CHEESY CHICKEN PANCAKES

CHEESY CHICKEN PANCAKES makes 16-18 pancakes

PANCAKES

1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

• Whisk together the eggs, mayonnaise, salt, pepper and dill.
• Add flour, stirring until smooth.
• Fold in cheese and then chicken pieces, stirring until well blended.
• Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
• Heat a large non-stick pan over medium heat with avocado oil.
• When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through.  Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

DIP
1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

• Combine all ingredients in a small bowl, stirring together until smooth.

NOTES:

• To test for doneness, cut a pancake in half and the chicken should be completely white inside.
• Partially frozen chicken breasts are easier to dice.
• Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
• Changing the cheese flavor makes a nice change.  Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.

CINNAMON ROLL FRENCH TOAST CASSEROLE

CINNAMON ROLL FRENCH TOAST CASSEROLE
TOAST
12 slices thick BRIOCHE bread
2 cups whole milk
6 LARGE eggs
1/2 cup golden raisins
1 1/2 teaspoons PURE vanilla extract
3 tablespoons sugar
1 tablespoon QUALITY cinnamon

• Cut bread into 1 inch cubes.
• Spray a 9×13 baking dish with non stick cooking spray.
• Place bread cubes in a large mixing bowl.
• In a small bowl whisk together the sugar, brown sugar, and 1 tablespoon of the cinnamon.
• Evenly sprinkle the cinnamon mixture over bread cubes and toss.
• Whisk together the milk, eggs, vanilla and sugar.
• Pour evenly over bread cubes and toss to coat.
• Fold in raisins.
• Arrange an even layer in the baking dish.
• Cover tightly with saran and chill overnight.

TOPPING
1/4 + 1/4 cup sugar
1/4 cup packed brown sugar
1/2 tablespoon QUALITY cinnamon
6 tablespoons melted butter

• Preheat oven to 350°.
• Uncover casserole.
• Mix together 1/4 cup sugar and cinnamon.
• Sprinkle over casserole.
• Drizzle melted butter over casserole.
• Bake 35-45 minutes until browned and baked though in the center.

ICING
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon PURE vanilla extract
4-6 tablespoons whole milk
2+ cups powdered sugar

• Cream together the cream cheese and butter until light and fluffy.
• Add vanilla and 4 tablespoons milk, blending until smooth.
• Gradually add powdered sugar until well incorporated.
• Add more milk 1 tablespoon at a time until you reach a pourable desired consistency.
• Pour over slightly cooled french toast casserole and serve.

BARNYARD PIE

This is a wonderful hearty, savory yet tangy breakfast pie.

BARNYARD PIE
1 pie dough – homemade or store bought
4-5 leftover buttermilk biscuits, broken into pieces
1 LARGE bunch green onions, chopped
1/3 cup SMALL chopped red onion
12 ounces bacon, diced and cooked crumbly
6 LARGE eggs, beaten
1 cup half and half
FRESH ground sea salt and black pepper
1 teaspoon red pepper
4 ounces cream cheese, softened at room temperature
1/2 cup FINELY grate pepper jack cheese
3 tablespoons tart cherry or pepper jelly

• Preheat oven to 400°.
• Roll pie dough into a large 12-13 inch round.
• Place pie dough into a 10 inch pie plate, trim and crimp edges.
• Prick bottom with a fork once or twice.
• Parbake pie shell 8-10 minutes.
• Scatter broken biscuit pieces into the bottom of the pie shell.
• Sprinkle green onions over biscuits followed by the bacon pieces.
• In a medium mixing bowl cream the cream cheese.
• Whisk together the eggs, half and half, FRESH ground sea salt and black pepper and red pepper flakes.
• Pour into cream cheese and mix together well.
• Pour into the pie shell making sure NOT to fill over the bottom of the crimped edge of the pie.
• Sprinkle with the pepper jack cheese.
• Microwave the jelly for 30 seconds.
• Quickly spread the jelly over top, using a spatula to spread evenly.
• Bake 20 minutes.
• Reduce heat to 375°.
• Turn pie pan 180 degrees.
• Bake another 10-15 minutes until the top is golden and egg mixture is set firm.
• Let cool slightly before slicing and serving.

EVERYTHING BAGEL DUTCH BABY

 

This is a SUPER simple and seriously savory brunch recipe!

EVERYTHING BAGEL DUTCH BABY
3/4 cup all-purpose flour
3/4 cup WHOLE milk
4 LARGE eggs, room temperature
1 + 1/2 tablespoons EVERYTHING Bagel spice mix
4 tablespoons unsalted butter
3 slices bacon, cooked crisp and crumbled
2 green onions, sliced thin
Sour cream, for garnish and serving

• Preheat oven to 425°.
• Add cast iron skillet to oven to heat.

 

• In a blender add the flour, milk, eggs and 1/2 tablespoon seasoning.
• Blend on low until well combined, making sure to scrape down the sides of loose ingredients. Blend again 10 seconds until smooth and foamy.

