OMELET CUPS, BREAKFAST BURRITOS & TRUCK STOP BUTTERMILK PANCAKES!

BREAKFAST ON THE GO! OMELET CUPS

I love making these omelet cups from time to time to mix it up a bit and have a yummy portable egg breakfast that is easy to heat & enjoy! My favorite way to do this is make a batch on Sunday evening, then have 2 of these little cups for breakfast 3 days the following week...

INGREDIENTS:

Makes 6 egg-omelet cups
5 eggs
1/4 cup non-fat milk
1 piece cheese
1/2 c frozen chopped spinach
1/3 c frozen diced onion
3 frozen sausage patties- thawed and chopped into bits
Dash of hot sauce
Pinch of salt & pepper to taste

DIRECTIONS:

Spray a 6-muffin-tin with non-stick cooking spray.
Whisk the eggs, milk and hot sauce. Then add the onions and spinach, and stir in the chopped up sausage patties until all mixed up. Use a ladle to fill each muffin cup almost to the top (they do rise just a bit). Tear the cheese into 6 equal pieces and float a piece on top of each egg-cup.
Bake at 375 for about 45 minutes (the egg will appear totally cooked and look a bit golden when finished).
Serve with MORE hot sauce!! (the above mix ins are just one of a zillion ways to make these

TRUCK STOP BUTTERMILK PANCAKES

These pancakes are fluffy and delicious. This is a great, easy recipe.

INGREDIENTS:

2 eggs
1/2 c milk
2 Tbsp butter, melted
1 2/3 c buttermilk
1 2/3 c all-purpose flour
1 3/4 tsp baking powder
1 3/4 tsp baking soda
1 pinch of salt
1 Tbsp and 2 tsp sugar

DIRECTIONS:

In a large bowl whisk eggs, butter and milks. In another bowl combine all dry ingredients. Stir the dry ingredients into the wet ingredients until well combined. Adjust the batter thickness if needed by suing more flour (to make them thicker) or more buttermilk (if they seem too thick). (I didn't need to add a thing- they looked pretty good!)

Heat a large skillet or non-stick griddle to medium/medium-high heat. I use a ladle to pour out the flapjacks onto the griddle. When bubbles start appearing all over the "raw" side of the pancake (facing you) check the "doneness" of the cooked side with a spatula and flip when they are browned to your liking (some peeps like them super golden brown, while others may prefer a lighter pancake).

Serve these with good ole butter and syrup, but they would be awesome with some fruit!
Source: All Recipes

BREAKFAST BURRITOS

A different way to start your day. Burritos with fried eggs, bacon and refried beans topped with melted cheese. Ham or sausage may be substituted for the bacon. Serve with salsa on the side."

INGREDIENTS:

1 pound bacon
10 eggs
1 (16 ounce) can refried beans
8 ounces shredded Cheddar cheese
10 (10 inch) flour tortillas

DIRECTIONS:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.

TO FREEZE:

Place burritos on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.
When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.
You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp.

NO KNEAD MULTIGRAIN BREAD IN A JAR & DIPPING SAUCES

MULTIGRAIN KIT

My friends over at Our Best Biteshas done it again!!! This blog is wonderful and you should put it on your favorites list.

This bread is fabulous and the kit will make great hostess gifts or Christmas gifts… If you're giving them as gifts, it's nice to pack them in something…Try brown lunch bags and fancied them up a bit with some ribbon and some labels.
With the directions for making the bread…
To get the recipe & directions click on
OUR BEST BITES

Then to top it off you could have a copy of this book for your very own! While you are there sign up for the giveaway…

QUICK BREAD FOR DIPPING

INGREDIENTS:
3 cups self rising flour
3 Tablespoons sugar
12 oz beer

DIRECTIONS:
Preheat oven to 375 degrees. Spray loaf pan with non stick spray. Mix flour and sugar in bowl then pour in beer, mix well. Spoon batter in pan. Bake in 375 oven for 50 minutes. Pour a little melted butter over top and sprinkle with parmesan cheese then bake about 10 more minutes. Let cool in pan for a few minutes before removing and slicing. You can also mix in about 1/2 cup of shredded colby jack.

