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This Southwestern quiche is an oldie but goody. I am not sure if you noticed, but it has been a couple weeks since I have posted a recipe and even longer since posting what is going on in Oshkosh. We have been crazy busy, so thank you for that, but it has left me a bit behind in my blogging duties. I just have not had the time to try new recipes or come up with anything, so please forgive me. I think you will like this recipe though. It has a little zip and great garden goodness.
6 eggs, 1 tsp. salt and pepper, 1 1/2 C shredded hash browns (thawed), 1/2 C diced red pepper, 1/2 C sweet corn or canned or frozen, 2 green onions thinly sliced, 2 TB chopped cilantro, 1/4 C pepperjack cheese, shredded, 1/2 C shredded cheddar, and 1/2 C milk.
Preheat oven to 375 degrees. Lightly grease a pie pan. Whisk 1 egg with a dash of salt and pepper. Stir in thawed, shredded hashbrowns. Put potato mixture in the greased pie pan. Press down to form a crust. Bake 15 minutes.
After baking sprinkle crust with diced red pepper, corn, green onion and cilantro. Top with cheeses.
Whisk together remaining eggs, milk, remaining salt and pepper. Pour over vegetables and bake 25 minutes.
Bagel and Lox Benedict
1 Everything bagel, 2 slices of thinly sliced smoked salmon, 2 slices of thin red onion, 2 poached eggs.
1/2 C vegetable broth, 1 Tb cornstarch, 1/3 C sour cream, 1 TB lemon juice, 1 1/2 TB drained capers, salt and pepper and dill.
Separate bagel into 2 halves and toast lightly. Put 2 bagel halves on a place and top each with onion and salmon slice. Place egg on each half.
For lemon caper sauce- whisk broth and cornstarch until smooth in a sauce pan. On med. heat stir until boiling a few minutes. Whisk in sour cream, lemon juice and capers. Stir frequently for a few minutes until steaming. Season with salt and pepper. Spoon sauce over egg and garnish with dill.
I was thinking about saving this Caramel Pecan Coffee Cake recipe and posting it this Autumn since it is one of those decadent, rich and just plain melt in your mouth types of desserts or a side of deliciousness that I serve for with a breakfast entree. However, I have had so many people ask for the recipe, that I did not want to hold off.
1 1/2 C butter softened, 2 C brown sugar, 1 C sugar, 5 eggs, 3 C flour, 1 tsp. baking powder, 1 C half and half, 1 8oz bag of toffee chips and 1 C crushed pecans.
Caramel sauce – 14oz condensed milk, 1 C brown sugar, 2 TB butter and 1/2 tsp. vanilla
Preheat oven to 325 degrees. Spray an 11×7 or 13×9 (my preference) casserole dish.
In a large mixing bowl (preferably a stand alone with paddle), beat butter until creamy. Add sugars and beat until fluffy. Add eggs.
In a separate bowl combine flour, baking powder and salt. Alternate flour mixture with half and half as it helps to blend better. Once combined, stir in toffee bits and pecans. Pour batter into your pan and bake 60-75 minutes or until done. You may want to cover cake towards the end so it does not burn.
Caramel Sauce directions -
Combine condensed milk and brown sugar in a saucepan. Bring to boil, whisking constantly so it does not burn. Reduce heat to low and simmer for 5 minutes, whisking frequently. Remove from heat and add butter and vanilla. Stir until combined. Immediately drizzle caramel sauce over cake.
Once cooled, run a knife around the edges and flip upside down onto wax paper. Spoon glaze over the top. The glaze will thicken as it cools.
I could think of a lot of other creative names to call this besides our appetizer board, but I wanted to a make it easy to find for anyone looking for a variety of appetizers. I like to think of this as our happy hour platter personally. We always do a wine and cheese social on Friday and Saturday evenings from 5:00-6:00. The variety of the wine and cheese always changes depending what is in season, or what I have a taste for. This past weekend we had a large group at the inn and I wasn’t sure how many were going to join us. There were so many great festivities going on in town so either everyone would want to come back and enjoy a break or couldn’t break away, so I made enough for everyone but only a few us were able to enjoy it. That’s okay, more for us.
