Blueberry Corn Toasties Revisited

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Several years ago, I was bemoaning the fact that I couldn’t get Pepperidge Farms blueberry corn toasties anymore.  I loved them and was sad.  Then, in my blog travels, I found this recipe on A Good Appetite.  I made it and loved it and promptly forgot about it like I so often do.

I remembered it last week, had all the ingredients, and I made them and loved them again.  The recipe doesn’t call for adding blueberries so I just stick them in the dough when it is in the baking pan already.

Blueberry Corn Toasties 2

Blueberry Corn Toasties

1 stick butter, melted
1/2 cup and 2 tbsps sugar
2 eggs
1 tsp vanilla
1 1/2 tsps baking powder
3/4 cup and 2 tbsps cornmeal
1 1/4 cup flour
1/2 tsp salt
1 cup milk
Fresh blueberries

Preheat oven to 350º.

Mix the melted butter and sugar in a large mixing bowl. Add the eggs and vanilla. Add the baking powder, cornmeal, flour and salt. Mix until all ingredients are moistened. Stir in the milk and mix until almost smooth. A few lumps are OK.

Grease a jelly roll pan (10×15) with 1/2 inch sides. Pour the batter into the prepared sheet. Make sure to spread the batter so it gets into all four corners. Stick blueberries in the dough, pushing down a bit with your clean fingers. Tap the sheet on the cupboard to get rid of any bubbles.

Bake 25 minutes or until the edges start to brown and are pulling away from the sides of the pan. Place the pan on a wire rack for about 10 minutes. Cut into squares.

Wrap the squares in plastic and store in the refrigerator and use over the week. If you want longer storage, individually wrap and store in the freezer.

To serve, toast each square until brown and, when toasted, spread with butter.

Blueberry Corn Toasties

Happy Cooking!

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Blueberry Sour Cream Pancakes

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Yesterday was Fat Tuesday so we HAD to have pancakes for dinner.  I had this recipe in my *to try* pile for a long time and since I had all the ingredients I decided there was no time like the present.  These pancakes were out of this world good.  They are very, very filling ~ in fact, I’m still full this morning.

This recipe makes lots of batter.  I made 12 pancakes and could have probably made 10 or more.  Granted I made them on the smallish side so if you make larger ones, it won’t make that many.

A really lovely recipe for breakfast or brunch.

Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

2 cups flour
1/4 cup sugar
4 tsps baking powder
1/2 tsp salt
2 eggs, lightly beaten
1  1/2 cups milk ~ I used 2%
1 cup sour cream
1/3 cup melted butter
1 cup fresh blueberries

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, mix the eggs, milk, sour cream and melted butter. Stir the wet ingredients into the dry ingredients just until combined. Gently fold in the blueberries trying not to break them up as you fold.

Drop the batter by 1/4 cupfuls onto a greased, hot griddle. I use an electric frying pan. Carefully turn the pancakes over when bubbles form. Cook until bottom is done and no *wet* batter is oozing from the pancake.

Blueberry Sour Cream Pancakes 2

Makes about 8-10 servings depending on size of pancakes.

Source:  Taste of Home

Happy Cooking!

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Hash Brown Quiche

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We LOVE this recipe!  On Facebook, one of my stated foodie goals for 2014 is to use my gazillions of cookbooks more often.  While going through one of them, I found this recipe and put it on my very short (for now) “to make soon” list.

The recipe is very easy.  I used a bag of those Simply Potatoes instead of frozen hash browns thawed and they worked perfectly when made in a deep dish 9-inch pie pan.  I think they taste better, too.  If you want, you could also shred your own potatoes ~ you’ll need 3 or 4 cups I would think.

This recipe is perfect for breakfast, brunch, lunch or dinner.  As all-around great dish.

Hashbrown Quiche 2

Hash Brown Quiche

1 pkg. frozen uncooked shredded hash browns, thawed ~ I used Simply Potatoes refrigerated hash browns
5 1/3 tbsps butter, melted
2 large eggs, beaten
1/2 cup half and half
1/2 tsp seasoned salt
1/8 cup chives, chopped
1 cup shredded jalapeno Monterey Jack cheese
1 cup shredded Swiss cheese
1 cup diced ham
fresh parsley, chopped, for garnish

Heat oven to 425º.

Press hash browns into deep dish pie pan. Blot with paper towel to remove any moisture. Brush with melted butter. Bake for 25 minutes.

Remove dish from oven and reduce heat to 350º.

Combine the eggs, half and half, salt and chives. Set aside.

Sprinkle ham and cheeses into hash brown crust. Pour egg mixture over the top.

Bake 40-50 minutes until browned.

Before serving, top with chopped parsley.

Makes 6-8 servings.

Source: It’s a Shore Thing

Hashbrown Quiche 1

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Blueberry Cream Cheese French Toast with Blueberry Sauce

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I love baked French toast and there are so many kinds out there. I tried this one a few weeks ago and I actually made half the recipe since it was just Mr. Meat Eater and I so the recipe works perfectly if you need to cut it in half.

