Category: BRUNCH

BAKED EGG BOATS

BAKED EGG BOATS
1 (13.2 oz) Pillsbury Simply Rustic French Bread, sliced in half, crosswise
2-4 slices bacon
2 JUMBO eggs
2 tablespoons heavy cream
2 slices Havarti cheese
1/4 cup grated sharp cheddar
2 scallions, finely sliced
1 pinch coarse salt and freshly ground pepper

  • Preheat oven to 350˚.
  • Place bread halves on a lightly greased baking sheet. Slide into the oven and bake for about 20 minutes. 
  • While these bake, dice the bacon and cook until crispy. Remove the bacon from the skillet and drain on paper towels. 
  • Remove loaves from oven and slice a long hole in the middle of them, lengthwise. Pull out some of the dough filling inside each loaf, creating little boats. 
  • Lay the slice of Havarti inside the cavity, creasing it into the edges to make a deep hole.
  • Whisk together the eggs and heavy cream until well blended. 
  • Add the bacon, cheese, scallions, a pinch of salt and pepper. Whisk to combine.
  • Pour the filling into each loaf boat and top with grated cheddar.
  • Bake an additional 20 to 25 minutes, until set in the center and golden brown.
  • Serve immediately!

FARMER’S BREAKFAST

This is another one of those recipes that has floated around for so long that I have no idea what I tore it out of. The paper has yellowed, the edges look like they have been gnawed on, but the flavor is the same!

1/4 cup butter
2 cups small cubed uncooked potatoes
1 large bunch green onion, sliced thin
1 cup cubed ham
6 eggs
3/4 teaspoon sea salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper
2 tablespoons heavy cream
1 cup shredded Monterey Jack/Mild Cheddar combo

  • Melt butter in cast iron pan.
  • Add potatoes and onions. Sprinkle with celery salt.
  • Cover and cook over a medium high heat, stirring occasionally until evenly brown and golden, about 20 minutes.
  • Add the ham and cook another 5 minutes.
  • Reduce the heat to low.*
  • Whisk together the eggs, salt, pepper and cream until well blended.
  • Pour egg mixture over ham and potatoes, cover and cook until eggs are almost set, about 10 minutes.
  • Occasionally run a knife of spatula around the edge to allow eggs to run down and not burn.
  • Sprinkle with cheese and cover again until cheese melts.
  • Cut into wedges and serve with toasted Oat Sunflower Bread.

*Using an electric stove, I switch burners and start with a cooler burner at this point since cast iron does not cool down as quickly. I like the cast iron though for the nice crisp edge to the potatoes.

CHICKEN CHILE CORN CUSTARDS

This recipe turned out fantastic and would be perfect your next brunch gathering. It also makes a wonderful cold winter’s night meal.

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

  • Preheat oven to 425˚.
  • Grease 6 six ounce ramekins.
  • Place ramekins in a 13×9 baking dish.
  • In a large bowl combine eggs and cream.
  • Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
  • Pour mixture evenly into ramekins.
  • Place baking dish on center rack in the middle of the oven.
  • Add 1 inch of boiling water to the baking dish.
  • Bake for 30-35 minutes or until a knife inserted comes out clean.
  • Remove ramekins from water and serve on plates.

    HASH BROWN HAM & CHEESE QUICHE – fall rerun

    I found this recipe in an old Taste of Home magazine that I bought at a library book sale 3 years ago – best book sale I’ve been too in a long, long time. I spent $9.80 at the sale and then calculated the retail prices of all the books and magazines plus tax ($309.73) and found I saved $299.93 when all was said and done!

    I did make a few changes to the original recipe which are indicated in green and the items I removed are in red. I have to tell you this was one of the easiest brunch items I’ve ever made. Crisp and tasty too!





    HASH BROWN HAM & CHEESE QUICHE
    3 cups frozen shredded hash brown potatoes, thawed
    4 tablespoons butter, divided 1 + 3 tablespoons
    1 cup shredded jack cheese
    1 cup shredded swiss cheese
    +1 large bunch green onions, sliced
    +6 button mushrooms, sliced
    1 cup cooked ham, diced
    2 eggs
    1/2 cup heavy whipping cream
    1/4 teaspoon sea salt
    1/4 teaspoon white pepper
    -1/4 teaspoon seasoned salt
    PURE

