Biscuit Egg Casserole

Ingredients
1 can Grand Biscuits
1 package Jimmy Dean pre-cooked Sausage Crumbles
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
8 eggs beaten
1 cup milk
1/4 tsp salt
1/8 tsp black pepper

Instructions

1. Preheat oven to 425°F.
2. Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal.
3. Sprinkle with sausage and cheese.
4. Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
5. Bake 25-30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.

Notes: Conveniently we happened to have a can of Grand Biscuits that someone gave us! This was easy to make and we enjoyed it. For step 2 I had to press quite a bit on the biscuits to flatten them all out enough to get them to line the bottom. They also didn't want to seal together very well. I noticed when cutting into the casserole some of the biscuit had floated to the top, so I may not have done it correctly. (Oh, well.)

Source: Lil' Luna

Poppy Seed Muffin Tops

Ingredients
2 C. flour
1/2 C. sugar
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. poppy seeds
3/4 C. milk
1/3 C. oil
1 tsp. almond or lemon flavoring (optional)
1 egg

Directions

1. Sift together dry ingredients
2. In another bowl, mix milk, oil, egg, and flavoring. Add to dry ingredients and mix until just moistened.
3. Spoon batter onto a baking sheet in 12 equal piles.
4. Bake at 400°F for 15-18 minutes or until golden on top.

Notes: This is just a variation on muffins and can be done with pretty much any type of muffin batter. (This recipe is the same as the Poppy Seed Muffins recipe I posted previously.) The kids enjoyed these.

Source: Brittany

Ham and Cheese Savory Scones

Ingredients
2 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 tablespoon baking soda
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 stick frozen butter
1 cup buttermilk
1/4 cup sour cream
1 cup cheddar cheese shredded
3/4 cup ham diced
1/4 cup pre-cooked bacon pieces
2 tablespoons chives diced

Instructions

1. To make these Ham and Cheese Savory Scones, start by adding the flour, sugar, baking powder, baking soda, salt, garlic and onion powder to a large mixing bowl and whisking to combine.
2. Grab your cold stick of frozen butter and grate your butter on a cheese grater or cut into small pieces and them move your butter back to the freezer. While your butter is chilling, chop your ham into bite sized pieces and dice your chives. Remove the butter from the freezer and add to the dry ingredients in the mixing bowl. Using a pastry cutter or a kitchen fork, work the butter into the flour mixture until you have no more large lumps of butter present.
3. Add in the buttermilk and sour cream and still to combine. Next add in the cheese, ham, bacon pieces and chives (save some of those yummy ingredients aside for topping!) and using a large spoon or spatula, stir to combine. Once mixed, transfer your scone dough to the refrigerator for 15 minutes. Once chilled, move your dough to a large floured work space or a large glass cutting board (my favorite!) Your dough should be a bit wet and sticky so flour your hands. Shape your dough into a large circle about 10-12 inches wide and about 1 inch thick.
4. Using a sharp knife, cut into 8-10 wedges and then using a spatcula or pie server, scoop up the scone wedges and transfer to a parchment lined baking pan and sprinkle with your reserved toppings. Bake for 20 minutes in a preheated 425 degree oven. When done, remove from oven and serve immediately.

Notes: This is the first savory scone recipe I've tried. I quite liked them. I didn't have any chives so had to leave those out.

Source: A Wicked Whisk

S'mores Pancakes

Ingredients
2 cups premade pancake mix
1 1/3 cups milk
2 Tablespoons sugar
1 egg
3/4 cup semi-sweet chocolate chips
48 mini-marshmallows
1/4 cup Cinnamon Graham Snacks crushed
1 cup of your favorite chocolate syrup optional

Instructions

1. Heat a non-stick griddle/pan to medium low heat.
2. In a medium mixing bowl, combine pancake mix, milk, sugar, egg, and chocolate chips.
3. Place 1/2 cup of the batter onto the griddle/pan.
4. Take 8 mini marshmallows and place in the middle of the batter.
5. Cover marshmallows with 1/2 teaspoon of the crushed graham snacks.
6. Cover marshmallows and graham snacks with 2-3 Tablespoons of batter. The batter should cover all of the marshmallows.
7. Cook pancakes on each side for 2-3 minutes.
8. Top each pancake with a few drizzles of chocolate syrup, a few more marshmallows, or crushed graham snacks if desired.

Notes: One of the kids asked for marshmallow pancakes and another wanted chocolate chip pancakes, so I suggested s'mores. Brittany made these. She used her buttermilk pancake recipe and added the marshmallows, chocolate chips, and graham crackers as they were cooking. These smelled great while cooking. They mostly just tasted like chocolate chip pancakes afterwards, though.

