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!

Cinnamon Cream Cheese Squares

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This is another yummy recipe from Gooseberry Patch’s new cookbook!  If you would like a chance to win a copy of this cookbook, please go to THIS POST and post in the comment section and let me know what your favorite thing to eat for breakfast is.  I get hungry every time I read through the comments!

I have been making these bars for a long time ~ 20 years at least.  They are one of our favorites ~ especially my son.  Since he moved away, I don’t make them much anymore so it was nice to see this recipe in the cookbook.

They are easy to make and I make mine just a touch different but these are very, very good.

Cinnamon Cream Cheese Squares
Submitted by Jody Geary from Rockland, MA

2 (8 oz) tubes crescent rolls
1 (8 oz) pkg cream cheese, softened ~ I use less fat
1 tsp vanilla
1/2 cup sugar
1/4 cup butter, melted
cinnamon and sugar mixed

Unroll one tube of crescent rolls in a 13×9 pan and stretch to fit if needed and pinch the seams together.

In a bowl, beat the cream cheese, vanilla, and sugar; spread over the rolls in the pan.

Top with the other tube of crescent rolls, carefully stretching and pinching the seams together as best you can.

Drizzle the melted butter over the top and sprinkle with the cinnamon/sugar mixture.

Bake at 350º for 30 minutes or until the bars are golden.

Store cooled bars in the refrigerator.

Makes 10-12 servings.

Happy Cooking!

Pumpkin Streusel Coffee Cake

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Another awesome recipe from the new Gooseberry Patch cookbook!  If you would like to enter for a chance to win this cookbook, please go to THIS POST and enter by telling me your favorite breakfast!  Good luck!

This coffee cake went over like gangbusters when I made it.  Mr. Meat Eater and my DD and SIL loved it!

It’s super simple to make since it uses a cake mix.  I made it thinking I had pumpkin pie spice but, of course, I didn’t so I just looked up a recipe on the internet and made my own.  I didn’t keep the recipe so I don’t remember what it was but you’ll be able to find one if you need it.

Pumpkin Streusel Coffee Cake
Submitted by Victoria Mitchel of Gettysburg, PA

18 1/2 oz pkg yellow cake mix
1 cup canned pumpkin (NOT Pumpkin pie mix)
3 eggs, beaten
3 tbsp oil
1/3 cup water
1 tsp pumpkin pie spice
1 1/3 cup brown sugar, packed and divided
1 cup flour
1/2 cup butter, softened

In a bowl, combine dry cake mix, pumpkin, eggs, oil, water and pie spice. Pour half the batter into a greased 13×9 baking pan. Set aside remaining batter.

Mix together 1/3 cup brown sugar and 3/4 tsp cinnamon and sprinkle over the batter in the pan.

Carefully spread remaining batter over the cinnamon mixture.

Combine flour with remaining brown sugar, remaining cinnamon and butter and mix well. Spread evenly over the top.

Bake at 325º for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Makes 10-12 servings.

Happy Cooking!

Quick Strawberry Cream Danish

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Another yummy recipe from the new Gooseberry Patch cookbook!  To enter to win a copy of this cookbook, comment on THIS POST (click on the link) and tell me what your favorite thing for breakfast is!  Your comment MUST be on the post linked!

OK, I didn’t use strawberry preserves ~ I used blueberry preserves because that is my favorite and I happen to love recipes that I can use my favorite ingredient and still be faithful to the recipe.  These are great for breakfast or really any time of day!

I made half of the recipe and it is a little tricky to get the rolls folded correctly but otherwise are easy.

Quick Strawberry Cream Danish
Submitted by Beth Bundy of Long Prairie, MN

2 (8 oz) pkgs cream cheese, softened ~ I honestly think this is too much cream cheese but it’s your decision
1 egg, separated
1 tsp vanilla extract
1 tsp fresh lemon juice
1 tbsp flour
2 (8 oz) tubes crescent rolls
1/2 cup strawberry preserves ~ or your favorite preserves

Beat together the cream cheese, egg yolk, vanilla, lemon juice and flour.

Unroll and separate rolls; place a teaspoon of cream cheese mixture in the center of each triangle. Fold over the edges of the rolls, leaving center open.

Brush with beaten egg white and place on ungreased baking sheets.

Bake at 350º for 20 minutes. Remove from oven and cool slightly.

Top each with a teaspoon of preserves.

Makes 16 pastries.

Happy Cooking!

Eggs Benedict and a NEW Gooseberry Patch Cookbook Giveaway!

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THE GIVEAWAY HAS ENDED!!!

That’s right!  A new Gooseberry Patch cookbook giveaway!

101 Breakfast and Brunch Recipes by Gooseberry Patch is an AWESOME cookbook ~ especially if you are a breakfast food lover like me.  This series of cookbooks are my favorites because I LOVE cookbooks with photos and the photos in this book are great ~ they make me hungry which is always a good sign for a cookbook.  More about the giveaway below!

Eggs Benedict is my all-time favorite breakfast meal and it’s what I order if I am having breakfast in a restaurant and I see it on the menu.  It’s not something I make for myself because it takes time and some attention when poaching eggs ~ which I am not great at.  I also make Hollandaise from a package (Knorr’s) because I just don’t want to be bothered.

This recipe is traditional and not hard to make ~ just take your time.  The results are worth it!