 

• Add butter to skillet to melt.
• When butter is melted add batter to pan and sprinkle with remaining spice mix.
• Bake 15-18 minutes until puffed and golden brown around the edges.
• Top with bacon pieces, green onions and a dollop of sour cream.
• Serve immediately.

SAVORY RUSTIC COUNTRY HAM & CHEESE QUICHE

SAVORY RUSTIC COUNTRY HAM & CHEESE QUICHE
CRUST
1 3/4 cups all purpose flour
1 teaspoon sea salt
COLD 1 stick unsalted butter, cubed
1 egg yolk
1 teaspoon FRESH chopped thyme leaves
+/- 1/2 cup chilled water
2+ ounces chilled Vodka (see notes)

• In a large bowl whisk together the flour and salt.
• Add the COLD butter cubes and using your fingers (my preference) or a pastry cutter work the butter and flour together until you have pea sized pieces.
• Add the egg yolk and thyme leaves, mixing until combined.
• Add the water and vodka JUST enough to mix until the dough comes together. If it’s too crumbly add more vodka or cold water 1 teaspoon at a time until dough comes together smoothly.
• Work dough into an 8 inch disc.
• Wrap dough in plastic wrap and chill 30 minutes.

QUICHE
1-2 tablespoons Frank’s original hot sauce
1 1/2 tablespoons butter
1 bunch green onions, minced
1/2 cup small diced red/orange peppers
FRESH ground sea salt and black pepper
2 LARGE eggs
1 cup half & half
1/2 teaspoon FRESH grated nutmeg
1 cup grated Fontina cheese
1/2 cup grated SHARP white cheddar cheese
1 1/2 cups chopped country ham

• Roll out dough to an 11 inch round.
• Carefully arrange crust in 9 inch pie dish.
• Brush the bottom of the crust with Frank’s original hot sauce.
• Chill crust while preparing the filling.
• Preheat oven to 375°.
• Place a raised wire rack on your baking sheet.
• Add butter to skillet over medium high heat.
• When butter is melted add green onions and peppers, season with FRESH ground sea salt and pepper, stirring to saute’ 2-3 minutes until softened and golden.
• Remove from heat and set aside to cool.
• In a mixing bowl whisk together the eggs, half and half, salt, pepper and nutmeg.
• Place the prepared crust on the wire rack on the baking sheet.
• Toss together the ham, onions and peppers.
• Arrange half of the ham mixture evenly in the crust.
• Sprinkle with half of the cheeses.
• Arrange remaining ham mixture over cheese layer.
• Top with remaining cheese.
• Whisk the egg mixture one last time and evenly pour over into the crust.
• Bake 30 minutes and then turn tray.
• Bake another 20 minutes, until egg mixture is completely set and crust is golden brown.
• Cool at least 10-15 minutes before serving.

NOTES:

• We were out of vodka so I substituted REAL SPICE MOONSHINE and it worked REALLY well! The idea of using the alcohol versus using all water is that the alcohol evaporates during baking leaving you with a flakier, lighter crust.
• The old recipe I used had you brushing the crust with Dijon mustard, but I only do this if I won’t be eating it due to my being deathly allergic to it, so I brushed the crust with Frank’s original Hot sauce instead and we like it even better!

OVERNIGHT BREAKFAST CASSEROLE

 

Our family has been making some version of this casserole, each their OWN way, and each called Overnight Breakfast Casserole, for as long as I can remember. Each and every one of those casseroles was excellent on their own merit, but the real plus is that it’s a MAKE AHEAD (anywhere from 3 hours to overnight) casserole and take the stress off of the holiday morning. Just pop it in the oven while you’re watching the kids open their stockings and gifts or if you have guests you don’t have to spend time in the kitchen and away from your togetherness time. Be sure and take the casserole out of the refrigerator at least a half an hour before you put it in the oven so it can come to room temperature.

The other beauty of this recipe is that the innards are up to you - either what you prefer or what you have on hand. It is just a basic strata with eggs, bread chunks and add ins of a protein, veggies and cheese. It is also a GREAT way to use up stale bread. You can use whatever bread you prefer, but we love sourdough ourselves. Some people also prefer to cut the crust off, but we are definitely crust on people.

We also tend to always use the same add-ins where as my niece changes it up EVERY time she makes it, but they always have a protein, veggies and cheese(s). Seasonings are another area that can change this up, but we tend to stay pretty traditional with FRESH ground sea salt and black pepper. Occasionally I’ll use tri-color pepper for a hint more heat.

My normal proteins are diced ham and crumbled bacon, but I have been known to use rotisserie chicken also. My traditional veggies are diced red peppers, sliced green onions and thinly sliced mushrooms. Sharp cheddar is our cheese of choice, but we also like shredded Gruyere and/or pepper Jack.

Oh and did I mention that it makes a wonderful leftover dish for a quick lunch over a holiday weekend.

