Bell Pepper, Spinach & Ham Quiche

Found this one on the internet somewhere but I've tweaked it, so saving here to remember how I did it in the future.

Ingredients:
Pillsbury crust (the kind you unroll and put in a pie plate, or make your own)
4 Eggs
Diced ham (Eyeball the amount. I used what I had on hand, thin-sliced smoked lunch meat ham & diced it up)
3 oz Cream Cheese
1/3 C Half&Half
1/2 C grated Cheddar
1/4 C grated Parmesan
Handful of fresh spinach chopped up
Diced Bell Peppers & Onions (Shortcut: buy the premade version of this in the freezer section)
S &P, Garlic-salt, to taste

Directions:
1. Begin by either making a pie crust or placing the Pillsbury one in a pie plate.
2. Preheat oven to 425 degrees.
3. In a large bowl beat the cream cheese until soft (may microwave for 20 seconds or so on 50% power to soften it up quickly). Add in the Half&Half and the Eggs--whisk it up. Salt & Pepper to taste.  Add grated cheeses and mix well.
4. In a small skillet sprayed with Pam, saute the diced ham and the bell pepper/onion mixture and toss in some cut-up fresh spinach. Saute just until soft (a minute or two) add s&p and garlic-salt to taste.
5. Stir the veggie mixture into your egg mixture and mix well to combine the two.
6. Pour into your pie crust and bake in the oven for 20-25 minutes. If the crust is cooking too quickly place a little foil around the rim of the crust and finish baking. Mixture should be "firm" when it's done baking, not jiggly at all.
7. After you take it out of the oven sprinkle it with a tiny bit more grated Parmesan.
8. Allow it to cool just a little--Enjoy!

Overnight Baked French Toast

Ingredients:
1 Loaf French Bread (13-16 oz)
8 Large eggs
2 C Half/Half
1 C Milk
2 TBS sugar
1 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
dash salt

Praline Topping Ingredients:
2 sticks butter
1 C packed light brown sugar
1 C chopped pecans
2 TBS light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Directions:

• Slice French Bread into 20 slices (1 in. each). (Use any extra bread for garlic toast or bread crumbs)
• Arrange slices in a generously buttered 9x13 flat baking dish in 2 rows, overlapping the slices. 
• In a large bowl combine Eggs, Half/Half, Sugar, Vanilla, Cinnamon, Nutmeg & salt.
• Beat with rotary beater or whisk until blended, but not too bubbly.
• Pour mixture over the bread slices, making sure all are covered evenly with milk/egg mixture.
• Spoon some of the mixture between slices.
• Cover with foil & refrigerate overnight.
• Next Day, preheat oven to 350 degrees.
• Spread Praline Topping evenly over the bread & bake for 40 minutes (uncovered) until puffed and lightly golden. Serve with maple syrup.

Breakfast Pizza

I made this breakfast pizza today for my Sunday school class. Several people asked for the recipe, and I've often meant to upload the recipe to this site for safe keeping...so, here it is.  This recipe actually holds sentimental value for me. I uploaded the picture of the original recipe card which was written out for me by Lela Thomas, who has since passed away. Growing up I used to spend the night at my best friend's house & her grandmom made this for us once. I must have raved on and on about it  (even in my childhood) because she sent me home with the recipe! :) I've only tweaked it slightly. I use the Pillsbury ready made thin pizza crust, instead of crescent rolls. I've also added bacon to my toppings, but other than that, I use her recipe. It makes me think of Becky and her grandmother every time I make it! Love you Becky--I was so blessed to have you in my life growing up!

Ingredients:
1lb pork sausage
1 pkg crescent rolls (I used the Pillsbury Thin Pizza crust)
1 C frozen shredded hashbrowns
1 C shredded cheddar cheese
5 eggs
1/4 C milk (I omit the milk sometimes bc if the eggs are too runny, they'll run off the crust)
S&P to taste
2 TBS grated Parmesan cheese
*Cooked, crumbled bacon (I added this element in, it's not on the original recipe)

Directions:

• Cook the sausage in a skillet until browned, drain off excess fat.
• Separate crescent dough into 8 triangles, place on pizza pan, points toward center, press over bottoms & up sides to form crust, seal perforations (or if using Pillsbury thin crust pizza dough, unroll and form it to shape of your pan...side note: directions on can say to pre-cook, so I do this for about 5 minutes before topping)
• Spoon cooked, crumbled sausage over the crust.
• Sprinkle hash brown potatoes over sausage.
• Top with shredded cheddar cheese 
• In a bowl, beat eggs together & season to your liking with salt & pepper (this is also where you would add in the 1/4 C milk, but recently I've omitted the milk to make the eggs less runny)
• Pour the eggs over the sausage, potatoes, & cheese
• If using crumbled bacon, add it on top next
• Sprinkle the grated Parmesan over all
• Bake in oven at 375 degrees for 25 minutes or so...(I followed the directions on the Pillsbury can for how to cook their dough/pizza...it recommended the pre-baking and it calls for the pizza to be cooked at 400 degrees for 10 minutes or so) You may just have to play with the cooking process depending on what type of dough you are using, etc.

