Breakfast Foods Recipes

It was another great meeting of the Pioneers. Thank you so much Sprice for sharing you home with us this month.

Sprice made Healthy Granola


Serves 40, 20 cups (I halved the recipe)

10 c old fashioned rolled oats
1/2 c wheat germ
1/2 c milled flax seed
1/2 lb unsweetened dried shredded coconut
1 c sesame seed
1 1/2 c slivered almonds
1 1/2 c chopped pecans
1 c brown sugar substitute (or regular brown sugar)
1 1/2 c water
3/4 c canola oil
1/2 c honey
1/2 c sorghum (molasses can be used but the sorghum produces a lighter flavor)
1 1/2 t salt
2 t cinnamon
1 T vanilla
2 c dried fruit (combination of raisins, blueberries, cranberries, ect.)

1. Preheat oven to 300 degrees.
2. In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
3. In a large saucepan, combine the brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
4. Heat until thoroughly mixed; do not boil.
5. Pour the syrup over dry ingredients and stir until coated well.
6. Spread into five 13x9x1 jelly roll pans.
7. Bake 20-30 minutes, stirring occasionally.
8. For a crunchier texture, bake an additional 10-15 minutes.
9. Cool mixture and add dried fruit.
10. Store in airtight container in a cool dry place.
11. Will keep up to 6 months; but it doesn't make it that long in our house.

AND

Banana Walnut Muffins


Preheat the oven to 375 degrees. Grease a standard 12-muffin pan or line with paper liners. Whisk together thoroughly;
1 1/2 c all -purpose flour
1/2 c whole wheat flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1/8 t ground nutmeg

Stir in:
2/3 c coarsely chopped walnuts

Whisk together in a large bowl:
1 large egg
3/4 c packed light brown sugar
1 1/3 c mashed ripe bananas (2 to 3)
1/3 c vegetable oil
1 t vanilla

Add the flour mixture and fold just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 min. Let cool for 2 to 3 mins before removing from the pan. If not serving hot, let cool on a rack. Serve preferably the day they are baked.

Sharon brought Breakfast Hash Brown Casserole from Love To Know Recipes

1 lb. sausage
9 large eggs, slightly beaten
3/4 cup milk
4 tablespoons melted butter (or 2 tablespoons olive oil and 2 tablespoons buter)
24 oz. pkg. hash browns
8 oz. shredded cheddar cheese

Preheat oven to 350°F.
If incased, cut up sausage meat and discard casings.
Layer sausage on bottom of a greased 9"x13" pan.
Beat eggs, and combine with milk and melted butter. Pour milk mixture over sausage.
Add hash browns and top with shredded cheese.
Bake for approximately 60 minutes

AND

Turkey Sausage Patties from KitchenDaily.com
2 1/2 tsp sage, ground
1/4 tsp salt (optional)
1 tsp black pepper (optional)
3/4 tsp dried marjoram
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp dry mustard
1 tsp hot red pepper flakes
1/4 cup water, warm
1 1/2 lb ground turkey

In warm water, mix all the spices together. Then add the meat to the mixture. To develop flavor, refrigerate meat for up to 12 hours.

Shape the meat into 24 circular patties. In a non-stick pan, fry each patty for 3-4 minutes on each side.

Sybil brought French Toast Cups with Fresh Fruit and Cream from Rachel Ray

Nonstick cooking spray
3 eggs
1 tablespoon milk
2 teaspoons cinnamon
Dash of vanilla extract (optional)
Dash of fresh nutmeg (optional)
8 slices white or wheat sandwich bread
1 pint fresh berries, such as strawberries, blueberries, blackberries or raspberries
Whipped cream

Pre-heat the oven to 375ºF.

Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.

In a medium size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut slits in each slice of bread from the middle of the slice to each corner – this will make it easier to put the slices in the muffin cups without tearing.

Dip each slice of bread in the egg mixture, then lightly press them into the cups of the muffin tin, overlapping the pieces where you cut the slits to make them fit into the cup without tearing.

Bake the French toast cups for 12-14 minutes, until they're light golden brown.

Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.

Sherry brought Ham 'n' Swiss Rolls from Allrecipes.com

1 (8 ounce) package refrigerated crescent rolls
1 cup diced fully cooked ham
3/4 cup finely shredded Swiss cheese
1 1/2 teaspoons prepared mustard
1 teaspoon finely chopped onion

Separate crescent rolls into eight triangles. Combine the ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle. Fold points toward center and pinch edges to seal. Place on a lightly greased baking sheet. Bake at 375 degrees F for 11-13 minutes or until lightly browned.