    • Thaw hash browns between paper towels to absorb excess moisture.
    • Pre-heat oven to 425 degrees.
    • Spray 9 inch pie plate* with PURE.
    • Press hash browns into the bottom and along the sides of the pie plate.
    • Melt 3 tablespoons of butter and drizzle it all over the hash browns.
    • Bake uncovered for 20-25 minutes until edges are browned.
    • While these are browning, melt remaining tablespoon of butter in a small skillet and saute’ green onions and mushrooms.
    • Reduce heat to 350 degrees.
    • Combine the cheese and ham chunks. Layer over potatoes.
    • In a small bowl whisk together the whipping cream, eggs, salt and pepper.
    • Pour over the ham layer.
    • Bake uncovered 20-25 minutes or until set in the center.
    • Let stand 10 minutes before cutting.

    *next time I will use an 8×8 baking dish for ease of serving.

    POTATO FRITTATA

    POTATO FRITTATA
    1 pound Yukon golds, scrubbed and thinly sliced
    2 large carrots, thinly sliced
    1/2 cup green onions, thinly sliced
    2 tablespoons butter
    1 tablespoons olive oil
    6 eggs, lightly beaten
    1 teaspoon salt
    1/2 teaspoon white pepper
    1 clove garlic, minced
    3/4 cup grated cheese
    1/2 cup halved cherry tomatoes
    1 cup snap peas

    • Preheat oven to 375°.
    • Melt butter and olive oil in skillet over medium-high heat.
    • Add garlic and green onions, sauteing until fragrant.
    • Add potatoes and carrots in batches cooking until tender and slightly browned.
    • Drain on papertowels.
    • Layer potatoes and carrots in 9×9 baking dish sprayed with PAM.
    • Whisk together the eggs with the salt and pepper until beaten into a smooth consistency.  Pour over potatoes.
    • Bake uncovered 18-20 minutes or until frittata is dry on top.
    • Add cheese and bake until melted, 2-3 minutes more.
    • Serve with tomatoes and snap peas.

    POP TART BISCUITS

    Pop tartsPASTRY

    2 cups flour

    1 tablespoon sugar
    1 teaspoon sea salt
    2 sticks unsalted butter, cold and cubed
    1 egg + 1 egg beaten for brushing
    2 tablespoons milk

    • Whisk together the flour, sugar and salt.
    • Work in the cold cubes of butter with your fingers until the dough is the size of peas and holds together when you squeeze it.
    • Whisk together the egg and milk until well blended.
    • Add to dough.
    • Mix together until everything is evenly moistened.
    • Knead on a floured surface until dough comes together evenly.

    FILLING
    1/2 cup brown sugar
    1 1/2 teaspoon cinnamon
    4 teaspoons flour
    2 tablespoons butter, melted
    cinnamon sugar

    Whisk together the brown sugar, cinnamon and flour. Set aside.

    • Divide the dough in half.*
    • Roll out first half of dough.
    • You can either cut it into rectangles or use a biscuit cutter for uniform size.
    • Place each piece on a parchment paper lined cookie sheet.
    • Brush each piece with beaten egg.
    • Add 1 tablespoon of filling in the center of each piece.
    • Roll out second ball of dough and cut “tops” for each tart.
    • Crimp the edges of each tart.
    • Prick the tops of each tart with a fork to allow steam to escape.
    • Refrigerate the pan for 30 minutes.
    • Preheat oven to 350 degrees.
    • Remove the pan from the oven.
    • Brush tops with melted butter.
    • Sprinkle with cinnamon sugar.
    • Bake 25-30 minutes, until lightly browned.
    • Cool before serving.

    *Dough can be wrapped in plastic and refrigerated for a few days. If you do refrigerate it, bring it to room temperature before rolling out.

    Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

    Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

    Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

    Weekend Cooking Creations is hosted by Jennifer.

    weekendkitchencreations

    ROLLS OF SHARON aka CINNAMON RAISIN ROLLS

    ROLLS OF SHARON aka CINNAMON RAISIN BUNS

    ROLLS

    2 packages Fleischman’s Rapid Rise Yeast

    1/2 cup + 2 teaspoons sugar

    1/2 cup WARM water

    1 cup scalded milk (2 minutes in the microwave)

