Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Sunday, November 20, 2016

Country Skillet Breakfast / #SundaySupper

When you plan your Holiday meals, do you also plan what you will make with any leftovers you might end up with? How about a Country Skillet Breakfast! That's what we are talking about today. For Thanksgiving this year, I am serving both turkey and ham. I already know there will be ham left over. Most of my guests will enjoy the turkey, some will enjoy ham and a few will become a little full on both! I am offering the ham because we have a rather large group, and with both meats on the table, there is enough for everyone. The turkey will go first, and there will definitely be some leftover ham. I am trying a new type of ham this year. It is a boneless, spiral cut ham! Have you seen these? They are wonderful and tasty! There is no waste at all, and every bit of the ham can be eaten! I love that!
Knowing that I will have leftover ham, I am planning this Country Skillet Breakfast for my guests on Friday morning. It is easy to put together, and if you chop the onion, potatoes, and ham the night before, this skillet breakfast will be quick along with delicious!

 Country Skillet Breakfast
(printable recipe at end of post)
(makes 1 skillet)
Butter
3 small Red Potatoes (5-6 ounces) (chopped into bite size pieces)
1 1/2 ounces yellow Onion, chopped
5-6 ounces Ham, chopped 
1/4 cup shredded 4 Cheese
2 Eggs
Sour Cream 
1 fresh Chive, chopped


Pan grill the potatoes in butter. Grill until they become lightly browned.
In another pan, melt butter and saute onions until soft. After onions become soft, add ham. Let onions and ham cook together for 2 minutes.
Add onions and ham to the potatoes. Cook for 2-3 minutes. Add a light sprinkle of shredded cheese and mix.
Cook two eggs, how you like them. 
Add the potato mix to the skillet. Sprinkle cheese on top. Reserve a teaspoon of cheese.
Place the eggs on top of the potatoes. Place a small scoop on top of the eggs. Sprinkle with pepper, chives and the reserved cheese.
This recipe also works when made with leftover turkey!
Thanks so much for joining me today!

Thank you also, to Christie, from A Kitchen Hoor's Adventures for hosting this tasty event!

Scroll down and find many tasty recipes and see what my #SundaySupper friends are planning to make with their Holiday Leftovers!


Appetizers

Breakfasts

Desserts

Mains

Sides

Soups

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
print recipe

Country Skillet Breakfast

prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

  • Butter
  • 3 small Red Potatoes
  • 1 1/2 ounces yellow Onion, chopped
  • 1/4 cup shredded 4 Cheese
  • 2 Eggs
  • Sour Cream
  • 1 fresh Chive, chopped

INSTRUCTIONS:

  1. Pan grill the potatoes in butter. Grill until they become lightly browned.
  2. In another pan, melt butter and saute onions until soft. After onions become soft, add ham. Let onions and ham cook together for 2 minutes.
  3. Add onions and ham to the potatoes. Cook for 2-3 minutes. Add a light sprinkle of shredded cheese and mix.
  4. Cook two eggs, how you like them.
  5. Add the potato mix to the skillet. Sprinkle cheese on top. Reserve a teaspoon of cheese.
  6. Place the eggs on top of the potatoes. Place a small scoop on top of the eggs. Sprinkle with pepper, chives and the reserved cheese.
Created using The Recipes Generator

Tuesday, October 4, 2016

Baked Pumpkin Doughnut Holes / #PUMPKINWEEK

There is just something about Doughnut Holes that make me think of fall! They always taste so great when there is a slight chill in the air, a roaring campfire, and lots of friends! These Baked Pumpkin Doughnut Holes are the perfect way to welcome fall, start your day, or celebrate anything!

