Hash Brown Quiche

I made this today for a brunch at my house and had many requests for the recipe.  Today I substituted the Swiss cheese for a handful of fresh Parmesan and mozzarella.  Essentially you can use any two cups of cheese though it is nice to have one that is stronger like Swiss or Parmesan.  I did less butter and used milk.  

8 shredded hash brown potato patties (found in the freezer section)
1/2 cup butter or less
1 cup cubed precooked ham or cooked sausage
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
1/2 t. salt

Optional add ins: salsa, green chilies, green onion, chopped mushrooms etc
Place hash brown patties in greased 9x13 pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 for 20 min. Remove from oven. Sprinkle potatoes with ham and cheeses. In a large bowl beat eggs. Add milk or cream and salt. Pour mixture over cheeses and ham. Bake at 350 for about 30 min, until eggs are cooked solid. serve 8.

Stuffed French Toast Casserole

Also from my (library's) new favorite cookbook Bake Until Bubbly, all about casseroles. Here is a nice break-away from cereal and pancakes every other morning.

8 Stale or fresh white loaf bread, thick
1/2 lb. Cream cheese
1 Granny Smith apple, large
6 Eggs, large
1 cup Whole milk
1 1/2 tsp. Cinnamon, ground
3 Tbsp. Confectioners’ sugar, sifted
Maple or fruit syrup (for drizzling)

Remove crusts from bread and cube. Cube cream cheese. Peel, core and chop apple. Cover the bottom of an ungreased 8x3½ -deep round soufflé dish with half of the bread cubes. Scatter the cream cheese cubes evenly over the bread. Sprinkle the chopped apple over the cream cheese. Cover with remaining bread cubes.

In a bowl, beat the eggs, milk, and cinnamon until well blended. Pour this egg mixture over the bread.

Bake at 375º until the eggs are set and the apples are slightly crunchy, about 35 minutes. Sprinkle with confectioners’ sugar, if desired, and serve with the syrup of your choice.

Low Fat Blueberry Oat Muffins

Another healthy muffin recipe that uses fresh blueberries. My boys also loved these. They were very moist and cinnamon sweet. I found this recipe at http://stephchows.blogspot.com

1 1/4 cup whole wheat flour
1 1/4 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 Tbsp canola oil
1 large egg, lightly beaten
3/4 + cup blueberries (fresh or frozen)

Preheat oven to 400 degrees

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes (I always cut the time on my oven. Mine cooked for 14 min)

Cranberry, Orange and Pecan Muffins

I found this recipe online, tried it and loved it. I then tried it again with the following modifications with whole wheat and flax. The boys love these muffins inspite of my healthy additions. I will say these are a very dense muffin and on the dry side BUT very yummy and filling. The original recipe was from www.cooksister.com

2 Cups Wheat Flour (original recipe uses all purpose flour)
1/2 Cup Sugar
1/2 Cup Milled Flax (not in original recipe)
2 tsp Baking Powder
1/2 tsp Salt
1 Cup Craisins
2 tsp Orange Zest
2 Eggs
1/2 Cup Orange Juice
1/4 Cup Vegetable Oil (original called for 1/2 Cup)
1/2 Cup Chopped Pecans
Whole Pecans to Decorate

Preheat oven to 375 and prepare muffin pan.

Soak the Craisins in the orange juice for 20 mins or so (I let them sit while I mix the other ingredients)

In mixing bowl combine flour, sugar, flax, baking powder and salt.

In a smaller mixing bowl, lightly beat the eggs then add the oil, cranberry/orange juice mixture, and the orange zest. Then mix the dry and wet ingredients until the dry ingredients are moistened. Fold in the nuts then spoon the batter into the prepared muffin pan and top each muffin with a whole pecan.

Bake for 13-20 muffins, until they just start to golden. Don't over cook or they will be even drier and the whole pecan will burn.

