"Broccoli Tots"

BROCCOLI TOTS VIDEO

INGREDIENTS

12 ounces broccoli, cut into small florets
1/4 cup scallions, thinly sliced
2 large garlic cloves, finely diced 
2/3 cup shredded cheddar cheese
1 egg, beaten
2/3 cup breadcrumbs
Salt & pepper
Optional: 2 tsp Sriracha (optional but recommended!)

PREPARATION

Preheat oven to 400 degrees.

Fill a medium saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the broccoli in boiling water for about two minutes. Drain and finely chop the cooked broccoli. In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and breadcrumbs. Optional: add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.

Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.

Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.

Thanks to Buzzfeed.com

BREAKFAST BURRITOS

                 

                Check out the video here - (copy and paste this into address bar)

http://www.buzzfeed.com/scottloitsch/heres-what-you-should-eat-for-breakfast-for-the-rest-of-the#.vgXAw4Dkr

INGREDIENTS:

• Bacon
• Sausage
• Baby Red Potatoes /quartered
• 1 Red Pepper /chopped
• 1 Yellow Onion /chopped
• Salt and Pepper
• 10 Eggs - beaten
• 1 Bag Shredded Cheese
• 1 Bunch Green Onions /sliced
• Flour Tortillas
• Parchment Paper

Directions:

In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool. In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool. In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl. Finally, reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.

Gather cooked ingredients - having let them all cool slightly. Additionally gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace. To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese. To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly. (If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling). Wrap up in parchment paper and repeat with remaining tortillas and ingredients, customizing the burritos to your liking. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.

To reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes. Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream! Enjoy!

SUGAR GLAZED APPLE TART

• 2/3 cup all-purpose flour
• 3 Tablespoons cold unsalted butter, cut into 3 equal pieces
• 1 Tablespoon canola oil
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1 Tablespoon ice-cold water 
• 2 apples, cut into slices 
• 2 Tablespoons sugar (Topping)
• 3 Tablespoons butter, cut into small cubes (Topping)

Directions:

Preheat the oven to 400 degrees

For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds, add the Tablespoon of ice water and process for another five or six seconds, then remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.

Lightly flour a work surface and roll the ball of dough into a thin layer, around 1/4 inch thick. Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.

Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top. Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.

Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter. Serve lukewarm or at room temperature with ice cream (optional).

from tasty/buzzfeed.com

Easy Chocolate Chip Brownie Cheesecake by TASTY

VIDEO 
INGREDIENTS:

- 1 box of brownie mix, and ingredients needed to make them
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 8 oz whipped cream or whipped topping
- 1 cup chocolate chips

Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. 
Bake according to package instructions, and cool completely. 
Meanwhile, beat cream cheese and sugar until smooth. 
Fold in vanilla and whipped cream, then fold in the chocolate chips. 
Spread over the cooled brownie in the springform pan. 
Decorate with toppings of your choice, or just leave it plain! 
Refrigerate for at least 4 hours before serving. Enjoy!

CHOCOLATE STUFFED STRAWBERRIES

INGREDIENTS:

Strawberries
Semi-sweet chocolate
White chocolate
Sprinkles

DIRECTIONS:
Remove the tops and scoop out the inside of the strawberry. Fill with melted chocolate and place the top back on. Chill for 5 minutes. Dip the strawberries in white chocolate and add sprinkles immediately. Enjoy! 

CAULIFLOWER HASH BROWNS

 

https://www.tastemade.com/videos/cauliflower-hash-browns

INGREDIENTS:

• 1/2 cauliflower
• 1 egg
• 1/4 tsp kosher salt
• 1/8 tsp. black pepper
• 1/8 tsp. garlic powder
• 1/2 tsp. yellow onion, minced
• 1 tsp. coconut oil

DIRECTIONS:

1. Grate the cauliflower head on a cheese grater to create cauliflower shreds or “rice."
2. Combine the shredded cauliflower with minced onion, egg, salt, pepper, garlic powder, and stir to combine.
3. Heat 1 tsp. coconut oil over medium-high heat.
4. Add half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible.
5. Cook for 1 minute after the edges start to turn golden brown, about 3-4 minutes.
6. Carefully flip over and cook an additional 3-4 minutes to let the edges brown and the cauliflower and onion cook through.

5 MICROWAVE MUG BREAKFASTS

Check out these fun and easy looking "Breakfasts in a Mug!" 

from - http://www.biggerbolderbaking.com/

BLUEBERRY MUFFIN CAKE

http://cookiesandcups.com/blueberry-muffin-cake/

GUACAMOLE DEVILED EGGS

INGREDIENTS:

– 6 eggs
– 1 avocado
– 1 tablespoon cilantro, chopped (more for garnish)
– 1 teaspoon serrano chili, minced
– 1 teaspoon mustard seeds, finely ground
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon sea salt
– 1/4 olive oil
– New Mexico chili powder (for garnish)

DIRECTIONS:

1. Hard-boil and peel the eggs.
2. Halve the eggs and remove the yolks, placing them in a mixing bowl.
3. Add the cilantro, serrano chili, mustard seeds, lemon juice, salt and olive oil to the yolks, and mix well.
4. Halve the avocado and remove the pit. Mash in a separate mixing bowl.
5. Fold the yolk mixture and mashed avocado together. Be careful not to overmix.
6. Use a spoon or a pastry bag to fill the halved eggs with the avocado-yolk mixture.
7. Top with chili powder and cilantro, and enjoy!