So on the platter I added some green and red grapes. Made some home made guacamole served with blue organic tortilla chips, homemade red pepper hummus ( I have listed this recipe before, so just click on the link) served with pita chips and then I made some little tartlets from a Pillsbury pie crust and added a variety of fillings. Recipes below.
Chunky Guacamole – 1 1/2 C
2 avocados, 1/4 C red onion, handful of cherry tomatoes, pinch of horseradish, tsp. minced garlic, 1/4 bunch of cilantro, splash of lime juice, and salt and pepper to taste. Add all ingredients to a food processor and chop until mixed but large chunks are still appear.
Tartlets – serves 12
1 Pillsbury pie crust. Cut out circles that fit into a mini muffin pan and bake for approx 12 minutes. Pop out and add whatever ingredients you like. Different ideas that I tried are below.
Red grapes, cut in half with feta cheese sprinkled over.
Fresh raspberries with Greek yogurt flavored with cinnamon and honey.
Sliced pears with Gruyere cheese and applesauce
Prosciutto with fresh mozzarella and fresh basil leaves.
You can also add the guacamole and hummus into the tartlets as well. Have fun creating your own variations.
This is the first year in 14 years that I was not able to get out and go strawberry picking. Although disappointing, the selection at the downtown Oshkosh Saturday Farmers Market has been outstanding. Last weekend I had an abundance of strawberries, so I whipped up some strawberry jalapeno salsa for our wine and cheese extravaganza that we have each weekend. I can’t really tell you how much of anything I added, as I just threw it together, taste tested and added a little more of this and that, so its kind of guess. So, that being said, you can make as spicy as you want to leave out any ingredients that don’t fit your tastes. As much as I enjoyed this, I think it would be fun to add a little peach, or mango or even pineapple. Mmm, that makes me think that maybe this weekend, I will bring back my pineapple salsa.
Strawberries (around 25 chopped), 1/4 C red onion diced, a small bunch of cilantro, chopped, 1 jalapeno, without seeds, chopped, TB lime juice, maybe a little more, black pepper, and a TB sugar.
Add all ingredients together and serve right away. The next day, it was pretty mushy, so don’t make too far in advance.
Bacon Ranch Cheddar Quiche, made with love especially for one guest in particular. I going to pick on one of our past guests for a moment. You know who you are if you reading this. You made me laugh though and gave me a great challenge. I look forward to seeing you again next year.
She emails me a few days before arriving and gives me a list of items that she does not like. She also says that she would like a quiche but that it should be mild. Hmmmm. Okay….We have a winner. If you don’t believe, just ask her.
One 9″ pie crust, 5 oz (approx) of bacon cooked and chopped in pieces, 1 1/2 C cheddar cheese, 5 eggs, 1/2 C milk, 1/2 C heavy cream, 1/2 C Ranch Dressing, 1 tsp. onion powder and salt and pepper to taste. ( I usually don’t usually keep ranch dressing at the inn, so I made my own and it was a lot better than any store bought). See recipe below.
Preheat oven to 375 degrees.
Lay pie crust in bottom of a greased pie pan. Place crumbled bacon on the bottom of the crust. Top with cheese. Whisk the eggs, milk, cream, ranch dressing, onion powder and salt and pepper together. Pour over bacon and cheese. Bake for about 45 minutes. Let cool before cutting and serving. top with cherry tomatoes if you desire.
Ranch Dressing recipe – Yields approx. 1 C
2/3 C sour cream, 1/2 C mayonnaise, 1 tsp. each of dill, parsley, chives, onion powder, garlic powder and celery salt. If it becomes to think, add a little buttermilk or skim milk. Whisk or shake until blended.
Banana Split for breakfast? Sure why not, when its made like this. Though it would make a great after dinner healthy dessert as well.
1 banana, raspberry or strawberry jam, a handful sliced strawberries, raspberries, blackberries, blueberries and/ grapes, chopped walnuts, chocolate chips and your favorite lowfat vanilla yogurt.