DIPPING SAUCE RECIPES

Bread dipping is the new, healthy alternative to crackers and cheese which have been a staple, but often overused, appetizer. A tasty trend, filled with breads and flavored oils and sauces in the olive oil dipping dish will be an instant winner.

OLIVE OIL DIPPING SAUCE

Experiment with other herbs, spices and seasonings, like sage, rosemary, sea salt, crushed chili pepper, balsamic vinegar, lemon zest, olive or sun-dried tomato tapenade. Make sure you use a GOOD BRAND OF EVOO!! It might cost a little more but it is well worth it in the taste.

INGREDIENTS:
2 cups fine quality extra virgin olive oil
6 cloves garlic, peeled and sliced thin
Sea salt & coarse cracked black pepper to taste
1 tablespoon dried parsley
2 teaspoons dried oregano

DIRECTIONS:
Combine all ingredients and let it sit, unrefrigerated, overnight.

BREAD DIPPING SAUCE

INGREDIENTS:
1 tablespoon fresh minced basil
1 tablespoon fresh minced parsley (Italian best)
1 tablespoon fresh minced garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/8 teaspoon fresh lemon juice

DIRECTIONS:
Combine all except oil and lemon juice in a small food processor or coffee bean grinder.
Chop briefly until all about the same size.
Stir in olive oil and lemon juice.
To serve, combine about 1 1/2 t.
herb mixture to 3-4 T olive oil mixture on a small dish.
Dip sliced bread in mixture.
Makes 1/4 c. of herb mixture.

BREAD DIPPING SAUCE MIX

INGREDIENTS:
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon minced garlic
1 teaspoon salt

DIRECTIONS:
Place all ingredients in grinder and grind evenly if you like - if not, mix well.
Store airtight.
When you want to use it - mix 1 tablespoon of this mixture with extra virgin olive oil. You can adjust the flavor the way you want.
Dip warm bread into mixture and enjoy!

BALSAMIC VINEGAR & OLIVE OIL DIPPING SAUCE

INGREDIENTS:
1/2 cup aged balsamic vinegar
1 tablespoon soy sauce or tamari
2 tablespoons clover honey
2 cloves garlic, minced
Crushed dried red pepper to taste
1/2 cup extra-virgin olive oil

DIRECTIONS:
In a medium bowl, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. You can also use a food processor to mix all the ingredients if you like.
Be sure to gradually whisk or blend the oil into the vinegar, you create an emulsion (an emulsion is a mixture of two liquids that usually don’t combine so readily or smoothly.)

FRENCH TOAST CUPCAKES, BREAKFAST TACOS & PANCAKES WITH BANANA MAPLE SAUCE RECIPES!!

I will be posting my new "GIVEAWAY" this weekend, so be sure to check to see what it is!

HINT--It is red.......

FRENCH TOAST CUPCAKES

Kids love cupcakes and this cupcake provides a healthy start to their day!

INGREDIENTS:
4 teaspoons pure Maple Syrup
4 slices Cinnamon Raisin Bread
4 large eggs
1/2 cup 1% milk
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

--TOPPING--
1 teaspoon granulated sugar
1/2 teaspoon ground cinnamon

DIRECTIONS:
Preheat oven to 400 degrees.
Place 4 foil cupcake liners in cupcake pan. Place 1 teaspoon maple syrup in each of the four cupcake liners.
Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners. Repeat for all 4.
Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
Pour equally into each of the 4 cupcake liners. Let sit 5 minutes so that bread can absorb the egg mixture. While this is standing, mix together the topping and sprinkle ½ teaspoon over each cupcake.
Bake for 25 minutes until puffed and golden.

