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!

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/

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!

GRAMMIE'S NO FRY DOUGHNUTS

OVEN - 425 degrees

INGREDIENTS

2 pkgs. active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
1/3 cup shortening (Crisco)
4 1/2 cups flour
About 1/4 cup melted butter
Cinnamon/Sugar or vanilla and/or chocolate icing for topping

DIRECTIONS:

In a large mixer bowl, dissolve yeast in warm water. 
ADD milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour
BLEND - 1/2 minute on low speed scraping the bowl
BEAT - 2 minutes medium speed
STIR in flour until smooth, scraping the sides of the bowl
COVER and let rise 'til double in size (50-60 minutes)

TURN DOUGH onto well-floured board; roll around lightly to coat with flour
(dough will be soft to handle)
ROLL to about 1/2" thick
CUT with doughnut cutter
LIFT doughnuts with spatula and place 2" apart on greased baking sheet.
BRUSH with melted butter
COVER
Let RISE 'til double again (about 20 minutes)
Heat oven to 425 degrees
BAKE 8-10 minutes until golden brown
Immediately brush with melted butter and shake cinnamon/sugar or spread with vanilla or chocolate glazee icing

If FREEZING - no longer than one month 

(HA! who was she kidding? 
No matter how many she made, these tasty treats 
didn't even last a day in our house!)

JANE'S SPINACH SQUARES

INGREDIENTS:

2 eggs beaten

10 oz. chopped spinach (thawed)

16 oz. Jack cheese (shredded

1/4 cup butter 

1 cup flour

1 cup milk

1 tsp. salt

1 tsp. baking powder


DIRECTIONS:

MIX all the ingredients together and spread in a 9x13" pan.

BAKE at 350 degrees for 45 minutes

CUT into squares

Can be served warm or cold.

****

NOTE of INTEREST -

Jane Kenny met up with Colorado Cowboy Cousin, Jim Lane. Jim 

decided to hang up his spurs and head East this Fall (2015) to join Jane in 

Stonington, CT. 

Welcome to the Family, Jane!

Jane would also like it to be known that this is the only item that she makes 

and brings to pot-lucks, meal-shares, etc. So, when you get together with her, 

don't even think about bringing a batch of "Spinach Squares," as the chances 

are good that that is what she will be bringing!

********

Did you know that spinach is high in iron as well as an excellent source of vitamin K, vitamin A, vitamin C and folic acid, and a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

So, on the plus-side, if we all bring Spinach Squares, and that's all we have...we'll be good to go with all of these Spinach vitamins and minerals!

:)

GRAMPIE'S "OMELETTE in a BAG"

Somewhere along the line in his later years, Grampie learned of a recipe that he just loved to share with everyone.
"Want me to make you an omelette?" He'd eagerly ask. 
"It's an omelette in a bag and SO easy to make," as he excitedly proposed the idea to you.

Oftentimes, after that statement you could see Grammie in the background shaking her head and clucking at him, "If you ask me, it's less production and easier to make a REAL omelette!"

She didn't seem to realize that he just loved the "innovation" of this recipe.
Ah well....she definitely enjoyed it when he presented one to eat in front of her!

******

Ahead of time - put water into a large pot. If doing multiple "Omelettes in a Bag" use a larger pot.
BRING water to a BOIL

INGREDIENTS:

1 ZIPLOC Bag 

1 or 2 eggs
Assortment of ingredients that you'd like in your omelette (green peppers, tomatoes, ham pieces, sauted onion, shredded cheese, etc.....mince/chop all these ingredients into a nice small size)

DIRECTIONS:

PLACE everything in the ZIPLOC Bag and squish everything around until the eggs are "scrambled" and everything is well mixed.
Open a corner of the bag and SQUEEZE out any extra air from the bag.

When the pot of water comes to a BOIL place the Ziplocked bag of omelette into the water and VOILA!
Watch the ingredients "set" and turn itself into an Omelette!
(approx. 12-13 minutes, depending on how many ingredients and how large the eggs are)

USE TONGS to take out of the boiling water, dry off the outer bag, open the Ziploc and "roll" your omelette out onto a plate....ENJOY!

NOTE - some people don't like that these are cooked in a plastic bag, they claim that perhaps some of the chemicals in the plastic leaches into the food. Though some people say the same about "self-stick" pans....
You can decide on that yourself.
However, that didn't stop Grampie from living to a ripe old age of 84!

JANET'S RED LENTIL GRANOLA

OVEN - 300 degrees

INGREDIENTS:

2 cups water

1 cup red lentils

2/3 cup honey

2 ½ tsp. vanilla extract

2 Tbsp. Canola Oil

2 cups old-fashion (slow cook) Oatmeal (dried, not cooked)

¾ cup Sunflower seeds

¼ cup ground Golden flaxseeds

½ cup slivered almonds (chopped up a bit for smaller size if you'd like)

½ cup unsweetened coconut meat

4 Tbsp. 100% natural almond butter

½ tsp. salt

1 cup dried cranberries 

DIRECTIONS:

1) Simmer lentils in boiling water for 5 minutes or until just tender but still ‘al dente’

2) Drain lentils, spread on tray and allow to cool

3) Preheat oven to 300

4) Combine 1/3 cup honey, ½ tsp. vanilla and canola oil in the saucepan you used to cook the lentils, toss lentils in honey mixture

5) Spread the coated lentils on a baking sheet, bake for 15 minutes, stir and continue baking for 5 minute cycles stirring after each cycle until lentils are honey colored and crunchy

6) Combine oatmeal, sunflower seeds, flaxseeds, almonds, and coconut meat in a medium-sized bowl. Combine peanut butter, salt, 1/3 cup honey and ½ tsp. vanilla in another bowl, mix until blended.  Combine two mixtures until evenly blended

7) Oatmeal mixture into a 9×9 inch baking pan, or cookie sheet with sides, and bake 40 minutes.  Use a spatula and turn your granola every 10 minutes, or so, until browned to your preference

8) Mix in dried cranberries

9) Store in an airtight container. Enjoy with yogurt or almond milk, a sliced banana...

Morning or snacktime YUM!