That's it! Hope you enjoy! And in Heaven one day you can tell Lela Thomas that she made a really great breakfast pizza. :)

Lemon Blueberry Yogurt Loaf (or muffins, etc.)

I made this tonight (via a pinterest recipe) and it was DELICIOUS and sooo pretty!

Thought you girls might like the recipe!

recipe website

Ingredients:

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Recipe Notes:
This recipe will also yield about 12 standard muffins or 36 miniature muffins, baking time adjusted.
It could be doubled and baked in a well-greased and floured bundt pan, baking time adjusted.
This recipe could also be baked in an 8-inch square or 9-inch round, to create a thin cake (approx. 1 1/2 inches tall), baking time adjusted.

Banana-Chocolate Chip muffins

I've been making these every few weeks from that Devi Titus Home Experience book (& getting that giant book out every time I need this recipe!) I decided it'd be easier to type it here so I could print it off--Also, thought I should share this great recipe b/c it's one of the best banana/bread recipes I've had!

Ingredients:

3-4 ripe bananas

1 C sugar

1 egg

1 1/2 C flour

1/4 C melted butter

1 tsp baking soda

1 tsp salt

1 C chocolate chips

Directions:

Preheat oven to 325 degrees. Spray a 9x5x3 loaf pan or muffin tins.

Mash bananas in a lg bowl, add remaining ingredients & mix well.

Pour batter into pan & bake for 1 hour (if baking in loaf pan). 20 minutes(approximately) if using muffin tins.

Sunrise Punch

A Pioneer Woman recipe -- yummy!  Very similar in taste to an orange julius.

• Sunrise Punch recipe:


2 cups orange juice

2 cups pineapple juice

2 cups whole milk

1/2 cup powdered sugar

• 2 T meringue powder

• 2 t. vanilla

Fill rest of the blender with ice and blend!

Breakfast Cookies

These are not gluten-free ;) but they are made with whole wheat flour and natural ingredients (plus they don't contain sugar) so I think they count as healthy!
Chantelle gave me this recipe and we make them regularly now--they're great especially when you get tired of the same ol' granola bars for breakfast on the go!

P.S. I halved this recipe today & they still worked great!

Ingredients:
1 C butter melted
3/4 C honey (might use 1 C if you want them sweeter)
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 C buttermilk

2C whole wheat flour
2C whole rolled oats
1 C raisins (I used craisins)
1C chocolate chips


Directions:
*Preheat oven to 350 degrees
*Mix the first 8 ingredients and then stir in the flour, oats, raisins & chocolate chips (you can adjust the amount of raisins & chocolate chips to your liking--I think the original recipe might have been 1/2C of each?? may have to just play with the amount)
*Mix all ingredients together & drop onto a cookie sheet
*Bake for about 15 minutes

These make a very soft & chewy cookie!

Maple Sausage Apple Balls

I made up a TON of these this weekend for a preschool parent breakfast this week. This recipe has been one of my favorite sausage ball recipes for a long time -- just slightly different than a regular one, but even yummier! I got the recipe off the maple sausage package a long time ago...when I bought the sausage this weekend, the recipe was still on the package! Enjoy!

1 package maple sausage
3/4 cup all purpose baking mix
2 cups shredded cheddar cheese
1/3-1/2 cup grated granny smith apple
1/2 tsp cinnamon

Preheat oven to 375. Combine all ingredients in mixing bowl; stir well. Form into 1" balls and place on ungreased cookie sheet. Bake for 20 minutes or until golden brown. Remove from oven and cool 5 minutes while still on the pan.

NOTE: Can be prepared ahead and frozen UNCOOKED. To bake from frozen, thaw on baking sheet approx 15 minutes. Then bake in preheated oven for 25 minutes or until golden brown.

Almost-homemade Cinnamon Rolls

I made these this morning for the last day of school and they were EASY and yummy! Tasted like homemade, but not the same amount of work!

Enjoy!

