Pages

Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts

Two Ingredient Pumpkin Spice Muffins


Last year on Pinterest there was a picture going around how to make pumpkin muffins with a yellow cake mix and a can of pumpkin.

I pinned it right away.  That sounded too good to be true!!

This year as fall approaches, I saw it hit facebook again yesterday.

I asked the gal who posted it, if she had ever tried it.
She hadn't but another lady I know, posted that she had and that they were awesome!

She said, it's only better when you use a spice cake mix!

I LOVE Spice Cake and Pumpkin, and guess what I had BOTH items in my pantry!

I baked up a batch today...and Yum!!

They are super easy and super moist, and only have about 108 calories! (based on 16 muffins)


Two Ingredient Pumpkin Spice Muffins

1 box of Spice Cake Mix
1 - 15 ounce can of pumpkin

Preheat oven to 350 degrees and prepare 16 muffin tines with non-stick cooking spray or cupcake liners.
In a bowl, combine cake mix and pumpkin and stir until smooth and combined.

Divide between 16 muffin liners.
Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Cool.






Last year on Pinterest there was a picture going around how to make pumpkin muffins with a yellow cake mix and a can of pumpkin.

I pinned it right away.  That sounded too good to be true!!

This year as fall approaches, I saw it hit facebook again yesterday.

I asked the gal who posted it, if she had ever tried it.
She hadn't but another lady I know, posted that she had and that they were awesome!

She said, it's only better when you use a spice cake mix!

I LOVE Spice Cake and Pumpkin, and guess what I had BOTH items in my pantry!

I baked up a batch today...and Yum!!

They are super easy and super moist, and only have about 108 calories! (based on 16 muffins)


Two Ingredient Pumpkin Spice Muffins

1 box of Spice Cake Mix
1 - 15 ounce can of pumpkin

Preheat oven to 350 degrees and prepare 16 muffin tines with non-stick cooking spray or cupcake liners.
In a bowl, combine cake mix and pumpkin and stir until smooth and combined.

Divide between 16 muffin liners.
Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Cool.





reade more... Résuméabuiyad

Spiced Glazed Muffins

Spiced Glazed Muffins


These were one of the yummiest recipes I have made in quite a while!!

I found the recipe on Pinterest, and was intrigued by their name, "Glazed Doughnut Muffins."
The recipe came from My Baking Addiction

After I made them, I really didn't think they tasted like a Krispy Kream Donut as said?
I don't eat them much, but from my memory they didn't?
HOWEVER.... they were DELICIOUS!!

I love spice cake, and to me, they were very much like one, with the consistency of a muffin.
Add that warm glaze and WOW!!

So, when I saved the recipe I re-named them for myself, and decided to call them Spiced Glazed Muffins.




Spiced Glazed Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
2 2/3 cups flour
1 cup milk

Glaze:
3 Tbls melted butter
1 cup powdered sugar
3/4 tsp vanilla
2 Tbls hot water

Preheat oven to 425 degrees. Line or grease muffin cups.
In a mixing bowl, cream together butter, sugar and oil.
Add eggs and beat to combined.
Stir in baking powder, soda and spices and vanilla.
Stir in the flour and milk, alternating until combined.
Spoon batter into muffin cups, about 2/3 full.
Bake the muffins for 15-17 minutes or until they are pale golden brown, and toothpick inserted in middle comes out clean.

Make glaze by whisking all of the ingredients together.  
When muffins have cooled slightly, dip the muffin tops in the glaze, allow glaze to harden. you can double dip them if you choose! :)

Serve warm or store in fridge for 24-48 hours.



Spiced Glazed Muffins


These were one of the yummiest recipes I have made in quite a while!!

I found the recipe on Pinterest, and was intrigued by their name, "Glazed Doughnut Muffins."
The recipe came from My Baking Addiction

After I made them, I really didn't think they tasted like a Krispy Kream Donut as said?
I don't eat them much, but from my memory they didn't?
HOWEVER.... they were DELICIOUS!!

I love spice cake, and to me, they were very much like one, with the consistency of a muffin.
Add that warm glaze and WOW!!