Eggs Benedict
Submitted by Diana Chaney from Olathe, KS

8 slices Canadian bacon
1 tsp lemon juice or vinegar
8 eggs
4 English muffins, split and toasted
3 tbsp butter, softened and divided
1 cup Hollandaise sauce, divided (use your own recipe or a package)
3 tbsp fresh chives, chopped

Brown the bacon in a skillet over medium heat.

Meanwhile, fill a large saucepan with 2 inches of water and lemon juice or vinegar; bring to a simmer. Crack each egg in a shallow bowl, one at a time and slip carefully in the simmering water. Poach for about 3 minutes, until whites are set and yolks are soft.

Remove eggs with a slotted spoon and let drain for a minute on paper towels.

Top each muffin half with one tsp butter, a piece of bacon, one egg, and a spoonful or two of Hollandaise. Sprinkle with chopped chives and serve at once.

Makes 4 servings.

THE GIVEAWAY HAS ENDED!!!!   Now for the giveaway!  All you have to do is leave a comment ON THIS POST telling me your favorite breakfast food.  Very, very easy!  The giveaway will be held from today ~ July 29~through midnight on August 11.   I will pick a winner (using random.org) on August 12 and mail out the cookbook sometime within the next week.  If you have any questions, shoot me an email.

Also ~ PLEASE do not click the box that says something like click for replies to this post because you will get bunches and I can’t turn them off for you!  

At the present time, I am not adding anything to the A Recipe A Day facebook page since some people were having trouble with it.  I don’t think it’s a problem on my end but I’m not going to add to it for the time being.  I’ll be back there at the end of the summer.

Good luck!

Happy Cooking!

Cinnamon Roll Casserole

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I forgot to mention in my last post that the picture of my daughter was taken by my friend, Ann, who I think missed her calling as a photographer. She took some great pictures!

I also wanted to mention that my picture of Zippy seen here can also be seen on Touch of Home Petsitting Blog!  That picture always makes me laugh.

I found the recipe for this breakfast casserole on Pinterest and it’s from The Dishy Decorator and we loved it.  It’s really more like a cinnamon roll French toast.  It’ perfect by itself but adding bacon or sausage and fruit would round it out.  It also couldn’t be easier to make.

Cinnamon Roll Casserole

1 tbsps melted butter
2 cans Pillsbury refrigerated cinnamon rolls with icing (8 in a can)
4 eggs
1/2 cup heavy cream
2 tsps cinnamon
2 tsps vanilla
1 cup chopped pecans
1/4 cup real maple syrup

Heat oven to 375º and pour melted butter into a 13×9 glass baking dish.

Separate rolls from the cans and cut each roll into 8 pieces and place in dish over melted butter.

In a small bowl, mix eggs, heavy cream, cinnamon, and vanilla until well blended and pour over the top of the rolls in the dish. Sprinkle with pecan pieces and drizzle with the 1/4 cup syrup. I did not use the pecans and I just eyeballed the syrup and it worked out fine.

Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes.

Meanwhile, remove metal tops from the icing and heat in the microwave for 10 to 15 seconds at 50% power or until the icing is pourable.

Drizzle over the top of the cooled rolls.

Happy Cooking!

Cremini, Bacon and Shallot Crustless Quiche

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This quiche was the most popular dish at the couples shower.   I only got a smidge for a taste but I must agree ~ one of the most delicious breakfast foods I have had in a long time.  I found the recipe on the Food Network site and it’s from the Food Network Kitchens.

Gruyere cheese is really expensive but is worth it in this recipe.  I don’t know enough about cheese to suggest a substitute but if someone has a good sub, please comment!  I made the quiche just like the recipe said to (I know, shocking!) EXCEPT I put it in a 9×9 baking dish because I didn’t think it would fit in my deep dish pie pan.

Please forgive the really lousy picture.  As you can see, I was following around behind people to try and get pictures.

VIEW PRINTABLE RECIPE HERE!

Cremini, Bacon and Shallot Crustless Quiche

8 slices bacon, chopped
4 tbsps unsalted butter
1 lb cremini mushrooms, cleaned, trimmed, thinly sliced
1/2 tsp kosher salt
6 medium shallots, finely chopped
1 clove garlic, finely chopped
2 tbsps minced fresh Italian parsley
2 tbsps minced Parmesan cheese
2 cups half and half
2 large eggs
2 large egg yolks
freshly ground black pepper
generous pinch of nutmeg
4 ozs grated gruyere cheese
2 tbsps snipped fresh chives

Preheat oven to 350º.

Cook the bacon over medium-high heat until crisp. Drain on paper towels.

Discard all fat except 2 tbsps. Add 2 tbsps of butter to the fat and melt. Add the mushrooms and salt. Over medium heat, cook until mushroom juices evaporate ~ about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden. Add the garlic and parsley and remove from heat, cooling slightly.

Butter a baking dish ~ either a 9 inch deep dish pie pan or a 9×9 dish ~ and sprinkle with grated Parmesan. Place the pan on a baking sheet for ease in getting in and out of the oven.

Sprinkle the half the Gruyere in the pan and the all of the bacon on top. Add 3/4 of the mushroom mixture over the bacon and then scatter the rest of the cheese over the mushrooms.

Whisk the half and half, eggs, egg yolks in a large glass measuring cup. Season this mixture with salt and pepper and a pinch of nutmeg. Pour over the the fillings in the baking dish. Top with the remaining mushrooms and sprinkle with chives.

Bake until the center of the quiche is set ~ about 40-50 minutes. Cool slightly before serving.

Makes about 8 or 9 servings depending on the type of pan you use.

Happy Cooking!