Source: Cooking with Libby

Huevos Rancheros

Ingredients
1 tablespoon extra virgin olive oil
1/2 medium onion, chopped (about a half cup)
1 15-ounce can whole or crushed tomatoes, preferably fire-roasted, (or 1 -2 large fresh vine-ripened tomatoes, when in season)

1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15 .5-ounce can black beans, drained and rinsed
4 large eggs
4 6 -inch corn tortillas, warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro

Directions

1. Prepare the salsa: Sauté the onions in a little olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. If using whole canned tomatoes, break them up with your fingers or a spatula as you put them in the pan. If using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with.
2. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.
3. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.
4. Prepare the tortillas: Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them.
5. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

Notes: Definitely one of the more involved breakfast recipes I've tried. I needed Brittany's help to get things done in time for the kids to eat before school. I enjoyed this and would gladly eat it again, but I think I would prefer that someone else made it.

Source: We mixed parts of 2 different recipes to come up with what is here: Simply Recipes and the Food Network. Hopefully I've captured it correctly.

Sweet Potato Scones with Brown Sugar Glaze

Ingredients
For the scones
2 and 1/2 cups all-purpose flour
1/3 cups packed light brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup buttermilk
1/2 cup cooked mashed sweet potato
1 and 1/2 teaspoons vanilla extract
1 tablespoon heavy cream

For the glaze
1 tablespoon unsalted butter
1/4 cups packed light brown sugar
3 tablespoons heavy cream
1/4 cup confectioners' sugar

Instructions

1. Preheat the oven to 400ºF. Adjust the rack to the middle position. Line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Stir with a whisk to combine. Using a pastry cutter, fork, or two knives, blend the butter into the flour mixture until it resembles pea-sized crumbs. In a small bowl or measuring cup, whisk the buttermilk, sweet potato, and vanilla together, then add it to the flour mixture. Stir just until the dough comes together, taking care no to over mix.
3. Turn the dough out onto a lightly floured work surface and knead it gently about 5 times. Shape the dough into a 7-inch round disk. Cut the dough into 8 equal sized wedges. Place the scones on the prepared baking sheet. Brush the tops with cream.
4. Bake for 15 to 20 minutes or until golden brown. Transfer the scones to a wire rack to cool slightly and top with glaze.
5. Make the Glaze
6. Combine the butter brown sugar and cream in small saucepan. Cook over medium-low heat, stirring often, until the sugar melts and the mixture becomes smooth. Pour the mixture over the powdered sugar in a medium mixing bowl and whisk until smooth. Allow to cool before topping the scones.

Notes: I love sweet potatoes and so far I've really liked all the scone recipes I've tried so as soon as I saw this recipe I knew I wanted to try it. Luckily we had some sweet potatoes from the garden. The flavor turned out great but my texture was fairly dense (not light and fluffy as described at the source). I may have overmixed or undercooked. I still enjoyed them. My kids ate them and enjoyed them and still don't know they ate sweet potatoes. (I told them I was calling them Brown Sugar and Cream Scones.)

Source: Baked by an Introvert

Strawberry Coffee Cake

Ingredients
1 cup all-purpose flour
1⁄2 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
1 egg, beaten
1⁄2 cup milk
1 teaspoon vanilla (optional)
2 tablespoons butter, melted
1 1⁄2 - 2 cups sliced fresh strawberries

Topping
1⁄2 cup all-purpose flour
1⁄2 cup sugar
1⁄4 cup cold butter
1⁄4 cup chopped pecans

Directions

1. In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
2. In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
3. Pour mixture into a greased 8-inch square baking dish.
4. Place strawberries evenly over the top of batter.
5. To make the topping: Combine the flour and sugar in a bowl.
6. With a pastry blender, cut in the butter until consistency of coarse crumbs.
7. Stir in pecans.
8. Sprinkle mixture evenly over the strawberries.
9. Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

Notes: I absolutely loved this and ate most of the pan myself (the kids were picky about it because it wasn't like the coffee cake they are used to). I was tired when I made it and didn't use nearly enough strawberries, though. More would have been even better. We didn't have pecans so I used walnuts. Also, I put raspberries on one corner instead of strawberries to test it out and liked that part the best.

Source: Food.com

Chocolate Chip Muffins

Ingredients
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt

3/4 cup mini chocolate chips
3/4 cup milk
1/3 cup oil
1 egg

Topping (optional)

3 Tbsp sugar

3 Tbsp brown sugar

Directions

1. Sift together dry ingredients.
2. Add chocolate chips into dry mixture and stir until mixed.
3. In another bowl, mix milk, oil, and egg. Add to dry ingredients and mix just until moistened.
4. For topping mix sugar and brown sugar.
5. Spoon into muffin cups. Sprinkle muffins with topping.
6. Bake at 400°F for 20 to 25 minutes.

