Sunday, December 26, 2010

Breakfast Casserole & other yummy breakfast treats...

Looking forward to New Year's day I thought I'd post some yummy breakfast foods to try...

Country House Bed and Breakfast Casserole via

Prep Time:
10 Min
Cook Time:
40 Min
Ready In:
50 Min

Servings  (Help)

Original Recipe Yield 4 servings


  • 1/4 cup butter
  • 1/2 cup croutons
  • 1/2 cup shredded Cheddar cheese
  • 4 eggs
  • 3/4 cup milk
  • 1 teaspoon dry mustard
  • 1 cup cooked ham, cubed


  1. Melt butter in an 8x8 inch glass baking dish or small casserole dish. Add croutons and toss to coat. Sprinkle cheese on top of croutons. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight.
  2. Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats.
  3. Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 358 | Total Fat: 29.5g | Cholesterol: 279mg

Banana Brown Sugar Pancakes via

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

Original Recipe Yield 10 pancakes


  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar
  • 1 packet instant, banana-flavored oatmeal


  1. Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 352 | Total Fat: 10g | Cholesterol: 58mg

Ginger Scones via Simply Recipes

Ginger Scones
If a scone is tender on the inside, and not at all hard or dried out, does it still qualify as a scone? I hope so, because that's exactly what is happening with these ginger scones. My brother's girlfriend Shelley brought a batch by the other day and I couldn't stop eating them. She had fallen in love with ginger scones at a local bakery and balked at paying $5 a piece for them, so came up with her own terrific recipe. These scones are dotted with sweet bits of candied ginger, and there is some lemon zest for a little lemony kick as well. I've made only the slightest adjustments to Shelley's recipe. She uses a combination of 2 cups of whole wheat flour and 1 cup of all purpose, where I found I liked a version with just all purpose flour better. Feel free to swap out as much as two thirds of the flour with whole wheat if you prefer using whole wheat flour. (If you do so, you may need to add a little more buttermilk).
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Ginger Scones Recipe

As with any baking recipe that relies to some degree on the leavening power of baking powder, make sure you are using relatively fresh baking powder. Baking powder that is older than six months tends to be flat. So, mark your can with the date you bought it, and then replenish when it is over 6 months old.


  • 3 cups all purpose flour (400 g)
  • 3/4 cup sugar (160 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g)
  • 1 Tbsp lemon zest
  • 1 Tbsp grated fresh ginger
  • 3/4 cup buttermilk* (200 ml)
  • 10 Tbsp (5 ounces, 140 g) unsalted butter, melted
  • 1 Tbsp coarse sugar for sprinkling on top (optional)
* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.


1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
3 Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
4 Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.
5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
To store, allow first to cool to room temperature, then seal in a freezer bag.
Makes 12 scones. 

El Torito Corn Cakes Ingredients via tupperware recipes on
Picture from FoodNetwork UK

1/2 stick melted margarine
1 can creamed corn
1 can whole corn, drained
8 oz. Sour cream
2 eggs, beaten
1 Jiffy cornbread mix
½ cup of sugar


This simple recipe makes those wonderful little, round, corn cakes they serve at El Torito! Yummy! In Thatsa bowl, combine butter, both corns, sugar and sour cream, and eggs. Add cornbread mix; blend well. Stir in chilies. Pour into Lg. Shallow R & S, vent, and cook on high for 10 - 12 min, until set. Optional recipe – Eliminate sugar and add 1 can (4oz.) chopped green chilies, drained, for a spicier bake!


Monday, December 20, 2010

Fantastic Rice Cereal Wreath~Classic~ (made with a jello mold)

Tupperware Recipes from my site:

Recipe Booklets

Rice Cereal Wreath

View or Print
Jel-Ring Mold $15.00
Rice Krispies Cereal
Marshmallow Cream
Flavorings and Colors
Jel-Ring Mold
DIRECTIONS: Prepare 1 and a half recipes for Rice Krispie treats. (Before mixing in cereal, add a few drops of food coloring appropriate to the Holiday.) Place large seal on
Jel-ring mold. Spray with vegetable spray (Pam), mix Rice Krispie Treat recipe and press into mold. Fill jel-ring mold solid with Rice Krispie treats. Seal and let cool about 30 to 45 minutes. and then invert onto New Cake Taker tray. Add anything you wish. I do the following:
*Valentines Day*Easter,*Halloween (VIEW)
*Christmas, (food coloring green, and red hots) use M&M's or Red Hots to make the berries. Take red shoe string licorice and tie a bow on the bottom.

got to to view more.


Monday, December 13, 2010

Caramel-Peanut Butter Swirl Cheesecake

Caramel-Peanut Butter Swirl Cheesecake

Prep: 40 minutes Chill: 5 hours Bake: 45 minutes Cool: 1 hour


  • 1-1/2  cups  graham cracker crumbs
  • 1/4  cup  sugar
  • 1/2  tsp.  ground cinnamon
  • 6  Tbsp.  butter, melted
  • 3  8-oz. pkgs.  cream cheese, room temperature
  • 1/4  cup  sugar
  • 1-1/2  tsp.  pure vanilla extract
  • 2  large  eggs, room temperature
  • 1/2  cup  purchased or homemade caramel sauce
  • 1/3  cup  natural peanut butter, stirred


1. Position rack in lower third of oven; preheat to 350 degrees F. Grease a 9-inch springform pan.
2. For crust, mix together crumbs, sugar, and cinnamon; stir in butter. Press evenly and firmly over bottom and half way up sides of pan. Bake 10 to 12 minutes; cool on wire rack. Grease sides of pan again above crust level to prevent filling from sticking to pan.
3. Preheat oven to 325 degrees F. In mixing bowl, with an electric mixer, beat cream cheese 30 seconds. Scrape bowl and beaters. Add sugar and vanilla. Beat until smooth and creamy, 1-1/2 minutes. Beat in 1 egg just until combined. Scrape bowl and beaters. Beat in remaining egg. Pour into crust.
4. Stir together caramel sauce, peanut butter, and a pinch of salt. (If stiff, heat a few seconds in microwave to soften.) Spoon pools of caramel mixture over plain batter, making sure to leave some plain batter showing. Jiggle pan gently to settle caramel mixture level with plain batter. Marble the batters with a small spoon by gently whirling ins mall, loopy circles until intermingled but not blended. Place pan on a baking sheet.
5. Bake 40 to 45 minutes, or until edges are puffed but center looks moist and jiggles when pan is nudged. Remove from oven. If batter is touching sides of pan, above crust, slide a thin knife carefully around edges to detach cake; do not remove sides. Place pan on rack. Cover pan and rack with large inverted bowl or pot so cake cools slowly. Once cool, cover and refrigerate 5 to 24 hours. Remove sides of pan before serving. Makes 10 to 12 servings.

Nutrition Facts

  • Calories510,
  • Total Fat (g)37,
  • Cholesterol (mg)136,
  • Sodium (mg)520,
  • Carbohydrate (g)36,
  • Fiber (g)1,
  • Protein (g)9,
  • Percent Daily Values are based on a 2,000 calorie diet

Friday, December 10, 2010

How to make cranberrysauce via eHow video


The holiday table isn't complete without a robust cranberry sauce, made with orange zest, sugar, powdered gelatin, and water. Whip up this whole-berry cranberry sauce in a matter of minutes with a demonstration from a professional chef in this free video on Christmastime recipes.…Keep reading