Take one banana and slice it down the middle length wise. Add a dollop of Vanilla Greek Yogurt or your favorite low fat vanilla yogurt in the center. Add some strawberry or raspberry jam over the yogurt. Add strawberries, raspberries, blueberries, blackberries, and/or grapes. Next, sprinkle some chopped walnuts over the top and a few chocolate chips. Tasty and healthy too!
Parmesan and tomato baked eggs is a great recipe since it is so versatile. I have been making this vegetarian breakfast for several years without parmesan, so it makes a great dairy free recipe as well, but I love how the cheese makes the mushrooms and tomato stick together a little more and make it very gooey when the forks hits all savory goodness. If you wanted to spice it up a bit, you could add some spicy sausage or crumbled bacon with the mushrooms or serve with Canadian bacon.
1 1/2 TB olive oil, 1/4 diced onion, 4 oz. canned mushrooms, 1 Lg. tomato, 1 egg, 1 TB fresh Parmesan, 1 TB parsley, and salt and pepper to taste.
Preheat oven to 375 degrees. Heat olive oil in skillet over med. to high heat. Add onion and cook for a couple of minutes. Add mushrooms and cook until warm and soft a few more minutes. Season with salt and pepper. Stir in parmesan. Set aside.
Cut up top of tomato and carefully scoop out the insides. Fill tomato with mushroom mixture and pack down gently, leaving a small space. Crack 1 egg on top of filling so it is level with the tomato. Season with salt and pepper.
Bake in an 8×8 dish until the egg white is opaque approx. 30 minutes. Sprinkle with parsley.
Serve with Canadian bacon, fried potatoes, fruit and or and English Muffin.
I have been making this strawberry stuffed french toast recipe for as long as we have been open. I always let or guests know that they can go to our website, on our blog, and pull off any recipe they desire. I was surprised to find out, this was not included. Now, I will have to admit that it has been tweaked over the years for a couple of different reasons. I use to cream cheese, which works well, but I have this love for marscapone, since its lighter and I can make my own when I have the time.
I also have used several different types of breads. For the longest time, I got my cinnamon bread from Richard and Sons in Fond Du Lac, but they stopped making it. Then I had to go on the hunt and got it from Simple Simon Bakery in Appleton. It was similar but just not he same. Pick n Save, then started making something that I thought might work, but over the years it has really been compromised. Festival Foods have come to my rescue again. I currently use their Cinnamon bread from the baker (unsliced). This way, I can get a nice thick slice and carve out a pocket so everything stays inside nicely. With that being said, my measurements are not exact, but I think you will get idea.
Strawberry Marscapone Stuffed French Toast – Serves 1
Cinnamon bread, milk, 1 egg, cinnamon, vanilla, sugar, marscapone(homemade- see tiramisu recipe from past post, minus the coffee or store bought), strawberries (diced), strawberry jam and powdered sugar.
Slice one thick piece of cinnamon bread so it is easy enough to cut a pocket into it.
Mix egg, roughly 1/2 C milk, a dash of cinnamon, 1 tsp. of vanilla, and a 1/4 C sugar together.
Use approx a half of container of marscapone and blend a few diced strawberries and approx. 1 TB of strawberry jam. I find that it is easiest to fill a pastry bag of the marscapone mixture and pipe the filling inside of the bread. Once completed, dip bread into milk mixture. Fry both sides and crusts of the bread until light brown. Cut in half and sprinkle with powdered sugar. I also like to warm a bit more jam up and drizzle it over the sandwich with a few more strawberry pieces. Serve extra filling if desired.
Ever crave something chocolate? I do a lot. I had these caramels in my pantry for a while and it was either eat them one by one or turn them into something delicious. I opted for turtle cupcakes. The recipe below is my go to chocolate cupcake recipe, however if you are short on time, box devils food cake works well too.
2 1/4 C sugar, 2 C flour, 1 1/2 tsp. baking soda, 2 tsp. baking powder, dash of salt, 1 C unsweetened cocoa powder, 2 sticks butter(softened), 1 1/4 Kahlua (or brewed coffee), 3 eggs, 1 C sour cream, 1 TB vanilla, and 8 oz. cream cheese at room temp.
