Asparagus Ham Rolls

Asparagus!!! I have been eating it every day. Not like this..... wonderfully indulgent and filling, with ham, cheese, and asparagus drowning in Hollandaise, but a healthier version. However if your having some guests you would like to spoil this would be a wonderful treat or a perfect Easter breakfast.

First
clean and snap your asparagus, there is a natural snap at the bottom that will eliminate the woody end. If your asparagus is thicker you may need to peel it, that is why I try to use smaller thin stalks. Use a vegetable peeler and remove the outer fibrous layer if necessary.
Steam stalks for 15 minutes.
Wrap your favorite cheese and a nice slice of ham around 4 stalks, then place a toothpick in to secure roll.
Make your Hollandaise sauce and spread evenly, bake at 350 for 20 minutes or until everything is bubbly and heated through.





Hollandaise Sauce - via Food Network

Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html?oc=linkback

Pumpkin French Toast Bake

Pumpkin French Toast Bake



In a 10 X 15 baking pan, lightly spray and place 4- 5 cups torn French bread pieces.  Be sure they are in even 1-2 inch squares.

In a bowl mix
7 eggs
2 c milk
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
dash cloves
1/2 c canned pumpkin
 Mix well and pour over bread, push bread down so all pieces are soaked. Place in fridge 3 hours to overnight.
When ready to bake, sprinkle with 1/4 c brown sugar and 1/4 c chopped pecans. Bake at 350 for 40 minutes.
Serve warm with syrup.
Dessert-
 I am also placing this in the bread pudding category, it is sweet enough to serve as a dessert, I can just imagine drizzling it with some caramel and cool whip!

Quinoa Breakfast Bars

Quinoa (keen-wa) is a high protein gluten free grain, packed with nutrients and a sweet nutty flavor, it can be used as a savory or sweet. I love it with chicken and veggies or with brown sugar and cranberries! Versatile and healthy, if you haven't tried it...now is the time.

Quinoa bars-
Cook Quinoa according to package directions. For a 9X13 pan you will need to cook approx 2 cups(measurement before cooking). You will have extra which will allow you to taste it on it's own and experiment a little.

Set cooked quinoa aside and let cool. In the photos I have used both the golden and red varieties mixed together.
Scoop out 5 cups
Mix in 7 large eggs, beaten
2/3 c low fat milk
1/3 c honey
1/3 c maple syrup
1 Tbs cinnamon
dash of nutmeg

Line a 9X13 sheet with parchment paper, coat with cooking spray and spread mixture over. Bake at 375 for 25 minutes
When cooled place a dollop of peanut butter on each square.

Scotch Eggs

Hearty Breakfast Food or a Protein Charged Lunch or Dinner

I came across a recipe for these a while back and have made them a few times since, I call it man food. My husband loved them and he usually doesn't get excited for food unless Little Debbie or Captain Crunch is in the picture.

First
hard boil eggs, just like normal.
I make my hard boiled eggs by placing eggs in cool water and heating over med until they come to a boil, I let boil 3-5 minutes depending on size of eggs.
Cool with running water and peel.

Next
Wrap seasoned sausage around each peeled egg. You will need about 1 average roll of sausage for 5 or 6 eggs, again depending on size.
Cover egg completely, sealing sausage by pinching, try not to have egg showing and uniform thickness.
Place in preheated 350 degree oven in 9 X 13 pan

cook until sausage is cooked through and browned, about 25- 30 minutes.

Berry Puff Pancake

 From Cook's Country Lost Recipes

 OH YUM. I put this under breakfast but really eat it anytime and yes it could even be hot out of the oven with ice cream for dessert.

1 c flour
1/2 tsp salt
1 c milk
1 large egg
1/2 tsp vanilla
4 Tbs unsalted butter
2 c fresh berries, your choice
3/4 c sugar ( this is a lot, I used about 1/2 c and it was perfect, and I have a SWEET tooth)

Preheat oven to 375.
Whisk milk, egg and vanilla in small bowl.
In medium bowl whisk flour, and salt, make a well and add egg mix. Stir until combined.
In 12 inch oven  proof pan, I used cast iron, melt the butter. Pour batter over butter then scatter berries on top, leave 1 inch rim for a crust. Sprinkle sugar over berries, again leaving the border. Bake 50-60 min. Serve hot.

Waffles

Comfort Food

for breakfast or dinner

lots of syrup or fruit topping

waffles have to be a favorite!

Ingredients

2 c all purpose flour

1 Tbs sugar

1 Tbs baking powder

1/4 tsp salt

1 3/4 c milk

2 eggs

2 Tbs oil

Combine flour, sugar, powder and salt in large bowl. In another mix together milk, oil and eggs. Combine ingredients until moistened. Preheat waffle maker according to directions, spray with nonstick spray and pour 3/4 to 1 c mixture, depending on waffle iron capacity. Bake until brown.