Cinnamon Rolls

1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons butter or margarine, melted
2/3 cup packed brown sugar
1/2 cup chopped walnuts (I used pecans instead but they would be good omitted completely)
1 teaspoon ground cinnamon
1/2 cup whipping cream
2/3 cup confectioners' sugar
1 tablespoon milk

Directions
1.Roll dough into a 20-in. x 6-in. rectangle. Brush with butter. Combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side. Cut into 20 slices, 1 in. thick. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
2.Drizzle with cream. Bake at 350 degrees F for 25-30 minutes or until golden brown. Invert onto a serving platter. In a small bowl, combine the confectioners' sugar and milk; drizzle over rolls. Serve warm.

Light Sour Cream Coffee Cake

I made this straight out of my current issue of Taste of Home and it is sooo yummy! Just had to share...still need some work on posting those "healthy recipes"! :}

Ingredients

• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs, beaten
• 1 cup (8 ounces) reduced-fat sour cream
• 1/2 cup vanilla yogurt
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 
  STREUSEL:
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.
• In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13-in. x 9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool. Yield: 20 servings.

Banana Almond Muffins

This is a super healthy muffin recipe that I got from Joy Bauer's book, Food Cures. She says it only has 180 calories per muffin; it has 4 grams of protein and 4g of fiber, which is always nice.

Ingredients:

1/2 C sugar

1/2 C reduced-fat margarine or butter, softened

2 egg whites

3 bananas, mashed (about 1 1/2 C)

1/4 C water

1 tsp almond extract

1 tsp vanilla extract

1/2 C barley flour (I didn't have this, so I just used regular flour)

1/2 C ground flaxseed

2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

Instructions:

1. Preheat oven to 350 degrees. Line the cups of a 12-cup muffin pan with paper liners.

2. In a large bowl, mix the sugar and butter. Add the egg whites, one at a time, mixing well after each addition. Stir in the banana, water, almond extract, and vanilla.

3. In a small bowl mix together the dry ingredients and then stir them into the other mix until the flour is just combined--do not overmix.

4. Fill each muffin cup half full with the batter. Bake 13-16 minutes until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center.

5. Turn the muffins out on a wire rack to cool. Once cooled, the muffins can be stored in an airtight container at room temp for up to 2 days or frozen for up to 1 mo.

Enjoy!

French Puff Muffins

This is my friend Cheryl's recipe; I'm not even really sure that she ever called them "French Puff Muffins" but that's the name I always used when referring to them. (Cheryl, Amy & I were all roommates during/after college & would always make birthday breakfast on each other's bdays; these were a favorite request of mine...that's a side note, I know, but the sentimentality probably makes them taste better! :))

Ingredients:

1/3 C melted butter

1/2 C sugar

1 egg, lightly beaten

1 1/2 C flour

1 1/2 tsp baking pwd

1/2 tsp salt

1/4 tsp nutmeg

1/2 C milk

Ingredients to dip muffin tops in after they are baked:

1/4 C sugar

1/2 tsp cinnamon

2 TBS melted butter

Instructions: (Preheat oven to 350)

1. Beat the butter, sugar, & egg until creamy

2. Combine flour and other dry ingredients in a separate bowl

3. Add the flour mixture to the butter mixture along with the milk (start with a little flour mixture, then a little milk, back & forth, ending with flour).

4. Spoon into greased muffin pans

5. Bake for approximately 20 minutes

6. Roll hot muffin tops into first the melted butter, then roll them in the sugar mixed with cinnamon.

7. Makes about 10 muffins

Maple Sausage Biscuit Wraps

I made these again this past weekend for a Fantasy Football breakfast draft. We have love these in our family. I got the recipe off a package of sausage right after Kevin and I got married...and I have made often ever since. They are good with regular sausage too, but the maple makes them extra tasty and unique! Enjoy!

12 oz Maple Sausage
1 cup shredded cheddar cheese
1 cup chopped apple (I usually use Granny Smith, but any will do)
1 12 oz cans refrigerated biscuits (I usually use buttermilk, but again, any will do as long as they aren't the pull/layer ones)

Preheat oven to 400. In skillet, brown sausage. Drain well. Remove from heat and stir in cheese, and apple. Separate dough into 20 biscuits and flatten each biscuit into a 5" circle. Spoon sausage mixture onto center of each biscuit. Fold dough in half over filling and press edges with fork to seal shut. Bake on ungreased cookie sheet for 10-13 minutes or until golden brown.

*NOTE: I have made the sausage mixture up the night before and just stuffed them that morning to save time. They still taste great!