OVERNIGHT BREAKFAST CASSEROLE serves 10-12
PREP TIME: 20 minutes
BAKE TIME: 50-60 minutes

12 slices sandwich size bread, flavor of choice, cubed
3/4 cup diced ham steak
8 slices bacon, cooked and crumbled
3 green onions, THINLY sliced
1/2 red pepper, FINELY diced
4 cups grated cheese, flavor of choice
6 LARGE eggs
3 cups WHOLE milk
FRESH ground sea salt and black pepper
1/2 teaspoon Coleman’s mustard (optional)

• Preheat the oven to 300°.
• Cube bread and place on a baking sheet.
• Add baking sheet to oven for 15 minutes, just long enough to dry out the bread cubes, but not toast them.
• Whisk together the eggs, milk and seasonings.
• Spray 9x13 baking dish with non-stick spray.
• Layer the bread cubes evenly into the bottom.
• Even top the bread cubes with half of the proteins, veggies and cheese.
• Layer again ending with cheese.
• Pour the egg mixture over top.
• Cover and refrigerate at least 3 hours, but preferably overnight.

NEXT MORNING:

• Remove baking dish from refrigerator to bring to room temperature.
• Preheat oven to 350°.
• Remove plastic wrap and cover with foil.
• Bake 50-60 minutes or until center is set when you test with a knife and it comes out clean. If you’re using a deep baking dish or baking multiple pans, you will need to increase the baking time by another 15 minutes.
• Return to oven for 5 minutes.
• Serve immediately.

MALASADAS

These Portuguese doughnuts were made famous by Leonard’s Bakery in Honolulu, O’ahu. They are rolled in granulated sugar and filled with a delectable macadamia nut pastry cream. AND YOU CANNOT EAT JUST ONE!! 😀 But next time hubby requested a chocolate or Bavarian cream filling.

MALASADAS yields about 2 dozen doughnuts
DOUGH
3/4 cup warmed whole milk
3/4 cup evaporated milk
3 tablespoons UNSALTED butter, melted
.50 ounces active dry yeast, (2- .25 ounce packages)
3/4 cup + 1 teaspoon sugar, plus more for dusting
3 LARGE eggs
4 cups bread flour
3/4 teaspoon kosher salt
Avocado or canola oil

• Combine both milks, butter, yeast and 1 teaspoon of the sugar and whisk together in a large bowl.
• Let the mixture sit 10 minutes until yeast is activated and foamy.
• In the bowl of your stand mixer fitted with a paddle attachment, beat the eggs and the remaining 3/4 cup of sugar together for 2-3 minutes on medium until light and fluffy.
• Turn the speed to low and alternately add flour and milk slowly.
• Add the salt and change to your dough hook. Gradually turn the speed up to medium high and knead, about 5 minutes until dough is smooth and pulls away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface.
• Generously grease the work bowl and return the dough to the bowl.
• Loosely cover the bowl with cheesecloth, set in a draft free warm corner for 1-2 hours until dough doubles in size.

• Lightly grease a large length of parchment paper.
• On a lightly floured surface roll out the dough 1/2 inch thick.
• Using a 3 inch biscuit cutter, cut out as many doughnuts as you can. Gather and reuse the remaining dough until there isn’t enough left. Place rounds 3 inches apart on parchment paper as you go. You will be cutting this paper apart so that each donut is on its own sheet of parchment.
• Cover with cheesecloth and set aside to rise for an hour or so until double in size.

• Fill a shallow bowl with sugar and set aside.

• Fill a wide dutch oven with 2 inches of oil.
• Heat the pot over medium heat until oil.
• Cut apart the parchment paper so that each donut is on its own square.
• Working in batches (DO NOT CROWD THE PAN) place doughnuts in pan paper side up. Peel paper off with tongs.
• Cook, flipping only once, 2-3 minutes per side until puffed and golden.
• Transfer to wire rack to cool 5 minutes before tossing in bowl of sugar to coat.

PASTRY CREAM
3/4 cup sugar
2 cups whole milk
6 LARGE egg yolks, lightly beaten
1/4 cup cornstarch
pinch of salt, to taste
1 tablespoon unsalted butter
1 teaspoon PURE vanilla extract
1/2 cup passion fruit juice

• In a saucepan 1/4 cup sugar and the milk heating over medium heat several minutes until it begins to steam.
• Remove from heat immediately.
  In a medium mixing bowl whisk remaining sugar, egg yolks, cornstarch and eggs together until smooth.
• Ladle 1/4 cup of the hot milk into the egg mixture slowly, whisking the entire time to temper the mixture.
• Add tempered mixture back into the saucepan, cooking over medium heat whisking constantly until thick, 3-4 minutes.
• Remove from heat and whisk in the vanilla, butter, passion fruit juice and continue to whisk until smooth.
• Pour filling into a large glass mixing bowl and cover with saran wrap making sure saran wrap touches the cream mixture (this prevents that yucky custard skin that forms on the top of the bowl.
• Set bowl in larger bowl of ice water to cool.

