Breakfast Enchiladas

We used Mexican Blend cheese and forgot the cilantro.  The kids liked this a lot.

2 tablespoons (1 oz.) unsalted butter

3/4 cup chopped red bell pepper

1/2 cup chopped sweet onion

12 large eggs

1/2 teaspoon table salt

1/4 teaspoon black pepper

2 tablespoons water

1 (16-oz.) jar salsa verde

12 (6-in.) flour tortillas

2 1/2 cups (10 oz.) shredded Colby Jack cheese

2 tablespoons chopped fresh cilantro

Cheese Sauce

Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)

Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.

Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.

Chocolate Chip Cookie Dough Overnight Oatmeal

1 cup whole grain Rolled Oats

1 cup low fat Milk

½ very ripe Banana

3 tablespoons Vanilla Protein Powder

1 teaspoon Vanilla Extract

¼ teaspoon Butter Extract

Dash of Sea Salt

Honey, to taste (a teaspoon or two)

2 tablespoons Mini Chocolate Chips

1. Place ½ of banana in small microwaveable bowl and microwave for 30 seconds (this gives a caramel like sweet flavor!)

2. Combine all ingredients (including banana) except chocolate chips into glass jar and shake after securing lid until all ingredients are combined

3. Place in refrigerator over night, or at least for 4 hours.

4. When ready to eat, remove from fridge, mix in chips or nibs, and enjoy! 5. I like it a little bit more milky, so I added an extra splash of milk before eating. 

Recipe by Fresh Fit N Healthy at

http://freshfitnhealthy.com/2014/08/chocolate­chip­cookie­dough­overnight­oats/

Cheddar Swirl Breakfast Buns

This is from Smitten Kitchen's Deb Perelman.  Tara from Smells Like Home adapted it.  I went back to Deb's dill (Tara used thyme) but I did warm the milk as Tara did, but Deb did not.

I think we killed the yeast, because these didn't rise, but that didn't matter one bit.  Heavenly rolls, good for breakfast, lunch, or dinner!

Ingredients:For the roll dough:

• 3 cups (13 1/4 oz) all-purpose flour
• 1 tsp table salt
• A few grinds of black pepper
• 1 tbsp sugar
• 2 1/4 tsp (1 packet) instant yeast
• 1 cup of milk, slightly warmed
• 4 tbsp (1/2 stick) unsalted butter, melted and cooled to lukewarm plus 1 tbsp extra for brushing the rolls

For the filling:

• 1/2 medium onion, grated (about 1/2 cup)
• 6 oz sharp cheddar cheese, grated (about 1 1/2 cups)
• 1 tbsp fresh dill, minced, or 1 tsp dried dill weed
• 1/4 tsp table salt
• A few grinds of black pepper

Instructions:

1. To make the dough: In the bowl of a stand mixer, combine the flour, salt, black pepper, and sugar; stir together on low speed with the paddle attachment.  In a 1 cup liquid measuring cup, whisk the yeast into the warmed milk until it dissolves then pour the milk mixture and the melted butter over the dry ingredients.  Mix everything together on low speed until they form a shaggy mass of dough.
2. Switch to the dough hook and knead the dough for 6 minutes on low speed, until the dough is smooth and slightly sticky.  Alternatively, you can knead the dough by hand for about 8 minutes.  Place the dough in a lightly oiled bowl and cover it with plastic wrap.  Let the dough rise in a warm spot (like a barely warm oven) until it doubles, about 2 hours.  While the dough rises, make the filling; chill it until you’re ready to use it.
3. To form the buns:  Transfer the dough from the bowl to a well-floured counter top or work surface, sprinkle the dough with a little more flour, and pat it down into a rough rectangular shape.  With a rolling pin, roll the dough out to a 12×16-inch rectangle.  Spread the filling out evenly over the dough to within 1/2″ of the edges of the dough.  Starting at the short end (or the long end if it’s 6 am and you’re still half asleep like I was), roll the dough tightly up into a log.  With a serrated knife, cut the dough into twelve 1-inch rolls (or 1 1/2-inch rolls if you rolled it from the long end).
4. Line the bottom of two 9-inch round cake pans or a 13×9-inch baking dish with parchment paper and lightly grease the paper with baking spray.  Arrange 6 buns evenly spaced apart in each pan or all 12 in the large dish.  Melt the additional tablespoon of butter and brush the tops of the buns with it.  Cover the pans with plastic wrap and let the buns rise in a warm place until the buns just about double in size, 1 1/2 to 2 hours.  When the buns have almost doubled, preheat the oven to 350 degrees F.
5. Bake for 20-25 minutes (remove the plastic wrap first) until the buns are golden brown and the cheese is bubbling up.  Serve immediately.  The buns will keep, covered, at room temperature for 2-3 days.  Reheat any leftovers (ha!) in a 250 degree F wrapped in foil until they are just warmed through.

