French Toast

denny's style french toast

 

French Toast

Ingredients

3 Eggs

1/2 cup Milk

2 tablespoons All-Purpose Flour

2 tablespoons Sugar

1/2 teaspoon Vanilla

1/4 teaspoon Salt, to taste

1/2 teaspoon Cinnamon

4 – 6 slices of thick Bread (Texas Toast or other thick bread)

Butter

Powdered Sugar

More Butter

Whipped Cream

Real Maple Syrup

 

Directions

Beat the eggs until they are frothy.

In a large bowl, mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.

Place about a tablespoon of butter on a large skillet or griddle and heat to medium high on your stovetop.

When the butter has melted (do not let it burn) start dipping your bread.

Place a slice of bread into the batter and let soak for about 30 seconds, Turn it over and do the same for the other side.

Carefully pick up the bread and let the excess batter drip off into the bowl.

Place the battered bread onto the hot skillet or griddle.

Cook toast for about 1 1/2-2 minutes or until the side is golden brown. Flip the bread and do the same for the other side.  Remove from the pan to a plate.

Dust with powdered sugar.  Serve with more butter, whipped cream and real maple syrup.

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Slow Cooker Oats

 

Slow Cooker Oats

Ingredients

1 Cup Steel Cut Oats (no substitutes)

3 ½ Cups Water

1 Cup peeled and chopped Apple

½ Cup Raisins

2 tbsp Butter

1 tbsp Ground Cinnamon

2 tbsp Brown Sugar

1 tsp Vanilla Extract

 

Directions

Place the Steel Cut Oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker with a liner.  Stir to combine and dissolve the brown sugar.  Cover the slow cooker, set to low, and allow the oats to cook 7 hours (for firm oats) or 8 hours (for softer texture).

 

CARAMEL PECAN KRINGLE

 

Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!

CARAMEL PECAN KRINGLE

Ingredients

1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract

 

Directions

For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve

Blueberry Muffins Protein

Image may contain: food

 

Ingredients

3/4 cup sugar

1/3 cup butter

1/2 teaspoon lemon zest

2 eggs

1 cup heavy cream

2 level cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 scoops Isopure Protein Powder (0 carbohydrates)

1 cup blueberries

 

Directions

Preheat oven to 375 degrees F.

Cream together the butter and sugar.  Add eggs, cream, protein powder, flour, baking powder, lemon zest, and salt.  Mix well.  Stir in the blueberries.

Use a muffin tin lined with 18 cupcake papers.  Fill the cupcake papers with the batter and bake in preheated oven for 20 minutes.

 

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 89
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 40 mg 13 %
Sodium 118 mg 5 %
Potassium 84 mg 2 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 0 g 2 %
Sugars 5 g
Protein 4 g 8 %
Vitamin A 7 %
Vitamin C 6 %
Calcium 6 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Asparagus, Ham, and Cheese Frittata

Asparagus, Ham, and Cheese Frittata - NeighborFood

Ingredients
11 eggs
1 cup milk
1 cup shredded gruyere cheese
1 cup shredded mozzarella cheese
1 cup chopped ham
1 teaspoons olive oil
1/2 yellow onion, chopped
8-10 asparagus spears, with about 1-2 inches trimmed from the bottoms
Salt and pepper to taste

 

Directions
Grease a 9 inch deep dish pie pan or other oven safe dish (a cake pan or glass casserole dish would work fine too). Preheat the oven to 375 degrees. (If coming straight from the refrigerator add the pan to the oven before preheating).

In a large sauce pan, bring about 6-8 cups of water to a boil. Add asparagus spears and cook for 2 minutes or until bright green. Drain water and set aside.

Meanwhile, in a small skillet sauté oil and onion until soft and translucent, 3-4 minutes. Remove from heat and set aside.

In a large bowl, whisk together eggs and milk until thoroughly combined. Stir in cheeses, ham, and onion.

Pour mixture into greased pan. Fan asparagus spears over the top of the dish. Sprinkle with salt and pepper.

Bake for 40-50 minutes or until outside is browned and center is set.