So, when I saved the recipe I re-named them for myself, and decided to call them Spiced Glazed Muffins.




Spiced Glazed Muffins

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
2 2/3 cups flour
1 cup milk

Glaze:
3 Tbls melted butter
1 cup powdered sugar
3/4 tsp vanilla
2 Tbls hot water

Preheat oven to 425 degrees. Line or grease muffin cups.
In a mixing bowl, cream together butter, sugar and oil.
Add eggs and beat to combined.
Stir in baking powder, soda and spices and vanilla.
Stir in the flour and milk, alternating until combined.
Spoon batter into muffin cups, about 2/3 full.
Bake the muffins for 15-17 minutes or until they are pale golden brown, and toothpick inserted in middle comes out clean.

Make glaze by whisking all of the ingredients together.  
When muffins have cooled slightly, dip the muffin tops in the glaze, allow glaze to harden. you can double dip them if you choose! :)

Serve warm or store in fridge for 24-48 hours.



reade more... Résuméabuiyad

Chili Rellenos

When planning my Valentine luncheon this year, I didn't take into consideration that it fell on
 a Friday during Lent.

Out of all of my friends attending, only three weren't Catholic, and out of those three, one was a vegetarian!!

I did make some white chicken enchiladas, but everything else was meatless.

I had wanted to try this Chili Relleno recipe for a long time.

a photo of my plate!!


When I moved out, I had sat and copied many of my Mom's recipes.  
(this was a long time ago...)

I have transferred this recipe from book to book my whole adult life, and I have never made it?
(why??)

So when I was telling my Mom that I was going to make these, she said,
 "really? I forgot how much I liked those?" 
She hadn't made them in eons either!

Well, they got RAVE reviews at the party!!

And they were so simple!!

I LOVE green chilies, don't you?


Chili Rellenos

3 - 4ounce cans of WHOLE green chilies
3 eggs
1 cup milk
1/4 cup flour
8 ounce package of Monterey Jack Cheese, shredded
salt, to taste

Preheat oven to 350 degrees.  Spray a 2quart casserole with non-stick cooking spray.

Drain chilies, spread them out flat and remove any seeds.

Whisk the eggs, milk, salt and flour together, set aside.

Line the bottom of the casserole with half of the chilies.

Top with half of the cheese.

Add the other half of the chilies, top with cheese.

Pour egg mixture over the top and bake for 40-45 minutes, until they slightly brown on top and eggs are cooked.



When planning my Valentine luncheon this year, I didn't take into consideration that it fell on
 a Friday during Lent.

Out of all of my friends attending, only three weren't Catholic, and out of those three, one was a vegetarian!!

I did make some white chicken enchiladas, but everything else was meatless.

I had wanted to try this Chili Relleno recipe for a long time.

a photo of my plate!!


When I moved out, I had sat and copied many of my Mom's recipes.  
(this was a long time ago...)

I have transferred this recipe from book to book my whole adult life, and I have never made it?
(why??)

So when I was telling my Mom that I was going to make these, she said,
 "really? I forgot how much I liked those?" 
She hadn't made them in eons either!

Well, they got RAVE reviews at the party!!

And they were so simple!!

I LOVE green chilies, don't you?


Chili Rellenos

3 - 4ounce cans of WHOLE green chilies
3 eggs
1 cup milk
1/4 cup flour
8 ounce package of Monterey Jack Cheese, shredded
salt, to taste

Preheat oven to 350 degrees.  Spray a 2quart casserole with non-stick cooking spray.

Drain chilies, spread them out flat and remove any seeds.

Whisk the eggs, milk, salt and flour together, set aside.

Line the bottom of the casserole with half of the chilies.

Top with half of the cheese.

Add the other half of the chilies, top with cheese.

Pour egg mixture over the top and bake for 40-45 minutes, until they slightly brown on top and eggs are cooked.



reade more... Résuméabuiyad

Brunch Enchiladas with Ham

It's funny how many brunch recipes I have when I have never really been a "breakfast person."

I do however love to host brunches, because your options for food are just endless.

Well, and there are usually Mimosas involved. 

This Spring I hosted a brunch in honor of my oldest daughter's graduation from 8th grade and making her Confirmation.  I still have yet to blog all of the recipes!!