Baked Pumpkin Doughnut Holes  
(printed recipe at bottom of page)
Makes 3 1/2 dozen

2 cups Flour
2 teaspoon Baking Powder
Pinch Salt
1 teaspoon Nutmeg
1 1/2 teaspoon Cinnamon
2 Eggs
1/4 cup Sunflower Oil
1 cup Brown Sugar
1 cup Pumpkin

Glaze 
4 ounces Cream Cheese
1/2 cup Confectioner's Sugar
1 teaspoon Vanilla Extract
3-4 tablespoon Milk


Mix flour, baking powder, salt, nutmeg and cinnamon in mixing bowl. Set aside.
Add eggs, oil, brown sugar, and pumpkin to a separate bowl. Mix together.
Add wet ingredients to the dry ingredients and mix together.
Lightly spray a mini cupcake pan with baking spray. Fill each cavity with 1 tablespoon scoops of batter. Bake at 350 degrees for 7-8 minutes. Cool completely.
Add cream cheese glaze ingredients to a blender. Mix on high until glaze is smooth with no lumps. If too thick, add another tablespoon of milk.
Pour into bowl and dunk doughnuts into glaze, submerging them to completely cover. 
Let doughnuts drain and dry on a wire rack on top of parchment paper. 

Sprinkle and Enjoy!

Look at all of these amazing recipes from blogging friends!!

Ginger Pumpkin Leek Soup from A Day in the Life on the Farm
Gluten Free Pumpkin Bread from Gluten Free Crumbley
Lula Na Morango from Culinary Adventures with Camilla
No-Churn Pumpkin Pie Ice Cream from Love and Confections
Old Fashioned Soft Pumpkin Cookies from Family Around The Table
Pumpkin Cinnamon Rolls from The Redhead Baker
Pumpkin Doughnut Holes from The Freshman Cook
Pumpkin Fudge from Palatable Pastime
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles
Pumpkin Ooey Gooey Cake from Cooking With Carlee
Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake

yield: 3-4 dozenprint recipe

Baked Pumpkin Doughnut Holes

prep time: 30 MINScook time: 20 MINStotal time: 50 mins

INGREDIENTS:

Doughnuts
  • 2 cups Flour
  • 2 teaspoon Baking Powder
  • Pinch Salt
  • 1 teaspoon Nutmeg
  • 1 1/2 teaspoon Cinnamon
  • 2 Eggs
  • 1/4 cup Sunflower Oil
  • 1 cup Brown Sugar
  • 1 cup Pumpkin
Glaze
  • 4 ounces Cream Cheese
  • 1/2 cup Confectioner's Sugar
  • 1 teaspoon Vanilla Extract
  • 3-4 tablespoon Milk

INSTRUCTIONS:

  1. Mix flour, baking powder, salt, nutmeg and cinnamon in mixing bowl. Set aside.
  2. Add eggs, oil, brown sugar, and pumpkin to a separate bowl. Mix together.
  3. Add wet ingredients to the dry ingredients and mix together.
  4. Lightly spray a mini cupcake pan with baking spray. Fill each cavity with 1 tablespoon scoops of batter. Bake at 350 degrees for 7-8 minutes. Cool completely.
  5. Add cream cheese glaze ingredients to a blender. Mix on high until glaze is smooth with no lumps. If too thick, add another tablespoon of milk
  6. Pour into bowl and dunk doughnuts into glaze, submerging them to completely cover.
  7. Let doughnuts drain and dry on a wire rack on top of parchment paper.
  8. Sprinkle and Enjoy!


Wednesday, September 21, 2016

Broccoli and Pork Frittata

If things are hectic in your house during the morning rush out the door, or if it is crazy confusion in the evening with getting dinner over with so you can get to activities, this Broccoli and Pork Frittata is your answer. It is quick and easy to put together and if you pre-prep some of the ingredients it is even quicker. The beauty of this recipe is that you can exchange your favorite ingredients for some of the ingredients in the recipe. This recipe is also a great way to use up left overs, which is what I did with the pork! I hope you will try this recipe, because I know you will love it!