NOTES & SUGGESTIONS:
Save valuable morning time by assembling the night before and placing in the refrigerator. You can also bake ahead and simply warm in a toaster oven when ready to serve.
Recipe from Barbara Seelig-Brown

PANCAKES WITH BANANA MAPLE SAUCE

INGREDIENTS:
4 large eggs
2 tablespoons white sugar
1/2 teaspoon salt
2/3 cup all-purpose flour, sifted
2/3 cup milk
3 tablespoons unsalted butter, room temperature/softened

BANANA MAPLE SAUCE:
1/2 cup unsalted butter, cut into pieces
1/4 cup light brown sugar, packed
2 ripe medium-sized bananas, cut into slices
1/4 cup light maple syrup

DIRECTIONS:
Preheat oven to 400 F and butter two 9" round cake pans; set them aside.
Place eggs in a blender and mix until they get pale yellow in color.
With the blender running, add the remaining pancake ingredients and process until mixture is smooth and well combined.
Divide the mixture evenly between the two cake pans and bake for about 18 minutes, then reduce the heat to 350 F and bake for an additional 8 minutes until puffed and golden brown.
Remove from the oven and transfer the pancakes to two plates
To make the sauce, melt the butter in a saucepan over medium heat.
Whisk in the brown sugar and cook until smooth and combined, about a minute.
Add the maple syrup and the bananas then let everything simmer, stirring occasionally, for about two minutes.
Pour or spoon the sauce over the pancakes, dust with powdered sugar (optional), and eat immediately.
1/4 cup powdered sugar, for dusting (optional)
Recipe from Egglands Best

BREAKFAST TACO

Wakeup your taste buds with this original breakfast masterpiece.
Tortillas briming with fluffy scrambled eggs, crisp-edge potatoes and bacon or sausage

INGREDIENTS:
8 large eggs
1/2 cup Ranchero Sauce (spicy tomato based sauce, find at local grocer)
4 Idaho Potatoes
1/2 cup Jack Cheese
½ cup Cheddar Cheese
Salsa Fresca (fresh tomato salsa, find at local grocer)
1 cup Shredded Lettuce
8 Fresh Corn or Flour Tortillas
2 tsp. Vegetable Oil

DIRECTIONS:
Heat large skillet with oil on medium heat. Begin by peeling and shredding potatoes. When prepared pan fry hash browns until golden brown and set aside. In the same skillet scramble Eggland’s Best eggs on low heat. When finished add potatoes back into skillet for reheating. In a small bowl combine with eggs.

Warm tortillas and set aside for assembly.(Optional: Slice avocado and prepare breakfast meats at this time).

Assembly: Build each tortilla with 1 tablespoon ranchero sauce, eggs, and hash browns. Top with 1 tablespoon each of jack and cheddar cheese (optional: add sliced avocado, bacon, sausage, or chorizo). Plate and garnish with fresh salsa and shredded lettuce. Then simply enjoy!
Recipe by Snooze an A.M. Eatery, Denver,CO

"A FEW OF MY FAVORITE FAMILY SNACKS"

OYSTER CRACKERS

INGREDIENTS:
1 tsp. dill weed
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1 pkg. Hidden Valley Buttermilk Ranch dressing mix
(Make sure you use the BUTTERMILK package)
3/4 c. oil
1 lb. oyster crackers

DIRECTIONS:
In a fairly large bowl, mix all the spices with the oil. Add oyster
crackers and stir well. Spread out in jelly roll or other large pan
with sides. Bake at 200 degrees for 45 minutes, stirring a couple of
times. Cool and eat

BACON WRAPPED WATER CHESTNUTS

INGREDIENTS:
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts

DIRECTIONS:
Preheat oven to 375 degrees
In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
Bake the water chestnut wraps for 10 to 15 minutes.
Remove the water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
Bake for 30 to 35 more minutes

CARAMEL CHEESE PUFFS or CARAMEL CORN PUFFS

This is addicting…. Helpful Hint: Don't make on a humid day for it will be sticky.

INGREDIENTS:
2-cups brown sugar
1-cup butter or margarine
½-cup white corn syrup
½-teaspoon baking soda
1-11 oz size of Cheese Puffs or 2 bags of Old Dutch Corn Puffs

DIRECTIONS:
Bring the sugar, butter or margarine and syrup to a boil for 5 minutes. Stir often Remove from fire. Add baking soda. Stir. Pour over cheese puffs/corn puffs and toss quickly . Use two 9 X 10, aluminum pans…. Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper rubbed with additional butter or cooking spray. Quickly separate the Caramelized Cheese Puffs/Corn Puffs….Put gloves on, and quickly separate, so you won't end up with big globs. Let cool!