(Find the brunch by clicking HERE )

So, I figured since it was Friday, maybe someone needed a recipe for breakfast or brunch this weekend. 

This is an easy one, enjoy!

brunch enchiladas with ham



Brunch Enchiladas with Ham

3 cups fully cooked ham, cubed
1/2 cup green onions, chopped
  • 8, flour tortillas, for enchiladas
  • 2 1/2 cups shredded Mexican blend cheese, divided (you can use cheddar to make them more mild)
  • 2 tablespoon all-purpose flour
  • 2 cups half-and-half cream
  • 6 eggs, beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

  • Spray a 9 x 13 pan with non-stick cooking spray. 

  • Combine your onions with your ham.  Put approximately 1/3 of a cup down the center of your tortilla, top with 2-3 Tablespoons of cheese. Roll "enchilada style" and place seam side down in pan.  Do this for all 8 tortillas.

In a mixing bowl combine the eggs with the flour, half and half, salt and pepper.   Beat until mixed thoroughly.  Pour over tortillas. Cover and refrigerate for at least 8 hours. 

Remove the enchiladas 30 minutes before you are ready to bake them.  Top with remaining cheese. 

Pre-heat oven to 350 degrees.

Bake covered for 25 minutes. Uncover and bake for 15 minutes more. The cheese will be melted and bubbly.

Let stand for 10 minutes before serving.  Serve with salsa, sour cream, guacamole, whatever your heart desires!






Don't forget your Mimosa!


It's funny how many brunch recipes I have when I have never really been a "breakfast person."

I do however love to host brunches, because your options for food are just endless.

Well, and there are usually Mimosas involved. 

This Spring I hosted a brunch in honor of my oldest daughter's graduation from 8th grade and making her Confirmation.  I still have yet to blog all of the recipes!!

(Find the brunch by clicking HERE )

So, I figured since it was Friday, maybe someone needed a recipe for breakfast or brunch this weekend. 

This is an easy one, enjoy!

brunch enchiladas with ham



Brunch Enchiladas with Ham

3 cups fully cooked ham, cubed
1/2 cup green onions, chopped
  • 8, flour tortillas, for enchiladas
  • 2 1/2 cups shredded Mexican blend cheese, divided (you can use cheddar to make them more mild)
  • 2 tablespoon all-purpose flour
  • 2 cups half-and-half cream
  • 6 eggs, beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

  • Spray a 9 x 13 pan with non-stick cooking spray. 

  • Combine your onions with your ham.  Put approximately 1/3 of a cup down the center of your tortilla, top with 2-3 Tablespoons of cheese. Roll "enchilada style" and place seam side down in pan.  Do this for all 8 tortillas.

In a mixing bowl combine the eggs with the flour, half and half, salt and pepper.   Beat until mixed thoroughly.  Pour over tortillas. Cover and refrigerate for at least 8 hours. 

Remove the enchiladas 30 minutes before you are ready to bake them.  Top with remaining cheese. 

Pre-heat oven to 350 degrees.

Bake covered for 25 minutes. Uncover and bake for 15 minutes more. The cheese will be melted and bubbly.

Let stand for 10 minutes before serving.  Serve with salsa, sour cream, guacamole, whatever your heart desires!






Don't forget your Mimosa!


reade more... Résuméabuiyad

Marie's Fruit Salad

Marie's fruit salad


This is a great recipe. I think my Mother in Law made this WAY BACK WHEN for my bridal shower.  I haven't made it for a long time, and when her friends decided to throw her a surprise get together for her birthday, I said I would send this for them to enjoy.  I mean, I knew she would like it...it's HER recipe!

When I was making it, my daughter asked me "shower or funeral?" I said "WHAT?!" She said, you usually only make that for showers or when you need to bring something to church for a funeral.

Wow.

I mean it's a great recipe for either of these things, but seriously??


made and ready for the party


Marie's Fruit Salad

2 cans chunky pineapple
3 cans Mandarin oranges
1 large can sliced peaches
3 large bananas sliced
red graped sliced
3 heaping tablespoons Minute Tapioca
1 small box red jell-o
1 large box cookable vanilla pudding

Drain all of the fruit and reserve 4 cups of juice. Combine reserved juice with the jell-o pudding and tapioca in a saucepan.  Cook until thick. Cool.
Pour cooled mixture over the fruit and stir.