Notes: Easy and tasty. Not my favorite muffin recipe but still delicious.

Source: Brittany has had this recipe printed out forever. Not sure where she got it - probably from her Mom.

French Breakfast Muffins

Ingredients
2 cups flour
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 large egg
1 cup plus 2 Tbsp milk
6 Tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract

Topping
1/2 cup sugar
1/2 tsp cinnamon
2 Tbsp unsalted butter, melted and slightly cooled

Directions

1. Heat the oven to 375°F. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside.
2. Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk.
3. In a medium size bowl, whisk the egg until it's frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture.
4. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into the muffin cups, filling each about two-thirds full.
5. Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, then remove them from the cups.
6. Before the muffins lose their warmth, prepare the topping. Mix the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins.
7. Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you'd like more topping, roll them in the cinnamon sugar for a second time while they're still warm. Serve immediately. Makes 12 muffins.

Notes: We first had these way back in 2013 and they have been some of our favorite muffins ever since. We don't rotate the pan in step 5 and they still turn out fine. The last time I made these a few days ago I substituted an equal amount of melted coconut oil for the butter in the muffin batter and didn't notice any difference in overall flavor.

Source: printed off the internet from Spoonful.com in 2013. Apparently this website (which was created by Disney) was shut down in 2014 and no longer exists.

Bacon, Egg, and Cheese Crescent Rolls

Ingredients
1 tablespoon butter
4 extra-large eggs
Dash salt (or to taste)
Dash pepper (or to taste)
6 slices bacon
1 can refrigerated crescent roll dough
1/2 cup cheddar cheese (shredded)

Directions

1. Gather the ingredients.
2. Heat the oven to 350 F.
3. Heat the tablespoon of butter in an omelet pan.
4. In a medium bowl, whisk together the eggs, salt, and pepper.
5. Pour the eggs into the omelet pan and scramble until completely cooked. If they are a little underdone, that's OK since they will be cooked again in the rolls. Set aside.
6. Cook the bacon in the oven or in a pan until crispy. Drain the bacon and let it cool. Chop the bacon finely and set aside.
7. Unroll the crescent dough and separate the triangles.
8. Place a tablespoon of the egg mixture, and a sprinkle of bacon and cheese over the egg.
9. Roll up the triangle as you would a regular crescent roll.
10. Place the roll on an ungreased baking sheet. Repeat with the remaining dough.
11. Bake for 18 to 20 minutes or until golden brown.
12. Let them cool slightly, serve and enjoy.

Notes: I don't typically have the time in the morning that this recipe requires, so I made the eggs and bacon the night before. They still turned out delicious. Next time I will need to make a double batch, as 8 of these weren't enough for us. (My 11-year old ate 3 by herself and has already requested that we have these again.)

Source: The Spruce Eats

Blueberry Scones with Lemon Glaze

Ingredients
Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

Directions

1. Preheat the oven to 400 degrees F.
2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
3. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
4. You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Notes: This is the 7th scone recipe I've tried. It was good but not my favorite. I found it a bit dry and crispier than my preference. Brittany seemed to enjoy it more than others I've made however, and told me she liked the crispiness. The lemon glaze was tasty.

Source: Food Network

Apple Pie Muffins

Ingredients
Topping
1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon cinnamon

Muffins
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups diced peeled firm tart apples (such as Granny Smith)

Directions

1. Note: cinnamon could be added to the batter ( about 1 teaspoon or less). 
2. Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside. 
3. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. 
4. In a separate bowl, sift together flour, soda and salt. 
5. Stir oil mixture into flour mixture alternately with buttermilk. 
6. Fold in apples, mixing just until combined. 
7. Spoon into greased muffin cups filling 3/4 full. 
8. Sprinkle topping over evenly. 
9. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Notes: I have a bad habit of checking the ingredient list to see if I have everything, but not checking the actual amounts of each ingredient. This recipe has way more sugar than other muffin recipes I've made. I didn't notice until I had already started making it, though, and I was too tired to think about making adjustments so I just followed the recipe. The result was tasty but very sweet - enough so that no one wanted to eat more than one (unusual with my family and muffins). If I make these again I will reduce the sugar in the muffins to 1/2 cup or eliminate it entirely since the topping is sweet. Having said all that, I am craving these right now as I type this up. 

