from 247 Moms via Nestle
Weeknight Waffle-wiches are a savory twist on a basic waffle, featuring an
- 12 slices turkey bacon, cooked, divided
- 6 slices thinly-sliced deli ham (about 4 oz.), divided
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
- 1 pkg. (8 oz.) shredded cheddar cheese, divided
- 3 cups plus 1 teaspoon all-purpose baking mix (such as BISQUICK®), divided
- 3/4 cup water
- 1 large egg, beaten
- 3 tablespoons prepared yellow mustard
COMBINE 3/4 cup evaporated milk, 1 1/2 cups cheese and 1 teaspoon baking mix in small saucepan. Cook over medium heat, stirring constantly, until cheese is melted and sauce has slightly thickened to a creamy consistency. Remove from heat; cover.
WHISK together remaining evaporated milk, water, remaining 1/2 cup cheese, egg and mustard in medium bowl. Stir remaining 3 cups baking mix into milk mixture until well blended.
PREHEAT Belgian waffle maker• according to manufacturer’s directions. Pour about 1 1/4 cups batter onto waffle maker. (This amount is enough for a square or round waffle maker.) Cook according to manufacturer’s directions. Repeat with remaining batter. Keep cooked waffles warm in oven.
SPREAD 2 tablespoons cheese sauce evenly over one side of 6 waffle squares. Place 2 slices of bacon and 1 slice of ham on cheese sauce on each. Top with second waffle to make waffle-wiches.
• Can also be cooked in a standard waffle maker (makes about 18 standard-sized waffles).
• Waffles can be made ahead and frozen.
BISQUICK® is a registered trademark of General Mills, Inc.
Flapjacks, hotcakes, shortstacks…whatever we call them, we all know and love them. The recipe I’ve got for you today, though, is not your ordinary pancakes. Nope, this is a complete flavor party, and, well, who can say no to that? I submit that I cannot.
So here it is ladies. Blueberry, lemon, and cornmeal pancakes!
I actually found this recipe awhile back, but I’m honestly not a fan of either blueberry or lemon, so it took me awhile to try it. But we had a big family brunch a couple weeks back so I had to try them out on an audience, and let me tell you, they were devoured. Plus, for all of you who don’t like the texture of pancakes, (…what, that’s just me? I don’t believe it.) this recipe can also be converted to waffles relatively easy. And by relatively easy I mean pour it on a waffle iron instead of a griddle. 🙂
It may look intimidating at first, but I promise you it’s not. Just try it and see for yourself!
1 ½ cups flour
2 tsp. baking powder
1 tsp. baking soda
2/3 cup yellow cornmeal
4 Tb. sugar
4 Tb. lemon juice + milk to make 2 cups
2 eggs, separated
¼ cup melted butter
2 Tb. grated lemon zest
2 tsp. vanilla extract
Sift together first 6 ingredients into large bowl and set aside. Then mix together lemon juice and milk. Add to dry ingredients along with 2 egg yolks, melted butter, lemon zest, and vanilla. Stir batter only until just combined. (There should still be lumps visible.)
Beat egg whites until SOFT peaks form. Gently fold egg whites into pancake batter. Fold in blueberries. There’s really no set amount for this, so just go with what you think looks good. (Kind of like chocolate chip cookies. You know we never actually add the amount a recipe calls for, we just add in what we want, right?!)
Set griddle to 375* and pour about 1/4 cup batter for each pancake. Flip when surface starts getting bubbly and cook until light golden brown. (Recipe makes about 18 pancakes.)
Of course no one can argue that homemade pancakes deserve homemade syrup too. I prefer my grandma’s homemade traditional syrup, but quite a few of my family members really liked the blueberry syrup on these for just a little more flavor, so I’ve included both recipes here.
1 cup white sugar
1 cup brown sugar
1 cup water
1 – 2 tsp. maple flavoring
Stir together water and sugars in pan and bring to a boil on the stove, stirring frequently.
Remove from heat and add maple flavoring. Replace lid until ready to eat and serve warm.
2 cups blueberries
1/2 cup water
2 cups sugar
1 – 2 TB. lemon juice (optional)
Combine all ingredients in large saucepan and bring to a boil. Stir often to prevent sticking or burning.
Reduce heat and simmer for 5 – 6 minutes. Remove from heat but keep lid on and serve warm.
You can actually use this recipe as a base for any berry syrup! Just substitute the blueberries for strawberries, raspberries, etc.
Crunchy Bran French Toast
- 8 slices whole-grain bread
- 4 tablespoons light cream cheese
- 4 teaspoons low-sugar orange marmalade
- 2 large eggs plus 2 egg whites
- Zest and juice of 1 orange
- 1 teaspoon vanilla extract
- 1 1/2 cups bran flakes cereal
- 1 to 2 tablespoons vegetable oil
- 1 to 2 tablespoons unsalted butter
- 2 tablespoons confectioners’ sugar (optional)
Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.
Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.
Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)
Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners’ sugar, if desired, and the kids won’t even ask for syrup!
Spiced Apple Cider Muffins
- 2 tablespoons packed light brown sugar
- 4 teaspoons whole-wheat flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small pieces
- 2 tablespoons finely chopped walnuts (optional)
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 large egg
- 1/3 cup packed light brown sugar
- 1/2 cup apple butter, such as Smucker’s
- 1/3 cup maple syrup
- 1/3 cup apple cider
- 1/3 cup low-fat plain yogurt
- 1/4 cup canola oil
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with the streusel.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Breakfast in a Cup
For the grits:
For the scrambled eggs:
- 2 eggs
- Salt and pepper
- 2 tablespoon water
- 1 tablespoon sour cream
For the poached eggs:
- 1 egg
- 1 tablespoon vinegar, see Cook’s Note*
For the crumbled sausage:
- 1 pound ground bulk country sausage
- Grated cheese, for topping
- Chopped parsley leaves, for garnish
For the grits:
Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.
For the scrambled eggs:
Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble.
For the poached eggs:
Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.
*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.
For the crumbled sausage:
Prepare according to package instructions.
Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top then garnish with parsley.
Banana Mango Raspberry Smoothie
- 1 banana, peeled (fresh or frozen)
- 1 mango, peeled and seeded
1/2 cup frozen raspberries
- 1/2 cup soymilk or milk
- 1 teaspoon fresh ground flax seeds (No need to ground if using a vita mix)
- 2 ice cubes
Place all ingredients into a vita mix or blender. Pour and enjoy.
Smoked Brie Wedge, Bacon & Mushroom Omelet
- 12 large eggs
- 2 tablespoons milk
- 1 1/2 tablespoons unsalted butter or vegetable oil
- 12 slices crisp bacon
- 1 cup wild mushroom, sliced and cooked
- 1 wedge of alouette smoked baby brie cheese
Crack the eggs into a bowl, add the milk, and beat them well.
Melt the butter in a 6-inch nonstick pan over medium heat.
Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly.
Crumble the bacon into the eggs, add the mushrooms and 2 slices of Alouette Smoked Brie.
Let cook for 1 minute.
Using a spatula carefully fold omelet in half.
Top omelet with 2 slices of Alouette Baby Brie Smoked Wedge.
Gently slide omelet onto plate and serve immediately.
Repeat for remaining omelets.
Banging Banana Bread
- 2/3 cup butter flavered Crisco
- 1 cup sugar
- 2 eggs
- 1 1/2 cups mashed ripe bananas
- 1/3 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla (real)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 2/3 cups flour
- 1/2 cup coarsely chopped walnuts
Preheat oven to 350 degrees.
Cream together Crisco and sugar.
Add eggs, one at a time, blend thoroughly.
Add to mixture the mashed banana and water, blend.
Add all remainly dry ingredients, blend with mixer thoroughly.
Now add flour and scrape sides of bowl mix until well blended.
Add in walnuts and stir again.
Spray the BOTTOM only of what ever pan you have decided to use (I generally make mini loaves).
Fill the pan between 1/2 and 2/3 full.
There is nothing more relaxing than a lazy Sunday brunch. Plan ahead with these three recipes.
- 1 pound thick sliced bacon, good quality
- 1/2 cup maple syrup, Grade B
- 1 teaspoon Dijon mustard
- Finely ground black pepper
Preheat oven to 400 degrees F.
Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.
Zucchini and Green Chili Egg Breakfast Casserole
1 1/2 cup zucchini (grated, squeezed and drained)
1 cup cottage cheese
1 (4 ounce) can green chilies (drained)
1 cup cheddar cheese (grated)
salt and pepper to taste
1. Mix everything in a bowl.
2. Pour the mixture into a greased 8 inch square baking pan.
3. Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.
Gingerbread Pancakes with Pears and Yogurt
- 1 cup pancake mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 egg
- 3/4 cup whole milk
- 3 tablespoons molasses
- 1 tablespoon vegetable oil
- 2 ripe Anjou or Bartlett pears, peeled, cored, and thinly sliced
- 1 tablespoon light brown sugar
- vanilla yogurt
- Combine the pancake mix, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg, milk, molasses, and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix).
- While waiting, gently toss the pears in a bowl with the brown sugar; set aside.
- Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter.
- Serve the pancakes with the sliced pears and a dollop of the vanilla yogurt.
Take this Sunday off from household chores. Spend the day relaxing with the family and this delicious meal. Just grill up some bacon or breakfast sausage, and you have a complete meal!
