Bacon and Green Onion Quiche Biscuit Cups

Bacon and Green Onion Quiche Biscuit Cups – Erin from 5dollardinners.com

Biscuit Dough
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup butter or margarine
3/4 cup milk

Filling
1 bunch green onions, sliced
6 slices turkey bacon, cooked and crumbled
8 eggs
2 Tbsp milk
Salt and pepper
Handful shredded cheese

Preheat oven to 375°F. Lightly grease 24 regular size muffin cups with non stick cooking spray.

Prepare the biscuit dough. Add all the dry ingredients to a mixing bowl and whisk together. Cut in the butter and then use a fork to stir in the milk. Mix until a dough forms. Add a sprinkle of flour to your hands and begin forming small circles to fit into the base of the muffin tins.

Once all the biscuit dough is in the muffin tins, add the green onions and crumbled bacon.

In a small bowl, whisk together the eggs and milk. Pour over top of the green onions and bacon, filling to the top of the biscuit dough. Sprinkle with a pinchful of cheese.
Place in the preheated oven and bake for 20-25 minutes.

http://www.5dollardinners.com/2011/03/quiche-biscuit-cups-breakfast-week.html

Hard Boiled Eggs

Sorry about not posting these sooner! Scroll down to catch the first set of recipes. I will post the other half tonight or tomorrow.

Here is how to do Hard Boiled Eggs:

Hard Boiled Eggs

Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner and cover pan.

Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).

Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.

Breakfast Casserole

Breakfast Casserole – Judy Davis (Samantha Rasmussen’s Grandmother)

4 slices bread, your choice
1 pound sausage
1 cup medium cheddar cheese, grated
6 eggs
2 cups milk
1 teaspoon dry mustard (optional)
1 teaspoon salt
dash of pepper

Heat oven to 350 degrees. Tear or cut bread into pieces and place in a greased 9x13 inch baking dish. Brown and drain meat, spoon over bread. Sprinkle grated cheese over all. Beat eggs, milk, dry mustard, salt and pepper together and pour over bread and meat. Bake 35 to 40 minutes. (Can be prepared the night before and refrigerated. Bring to a reasonable room temperature before baking.)

Waffle Egg Omelet

Waffle Egg Omelet – Katie Johnson

Make a smooth paste with 1/4c flour and hot water

Then add 4 beaten eggs, ½ tsp salt, 1/8 tsp pepper, and 2Tbsp Melted butter. Mix Well.

Fold in 4 stiffly beaten egg whites.

Cook in waffle iron.

(Can mix in salsa or other things if desired)

German Pancakes

German Pancakes – Samantha Rasmussen

6 Tbsp butter

1 cup flour

6 eggs

¼ tsp Salt

1 cup milk

1 Tbsp Sugar

Preheat oven to 350 degrees. Melt butter in a 9x13 pan. Blend eggs, milk, flour, salt, and sugar. Pour over melted butter. Cook 20-25 minutes or until lightly golden brown and bubbly. Serve warm with jam, syrup, or powdered sugar.

Salmon Filled Eggs

Salmon-Filled Eggs – Joyce Jewell

6 hard boiled eggs

1 can (7.5oz) pink salmon, drained, skin and bones removed

2 Tbsp plain nonfat yogurt

2 tsp lemon juice

1 Tbsp capers, drained

1 Tbsp finely chopped red onion

2 Tbsp finely chopped fresh dill

12 lettuce leaves

Cut eggs in half lengthwise, discard yolks. Cover eggs with plastic wrap and set aside. In a bowl, mix the remaining ingredients (except lettuce), mashing large chunks of salmon. Sop before it becomes liquid. Slice a bit off the bottom of each egg half so it won’t roll. Fill each egg half with 1-2 tsp salmon mixture. Serve each egg half atop a lettuce leaf.

