CINNAMON & SUGAR FRENCH TOAST

EASY! FAST! DELISH!!!

Ingredients For 5 Slices: (Double for a larger batch!!!)

butter
5 slices bread (I used Udi's gf)
2 eggs, beat in a bowl with a splash of half and hald mixed in
1/4 cup sugar with some cinnamon mixed in

Heat 1-2 T. butter in skillet.  Dip bread in egg/cream and place in pan.  Immediately sprinkle the cinnamon/sugar mix on the slices.  When bottoms are brown, flip and give another sprinkle of the cinn/sugar.  Serve with butter, maple syrup and whipped cream!

SALMON, EGGS & ONION

2 salmon filets (salt, peppered and broiled 13 mins or until cooked through, then chop)
1 onion, diced
3 Tablespoons butter
6 eggs, whisked
s&p to taste

Melt butter in a skillet and add onions and salmon.  Sautee until onions are translucent.  Push salmon and onions to the edges of skillet and add eggs in the center. Scramble and then toss with the onins and salmon to combine.  Add salt and pepper to taste.  Top with scallions.

CINNAMON ROLL CAKE

This cake was recommended to me by Jennifer from Confessions of a Mad Housewife. Check out her page!!!

Ingredients

• 3 cups flour
• 1/4 tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1 1/2 cups milk
• 2 eggs
• 2 tsp. vanilla
• 1/2 cup butter, melted 
•  
•  TOPPING 
• 1 cup butter, soft
• 1 cup brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon
•  
• GLAZE 
• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
2. In a mixer, add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into pan.
3. For the topping, mix the butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
5. Glaze: Whisk the powdered sugar, milk and vanilla. Drizzle evenly over the warm cake.
   

Adapted from Chef in Training.

CHUNKY MONKEY CHOCOLATE CHIP BANANA PANCAKES

Buttermilk Pancakes

(makes 12 pancakes)

Ingredients:
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
HANDFUL OF CHOCOLATE CHIPS, OR MORE HEE HEE 
1 SLICED BANANA
1/3 cup butter, melted

Directions
 
1 In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
 
2 Heat a lightly oiled griddle or frying pan over medium to med-high heat. 

3 Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Add chips. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Throw a few banana slices onto each one.  Brown on both sides and serve with whipped cream, more chips and banana slices!

BACON, EGG & CHEESE BREAKFAST CASSEROLE

This is a fabulous egg casserole to serve for brunch or just spice up a weekend breakfast at home.   I used Udi's gluten free bread but you can use any regular bread you want if you're not gluten free!  Will also work with croissants, challah or baguette!!!  If you double this, use a 9x13 pan. This recipe is written for an 8x8 pan.

3 cups bread, cut into 1 inch cubes (I used Udi's)
1 cup cheese (I used cheddar but also great with pepper jack or fontina)
1 onion, diced
4-5 slices bacon, cooked crisp and chopped(or use sausage/ham)
5 eggs
1 1/2 cups half and half
3/4 tsp. kosher salt

Preheat oven 325.  Grease an 8x8 baking dish.  Scatter half the bread in the bottom.   Sprinkle with 1/2 cup cheese, then the onion and bacon.  Top with the rest if the bread cubes.  Whisk the eggs, half and half and salt.   Pour this custard over the bread, cover and let soak 20-30 mins. Uncover, sprinkle with the rest of the cheese (more if u like!) and bake approx 35-40 mins. until puffed and set.  Let rest 10 mins before serving!!!


Try serving this with my bacon candy! Your guests will want to move in! Recipe Here!

PECAN CRUMB CAKE SUGAR COOKIE MUFFINS!

WHOA!  BRUNCH WILL NEVER BE THE SAME ONCE YOU SERVE THESE!!!! LET THEM COOL A BIT AND SERVE WHILE STILL WARM.....OOH LA LA!

 

FOR THE COOKIE BASE:

COOKIES: 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. 

ADD EGG, MILK, VANILLA. 

ADD FLOUR & BAKING POWDER. 

PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.

PREHEAT OVEN TO 350. 

Line a muffin tin with paper liners and put 1 ounce of cookie dough in each one.  Bake 10 minutes and while it's baking, make the crumb cake topping.  

Crumb Cake Topping:

1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon

8 Tablespoons soft butter

chopped pecans, for sprinkling on top

Remove the cookie dough muffins from the oven after 10 mins and pile on the crumble topping!  Sprinkle on some pecans and return to the oven for an additonal 10 mins.  Let cool and dust with powdered sugar. Eat while slightly warm.  Unbelievable!!!  Yum!

Crumb Cake topping adapted from Oh Bite it!

COCONUT CASHEW GRANOLA!

2 cups old-fashioned oats
3/4 cup shredded sweetened coconut
1/2 cup raw cashews
2 tablespoons coconut sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons melted coconut oil
1/2 cup pure maple syrup

2T. hemp seeds

2T. flax seeds Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, and salt. Pour in the coconut oil, maple syrup, & vanilla. Stir well until dry ingredients are well-coated.
3. Pat the granola onto a nonstick sheet pan so it looks like one huge cookies keeping it even in thickness.  Bake for 30-40 minutes or until granola is golden brown, stirring occasionally.  Tip: If you like large, clumpy granola-do not stir. Let cool completely and break into large clumps.

CREPES STUFFED WITH CHOCOLATE CHIP COOKIE DOUGH

There is no raw egg in this cookie dough so you can stop worrying and indulge!  Who doesn't love cookie dough!  Crepes stuffed with cookie dough? Let's get on to the recipe!!!

