Now that Fall is here, and there's a chill in the air I wanted to repost this recipe for those of you who are new to my blog. It is a delicious recipe, that I really love. Give it a try.
SAUSAGE EGG CASSEROLE
INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)
Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Monday, November 4, 2013
Monday, August 26, 2013
An Easy, Tasty Treat!
I was trolling through Pinterest today at work during some down time and I came across this recipe. I knew that I had everything in the house for it, so I decided to give it a try. I sneaked a little off of the spatula and can tell you that it's pretty tasty. :)
PEANUT BUTTER & HONEY OAT BARS
INGREDIENTS:
1 C. Peanut Butter
1 C. Honey
3 C. Old Fashioned Oats
Melt the Peanut Butter and Honey together in a pot on the stove-top. Mix in the Old Fashioned Oats. Press into an 8x8 greased square pan. Cover and let harden overnight.
Unbelievably easy! Can't wait to have one for breakfast tomorrow before work. Give them a try and let me know what you think of them!
PEANUT BUTTER & HONEY OAT BARS
INGREDIENTS:
1 C. Peanut Butter
1 C. Honey
3 C. Old Fashioned Oats
Melt the Peanut Butter and Honey together in a pot on the stove-top. Mix in the Old Fashioned Oats. Press into an 8x8 greased square pan. Cover and let harden overnight.
Unbelievably easy! Can't wait to have one for breakfast tomorrow before work. Give them a try and let me know what you think of them!
Saturday, June 22, 2013
A Scrumptious Breakfast
My Mom messaged me the other day to check the Mr. Food site on the web. He was on the local news station during noon-time making something delicious. She particularly pointed me in the direction of this recipe.
I'm going post the recipe for you, and then I'm going to tell you how I'm changing it for tomorrow morning's breakfast before church! :)
RASPBERRY LEMON SWEET ROLLS
INGREDIENTS:
1 (13.8 oz) Pillsburry Pizza Dough
1/4 C. Raspberry Jam
1/2 C. Dried Cranberries
3/4 C. Powdered Sugar
2 tsp. Lemon Juice
1 tsp. Hot Water
Preheat the oven to 375. Spray a 12-cup muffin tin with cooking spray. Roll out the Pizza Dough to 9x12 size. Spread the jam on the dough, leaving a 1/2 inch border. Sprinkle Cranberries over the top and gently press into the dough. Beginning with the long side, roll-up jelly-roll style and pinch the seam to seal (do not seal the ends). Cut roll into 12 1-inch slices, and place them cut side up in the prepared muffin tin. Bake for 15 to 20 minutes. Remove rolls from pan and allow to cool on wire rack. In the meantime mix the Powdered Sugar, Lemon Juice and Hot Water together to form a glaze. Drizzle over each roll.
So that's their recipe. Mine for tomorrow is using:
Apricot Preserves
Dried Apricots; cut into pieces
Powdered Sugar
Milk
I will substitute the Apricots for the Raspberry Jam and the Cranberries, and omit the Lemon Juice from the glaze.
My Dad's favorite is Apricots, and since he wasn't here for Father's Day, I will treat him now. I hope that they are as yummy as they sound!
I'm going post the recipe for you, and then I'm going to tell you how I'm changing it for tomorrow morning's breakfast before church! :)
RASPBERRY LEMON SWEET ROLLS
INGREDIENTS:
1 (13.8 oz) Pillsburry Pizza Dough
1/4 C. Raspberry Jam
1/2 C. Dried Cranberries
3/4 C. Powdered Sugar
2 tsp. Lemon Juice
1 tsp. Hot Water
Preheat the oven to 375. Spray a 12-cup muffin tin with cooking spray. Roll out the Pizza Dough to 9x12 size. Spread the jam on the dough, leaving a 1/2 inch border. Sprinkle Cranberries over the top and gently press into the dough. Beginning with the long side, roll-up jelly-roll style and pinch the seam to seal (do not seal the ends). Cut roll into 12 1-inch slices, and place them cut side up in the prepared muffin tin. Bake for 15 to 20 minutes. Remove rolls from pan and allow to cool on wire rack. In the meantime mix the Powdered Sugar, Lemon Juice and Hot Water together to form a glaze. Drizzle over each roll.