Banana Muffins With White Chocolate

Banana Muffins with White Chocolate Recipe: 1 3/4 cups (225 grams) all purpose flour 1/2 cup (100 grams) white granulated sugar 1/4 cup (55 grams) light brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks 3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1/2 cup (113 grams) unsalted butter, melted and cooled 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract

Banana Muffins: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray. In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips. In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature. Makes 12 regular sized muffins.

Read more:http://www.joyofbaking.com/muffins/BananaMuffinsWithWhiteChocolate.html#ixzz23SbvjLpo

Read more:http://www.joyofbaking.com/muffins/BananaMuffinsWithWhiteChocolate.html#ixzz23SbQ95eU

Tomato Pesto Brunch Bake

This is the one we decided to try for the first time at New Year's Brunch this year. From Betty Crocker. We'll have to keep making this one!

2 1/2 cups Original Bisquick® mix
1/2 cup grated Parmesan cheese
3/4 cup milk
2 cups shredded mozzarella cheese (8 oz)
3 large tomatoes, cut into thin slices
1/2 cup refrigerated basil pesto
1/2 cup whipping cream
1 teaspoon salt
1/2 teaspoon white pepper
4 eggs
Directions

Heat oven to 350°F. In medium bowl, stir Bisquick mix, Parmesan cheese and milk until soft dough forms. Press dough with fingers dipped in Bisquick mix into bottom and 1/2 inch up sides of ungreased 13x9-inch (3-quart) baking dish.
Sprinkle 1 1/2 cups of the mozzarella cheese over crust. Layer tomatoes over the cheese, overlapping if necessary. Spread pesto over the tomatoes. In medium bowl, beat whipping cream, salt, pepper and eggs with whisk or fork until blended. Gently pour mixture over tomatoes. Sprinkle with remaining mozzarella cheese.
Bake 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Breakfast Nachos

I had this at Ibiza on the Riverwalk and I decided I could make it at home. If I'm not mistaken, Ibiza had some hash browns in there too, but I didn't do that. It was good, but it is more Southwestern without them, I think. I used 2% cheese. That's why it's not perfectly melted.

1/2 bag tortilla chipa
6-7 eggs, scrambled
1 can refried beans
7 slices bacon
1 cup cheese (you can use more)
2-4 Tbsp salsa, plus more for garnish
4 scallions. sliced
1 tomato, chopped
sour cream for garnish

Preheat oven to 350 degrees. Line a jelly roll pan with foil. (That's optional--you don't have to use foil. I like toreduce mess.) Spread tortilla chips along bottom of pan. Sprinkle on warm scrambled eggs. Microwave refried beans until soft and warm and drizzle/spread/dollop over the eggs. Sprinkle with bacon, and then cheese. Bake for 5-7 minutes, just until cheese melts. Drizzle with salsa and sprinkle with scallions and chopped tomato. Serve with sour cream and extra salsa.

Crab Quiche

I didn't want to mess with finding shallots in Seguin, so I used green onions instead.
I had to bake it at 375 because I had another quiche in there at the same time that required that temp, and it turned out fine.
Also, I accidentally left out half the cheese. I didn't even notice until now, as I'm typing the recipe. So, still plenty good with half the cheese. I lightened it even more by using skim milk in place of the half and half.

* 1 pastry shell (9 inch), partially baked
* 1 tablespoon butter
* 2 tablespoons shallots, minced
* 1 cup crabmeat
* 1 tablespoon flour
* 1 1/2 cups Swiss cheese, shredded/divided
* 3 eggs
* 1 cup half and half
* 1/2 teaspoon salt
* dash white pepper or hot pepper sauce
* dash nutmeg
* minced parsley

Preparation:
Have a 9-inch pastry shell partially baked. Saute shallots in butter until tender, about 2 minutes; mix with crabmeat and flour; set aside. Sprinkle 3/4 cup the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, cream, salt, pepper, nutmeg, and parsley until mixed. Pour into shell. Bake for 25 to 30 minutes at 350 degrees.
Serves 6 to 8.

Chocolate-Cherry Heart-Smart Cookies

From Cooking Light. I would recommend chopping the cherries into smaller pieces.