Caramel topping- 20 caramels, 10 TB half and half, handful of chocolate chips and a handful of chopped pecans.
Preheat oven to 350 degrees. Line muffin tin with liners. In a large bowl add 2 C sugar, flour, baking soda, baking powder, salt and cocoa powder. Set aside. In another bowl, add softened butter, 2 eggs, sour cream and vanilla. Blend both bowls together and slowly add Kahlua or brewed coffee. It will be very thick, so using a stand mixer, makes it much easier.
Scoop the batter into your muffin tins, but only fill 1/2 full. Combine cream cheese, 1/4 sugar and 1 egg. Add cream cheese mixture to top of chocolate muffin batter so they are 3/4 full. Bake for approx. 30 minutes until toothpick comes out clean. Cool completely.
Unwrap caramels and add to a double boiler. Add half and half and melt stirring until caramels are melted and smooth. Dip cooled cupcakes into the caramel mixture. Sprinkle chocolate chips and pecans on top.
***Note: I left some cupcakes without the cream cheese topper to give people the option.
This gluten free waffle sandwich recipe is a breakfast dedication for my friend Linda. Linda stays with us every couple of months since she is on the UWO alumni board. Her son just graduated a couple of weeks ago as well, so I have a feeling we may be seeing her a little less. Needless to say though, Linda’s diet has changed over the years to become more gluten free. She gives me free reign to create whatever I would like to serve her. Since I don’t like to give her the same thing twice, unless she requests it, this was my newest creation for her. I had several ideas of what I would like to put between these waffle slices, so I made her a couple of different versions and let her critique it. These waffles are made from coconut flour. You may have seen in past posts of mine that I like to use coconut products in a lot recipes that I have to think out of the box on for dairy free and gluten free recipes. These waffles taste very similar to a regular waffle, but the texture is more cake like. Before frying in the waffle iron, the consistency is much like a thick corn muffin mix but will fry up perfectly. To get the waffle a little more crispy, you could toast for a few minutes.
3 eggs, 1/2 C milk ( I used skim, however you can use coconut, soy or almond), 1/4 C honey, 1 C coconut flour, 1/2 tsp. salt, 1 TB vanilla, 4 TB melted butter, 1 tsp. baking soda, and 1/4 C yogurt.
Mix all the ingredients together and scoop into a waffle iron. Bake until done. Toast if you would like crunchier.
Top with fruit or make into a sandwich. Variations are endless, but I tried these two below.
One sandwich I added 2 slices of maple bacon, 1 scrambled egg and spread cinnamon butter on each slice of waffle and sliced in two. I think provided maple syrup to dip the sandwich into.
On the other sandwich I spread coffee flavored mascarpone on two slices of waffles and added sauteed apples in between.
I saw this rolled omelet on Pinterest the other day and I thought to myself, now why didn’t I think of that? Then my mind started racing and thinking about all the good stuff that I could put in it. This recipe below is what I call the club. It has all my favorite things in it, except for the mushrooms. I can’t stand those little buggers, but I figured they probably belonged. If I were making this for myself, I would take them out of there. If club is not your thing, see below some of the other variations I came up with.
Rolled Club Omelet- Serves – 1-2
Salt and pepper, 1 tsp. olive oil, 2 TB of my perfect guacamole (will feature recipe some other day-soon), 1/2 C fresh baby spinach leaves, 1 slice of turkey breast, ham, shredded cheese, mushrooms and two slices of bacon.
Beat 2 eggs. Add herbs and salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add eggs. Swirl pan to create a thin omelet, similar to a crepe, 2 – 3 minutes.
Gently slide omelet out onto a cutting board. Spread Guacamole over omelet and cover with spinach leaves and fillings; roll gently and cut to serve.
Other variations that are wonderful-
1. Greek – Black olives, feta, spinach tomato, red onion and cucumber sauce and gyro meat if desired (2 TB Greek yogurt and sour cream, 1/8 tsp of white vinegar, lemon juice, cucumber(peeled and diced), green onion, minced garlic, oregano, lemon zest, salt and pepper to taste).
