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!

Mimosa Punch

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Last weekend my family had a couples shower for my daughter and her fiance at my house.   It was a brunch and one of the things that I personally HAVE to have at a brunch is a mimosa.  Well, I just hate making individual drinks so I found a recipe for a mimosa punch from Paula Deen and it must have been good because it was gone lickety-split.  I had a little taste of the dregs in the bottom of the bowl and it WAS delish.  This is the way I’ll be serving mimosa at brunch parties from now on ~ only I’ll double the recipe, LOL!.

Earlier in the week, I made orange cubes to put in the punch by cutting up an orange in slices, then cutting the slices in half and putting them in a muffin pan.  I added water to fill the cups and froze.  Once frozen, I set the pan on the cupboard for a few minutes until they just loosened up in the pan.  I popped them out and tossed into a ziplock bag and put back in the freezer.  Very easy to do and you can use any fruit you want.

You’ll have to excuse the pictures ~ I was trying to get them while guests were helping themselves to the food and I didn’t want to be pushy.  I don’t think I got pictures of everything but I’ll just have to remake them!

VIEW PRINTABLE RECIPE HERE!

Mimosa Punch

1 (12 ounce) can orange juice concentrate, thawed
1 liter club soda
2 bottle champagne

Pour thawed juice concentrate in a punch bowl. Stir in the club soda. Add 2 bottles champagne and stir lightly to mix.

Makes anywhere from 10 to 20 servings depending on the size glasses you use to serve it in.

Happy Cooking!

Easy Peasey Blueberry Cheese Danish

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I am trying to cook my way through the all my food pins on Pinerest and this is one of the recipes on my Breakfast/Brunch board.  The recipe I pinned was for blackberry cheese danish and although I like blackberries, I like blueberries better so I just switched the berries.  In fact, I think almost any berry would work in this recipe.

This recipe came from the blog Lauren’s Latest, which is a really cute blog with some delicious recipes ~ check it out!  She has step-by-step pictures, too.

Easy Peasey Blueberry Cheese Danish

VIEW PRINTABLE RECIPE HERE!

Danish:
1 tube crescent rolls or 1 tube crescent dough
1 (8-oz) pkg cream cheese, softened
1/2 cup sugar
1 tsp vanilla
3 tbsps flour
1/2 pint fresh blueberries, washed and dried

Frosting:
1 cup powdered sugar
4 tbsps heavy cream ~ more may be needed to get the right consistency
1 splash vanilla

Preheat oven to 375º.

In a bowl, combine the cream cheese, sugar, flour, and vanilla and set aside.

Unroll the dough on a parchment paper lined baking sheet. Roll out the dough and place squares in a row lengthwise. Pinch the perforations together to form one sheet of dough.

Spoon the filling down the center of the dough leaving about an inch on both ends of the dough. Sprinkle blueberries over the top of the filling.

Make cuts on each side of the dough so the strips are about 1/2 inch  in size.

Fold an end over the dough and start braiding the dough as you go down. Tuck the other end of the dough under the strips as best you can.

Bake for 25-30 minutes or until the dough is golden and filling hot.

Let the danish cool.  While cooling, mix the icing and then drizzle the icing over the top. Sprinkle extra blueberries over the top if you have them.

Makes 8 servings.

Happy Cooking!

Ham and Cheese Pastries

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What a whirlwind couple of weeks!  Two showers for my daughter ~ one of which was at my house ~ so I have been busy, busy, busy.  I did all the cooking for the shower at my house ~ breakfast in the dining room and lunch in the kitchen ~ and I did not take pictures of all the food.  Oh well, I’ll have to remake them!  Yesterday, we went to the venue and got the menu for the reception all planned.  The wedding is coming up fast!

In between all that, I bought a new cookbook ~ The Back in the Day Bakery Cookbook ~ the recipes are just wonderful and easy to do.  If you get a chance, check it out.  I highly recommend it if you like to bake.

This recipe came from that cookbook.  Every Saturday Mr. Meat Eater and I go to a local bakery for breakfast.  I am addicted to their ham and cheese croissants so I am always looking for a similar recipe and this one is as close as I have gotten.

It’s easy to make and we had them for dinner.  I made half with the seasoning and half without since I wasn’t sure if I would like it or not.   I did.

Ham and Cheese Pastries
adapted from The Bake in the Day Bakery Cookbook

VIEW PRINTABLE RECIPE HERE!

Seasoning Mix
1/2 tsp onion powder
1 tbsp chili powder
1 tsp thyme
2 tsps pepper
1 tsp allspice
1/2 tsp cloves
1 tsp cinnamon
1/4 tsp garlic powder
Fine sea salt to taste

Pastries
1 (17.3 oz pkg) frozen puff pastry, defrosted in fridge for 20-30 minutes
1/2 lb thinly sliced ham
1/2 lb thinly sliced sharp white cheddar
1 egg, beaten with 1 tbsp water to use for egg wash
1 tsp fine sea salt

Preheat your oven to 400º and line a baking sheet with parchment paper.

