Hoppy Easter

     Yep, Easter has hopped on by, but here's how we spend ours....

Hope you had a great Easter too!

The BEST Breakfast Sandwich!

Recipe modified from the Gooseberry Patch

What you need:

24 Hawaiian Sweet Rolls

1 lb deli ham (sliced)

3 oz Swiss Cheese

3 oz Smoked Gruyere Cheese

1 tsp poppy seeds

1/2 cup unsalted butter (melted)

1 1/2 Tbsp Dijon mustard

2 Tbsp dried minced onion

1 1/2 tsp Worcestershire sauce

How to make them:

Preheat oven to 350˚F.

Cut rolls in half, set tops aside.

Place bottoms in a lightly greased 13" x 9" baking pan, they should all fit.

Layer the ham on the rolls.

Next layer the cheeses.

Sprinkle with poppy seeds, replace roll tops.

In a bowl combine the butter, mustard, poppy seeds, onion, and Worcestershire sauce.

Pour over top of the buns.

Cover with aluminum foil.

Bake for 15-20 minutes.

Let cool, cut into squares, then ENJOY!

Irresistible Italian Baked Eggs

Recipe modified from Damn Delicious

What you need:

1 cup marinara sauce

4 large eggs

1/4 cup milk

1/4 cup Gruyere cheese (shredded)

2 TBsp Parmesan cheese (grated)

1 TBsp Pesto (optional)

salt and pepper to taste

1/4 cup fresh basil (chiffonade)

How to make it:

Preheat oven to 425˚F.

Lightly oil two 10 ounce ramekins or coat with nonstick spray.

Divide marinara sauce evenly into ramekins.

Top with eggs, milk, Gruyere cheese, Parmesan cheese, Pesto (optional) season with salt and pepper.

Place into oven and bake until egg whites are cooked through, about 10-12 minutes.

Garnish with basil.  

Serve immediately, ENJOY!

Cinnamon Roll Pancakes

Recipe from the Recipe Girl

What you need:

Cinnamon Filling

4 TBsp (1/2 stick) unsalted butter (melted, not boiling)

1/4 cup + 2 Tbsp packed light brown sugar

1/2 Tbsp ground cinnamon

Cream Cheese Glaze

4 Tbsp (1/2 stick) unsalted butter

2oz cream cheese (room temperature)

3/4 cup powdered sugar

1/2 tsp vanilla extract

Pancakes

1 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

1 large egg (lightly beaten)

1 TBsp vegetable oil

How to make them:

Prepare the cinnamon filling:

In a medium bowl, stir together the butter, brown sugar, and cinnamon.

Scoop the filling into a quart-size heavy zip baggie and set it aside.

Prepare the glaze:

In a small pan, heat the butter over low heat until melted.

Turn off the heat and whisk in the cream cheese until it is almost smooth.

Sift the powdered sugar into the pan, stir and add in the vanilla extract.

Set the pan aside while you make the pancakes.

Prepare the pancake batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

Whisk in the milk, egg, and oil, just until the batter is moistened.

Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.

Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan.

Use the bottom of the scoop or cup to spread the batter into a circle (about 4 inches in diameter).

Reduce the heat to medium low.

Snip the corner of the baggie of cinnamon filling and squeeze the filling into the open corner.

When the pancake begins to form bubbles, add the filling.

Starting at center of the pancake, squeeze the filling on top of the pancake batter in a swirl.

Cook the pancake 2 to 3 minutes, or until the bubbles begin piping on top of the pancake and it's golden brown on the bottom.

Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.

Cook an additional 2 to 3 minutes, until the other side is golden as well.

When you flip the pancake onto the plate, the cinnamon swirl will show.

Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. 

Re-warm the glaze briefly, if needed.

Serve pancakes topped with a drizzle of glaze.

then ENJOY!

French Toast Roll Ups

Recipe from Chocolate Moosey

What you need:

Roll Ups-

16 slices white sandwich bread

1 cup apple butter

2 eggs

1/4 cup milk

3/4 tsp ground cinnamon

1/8 tsp ground nutmeg

2 TBsp melted unsalted butter

1 TBsp sugar

Dipping Sauce-

3 oz cream cheese (room temperature)

1/4 cup apple butter

1/2 cup powdered sugar (sifted)

2 Tbsp milk

How to make them:

Preheat oven to 375˚F.

Line a baking sheet with a silicone mat or grease REALLY REALLY well. (they WILL stick)

Flatten one slice of bread to about half of its original thickness.

Spread about 1 TBsp of apple butter evenly on top.

Roll up the bread and set aside, seam side down, repeat with remaining bread.

In a bowl, beat together the eggs, mil, 1/4 tsp cinnamon, and nutmeg.

Dip each roll up into the egg mixture, completely covering and shaking off excess.

Place on the baking sheet.

Bake 10 minutes.

Pull out of oven, brush the tops with the melted butter.

Flip them over and brush the bottoms with butter too.

Leave bottom side up and bake another 10 minutes.

