Breakfast

Stuffed French Toast with Pralines - Kathy Mayeda

8 slices French bread cut into 1” squares

6 eggs

1 c milk

1 T vanilla

8 oz cream cheese

1 14 oz can peaches + 2 T peach syrup

1/4 c sugar

2 T cornstarch

Mix together eggs, milk and vanilla.

Mix together cream cheese, peaches+juice, sugar and cornstarch.

Arrange 1/2 bread squares in pan. Spread with cream cheese and peach mixture. Cover with remaining bread. Pour egg mixture over all and bake at 350 for 1 hour.

Karen’s Egg Puff

1 lb ground turkey

2 T taco seasoning, divided

10 eggs

1/2 c flour

1/2 t salt

1 t baking powder

1 pint lowfat cottage cheese

1 lb shredded cheese (Monterrey Jack & cheddar   combined)

1/2 c melted butter or margarine

1  4oz can diced green chilis

Brown turkey with 1 T of taco seasoning. Beat eggs to fluffy; add remaining ingredients and blend well (not with blender). May be refrigerated overnight at this point. Pour into 9 x 13 pan. Bake for 30-35mins. at 350 until set (45 mins. if refrigerated overnight).

Jenny’s Breakfast Enchiladas

1/2  lb. ham, chopped

1/2 can black beans, rinsed and drained

1 green pepper, chopped

1 bunch of green onions, chopped

shredded cheese of your choice

salt and pepper

8 flour tortillas

Combine filling and divide among tortillas.  Roll and put in oiled 9 X 13 glass/ceramic baking dish.

 

4 eggs

2 C milk

1 T flour

salt and pepper

 Whisk and pour over tortillas.  Bake covered for 45 min. at 350.  Uncover, add some cheese to top and bake another 15 minutes, or until golden. Serve with salsa, sour cream, etc.

Spinach Quiche

 12 eggs

½ c. flour

1 tsp. Baking powder

10-oz. pack chopped spinach, thawed, drained

2 c. small curd cottage cheese

8 oz. of chopped green chilies

2 cups shredded Cheddar Cheese

2 cups shredded Monterey Jack Cheese

 Beat eggs.

Stir in flour & baking powder.

Stir in spinach, chilies, cottage cheese, & cheeses.

Pour into 9x13 baking dish. Bake @ 375, for 40-45 minutes, until tooth pick comes out clean.

Let stand 10 minutes before serving.

SPICY OATMEAL PANCAKES - BJ

 

2 c. spiced oatmeal mix (recipe below)

2 c. hot milk

½ c. melted butter

2 eggs, slightly beaten

½ c. unbleached or all-purpose flour

2 tsp. baking powder

In a medium bowl combine mix, milk and butter, stirring with a wire whisk to blend. Set aside to cool. Beat eggs and add one at a time until blended. Stir in flour and baking powder until just blended. Let stand 2 minutes. Cook on pre-heated griddle and lightly spray with Pam as needed. Use 1/3 cup batter per pancake.  Makes about 18 3-inch pancakes.

 SPICED OATMEAL MIX

8 c. quick-cooking rolled oats

½ c. brown sugar

2 tsp. salt

2 ½ tsp. ground cinnamon

1 ½ tsp. ground nutmeg

1 ½ c. dried apple pieces or raisins

 Combine all ingredients in a large bowl, stirring with a wire whisk until evenly distributed. Pour into a 10-cup container with a tight-fitting lid. Seal container and label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 10 cups.

Meat-lover’s Omelet Roll – Cindy

1 cup mayonnaise, divided

1 tablespoon prepared mustard

1-1/2 teaspoons prepared horseradish

1-1/2 teaspoons plus 1/4 cup finely chopped onion, divided

2 tablespoons all-purpose flour

12 eggs, separated

1 cup milk

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup finely chopped celery

2 teaspoons canola oil

1 cup cubed fully cooked ham

3/4 cup cooked pork sausage, drained and crumbled

8 bacon strips, cooked and crumbled

1 cup (4 ounces) shredded Swiss cheese

• For mustard sauce, in a small bowl, combine 1/2 cup mayonnaise, mustard, horseradish and 1-1/2 teaspoons onion until blended. Refrigerate until serving. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
• In a large saucepan, combine flour and remaining mayonnaise until smooth. In a large bowl, whisk egg yolks until thickened. Add the milk, salt and pepper; whisk into flour mixture. Cook over medium-low heat for 6-7 minutes or until slightly thickened. Remove from the heat. Cool for 15 minutes.
• In a large bowl, beat egg whites until stiff peaks form. Gradually fold into egg yolk mixture. Spread into prepared pan. Bake at 425° for 12-15 minutes or until golden brown.
• Meanwhile, in a large skillet, saute celery and remaining onion in oil until crisp-tender. Add the ham, sausage and bacon; heat through and keep warm.
• Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Sprinkle cheese over omelet to within 1 in. of edges. Top with meat mixture. Roll up from a short side. Transfer to a serving platter, seam side down. Cut with a serrated knife. Serve with mustard sauce. 

Walnut Pear Coffee Cake - Cindy

1 cup chopped walnuts

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/3 cup all-purpose flour

1/4 cup cold butter, cubed

FILLING:

2 medium ripe pears, peeled and sliced (2 C)

2 teaspoons lemon juice

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (8 ounces) sour cream

1/2 cup chopped walnuts

• In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling.
• In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
• Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.