Archive for the ‘Breakfast’ Category

A creative way to enjoy eggs, hash browns and bacon…and cheese. There has to be some cheese. 


3 Cups shredded hash browns, thawed and drained

3 Tablespoons butter, melted

3 Large eggs, beaten

1/2 Cup half and half

1/2 Cup milk (I used whole milk)

1/2 Cup of bacon, cooked and crumbled (I used about 4 big strips and fried them extra crispy)

1/4 to 1/2 Cup diced green onion

1 Cup cheddar cheese


Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a bowl, mix together the hash browns and melted butter. Put mixture into a 9-inch pie pan and press it into the bottom and up the sides of the pan to form an even crust. Bake for 20 to 25 minutes until golden brown and the edges are starting to get crispy.

While the crust is baking, combine the remaining ingredients in a large bowl. When the hash brown crust is finished, pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the Quiche is light golden brown on top and puffed.

From: Life Tastes Like Food 


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I guess if sweet potatoes are the main ingredient that makes these healthy doughnuts? Even if they are deep-fried?

Yield : 6 medium doughnuts


1 1/2 cups of steamed, completely cooled and mashed sweet potatoes ( I used slightly more than 1 1/2)

About 3/4 cup of plain flour or less

1/2 tsp salt


Mix all above ingredients together. Press together until you get a soft but firm ball of dough. There is no need for any liquid. (I used the red/purple skinned Japanese sweet potato for this. It is less fibrous than the local yellow variety so you don’t need to press it through a sieve). You could add less flour if you prefer a less chewy doughnut. If the mixture is sticky flour your hands while shaping if you don’t want too chewy a doughnut.

Shape into rings or roll out on a board to about 1/2 inch thick and cut using a doughnut cutter. (This is what I did).

Heat a pan. Add about 1 inch of any vegetable oil and heat the oil till hot. Drop the doughnut dough rings in gently and fry until golden on one side. Turn over and fry till other side is golden as well. Lift out and drain on kitchen paper.

Sugar Scabs

You might want to halve this recipe.

1 cup sugar

2 T water

Pour one cup of sugar into a heavy based pan. Add the water. Heat over medium heat and stir until the sugar melts. Keep stirring until the sugar thickens, gets gloppy and shows signs of becoming crystallized. Drop in the doughnuts and mix into the thick sugar paste. Cook a little while more until the sugar crystallizes completely and solidifies and turns completely white. Lift off the doughnuts and knock off excess sugar scabs. Serve.

Note : If the sugar crystallizes before it adheres to the doughnuts simply add a few drops of water and stir again.

From: Cherry On A Cake 

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I kick off my first post in a while with an entry from Paula Deen. Instead of butter we’re worshiping at the altar of Paula’s other favorite ingredient…bacon. What I like the most about this recipe is the chili powder. A touch of salt with a wallop. I can’t wait to pop this into the oven and smell it all come together. Plus how can you argue with anything that is both breakfast and dessert?

On a side note I’ve been baking my bacon lately instead of pan frying it. It is crunchy and chewy, salty and not burnt. In the past I’d have pieces that were charred on one end and nearly raw on the other. Now I have crispy and crunchy bacon and that seems to be relatively greaseless. Now if only I could find a way to clean the inside of the oven.


1/4 cup firmly packed brown sugar

2 teaspoons chili powder

8 slices thick-cut bacon


Preheat oven to 400 degrees F.

Line a rimmed baking sheet with aluminum foil. Set a cooling rack inside the prepared pan and set aside.

In a shallow dish, combine the brown sugar and chili powder. Dredge the bacon slices in the brown sugar mixture and arrange the bacon on the rack. Bake in the preheated oven until crisp, about 20 minutes. Transfer to a serving plate and serve.

From: Food Network 

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The recipe below is for those days where you might want the flavor of a latte or mocha without all of the heavy milk or cream. It also works well if you have some plain robust beans that are unflavored and you are in the mood for some flavored coffee.  Be careful as the chocolate syrup tends to settle out. So make sure you give it a stir before you pour or ladle. The recipe says to make it in a crock pot. But I imagine it would work just fine in a saucepan or camping coffee pot on the stove on low heat.


8 cups of brewed coffee

1/3 cup sugar

1/4 cup chocolate syrup

1/2 teaspoon anise extract

4 cinnamon sticks, halved.

