Category: Breakfast


If you’ve never visited Chungah Rhee’s website Damndelicous.net, I highly recommend that you do!  She is creative and features photos that make you want to try each and every recipe.  With it being pumpkin season and all –  and considering everyone’s love of donuts – this one caught my eye and I had to share!

Baked-Pumpkin-Donuts-with-Maple-Glaze

Baked Pumpkin Donuts with Maple Glaze
Yield: 12 donuts Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs
1 cup canned pumpkin puree
2 teaspoons vanilla extract
For the maple glaze
3/4 cup maple syrup
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup confectioners’ sugar
Directions:
Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners’ sugar until smooth.
When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
Serve warm or at room temperature.

 

This delicious recipe brought to you by Damn Delicious
http://damndelicious.net/2017/10/06/baked-pumpkin-donuts-with-maple-glaze/

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I’m so glad my kids have decided to like quiche again.  So simple to make.  I can make it the night before and everyone helps themselves in the morning at their own pace.  Fresh broccoli for one.  Onions and peppers for the other.  I’m still loving the Immaculate brand pie crusts!  So much better than mine.

1 package broccoli florets

2 Tbsp. oil (I used sunflower grapeseed blend from Lucky’s)

1 Tbsp. mixed seasoning of choice (I used barbecue seasoning)

1 large sweet onion, diced

1/2 each yellow, red, and orange bell peppers, diced

1 Tbsp oil

Salt and pepper

1 box Immaculate pie crusts (2 crusts)

12 eggs

1/2 C. milk (I used unsweetened almond coconut)

2 C. shredded cheese

Goat cheese, crumbled

Bake the pie crust at 400 F until golden (about 10 minutes).  Set aside to cool.  Reduce oven heat to 325 F.

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Toss broccoli, oil, and seasoning.

Spread on large baking sheet lined with oil.

Toss onions and peppers with oil and salt in same bowl broccoli was in.  No sense wasting dishes.

Spread next to broccoli.

Bake at 400F until slightly charred (about 10-15 minutes)

Place broccoli in one crust and onions and peppers in the other.

Whisk eggs and milk together.

Sprinkle the broccoli with one cup of the shredded cheese and half of the goat cheese.  Do likewise with the onions and peppers.

Pour equal amounts of the egg mixture into each.

Bake at 325 for 50 minutes until knife in the center comes out clean.

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2 Immaculate pie crusts

12 eggs

1/4 c. sour cream

4 oz. diced pancetta

1/2 onion, finely diced

2 apples diced

6 oz. brie, diced

1 c. shredded cheese (I used fontina)

Pre-bake pie crusts until slightly golden at 400F.  Lower temperature to 325F.

Whisk together eggs and sour cream.

Cook pancetta until crispy, adding in onions to carmelize toward the end.

Place brie and apple in one pie crust.

Place pancetta and onion in the other.

Top both with shredded cheese.

Pour egg mixture equally into both.

Bake for 50 minutes or until knife comes out clean.

What I love about quiche is I can use up whatever is in the fridge.  Any veggie, any cheese , any meat, equals Yumm.

Serve with fruit or a salad – you can’t go wrong.

 

 

 

 

I made quiche about a week ago because I had a few frozen pie crusts on hand, and wanted to make the kids breakfast.  It was a huge hit compared to the last time I remember making it.  Maybe their tastebuds are grown up, or maybe I’ve gotten better at it.  Then, I bought Immaculate pie crust the other day to make a lemon pie for Uncle Bob (with a recipe from Molly the Baker which I will post, even though I failed to take a picture of mine)  I had one pie crust left, so I decided to make another quiche this morning.  The Immaculate crust is soooooo good, I don’t think I’ll ever make my own pie crust again or use any other brand!

quiche

1 ready-to-bake pie crust (I used Immaculate and will NEVER use the others again!)

immaculate pie crust

7 eggs

1/4 c. sour cream

1 lb. sausage, crumbled, cooked, drained (I used Jimmy Dean  fully cooked turkey crumbles)

turkey sausage

1 c. shredded cheese (I used sharp cheddar)

  1.  Bake crust at 400 F for 5 minutes or so, just until slightly golden.  Remember to either pierce it with a fork or use pie weights, so it doesn’t lift up.  When you pull  the crust out of the oven, immediately turn oven temp down to 300 F.
  2. Meanwhile, mix eggs and sour cream until well blended.  I didn’t even add salt or pepper, which you could, of course, but I figured the sausage would bring the salt to the party (it did).
  3. Stir in sausage crumbles and cheese.
  4. Bake quiche at 300 F for 50-55 minutes, until set.  (check for doneness by inserting a sharp knife in the center – it should come out clean

This can easily be made ahead, and keeps well for a few days!  Add in onions, peppers, mushrooms, spinach, other meats.  Switching up the cheese will really change things too.  I’m thinking of trying a brie and apple version next week.

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3 packages Stonefire Naan Bread (I used garlic)

12 eggs (fresh from a farm my daughter and son-in-law just purchased!)

