Raspberry Cream Cheese Stuffed French Toast

Raspberry Cream Cheese Stuffed French Toast

3 large eggs
1 cup whole milk
8 slices of sourdough bread
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoons powdered sugar

Place the eggs and mild in a shallow bowl and whisk together. Set
aside. Place a thin layer of cream cheese and jam on one slice of
bread and then cover with a second slice, making a sandwich. Dip the
sandwich in the egg milk mixture and then cook in a nonstick pan over
medium heat for 2 to 3 minutes on each side, or until golden brown.
Remove from heat, sprinkle with powdered sugar, and serve with maple
syrup.

Gingerbread Waffles

Gingerbread Waffles

3 cups baking mix
2 eggs
12 ounces evaporated milk
1/2 cup light molasses
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 can apple pie filling
1 cup whipping cream
1/4 cup powdered sugar

Preheat waffle maker. Combine baking mix, eggs, milk, molasses, brown
sugar, 1 teaspoon cinnamon and ginger in bowl; blend just until well
moistened. Spoon desired amount into waffle maker and cook until done;
repeat with remaining batter. Heat pie filling and spoon over waffles.
Beat together whipping cream, powdered sugar and 1/2 teaspoon cinnamon
until soft peaks form. Garnish each waffle with dollop of whipped cream.

CHRISTMAS CRULLERS

CHRISTMAS CRULLERS

3 eggs
1/3 c. sugar
2/3 c. butter, melted
1/4 tsp. cinnamon
1 tsp. grated lemon rind
3 tbsp. cream
4 c. flour
Shortening to deep fry
Powdered sugar to sprinkle on top

Beat eggs and sugar together until light. Stir in butter, cinnamon,
and lemon rind. Add cream and flour. Dough will be buttery and easy to
handle. Roll dough about 1/4 inch thick. Cut with knife into 4 inch
long and 1 inch wide pieces. Cut a 2 1/2 inch slit in center of each
pieces; pull one end through slit to make a knot. Heat shortening in
cast iron pot, about 360 degrees for deep frying. Fry crullers until
golden brown; drain on paper towels. Store in tightly covered
container when cooled. These will keep a long time. When ready to
serve, sprinkle with powdered sugar. Makes about 36 crullers. I use
corn oil for frying.

Breakfast Tacos

Breakfast Tacos

Servings: 6

Ingredients
- 1/4 cup chopped green onion
- 4 eggs beaten
- 1/4 cup chopped tomato
- 6 white corn taco shells, warmed
- CHI-CHI'S® Taco Sauce
- 1 tablespoon butter or margarine
- 1/4 cup milk
- 3 tablespoons CHI-CHI'S® Diced Green Chilies
- 1/2 cup shredded American cheese

Directions
In a large skillet, sauté green onion in butter
until tender. Beat together eggs, milk, tomato
and green chilies. Add to skillet, cook, stirring
occasionally, until eggs are set. Spoon egg
mixture into taco shells. Top with cheese and taco sauce. Serves 6.

Source: Hormel

Oatmeal Packets

This one is very frugal!!!

Oatmeal Packets

Source: Make Your Own Groceries by Daphne Metaxas Hartwig

Servings: 8
3 cups quick-cooking oats, divided
Salt
8 plastic sandwich bags

Put 1/2 cup oats in a blender and whirl at high speed until powdery;
reserve in a small bowl and repeat procedure with an additional 1/2
cups oats. If you're using a food processor, powder the 1 cup of oats
in one motion.

Into each sandwich bag put 1/4 cup unpowdered oats, 2 tablespoons
powdered oats, and a scant 1/4 teaspoon salt. Store in a box or
airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir
and let stand for 2 minutes. For thicker oatmeal, use less water; for
thinner, use more water.

Apple-Cinnamon:
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 2
tablespoons chopped dried apples.

Sweetened:
To each packet add 1 tablespoon sugar.

Cinnamon Spice:
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and a
scant 1/8 teaspoon nutmeg.

Raisins and Brown Sugar:
To each packet add 1 tablespoon packed brown sugar and 1 tablespoon
raisins.

Wheat Germ:
To each packet add 2 tablespoons any kind of wheat germ.

Fruit and Cream:
To each packet add 1 tablespoon dry milk and 2 tablespoons dried fruit.

