions

Spread Mayo on bread and layer the turkey, cheese and ham to make a sandwich.
Combine the eggs, milk, and cinnamon.
Preheat skillet over med-high heat.
Dip sandwich in egg mixture and place in skillet. Allow to cook until ligtly browned on bottom and then flip to cook the other side. Serve with strawberry preserves and a sprinkle of powdered sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Swirl

Ingredients

3/4 cup Graham crackers
3 tablespoons butter melted
2 tablespoons Sugar
1 cup sugar
1/8 teaspoon salt
1 cup heavy cream
1 5 oz frozen rasberries partially thawed
1 5 oz frozen blueberries partially thawed
1 8 oz cream cheese

Instructions

Combine thoroughly crumbs, melted butter and 2 Tbsps. Sugar. Lightly press mixture into well-greased 7x11x1 ½ inch pan. Bake in oven 375°F. about 8 minutes. Cool thoroughly. --Beat egg yolks until thick. Add cream cheese, sugar salt; beat until smooth and light.
--Beat egg whites until stiff peaks form. Whip cream until stiff and fold with egg whites into cheese mixture.
--In a mixer or blender, crush raspberries to a pulp. Splat! (Also, blueberries) Gently swirl half of fruit pulp through cheese filling and spread mixture into crust. Spoon remaining puree over top; swirl with a knife. Freeze, then cover and return to freezer. Makes 6 to 8 servings.

Mon, 06 Jul 2026 00:00:00 GMT

Tea Eggs

Ingredients

3 c Water
8 Eggs room temperature
8 Tea bags or 3 tb loose black tea leaves
1/2 c Terkyaki Sauce

Instructions

Combine tea bags, water and teriyaki sauce in medium saucepan, add eggs. Bring to full boil over high heat. Remove from heat; cover tightly and let stand 20 minutes. Remove eggs, RESERVING liquid. Place eggs under cold running water until cool enough to handle. GENTLY tap each eggshell with back of metal spoon until eggs are covered with fine crakes. (Do Not Peel Eggs) Return eggs to reserved liquid. Bring to boil; reduce heat, cover and simmer 25 minutes. Drain off liquid and refrigerate eggs until chilled. About one hour. Peel carefully before serving. == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Mon, 06 Jul 2026 00:00:00 GMT

Berry Cobbler

Ingredients

2 12 oz bags frozen mixed berries
1 box white cake mix (no pudding)
1 can diet 7-up or sierra mist clear soda

Instructions

Instructions
Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will hsve a cake like topping.
Bake 350 for 45-50 min.
You may be able to use frozen peaches instead of mixed berries.
Serves 16; 4 PointsPlus

Mon, 06 Jul 2026 00:00:00 GMT

Montecristo sandwich

Ingredients

3 thick slices white or brown bread
3 Eggs
100 ml milk
some salt and pepper
some cranberry sauce
some leftover turkey
some stuffing
some Swiss cheese (optional)

Instructions

Make a batter with the eggs, milk, salt and pepper.
Butter the bread & dip 2 slices of bread in the batter mix.
Now assemble the sandwich.. take one battered slice and layer with cranberry sauce
Followed by turkey & stuffing (and an optional slice of Swiss cheese)
Now on top of this place the un-battered slice and repeat.
Top with the final battered slice of bread.
Shallow fry on a medium heat till golden brown on both sides.
Slice in half and serve with extra cranberry sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Dark Chocolate Frosted Yellow Cake with Raspberry Preserves

Ingredients

1 Box Duncan Hines Classic Yellow Cake Mix
1 scant cup water (a little less than a cup, but more than 3/4)
1/3 cup butter, melted
3 large eggs
1 cup frozen raspberries, thawed and drained
2/3 cup raspberry preserves
1/2 cup plus 1 tablespoon unsweetened cocoa powder (I used Ghirardelli)
1/2 cup plus 1 tablespoon boiling water
1½ cups (3 sticks) unsalted butter, room temperature
1/2 cup powdered sugar*, sifted
1/4 teaspoon salt
1 pound semisweet chocolate, melted and cooled (I used Ghirardelli)
12 oz mini chocolate chips for decorating

Instructions

Heat oven to 350° F. Grease and flour two 9 inch round cake pans (I like to simply spray my pans with Pam Baking Spray)
Using a large mixing bowl, combine cake mix, water, butter and eggs and mix with electric mixer on low for one minute, scrape sides, then mix on high for one minute. Pour evenly into the two prepared pans.
Bake for 25 to 30 minutes in preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
In a small bowl, combine raspberries and preserves.
Place one cake layer, bottom side up on cardboard with 2 pieces of parchment paper between cake and cardboard; spread cake with raspberry mixture, leaving a 1-inch border. Top with second cake layer, bottom side up.
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
Frost cake, remove parchment paper from under cake, then garnish with mini chocolate chips.

Mon, 06 Jul 2026 00:00:00 GMT

Night-Before Pancakes

Ingredients

2 ts Cinnamon
1/4 c Brown Sugar firmly packed
1 ts Ground ginger
1/2 ts Salt
2 c Skim milk
OR vegetable oil
2 1/4 c All-purpose unbleached flour
4 ts Baking Powder
1 1/2 c Applesauce
1 ts Ground allspice
1/4 c Melted margarine or butter
20 SERVINGS LACTO

Instructions

This batter can be started the night before and will be ready to finish off first thing in the morning. Place applesauce in strainer or sieve lined with coffee filter or cheesecloth over medium bowl. Let drain overnight in refrigerator. In large bowl, sift together flour, baking powder, seasonings and brown sugar. Set aside until morning. In morning, discard applesauce liquid. Mix drained applesauce in medium bowl with milk and margarine, butter or oil; mix well. Make well in dry ingredients. Add applesauce mixture and stir until well combined. To cook, ladle batter into preheated, lightly oiled, nonstick skillet over medium-high heat. Cook until bubbles form on surface of pancake and edges are browned, then flip and cook other side. Makes 20 pancakes. PER 4-INCH PANCAKE: 106 CAL.; 2G PROT.; 2G TOTAL FAT (0.5G SAT. FAT); 19G CARB.; 0.5 CHOL.; 183MG SOD.; 1G FIBER. By Kathleen on Apr 15, 1999. Recipe by: Vegetarian Times Magazine, April 1997, page 48

Mon, 06 Jul 2026 00:00:00 GMT

Lunch Smoothie - Dr. Oz Two Day Cleanse

Ingredients

1/2 Cup Rice or Coconut Milk unsweetened
1 oz Walnuts Chopped (sprinkled on top)
1/4 Cup Blackberries
1/4 Cup Blueberries Frozen
1/4 Cup Dark Cherries
1/2 Banana
1/2 Cup Ice

Instructions

Blend ingredients until smooth, drink up ;)

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

4 cups Frozen shredded hash browns
1 pound Bacon Cooked to a crisp and crumbled
1 pound Pork sausage In tube, browned and drained
2 cups shredded cheese
2.5 cups 2% Milk
10 whole Eggs

Instructions

Spray 9x13 pan. Spread frozen hash browns in pan. Top with bacon crumbles, cooked sausage. Sprinkle cheese on top of meat. Whisk 10 eggs with milk and then pour over meat. Sprinkle with salt and pepper. Refrigerate over night.
Bake uncovered at 325 for one hour or until eggs are set. Cover loosely with foil near end of baking time if top becomes too brown.

Mon, 06 Jul 2026 00:00:00 GMT

Black Bottom Pie

Ingredients

1 cup granulated sugar divided
1/4 teaspoon fine-grain salt
2 tablespoons cornstarch
3 large eggs separated (see note)
2 cups whole milk
5 ounces unsweetened chocolate finely chopped
1 1/2 teaspoons pure vanilla extract
2 prebaked pie crusts or chocolate cookie crusts
1/4 cup cold water
1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin
1/2 teaspoon dark rum
1/4 teaspoon cream of tartar
1 cup heavy cream well-chilled
Sifted cocoa grated chocolate or cacao nibs, for garnish

Instructions

Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.
Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.
Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.
Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.
Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.
Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.
While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.
https://www.southernkitchen.com/recipes/dessert/35-black-bottom-pie

Mon, 06 Jul 2026 00:00:00 GMT

Apricot Scones

Ingredients

1 tb Baking Powder
1/2 ts Salt
1/2 c Butter
1 c Oat bran
2 tb Sugar
3 tb milk
1 1/2 c Flour
1 17-oz can apricot halves Drained and chopped
1 Egg lightly beaten

Instructions

Preheat oven to 400F. Combine flour, oat bran, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Stir in egg, milk and apricots just until dough leaves sides of bowl. Divide dough in half; place on a lightly floured board and coat both sides with flour to seal. Form a 6" round 1" high circle; cut into 6 wedges with a floured knife. Seperate wedges and bake 12 minutes on an ungreased cookie sheet until golden brown. Cool slightly on a wire rack; serve warm. Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995

Mon, 06 Jul 2026 00:00:00 GMT

Earl Grey Scones with Jam Centers

Ingredients

3 bags (3 teaspoons or 6g) Earl Grey tea or 1 1/2 tablespoons (6g) loose-leaf Earl Grey tea*
1/2 cup (113g) heavy cream plus more as needed
1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
2 1/2 tablespoons (31g) granulated sugar
1 1/8 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon table salt
3 tablespoons (43g) butter cold; cut into 1/2" cubes
1 large egg cold
1 teaspoon King Arthur Pure Vanilla Extract
3 tablespoons (64g) jam or preserves your choice of flavor
coarse sparkling sugar for sprinkling; optional

Instructions

Prepare your tea: Cut open all of the bags of tea and empty them into a small bowl. If using tea with larger pieces, crush the tea leaves (in a mortar and pestle, or using a plastic bag and a rolling pin) to achieve a finer consistency, with no large or woody pieces remaining. You should have 3 teaspoons of tea leaves (about 6g). Remove 1 teaspoon (2g) and place it in a large bowl. Set aside. , In a small saucepan, combine the remaining 2 teaspoons (4g) tea leaves and the cream. Bring to a bare simmer over medium heat, then immediately cover the pan and remove from heat. Set aside, covered, for 15 minutes, to allow the tea to infuse in the cream. , Use a fine-mesh sieve to strain the cream into a small bowl or liquid measuring cup; discard the steeped tea leaves. Cover and refrigerate the cream until thoroughly chilled, at least 30 minutes. , While the cream chills, preheat the oven to 400°F with a rack in the center. Line a baking sheet with parchment. Once the cream is cold, make the scone dough., To make the scone dough: To the large bowl with the tea leaves, add the flour, sugar, baking powder, and salt. Whisk to combine. , Add the butter to the dry ingredients and toss to coat in flour. Use your fingers or a pastry blender to work the butter into the flour until unevenly crumbly, with most pieces the size of a pea. , Measure the cold steeped cream in a liquid measuring cup or on a scale; add enough additional cream to reach 1/2 cup (113g). Add the egg and vanilla; whisk until thoroughly combined. , Add the cream mixture to the bowl with the dry ingredients. Use a fork to stir just until a shaggy, cohesive dough forms with no dry bits of flour remaining. , To assemble the scones: Use a leveled jumbo cookie scoop or a heaping tablespoon to scoop 8 mounds of dough evenly onto the prepared baking sheet. With a lightly floured thumb, make an indent about 1" wide in the center of each mound. Tuck in any cracked or separated edges of the scone to make a neat circle. , Fill each indentation with 1 scant teaspoon jam. Sprinkle scones with sparkling sugar (it’s OK if some gets onto the jam). , Bake the Earl Grey scones for 14 to 16 minutes, until the bottoms are golden brown and the tops are set. Remove from the oven and let cool slightly before serving. , Storage information: Earl Grey scones are best enjoyed the day they’re baked. For longer storage, freeze baked scones in a freezer-safe bag or container; reheat at 350°F for 8 to 10 minutes, until warm.

Mon, 06 Jul 2026 00:00:00 GMT

KI A Egg and spinach

Ingredients

2 Egg large
2 wholemeal bread
2 handful Spinach
1 tomato

Instructions

p192

Mon, 06 Jul 2026 00:00:00 GMT

French Toast With Berries (5 Pts)

Ingredients

1 1/2 cups fat-free milk
3/4 cup egg substitute
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
16 1-inch slices French baguette
1/4 cup butter, divided
2 cups water
1/2 cup dry white wine
1/4 cup granulated sugar
1 Tablespoon cornstarch
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1/2 cup fresh strawberries, halved
1 tablespoon powdered sugar

Instructions

Combine first 7 ingredients, stirring well with a whisk. Arrange the bread
slices in a single layer in a large shallow dish. Pour milk mixture over
bread, and let stand until milk is absorbed, about 2 minutes.
Melt 2 Tablespoons butter in a large cast-iron skillet over medium heat.
Arrange 8 bread slices in pan; cook 3 minutes on each side or until bread
is golden brown. Remove from pan; keep warm. Repeat procedure with
remaining 2 Tablespoons butter and 8 bread slices.
Combine 2 cups water, wine, ? cup granulated sugar, and cornstarch in a
large saucepan; stirring with a whisk. Bring to a boil; cook until reduced
to 1 cup (about 5 minutes). Remove pan from heat. Add fruit to pan,
stirring well to coat. Serve sauce with bread slices. Sprinkle each
serving with powdered sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Monte Cristo

Ingredients

8 slices bread
1/2 lb turkey
1/2 lb ham
8 slices provolone cheese
4 eggs
1/2 cup jam
1/4 cup Milk

Instructions

Make sandwiches
Dip sandwiches in egg/milk mixture
Fry

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry White Chocolate S'Mores

Ingredients

8 squares of white chocolate (from a 4-oz white chocolate bar)
8 graham crackers
8 large marshmallows
1/4 c. dulce de leche, warmed
1/2 c. blackberries, lightly smahsed

Instructions

Preheat oven to broil setting.
Line a sheet pan with parchment paper and set aside. Break graham crackers in half and place 8 halves onto the baking sheet.
Top with white chocolate and broil for about 30 seconds, or until the chocolate begins to melt. (It may not look melted, but when you press down with your finger, it should be soft.)
Top the white chocolate with marshmallows. Return the pan to the oven and broil for 1-2 minutes, until the marshmallow is toasted. Remove the pan from the oven. Drizzle dulce de leche and place blackberries on top of each marshmallow. Top with remaining 8 graham crackers and enjoy immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Double Rocky Road Bars

Ingredients

1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
1/3 cup miniature marshmallow
1 tablespoon chopped peanuts, if desired

Instructions

Heat oven to 350°F. Stir cookie mix, oil, water and egg in medium bowl with spoon until dough forms. Press in ungreased square pan, 8x8x2 inches.
Bake 20 to 25 minutes or just until set. Cool completely, about 30 minutes.
Stir together frosting and marshmallows; spread over bars. Sprinkle with peanuts. For 16 bars, cut into 4 rows by 4 rows. Store tightly covered.

Mon, 06 Jul 2026 00:00:00 GMT

Kitchen Sink Chocolate Bundt Cake...

Ingredients

2 1/3 cups cake flour
3/4 cup dark unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups buttermilk
1 3/4 cups dark chocolate chips, divided use
1 cup peanut butter chips
1 cup toffee pieces
1/3 cup heavy whipping cream
3/4 cup peanut butter filled pretzels, coarsely chopped
3/4 cup Oreo cookies, coarsely chopped
1/4 cup salted peanuts, coarsely chopped
1/3 cup caramel sauce

Instructions

Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Summer Berry Pie

Ingredients

0.75 cup all-purpose flour
0.75 cup whole-wheat pastry flour
1 tablespoon granulated sugar plus 2/3 cup, divided
0.75 teaspoon salt plus 1/8 teaspoon, divided
2 tablespoons cold lard or vegetable shortening
6 tablespoons canola oil, divided
2-4 tablespoons ice water
0.75 teaspoon distilled white vinegar
1.5 cups fresh blackberries
1.5 cups fresh blueberries
1.5 cups fresh raspberries
1.5 cups quartered fresh strawberries
6 tablespoons cornstarch
1 teaspoon lime juice
0.33333334326744 cup rolled oats
3 tablespoons packed light brown sugar

Instructions

Whisk all-purpose flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Crumble lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; stir to evenly moisten the dough. Add more water, 1 tablespoon at a time, if necessary. Shape the dough into a 4-inch disk. Wrap in plastic and refrigerate for at least 1 hour or for up to 1 day.
Mix blackberries, blueberries, raspberries, strawberries, cornstarch and lime juice in a medium bowl with the remaining 2/3 cup sugar and 1/8 teaspoon salt. Let stand, stirring occasionally, for 15 minutes.
Position racks in middle and lower third of oven; preheat to 425 degrees F. Place a rimmed baking sheet on the lower rack (to catch any drips).
Roll the dough between two pieces of floured parchment into an 11-inch circle. Peel off the top piece of parchment and carefully invert the dough into a 9-inch pie pan (not deep-dish). Peel off the remaining parchment. Patch any rips in the dough. Trim and crimp the edges.
Fill the crust with the berry mixture. Mix oats, brown sugar and the remaining 3 tablespoons oil in a medium bowl. Sprinkle over the berries.
Bake the pie for 20 minutes. Reduce oven temperature to 350 degrees F. Continue baking until the filling is bubbling, 50 to 60 minutes more. Let cool completely before serving, about 1 1/4 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Boston Brown Bread

Ingredients

2/3 cup Molasses
1/4 teaspoon salt
1 cup Buttermilk
1/4 cup cornmeal
1 cup rye flour
3/4 teaspoon Baking soda
1/2 cup crasins

Instructions

1. Grease three 14oz cans and place a round piece of parchment paper in the bottom of each can. Whisk all ingredients in a large bowl until smooth.
2. Divide between cans. Place a piece of foil over each and tie with string. Set cans in pot at least 2 inches taller than the cans. Fill with hot water to halfway up the sides of cans.
3. Set lid on pot and bring to a simmer over medium high heat. Reduce to low and simmer util bread is set and pulling away from cans, about 35 minutes.
4. Remove cans from pot, set on cooling rack, and remove foil. Let bread cool in can. Run knife along inside of can to loosen, then remove bread by turning can upside down.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole (The Night Before)

Ingredients

10 -12 ounces frozen hash brown potatoes
1/2 lb bacon, chopped cooked and drained or 1/2 lb cooked ham, cubed
1 medium diced onion
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
6 eggs
1/4 cup milk or 1/4 cup light cream
1 dash salt and pepper (more or less depending on your tastes)
1 dash parsley
1 dash celery salt (more or less depending on your tastes)

Instructions

Grease or spray bottom and sides of crock pot. I like to use Crisco.
Place a layer of frozen potatoes on the bottom of the slow cooker.
Then a layer of bacon then onions, green pepper and cheese.
Repeat the layering process one or two more times, ending with a layer of cheese.
Beat the eggs, milk and salt and pepper together.
Pour over the Crockpot mixture.
cover and turn on low. Cook for 9 hours.
* Note: some crock pots do cook faster then others, so be sure to check if its done. If you add more ingredients add more time. New crock pots cook a bit faster. Mine is a year old, without every day use.

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

1 c Swiss cheese; shredded
1 c Cheddar cheese; shredded
1 bn Green Onions chopped
; drained)
1 ts Dry mustard
3 c Light cream
10 Eggs lightly beaten
1 pk Jimmy Dean roll sausage;
16 oz Day old bread; cubed
1 ts Salt

Instructions

Grease 9"x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown. Serves 6 to 8.

Mon, 06 Jul 2026 00:00:00 GMT

Black Magic Cake

Ingredients

1 cup butter or 1 cup margarine, cut up
3/4 cup chocolate syrup
8 (2 1/2 ounce) Milky Way bars, cut up
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla extract
4 large eggs, slightly beaten
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking soda

Instructions

Preheat oven to 325 degrees.
Grease a 12 cup Bundt Pan.
In 4qt.
microwave safe bowl, combine butter, syrup and candy bars, heat 5 1/2 minutes on medium (50% power) whisking once.
Whisk until smooth.
Whisk in sugar, then buttermilk, vanilla and eggs.
Stir in flour, cocoa, salt and soda.
Pour batter into pan.
Bake 1 1/2 hours or until wooden pick inserted in center comes out almost clean.
Cool in pan on wire rack for 10 minutes.
Loosen cake from pan, invert onto rack to cool.
After cake has completely cooled sprinkle with powdered sugar.
(The cake is so rich it needs no icing).

Mon, 06 Jul 2026 00:00:00 GMT

Do-Ahead Egg & Hashbrowns Breakfast Bake

Ingredients

2 cups fully cooked ham diced
15 ounces hash brown potatoes shredded, thawed if frozen
1 tablespoon chopped dried onion
2 1/2+ cups shredded cheddar cheese
3 cups milk whole milk best
1 1/4 cup Bisquick baking mix original or reduced fat
1/2 teaspoon salt
1/2 teaspoon Black pepper
5 large Eggs

Instructions

Grease a 9" x 13" x 2" (or close) baking dish. Dice the ham (It may be possible to use different meats but I have tried nothing other than ham).
Mix the ham, potatoes, dried onion, and 1 3/4 to 2 cups of a medium cheddar cheese, or a mixture of shredded cheddar's, in a mixing bowl. For the hash browns I use most of a 20 ounce bag of "Simply Potatoes" by Crystal Farms, which are found in the refrigerator section of the grocery store. I use all but about 1/4 of the bag (15 to 16 ounces of the 20 ounce bag), and use the plain, unseasoned, shredded version of these hash browns. Any unseasoned shredded hash browns should work, even those which are frozen and thawed, as long as the potatoes are not precooked or pre-browned, intending to be simply warmed up. You want basically "raw" or only partially cooked and "prepared-for-frying" hash browns.
Spread what you have just mixed together into the prepared baking pan.
In the same bowl mix the eggs, salt, pepper, milk, and Bisquick (if your eggs are small adding an extra egg would not be a bad idea). A whisk is a good tool for this mixing although bear in mind that there will be some Bisquick which does not dissolve entirely. Pour this mixture over the potato/cheese in the baking pan, stirring the egg mixture often while pouring to evenly distribute the undissolved Bisquick.
Sprinkle the remaining shredded cheese over the top, cover with plastic wrap and place in the refrigerator for at least 4 or 5 hours. Overnight is ideal although I have made this after sitting for only 5 hours with success. Allowing to sit for more than 18 hours would likely be detrimental.
When ready to bake Preheat oven to 375 degrees Fahrenheit if using a metal pan. For a glass pan, which is what I always use, reduce the heat by fifteen degrees, or to 360. Simply remove the plastic wrap and place uncovered in a preheated heated over for 30 to 35 minutes if at full temperature, or 45 minutes or longer if at a reduced temperature (For the record I believe cooking this more slowly produces a lighter, fluffier product. The glass pan is always perfect.). You will know this is done when you see what looks like a perfectly browned and puffed omelet which does not jiggle and springs back lightly when touched.
Allow to sit for 10 minutes before serving. Do not forget this part!
Notes- When first assembled, before placing in the refrigerator, it may seem as if there is too much liquid. This is how it should look. The next day, or after at least 4 or 5 hours, some of the liquid will have been absorbed, however it may still seem too "watery." If the amounts above, baking temperature, cooking time, and time to set after cooking have been followed, the finished product should contain no loose liquid when served, unlike many of the other variations of this recipe. This produces a thoroughly cooked-through egg dish.
The flavor is just as you would imagine when potatoes, eggs, ham, cheese and a little onion are baked together. This is a standard breakfast flavor which appeals to a wide variety of people and is a safe bet if serving many. There are many ways to adjust this to more specifically suite your taste by adding seasonings, chopped green peppers, chives instead of the minced onion (nice addition of color), or hash browns which have been previously seasoned. Experiment with other meats too (or the lack of), diced potatoes instead of shredded, etc.... I would be interested to hear how these changes work out.

Mon, 06 Jul 2026 00:00:00 GMT

Buttermilk Panna Cotta

Ingredients

1 (1/4 ounce) envelope unflavored gelatin
1 cup half-and-half
3/4 cup sugar
2 vanilla beans, split and scraped
1 pinch kosher salt
2 cups buttermilk, at room temperature

Instructions

Sprinkle the gelatin over 2 TBS of water in a small bowl and let stand for 5 minutes.
Meanwhile, in a medium saucepan over medium-low heat, combine half and half, sugar, vanilla pods, vanilla seeds and pinch of salt.
Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk.
Reduce the heat and add the gelatin and buttermilk.
Strain through a fine sieve, removing the vanilla pods and any milk solids.
Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes.
Transfer to fridge and chill for 3 hours.
To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates.

Mon, 06 Jul 2026 00:00:00 GMT

Sunday Morning Crepes

Ingredients

1 1/2 cups All purpose flour
2 tablespoon Granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs beaten
2 cups whole milk
2 teaspoon vanilla
butter for cooking

Instructions

Mix dry ingredients in medium bowl.
Beat eggs, milk and vanilla until well mixed. Add dry ingredients, mix until smooth.
For each pancake, melt 1/2 teaspoon butter in an 8" skillet. Pour in 1/4 cup batter, rotating pan to spread batter.
Cook over high heat for 1 minute. Turn and cook for 1 minute longer. Fold into quarters, keep hot in oven while cooking remaining pancakes.