Broccoli and Pork Frittata
(printable recipe at bottom of page)

1/2 pound cooked Pork
1 1/2 ounces Onion
1/4 pound Broccoli
2 ounces Tomato
2 Eggs
4 Egg Whites
1/4 cup Milk
1 teaspoon Dry Mustard
1/4 teaspoon Black Pepper
1/3 cup Water
1/2 cup Shredded 4 Cheese Mix

Preheat oven to 350 degrees

Chop the pork, broccoli, and tomato into small bite size pieces. Chop onion into small thin slices. Set aside, but keep separate.
In a medium bowl, mix together the eggs, egg whites, milk, dry mustard and pepper.
Heat the broccoli and onion in a large pan with the water. Cook until onions are translucent. 
Add the pork and tomato. Let cook for 2 minutes on medium low heat. Add egg mixture, and cook for 5 minutes.
Sprinkle cheese over egg and veggie mix, place pan in oven and bake until egg is set and cheese is melted, 5-10 minutes. 
Remove from oven, and let it sit for 5 minutes. 
Enjoy your broccoli and pork frittata! 
print recipe

Broccoli and Pork Frittata

A "quick to put together" meal that is great for breakfast, lunch, brunch, and even dinner.
prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:


  • 1/2 pound cooked Pork
  • 1 1/2 ounces Yellow Onion
  • 1/4 pound Fresh Broccoli
  • 2 ounces Fresh or canned Tomatoes
  • 2 Eggs
  • 4 Egg Whites
  • 1/4 cup Milk
  • 1 teaspoon Dry Mustard
  • 1/4 Black Pepper
  • 1/3 cup Water
  • 1/2 cup Shredded 4 Cheese Mix

INSTRUCTIONS:


  1. Preheat oven to 350 degrees
  2. Chop the pork, broccoli, and tomato into small bite size pieces. Chop onion into small thin slices. Set aside, but keep separate.
  3. In a medium bowl, mix together the eggs, egg whites, milk, dry mustard and pepper.
  4. Heat the broccoli and onion in a large pan with the water. Cook until onions are translucent.
  5. Add the pork and tomato. Let cook for 2 minutes on medium low heat. Add egg mixture, and cook for 5 minutes.
  6. Sprinkle cheese over egg and veggie mix, place pan in oven and bake until egg is set and cheese is melted, 5-10 minutes.
  7. Remove from oven, and let it sit for 5 minutes.
  8. Enjoy your broccoli and pork frittata!
  9. Prep Note-Chop the pork, onion, broccoli and tomato the night before you plan to fix the frittata. That will save you 10-15 minutes in the morning.


Thanks for joining me today!

Here are a few recipes you might enjoy:



Thanks again!






Sunday, September 18, 2016

Banana Blueberry Streusel Coffee Cake / #SundaySupper

 I grew up on coffee cake. My favorite was a banana blueberry mix just like this Banana Blueberry Streusel Coffee Cake. It was a staple in our house. But here's the thing-no one in our house drank coffee! As a little child, that was rather confusing. I knew what coffee was because my grandparents drank it, and oh, how I loved the smell!  But, I didn't like the taste, and that has never changed.  I am not a coffee drinker at all. So, when I realized that today's #SundaySupper theme was coffee, I was pretty sad about missing out on the fun. But when I realized that I could participate by making something you would enjoy with coffee, I couldn't wait to share this Banana Blueberry Streusel Coffee Cake with you. Banana and blueberry are a fantastic combination, but add in the addition of the streusel topping and the blueberry drizzle, and it is way over the top! Coffee lover or not, you are going to love this moist, tasty, coffee cake!


 Banana Blueberry Streusel Coffee Cake


 (makes 12-13 mini cakes)
Crumb Topping
3/4 cup Flour
1/4 cup Sugar
4 tablespoons Cold Butter
1/4 cup chopped Walnuts
1/2 teaspoon Ground Cinnamon

Cake
1 cup Flour
1/4 cup Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
1 cup fresh Blueberries
2 large Eggs
2 Bananas, mashed
1 teaspoon Vanilla 

Blueberry Drizzle
1cup Fresh Blueberries
1/2 teaspoon of Truvia
3 tablespoon Water
1/2 teaspoon Lemon Extract

Preheat oven to 350 degrees.