DeeAnn brought Slow Cooker Fruit, Nuts, and Spice Oatmeal from Allrecipes.com

2 cups steel cut oats
2 cups diced apple
1 cup dried cranberries
1/2 cup slivered almonds
1/2 cup chopped pecans
3 cups water
1 cup milk
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons butter

Combine the oats, apple, cranberries, almonds, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker. Cook on Low overnight or 8 hours.

Another Great Blog for Cooking and Baking

Check this out!

http://lovinfromtheoven.blogspot.com/

What’s In The Pot???

Last night's meeting of the Recipe Pioneers had a theme of Crock-Pot or Fondue Pot. Again the dishes that were brought were delicious. Kari, thanks for hosting it in your home!

Here are the recipes I have collected so far:

Jana brought Sweet Shredded Pork (Café Rio)

3-4 pounds pork
1 small bottle taco sauce
1 Tablespoon cumin
1 cup brown sugar
1 can coke

Cover pork half way with water and cook in crock pot on high for 2 hours.
Shred the pork, removing all but ½ inch of water in the crock pot.
Return the port to the crock pot with the remaining ingredients.
Cook an additional 3 to 4 hours on low.
Serve as par of Café Rio salad or in tacos or burritos.

Kari brought Herbed Chicken and Stuffing Supper
(Betty Crocker’s Slow Cooker Cookbook)

3 pounds bone-in chicken pieces, skin removed
1 can (10 ¾ ounces) condensed cream of chicken with herbs soup
4 sweet potatoes or yams, peeled and cut into ½-inch slices
1 package (6 ounces) stuffing mix for chicken
1 ¼ cups water
¼ cup margarine or butter, melted
1 cup frozen (thawed) cut green beans

Place chicken in 5 to 6 quart slow cooker. Spoon soup over chicken. Top with sweet potatoes. Mix stuffing mix, water and margarine; spoon over sweet potatoes.

Cover and cook on low heat for 4 to 6 hours or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

Sprinkle green beans over stuffing. Cover and cook on low heat for 15 to 20 minutes or until beans are tender.

Mina brought Busy Day Crockpot Chicken and Rice
(Weight Watchers Crock Pot Recipes)
(3.5 points per serving)

1 pound boneless, skinless chicken breasts
2 cans 98% fat-free cream of chicken soup
1 can 98% fat-free cream of mushroom soup
1 box chicken flavor Rice-A-Roni
Put chicken and soups into the crock pot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.

Lori brought Cool & Creamy Chocolate Fondue (Pampered Chef)

¾ cup semi0sweet chocolate morsels (Lori suggested milk chocolate instead)
1 container (8 ounces) frozen whipped topping, thawed
½ teaspoon cinnamon
½ teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach, or pear wedges

Place chocolate morsels and half of the whipped topping in small microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired. Mix until smooth. Cover; refrigerate at least 30 minutes.

To serve, spoon fondue into small bowl. Serve with fruit dippers.

DeeAnn brought Slow Cooker Reuben Dip (Allrecipes.com)

1 16-oz jar sauerkraut, drained
1 8-oz package cream cheese, softened
2 cups shredded Swiss cheese
2 cups cooked corned beef
¼ Thousand Island dressing

In a slow cooker, combine all the ingredients. Cover and cook on high for 45 minutes (or on low for several hours). Stir occasionally while cooking.

Serve with cocktail rye or crackers.

Debbie brought Hot Guac

and

Christine brought Chicken Fajitas(Mable Hoffman's Crockery Cookery)

1-1/2 to 2 lbs. flank or skirt steak, or boneless chicken
1 onion, thinly sliced
1 red or greeen bell pepper, sliced
1 clove garlic, crushed
1 jalapeno chile, seeded and finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable oil
1 Tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup sour cream
1 avocado, peeled, pitted and thinly sliced

Cut meat across the grain into 1/2-inch diagonal strips. Place in a slow cooker. Top with onion and bell pepper. In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice. Pour mixture over meat. Cover and cook on Low for 6to 7 hours or until meat is tender. Spoon several slices of meat with sauce into center of each warm tortilla. Fold over. Top with sour cream and avocado.

