Air Fryer Breakfast

 

Split bagel in half.  

On air fryer/parchment paper, smear pesto the size of the half a bagel and place the bagel cut side down on pesto

Crack egg into center of hole of bagel (white of egg will spill over bagel -- that's ok)

Sprinkle with salt, pepper

Cover with shredded cheese

Air fry at 390 degrees for 7 minutes

Can sprinkle red pepper flakes on it too!

Pumpkin Bread

 Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

⅔ cup water

3 cups white sugar

3 ½ cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons salt

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground cloves

1/2 teaspoon ground ginger


Directions
Step 1:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour ... your choice.  One batch makes three 7x3 inch loaves or one 9 inch loaf and 2 mini loaves or 4 mini loaves and some muffins.  :)

Step 2:
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. (Could also add chocolate chips at this point).  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Step 3:
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

New Jersey Coffee Cake

 

For the topping:

• ▢3 cups all-purpose flour
• ▢2 cups brown sugar 
• ▢2 tablespoons ground cinnamon
• ▢1 teaspoon salt
• ▢1 1/2 cups butter, melted

For the cake:

• ▢2½ cups all-purpose flour
• ▢1 teaspoon baking powder
• ▢1 teaspoon baking soda
• ▢½ teaspoon salt
• ▢¾ cups butter (1½ sticks) softened
• ▢1½ cups sugar
• ▢2 large eggs
• ▢1¼ cups buttermilk OR pour about 1 1/8 cup of milk and then add vinegar to make 1 1/4 cup
• ▢1½ teaspoons vanilla
• ▢½ cup powdered sugar for dusting

Instructions

For the topping:

• Mix the flour, brown sugar, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
• Squeeze a handful of the topping into your hand, if it doesn't clump together, add some more melted butter until it does. Set aside.

For the cake:

• Preheat the oven to 350.  Grease 9x13 inch baking pan
• In a medium mixing bowl mix together the flour, baking soda, baking powder, and salt.
• Beat the softened butter in a large bowl until light.
• Add sugar and beat until light and fluffy.
• Add eggs 1 at a time, beating until well blended after each addition.
• Add buttermilk and vanilla, beat just until blended.
• Add flour mixture in 3 additions, beating just until blended after each addition.
• Transfer cake batter to prepared baking pan (the batter will be thick); spreading it evenly over the pan.
• Hand-squeeze small handfuls of topping together and crumble clumps evenly over cake batter, covering with a thick layer of topping.
• Bake 45 minutes until the tester comes out clean and topping is deep golden brown and a little crisp.
• Cool cake in dish on rack at least 30 minutes.  Dust with powdered sugar and cut into squares to serve.

Pumpkin Pancakes

 

Ingredients:

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1 teaspoon vanilla
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice, 1 teaspoon ground cinnamon,½ teaspoon ground ginger OR 2 1/2 teaspoons pumpkin pie spice

½ teaspoon salt

Directions

Instructions Checklist

Step 1

In a bowl, mix together the milk, pumpkin, egg, oil, vanilla, and vinegar.  Let stand for about 10 minutes.  I made bacon while sitting.  :). Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger (or pumpkin pie spice) and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Step 2

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

NOTE:  I used an ice cream scoop.  The batter is thick and fluffy.  You might have to mash down the pancakes to make sure it cooks thoroughly.  Added chocolate chips.  Could add pecans too.  Made homemade whipped cream and topped with Halloween sprinkles.  With whipped cream it tastes like pumpkin pie

Soft and Hard Boiled Eggs

HOW TO COOK SOFT BOILED AND HARD BOILED EGGS – TOGETHER IN ONE POT

1.  Just bring a pot of water to a boil with enough water to cover the eggs by about an inch. By boiling the water first, it also doesn’t matter which type of pot you use as the eggs only hit the water once it’s boiling (212 degrees fahrenheit).  While water boils, take the eggs out of the fridge and prepare the ice bath (see step #4)

2.  Reduce the heat to low and use a skimmer to gently place the eggs in the water. By reducing the heat to low, you’ll prevent the eggs from bouncing around and cracking. Then, turn the heat back up to a boil.  Set timer!!!!