Source: Food.com

Creamed Eggs on Toast

Ingredients

5 tablespoons butter 

4 tablespoons flour 

2 cups milk

1/2 teaspoon salt

1/4 teaspoon white pepper (optional)

1/8 teaspoon ground nutmeg (optional)

3 hard-boiled eggs, chopped 

3-4 slices bread, to toast 

butter 

Directions

1. Melt butter over medium-high heat. 
2. Whisk in flour. 
3. When bubbly, whisk in milk a little at a time. 
4. Add salt. 
5. Continue to whisk til thick and bubbly. 
6. Remove from heat and add chopped eggs. 
7. Toast and butter slices of bread. 
8. Lay slices on individual plates and spoon on Creamed Eggs. 
9. Serve.

Notes: I decided I wanted to try the nutmeg even though I wasn't sure how it would work. I liked it. None of my kids did. Next time I will leave it out. I didn't have white pepper so I used black pepper (and only used half the recommended as not all my kids like pepper). I also used 5 eggs instead of 3 without increasing the sauce and thought it was a good ratio.

Source: Food.com

Breakfast Crescent Ring

Ingredients
16 frozen potato tots
1/2 cup heavy cream
12 large eggs
Kosher salt and freshly ground black pepper
6 strips bacon, cut into 1/2-inch wide pieces
6 ounces pork breakfast sausage, removed from casings and chopped
Nonstick cooking spray, for greasing the pan
2 ounces American cheese, grated
1/2 cup grated white Cheddar (about 2 ounces)
Maple syrup, ketchup, hot sauce or white gravy, for dipping, optional
2 cans 8-count crescent rolls

Directions

1. Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes. 
2. Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. 
3. Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.  
4. Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.  
5. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).  
6. Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling).  
7. Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.

Notes: I've been looking for savory breakfast recipes to balance out all the sweet ones that I gravitate towards. This was really good and worth making again. It takes a lot of time, however. For various reasons I ended up cooking all of my filling ingredients the night before and just assembling and baking the ring in the morning. It worked fine doing it that way. I didn't want to use American cheese after my experience with the Egg McMuffin sandwich so I substituted regular cheddar. Also, I don't know why the recipe calls for sausage links when you just remove the casings. Ground sausage would have been quicker.

Source: Food Network

Homemade Egg McMuffins

Ingredients
1 tablespoon unsalted butter, softened, divided
1 English muffin, split
1 slice high-quality Canadian bacon
Nonstick cooking spray
1 large egg
Kosher salt and freshly ground black pepper
1 slice American, cheddar, Swiss, or Jack cheese

Directions

1. Spread 1 teaspoon butter on each half of the English muffin and place halves in a 10-inch nonstick or cast iron skillet over medium heat. Cook, swirling muffin halves and pressing gently to get good contact with pan, until both pieces are well browned, about 4 minutes. Transfer to a sheet of aluminum foil, split side up.
2. Melt remaining 1 teaspoon butter in the now-empty skillet and increase heat to medium-high. Add Canadian bacon and cook, turning frequently, until browned and crisp around the edges, about 1 1/2 minutes. Transfer bacon to lower muffin half.
3. Place the lid of a quart-sized, wide-mouthed Mason jar (both the lid and the sealing ring) upside down in the now-empty skillet. (The side the jar screws onto should be facing up.) Spray the inside with nonstick cooking spray and break egg into it. Poke the egg yolk with a fork to break it and season with salt and pepper. Pour 3/4 cup water into the skillet, cover, and cook until egg is set, about 2 minutes.
4. Using a thin spatula, transfer Mason jar lid to a paper towel–lined plate. Pour excess water out of the skillet and return it to the stovetop with the heat off. Flip Mason jar lid over and gently remove it to release egg. Place egg on top of bacon and top with cheese slice. Close sandwich, wrap in aluminum foil, and return to the now-empty skillet. Let it warm up in the skillet for 2 minutes with the heat off, flipping occasionally. Unwrap and serve immediately.

Notes: I insisted on following the recipe for my first try. It didn't go super well for me. My muffin halves didn't get an even toasting and ended up burning around the edges. And my American cheese slices pretty much disintegrated when I put the sandwich into the skillet to warm up. Lesson learned: it is much easier to just toast the English muffins in the toaster and butter afterwards if the buttery flavor is desired. Also: don't use American cheese. Either that or don't warm up the sandwich with the cheese on it. Using the Mason jar lid for the eggs was one part that was clever and worked well.

Source: Serious Eats

Peach Pie Smoothie

Ingredients
1 cup unsweetened frozen peaches
1 tablespoon honey, plus more to taste
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground ginger
1/2 cup nonfat or 1 percent lowfat milk
1/2 cup nonfat plain yogurt

Directions
Put all ingredients into a blender and blend until smooth.

Notes: I believe I doubled this recipe and we had enough left over to make a few smoothie popsicles. We topped ours with some graham cracker crumbs.

