Brie and Sausage Brunch Bake

Jacob made this for Christmas morning breakfast and it was delicious. He didn't use fennel seed and used 8 real eggs instead of 2 cups egg substitute.

Ingredients

• 1 pound lean ground turkey
• 1 small onion, chopped
• 1 teaspoon fennel seed
• 1-1/4 teaspoons pepper, divided
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 8 cups cubed day-old sourdough bread
• 1/2 cup chopped roasted sweet red peppers
• 6 ounces Brie cheese, rind removed and cubed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 2 cups egg substitute
• 2 cups 2% milk
• 1 tablespoon Dijon mustard
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3 green onions, sliced

Directions

• In a large skillet, cook the turkey, onion, fennel, 1/4 teaspoon pepper, cayenne and nutmeg over medium heat until meat is no longer pink; drain.
• Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with turkey mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk the egg substitute, milk, mustard and remaining pepper; pour over top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
• Sprinkle with mozzarella cheese. Bake 4-6 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with green onions. Yield: 12 servings.- From Taste of Home

Oatmeal Pancakes

Sorry I don't have a picture of this one, but it is definitely a keeper. My kids and my husband ask for them, and I always get compliments when I make them.

1.1 ounce flour (about 1/4 c.)

1 c. quick cooking oats

1 Tbsp sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp salt

1 c. buttermilk (use the real thing, they are better that way)

2 Tbsp butter, melted

1 large egg

weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine first 7 ingredients in a medium bowl, stirring with a whisk.

Combine buttermilk, butter and egg in a small bowl. Add to flour mixture, stirring just until moist.

Cook pancakes until it is bubbley, then flip. Continue to cook until golden brown. Makes about 9-12.

They are really good with fresh fruit on top.

Pear Clafouti

I hope this doesn't step on Rachel's toes. This is actually her recipe, but people asked me for it at the last baby shower. It is SO yummy and leaves you begging for more. Just thinking about it makes me want to make it again.

1 Tbsp butter, room temperature
1/3 c. plus 1 Tbsp sugar
3 extra large eggs (or 4 large eggs), room temperature
6 Tbsp all purpose flour
1 1/2 c. heavy cream
2 tsp vanilla
1 tsp grated lemon or orange zest
1/4 tsp salt
2 Tbsp apple juice
2 ripe Bartlett pears (if pears are green at the store, purchase 2 days in advance and place in brown bag at room temperature to help them ripen. I also used d'anjou pears and it worked great)
powdered sugar


Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish (or skillet, I used an oval casserole dish that holds 2-3 qts). Sprinkle the bottom and sides with 1 Tbsp sugar.

Beat the eggs and the 1/3 c. sugar in a bowl with an electric mixer on medium high until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla, zest, salt, and apple juice. Set aside for 10 min.

Meanwhile, peel, half, and core pears. Then slice fairly thinly. Arrange them in a single layer slightly fanned out in baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35-40 minutes. Check at 30 min. Serve warm or at room temperature. Sprinkle top with powdered sugar after it has cooled. Can top with whipped cream if desired.

Pumpkin Waffles

Ultimate Pumpkin Waffles

These are really good!

taken from this pumpkin waffle blog

1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.

Cinnamon Swirl French Toast with buttermilk syrup

Cinnamon Swirl Bread

1 pkg yeast (1 Tbsp)
2 c. milk, scalded
2 tsp salt
5-3/4 to 6-1/4 c. flour
1/4 c. warm water
1/3 c. sugar
1/4 c. shortening

Soften yeast in warm water (110). Combine hot milk, sugar, salt, and shortening. Cool to lukewarm and combine with yeast mixture. Stir in 2 c. flour, beat well. Add enough flour to make a nice soft dough. Knead 8-10 min or until dough is smooth and elastic. Let rise in bowl in warm place for 1-1/4 hours. Punch down and cut dough into 2 portions. Shape into balls and cover. Let rest for 10 min (this really helps the bread not separate when it bakes in the roll). Roll out into 2 15x7 rectangles. Combine 1/2 c. sugar with 1 Tbsp cinnamon; spread half over each rectangle. Sprinkle with 1-1/2 tsp water over each. Roll up and place in greased loaf pans. Let rise until doubled. Bake at 375 for 30 min. When you tap the top of the bread it should sound hollow.

Then make your finished bread, once it is cooled (I usually make the bread the day before) into french toast.

Buttermilk Syrup


1/2 c. butter
1/2 c. buttermilk
1 c. sugar
1 tsp baking soda
1 tsp vanilla
1/2 - 1 tsp cinnamon, optional


Heat butter, milk, and sugar over medium heat. Boil for 1 minute. Remove from heat and wisk in soda, vanilla, and cinnamon. (Start with 1/2 tsp cinnamon and see what you like. If you would rather it have more add up to 1 tsp) Mixture will get foamy, stir until foam goes down. Foam does not go away completely and syrup will thicken as it cools.

Raspberry Vanilla French Toast Croissants

These are fabulous, but way rich. We ate them for breakfast, but they were probably the calories of a dessert. :) Sorry, no picture.