Mon, 06 Jul 2026 00:00:00 GMT

Lunch - Clarissas Clam Chowder

Ingredients

2 pt Fresh clams
1 1/2 pt milk
; bacon, pieces
3 sm Onions; finely diced
Black pepper; freshly ground
8 oz Speck di proscuitto or other
1 1/2 lb Potatoes; peeled and diced
1 1/2 pt Boiling water

Instructions

Shuck clams or steam them open using a little white wine. Keep all the liquor from the shells. In a heavy frying pan slowly fry the bacon and onions until golden; transfer to a saucepan. Add the boiling water, potatoes and pepper and simmer for about 15 minutes or until the potatoes are tender. Add the clams, with their liquor, and the milk. Bring to the boil and cook for 5 minutes, then remove from the heat and allow to sit for 1 hour. Just before serving, reheat the chowder. Ladle into bowls over crumbled crackers. You can get rid of alot of anger by putting your packets of crackers in a plastic bag and throwing them on the floor repeatedly, until they reach the required state of crumb. Or stamp on them, says my friend Claire Macdonald. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: TWO FAT LADIES SHOW #FL1B02

Mon, 06 Jul 2026 00:00:00 GMT

Dark Chocolate Apricot Breakfast Bars Recipe by Tasty

Ingredients

1 cup puffed rice cereal
½ cup oats
½ cup pumpkin seeds
1 ⅓ cups almond, roasted
½ cup dried apricot, diced
⅓ cup corn syrup
½ cup honey
1 teaspoon vanilla extract
1 bar dark chocolate

Instructions

Combine puffed rice, oats, rice, and apricot into a large bowl.
In a sauce pan, heat corn syrup and honey until it reaches 260°F (126°C). Then carefully add vanilla extract and remove from heat.
Immediately pour the honey mixture into the bowl, stir, and transfer it onto a parchment paper–lined baking sheet.
Using a spatula press down the mixture to desired thickness. (Careful - it may still be quite warm!)
Refrigerate for 30 minutes.
Heat 1 bar of dark chocolate for 1 minute, then drizzle over the top. Refrigerate for 30 minutes.
Remove parchment paper and cut into 12 even pieces.
Wrap each bar with wax paper and store up to 1 week.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Orange Scones

Ingredients

1/4 c Chilled unsalted butter, cut
1 Egg, separated
1 tb Baking Powder
3/4 c Whipping cream
1/2 ts Salt
1 ts Orange Peel Grated
1/2 c Dried currants
1 Egg
1/4 c Sugar
2 c Flour

Instructions

The WHITEHALL INN in New Hope, Pennsylvania, offers these delicious cakelike, orange scented scones. Makes about 9. sugar Preheat oven to 400F. Combine first 4 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer to large bowl. Mix in currants and orange peel. Beat 1 egg and 1 yolk in small bowl. Whisk in cream. Add to flour/butter mixture and stir until dough pulls away from sides of bowl. Turn dough out on lightly floured surface and knead gently until smooth. Roll dough out to thickness or 1 inch. Cut into 3 inch rounds using cookie cutter. Transfer rounds to heavy large baking hseet, spacing 1 inch apart. Brush tops with egg white. Sprinkle lightly with sugar. Bake scones until puffy and light brown, about 18 minutes. Cool scones on rack. Serve scones warm or at room temperature. Origin: Bon Appetit, Favorite Restaurant Recipes Shared by: Sharon Stevens.

Mon, 06 Jul 2026 00:00:00 GMT

Power 90 Mediterranean Breakfast Rollup

Ingredients

4 ounces Lean meat Sliced
2 ounces Cheese Sliced
1 cup Lettuce
1 Apple Sliced

Instructions

Choose a lean meat, such as ham or turkey.
Roll-up cheese, meat, and lettuce and enjoy with your apple.

Mon, 06 Jul 2026 00:00:00 GMT

Fudgy Rolo Brownie Cookies

Ingredients

8 ounces chocolate chips
3 tablespoons butter
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup all purpose flour
1/4 teaspoon baking powder
pinch of salt
1 cup chopped rolos and caramels

Instructions

Place the chocolate chips and butter in a microwave safe bowl, heat them on high until melted in 30 second intervals and mix until smooth. (You can also melt the chocolate in a bowl over a pot of simmering water, aka a double boiler.)
Beat the eggs and sugar until the mixture starts to turn pale.
Slowly pour in the melted chocolate while mixing. (For those of us that are space impaired and do not have a mixer, mix a tablespoon of the chocolate into the eggs followed by two tablespoons and finally the remaining chocolate. This is known as tempering and it slowly brings the eggs up to the temperature of the chocolate so that they do not cook when you mix in the rest of the chocolate.)
Mix in the vanilla extract followed by the mixture of the flour, baking powder and salt.
Fold in the rolos and caramels.
Chill in the fridge or freezer until solid enough to work with.
Spoon balls of the ‘dough’ onto a pair of parchment or silicon lined baking sheets.
Bake in a pre-heated 350F/180C oven for 11 minutes, remove and let cool for 10 minutes before transferring to racks to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

My Scones

Ingredients

2/3 c Buttermilk; (+more if
1/2 ts Salt
3/4 c Raisins; (optional)
1 lg Egg
1 tb Baking Powder
4 tb Cold butter; (unsalted)
2 1/4 c Flour
2 ts Sugar
2 tb Sugar
1/2 ts Baking soda
1 Egg white; Beat with 1 tsp.

Instructions

Preheat oven to 425 deg. F. In a medium size bowl, combine flour, sugar, baking powder, baking soda and salt -- stir well. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and mix in the raisins. Beat together the egg and the buttermilk. Pour into the well. Stir with a fork, adding more buttermilk if necessary to make a sticky but manageable dough. Gently gather dough into a ball and turn out onto a floured surface. Knead lightly. Divide the dough into two equal portions. Flatten each part into a 3/4-inch thick circle. With a sharp floured knife, cut each circle into six wedges and arrange on a buttered baking sheet. Brush tops with egg wash and sprinkle with sugar. Bake 12-15 minutes or until tops are light golden. Split open while hot, spread with jam and top with a mixture of whipped cream and sour cream. Recipe by: From the internet Posted to Bakery-Shoppe Digest V1 #222 by C4 on Sep 06, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Full English Breakfast

Ingredients

2 Fried or Scrambled Eggs
2 Rashes of Bacon
2 Pork Sausage
1/2 slice Grilled Tomato
1/4 cup Mushrooms
1 slice Toast
1/4 cup Baked Beans

Instructions

1. Slice the mushrooms.
2. Cut the tomatoes into half.
3. Empty the tin of beans into a saucepan and simmer.
4. Grill the sausages, bacon and halved tomato.
5. Fry the mushrooms until brown and move into oven to keep warm.
6. Fry or cook scrambled eggs.
7. Make the toast.
8. Serve together on one plate.

Mon, 06 Jul 2026 00:00:00 GMT

Blueberry Apple Pancake Shake-Up (4 Pts)

Ingredients

1/3 cup regular oats (not instant)
2 Tablespoons dry pancake mix
1/3 cup peeled chopped apples
1/4 cup blueberries
1/4 cup egg beaters
1 Tablespoon fat-free cottage cheese
1/4 teaspoon vanilla extract
1 Tablespoon splenda
dash of salt

Instructions

Place all ingredients except for the blueberries and apples in a medium
bowl. Add 3 Tablespoons of water and stir until thoroughly mixed.
Gently fold in apples and blueberries.
Over medium heat, in a large pan coated with nonstick spray, evenly pour
batter to form 3 pancakes. Once pancakes begin to look solid (after about
3 minutes), gently flip.
Cook for 3 additional minutes, or until both sides are lightly browned and
insides are cooked through.

Mon, 06 Jul 2026 00:00:00 GMT

Scones

Ingredients

2 cups All purpose flour
1 1/2 tsp Sugar
1/2 tsp Baking soda
1/4 tsp Salt
1/4 cup Unsalted butter cold, cut into pieces
3/4 cup Buttermilk or sour milk, chilled

Instructions

Sift the flour, the optional sugar, baking soda, and salt into a bowl. Rub in the butter until the mixture resembles course meal. Stir in the buttermilk all at once and mix with a sppon until all ingredients are moistened. Turn out onto a lightly floured surface and knead 4 or 5 times. Roll or pat the dough to inch thick and cut rounds with a 2 inch cutter, or diamonds approximately the same size, reforming and recutting the scraps. Arrange the scones 2 inches apart on an ungreased baking sheet. Bakethe scones in the middle of a preheated 400F oven for 13 to 16 minutes, or until they are well risen and the tops are golden brown. Let the scones cool slightly on a rack, but serve them warm.

Mon, 06 Jul 2026 00:00:00 GMT

English Pancakes

Ingredients

1 cup all-purpose flour
2 eggs, well beaten
1 1/4 cups whole milk
2 lemons, juiced
salt

Instructions

Whip together all ingredients. Let stand at least 15 minutes.
Heat frying pan to med-high heat.
Into pan, spoon about a tablespoon of the mix. Tip pan to get the mix to fully cover the bottom of pan base.
Heat until bubbles show and then flip over and cook the other side.
Roll or fold and place in warm oven until all pancakes are made.
Serve with a sprinkle of sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Scandi smoked mackerel on rye

Ingredients

3 slices (around 50g each) pumpernickel-style dark rye bread , cut in half
50g half-fat crème fraîche
2 tbsp roughly chopped dill , plus extra to garnish
2 tsp horseradish sauce
1 small eating apple , quartered, cored and cut into small chunks
8 cherry tomatoes , halved
1 slender celery stick, sliced
2 x 35g smoked mackerel fillets
75g vacuum-packed beetroot (not in vinegar), drained
1 lemon , cut into wedges, to serve

Instructions

Divide the bread between 2 plates or boards. Mix the crème fraîche, dill and horseradish sauce in a bowl. Stir in the apple, tomatoes and celery, then spoon on top of the bread.
Flake the mackerel into chunky pieces (discard the skin) and arrange on top. Cut the beetroot into small chunks and place on top of the mackerel. Top with more dill and serve with lemon wedges for squeezing over.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 pounds Pork Sausage
1 package Center-cut bacon
5 each Potatoes
6 each Eggs
1 tablespoon Lard
1/2 cup Flour
2 tablespoons Butter
4 cups Milk
6 1/2 ounces Fresh mozzarella cheese
8 ounces Sharp Cheddar cheese
8 ounces White Cheddar cheese
1/2 cup Parmesan cheese
1/4 cup Fresh parsley
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/4 teaspoon Freshly ground pepper
1/2 teaspoon Nutmeg
2 cups White wine

Instructions

PREP
Combine spices in a bowl, set aside
Combine chedder and white cheeses in a bowl, set aside
Set aside morzzela in a bowl
Preheat the oven to 350 degrees F.
Cook bacon in the oven until not quite crispy, set aside
Peel and slice potatoes, 1/8"
Add a teaspoon of lard to a large frying pan
Add 2 table spoons butter to the pan
Fry potatoes until almost done, just turnng brown
Remove from heat and set aside
Scramble eggs, set aside
GRAVY
Preheat large heavy bottom pot.
Add the sausage and cook, stirring and breaking the meat up into bite-size pieces,
Continues cook while stirring until the sausage is browned, about 8 minutes.
May need to add oil if the meat is lean
Deglaze with white wine.
Stir in spices.
Sprinkle the flour over the cooked sausage, and stir until it is completely absorbed.
Deglaze with white wine
Add 2 cups milk and stir until it starts to thicken.
Stir in the remaining 2 cups milk, bring to a simmer stiring until the sauce is desired thickness.
Add 1/4 cup Parsely
Remove from theat and let cool.
ASSEMBLE
Spray a 9 X 13 backing dish
Spread about 4 tablespoons of the sauce (without big pieces of sausage) over the bottom.
Layer potatoes slices over the top
Layer of cheese
Spread layer of sausage.
Add layer of potatoes
Spread a laver of scrambled eggs
Sprinkle with cheese
Add layer of pototoes
Cover with bacon
Add layer of potatoes
Add layer of Mozzarella and Parmesan cheese
Cover with foil
Refrigerate over night
FINAL
Preheat the oven to 350 degrees F.
Bake until the cheese is melted and bubbly, about 45 minutes.
Uncover the dish, and continue to bake until slightly browned, 10 to 15 minutes.
Top with the parsley and a sprinkle of black pepper.
Let sit for at least 15 minutes, then slice and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwich Roll Up Recipe by Tasty

Ingredients

9 slices white bread
6 rashers bacon, cooked
2 breakfast sausages, cooked
egg, scrambled
ketchup
1 tablespoon butter

Instructions

Stack the slices of bread and cut the crusts off.
Arrange the slices in a 3" x 3" (7.5cm x 7.5cm) square on clingfilm, overlapping them slightly.
Roll out with a rolling pin until they are all combined together.
Spread ketchup over the square, then add the scrambled egg, bacon and sausages to the bottom third of the square. Drizzle ketchup on top of the sausages.
Roll up and remove the cling film. Cut in half.
Heat up the butter in a pan and fry the rolls in butter until all sides are golden brown.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Tom Kerridge Soda bread

Ingredients

340gms Plain wholemeal
340gms Strong white
45gms Soft butter
2 tsp Bicarbonate soda
1.5 tsp Salt
1 tsp Cracked black pepper
625 ml Buttermilk

Instructions

TOM KERRIDGE SODA BREAD
For the soda bread
340g plain wholemeal flour
340g strong white flour, plus extra for dusting
45g butter, softened, plus extra for spreading
2 tsp bicarbonate of soda
1½ tsp salt
1 tsp cracked black pepper
625ml buttermilk
Preheat the oven to 200C/400F/Gas 6. Put both flours, the butter, bicarbonate of soda, salt and pepper in a large bowl. Rub together until crumb like.
Stir in the buttermilk and use your hands to mix all the ingredients together until a soft dough forms. Transfer the dough to a greased baking sheet, pat into a loaf and dust with a little extra flour. Put the baking sheet in the oven and bake the bread for 45–50 minutes until it is wonderfully golden. Transfer the loaf to a wire rack and leave to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Croissant Breakfast Casserole

Ingredients

2 (5-oz.) country ham steaks, trimmed, bone discarded
2 tablespoons olive oil, divided
1.5 pounds Vidalia onions or other sweet onions (2 medium onions), chopped (4 cups)
3 ounces baby spinach, roughly chopped (3 cups)
6 large eggs
2 cups whole milk
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon black pepper
6 ounces fontina cheese, shredded (about 1 1⁄2 cups), divided
1 pound (about 15) day-old mini croissants

Instructions

Cook ham: Coarsely chop ham. (You should have 1 1/2 cups.) Heat 1 tablespoon of the oil in a large skillet over medium. Add ham; cook, stirring occasionally, until fat is rendered, about 4 minutes. Using a slotted spoon, transfer ham to a large bowl, reserving drippings in skillet. Add remaining 1 tablespoon oil to skillet.
Cook onions and spinach: Stir in onions. Cook, stirring occasionally, until deeply browned, about 30 minutes. Add spinach; cook, stirring often, until wilted, 1 to 2 minutes. Transfer onion mixture to bowl with ham; let cool 10 minutes.
Make egg mixture: Whisk together eggs, milk, mustard, salt, and pepper.
Arrange croissants, and add egg mixture: Add egg mixture and 1 cup of the cheese to bowl with onion mixture, and stir to combine. Arrange croissants, slightly overlapping, in 2 rows in a lightly greased 11- x 7-inch baking dish. Pour mixture over croissants. Sprinkle with remaining ½ cup cheese
Chill casserole: Cover with aluminum foil, and chill 8 hours or up to overnight.
Bake casserole: Preheat oven to 375°F. Uncover casserole, and place on a large rimmed baking sheet. Bake in preheated oven until golden brown and center is set, about 1 hour. Shield with foil after 25 minutes, if needed to prevent excess browning.

Mon, 06 Jul 2026 00:00:00 GMT

Mixed Berry Scones

Ingredients

2 cups All-purpose flour
1/2 cup Sugar
2 teaspoons double acting baking powder
1 teaspoon Salt
6 ounces unsalted butter (1 1/2 sticks) cold, cut into small cubes
1 Egg
3/4 cup half-and-half or whole milk plus additional teaspoons if necessary
1/2 cup dried blueberries
1/2 cup Dried cranberries
1/2 cup dried cherries

Instructions

Adjust oven rack to middle position and preheat oven to 400 degrees F.
Whisk together half-and-half and egg in large measuring cup until incorporated; reserve 1 tablespoon to small bowl for glazing.
In medium bowl, thoroughly combine flour, sugar, baking powder, and salt. Cut in butter with pastry blender or knives until the dough is well blended but crumbly. Gently fold in liquid ingredients until large clumps, dough just comes together. If dough does not come together, add additional half-and half by the teaspoon until it does. Add berries and stir gently until combined.
Turn dough onto lightly floured surface. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chefs knife, cut dough into 6-8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 15 to 20 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.
Makes 6 to 8 scones.

Mon, 06 Jul 2026 00:00:00 GMT

Scones

Ingredients

2 1/2 cups flour
1/4 upsugar
2 T. powdered buttermilk
2 tsp. baking powder
1/2 upchilled butter
1 cup blueberries or dried fruit
Optional white chocolate chips
1 egg
1/2 cup water

Instructions

Preheat oven to 425.
Mix 2 ½ cups flour, ¼ cup sugar, 2 T. powdered buttermilk and 2 tsp. baking powder. Cut in ½ cup chilled butter. Add 1 cup blueberries or dried fruit. (I often add white chocolate chips and craisins.)
Separately, mix 1 large egg with ½ cup water (should equal ¾ cup liquid). Blend into flour mix. Do not over mix.
Mound dough onto buttered baking sheet or parchment paper and bake 15-20 min.
Top with a powdered sugar glaze, if desired. (I used powdered sugar, milk & almond extract).

Mon, 06 Jul 2026 00:00:00 GMT

Waffles with Club Soda - Heloise recipe

Ingredients

2 cup Biscuit mix
1 Egg
1/2 cup Oil
1/3 cup Club Soda

Instructions

1. Mix well.
2. Pour batter onto a hot waffe iron or pancake griddle.
3. Watch carefully because it doesn't take too long to cook.

Mon, 06 Jul 2026 00:00:00 GMT

Blueberry Ice-Cream Crepe

Ingredients

1/4 tea spoon salt
2 eggs
1/2 cup milk
1/4 tea spoon sugar
1 cup all-purpose flour
1 cup blueberries
1/2 cup water
1 cup vanilla ice cream
1 tablespoon nutella, spread

Instructions

Preheat oven-top and skillet to medium heat.
Combine crepe batter ingredients in a medium sized bowl, beat together until smooth, and set aside.
In a small sauce pot, add water and blueberries, cook until it becomes a syrup.
Pour, 1/2 cup of crepe batter on the skillet and distribute in a circular motion.
Allow crepe to cook for 30 seconds to 1 min on each side, until golden brown.
Add the filling, and fold in the sides of the crepe into the center (Top with whipped cream and syrup if desired).

Mon, 06 Jul 2026 00:00:00 GMT

Peppermint Crunch Cake

Ingredients

1 ounce dark chocolate (I used Ghiradelli 60% chips)
1/2 cup Dutch-processed cocoa powder
2/3 cup hot coffee (we don't drink coffee, so I always use Pero(1 teaspoon per 8 oz hot water)
1/3 cup whole milk
1 1/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
3 eggs
1 teaspoon vanilla
3/4 cup salted butter, softened
6 cups powdered sugar
1 1/2 teaspoons peppermint extract
6 tablespoons cream
crushed candy cane, for filling and topping

Instructions

Preheat the oven to 325 degrees F. Butter two 8" round pans, line with parchment circles, and butter again. Then dust with flour. If that's too much work, you could try using Pam with flour.
Combine chocolate, cocoa, and hot coffee in a small bowl and whisk until smooth.
Add milk and whisk again. In a medium bowl, combine flour, baking soda, and salt; set aside.
In the bowl of a stand mixer, beat butter and sugars until fluffy.
Add eggs one at a time, beating after each addition.
Add vanilla, scrape down sides, and beat again for 30 seconds.
Alternate adding the flour mixture and the chocolate mixture, beginning and ending with flour.
Divide batter evenly between pans and bake for 35 to 40 minutes.
Allow to cool for about 15 minutes before running a knife around the edges and flipping out onto a cooling rack. Cool completely before frosting.
While cake is cooling, make frosting.
Combine butter, powdered sugar, and peppermint extract in the bowl of a stand mixer.
Slowly add cream until the frosting is spreadable. You might not need all of it.
When cake is completely cool, place one 8" cake on a serving plate, top with frosting, and sprinkle with crushed candy canes.
Place the other cake layer on top, flat side up.
Completely cover top and sides with remaining frosting.
Sprinkle with remaining candy cane pieces just before serving.

Mon, 06 Jul 2026 00:00:00 GMT

British Scones

Ingredients

2 cups Unbleached all-purpose flour
2 tablespoons Sugar
4 teaspoons Baking powder
1/2 teaspoon Salt
3 tablespoons Unsalted butter cold
2/3 cup Milk
1 Egg yolk beaten
1 tablespoon Milk to glaze

Instructions

Preheat your oven to 425F.
In a medium bowl, place the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter, until the mixture resembles fine breadcrumbs.
Add the milk slowly, mixing as you add, using enough of the milk to get your dough to come together with no lumps remaining. (Your dough should be quite sticky. If a good consistency is not achieved with the listed amount of milk, continue adding until your dough reaches a good consistency.)
Spoon the dough out until a well-floured surface. Generously dust the top of the dough and knead the dough 2-3 times to coat it with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.
Using a well-floured cookie cutter, cut the dough into 2-inch circles. (Be sure to press the cookie cutter straight down and up. Twisting the cookie cutter will impact the amount of rise you get on your scones.)
Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk and milk mixture.
Bake the scones for 12-15 minutes, until golden and firm.
Remove the baked scones from the oven and let them cool for 30 minutes (if you can resist). If you like softer scones, cover them with a clean tea towel as they cool.

