Some people say that breakfast can be eaten at anytime of the day.
Breakfast egg “muffins”
6 to 8 strips of bacon, chopped
½ large onion, chopped
1½ C cheddar cheese, shredded
2 to 3 C of spinach
Preheat oven to 350 degrees and spray cooking spray in a muffin pan. Set aside. Beat together eggs, add shredded cheese and stir to combine. Set aside.
In a frying pan on the stove, cook onion and bacon over medium heat for about 10 minutes. Add spinach and stir to combine. Cook for about three minutes or until spinach is wilted. Remove from heat and let cool for five minutes.
Add spinach mixture to egg mixture and stir to combine. Ladle egg mixture into a muffin pan being careful to not overfill muffin cups. Cook for 15 minutes. Remove from oven and let cool for five minutes before removing from muffin pan. (I found it easy to loosen the sides of the muffins with a butter knife and then gently remove them with a fork).
1 26-oz. bag frozen hash browns
1 C milk
1 TBS ground mustard
1 16-oz. roll sausage
(maple, sage or regular sausage)
salt and pepper
16 oz. bag shredded cheddar cheese
Spray crockpot and evenly spread hash browns at bottom. Crack 12 eggs in a large bowl. Mix well using a whisk. Add milk and sprinkle in ground mustard. Add salt and fresh pepper, then mix well and set aside.
Cook sausage on high heat, drain and add it on top of hash browns. Add all of cheese to egg mixture and pour over everything in crockpot. Using a wood spoon, even everything out. Turn crockpot on low for 6-8 hours.
Before cooking (during prep) you can add: chunks of sourdough bread, diced chilies, salsa, or diced green onions.
For raspberry sauce:
1-3/4 C fresh raspberries
1/2 C sugar
6 TBS water
3 TBS cornstarch
For cream cheese filling:
8 oz. cream cheese, room temperature
1/2 C sugar
1 egg yoke
1 tsp. lemon juice
1 tsp. vanilla
2 prepared pie crusts
Preheat oven to 375 degrees and spray two baking sheets with a non-stick spray or line with parchment paper. In a small saucepan, add raspberries and sugar and stir. In a small mixing bowl, mix water and cornstarch until combined, and then add to raspberry mixture. Cook on low for 5-7 minutes until raspberry mixture has thickened. Set aside to cool.
In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes. Add sugar, egg, vanilla and lemon juice and beat for an additional 2 minutes. Unroll pie dough on a lightly floured cutting board. Using a pizza cutter, cut each pie dough into 16 pieces like a pizza. Leave each piece in place. Spread cream cheese mixture over each pie dough and then add raspberry sauce on top.
Take one small piece at a time and roll from the outside edge towards the center of the pie dough (this will be messy but the end results are so good). Continue rolling each raspberry bite and place on baking sheets. Place both baking sheets in the oven for 20-22 minutes, or until golden brown. Remove from oven, let cool for a few minutes, and dust with powdered sugar or drizzle with a glaze over each of the bites.
Text received on phone: “I am here for you.”
Reply from receiver: “Thanks, I’m going through a rough time. I’ve lost my contacts list. Who is this?”
“This is your Uber driver. I’m down here waiting to pick you up.”
(I am personally, still laughing!)
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(Melanie Behrens – firstname.lastname@example.org)
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