Ingredients:

1 cup all purpose flour

2 eggs

3/4 cup milk

2 Tablespoons melted butter

pinch salt

1 cup water

Directions: Whisk all the above together except the water.  Add the water last and add it bit by bit until you have a thin consistency.  I used the whole cup but you may not need it so go slowly. Spray a crepe pan and heat over medium high. Scoop the batter on using a drop more than a 1/4 cup for each crepe. Tilt the pan to even and thin it out and cook about 2-3 minutes on each side.  Remove to a plate. Let cool a bit before spreading on your cookie dough or it will melt.  Fold into quarters, dust with cocoa powder, a chocolate drizzle, and some whipped cream! Voila! Breakfast is served!

Cookie dough recipe:

4 tablespoons room temp butter
2 tablespoons white sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt
mini chocolate chips
Combine all and fold in some mini chips until the amount you like!
Cookie dough adapted from The Cookie Dough Lover's Cookbook

CHICKEN SAUSAGE & AVOCADO FRITTATA

 

 Ingredients:
6 chicken sausage links, broiled and sliced
 1 Tablespoon avocado oil
1 large handful of Kale, chopped
1 onion, roughly sliced/chopped
1 1/2 avocados, sliced
3/4 cup mozzarella cheese
4 eggs
8 egg whites
salt & pepper to taste
handful shredded asiago cheese
parsley for garnish

Directions:

1. Heat oil in a skillet and sautee onions and kale about 5-7 minutes until soft.  Let cool.
2. Whisk eggs & egg whites.  Add mozzarella cheese, salt and pepper.
3. Pour cooled onions and kale into the egg mixture.
4. Grease a 9-inch springform pan or line a cake pan with nonstick foil.  *Important note* Although, I used the springform this time-I had some leaking egg problems with it and would use a cake pan next time.  If you opt for the springform, make sure you it doesn't leak and wrap it with foil along the bottom. Bake on a sheet pan just in case!!!
5. Pour the mixture into the pan.  Add the sausage and gently arrange the avocados pressing them into the egg.
6. Bake at 350 for about 35 minutes.
7. Remove, sprinkle asiago all over the top and return to the oven for an additional 5 minutes. Be sure it is set in the center.
8. Garnish with parsley.

CRISPY, DELICIOUS HASHBROWNS

4 Potatoes, peeled
3 Tablespoons Chosen Foods Avocado Oil (Or oil of your choice for frying)
salt, pepper, paprika

1.  Shred potatoes in a food processer.
2.  Squeeze excess water from the potatoes-I did this using a potato ricer!
3.  Heat oil in a large skillet on medium high.
4.  Lay shredded potatoes on the hot oil, spreading in a thin layer.
5.  Season with salt, pepper and paprika.
6.  Let cook about 10 minutes until browned but lift and peek underneath to check it as it cooks.
7.  Once golden, cut in half with spatula and flip each half.  Season again
8. Fry until golden and break into smaller pieces!

BACON, CHEESE & EGGS BAKED IN CREPE CUPS-THE PERFECT BRUNCH FOOD!

Step one: make crepes (you can make regular crepes or gluten free)
Best Crepes Ever!


1 1/2 cup milk
1 cup "Cup4Cup" Gluten-free flour or  all purpose flour
pinch of salt
2 T. sugar
1 T. vanilla
3 eggs

Place all of the above in a blender and process until smooth.

Spray a crepe pan with coconut oil (available at Trader Joe's) or cooking spray and heat over med-hi.  Pour in a scant 1/2c. batter and swirl around the pan to make an even layer.  Cook until browned and then flip to cook other side.  

Grease a 6 cup xlarge muffin tin and lay one crepe in each muffin spot folding the edges like a ruffle.

Step 2: Prepare eggs (I used primarily egg whites but you can use whole eggs if you prefer.)

9 egg whites
1 egg yolk
4 slices cooked bacon, chopped (reserve some for garnish)
mozzarella cheese, enough to scatter in each cup
chopped parsley, garnish

Beat egg whites & yolk.  Season with salt and pepper.  Sprinkle bacon and cheese in the bottom of each cup.  Divide the eggs evenly among the 6 cups.  Loosely tent a piece of foil over the cups and bake at 375 for about 30 minutes or until eggs are cooked and puffy.  Top with reserved bacon, a little more cheese and parsley. Sprinkle with extra salt and pepper!

NUTELLA STUFFED FRECH TOAST STICKS

Ingredients:

16 slice white bread (remove all crusts)

Nutella

1 cup sugar

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  

Pour sugar in a bowl.  
Spread 1-2 tablespoons of Nutella on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with strawberry or raspberry jam, maple syrup and whipped cream.
adapted from My mom's local cookbook

FRENCH TOAST STICKS STUFFED WITH SWEETENED CREAM CHEESE & SERVED WITH MAPLE SYRUP

Ingredients:

16 slice white bread (remove all crusts)

8 oz soft cream cheese

3/4 c powdered sugar

1 cup sugar

2 teaspoons cinnamon

3/4 c melted butter

Directions:

Use a rolling pin to flatten each slice of bread.  In a mixer, beat cream cheese and confectioners’ sugar. 

Combine sugar and cinnamon in a bowl.  
Spread 1-2 tablespoons of sweetened cream cheese on each slice of bread. Roll it up...jelly roll style. 
Dip the roll in the melted butter and then into the cinnamon/sugar. Bake on a cookie sheet lined with nonstick foil at 350° for 20 minutes or until golden. Serve with maple syrup and whipped cream.
adapted from My mom's local cookbook