Mon, 06 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Cheesecake #1

Ingredients

1/2 c Sugar
1/2 c Sugar
1 pt Raspberries
1/4 c Cornstarch
1/2 c Pecans chopped
2 lb Cream cheese; room
1 pt Raspberries
1 tb Vanilla
1 ts Cinnamon
5 Jumbo eggs
1/2 c Whipping cream
2 tb Rum; optional
2 c Plain dry bread crumbs
6 oz Melted white chocolate
1 c Sugar
1/2 c Water
1/4 c Cornstarch
1/2 c Butter

Instructions

From: mark@alexr.co.uk Date: Sun, 25 Feb 1996 00:00:24 GMT RITA TAULE (BTVC62A) For crust: Put pecans in small bowl with butter and microwave on high 1-1/2 minutes. Stir dry ingredients together in 10-inch springform pan. Add butter and nuts and mix well. Pat onto bottom and sides. For filling: Beat cream cheese until light. Add sugar and beat until light and fluffy. Add eggs one at a time; beating after each. Add remaining ingredients except berries and mix well. Pour into pan. Drop berries on top and push down with fork so that batter covers them. Bake at 350 for 1-1/2 hours in which a pan of water has been placed on the bottom rack. Remove from oven and run knife around the edge to loosen from pan and prevent a cracked cake when cooling. For topping: 1 pint raspberries 1/2 cup water 1/2 cup sugar 1/4 cup cornstarch 2 Tbl rum (optional) Stir sugar and cornstarch WELL in saucepan. Add berries and water and cook over medium heat until thick and bubbly. Stir in rum. Pour over cooled cake. (I refrigerate the cake for a day first, then put topping on just before serving). This recipes is from Ann Raisler. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Bhapa Maach Recipe

Ingredients

200 gm rohu fish
15 gm soaked black mustard seeds
5 gm cumin seeds
4 gm garlic
15 ml mustard oil
salt as required
25 gm yoghurt (curd)
2 green chillies
6 gm ginger
15 gm grated coconut
5 gm turmeric
3 lemon slices

Instructions

To make this amazingly delicious recipe, take a large mixing bowl and combine all the ingredients into it, except for rohu fish. Blend the mixture well until you get a smooth paste-like consistency.
Place rohu fish steaks into the spiced marinade, and marinate for around 30 minutes.
After the marination is done, wrap the marinated fish in a banana leaf nicely and ready the steamer. Steam the fish until it is completely cooked through. Place the cooked fish on a serving plate and pour the cooking liquid over the top. Garnish beautifully with lemon wedges or slices and serve hot and fresh with rice and salad.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 1/2 lbs hash browns, frozen
1 lb bacon or 1 lb sausage
3 eggs
2 ounces Velveeta cheese
2 ounces cheddar cheese, shredded
1 can cream of potato soup
salt and pepper

Instructions

Cook the hash browns with the onion till crisp.
Fry the meat.
Mix in a 13 X 9 pan.
Add the cheeses, soup, beaten eggs, salt and pepper.
Bake at 350 for 30 to 50 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-tastic Breakfast Muffins

Ingredients

32 Large Eggs
2 Broccoli Florets May exchange for 1 bag of spinach
2 Cups Diced ham
1 Package Applewood bacon-thick cut Fully cooked
Sea Salt
Freshly ground pepper
16 Ounces Shredded cheddar cheese

Instructions

Beat eggs, mix in other ingredients.
Place in a 9 inch pan and bake at 400 for 30-40 minutes. Or until golden brown on top.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 slices White bread cut into cubes
1 pound Pork sausage crumbled and cooked
1 1/2 cups Grated cheddar
10 Eggs
2 cups Milk
2 teaspoons Dry mustard
1 teaspoon Salt
Pepper

Instructions

Grease 9x13 inch glass baking dish. Place bread cubes in prepared dish. Top with sausage and cheese. Beat together eggs, milk, mustard and salt. Season with pepper. Pour egg mixture over sausage mixture. Preheat oven to 350 degrees. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Italian Breakfast Casseroles

Ingredients

1/2 lb fully cooked ? Thinly sliced
8 Eggs lightly beaten
1/2 c mozzarella cheese Shredded
2 tb Cooking oil
1 tb Butter or margarine
2 c spaghetti sauce Prepared
4 md Red potatoes sliced
1/2 c Cheddar cheese shredded

Instructions

In a skillet, fry potatoes in oil until tender, about 10-15 minutes. Place in the bottom of four individual 16-oz. baking dishes. In the same skillet, scramble eggs in butter until set; spoon over potatoes. Top with ham. Pour 1/2 cup spaghetti sauce into each casserole; sprinkle with cheese. Bake at 350 for 20 minutes or until hot and bubbly. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #535 by Daphne on Mar 22, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

2 Bags Frozen diced hash browns
12-14 Eggs
1 cup Milk
Diced ham
3 Cups shredded cheese

Instructions

Spray crock pot with nonstick spray. Add 2 bags frozen diced hash browns. Beat 12-14 eggs with 1 cup milk. Set aside. Cook up diced ham, sausage, or whatever meat you want. Add to hash browns. Add 1 bag (2 cups) shredded cheese. Mix well. Add eggs. Stir again, mixing well. Add about 1 cup shredded cheese. Cook on low for about 7 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Black Bottoms

Ingredients

8 oz. Philadelphia Brand Cream Cheese
1 Egg
1/3 cup Granulated sugar
1/8 tea Salt
1 cup Chocolate chips
1 1/2 cup Flour
1 teaspoon Baking soda
1 cup Sugar
1/4 cup Cocoa
1/2 teaspoon Salt
1 cup Water
1/3 cup Oil
1 tablespoon Vinegar
1 teaspoon Vanilla
1 cup Chocolate chips

Instructions

Top Part:
Blend cream cheese, egg, granulated sugar. Add chocolate chips (not melted). Mix and set aside.
Bottom Part:
Sift together flour and baking soda. Combine sugar, salt together. Add cocoa, water, oil, vinegar and vanilla. Fill midget baking papers 1/3 full of chocolate batter. top each with one teaspoon cream cheese mixture. Bake 350 for 40-45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

CHAPMAN BREAKFAST CASSEROLE

Ingredients

2 pound Sausage links
3/4 tablespoon Dry mustard
8 slices Bread trimmed and cubed
1 8-oz can Sliced mushrooms drained
3/4 pound Cheddar cheese grated
1 10 3/4 oz Cream of mushroom soup
4 ea Eggs
1/2 soup can milk
2 1/4 cups milk
2 tablespoon Butter

Instructions

Fry sausage and cut into bite-size pieces. Arrange bread in greased 9x13 inch pan. Cover with cheese. Scatter sausage over cheese. Beat eggs with milk and mustard and add mushrooms. Pour over top. Cover and refrigerate overnight. Let stand at room temperature for 1 hour. Dilute soup with milk and pour over top. Dot with butter. Bake at 325 degrees for 1 hour. (Place a cookie sheet on lower oven shelf to catch spills.) NOTES: Makes 6 servings. Posted: 7/25/2005

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

2 2 12 oz packages bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick™ mix
2 cups Milk
1/4 teaspoon Pepper

Instructions

Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Matt's Egg Florentine

Ingredients

1 Egg boiled
1 English Muffin Light

Instructions

Boil the egg or eggs Medium or Hard. Depending on the number of servings or the method you use the cooking time may vary. If you want two eggs you can also poach the eggs as you want them done hard or softer. Broil the English Muffin or Muffins. After the are toasted place the Canadian Bacon and Cheese on the Muffin and place in the microwave for 20 - 30 seconds to melt the cheese. Then add the Dijon Mustard, Spinach and Tomato. Place 1/2 of the egg on top of each slice. You can season with dry herbs if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Heavenly Scones

Ingredients

2 cups flour
2 tablespoon sugar
1 tablespoon Baking powder
1/2 teaspoon salt
6 tablespoon butter
1 egg beaten
1/2 cup milk
1 package Fresh blueberries

Instructions

For light, fluffy scones, prepare this recipe in smaller batches. Don't work with more than 4 cups of flour per batch. Overworking the flour will result in tough, dry scones.
In a med. bowl, sift together flour, sugar, baking powder, and salt. With a pastry blender ( or 2 knives), cut in the butter until mixture is the size of small peas. Make a small well in the middle of the flour mixture and add egg and milk. Mix just until incorporated. Add blueberries. Working on a lightly floured surface, shape dough into 2 rounds. Cut each round into 6 pie shaped wedges. Carefully wrap each one in plastic wrap. Place the wedge in a single layer in a large freezer bag and freeze.
Serving Day:
Preheat oven 425 degrees. Take out desired number of scones, unwrap and place frozen scones on a lightly greased cookie sheet. (Do Not Thaw) Bake for 10-12 minutes or until lightly brown.

Mon, 06 Jul 2026 00:00:00 GMT

Fried Egg Toastie

Ingredients

1 Egg
2 slices Bread
1 tblspoons Butter
1 dash Ketchup optional

Instructions

Fire up the sandwhich maker. Butter both slices of bread on BOTH sides. Press one slice in sandwhich maker, making a depression for the egg. Crack egg into bread and top with other slice. Close sandwich maker and cook until golden and set through.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Breakfast Roll Up CE

Ingredients

1 each Soft wheat tortillas
2 tablespoons Peanut butter
1/2 cup rasberries
1 teaspoon honey
1/2 ounce dark chocolate softened, or grated

Instructions

Spread tortilla with peanut butter. Line center with raspberries and chocolate. Drizzle with honey. roll up.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast/Brunch Pigs in a Blanket

Ingredients

1 1/2 cups original Bisquick baking mix
1 cup milk
1 egg
1/4 cup fresh blueberries (optional)
15 breakfast sausage links (Brown n' Serve pre-cooked, original)
nonstick cooking spray
6 ounces pure maple syrup

Instructions

Pre-heat oven to 250*F.
Heat pre-cooked sausage links per box directions (I microwave them while I prepare the mini pancakes). Microwave the pure maple syrup while preparing the sausage links.
Thoroughly mix the Bisquick mix, milk, egg and blueberries (if using).
Spray a large non-stick skillet with cooking spray. Heat skillet over medium heat. Use 2 heaping tablespoons of batter to make each mini pancake. Do not over crowd the pan, work in small batches. When pancake starts to dry around the edges and bubble (approx 2 minutes), flip and cook on the other side (approx 1 1/2 - 2 minutes). (Cooking times may vary depending on the heat level and the type of skillet).
Place cooked pancakes on an oven safe platter and keep warm in the oven while finishing the rest of the pancakes.
When all pancakes are made, lay 1 cooked, warmed, breakfast sausage link across the middle of each mini pancakes, fold over (like a taco), and run a toothpick through the pancake and sausage to keep folded.
Serve with warmed pure maple syrup for dunking and enjoy! (You may need to heat up more syrup. I only suggested 3/4 cup, but my kids would drown them while dunking and I went through a lot more than that).

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Bowl

Ingredients

1 (20 oz) bag Hash Browns frozen
12 Eggs
1 Cup Milk
1 Pound Bacon
1 tablespoon Ground mustard
1 (16 oz) bag Shredded cheddar cheese
Salt and pepper to taste
1 Onion Chopped
1 Red bell pepper Chopped

Instructions

Spray crock pot & spread hash browns evenly over the bottom.
Crack 12 eggs & whisk into a bowl. Add milk, mustard, salt & pepper. Mix well & set aside.
Cook bacon & drain. Crumble or cut up & add on top of hash browns.
Put cheese, onion & pepper into crockpot. Mix well.
Pour egg mixture over everything in crockpot. Mix well & spread evenly using a wooden spoon.
Turn crock pot on low for 6-8 hours (overnight).

Mon, 06 Jul 2026 00:00:00 GMT

Creamy Baked Eggs with Herbs and Bacon

Ingredients

½ cup heavy whipping cream
2 tablespoons thinly sliced chives
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
½ teaspoon kosher salt
¼ teaspoon black pepper
8 large eggs
4 cooked bacon slices, crumbled (about 1/2 cup)

Instructions

Preheat oven to 425°F. Stir together first 6 ingredients in a large, ovenproof skillet. Bring to a simmer over medium-low. Break eggs into cream mixture; do not stir.
Bake in preheated oven until whites are set and yolks are at desired degree of doneness, 6 to 8 minutes. Sprinkle with bacon, and serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pie

Ingredients

8 slices bacon cooked and crumbled reserve drippings
1/2 cup Kellogg's Corn Flake Crumbs
5 eggs
2 1/2 cups frozen hashbrown potatoes
1 1/2 cups shredded Swiss cheese
1/2 cup milk
1 green onion chopped
1 teaspoon pepper
4 drops liquid pepper sauce

Instructions

1. Mix KELLOGG'S Corn Flake Crumbs with drippings. Set aside.
2. In medium-size bowl beat eggs until foamy. Stir in remaining
ingredients. Pour into greased 9-inch pie pan. Sprinkle with crumbs mixture and
bacon. Cover. Refrigerate overnight.
3. Remove pan from refrigerator. Uncover and bake at 350° F about 50 minutes
or until knife inserted near center comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Triple Berry Wake-Up Breakfast

Ingredients

1 Egg
4 sl White bread; crusts removed
1/2 pt Fresh strawberries; sliced
2 tb Strawberry spreadable fruit
2 tb Skim milk
1/4 c Fat-free cream cheese;

Instructions

Seeing I havent posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Combine cream cheese and spreadable fruit; spread on two slices of bread. Top with sliced berries, making a complete blanket over the cheese. Top each with remaining bread. In a bowl, beat egg and milk. Heat a frying pan or griddle coated with nonstick cooking spray over medium-high heat. Dip sandwiches in egg mixture and fry until golden brown on both sides. If desired, serve with syrup or dust with confectioners sugar. Serving Size: 1/2 recipe NOTES : This recipe earned "most outstanding" honors in our states "Berry-Off" cooking contest. Strawberries make this stuffed French toast scrumptious. Recipe by: Leandra Holland, Westlake, California Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" on Dec 30, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Muffins (Hurrythefoodup.com)

Ingredients

1 bell pepper (your favourite colour)
3 spring onions
4 little cherry tomatoes
6 eggs
2 slices cheddar cheese (2 slices = around 50g, you can use different cheese too)
1 handful spinach
1/2-1 teaspoon salt
4 -5 splashes hot sauce (or curry powder)

Instructions

Preheat the oven to 200°C/ 390°F.
Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl.
Wash the spinach, lightly chop it and add it to the bowl as well.
Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
Optionally add some hot sauce, curry powder -- whatever you like. Hot sauce is great!
Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ��.
If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
Bon Appetit!

Mon, 06 Jul 2026 00:00:00 GMT

Spinach Bread

Ingredients

10 ounce Spinach Chopped
4 Eggs Beaten
1 Clove Garlic Crushed
Salt
Pepper

Instructions

1. Preheat the oven to 350-degrees. Line your chosen Swiss roll tin with a piece of non-stick paper.
2. Squeeze as muc hliquid out of the defrosted spinach as you can. (Try squashing it into a fine-mesh sieve with the back of a spoon). Then mix it in a bowl with the eggs, garlic and some slat and pepper.
3. Pour the mixture into the tin, smoothing it into the corners. Bake for 10-15 minutes, until firm and springy.
4. Leave to cool in the tin, then cut into pieces.

Mon, 06 Jul 2026 00:00:00 GMT

Monte Cristo Sandwiches Recipe

Ingredients

4 large eggs
1/4 c. heavy cream
2 t. sugar
1/2 t. salt
1/2 t. dry mustard
1/4 t. cayenne pepper
6 T. strawberry or raspberry jam (seedless)
2 T. Dijon mustard
12 slices hearty white sandwich bread, lightly toasted
18 thin slices deli Swiss or Gruyere cheese
12 thin slices deli ham, preferably Black Forest
12 thin slices deli turkey
3 T. vegetable oil
Confectioners sugar

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees F. Whisk eggs, cream, sugar, salt, dry mustard, and cayenne in shallow dish until combined. Stir jam and Dijon mustard together in small bowl.
Spread 1 teaspoon jam mixture on one side of each slice of toast. Layer slices of cheese, ham, and turkey on 6 slices of toast. Repeat with second layer of cheese, ham, and turkey. Add final layer of cheese and top with remaining toast, with jam side facing cheese. Using hands, lightly press down on sandwiches.
Pour oil onto rimmed baking sheet (jelly roll pan) and heat in oven until just smoking, about 7 minutes. Meanwhile, using 2 hands, coat each sandwich with egg mixture and transfer to large plate. Transfer sandwiches to preheated baking sheet and bake until golden brown on both sides, 4 to 5 minutes per side, using spatula to flip. Serve immediately with remaining jam mixture and sprinkling with confectioners' sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Jammy Chocolate Muffins | Recipes

Ingredients

1-1/4 cups self rising flour, plus 3 tablespoons
3 Tbsps HERSHEY'S Cocoa
1 tsp baking powder
one half CADBURY DAIRY MILK Chocolate Bar(3.5 oz bar), coarsely chopped
1/3 cup granulated sugaror super-fine sugar
2 eggs
1/3 cup plain yogurt
1/3 cup unsalted butter, melted and cooled
3 Tbsps raspberry jam or strawberry jam

Instructions

Step 1
Heat oven to 400° F. Line 12 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
Step 2
Stir together flour, cocoa and baking powder in large bowl. Stir in chopped chocolate and sugar.
Step 3
Beat together eggs, yogurt and butter in medium bowl. Add to dry ingredients, stirring until just combined. (Over mixing will cause the muffins to become tough).
Step 4
Fill prepared muffin cups half full. Place about 1 teaspoon jam in each cup. Top each cup with additional batter , evenly dividing batter and covering jam.
Step 5
Bake 18 to 20 minutes or until risen and firm. Cool in pan on wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake Recipe by Tasty

Ingredients

1 tablespoon oil
1 lb bacon, cooked, drained, and diced
1 tomato, diced
1 cup broccoli floret, finely chopped
2 cups potato hash brown
2 cups shredded cheddar cheese
1 cup pancake mix
4 eggs
2 cups milk, of choice
½ teaspoon pepper
¼ teaspoon salt
scallion, thinly sliced, for serving

Instructions

Preheat oven to 400°F (200°C).
Place the bacon, tomato, and broccoli in greased casserole dish.
Sprinkle hash browns and cheese on top.
In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
Pour pancake mixture over ingredients in the casserole dish.
Bake for 45 minutes.
Let cool for 5 minutes before serving.
Top with scallions, and serve.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

2 Dollar All-American Breakfast (But Cheaper)

Ingredients

2 lbs Yukon Gold Potatoes, peeled and quartered
Water
Salt
Pepper
2-3 Tbsp Vegetable Oil
2-3 Tbsp Additional Vegetable Oil
1.75 cup All-Purpose Flour
1 tsp Salt
1 Tbsp Granulated Sugar
1 Tbsp Baking Powder
1.25 cup Whole Milk
1 Egg
1 Tbsp Vegetable Oil
1lb Ground Pork
2 tsp Kosher Salt
1 tsp Garlic Powder
2 tsp Ground Sage
.5 tsp Red Pepper Flakes
.5 tsp Allspice

Instructions

For your potatoes, peel and cut your Yukon gold potatoes in halves or quarters. Place them into a pot and add enough water to cover. Season generously with salt and place on the stove over medium-high heat and cook for 8-10 minutes or until soft. Drain your potatoes and let them sit and cool long enough until the outside is nice and dry.
Take a baking dish and generously coat the bottom with about 2-3 tablespoons of vegetable oil. Add in your potatoes then rough them up with the bottom of a cup. Cover them with an additional 2-3 tablespoons of vegetable oil and toss to thoroughly coat. Season generously with salt and pepper, then place in an oven set to 425 degrees Fahrenheit for about 30 minutes; taking them out once or twice to toss and turn.
For your pancakes, take a medium-sized bowl and add in all-purpose flour, salt, granulated sugar, and baking powder. Whisk together until combined.
In a separate bowl, you’ll need whole milk, egg, and whisk in vegetable oil.
Next, whisk in your wet ingredients into your dry ingredients and continue mixing until you have a nice and even batter.
Heat a griddle or a non-stick pan over medium heat until nice and hot. Spray or grease with vegetable oil and pour in a heaping ¼ cups scoop of batter. Let that cook for about 2 minutes or until it’s halfway cooked and the bottom is a nice golden brown color.
Carefully flip and repeat on the other side. Repeat this whole process with your remaining batter.
For your meat, take about 1 pound of ground pork and add in your spices consisting of garlic powder, kosher salt, ground sage, red pepper flakes, and allspice. Mix it all together and thoroughly mix it in with the pork.
Form your pork into 2 ½ inch wide discs that are about ½ inch thick.
To cook, simply heat up a very lightly oiled pan over medium-high heat. Place 4 patties in the pan at a time and sear for 2-3 minutes or until you get a nice deep brown crust. Flip and repeat on the other side.
To cook your eggs, heat up a non-stick pan over medium heat, adding just enough vegetable oil to coat the bottom. Add in your eggs about 2-3 at a time, avoiding them touching each other.
Once they cook enough of the white to hold being slid around the pan, simply spoon the hot oil over the egg whites until they are fully cooked through. Season with salt and pepper.
To assemble your breakfast, arrange in any orientation you’d like.

Mon, 06 Jul 2026 00:00:00 GMT

Mikes Tex-Mex Breakfast Casserole

Ingredients

1 pound Good Chorizo Remove from casing brown and crumble
8-10 Eggs Beaten
4 3 cups Yukon gold potatoes Shredded
1 8 oz can Mild diced green chiles
1/2 Cup Diced green onion
1/2 Cup Sliced mushrooms
1 sprig Fresh rosemary Remove from stem
1/2 teaspoon Dry mustard
1 Cup Half-and-half cream
1/2 Cup Mozzarella grated
1/2 Cup sharp Cheddar cheese Grated

Instructions

1. Use good quality chorizo. Remove from casing and brown breaking up into crumbles with a wood spoon or spatula. About 10 mins on medium high heat. Drain onto a paper towel and set aside.
2. Shred potatoes in a food processor or grate
3. Clean and slice mushrooms and chop up green onion
4. Take leaves off rosemary sprig
5. Use a 9x13 casserole dish and coat with olive oil or cooking spray.
6. Layer potatoes on the bottom of dish and season with salt and pepper.
7. Put the browned chorizo on top of the potatoes.
8. Put mushrooms, green onions, and chiles over the chorizo.
9. Put mozzarella cheese over shrooms, onions ...etc
10. Beat eggs half and half, dry mustard together and add over the other ingredients.
11. Back in a 350 degree pre-heated oven uncovered for 30 mins.
12. Sprinkle shredded cheddar cheese on to casserole, return to oven for 10 mins.
13. Remove from oven let cool a bit and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Savoury pancakes

Ingredients

200g plain flour
2 large eggs , beaten
500ml milk
oil , for frying
130g ham , cut into small chunks
150g cheddar cheese, grated

Instructions

Using electric beaters or a hand whisk, combine the flour, eggs and milk with a big pinch of salt in a large bowl.
Heat a 20cm crêpe pan until very hot, then pour a little oil into the pan. Swirl the pan so the oil creates an even covering. Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer. Cook for 30 seconds, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper and fold. Keep on a plate covered with foil in a warm oven while you make the remaining pancakes.

Mon, 06 Jul 2026 00:00:00 GMT

Blender Pancakes

Ingredients

1 c. blueberries plus 1/2 cup blueberries for cooking
1 c. milk
1 large egg
1 1/2 c. all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. raspberries plus 1/2 cup raspberries for cooking
1 c. milk
1 large egg
1 1/2 c. all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. milk
1 large egg
1 c. cornmeal
1/2 c. all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. corn kernels for cooking
Melted butter, for greasing skillet

Instructions

In a blender, blend all ingredients through salt, except for additional fruit or corn for cooking, until smooth.
Transfer batter to a bowl and stir in whole fruit or corn kernels.
Heat a 12-inch nonstick skillet on medium until hot; brush lightly with melted butter. In batches, scoop batter by 1/4-cupfuls into skillet. Cook 2 to 3 minutes or until bubbles appear and edges are dry. With a spatula, turn; cook 2 minutes more.

Mon, 06 Jul 2026 00:00:00 GMT

Eric's Avocado Sunrise Breakfast

Ingredients

1 egg
1 small avocado cut in half around middle
1 extra large onion cut to make one large ring to hold egg during cooking
1/2 cup avocado, diced
1/2 cup fresh mushrooms, chopped
1/4 cup onion diced
1/4 cup shredded cheese
2 tablespoons butter divided
2 tablespoon extra virgin olive oil
2 tablespoons sriracha or hot sauce optional
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon garlic powder or crushed garlic
3 slices bacon diced optional

Instructions

Cut the onion in order to get a single 1/4 inch thick ring.
Remove the inner rings from the slice of onion so that you leave about three of four rings intact to ensure that it will hold together during cooking.
Cut the avocado so that you can get a central slice with a hole in the middle where the seed was located.
Put the onion and avocado slices on the side.
Dice the remaining avocado & onion into the required portions.Place in a bowl.
Dice your mushrooms and add them to your bowl of avocado and onions.
Optional: prepare bacon or use good quality bacon crumble usually used on salads.
Place 1 tablespoon of olive oil into a large non-stick pan and 1 tablespoon into a small non-stick pan.
Place 1 tablespoon of butter into both pans.
Turn on stove under both pans to medium high.
When hot place onion ring into the large pan and crack one egg into the center.
place avocado slice over egg (push down on avocado slice if needed to get yolk to pop up through hole).
Season eggs with salt, pepper and garlic to taste.
Cook until eggs are done as you like them.
In the small pan add the Diced avocado, onion and mushrooms.
Season the avocado hash with salt, pepper and garlic to taste.
Optional: add sriachi or hot sauce.
Optional: add bacon.
Cook for about 2-3 minutes until hot.
Top with shredded cheese and cover to allow cheese to melt.
When the avocado hash is done slide over serving plate; place egg with onion and avocado slice over the avocado hash.
Serve with a wedge of lime that can be squeezed over the plate for extra flavor hit.

Mon, 06 Jul 2026 00:00:00 GMT

Whole-wheat Buttermilk Pancakes

Ingredients

1/4 cup all-purpose flour
1/4 cup Yellow Corn Meal
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cups buttermilk or sour milk
2 large Eggs lightly beaten
2 Tbs honey
Maple syrup
1 cup fresh berries blueberries raspberries blackberries

Instructions

DIRECTIONS:
1 Grease griddle or skillet.
2 Combine whole-wheat flour,all-purpose flour, corn meal, baking powder, salt and baking soda in large bowl.Combine buttermilk, eggs and honey in medium bowl. Add buttermilk mixture toflour mixture; stir until blended but still lumpy.
3 Heat prepared griddleover medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2to 3 minutes on each side or until golden brown. Repeat with remaining batter.Serve with syrup and berries.
Servings: 10
Nutrition Facts Serving size: 1serving Amount Per Serving
Calories 124.56
CaloriesFrom Fat 14.89
% Daily Value
Total Fat 1.68g 2%
SaturatedFat 0.57g 2%
Cholesterol 45.27mg 15%
Sodium250.69mg 10%
Potassium 112.88mg 3%
Carbohydrates 23.14g 7%
Percentdaily values based on a 2000 calorie diet.
Dietary Fiber1.05g 4%
Nutrition information calculated from recipeingredients.
Protein 4.48
Recipe By: EPICURIOUS.COM

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Dish, Bacon, Eggs And Cheese

Ingredients

1 c GRATED SWISS CHEESE
4 Eggs beaten
1 1/4 ts Salt
1 1/2 c Light cream
4 oz FRESH MUSHROOMS (OPTIONAL)
10 SLICES OF BACON, PART FRIED
2 GREEN ONIONS & TOPS, SLICED
1/8 ts White pepper

Instructions

IN A LARGE BOWL, COMBINE CHEESE, EGGS, BACON (CUT IN 1" PIECES), ONIONS, CREAM, SALT AND PEPPER. ADD MUSHROOMS IF DESIRED. POUR INTO LIGHTLY BUTTERED 8" SQUARE DISH. BAKE. REMOVE FROM OVEN AND LET STAND FOR A FEW MINUTES BEFORE SERVING. Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999

Mon, 06 Jul 2026 00:00:00 GMT

CROCKPOT PARTY MIX

Ingredients

1/2 Cup Butter melted
1 Tablespoon Vanilla extract
3 Cups Life Cereal
2 Cups Golden Grahams cereal
2 Cups Kix cereal
2 Ounces Almonds

Instructions

Melt butter and vanilla, then set aside. Pour cereals and almonds in crock. Pour butter/vanilla mixture over all. Cook on low for 2 hours. Remove lid and then turn to high and cook another 45 mins, stirring once or twice.