Make the seasoning mix by mixing all spices in a small bowl and set aside. You’ll have extra to store for the next time you use this recipe!

On a floured surface, unfold the pastry and cut into 4 (5 inch) squares.

Arrange the ham and cheese in the middle of each square and sprinkling some of the seasoning mix over the top.

Fold two opposite corners over the top and press to seal. Transfer to baking sheet. Repeat with second pastry sheet.

Brush egg wash over the pastries and sprinkle with salt if desired.

Bake until pastries are golden brown ~ about 12-14 minutes. Remove from sheet and let cool on a wire rack.

Serve warm or at room temperature.

Makes 8 pastries.

Happy Cooking!

Apple Muffins

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I have a love/hate relationship with muffins. There are very few that I like ~ because they are dry and tasteless ~ so when I find a recipe that I like, I shout it from the rooftop! This is one of those recipes. They are moist and delicious.  The streusel  is delicious, too.  The recipe comes from Allrecipes.

Apple Muffins

VIEW PRINTABLE RECIPE HERE!

Muffins:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/4 tsps vanilla
1 1/2 cups chopped apples ~ I used Gala

Streusel:
1/3 cup packed brown sugar
1 tbsp flour
1/8 tsp cinnamon
1 tbsp butter

Preheat oven to 375º and grease a 12-cup muffin pan or use cupcake liners (I even spray the cupcake liners with Pam).

In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat together the butter, sugar, and eggs until smooth. Mix in the vanilla. Stir in the chopped apples. Gradually blend the flour mixture into the wet ingredients. Spoon into the muffin pan.

In a small mixing bowl, mix the brown sugar, flour and cinnamon. Cut int he butter until the mixture looks like coarse crumbs.

Sprinkle over the tops of the batter in the muffin pan.

Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let the muffins sit for 5 minutes before removing from pan. Cool muffins on a wire rack.

Makes 12 muffins.

Happy Cooking!

Blueberry Cream Cheese French Toast with Blueberry Syrup

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As a rule, I am not a fan of French toast but I have really started to like these overnight French toast recipes.  I think I made this one for Christmas breakfast for Mr. Meat Eater and I and we really enjoyed it.

I always use Challah bread for these kinds of recipes ~ it soaks up the liquids nicely and it’s a bit sweet.  King’s Hawaiian bread would work nicely, too.  I used frozen blueberries for both the casserole and the syrup and they worked perfectly.

I found the recipe on a blog called Real Mom Kitchen ~ it’s a very cute blog with some great recipes so check it out when you have a chance.

Blueberry Cream Cheese French Toast with Blueberry Syrup

VIEW PRINTABLE RECIPE HERE!

French Toast:

12 slices bread, cut into cubes ~ I used challah but King’s Hawaiian would work
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen) ~ I used frozen and probably about 1 1/2 cups ~ do not defrost
12 eggs
1/3 cup real maple syrup
2 cups milk

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes and top with remaining bread cubes.

Mix together the eggs, milk, and syrup. Pour over bread cubes and cover the pan with foil. Refrigerate overnight.

Bake, covered, at 350º for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden.

Top with sauce.

Makes 8 servings.

Syrup:

1 cup sugar
1 cup water
2 tbsps cornstarch
1 cup blueberries ~ I used frozen but fresh is fine ~ do not defrost
1 tbsp butter

Cook water, sugar, and cornstarch together until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

Happy Cooking!

Green Chilie Frittata

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When I first saw this recipe I was a little weirded out by the addition of the cottage cheese but it was perfect in this recipe.  This is a very easy recipe and is not spicy at all.  I used a can of fire roasted chilies and a can of regular chilies.    Any kind of cheese would be great ~ especially Monterey Jack with peppers.  I found the recipe online but not sure where since I’ve had it forever.

Green Chilie Frittata

10 eggs, beaten
1/2 cup flour
1 tsp baking powder
1 pinch of salt
1 (7 ounce) can chopped green chilies, drained (I use 2 (4 oz) cans, drained)
1 (16 ounce) container 2% cottage cheese
1 cup shredded Cheddar cheese
1/4 cup melted butter (I never add this)

Preheat oven to 400º and grease a 9×13 baking dish.

In a large bowl mix the eggs, flour, baking powder and salt. Add the rest of the ingredients and mix well. Pour into prepared dish.

Bake for 15 minutes in the preheated oven. Reduce heat to 325º and bake for another 35-40 minutes.

Cool slightly and cut into squares.

Makes 8-10 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!