GLAZE (optional)
2 cups powdered sugar
1/4 cup milk
1 teaspoon PURE vanilla extract

• Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth.
• When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they’re completely covered.
• Put on racks to let the glaze harden.

ASSEMBLY

• Use a paring knife to cut a slit into one side of each doughnut.
• Fill a pastry bag with a medium round tip and the chilled pastry cream.
• Pipe about 2 tablespoons of pastry cream into each doughnut.
• Lightly dip tops in glaze and place on parchment paper until glaze is set.

BANANA LEMON BLUEBERRY* FRENCH TOAST

BANANA LEMON BLUEBERRY* FRENCH TOAST
1 16 ounce loaf DAY OLD sourdough, french or brioche bread, cut into 1 inch cubes
2 LARGE roasted bananas (OPTIONAL) see note
1 1/2 cup WILD small blueberries*
6 LARGE eggs
4 large egg whites
2 cups milk
1/3 cup PURE maple syrup
ZEST and juice of 1 LARGE lemon
1 tablespoon PURE vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
Powdered sugar, butter and maple syrup for serving

• Spray a 9×13 baking dish with non-stick cooking spray.
• Spread a layer of the roasted bananas on the bottom of the baking dish

• In a large mixing bowl whisk together the eggs, egg whites, milk, lemon juice, lemon zest, vanilla extract, cinnamon and salt.
• Fold in the bread pieces.
• Pour mixture into baking dish evenly.
• Sprinkle blueberries over bread pieces.
• Cover the baking dish tightly with saran and refrigerate over night.

• Remove baking dish from refrigerator and let sit out while you preheat the oven to 350°.
• Bake uncovered 45-55 minutes until golden brown and center is set.
• Serve dusted with powdered sugar or butter and maple syrup.

NOTE:*

• You can substitute the blueberries wih just about ANY other berry, peaches or even apples making this recipe just as delicious!
• Let the bread cubes sit out on the counter overnight. The dryer they are, the more custard they will absorb. You want them to be crispy like croutons.
• This can be frozen, but I really don’t recommend it – it always seems soggy to me.
• This is a GREAT way to use up bananas if you need to, but the recipe works wonderfully even without them.

CORNED BEEF HASH

What do you do with left over corned beef? Make HASH of course!
 
CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes.
left over corned beef (about a pound), diced and shredded
2 tablespoons organic butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce

• Melt butter in a large skillet over medium high heat.
• Add onions, cooking a minute or two until translucent.
• Add corned beef and potatoes.
• Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
• Serve with poached or fried eggs.

APPLE PIE CAKE

APPLE PIE CAKE ala Bobby Flay
TOAST
1 loaf day-old sourdough bread, crust removed, cut into 1-inch cubes

• Preheat the oven to 275 °.
• Spread the bread cubes on a large baking sheet and bake until lightly toasted, about 15 minutes.
• Let cool.
• Adjust the oven to 350°.

APPLES
1/2 cup sugar
1/4 cup apple cider, plus more for syrup if needed
Juice of 1/2 lemon
3 Gala apples, peeled, cored and diced
3 medium Granny Smith apples, peeled, cored and diced
2 tablespoons apple brandy, such as Calvados, optional

• Combine the sugar, apple cider and lemon juice in a large, high-sided saute pan and bring to a simmer over medium heat.
• Stir in the Gala and Granny Smith apples and cook, stirring occasionally, until softened and caramelized, about 15 minutes.
• Add the apple brandy if using; cook a few minutes longer.
• Using a slotted spoon, transfer the apples to a bowl (you don't want the apples to be too wet) and let cool.
• Reserve the apple cooking liquid for serving.

STREUSEL
1 stick (8 tablespoons) butter, softened
1/4 teaspoon fine salt
1/4 cup sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon cinnamon

Mix together the butter, salt and sugar in a large bowl until smooth.

Add the flour, oats and cinnamon and mix until well combined.

Refrigerate for 15 minutes.

Squeeze the mixture in your hands to form larger and smaller clumps.

 
ASSEMBLY
softened butter for greasing baking dish 3 large eggs
2 large egg yolks
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 1/2 cups half-and-half
4 tablespoons cold butter, cut into pieces

• Butter a 9-by-13-inch baking dish with some softened butter.
• Whisk the eggs, yolks, vanilla and cinnamon in a large bowl until smooth.
• Whisk in the half-and-half, then fold in the cooled apples.
• Add the bread and stir to coat, pressing down to make sure bread is totally submerged.
• Let sit for 10 minutes.
• Transfer the apple-bread mixture to the buttered baking dish, pressing down to make sure the top is an even layer.
• Scatter the streusel evenly over the top.
• Cover with foil and bake for 30 minutes.
• Uncover and continue baking until puffed and lightly golden brown, another 30 minutes or so.
• Remove from the oven and let cool slightly.
• Reheat the reserved apple cooking liquid. (If very thin, simmer briefly over medium heat until reduced to a syrup; if there isn't much, add some apple cider and simmer briefly.)
• Turn the heat to low and whisk in the cold butter, piece by piece, until emulsified.
• Serve with the French toast.