Thanks to - http://tiphero.com/guacamole-deviled-eggs/

APPLE PIE CUPCAKES

INGREDIENTS:

• 4 tablespoons unsalted butter
• 2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• Juice of half lemon (about 1 1/2 tablespoons)
• 1/4 cup all purpose flour
• 1/4 cup + 2 tablespoons packed brown sugar
• 1/4 cup chopped walnuts
• 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
• whipped cream
• caramel-flavored syrup

DIRECTIONS:

1. Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
2. In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
3. Meanwhile, in small bowl, mix butter, flour, 1/4 cup of brown sugar and walnuts with fork or hands until crumbly. Set aside.
4. Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup. Divide apple filling evenly onto rolls in muffin cups. Divide flour mixture evenly over apples.
5. Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.Serve cupcakes topped with whipped cream and a drizzle of syrup.

BROCCOLI CHEDDAR QUINOA BITES

OVEN 350 degrees

INGREDIENTS:

¾ cup quinoa, rinsed and drained
1 ½ cups vegetable broth
2 eggs, beaten
2 cups broccoli florets, finely chopped
1 cup diced onion
1 garlic clove, minced
salt and pepper to taste
1 ½ cups sharp cheddar cheese, plus a little extra for the top

DIRECTIONS:

1. Heat the quinoa and vegetable broth in a medium saucepan over medium heat. Bring to a boil, then turn down to low and let simmer for 15-20 minutes, or until the liquid is evaporated and the quinoa is tender.

2. Preheat the oven to 350. Spray a mini muffin tin with non-stick spray.

3. In a large mixing bowl, stir together all of the ingredients until combined.

4. Scoop tablespoonfuls of the mixture into the muffin tins. Sprinkle a little extra cheddar on top of each quinoa bite.

5. Bake in the preheated oven 15-20 minutes, until browned.

Makes 36 Bites

DENVER OMELETTE CUPS

OVEN - 475 degrees
INGREDIENTS: 
-  5 teaspoons unsalted butter
– 4 cups (1 pound) frozen hash browns, thawed
– 6 large eggs
– 2 large egg whites
– Coarse salt and ground pepper
– 1/2 small red onion, diced small
– 1 small red bell pepper, stemmed, seeded and diced small
– 4 ounces ham steak
– 3 ounces cheddar

DIRECTIONS:

1. Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
2. Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

BACON-CHEESE PUFF from AUNT GENEE

OVEN 375 degrees
Servings - 8 

INGREDIENTS:

8 slices of Bacon
2 medium onions - sliced
12 slices white bread - quartered
    1/2 lb. Swiss Cheese
    8 eggs
   4 cups of milk
   1 1/2 tsp. salt
   1/4 tsp. pepper

    DIRECTIONS
   
    FRY BACON,  drain and crumble
    In bacon drippings cook onion until soft
    ARRANGE half the bread in greased 9x13" pan
    SPRINKLE with half the bacon, onions and cheese
    REPEAT with bread, bacon, onions and cheese
    COMBINE rest of ingredients and pour over top layer in pan
    BAKE at 375 degrees until set and top is puffed and golden - about 50 minutes
    
    For 4 servings - half the recipe and bake in an 8" square pan about 40 minutes

    Can be made ahead and kept in the refridgerator until ready to bake.

    Yummy!

PASTA PIE

Pasta Pie

Recipe from: Martha Stewart | Serves: 8

OVEN - 400 degrees

INGREDIENTS:

• 1 pound Rigatoni
• 2 Tablespoons Olive oil, divided
• 1 pound Ground beef 
• 2 Garlic gloves, crushed
• 1/4 teaspoon Freshly ground pepper

• 1 can (28 ounces) Good quality crushed tomatoes 
• Butter, for pan
• Salt
• 1 cup Parmesan cheese, finely grated
• 8 ounces Coarsely grated mozzarella cheese

DIRECTIONS:

• In a large pot of salted boiling water, COOK PASTA until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
• HEAT remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
• ADD crushed tomatoes; simmer until thickened, about 20 minutes.
• TOSS pasta with Parmesan cheese. 
• BUTTER a 9-inch springform pan. Stand the springform pan onto its side and tightly pack pasta into pan, standing each piece on end. 
• Return pan to tabletop. Spread meat sauce on top of pasta.
• Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. 
• Place in a 400 degree oven for 15 minutes. 
• SPRINKLE mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. 
• Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
• Cut into wedges and serve with any remaining meat sauce you might have.
• http://noblepig.com/2009/03/when-the-moon-hits-the-sky/