So that's their recipe. Mine for tomorrow is using:
Apricot Preserves
Dried Apricots; cut into pieces
Powdered Sugar
Milk
I will substitute the Apricots for the Raspberry Jam and the Cranberries, and omit the Lemon Juice from the glaze.
My Dad's favorite is Apricots, and since he wasn't here for Father's Day, I will treat him now. I hope that they are as yummy as they sound!
Saturday, November 10, 2012
What can you do in an hour?
I know what I can do! Make homemade Cinnamon Rolls! One of my friends had pinned this recipe on Pinterest yesterday, and when I saw it I knew that I had to try them since we were going to be having Chili for supper last night! :) She was a little skeptical of Cinnamon Rolls that only took an hour to make. Well, I'm here to tell you that they turned out great and seriously, they only did take an hour to make!
1-HOUR CINNAMON ROLLS
INGREDIENTS:
1-HOUR CINNAMON ROLLS
Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)
Then add:
1 T. salt
3 eggs
10 1/2 c. flour
Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.
Cinnamon-Sugar
1c. sugar
1 T. cinnamon
Frosting
1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk
***NOTE*** I halved this recipe so that it would only make 12 rolls. Otherwise it will make 24.
The bro really enjoyed them, and I put some away in the freezer for another day!
Saturday, October 6, 2012
An Item I've Been Craving...
The credit for this recipe goes entirely to my friend J! I have been craving this yummy casserole for a few days now, and since she's too far away to make it for me, I pestered her for the recipe! :) It's in the oven baking right now and I can almost taste it.
This is a new take on an old Breakfast favorite...I don't particularly care for the other way anymore. This is definitely the way to go.
SAUSAGE EGG CASSEROLE
INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)
Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through.
This is a great comfort food for a chilly Fall night like it is tonight in Michigan. And the best part is that it doesn't take long to put together either! Give it a try, I would love to know what you think of it.
This is a new take on an old Breakfast favorite...I don't particularly care for the other way anymore. This is definitely the way to go.
SAUSAGE EGG CASSEROLE
INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)
Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through.
This is a great comfort food for a chilly Fall night like it is tonight in Michigan. And the best part is that it doesn't take long to put together either! Give it a try, I would love to know what you think of it.
Sunday, September 30, 2012
A Tasty Breakfast Treat
Once again Pinterest came to the rescue! After a long week, and a successful Garage Sale I decided that for my last day yesterday that I would make a great breakfast. This is what I chose:
MONKEY BREAD:
INGREDIENTS:
MONKEY BREAD:
INGREDIENTS:
2 tubes Pillsburry Buttermilk Biscuits
5 Tbsp. butter, melted
3/4 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/2 C. packed light brown sugar
1 tsp. cinnamon
1/4 C. chopped pecans, 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 of the 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 mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Wednesday, February 15, 2012
A Yummy Breakfast for Dinner Idea!!!
As I've stated, I've been exploring Pinterest lately. I have several recipes to try this week and next from this very lovely website! I can't wait!!!! This recipe is no exception! :) All I've done is prep this, so that we can have it for supper tomorrow night. It is so simple and easy, and I can't wait to eat it!!!
OVERNIGHT BLUEBERRY FRENCH TOAST
INGREDIENTS:
12 slices bread; cut into cubes (French or Texas Toast work best)
1 (8 oz.) Cream Cheese; cut into cubes
1 C. Blueberries (Fresh or Frozen)
1/3 C. Maple Syrup
2 C. Milk
SYRUP:
1 C. Sugar
1 C. Water
2 Tbsp. Cornstarch
1 C. Blueberries (Fresh or Frozen)
1 Tbsp. Butter
Arrange 1/2 of the Bread Cubes in a greased 9x13 pan. Sprinkle the Cream Cheese Cubes and Blueberries evenly over the top. Top with remaining Bread Cubes. Mix together the Eggs, Milk and Syrup. Pour over the Bread Mixture; cover the pan with foil and refrigerate overnight. Bake covered with foil at 350 for 30 minutes. Remove the foil and bake for another 30 minutes; until fluffy and golden. Top with sauce.
***SAUCE*** Cook Water, Sugar, and Cornstarch; until thickened. Stir in Blueberries and simmer for 10 minutes. Add Butter and stir until melted. Serve over French Toast.
Here's how mine looked before I put it in the fridge:
It looks delicious and I can't wait to try it!