BAKED EGGS

This is a GREAT brunch recipe – easy and quick, but looks more complicated and tastes great, especially if you are a dunker, you know the one who like to dunk their toast in their egg yolks and create that ooey gooey yumminess. With this recipe your toast is underneath to absorb all that decadent egg yolk and not lose any flavor to the plate. I like to make them in individual dishes for more “formal” groups. Either way works really well.  Hubby likes to top his with some hot sauce them to round out the flavor.

BAKED EGGS
3-4 slices sourdough bread torn into pieces
4 green onions
3/4 cup diced ham pieces (optional)
4 large eggs
1/2 cup shredded cheese
Salt and pepper to taste

• Preheat oven to 350˚.
• Spray a 1 1/2 quart baking dish with PURE.
• Toss the bread pieces with the melted butter.
• Line the bottom evenly with torn bread pieces.
• Sprinkle green onions and ham pieces (if using)  over torn bread.
• Sprinkle half of cheese over onions.
• With a spoon create indentations into the bread.
• Carefully break eggs into wells.
• Generously salt and pepper.
• Top with remaining cheese.
• Cover and bake casserole 15 minutes.
• Uncover and bake until whites are set, about 10 minutes more.
• Serve with fresh fruit.

CREME BRULEE FRENCH TOAST CASSEROLE

CREME BRULEE FRENCH TOAST CASSEROLE – serves 6
I found this make ahead casserole that lets you spend your weekend with your loved ones instead of slaving in the kitchen over at Marilyn’s Treats. I’ve made a few changes to adjust to our taste palette, but it still tastes like it was made in a 5 star restaurant.  AND THIS IS SO GOOD ALL BY ITSELF THAT YOU CAN SKIP THE SABAYON SAUCE IF YOU WANT TO MAKE IT EVEN SIMPLER.

FRENCH TOAST
½ cup butter
1 cup brown sugar
2 tablespoons QUALITY honey
1 pound bread French, challah, or croissants, torn into 1 inch cubes
8 large eggs
1 ¼ cup buttermilk
1¼ cups heavy cream
1 tablespoon PURE vanilla
½ teaspoon almond extract
¼ teaspoon salt
sprinkle of nutmeg
sprinkle of cinnamon
FRESH sliced fruit, strawberries, peaches, blueberries, blackberries, mandarin oranges

• In a small saucepan cook the butter, brown sugar and honey over moderate heat, stirring frequently, until smooth and tawny colored.
• Pour the mixture in an even layer into a 13×9 baking dish.
• Add all the bread on top of sugar mixture and press lightly so the bread compresses, but don’t squish more than about ¼ of the air out.
  In a medium bowl whisk together the eggs, milk, cream, vanilla, almond extract and salt until combined well and pour evenly over the bread.

• Sprinkle with nutmeg and cinnamon.
• Cover the casserole with cling wrap and refrigerate a few hours or overnight.

• Preheat oven to 350°.
• Bring casserole to room temperature.

• Bake casserole, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. The simplest method to check for doneness is with a digital thermometer. The casserole is ready when the internal temperature is 160.
• Serve hot French toast immediately with FRESH fruit, butter, Sabayon sauce, favorite syrup or whipped cream.

SABAYON SAUCE – is a French name for the traditional Italian custard sauce originally known as Zabaione
6 large yolks
1/4 cup – 1/2 cup granulated sugar
1 teaspoon of vanilla
4 tablespoon of Marsala wine or Coconut or Pineapple Rum (see notes)
1 teaspoon lemon or orange zest optional
1/2 cup whipped cream or 4 tablespoons whipped Mascarpone cheese **optional

• First, fill a large bowl with water and ice and set this aside.
• Set up a double boiler on your stove top and make sure that the bowl that is sitting on top is not touching the hot water below in the pot.
• Add the yolks to the bowl and turn the heat on medium high and start whisking. The yolks will slowly get warmer, so keep on whisking and add a little sugar at a time until it is all incorporated. Continue to whip until the sSbayon is very pale and registers 160°F on your thermometer. Make sure you continue whisking so as not to cook the yolks. Cook at this temperature for a few minutes and then carefully remove the bowl from the double boiler and set it into the larger bowl that you have set aside that is half filled with ice water. Continue to whip until completely cool and ribbons form as it falls from the whisk.
• Add the Marsala wine or liquor of your choice, zest and the vanilla.
• Fold in the whipped cream and serve immediately.

NOTES:

• It looks the prettiest when the pieces are served upside down.  You can also invert the entire casserole onto a slightly larger platter or cookie sheet for serving a large group.
  
• Traditionally, Sabayon is made with Marsala wine, but you can use whatever you like. Many people use rum, brandy, cognac, grand marnier etc… Whatever you use, just make sure that the flavor of the liquor will compliment the fruit you are using. I like a pineapple rum with strawberries. 😀 This batch was made with Marsala, blueberries and oranges.
• Using the whipped cream in the Sabayon sauce lightens it up just before serving.