Breakfast & Hot Drink Recipes - Links

Lime French Toast

Mexican Style Breakfast Eggs

Hot Drinks for cold winter days and nights

Black Forest Breakfast

Black Forest Breakfast

Ingredients

* 1 whole wheat toaster waffle
* 1 tablespoon cranberry relish
* 3 slices deli turkey

Directions

Prepare waffle according to package directions. Spread cranberry
relish on waffle, top with turkey, cut in half, and stack.
* Prep Time: 5 mins
* Cook Time: 5 mins
* Total Time: 10 mins
* Serves: 1

MY Source: Prevention (recipe, comments and notes)

Apple Doughnuts

Apple Doughnuts
"Beignets de pommes"
Serves 6

Ingredients
1 cup flour
2 egg yolks
1 tablespoon vanilla port
1/4 teaspoon salt
About 1/2 cup milk
6 tart dessert apples
2 cups vegetable oil
1 cup sugar

Pour flour into a bowl and make a well in the center. Into it, put
the egg yolks, vanilla port and salt. Gradually mix in the flour,
then add enough milk to make a supple, smooth batter which is fairly
thick. Let it rest for 20 minutes.

Peel the apples, core and slice them and put them into the batter.
Heat the oil in a skillet and deep-fry the apple slices. When cooked,
drain and sprinkle with sugar.


From the Artists Table,
The Cooking Journal of W.F. and Caroline Hopkins
The Francis Hall House c. 1869, National Registry of Historic Places
Signature Home

This recipe is what would be considered a taste of the era, or a
typical dish served during the time of Francis Hall that we still
enjoy today! The Finger Lakes Region of New York is rich farm land
with apples and grapes particularly abundant. The apples that we use
in this recipe are unique antique varieties that are grown on our
nearby family farm.

CRUSTLESS ZUCCHINI QUICHE

CRUSTLESS ZUCCHINI QUICHE

2 c. coarsely shredded zucchini (2 med.)
1/2 c. chopped onion
4 eggs
1 1/2 c. milk
1 tbsp. all purpose flour
1/8 tsp. ground nutmeg
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
14 oz. can sliced mushroom, drained
1 tsp. dried oregano, crushed
1 (8 oz.) can stewed tomatoes

In covered saucepan cook zucchini and onion in a small amount of
salted boiling water for 5 minutes drain well. Press out excess
liquid. In a bowl combine eggs, milk, flour, 1/4 teaspoon salt, 1/8
tsp. pepper and nutmeg.

Stir in cheese, mushroom and the zucchini mixture. Pour into an
ungreased 10 x 6 x 2 inch baking pan. On oven rack place baking dish
in a larger pan. Pour hot water into larger pan to a depth of 1 inch.
Bake in 325 degrees oven for 1 hour or until knife inserted just off
center comes out clean. Let stand 10 minutes before serving. Meanwhile
in small saucepan combine cornstarch, oregano and a dash of salt. Stir
in stewed tomatoes. Cook until mixture thickens and bubbles. Cook
sauce 1 to 2 minutes more. Spoon some of sauce down center of quiche.
Pass remaining sauce. Makes 5 servings.

Coffee Cupcakes

Coffee Cupcakes

Makes: 12 cupcakes Bake: 25 minutes
Prep: 15 minutes

Ingredients

* 1-3/4 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 3/4 cup (1-1/2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 eggs
* 1/2 cup brewed coffee
* 1-1/2 teaspoons instant coffee granules
* 1 teaspoon vanilla extract
* 1 cup prepared white frosting
* 24 chocolate-covered coffee beans

Directions

1. Heat oven to 350°F. Line 12 cups in standard-size muffin pan with
cupcake liners. In a bowl, whisk flour, baking powder, allspice,
cinnamon and salt.

2. Beat butter and sugar in large bowl about 2 minutes or until light
colored and smooth. Add eggs, one at a time, beating well after each
addition. On low speed, add flour mixture, alternating with brewed
coffee. Divide batter among prepared liners, 1/3 cup in each.

3. Bake at 350°F for 25 minutes or until firm to the touch. Let
cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack
and cool completely.

4. Meanwhile, in a small bowl, combine instant coffee, vanilla and 1
teaspoon warm water. Stir until coffee is dissolved. Stir in white
frosting until blended and no dark streaks remain. Spread 1 heaping
tablespoon over each cupcake. Decorate tops with coffee beans.