OVERNIGHT BLUEBERRY FRENCH TOAST
INGREDIENTS:
12 slices bread; cut into cubes (French or Texas Toast work best)
1 (8 oz.) Cream Cheese; cut into cubes
1 C. Blueberries (Fresh or Frozen)
1/3 C. Maple Syrup
2 C. Milk
SYRUP:
1 C. Sugar
1 C. Water
2 Tbsp. Cornstarch
1 C. Blueberries (Fresh or Frozen)
1 Tbsp. Butter
Arrange 1/2 of the Bread Cubes in a greased 9x13 pan. Sprinkle the Cream Cheese Cubes and Blueberries evenly over the top. Top with remaining Bread Cubes. Mix together the Eggs, Milk and Syrup. Pour over the Bread Mixture; cover the pan with foil and refrigerate overnight. Bake covered with foil at 350 for 30 minutes. Remove the foil and bake for another 30 minutes; until fluffy and golden. Top with sauce.
***SAUCE*** Cook Water, Sugar, and Cornstarch; until thickened. Stir in Blueberries and simmer for 10 minutes. Add Butter and stir until melted. Serve over French Toast.
Here's how mine looked before I put it in the fridge:
Sunday, January 29, 2012
A Great Breakfast Idea!
Lately I've been spending A LOT of time on Pinterest...if you haven't checked out this website you might want to stay away from it! It is HIGHLY addicting!!!! But oh so fun to browse and "pin" ideas onto boards. I have found many great ideas here.
I am going through a Bible Study of sorts with my friend E., called "Made to Crave" by Linda TerKuyst. It is going through how we are created to crave God and His word, but man has turned it into more. Teaching me how to refocus and crave God over other earthly things, including food! There are many across the country that are doing this study as well, and there's been a blog set up to post and be an encouragment. E. and I have a site where we share with eachother our thoughts, struggles and victories! We've only been at it for 2 weeks, but so far it has been wonderful. It came at a perfect time for me! I'm trying to lose some weight, and eat healthier and this book reminds me that this is a daily (sometimes hourly) thing that I need to lay at God's feet and pray for strength. Over the years I have gotten hives after eating, and not known why...this has progressed to some pretty rough belly pain, that comes on within 10-15 minutes of eating and hangs around for a while...it's pretty nasty! I've never been to the Doctor for this, but I do suspect that gluten may be a culprit behind some of this...So, I've bee eating a lot less gluten filled foods the past few weeks, and a lot more fresh fruits and veggies and have felt better....not completly, but much better! And Gluten-free food is actually pretty tasty. I'm hoping that this will also help me on this quest to lose some weight! The recipe that I'm going to share with you is one that is Gluten Free and is also located on Pinterest...BONUS!!! :)
EASY EGG FRITTATA'S
INGREDIENTS:
4 Eggs
1/4 C. Milk (Or 1/2 & 1/2)
1 tsp. Salt
Assorted toppings; I used Tomatoes, Green Peppers and Cheese (You could add meat in here as well)
Preheat oven to 350. Grease 6-cup Muffin Tin. Beat the Eggs, Milk and Salt in a bowl; pour into Muffin wells. Add in your toppings (they will sink). Sprinkle with cheese; if desired. Bake for 20-25 minutes; or until Egg is done. Run a knife around outside edge and turn onto cookie sheet. These can also be frozen and pulled out to reheat in the microwave for an easy breakfast! They are yummy!