Vanilla Sauce:

1/2 cup sugar
1 tbsp flour
2 cups heavy cream
4 egg yokes
1 tbsp vanilla extract
2 scoops vanilla ice cream

In sauce pan, combine sugar and flour. Add cream, mixing until smooth. Cook over med-high heat until thick and bubbly. Cook 2 more minutes. Stir often. Put egg yokes in bowl (save whites) and mix. Add a little of the hot sauce mixture into the eggs and quickly stir. Then return the eggs to the pan and cook until 160 degrees (we did it until it boiled again-shouldn't take long). Remove from heat and add vanilla extract and ice cream. Stir until melted. Cover with plastic until ready to use.

Berry Sauce:

2 cups raspberries (fresh or frozen)
2 Tbsp sugar

Combine and simmer uncovered for 2-3 min

French toast:

3 eggs (we added the egg whites as well)
2 Tbsp milk
4 croissants, split (it makes enough for 5 or 6)
2 Tbsp butter

Mix milk and eggs. Grease pan with the butter (can use a spray). Dip croissants in egg mixture and cook.

Serve hot with vanilla and berry sauces.

Blueberry French Toast Casserole

Ingredients:
12 slices white bread, crusts removed (I use wheat bread, and leave on the crusts)
2 packages, 16 oz total, cream cheese (We don't like that much cream cheese in it, so we just use one)
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup

Cut bread into 1-inch cubes; place half in a greased 9 x 13 x 2 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs, milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and the center is set.

While it bakes, prepare sauce.

Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries (1 is enough for the recipe, but we find we really like the sauce, so we use 2 cups of berries and double everything else)
1 tablespoon butter

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8

Christmas Casserole

I don't know how many of you have had French Toast casseroles, but I love them. So, I am going to share my two recipes with you. You have to plan ahead with these because they soak over night. :)

This first one is called Christmas casserole because it is what Chris' family has for Christmas breakfast.

Ingredients:
8 slices of bread, cubed
2 cups grated cheese
1 lb sausage, cooked
4 eggs
2 1/2 cups milk
1 can cream of mushroom soup + 1/2 cup milk

Grease a 9x13 pan. Place bread in pan. Sprinkle with cheese, then sausage. Beat 2 1/2 cups milk with eggs and pour over bread. Cover, and refridgerate over night (If you like breakfast for dinner and want to do this, let sit about 8 hours coverd in the fridge).
Next day, mix 1/2 cup milk and can of soup together. Pour over the top. Cover with tin foil. Bake at 300 degrees F for 1 hour. Remove tinfoil, and bake 30 more minutes. Enjoy!

Quiche

Recipe For ~ Quiche

1 pkg. Turkey Bacon
1 Small Loaf of Cheap Bread
8 Eggs or Egg Beaters that = 8 Eggs
1 tbsp. Milk
1 can Mushrooms
1 can Green Chiles
1 container of Little Bite Size Tomatoes Cut in half
Shredded Fiesta Blend Cheese
Salt & Pepper
Foil
Pie or Quiche Dish

1. Cook Bacon until really crispy.
2. Crush Bacon on bottom of Pie or Quiche Dish.
3. Break Bread apart without crust and put pieces of bread over bacon completely cover bacon like a puzzle with the bread.
4. Mix together eggs, milk, mushrooms, green chilies, tomatoes, salt & pepper and cheese in a bowl.
5. Pour the mixture over the bread and cover with tinfoil and let set overnight.

Preheat oven to 350°

6. Cook the next morning at 350° for about 1 hour.
7. You can put the cheese on top of the quiche with 15 minutes left to cook. I just spread the shredded cheese on top and let it cook for the last 15 minutes.

Enjoy!

5 in 1

I know this is a little lame but I have wanted to post a couple of things and just haven't so now I have like 5 recipes to post. So I thought I would do it all at once. Here you go.

Punkin Pancakes

2 1/3 c. bisquick

1/3 c. canned pumpkin (not pumpkin pie filling)

1 1/4 c. milk

1/4 c. oil

2 Tbsp. sugar

1 tsp pumpkin pie spice

2 eggs

Mix with a wisk until blended and cook like normal pancakes

Chicken, Broccoli, and Pasta

this is a recipe I got from someone who would change her recipes all the time so there aren't that many measurements so just do what you think (which is why I hesitate to even post it). I haven't gone wrong with it yet. Just do what your family would eat.

1 lb chicken breast, cooked and chopped

1 bunch of broccoli, steamed

fettucini noodles, cooked

1 can cream of chicken soup

1 can water

1/2 c. mayo

garlic powder

salt and pepper

Mrs Dash

Cheddar cheese

bread brumbs

butter

Toss cooked chicken, steamed broccoli and cooked noodles in your baking dish (usually use a 2 qt dish and fill it). In another bowl mix soup, water, mayo and seasonings until somewhat smooth. Pour sauce over noodles and toss to coat. Sprinkle cheese over top. Melt a small amount of butter to stir into bread crumbs and sprinkle over cheese.