In a small bowl, add the sugar and remaining 1/2 tsp cinnamon.

As soon as the roll ups have finished baking, roll each one in the cinnamon sugar mixture.

While roll ups are baking, in a bowl of an electric mixer, beat together the cream cheese and apple butter until smooth.

Gradually beat in the powdered sugar.

Then add the milk, beat till smooth and creamy.

Serve with dipping sauce (or drizzle the tops with the sauce, that's what I did).

ENJOY!

Nutella Donuts

Recipe from Cooking Classic

What you need:

Donuts -

1 1/4 cups all purpose flour (sifted)

1 TBsp unsweetened cocoa powder (sifted)

1 1/4 tsp baking powder

1/4 tsp salt

1/4 cup sugar

3 Tbsp light brown sugar (packed)

1/3 cup Nutella

3 TBsp unsalted butter (softened)

1 large egg (room temperature)

1/2 tsp vanilla extract

1/2 cup milk

Glaze -

1 cup powdered sugar (sifted)

2 1/2 TBsp Nutella

4-6 tsp milk

1/2 tsp vanilla extract

Toasted chopped hazelnuts or sprinkles for topping.

How to make them:
Preheat oven to 400˚F. Spray donut pans with non stick cooking spray. In a mixing bowl sift together the flour, cocoa powder, baking powder, and salt, set aside. In a separate bowl of an electric mixer on medium-low speed, whip together the sugar, brown sugar, Nutella, and butter until well blended, about 20 seconds. Stir in egg and vanilla. Using a rubber spatula and working in three separate batches, add 1/3 of the flour mixture alternating with half of the milk, mixing until combine after each addition and beginning and ending with the flour mixture. Divide the batter among prepared donut pans, filling each about 3/4 full. Bake for 7 -9 minutes or until a took pick inserted into the donut comes out clean. Remove from oven and allow to cool 5 minutes, then run a butter knife around the edges to loosen, then invert onto a wire rack and allow to cool completely.  In a small mixing bowl, whisk together powdered sugar, 2 1/2 Tbsp Nutella, milk and vanilla extract until smooth. Either spread the glaze over the donut or dunk to coat one side. Top with sprinkles or chopped hazelnuts. Allow glass to set at room temperature, then ENJOY!

Croque Monsieurs

Recipe from Simply Scratch

What you need:

2 TBsp unsalted butter 

2 TBsp fluor

1 1/2 cups milk

1/8 tsp nutmeg

salt & pepper to tast

1 1/4 cups Gruyere cheese (grated & divided)

4 rolls

1/4 cup Dijon mustard

16 deli ham (thinly sliced)

How to make it:

Preheat oven to 350˚F.

In a small pot, melt butter over medium heat.

Stir in flour until paste forms.

Cook 1 minute, then whisk in milk.

Continure stirring unti sauce thickens, about 5 minutes.

Stir in salt, pepper, nutmeg, and 1 cup of the Gruyere cheese, set aside.

Slice rolls in half and spread Dijon mustard over each half.

Place into baking dish.

Top each roll with 2 slices of deli ham.

Pour cheese sauce over top of ham, then sprinkle with remaining Gruyere cheese.

Bake 10-15 minutes until hot and bubbly.

Serve warm and ENJOY!

Maple-Oatmeal Scones

Recipe from Food Network

What you need:

Scones-

3 1/2 cups all purpose flour 

1 cup whole-wheat flour

1 cup quick-cooking oats, plus additional for sprinkling

2 TBsp baking powder

2 TBsp graduated sugar

2 tsp salt

1 pound unsalted butter (cold and diced)

1/2 cup buttermilk (cold)

1/2 cup pure maple syrup

4 extra large eggs (room temperature, lightly beaten)

1 egg beaten with 1 Tbsp milk or water (for egg wash)

1 cup pecans (toasted and chopped) - optional

Glaze-

1 1/4 cups confectioner's sugar

1/2 cup pure maple syrup

1 tsp pure vanilla extract

How to make them:

Scones-

Preheat the oven to 400˚F.

Line baking sheets with parchment paper.

In the bowl of the electric mixer fitted with a paddle attachment.

Combine the flours, oats, baking powder, sugar, and salt.

Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces.

Combine the buttermilk, maple syrup, and eggs, then add in quickly to the flour butter mixture.

Add in 3/4 cup of the pecans.

Mix until just blended, the dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined.

Flour your hands and a rolling pin, then roll the dough to 1 inch thickness.

You should see lumps of butter in the dough.

Cut into 3-inch rounds with a plain or fluted cutter and place on prepared baking sheet.

Brush the tops with the egg wash.

Bake for 20-25 minutes, until the tops are crisp and the insides are done.

Glaze-

Combine the confectioner's sugar, maple syrup, and vanilla.

When the scones are done, cool for 5 minutes.

Drizzle each scone with 1 Tbsp of the glaze.

Then sprinkle some of the uncooked oats or the remaining 1/4 cup pecans on top of the scones for garnish, then ENJOY!