Stuffed Peppers...for Breakfast!

Ingredients (for 2)
• 3 eggs, beat with 2 tsp milk
• 1 green onion, chopped
• 2 tbsp red pepper, chopped
• 2 small green (or red) peppers, tops chopped off and insides cleaned
• cooking spray
• Salt and pepper
• 2 tsp shredded cheese; I used cheddar

Directions
• Microwave peppers on high for 2.5 minutes to soften; set aside
• Spray frying pan with cooking spray; heat on medium
• Add onions and peppers; sauté 1-2 minutes
• Add eggs, scramble; add salt and pepper while scrambling
• Once eggs are done, fill each pepper cup with the eggs.

Top with cheese and put under the broiler for 1 minute. Serve immediately.

Perfect Pancakes

serving size 6

Ingredients
• 3 cups Plus 2 Tablespoons Cake Flour
• ½ teaspoons Salt
• 3 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 2 cups Milk
• 2 whole Large Eggs
• 3 teaspoons Vanilla
• 4 Tablespoons Butter
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions
Mix together dry ingredients in large bowl.

Mix together milk, eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring very gently until just combined.

Melt butter and add it to the batter, stirring gently to combine.

Cook on a greased skillet over medium-low heat until golden brown.

Serve with an obscene amount of butter and warm syrup.

FRENCH TOAST SOUFFLÉ

Courtesy of Shirley Bruns


(make at least the day before)

4 to 6 Croissants broken into pieces
(enough to cover bottom of 9 x 13 buttered pan)
1/2 cup butter at room temp
6 oz cream cheese at room temp
1 1/4 cups maple syrup
10 large eggs
3 cups half 'n half (I use whipping cream—un-whipped)
1 tsp cinnamon

1. Layer croissants on bottom of buttered pan.
2. Combine cream cheese, 1/2 cup butter &
1/2 cup maple syrup until well blended.
Drop by spoonfuls onto croissant pieces.
3. Beat the eggs, 3/4 cup maple syrup and 3 cups cream.
Pour over croissants and sprinkle with cinnamon.
4. Cover & chill at least 8 hrs. (or freeze up to 3 months)
5. Bake uncovered @ 350 F. until center barely jiggles, (about 50 min.)
Garnish with pecans, raspberries & powdered sugar.

Grocery stores usually have some breads they sell at half price because they are getting past their prime. . .and if you can find croissants on these shelves, they are the best. . . . . . .
easier to break apart.

This can be served right out of the baking dish. Add Li'l Smokies or a platter of assorted breakfast meats to the menu and your children (original & grand) will love you!





GOT MILK?

Tater Tot Casserole

This was delicious, spicy, great left over for more than once.
INGREDIENTS:

1 bag tater tots
1 1/2 pounds spicy Italian sausage
1/2 chopped onion
2 cups shredded cheese, divided
1 dozen eggs
1 1/2 cups milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder

Oven Temp: 350º
Recipe Cooking Time: 55 to 60 minutes
Pan Type: 9 x 13" baking dish

DIRECTIONS:

Preheat your oven.
Place tater tots in bottom of baking dish.
Pour 1 cup of shredded cheese over the top of tater tots.
In a skillet brown the sausage with onions, then place over the top of the cheese.
Beat the eggs with the milk, salt, pepper and garlic, pour this mixture over the sausage.
Place tater tot casserole into oven and bake for 45 minutes.
Remove the tater casserole from oven and pour the remaining 1 cup of cheese over the top. Return tater tot casserole to oven to finish baking.

Bacon Cinnamon Rolls

Ingredients:
1 tube ready-to-cook cinnamon rolls
1 uncooked very thin sliced bacon per roll

Directions:
1. Unroll the rolls, place one piece of bacon on each roll.
Then roll back together.
2. Follow printed cinnamon roll directions.

Note: First time preparing these the bacon did not cook all the way (that's why I added very thin to the ingredients) - we are a crisp bacon family - sooo if you like your bacon crisp make sure you use a thinner bacon or a partially cooked bacon or cook longer.

Breakfast Taco Salad

1 lb. Ground Turkey or beef
2 tsp oil
1 clove of garlic, minced
1 tsp cumin
1/2 tsp cayenne pepper (or more!)
1 tsp paprika
1 tsp chili powder
1/3 cup water
1 tbsp butter
6 eggs, lightly beaten with 3 tbsp of water
salt
pepper

Tortilla Chips

Cheese, lettuce, sour cream and hot sauce for garnish.

1. Heat the oil in a large skillet, add the turkey and break it up into crumble with a wooden spoon, add the garlic and cook for about 5 minutes. When the turkey is nearly cooked, sprinkle the cumin, cayenne, paprika and chili powder over the meat, add the water, stir and cover with a lid for 10 minutes to let the spices develop an aroma.

2. In a medium skillet, heat the butter until it foams and subsides, then add the beaten eggs, salt and pepper and reduce the heat to low. Slowly cook the eggs, stirring occasionally until set to the consistency you like. I prefer my eggs a little on the soft side because I dig the silky texture, but feel free to cook them harder if you like.

3. Place a layer of tortilla chips on a plate, cover with a spoonful of the spicy turkey mixture. Divide the eggs into four portions and place one portion on top of the turkey. Sprinkle with cheese and lettuce, add a dollop of sour cream and a drizzle of hot sauce.

Serves 4

Breakfast: Baked Oatmeal

Recipe from the American Institute for Cancer Research
http://www.aicr.org/ Recipe Corner


A creamy oatmeal brûlée with a crackling crust. It features dried fruits and nuts that are baked into thick and hearty oats. Serve some for breakfast, then reheat the rest in the microwave for dessert, topped with a small scoop of reduced-fat yogurt or vanilla ice cream.

1 3/4 cups low fat (1 %) milk
2 tsp. unsalted butter
1/8 tsp. salt
1 cup old-fashioned rolled oats
1/4 cup dried apricots
1/4 cup raisins
3 Tbsp. lightly packed brown sugar, divided
1/2 Golden Delicious apple, peeled and cored
3 Tbsp. chopped walnuts

Preheat the oven to 350 degrees.

In 2-quart microwaveable, oven proof casserole, heat milk and butter until milk steams, about 1-2 minutes. Mix in salt and oats and set aside.

Chop apricots. Mix apricots, raisins and 1 Tbsp. of the sugar into oats.
Shred apple into oats and mix to combine.

Bake oats, uncovered, for 15 minutes.
Stir, then top with remaining sugar and the nuts.
Bake 15 minutes longer, or until the oats are chewy.
Divide the oatmeal among four bowls.
Serve immediately.

Makes 4 Servings.

Per serving: 280 calories, 8 g total fat (2 g saturated fat), 45 g carbohydrate, 9 g protein,
4 g dietary fiber, 280 mg sodium.