Source: Food Network

Roasted Pear and Chocolate Chunk Scones

Ingredients

3 firmish pears
1 1/2 cups all-purpose flour
1/4 cup granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling
1 1/2 tsp baking powder
1/2 tsp table salt plus additional for egg wash
6 Tbsp cold unsalted butter, cut into small cubes
1/4 cup heavy cream
1/4 cup semisweet or bittersweet chocolate, chopped (or chips)
2 large eggs, 1 for dough, 1 for glaze

Directions

1. Heat oven to 375°F. Peel and core pears. Cut into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange pear chunks on parchment and roast until they feel dry to the touch and look a little browned underneath, about 20 minutes. Slide parchment paper with pear chunks onto a cooling rack (or onto a plate in the fridge or freezer to speed this up) and cool to lukewarm. Leave oven on. Line baking sheet with another piece of parchment.
2. Whisk flour, baking powder, 1/4 cup sugar and salt together in the bowl of an electric mixer. Toss in cooled pear chunks, bits of butter, heavy cream and 1 egg. With the paddle attachment, mix the dough on low speed until it just comes together. Don’t over mix. Add the chocolate chunks and mix for 5 seconds more.
3. On a very well floured counter, pat out dough into a 6-inch round. Cut into 6 generous wedges (or 8 smaller wedges) and transfer to baking sheet at least two inches apart. Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.
4. Bake scones until firm and golden, about 30 minutes. Serve warm.
5. Do ahead: You can get this recipe all the way to the point where you’d bake them, and instead cover the pan with foil or plastic wrap and freeze them overnight. Bake them directly from the freezer in the morning; they should only take a few minutes longer. For longer than overnight, transfer frozen, already shaped, scones to a freezer bag until needed. In both cases, brush the egg wash/sprinkle the sugar on while still frozen, before baking the scones.

Notes: I prepared these the night before and baked them in the morning (see step 5). Turns out I really like roasted pears but my kids don't. These weren't as pretty as other scones I've made but I thought they were great.

Source: Smitten Kitchen

Crepes

Ingredients
2 eggs
2 Tbsp canola oil
3 Tbsp sugar (omit if making savory crepes)
1 cup flour
1 1/3 cup milk

Directions

1. Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.
2. Heat a nonstick skillet to medium-high heat. Hold the pan with one hand while you pour the batter with the other hand. Twirl the pan in a circular motion, pouring just enough batter to coat the bottom of the pan. Place on the heated cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, about 30 seconds. Flip crepe and cook an additional 15-20 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.
3. Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling.

Notes: Tasty! We prefer sweet around here and usually have these with fresh fruit and yogurt or whip cream.

Source: Our Best Bites: Mormon Moms in the Kitchen cookbook, pg 62

Eggnog French Toast

Ingredients
8 large eggs
2 cups eggnog
1/4 cup sugar
1/2 teaspoon vanilla or rum extract
24 slices English muffin bread
Confectioners' sugar, optional
Maple syrup

Directions
In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup.

Notes: I woke up planning to make regular French Toast, but as I was gathering ingredients I noticed we still had some eggnog in the fridge that needed to be used up. I figured someone somewhere had to have tried making French toast with eggnog so I looked for a recipe. This is what I found. It was tasty and my kids all said we should have it again. I still prefer the regular recipe, but this is a good way to use up some eggnog if you are tired of drinking it. We halved the recipe and still had a bit leftover.

Source: Taste of Home

Creamy Oatmeal

Ingredients
1 cup rolled oats (not instant)
3 cups boiling water
1/2 teaspoon ground cinnamon
1 cup milk
Pinch of salt
Drizzle of honey
Sweetener to taste

Dried fruit

Directions

1. Drop the pinch of salt into the boiling water. Stir the oats in, little by little. Too much at a time and you’ll get doughy lumps. When all the oats are absorbed and the mass starts to boil, lower the heat so that it’s just simmering. Cover the pot and continue cooking on lowest heat.
2. Stir once in a while to keep the oatmeal from sticking to the bottom. Keep cooking for 20 minutes.
3. When it’s all cooked through and mushy, add the milk, sugar or sweetener to taste, and cinnamon. Cook, always stirring and always on low heat, until all is absorbed again. This should take another 10 minutes.
4. The oatmeal should be creamy and heavy in the spoon. Then it’s ready.
5. Ladle into bowls and top with the dried fruit. Drizzle a little honey over it all if you like.

Notes: My daughter asked for creamy oatmeal and this is the first recipe that caught my eye. I'm sure there are many other ways to make it (I know I've just made it up my own in the past). Typically I don't care for oatmeal, but I really enjoyed this with the honey, cinnamon, and dried fruit - especially the dried mango. Enough that I am wanting to make it just like this again soon.