Mon, 06 Jul 2026 00:00:00 GMT

Wake-Up Sandwiches

Ingredients

4 ounces packages whipped cream cheese
2 tablespoons milk
1 can corned beef
1/2 cup shredded swiss cheese
2 hard-boiled eggs, chopped
3 English muffins, split and toasted

Instructions

Stir cream cheese and milk until smooth stir in corned beef,cheese and eggs.
Spread on muffins halves.
Serve cold or put under broiler for 2-3 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Recipe

Ingredients

1 (24 oz) bag of frozen hash brown potatoes
12 beaten eggs
1/2 lb of cubed ham or thin sliced ham or cooked crumbled bacon or sausage
3 c. of shredded cheddar cheese
1/4 c. of margarine
1 chopped small sweet onion
1 chopped small green pepper
2-3 chopped medium tomatoes

Instructions

First you want to melt the margarine and place in the bottom a regular size baking pan.
Then Spread in the potatoes (still frozen good) in bottom of the pan.
Then you can sprinkle chopped vegetables over potatoes.
Now add in the salt and pepper to taste.
Next you want to sprinkle the meat over potatoes and vegetables.
Then you can pour beaten eggs over potatoes.
And then you will bake at 350 degrees for approx. 45 minutes.
Then remove from oven and sprinkle cheese.
Now bake approx. 5-10 minutes letting cheese get hot and bubbly.
Then you can remove from oven to cool.

Mon, 06 Jul 2026 00:00:00 GMT

Best Brownie Recipe | HERSHEY'S

Ingredients

1 cup butter or margarine (2 sticks)
2 cups sugar
2 tsps vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped nuts (optional)
1 cup HERSHEY'S Milk Chocolate Chips (optional)

Instructions

Step 1
Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8- or 9-inch square pans.
Step 2
Place butter in large microwave-safe bowl. Microwave at medium (50%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan or pans.
Step 3
Bake 30 to 35 minutes for 13 x 9 x 2-inch pan (20 to 22 minutes for 8- or 9-inch pans) or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare and frost brownie with Creamy Brownie Frosting, if desired. Garnish frosted brownies with milk chocolate chips, if desired. Cut into bars.

Mon, 06 Jul 2026 00:00:00 GMT

Best Brownie Recipe | HERSHEY'S

Ingredients

1 cup butter or margarine (2 sticks)
2 cups sugar
2 tsps vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup chopped nuts (optional)
1 cup HERSHEY'S Milk Chocolate Chips (optional)

Instructions

Step 1
Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8- or 9-inch square pans.
Step 2
Place butter in large microwave-safe bowl. Microwave at medium (50%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan or pans.
Step 3
Bake 30 to 35 minutes for 13 x 9 x 2-inch pan (20 to 22 minutes for 8- or 9-inch pans) or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare and frost brownie with Creamy Brownie Frosting, if desired. Garnish frosted brownies with milk chocolate chips, if desired. Cut into bars.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Peanut Butter Toast

Ingredients

1 slice hearty whole wheat bread
2 teaspoons miniature semisweet chocolate chips
4 teaspoons peanut butter

Instructions

Toast bread.
As soon as it comes out of the toaster, spread with peanut butter and sprinkle chocolate chips on top.

Mon, 06 Jul 2026 00:00:00 GMT

Dried Cherry or Cranberry Loaf

Ingredients

1 cup dried cherries (or dried cranberries)
1 1/2 tablespoons cherry flavored liqueur (such as Kirsch or Grand Marnier) or 1 1/2 tablespoons orange-flavored liqueur (such as Kirsch or Grand Marnier)
1 tablespoon hot water
plain breadcrumbs, for dusting pan
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3 ounces cream cheese, softened
1/2 cup light brown sugar, firmly packed
2 tablespoons granulated sugar
1 lemon, zest of, finely grated
2 large eggs

Instructions

Place cherries (or cranberries) in a container with a very tight fitting lid.
Pour liqueur and hot water over the cherries, seal the lid tightly, and shake to coat cherries well with the liquid.
Set aside 3 hours or overnight so cherries will absorb the liquid.
Preheat oven to 350 F (or 325 F for a pan with a black surface).
Grease a loaf pan and lightly dust with plain dry breadcrumbs, shaking out excess.
Sift together the flour, baking powder, and the salt.
In another bowl, cream the butter and the cream cheese until smooth.
Add the sugars, and the finely grated lemon zest and beat until well combined and pale yellow.
Beat in eggs, one at a time.
Add the flour mixture, beating on low speed, just until the flour is combined.
Stir in the cherries and any liquid still in the soaking container.
Pour batter into the pan and smooth top with a rubber spatula.
Bake in the center of the oven for 45-60 minutes- or until a toothpick insterted in the center tests clean, checking as early as 40 minutes into the baking time- if it is getting too brown, cover loosely with foil and continue baking until the toothpick tests done.
Expect the top of the loaf to crack.
Let cool in the pan 15 minutes, then remove from pan and set onto a wire rack to cool completely.
Wrap in plastic and let set overnight before slicing.
For extra decadence, drizzle a little more liqueur over the crack before wrapping in plastic- don't pour too much or you'll soak the bread.

Mon, 06 Jul 2026 00:00:00 GMT

Cranberry-Apple Upside Down Cobbler

Ingredients

5 cups apples chopped, peeled; about 5 lg
1 1/2 cups cranberries fresh or frozen
1/3 cup light brown sugar packed
1/4 cup orange juice
2 Tbsp unsalted butter melted
1 tsp orange peel grated
1 cup all-purpose flour
1/4 cup sugar
2 tsp sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 tsp orange peel grated
6 Tbsp unsalted butter chilled, cut up
1/3 cup buttermilk
1 egg
1 tsp vanilla extract

Instructions

Heat oven to 400°F. Combine all filling ingredients in 2-quart ceramic or glass baking dish. Cover with foil; bake 30 minutes. Cool, uncovered, 5 minutes.
Whisk flour, 1/4 cup of the sugar, baking powder, cinnamon, baking soda, salt and 1 teaspoon orange peel in large bowl. With pastry blender or 2 knives, cut in 6 tablespoons butter until coarse crumbs form with some pea-size pieces.
Combine buttermilk, egg and vanilla in small bowl. Stir into flour mixture just until soft dough forms. Spread batter over filling, spreading to cover; sprinkle with remaining 2 teaspoons sugar.
Bake 20 minutes or until edges are browned and filling is gently bubbling. Cool in pan on wire rack 15 minutes.
To serve, cut into 8 pieces. Serve warm or at room temperature, fruit-side up.
8 servings
PER SERVING: 290 calories, 12.5 g total fat (7.5 g saturated fat), 3 g protein, 42.5 g carbohydrate, 55 mg cholesterol, 235 mg sodium, 2.5 g fiber

Mon, 06 Jul 2026 00:00:00 GMT

Black Magic Cake With Voodoo Frosting

Ingredients

1 3/4 cups flour
2 cups sugar
3/4 cup hershey cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (or 2 teaspoons instant coffee mixed with 1 cup boiling water)
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup buttermilk (1 CUP regular milk with 1 tbsp. vinegar added) or 1 cup sour milk (1 CUP regular milk with 1 tbsp. vinegar added)
1 cup chocolate fudge topping
1 tablespoon instant coffee
4 cups frozen non-dairy topping, thawed and divided (like cool-whip)

Instructions

CAKE:.
Combine dry ingredients in a bowl.
Add all the rest of the ingredients.
Beat at medium speed for 2 minutes.
Batter will be thin.
Pour into 2 greased and floured 9-inch cake pans.
Bake at 350° for 30-35 minutes until toothpick inserted in center comes out clean.
Cool on rack until ready to frost.
FROSTING:.
Prepare, bake and cool 2 9-inch round cake layers.
For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved.
Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping.
Refrigerate 30 minutes.
Place first cake layer on a serving plate and spread with 1 cup filling.
Top with second layer.
Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well.
Frost top and sides of the cake with topping mixture.
Keep cake refrigerated.
TIP: Garnish with chocolate curls, chocolate coated coffee beans or grated chocolate.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate chip marmalade cupcakes

Ingredients

125g of unsalted butter, softened
125g of caster sugar
2 large eggs
125g of self-raising flour
1 tsp baking powder
1 pinch of salt
semi-skimmed milk, 1-3 tbsp
50g of dark chocolate, chopped into small chunks
100g of marmalade, with peel (orange), plus extra for spooning
80g of icing sugar
1 tbsp of orange juice, freshly squeezed

Instructions

Preheat the oven to 180°C/gas mark 4. Line a 12 bun tray with 12 paper cake cases
Put all the ingredients (except the milk, marmalade and chocolate) into a cake mixer and mix at high speed until well combined
Add enough milk to make a flowing cake batter. Fold in the chocolate and marmalade
Divide the batter between the 12 cake cases and place ¼ tsp of marmalade on top of each cake. Bake in the oven for 20 – 25 minutes until they spring back to touch
Allow to cool on a rack. Mix the icing sugar and orange juice together and decorate the cakes once cool

Mon, 06 Jul 2026 00:00:00 GMT

Down-On-The-Farm Breakfast

Ingredients

1/4 ts Dried thyme
2/3 c milk
8 Strips bacon, cut in 1/4 in.
1/2 c Cheddar cheese shredded
2 1/4 c Boiling water
1/4 c Green Pepper Chopped
2 tb Onions chopped
6 Eggs
1 ds Pepper
1 Box au gratin potatoes mix

Instructions

Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons drippings in the skillet with the bacon. Stir in contents of au gratin potato mix, water, milk, green pepper, onion and thyme. Bring to a boil, stirring frequently. Reduce heat; cover and simmer, stirring occasionally, for 20 minutes. Transfer to an ungreased 2-qt. baking dish. Make six indentations in potato mixture with a spoon. Break eggs into indentations. Sprinkle with pepper. Cover and bake at 350 for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne on Mar 22, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Savory Dill and Caraway Scones

Ingredients

• 2 c. AP flour
• 4 1/2 tsp. Sugar
• 1 Tbsp. Onion powder
• 1/2 tsp. Coarsely ground pepper
• 1 Tbsp. Snipped fresh dill or 1 tsp. Dill weed
• 2 tsp. Caraway seeds
• 1 tsp. Baking powder
• 3/4 tsp. Salt
• 1/2 tsp. Baking soda
• 3/4 c. Sour cream
• 6 Tbsp. cold Butter
• 1/2 c. Ricotta
• 4 tsp. Heavy whipping cream
• Additional caraway seeds optional

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, combine flour, sugar, onion powder, dill, caraway seeds, baking powder, baking soda, salt and pepper.
3. Cut in butter until mixture resembles coarse crumbs.
4. Combine egg yolk, sour cream, and ricotta cheese. Stir into crumb mixture just until moistened.
5. Turn onto a floured surface. Knead 10 times.
6. Pat into 2 6-inch circles. Cut each into 6 wedges.
7. Separate wedges and place on a greased baking sheet.
8. Brush tops with cream. Sprinkle with additional caraway seeds.
9. Bake for 15-18 minutes or until golden brown.
10. Serve warm.
Notes:

Mon, 06 Jul 2026 00:00:00 GMT

Daphne Oz's Apple Cranberry Hand Pies

Ingredients

2 Cups Whole-wheat flour
1 pinch Salt
4 tablespoons Butter Cold cubed
1 tablespoon Honey
3/4 Cup Water Cold
3 tablespoons Butter
2 Apples Cored and 1/4 in diced
1/4 Cup Brown sugar Dark
3 tablespoons Apple cider vinegar
1/2 Cup Dried cranberries
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Ground ginger
1/4 teaspoon Allspice
1 Egg
1 tablespoon Water
Cinnamon
Sugar
1 cup Greek yogurt
2 tablespoon Honey
1/8 teaspoon Cardamom

Instructions

STEP 1
ingredients
2 cups Whole Wheat Flour
Pinch of Salt
4 tablespoons Cold Butter (cubed)
1 tablespoon Honey
3/4 cup Cold Water
instructions
For the Dough: In a large bowl combine flour and salt and whisk together. Knead in cubed butter with a pastry cutter, forks, or by hand until butter is pea-sized. Drizzle in honey and a tablespoon of water and knead together. Add one tablespoon of water at a time kneading in between additions until dough comes together (you may not use all of the water depending on your conditions). Turn dough out onto a large piece of plastic wrap and shape into a disc. Wrap and chill for at least and hour and up to 2 days. Preheat oven to 375 degrees F. Prepare a baking sheet with a piece of parchment.
STEP 2
ingredients
3 tablespoons Butter
2 Local Apples (cored and 1/4-inch diced)
1/4 cup Dark Brown Sugar
3 tablespoons Apple Cider Vinegar
1/2 cup Dried Cranberries
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/4 teaspoon Ground Ginger
1/4 teaspoon Allspice
instructions
For the Filling: In a large skillet, melt butter over medium-high heat. Saute apples to release juices and caramelize. Add sugar, vinegar, cranberries, and spices and continue to cook for about 5 minutes until apples are soft and cranberries are plump. Remove from heat and allow to cool.
STEP 3
ingredients
1 Egg
1 tablespoon Water
Cinnamon Sugar (Granulated Sugae and Cinnamon)
instructions
For the Egg Wash: Roll out dough on a floured surface to 1/8-inch thickness and cut into 4-inch squares. Place a heaping tablespoon of filling into the center of each piece of dough. Brush the edges with the egg wash and then fold the dough over to create a rectangle and seal edges with a fork. Using a sharp paring knife, cut vents in the top of each hand pie. Brush the tops of the pies with the egg wash, as well, and then sprinkle with the cinnamon sugar.
STEP 4
instructions
Arrange hand pies on the prepared baking sheet, leaving 2 inches between each pie to ensure even cooking. Bake for 15 minutes, or until crust is golden and crisp.
STEP 5
ingredients
1 cup Greek Yogurt
1/8 teaspoon Ground Cardamom
2 tablespoons Honey
instructions
For the Yogurt Sauce: Meanwhile, stir together yogurt, cardamom and honey until incorporated. Serve hand pies warm with spiced yogurt.

Mon, 06 Jul 2026 00:00:00 GMT

Oatmeal Chocolate Chip Scones

Ingredients

3 Tbsp Brown sugar Packed
1 Cup All purpose flour
1/3 Cups Butter
1/2 Tsp Cinnamon
1 1/2 Tsp Baking powder
1 Cup Oats Quick cooking
1/2 Cup Chocolate chips Semisweet
1 Egg
1/4 Cup Milk

Instructions

Combine sugar, flour, baking powder, cinnamon and butter. Mix until crumbly. Add oats and chocolate chips. Add egg and milk. Mix until combined.
Press on flour dusted baking sheet into a 11 inch diameter circle. Cut into triangles.
Bake at 400 degrees 10 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Mini Chocolate Orange Muffins Recipe | Hersheyland

Ingredients

1-1/4 cups self rising flour
1-1/2 tsps baking powder
1/3 cup granulated sugar or super-fine sugar
1 orange rind, grated
1/2 cup plain yogurt
1 egg, beaten
1/4 cup butter (1/2 stick), melted
one half (3.5 oz bar) CADBURY DAIRY MILK Chocolate Bar, coarsely chopped

Instructions

Step 1
Heat oven to 400° F. Line 24 (1-3/4 inches in diameter) mini muffin cups with paper or foil baking cups.
Step 2
Stir together flour, baking powder, sugar and orange rind in large bowl. Beat together in medium bowl yogurt, egg and melted butter. Add to flour mixture, stirring just until combined. Fold in chopped chocolate. Divide evenly into prepared muffin cups.
Step 3
Bake 10 to 12 minutes or until well risen and golden brown.

Mon, 06 Jul 2026 00:00:00 GMT

Rev. Ken's Breakfast Casserole

Ingredients

6 to 8 eggs 8 cups cooked rice 2 - 3 lbs. Nacho Cheese 1-2 lbs meat
Garlic minced 2 tsp. Onion 2 cups chopped Salt and pepper to taste tortillas if wanted, as many as burritos wanted

Instructions

1.Make sure if not done rice cooked up to equal about 8 cups. 2.Brown the meat fairly well, you don't want it raw. 3. Mix the rice, and meat together, then start adding the eggs, and mixing well, then add in the cheese, and peppers, and mix real well 4. Pour ingredients into a large casserole dish or Dutch oven 5. Place it into a preheated 350 degree oven for about 30 min. and voila breakfast is ready. [Notes to alter to tastes] The cheese can include some shredded cheese of various types for individual tastes. The meat can be breakfast links, chorizo, ham, bacon, pork, or a mix of a few of these, some people even want more meat in the dish. The peppers can be 16 Oz. cans of Jalapeños or 16 Oz. of other peppers if your not up to the heat, but if you prefer, you can add fresh peppers chopped by the cup, and that is any peppers, you might like bell peppers or all the way up to Carolina Reapers, it's all on your hands, and stomach at that point. Oh I failed to mention most of the seasoning should be added when the mixing is being done. I really hope you enjoy this, another note is it can be cooked on a campfire or barbecue in a large cast iron skillet, for you who might be a little more like me, and love a hearty breakfast when camping. Thank you, comments always welcome.

Mon, 06 Jul 2026 00:00:00 GMT

Luc Mini Wheats Breakfast

Ingredients

2 cups Mini Wheats
50 grams Berries
1 cup 1% low-fat milk

Instructions

Mix!

Mon, 06 Jul 2026 00:00:00 GMT

Pimm's drizzle loaf cake

Ingredients

200 g (7oz) unsalted butter softened, plus extra to grease
200 g (7oz) caster sugar
3 large eggs, beaten
200 g (7oz) self-raising flour
1/2 tsp baking powder
Finely grated zest ½ orange
75 mL (3 fl oz) Pimms
50 mL (2 fl oz) lemonade
15 (½oz) caster sugar
4 tbsp. Pimms
Zest of 1/2 orange, peeled into strips
8 fresh mint leaves
2 tbsp. seedless strawberry jam
Selection of fruit, such as strawberry halves, orange slices and cucumber slices
A few mint leaves
Stripy paper straws, optional

Instructions

Preheat oven to 180°C (160°C fan) mark 4. Make the cake. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up a about 4cm (11/2in) higher than the sides of the tin.
In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy, about 3min. Gradually add eggs, beating well after each addition.
Fold in flour, baking powder and orange zest, followed by the Pimms. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
Meanwhile, make the Pimms syrup. Put the lemonade, caster sugar and 3tbsp Pimms in a small pan and heat gently to dissolve the sugar. Bring to the boil, then remove from the heat and add the zest strips and mint leaves to the pan to infuse. Set aside to cool.
When the loaf comes out of the oven, poke holes all over the top with a skewer. Strain the syrup into a jug and slowly drizzle over the Pimms syrup. Leave cake to cool in tin on a wire rack.
When ready to serve, level off the rounded top using a serrated knife. Invert the cake on to a serving plate so the bottom becomes the top, then peel off the parchment. Make the glaze. Put the jam with the remaining 1tbsp Pimms in a small pan and whisk over a low heat until smooth. Spoon glaze over the cake and decorate with the fruit. Sprinkle over the mint leaves, poke in the paper straws and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Supreme

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 small onion chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine melted
2 cups shredded Cheddar cheese divided
12 eggs
2/3 cup whipping cream

Instructions

In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry Cobbler

Ingredients

1 1/3 cups sugar (more or 1 1/3 cups less depending on sweetness of your berries)
1/2 cup flour
1/2 cup butter, melted
2 teaspoons vanilla
2 (12 ounce) packages fresh blackberries or 2 (14 ounce) bags frozen blackberries
0.5 (15 ounce) package refrigerated pie crusts
1 tablespoon sugar

Instructions

Stir together first 4 ingredients in a large bowl.
Gently stir in blackberries until sugar mixture is crumbly.
Spoon mixture into a lightly greased 11x7 baking dish.
Cut 1 piecrust into 1/2 inch wide strips and arrange diagonally over blackberry mixture. Sprinkle with 1 tablespoon sugar.
Bake at 425º for 45 minutes or until crust is golden brown and center is bubbly.
Serve with ice cream or freshly whipped sweetened cream, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Pancakes

Ingredients

1 cup Flour
1/2 teaspoon Salt
2 teaspoon baking powder
1 cup milk
1 whole egg
1/2 teaspoon vanilla extract
3 strawberries or blueberries Diced (optional)

Instructions

Combine flour, salt & baking powder in a large pouring bowl (it has to fit flour & milk).
In separate bowl, whisk milk, egg & vanilla extract.
Slowly pour milk into flour while stirring until all flour has been mixed. (Small lumps are OK)
Add fruit (optional)
Pour batter on preheated medium heat skillet and flip when the top of pancake has bubbled all over.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Boston Brown Bread

Ingredients

3/4 c Molasses
1 c Flour, whole wheat
2 c Buttermilk
1 c Flour, rye
1 ts Salt
1 c Corn meal
2 c Milk, sour or
1 1/2 ts Baking soda
1 c Raisins

Instructions

: Combine corn meal, rye flour, soda and salt. Add wheat flour. : In a separate bowl, stir molasses into sour milk or buttermilk and add to dry ingredients, a little at a time. Stir just enough to blend and add raisins. : Spoon into two one pound coffee cans and cover with foil. Tie. Place cans on metal rack in bottom of slow cooker and pour 2 cups of hot water around cans. : Cover pot and cook on high for 2 1/2 to 3 hours. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out on cooling rack. Source: Crockery Cookery by Mable Hoffman

Mon, 06 Jul 2026 00:00:00 GMT

Baked Breakfast Apples

Ingredients

1 large red apple per person
1 tablespoon toasted walnuts chopped
1/4 teaspoon cinnamon
1/4 teaspoon honey

Instructions

1. Preheat over to 400 degrees
2. Wash and core apple; do not remove skin.
3. Fill the core of the apple with the walnuts, cinnamon, and honey.
4. Place the apple(s) in a baking dish with about 1/4 cup of water in the bottom of the dish.
5. Bake at 400 degrees for approximately 45 minutes or until the apple is soft.

Mon, 06 Jul 2026 00:00:00 GMT

Crepes-Evelyne Cohens Recipe

Ingredients

1 Spoon sugar
1 pn Salt
1 ts Vegetable oil
1/4 l Cold milk
125 g Flour
2 Eggs

Instructions

My daughters favorite dinner. Serve with cinnamon / sugar or maple syrup or jam.... In a blender, mix the milk and the flour, add the eggs, then the other ingredients. Heat a little vegetable oil or margarine in a crepe pan.(mine is Tefal resistal). Pour very small amount of batter, tilt the pan so the batter covers the base thinly and evenly. Cook over high heat for about 1 minute, until lightly browned underneath. Turn with a palette knife and cook the opposite side 30 sec. Remove to a plate, and keep warm above a pan of boiling water. For a fleichig dinner, I use water instead of milk, and serve fried onion+mushrooms on folded crepes. Posted to JEWISH-FOOD digest V97 #147 by "Viviane & Israel Barzel" on May 2, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Marbled Sugar Cookie Cutouts

Ingredients

1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
Betty Crocker™ green and red gel food colors

Instructions

Heat oven to 375°F.
In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Divide dough into 3 pieces. Place 2 pieces of dough into 2 small bowls. Tint 1 bowl green, 1 bowl red by stirring in food colors.
On floured surface, drop scant tablespoons of each dough in random pattern to make large rectangle. Dough pieces should be just touching together.
Push dough toward center on all sides to make 6x5-inch rectangle. Roll dough 1/4 inch thick to create marbled pattern. Cut with 3-inch cookie cutters. Lightly press back of cookie spatula in flour, and slide under cookie dough; place cutouts 2 inches apart on ungreased cookie sheets. Press any leftover scraps together, and reroll on floured surface to make more cookies.
Bake 6 to 8 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Biscotti

Ingredients

3/4 cup toasted almond (slivered works best)
1/4 lb butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon almond extract
1 orange, zest of (make sure it is fresh)

Instructions

Preheat oven to 350.
Cream butter and sugar.
Add Eggs.
Mix until smooth.
Add orange zest and almond extract.
Continue mixing until well blended.
Sift in flour, baking powder and salt.
Stir in almonds.
On floured board, divide dough in half and using your hands roll and form each half into a long roll (approx 1 1/2 diameter by 10 inches long).
Place rolls lengthwise on a cookie sheet approx 2 inches apart.
Bake rolls at 350 for about 20- 25 minutes.
Take rolls out of oven and cool for 5 minutes (leaving them on the cookie sheet).
Using a sharp knife slice across each roll diagonally into 1/2 inch thick slices (I usually make the slices about 3 inches long).
Lay the slices flat on the cookie sheet, then bake for 8 minutes.
Turn slices over and bake for an additional 8-10 minutes until slightly golden.
Remove and cool biscottis on a rack.
Store in an airtight container once they are cooled.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Week 1 Monday Clean Eating

Ingredients

1 cup Greek Yogurt
1/2 Apple chopped
1 tablespoon flaxseeds
1 tablespoon Raisins
1/4 teaspoon Cinnamon

Instructions

Mix and serve

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry, Sumac, and Almond Pound Cake

Ingredients

¾ cup blanched almond flour, spooned and leveled
1 ½ cups unsalted butter (3 sticks), plus more for pan, softened
3 cups granulated sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract
3 ½ cups all-purpose flour, spooned and leveled, plus more for pan
4 teaspoons ground sumac
1 teaspoon kosher salt
¾ cup plain, whole-milk yogurt
2 cups fresh raspberries
½ cup raspberry jam
1 tablespoon water
¾ teaspoon ground sumac

Instructions

Preheat oven to 300°. Lightly butter and flour a 10-inch bundt or tube pan; set aside.
Spread the almond flour in an even layer on a rimmed baking sheet. Bake at 300° until fragrant, 6-8 minutes, stirring after 4 minutes. Cool almond flour completely on pan.
Beat butter with an electric mixer at medium speed until pale and creamy, 4 to 7 minutes. Gradually add the sugar, 1 cup at a time, beating at medium speed until light and fluffy. With the mixer running, add the eggs, 1 at a time, mixing just until yolk disappears. Add the vanilla and almond extracts.
Whisk together the cooled almond flour, all-purpose flour, sumac, and salt in a medium mixing bowl. Add the flour mixture to the batter, alternating with the yogurt (beginning and ending with the flour), mixing at low speed until just combined. Fold in the raspberries by hand with a rubber spatula.
Transfer the batter to prepared pan and bake at 300° for 1 hour and 40 minutes, or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
While cake cools, prepare the glaze. Combine the raspberry jam and water in a small saucepan over medium-low heat. Cook, whisking, until the jam has melted and mixture is smooth. Whisk in the sumac. Let glaze stand 2-3 minutes. Spoon glaze over the cooled cake before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Crepes

Ingredients

1 Cup All purpose flour
1/2 Cup 2% Milk
1/2 Cup Water
1/2 Cup White Sugar
2 Eggs
1 Tsp Sea Salt
2 Tbsp Melted Butter
1 Tsp Vanilla

Instructions

Stir all ingredient together adding water if needed to get the right consistency. You don't want it to runny so you probably only will need to add half a cup of water to this recipe.
Use a flat non stick frying pan and spray the base of the pan with canola oil each time before using. If you don't have a flat frying pan you can use any large frying pan. Take one scoop of mix and pick up frying pan, pouring the mix into the hot pan while moving it around to get nice coverage of the whole pan.
When edges are brown it should be ready to flip.
You can serve with white sugar inside and cinnamon. Roll up with some more butter on the outside and whipped cream. Taste great if you use fresh fruits like strawberries or blueberry sauce.