3.  Immediately set a timer and cook the eggs according to how soft or hard you’d like them. Here’s my general description of how long to boil eggs:

• 6 minutes: A liquid-y yolk and soft white. This is perfect for eggs served in an egg cup.
• 
  
• 6 1/2 minutes: A soft, jammy yolk. This is my favorite for eggs on toast or soft boiled eggs on a salad.
• 
  
• 8 minutes: A soft yolk but firm enough to hold its own.
• 
  
• 10 minutes: The early stages of a hard boiled egg, with just a smidge of softness in the middle.
• 
  
• 12 minutes: A hard boiled egg with a lighter yolk.
• 
  
• 14 minutes: Your traditional hard boiled egg with the lightest yolk and a firm white, but not overcooked.

4.  While eggs are boiling, prepare an ice bath.  Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Whipped Coffee

Whipped Coffee:

Ingredients

for 1 serving

• 2 tablespoons boiling hot water
• 2 tablespoons sugar
• 2 tablespoons instant coffee powder
• milk
• ice

Preparation

1. Add the hot water, sugar, and instant coffee to a bowl.
2. Use an electric mixer until the mixture is fluffy and light (1-2 minutes on medium/high).
3. Put ice in a small glass and fill glass about 3/4 to the top of the glass with milk.  To serve, spoon a dollop of the whipped coffee mixture over the milk and ice mixture.  
4. 
   

Coconut Banana Bread

Banana Bread with Coconut & Pecans

Once Upon a Chef

Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them.

Servings: One 9 x 5-inch loaf

Total Time: 1 Hour 30 Minutes

INGREDIENTS

• 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/4 teaspoon salt
• 1-1/2 teaspoons baking powder
• 1 stick (1/2 cup) unsalted butter, melted
• 3/4 cup plus 2 tablespoons sugar (NOTE:  only use 3/4 sugar if you are using SWEETENED coconut)
• 2 large eggs
• 1 cup very ripe bananas (about 3 bananas)
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut (or sweetened, just adjust sugar)
• 1/2 cup pecans, toasted and chopped (see note below)

INSTRUCTIONS

1. Preheat the oven to 350 F. Butter a 9 x 5-inch loaf pan.
2. In a medium bowl, whisk together the flour, salt, and baking powder.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).
4. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container. Toast individual slices for best results.
5. Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for 4-5 minutes.
6. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
7. OTHER IDEAS:  Use coconut extract instead of vanilla.  Also, use macademia nuts instead of pecans

Chocolate Chip Muffins

Chocolate Muffins

METRIC  CUP MEASURES

By Jennifer Segal, adapted from Joyofbaking.com

Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.

Servings: 12 muffins

Cook Time: 20 Minutes

Total Time: 40 Minutes

INGREDIENTS

• 2 large eggs
• 1 cup low fat buttermilk (If you don't have buttermilk, pour 1 heaping tablespoon of vinegar into a measuring cup and add milk to one cup line.  Let it sit for about 20 minutes)
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2/3 cup natural unsweetened cocoa powder, such as Hershey's
• 1-1/4 cups light brown sugar, packed (be sure it is fresh with no hard lumps)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1cup semi-sweet or bittersweet chocolate chips
• 1 stick (1/2 cup) unsalted butter, melted and slightly cooled

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
2. In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
3. In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
4. To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
5. Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.
6. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

French Toast

Ingredients:

2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup white sugar
8 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 loaf of white bread, challah bread, brioche bread
Real Maple syrup

Directions:

Combine the ingredients.  Butter griddle.  Dip bread in egg mixture.  Fry slices on both sides.

Serve with butter and warm maple syrup.

Notes:  Makes the entire loaf ... about 15 pieces of French toast.

Granola

Granola:

(Alton Brown)

Ingredients:

3 cups rolled oats

1 cup sliced almonds

1 cup chopped pecans (or whole cashews or other nut)

3/4 cup shredded sweet coconut

1/4 cup plus 2 tablespoons dark brown sugar

1/4 cup plus 2 tablespoons real maple syrup

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup raisins

Optional Ingredients:  

Vanilla, Cinnamon

Directions:

1.  Preheat oven to 250 degrees F.

2.  In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3.  In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
4.  Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Notes:

As long as you keep the ratios, you can sub out different nuts dried fruits, etc. for different flavor combos.