MY Source: Parents-Family Circle (recipe and comments)

EASY TURNOVERS

EASY TURNOVERS

1/4 lb. cream cheese
1/4 lb. butter
1 cup flour
filling of your choice

Filling suggestions: Apple Pie Filling, Lemon Curd or Lemon Pie
Filling, Rasberry Jam, Strawberry Jam, Blueberry Pie Filling, Cream
Cheese/Farmer' s Cheese and Pineapple, etc.

Cream the cheese and butter together well. Stir in flour until mixed
to a smooth dough. Chill dough for at least 45 minutes.

Thinly roll out on a surface which has been lightly dusted with flour
and cut into rounds using a biscuit cutter.

Place small portions of filling in the center of each circle. Turn
over and crimp together the edges with a fork, sealing well. Make
several slits in the top of the dough to allow steam to escape.

If desired, brush with cream or a glaze made from 1 egg yolk mixed
with 2 tablespoons water to add shine.

Bake at 375°F until light brown.

Awesome Chocolate Muffins - TNT

My daughter got this recipe playing a Holly Hobbie game on nickjr.com. We will make these again, they were easy & taste so yummy!

Chocolate Muffins

1 3/4 c flour (we sub-ed in 1/2 c whole wheat flour)
1 cup sugar
1/2 c cocoa powder
2 t baking powder
1/4 t baking soda
2 eggs
1 c milk
1/2 c melted margarine
1/2 c chocolate chips

1. Preheat oven to 375 degrees, grease or line with paper cup liners a 12 muffin pan

2. Combine flour, sugar, cocoa, baking powder & soda, and salt. Whisk to blend

3. Add the eggs, milk & melted butter. Stir until just blended. Stir in chocolate chips. Spoon batter into prepared cups. Top with a few chocolate chips and I sprinkled the tops with sugar as well.

4. Bake 18 to 20 minutes, or until a toothpick comes out clean (check close, it could be chocolate chip instead of batter).

5. Cool on a wire rack for 5 minutes

Danish Pancakes

Danish Pancakes - Pandekager

4 large eggs, separated
4 cups all-purpose flour
1 teaspoon salt
1/4 cup sugar
3/4 cup beer
2 cups milk
1 tablespoon melted butter
Strawberry preserves

1. In mixing bowl beat egg white until stiff; set aside.
2. In another mixing bowl, beat egg yolks until thick and
lemon-colored, add flour and mix well. Add beer, milk, salt and
butter and beat until smooth. Carefully fold in egg whites.
3. Pour a little batter in 6-inch greased skillet. Rotate
skillet to spread batter over surface. Brown on both sides. Repeat
until all batter is used. Serve hot with strawberry preserves.

Makes about 18 pancakes.

Night Before Breakfast Burritos

Night Before Breakfast Burritos

1 1/2 cups chopped ham
12 eggs
16 oz Pepper Jack cheese
24 small flour tortillas
3 Tbsps milk
Salsa
Sour Cream
Garlic chives
Butter

Sauté the chopped ham in butter.

Stir in 12 eggs, lightly beaten (leave eggs moist).

Add 8 oz Pepper Jack cheese, shredded.

Spoon eggs and ham onto tortillas and roll. Place the filled
tortillas, seam side down, in baking dish and brush the tops with
butter. Cover with foil and refrigerate overnight.

Final Preparation:
Sauce: Melt on medium in microwave: 8 oz shredded Pepper Jack cheese
and 3 Tbsps milk.

Bake filled tortillas at 350° for 15 minutes with foil on, then 15
minutes with foil off.

Top the baked tortillas with melted cheese sauce. Serve with salsa,
sour cream and garlic chives.

12 servings

Cinnamon-Apple Breakfast Quesadillas

Cinnamon-Apple Breakfast Quesadillas

2 (6-inch) flour tortillas
1/4 cup chunky applesauce, divided
1 teaspoon cinnamon-sugar, divided
1/4 cup shredded Monterey Jack cheese
1 tablespoon vanilla yogurt, optional

Place 1 tortilla on ungreased baking sheet. Spread half the applesauce
over tortilla; reserve half for garnish. Sprinkle half of
cinnamon-sugar over applesauce. Top with cheese and second tortilla.
Sprinkle remaining cinnamon-sugar on top.

Bake at 400 degrees for 6-8 minutes or until golden brown. Cool 2 minutes.

Cut into quarters and serve with reserved applesauce and vanilla yogurt.