2. Mexi – Monteray Jack cheese, my perfect Salsa (recipe some other time- soon), black olives and cilantro.
I have been trying to eat a little healthier, so I have been looking for for new inspirations to help me feel full longer. I have incorporated flax seeds and chia seeds into almost everything I eat since they they are literally flavorless, good for me, I don’t even know they are in things and it has helped me feel full. I do tend to get bored eating the same thing all the time though, so I like to try new things. When I first tried quinoa, I really liked it. If you are not familiar with quinoa, it is a grain and it is cooked similar to rice. It does not have a lot of flavor, so as a side dish I like to add some chicken broth, craisens and some vegetables. Since I figured it was so versatile I thought why not add some cinnamon and brown sugar. I may even try some maple syrup as a substitute next time, but this was really good, very satisfying, something different than oatmeal, better for me and really stuck with me all morning, even after a workout.
Breakfast Quinoa – Serves 2
1 3/4 C skim milk, 1 C quinoa, 3 TB brown sugar, 1/2 tsp. cinnamon, 1/4 C Greek yogurt or lowfat yogurt, and 1 C fresh fruit
Bring milk to a boil in a saucepan. Add quinoa and return to a boil. Reduce heat to low and simmer, covered until about three quarters of the milk has been absorbed, about 15 minutes.
Stir in sugar and cinnamon. Cook, covered until almost all the milk has been absorbed, about 10 minutes.
Add yogurt and fruit and enjoy!
I try out a lot of recipes from the Food Network, magazines, Pinterest, make up my own, etc. Sometimes they turn out, sometimes they don’t. Sometimes I like a recipe, but I don’t love it. I will only post my recipes that I really enjoy, and only after I have had time to tweak them to what I think is shareable. That means that sometimes our guests will get to try things that I may never post. I made some lemon sugar cookies the other day that I thought were good but I was not overjoyed by them, so unfortunately you will not see those. If you stayed with us though and really love them, let me know and I will share the recipe with you.
This next recipe is one that I got off of Pinterest, but had to work really hard at tweaking. It just was not working out for me, but I knew it had potential. So, I added a few a things and minimized a few others and I have to say, I think they are pretty darn good and very summery, which I am trying to make happen. I hope you enjoy.
2 C plus 2 TB flour , 1 C sugar, 1/2 tsp. salt, 2 tsp. baking powder, 1/2 C vegetable oil, 3 eggs, 2/3 C Greek Yogurt, 1 1/2C mixed berries. I used blueberries, strawberries and raspberries.
Streusel Topping- 2/3 C brown sugar, 1/3 C flour, 1 tsp. cinnamon and 1 1/2 TB butter.
Preheat oven to 400 degrees. In a med bowl, mix together 2 C flour, sugar, salt and baking powder. In a smaller bowl, add vegetable oil, eggs and yogurt and whisk to combine. As liquid mixture to flour mixture and until just combined.
In a separate bowl, combine fruit with 2 TB flour ( to prevent berries from sinking to the bottom and clumping together). Fold the berries into the batter gently. Put into muffin liners or your muffin tin.
Combine your streusel ingredients not it is crumby. Sprinkle streusel on top of muffins and bake 20 minutes. Garnish with raspberries to dress it up.
Pina Colada Cupcakes. Just the sound of them sounds too good to be true. This is fun recipe that you can get pretty creative with. I thought about coloring the icing or topping them with tidbit pineapple pieces, but I like to keep it simple most of time. I figured this would be a great little recipe to feature right before Easter. If you do not like to use alcohol, you can always use an extract. They actually taste very similar.