Pumpkin Spice French Toast Bake

Pumpkin Spice French Toast Bake – Erin from 5dollardinners.com

1 French bread loaf, torn into one inch pieces
1 teaspoon cinnamon
½ teaspoon each of ginger, allspice and nutmeg
8 eggs
½ cup milk
¾ cup canned pumpkin
2 tablespoons maple syrup

1. Place torn French bread loaf pieces into a lightly greased 8 x 8 inch glass baking dish.
2. Sprinkle the cinnamon, ginger, allspice and nutmeg over the bread pieces and toss lightly.
3. In a mixing bowl, whisk together the eggs, milk, canned pumpkin and maple syrup. Pour over the spiced bread pieces.
4. Cover with plastic wrap and refrigerate overnight.
5. In the morning, preheat the oven to 350 degrees. Remove the plastic wrap and bake for 40 to 45 minutes.
6. During the last 20 minutes of baking, cover lightly with a piece of foil to prevent browning of the bread pieces.
7. Let cool slightly before cutting. Sprinkle with powdered sugar or maple syrup.

http://www.scjohnson.com/en/family/family-economics/food-for-thought/11-03-01/Spiced-French-Toast-Bake-To-Make-Ahead.aspx

Eggs A La Golden Rod

Wow! I just realized I never posted the egg recipes from our last Relief Society Meeting. Better late than never!

Eggs A-La-Golden Rod – Carol Dyson

10 hard boiled eggs

Cut eggs long ways. Separate egg whites from the yolk. Cut whites into bites size pieces. Mash yolks with a fork.

Make a white sauce – melt ½ stick butter, add ¼ - ½ cup flour, mix well. Add 2 ½ to 3 cups milk and stir until thickened. Add egg whites to the sauce.

Serve sauce over toasted English Muffins and sprinkle the egg yolk on top.

One-minute Breakfast Ideas

Looking for some breakfast ideas? Here is a link to a list of some quick ideas: http://www.eatright.org/Public/content.aspx?id=6442463463

I will be working on posting the recipes from the handout of last night's Relief Society Meeting over the next little bit.

Relief Society Meeting

Just a reminder that our Relief Society Meeting is tomorrow night - Wed, May 25- at 7pm.

See you there!

Slow Cooker Egg Casserole with Sausage and Red Pepper

Here is a recipe for Slow Cooker Egg Casserole with Sausage and Red Pepper

Slow Cooker Egg Casserole with Sausage and Red Pepper

Ingredients

1 pound Italian sausage
4 slices bread, torn into pieces
1 red pepper, seeded and diced
½ cup red onion, chopped
12 eggs
¼ cup milk
Salt and pepper to taste

Directions

1. In a medium skillet, brown the sausage. Drain and set on paper towels until ready.
2. Spray the bottom of your slow cooker with non-stick cooking spray. Add bread pieces, diced red pepper, chopped red onion and browned sausage to the base of the slow cooker.
3. In a medium bowl, whisk the eggs with the milk and season with salt and pepper.
4. Pour the egg mixture over the bread and sausage in the slow cooker. Set on high and cook for four hours.

Enjoy this slow cooker egg casserole with sausage and red pepper with some fresh fruit. Perfect for breakfast, lunch or dinner!

Egg Recipes

I am still looking for good recipes using eggs for our Relief Society Meeting next week. If you have any you would like to share with the ward, email me at sprasmussen at gmail.com or comment on this post. Thanks!

Eggcelent Eggs

Our Relief Society Meeting for this month will be on May 25 7pm at the church.

Do you have a recipe that uses raw or hardboiled eggs?

May’s recipe class will be about Egg Recipes and we would love your recipes!

If you have an egg recipe to share, please get it to Samantha Rasmussen by Sunday, May 22.

Email: sprasmussen at gmail.com

Or you can comment on this post :)

Leftover Ham

Sorry its been so long since I've posted! Since many of you might be having ham this weekend for Easter, here is a link to a post with 7 recipes to use up your leftover ham.

Have a Happy Easter Weekend!

Coconut Oil

I have been reading a lot about coconut oil because of the questions about it brought up at the last Relief Society meeting.

Coconut and palm oils are the only plant oils that contain a high percentage of saturated fat, however, they are also high in lauric acid. Lauric acid actually raises HDL cholesterol in your body which decreases risk of heart attack and stroke. When using coconut oil, make sure that it is virgin coconut oil as hydrogenated coconut oils contain trans fats which are not very good. There are tons of claims for different health benefits that come from using coconut oil but there is little research to back the claims at the moment. Just remember to be moderate in your use of any oil/fat as they are high in calories.

If you want to read more about coconut oil, I found the following 2 articles to be informative:

Coo Coo for Coconuts: http://isacksrd.com/?p=792

Once a Villain, Coconut Oil Charms the Health Food World: http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=1&_r=1

RS Meeting for March

Mark your calendar! The Relief Society Meeting for March is March 17. There will be a pasta bar, cupcakes to celebrate the birthday of Relief Society, and a special speaker. Nursery will also be provided.