Cheesy Ham and Hashbrown Casserole

Ingredients:

1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions:

1.  Preheat oven to 375 degrees F 

2.  In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. 3.  3.  Spread evenly into a 9x13 dish. 

4.  Sprinkle with Parmesan cheese.
5.  Bake 1 hour in the preheated oven, or until bubbly and lightly brown. 

Notes:  I did steps 1-3 and put in refrigerator.  Sprinkled parm on and baked in the am to save time.

Pumpkin Bread

Pumpkin Bread: 

1 (15 ounce) can pumpkin puree (small can)
1 1/2 teaspoons salt
1 super heaping teaspoon ground cinnamon
1 super heaping teaspoon ground nutmeg 

1/2 super heaping teaspoon ground cloves 

1/4 super heaping teaspoon ground ginger 

4 eggs
1 cup vegetable oil
2/3 cup water
1 cup brown sugar
3 1/2 cups all-purpose flour
Vanilla Extract
2 cups white sugar
Chocolate Chips


Directions:
Preheat oven to 350 degrees F. Butter three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla extract and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add chocolate chips.  Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Swim Breakfast Burritos

Swim Breakfast Burritos:

Ingredients:



Pepper Plant Sauce
2-3 tbsp butter
2 - 9.6 oz sausage crumbles
2 - 24 oz mashed potatoes
16 pack of burrito sized tortillas
18 eggs
24 ounces Sharp Shredded Cheese (just buy a large 32 ounce bag)
Foil
Wax Paper

Directions:

1.  Cut out 16 pieces of foil.  Put a sheet of wax paper in the middle of each foil piece.

2.  Heat Potatoes in the microwave.

3.  In a large pot (I use the red one), put in a few tbsp of Butter.  Add in the microwaved potatoes.

4.  Add about 8 ounces of cheese to the potatoes and about 15 drops of pepper plant sauce.  Mix slightly.

5.  Brown sausage in a large skillet and add to potato/cheese mixture  Top with 8 more ounces of shredded cheese.  Add 15 more drops of pepper plant sauce.

6.  Slowly scramble the eggs.  When scrambled, add to the potato/sausage/cheese mixture.

7.  Add rest of cheese and more pepper plant sauce.

8.  Individually heat each tortilla for 20 seconds and then form burritos.

9.  Wrap up each of the burritos in the foil/wax paper and either store in the refrigerator or freeze.

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes
Pioneer Woman

Ingredients:

1 1/2 cups plus 1 Tbsp cake flour
3 Tbsp sugar
1 heaping Tbsp baking powder
1/4 teaspoon salt
2 cans evaporated milk
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 Tbsp butter, melted
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Syrup

Directions:

Heat griddle over medium low

In a medium bowl, mix the flour, sugar, baking powder and salt.  Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and lemon juice.  Allow to sit for 5 minutes, then add the egg and vanilla.  Mix to combine.

Pour the wet mixture into the dry ingredients.  Stir gently to combine.  Stir in the melted butter.  Stir in the blueberries.

Butter griddle and make pancakes.  Serve with softened butter and syrup.

Orange Croissant French Toast

Orange Croissant French Toast

Bon Appetit

Ingredients:

2/3 cup half and half (or milk)

3 eggs

1/3 cup orange juice

1 teaspoon sugar

1 teaspoon vanilla

1 teaspoon orange zest

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

sprinkle of salt

4, 1 day old croissants, halved lengthwise

Butter

Powdered sugar

Maple syrup

Preparation:

Whisk first 9 ingredients in medium bowl.  Add croissants to egg batter and turn until throughly coated.  Let croissants soak for a few minutes each side in the batter to absorb batter properly.

Melt butter in skillet over medium heat.  Add croissants and cook until golden brown on both sides (about 2-3 minutes on both sides).  Be careful because it can burn quickly.  Sift powdered sugar over croissants.  Serve with maple syrup.