Ta-Da!! Easy Peasy...

Marie's fruit salad


This is a great recipe. I think my Mother in Law made this WAY BACK WHEN for my bridal shower.  I haven't made it for a long time, and when her friends decided to throw her a surprise get together for her birthday, I said I would send this for them to enjoy.  I mean, I knew she would like it...it's HER recipe!

When I was making it, my daughter asked me "shower or funeral?" I said "WHAT?!" She said, you usually only make that for showers or when you need to bring something to church for a funeral.

Wow.

I mean it's a great recipe for either of these things, but seriously??


made and ready for the party


Marie's Fruit Salad

2 cans chunky pineapple
3 cans Mandarin oranges
1 large can sliced peaches
3 large bananas sliced
red graped sliced
3 heaping tablespoons Minute Tapioca
1 small box red jell-o
1 large box cookable vanilla pudding

Drain all of the fruit and reserve 4 cups of juice. Combine reserved juice with the jell-o pudding and tapioca in a saucepan.  Cook until thick. Cool.
Pour cooled mixture over the fruit and stir.

Ta-Da!! Easy Peasy...

reade more... Résuméabuiyad

Sourdough and Sausage Breakfast Casserole and a gift "from the heart"

Most of you have probably heard that my friend, Candi, from The Devilish Dish came to visit me this past week.  We try very hard to get together at least once a year, and this year we were fortunate to see each other twice..and hey...the year's only a little more than half over right?

Well this year, she was able to bring her daughter with her.  It was fun for our kids to get acquainted.  We were so busy this trip, that we ate out a lot while she was here, but I did manage to make brunch on Sunday!  This recipe is one of my favorites. My Mom and I made it for my cousin's bridal shower a year ago, and it's been one of my family's favorites since.

sourdough sausage breakfast casserole

The tang of the sourdough bread with the spiciness of the sausage with the richness of the fresh mushrooms sets this casserole apart from all of the others.

serve with a plate of fresh fruit and the meal is complete


Sourdough and Sausage Breakfast Casserole

4-6 slices sourdough bread

2 cups cheddar cheese, shredded

2 lb. bulk breakfast sausage

1/4-1/2 tsp. red pepper flakes

1 tsp. dry mustard

8 eggs

2 ¼ cups milk

4 green onions, diced

1 can of cream of mushroom soup

¼ lb. fresh mushrooms ( I us a little more)

1/3 cup milk

Cherry tomatoes, halved (optional)



Grease bottom of a 9x13 baking pan. Cover the bottom of the pan with sourdough bread slices. Use just enough to cover the bottom. Sprinkle cheddar cheese over the bread. Brown the sausage with the red pepper flakes, drain, and let cool slightly. Sausage should be well crumbled. Place on top of cheese. In a large bowl, mix eggs, dry mustard, 2 ¼ cups milk, and onions. Pour this over bread, cheese and sausage. Cover and refrigerate overnight. Preheat oven to 350 degrees. Mix cream of mushroom soup with 1/3 cup milk and the mushrooms, and pour over casserole. Sprinkle with more cheese and bake uncovered for 1 hour. Let stand 5-10 minutes. Garnish with tomatoes. Cut into squares and serve.

shown here without the tomatoes
 
 
Candi and I have a lot of fun sending "fun mail" back and forth to each other. When I see her, she always brings me some special little treat.  This year was no exception. She had this beautifully decorated package, inside was a darling apron with cupcakes all over it!
 So cute and such a reflection of my current profile picture on my facebook page.
 
 
such cute wrapping
 
 
Then she did something that was so touching. Many of you who know me, know that not only do we have four children, but we have two "fur babies." We have a Westie named Gabby and a boxer named Sully.
 
