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Idaho sunrise part two

Idaho sunrise part two
I thought this little treat up yesterday and had to make it today. So, here is is~hot from the oven and onto the site! It was YUMMY! And great if you don’t happen to have baked potatoes for the original Idaho sunrise. What are they? Hash brown baskets baked with eggs,bacon and cheese. How to do it: take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown. They should look kinda like this when they are ready. Bake for about 13-16 minutes. Gentle slide a knife along the edges, and gently pull up with a fork. you could also fill these with beaten eggs and a bit of spinach…. that was my afterthought. Oh! special I think today they are offering the Cuisinart Griddler for 57% off….wow that’s a good deal….hmmmm. idaho sunrise part two Author: Michelle Keith/ The Village Cook Related:  Breakfast

Buttermilk Blueberry Breakfast Cake I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Instructions Preheat the oven to 350ºF. copyright alexandra\'s kitchen

No Sugar Oat Drops When I first saw this recipe I was intrigued by the fact that these have NO sugar, butter, eggs or anything that can be considered unhealthy. Always on the hunt for things to throw at my kids at feeding time, I gave them a whirl. They are amazing, surprisingly light, incredibly filling and tasty, you can mix and match the ingredients to get a different result each time, adding different seeds fruits or nuts.You can freeze them wrapped individually and have a easy breakfast on the go. 1 1/2 cups regular rolled oats (use whatever type of oats you like) 1 cup coconut flakes 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon allspice 1/4 cup of almond meal (or nutmeal of your choice) ( If you want to make it nut free you could use a flour, just adjust the wet ingredients to get the right consistency) 1/2 cup mixed nuts, finely chopped 1 cup dried fruit (of your choice or chocolate chips or berries) Preheat oven to 175C. Take a large cookie cutter and press spoonfuls of the batter into it.

Quick 4Th Of July Open-Faced Breakfast Sandwich Recipe Prep Time:15 minutesTotal Time:Servings:4 Want Banana Recipes Every Month? Dress your toast up like the American flag with Chiquita Bananas! Ingredients: 4 slices Whole wheat bread, toasted 8 oz. Instructions for: quick 4th of July Open-faced Breakfast Sandwich Recipe Spread the whipped cream cheese on the toasted bread. Serving Suggestions: Also try with rectangular waffles. Beverage Pairings: Serve with coffee or cold milk. Nutrition Information Per Serving: Calories 340; Total Fat 20 g (Sat 12 g, Trans 0 g, Poly 0 g, Mono 0 g); Cholesterol 65 mg; Sodium 380 mg; Potassium 360 mg; Total Carbohydrates 37 g; Dietary Fiber 4 g; Total Sugars 18 g; Protein 6 g.

French Toast Bake Last weekend I made a French Toast Bake for a bridal shower brunch. I love this recipe because it is so easy (Fia could do this by herself), economical (most expensive ingredient was the Texas Toast at $2), & oh-so-delicious! The best part is that it is made the day before so there is no fuss on the day you consume it....perfect for a Sunday afternoon or brunch. This food post will be step-by-step as I take you through the entire recipe with me...as I like to make my own tweeks & people get mad at me for not telling them EXACTLY what I did. *My additions to the recipe will be in red* Before I begin....I must note that I was making a double batch (two 9 x 13 pans) so the pictures have double the ingredients. ** For those who are not familiar with Texas Toast, it is thickly sliced bread. Ingredient Checklist 1/2 cup melted butter (1 stick) 1 cup brown sugar 1 loaf Texas toast 4 eggs 1 1/2 cup milk 1 teaspoon vanilla Powdered sugar for sprinkling Directions 1.

Cinnamon Baked French Toast This is a scrumptious make-ahead breakfast casserole that’s so easy to prepare, it should be illegal. Leave it plain as the recipe dictates, or throw in blueberries or apple chunks to give it a little more dimension. And what I love about this dish is that you can decrease the cooking time a bit in order to result in a more moist bread pudding-like dish…or bake it a little longer to make the final product more crispy and “done.” Perfect for guests, kids, foreign dignitaries, heads of state, dimwits, dillweeds…and me. Here’s what you need—looks like a lot, but it’s all simple as can be. Of course. Crack a buncha eggs in a big bowl… Pour in the milk and the half-and-half. Add vanilla… And some sugar… And whisk it all together. Next up, generously butter the bottom of a 9 x 13-inch (ish) casserole pan. Grab whatever bread you have (day old is best) and tear it into chunks. But I like chunks. Fill the baking pan with bread chunks. Then—you guessed it—just pour the egg/milk mixture all over the top.