Pleasing Cheesy Potatoes with Sausage

This is the Potatoe and Sausage breakfast dish I served at our first Supper Club (Sunday brunch). Everyone liked it a lot and it is mine and Casey's favorite breakfast.
INGREDIENTS
1 (32 ounce) package tater tots
3 eggs, lightly beaten
2 (10.75 ounce) cans condensed cream of potato soup, undiluted
1 cup sour cream
1 can chopped green chiles
1/4 cup chopped onion (or I use 2 Tbsp of dried minced onions)
4 cups shredded Cheddar cheese
DIRECTIONS
Arrange Tater Tots in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, soup, sour cream, green pepper and onion until blended. Stir in the cheese. Pour over Tater tots. Bake, uncovered, at 350 degrees F for 50-55 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.

Blackberry-Peach Coffee Cake

I found this recipe in Southern Living and had to try it; it was quite tasty--I think it would be great to make again for a brunch or a shower, etc. The only thing I would do differently next time is poke the fruit down further into the batter; it was good on top, but would've been better had there been more fruit inside the cake.

Ingredients:

1/2 C butter, softened

1 C sugar

2 eggs

2 C flour

2 tsp baking pwd

1/2 tsp salt

2/3 C milk

2 tsp vanilla

2 C peeled & sliced fresh peaches (about 2 lg peaches)

1 C fresh blackberries

Powdered sugar

(it also requires a springform pan)

Instructions:

1. Preheat oven to 350°. Prepare Streusel Topping* (see recipe for this below)

2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.

4. Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.

Streusel Topping (*this recipe makes way too much--next time I will half everything below)

1/2 C butter, softened

1/2 C granulated sugar

1/2 C firmly packed light brown sugar

2/3 C all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.

Apple-Berry Breakfast Crisp

Another breakfast treat from the weekend.....

4 apples- cored, peeled and thinly sliced
2 cups blueberries
1/4 c brown sugar, packed
1/4 orange juice concentrate, thawed
2 T all purpose flour
1 t cinnamon

Topping:
1 c quick cooking oats, uncooked
1/2 c brown sugar
1/3 c butter, melted
2 T flour

Combine all ingredients in a large bowl; stir until fruit is evenly coated. Spoon into a lightly greased 8x8 pan. Sprinkle topping evenly over fruit.. Bake at 350 for 30-35 minutes.

Variations in recipe... use strawberries instead of blueberries or top with vanilla yogurt.

French Toast Croissants

This is a fun and easy breakfast treat I made this weekend when my mother in law was in town.

1/3 c milk
2 eggs, beaten
1 and 1/2 T frozen orange juice concentrate, thawed
4 croissants, halved lengthwise
Garnish with powdered sugar

Stir milk, eggs, and orange juice together in shallow dish. Dip croissants halves into mixture, turning to coat both sides. Place in a greased skillet over medium heat; cook until golden on both sides. Dust with powdered sugar. Make 4 servings.

The Big Frittata

I have recently discovered the joy of cooking a Frittata! It's easier than an omelette and it's great for breakfast or dinner.
Here is a generic recipe for it--it could be easily changed adding or omitting any ingredients that you prefer.

Ingredients:
2 TBS olive oil
Filling ingredients (I use mushrooms, onion, bell pepper or anything I have on hand)
Salt & Pepper
1 medium garlic clove, minced
8 large eggs*
grated cheese optional (Parmesan, or cheddar or whatever you prefer--eyeball it for the amt)

Directions:
1. Preheat your oven to 400 degrees
2. Saute your filling ingredients in an ovenproof nonstick skillet (i.e. cast iron). Saute over med-high heat, season them w/s&p, etc. add garlic and cook to blend flavors.
3. Meanwhile, in another bowl, lightly beat the eggs, optional cheese & herbs of your choice, etc.
4. Shake the skillet to evenly distribute the filling ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges and serve.

Enjoy!

* You could make an even bigger Frittata using 12 large eggs...(I don't add milk or anything else to my eggs--other than the cheese).

Sausage Balls

Chantelle asked me to post this recipe so here it is!

1. Fry 1 pound of sausage until crumbly brown. Leave a little bit of grease.

2. Add 3 cups of Bisquick (don't sift)

3. Add 1 cup of Cheddar Cheese

4. Add about 3/4 cup water, add gradually

5. Roll into balls

Bake 350 degrees for about 20 minutes
These can be frozen unbaked

Cappuccino Muffins

My college suitemate made these when we visited them in Oklahoma. They were yummy!

Espresso Spread-
4 ounces cream cheese--cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

Muffins-
2 cups All purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee
1/2 cup butter or margarine melted
1 egg-beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingrediens just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups two thirds full. Bake at 375 degrees for 17-20 minutes or until muffins are done. Cool for 5 minutes before removing from pans to wire racks. Serve with expresson spread.

Makes about 14 muffins and 1 cup of spread