 
 
gabby
 
sully

Our boxer, Sully, had two masses removed a couple of weeks ago. When they put Sully under he had a pretty bad seizure. After they got through that, the procedure seemed to go well, but he was not being very good about his suture.  He ripped out the first set of stitches, they replaced them with staples, he ripped some of those out, more staples.  After wearing "the cone of shame" for 10 days, they were finally removed.  We received the pathology reports, and they told us that our sweet little brown boy had cancer. I was beside myself.  I spent the better part of our trip last week wishing I was home with him.  When Candi came to visit, she brought me this candle, with the prayer to St. Rocco on it.


prayer candle to st. rocco

Candi is a big dog lover. Sully has always held a special place in her heart though, because she, too, has a dog that is a boxer mix.  Sully and her dog, Ruth, have so many similarities in there personalities. Candi has always affectionately called Sully her "brown boyfriend."

The day Candi left I got to meet with our vet about treatment for Sully.  She had just gone over the path results with the oncologist. The oncologist told her that she had removed all of both tumors and had gotten great margins.  The cancer was GONE!! No further treatment was needed, and he should be just fine.

Thank you to all of my friends and family for your prayers for our sweet little Sully!!


 
 
 

Most of you have probably heard that my friend, Candi, from The Devilish Dish came to visit me this past week.  We try very hard to get together at least once a year, and this year we were fortunate to see each other twice..and hey...the year's only a little more than half over right?

Well this year, she was able to bring her daughter with her.  It was fun for our kids to get acquainted.  We were so busy this trip, that we ate out a lot while she was here, but I did manage to make brunch on Sunday!  This recipe is one of my favorites. My Mom and I made it for my cousin's bridal shower a year ago, and it's been one of my family's favorites since.

sourdough sausage breakfast casserole

The tang of the sourdough bread with the spiciness of the sausage with the richness of the fresh mushrooms sets this casserole apart from all of the others.

serve with a plate of fresh fruit and the meal is complete


Sourdough and Sausage Breakfast Casserole

4-6 slices sourdough bread

2 cups cheddar cheese, shredded

2 lb. bulk breakfast sausage

1/4-1/2 tsp. red pepper flakes

1 tsp. dry mustard

8 eggs

2 ¼ cups milk

4 green onions, diced

1 can of cream of mushroom soup

¼ lb. fresh mushrooms ( I us a little more)

1/3 cup milk

Cherry tomatoes, halved (optional)



Grease bottom of a 9x13 baking pan. Cover the bottom of the pan with sourdough bread slices. Use just enough to cover the bottom. Sprinkle cheddar cheese over the bread. Brown the sausage with the red pepper flakes, drain, and let cool slightly. Sausage should be well crumbled. Place on top of cheese. In a large bowl, mix eggs, dry mustard, 2 ¼ cups milk, and onions. Pour this over bread, cheese and sausage. Cover and refrigerate overnight. Preheat oven to 350 degrees. Mix cream of mushroom soup with 1/3 cup milk and the mushrooms, and pour over casserole. Sprinkle with more cheese and bake uncovered for 1 hour. Let stand 5-10 minutes. Garnish with tomatoes. Cut into squares and serve.

shown here without the tomatoes
 
 
Candi and I have a lot of fun sending "fun mail" back and forth to each other. When I see her, she always brings me some special little treat.  This year was no exception. She had this beautifully decorated package, inside was a darling apron with cupcakes all over it!
 So cute and such a reflection of my current profile picture on my facebook page.
 
 
such cute wrapping
 
 
Then she did something that was so touching. Many of you who know me, know that not only do we have four children, but we have two "fur babies." We have a Westie named Gabby and a boxer named Sully.
 
 
 
gabby
 
sully

Our boxer, Sully, had two masses removed a couple of weeks ago. When they put Sully under he had a pretty bad seizure. After they got through that, the procedure seemed to go well, but he was not being very good about his suture.  He ripped out the first set of stitches, they replaced them with staples, he ripped some of those out, more staples.  After wearing "the cone of shame" for 10 days, they were finally removed.  We received the pathology reports, and they told us that our sweet little brown boy had cancer. I was beside myself.  I spent the better part of our trip last week wishing I was home with him.  When Candi came to visit, she brought me this candle, with the prayer to St. Rocco on it.


prayer candle to st. rocco

Candi is a big dog lover. Sully has always held a special place in her heart though, because she, too, has a dog that is a boxer mix.  Sully and her dog, Ruth, have so many similarities in there personalities. Candi has always affectionately called Sully her "brown boyfriend."

