Baked Tomato and Egg Cups

Ingredients

• 4 Roma tomatoes, halved and seeded (large Roma tomatoes)
• 4 eggs
• salt and pepper to taste
• fresh herbs
• toasted bread for serving
• Shredded mozarella cheese

Instructions

1. Preheat oven to 450º
2. Place tomatoes on a baking sheet. 
3. Sprinkle marella cheese in bottom of tomato and crack eggs in tomato.
4. Season with salt and pepper
5. Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.
6. Remove from oven and top with fresh chopped herbs.
7. Serve as is or on top of a crusty piece of toasted bread.

Poached Grilled Cheese

Simple but delicious. Open-faced grilled cheese sandwich with a poached egg, topped with dill.

How To Make Waffles from Scratch

Today I ran out of Bisquick and we had a craving for waffles, so what was I supposed to do?  Some would say run to the grocery store, but not me...I made them from scratch here's the recipe.

Ingredients:

• 2 cups flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup melted butter
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, beat the eggs and then stir in the milk, butter, and vanilla. Next add the salt, flour, baking powder, and sugar.
2. Ladle the batter into a preheated waffle iron.  Cook until golden brown.

This recipe made about 5-6 waffles.

Quiche Night

Tonight Jason had the amazing idea to make a quiche.  

It was delicious!

Ingredients:

• 13 slices bacon
• 7 ounces shredded Swiss/Pepper Jack cheese
• 3 tablespoons butter, melted
• 7 eggs, beaten
• 1/3 cup chopped onion
• 2 teaspoons alt
• 3/4 cup flour
• 2 1/2 cups milk
• 2 green bell peppers finely chopped

Directions:

1. Place back on in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.
2. Preheat oven to 350 degrees F.  Lightly grease a 9 inch pie pan or casserole dish.
3. Line bottom of dish with cheese and crumbled bacon.  
4. Combine eggs, butter, peppers, onion, salt, flour, and milk; whisk together until smooth; pour into pie pan.
5. Bake in preheated oven for 35-60 minutes, until set.
6. Serve hot or cold.

Orange Rolls

This morning I tried my hand at orange rolls, it proved to be much more of a project than I anticipated.  

The whole process took about 2-3 hours and produced four dozen orange crescent rolls.

INGREDIENTS

 Rolls:

• 2 cups milk
• 1/2 cup sugar
• 1/2 cup oil
• 3 teaspoons salt
• 7 cups flour
• 2 eggs
• 2 Tablespoons (2 packages) dry yeast
• 1/2 cup warm water

Filling:

• 1/2 cup (1 stick) softened butter
• 1 cup granulated white sugar
• Zest of two oranges

Glaze:

• Mix together juice of 2-3 oranges and  approximately 2 1/2 cups powdered sugar. (I juiced the oranges, strained out the chunks, and then added the sugar to the taste and consistency I wanted.)  If you put in too much powdered sugar and don't have any more oranges, try adding a little orange juice.

DIRECTIONS

1. Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. 
2. Dissolve the 2 T. yeast in a 1/2 c. warm water and add to flour mixture. 
3. Mix in the remaining 4 cups of flour. 
4. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). 
5. Put dough into greased bowl and let rise until double (about an hour) in a warm place. 

6.  Divide dough into 6 parts and roll each into a circle. 

7.  Spread 1/6 of the orange/butter filling mixture and cut into 8 wedges. (I use a pizza cutter to cut, it's easier than a knife.)

   

9.  Roll each into a crescent shape and transfer to a baking sheet. (roll the wide end of the triangle to the pointy end)

10.  Cover and let rise at least 1 hour in a warm place. 

11.  Bake at 400 degrees for 8-10 minutes. 

12.  Pour on glaze when rolls are still warm. **Warm, not hot.  If the rolls are too hot the glaze will melt right off.

Egg Cups

Baked Egg Cups

• 12 Eggs
• 12 thin slices of deli ham (round)
• 1/2 Cup of your favorite cheese (I used shredded Parmesan)
• 1/2 Cup diced green onion or chives (or leave them off)
• Fresh salt and pepper

1. Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper.
2. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.
3. Carefully remove each egg from the muffin tin and top with grated cheese and green onions/chives (or leave them off)

Enjoy!  We did!  

And the best part?  Each of the egg cups are only about 100 calories and 17 grams of protein!

Chocolate Zucchini Cake

INGREDIENTS

• 1/2 box German chocolate cake mix (about 1 2/3 cups)
• 1 cup shredded unpeeled zucchini (about 1 medium)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 cup buttermilk
• 2 tablespoons vegetable oil
• 1 egg
• 1/4 cup chopped nuts
• 1/4 cup miniature semisweet chocolate chips

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
2. In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
3. Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Chocolate-Banana Bread

INGREDIENTS

Bread

• 2 cups Banana Nut Cheerios® cereal
• 3/4 cup sugar
• 1/4 cup canola or vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla
• 1 egg
• 1 cup mashed very ripe bananas (2 medium)
• 2 cups all-purpose flour
• 1/4 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup miniature semisweet chocolate chips

Topping

• 1/2 cup Banana Nut Cheerios cereal

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
2. In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon and spread evenly in pan.
3. Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
4. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.