I am going through a Bible Study of sorts with my friend E., called "Made to Crave" by Linda TerKuyst. It is going through how we are created to crave God and His word, but man has turned it into more. Teaching me how to refocus and crave God over other earthly things, including food! There are many across the country that are doing this study as well, and there's been a blog set up to post and be an encouragment. E. and I have a site where we share with eachother our thoughts, struggles and victories! We've only been at it for 2 weeks, but so far it has been wonderful. It came at a perfect time for me! I'm trying to lose some weight, and eat healthier and this book reminds me that this is a daily (sometimes hourly) thing that I need to lay at God's feet and pray for strength. Over the years I have gotten hives after eating, and not known why...this has progressed to some pretty rough belly pain, that comes on within 10-15 minutes of eating and hangs around for a while...it's pretty nasty! I've never been to the Doctor for this, but I do suspect that gluten may be a culprit behind some of this...So, I've bee eating a lot less gluten filled foods the past few weeks, and a lot more fresh fruits and veggies and have felt better....not completly, but much better! And Gluten-free food is actually pretty tasty. I'm hoping that this will also help me on this quest to lose some weight! The recipe that I'm going to share with you is one that is Gluten Free and is also located on Pinterest...BONUS!!! :)
EASY EGG FRITTATA'S
INGREDIENTS:
4 Eggs
1/4 C. Milk (Or 1/2 & 1/2)
1 tsp. Salt
Assorted toppings; I used Tomatoes, Green Peppers and Cheese (You could add meat in here as well)
Preheat oven to 350. Grease 6-cup Muffin Tin. Beat the Eggs, Milk and Salt in a bowl; pour into Muffin wells. Add in your toppings (they will sink). Sprinkle with cheese; if desired. Bake for 20-25 minutes; or until Egg is done. Run a knife around outside edge and turn onto cookie sheet. These can also be frozen and pulled out to reheat in the microwave for an easy breakfast! They are yummy!
Saturday, December 31, 2011
A Yummy New Treat!
I was looking for new recipes to try the other day and I came across the website: "Just a Pinch Recipe Club" and found some great ones that I'm really looking forward to trying in the next few weeks! I made of them today, and it has turned out pretty well. The house sure smells cinammony! :)
STRAWBERRY BREAD
INGREDIENTS:
3 C. Flour
2 C. Sugar
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Salt
2 (10 oz.) Packages Frozen Sliced Strawberries
1 C. Vegetable Oil
4 Egg; beaten well
Preheat oven to 350. Grease and Flour 2 (8x4) loaf pans (I used my stoneware mini-loaf pan). Combine all Dry Ingredients in a large bowl; mix well. In a separate bowl combine all liquid ingredients and mix well. Make a well in the center of the dry ingredients and pour all liquid ingredients into it. Mix by hand. Pour batter into pans and bake for 1 hour, or until toothpick inserted in center comes out clean. Cool for 5 minutes in pan; then turn onto cooling rack. Cool completely.
***NOTE*** After I had already put these in the oven I had an afterthought that it would be GREAT to put in some Mini-Chocolate Chips as well. It would make it like a Chocolate Covered Straweberry! Too bad I thought of it too late...BUT there's always next time! :)
STRAWBERRY BREAD
INGREDIENTS:
3 C. Flour
2 C. Sugar
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Salt
2 (10 oz.) Packages Frozen Sliced Strawberries
1 C. Vegetable Oil
4 Egg; beaten well
Preheat oven to 350. Grease and Flour 2 (8x4) loaf pans (I used my stoneware mini-loaf pan). Combine all Dry Ingredients in a large bowl; mix well. In a separate bowl combine all liquid ingredients and mix well. Make a well in the center of the dry ingredients and pour all liquid ingredients into it. Mix by hand. Pour batter into pans and bake for 1 hour, or until toothpick inserted in center comes out clean. Cool for 5 minutes in pan; then turn onto cooling rack. Cool completely.
***NOTE*** After I had already put these in the oven I had an afterthought that it would be GREAT to put in some Mini-Chocolate Chips as well. It would make it like a Chocolate Covered Straweberry! Too bad I thought of it too late...BUT there's always next time! :)
Thursday, October 20, 2011
Oatmeal in the Crock-pot?
Did she say "Oatmeal in the Crock-Pot?" Why yes, yes I did!!! My Aunt T. made this for breakfast on Tuesday morning, and I'm here to tell you that it was WONDERFUL!!!! I will definitely be making this myself.
OVERNIGHT CROCKPOT OATMEAL
INGREDIENTS:
1 C. Steel Cut or Regular Oats (NOT Quick Oats)
4 C. Water
1/2 C. Milk
1/4 C. Brown Sugar
1 Tbsp. Butter
1/2 tsp. Vanilla
1 tsp. Cinnamon
1 C. Raisins
1-2 Chopped Fresh Apples
Combine all ingredients in the Crock-pot and cook on low for 8 hours. Serve with Milk & Cinnamon Sugar.
See, I told you that it was easy!!!! Give it a try and let me know what you think.
