Friday, May 24, 2013

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Monday, December 10, 2012

Feeding a Crowd Breakfast

If you will be having over-night guests for the holidays, the last thing you want to be doing is spending a lot of time in the kitchen.  However, you also want to provide them with yummy, satisfying meals. 

Try this time-saving, mess-less (don't think that is a word, but it applies here), make-your-own omelet.  These are so easy, and even the little ones can make their own adding just what they want. 
Include a variety of muffins (make these in advance and freeze...wrap in foil and warm in oven just before serving and no one will ever guess you weren't up at dawn baking all morning) and fresh fruit and you're ready to go!

Omelet Bar

This is a perfect breakfast when you are feeding a crowd. This is especially fun for kids where they can squish their eggs and add whatever they want to it.   With an array of toppings, everyone can make their own according to their individual tastes.  The best part is the clean messy pans or bowls!

Here's what you need:

Quart freezer bags

Suggested Toppings: chopped ham, crumbled bacon, cheese, choppped green peppers, chopped onions, chopped tomatoes, chopped mushrooms, chopped spinach, chopped broccoli.
Chop all the ingredients ahead of time so all you have to do is pull them out of the fridge.

1.  Fill a large pot half full of water.  Fill two pots, if you need to.  Bring to a boil.

2.  For each omelet, crack 1 or 2 eggs in a quart-size freezer bag.  It is easier if you put the bag inside a container so it will stay open.  Seal and squish around with hands until egg is scrambled.


3.  Add desired toppings and squish some more. 


 4. Drop into pot of boiling water and cook 3 to 5 minutes. It might take longer depending on how many bags are in the pot. Using tongs, remove from pan when eggs are set.

5.  Open bag and drop onto plate. 

Amount per Serving (2 eggs per serving, without toppings):  Calories 140, Total Fat 9g, Saturated Fat 3g, Cholesterol 430mg, Sodium 130mg, Carbohydrate 1g, Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 12%, Vitamin C 0%, Calcium 4%, Iron 8%

Friday, December 7, 2012

Cranberry Turkey Crostini

If you have any left over Holiday Cranberry Salsa (see post on December 6), try this easy, fast and yummy open-face sandwich.

Cranberry Turkey Crostini
1 loaf French bread, sliced thin
1 8-oz cream cheese
1/2 pound thinly sliced turkey
Holiday Cranberry Salsa

Spray both sides of thinly sliced French bread with cooking spray. Place on baking sheet and broil until lightly browned on each side. Spread each slice with cream cheese, top with shaved turkey and Holiday Cranberry Salsa.

Thursday, December 6, 2012

Holiday Cranberry Salsa

With holiday season comes parties and food and the question of what to take. If you need a quick, easy, impressive and most delicious snack to take along....look no further!

Several years ago, we had a neighborhood get-together where we were sharing holiday treats and recipes.  My responsibility was to compile all the recipes. As I was typing the ingredients to this Holiday Salsa, I was thinking what strange ingredients to put together and it did not appeal to me at all.  The night of sharing came and it looked so pretty, I put it on my plate.  Once I tasted it, I couldn't quit.  This has got to be my all-time favorite snack....actually, when I make it I eat it for lunch, dinner and snacks.  It doesn't even get put away as I snack on it all day long.  This year I need to remember to buy lots of cranberries and freeze them so I can have it throughout the coming year.

Holiday Cranberry Salsa
Serves:  16

12 ounces fresh cranberries
1 large green onion stem
1 jalapeƱo pepper seeds removed
3/4 cup sugar
1 - 2 tablespoons fresh cilantro
1/4 teaspoon cumin
3  8-oz packages cream cheese
assorted crackers

Add cranberries, onion, jalapeno and cilantro into food processor.  Pulse 8 to 10 times until cranberries are coarse chunks.

Stir in sugar and cumin.

Refrigerate over night to allow the flavors to mix. (I always skip this step, because I just can't wait and it still tastes delicious!)

To serve:  Place an 8-ounce package of cream cheese into center of platter.  Spoon salsa over top and arrange a variety of crackers around edges of platter.  You may want to put the cream cheese in a separate small dish so the salsa doesn't run into the crackers and make them soggy.

 NUTRITION FACTS  (This is for the salsa only.)
Amount per Serving:  Calories  38, Fat 0g, Cholesterol, Sodium 0mg, Carbohydrate 10g, Fiber 0g, Sugars 9g, Protein 0g, Vitamin A 2%, Vitamin C 10%, Calcium 0%, Iron 3%

This makes a lot....enough to cover 3 packages of cream cheese.  And it keeps for at least a week.

You don't need to feel guilty eating is low in calories (if you use fat-free cream cheese and healthy crackers....and don't eat the whole thing yourself), plus the cranberries are high in antioxidants that help protect your body against certain diseases.

Check tomorrow to see what else you can make with this yummy salsa!!!!

Wednesday, December 5, 2012

Holiday French Toast

Want to try something a little festive for breakfast this holiday season? Try this yummy French Toast made with egg nog...adding a little rum flavoring sends it over the top in flavor!