• 1.5 ounces all-purpose flour (about 1/3 cup)
• 1.5 ounces whole-wheat flour (about 1/3 cup)
• 1 1/2 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1 cup dried cherries
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 3 ounces bittersweet chocolate, coarsely chopped
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Buttermilk Sweet Cornbread

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Pumpkin Chocolate Chip Muffins

From Bridget Zinn's blog. http://www.bridgetzinn.com/blog/ She puts Ghirardelli's double chocolate chips in them, but HEB didn't have them. So, I got Guittard's 63% dark chocolate chips and they were perfect.

1 cup white whole wheat flour (King Arthur makes this as does someone else)
1 cup plus 2 TBL unbleached flour
¾ tsp salt
1 TBL baking powder
1 tsp baking soda
1 cup sugar
2 eggs
1 ¼ cup milk (2 % is best)
1/3 cup yogurt or sour cream
2 TBL canola oil
1 TBL vanilla extract
1 cup pumpkin
1 cup chocolate chips (If you’re going to the trouble, I’d recommend Ghiradelli Double Chocolate Chips as they are the Best)

Instructions:
Whisk together dry ingredients in one dish and whisk wet ingredients minus the chocolate chips in a different dish. Pour dry into wet and mix until just moist, adding in chocolate chips as you go. An hour or so of letting the dough set improves the texture and flavor. We usually leave it overnight in the fridge.
Take dough out of fridge — it could use a bit of time at room temperature but it’s not essential to get it all the way to room temp. Preheat oven to 375.
Spray muffin tin or cups if using with non-stick cooking spray. Spoon batter into muffin cups, fill to the rim.
Cook approximately 20 minutes, more if the dough was still cold. Muffins should be light golden brown and a toothpick should come out clean or at least not covered in dough (sometimes chocolate chips can interfere with the toothpick test). Cool in pan for 10 minutes before removing.

(NOTE: You can replace milk with buttermilk [might need a tiny bit regular milk still to thin it out] and replace yogurt or sour cream with ricotta or cottage cheese if you have extras of one of these ingredients on hand and want to use it up. They key is to have one liquid [milk or buttermilk] and one solid [yogurt, sour cream, ricotta or cottage cheese] for the right consistency, one “sour” [buttermilk, yogurt, sour cream] and one “neutral” [ricotta or cottage cheese] for the right flavor)

(NOTE #2: If you are looking to make them a little healthier, you can replace ¼ cup of the white whole wheat flour with ground flax seeds and reduce the sugar to ¾ cup).

Chocolate Chip Pancake Muffins

Or are they Puffins?
This is from bakerella.com
Martina preferred it without chocolate chips. Next time I will use fewer because you want to be able to taste the batter part too! I will also use bigger chocolate chips like Bakerella did. The mini ones get distributed too well, so, again, you don't get to taste enough of the yummy pancake part.

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

• Preheat oven to 350 degrees.
• Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
• In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
• Add wet ingredients to dry ingredients and stir with a spoon until combined.
• Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
• Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve immediately with warmed butter if you like or even just with maple syrup.

Stuffed Croissants

From my Texas Morning Glory cookbook. Don't bake it on the bottom oven rack. Mine burned on the bottom. It's hard to tell when it burns because 2 Tbsp of cinnamon is a lot, and it makes the egg mixture very dark. The vanilla isn't mentioned in the directions, but I assume you mix it with the eggs, so that's what I did.

7 medium croissants
1 cup honey ham, diced
1 cup cream cheese
3/4 cup apricot preserves
10-15 eggs
1/3 cup cream
2 Tbsp cinnamon
2 Tbsp vanilla extract
4 Tbsp sugar

Preheat oven to 350. Slice croissants in half lengthwise. Grease a 12 X 15-inch casserole dish and then line with bottom halves of the croissants. Sprinkle diced ham over the halves. With a spoon, apply dollops of cream cheese (I softened it) on the layer of croissant halves. Then apply dollops of preserves.

In a bowl, beat the eggs lightly. Blend in cream, sugar, and cinnamon. Place croissant tops over the filled bottoms. Pour egg mixture on the croissants. Cover with foil. Bake at 350 for 45 minutes. Serves 15.

Green Chilies Casserole

From my Texas Morning Glories cookbook.

10 eggs
2 cups cottage cheese
2 cups Monterey Jack cheese (or cheddar)
2 cans (4.5 oz each, or 1 7-oz) chopped green chilies
1/2 cup flour
1 tsp baking soda
1/2 tsp salt
Salsa and sour cream for garnish

Preheat oven to 350 degrees. In large bowl, beat eggs until light. Add remaining ingredients, blending thoroughly. Pour into well-greased 9 X 13 pan. Bake at 350 for about one hour or until casserole is browned and center is firm. Serve with salsa and sour cream.