Customizable Bread Bowl Breakfast If I ask my (almost) 5-year-old what cooking show she wants to watch with Mom, she always says, “Pioneer Woman!” She adores Ree’s show! After one recent episode where Ree made soup in bread bowls, my little girl was obsessed with the idea of eating her bowl when she finished her soup. Since bread bowls are pretty substantial (especially for a 5-year-old) I was so excited when I saw a miniature version made from crusty rolls! I love recipes like this that are more conceptual than a strict-measurement recipe. To get started you’ll need some crusty dinner rolls, some melted butter, a sharp serrated knife, a pastry brush, salt, and pepper. Slice off the very top of the roll. (These are so easy. Pull out as much of the inside of the roll as you can without breaking through the crust. Brush the inside with butter. Then sprinkle some salt and pepper inside. Put them on a sheet pan or a platter for your hungry ones to grab and fill. Here comes the fun part: gathering the fillings! Description

bacon, egg, and cheese wrapped in crescent roll dough – so easy! bacon, egg, and cheese wrapped in crescent roll dough – so easy! Ingredients 1 can of crescent rolls 5 large eggs; scrambled 1 cup of shredded Colby and Monterrey jack cheese 8 slices of cooked bacon (I bought the pre-cooked stuff) 1 teaspoon of season salt Directions 1. 2. 3. Cooking with Jax: Apple Pie Breakfast Steel cut oats are one of my favourite breakfast foods. Once cooked, this recipe keeps very well in the fridge for a couple of days. My husband and I usually eat for three mornings in a row when I make this recipe. Ingredients - 1 cup of steel cut oats* - 3 diced apples (I use Gala) - 1 cup apple juice (I use Oasis) - 3 cups water - 1/2 tsp cinnamon (optional) Directions - Slow Cooker For Best Results: Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. * You can also cook longer without stirring, but you have to add more water liquid and it does come out a bit mushier. * It must be steel cut oats when cooked in the slow cooker, as regular oats get very soggy when cooked this way. Directions - Stovetop Method A few people have asked me about a stovetop method since not everybody has a slow cooker, and let's face it, sometimes we don't know what we want for breakfast until the morning of. Enjoy!

Cooking with Jax: Breakfast This recipe appeared in Thursday's Edition of The Hinton Voice. [Fall is officially here! It’s my absolute favorite time of year. The beautiful scenery, the crisp, fragrant air, the crunching of leaves as you walk on the sidewalk... and who doesn’t love the delicious fall treats that are only available this time of year? I for one have been counting down the days until my favorite coffee shops come out with their fall menus. It’s also harvest time, which means there’s lots of great local produce available. So what is apple butter you ask? Assembling the ingredients is the easy part – the hard part is the wait! So there you have it - a wholesome, tasty treat packed full of flavor. Ingredients - 1 dozen apples, any variety - ½ cup brown sugar - ½ cup filtered water - 2 tsp cinnamon - 1 tsp nutmeg - ¼ tsp allspice Directions Peel, core, and dice apples, then place them in a slow cooker. Remove apple mixture from slow cooker and place in a food processor or blender and process until smooth.

Sweet & Savory :: The Caramel Jar Blog: Recipe :: Cream Cheese Grits It's rare for me to take a break from my handmade caramel business, but I recently went to New Orleans for a fabulous family wedding and was introduced to the best grits e.v.e.r! In usual caramel girl form, I was determined to figure out a way to recreate these velvety, smooth grits at home. Note to those that have been turned off of grits for life: these are not the horrible, grainy, undesirable grits, but rather, grits that you may dream about! At least I do! Take a peek at the recipe I used and a few photos after the jump. Serves 6 2 cups heavy cream 2 cups whole milk 1 cup stone-ground grits {We used Bob's Red Mill) 1/3 cup mascarpone cheese {I substituted Cream Cheese} kosher salt and freshly ground black pepper to taste Directions: In a medium saucepan, bring cream and milk to a simmer over moderately low heat. Take a peek at a few more of our favorite recipes!

Cinnamon Roll Casserole You won't believe how easy this is! As always, I made changes to the original recipe and I've posted my "version". This is a big recipe, but you can easily half it. This is an easy casserole to make and would be perfect for company. I wouldn't recommend putting all the ingredients together the night before like other breakfast casseroles. Cinnamon Roll Casserole Ingredients: 2 tablespoons of melted butter or baking spray2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing4 eggs1/2 cup heavy whipping cream2 teaspoons ground cinnamon2 teaspoons vanilla1 cup chopped Pecans1/4 cup maple syrup Garnish: Icing from cinnamon rollsMaple syrup (if desired) --I found it was sweet enough without it. Directions: Heat oven to 375°F.

Traditions I love figuring out new traditions to make with my own little family. I definitely found one for General Conference on Sunday morning. My sis-in-law (SIL) Dana was telling me about how often she goes to my friend Hannah's blog and tries out her recipes. She was telling me about all the yummy ones she has tried, including the sticky bun breakfast ring and told me I had to try it. So I decided this morning was the best time to make them while I had the LDS General Conference playing in the background. Let me just say WOW! My Aubri said while eating her sticky bun, "these are so yummy mom!" If you haven't already, you need to check out my beautiful and talented friend Hannah's blog! **If you aren't on Pinterest yet, please let me know and I'll send you an invite. Here is the recipe with my results in pictures: (hopefully it tempts you to try it!) Sticky Bun Breakfast Ring 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted

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