TEX MEX BREAKFAST BOMBS

TEX MEX BREAKFAST BOMBS adapted from SLOW ROASTED ITALIAN
I think I found the original recipe on facebook. It was great, but I HAD to adapt it to my family and now we think it’s even better! These are cheesy, meat filled egg bombs that are a HUGE hit with EVERYONE young and old alike.
The BEST part is that they can be prepared in advance and then popped into the oven when you need them.

16 frozen RHODES dinner yeast rolls
flour, for dusting
SALSA, for finishing
FILLING
1/2 pound diced bacon pieces, prepared to desired crispness (we like them JUST crisp and still a little chewy)
1/2 pound diced country ham pieces
4 LARGE eggs
2 tablespoons WHOLE milk
FRESH ground sea salt and black pepper, to taste
8 ounces shredded Taco blend cheese
1 can green chiles, drained WELL
1/4 cup roasted red peppers, diced
EGGS

• In a medium bowl combine eggs, milk, salt, and pepper, whisking until completely combined.
• Spray a skillet with non-stick cooking spray and heat skillet over medium heat.
• Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. DO NOT cook until they are completely dry, or they will be very dry in the breakfast bomb.
• Set aside to cool.

ASSEMBLY

• Preheat oven to 350°.
• Place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but NOT cooked).
• Butter a 9″x9″ baking pan and set aside.
• Lightly flour your counter top.
• Toss 1 piece of dough in flour and flatten into disc stretching dough into a 3-4 inch circle.
• Sprinkle 1 tablespoon of cheese over the dough and press into the dough with the palm of your hand.
• Top with 1 tablespoon eggs, 1 tablespoon bacon, 1/2 teaspoon green chiles and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
• Bake 30-35 minutes. OR  Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs.refrigerate until the next day.

MAKE AHEAD COOKING

• Preheat oven to 350°.
• Remove baking dish from the refrigerator, remove plastic wrap.
• Bake for 40-45  minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes.

NOTE: Cover with foil at 25-30 minutes to prevent tops from getting TOO brown.
HERB BUTTER
4 tablespoons unsalted butter
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt

• In a small bowl melt butter in the microwave, about 30 seconds or until butter is melted.
• Whisk in garlic powder, parsley and salt.
• Remove breakfast bombs from the oven.
• Brush them with melted butter mixture.
• Serve and enjoy!

ALMOND WALNUT DANISH

These are some of my favorite go to danish for a holiday morning. They can be made ahead and served room temperature or warmed up with a dot of butter for decadence.

ALMOND WALNUT DANISH
1 cup butter
1 cup milk
1 1/2 cups warm water
1 cup sugar
2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons yeast
4 eggs, beaten
7 1/2 cups flour
1/2 cup + walnut crumbles

• In a saucepan melt butter.
• Add milk and water whisking until smooth consistency and JUST boiling.
• Cool 5-10 minutes so you don’t kill the yeast.
• Add the sugar, salt and yeast to form a sponge like blob.
• Add the eggs until uniform consistency.
• In a mixer with a dough hook attached, combine flour and yeast mixture.
• Knead well. Put in refrigerator for at least several hours, but overnight is better.
• Preheat oven to 375 degrees.
• Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
• Fill with a heaping tablespoon of filling per danish (recipe below).
• Let rise an hour in a warm place.
• Bake 15 minutes.
• Frost with drizzle.

ALMOND DRIZZLE
1 cup powdered sugar
2 teaspoons grated orange peel
1 teaspoon almond extract
2 tablespoons milk
1 tablespoons butter, melted

• Whisk together butter, milk, almond extract and orange peel until well blended.
• Gradually add powdered sugar, mixing until desired consistency.
• Drizzle all over danish, sprinkling with walnuts.

CINNAMON PUMPKIN RAISIN SPICE ROLLS

CINNAMON PUMPKIN RAISIN SPICE ROLLS

DOUGH
3 1/4 to 3 1/2 cups all purpose flour
2 1/2 teaspoons instant yeast
2/3 cup Libby’s canned pumpkin
2/3 cup milk
2 tablespoons fine sugar
2 tablespoons unsalted butter
1 1/2 teaspoons QUALITY cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 LARGE egg

• In a large bowl combine 2 cups of flour and the yeast. Set aside.
• In a small saucepan combine pumpkin, milk, sugar, butter, cinnamon and salt. Heat until warm and butter is melted.
• Stir pumpkin mixture into flour mixture until blended.
• Using hand mixer on low speed add egg until combined. Increase speed and beat 3 minutes until well blended, scrap down sides as necessary.
• Fold in remaining flour JUST until dough is no longer sticky.
• Shape dough into a ball and place in a lightly greased bowl. Turn dough ball to coat with the grease.
• Cover with a cheesecloth and let rise in a warm place an hour or so until double in size.