Makes 1 serving

Brunch Torte

Brunch Torte

8 eggs
1/2 cup milk
1/4 teaspoon salt and pepper
1/4 teaspoon garlic salt
1/4 teaspoon mixed herb seasoning
8 ounces softened cream cheese
1/8 cup cooked sausage, drained and crumbled
1/8 cup chopped red onion, sauteed
1/8 cup chopped mushroom, sauteed
1/8 cup each chopped red and green pepper
1/8 cup chopped Roma tomatoes
1/8 cup chopped green chilies (optional)
1 clove garlic, minced

Cheese Sauce
1/3 cup whipping cream
1 cup cheddar cheese

Garnish
1/4 cup chopped parsley

Preheat oven to 350 degrees. Grease three 9-inch pie dishes.

Beat eggs. Add milk, salt and pepper, garlic salt, and mixed herb
seasoning; blend well. Divide egg mixture into 3 pie dishes. The egg
mixture will bake into a "crepe." Bake at 350 degrees for 15 to 20
minutes. Set aside. Beat cream cheese with red onion, mushrooms, red
and green pepper, tomato, and chilies (optional). Heat in microwave
until mixture is hot.

Remove the first egg crepe from the pie dish. Place on an oven-safe
platter. Spread 1/3 of the cream cheese mixture on this crepe. Place
second crepe on first crepe and cream cheese mixture. Spread 1/3 of
the cream cheese mixture on the second crepe. Place third crepe over
all, and top with the remaining cheese mixture.

Cut torte into 5 or 6 wedges, top with a large spoonful of cheese
sauce, garnish with chopped parsley, and serve immediately or place
torte in oven at 250 degrees to keep warm, then top with cheese sauce
and garnish with chopped parsley.

Serves: 5 to 6

Sunday Brunch

I am going to whip up a batch of my yummy Cottage Cheese Pancakes. I think hubby is going to make some eggs and bacon or something!

CHEESE BLINTZES

CHEESE BLINTZES

2 eggs
1/2 c. flour
3/4 c. milk
1 tbsp. butter, melted
Pinch of salt

FILLING:

1 c. cottage cheese
8 oz. cream cheese
1 egg
Dash salt
Dash cinnamon or 1 tsp. vanilla
2 tbsp. sugar

Blend crepe ingredients. Refrigerate 1 hour. Heat crepe pan or 6 or 7
inch greased skillet. Pour in a stream of batter to cover bottom of
skillet. Bake until lightly browned on one side only. When done turn
one at a time to browned side up. Fill with the filling.

Blend filling ingredients and spread cheese mixture evenly on each
blintz. Fold opposite sides together. Fry in butter until both sides
are brown. Serve with sour cream and/or jam.

Breakfast Pizza

Breakfast Pizza

1 ready-made pizza crust
8 eggs
1/4 cup cream or half-and-half
Salt and pepper
Onion salt
Garlic salt
Vegetable oil
6 tablespoons cream cheese
Bacon bits
1 cup grated jack cheese
Salsa

Preheat oven to 425 degrees F.

Place pizza crust on cookie sheet. Mix eggs, salt, pepper, onion salt,
garlic salt and cream or half-and-half together. Heat oil in saucepan.
Scramble the egg mixture. Spread over pizza crust. Drop teaspoonsful
of cream cheese over eggs. Sprinkle grated jack evenly over eggs. Top
with bacon bits. Bake 10 minutes.

Cut into 8 servings. Serve with salsa.

Basic Scones

These are good with jam or even just some butter! You can add 1/2 cup of currants, raisins or other dried chopped fruit.

4 cups unbleached white flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt (I think sea salt imparts a less sharp flavor)
3/4 cup unsalted butter, cut into pieces
1 large egg
1 1/2 cups half and half (half milk/half cream)

Preheat oven to 425 degrees and lightly grease your cookie sheet.
In a large mixing bowl, combine the flour, sugar, baking powder, cream of tartar, and salt.
Using either a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse crumbs.
Separate the egg, placing the white in a cup, and then add the yolk to a smaller mixing bowl. Using a fork or small wire whisk, whisk the egg yolk till smooth, then add the cream. Form a well in the middle of your flour mixture, and pour the yolk mixture into it. Stir all ingredients till incorporated and sticking together, then place the dough on a floured counter top. Knead gently 5 or 6 times—don't over knead. Divide the dough in half. With a lightly floured rolling pin or your hands, roll each dough half into a 7-inch circle. Cut into 6 wedges.
Place scones on prepared baking sheet 1 inch apart and bake for about 15 minutes or until golden brown. Serve warm.

From the Flylady walking tour of 2007.