I didn't take pictures of the preparation steps, but most of you know it doesn't take much to whip together the egg dip.  You can use regular bread slices, but the French bread cut in thicker slices, makes it, oh, so good! 

Here's the Recipe:

Holiday French Toast

Serves: 6

12 slices French bread, cut in 3/4-inch slices
3 eggs
1 1/2 cups   eggnog
1 tablespoon sugar
1/2 teaspoon nutmeg
1 teaspoon rum extract
1/2 cup slivered almonds
Maple syrup

1.  Arrange bread slices on a cookie sheet.
2.  Whisk together eggnog, sugar, nutmeg, and rum extract.  Pour over bread slices.
3.  Turn bread over to coat.  Let sit until egg mixture is all absorbed.
4.  Cook on heated  griddle until golden brown.  Turn and cook on other side. 
5.  Drizzle with maple syrup and sprinkle with almonds.

NUTRITION FACTS:  Amount per Serving
Calories 269, Total Fat  10g, Saturated Fat 1g, Cholesterol 108mg, Sodium 352mg, Total Carbohydrate 34g, Dietary Fiber 3g, Sugars 6g, Protein9g, Vitamin A 3%, Vitamin C 0%, Calcium 8%, Iron 17%
Try it and let me know what you think....
Coming up......more holiday recipes,  traditions, what to fix for a houseful of people and enjoy it, too!

Tuesday, December 4, 2012

What's For Breakfast?...It Is Here!!!

For those who have been waiting and asking, it is finally here!!!
The “What’s for Breakfast?” book is ready and I think you will be delighted with the outcome….24 weeks of menus and recipes, organized in the same format as the "What’s For Dinner?" book that you have become familiar with.

Inside it’s pages you will find not only yummy, easy recipes, but also tips and strategies to get breakfast on the table in minutes.

Variety is the spice of life and that is what you will discover with close to 300 recipes. It has been a fun adventure finding and trying new recipes. Thank you to those who have offered suggestions and recipes along the way.

For those who have found What’s For Dinner? to be the “go to” book you will also find What's For Breakfast? will become your “go to” book when looking for just the right thing to satisfy your current craving. Whether it is for something healthy… Spinach Omelet; or warm and cozy…Apples 'n’ Oats Custard; or comfort...Goldenrod Eggs; how about a craving for your sweet tooth…ooey, gooey Sticky Buns, along with many fruit sides that will get you kick started on your day.

What’s For Breakfast? will be available just in time for Christmas so you can get it for yourself and also for gifts. Now is the perfect time to order and save up to $5 per book by ordering before December 17.  Click here to order your book NOW

I hope you’ll enjoy some of our family traditions, like Ebelskivers with your family this year and find other recipes that can become family traditions of your own. (Find the Ebelskiver recipe and step by step instructions following this post, along with details on how to win an Ebelskiver pan).

Ebelskivers....A Family Tradition

One of my special childhood memories is breakfast at my grandparent’s..Grandma would always fix a huge breakfast in courses.  First we would have fresh berries or peaches with cream and sugar, followed by either Cream of Wheat or oatmeal.  She cooked  a big plate of bacon while we ate, then came the part we most looked forward to....Ebelskivers.  That was our favorite and it seemed to take forever for her to make them.   With anticipation we watched as she scooped the flour out of a big flour bin and turned the handle on her manual egg beater as fast as she could to beat the eggs and batter. (I should really get me one of those...just for old-time's sake....and it just might come in handy if the power were ever to go out).  Because the pan can only cook 7 at a time and there were 5 of us to eat, it took a while for us to get our fill...but oh, how we loved them!!!  
I don't even need to ask my grandchildren what they want for breakfast when they are here....I already know....but I ask them anyway.    Ebelskivers are tradition!


Heat pan over medium heat while preparing the batter.  Ebelskiver pans can be found in most kitchen specialty stores.  They come in different sizes and quality so make sure you get the largest cast iron one.  Contact me if you can't find them.

Here are the ingredients you will need:
2 cups flour 
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 1/4 cups buttermilk (do not substitute)

 In a mixing bowl whisk together flour, baking powder, baking soda, and salt.
 Separate eggs and beat egg whites until stiff.  Set aside.
 Add egg yolks and buttermilk to flour mixture and beat until smooth.
 Carefully, fold in egg whites until fully incorporated.
Spray each  cup with cooking spray or you can also coat each cup with butter.
Spoon batter into each cup filling almost to the top of the cup.
Cook for about a minute until bubbles form and edges are brown.

Insert the tip of a fork prong into top edge of the ebelskiver and carefully turn over to cook other side.

Remove fork reinserting it in the top to finish turning it. 

Cook for another 2 minutes or until center is done (before removing them from pan, I check the center of one of them to make sure it is done).  If the outsides get done before the center, lower heat a little.

To eat.....dip in melted butter, roll in sugar and enjoy!!!

Want an Ebelskiver pan?  
Enter to win one by purchasing a What's For Breakfast? cook book.  Your name will be entered for each book purchased. You may order here

The giveaway will run through Monday, December 17th.