Mushroom Bread

1 pkg (8 oz) refrigerated crescent rolls
2 cups sliced, fresh mushrooms
1 Tbsp butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 tsp Italian herbs or Italian seasoning

Preheat oven to 3750. Separate dough into triangles. Place on pizza stone. Spread and toll out dough to cover stone using lightly floured rolling pin. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and herbs. Bake 15-20 minutes. Cut into squares with pizza cutter and serve warm.

Sausage Frittata

1 lb bulk sausage
1 large onion, chopped
2 cups frozen hash browns, thawed
1 cup grated cheddar cheese
3 Tbsp flour
8 eggs, beaten
1 cup Newman's Own ranch dressing (or your favorite; if you can have msg, another good one is Naturally Fresh Lite Ranch)
1/2 cup skim milk
salsa (optional)


Saute sausage and onion in a large skillet over medium heat, breaking up sausage and cooking it unit the meat is no longer pink. Drain and let cool. Transfer to a large mixing bowl, add potatoes and cheese, toss. Stir flour into the mixture. Combine eggs, dressing, and milk. Pour egg mixture into sausage mixture and stir well.

Option 1: Pour into greased muffin cups and bake for 15-20 minutes or until set. (3250)
Option 2: Pour into greased mini muffin cups and bake for 5-10 minutes. (3250)
Option 3: Pour into 9 X 13 pan sprayed with Pam and bake for 30 minutes. (3500)

Serve with salsa.

Cinnamon Applesauce

1 bag (3 lbs) Grannie Smith apples
1 cup water
1/3 cup sugar
1 1/2 tsp cinnamon
1/2 tsp vanilla

Peel, core, and slice or quarter apples. Put into dutch oven or other soup pot with 1 cup water, sugar, and cinnamon. Boil, then reduce heat and simmer about half an hour until apples are soft. (The cookbook says 8-10 minutes; they've never been done in 8-10 minutes). Mash with potato masher. Stir in vanilla. Yum. Serve warm or cold.

**If you must have smooth applesauce, transfer finished applesauce to food processor and process until smooth.**

Butter Rum Applesauce Cake

Cake:
1/3 cup unsalted butter
¾ cup sugar
1 cup applesauce
1 apple, peeled, cored, and chopped (not Red Delicious—too mushy for baking)
1 tsp vanilla
1 ¼ cup flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt

Glaze:
2 Tbsp unsalted butter
1 cup confectioners’ sugar
½ tsp rum extract
3 to 4 Tbsp half and half or milk

Preheat oven to 3500. Grease an 8-inch baking pan. For cake: Melt butter in saucepan over medium heat. Cook, stirring, 2 to 2 ½ minutes, just until butter begins to brown. Remove from heat; stir in sugar, applesauce, apple, and vanilla. Set aside.

In a large bowl, combine flour, baking soda, cinnamon, and salt. Stir in applesauce mixture and mix until just combined. Pour batter into prepared pan. Bake 25 minutes or until a toothpick inserted into center of cake comes out clean.

Prepare glaze: Melt butter in a saucepan over medium heat. Cook, stirring, for 2 to 2 ½ minutes, just until butter begins to brown. Immediately remove from heat; stir in confectioners’ sugar, rum extract, and half-and-half or milk until spreadable and smooth. Pour warm glaze over cake when it’s removed from oven. Let cool 30 minutes. Serve warm.

Savory Muffins

1 1/4 cups all-purpose flour
3/4 cup old-fashioned oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/3 cup reduced-calorie margarine, melted
1/2 cup egg substitute
1 cup nonfat buttermilk
3 breakfast sausage patties, crumbled, or the equivalent in bulk sausage
2 teaspoons grated Parmesan cheese
Cooking Instructions
1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
2. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
3. Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

Blueberry Buckle

¾ cup sugar
¼ cup margarine
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
½ tsp salt
½ cup buttermilk
2 ½ cups blueberries
Streusel topping (see below)

Cream sugar & butter, beat in eggs & vanilla. Combine flour, baking powder, and salt. Add flour mixture and buttermilk alternately to batter. Stir in berries. Spread batter in lightly greased 9” square baking pan. Sprinkle with streusel topping. Bake at 375⁰ 25-30 minutes or until wooden pick inserted near center comes out clean. Makes 9 servings.

Streusel topping:

Blend ¼ cup each granulated sugar, firmly packed brown sugar, flour, and margarine and ½ tsp cinnamon until crumbly. 12 g fat.