Mon, 06 Jul 2026 00:00:00 GMT

French Toast

Ingredients

egg 1 egg per 2 slices of bread
Bread
water/milk
cinnamon

Instructions

1. Let bread soak and cook through (brown) at medium temp.

Mon, 06 Jul 2026 00:00:00 GMT

Pannacotta Mix

Ingredients

500 ml Double Cream
300 ml Milk
200? ml Flavoring liquid
12 leaves Gelatine

Instructions

Soak 12 gelatine leaves in cold water.
Heat milk and cream in a pan on a low heat, do not boil.
Add flavoring liquid to mix (you may need to adjust the flavoring liquid according to strength of taste, just add/minus from milk quantity.)
Take off the heat, squeeze water out of gelatine leaves and add to mix.
Stir well until leaves have dissolved.
put into cups or molds, refrigerate for approx 30 mins until the pannacottas have set.
250ml = 3 gelatine leaves.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Crock Pot Breakfast Casserole

Ingredients

2 tablespoons unsalted butter
1 pound bulk breakfast sausage, cooked and drained
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (4-ounce) can green chiles, or jalapeño peppers, well-drained, chopped
2 1/2 cups grated Monterey Jack, or Pepper Jack cheese
18 large eggs
1 to 2 tablespoons chili powder
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Grease inside of 5-quart crock pot with butter or spray it with nonstick cooking spray.
Starting with sausage, layer the cooked and drained meat, onions, peppers, chiles, and cheese into the slow cooker, repeating the layering process until all of the ingredients are used.
In a large mixer bowl, beat the eggs with a wire whisk or eggbeater until combined, then pour over mixture in the crockpot.
Cover the slow cooker and cook on low 7 to 8 hours or until the temperature reaches at least 165 F. Serve this recipe immediately with sour cream or fresh salsa.
If you have a newer, hotter cooking crockpot, check at 5 1/2 hours.
To serve, scoop up portions and serve on warmed plates.

Mon, 06 Jul 2026 00:00:00 GMT

English Scones With Mixed Summer Berries and Cream

Ingredients

500 g plain white flour, plus extra for dusting
2 eggs, beaten
75 g caster sugar
30 g baking powder
75 g butter, softened
230 ml milk
1 teaspoon vanilla extract
150 g semi-dried berries, strawberries, raspberries, blackberries, bilberries and cherries
1 egg, beaten, for egg wash
golden caster sugar, for glaze
jam and cream, to serve

Instructions

Preheat the oven to 220°C/gas 6. Grease a baking sheet.
Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
(You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pound bacon
2 onions, chopped
2 cups fresh sliced mushrooms
1 tablespoon butter
4 cups frozen hash brown potatoes thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 Eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Instructions

Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the mushrooms and onion to the skillet; cook and stir until the onion has softened and turned translucent and the mushrooms are tender, about 5 minutes.
Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions and mushrooms.
In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 1 hour or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Afternoon Tea - Egg Sandwich

Ingredients

4 Eggs hard boiled
2 tablespoons Butter softened
1 tablespoon Mayonnaise
1 pinch Paprika
6 slices Bread thin bread
watercress

Instructions

1. In a bowl, mash hard boiled eggs.
2. Chop watercress
3. Add butter, mayonnaise, paprika and watercress to a bowl. Mix until combined.
4. Butter bread slices. Add egg mixture.
5. Cut off crusts. Cut rectangles

Mon, 06 Jul 2026 00:00:00 GMT

Quakers- Fiesta Bread

Ingredients

2 tb Picante sauce or salsa
4 oz Cream cheese, softened
1/2 ts Ground cumin
1/2 ts Chili powder
2 ts Baking Powder
2 Egg whites, lightly beaten
2 tb Margarine, chilled
1/4 c Green onions (about 2)
1 md Jalapeno, seed/fine chop
3/4 ts Baking soda
1/2 ts Salt (optl)
1 c Nonfat plain yogurt
1 tb Thinly sliced green onion
1 c QUAKER Oats uncooked
1 1/4 c All-purpose flour

Instructions

Heat oven to 425 F. Lightly spray 10-inch oven proof skillet or cookie sheet with no stick cooking spray or grease lightly. For bread, in large bowl, combine dry ingredients; mix well. Cut in margarine with pastry blender or two knives until mixture resembles course crumbs. Stir in onions, jalapeno pepper, yogurt and egg whites, mixing just until moistened. Turn out onto well floured surface; knead gently 8 to 10 times. Pat dough evenly into prepared skillet or into 9-inch circle on prepared cookie sheet. Bake 13 to 16 minutes or until golden brown. For spread, blend all ingredients; mix well. Cut bread into wedges; serve warm with spread. Nutrition Information: l/8 of bread and 2 teaspoons spread Calories 170, Calories From Fat 35, Total Fat 4g, Saturated Fat 1g, Cholesterol 5mg, Sodium 380mg, Total Carbohydrates 26g, Dietary Fiber 2g, Protein 9g

Mon, 06 Jul 2026 00:00:00 GMT

Berry Loaf | Recipes

Ingredients

2 cups all-purpose flour
1 cup sugar
1 1/2 tsps baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup orange juice
1 tsp freshly grated orange peel
2 Tbsps shortening
1 egg, slightly beaten
1 cup fresh cranberries, chopped
1 cup HERSHEY'S Mini Semi-Sweet Chocolate Chips
3/4 cup nuts, chopped

Instructions

Step 1
Heat oven to 350°F. Grease 9x5x3-inch loaf pan.
Step 2
Stir together flour, sugar, baking powder, salt and baking soda in large bowl. Add orange juice, orange peel, shortening and egg; stir with spoon until well blended. Stir in cranberries, small chocolate chips and nuts. Pour batter into prepared pan.
Step 3
Bake 1 hour and 5 to 10 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Prepare Powdered Sugar Glaze, if desired; spread over top of loaf. Cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Breakfast Casserole

Ingredients

1 box Jiffy Corn Bread Mix
1 pint Whole milk
1/3 cup Skim milk
1 pound breakfast sausage
1 pound shredded taco cheese
7 Eggs
1 1/2 tablespoon taco seasoning
1 can cheddar cheese soup
1 cup Green onion

Instructions

Combine corn bread mix with 1 beaten egg and skim milk in a bowl. mix well.
Spread batter evenly into bottom of a well greased (do not use pan spray) 9x13 casserole dish. Back at 350 for about 10 minutes until crust is softly set, let cool.
Top baked corn bread crust with browned sausage and cheese.
Beat six eggs with milk and taco seasoning. Add soup, green onions, mix well. Pour over sausage and cheese layer.
Bake at 350 for about an hour. let stand 10 minutes. serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Chorizo Breakfast Hash with Crispy Smashed Potatoes and Eggs

Ingredients

8 (220g / 7oz) baby potatoes (, skin on)
2 rashers of bacon (, or 3 strips of streaky bacon, cut into large dice)
3 oz / 100g chorizo ((about 1/2 chorizo), sliced 1/2cm / 1/5" thick)
1 cup cherry tomatoes (, halved)
3 or 4 eggs
2 tbsp water
Salt and pepper
Avocado slices ((optional))
1/2 tbsp fresh parsley (, finely chopped (optional, for garnish))
Crusty bread to serve

Instructions

Steam, boil or microwave the potatoes until soft. (Note 1)
Cut the potatoes in half.
Heat a skillet or fry pan over high heat.
Add the bacon (add a dash of olive oil if you have lean bacon) and fry until browned but not crisp.
Remove onto a plate with a slotted egg flip. (Note 2)
Add the chorizo into the same fry pan and cook each side until browned, around 2 to 3 minutes.
Remove on the plate with the bacon. (Note 2)
Place the potatoes, cut side down, into the fry pan. Use the egg flip or a potato masher to "smash" the potatoes down so they flatten onto the fry pan. Sprinkle with salt.
Cook the first side until golden brown - around 1 to 1 1/2 minutes. Then turn and cook the other side until just golden brown, pressing down with the egg flip - around 1 to 1 1/2 minutes. Sprinkle with salt.
Add the bacon, chorizo and cherry tomatoes into the fry pan. Toss gently.
Crack the eggs into the pan. Drizzle the water down the side of the pan, then put a lid on the fry pan (Note 3). The eggs will "steam cook".
Cook until the eggs are cooked to your liking. For "just set" egg white with runny yolks, it is usually around 1 1/2 minutes.
Remove from the stove, sprinkle with salt and pepper. Top with sprinkle of parsley and avocado (if using).
Serve with crusty bread or toast.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Pizza

Ingredients

4 large eggs
2 1/2 c. shredded mozzarella, divided
1/4 grated Parmesan, plus more for garnish
kosher salt
Freshly ground black pepper
1/4 tsp. dried oregano
pinch red pepper flakes (optional)
2 tbsp. pizza sauce (or marinara)
1/4 c. mini pepperoni
1/2 Green Bell Pepper, chopped

Instructions

Preheat oven to 400° and line a baking sheet with parchment paper. In a medium bowl, combine eggs, 2 cups mozzarella, and parmesan. Stir until combined, then season with salt, pepper, oregano and red pepper flakes. Spread mixture into a ½” thick round on baking sheet.
Bake until lightly golden, about 12 minutes.
Spread pizza sauce on top of baked crust. Top with remaining mozzarella, pepperoni, and bell pepper.
Bake until cheese is melted and crust is crispy, about 10 minutes more. Sprinkle with Parmesan, if using, before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Abs Diet lunch - The Clubman

Ingredients

2 slices whole wheat bread
2 slices reduced-sodium smoked turkey
2 green leaf lettuce or spinach leaves
1 slice provolone cheese
1/2 avocado sliced

Instructions

Toast the bread and top with the rest of the ingredients. You won't need mayonnaise. The avocado will moisten the sandwich nicely.

Mon, 06 Jul 2026 00:00:00 GMT

Grandma's dumplings

Ingredients

3 cups flour
1 tsp salt
1/2-3/4 package dry yeast
6 slices white bread cut in cubes
2 eggs beaten
1 cup warm milk
1/2 cup warm water
2 T Flour
1 T sugar

Instructions

Dissolve yeast in warm water with flour and sugar
Cut bread into cubes
Mix together flour and salt- add warm milk and beaten eggs (be sure yeast mixture is fermenting, tiny little bubbles will appear)
Then add yeast mixture to flour mixture
Mix well- 150 beats
Then FOLD in bread cubes, do not beat
Cover and let rise in warm place for one hour or until it doubles in size
Form into four balls and drop into boiling water (do not put on wax paper while waiting for water to boil- it will stick)
Boil for 18 to 20 mins in a covered pot. Make sure water continues to boil for entire 20 mins
Do not uncover pot while cooking
Take out one by one and cut with string

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Bread Pudding

Ingredients

8 each eggs beaten
4 cups milk
2/3 cup sugar
1 tsp Cinnamon
1 tsp Vanilla
6 cups French Bread day old, cubed
2/3 cups raisins optional

Instructions

In mixing bowl, beat together the eggs, milk, sugar, cinnamon and vanilla.
Place the cubed bread into the slow cooker.
Pour he egg mixture over the bread.
Cover; cook on high for 2-1/2 to 3 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Berry Wafflewich

Ingredients

4 Gluten-Free Frozen Waffles
2 tablespoons Peanut butter
1 cup Blueberries slightly crushed
1 cup Blackberries slightly crushed
1 cup Strawberries sliced
1 cup Bananas sliced

Instructions

Prepare the waffle according to the package directions. Spread the peanut butter on the waffle. Cup the waffle in your hand, add the berries, then squeeze lightly. Think of it as a berry breakfast taco.

Mon, 06 Jul 2026 00:00:00 GMT

Resurrection Rolls

Ingredients

1 can Pillsbury Crescent Dough (makes 8)
8 large marshmallows
water
cinnamon & sugar mixed together in a bowl

Instructions

1. Preheat oven to 375ºF. Spray a cookie sheet with cooking spray or line with parchment paper.
2. Unroll crescent dough and separate each triangle.
3. Have children dip marshmallow in water. Roll in cinnamon and sugar mixture.
4. Place marshmallow in the top of the crescent roll and roll into a crescent roll shape, then secure the sides by tucking them under and pinching them closed. (Don't worry about how they look! They will be yummy!)
5. Place on prepared cookie sheet and repeat with remaining 7 rolls.
6. Bake in preheated oven for 8-10 minutes or until golden brown on the outside.
7. Let cool for a few minutes and then let the children pick a roll to open up. The marshmallow has disappeared!
8. Enjoy. ;)

Mon, 06 Jul 2026 00:00:00 GMT

French Toast Casserole w/ homemade berry compote

Ingredients

1 Loaf French bread Sliced into 1/2 in. Slices
1 Cup Brown sugar Packed
2 tablespoons Light corn syrup
1/2 cup Butter Melted
6 Eggs
1 1/2 teaspoons Vanilla extract
1 teaspoon Cinnamon Divided
1/4 teaspoon Ground Nutmeg
2 cups Milk
1/4 Teaspoon Ground cloves (Optional)
1 Cup Fresh blueberries
1 Cup Fresh blackberries
3/4 Cup Water
3/4 cups Sugar
2 tablespoons Cornstarch
1 Teaspoon Lemon juice (Optional)
Powder sugar for dusting (Optional)

Instructions

Slice French bread as directed.
Grease 9x13 glass casserole dish.
Mix brown sugar, corn syrup, 1/2 tsp. cinnamon, nutmeg, cloves and melted butter together.
Pour mix on the bottom of pan and layer bread in two rows (on top of brown sugar mixture) making sure pieces are slightly overlapping. I used MOST of my French bread but not all of it. Depends on the size of the loaf. Press bread gently into brown sugar mix once arranged in the pan.
Beat eggs. Add milk and cinnamon to eggs. Pour over the bread. Wrap tightly with Syran wrap and put in the refrigerator overnight.
IN THE MORNING:
The liquid should be absorbed.
Take casserole out of the refrigerator while you preheat oven to 325 degrees. Bake for 35-50 minutes.
Meanwhile, clean and soak the berries. Set aside. Any combination of berries would work as long as you have 2 cups total.
After the casserole has baked for 30 minutes, start the compote.
In a medium saucepan, combine water and white sugar. Bring to a boil stirring constantly. After mixture has come to a boil slowly add cornstarch and whisk until no longer lumpy.
Now add the berries and stir until berries have softened and desired consistency is achieved. (I like more whole berries in my compote so I don't let it boil as long. I do smash a few up to release the juice of the berries.) Some people want it more like a purée. If that's the case, use a hand mixer to purée.
After desired consistency is achieved, add your lemon juice. You can use as much as desired. Use more if you want the compote a little more tangy.
Serve the compote warm with casserole which should be done about now. Let the casserole "rest" a few minutes before serving. Bake longer if you want a crispier french toast casserole. Dust with powdered sugar before serving.
I served it with bacon and a hot cup of coffee or tea! Comfort food galore!

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Dark Chocolate Pancakes Recipe by Tasty

Ingredients

2 bananas
2 eggs
½ cup quick-cook oats
2 tablespoons dark cocoa powder
¼ cup dark chocolate chips
¼ teaspoon salt

Instructions

Mash bananas in a large bowl until smooth. Mix in eggs until well combined, then mix in remaining ingredients.
Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
Garnish your pancakes with your favorite toppings! We used fresh strawberries and maple syrup.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sammie

Ingredients

1 English muffins sliced in half
1 Egg
1 Tomato
1/2 Onion sliced
2 tablespoons Butter cut in half
Mayonnaise
green salsa
hot sauce
2 slices Deli Ham
5-10 green olives sliced

Instructions

1. Add 1 T butter to pan on medium high heat. Add sliced onions and caramelize til deep brown and set aside.
2. Put both slices of English muffin into the toaster and toast to desired level.
3. To pan, add both slices of deli ham (i like honey ham) and crisp in pan. Remove from pan and set aside.
4. Add 1 T butter to pan and crack egg into pan, breaking the yolk but not scrambling. Cook on both sides until edges are crispy and yolk is hard.
5. To english muffin slices, add mayo, green salsa, and hot sauce to taste on one side. On the other side in order, add ham, tomato, caramelized onion, green olives, and egg. Smush together and make best hangover sandwich known to man.

Mon, 06 Jul 2026 00:00:00 GMT

Magic Mixed Berry Cobbler

Ingredients

4 Cups mixed Fresh or frozen berries BLueberry, blackberry, red raspberry
2 Cups Suger Divided in half
1/4 Cup Water
1/2 Cup Butter 1 Stick butter melted
1 Cup Self Rising Flour
1/4 Teaspoon Salt
3/4 Cup 2% lowfat milk

Instructions

1. Preheat oven to 350F.
2. Combine berries, 1 cup of sugar and water in a medium saucepan. Cook over medium heat until sugar dissolves and berries release their juices. Remove from heat.
3. Pour melted butter into 8 (6-ounce) ramekins or a 2-quart baking dish.
4. Combine remaining sugar, flour and salt in a medium bowl. Stir in milk until well combined. Do not overbeat. Pour over butter. Do not stir. Spoon berries and juice over batter. Do not stir.
5. Bake 15 to 20 minutes for ramekins or 35 minutes for baking dish, until crust, rises to the top and browns. Serves 8 people.

Mon, 06 Jul 2026 00:00:00 GMT

Bacon Egg & Cheese Breakfast Strata

Ingredients

6 eggs
1 1/4 cup milk
1/4 tsp salt
1/2 loaf french bread
2 cup cheddar cheese shredded
10 oz bacon cooked

Instructions

1. Preheat oven to 350°F. Grease a 9-10 inch springform or circular cake pan with oil or nonstick cooking spray, and set aside.
2. In a large bowl, whisk together 6 eggs, milk and salt. Pour into a large ziplock bag.
3. Slice french bread into 1-inch cubes, and add to ziplock bag along with cooked bacon and cheddar cheese. Chill for 30 minutes to soak (optional).
4. Pour mixture into prepared pan and cover with aluminum foil. Bake for 25 minutes, remove foil and bake 10 more minutes.
5. Remove from oven and garnish with optional parsley. Serve warm and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Muffins

Ingredients

2 cups whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups shredded carrots
1/3 cup chopped dried apricot
1/3 cup sunflower seeds
1/3 cup flaked coconut
1/3 cup raisins or 1/3 cup chocolate chips
1 medium ripe banana, mashed
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Instructions

In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and raisins. Stir in the banana. Beat eggs, oil and vanilla, stir into carrot mixture just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes.** Cool for 5 minutes, remove from pans to wire racks. Yield:a 1 1/2 dozen.
**This recipe calls for regular size muffin pan so when you make the mini muffins, you need to adjust the baking time. Just watch them and you will see when they are done. They freeze well too.

Mon, 06 Jul 2026 00:00:00 GMT

Warm Egg and Crouton Salad

Ingredients

1/4 cup grapeseed oil, more as needed
1 tablespoon butter melted
2 tablespoons minced garlic
2 cups sundried tomato foccaccia cubed
8 slices maple bacon
6 Eggs
butter for frying the eggs
1 head of Romaine, cleaned and cut
1 pint cherry tomatoes (can be halved or whole)
Black pepper to taste
Honey Dijon Dressing

Instructions

Preheat oven to 350 degrees. In a large mixing bowl, mix grapeseed oil, melted butter and garlic. Spread bread cubes on cookie sheet. Bake until crispy and golden brown. At the same time, place the bacon on a cookie sheet and cook on 350 for the same amount of time (longer if you prefer your bacon crisp). While the bacon and croutons are baking, plate the Romaine and cherry tomatoes. When the croutons and bacon are done, remove from the oven and allow to cool slightly. At this point heat a skillet with a small amount of butter and fry the eggs to over easy to over medium, leaving the yolks still slightly runny. Cut bacon into pieces and diviide bacon and croutons between the two plates. Top each plate with three fried eggs , pepper and Honey Dijon dressing.

Mon, 06 Jul 2026 00:00:00 GMT

Gluten-Free Scones made with baking mix

Ingredients

2 1/4 cups (270g) King Arthur Gluten-Free All-Purpose Biscuit & Baking Mix
1/4 cup (50g) granulated sugar
1/4 teaspoon nutmeg optional
8 tablespoons (113g) unsalted butter cold cut into pats
3/4 cup (96g) dried apricots raisins or dried cherries optional
2 large eggs
1/2 cup (113g) milk cold
1 teaspoon gluten-free vanilla extract
cinnamon sugar optional

Instructions

Preheat the oven to 400°F. Grease a divided scone pan, or have at hand an ungreased or parchment-lined baking sheet., Whisk together the baking mix, sugar, and nutmeg., Partially work in the cold butter, leaving some in small, visible pieces., Stir in the dried fruit., Whisk together the eggs, milk, and vanilla until frothy., Add to the dry ingredients, stirring until blended. The dough should be sticky but cohesive., Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet., Sprinkle the scones with cinnamon sugar, if desired., Bake the scones for 15 to 20 minutes, until golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving. These are best enjoyed slightly warm, with butter and jam.

Mon, 06 Jul 2026 00:00:00 GMT

Bacon and Egg Breakfast Casserole

Ingredients

12 Slices Bacon Cook and drain
1/4 C Butter Melted
3 C Croutons
2 C Cheddar Cheese Shredded
6 Eggs
1 3/4 C Milk
1 T Prepared Mustard
Salt and pepper To taste

Instructions

Cook bacon in a large skillet, drain, crumble and set aside. Preheat oven to 325 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray. Place croutons in the bottom of the dish and drizzle with melted butter. Sprinkle on shredded cheddar cheese. In a medium bowl, whisk together eggs. Add milk, pepper, mustard, salt and pepper and beat until combined. Pour into baking dish and sprinkle with crumbled bacon. Bake for 40 minutes and allow to stand for 1o minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfast Casserole

Ingredients

See below

Instructions

Farmer's Casserole
3 cups frozen hash browns
3/4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1/4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions
Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.
http://www.food.com/recipe/farmers-casserole-218376

Mon, 06 Jul 2026 00:00:00 GMT

Pink Lamingtons

Ingredients

250g of unsalted butter, at room temperature
300g of caster sugar
4 medium free-range eggs, lightly beaten
1/2 tsp vanilla extract
500g of self-raising flour
1 pinch of salt
250ml of milk
385g of icing sugar
125ml of milk
20g of unsalted butter, finely diced
pink food colouring
250g of shredded coconut
250ml of double cream
15g of icing sugar
1/2 tsp vanilla extract
4 tbsp of raspberry jam

Instructions

Preheat the oven to 170°C/gas mark 3.5. Grease a 3cm deep 17cm x 27cm baking tin and line the base with baking parchment
Place the butter and sugar in a food mixer and mix until pale and fluffy. Add the eggs one at a time, beating well after each addition, then add the vanilla extract
Sift the flour and salt together and fold them in alternately with the milk, starting and finishing with the flour. Be careful not to over-mix the batter
Pour the mixture into the cake tin and level the surface with a palette knife. Bake for 30–35 minutes, until the cake is well risen and golden and springs back when lightly pressed with your finger. Leave to cool in the tin, then remove from the tin and leave in the fridge for 1 hour to firm up
Cut the sponge into 12 equal-sized pieces with a long serrated knife. Sift the icing sugar into a heatproof bowl and slowly add the milk, whisking to keep the mixture smooth
Add the butter. Place the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Stir continuously for 3–4 minutes, until the icing is hot
Remove the pan from the heat and stir in a little pink colouring. Dip each Lamington, one at a time, into the icing, using a spatula to lift them out
Place the shredded coconut in a mixing bowl. Ensure any excess icing has drained off each Lamington, then roll the them in the coconut. Lift them onto a tray lined with baking parchment and leave for 2 hours to firm and set
To make the filling, place the vanilla, icing sugar and double cream in a bowl and whisk to medium peaks. It should be a thick enough consistency to spread. Cut each cake in half and spread a layer of raspberry jam and whipped cream on each half
Sandwich the Lamingtons back together and serve. Once filled, eat within 3 days. The unfilled cakes can be frozen for 3 months

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata Loraine

Ingredients

2 Tbs Olive oil
1 Yellow onion sliced
Kosher Salt to taste
Black pepper freshly ground to taste
1 lb Spinach
1 lb/loaf sweet batard 1" squares toasted until dry, making about 9 cups
8 oz Cooked ham diced
6 oz gruyere cheese grated
10 Eggs
2&1/2 cups Half-and-half cream

Instructions

In large sauté pan over medium heat, warm 1 tbs oil. Add onion; season with salt and pepper. Cook, stirring occasionally until carmelized, about 15 minutes. Transfer to bowl. In same pan over medium heat, warm 1/2 tbs oil. Add 1/2 spinach; season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes. Transfer to colander. Repeat with the rest of the spinach, Press out excess moisture.
In large bowl, toss together bread cubes, onion, spinach, ham and cheese. Transfer to 4 qt baking dish. In bowl, beat together eggs, half and half, 1 tsp salt and pepper, to taste. Pour over bread mixture. Cover with plastic wrap; refrigerate 2-16 hours.
Preheat oven to 350' F. Remove plastic wrap from strata; cover with lid or foil. Bake 20 minutes. Uncover; bake until top is browned and strata is cooked through, 40-50 minutes more.
Pair with Champagne Brut.

