Overnight Caramel French Toast
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices white or whole wheat bread
1/4 cup sugar
1 teaspoon cinnamon divided
6 eggs beaten
1 1/2 cup milk
1 teaspoon vanilla
1 can pie filling (any flavor)
Lightly grease a 13 x 9 2 inch baking dish, set aside.Bring brown sugar butter and corn syrup to a boil. Remove from heat; pour into baking dish. Top with 6 slices of bread; sprinkle with combined white sugar and 1/2 teaspoon cinnamon. Top with remaining bread. Beat eggs, milk, vanilla and remaining cinnamon; pour over bread. Cover and refrigerate overnight. Remove dish from refrigerator; preheat oven to 350º. Bake 30 – 35 minutes.
Makes 4 -6 servings. Serve with apple pie filling that you warmed in the microwave. Any fruit topping will do.
The skinny of it:
Use brown sugar substitute, low fat butter, sugar substitute, egg substitute, skim milk and sugar free fat free fruit or delete the canned fruit and use sugar free jelly.
1 sm. pkt. of instant mashed potatoes
1/2 pkt. dry sage and onion stuffing
4 slices broiled bacon and crumbled
1/4 c. butter or margarine
salt and pepper
2 T. milk
Make up the potatoes as directed on the packet.
Add the stuffing and the bacon pieces and mix well.
Divide into four and shape into burgers. Fry in 2 T.
butter or margarine until crisp and brown. Beat the
eggs with seasoning and milk. Melt remaining butter
or margarine in a sm. pan and scramble the eggs.
Top each burger with scrambled egg. Serves 4
Scrambled Eggs and Hot Dogs
4 hot dogs sliced inthin round slices
8 eggs beaten and seasones with
salt and pepper
1 t. Crisco (opitional may use pam or other cooking spray)
Catsup or picante sauce
Place hot dog slices in prepared skillet , stir and brown until heated
through . Pour eggs into the skillet with the hot dogs and stir with a fork
until eggs are done to your liking.
Serve on a plate , hot dog bun or wrapped in a flour tortills . Top with
catsup ot picante sauce.
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside
to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10″ pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
Buttermilk pancakes studded with macadamia nuts and topped with homemade pineapple syrup.
Boxed buttermilk pancake mix
1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup pineapple juice concentrate (right out of the can)
I take the easy way by making buttermilk pancakes from a store-bought mix. I also like these with cashews instead of Macadamia nuts.
Just add coarsely chopped macadamia nuts to the batter, as much as you’d like.
For the syrup, in a small saucepan, place butter, sugar and pineapple juice.
Heat over low heat, stirring, until butter melts. Do not boil.
Hawaiian Pancakes With Pineapple Syrup
Bacon and Cheese Biscuit Recipe
2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
5 Tbs (75 ml) cold butter cut into small pieces
1 cup (250 ml) buttermilk
2-3 slices bacon, cooked crisp and crumbled
1 cup (250 ml) grated Cheddar cheese
Combine the dry ingredients in a bowl and cut in the butter using
a pastry knife or a pair of dinner knives until it resembles coarse
crumbs. Add the buttermilk and stir just enough to form a ball.
Fold in the bacon and cheese. Drop heaping tablespoonfuls on
an ungreased baking sheet and bake in a preheated 450F (230C)
oven until golden brown, 10 to 12 minutes. Serve immediately.
Makes about 18 biscuits.
The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.
To learn more about future recipes carnivals visit here.
A sampling of recipes includes:
Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.
COTTAGE CHEESE PANCAKES WITH PEACH AND BERRY SALAD
Cottage Cheese Pancakes Recipe
1 pound cottage cheese
2/3 cup whole wheat flour
1/3 cup multigrain oatmeal
2 egg yolks
3 tbs. honey
2 tbs. milk
1 tsp. vanilla extract
1 tsp. ground cardamom
6 egg whites
Peach and Berry Salad (recipe follows)
Mix cottage cheese, flour, oatmeal, egg yolks, honey, milk, vanilla and
cardamom in large bowl.
Beat whites in another large bowl until stiff but not dry. Fold whites into
cottage cheese mixture in 2 additions.
Preheat oven to 200º.
Heat large nonstick skillet over medium heat. Brush with oil. Spoon batter
onto skillet by 1/3 cupfuls, forming 4-inch-diameter pancakes.
Cook pancakes until bottoms are brown and bubbles form on top, about 3
minutes. Turn; cook until bottoms are brown and pancakes are cooked through,
about 4 minutes. Transfer to plate and place in oven to keep warm. Repeat
with remaining batter.
Serve immediately; pass Peach and Berry Salad to spoon over pancakes.
Meatless Recipes Carnival of the Recipes
10000 Birds has the The Meatless Edition of the Carnival of the Recipes posted today.
Refrigerator Bran Muffins
1 cup (225 ml) boiling water
1 cup (225 ml) 100% bran or bran buds
1/2 cup (125 ml) shortening
1-1/2 cups (350 ml) sugar
2 cups (475 ml) buttermilk
2-1/2 cups (600 ml) sifted flour
2-1/2 tsp (12.5 ml) soda
1/2 tsp (2 ml) salt
2 cups (475 ml) All-Bran
Combine boiling water and 1 cup (225 ml) bran and let cool.
Cream shortening, add sugar gradually and beat until blended.
Add eggs, one at a time, beating well after each addition.
Add buttermilk and cooled bran mixture and blend.
Sift flour with soda and salt; add with remaining bran to creamed mixture, stirring just until all dry ingredients are moistened.
Bake or store in covered container in refrigerator and bake as needed.
Batter will keep for 1-2 months.
To bake, fill greased 2.5 inch muffin tins 2/3 full and bake in preheated 400 degree (200 C.) oven for 25 minutes or until done.