Apple Pie Egg Rolls

Apple Pie Egg Rolls

Ingredients

  • 4 Tablespoons Flour
  • ⅓ cups Sugar
  • 1 whole Lemon, Juiced
  • 2 whole Apples, Peeled, Cored And Diced (I Used Granny Smiths)
  • 2 teaspoons Cinnamon
  • ¼ teaspoons Allspice
  • ⅛ teaspoons Salt
  • 1 whole Egg Beaten
  • 10 To 12 Egg Roll Wrappers
  • 1 Tablespoon Butter, Melted
  • 2 teaspoons Cinnamon Sugar, For Dusting

Directions:

  • Preheat oven to 375 F.
  • Spray a large baking sheet with non-stick spray and set aside.
  • In a bowl, mix together the apples, sugar and lemon. Add the flour, spices and salt. Stir until well combined.
  • Beat your egg in a separate bowl.
  • Take one egg roll wrapper, lay it out on a cutting board and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling towards one edge of the wrapper, leaving little border. Fold in the sides and roll up the egg roll tightly. Place it on the parchment-lined baking sheet.
  • Repeat the step above as many time as needed.
  • Bake for 20 minutes then rush each egg roll with melted butter and sprinkle each with cinnamon sugar. Bake for 5 more minutes.
  • Serve hot and enjoy!

Yield: 10 – 12 rolls
Submitted By: Tiara Rogers

Nettle Pesto, Avocado, Caramelized Leeks With Scrambled Eggs Over Toast

nettle-pesto-avocado-caramelized-leeks-with-scrambled-eggs-over-toast

Ingredients

  • 2 cups nettles**
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil plus more for sauteing
  • 1/4 cup vegetable oil
  • 1/4 cup Parmesan cheese, plus more for garnish
  • 1 large leek, chopped and husk removed
  • 1 clove garlic, minced
  • 4 fresh, local eggs
  • 8 slices avocado
  • 2 slices whole wheat bread
  • salt
  • pepper

Directions:

  • Make nettle pesto by adding fresh nettles, pine nuts, oils, and parmesan cheese, into a food processor or blender. Pulse to blend, adding oil slowly. Add a bit more oil or even a splash of water to desired consistency. Add salt and pepper to taste.
  • Set pesto aside. Add a couple dollops of olive oil to a small saute pan over medium-high heat. Add chopped leeks and add garlic after a couple minutes. Saute until soft and caramelized, add salt and pepper to taste. Remove from heat and set leeks aside.
  • Use the same pan to scramble eggs, adding salt and pepper to taste. When eggs are cooked half-way through, add cooked leeks and stir until combined.
  • Place two slices of bread into the toaster until desired crispness.
  • Spread nettle pesto onto each slice of bread. Top with scrambled eggs and leeks, avocado slices and garnish with more grated parmesan cheese.

Recipe Source

Pizza Monkey Bread

Pizza Monkey Bread

Ingredients

  • 1/2 cup ( 1 stick ) butter, melted
  • 1/2 teaspoon garlic salt
  • 1 tablespoon Italian seasonings
  • 2 cans Pillsbury Grands Homestyle Biscuits
  • 2 cups finely chopped pizza toppings ( pepperoni, cooked sausage, green peppers, mushrooms, onions , etc. )
  • 1 cup marinara sauce
  • 2 cups shredded Mozzarella cheese

Directions:

  • Spray a bundt pan with cooking spray. Set aside.
  • Preheat oven to 350 degrees F.
  • Mix melted butter, Italian seasoning and garlic salt in a bowl and whisk. Set aside.
  • Displace biscuits from the cans. Get an unbaked biscuit and cut а section in the side. Open up the biscuit with your fingers to make space for topping.
  • Fill this space with pinch of cheese, a teaspoon of marinara sauce and pizza toppings. Finalize with pinch of cheese then press the dough close to stick.
  • Drench both sides with the butter mixture and put in the bundt pan with the attached part up.
  • Fill all biscuits and put in the bundt pan next to each other.
  • Add the left butter mixture on top of the biscuits in the bundt pan.
  • Bake for about 30 minutes until slightly brown.
  • Remove and let cool for 5 minutes.
  • Turn the bundt pan on a plate gently and shake to release the bread.
  • Drizzle with marinara sauce.
  • Serve!

