This was so simple and cute! I have been in love with Annie's Eats lately! I could browse her blog all day. Several of the recipes I'm doing this week I found on her site! She cooks the things that I love. And she loves to bake cupcakes. What more could you want? You should definitely play around her site if you haven't done so already. This recipe was yummy. It took a little more maneuvering that I expected to get the bacon and the bread tucked into the muffin cups but its worth the extra couple of minutes. I ate 2 and really could have had 3. If you have more than 2 adults to feed I would recommend making more. You could just make as many as you need. The recipe is easy to adjust up or down. I think it would be great served with some grilled asparagus to round it out. I didn't think that far ahead tonight. Ella had her first ballet class this evening. She was so stinkin' cute! It brought back so many memories of my dancing days. I told her that we would have to pull my ballet shoes out of the attic so we could "twirl" together. She loved that idea. But she's in bed and the ballet shoes are still in the attic. There's always tomorrow, right?!
6 slices of bacon (I used turkey bacon)
6 slices of bread
1/4 cup shredded cheese
6 eggs
salt and pepper
Preheat the oven to 400 degrees. Grease 6 wells of a muffin tin with cooking spray. In a frying pan or the microwave, cook the bacon until partially cooked, but not cooked through. If you're using turkey bacon is fully cooked already. I just put mine in the microwave for about 1 minute to warm up. If using real bacon, drain on a paper towel lined plate.
Cut out rounds of bread using a biscuit cutter or a drinking glass. Mine cut it out just shy of the crust. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the edge of the piece of bread, tucking it between the bread and the muffin tin. Divide the shredded cheese among the center of each piece of bread.
One at a time, crack an egg, removing about half of the white and dropping the remaining white and yolk over each piece of bread being careful not to break the yolk. Save your egg whites for breakfast the next day...that's what I'm doing! Once all of the bread pieces have been topped with eggs season each one with salt and pepper. Bake until eggs are cooked through to your liking (about 6-10 minutes) and the bacon is crispy. Serve immediately.
Enjoy!
(adapted from Annie's Eats)
This was my first attempt at making scones. I've always shied away from them because I was afraid they would be a little on the dry side. I was under the impression they were sort of like dry biscuits. Not these! I knew that bacon and cheese would straighten any scone right up! Annie's Eats is a fabulous blog that I visit regularly. I was browsing around the other day and ran across this recipe. It was perfect to fix this week for my craving for "breakfast for dinner". I halved the recipe below and it still made 4 big scones which I halved for the picture below! Plenty for us and I still have leftovers for breakfast tomorrow!
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
8 tablespoons butter, cut into small cubes
1-1/2 cups shredded cheddar cheese
4 green onions, thinly sliced (I omitted these)
10 slices bacon, cut into slivers
1 cup buttermilk (plus extra if needed)
For the egg wash:
1 large egg
2 tablespoons water
Preheat oven to 400 degrees. Cut bacon into bite-size pieces. Cook in a skillet over medium heat until crisp. Drain on paper towels.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is to dry to come together, mix in the remaining buttermilk a tablespoon at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
I served mine with Scrambled Eggs.
Enjoy!
(adapted from Annie's Eats)
I love baking bread. Not "real" bread with yeast, but easy flavorful quick breads. Mix it up in a bowl, pour it in a pan, and voila. You've got bread! I had zucchini on-hand this week, so I wanted to give this recipe a try. It had lots of good-for-you-things in it: zucchini, applesauce, walnuts and raisins. I'm going to have to limit myself to one piece per day! This bread is so moist and delicious. I the crunch of the walnuts. Yummy Yummy Yummy!
1-1/2 cups sugar
2-1/4 teaspoon ground cinnamon
2-1/2 cups all purpose flour
1 cup rolled oats (I used quick cooking, but would be best with regular)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1 cup applesauce
1/4 cup butter, melted
1 teaspoon vanilla
2 cups shredded zucchini, unpeeled
1 cup walnuts or pecans, chopped (I used walnuts)
3/4 cup raisins
Preheat oven to 350 degrees. Lightly coat a 9X5X3-inch loaf pan with cooking spray; set aside. Combine 1 tablespoon sugar and 1/4 teaspoon of the cinnamon; set aside.
Combine the flour, oats, baking powder, salt, baking soda and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
Bake for 1 hour and 20 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices. (This makes a BIG loaf of bread. I would almost rather divide it into 2 smaller loaves).
Enjoy!
(adapted from Better Homes & Gardens)
I saw Paula Deen make this casserole on the Food Network several years ago. It looked awesome. We made it that year for our Christmas morning breakfast at my parents house. I've made it several times since then and adapted the recipe some. I found that when I made it as written with the sliced bread the casserole was too soggy. It had all of the components of bread pudding (which I love) so I decided to make it as such. I cubed the bread instead of slicing it and I formed mini loaves in my "mini loaf pan". The results were outstanding. Another reason I love this recipe is because its made the night before and kept in the fridge. Just make the topping in the morning and bake. I love serving it with sliced strawberries and maple syrup. Heaven in my mouth! This is definitely one you are going to want to make. I think this is one of my signature dishes!