Mon, 06 Jul 2026 00:00:00 GMT

Eggs Benedict With Spinach Recipe by Tasty

Ingredients

1 english muffin
1 tablespoon butter
2 eggs
1 tablespoon olive oil
1 cup fresh spinach
2 pieces canadian bacon
chive
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup butter, melted

Instructions

Preheat oven to 400°F (200°C).
In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
Remove egg from water with a slotted spoon and set aside.
In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
Top with fresh chives.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Egg Muffins

Ingredients

2 teaspoons olive oil, for the ramekins
454 g 85% lean ground beef
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
8 large eggs
1 pinch kosher salt
1 pinch black pepper
1 pinch smoked paprika
2 tablespoons finely chopped parsley (to garnish)

Instructions

Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.

Mon, 06 Jul 2026 00:00:00 GMT

Wholesome Nutty Granola

Ingredients

4 cups rolled oats
1 cup walnuts
1 cup almonds
1 cup pecans
1 cup sunflower seeds
1/2 cup maple syrup
1/2 cup olive oil (or canola)
2 tablespoons cinnamon
1 cup raisins
1 cup dried cranberries

Instructions

Mix all ingredients except raisins and cranberries.
Place on a shallow baking pan in 350°F oven. Stir occasionally.
When golden brown, 20-30 minutes, remove from oven and add raisins and cranberries.
Let cool.

Mon, 06 Jul 2026 00:00:00 GMT

White Chocolate Cranberry Oatmeal Cookies

Ingredients

0.66666668653488 cup butter, softened
0.66666668653488 cup packed brown sugar
2 large eggs
1.5 cups rolled oats
1.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1.25 cups dried cranberries
0.66666668653488 cup coarsely chopped white chocolate

Instructions

Preheat the oven to 375 degrees F (190 degrees C).
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time. Combine oats, flour, baking soda, and salt; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake in the preheated oven until edges are golden, about 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast - Broccoli and Cheese Casserole

Ingredients

10 whole eggs
2/3 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup cheddar cheese grated
1/3 cup ham chopped
1 cup broccoli
1/2 cup zucchini chopped
1 tablespoon coconut oil
1/2 cup cherry tomatoes halved sliced
1/2 cup red pepper sliced
1/2 cup mozzarella cheese crumbled

Instructions

1. Preheat your oven to 400°F.
2. Take a medium bowl. Whisk your eggs and heavy cream. Use a dash of salt and ground black pepper to season the
mixture and continue whisking until fully mixed. Then add your cheddar cheese, ham, broccoli, and zucchini. Stir
until they well combine.
3. Melt coconut oil on cooking pan and then pour your eggs mixture. Add tomatoes, red pepper, and mozzarella
cheese and bake for 30minutes.
4. When the edges of the casserole turn golden brown, remove from heat and let it cool.
5. Now serve it and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Swedish Pancakes with Berry-Cardamom Topping

Ingredients

3 tb Unsalted butter, melted
1 1/2 pt Basket raspberries
1 1/2 pt Basket blackberries
Unsalted butter, melted (for
2/3 c All purpose flour
1/3 c Half and half
1/2 ts Ground cardamom
1 c milk
1/4 ts Salt
2 lg Eggs
3/4 ts Ground cardamom
1/4 c Sugar

Instructions

FOR PANCAKES: Blend eggs and 1/3 cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. With machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.) FOR TOPPING: Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside. Preheat oven to 200F. Place oven-proof platter in oven. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed. Place pancakes on plates. Spoon berry topping over and serve. Bon App?tit October 1996 Posted to MM-Recipes Digest V4 #167 by Julie Bertholf on Jun 30, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Skillet Graham Cake with Peaches and Blueberries

Ingredients

3/4 cup graham cracker crumbs
3/4 cup all-purpose flour
1/2 cup light brown sugar
1 stick unsalted butter, softened
1/2 teaspoon kosher salt
3 large peaches, each cut into 1-inch wedges
3/4 cup blueberries
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon unsalted butter
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup fine graham cracker crumbs
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 stick plus 3 tablespoons unsalted butter, softened
1 1/4 cups light brown sugar
1/4 cup granulated sugar
3 tablespoons honey
4 large eggs
1 1/4 cups buttermilk
1/3 cup canola oil
1 tablespoon pure vanilla extract
Vanilla ice cream, for serving

Instructions

In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form. Transfer the crumbs to a bowl and press into clumps. Refrigerate until chilled, about 15 minutes. Meanwhile, prepare the fruit
Set up a gas grill for indirect grilling, then heat to 300°. In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch. In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat. Scrape the fruit and any juices into the skillet. Make the cake
In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt. In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy. Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla. Scrape down the side of the bowl and beat in the dry ingredients until just smooth. Spread the batter in the skillet in an even layer. Scatter the streusel evenly on top.
Set the skillet on the grill over indirect heat. Close the grill and bake for about 1 hour and 30 minutes, rotating the skillet every 20 minutes, until a toothpick inserted in the cake comes out clean; keep an eye on the heat to maintain the grill temperature. Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry and rose chocolate cake

Ingredients

340g of plain flour, sifted
525g of golden caster sugar
125g of cacao powder, sifted
2 1/4 tsp baking powder
2 1/4 tsp bicarbonate of soda
3 eggs
375ml of milk
185ml of oil, (a flavourless oil such as sunflower or rapeseed oil)
3 tsp vanilla extract
250ml of boiling water
butter, for greasing
15g of caster sugar
5g of pectin
100g of raspberry purée
100g of raspberries, fresh or frozen
115ml of egg white, (approx. 3-4 large egg whites)
200g of caster sugar
280g of unsalted butter, cubed, at room temperature
2 drops of rose extract
food colouring, pink or red
rose petals, to decorate

Instructions

To make the chocolate cake, preheat the oven to 170°C/gas mark 3.5
Grease and line the base of three 20cm sandwich tins with baking parchment and set to one side
Place all of the chocolate cake ingredients in a bowl, except for the boiling water. Evenly combine the mixture using a wooden spoon
Slowly whisk in the water a little at a time, it is evenly combined. The mixture will be really runny, this is fine. Divide the mixture between the prepared tins, you should have approximately 610g of batter per tin, but do double check
Bake the cakes in the oven for 25–30 minutes until the cakes are cooked through and a skewer comes out clean
Leave the cakes to cool in their tins for 15 minutes before removing. Remove the paper from the base and allow each sponge to cool on a wire rack
To make the raspberry compote, combine the raspberry purée and raspberries in a saucepan and heat gently, bringing the mixture to a boil
Mix the sugar and pectin in a small bowl and add this to the saucepan. Stir to mix it in evenly and cook the mixture for 3–4 minutes. Pour into a bowl and leave to cool
To make the rose Swiss meringue buttercream, place the egg whites and sugar in the bowl of a stand mixer and place over a pan of gently simmering water
Whisk until the temperature reaches 65°C – this will take around 10 minutes, the mixture should become thick. Remove the bowl from the heat, attach to your stand mixer and whisk until it cools to room temperature and has thickened
Add the cubed butter in batches until it has fully combined, then add a few drops of rose extract, adding more to taste if necessary. Add the food colouring until you reach the desired shade of pink, then place the buttercream in a piping bag fitted with a 1cm round nozzle
Take the cooled cakes and if necessary trim the tops to make them flat. Place a blob of buttercream on a plate or cake stand and put the first layer of cake on top of it – the buttercream will keep the cake in place
Pipe blobs of buttercream around the edge of the cake in a ring and spread a layer of compote inside the ring
Place the other piece of cake on top and repeat, piping a ring of buttercream around the edge of the cake and spreading a layer of compote inside the ring
Add the third and final layer of cake and pipe a ring of buttercream around the outside edge of the cake. Draw across the blobs with a small stepped palette knife, working towards the centre of the cake. Then pipe another ring of blobs covering the tails of the previous ones and draw across them again with the palette knife
Continue until the whole top of the cake is covered, and finish with a final blob in the centre of the cake. Sprinkle with rose petals and serve. The cake can be stored at room temperature and is best eaten within 3 days of baking

Mon, 06 Jul 2026 00:00:00 GMT

Crock-Pot Breakfast Casserole

Ingredients

1 lb. bacon
Cooking spray
12 large eggs
1 c. whole milk
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 1/2 lb. frozen hash browns
1 medium onion, chopped
2 c. shredded cheddar
Freshly chopped chives, for garnish

Instructions

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.
Grease inside of your slow cooker with cooking spray. In a large bowl, whisk together eggs and milk and season with garlic powder, salt, and pepper.
In the slow cooker, layer half the hash browns, cooked bacon, onion, and cheese. Repeat layers, then pour over whisked eggs.
Cover and cook on low until eggs are fluffy and set, about 6 hours.
Garnish with green onions before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Earl Grey Tea Bread

Ingredients

2 single-serving Earl Grey tea bags
1 1/4 cups boiling water
2 cups prunes, quartered
2 large eggs
1/2 cup plus 2 tablespoons loosely packed light brown sugar
1 1/2 teaspoons orange zest
2 1/2 cups all-purpose flour (about 10 5/8 ounces)
2 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
Unsalted or salted butter and flaky sea salt, for serving

Instructions

Preheat oven to 350°F. Line a 9- x 5-inch loaf pan with parchment paper. Add tea bags to 1 1/4 cups boiling water, and let steep 10 minutes. Discard tea bags. Add prunes; let stand until some tea is absorbed and prunes are softened, about 10 minutes.
Whisk together eggs in a large bowl until thoroughly blended; slowly stir in tea and soaked prunes. Stir in brown sugar and orange zest until just combined.
Add flour, baking powder, and fine sea salt to tea mixture. Using a rubber spatula, gently fold until no streaks of dry flour remain.
Pour batter into prepared loaf pan, and bake in preheated oven until a wooden skewer inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack, about 1 hour and 30 minutes.
Cut loaf into thin slices, and lightly toast in a toaster or dry skillet. Spread generously with butter, and sprinkle with flaky sea salt.

Mon, 06 Jul 2026 00:00:00 GMT

Cobb Salad

Ingredients

1 c. mayonnaise
1/2 c. sour cream
1/2 c. buttermilk
3 dashes Worcestershire sauce
2 tbsp. chopped chives
4 oz. blue cheese crumbles
1 dash salt
1/2 tsp. black pepper
Olive oil, for drizzling
2 boneless, skinless chicken breasts, sliced in half down the middle to make 4 thin pieces
Salt and black pepper, to taste
1 head Bibb lettuce, leaves separated
2 heads romaine lettuce, chopped
1 head iceberg lettuce, cut into chunks
1 lb. bacon, fried until crisp and chopped
8 oz. red grape tomatoes, halved
6 hard-boiled eggs, peeled and sliced
2 avocados, diced
1/3 c. blue cheese crumbles
3 scallions, chopped
Black pepper, to taste

Instructions

For the blue cheese dressing: In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and Worcestershire sauce until smooth. Stir in the chives, blue cheese crumbles, salt, and pepper. Taste and add more seasoning if needed. Cover and refrigerate for at least 2 hours before serving. Flavors deepen as it chills!
For the chicken: Heat a grill pan or heavy skillet over medium-high heat. Drizzle on a small amount of olive oil. Season the chicken with salt and pepper, then grill until totally done, 2 to 3 minutes per side. Remove from the pan and set aside to cool.
For the salad: Arrange the Bibb, romaine and iceberg lettuce in a large bowl or on a large platter in 3 separate sections. Arrange the bacon, tomatoes, eggs and avocados in different piles. Pile the blue cheese crumbles in the center, scatter over the scallions and sprinkle the whole salad with a little black pepper. Drizzle the blue cheese dressing all over the salad and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Rachel's Banana Blueberry Bread

Ingredients

2 cups Bisquick
3/4 cup Quick cooking oats
2/3 cup Sugar
1/4 cup milk
2 Eggs beaten
1 cup Bananas mashed
1 cup Blueberries

Instructions

Mix all ingredients, except blueberries until moistened. Beat vigorously for 30 seconds. Fold in blueberries. Pour into greased and floured 9x5x3 loaf pan. Bake at 350? for 50-60 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Rhubarb Bread

Ingredients

1 1/2 Cups Brown sugar
2/3 Cup Salad oil
1 Egg
1 Cup Butter milk or sour milk
1 Tsp Salt
1 Tsp Baking soda
1 Tsp Vanilla
2 1/2 Cups Flour
1 1/2 Cups Diced rhubarb

Instructions

Stir together in order given, pour into bread pan and sprinkle sugar, cinnamon and dot butter on top.
Bake 325 degrees for 1 hr.

Mon, 06 Jul 2026 00:00:00 GMT

Monte Cristo

Ingredients

4 slices bread
1 cup cheese, grated
3 slices honey ham
2 teaspoons mustard (optional)
2 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon vanilla
2 teaspoons butter

Instructions

Place two slices of bread down, top with half the cheese followed by the ham, mustard and the remaining half of the cheese and finally the remaining slices of bread.
Heat a pan over medium heat and melt a bit of butter in it.
Meanwhile, mix the eggs, milk and vanilla and dip the sandwiches into the mixture to coat both sides.
Place the sandwiches into the heated pan and cook until golden brown on both sides, about 2-4 minutes per side.
Serve topped with maple syrup or with powdered sugar and jam.

Mon, 06 Jul 2026 00:00:00 GMT

Power Breakfast Smoothie

Ingredients

2 medium bananas roughly chopped
2 cups fresh spinach roughly chopped
1 medium red delicious apple skinned and roughly chopped
1 cup Skim milk

Instructions

In a blender, combine bananas, spinach, apple, and skim milk, and blend until smooth.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Babka (Chocolate Brioche Bread)

Ingredients

3 1/3 cup (530g) all purpose flour
1/2 cup (100g) granulated sugar
3 tsp (10g) instant yeast
3/4 cup (175g) lukewarm water (90 degrees F)
3 large eggs
10 Tbsp (150g) unsalted butter, room temp
3/4 tsp (3g) fine sea salt
Neutral tasting oil for greasing
6.5 oz (180g) dark chocolate (70 percent or higher)
1/2 cup (120g) unsalted butter
3/4 cup (105g) powdered sugar
1/2 cup plus 1 tbsp (42g) cocoa powder
*optional* freshly grated nutmeg (1/8 teaspoon)
Pinch of salt

Instructions

In a pot, melt together unsalted butter and freshly chopped dark chocolate.
Once they’re fully melted, whisk in cacao powder and powdered sugar until completely smooth.
Add 3 teaspoons of yeast to ¾ cup of lukewarm water (around 90 degrees Fahrenheit). Give a light stir and let bloom for 8 minutes.
In the bowl of a stand mixer, add all-purpose flour, sugar, fine sea salt. Give a mix by hand to make sure everything is incorporated.
With the stand mixer going at medium-low speed, add three whole eggs and the bloomed yeast. Let the mixer run until it begins to form a dough. Make sure to scrape down the sides throughout.
Once it forms a rough dough, add unsalted butter at room temperature a spoonful at a time until all of it is used. Keep the stand mixer going at medium-low speed.
Once all of the butter is added and the dough is cohesive, let the mizer run at medium-low speed for 8-10 minutes or until the dough is completely smooth.
Lightly oil a large bowl and add the dough directly to the bowl. Cover the bowl with plastic wrap and place it in the refrigerator overnight.
Lightly butter two general sized loaf pans (9x5). Dust with a light coating of flour.
Roll out cold dough onto a lightly floured work surface.
Divide dough into two and place one half of the dough in plastic and place back in the fridge to hold while you’re working with the first piece.
Shape dough into a disk and roll out into a square that’s ½ inch thick.
Spread half of your chocolate mixture over the entire surface of the dough, leaving around an inch border around the edges.
Once the chocolate has been spread well, brush the top of your dough with a little bit of water so it adheres when you roll it up.
Roll dough from the bottom all the way to the top. Take the cylinder and cut it in half lengthwise using a bread knife.
Take one end of the two rolls you have, pinch them together and fold them over each other mimicking a braid. Once you reach the end, pinch the two pieces together.
Place dough into one of your prepared loaf pans and cover it with a damp towel and let proof at room temperature for 1 ½ - 2 more hours or until it has doubled in size.
Place pans in an oven that has been preheated to 375 degrees Fahrenheit for 25-30 minutes or until they’re golden brown on top and a toothpick inserted comes out clean.
While those are baking, combine water and sugar in a pot and bring it over medium heat until all the sugar has dissolved. Place to the side.
Remove loaves from the oven and immediately brush them with your sugar syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Oatmeal Blueberry Pancakes

Ingredients

Maple syrup
pn Nutmeg
2 tb Vegetable oil
1 ts Baking soda
1/2 ts Cinnamon
Sugar
2 Eggs
2 c Buttermilk
3/4 c Blueberries
1/2 c Quickcooking oats
1 1/2 c Flour
pn Salt
1 Orange sliced

Instructions

Put the oats and buttermilk into a bowl and let soak for a few minutes, then beat in the eggs. Add the flour, salt, baking soda, sugar, cinnamon and nutmeg. Stir in the blueberries. Heat oil in frying pan over medium heat and pour in spoonfuls of the batter. Cook until bubbles form on top of the pancake, flip over and cook the other side until lightly browned. Serve with maple syrup and slices of orange. Notes James Barbers Website address is wwwjames-barber.com. His e-mail address is info@james-barber.com. I got this out of the TV Guide and tried it. Instead of using blueberries I used raspberries and it was just as good and I added whipped cream for my daughter Posted by Eleanor Creighton to the Fidonet Gourmet Cooking echo 8-98 Posted to MM-Recipes Digest V4 #2 by "Rfm" on Dec 21, 98

Mon, 06 Jul 2026 00:00:00 GMT

Make-ahead Breakfast Eggs

Ingredients

6 large Eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon margarine
4 ounces sour cream
6 slices bacon fried and crumbled
1/2 cup shredded sharp cheese

Instructions

Beat eggs; stir in milk, salt and pepper. In skillet, melt margarine and pour in egg mixture. Cook until set but still moist. Cool, and stir in sour cream.
Put mixture into a buttered shallow baking pan. Top with crumbled bacon and shredded cheese. Cover and refrigerate overnight.
The next morning: Bake at 300 degrees (F) for 15 to 20 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled eggs - soft and creamy, just as they should be!

Ingredients

4 eggs
2 tbsp milk (, any fat % (optional, Note 1))
1/4 tsp salt
2 grinds black pepper
1 tbsp / 15g butter ((or margarine or oil))
4 slices bread (, toasted & slathered with butter)

Instructions

Use a non stick skillet or well seasoned cast iron pan (about 25cm / 10") and a rubber spatular (or flat edge wooden spoon).
Whisk together eggs, milk, salt and pepper.
Melt butter over medium heat (Note 1), then pour egg in.
Wait 5 seconds, then start leisurely pushing the rubber spatula back and forth in long strokes, and all around the skillet edges, to push the set egg out of the way and let raw egg run onto the skillet to cook. After 30 seconds or so, start adding some folding action too.
Cook for 60 seconds in total until you have a pile of soft, custardy scrambled egg folds ("curds") and no raw egg leaking on the edges of the pile.
Take it off the stove when it's still a bit undercooked for your taste.
Gently push /fold the eggs for another 10 seconds - it will finish cooking with residual pan heat - then slide onto hot toasted crusty bread slathered with butter.
Sprinkle with extra pepper then devour immediately! For a touch of garnish, look no further than an 80's style sprig of curly parsley. 👌🏻

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry-Lemon Crumb Muffins

Ingredients

0.25 cup all-purpose flour
0.25 cup light brown sugar
1 teaspoon lemon juice
Pinch of salt
1.5 tablespoons canola oil
1 cup whole-wheat flour, preferably white-whole wheat
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
0.25 teaspoon salt
1 cup buttermilk
0.333 cup canola oil
0.5 cup granulated sugar
1 large egg
Zest of 1 lemon
1 teaspoon vanilla extract
1.5 cups fresh raspberries

Instructions

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
To prepare crumb topping: Combine 1/4 cup flour, brown sugar, lemon juice and a pinch of salt in a small bowl. Add 1 1/2 tablespoons oil and stir until crumbly.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Whisk buttermilk, oil, sugar, egg, lemon zest and vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let muffins rest in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Butternut Squash Soup (Paleo)

Ingredients

4 cups butternut squash peeled and cubed
1/2 each onion chopped
3 stalks celery chopped
4 each carrots chopped
32 ounces chicken stock

Instructions

1. Peel the butternut squash, cut it in half lengthwise. Scoop out the seeds, cube the squash, and add it to the slow cooker.
2. chop the onions, celery, and carrots, and add them to the slow cooker.
3. Add the chicken broth, cover, and cook on low for 6-8 hours.
4. Add salt and pepper to taste.
5. Serve as is, if if preferred, sautee.

Mon, 06 Jul 2026 00:00:00 GMT

Neiman Marcus Brownie

Ingredients

1 (10 ounce) box chocolate cake mix
1/2-1 cup melted butter
3 eggs, divided
1/2 cup chopped nuts (optional)
1 (1 lb) box powdered sugar
8 ounces cream cheese

Instructions

Preheat oven to 350 degrees.
Butter and flour a 13 by 9 inch baking dish.
Combine dry ingredients, butter and 1 egg.
Add pecans if desired.
Spread in greased pan.
Beat powdered sugar, cream cheese and remaining 2 eggs together and spread on top of the cake.
Bake for 50 minutes or until cake tests done.

Mon, 06 Jul 2026 00:00:00 GMT

Black and Blue Cobbler

Ingredients

8 cups fresh blackberries
2 cups fresh blueberries
3/4 cup sugar
1/2 cup all-purpose flour
1⁄8 teaspoon salt
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 cup cold butter cut into small pieces
1 Buttery Pastry Dough
1 large egg lightly beaten
1 teaspoon water
1 tablespoon sugar
1 teaspoon sugar Garnish
Vanilla ice cream optional
Buttery Pastry Dough:
1/2 cup butter softened
1/3 cup sugar
1 large egg
11/2 cups all-purpose flour
1/2 teaspoon salt

Instructions

Preheat oven to 375°. In a 13x9-inch baking pan, combine blackberries, blueberries, sugar, flour, salt, lemon juice, and cinnamon, tossing gently. Dot with butter.
On a floured surface, roll 1 portion of Buttery Pastry Dough into a 9x6-inch rectangle. Cut crosswise into 6 strips. Place strips crosswise over fruit mixture in pan, trimming edges if necessary. Roll remaining portion of dough into a 13x4-inch rectangle. Cut lengthwise into 4 strips. Place strips lengthwise in pan, trimming edges if necessary.
In a small bowl, whisk together egg and 1 teaspoon water; lightly brush over dough. Sprinkle with sugar.
Bake until crust is golden brown and filling is bubbly, approximately 45 minutes. Garnish with 1 teaspoon sugar, if desired. Let stand for 20 minutes before serving. Serve with vanilla ice cream, if desired.
Buttery Pastry Dough:
In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add egg; beat until blended. Gradually add flour and salt. Beat until smooth, stopping to scrape bowl occasionally. (Mixture will be thick.)
Scrape mixture onto a lightly floured surface, and knead 3 or 4 times. Divide dough in half, and shape into small rectangles. Wrap each portion of dough in plastic wrap. Refrigerate for 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake

Ingredients

1 can crescent dinner rolls
8 oz deli smoked ham chopped
6 Eggs
1/2 cup cold milk
1/2 teaspoon pepper
1 cup cheddar cheese shredded
1 cup mozzarella shredded

Instructions

Heat oven to 350(F) degrees. Unroll dough in 13x9" baking dish. Press dough to cover bottom of dish, firmly pressing holes and seams together to seal.
Sprinkle ham over crust. Beat eggs, milk, and pepper with whisk until blended; pour over ham. Top with cheeses.
Bake 25 min or until center is set.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pound pork sausage
6 ea Eggs
2 cups milk
6 slices white bread cubed (no crust)
1 tsp salt
1 tsp dry mustard
1 cup cheddar cheese grated

Instructions

Brown sausage, drain and then crumble. Beat eggs, then add milk and stir. Add sausage and remaining ingredients. Mix together well.
Bake in a 9 x 9 pan at 350 degrees for 45 minutes.
You can also double the recipe and bake in a 9 x 13 pan for 1 1/2 hours.