The day Candi left I got to meet with our vet about treatment for Sully.  She had just gone over the path results with the oncologist. The oncologist told her that she had removed all of both tumors and had gotten great margins.  The cancer was GONE!! No further treatment was needed, and he should be just fine.

Thank you to all of my friends and family for your prayers for our sweet little Sully!!


 
 
 

reade more... Résuméabuiyad

Ice Cream Sticky Cinnamon Rolls

ice cream sticky cinnamon rolls


I had never made these before, and had a couple of people talk about them when I was planning my brunch menu last weekend.  I couldn't decide on one recipe. I, most often, have a problem sticking to a recipe anyway, and end up making up my own. (what fun is coloring in between the lines all of the time?)  So, after combining a couple of ideas, this is what I came up with.


Ice Cream Sticky Cinnamon Rolls


Ingredients:

1 Cup Vanilla Ice Cream

1 Stick of Butter

1 Cup of Brown Sugar

1 1/2 Cups White Sugar

Rhode's (tm) Self Rising Cinnamon Rolls (or other brand)

Chopped Pecans (optional)

Non-Stick Cooking Spray

Directions:

1.  Spray a 9x13 or a 10x15 pan with cooking spray. (I like to use the buttered flavor)and place the frozen cinnamon rolls in the pan.

2.  In a saucepan over low heat combine sugars, butter and ice cream until melted and sugars are dissolved. pour mixture evenly over the rolls. At this point if you would like to add the chopped pecans, do so. Cover tightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.

3.  In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool just a little while, invert the rolls into another pan the same size or on a platter, then the sticky part will be on the top.

Yummy and SO EASY!





Prep Time:10-15 minutes
Cook Time:20-25 minutes
Ready In:overnight
Servings:12

Yield 9x13 or 10x15 Pan
ice cream sticky cinnamon rolls


I had never made these before, and had a couple of people talk about them when I was planning my brunch menu last weekend.  I couldn't decide on one recipe. I, most often, have a problem sticking to a recipe anyway, and end up making up my own. (what fun is coloring in between the lines all of the time?)  So, after combining a couple of ideas, this is what I came up with.


Ice Cream Sticky Cinnamon Rolls


Ingredients:

1 Cup Vanilla Ice Cream

1 Stick of Butter

1 Cup of Brown Sugar

1 1/2 Cups White Sugar

Rhode's (tm) Self Rising Cinnamon Rolls (or other brand)

Chopped Pecans (optional)

Non-Stick Cooking Spray

Directions:

1.  Spray a 9x13 or a 10x15 pan with cooking spray. (I like to use the buttered flavor)and place the frozen cinnamon rolls in the pan.

2.  In a saucepan over low heat combine sugars, butter and ice cream until melted and sugars are dissolved. pour mixture evenly over the rolls. At this point if you would like to add the chopped pecans, do so. Cover tightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.

3.  In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool just a little while, invert the rolls into another pan the same size or on a platter, then the sticky part will be on the top.

Yummy and SO EASY!





Prep Time:10-15 minutes
Cook Time:20-25 minutes
Ready In:overnight
Servings:12

Yield 9x13 or 10x15 Pan
reade more... Résuméabuiyad

Bacon and Swiss Quiche


bacon and swiss quiche

This is one of my brunch favorites.  A long time ago, I had a friend who would have these big elaborate teas at her house.  She shared this recipe with me, it has become one of my family's favorites. 
Today, I am sharing that recipe with you. Enjoy!



Bacon and Swiss Quiche

Ingredients

12 slices of bacon cooked and crumbled

1 cup shredded swiss cheese

1/2 c onion minced

4 eggs

2 cups half & half

3/4 tsp salt

1/4 tsp sugar



Directions

1.Preheat oven to 425 degrees.

2.Line a pie pan or quiche pan with your own or a store bought pie crust. Whisk eggs, half & half, salt and sugar together. Place bacon, onion and cheese into the crust. Pour egg mixture over the top.