1 loaf french bread, cubed in 1-inch pieces (6-8 cups of bread)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
dash of salt
maple syrup
strawberries
Praline Topping:
1 stick butter, softened
3/4 cup light brown sugar, packed
1 cup chopped pecans
1 tablespoon light corn syrup
Cube bread into 1-inch pieces (I use a whole Italian loaf from the bakery). Allow to sit for a few hours on the counter to stale. The drier the bread, the better it will soak up the egg mixture. spray the mini loaf pans with cooking spray (I use 2 pans making 16 total loaves). Evenly distribute the cubed bread among the cups. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread cubes, making sure all are covered evenly with the egg mixture. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees. Make the Praline Topping: Combine all ingredients in a medium bowl and blend well (I use my fingers). Crumble the praline topping evenly over the bread and bake for 30-35 minutes, until puffed and lightly golden. If you make this into a bigger casserole just adjust your baking time. Serve with maple syrup and strawberries.
Enjoy!
(adapted from Paula Deen)
Seriously. The name says it all. Paula Deen doesn't play around. This is some serious goodness right here! This is not your normal weeknight dessert. This is one to save for company or for an occasion. Unless Mondays are an occasion in your house. If so, then bake away! I made it for the first time last Easter and it was a total hit. This week Publix had the Italian Bread on sale for $1.99 and strawberries on sale 3/$5. I sent most of these leftovers home with my brother because I do not want to be tempted by it tomorrow. I totally saved my calories for this one! Try this if you love bread pudding. It is deeeelicious!
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons vanilla extract
1 loaf Italian bread, cubed, allow to stale overnight
1 cup packed light brown sugar
1/2 stick butter, softened
1 cup chopped pecans
strawberries, sliced (optional)
Preheat the oven to 350 degrees. Grease a 9 X 13 inch pan.
Mix together the granulated sugar, eggs, and milk in a bowl; add vanilla. Put bread cubes in baking dish. Pour over cubed bread, toss around to coat, and allow to sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter and pecans.
Sprinkle brown sugar mixture over the top and bake for 35-45 minutes, or until set.
For the sauce:
2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
5 egg yolks
In a saucepan over medium heat, whisk cream together with the sugar and vanilla. Bring to a simmer and remove from heat. Beat egg yolks in a bowl until thick and frothy (a hand mixer would save your arm). Temper with cream until incorporated (you want to slowly add the cream mixture to the egg yolks while whisking to slowly bring them up to the same temperature without scrambling the egg yolks). Return to the saucepan to low heat and cook 2-4 minutes, stirring often. Remove from heat. Serve with bread pudding.
*I halved the sauce recipe when I made it tonight. Also, save your egg white for some scrambled eggs for breakfast!
Enjoy!
(Bread Pudding adapted from Paula Deen)
(Sauce adapted from Emeril Lagasse)
ONE of the benefits of my Mom being a kindergarten teacher is the wonderful Holiday goodies she shares with me. I took Ella trick-or-treating with her class this past Halloween and a friend of mine, Mary Tanner, had brought some Pumpkin Bread for my Mom. It was the BEST! I asked for the recipe thinking maybe it had been handed down for generations. Nope. It was straight from Southern Living and could not have been any simpler to make! I have made it in many different size pans. My favorite are the mini loaves that I make in my mini-loaf-muffin-pan. I probably should find the real name for that! You could probably even make it in a real muffin pan. The bread is so moist and perfect for breakfast. I took it on our Disney trip and we ate it on the way to the parks in the morning. Just be sure to adjust the baking time according to the size pan you're baking in. Just check to make sure that the toothpick comes out clean.
3-1/2 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup vegetable oil
2/3 cup water
4 large eggs
1 15-oz. can pumpkin
Stir wet ingredients together in a bowl. In a separate bowl combine the dry ingredients. Combine the wet and dry together and mix thoroughly (I used my Kitchen Aid Mixer). Divide batter evenly among 2 greased 9 X 5 loaf pans (Or smaller pans, just fill about 1/2 way full). Bake at 350 for 50 minutes to 1 hour (reduce time if using smaller pans). Bake until a wooden toothpick inserted into center of each loaf comes out clean. Cool pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.
Enjoy!
(from Mary Tanner Boothe- originally from Southern Living)
I am so glad that I came across this recipe. Every week I look at the cranberry bakery bread in the Publix ad, but I cannot bring myself to pay almost $5 for it! This worked out perfect because Craisins were B1G1 this week. I had apples left over from the Apple Dumplings and the rest I consider staples. I made mine in mini-loaf pans so its a portable breakfast this week. This would make a great gift-bread also. The cranberries would be festive for Valentine's Day. Another great idea for your child's teacher! Hint...my Mom would love this for those of you who have Mrs. Sumlin for your kindergarten teacher! This is quick, easy and delicious. Mix it all up in one bowl and bake. Yummy!