Source: From the Grapevine

Stovetop Rice Pudding

Ingredients
2 cups water
1 cup medium-grain rice (preferred; long-grain works, too)
1/4 tsp table salt
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup (4 2/3 oz) sugar
1/2 cup raisins
1 1/2 tsp vanilla extract
1 tsp ground cinnamon

Directions

1. Bring the water to a boil in a large saucepan. Stir in the rice and salt, cover, and simmer over low heat, stirring once or twice, until the water is almost fully absorbed, 15 to 20 minutes.
2. Stir in the milk, half-and-half, and sugar. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3.  Remove from the heat and stir in the raisins, vanilla,  and cinnamon. Serve warm, at room temperature, or chilled. (To store, press plastic wrap directly onto the surface of the pudding and refrigerate for up to 2 days. If serving at room temperature or chilled, stir in up to 1 cup warm milk, 2 tablespoons at a time, as need to loosen before serving.)

Notes: Brittany's family had a tradition of having rice pudding for breakfast on Christmas morning. It is a tradition that Brittany has continued in our family. Instead of a half cup of raisins, only a single raisin is added to the pudding. Then, whoever finds the raisin gets to be the first person to open a present. This is a new recipe for rice pudding that Brittany tried out this year. I think it turned out to be tasty, but since we only have it once a year it is difficult for me to compare it to any other recipes.

Source: The Complete America's Test Kitchen TV Show Cookbook 2001-2016 pg 780

Sheet Pan Mini Meatloaves

Ingredients

1 pound ground beef (see notes)
1 shallot, peeled and grated
1 pound baby potatoes, halved
1 pound young carrots, trimmed, peeled, and cut in half lengthwise (or baby carrots)
2 tablespoons fresh thyme leaves (stripped from woody stems)
1/2 cup panko bread crumbs
2 cloves garlic, minced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons ketchup

Directions

1. Make sure all veggies are prepped and ready to go before you start cooking to make sure the meatloaves and veggies are done cooking at the same time.
2. Preheat oven to 450 F. Line a baking sheet with aluminum foil and set aside.
3. Place peeled (or baby) carrots and halved baby potatoes on the baking sheet. Drizzle with olive oil (about 1-2 tablespoons) and sprinkle with kosher salt and freshly ground black pepper. Roast in oven for about 25 minutes (we’ll be adding to the baking sheet in a few minutes).
4. While the veggies start roasting, combine beef, grated shallot, bread crumbs, garlic, salt, pepper, and 2 tablespoons thyme leaves in a medium bowl. Shape into 4 individual meatloaves about 1″ tall. Remove baking sheet from oven, stir carrots and potatoes (and make room if necessary), then add the meatloaves. Brush with ketchup and return to the oven for the remaining baking time (about 10-12 minutes) or until the meatloaves reach an internal temperature of 165 F.
5. When the meatloaves are done, divide the veggies and meatloaves among plates and serve.

Notes: Simple, tasty, family-pleaser. A nice alternative from our typical "meatloaf and baked potato" night.

Source: Our Best Bites

Creamy Chicken and Wild Rice Soup (Panera Bread Copy Cat)

Ingredients

2 large chicken breasts
32 oz chicken broth
1 4.3 oz box rice a roni wild rice
1 cup chopped celery
1 cup chopped carrots
1 onion chopped
1 cup heavy cream or milk
1 clove garlic
1 tsp basil
1 tsp oregano
2 tbs olive oil

Directions

1. Place the instant pot on saute add oil, garlic, onion, and veggies in the instant pot. 
2. Add Chicken ( mine was frozen). 
3. Add chicken broth, rice a roni, and packet of seasoning. 
4. Add basil and oregano. 
5. Place the pot on 30 minutes manual high pressure or just use your soup button
6. Do a quick release. 
7. Remove chicken and shred. 
8. Add to your soup.
9. Place pot on saute.
10. Mix 1 cup of your broth with 2 tbs cornstarch to make a slurry. 
11. Pour in heavy cream and slurry, continue to saute until it thickens.
12. Note it does thicken more as it stands. Enjoy!

Notes: Super delicious!

Source: Adventures of a Nurse

Chicken Tinga Tacos

Ingredients

1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
3⁄4 cup canned crushed fire-roasted tomatoes
1⁄4 cup chicken stock
1⁄2 teaspoon kosher salt
3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion (we left this out this time)
crumbled cotija
1 lime, cut into wedges

 Directions

1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
3. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
4. Serving: Prepare the garnishes. Char the corn tortillas directly over a gas flame (or in a pan if using electric range), place on a plate and cover with a towel. To keep avocados from sliding off the tacos, it is recommended to make a mash. Mash the avocados in a bowl, add a splash of lime juice, and season with salt and a little garlic powder. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Notes: Very delicious!! We have eaten this twice since my brother Brian shared the recipe with us. I highly recommend charring the corn tortillas and mashing the avocados!!