National Nutrition Month

March is National Nutrition Month - this year's theme is "Eat Right With Color".

Different foods add a variety of color, texture, shape and flavor to meals and snacks, as well as different nutrients. Vary the color on your plate to provide a festive and nutritious meal.

Here are some ideas of different colored produce:

• Green: avocados, apples, grapes, honeydew, melons, kiwi, limes, artichokes, asparagus, broccoli, green beans, green peppers and leafy greens such as spinach
• Orange and deep yellow: apricots, cantaloupe, grapefruits, mangos, papayas, peaches, pineapples, carrots, yellow peppers, yellow corn and sweet potatoes
• Purple and blue: blackberries, blueberries, plums, raisins, eggplant, purple cabbage and purple-fleshed potatoes
• Red: cherries, cranberries, pomegranate, red/pink grape fruit, red grapes, watermelon, beets, red onions, red peppers, rhubarb and tomatoes
• White, tan and brown: bananas, brown pears, dates, white peaches, cauliflower, mushrooms, onions, parsnips, turnips, white-fleshed potatoes and white corn.

Go to http://www.eatright.org/NNM/ for some recipes, games and quizzes. (I found a pdf of recipes on their home page, but it is also in the "Nutrition Education Resources" section)

Heart Healthy Recipe Book

For a 156-page recipe book of heart healthy recipes put together by the National Heart, Lung, and Blood Institute, go to the following link:

http://www.nhlbi.nih.gov/health/public/heart/other/ktb_recipebk/ktb_recipebk.pdf

Heart Healthy Recipes

To find several recipes that are Heart Healthy by the American Heart Association - Go here (http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Recipes_UCM_001184_SubHomePage.jsp).

The Mayo Clinic also has a ton of Heart Healthy recipes on their website: http://www.mayoclinic.com/health/heart-healthy-recipes/RE00098

Picky Eaters

Go here (http://www.eatright.org/Public/content.aspx?id=6442462194) for a short article giving some ideas for tackling that picky eating phase.

Healthy Snack Ideas

Looking for a snack? Here are 5 healthy ideas:

1. Peel a banana and dip it in low-fat yogurt. Roll in crushed cereal and freeze.
2. Spread celery sticks with peanut butter or low-fat cream cheese and top with raisins for "ants on a log."
3. Stuff a whole-grain pita pocket with ricotta cheese and Granny Smith apple slices. Add a dash of cinnamon.
4. Mix together ready-to-eat cereal, dried fruit and nuts in a sandwich bag for an on-the-go snack.
5. Smear a scoop of frozen yogurt on two graham crackers and add sliced banana to make a yummy sandwich.

Red Velvet Pancakes

Here is what we will be trying for breakfast this morning...This would be a fun breakfast idea for Valentine's Day!

Red Velvet Pancakes

1 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 large egg
¾ cup buttermilk
¼ cup sour cream
1 teaspoon red food coloring (or more if you want them more red!)
2 teaspoons vanilla extract

Combine all dry ingredients in a large bowl and set aside. In a separate bowl, whisk together the egg, buttermilk, sour cream, food coloring and vanilla. Add wet ingredients to dry, and mix just until combined.

Pour about 1/3 cup onto medium/high griddle and lightly brown on both sides.

http://www.zupas.com/index.php/2011/02/recipe-red-velvet-pancakes/

RS Meeting Tonight

Sorry I haven't posted much this year...I guess that's what happens when you have a baby :) Anyways, just wanted to remind you all that we have our Relief Society Meeting tonight (Wed, Jan 19) at 7pm. See you there!

French Toast Casserole

I saw a post for this recipe before Christmas- we tried it yesterday and it was delicious!

French Toast Casserole

5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Here is a link to the original post: http://www.mormonmommyblogs.com/2010/12/tasty-tuesday-christmas-french-toast.html

Frosty Recipe

Yes, I know it is winter but I have been craving ice cold drinks lately...I blame it on pregnancy :)

Here is a recipe for my current favorite cold drink.

Frosty

Combine in blender:
1 1/2 to 2 cups ice water
1 1/2 cup Nonfat dry milk powder
2/3 to 2/4 cup sugar
1/4 cup unsweetened cocoa
1 tsp vanilla
1 to 1 1/2 trays ice cubes (I just add ice cubes until it is the consistency I want)
2 Tbsp oil for emulsification