FILLING
2 1/2 tablespoons canned pumpkin
2 tablespoons unsalted butter, softened
1/2 cup packed light brown sugar
2 1/2 teaspoons pumpkin pie spice
1/2 cup chopped walnuts
1/3 cup Craisins
1/3 cup golden raisins

• In a mixing bowl combine the pumpkin and butter. Set aside.
• In another small bowl combine the brown sugar and pumpkin pie spice. Set aside.
• Grease a 9×13 pan. Set aside.

ASSEMBLY

• Turn dough out onto a lightly floured surface.
• Roll dough into a 12×10 rectangle.
• Spread with pumpkin butter mixture.
• Sprinkle with brown sugar mixture.
• Sprinkle with craisins, golden raisins and walnuts.
• Roll up tightly jelly roll style.
• Pinch dough to seal edges.
• Cut into 12 rolls.
• Place rolls cut side down in prepared pan.
• Cover with cheesecloth and let rise in a warm place for an hour until nearly double in size.

• Preheat oven to 375°.
• Bake rolls 20-25 minutes and golden brown.

CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon sea salt

• Melt the butter and brown sugar in a saucepan over medium heat.
• Add the brown sugar stirring to dissolve until it starts to bubble.
• Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
• Whisk in 2 cups of powdered sugar until well blended.
• Add up to 2 more cups of powdered sugar to get to the consistency you want.
• Cool in the pan on a wire rack.
• Ice the rolls with half the icing as soon as they come out of the oven. This allows the icing to ooze down into the rolls.
• Cool 15 minutes and ice again.

FUSION BREAKFAST ENCHILADAS - MEXICAN ITALIAN

FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN adapted from NORMAL COOKING
These are wonderfully flavorful – Italian on the inside and Mexican on the outside – fusion at its best!
1 pound sweet Italian sausage
3 green onions, halved and sliced thin
2 ounces sun dried tomatoes
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
8 (8 inch) flour tortillas
6  LARGE eggs
1 tablespoon WONDRA flour
2 cups half-and-half
FRESH ground sea salt and pepper
4 slices bacon, diced and cooked crisp
Salsa, for serving
Sour cream, for serving

• Spray 9×13 baking dish with non-stick cooking spray.
• In a skillet over medium high heat, brown sausage and then drain fat.
• In a large bowl, stir together browned sausage, green onions, sun-dried tomatoes, Mozzarella cheese and half of the bacon pieces.
• Place 1/8 of the mixture down the center of a tortilla.
• Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
• In another large bowl beat eggs, flour and salt.
• Mix in half-and-half.
• Pour over the tortillas in the pan. You can cover the dish overnight and place in the fridge OR bake immediately.
• When ready to bake, preheat the oven to 350°.
• Uncover dish and sprinkle remaining cheese over tortillas.
• Sprinkle the rest of the bacon bits over cheese.
• Cover with foil and bake for 35 minutes.
• Uncover dish and bake 10 minutes longer or until set and cheese is melted.

HAM & CHEESE BRUNCH CAKE

"Strata, breakfast casserole, savoury french toast bake or bread pudding. It doesn't matter what you call this, it's totally delish and can be made ahead so it's great for feeding a crowd! It tastes like a cross between a quiche, french toast and an omelette." ~ Recipe Tin Eats

HAM & CHEESE BRUNCH CAKE 
Using ham allows for soaking overnight with less mess to prepare. I also like using a mixture of half bacon half ham.
          adapted from Cheese and Bacon Bread Bake Cake (Strata) from RecipeTin Eats

Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Serves: 8

12 ounces HAM steak, diced small and divided - ORIGINAL RECIPE CALLS FOR BACON
3 green onions, minced
1 tablespoon butter 
6 eggs
1¼ cups 2% milk (I use whole)
¼ teaspoon sea salt flakes or kosher salt
Black pepper, to taste
7 cups (lightly packed) stale baguette, cut into 1 inch cubes (I use whatever is on hand)
2 cups grated cheddar cheese **
Parsley, finely chopped - optional garnish

• Heat a large non stick pan over high heat. 
• Add all but 3 tablespoons of bacon (reserve for topping) and cook until lightly browned. Remove from the pan and drain on a paper towel.
• Whisk together the eggs, milk, salt and pepper in a bowl until well blended.
• Place the bread in a large Ziploc bag. 
• Pour in the egg mixture, 1½ cups of the cheese and cooked bacon. 
• Seal and massage the egg into the bread cubes. 
• Set aside in the fridge for at least 30 minutes or overnight (until all the egg is soaked into the bread).
• Preheat oven to 350°.
• Spray an 8" springform pan with non-stick spray. 
• Pour the bread mixture into the cake tin, pat down to compress and scatter with remaining uncooked bacon and remaining ½ cup cheese. 
• Cover loosely with foil or a pan lid.
• Bake for 25 minutes, then remove the lid and bake for another 10 minutes until bubbly and golden on top.
• Allow cake to rest for 5 minutes before removing the springform and cutting into slices to serve. 
• Garnish with parsley if using.