Frittata with Mushrooms, Thyme, and Parmigiano Cheese

Frittata with Mushrooms, Thyme, and Parmigiano Cheese

Ingredients

  • 3 tablespoons butter or cooking spray
  • 16 ounces fresh mushrooms (of your choice), wiped clean, stems trimmed, sliced
  • 6 green onions, sliced
  • 3/4 cup egg replacement
  • 3 jumbo eggs
  • 1/4 cup half and half (or you can use whole milk)
  • 1/2 cup Parmigiano cheese, fresh and finely grated
  • 1 1/2 tablespoons chopped, fresh thyme leaves
    (optional: chopped, fresh chives and/or Italian parsley)
  • salt to taste
  • fresh ground black pepper to taste

Directions:

  • Pre-heat oven on to 350 degrees (later you’ll change it to “Broil”).
  • Heat an 8-inch ovenproof skillet over medium-high heat.
  • Coat pan with cooking spray or butter.
  • Add mushrooms and green onions to pan; sauté 12 minutes or until mushrooms are nicely browned.
  • In a medium bowl, add the eggs and egg replacement.
  • Add the half and half.
  • Add the Parmesan cheese.
  • Add the thyme and any additional herbs that you like.
  • Add salt and pepper and whisk everything together.
  • Pour the egg/cheese mixture into the same pan with the sauteed mushrooms and green onions.
  • Heat pan over medium heat.
  • Cook, covered, for about 6 minutes or when it is just a little bit liquid-y/runny on the top.
  • At that point, place the pan into the oven and cook on 350 for another 5 – 10 minutes.
  • Once the frittata is completely set and cooked (not runny on top) change the oven temperature to “Broil”.
  • Place the pan on the lowest rack of the oven and broil for about 2 minutes or until a golden brown color forms on the top.

Yield: 8

Recipe Source

Gluten-free Pancakes with Blueberry Sauce

Gluten-free Pancakes with Blueberry Sauce

Ingredients

  • FOR THE PANCAKES:
  • 2 eggs
  • ¼ cup coconut milk
  • 2 tablespoons honey
  • 1 tablespoon olive oil (or 2 tablespoons melted butter)
  • 1/4 teaspoon salt
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • FOR THE BLUEBERRY TOPPING:
  • 1/2 cup frozen blueberries
  • 2 tablespoons honey or agave nectar
  • ½ teaspoon cinnamon

These gluten-free pancakes with blueberry sauce are a delicious breakfast for anyone practicing a special diet. Ideal for anyone who are on the Paleo diet or gluten intolerant, the basis of these pancakes are coconut flour instead of traditional wheat flour. Coconut flour is readily available at health food stores and online. For the blueberry topping, feel free to use fresh or frozen berries. It is the perfect sweet accompaniment to these gluten-free pancakes.

Directions:

  • Start by preparing your blueberry topping, as it can simmer while making the pancake batter. In a small saucepan over low heat, add the frozen blueberries and agave nectar and cover with a lid. If you are using fresh blueberries, add about a tablespoon of water. After about 3 minutes, checks on the blueberries – once juices begin to seep out, add the cinnamon and stir well. Cover again and continue to heat blueberries for about 10 to 15 minutes, checking occasionally. The topping is ready when the juices formed are syrupy and the blueberries are plump and hot. If you’re looking for thick syrup, simply mash the blueberries with a fork while they are cooking in the saucepan. This time, I kept the blueberries whole. Once ready, remove from heat and leave the cover on to keep warm.
  • While blueberries are on the stove, prepare pancake batter. In a mixing bowl, combine all wet ingredients and beat together. Add the coconut flour, baking powder and salt and continue to mix until all clumps are smoothed out and you’re left with a very thick batter. If you are using a mixer, you might need to scrape the sides of the bowl with a rubber spatula to get the coconut flour fully integrated. Allow batter to sit for about 5 minutes.
  • Heat a large skillet on medium-low. Once warm, spread a dollop of butter evenly over the skillet. Using a spoon or rubber spatula, portion out about a third of the batter and shape it into a pancake on the skillet. Coconut flour pancakes need to be manipulated more than the standard all-purpose flour pancakes, as coconut flour tends to hold its shape. (Note: If your pancakes begin to melt around the edges, it is because there is not enough coconut flour in your batch. Add more coconut flour a teaspoon at a time until the batter stays together on the skillet.)
  • Repeat this step for the remaining 2/3 of the batter (this recipe makes 3 medium-sized pancakes), giving each pancake plenty of space for flipping. Allow pancakes to sit on the skillet for about 7 to 10 minutes (yup, that’s how long these bad boys need before flipping). Carefully work a large spatula under each pancake and gently flip (it is easy to “break” coconut pancakes, so the flipping process is the most difficult part about this recipe). Allow the pancakes to cook an additional 2 to 3 minutes then remove from heat.
  • Top pancakes with the blueberry topping and confectioner’s sugar (you know…to make them pretty) . If you are looking for more sweetness: drizzle agave nectar, honey or pure maple syrup over the tops of the cakes.