OVERNIGHT CROCKPOT OATMEAL
INGREDIENTS:
1 C. Steel Cut or Regular Oats (NOT Quick Oats)
4 C. Water
1/2 C. Milk
1/4 C. Brown Sugar
1 Tbsp. Butter
1/2 tsp. Vanilla
1 tsp. Cinnamon
1 C. Raisins
1-2 Chopped Fresh Apples
Combine all ingredients in the Crock-pot and cook on low for 8 hours. Serve with Milk & Cinnamon Sugar.
See, I told you that it was easy!!!! Give it a try and let me know what you think.
Saturday, September 24, 2011
Breakfast Sounds Good For Supper
It's been a busy week in my kitchen! I made a lot of really great things for supper, and now they will be enjoyed as leftovers. This is a really good thing since I will be out of town from Monday through Wednesday or so at my parents house! My Mom is throwing a Norwex Party for me, so part of my busyness was baking the cups for Carrot Cake Cups this afternoon! They will receive the finishing touches on Tuesday before her show! YUM So, while I will be partying, :) at least the bro will be eating well here at home.
I decided that today with the rain and overcast skies that we have, that it would be a good night to have Breakfast for Supper! I always loved nights like this when I was growing up. Someday...when I grow up...Oh, I mean...when I get married and have kids I will make them Breakfast for Supper as well!
This recipe looked so good to me, that I decided we were having it for supper tonight. It comes out of the cookbook that my Mom made, and I have NEVER made it before tonight. It was quick and easy to put together, and since we are going to be going over to our friends S. and E.'s house for a Game Night tonight, fast and easy was just what I needed!
BREAKFAST PIZZA
INGREDIENTS:
1 Lb. Pork Sausage; browned and drained
1 tube Refrigerated Crescent Rolls
1 C. Hash Browns; thawed
1 C. Shredded Cheddar Cheese
5 Eggs
Salt and Pepper to Taste
2 Tbsp. Parmesan Cheese
Line a 9x13 panwith unrolled Crescent Rolls. Spoon the Sausage and Potatoes over the top. Sprinkle with Cheddar Cheese. Beat the Eggs with Salt and Pepper; pour over the top. Sprinkle with Parmesan Cheese. Bake at 375 for 25-30 minutes.
Here's how mine turned out:
I decided that today with the rain and overcast skies that we have, that it would be a good night to have Breakfast for Supper! I always loved nights like this when I was growing up. Someday...when I grow up...Oh, I mean...when I get married and have kids I will make them Breakfast for Supper as well!
This recipe looked so good to me, that I decided we were having it for supper tonight. It comes out of the cookbook that my Mom made, and I have NEVER made it before tonight. It was quick and easy to put together, and since we are going to be going over to our friends S. and E.'s house for a Game Night tonight, fast and easy was just what I needed!
BREAKFAST PIZZA
INGREDIENTS:
1 Lb. Pork Sausage; browned and drained
1 tube Refrigerated Crescent Rolls
1 C. Hash Browns; thawed
1 C. Shredded Cheddar Cheese
5 Eggs
Salt and Pepper to Taste
2 Tbsp. Parmesan Cheese
Line a 9x13 panwith unrolled Crescent Rolls. Spoon the Sausage and Potatoes over the top. Sprinkle with Cheddar Cheese. Beat the Eggs with Salt and Pepper; pour over the top. Sprinkle with Parmesan Cheese. Bake at 375 for 25-30 minutes.
Here's how mine turned out:
Thursday, September 15, 2011
Peachy Keen
Peaches, peaches and more peaches! Did I mention peaches? Wow, have I been a busy girl the last 2 weeks, trying to get ready for winter. So far my freezer is stocked with some good stuff...Sweet Corn, Blueberries, Rhubarb, Strawberries and now Peaches!!! I have a side-by-side Regrigerator/Freezer and thus don't have a lot of room in my freezer. I much prefer the standard, but oh well. I manage to make room. Especially since during the winter months I tend to make soups quite often and freeze some of those as well. I currently have 3 shelves in my freezer devoted to the bags and bags of fresh produce that I'm freezing! It was a lot of work, but I know that when I'm enjoying sweet corn, and assorted baked items with the fruit that I will be thankful that I took the time to do all the work!