**You can substitute any other tasty flavored melting cheese such as Jack, Fontina or Havarti.
NOTE:

• You can also use a 10 inch square baking dish instead of a spring form pan. I use a 10 inch square PUSH up pan.
• Using the Ziploc bag instead of directly using the pan keeps the mixture from seeping out  during the soaking time. 
• If your bread is NOT a stale crusty bread you may need to bake longer.

CINNAMON GRANOLA STUFFED FRENCH TOAST

CINNAMON GRANOLA STUFFED FRENCH TOAST serves 4
TOAST
8 slices think bread - your choice

• Preheat oven to 350°.
• Toast bread in oven until golden.

FILLING
3 tablespoons brown sugar
4 ounces cream cheese, softened
3/4 teaspoon cinnamon
1 teaspoon powdered vanilla
1 teaspoon grated lemon peel

• Mix together all the ingredients until smooth.
  

DRY COATING
3 cups granola, crushed
3 tablespoons brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon powdered vanilla
1 teaspoon orange zest

• Place all ingredients in a large ziploc bag.  Using a rolling pin, gently crush the cereal to a coarse bread crumb consistency and then mix all together in a shallow dish for dredging.

WET COATING
3 eggs, lightly beaten
1 tablespoon heavy cream

• Whisk eggs and cream together. Pour into shallow dish for dredging.

SYRUP
1/4 teaspoon grated orange zest
1/4 cup PURE maple syrup

• Whisk zest and syrup together in a small saucepan.
• Heat under low flame.

ASSEMBLY
2 tablespoons butter

• In a large skillet melt 2 tablespoons of butter.
• Spread an even layer of the cream cheese filling over 4 of the toasts.
• Put tops on each piece making 4 sandwiches.
• Coat each sandwich in the egg mixture until well coated and then dredge through the cereal coating.
• Place in pan and cook until golden on each side.
• Serve immediately with warm syrup.

HOLIDAY FRENCH TOAST

I originally found this recipe in the December/January 2008 Cook's Country issue. As always I made it as written the first time. I did then trim the time and enhance the flavors to my family's taste.  This recipe is so sweet we changed it from their original Sunday Brunch French Toast to Holiday French Toast and make it as a special treat for the kids on holidays.

HOLIDAY FRENCH TOAST
8 slice sourdough sandwich 
6 large eggs
1/2 cup heavy whipping cream
1/4 cup whole milk
1 tablespoon PURE vanilla extract
2 teaspoons lemon juice
1/4 teaspoon salt 
2-4 tablespoons butter
8 tablespoons brown sugar
2 tablespoons REAL maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

• Preheat oven to 475°.
• Trim (optional) and toast bread. 
• Place 2 tablespoons of the butter on a jelly roll pan and place in oven to melt. When melted use a pastry brush to make sure the entire surface is well coated.
• Whisk together the eggs until smooth.
• Add the whipping cream and milk, whisking again until smooth.
• Add vanilla, lemon juice and salt, whisking again until well blended. 
• Pour into a shallow dish.
• Dip each piece of toast into egg mixture, coating both sides well.
• Place toasts on jelly roll pan.
• Bake for 8 minutes.
• In a small mixing bowl use a fork to mix together the brown sugar, cinnamon, nutmeg and maple syrup until your consistency is wet sand.
• Remove pan from oven and flip each piece of toast.  At this time add more butter if necessary.
• Sprinkle sugar mixture over toast pieces and return to the oven for 6 more minutes or until sugar is deep brown and bubbling.  
• Let cool for 2 minutes. 
• Top with butter and maple syrup.

Sprinkle with sugar mixture just after you flip the pieces.

Notice all the beautiful caramelizing bubbles!

NOTE: If you don't like crispy edges, trim crusts before toasting.
*The original recipe called for "hearty white" bread, but we prefer the sourdough flavor.
**The original recipe called for 1/4 cup vegetable oil, but I changed it to butter for flavor preference.

BREAKFAST BURGERS

I saw this Rachel Ray recipe in a magazine and then adjusted to our likes.  Hubby likes his with mayo, mustard and a dill flavored Havarti cheese I just butter my muffin with a plainer straight Havarti.

BREAKFAST BURGERS
1/3 pound ground beef per person
2 teaspoons  drained chopped green chiles per person
1 teaspoon Worcestershire sauce per person
1 green onion, minced per person
1 clove garlic, minced per person
fresh ground sea salt and black pepper to taste + paprika to taste
1 over medium fried egg, per person
1 slice cheese of choice, per person
1 English muffin, toasted per person
1 tablespoon butter

• Combine the beef, green chiles, onion, garlic, Worcestershire, salt and pepper until well blended.
• Form patties.
• Melt butter in skillet.  Cook patties until browned and evenly cooked through to taste. Top with cheese during last few minutes (fold the cheese to the necessary size) and top each burger.
• While the burgers are cooking in a separate pan cook the eggs to over medium (whites are cooked through and yolks are runny).
• While burgers and eggs are cooking toast the English muffins and dress with desired condiments.