Fun Website

I was surfing the net today and found this fun website. You just type in your leftover ingredients and it gives you recipes you can make to use them up. Have fun!
http://www.recipematcher.com/

Soups Galore!

It was a great meeting of the “Pioneers” last night. We had some scrumptious soups to share and we were all warm and cozy after trying them. Thanks to everyone who came. Here are some of the recipes that we enjoyed.

Sybil Rees brought Creamy Artichoke Soup (Giada De Laurentiis)

2 TBS extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8 oz) pkg frozen artichoke hearts, thawed
2 cups chicken stock
½ tsp salt
¼ tsp freshly ground black pepper
2 TBS plus 1/3 cup mascarpone cheese
2 TBS chopped chives, for garnish

Heat olive oil in heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone cheese and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.

Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

*When blending hot liquids: remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Mary Smith brought Chicken Tortilla Soup (Sharon Beesley)

In a crockpot combine:

1 32-oz carton organic chicken broth
1 can black beans (do not rinse or drain)
1 can tomato sauce
1 can diced tomatoes with jalapenos
2 cups fresh salsa
3 frozen, boneless/skinless chicken breasts

Cook all day. Remove the chicken breasts and shred into bite size pieces. Return to crockpot. Add 1 can of corn, undrained.

To serve:
Place crumbled tortilla chips in bottom of bowls, ladle soup on top of chips. Serve with the following toppings:
Grated cheese, sour cream, sliced black olives, avocado chunks.

Mina Krutsch brought Longevity Noodle Soup (Swanson)

4 teaspoons cornstarch
2 tablespoons water
1 tablespoon sesame oil
8 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
3 tablespoons soy sauce
2 eggs, beaten
16 ounces thin spaghetti, cooked and drained
¼ lb. Sliced cooked ham, cut into 2” strips (about 1 cup)
green onions, sliced (about ½ cup)
1 clove garlic, minced

1. Stir cornstarch, water and sesame oil in a small cup. Set aside.
2. Heat broth, and soy sauce in a 3-qt. saucepan over medium-high heat to a boil. Stir cornstarch mixture and stir it into the saucepan. Cook and stir until mixture is slightly thickened.
3. Reduce heat to low. Add the eggs in a slow, steady stream, stirring while adding. Remove the saucepan from heat. Divide the pasta, ham and green onions among 8 servings bowls. Ladle about 1-cup broth mixture into each bowl. Serve immediately.

DeeAnn Haworth brought Cream of Corn Crab Soup (Favorite Recipes from Quilters cookbook)

8-oz pkg cream cheese, softened
3 cups sour cream
2 7-oz cans crab meat
Juice of ½ lemon
Salt and pepper to taste
¼ tsp garlic powder
4 TBS butter
4 TBS flour
2-3 cups milk
1 ½ - 2 cups corn
1-2 cups croutons

1. Beat cream cheese until smooth. Add sour cream, crab, lemon juice and seasonings and mix well.
2. In a large saucepan melt butter. Add flour and cook until bubbly. Turn to low heat and slowly add milk, stirring continuously to make a smooth white sauce. Add corn and cream cheese mixture and heat through, stirring until smooth.
3. Serve with croutons.

The other recipes will be added when I receive them. Enjoy!
(I was so excited to try all the soups that I forgot to take pictures, so the only photo we have is one from Food Network of Sybil's soup.)

Fish Chowder

I tried this great recipe yesterday. I found it on the Crockpot 365 blog. It was delicious. Even my 3 year old loved it. The only downside is the house still smells like fish...oh well. It was worth it. If you like seafood you gotta try this one! Enjoy.

Fish Chowder

1 lb of white fish (I used frozen Orange Roughy from Trader Joe's)
3 cups of chicken broth
9 baby potatoes (or 10. but not 11.)
1 cup frozen roasted corn
1/2 white onion
handful baby carrots
heart of celery
3-4 cloves of garlic
1/2 t black pepper
salt (to taste, especially if using homemade broth)
2 cups frozen shrimp (to add later)
1 cup heavy whipping cream (to add later)

--chop up all the vegetables. I used my handy-dandy Pampered Chef chopper
--cube the fish, it's okay if it's still frozen.
--dump everything except the cream and the shrimp into your stoneware insert

cook on low for 8-10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.

30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your crockpot to high for the last 30 minutes.

Serve with a bit of fresh parmesan cheese.