1 box yellow cake mix, 1/3 C vegetable oil, 1/4 C water, 1 tsp. rum, 1 Can(8oz) crushed pineapple, drain but save juice and set aside), 3 eggs, and 1 tsp. coconut extract, 1/2 tsp. vanilla extract
Heat oven to 350 degrees. Place muffin liners in cupcake tin. I like using jumbo, but use whatever size you have. In a large bowl beat cake mix, oil, water, 1 tsp. rum, pineapple(not juice), and eggs with an electric mixer. Divide batter among muffin cups. Bake 20-25 minutes for jumbo muffins. Cool for a few minutes before removing from pans. Cool completely, before frosting.
Buttercream Icing – 1 1/2 C powdered sugar, 3 TB butter, 1/2 tsp. vanilla extract, 1 tsp. rum, 1 tsp. pineapple juice, and milk.
Mix all ingredients except milk together. Slow add milk, 1 tsp at a time until you get a smooth, thick consistency. Whip until creamy and easy to spread or pipe on. Garnish with coconut flakes, or pineapple, colored sugars or whatever you like.
This breakfast grilled cheese is probably one of my new favorite recipes. It has a wonderful mix of sweet and savory with just the right amount of heat. This recipe was featured on channel 5 roadtrip segment a couple of weeks ago and was favored well, so we wanted to share our recipe with you. I considered entering this in the bedandbreakfast.com contest a month ago, but I figured it was not sweet enough. I may have to reconsider this one for next year.
I use very specific ingredients in this sandwich for a few of the items. You can tweak anyway you like, but I have found that using these key ingredients makes a big difference.
Festival Foods bakery cinnamon bread-unsliced, Butcher Block Raspberry pepper or Raspberry Japlepeno jam,( there are two companies that make this jam that Butcher Block sells. I forget the name, but they are both incredible, Hennings Mango Fire Cheddar Cheese sold at Butcher Block as well. If you have never been in Butcher Block, you should really check it out. A lot of specialty items only found in Wisconsin and really nice owners too!
Two slices cinnamon bread, 2 Large eggs, 2 TB Raspberry Pepper Jam, 2 slices maple bacon (fried), and 2 slices mango chipotle cheddar cheese and butter.
Scramble eggs and pour into a frying pan. Cook without scrambling, but flip to keep the eggs together. Set aside.
Butter both slices of cinnamon bread on one side. Lay one slice, buttered side down, in frying pan. Spread one TB of raspberry pepper jam on bread. Layer with eggs, bacon, and cheese. Slather the other 1 TB of raspberry pepper jam on opposite side of buttered bread. Lay the jam side down on the egg, bacon and cheese with butter side up. Flip to cook other side until desired doneness. About one minutes. Cut in half and serve with fruit.
Chocolate covered cherry cheesecake bread pudding. Wow, thats a mouth full! This is the recipe that I entered into the national bed and breakfast.com contest. The criteria was make up your own, authentic “sweet” breakfast recipe. We made it to the top 16 but unfortunately, did not make it past that, as competition was pretty stiff. I love bread pudding recipes because you can make them for a crowd or for just one. When making them for one in these cute little soufle bowls, they puff up so beautifully that I was hoping the picture alone would sway some voters. Though we did not make through, I wanted to share the recipe with you. I hope you enjoy.
4 TB. graham cracker crumbs,1/2 TB butter, 1 egg, 1/2 C milk, 1/2 tsp. vanilla, cinnamon and nutmeg, 1 Challah or Hawaiian bread, 3 oz. cream cheese, 1/4 Can cherry pie filling, 1/4 C sugar, and 1/4 C mini chocolate chips
Preheat oven to 325 degrees. Spray an 8oz. ramekin with non stick cooking spray.
Melt butter. Add graham cracker crumbs to melted butter and spoon into bottom of ramekin until it covers the bottom. Pat down.
Whisk together egg, milk, vanilla, cinnamon, nutmeg and 1/3 of the sugar until combined and sugar is dissolved.
Tear bread into pieces (larger rather than smaller) and add to egg mixture. If too soggy, add a little more bread. Mix well.
Put half of the bread mixture on top of the graham mixture.
Combine cream cheese with 1/3 of the sugar (still having 1/3 left) until combined.
Spread cream cheese mixture on top of bread mixture.
Sprinkle about 10 or more chocolate chips on top of cream cheese mixture, depending how chocolaty you like it, you can always add more.