Mon, 06 Jul 2026 00:00:00 GMT

White Chocolate Raspberry Oatmeal Recipe

Ingredients

1 cup steel cut oats
2 cups 100% juice Raspberry juice blend
1 cup water
about 1 cup milk or half and half
dash of salt
1t vanilla or almond extract
2T Raspberry all fruit spread
1/4 cup white chocolate chips

Instructions

Combine oats, juice, and water in medium saucepan.
Bring to a boil, reduce heat and simmer 20-25 minutes, without stirring.
Stir well and add salt, extract and milk/half and half to thin and continue to cook, as needed to reach desired consistency.
Remove from heat.
Spoon oatmeal into serving bowls and add chips and stir briefly. (many of the chips will melt)
Add a rounded teaspoon full of the fruit spread to each bowl, then gently "swirl" into the oatmeal just before serving.
****PLEASE NOTE: ALWAYS CHECK YOUR OATS PACKAGING FOR LIQUID:OATS RATIO AND ADJUST, ACCORDINGLY. NOT ALL BRANDS ARE THE SAME :)

Mon, 06 Jul 2026 00:00:00 GMT

Grilled halloumi flatbreads with preserved lemon and barberry salsa

Ingredients

halloumi, 2 x 250g blocks
2 tbsp of Greek-style yoghurt
fresh turmeric, 1 x 5cm piece, peeled and finely grated (you might want to use latex gloves while preparing the turmeric to avoid staining your hands)
1 garlic clove, crushed
1 unwaxed lime, zest finely grated, and a good squeeze of the juice to taste
vegetable oil
pul biber chilli flakes, to garnish
30g of unsalted butter, melted
175g of plain flour
100ml of semi-skimmed milk
2 tsp freshly ground black pepper
2 tsp garlic granules
1 tbsp of olive oil
15g of dill, roughly chopped
4 preserved lemons, deseeded and very finely chopped
1 tbsp of dried barberries
1 avocado, peeled, stoned and roughly diced
2 tsp nigella seeds
Maldon salt
black pepper
250g of Greek-style yoghurt
rose harissa, 1 heaped tsp
1 large red onion, halved and very thinly sliced into half moons
1 tbsp of caster sugar
1 tbsp of rice vinegar
1 tsp pul biber chilli flakes
Maldon salt, a generous pinch

Instructions

Cut each block of halloumi into 4 thick, equal slices. Put the yoghurt, grated turmeric, crushed garlic and lime zest into a bowl, add the lime juice and mix well. Season with salt and pepper. Leave the halloumi slices to marinate while you’re making the flatbreads
Put all the flatbread ingredients, except the oil, into a mixing bowl and mix until a firm dough has formed. Wrap the dough in cling film and leave to rest at room temperature for 30 minutes
To make the salsa, mix the ingredients together in a small bowl, season with salt and pepper and set aside
To make the harissa yoghurt, mix the ingredients together in another bowl, season with salt and pepper, and chill until ready to serve
For the pickled onions, combine all the ingredients in a lidded plastic container. Close the lid tightly and shake vigorously for a couple of minutes until the onions slices soften – they are now ready to serve. Keep refrigerated for up to 2 days in a sealed container
When you’re ready to cook the flatbreads, preheat a large frying pan over a medium heat. Divide the dough into 4 equal portions and roll out each piece into a thin round, about 25cm in diameter. Brush the hot pan with olive oil and cook the flatbreads, one at a time, for about 45–60 seconds on each side, or until lightly browned
In the same frying pan, heat a drizzle of vegetable oil over a medium-high heat. Add the marinated halloumi slices and fry for about 1 minute on each side, or until nicely browned
Divide the halloumi between the flatbreads and dollop a generous amount of the harissa yoghurt on top. Add the salsa and some pickled onions, then sprinkle over some pul biber. Roll up and serve immediately

Mon, 06 Jul 2026 00:00:00 GMT

BJ's French Toast

Ingredients

12 slices Bread (10-12 slices)
4 Eggs
1/2 cup milk
2 tablespoons Sugar
1 teaspoon Cinnamon

Instructions

Beat eggs, milk, sugar, and cinnamon together well. Dip each slice of bread in egg mixture and place in a hot non-stick skillet. Cook on each side until golden brown. Top with butter, syrup, and additional cinnamon and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Banana-Stuffed French Toast with Streusel Topping

Ingredients

2 tb All purpose flour
Maple syrup
2 tb butter Plus 1/4 cup (1/2 stick)
2 tb Water
2 lg bananas Ripe, peeled, cut
1 loaf egg bread Unsliced
1/4 ts Vanilla extract
1 1/2 c almonds Thinly sliced
2 c Milk (do not use low-fat)
1/4 c Quick-cooking oats
2 tb sugar Plus 1/2 cup
6 lg Eggs
2 1/2 ts Ground cinnamon
1/4 c golden brown sugar (packed)

Instructions

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.) Preheat oven to 350F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally. Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheets. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread. Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup. Bon App?tit December 1996 Posted to MM-Recipes Digest V4 #167 by Julie Bertholf on Jun 30, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Veggie or Casserole Topper

Ingredients

1/3 c Dry bread, cracker or
3 sl Bacon, diced
1 Garlic clove, finely chopped
1/4 ts Black Pepper freshly ground
1 ts Italian seasonings

Instructions

Place bacon in a 2-cup glass measure. Cover with paper towel. Stirring midway through cooking, microwave on high 3 1/2 to 4 1/2 minutes, or until bacon is crisp. Remove bacon and reserve. Discard all nut 1 tablespoon bacon drippings. Add garlic and microwave on high 1 minute. Add bread crumbs, seasonings, pepper and reserved bacon; mix thoroughly. Sprinkle over cooked vegetables such as green beans, Brussels sprouts or broccoli. Or top a casserole during last 3-4 minutes of microwaving with mixture. Makes 2/3 cup. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Mon, 06 Jul 2026 00:00:00 GMT

Black berry cobbler

Ingredients

9 cups Black berries

Instructions

Berry cobbler..mix about 8 T flour, 3 c sugar,yes thats lots of sugar, 3/4 t salt & 1 t cinnamon, can omit or add more to yr taste. Pour over 9-10 c berries. Mix & pour into unbaked crust. Put little pats of butter on top and squeeze a lemon then top crust. Bake 375, 40-45 min.

Mon, 06 Jul 2026 00:00:00 GMT

Outrageous Triple Chocolate Cookies

Ingredients

60g / 4 tbsp unsalted butter (, softened)
2/3 cups (120g) brown sugar (, tightly packed)
2 tsp vanilla extract
2 egg yolks (, at room temperature (Note 4 for using leftover whites))
2 tbsp glucose ((sub light corn syrup, Note 1))
1 cup (150g) flour (, plain/all purpose)
1/2 tsp baking powder
1/4 cup (30g) cocoa powder (, unsweetened, preferably Dutch processed (Note 2))
3/4 cup (150g) white chocolate chips ((Note 3))
1/2 cup (100g) dark chocolate chips ((Note 3))

Instructions

Preheat oven to 190C/375F (170C fan) with one shelf in the middle and another under it.
Use a bowl at room temp, not ice cold glass/metal (butter will go hard).
Place butter in bowl and beat until smooth - about 30 seconds on speed 5.
Add sugar and beat for 45 sec to 1 min until light and fluffy.
Add yolks, beat until fully incorporated (~20 sec).
Add vanilla and glucose, beat until incorporated (~15 sec).
Add flour, baking powder and cocoa. Stir with wooden spoon until incorporated (will be a stiff dough).
Mix through chocolate chips.
Scoop / roll 12 balls a touch smaller than a golf ball, then flatten to 1cm / 2/5" thick on baking trays (2 trays).
Bake both trays for 10 minutes.
Take top tray out, move tray underneath to top shelf and bake a further 1 minute then remove. The cookies will look ever so slightly undercooked in the centre - they will finish cooking on the tray (this is how we make them chewy!)
Leave cookies to cool on the tray for 20 minutes, then transfer to cooling rack.
Allow to cool fully before serving (becomes chewy when cools, even better the next day!)

Mon, 06 Jul 2026 00:00:00 GMT

Camping Hashbrown Ham & Cheese Breakfast

Ingredients

4 Ounces Shredded cheddar
1/2 Cup Chopped onion
1/2 Cup Green bell pepper
4 Slices Canadian bacon chopped
4 Scrambled eggs
1 Pkg Hash Browns

Instructions

One big scramble!

Mon, 06 Jul 2026 00:00:00 GMT

A Crisp and Fruity Breakfast

Ingredients

1 1/4 cups Kashi GOLEAN Crisp
3/4 cup Blueberries
1/2 cup Raspberries
3/4 cup Lowfat Milk

Instructions

One ingredient at a time, just like it shows!

Mon, 06 Jul 2026 00:00:00 GMT

Jelly Donut Breakfast Bake

Ingredients

Cooking spray
12 old-fashioned, day-old unglazed donuts, cut into quarters
3 large eggs
2 c. half-and-half
1 tsp. finely grated orange zest
1 tsp. pure vanilla extract
1/2 c. (100 g.) plus 1 tbsp. granulated sugar, divided
1/2 c. (170 g.) seeded raspberry preserves

Instructions

Preheat oven to 350°. Lightly spray a 9"-by-9" baking pan with cooking spray. Arrange donuts in an even layer in prepared pan.
In a large bowl, whisk eggs, half-and half, orange zest, vanilla, and 1/2 cup granulated sugar until smooth. Pour over donuts, pressing down to absorb liquid; let stand 5 minutes.
Bake donuts, loosely covering with foil if top gets too dark, until puffy and set, 35 to 40 minutes. Let cool 5 minutes.
Using a piping bag, pipe raspberry preserves into different sections of bread pudding, allowing some to overflow on top. Sprinkle with remaining 1 tablespoon granulated sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Strawberry Breakfast Cookies

Ingredients

2 cups rolled oats
2 large bananas mashed
1/4 cup strawberries chopped
1/2 cup peanut butter natural
1/4 cup chocolate chips

Instructions

Preheat oven to 350.
Line a large tray with parchment paper.
In a large mixing bowl, combine all ingredients except for strawberries and chocolate chips. Fold them through at the end.
Form 12 small balls of dough and place each one on the lined sheet. Press each ball into a cookie shape.
Bake for 12 minutes or until golden on the edges.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate Stuffed Heart-Shaped French Toast with Raspberr

Ingredients

1/2 ts Vanilla extract
1 tb milk
2 lg Eggs beaten lightly
2 ts Sugar or to taste
1 oz Bittersweet chocolate bar
1 tb Butter
1/2 c Fresh raspberries
Mint for garnish
4 sl egg bread Stale

Instructions

Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked. Heat the butter in a non-stick skillet over moderate heat until it begins to foam, add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes per side or until they are nicely browned. In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners sugar and garnish with mint. This recipe yields 1 serving. Comments: The original recipe title as listed is "Chocolate Stuffed Heart-Shaped French Toast With Raspberry Sauce". Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8819 broadcast 02-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-13-1998 Recipe by: Sara Moulton

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry-Rhubarb Upside-Down Cake

Ingredients

1/4 c. unsalted butter
unsalted butter
granulated sugar
3/4 c. packed light brown sugar
2 stalk rhubarb
12 fresh raspberries
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
c. 1.3 cup unsalted butter
1/2 c. granulated sugar
2 large eggs
1/2 c. Buttermilk
1 tsp. vanilla extract

Instructions

Trim the ends from rhubarb stalks, then cut them into 1/4-inch-thick slices. Arrange overlapping rhubarb slices on top of sugar mixture and place a fresh raspberry in the center of each cup. Set aside.
Cake batter: Whisk flour, baking powder, nutmeg, and baking soda in a small bowl. In the large bowl of a stand mixer (or using a hand mixer), beat butter and sugar until creamy. Beat in eggs until combined. With mixer on low, alternately beat in flour mixture and buttermilk mixture until batter is thick and smooth. Fill muffin cups. Tap pans on counter to settle batter.

Mon, 06 Jul 2026 00:00:00 GMT

Black Pepper Biscuits

Ingredients

4 cups flour
4 t. baking powder
1 t. baking soda
1 t. salt
3/4 cup unsalted butter chilled, cut into 1/2 inch cubes (1 1/2 sticks)
1 1/2 cups buttermilk chilled
Whipping cream
coarsely ground black pepper

Instructions

Position rack in center of oven and preheat to 450. Line large rimmed baking sheet with parchment paper. Mix first 4 ingredients in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles very coarse meal. Transfer to large bowl. Gradually add buttermilk, tossing with fork until dough begins to come together in moist clumps. Gather dough into ball. Transfer to lightly floured surface; pat out to 10 inch round, about 3/4 inch thick. Using 2 3/4 to 3 inch biscuit or cookie cutter, cut out 8 rounds. Place 2 inches apart on prepared sheet. Gather dough scrape together; press out to 3/4 inch thickness and cut out additional rounds for total of 11 to 12 biscuits. Place on baking sheet. Brush biscuits with cream; sprinkle with coarsely ground black pepper. Bake biscuits until tops are golden and tester inserted into center comes out clean, 15 to 18 minutes. Cool 15 minutes. Serve warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwich

Ingredients

1 Whole wheat English Muffins
2 Eggs fried
2 slices Bacon
1 slice Cheese
Butter

Instructions

Make the sandwich. Poof!

Mon, 06 Jul 2026 00:00:00 GMT

Mixed Berry Cobbler

Ingredients

Unsalted butter, for greasing
2 tbsp. granulated sugar
1 tbsp. cornstarch
1 pt. blueberries
1 6-oz container blackberries
1/2 tsp. finely grated orange zest
1 tbsp. fresh orange juice
3/4 c. Homemade Pancake Mix
3 tbsp. granulated sugar
1/4 tsp. ground cinnamon
4 tbsp. cold unsalted butter, cubed
1/3 c. buttermilk
Turbinado sugar, for sprinkling

Instructions

Make filling: Heat oven to 350°F. Butter 8- by 8-inch baking dish. In medium bowl, whisk together granulated sugar and cornstarch. Add berries and orange zest and juice and toss to combine; spread in prepared dish.
Make topping: In another medium bowl, whisk together pancake mix, granulated sugar, and cinnamon. Using fingers, rub in cubed butter until mixture is crumbly and butter pieces are no larger than pea-size. Pour in buttermilk and fold with rubber spatula until dough just comes together and no flour streaks remain.
Drop spoonfuls of dough on top of filling and gently flatten into rough patties. Sprinkle with turbinado sugar. Bake until topping is golden and filling is bubbling, 33 to 38 minutes. Let cool for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Overnight French Toast

Ingredients

1 loaf sturdy Italian bread, Pullman bread, brioche or ch
4 large Eggs
3 cups cream, (heavy or light), half-and-half or whole m
1/4 cup light brown sugar packed
1 teaspoon Vanilla extract
1/2 teaspoon Cinnamon ground
1/4 teaspoon Nutmeg ground
•Powdered sugar and/or maple syrup for serving

Instructions

Do-ahead: Soak the French toast
Slice the bread: The night before you want to serve the French toast, slice the loaf of bread into 1/2 to 3/4 inch-thick slices.
Make the batter: Whisk the eggs, cream, sugar, vanilla, cinnamon and nutmeg together in a large mixing bowl until the sugar dissolves.
Dip and stack the bread: Dip each slice of bread into the egg-and-cream mixture and lay flat in a 9x13 casserole pan. You'll need to stack the bread slices in 2 or 3 layers to fit them all in the pan.
Store and soak: Cover the pan with plastic wrap or foil and refrigerate overnight.
The next morning: Bake and serve
Assemble the toast: Preheat the oven to 350 degrees F. Meanwhile, carefully remove the slices one at a time from the casserole pan and "reassemble" the loaf by standing the slices up in a standard 9x5-inch loaf pan or other small baking dish that will fit the slices snugly. The bread will be very soft after its overnight soak, so be gentle. (If it falls apart, put it back together as best you can — it will bake up fine!)
Add optional sauce: For extra decadence, drizzle the bread with caramel sauce, dripping it between the slices.
Bake: Bake for 45 minutes to 1 hour, until the loaf is cooked through and crispy on top.
Eat up: Serve with additional caramel sauce, powdered sugar, and/or maple syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Continental Breakfast

Ingredients

COLD GOODS
3.5 Litres Milk
0.25 Litres Lite Milk & Soy Milk
3.75 Litres Juice
0.5 kg Yogurt
1.25 kg Peaches
12.5 ea Butter Portions
0.6 kg Bananas
0.6 kg Red Apples
0.6 kg Pears or Peaches
0.6 kg Mandarines or Oranges
DRY GOODS
1.3 kg Cereals
12.5 ea Toast Spreads
FROZEN GOODS
1.25 Loaf White Bread
0.5 Loaf Wholemeal
1 Loaf Raisin Toast

Instructions

7:30 am -
-Set up white trolley in the cool room with the "COLD GOODS" section
-Refill cereal containers & toast spreads
-Set up dishwasher and wash dirty glasses
-Set up serving table in the dining room, one table for toast related items and one for cereals
-Put gluten free cereal on the dishwasher side of the servery
-Set up the gluten free toaster
-Start cooking toast a few minutes before 8 am

Mon, 06 Jul 2026 00:00:00 GMT

Black Raspberry Cobbler

Ingredients

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 cup milk
1 stick margarine
1 quart black raspberries

Instructions

Mix first five ingredients together. Melt margarine in 12x7.5" glass baking dish. Pour batter over melted margarine; pour fruit over batter. Serve warm (but first bake for 1 hour at 350).

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast

Ingredients

12 eggs Scramble eggs in a bowl
Pinch salt add to eggs
Pinch pepper add to eggs
12 Sausage links brown on all sides
12 Slices Turkey bacon brown on both side, but not overcooked
3 slices white bread toasted
3 slices wheat bread toasted
3 English muffins toasted
3 slices Rye bread toasted
2 cups instant grits follow instructions on box

Instructions

Start with cooking the meats
Cook sausage and bacon over medium-low heat until brown on all sides
Put bread in oven on cookie cooling wire racks
Toast breads in oven at 250* , bread should finish when everything else is done.
Scramble eggs and pour into a frying pan on low heat. Wait for bottom to become solid and pull eggs toward the center allowing the uncooked mixture to go to the bottom of the pan. Wait again until it becomes solid before pulling the sides inward. Repeat until eggs are cooked
Last
Pour grits in a bowl and pour hot water over them . Mix until smooth. Put butter, salt, and pepper on grits

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Almond Apple "Cereal" (Paleo)

Ingredients

2 each apples peeled and shredded
3 cups almond meal
3 cups water
1 tbsp cinnamon

Instructions

1. Peel and shred the appled and place them in the slow cooker.
2. Add all of the remaining ingredients and stir well.
3. Cover and cook on low for six hours.
4. Serve hot with a handful of fruit, if desired, like blueberries or peaches.

Mon, 06 Jul 2026 00:00:00 GMT

Scottish Scones with Cinnamon Sugar Topping (Ideal for Cuisi

Ingredients

1 tb Sugar
2 tb Heavy cream
2 c All-purpose flour
3/4 ts Cinnamon or more to taste
1/3 c Butter well chilled and cut
2 unpacked tb Brown sugar
2 ts Baking Powder
3 tb Sugar
1 lg Egg
1/4 ts Baking soda
1/2 c Buttermilk

Instructions

Preheat oven to 425 degrees Fahrenheit (400 if using convection). Lightly grease a baking sheet. In large food processor bowl, mix first 4 ingredients. Add butter chunks and process until crumbly. Add buttermilk and egg, stirring in *just* until moistened. Be very careful not to overwork the dough. Turn dough out onto a lightly floured work surface and gently pat out into a circle approximately 7" in diameter. Using a sharp knife, divide into equal triangular pieces (makes 6 pieces). Use a large spatula to transfer to a lightly greased baking sheet. Generously brush tops of wedges with heavy cream, then brush a second time with cream. In a small bowl mix together the brown sugar, sugar, and cinnamon and combine with a fork until all ingredients are mixed and sugars are grainy. Sprinkle cinnamon sugar generously over tops of wedges. Bake for 12-15 minutes, until scones are lightly golden. Tops of scones may crack a bit with the sugary topping, but this is desired. Serve immediately. Makes 6 triangle-shaped scones. NOTE: scones are best served when fresh and warm from the oven. Posted to EAT-L Digest 02 Mar 97 by Joan Mathew on Mar 2, 1997.

Mon, 06 Jul 2026 00:00:00 GMT

Toad in the Road Is the Perfect Lazy Morning Breakfast

Ingredients

1 to 2 tablespoons butter
1 slice bread of your choosing
1 egg
Salt, pepper, and hot sauce to taste

Instructions

In a frying pan, melt butter over medium heat.
Cut a hole in a piece of bread large enough to fit an egg. I like to use the rim of an 8 ounces jam jar, but get creative and/or resourceful as necessary—cookie cutters, measuring cups, wine glasses, even just tearing a circle with your fingers is fine. Whatever shape you use, save the cutout and set aside—this is called the tire.
Crack an egg into the bread hole, being careful not to break the yolk. I like to crack the egg into my jam jar to check for shells, then pour into the hole. Season as desired—pepper is key.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 tablespoon unsalted butter or vegetable oil
1 cup (142g) onion minced
12 thick slices (454g) firm-textured white bread slightly stale
8 cups (about 340g) broccoli rabe cut in 1" pieces blanched cooled and drained
1 pound (454g) breakfast sausage or bacon cooked crumbled and drained
2 1/2 cups (283g) sharp cheddar cheese grated divided
6 large eggs
3 1/2 cups (794g) milk
3/4 teaspoon table salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper

Instructions

Lightly grease a 2-quart casserole dish or a 9˝ x 13˝ pan that’s at least 2˝ deep., In a medium sauté pan over medium heat, melt the butter (or oil) and add the onion. Cook, stirring occasionally for 5 minutes, until softened. Remove from the heat and set aside., Cut the bread into 3/4˝ cubes and place in a large bowl. Add the cooked onions, 1 cup of the cheese, and 3/4 of the broccoli rabe and cooked meat (set aside 1/4 for sprinkling on top)., Whisk together the eggs, milk, salt, dry mustard and pepper until smooth. Pour over the bread in the bowl, stirring to coat the cubes evenly. Transfer the mixture to the prepared pan, and sprinkle the top with the remaining broccoli rabe and meat., Cover the pan and refrigerate for at least 6 hours and as long as overnight., Preheat your oven to 350°F., Uncover the casserole and sprinkle the remaining cheese on top. Bake until golden, about 70 to 75 minutes. A paring knife inserted in the center should come out clean., Remove from the oven and allow to rest for 20 to 30 minutes before serving warm., Store, covered, for up to 3 days in the fridge.