3/4 cup sugar
1/2 cup vegetable oil
1 egg
1 cup shredded apple (about 1 medium)
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans or walnuts
1/2 cup dried cranberries
1 tablespoon sugar
1/2 teaspoon ground cinnamon
Heat oven to 350 degrees. Grease bottom of an 8X4- or 9X5-inch loaf pan with cooking spray (I used a mini loaf pan. It makes 8).
In a large bowl, mix 3/4 cup sugar, the oil and egg. Stir in apple, flour, baking powder, baking soda and salt. Stir in nuts and cranberries. Pour batter into pan. In a small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over batter.
Bake 45 to 55 minutes (or 30 minutes for mini-loaves), or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1-1/2 hours before slicing (of course, I couldn't wait this long!)
Enjoy!
(adapted from Betty Crocker)
The last time I bought Lender's Bagels B1G1 one whole bag sat in my refrigerator until they were too old to eat. I wasn't going to let that happen this time, so I searched out a recipe to make something sweet. Nothing sweet ever goes to waste in my house! I came across this one and it appealed to me because you whip it up and stick it straight in the oven. No sitting in the fridge to soak. Put it in the oven while you eat dinner, and dessert is ready when you're done! Most of the ingredients you should have on hand too. I did have to buy cream at Publix, but it was only $1.29. So, nothing that will blow your totals :)
You may have noticed that the Chicken and Honey-Buttered Waffles have slipped by the wayside this week. If you were really looking forward to that one, send me an e-mail and I'll send the recipe to you. Otherwise, I'll post it again when I put it on the menu another week. I also didn't make Sunday's Best Chicken because the Essentials have changed at Publix, and the whole chicken was no longer on sale...so it didn't find its way to my buggy.
In the meantime, break out the Lender's Bagels and make the family smile with this one...
6 cinnamon raisin bagels, torn into bite-size pieces
1-1/2 cups milk
1 cup whipping cream
1/4 cup unsalted butter, melted
3 large eggs, beaten3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
Preheat oven to 375 degrees. Generously butter a 9X9 baking dish.
Place torn bagels in a large mixing bowl; pour over milk and cream. Let absorb for about 10 minutes. Meanwhile, melt butter and let it cool. When cooled, mix with beaten eggs and remaining ingredients.
Combine with bagel mixture. Pour into prepared baking dish; place in center of oven. Bake uncovered for 45 minutes or until knife inserted in center comes out clean (mine took a little more).
Serve warm alongside vanilla ice cream (ice cream optional, of course, that's just the way I like it!)
Enjoy!
(adapted from RecipeZaar)
This recipe is reason enough to step into Wal-mart. In their bakery they have a loaf of blueberry cobbler bread ($2.88 in Fairhope). My sister-in-law, Shelley, had the wonderful idea to slice the bread and make it into french toast. YUM-O! I have tried it with the cinnamon swirl bread too, but this blueberry one is my favorite. You can cook one or two slices if you want, or slice the whole loaf into 10 slices and follow this recipe. If you have strawberries on hand, slice them and put on top with the maple syrup!
1 loaf Blueberry Cobbler Bread
5 eggs
5 tablespoons milk
2 tablespoons sugar
butter
maple syrup
Slice the blueberry bread into 10 slices. Stack and set aside. Scramble the eggs in a shallow baking dish; mix in the milk and sugar. (If you're not making the whole loaf use 1 egg, 1 tablespoon milk, and 1 teaspoon sugar per 2 slices.) Heat a large skillet or griddle over medium heat. Put a pat of butter on the skillet. Dredge the slices in the egg mixture to coat. Let excess egg mixture drip off. Place slices on the skillet (mine fits 4 at a time). Dredge the other slices right before putting on the skillet. If you leave them in the egg mixture for any length of time they get too soggy and fall apart. Dredge as needed. Cook on each side about 2 minutes, or until golden. Serve with maple syrup.
Enjoy!
Thanks Shelley!
This is definitely the time to be digging out the sweet potato recipes! Just about every store has them this week on sale in preparation for Thanksgiving. This recipe is a good spin on pumpkin bread and the pineapple butter gives it a special sweetness. The butter would be great used throughout the week on english muffins (on sale at Publix) or bagels. The pineapple is also on sale at Publix B1G1. I hope you enjoy this as much as I do! Slice a piece and enjoy it as a snack or for breakfast. We love this stuff. 
1-3/4 cups all-purpose flour1-1/2 cups sugar1-1/2 teaspoon ground cinnamon1 teaspoon ground nutmeg1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2 eggs1 cup mashed sweet potato1/2 cup vegetable oil1/3 cup waterButter:1 stick butter (softened)1- 8 oz. can crushed pineapple, well drainedIn a large bowl, combine the first seven ingredients. In a small bowl, combine the eggs, potatoes, oil and water. Stir into dry ingredients just until moistened.Transfer to 2 disposable 8" X 3.75" loaf pans. Bake at 350 degrees for 45 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes in pan before flipping onto a wire rack to cool completely.In a small bowl, combine butter and pineapple. Serve with bread.(adapted from Taste of Home, Feb/March 2009)