I always use challah bread for my baked French toast.  I like it because it’s a bit sweet and dense so it’s perfect for French toast.  If you can’t find challah, Hawaiian sweet bread or French bread would work just as well.

If I am having the casserole for dinner, I put it together the first thing in the morning and refrigerate until cooking time.  The blueberry sauce in this recipe, can be made in the morning, refrigerated, and reheated for dinner.

Just out of the oven ~

Blueberry 1

Blueberry 2

Blueberry Cream Cheese French Toast with Blueberry Sauce

12 slices bread with crusts trimmed
2 (8 oz) pkgs cream cheese, softened and cut into 1″ cubes
1 cup fresh or frozen blueberries ~ I used frozen wild blueberries
12 large eggs
2 cups milk
1/3 cup honey
Blueberry sauce

Cut the bread into 1″ cubes and place half the cubes in a lightly greased 13×9 baking dish. Top with all the cream cheese cubes. Cover with the rest of the bread cubes and the 1 cup blueberries.

Whisk together the eggs, milk and honey and pour over the bread/cream cheese cubes.

Cover and chill in the refrigerator for 8 hours or overnight. Let stand at room temperature for 30 minutes before baking.

Bake, covered, at 350º for 30 minutes. Uncover and bake 20-30 more minutes or until set in the middle.

Serve with warm blueberry sauce.

Blueberry Sauce

1 cup sugar
2 tbsps cornstarch
1 cup water
1 cup fresh or frozen blueberries
1/2 tsp cinnamon
1 tbsp butter

Combine sugar and cornstarch in a medium saucepan. Add 1 cup water and bring to a boil. Boil, stirring constantly, for 3 minutes. Add berries and cinnamon. Reduce heat and simmer 8-10 minutes or until berries pop. Stir in butter.

French toast makes 8 servings.

Adapted from Victorian Thymes and Pleasures

Happy Cooking!

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Cinnamon Roll French Toast Casserole

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I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch!  It was the right choice and we all loved it.  It has made it’s way onto my permanent brunch list of recipes.

The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury  cinnamon rolls we throw in a pan and bake.  These  are rolled up like homemade cinnamon rolls.

Cinnamon Roll French Toast

To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.

Banana Bread Muffins

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Bananas are not my favorite fruit but I try to eat one a couple times a week since they are so good for you.  Consequently, I have lots of bananas that are on their way to yucky.

I came across this recipe while going through some community cookbooks and it turned out to be a great choice.  The muffins have great banana flavor and are nice and moist.  There is nothing worse than dry muffins.  I used cinnamon as my spice of choice since it’s my favorite and using a tablespoon did not make it too cinnamon-y. Mixing up some spices will work as well.  Just use your favorite baking spices.

Mr. Meat Eater ate them for breakfast for several days so they do keep for a 3-4 days in a container.  I think they would freeze well, too.

Banana Bread Muffins 1

Banana Bread Muffins 2

Banana Bread Muffins

Muffins:
1/2 cup butter, room temperature
1 tsp vanilla
1 cup sugar
2 eggs
3 ripe bananas, mashed
3/4 cup sour cream
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon, nutmeg, allspice or your choice of spice ~ you can also mix spices

Topping:
2/3 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup melted butter

Preheat oven to 350º. Grease muffin tins with cooking spray.

Cream the butter, vanilla, and sugar in a large mixing bowl until fluffy. Beat in the eggs. In a small bowl, combine the smashed bananas and sour cream. In another bowl, mix the flour, baking soda, salt and whatever spice/spices you decide on. Blend the dry ingredients into the wet ingredients, alternating with the banana mixture.

Spoon into prepared muffin tins. Sprinkle topping over the top.

Bake 20-30 minutes or until a toothpick inserted in the middle comes out clean.

Topping: Mix all the ingredients together and sprinkle on tops of the muffins before baking.

Makes 12 muffins

Adapted from:  Paws-itively Good Chow

Banana Bread 3

Happy Cooking!

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Barefoot Contessa’s Country Omelet

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Egg dishes like this are one of my favorite things to make ~ especially when I don’t feel like cooking.  This is an easy dish to put together and to use up whatever you have in your refrigerator.

Ina’s recipe calls for bacon but Mr. Meat Eater hates bacon in anything and will only eat bacon as a slice of bacon for breakfast.  So, instead of bacon I used mushrooms which gave that bit of meatiness I like in omelets and frittatas.

This is perfect for 2 or even three if you are light eaters.  You must use a pan that can go in your oven so be careful when grabbing the handle to bring it out of your oven.

FrittataFrittata 2

Barefoot Contessa’s Country Omelet

1 tbsp olive oil
5 or 6 mushrooms, cleaned and sliced
1 cup diced Yukon Gold potatoes
salt and pepper
5 extra-large eggs
3 tbsps milk
1 tbsp butter
1 tbsp chopped fresh chives

Preheat oven to 350º.