Cheesy Sausage, Broccoli, and Quinoa Casserole

Ingredients

2 1/2 cups water
2 cups uncooked quinoa, rinsed and drained
1 1/2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
1/2 cup chopped carrot
4 (4-oz.) links sweet chicken Italian sausage, casings removed
1/4 cup all-purpose flour
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 cups whole milk
2 cups unsalted chicken stock (such as Swanson)
6 cups chopped fresh broccoli florets
1 tablespoon chopped fresh thyme, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
Cooking spray
1/2 cup whole-wheat panko (Japanese breadcrumbs)
4 ounces cheddar cheese, shredded (about 1 cup)

Directions

1. Preheat oven to 400°F.
2. Bring 2 1/2 cups water and quinoa to a boil in a large saucepan. Reduce heat; cover and simmer 12 to 14 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes.
3. Heat a large Dutch oven over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add onion, carrot, and sausage; cook 7 minutes, stirring to crumble sausage. Remove sausage mixture to a bowl with a slotted spoon.
4. Add flour, butter, and garlic to drippings in pan; cook 2 minutes, stirring frequently. Add milk and stock; bring to a boil. Cook 2 minutes, stirring constantly with a whisk. Reduce heat to medium; stir in broccoli, 2 teaspoons thyme, 3/8 teaspoon salt, 3/8 teaspoon black pepper, and red pepper. Cover and cook 2 minutes. Stir in quinoa and sausage mixture.
5. Coat 2 (8-inch) square microwave-safe glass or ceramic baking dishes with cooking spray. Divide quinoa mixture between dishes. Combine remaining 1 1/2 teaspoons oil and panko in a bowl; add remaining 1 teaspoon thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, and cheddar. Sprinkle cheese mixture evenly over casseroles. Bake at 400°F for 18 minutes or until browned, or follow freezing instructions.

Notes: I changed this recipe a bit, and the next time I make it I will make a few more changes. I had leftover quinoa that I used. I only had about 1 1/2 or 2 cups cooked, but it was plenty. 2 cups of dry quinoa would be way too much. I used Kielbasa instead of Italian sausage because it was on sale. However, if I used Italian sausage, I would choose a mild Italian instead of sweet. I steamed my broccoli before adding it to the casserole, because I was worried it would not cook well in the oven. I shredded the carrots and sauted them at the end of sauteing the onions. Lastly, I found that 2 cups of milk and 2 cups of chicken stock as at least twice as much as what was needed (probably because I reduced the quinoa). I had to thicken the sauce even further, so I would keep the proportions for the roux as is written, and just do half the liquid and see how that worked out. All those changes being made, it turned out for a nice dish. Basically a healthier version of rice and broccoli casserole.

Source: My Recipes

Pioneer Woman Bowtie Lasagna

Ingredients
1 pound Ground Chuck
5 cups Bow Tie Noodles
3 cups Spaghetti Sauce (or pizza sauce, whatever you prefer)
1 Tablespoon Olive Oil
1 teaspoon Salt
½ teaspoons Garlic Powder
1 teaspoon Italian Seasoning (or more, make it to your taste)
½ cups Mozzarella Cheese
½ cups Sour Cream

Directions

1. Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
2. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce
3. Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
4. Serve to your family and be prepared to have it disappear before your very eyes.  

Notes: This was a great meal for a busy night. I am sure it went over well.

Source: Tasty Kitchen

Almond, Berry, and Chicken Spinach Salad

Ingredients
1 large boneless skinless chicken breast
Olive oil
 4 cups baby spinach, remove stems if desired 
1/2 cup fresh blueberries 
1/2 cup fresh strawberries 
1/2 cup clementine or mandarin oranges 
2-3 tablespoons feta cheese 
2-3 tablespoons slivered almonds 
Salt and pepper to taste

Dressing
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Optional: squeeze of lemon, Mrs. Dash chicken grilling blends seasoning, salt

Directions

1. Prepare the fruits and lettuce by washing and completely drying. If the spinach is still wet it won't absorb the dressing very well.
2. Remove strawberry stems and slice them. Remove clementine skins and separate into sections. OR drain a can of mandarin oranges.
3. Remove fat from chicken. Sprinkle both sides of the chicken breast with salt, pepper, and Mrs. Dash chicken grilling blends to taste.
4. Lightly coat a large skillet with 2 to 3 teaspoons olive oil.
5. Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, or about 8 to 12 minutes.
6. As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.
7. Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) into an airtight jar. Add some salt to taste. Shake until well combined. Toss the dressing with the spinach in a large bowl. Add in the fruit and feta cheese and toss again. If desired squeeze some fresh lemon over the salad.
8. Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.
9. Once the chicken is finished, remove from heat and slice or chop it. Let it cool and then add it to the salad.
10. If not enjoying immediately do not toss with the dressing or feta cheese!
    Notes: I remember enjoying this fresh and tasty salad. 
    