Sourdough Waffles with Fried Chicken

fried chicken and waffles

For a great breakfast, brunch or dinner, make these Sourdough Waffles with some Golden Fried Chicken.  There is nothing like good Southern Comfort Food to hit the spot when you  crave something sweet and savory!

Ingredients

Waffles

1 cup all purpose flour

1 1/2 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

2 eggs

1/2 cup milk

8 ounces sourdough starter (Sourdough Starter Recipe is in this blog Bread Section)

3 tablespoons butter, melted

Chicken

Whole Chicken, (3 pounds or less)

1 cup self-rising flour

Milk

2 Eggs beaten

Seasoned Salt

1/2 teaspoon black pepper

1 1/4 teaspoons garlic powder

Vegetable oil for frying

Directions

For the Waffles

In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.

In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.

Cook in waffle iron according to manufacturer’s directions.

For the Chicken

Cut chicken into eight pieces.  Rinse pieces in cold water and let them soak in fresh cold milk and egg for at least 30 minutes. Mix thoroughly flour, seasoned salt, pepper and garlic powder to make the fried chicken flour.

Heat 1 inch of vegetable oil in a large skillet over medium-high heat (375 in an electric skillet).

Dredge chicken through the breading, coating well on all surfaces. Pat off excess breading and place chicken in hot oil, making sure pieces are not touching each other. When the chicken is browned (approximately 5 minutes), turn pieces over and reduce heat to medium (300). Cover and cook for 20 minutes. Then remove lid, bring heat back to medium high and turn chicken, cooking an additional 5-7 minutes. Let chicken drain on a paper towel before eating.

Serve the chicken with the waffles along with butter and warm maple syrup.

Lemon Cranberry Scones

image

INGREDIENTS

Scones

2 cup all-purpose flour

¼ cup sugar

1 Tbsp baking powder

¼ tsp salt

1 Tbsp finely grated lemon zest

½ cup cool unsalted butter, cut into small pieces

½ cup whipping cream

¼ cup 2% milk, plus extra for brushing

1 large egg

1 tsp vanilla extract

1 cup fresh or frozen cranberries

Glaze

1 cup icing sugar, sifted

1 ½ Tbsp lemon juice

DIRECTIONS

Scones

Preheat the oven to 375 F and line a baking tray with parchment paper. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.

In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.

Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.

Glaze

For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.

The scones are best enjoyed the day they are baked

Gravy (Country Milk Gravy)

biscuits_sausage_gravy

Ingredients

1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter

Cooked and drained Sausage if desired

Directions
In a small pan, heat bacon grease. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add melted butter and stir in.  Season the gravy with salt and pepper.  If you are adding sausage, add it at this time. Serve hot over biscuits.

Berry Breakfast Smoothie

berry-breakfast-smoothie-400x400

 

Ingredients

1 cup fresh or frozen berries (strawberries, blueberries, raspberries, blackberries or a combination)

1/2 cup chopped fresh kale leaves (remove stalks before chopping)

1/4 cup chopped broccoli

1/2 banana

1/2 cup diced fresh pineapple

1/2 avocado, pitted and peeled

1 cup fresh orange juice

Directions

Combine berries, kale, broccoli, banana, pineapple and avocado in a blender. Pulse to blend; slowly adding orange juice ¼ cup at a time, until you’ve reached desired consistency. Serve immediately

Wake Up! Granola

ranch-granola-x

 

Ingredients

Coconut oil, for brushing

6 cups walnut halves

4 cups steel-cut oats

2 cups pecan halves

2 cups almonds, chopped

1 1/4 cups sunflower seeds

2 cups unsweetened shredded coconut

1 tablespoon cinnamon

2 teaspoons freshly grated nutmeg

8 large egg whites

1 3/4 cups pure maple syrup

1 cup dried blueberries

1 cup dried apricots, chopped

1 cup pitted dried dates, chopped

Directions

Preheat oven to 250°. Brush a rimmed baking sheet with oil.  In a large bowl using your hands mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg.  In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.
Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.