Heat olive oil in a 10-inch skillet over medium heat. Add potatoes and mushrooms to the pan and sprinkle with salt and pepper. Cook over medium-low heat for 8-10 minutes or until potatoes are tender and browned, stirring occasionally to brown evenly. Remove to a plate and set aside.

Meanwhile, in a bowl, beat the eggs, milk, some salt and pepper to taste together with a fork. Wipe pan of any leftover oil. Add the 1 tbsp butter, lower temperature to low and pour in the eggs. Add the potatoes/mushroom mixture and chopped chives evenly over the eggs.

Place the pan in the oven for 8-10 minutes or cook until the eggs are set.

Divide in half and serve hot.

COOK’S NOTE: If you would prefer bacon instead of mushrooms, cook chopped bacon in the pan first, remove, and continue with the potatoes.

Makes 2-3 servings

Happy Cooking!

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Blueberry Oatmeal Crisp

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Today is the last recipe I will be posting from Gooseberry Patch’s new cookbook.  If you would like to win a copy of this cookbook, please go to THIS POST and leave a comment, letting me know your favorite breakfast.  The giveaway will run until August 11 and I will remind you here and on Facebook and Twitter.

I love crisps and this one quickly became a favorite because it is not very sweet which I like.  I could really taste the blueberries and not the sugar.  It’s very easy to make.  I made it for dessert after dinner and put it in the oven while we were eating.

Blueberry Oatmeal Crisp
Submitted by Amy Bastian of Mifflinburg, PA

4 cups fresh blueberries, washed and dried
1 cup flour, divided
3/4 cup brown sugar, packed
3/4 cup long-cooking oats, uncooked
1/2 tsp cinnamon
1/4 tsp nutmeg
5 to 6 tbsp butter

Combine blueberries with 1/4 cup flour in a greased 11/7 baking pan and mix thoroughly.

In a bowl, combine the rest of the flour and the other ingredients except butter. Cut in the butter until coarse crumbs form. Sprinkle topping over the blueberries.

Bake at 350º for 25 minutes or until top is golden and blueberries are bubbly. I think mine took about 40 minutes.

Makes 6-8 servings.

Happy Cooking!

Cherry Turnovers

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A very easy and delicious recipe from Gooseberry Patch’s new cookbook.  If you would like a chance to WIN a copy of this cookbook, please see THIS POST and comment with your favorite thing to have for breakfast!

This recipe was really easy.  I made them for dessert after dinner instead of for breakfast but Mr. Meat Eater had the leftovers the next day for breakfast.

I am not the greatest working with puff pastry.  I must do something wrong because it always looks so easy when others work with it.  Eventually I get it but I struggle with it.

Cherry Turnovers
Submitted by Lynda Robson of Boston, MA

1 (17 1/4 oz) pkg puff pastry, thawed
21 oz can cherry pie filling
1 cup powdered sugar
2 tbsp water ~ I used milk which I prefer

Unfold each puff pastry sheet and cut each sheet into four squares.

Divide pie filling among the 8 squares. I used a couple of tbsps for each turnover and had filling left over which I froze.

Brush edges of pastry with water and fold into triangles. Crimp edges with a fork. I didn’t brush the edges with water but I did crimp with a fork. Cut a small slit in the tops of the pastries with a sharp knife if desired.

Place the pastries on ungreased baking sheets and bake at 400º for 15 to 18 minutes until puffed and golden.

Let cool slightly.

Blend together the powdered sugar and water and drizzle over the tops of the warm turnovers.

Makes 8 turnovers.

Happy Cooking!

Fiesta Corn Tortilla Quiche

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Another delicious recipe from the new Gooseberry Patch cookbook.  If you would like to enter for a chance to win this cookbook, please see THIS POST and comment on it and let me know your favorite breakfast.  There are some wonderful breakfast ideas in the comments!

This quiche was very good ~ in fact, Mr. Meat Eater ate about 2/3 of it…with hot sauce and extra jalapenos!

It’s really an easy recipe to make.  I used 6 corn tortillas because my pan was a little bigger than called for.  I also used regular sausage because I’m not a fan of sausage to begin with and I am really not a fan of hot sausage.

Fiesta Corn Tortilla Quiche
Submitted by Vickie of Gooseberry Patch

1 lb hot ground pork sausage
5 (6 in) corn tortillas
1 (4 oz) can chopped green chilies, drained
1 cup shredded cheddar
1 cup shredded Monterey Jack cheese
6 eggs, beaten
1/2 cup whipping cream
1/2 cup small curd cottage cheese

Brown sausage in a skillet over medium heat and drain.

Meanwhile arrange tortillas in a lightly greased 9″ pie plate, overlapping on the bottom and extending 1/2 inch over the edge of the plate.

Spoon sausage, chilies, and cheeses into tortilla-lined pie plate. In a bowl, beat together remaining ingredients and carefully pour over sausage mixture.

Bake uncovered at 375º for 45 minutes or until golden.

Cut into wedges to serve.

Makes 4 servings.

Happy Cooking!