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Saturday, August 24, 2013

Breakfast Favorites

I am posting just a few of my favorite breakfast recipes. We could have breakfast anytime of the day or week. Hope you Enjoy! Copied from Trisha Yearwood. A great southern cook!
Blueberry Pancakes
Ingredients 1 3/4 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1 cup milk, plus more if needed 1 cup sour cream 1 stick butter, melted 1/2 teaspoon vanilla extract 1 1/2 cups fresh or frozen blueberries 1/2 teaspoon lemon zest Directions Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter. Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side. Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/blueberry-pancakes-recipe/index.html?oc=linkback
Pecan-Pie Muffins Ingredients Nonstick cooking spray 1 cup chopped pecans 1 cup brown sugar, packed 1/2 cup all-purpose flour 2 large eggs 1 1/3 sticks butter, melted Directions Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray. In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture. In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened. Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.. Notes Cook Notes: This recipe also makes great mini-muffins; just shorten the baking time by 5 minutes. Read more at: http:/pecan-pie-muffins-recipe/index.html?oc=linkback
Country Quiche Ingredients 1 pound ground pork sausage with sage 1 teaspoon baking powder 20 grape tomatoes, sliced in half and sprinkled with salt 6 large eggs 10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups) Salt and pepper Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients) Directions Preheat the oven to 350 degrees F. In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve. In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature. Cook's Notes: To lighten up this quiche, use turkey sausage and egg substitute. Garth likes this quiche with cheese tortellini. If you add tortellini, cover with egg or the pasta will burn when the quiche bakes. Read more at: http://www.foodnetwork.com/recipes/country-quiche-recipe/index.html?oc=linkback
Hash-Brown Potato Casserole Ingredients 1 stick butter, melted, plus more for greasing 2 pounds large red potatoes, peeled 2 cups sour cream 10 ounces Cheddar, shredded One 10-ounce can cream of mushroom soup 1 small onion, finely chopped 1 teaspoon salt 1/2 teaspoon pepper 2 cups crushed butter crackers, such as Ritz Directions Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish. Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more. Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/beths-hash-brown-potato-casserole-recipe/index.html?ic1=obinsite&oc=linkback
Breakfast Sausage Casserole Ingredients Butter, for greasing 1/2 loaf of sliced white loaf bread 1 pound fresh bulk pork sausage with sage 10 ounces sharp Cheddar, grated 2 cups half-and-half 1 teaspoon dry mustard 1 teaspoon salt 5 large eggs, lightly beaten Directions Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight. The next day, preheat the oven to 350 degrees F. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving. Recipes from Trisha Yearwood/FoodnetWork