Flax Seed Whole Wheat Pancakes

We were introduced to the wonders of milled flax seed while in Utah visiting our families. I still don't now all the benefits of flax seed. I do know that it is high in omega-3, fiber, and antioxidants. It has to be ground in order for our bodies to digest it and reap those benefits. It can't be milled in a wheat grinder but you can use a coffee grinder. I found already milled flax seed at Walmart in the baking aisle. It doesn't keep long and needs to be refrigerated when it is ground. Apparently you can replace oil and eggs by using flax seed, an idea that intrigues me. Josh has been using it in our wheat pancakes and has perfected it to the following recipe.

2 Cup Whole Wheat Flour
1/2 Cup Milled Flax Seed
2 tsp baking powder
2 Tbs sugar
Dash Salt

2 Eggs
1 1/3 Cup Buttermilk
1 1/3 Cup Milk

Mix the dry ingredients and the wet ingredients seperately then mix them together.  Cook on a hot griddle.
The pancakes are super yummy and very filling.  Enjoy!

Monkey Bread

Last night we had our "Ball" dinner and for dessert I decided to make these to carry on the ball theme. I've made them before but never in a muffin pan. The muffin size is perfect for the kids and portion sizing. The recipe was adapted from one on The Pickey Palate. I used my french bread recipe and used half for a loaf of bread and the other half for the monkey bread. I am sure you could use your favorite bread recipe or any Pillsbury dough.

Bread Dough
6 Tablespoons Sugar
3 Tablespoons Cinnamon
½ Cup butter, (1 stick)
½ Cup brown sugar

1. Preheat oven to 350 degrees F. With kitchen scissors, cut dough ½ inch little cubes/balls. Combine sugar and cinnamon into a large bowl. Gently toss all pieces of dough into sugar mixture.
2. Spray a 12 count traditional muffin pan with non stick cooking spray. Divide bread pieces into the 12 muffin cups with or without paper liners. Set aside.
3. Place butter and brown sugar into a medium saucepan over medium heat. Stir until melted and bubbly. Pour evenly over each muffin cup. Place muffin pan on foil lined cookie sheet (mine bubbled over a bit in the oven).
4. Bake for 18-20 minute or until bread is cooked through. Remove from oven and let sit in pan for 5 minutes before transferring to cooling rack.

Oatmeal Pancakes with Maple-Cranberry Syrup

We tried these as a more filling (and more healthy) version of regular pancakes. We didn't try the syrup, but it sounds good!

Prep: 10 min
Cook: 15 min.
Maple-Cranberry Syrup (below)
½ cup quick-coooking or old-fashioned oats
¼ cup all-purpose flour
¼ cup whole wheat flour
¾ cup buttermilk
¼ cup fat-free milk
1 tablespoon sugar
2 tablespoons canola or vegetable oil
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg or ¼ cup egg product

Make Maple-Cranberry Syrup; keep warm. Beat remaining ingredients with hand beater or wire whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)

Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375o or heat skillet over medium heat. For each pancake, pour slightly less than ¼ cup batter from cup or pitcher onto hot griddle.

Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup.

Maple-Cranberry Syrup
½ cup maple-flavored syrup
¼ cup whole berry cranberry sauce
Heat ingredients in 1-quart saucepan over medium heat, stirring occasionally, until cranberry sauce is melted

Makes 12 servings
Fiber 1g
Fat 7g (Sat 1g)
1 Pancake w/syrup: 170 calories
Sodium 480 mg
Protein 5g

Whole Wheat Buttermilk Pancakes

Josh, Elijah, and Sammy make this recipe at least once a week. Sam will refuse cereal or oatmeal and beg for a measuring cup and spatula to help make the pancakes. Elijah loves to add the food coloring and it is a rare thing that we have natural colored pancakes.

2 c whole wheat flour
2 Tbs sugar
2 tsp baking powder
1/4 tsp salt

*1 cup buttermilk
*1 1/4 cup milk
1/4 cup oil
2 eggs
1/4 tsp green food coloring (or color of choice)

Mix dry ingredients, mix wet ingredients, then mix the two together. Pour batter on hot griddle, flip and serve.

*Note: instead of using {1 cup buttermilk and 1 1/4 cup milk} you can use 2 cups milk and 2 Tbs vinegar. We prefer the taste when using buttermilk (and make them often enough to warrent buying it).