NOTE: Mini chips are used in this recipe because the larger ones can sink to the bottom.

Raspberry & Cream Shortcakes

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INGREDIENTS

• 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
• 1/2 package (3-oz size) cream cheese
• 1/3 cup whipping cream
• 1 tablespoon sugar
• 1 drop almond extract
• 1 cup fresh raspberries
• 2 teaspoons butter or margarine, melted
• 1 teaspoon sugar

DIRECTIONS

1. Bake biscuits as directed on bag.
2. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract.
3. Gently fold in raspberries. Refrigerate until serving time.
4. Remove biscuits from oven. Brush tops and sides with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes.
5. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries.

Blueberry Muffin Tops

INGREDIENTS

• 1 roll (16.5 oz) refrigerated sugar cookies
• 1 1/4 cups all purpose flour
• 1/4 cup sugar
• 2 tablespoons butter
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 package (3 oz) cream cheese, softened
• 1 egg
• 1/3 cup milk
• 2 to 3 teaspoons grated lemon peel
• 2 tablespoons lemon juice1 1/4 cups fresh or frozen (thawed) blueberries

DIRECTIONS

1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, mix 1/4 cup of the flour, sugar and butter with fork until crumbly; set aside to use for topping. In another small bowl, mix remaining 1 cup flour, baking powder and baking soda; set aside.
2. In medium bowl, beat dough and cream cheese with electric mixer on medium speed until blended. On low speed, beat in egg, milk, lemon peel and lemon juice until well blended. Stir in flour mixture just until combined (do not overmix; mixture will be a thick batter). Carefully fold in blueberries. (If using thawed berries, rinse and pat dry with paper towel before adding.)
3. Drop batter by heaping tablespoonfuls 1 to 2 inches apart onto cookie sheets, using rubber spatula to scrape batter from tablespoon. Bake 3 minutes; remove from oven. Sprinkle each muffin top with about 1 teaspoon crumb topping; immediately return to oven.
4. Bake 16 to 20 minutes longer or just until edges begin to brown. Cool on cookie sheets 2 to 3 minutes before removing to cooling racks. Serve warm or cool.

Chocolate-Orange Scone

INGREDIENTS

Scones

• 2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/3 cup Hershey’s® baking cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup cold butter, cut into 1/2-inch pieces
• 3/4 cup whipping cream
• 1/4 cup Smucker’s® Sweet Orange Marmalade
• 1 teaspoon vanilla extract
  
• 1 cup Hershey’s® mini chips semi-sweet chocolate
• 1 tablespoon raw sugar
  
• 2 oz Hershey’s® semi-sweet baking chocolate or 1/3 cup Hershey’s® mini chips semi-sweet chocolate

Orange Butter

• 1/2 cup LAND O LAKES® Butter, softened
• 1/4 cup powdered sugar
• 2 tablespoons Smucker’s® Sweet Orange Marmalade

DIRECTIONS

1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed. Make a well in center of crumb mixture; add cream mixture to well. Stir with fork until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup mini chocolate chips. Form dough into a ball.
3. On well floured surface, roll or pat dough into 9-inch round, 3/4 inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.
4. In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
5. In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.

Hot Fudge-Marshmallow Monkey Bread

INGREDIENTS

• 1 tablespoon softened butter
  
• 1 can (16.3 oz) Pillsbury Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
• 1 can (10.2 oz) Pillsbury Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
• 13 large marshmallows
• 1/2 cup Unsalted or Salted Butter
• 1/2 cup hot fudge ice cream topping
• 1 teaspoon Pure Vanilla Extract
• 1 cup sugar1 tablespoon Hershey’s® Special Dark® baking cocoa

DIRECTIONS

1. Heat oven to 350°F. Grease 12-cup fluted tube cake pan with 1 tablespoon butter. Cut all 13 biscuits into quarters; set aside.
2. In large microwavable bowl, place marshmallows, 1/2 cup butter, hot fudge topping and vanilla. Microwave uncovered on High 1 to 2 minutes, stirring once, until melted. Using wire whisk, stir until smooth.
3. In medium bowl, stir sugar and cocoa until blended.
4. Carefully place 1/4 of the biscuit pieces into hot chocolate mixture, gently folding in to coat. Add another 1/4 of the biscuits, gently folding in to coat. Using tongs, remove biscuits from chocolate, letting excess chocolate drip off. Drop 1 biscuit piece at a time into sugar mixture; spoon sugar over biscuit to coat. Layer biscuits in cake pan. Repeat with remaining biscuits. Sprinkle any remaining sugar mixture over biscuits.
5. Bake 30 to 40 minutes or until biscuits are deep golden and no longer doughy in center. Cool in pan 5 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan; immediately scrape any remaining topping in pan onto bread. Pull apart warm bread to serve.

S'more Hot Cereal

INGREDIENTS

• 3 tablespoons dry chocolate or regular flavor hot wheat cereal
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons miniature marshmallows
• 2 tablespoons semisweet chocolate chips
• 1/4 cup Golden Grahams Cereal

DIRECTIONS

1. Prepare hot wheat cereal using milk and water as directed on package.
2. Immediately stir in marshmallows and chocolate chips. Sprinkle with cereal. Serve immediately.