    1/2 cup Crisco stick

    5 cups flour, divided

    2 large eggs, well beaten

    1 teaspoon salt

    • In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
    • In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
    • Add yeast mixture and blend well.
    • Add the well beaten eggs and half the flour. Mix until well blended.
    • Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
    • With vegetable oil, wipe the inside of another bowl.
    • Place dough in bowl and turn once.
    • Cover with wax paper and a towel.
    • Let rest in a warm place until double in size.
    • Punch down and divide into 2 balls.
    • Put one on the pastry board and one back in the bowl.
    • Let rest 10 minutes.
    • While resting prepare the filling ingredients.
    • Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
    • Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
    • Spread half the raisins over that.
    • Roll tightly jelly roll style and cut into 18 rolls.
    • Place rolls in greased pans 1/4 to 1/2 inches apart.
    • Cover with wax paper and a towel.
    • Let rise again until double in size.
    • Bake 15-20 minutes at 350 degrees.
    • While baking prepare the icing.
    • When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

    FILLING

    1 stick melted butter

    1 cup sugar

    2 tablespoons cinnamon

    1 cup golden raisins

    • Whisk together the sugar and cinnamon until well blended.

    ICING

    1 stick butter, softened

    3 3/4 cups powdered sugar

    1 tablespoon powdered vanilla

    4-6 tablespoons milk

    • Mix all together until smooth.

    When re-heating rolls, put a pad of butter on top of roll before microwaving.

    These freeze really well.

    BREAKFAST CASSEROLE

    This one is for my brother-in-law, Terry, the family short order cook.  He knew I cooked all healthy and was prepared to hate this recipe.  But instead everyone loved it and it disappeared fast!

    BREAKFAST CASSEROLE
    3 pounds sausage *
    6+ slices Wonder bread**
    7 eggs
    2 cups milk
    1 can cream of mushroom soup ***
    2 cups shredded cheddar cheese

    1. Preheat oven to 350 degrees.
    2. Layer the meat in the bottom of the pan evenly.
    3. Lay bread evenly over the meat.
    4. Whisk together the milk, eggs and soup until well blended.
    5. Pour over bread.
    6. Top with cheese.
    7. Bake for 1 hour.
    8. Let set 5 minutes before cutting.
    • *I like a ham (ham steak) and sausage mix – if using only ham spray pan with PAM first
    • **I have also used sourdough and gluten free though gluten free just doesn’t taste right to me
    • *** I use cream soup substitute

    CHICKEN POT PIE POCKETS

    CHICKEN POT PIE POCKETS
    1/4 cup corn kernels
    1 tablespoon butter
    3 green onions, chopped
    1 clove garlic, minded
    2 tablespoons chopped green chiles
    1 cup shredded rotisserie chicken
    1/2 cup shredded cheddar cheese
    2 tablespoons chopped thyme
    salt and pepper
    1/2 cup chicken gravy
    1 teaspoon lime juice
    1/2 teaspoon thyme
    1 sheet frozen puff pastry, thawed, but cold
    1 egg, slightly beaten

    • Preheat oven to 400˚.
    • In a skillet, melt butter over medium-high heat, add corn, green onions, garlic and green chiles.
    • Add chicken, lime juice and seasonings until well combined and heated through.
    • Remove from heat.
    • On a lightly floured surface, unfold pastry dough and cut into 4 squares.
    • Divide mixture evenly among centers of pastry squares.
    • Pull the 4 corners together in the center.
    • Place on a foil lined baking sheet.
    • Lightly brush edges with egg.
    • Bake 15 minutes or until golden brown.

    BLTE BAKE

    BLTE BAKE
    mayonnaise
    4-6 slices extra sour sourdough bread, toasted
    4 slices white American cheese
    12 strips bacon, cooked and crumbled
    4-6 eggs, fried over medium
    1 medium tomato, chopped**
    2 tablespoon butter
    2 tablespoon flour
    salt and pepper
    1 cup milk
    1/2 cup grated cheddar cheese
    4 green onions, thinly sliced
    **I used sliced here, but it is much better with chopped.
    • Spread each piece of toast with mayonnaise.
    • Cut each piece into small chunks.
    • Arrange toast, mayonnaise side up in a buttered 9×9 baking dish.
    • Top with American cheese slices.
    • Top with crumbled bacon pieces.
    • Fry eggs in bacon grease and place on top of bacon pieces.
    • Top with tomato chunks.
    • Preheat oven to 325˚.
    • In a small saucepan, melt butter.
    • Add flour, salt and pepper whisk until smooth.
    • Gradually add milk.  Bring to a boil, cook, stirring constantly until smooth and thick.
    • Pour over tomato chunks.
    • Sprinkle with cheddar cheese and onions.
    • Bake uncovered for 10 minutes.