SLOW COOKER CHIPOTLE CHICKEN & PINTOS WITH RICE + BRAISED SHORT RIBS

SLOW COOKER CHIPOTLE CHICKEN & PINTOS WITH RICE

I have used these 2 recipes many times and I have always been happy with the outcome!

INGREDIENTS:
1 1/4 pound boneless skinlesschicken thighs
2 cans (15.5 ounce size) pinto beans - rinsed and drained
2 cans (4.5 ounce size) chopped green chiles
2 chipotle chiles - seeded and chopped
1 envelope (0.87 ounce size) chicken gravy mix
1 package (6.8 ounce size) spanish rice mix
2 cups water
2 tablespoons olive oil or butter
1 medium tomato - seeded and chopped
3/4 cup chopped fresh cilantro - if desired

DIRECTIONS:
Place chicken, pinto beans, green chiles, chipotle chiles and gravy mix (dry) in order listed in 3- to 3 1/2-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours.
About 30 minutes before serving, make Spanish rice mix as directed on package, using water and oil.
Meanwhile, gently stir tomato into chicken mixture.
To serve, spoon about 1 1/4 cups chicken mixture over 1/2 cup rice. Sprinkle with cilantro

BRAISED SHORT RIBS

INGREDIENTS:
4 pounds bone-in beef short ribs
2 dried bay leaves
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/2 cup dry red wine or water
1 envelope brown gravy mix
2 teaspoons Worcestershire sauce
Hot mashed potatoes

DIRECTIONS
Place ribs in 3-1/2 to 4 quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine & soup.
Cover & cook on low heat setting 8 to 10 hours.
Spoon excess fat from top of sauce if desired.
Remove bay leaves.
Serve with mashed potatoes, spooning sauce over all.
Recipes from Betty Crocker Slow Cooker Meals.

ONE POTATO, TWO POTATO, THREE POTATO RECIPES-OLDIES BUT GOODIES!!

TATER TOT SURPRISE

What a nice take on the usual tater tot dishes. It is a favorite of my family!

INGREDIENTS;
32 oz bag Tater Tots thawed & cut in half
1 can Cream of Chicken soup
1 stick melted real butter (no margarine)
8 ox sour cream
1 cup shredded cheddar cheese
4 chopped green onions
1 small can French fried onions

DIRECTIONS:
Preheat oven to 350%
Grease a 9”x13” pan
Mix all ingredients, EXCEPT for the French fried onions
Spread in pan: sprinkle with the French fried onions
Bake for 45 minutes.

COTTAGE POTATOES

Simply awesome and it was a nice change on mashed potatoes…The kids loved it & never knew they were eating cottage cheese!

INGREDIENTS:
6 russet potatoes, peeled and sliced
salt & pepper
2 Tablespoons butter
1 cup cottage cheese
½ large onion chopped fine
½ cup cheddar cheese
1 Tablespoon butter
paprika

DIRECTIONS:
Preheat oven 350%
Cover potatoes with water add a pinch of salt
Cook until tender, drain well.
Add salt & pepper to your liking; add 2 Tablespoons butter
Mash with potato masher
Place cottage cheese & onions into the pan with mashed potatoes & mix well
Place into casserole; sprinkle with paprika and dot with the 1 Tablespoon butter & cheddar cheese
Bake in 350% oven for 35 minutes or until bubbly

POTATOES ANNA

This is a potato cake that is alluringly crisp on the outside and meltingly tender on the inside. When I make this for the family I have to make more than just one…

INGREDIENTS:
1 teaspoon salt
1/2 teaspoon black pepper
4-6 tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
1 tablespoon unsalted butter, melted and divided

DIRECTIONS:
Preheat oven to 450°.
Combine salt and pepper in a small bowl.
With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly with buttered foil to pack. Cover and bake at 450° for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate and cut into wedges.

HOMEMADE SYRUP RECIPES!!!

HOMEMADE SYRUPS!