This makes 4 large waffles so you may want to double if you are having guests.

Baked Oatmeal

Lightly spray a 9X13 pan, set aside.
 Preheat oven to 350
3 eggs, lightly beaten
1 1/2 c brown sugar
2/3 c oil
2/3 c applesauce
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp vanilla
2  c milk
5-6 c oats, not instant oatmeal, use regular, 5 min, or thick cut
 Combine ingredients evenly, pour into pan and bake 30 min.  Do not over bake.
Serve with milk or cream, berries, nuts and brown sugar. Great for a large crowd or brunch.

Grits Breakfast Casserole

2 c water
1/2 tsp salt
1/2 c uncooked grits - quick cook or regular, NOT INSTANT*
4 c shredded cheddar cheese
4 eggs beaten
1 c milk
1/2 tsp thyme
1/4 tsp garlic salt
1 lb. cooked, drained and crumbled sausage

Cook grits in water and salt according to package directions.
Combine cooked grits and cheese in large bowl, until cheese is melted. In a small bowel mix eggs, milk, thyme, garlic and stir in a small amount of grits, continue incorporating grits until mixed well. Add in sausage. Pour into 9 x 13 sprayed pan. Refrigerate over night, let stand 15 min and bake at 350 for 50-55 min.
*Instant grits will not work, they will become over cooked. There is a difference between quick cooking and instant grits so be sure and check your package carefully.

Baked French Toast

From the historic Worley Bed and Breakfast  Dahlonega, Georgia (c1845)

2 Tbs corn syrup
1/2 c butter
1 c brown sugar
1 loaf of French bread
5 lg eggs
1 1/2 c milk
1/2 tsp vanilla
1/4 tsp salt
cinnamon to taste

Grease 9 x 13 pan. In med sauce pan over medium, heat up corn syrup, butter and brown sugar until melted and smooth, pour over bottom of pan. Slice bread into 1/2 to 3/4 inslices and layer over carmel sauce, overlapping. In large bowl whisk eggs, milk, vanilla, salt and cinnamon. Pour over bread, cover and refrigerate over night. Bake at 350 for 35 min.
If you love the sauce and you will, go ahead and make a double batch and drizzle it warm over the toast.

My step mother Rachel makes this and everyone wants the recipe. Enjoy!

Blueberry Peach French Toast

l loaf  soft French bread

1 c blueberries

1 can peaches, drained or 1-2 peeled, pitted chopped peaches

2 1/2 c skim milk

8 eggs or 2 c egg substitute

2 Tbs sugar

1 tsp cinnamon

1 tsp vanilla

powdered sugar

Arrange sliced French bread on bottom of 9X13 sprayed pan. (about 1 in thick slices)

Sprinkle blueberries and peaches over top.

Whisk together milk, eggs, white sugar, cinnamon, and vanilla, pour half over pan, top with another layer of bread slices and remaining egg mix. Press down, let sit and soak up up to 2 hours in fridge. Cover with foil, bake 20 min, uncover and bake another 10 min. at 400.

sprinkle with powdered sugar.

 We had this in Mississippi our last visit and I am hoping Rachel will make it again the next time we go!

Sausage Breakfast Casserole

1 lb cooked sausage, link or bulk, drained

Layer 6 slices white crust less bread on bottom of 9X13 pan,

top with sausage

and 2 c shredded cheese

Layer 6 more slices crust less bread

Mix 6-10 eggs (I use about 8)

2 1/4 c milk

1 can cream of mushroom soup

pour over casserole, refrigerate over night

bake at 325 for 60-75 min.

Ham and Egg Casserole

12 slices white bread, crusts removed

2 c chopped ham or bacon

2 c shredded cheddar cheese

6  lg eggs

3 c milk

1/2 Tbs salt

1/2 tsp dry mustard

Lay 6 slices bread in sprayed 9X13 pan.

Layer meat and cheese. Top with remaining bread.

Mix remaining ingredients and pour over, cover with foil and refrigerate over night. Set out 1 hour before baking, place 2 c crushed cornflakes on top and dot on 1/2 c butter. Bake at 350 for 45 min to 1 hour.

Buttermilk Pancakes

3 eggs

2 tsp sugar

2 tsp brown sugar

3 tsp baking powder

1 tsp salt

2 Tbs melted butter

1 c flour

1 c buttermilk*

 Set griddle to 380 degrees and rub with a salt bag.**

Mix ingredients and pour pancakes according to the size you want. Flip when golden brown.

*if you don't have any buttermilk, place 1 tsp of vinegar OR 1 tsp lemon juice into 1 cup container, continue filling with milk, let stand 5 min.

** to create a salt bag, place salt, preferably sea salt or rock salt in a piece of cheese cloth and tie shut