Mon, 06 Jul 2026 00:00:00 GMT

Piggy Pancakes

Ingredients

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
Fresh blueberries, chocolate chips or raisins

Instructions

Heat griddle or skillet over medium-high heat or to 375°F. In medium bowl, stir Bisquick mix, milk and eggs until blended.
Lightly oil griddle. For each pig face, pour slightly less than 1/4 cup batter onto hot oiled griddle. Pour scant tablespoonful batter onto griddle for snout and another scant tablespoonful for ears.
Cook pancakes until edges are dry. Turn; cook until golden.
To serve, place large pancakes on individual serving plates. Place 1 small pancake in center of each face for snout; poke 2 holes for nostrils with end of handle of wooden spoon. Cut second small pancake in half for ears; place at top of face. Use blueberries for eyes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

3 c Sliced apples
2 c Shredded cheese
2 tb Sugar
4 4 to 5 eggs
2 c milk
1 lb Fried bacon
2 c Biscuit mix

Instructions

Mix apples and sugar. Put in 9 X 13 inch pan in rows. Cover apples with shredded cheese and sprinkle with crumbled bacon. Beat the remaining ingredients together. Pour evenly over the apples, cheese, and bacon. Bake at 375? for 30 to 35 minutes or until brown. Makes 12 servings. Posted to MM-Recipes Digest by sigatress@attcanada.net (by way of Valerie Howard ) on Jul 13, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Summer Crepes with Berry Berry Sauce

Ingredients

1/2 c Yogurt cheese or thick
2 tb Granulated sugar 25 mL
1/2 ts Vanilla 2 mL
1 c Milk 250 mL
2 tb Raspberry or orange liqueur orange juice concentrate 25 mL
2 tb Granulated sugar 25 mL
2 ts margarine melted 10 mL, Soft
1 c All-purpose flour 250 mL
1 c Fresh raspberries 250 mL
1 c Fresh blueberries 250 mL
2 tb Sifted icing sugar 25 mL
4 Eggs
1 pk Frozen raspberries; drained 1 (10 oz/300 g)
4 c fresh strawberries Sliced
2 tb Brown sugar 25 mL
1/2 ts Vanilla 2 ml

Instructions

In a large bowl, whisk together eggs, sugar and vanilla. Add flour and whisk until smooth. Whisk in milk and melted margarine. Mixture should be the consistency of buttermilk. Cover bowl with plastic wrap and refrigerate for 1 hour or up to overnight. Mixture should thicken a little. To prepare berries, in large bowl, gently combine strawberries, blueberries and raspberries. Puree frozen raspberries with granulated sugar and liqueur in food mill or in blender or food processor (strain through sieve if you wish to remove seeds). Gently combine with fresh berries. In small bowl, combine yogurt cheese with brown sugar and vanilla. To cook crepes, brush 8-inch/20 cm or 9-inch/23 cm non-stick skillet with a little oil. Ladle about 1/2 cup/125 mL batter into skillet. Swirl it around and pour back into bowl any batter that doesnt cling to pan.(The longer batter stays in pan, the thicker crepes will be.)Place pan on heat and cook crepes until browned. Flip gently and cook second side for a few seconds (the first side will always look the best and should be the "showy" side). Cook remaining crepes (you should have about 12). As crepes are ready, they can be stacked on top of each other. To assemble, spoon about 1/2 cup/125 mL berries on each crepe and roll up. Top with spoonful of yogurt cheese and dust with icing sugar. NOTES : This recipe, from More HeartSmart Cooking With Bonnie Stern, makes 6 servings.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

6 Eggs
1 cup Baby Spinach
6 slices Cheese
6 English Muffins

Instructions

Scramble 6 eggs in a bowl, add a little bit of water. Add spices as desired.
Add spinach to a silicon muffin tin, a few pieces per tray. Pour the egg mixture over spinach, filling each section about 2/3 up.
Bake in a preheated oven (350°) for 20 minutes. Let cool. Store in airtight container in fridge.
As needed, pull out a patty, put it on a muffin w/ a slice of cheese, and just melt that bastard in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in Minutes

Ingredients

3 tablespoons Olive oil
1 package Simply Potatoes® Shredded Hash Browns
1 cup Fully cooked ham cubed
1 cup Onions chopped
1 package (16 oz.) Better’n Eggs®*
1/4 cup Milk
1 cup Crystal Farms® Shredded Cheddar Cheese
Chopped green onion, if desired

Instructions

1. In a 12-inch nonstick skillet, heat oil on medium-high heat. Add Simply Potatoes, ham and onions. Cook for 8 to 10 minutes, stirring occasionally, until potatoes are golden brown. Season with salt and pepper.
2. Stir together Better’n Eggs and milk in medium bowl; pout into skillet. Reduce heat to medium; continue cooking, stirring occasionally, until Better’n Eggs are set but still moist. Remove from heat; sprinkle with cheese. Cover and let stand until cheese is melted. Sprinkle with green onion if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole

Ingredients

16 ounces hash browns, frozen
1/2 lb bacon, cooked and crumbled
1/2 medium onion, diced
1/2 medium bell pepper, diced
3/4 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Place a layer of frozen hash browns on the bottom of the crock pot, followed by a layer of bacon, then onions, bell pepper and cheese.
Repeat the layering process two more times, ending with a layer of cheese.
Beat the eggs, milk, salt and pepper together.
Pour over the crock pot mixture.
Cover and cook on low 8-10 hours. Note based on harsh review: If you know your slow cooker runs hot, reduce the time accordingly. I have made this many times at the stated time with great results - best between 8-9 hours, well done at 10, but not burnt.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Scones W/strawberry Butter

Ingredients

1/2 ts Baking soda
1/4 ts Salt
2 1/2 tb Strawberry preserves
1/2 c Sour cream
2/3 c Currants; (optional)
2 ts Baking Powder
2 c All purpose flour
1 Egg slightly beaten
1 tb Sugar
1/3 c Butter or margarine
2 ts milk
1/2 c Butter softened
3 tb Sugar

Instructions

Combine first 5 ingredients in a medium bowl; stir well; cut in butter with a pastry blender until mixture resembles coarse meal. Add sour cream and egg, stirring just until dry ingredients are moistened. Stir in currants, if desired. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Pat dough to an 8 inch circle on a greased baking sheet. Brush top with milk; sprinkle with 1 tablespoon sugar. Cut circle into 8 wedges, using a sharp knife, separate wedges slightly. Bake at 400 degrees for 14-16 minutes or until lightly browned. Strawberry Butter: Cream butter, stir in preserves. Transfer to a small serving bowl. Yields 1-1/2 cups. Posted to Bakery-Shoppe Digest by Shelley Sparks on Feb 22, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Cream Cheese Raspberry Muffins With Butter Crumb Topping

Ingredients

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup sugar (or to taste)
2 eggs
1/4 cup half-and-half cream or 1/4 cup milk
1 1/2 teaspoons vanilla
1/4 cup raspberry jam
1/2 cup cold butter (no subs)
1/2 cup flour
1/2 cup brown sugar
2 teaspoons cinnamon

Instructions

Set oven to 350 degrees.
Line 12 muffin tins with paper liners (grease the tin first).
Mix all the topping ingredients together until crumbly; set aside in the fridge.
In a large bowl, combine flour, baking powder, baking soda and salt.
In another bowl, cream butter, cream cheese and sugar with an electric mixer until fluffy.
Add in eggs and beat until combined.
Add in half and half or milk (if using) vanilla and raspberry jam; beat well until combined.
Add in the flour mixture and stir with a wooden spoon JUST until combined (batter will be lumpy, do not overmix!).
Fill the muffin tins completely to the top with batter.
Sprinkle the topping mixture over the muffins.
Bake for about 20-25 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Negroni crumble recipe

Ingredients

25 mL gin
40 mL Campari
40 mL sweet vermouth, such as Martini Rosso
50 g granulated sugar
750 g frozen mixed berries
2 tbsp. cornflour
75 g oaty biscuits, roughly crushed
50 g amaretti biscuits. roughly crushed
50 g walnut halves, roughly chopped
1 orange, zest finely grated
250 g fresh vanilla custard

Instructions

To make the topping, mix biscuits and walnuts. Set aside. Mix zest into custard and chill until needed.
For the filling, heat gin, Campari, vermouth and sugar in a pan over low heat, stirring occasionally until sugar dissolves. Turn up heat to medium/high and bring to a simmer.
Add fruit and stir through cornflour. Bring to the boil, stirring constantly. Cook, stirring occasionally, until piping hot throughout, trying to keep the fruit as whole as possible. Empty into a medium-sized pie dish.
Sprinkle over topping and serve with orange custard.

Mon, 06 Jul 2026 00:00:00 GMT

Mini Cheesecakes with Tangy Topping

Ingredients

3 tbsp butter or margarine softened
1 cup Graham cracker crumbs (I made my crumbs from graham crackers available at your grocery store)
3 Eggs separated
1.5 cups sugar separated
2 8-oz packages cream cheese softened to room temperature
8 ounces sour cream
0.5 teaspoon Vanilla extract

Instructions

Use your fingers to butter 2 1/2-inch muffin tins, and then coat each one generously with Graham cracker crumbs. Set aside. Separate 3 eggs, placing the whites in one mixing bowl and the yolks in another. Now, beat the 3 egg whites until stiff, and set aside. Bet the 3 egg yolks just slightly. In a large mixing bowl combine the 3 beaten egg yolks, 3/4 cup sugar, and (2) 8 oz. packages of softened cream cheese. Beat until smooth and fluffy. Now, fold the 3 stiffly beaten egg whites into the the creamy mixture. Blend gently, but completely. Spoon cheesecake mixture into prepared muffin tins, filling 3/4 full. Bake at 350 degrees for about 15 to 20 minutes. The cheesecakes will be pulling away from the sides of the muffin tin and will be beginning to brown just a little. Allow baked cheesecakes to cool 10 to 15 minutes. The centers will fall, forming an indentation on each cheesecake. Carefully remove the miniature cheesecakes from the muffin tins, keeping as much "crust" intact as possible, and place on a nice serving plate. Spoon about 1 teaspoon of the Sour Cream Filling (below) into each indentation. Store, covered with plastic wrap, in the refrigerator until ready to serve.

Mon, 06 Jul 2026 00:00:00 GMT

This Retro Pandowdy Tastes Like Summer

Ingredients

For the crust
1 cup (130g) all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter
1/4 cup full-fat sour cream
1 teaspoon milk or heavy cream, optional
1 tablespoon demerara sugar or granulated sugar, optional
For the filling
Cooking spray
3 to 4 medium peaches (about 5 cups sliced)
12 ounces (about 2 1/2 cups) fresh raspberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract, optional
1 pinch salt

Instructions

Make the crust: Add the flour, sugar, and salt to a medium bowl and mix to combine. Cube the cold butter and add it to the flour mix. Use your hands to toss in the flour, then use your fingers to smush the cubes of butter into the flour. Repeat, working your way through the mixture, until all of the butter is roughly pea-sized or smaller, or well-smashed. Add the sour cream and use a fork or spatula to mix, then switch to your hands to form it into a dough. Spread out a piece of plastic wrap on the counter and transfer the dough on top. Form into an approximate square, about an inch thick. Wrap up and place in the fridge for 1 hour or up to 2 days. Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany SchleighSimply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Preheat the oven to 400°F. Spray a 9x9-inch baking pan lightly with cooking spray.
Prepare the filling: Once the crust is almost done chilling, get the fruit ready. If desired, peel the peaches. Slice them, removing the pit, into roughly 1/2-inch slices or large dice and add to a large bowl (you should have about 5 cups). Add the raspberries, sugar, cornstarch, vanilla (if using), and a pinch of salt. Mix to completely combine. Let sit for a few minutes while you roll out the crust.
Roll out the crust: Lightly flour a clean countertop and unwrap the crust. Use your hands to rub along the edges of the dough to help it warm up a bit. Place on the floured counter and dust the top lightly with more flour. Use a rolling pin to roll out the crust into a roughly 12x12 square. Roll from the center of the dough, smooshing together any cracks that form with your fingers as you go. Rotate the dough periodically to make sure it doesn’t stick to the counter, and sprinkle on more flour as needed.
Assemble: Toss the filling again and add it to the prepared pan. Spread out into an even layer. Lay the crust over the pan. Gently lift the edges so that the crust is flush with the filling. Fold the edges over a couple of times so that the crust has a clean edge all the way around that is flush with the pan. Brush the top of the crust with a very thin layer of milk or cream and sprinkle generously with sugar, if using. Use a sharp paring knife to cut about 6 vents in the top, each 1 to 2 inches long. Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Bake and dowdy: Bake until the filling is bubbly and the crust is golden brown and crisp, 40 to 48 minutes. Depending on your oven, you may want to rotate the pan halfway through for even browning. While the pandowdy is still hot, use the edge of a spoon to crack the crust in several places, allowing a little of the juicy filling to seep through. It’s supposed to look messy. Let cool for at least 30 minutes before serving. Pandowdy can be served warm or room temperature. Store leftovers in an airtight container for up to 2 days on the counter and 4 days in the fridge. Love the recipe? Leave us stars and a comment below!

Mon, 06 Jul 2026 00:00:00 GMT

Red Rooster Inn's Blueberry French Toast

Ingredients

12 slices Day-Old Bread
2 8-oz pkgs Cream Cheese
1-1/2 c blueberries
12 large Eggs beaten
2 c milk
1/3 c brown sugar
1-1/2 tsp cinnamon
1/2 c sugar
2 tblsp water

Instructions

Cut bread into 1 inch cubes. Place in baking dish sprayed with pam. Place 1/2 of bread cubes into baking dish. Cut cream cheese into 1 inch cubes. Disperse cream cheese chunks evenly across top of bread. Cover with 1 c of blueberries and remaining bread. In a large bowl, mix eggs, milk, brown sugar and cinnamon until well mixed. Pour over bread mixture in baking pan. Cover and refrigerate over night. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 F. Cover and bake 30 minutes. Uncover and bake another 25-30 minutes or longer until golden brown and set in the middle.
Take remaining 1/2 cup blueberries and 1/2 cup sugar and 2 tblsp of water and stir in small saucepan over medium heat. Cook until sugar is dissolved and berries have begun to pop. Use this syrup warm to serve with blueberry french toast.

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Microwave Blueberry Muffins!!!!!

Ingredients

1 cup plain flour
1 cup wholemeal self-rising flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mixed spice
1 egg white
1 1/2 cups buttermilk
6 teaspoons vegetable oil
1 1/4 cups fresh blueberries or 1 1/4 cups frozen blueberries

Instructions

Line 6 custard cups with 2 paper liners per cup.
In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate.
of soda, and spices. Set aside.
In a small bowl, whisk together egg white, buttermilk, and oil.
Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
Using half the mixture, fill each cup half full.
Microwave on HIGH (90-100%) for 2 minutes. Rotate cups.
Microwave on HIGH until tops are springy, about 2 minutes.
Remove muffins from cup. Repeat until all remaining mixture is used.

Mon, 06 Jul 2026 00:00:00 GMT

Southern Egg Scrambled Breakfast

Ingredients

12 large eggs
1 tablespoon sour cream (NOT OPTIONAL)
1 cup cheddar cheese
1/2 cup diced ham
1/4 cup diced onion
1/4 cup fresh mushrooms (or small jar, drained)
1/4 cup green bell pepper
salt and pepper
1/8 cup butter

Instructions

In a large skillet, melt butter over medium heat. Add mushrooms, bell peppers, and onions.
Saute until onions are translucent and tender.
Add diced ham and stir until steaming.
In the meantime, in large mixing bowl, crack and add the dozen eggs, salt and pepper to taste, one heaping tablespoon of sour cream.
Beat with wire whisk until smooth.
Pour over the ham and vegetable mixture in the skillet.
Sprinkle the top with the cheese.
Stir as it cooks until the eggs are no longer shiny.

Mon, 06 Jul 2026 00:00:00 GMT

Berry Belgian Waffles Recipe

Ingredients

1/3 cup maple syrup
250g punnet strawberries, hulled, halved
150g punnet blueberries
4 Belgian waffles

Instructions

Bring maple syrup to the boil in a small saucepan over medium heat. Add all berries. Stir to combine. Cover. Cook, stirring occasionally, for 1 minute or until berries are glossy. Transfer to a heatproof bowl. Set aside to cool slightly.
Toast waffles until hot and golden. Place onto serving plates. Spoon over berries and syrup. Serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

Two dozen english muffins
One pound of sliced ham.
Two dozen eggs.
Twenty slices of american cheese.

Instructions

Scramble eggs with mixer and mixing Bowl.
Pour 1/2 of a cup egg In small frying Pan cook flip. Cut egg and half when done cooking.Each half will make one sandwich. Put egg on your toasted English muffin top with a piece of American cheese.
And a slice of ham and serve..

Mon, 06 Jul 2026 00:00:00 GMT

(What's the Story) Morning Glory Muffins

Ingredients

1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat flour
3/4 cup natural sugar
1 T. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. nutmeg
2 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple; peeled and grated
1 cup raisins
2 Eggs (or 1 egg and 2 egg whites)
1/2 cup apple sauce
1/4 cup vegetable oil
1/2 T. vanilla extract
1/2 T. almond extract
2 T. chopped walnuts
2 T. toasted wheat germ

Instructions

1. Preheat oven to 375?. Lightly oil 16 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, apple sauce, oil, and extracts.
3. In a large bowl, stir together flours, sugar, cinnamon, allspice, nutmeg, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in applesauce mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about ? full.
4. In small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
5. Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Mon, 06 Jul 2026 00:00:00 GMT

Mixed Berry Crumble

Ingredients

2 cups Blueberries
2 cups raspberries
3/4 cup All purpose flour
1/4 pound butter, melted 1 stick
2/3 cup Light brown sugar
1/4 cup Bran

Instructions

Preheat oven to 350 degrees F.
Place berries in a medium bowl. In another bowl, combine flour and sugar. Remove 3 tbsp flour mixture and gently toss with berries. Place berries in an 8" square pan coated with cooking spray.
To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping over berries. Bake until berries just start to bubble, about 45 minutes. Cut into 8 pieces; serve warm or at room temperature.
Use any combination of berries: blueberries, raspberries, blackberries, strawberries, etc.

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry Dumpling Cobbler

Ingredients

2 bags (16 oz each) frozen blackberries
2 cups sugar
1/4 cup butter
3 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup fat-free (skim) milk
2 1/4 cups Original Bisquick™ mix
3/4 cup old-fashioned oats
Vanilla ice cream, if desired

Instructions

Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
In 3-quart saucepan, heat blackberries, 1 1/3 cups of the sugar and the butter to boiling over medium heat, stirring gently until butter is melted and sugar is dissolved. Remove from heat; set aside.
In large bowl, beat cream cheese and remaining 2/3 cup sugar with electric mixer on medium speed until fluffy. Beat in milk until smooth. Stir in Bisquick mix and oats. Spread two-thirds of the cream cheese mixture (about 3 cups) in baking dish; spoon blackberry mixture evenly over top. Dollop remaining cream cheese mixture over blackberry mixture.
Bake 35 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry-Chocolate Cheesecake

Ingredients

20 dr Raspberry candy concentrate;
4 Eggs
; chip
9 In spring-form pan
Specialty stores.)
2 lb Cream cheese softened
2 1/2 c Sugar
1 1/2 lb Semi-sweet chocolate; (I use
1/8 c Sugar
1/8 c Graham cracker crumbs

Instructions

Pre-heat the oven to 375 degrees. For the crust: Lightly spray the spring-form pan with a non-stick spray such as PAM. Mix graham crackers and sugar in a bowl and dust the pan. For the filling: Soften the cream cheese by microwaving in a bowl approx. 30 seconds for every half-pound (2 - 2 1/2 minutes). Add two eggs and mix with an electric mixer until well incorporated. Slowly add the sugar; about 1/2 cup at a time until incorporated. Add the remaining two eggs and mix until there are no more lumps and the batter is smooth (about three minutes). In a seperate container melt the chocolate. This could be done in the microwave. I prefer to melt it over the stove. The later method requires a little more attention to the chocolate. Do not scortch the bottom. Not only will the chocolate taste bitter but its not fun trying to clean. Add melted chocolate to the batter. Mix on high. While mixing, add the candy concentrate with an eye-dropper. Experiment with this step. The more concentrate you add, the stronger the flavor. You dont want too much, though. I have made cheesecake that tasted like cough syrup. So, dont over-do-it. Pour the mixture in the spring-form pan and bake until the center is set (The top of the cheesecake will be glossy while baking. When the luster of the center begins to dull, it is ready.) The cheesecake may still be "jiggly" (like jell-o). Thats o.k. It will set in the refrigerator. Allow the cheesecake to cool enough to handle the pan without oven-mits and place in the refrigerator at least 4 hours. This is a dish best prepared a day or two in advance. Recipe by: Robert Hall Posted to CHILE-HEADS DIGEST V3 #,

Mon, 06 Jul 2026 00:00:00 GMT

Amazingly Easy Microwave Breakfast Ring!

Ingredients

1/3 cup firmly packed brown sugar
3 tablespoons butter
1 tablespoon water
1/4-1/2 cup almonds or 1/4-1/2 cup macadamias, etc
1 (8 ounce) can refrigerated biscuits
1 teaspoon almond extract or 1 teaspoon rum extract, etc

Instructions

In an 8 inch round cake dish (or better yet, a small, microwave Bundt pan), combine the brown sugar, butter, and water, and heat about 1 minute, on high.
Stir in the nuts and extract.
Separate the biscuits, dip them in the syrup mixture, and then overlap them in the pan.
If using the glass dish, spoon remaining syrup over the bisquits, and then place a small glass in the center of the dish (to simulate a Bundt pan).
Cook 2-3 minutes on high, rotating 1/4 turn, halfway through cooking time (if you don't have a turntable).
The biscuits should be firm and no longer doughy, but not tough.
Allow the dough to rest for about 2 minutes; remove the glass (if using), and then invert the ring onto a serving plate.

Mon, 06 Jul 2026 00:00:00 GMT

Winter Wake-Up Muffins

Ingredients

1 cup sugar
1/2 cup butter
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon cardamom, or nutmeg
1/2 cup chopped nuts
1/2 cup vegetable or fruit grated zucchini or carrot, snipped dates, dried prunes or dried apples; coarsely chopped banana, apple or fr

Instructions

Grease twelve 2-1/2-inch muffin cups or line the muffin cups with paper bake cups; set aside. In a bowl, beat sugar and butter with electric mixer until well combined. Beat in eggs, sour cream, and vanilla. In another bowl, combine flour, baking powder, salt, baking soda, cinnamon, nuts, and vegetable or fruit. Stir into butter mixture until just moistened (batter should be lumpy). Spoon into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree F oven 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove; serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Cobbler

Ingredients

4 cups Raspberries Fresh
1/4 cup Margarine at room temperature
1 1/2 cups Sugar
1/2 cup milk
1 cup Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla extract
1/2 cup Water

Instructions

Preheat oven to 350F. Line an 8 inch or 9 inch square baking dish with raspberries. Make batter by mixing margarine, 1/2 cup sugar, milk,flour, baking powder, salt, and vanilla. Pour batter over fruit and spread evenly. Mix remaining sugar and water. Pour over batter. Bake for 1 hour. Serve warm with cream, ice cream, or whipped cream. Serves 8-9. Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Crepes - Jayden Kovarik

Ingredients

1 tbsp olive oil
1 pou ground pork sausage - sage, Italian, or breakfast
10 oz mushrooms, sliced
1 ea shallot or small onion, diced
1 clove garlic, minced
1 tsp dried thyme & parsley, chopped
1/4 cup white wine
1/2 cup Whipping cream
2 cup fresh baby spinach leaves
1 pinch salt and pepper to taste

Instructions

Crepe Batter:
1. In a large mixing bowl beat eggs, milk, water, melted butter, and salt. Add flour, beat until smooth. Cover and refrigerate for a minimum of one hour or leave overnight.
2. In an 8 in non stick skillet, melt 1 tsp butter over low-medium heat. While pan is heating up, whisk batter together. Pour 2 tbs of batter in center of skillet. Lift and tilt pan to evenly coat pan.
3. Cook until top appears dry. Turn and flip over and cook an additional 15-20 seconds. Remove to a wire rack. Repeat with remaining batter adding butter to skillet as needed. When cool, stack the crepes with wax paper or paper towel between layers.
Filling:
In a large skillet, heat olive oil over medium heat. Cook choice of ground meat. Once meat is cooked about halfway through, add mushrooms and shallot/onion and sauté until tender. Add garlic and herbs and cook until fragrant. Add white wine and whipping cream and cook until reduced slightly. Add spinach leaves, sauté until wilted. Sprinkle with salt and pepper to taste. Spoon equal portions of mixture into each crepe and roll. Place crepes into a lightly buttered baking dish and place in oven to warm through.

Mon, 06 Jul 2026 00:00:00 GMT

Ally’s Breakfast Casserole

Ingredients

8 Large Eggs
6 Pieces Bread - Toasted Sturdier bread is better - I like to use sourdough
2 Cups Milk
1 Pound Pork Breakfast Sausage I use hot
1 Tsp Salt Or to taste
1 Tsp Dry mustard
1/2 Cup Finely chopped onions Optional
1/2 Cup Sliced mushrooms Optional
1 Cup Shredded cheddar cheese
1 Cup Shredded Velveeta (Must be cold to shred)
1 Tsp Pepper Or to taste

Instructions

Cook sausage and let cool completely
Toast bread and cut into cubes
Grease 9x13" baking Pan (I spray with Butter Pam)
Spread the bread evenly into the bottom of the pan
Sprinkle the sausage and cheese evenly over the bread
In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper
Pour the egg mixture evenly over the ingredients in the pan
Cover and refrigerate overnight
Next Morning
Preheat the oven to 325 degrees
Place covered dish in the oven and cook covered for the first 30 minutes
Remove cover and continue baking for another 15-25 minutes (approximately 45-55 minutes total, or until set)
You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the eggs to be.
To check, use a fork or knife to stick in the middle and see how soft it still is.
Remove from oven
Let cool for ~5 minutes
Slice and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

10 slices Brioche Bread
5 slices Bacon
5 slices American cheese
8 Eggs
Country Crock Butter

Instructions

Cook and put together

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Breakfast Casserole

Ingredients

1 lb bacon, cooked & drained, broken into bite sized pieces
1 onion (optional)
1 green pepper (optional)
12 slices soft bread
8 eggs
3 cups milk
1 1/2 cups shredded cheddar cheese
salt & pepper

Instructions

Cook & drain bacon. Set aside to cool.
If using the onion and pepper: Drizzle some oil or put a dab of butter in a skillet & saute the onion & pepper until softened. Set aside to cool.
Tear bread into small pieces & place in a greased 9x13 pan.
In a medium bowl, beat the eggs. Then add the milk & the desired amount of salt & pepper. Mix until combined.
Pour the egg mix over the bread.
Break apart bacon with hands into bite sized pieces or smaller. Sprinkle cheese & crumbled bacon evenly across the top.
Refrigerate overnight or a minimum of 4 hours.
Bake at 350 for 45 minutes to 1 hour (depending on your oven). It's done when the center is puffed up.

Mon, 06 Jul 2026 00:00:00 GMT

Chocolate and Raspberry Muffins Recipe | Hersheyland

Ingredients

1-1/4 cups plus 3 tablespoons self rising flour
1/3 cup granulated sugar or super-fine sugar
1 tsp baking powder
5 oz. plain yogurt
2 eggs
1/3 cup unsalted butter, melted and cooled
1/3 cup fresh or frozen raspberries
1 bar CADBURY DAIRY MILK Chocolate Bar (3.5 oz), chopped

Instructions

Step 1
Heat oven to 400° F. Line 12 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
Step 2
Stir together flour, sugar and baking powder in large bowl; set aside.
Step 3
Beat together in medium bowl yogurt, eggs and melted butter. Stir into dry ingredients, mixing until just combined (Do NOT over mix. Over mixing will make muffins tough). Fold in raspberries and chopped chocolate. Fill cups 2/3 full.
Step 4
Bake 18 to 20 minutes or until tops are golden brown. Cool slightly; remove from pan to wire rack. Serve warm or cool.