I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad.
4 everything bagels, (plain or onion can be used) torn into pieces
3 Tablespoons of chopped onion
1 8 ounce block of cream cheese, room temperature
1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled
2 cups milk
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
Butter for 13 x 9 pan, be generous or it will stick
Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight.
Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving.
This recipe brings back many sweet memories of my Mom. My Mom loved muffins of every kind. When she was undergoing treatment for her cancer, she had a very hard time swallowing. She could however, still eat and swallow muffins. I would make different flavors a couple of times of week. Lemon Poppy Seed muffins were her favorite. In your memory Mom with love.
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sugar
1/2 stick butter, room temperature
2 eggs, room temperature
1 teaspoon vanilla
Zest of 2 large lemons
Juice of two large lemons*
3/4 cup of sour cream
1 1/2 Tablespoons of poppy seeds
Preheat oven to 450 degrees. In a small bowl, whisk flour, salt and soda and set aside. Blend sugar and butter together in a separate bowl. Add eggs, vanilla, lemon zest and lemon juice. Blend in sour cream. Blend or stir in poppy seeds.
Line with baking cups or spray your muffin with nonstick cooking spray. I bake muffins either way, so it’s your choice. Fill each muffin cavity about 2/3 full. Bake for 13 minutes or until a cake tester is inserted and comes out clean. Yields a bakers dozen, lucky 13! Enjoy!
*Using fresh lemon juice produces a subtle taste of lemon. If you prefer a stronger taste, omit the juice and use lemon extract. I actually prefer real lemon juice and lemon zest. Also, make sure you microwave your lemon(s) for 15 seconds on high and you will easily get twice the juice. This tip works on all citrus.
I love and adore French Toast. It’s always my pick over waffles and pancakes. I do consider myself a French Toast snob since it has to be really good or I will have eggs. In this recipe, the bread is dipped into a custard mixture and then into a yummy cinnamon sugar mixture. While cooking, the cinnamon sugar turns into a crispy carmelized topping like the topping on Creme Brûlée.
It all starts with buttet!
First side is cooking and caramelizing.
1 cup heavy cream
1 teaspoon vanilla
1 1/2 cups granulated sugar
1 1/2 cups of cinnamon
6 – 8 slices of one inch sliced day old Brioche Bread, or your favorite bread sliced an inch thick
Butter, some for your pan, and more for your French Toast if desired
Maple Syrup, if desired
Combine cream, egg and vanilla in a swallow bowl and set aside. In another shallow bowl, combine sugar and cinnamon. Start out by melting a tablespoon of butter in your pan or griddle. Once your pan is heated and butter is melted, start dipping the bread into the egg mixture. Make sure you cover all side well. Next, dip the bread into the cinnamon sugar, coating the bread on both sides. Cook the French Toast on medium heat until the cinnamon sugar has carmalized and flip over to caramelize the other size. I did not put any butter on my French Toast and I used very little syrup. That was my personal preference, this delicious and decadent French Toast didn’t need much. Enjoy!
This recipe was created because an item I had purchased at a wholesale club was discontinued. It was maple silver dollar pancakes with maple sausage sandwiched between the pancakes. Since they were discontinued, I have searched in every grocery store in my area to find them. Struck out everywhere. So I created a casserole because it would be much faster to prepare in the morning.
1 pound of bulk maple sausage, I used Jimmy Dean
3 cups of pancake mix, prepare according to directions on box
2 Tablespoons or more of maple extract
Maple syrup, optional
Preheat oven to 350 degrees. Spray 13 x 9 baking dish with nonstick spray. Brown sausage, drain and place in the baking dish. Prepare pancake mix according to directions using 3 cups of pancake mix. That should say it yields anywhere from 16 – 25 pancakes depending on the brand you use. Add maple extract to the batter. Taste the batter, I wish I would have added more extract to my batter but I wanted a stronger maple taste. Pour batter evenly over the sausage on the bottom of the casserole. Bake for 30 -40 minutes until pancake topping is tested with a cake tester and comes out clean. Remove from oven an spread butter on top of pancake topping. Cut into pieces and pour on the maple syrup if desired.
This breakfast casserole comes together quickly and is very easy to make. Perfect for breakfast or brunch. This casserole can be reheated easily if you have any leftovers. Enjoy!
It’s that time of year again when everything turns into pumpkin spice. Pumpkin is very nutritious and a great source of fiber and vitamins. Please enjoy these Pumpkin Spice Pancakes, they are good for you!
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons of cinnamon
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3-4 teaspoons brown sugar, it was at my reach and granular was not
2 teaspoons vanilla
1 cup of milk, or more if you find the batter too thick
1/4 oil, vegetable or canola is fine
1/2 cup canned pumpkin purée, not pie filling
Pure Maple Syrup, optional
Whip Cream, optional
Chopped pecans, optional
Note to self, whip cream melts on hot pancakes!
Whisk all dry ingredients together in a bowl. Set aside. In another bowl, mix together wet ingredients. Combine wet and dry ingredients together. Prepare your griddle or pan with butter or nonstick spray. Using a 1/4 cup measure, measure your pancakes and cook pancakes about 1-2 minutes on each side, until desired color is achieved. These pancakes do not have bubbles on top before you flip them so make sure you watch them before they burn. Top with butter and warm maple syrup, nuts or whip cream. Enjoy!
You will have extra pumpkin leftover. Save it and make a smoothie, save it for more pancakes or give a healthy treat to your dogs and cats. My pups got a teaspoon each tonight and they love it.
I was given Barleans Greens Chocolate Silk Powder to try and create a recipe for #Choctoberfest2016 This smoothie is healthy, nutritious and delicious. This product is full fiber and antioxidants. A great meal replacement in the morning or lunch. Perfect for in between meals. You and your kids will love this.
1 8 ounce container of plain yogurt or vanilla, I used fat-free
1 scoop of Barleans Green Chocolate Silk Powder
3 Tablespoons Peanut Butter
1 Banana, frozen
1/4 cup milk, whole, low-fat, almond soy, whatever you prefer
Place ingredients in blender and blend until smooth. I use frozen fruit, in this case a frozen banana. Frozen fruit will thicken your drink without using ice. Makes 1 delicious smoothie. Enjoy!
*Opinions are strictly my own
I love French Toast. I love easy recipes during the holiday season. This recipe is made the day ahead and baked in the morning. Just a few ingredients and your family will love this delicious recipe. Included is a recipe for pineapple syrup.
Ingredients for French Toast:
1 loaf (16 ounces) of crusty white bread, I used 2 day old sourdough, torn into pieces
Butter for greasing casserole dish
2 1/2 cups cream, I used heavy cream
2 teaspoons of vanilla
1 8 ounce can of Dole Pineapple Tidbits
Powdered sugar for dusting on top
Butter the inside of a 9 x 13 casserole dish. Tear 1/2 loaf of bread up into pieces. Drain pineapple and reserve the juice for the syrup. Place pineapple tidbits on top of torn bread. Cover pineapple with the remaining loaf of bread, torn into pieces.
Combine eggs, cream and vanilla and mix well. Pour this evenly over the casserole. Cover with foil and place in the refrigerator overnight.
The next morning, take your casserole out of the refrigerator. Let it sit on the counter for 20 minutes. Preheat oven to 350 degrees. Bake for 40 – 60 minutes until custard is set. Make your syrup the day ahead or while casserole is baking with juice that was reserved.
Reserved pineapple juice from tidbits
1 Tablespoon of butter, melted
3 Tablespoons of powdered sugar
Combine melted butter with reserved pineapple juice. Whisk in powdered sugar. Pour over casserole or set aside and use on individual servings. Enjoy!