3.Bake at 425 degrees for 15 minutes, then turn your oven down to 300 degrees and bake for 30 minutes longer.

Notes
I actually make everything the night before. I put the onions into the egg mixture, line the pans with the crusts, add the bacon and the cheese, then wrap the pan in plastic wrap and refrigerate over night. Then in the morning all you have to do is pour the egg mixture over the bacon and bake!

Prep Time: 30 minutes



Cook Time: 45 minutes



Servings: 8

bacon and swiss quiche

This is one of my brunch favorites.  A long time ago, I had a friend who would have these big elaborate teas at her house.  She shared this recipe with me, it has become one of my family's favorites. 
Today, I am sharing that recipe with you. Enjoy!



Bacon and Swiss Quiche

Ingredients

12 slices of bacon cooked and crumbled

1 cup shredded swiss cheese

1/2 c onion minced

4 eggs

2 cups half & half

3/4 tsp salt

1/4 tsp sugar



Directions

1.Preheat oven to 425 degrees.

2.Line a pie pan or quiche pan with your own or a store bought pie crust. Whisk eggs, half & half, salt and sugar together. Place bacon, onion and cheese into the crust. Pour egg mixture over the top.

3.Bake at 425 degrees for 15 minutes, then turn your oven down to 300 degrees and bake for 30 minutes longer.

Notes
I actually make everything the night before. I put the onions into the egg mixture, line the pans with the crusts, add the bacon and the cheese, then wrap the pan in plastic wrap and refrigerate over night. Then in the morning all you have to do is pour the egg mixture over the bacon and bake!

Prep Time: 30 minutes



Cook Time: 45 minutes



Servings: 8
reade more... Résuméabuiyad

Homemade Blueberry Strata Recipe

This recipe has been requested by some of my friends that attended my Valentine Pajama Brunch
this year. 

So Here you go!! 


Blueberry Strata with Blueberry Syrup

Ingredients

Strata:

cooking spray

1 loaf French bread, cubed

1 1/2 cups blueberries (if you use frozen blueberries make sure to drain them)

2 (8 ounce) packages cream cheese, cut into 1/2-inch cubes

12 eggs

1/3 cup maple syrup

2 cups milk



Blueberry Syrup:

1 1/2 cups white sugar

3 tablespoons cornstarch

1 1/2 cups water

1 1/2 cups fresh blueberries

1 1/2 tablespoons butter



Directions

1.Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.

2.Preheat oven to 350 degrees F (175 degrees C).

3.Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.

4.While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.
This recipe has been requested by some of my friends that attended my Valentine Pajama Brunch
this year. 

So Here you go!! 


Blueberry Strata with Blueberry Syrup

Ingredients

Strata:

cooking spray

1 loaf French bread, cubed

1 1/2 cups blueberries (if you use frozen blueberries make sure to drain them)

2 (8 ounce) packages cream cheese, cut into 1/2-inch cubes

12 eggs

1/3 cup maple syrup

2 cups milk



Blueberry Syrup:

1 1/2 cups white sugar

3 tablespoons cornstarch

1 1/2 cups water

1 1/2 cups fresh blueberries

1 1/2 tablespoons butter



Directions

1.Coat a 9x13 inch baking dish with cooking spray. Place 1/2 of the bread cubes in dish; top with 1 1/2 cups blueberries. Scatter cream cheese over berries. Cover with remaining bread cubes. In a mixing bowl, whisk together eggs, maple syrup, and milk. Pour egg mixture over bread in pan. Cover, and chill overnight.

2.Preheat oven to 350 degrees F (175 degrees C).

3.Bake strata, covered, for 30 minutes. Remove cover, and bake for an additional 30 minutes.

4.While the strata is baking, prepare the blueberry syrup. Combine sugar, cornstarch, and water in a saucepan. Bring mixture to a boil over high heat; cook for 5 minutes. Pour in remaining 1 1/2 cups blueberries; continue cooking for 10 minutes. Remove from heat, and stir in butter. Serve warm over slices of the strata.
reade more... Résuméabuiyad