Add cherry pie filling over the cream cheese and chocolate chips.
Place the remaining bread over the top and sprinkle with remaining sugar.
Bake 45-50 minutes. Sprinkle more chocolate chips on the top when done baking. Serve immediately.
Mint truffles. Yum! This really isn’t a new recipe, just an adaption of a previous one, but that doesn’t make it any less indulgent. Reading my old post, I commented that I had never tried it with mint Oreos or chocolate Oreos, so this seemed like the right time. Original recipe . Adapted recipe is slightly different. You don’t need as much cream cheese since for some reason the mint oreos are much softer. Also include peppermint or mint extract and white chocolate.
1 package of Mint Oreos, 4oz. cream cheese, (add more if necessary) white chocolate, green food coloring, mint or peppermint extract. Set aside a couple of cookies so you can crumble cookie crumbs over the top.
Add the entire package of Oreos to the food processor. Process until crumbly. Add softened cream cheese and process again.
Scoop out Tablespoons of crumb mixture and form into a ball. Put on a cookie sheet and store in the freezer until ready to coat with white chocolate. (It will be much easier when they are firm like this)
Melt white chocolate. Once melted add as much green food coloring as you want to get to the desired color. Then add your extract. If you really want to go crazy, add some peppermint schnapps! Dip the frozen Oreo balls in the mint chocolate or drizzle with the mint chocolate or both. Add cookie crumbs for a little more flair.
30-35 balls depending on the size you make them. Store in the freezer until ready to serve.
A little Tex Mex for Breakfast, why not? This breakfast quesadilla is probably one of my favorite new recipes that I pulled off of Pinterest. Of course I tweaked it to make it my own, which is what you can do too. Really easy to make, looks great on the plate, satisfying and completely creative that you can add whatever ingredients you want. You can’t see the avocado in the picture, but they are in there. ( My little hint of green for St. Patricks).
8 – 6″ flour tortillas, 6 eggs, 1 Kielbasa sausage (sliced), 2 avocados, sliced, 2 C shredded Mexican cheese, 1 onion, chopped, 1 red pepper, chopped, 3 med. potatoes, sliced, 2 TB. olive oil, 2 TB butter, salt and pepper to taste and salsa and sour cream (optional).
In a large skillet, heat 1 TB olive oil and cook the onion and the potatoes until the potatoes are tender. Set aside.
Add the other TB of oil to the skillet and fry the sausage until lightly browned. Beat egg and pour over sausage. Scramble eggs with sausage and cook until eggs are done. Remove to a plate and set aside.
In the same skillet, melt half TB of butter over med. heat and place a tortilla on your skillet. Layer with 1/4 C cheese, 1/4 potato mixture, 1/4 egg/sausage mixture and slices from half of an avocado. Add another 1/4 C cheese and top with second tortilla.
Carefully flip tortilla when one side is lightly browned and cheese is beginning to melt. Add more cheese to the top of tortilla and cook until bottom tortilla is lightly browned.
Slice the quesadilla into 4 wedges and serve with home made salsa (see previous recipe) and sour cream.
Cinnamon yogurt fruit cup. Refreshing, crunchy and good for you too. Plus there is some green fruit in here for my St. Patricks Day themed month.
Dressing – 1/2 C lowfat yogurt, 1/4 C sugar, 1/4 C brown sugar, 1/2 tsp. lemon juice, and 1/2 tsp. cinnamon
1 Granny smith apple, cored and diced, 1 pink lady or red apple of choice, cored and diced, 1 pear, cored and diced, 1/2 C red grapes and 1/2 C green grapes and 1/4 C chopped walnuts.
Mix all the dressing ingredients together and put in the fridge while you are cutting up your fruit.
Once you have everything chopped up, pour your dressing over the fruit and stir.
Enjoy right away and refrigerate any leftovers, if you have some.