    
    Source: Chelsea's Messy Apron

Ravioli with Pumpkin Alfredo

Ingredients

1 (8-ounce) package fresh pasta (we used cheese ravioli, per recipe recommendation)
1/2 batch Guiltless Alfredo Sauce (recipe below)
1/2 Tbsp. real butter
1/4 cup finely minced onion
2 Tbsp. chicken broth
1 Tbsp. freshly chopped sage (or 1 tsp. dry sage leaves)
1/2 Tbsp. fresh thyme (or 1/2 tsp. dried thyme)
1/2 cup canned pumpkin

Directions

1. Cook the pasta according to package directions.
2. In a separate saucepan, melt the butter on medium heat. When melted, add onion and saute until it is translucent and fragrant.
3. Add chicken broth and herbs. Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add alfredo sauce, stir to combine, and cook until heated through. Serve immediately over the cooked pasta.

Guiltless Alfredo Sauce

Ingredients

2 cups low-fat milk
1/3 cup (3 oz.) low-fat cream cheese
2 Tbsp. flour
1 tsp. kosher salt
1 Tbsp. butter
3 cloves garlic, minced
1 cup freshly grated Parmesan cheese

Directions

1. In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.
2. In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
3. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.
4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.
5. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing.
6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.

Notes:  If I remember correctly from March 2018, this went over alright with the adults, but the kids weren't huge fans. However, the Guiltless Alfredo Sauce recipe is a household staple!

Source: Our Best Bite Cookbook

Roasted Pork Tenderloin with Sweet and Sour Marinade

For Marinade

Ingredients
1/2 cup ketchup
1/2 cup apple jelly
1 1/2 tsp. apple cider vinegar
3/4 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/8 tsp. black pepper

Directions
In a small bowl, combine all the marinade ingredients. Reserve 1/4 cup of marinade and pour the rest over the pork tenderloin in a zip-top bag. Marinate 4-10 hours.

For the Tenderloin

Ingredients

1- 1 1/2 pounds pork tenderloin

Directions

1. When ready to cook pork, preheat oven to 400 degrees F. Remove the pork from the bag and place the tenderloin on a foil-lined baking dish. Place in the preheated oven and bake until internal temperature reached 160 degrees f., about 20-25 minutes. During the last 10 minutes of cooking, baste roast with the reserved marinade.
2. Let stand for 5 minutes and then slice into 1/2-inch pieces. Spoon pan juices over roast before serving.

Notes: Very delicious, juicy, and tender!

Source: Our Best Bites Cookbook

Italian Chicken Roll-Ups

Ingredients

3 large boneless skinless chicken breasts
kosher salt and freshly ground black pepper
1 cup spinach leaves
8 ounces ricotta cheese
1 tablespoon + 1 teaspoon garlic bread seasoning
1 cup shredded mozzarella cheese
4 tablespoons butter, melted
1 cup Italian seasoned bread crumbs
Pizza sauce (or your favorite marinara sauce)

Directions

1. Preheat oven to 350. Mix together the ricotta cheese and garlic bread seasoning and set aside. Line a baking sheet with parchment paper and set aside.
2. Place a chicken breast flat on a plastic cutting board and cover the entire board with a piece of plastic wrap. Pound the chicken breast with a meat mallet until it’s about 1/4″ thick (it will have spread considerably). Cut the pounded chicken breast in half. Repeat with remaining chicken breasts.
3. Line a chicken breast with spinach leaves. Spread about 2 tablespoons of the ricotta mixture over the spinach leaves, leaving about a 1/2″ margin from each edge, then sprinkle with mozarella. Starting at on one end, carefully roll up each chicken breast and secure with 2 toothpicks. Repeat with the remaining chicken breasts.
4. Roll each stuffed chicken breast in melted butter, then roll in the Italian seasoned bread crumbs and place on the prepared baking sheet. Bake for 35-40 minutes in the preheated oven or until the chicken is cooked through. If you want to brown the tops a little, turn on the low broiler for 1-2 minutes (be sure to  keep an eye on it–burning things at this point would be very sad). Makes 6 servings.

Notes: I seem to remember this being tasty. We made this a year and half ago.

Source: Our Best Bites