Bake at 325 for 30-45 minutes.

Stuffed Meatloaf

2 lbs hamburger

1 box stuffing

6 oz mushrooms, sliced

1/2 green pepper, chopped

1/2 small onion, chopped

Preheat oven to 350

Season meat like you would for normal meatloaf. (I usually use season salt, pepper, and 1 egg) Cook stuffing according to directions on box. Saute mushrooms, green pepper and onion in frying pan until tender, but firm.

Pat out hamburger on wax paper to form a rectangle (you want the meat fairly thin). Spread stuffing on top then sprinkle mushroom mix on top. Lifting the wax paper, carefully roll the hamburger and place into baking dish. Cover and cook for about 1 hour.

Farmhouse BBQ Muffins

2 tubes Jumbo flakey biscuits (16 biscuits total)

1 lb ground beef

1/2 c. ketchup

3 Tbsp brown sugar

1 Tbsp cider vinegar

1/2 tsp chili powder

1 c. shredded cheddar cheese

Separate dough and roll out into slightly larger circles. Press each biscuit into greased muffin tin and set aside. (I usually only end up using 12 biscuits because that is as far as my meat goes. Then I just make cheesey biscuits with the remaining 4 for my kids)

In skillet cook hamburger thoroughly and drain. In a small bowl mix ketchup, brown sugar, vinegar, and chili powder until smooth. Add the meat and stir to coat. Divide meat mixture among biscuits. Sprinkle cheese over top.

Bake at 375 for 18-20 min or until golden brown.

Fried Ice Cream

1 qt. Vanilla Ice Cream

about 2 c. crushed cornflakes

cinnamon sugar

1 egg, wisked until there are no blobs

oil for frying

The day before form ice cream into 4 balls of whatever size you want. (we didn't use the whole container of ice cream of course. We just made 4 solid scoops.) Round them out in your hands, put on a plate, cover with plastic wrap and put back in the freezer overnight.

When ice cream balls are frozen hard again, dip into crushed cornflakes to coat. Make sure you cover entirely, and place back in the freezer for at least 1 hour. Combine remaining cornflakes with some cinnamon sugar. Once hard again, dip into egg to coat then into cornflakes again for a second coating. Work with only one ball at a time, then place back in freezer as soon as possible.

Heat oil to between 375-400 degrees. When oil is ready, take ice cream from the freezer, and place in oil (one at a time) for about 10-15 seconds (if you do it too long the ice cream will melt). Roll onto paper towel to drain then promply into bowl. Top with whipped cream, chocolate syrup, caramel, etc. What ever you want.

egg casserole

Here's the egg casserole from Rachel Fordham's shower. I'm not huge on egg caseroles so Rachel Nielsen kindly gave me this recipe. It was super easy! I didn't have dry mustard so I just left it out.

12-15 slices of bread (cut up into cubes)
1 lb. sharp cheddar cheese
3 c. milk6 eggs
3/4 t. salt
3/4 t. dry mustard
In a greased casserole dish, alternate layers of cubed bread, milk mixture, and cheese. Bake about 1 hour at 350 degrees.

Delicious!!

My mom has been in town we have had some really yummy dinners -- here are 2 recipes that are both fantastic!! Both Recipes are from Cooking Light.


Crumb-Topped French Toast

1/2 cup skim milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1 cup cornflake crumbs
8 (1-ounce) diagonally-cut slices French bread (about 1 inch thick)(I had half a loaf leftover from dinner and it was perfect!)
1/4 cup margarine, melted


Preheat oven to 450°.

Combine first 4 ingredients in a medium bowl; stir well with a wire whisk. Place cornflake crumbs in a shallow dish.

Dip bread slices into milk mixture, and dredge in cornflake crumbs. Place bread slices on a baking sheet, and drizzle with margarine. Bake at 450° for 15 minutes or until golden brown.



Pan-Seared Scallops on Linguine with Tomato-Cream Sauce


1 cup dry white wine (I used 1/2 cup white grape juice and 1/2 cup chicken broth)
1/4 cup minced shallots
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 tablespoons whipping cream
1 tablespoon butter, cut into small pieces
2/3 cup chopped seeded plum tomato (I didn't seed my tomato I just threw it all in)
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups hot cooked linguine (I used about 3/4 of a 1 lb box)
Cooking spray
3/4 pound large sea scallops (I used small bay scallops - they were on sale)
1/8 teaspoon salt
Chopped cilantro


Combine first 4 ingredients in a medium skillet; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Drain mixture through a fine sieve into a bowl, reserving liquid; discard solids.

Return wine (broth/juice) mixture to skillet. Add cream; cook over medium heat 1 minute. Add butter, stirring until butter melts. Stir in tomato, 2 tablespoons cilantro, 1/4 teaspoon salt, and pepper. Add linguine; toss well. Cover and keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle scallops with 1/8 teaspoon salt. Arrange scallops in pan; cook 2 minutes on each side or until done. Add scallops to pasta mixture; toss gently to combine. Garnish with cilantro, if desired