Cinnamon Ripple Muffins

Recipe & picture courtesy of Family Fun

Makes 1 dozen

Cinnamon Ripple

• 1/2 cup packed light brown sugar
• 4 tablespoons butter, cut into small pieces
• 1/4 cup flour
• 2 teaspoons cinnamon

Muffin Batter

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

1. Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400° F and grease the bottoms only of 12 standard muffin cups.
2. Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.
3. Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them.

**Personal Review: No Review Yet**

Apple-Oat Muffins

Recipe & picture courtesy of Good Housekeeping

Yield 12 muffins
Prep Time 15 minutes
Cook Time 23 minutes

• 2 cup(s) old-fashioned or quick-cooking oats
• 1 1/4 cup(s) all-purpose flour
• 1/2 cup(s) packed brown sugar
• 2 teaspoon(s) baking powder
• 3/4 teaspoon(s) baking soda
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) ground cinnamon
• 1 cup(s) buttermilk
• 2 tablespoon(s) vegetable oil
• 1 large egg, lightly beaten
• 1 cup(s) (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
• 1/2 cup(s) walnuts, chopped

1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
2. In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
3. Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

**Personal Review: No Review Yet**

Oatmeal Chocolate Chunk Cookies

Recipe & picture courtesy of My Recipes

Makes 2 1/2 dozen cookies
Prep: 15 minutes
Bake: 10 minutes

• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups uncooked regular oats
• 1 (11.5-ounce) package semisweet chocolate mega morsels
• 1 cup chopped toasted pecans

1. Preheat oven to 350°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

**Personal Review: No Review Yet**

Breakfast Bake

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 40 min
Makes: 8 servings, one piece each

• 1 can (8 oz.) refrigerated crescent dinner rolls
• 1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
• 6 eggs
• 1/2 cup milk
• 1/2 tsp. pepper
• 1 cup KRAFT Shredded Cheddar Cheese
• 1 cup KRAFT Shredded Mozzarella Cheese

1. Preheat oven to 350ºF. Unroll dough in 13×9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
2. Sprinkle ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.
3. Bake 25 min. or until center is set.

**Personal Review: No Review Yet**

Mini Ham and Egg Casseroles

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Bake Time: 15 min

• 1/4 baguette, cut into small cubes
• 4 ounces cream cheese, cut crosswise into 12 slices
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1/4 pound thinly sliced ham, chopped (about 1 cup)
• 4 scallions, white and green portions thinly sliced and separated
• Pepper
• 1 1/2 cups half-and-half
• 6 large eggs
• 1 teaspoon fresh thyme leaves
• 1/2 pound plum tomatoes, sliced into wedges
• Salt

1. Preheat the oven to 350°. Grease a 12-cup muffin pan and fill each cup halfway with bread cubes. Top each with a cream cheese slice.
2. In a small saucepan, heat the olive oil over medium heat and add the ham, scallion whites and a pinch of pepper. Cook, stirring, until the scallions are tender, about 5 minutes. Stir in the half-and-half and bring just to a simmer before removing from the heat.
3. In a medium bowl, whisk together the eggs and thyme, then whisk in the warm half-and-half mixture. Fill the muffin cups with the egg mixture and bake until puffed and golden around the edges, about 15 minutes. Let cool for 5 minutes, then run a knife around the edges and invert onto a cooling rack.
4. Drizzle the tomato slices with olive oil, top with the scallion greens and season with salt and pepper. Serve with the mini casseroles.

**Personal Review: No Review Yet**

Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 20 min
Cook Time: 10 min

• 1/2 cup peanut butter
• 8 slices bread
• 1/4 cup mini chocolate chips
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• Pinch salt
• 2/3 cup grape jam or jelly
• 1 tablespoon butter
• Whipped cream, for serving

1. Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
2. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
3. In a small saucepan, cook the jam and 3 tablespoons water over low heat, stirring occasionally, until warm and smooth.
4. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