I decided to try a new recipe for Peach Bread that I found. It sounds so yummy, and I will tell you that the little bit of batter that I licked off the beater was DELICIOUS!!! I can't wait to see how this latest adventure turns out. I then decided that I would also make something for supper tonight that would incorporate peaches, and I will post that recipe later as well. Peaches remind me of Georgia, and when I think of Georgia I think of Atlanta and my wonderful friends that live there. So, N. if you're reading this I thought of you and your family today! And I would LOVE to bring some recipes with me the next time I'm there to cook with you (thanks for the note on Facebook!).
So without further a-do, here's the recipe for this yummy smelling (and I'm sure tasting) bread!
PEACH BREAD
INGREDIENTS:
3 Eggs
2 C. Sugar
2 tsp. Vanilla
1 C. Oil
2 C. Diced Peaches (you could used canned as well)
3 C. Flour
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Walnuts, chopped (optional)
Preheat oven to 350. Grease 2 loaf pans. In a large bowl, beat the Eggs lightly. Blend in the Sugar, Oil and Vanilla. Add the Flour, Baking Powder, Baking Soda, Salt and Cinnamon; mix just to combine (batter will be very thick). Stir in the Peaches and Walnuts (Batter loosens up). Pour batter into prepared pans. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Cool on wire racks.
I can't wait to see how this bread turns out! I love to make breads and freeze them as well. So, this just may be another one that I will do this with!!!
I decided to try a new recipe for Peach Bread that I found. It sounds so yummy, and I will tell you that the little bit of batter that I licked off the beater was DELICIOUS!!! I can't wait to see how this latest adventure turns out. I then decided that I would also make something for supper tonight that would incorporate peaches, and I will post that recipe later as well. Peaches remind me of Georgia, and when I think of Georgia I think of Atlanta and my wonderful friends that live there. So, N. if you're reading this I thought of you and your family today! And I would LOVE to bring some recipes with me the next time I'm there to cook with you (thanks for the note on Facebook!).
So without further a-do, here's the recipe for this yummy smelling (and I'm sure tasting) bread!
PEACH BREAD
INGREDIENTS:
3 Eggs
2 C. Sugar
2 tsp. Vanilla
1 C. Oil
2 C. Diced Peaches (you could used canned as well)
3 C. Flour
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Walnuts, chopped (optional)
Preheat oven to 350. Grease 2 loaf pans. In a large bowl, beat the Eggs lightly. Blend in the Sugar, Oil and Vanilla. Add the Flour, Baking Powder, Baking Soda, Salt and Cinnamon; mix just to combine (batter will be very thick). Stir in the Peaches and Walnuts (Batter loosens up). Pour batter into prepared pans. Bake for about 1 hour, or until a tester inserted in the center comes out clean. Cool on wire racks.
I can't wait to see how this bread turns out! I love to make breads and freeze them as well. So, this just may be another one that I will do this with!!!
Wednesday, August 31, 2011
Breakfast or Dessert...I Think BOTH!
I have some frozen fresh blueberries in my freezer and have been wanting to make this for a while now. I thought that it would be perfect for tonights supper and then also for tomorrow's breakfast! I LOVE a versatile recipe! It turned out fantastic!
BLUEBERRY BUCKLE
INGREDIENTS:
1/4 C. Butter; softened
3/4 C. Sugar
1 Egg
2 C. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/2 C. Milk
2 C. Fresh Blueberries
TOPPING:
2/3 C. Sugar
1/2 C. Flour
1/2 tsp. Cinnamon
1/3 C. Cold Butter
Preheat oven to 375. In a small mixing bowl, cream Butter and Sugar. Beat in the Egg. Combine the Flour, Baking Powder, and Salt; add to creamed mixture alternately with Milk. Fold in the Blueberries. Pour into greased 9-inch squre baking pan. For topping, combine the Sugar, Flour and Cinnamon in a bowl; cut in Butter until crumbly. Sprinkle over blueberry mixture. Bake for 40-45 minutes or until a toothpick inserted near the cente comes out clean. Cool on a wire rack.
I serve mine warm, and it's oh so scrumptious!