Now for the health stuff: Coconut flour is high in fiber so it can improve digestion, is low in carbohydrates, is considered an anti-obesity food as it is said to stimulate metabolism, and burns slowly so that you are not ravished five minutes after eating. Blueberries are incredible for brain function, are high in antioxidants and fiber and include a great deal of Vitamin K and Vitamin C.

Recipe Source

Egg Cheese Breakfast Casserole

Egg Cheese Breakfast Casserole

Ingredients

  • 1 1/2 lbs. sausage
  • 9 eggs
  • 12 slices bread, cubed without crust
  • 1 teaspoon salt
  • 3 cups milk
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 cups grated sharp cheese

Directions:

  • Brown and drain sausage. Beat eggs. Add milk, salt and mustard. Add bread, cheese and sausage. Pour into 9×13 casserole. Refrigerate overnight.
  • Remove 1 hour before baking. Bake at 350 for 45 minutes. Cool 10 minutes before serving. Serve with fruit and coffee cake. Can be frozen. Serves 10 to 12 persons.

Yield: 2.0 servings
Recipe Source

Pancakes without Baking Powder

Pancakes without Baking Powder

Ingredients

  • 2 eggs, at room temperature
  • 2 tbsp sugar
  • ¼ tsp salt
  • 120ml (½ cup) milk
  • ¼ tsp vanilla extract
  • 120g cake flour
  • 2 tbsp vegetable oil/ melted butter

Directions:

  • Beat egg, sugar and salt till ribbon stage (triple in volume). You can also place the mixing bowl on top of a bowl of warm water while beating.
  • Fold in sifted flour alternate with milk/vanilla extract. Lastly, add oil and mix well.
  • Preheat non-stick pan Grease pan with vegetable oil. Scoop one small ladle of batter on pan, let batter spread by itself. Cook till brown on one side, flip and continue to cook, about 2-3 minutes on each side.

Recipe Source

How to make a pumpkin pecan braid

Sure, pumpkin is great in a pie, but why stop there? This pumpkin pecan braid is a beautiful, easy way to spice up breakfast. Lauren Chattman from Pillsbury shows how it's made, and shares her secret for braiding pastry dough.

Bread Machine Cinnamon Rolls

bread-machine-cinnamon-rolls

Ingredients

  • 1/4 cup warm water
  • 1/2 cup butter, melted
  • 1 cup warm milk
  • 1 egg, room temperature
  • 1 3 ½ ounce package vanilla instant pudding 1 teaspoon salt
  • 4 cups bread flour
  • 2 1/2 teaspoons bread machine yeast one pkg
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 6 teaspoons ground cinnamon
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions:

  • In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle. Press Start.
  • When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Beat together butter, brown sugar and cinnamon. Spread dough with butter mixture.
  • Roll up dough, beginning with long side. Slice into 16 one-inch slices and place in buttered jellyroll pan (or a 9×13 and another small pan). Brush outside of rolls with melted butter and sprinkle with additional brown sugar.
  • Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 F. Bake for 15 to 20 minutes.
  • While rolls bake, beat together cream cheese, softened butter, confectioners’ sugar, vanilla and salt.
  • Remove rolls from oven and top with frosting.

Yield: 24.0 servings

Recipe Source

Taco Breakfast Omlette!

Taco Breakfast Omlette!

Ingredients

  • 3 Jumbo eggwhites (you can use whole eggs, I just like to save fat, calories and cholesterol by eliminatin
  • 2 tablespoons salsa (preferably hot and spicy!)
  • 1 slice fatfree/ 2% fat American cheese
  • salt- pinch
  • coarse black pepper
  • 2 tablespoons finely chopped cilantro
  • PAM cooking spray

Directions:

  • Spray skillet with PAM and set on medium low heat. Separate the eggwhites in a bowl, add salt, pepper, and cilantro. Mix until combined. Pour into hot skillet and cook on med-low heat until bubbling. Flip over and cook the other side. On one side of the omelette, add the slice of cheese and fold over the other side to make a taco shape. Cook until cheese is melted. Transfer to a plate, top with salsa, garnish with cilantro and DIG IN!

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