**Personal Review: No Review Yet** 

French Toast with Pears and Pomegranate Sauce

Recipe & picture courtesy of Bon Appétit

4 servings
Prep: 30 minutes
Total: 30 minutes

• 5 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 1/4 teaspoons ground cardamom, divided
• 4 3/4-inch-thick slices egg bread
• 4 tablespoons butter, divided
• 2 firm but ripe unpeeled red Anjou or Bartlett pears, halved, cored, cut lengthwise into 1/3-inch-thick slices
• 1 cup pomegranate juice
• 3/4 cup (packed) golden brown sugar

1. Whisk eggs, milk, vanilla, and 1/2 teaspoon cardamom to blend in 15x10x2-inch glass baking dish. Add bread slices; let stand until egg mixture is absorbed, turning bread slices occasionally with spatula, about 10 minutes.
2. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add pears; sauté until beginning to soften, about 3 minutes. Transfer pears to plate. Add 2 tablespoons butter to skillet; stir to melt. Add pomegranate juice, sugar, and remaining 3/4 teaspoon cardamom; simmer until liquid is slightly thickened and syrupy, about 5 minutes. Remove sauce from heat.
3. Melt remaining 1 tablespoon butter on griddle or in another large nonstick skillet over medium heat. Add bread slices and cook until golden brown, about 3 minutes per side. Cut French toast slices diagonally in half; divide among plates. Top with pear slices, spoon sauce over, and serve.

**Personal Review: No Review Yet** 

Bacon and Egg Pie

Recipe & picture courtesy of Family Circle

Makes: 8 servings
Cook: 9 minutes
Prep: 15 minutes
Bake: 42 minutes

• 4 slices turkey bacon
• 1 teaspoon olive oil
• 1/2 of a small red onion, chopped
• 2 cloves garlic, minced
• 5 large eggs
• 5 large egg whites
• 1 cup 1% low-fat milk
• 2 tablespoons all-purpose flour
• 1 to 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 plum tomatoes, sliced
• 2 tablespoons grated Parmesan cheese

1. Preheat oven to 350°F. Coat a 10-inch pie plate with cooking spray and set aside.
2. Cook bacon in a large nonstick skillet over medium heat until browned. Remove from skillet and dice.
3. Add the oil to the same skillet. Add the onion and garlic and cook, stirring often, 2 minutes or until onion is softened. Transfer to a large bowl.
4. Add the eggs, egg whites, milk, flour, dill, salt, and pepper and whisk until smooth. Stir in the diced bacon and mozzarella and pour into prepared pie plate. Top with the tomato slices. Sprinkle tomatoes with the Parmesan.
5. Bake for 42 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.

**Personal Review: No Review Yet** 

Ham and Egg Breakfast Cups with Hash Browns

Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 5 minutes
Bake: 15 minutes

Ham Cups:

• 8 slices sugar-cured deli ham
• 4 tablespoons (1 ounce) shredded reduced-fat sharp Cheddar cheese
• 1 scallion, thinly sliced
• 8 large eggs
• 1/8 teaspoon black pepper

Hash Browns:

• 1 pound Idaho potatoes
• 1 scallion, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil

1. Ham and Egg Cups: Preheat the oven to 400°F. Coat 8 muffin cups with cooking spray. Set aside.
2. Position 1 slice of ham in each of the muffin cups, doubling each slice over to insure that there are no holes in the bottom of the ham “cups.” Sprinkle 1/2 tablespoon of the cheese and about 1/2 tablespoon scallions in the bottom of each cup.
3. Place one raw egg in each ham cup. Sprinkle each egg lightly with pepper. Bake about 15 minutes or to desired degree of doneness. Carefully remove the egg cups using the ham to lift onto serving plates.
4. Hash Browns: Peel potatoes. Grate them using the coarse side of the grater and squeeze out water. Place grated potatoes in a small bowl and toss with scallions, salt and pepper.
5. Heat 1/2 tablespoon vegetable oil in a nonstick 10-inch skillet over medium-high heat until very hot. Place potato mixture in pan and flatten to cover bottom with a spatula. Cook for 7 minutes or until deep, golden brown.
6. Place a dinner plate over skillet and flip them both over, so browned side of hash browns is facing up. Place remaining oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes, or until deep golden brown. Remove from pan and cut into wedges.

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