1/4 c. sour cream

2 Tbsp. minced dehydrated onion

1/2 tsp. salt

2 packages fully cooked turkey sausage links

2 c. shredded Monterrey Jack cheese

Whisk eggs, sour cream, onion, and salt together.  Soft scramble and set aside.  Keep it a little liquidy.

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Place naan on baking sheets lined with foil and sprayed with coconut oil.

Top with egg mixture.

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Chop defrosted sausage into small pieces and top egg mixture.

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Sprinkle with shredded cheese.

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Bake at 350 for 15-17 minutes.

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1 1/4 c. milk  – I used coconut almond milk

1/2 c. agave syrup – the recipe called for sugar, but I prefer agave

1/2 tsp. pumpkin pie spice – I left this out, since I used pumpkin butter that was seasoned

3 large eggs, slightly beaten

1 can pumpkin (15 oz.)  – I actually used up the pumpkin butter instead!

4 1/2 c. cubed  bread  – I used a seedy whole wheat and the seeds gave it a nice crunch!

Cooking spray

Combine first five ingredients in a large bowl.  Whisk until frothy.  Add bread and toss gently to coat.  Spoon into an 8 inch square baking dish sprayed with cooking spray.

Cover and refrigerate at least 30 minutes, or up to overnight.

Preheat oven to 350.  Place baking dish in a larger dish with an inch of water.  Cook covered for 25 minutes.  Remove foil and bake an additional 10 – 15 minutes until knife in enter comes out clean.

I served it warm topped with vanilla yogurt and some stewed strawberries.

xmas-eve-brunch

With so many gatherings, we decided to have a Christmas Eve Brunch.  I made Cheesy Apple Grits, Apple Dumpling Casserole, and a Egg, Cheese and Sausage Crock Pot Casserole.  All previously posted, super easy recipes.   When I was young, my dad used to make Christmas breakfast of oatmeal with raisins and brown sugar.  We loved it!

xmas-eve-brunch2

My son in law brought Mini Beef Wellington Bites, and Cousin Laura brought Cheese Blintzes and Green Beans.  Lots of dessert type stuff too.

xmas-eve-brunch4

Olivia brought Bailey’s to make yummy coffee too!

xmas-eve-brunch3

Grandma Tina made cookies with my oldest grandson and they were delicious and pretty!

Now, Christmas day will be nice and quiet and relaxing – watching the Steelers play and nowhere we have to go!

xmas-tree

Merry Christmas to all!!

 

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This is a great choice for Thanksgiving or Christmas morning!  It makes the whole house smell delicious!

20 slices Pepperidge Farm pumpkin spice swirl bread (perfect for holiday breakfasts!)

2 blocks Neufchatel cheese, softened

½ c. sugar or other sweetener.

12 eggs

2 c. milk

1 c. pumpkin butter (I used Kauffman’s – tastes like pumpkin pie!)

Pan spray

This recipe makes 10 large portions.  Leftovers don’t last long, though!

I love when a new flavor of swirl bread appears.  It means another variation on the cheese stuffed French toast my kids love so much.

Mix softened cream cheese and sugar.

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Spray 2 baking dishes (13 x 9).  Place bread in dishes to adjust fit.

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Spread all 20 slices of bread with cream cheese mixture.

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Top each bottom slice with pumpkin butter.

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Place top slice on each portion.

Whisk eggs and milk.

Pour slowly, evenly over bread, being careful not to leave any dry spots.

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Bake at 350F for 30 minutes.

No syrup or topping required.  You can top with powdered sugar for appearance, but it is sweet enough without.

Once it has cooled, I place it in a tupperware and everyone eats it as they get up.  No need to reheat.  It’s delicious cold too!

All I can say is YUMMMM.

 

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8 eggs

3 Tbsp. sour cream

1 can golden mushroom soup (or other cream soup – leftover homemade is ideal)

1 package fully cooked turkey sausage crumbles

2 cups leftover roasted potatoes

1 onion, chopped

2 Tbsp. olive oil

1/2 c. shredded cheese

Combine eggs and sour cream.  Soft scramble in a skillet sprayed with olive oil or coconut spray.  Mix in soup.  Set aside.

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Heat olive oil over medium to medium high heat.  Cook onions until softened.  Add potatoes and increase the heat to create crisp brown edges.

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Spray crockpot with spray or wipe down with oil.

Pour half of egg/soup mixture into crockpot.

Layer sausage crumbles next.

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Layer potatoes and onions next.

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Layer remaining egg/soup mixture next.

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Top with cheese.

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Cook on low for 30 minutes.  Reduce to “keep warm” setting.  Everyone can eat at their leisure as they get up.  I keep spreading the remaining casserole around in the crock pot to keep it from getting dried out at an edge from a spoon.

 

 

SAM_2609

8 slices bread crumbled ( I used swirl with cinnamon and raisin and super seedy Ezekiel bread.

1 – 1 1/2 c. ricotta cheese

1/4 c. butter, melted

1/4 c. honey

1 can pineapple tidbits, drained

1/4 c. peach preserves

Spray 9 x 9 baking dish with coconut oil.

Mix Bread, ricotta, butter, and honey.

Spread into bottom of the sprayed baking dish.

Mix pineapple and preserves.  Spread over bread mixture.

Bake at 375 F for 25 minutes.

 

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