1-1/2 teaspoons whole cloves

Additional cinnamon sticks, optional.


Brew coffee and add to crock pot with the sugar, syrup and anise. Using a double piece of cheesecloth add the cloves and the cinnamon sticks. Gather the ends and tie them off into a bag and steep in crock pot for 2-3 hours. Discard the bag, ladle spiced coffee into mug and garnish with an additional cinnamon stick if you desire.

*Anise extract may be hard to find. McCormick makes some, but I couldn’t find it in my spice aisle. I tried grinding anise seeds with a mortal and pestle. I think that released too much anise and made the flavor overwhelming. To make your own fill a 1/2 pint canning jar with whole star anise. Fill with vodka, leave indefinitely. Star anise also stores well in sugar to make anise flavored sugar. From: Askville 

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Add some buttered toast to mop up the yolks and you’ve got a breakfast treat that you can eat any time of the day. Top with some shredded cheese? Maybe chop up some crispy bacon and toss it inside? 


tsp. unsalted butter, softened

4 large eggs

Kosher salt and freshly ground black pepper

1-1/2 tsp. chopped fresh chives

2 Tbs. heavy cream


Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.

Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)

Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

From: Fine Cooking

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This is a fantastic dish that you can dive into for breakfast or lunch. This version is savory and salty. It would go great with a smooth cup of coffee and maybe some juice or fruit slices. I made mine with prosciutto tips but you can also cut up some slices of this fabulous meat.

A friend of mine deletes the cheese and meat and instead adds some cinnamon and tops with powdered sugar to make a sweeter version. Change the meat and cheese and this is so versatile you should be able to make it with whatever is in your fridge.

Serves 4


3 tbs butter

3 eggs

3/4 cup of milk (warmed in the microwave for 30 seconds)

3/4 cup of flour

1 tbsp sugar

1 tsp almond extract

pinch of salt

1 cup of cheese (gruyere or other sharp cheese)

4 ounces of prosciutto


Preheat oven to 400 degrees. Place butter in a cast iron pan or stone baking dish as oven pre-heats.

Blend until frothy the eggs, hot milk, sugar, almond extract and slat until smooth and a little frothy. Stir in gruyere and prosciutto.

Carefully remove hot pan and swirl around butter. Pour in mix and lightly shake to evenly distribute. Cook 15-20 minutes until the top is golden. Don’t open the oven while it is baking.

This recipe comes from Genie Maybank’s Bacon Class at New Pioneer Co-op in Coralville, IA.


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Easy Biscuits

I like this recipe to disprove all of those people who freak out every time it snows. You know those souls. They rush to the grocery store as the first flakes fall fearing that they will have nothing to eat. This recipes promises to deliver some tasty, homemade biscuits with a few ingredients you are likely to have on hand. Buttermilk is probably the one thing you won’t have…but you can make some by adding 1 TBS of white vinegar or lemon juice per cup of fresh milk.

Makes about 12 biscuits


• 4 cups self-rising flour (preferably White Lily brand)

• 1⁄4 cup sugar

• 1 tablespoon salt

• 3⁄4 cup (11⁄2 sticks) unsalted butter, cut into 1-inch cubes

• 2 cups cold buttermilk, plus more if necessary


1. Preheat the oven to 375°. In a large mixing bowl, sift the flour. Mix in the salt and sugar. Using a pastry cutter or two forks, gradually cut the cubed butter into the flour mixture, adding a few cubes at a time, until all of the butter is incorporated and the mixture looks crumbly.

2.Add the buttermilk to the mixture and stir to combine, until the dough comes together and looks wet but not sticky. (If the dough still feels crumbly, add additional buttermilk in tablespoon increments until it comes together.)

3.Turn the dough out onto a floured surface and sprinkle it with flour. Using your fingertips, knead the dough just enough to flatten it down. Fold the dough over itself a few times to create layers for more flakiness.

4. Line a baking sheet with parchment paper. Sprinkle the dough with more flour and use your hands to flatten it to a 1⁄2-inch thickness. Using a 2-inch-round cutter, stamp out biscuits and transfer the biscuits to the baking sheet. Bind together the scraps, flatten the dough and stamp out as many more biscuits as possible.

5. Bake the biscuits in the oven for 6 minutes, then rotate the pan 180 degrees and bake for another 6 to 8 minutes, until the tops are golden and the biscuits are cooked through. Serve immediately.

From: Tasting Table

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