***I used smaller croissants (not mini croissants, but not large croissants) and I doubled the recipe.  Also, when I flipped the croissants during cooking, I flipped the croissants in the batter that was soaking.***

Basic, Fluffy Pancakes:

Basic, Fluffy Pancakes:
Allrecipes


Ingredients:



2-1/4 cups milk
1/4 cup and 2 tablespoons white vinegar
3 cups all-purpose flour
1/4 cup and 2 tablespoonswhite sugar
1 tablespoon baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
3 eggs
6 tablespoons butter, melted




Directions:

Combine milk with vinegar in a medium bowl and set aside for 10 minutes to "sour".

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 

Whisk egg and butter into "soured" milk. 

Pour the flour mixture into the wet ingredients and whisk until combined.  Lumps are fine.

Heat a large skillet over medium heat, and coat with cooking spray. 

Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. 

Flip with a spatula, and cook until browned on the other side.

Edna Mae's Sour Cream Pancakes

Edna Mae's Sour Cream Pancakes:
Pioneer Woman


Ingredients:

1 cup Sour Cream
7 Tablespoons All-purpose Flour
2 Tablespoons Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 whole Large Eggs
1/2 teaspoon Vanilla Extract
Butter, For Frying And Serving
Warm Syrup, For Serving


Instructions:

In a small bowl, whisk together eggs and vanilla. Set aside.

In a separate small bowl, stir together flour, sugar, baking soda, and salt.

In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.  Batter will be lumpy.

Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)

Serve with softened butter and syrup.

Oven Roasted Bacon and Maple Bacon

Oven Roasted Bacon and Maple Bacon:
Barefoot Contessa

Bacon (thick cut or regular)
optional:  Maple syrup

Directions:

1.  Preheat oven to 400 degrees
2.  Line baking sheet
3.  Cook bacon for 12-20 minutes (depending on thickness of bacon).  I also like to flip bacon half way through cooking.

***IF making Maple Bacon, cook bacon to almost desired doneness.  Then take out and brush bacon with 1-2 Tablespoons of Maple syrup.  Return to oven and cook for 3-5 more minutes***

Hashbrown Casserole with Cornflakes

Hashbrown Casserole with Cornflakes:
Mel's Kitchen Cafe

3 Tablespoons butter
1 large yellow onion, chopped
1/4 cup all purpose flour
1 1/2 cups chicken broth
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar
28 oz bag frozen shredded hash browns
1/2 cup sour cream

Topping:
3 cups cornflakes, lightly crushed
2 Tablespoons melted butter

Melt the butter in a large pot over medium heat.  Add the onion and cook until onion is softened and translucent (about 5-6 minutes).  Stir in the flour and cook, stirring constantly for about a minute.  Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture.  Add the salt, pepper and thyme.  Stir to combine.  Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened (about 5 minutes).

Take the pot off the heat and stir in the cheese until smooth.  Mix in the frozen hash browns until well combined.  Finally stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the melted butter until evenly combined.  Scoop out the potato mixture into a 9x13 inch dish and top with the buttered cornflakes.

Bake at 350 degrees for 45 minutes.

Note:  Can prepare ahead up until the cornflakes.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins:

1/2 cup sliced almonds
1 2/3 cups flour
1 cup sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half of a one pound can)
1 stick butter, melted
1 cup mini chocolate chips

Melt butter in a medium size glass bowl.  Set aside.

Heat oven to 350 degrees.  Put almonds on a baking sheet and bake about 5 minutes, until lightly browned.  Watch carefully so almonds don't burn.  Slide almonds off the baking sheet so the cool quickly.

In a large bowl, mix flour, sugar, pie spice, baking soda, baking poder and salt.

Add pumpkin into the bowl with the melted butter.  Break eggs into bowl with pumpkin and butter.  Whisk until well blended.  Stir in chocolate chips and almonds.  Pour pumpkin mixture over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter evenly into muffin cups.  Bake 20 to 25 minutes.  Turn out on a rack to cool.  Wrap in a plastic bag and keep for 1 to 2 days.  Reheat before serving.