How about some Homemade Syrup to go with the breakfast recipes from my last post!
Your Homemade Syrup will turn ordinary breakfasts into mornings your family will look forward to...These syrups are quick and easy to make!

PECAN PRALINE SYRUP

INGREDIENTS:
2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup chopped pecans
1/2 teaspoon vanilla extract

DIRECTIONS:
Combine syrup, sugar and water in a saucepan. Bring to a boil; boil for 1 minute. Reduce heat.
Stir in pecans and vanilla extract. Simmer for 5 minutes.
Ladle hot syrup into hot sterilized jars, leaving 1/4 inch head space. Adjust 2-piece lids, and water bath for 10 minutes.

BUTTERMILK SYRUP

INGREDIENTS:
1-1/2-cups sugar
3/4-cup buttermilk
1/2-cup butter
2-tablespoons corn syrup
1-teaspoon baking soda
2-teaspoons vanilla extract

DIRECTIONS:
In a large saucepan, stir together the sugar, buttermilk, butter, corn syrup and baking soda.
Bring to a boil, and cook for 7 minutes.
Remove from the heat and stir in the vanilla!

BLACKBERRY-CITRUS SYRUP

INGREDIENTS:
2-cups fresh or frozen blackberries
1/4-cup water
1-cup orange juice
3/4-cup white sugar
3-tablespoons corn starch
1/4-cup cold water
1/2-teaspoon almond extract

DIRECTIONS:
In a medium saucepan over medium heat, combine the blackberries, 1/4 cup of water, orange juice and sugar.
Stir gently, and bring to a boil.
In a small bowl, mix together the cornstarch and 1/4 cup cold water.
Gently fold the cornstarch mixture into the blackberries.
Simmer gently until thicken, about 4 minutes.
Remove from heat, and stir in the almond extract.
Let set for flavors to meld!

STRAWBERRY SYRUP

INGREDIENTS:
2-cups strawberries
2-tablespoons white sugar
1-teaspoon cornstarch dissolved in a little water

DIRECTIONS:
Cut strawberries into quarters.
In a medium saucepan. add strawberries and sugar.
Cook over medium-low heat.
Once the mixture starts to liquefy, raise heat to medium.
Continue to cook until mixtures comes to a boil.
Stir in dissolved cornstarch.
Continue to stir as mixture boils for 2 minutes.
Remove from heat.
Serve hot or cold!

THREE YUMMY BREAKFAST RECIPES!!!

CINNAMON RAISIN STRATA

INGREDIENTS:
1/4 cup butter, softened
3 tablespoons ground cinnamon
8 slices day-old raisin bread
4 tablespoons brown sugar, divided
6 eggs
1-1/2 cups milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
Additional maple syrup

DIRECTIONS:
In a small bowl, combine butter and cinnamon; spread over one side of each slice of bread. Place four slices, buttered side up, in a greased 8-in. square baking dish (trim to fit if necessary). Sprinkle with 2 tablespoons brown sugar. Repeat with remaining bread and brown sugar.
In a large bowl, whisk the eggs, milk, syrup and vanilla; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until golden and puffed. Serve with additional syrup!

BREAKFAST SAUSAGE HASHBROWN CASSEROLE

INGREDIENTS:
1 package (20 ounces) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 pound bulk pork sausage
1/3 cup chopped onion
1 cup (8 ounces) 4% cottage cheese
3 eggs, lightly beaten
4 slices process American cheese, chopped

DIRECTIONS:
In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese.
Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cuttin!

FRUITY FRENCH TOAST

INGREDIENTS:
1 medium firm banana, sliced
4 slices Texas toast
2 teaspoons confectioners' sugar, divided
2 large strawberries, sliced
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 teaspoons butter
Maple syrup

DIRECTIONS:
Place banana slices on two slices of toast. Sprinkle each with 1/2 teaspoon confectioners' sugar. Top with strawberries and remaining toast. In a shallow bowl, whisk the egg, milk, vanilla and cinnamon. Dip toast in egg mixture, coating both sides.
In a large skillet, melt butter over medium heat; cook toast for 2-4 minutes on each side or until golden brown. Sprinkle with remaining confectioners' sugar. Serve with maple syrup!