Combine the flour, sugar, and butter into a bowl. Use a pastry cutter, and cut the butter into the bowl. 
As you cut through the flour mix, the butter will continue to break down. Cut into flour mix until it is the size of a pea. Take 1/2 cup of the mix and put it into a small bowl.
 Mix the walnuts and cinnamon into the small bowl, and set it aside. 
 In the bowl with the remaining flour mix, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and blueberries.
 In a separate bowl, add the eggs, the bananas, and vanilla just until combined. 
Add to the dry mixture, and stir.
Grease and flour the pan. Fill each cavity with batter, and then top with the crumb mix that you set aside.  Bake until done, approximately 8-10 minutes. Let cool, and then remove from pan.
Add the blueberries, truvia, water and lemon extract to a small pan. Bring to a slow boil. As the mix boils, begin to push down on the blueberries with a spoon to smash berries. Continue until all the berries are smashed.
Pour the smashed berries through a strainer into a small bowl, until the juice is released. 
Drizzle the blueberry sauce over the coffee cake. Sprinkle with confectioner's sugar. Enjoy your coffee cake!
 

Many thanks to Wendy Hammond for hosting such a great event today! Stop by and visit her blog, Wholistic Woman! then,
Scroll down to see many other coffee related recipes, that I am sure you will enjoy!

Beverages

Breakfast

Dessert

Main

Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Wednesday, July 6, 2016

Watermelon Doughnuts / #FoodieExtravaganza

It is time for #FoodieExtravaganza! We are celebrating doughnuts today, and I made these refreshing, fun, summertime Watermelon Doughnuts! They are tasty and pretty and very addicting! They are also easy to make and don't take long at all. They are filled with watermelon flavor, mini chocolate chips, and topped with a clear vanilla glaze. They are perfect for breakfast, snacks, and desserts!


Watermelon Doughnuts
(printable recipe)
 makes 15-16 doughnuts

2cups Cake Flour
3/4 cup Sugar
2 teaspoon Baking Powder
3/4 cup Buttermilk
2 Eggs, lightly beaten
2 tablespoons Butter, melted
2 bottles Lor Ann Oils, Watermelon flavor
Mini semi sweet Chocolate Chips
2 drops of Super Red Americolor Color 
2 drops of Soft Pink Americolor Color



Preheat oven to 350 degrees.


Mix together the flour, sugar and baking powder in a large bowl.

Add the buttermilk, watermelon flavoring, eggs and butter. Mix together. Add 2 drops of soft pink coloring.
Mix the color into the batter. Add 2 drops of Super Red coloring. Mix coloring into batter.
Add mini chips to batter. Mix in with a spoon.
Spray the doughnut pan with pan spray. Fill with batter, halfway up the pan. Bake for 7-9 minutes.
Remove from pan and cool completely.
Sift the powdered sugar. This is the most important step in making the glaze. If the sugar is not sifted the glaze will end up lumpy.
 Add vanilla. I used clear vanilla flavoring so the glaze will not be tinted by the vanilla color. Add water a little at a time. Make sure it is hot, and whisk after adding each tablespoon.
Place each doughnut, top side down, on the glaze. Swish around slightly until the top is covered.
Place dipped doughnuts on a cooling rack until glaze dries.

Enjoy these Watermelon Doughnuts!

Thank you to our host today, Lauren from From Gate to Plate


July has arrived and that means it's time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America's favorite breakfast treats today. 
July is National Culinary Arts month so let's just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st).

Scroll down to see more yummy doughnut recipes!:

Gluten-Free Matcha Doughnuts - Three Ways! by Culinary Adventures with Camilla
Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas
Lemon Poppy Seed Donuts by Making Miracles 
Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook 
Baked S'mores Doughnuts by Tara's Multicultural Table 
Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas
Breakfast Donut Burger by From Gate to Plate
Cake Mix Donuts by I'm Hungry 
Doughnut Trifle by A Day in the Life on the Farm 
Watermelon Doughnuts by The Freshman Cook 
Baked Cherry Lemon Donuts by Caroline's Cooking 
Orange Glace Donuts by Basic N Delicious 
Medhu Vada - Savory Lentil Doughnut by Sneha's Recipe 

Foodie Extravaganza
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