Nutella Stuffed French Toast
8 slices of bread
1/4 c milk
1 T cinnamon sugar
Powdered sugar, syrup, etc for serving
Sandwich Nutella between 2 slices of bread.
In flat bottom container(at least the size of the bread) blend the eggs, milk, and sugar until smooth. Dip each “sandwich” into the egg mixture until soaked through.
Heat a lightly grease pan over medium heat. Cook sandwiches until golden brown on both sides and transfer to a baking pan. Bake at 350F for 10 minutes to crisp the edges and ensure the toast is baked through.
Top with powdered sugar, cinnamon sugar, maple syrup, or even more Nutella.
Apple Cheddar Omelette
2 T milk
1 T olive oil or butter
salt & pepper
1/2 c grated cheddar cheese
2 T diced prosciutto
1 Granny Smith apple, julienned
Add butter or olive oil into a large cast iron pan and toss in the diced prosciutto, letting it get crispy. Meanwhile, whisk together the eggs, milk and salt and pepper in a small bowl. Slowly pour the egg mixture over the prosciutto and into the hot pan, tilting to spread the eggs evenly. Let eggs firm up a little, sloshing the mixture away from the sides and into the middle. Use your spatula to allow the remaining liquid to then flow into the undersides of the cooked eggs while still keeping the egg mixture even. Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add grated cheese and then top with the julienned apples. Fold the omelette in half with your spatula. Cut in half and serve on a plate. Use any reserved matchstick apples as garnish.
Why not? Milk, eggs, and cheese lend vitamins A and D, while kiwi and mango offer vitamins C and E. Mango also brings in vitamin A in the form of beta-carotene, as does the spinach (the leafy green also throws vitamin K into the mix). Not to be left out, avocado represents the B family and provides yet more K. These breakfast recipes from wholeliving.com will keep you and your family healthy, and can be made quickly and easily!
Spinach and Herb Omelet
- 1 Haas avocado, halved, pitted, peeled, and diced
- 1 tablespoon fresh lemon juice
- Coarse salt and ground pepper
- 4 large eggs plus 4 large egg whites
- 1/4 cup fortified low-fat milk
- 1/2 teaspoon dried rosemary, crumbled
- 3 tablespoons canola oil
- 1/2 cup minced onion
- 1 small jalapeno pepper (ribs and seeds discarded), minced
- 2 cups fresh baby spinach, shredded
- 1 bunch chives, thinly sliced
- 1 cup shredded reduced-fat Swiss cheese
- Sliced mango and kiwi for serving
- In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside.
- In a medium bowl, whisk together eggs, egg whites, milk, rosemary, salt, and pepper.
- In a nonstick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add jalapeno and spinach; cook until the spinach has wilted, about 1 minute. Transfer to a bowl; stir in chives and cheese; set aside.
- Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado. Serve with mango and kiwi.
- 6 large eggs
- 2 large egg whites
- Coarse salt and ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 cup medium onion , finely chopped
- 1 cup grape tomatoes or cherry tomatoes, halved
- 2 jalapeno peppers, halved, seeded, and finely chopped
- 1/4 cup crumbled soft goat cheese
- 15 ounces black beans (1 can), drained and rinsed
- Heat the broiler with the rack 4 inches from the heat source. In a large bowl, whisk together the whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a medium (10-inch) nonstick ovenproof skillet, heat oil over medium. Add onion and tomatoes and cook until the onion has softened, about 6 minutes. Stir in the jalapeno peppers and egg mixture. Sprinkle cheese over top. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes.
- Place frittata under broiler and cook until the top is set and starts to brown, 3 to 4 minutes. Meanwhile, in a small saucepan over medium-low heat, cook beans until heated through (add water if too dry); season with salt and pepper.
- Run a rubber spatula around the edge of the pan to loosen the frittata. Carefully slip the frittata out of the pan onto a large serving platter. Serve wedges of frittata with black beans on the side.
- 1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
- 1/4 cup olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. dried Italian herb seasoning
Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.
Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.
- 2 tablespoons butter
- 1/4 cup sugar, plus 1 teaspoon for sprinkling
- 1 egg yolk
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal, plus extra for dusting
- 1/4 teaspoon kosher salt
- In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Add the yolk and mix to combine.
- In a separate bowl, whisk together the dry ingredients. Add them to the egg mixture and stir just to combine. The mixture will resemble coarse crumbs. Add 1 tablespoon of cold water to bring the dough together. Wrap in plastic and freeze for 1/2 hour.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment.
- Dust the countertop with cornmeal. Using your fingertips, press the dough to a 1/4-inch thickness about 8 inches around, and cut into desired shapes. Gently run a knife under each shape to remove and place on a cookie sheet. Sprinkle sparingly with sugar. Bake until golden, about 10 to 12 minutes.
- Remove the biscuits to a wire rack to cool.
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