Mint cupcakes, just in time for St. Patricks Day. I figured since I devoted the month of February to chocolate, why not devote March to green. That leaves it to Mint and avocado in my opinion. The only green food that looks appetizing is mint and there is only so much you can do with mint that is not redundant and that is mostly in dessert format and well, avocado, a lot more variety, just not as much for breakfast, but I will try to sneak in both.
This one is so darn pretty though that I couldn’t wait to share it with you. Now, I think box devils food cake is great, so if you are short on time, do the box. If you like to put in a little extra effort, use this recipe. I have tried many but really like this one and if you don’t care for mint, try a chocolate buttercream with these little darlings. Scrumptious too.
2 C sugar, 2 C flour, 1 1/2 tsp. baking soda, dash of salt, 3/4 C hot chocolate powder, 2 sticks butter, 3/4 C Kahlua, 2 eggs, 2/3 C sour cream, and 1 TB vanilla
Mint Filling- 1/2 C chocolate chips, 4 TB heavy cream, 2 Tsp. mint extract. and 1/2 C powdered sugar.
Melt chocolate chips and heavy cream together in the microwave. Stir in mint extract and then powdered sugar. Fill insides of cupcake with filling.
Mint Buttercream – 8 oz. cream cheese, 6 TB butter (softened), 4+ Cups powdered sugar, 1 TB heavy cream, 1 tsp. mint extract and green food coloring.
Preheat oven to 325 degrees. Line a regular size muffin tin with cupcake liners and fill about 2/3 full of batter.
In a large bowl whisk together sugar, flour, baking soda and salt. Set aside.
In a saucepan, melt butter. Stir in Kahlua and simmer. Remove from heat and whisk in hot chocolate until smooth. Let cool slightly. Once cool, beat in eggs and sour cream. Pour into muffin liners and bake for about 15 minutes. Let cupcakes cool completely.
Once cupcakes are cooled, scoop out the middle with a baby spoon and fill with mint filling.
For buttercream, beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and mint extract. Add a couple drops of green food coloring and stir. Pipe butter cream over cupcakes. Drizzle with any mint filling you had left and top with and Andes mint.
Chocolate chip bread. The last of the chocolate recipes for February, but defiantly not the last that you will ever see, not even soon. Two recipes for you two choose from this week. The first recipe is just an adaption from a past recipe. Remember the Crusty Bread recipe I shared with you last year? Its one that I use all the time for a lot of our wine and cheese socials. I am always playing around with different ingredients and this time I threw in some chocolate chips and a little extra sugar in it. Last week, I cubed up the bread and used a mascarpone cheese spread with it. Delicious! You can grab the recipe by clicking on the crusty bread link above. The next recipe is a bit different. I got it from my Taste of Home cookbook that I have had for years. Its a little sweeter and does not have the crunchy outer shell. I would say this is more of a dessert bread. It would be fun to hear which you prefer. I know my favorite.
Crusty Chocolate Chip bread.- Cut into cubes and serve with honey butter, cinnamon butter or mascarpone.
Chocolate Chip Egg Bread – 2 loaves
3 1/2 C flour, 1/4 C sugar, plus 1 TB divided, 3/4 tsp. salt, 1/2 TB yeast, 3/4 warm water, 3 TB oil, 2 eggs, and 4-5 oz. semi sweet chocolate chips.
Egg wash – 1 egg and 1 tsp. water
Whisk flour, sugar and salt in a stand mixer. In another bowl whisk 1/2 TB sugar, yeast and water together. Set aside for 5 minutes until foamy. Whisk in oil and eggs. Add the wet ingredients to the dry ingredients. Beat first until blended. Then use your dough hook and knead until incorporated. Knead in chocolate chips by hand.
Divide dough in half and place in two separate greased bowls, turning dough to coat. Cover and allow to rise about 90 minutes until doubled in size.
After 90 minutes, roll each each a smooth round loaf. Place both loaves on a parchment lined baking sheet. Cover an let rise until doubled or proof in the oven until happy with the size.
Beat egg and water. Brush over loaves. Sprinkle remaining sugar over the top of each loaf. Bake at 375 degrees for 10 minutes. Cover with foil and bake and additional 15 minutes until golden. Cool before cutting.