BLUEBERRY BUCKLE
INGREDIENTS:
1/4 C. Butter; softened
3/4 C. Sugar
1 Egg
2 C. Flour
2 tsp. Baking Powder
1/4 tsp. Salt
1/2 C. Milk
2 C. Fresh Blueberries
TOPPING:
2/3 C. Sugar
1/2 C. Flour
1/2 tsp. Cinnamon
1/3 C. Cold Butter
Preheat oven to 375. In a small mixing bowl, cream Butter and Sugar. Beat in the Egg. Combine the Flour, Baking Powder, and Salt; add to creamed mixture alternately with Milk. Fold in the Blueberries. Pour into greased 9-inch squre baking pan. For topping, combine the Sugar, Flour and Cinnamon in a bowl; cut in Butter until crumbly. Sprinkle over blueberry mixture. Bake for 40-45 minutes or until a toothpick inserted near the cente comes out clean. Cool on a wire rack.
I serve mine warm, and it's oh so scrumptious!
Tuesday, April 19, 2011
An Eggcellent Supper
It was the night for breakfast for supper here at our house. I haven't made this recipe in so long and have been craving it for a while now. Since I couldn't find my recipe, I had to ask my wonderful Momma to send it to me, which she did! Thanks Mom!!!!
FAMILY STYLE ROLLED OMELET WITH SPINACH & CHEDDAR
The cast:
INGREDIENTS:
Olive Oil; for pan
1 C. Milk
1/3 C. Flour
8 Large Eggs
1 Tbsp. Dijon Mustard
Salt & Pepper to Taste
2 Pkg. Frozen Spinach; thawed and drained
1 1/2 C. Shredded Cheddar Cheese
**NOTE** I also added cut up Cherry/Grape Tomatoes to mine. The bro thinks that it would be great with mushrooms and black olives.
Preheat oven to 350. Brush 10-15 jelly-roll pan with oil. Line with parchment paper; leaving a 1 inch overhang over short sides. Oil paper as well. Whisk Milk, & Flour. Add Eggs, Mustard, 1 tsp. Salt and 1/3 tsp. Pepper. Whisk. Pour into pan. Sprinkle Spinach evenly over the top of egg mixture. I also put the tomatoes on at this time. Bake until edges are done; 10-12 minutes. Spinkle with Cheddar Cheese; bake 2-4 minutes. Beginning at short end, lift parchment and roll up omelet tightly. Slice and serve.
Here is what's left of ours:
It is so good! And the best part is that it reheats nicely and tastes just as great the next day!!! I will be having this for breakfast tomorrow morning.
Tomorrow the bro and I are heading out of town until Saturday. My Momma is having a garage sale at her house and I have a lot of things to contribute to this sale. Plus, each year I go and help her with the one that she does. It's always a lot of fun, although I'm not really a fan of getting up at the crack of dawn...but if it means we get rid of the things we are selling it's worth it! "One man's junk is another man's treasure!" I look forward to be able to cook for my parents while we are there, and I hope that they will like what I make for them. So, with that, I hope that you all have a great rest of your week and I will post again after we are back home!
FAMILY STYLE ROLLED OMELET WITH SPINACH & CHEDDAR
The cast:
Olive Oil; for pan
1 C. Milk
1/3 C. Flour
8 Large Eggs
1 Tbsp. Dijon Mustard
Salt & Pepper to Taste
2 Pkg. Frozen Spinach; thawed and drained
1 1/2 C. Shredded Cheddar Cheese
**NOTE** I also added cut up Cherry/Grape Tomatoes to mine. The bro thinks that it would be great with mushrooms and black olives.
Preheat oven to 350. Brush 10-15 jelly-roll pan with oil. Line with parchment paper; leaving a 1 inch overhang over short sides. Oil paper as well. Whisk Milk, & Flour. Add Eggs, Mustard, 1 tsp. Salt and 1/3 tsp. Pepper. Whisk. Pour into pan. Sprinkle Spinach evenly over the top of egg mixture. I also put the tomatoes on at this time. Bake until edges are done; 10-12 minutes. Spinkle with Cheddar Cheese; bake 2-4 minutes. Beginning at short end, lift parchment and roll up omelet tightly. Slice and serve.
Here is what's left of ours:
Tomorrow the bro and I are heading out of town until Saturday. My Momma is having a garage sale at her house and I have a lot of things to contribute to this sale. Plus, each year I go and help her with the one that she does. It's always a lot of fun, although I'm not really a fan of getting up at the crack of dawn...but if it means we get rid of the things we are selling it's worth it! "One man's junk is another man's treasure!" I look forward to be able to cook for my parents while we are there, and I hope that they will like what I make for them. So, with that, I hope that you all have a great rest of your week and I will post again after we are back home!
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