Egg Quiche Muffins

 

Egg Quiche Muffins

Ingredients:
8 eggs, beaten
1/2 cup milk 
2 TBS scallions, chopped
1/4 cup red bell peppers, diced fine
1/4 cup shredded carrots, chopped
2 TBS grated cheese
1/2 cup shredded cheese
2 TBS fresh parsley, chopped
1 cup bread, cubed

Directions:
1.  Preheat oven to 350 degrees.  Grease the inside of a cupcake tray (12 count)
2.  Beat eggs in a large bowl.  Whisk in the milk.  Stir in the scallions, peppers, carrots, cheeses, and parsley.  Season with salt and pepper.  Fold in the bread.  Fill each cupcake well with the egg mixture, dividing into 12 portions.  Bake for approx. 20 mins.  

Makes 12 egg muffins

Pumpkin Danish Cheese Waffle

 

Pumpkin Danish Cheese Waffles

Yes, these are store-bought frozen gluten-free waffles.  I had created these danish cheese waffles a few years ago when I first noticed my local store offering them.  I am always super excited to see new products on the market and hardly wait to figure out what I can create using them.  This is an effortless cream cheese mixture using ingredients you most likely have on hand.  When you spread the cream cheese mixture over top of the waffle, it gets down into the deep crevices.  Unlike some danish you buy from the store, you get cheese in every bite.  I added a layer of pumpkin butter, which I swirled into the cheese.  You can certainly use any jelly or preserves, such as strawberry, blueberry, or even apple.  

Ingredients:
10 frozen waffles, I used gluten free
8 ozs cream cheese, room temperature
1/3 cup sugar
1 egg, large
1 tsp vanilla
1/8 tsp salt
10 TBS pumpkin butter, or other fruit
1/2 cup powdered sugar
1-2 tsp milk

Directions:
1.  preheat oven to 350 degrees.  Place waffles on a baking sheet.  Bake for 5 mins to get them slightly toasted.  
2.  While the waffles are toasting add cream cheese, sugar, egg, vanilla, and salt to a mixing bowl.  Mix with an electric beater until smooth, scraping the sides with a spatula halfway.
3.  Spread 1 TBS of pumpkin butter on top of each waffle.  Spread approx 1 TBS of cream cheese mixture on top of each waffle.  With a butter knife make swirls by dragging the knife across one end of the waffle to the other.  This step is optional.  Bake the waffles for 8 - 10 mins.  Remove and cool. 
4.  Make a glaze by mixing together the powdered sugar and 1 tsp milk.  The glaze should be thick enough to pour off the spoon, but not too runny.  Add extra milk or sugar to the desired consistency.  

Panettone French Toast with Candied Citrus Syrup

Panettone French Toast with Candied Citrus Syrup

Panettone Bread is a sweet bread, usually made and eaten around December.  This bread was known to be first made in Milan, Italy.  It is domed-shaped and filled with candied fruit, like orange peel and raisins.  

Many different ingredients are added to this traditional bread, such as cherries, nuts, and other fruits.    

There is also a chocolate version on the market.  I researched this bread to see if I can find it gluten-free.  Much to my surprise, I did find it online at International Markets.  The problem was.....well,  I didn't want to pay the price they were asking for this bread.  So, I decided to just come up with a special recipe.

What are you planning on putting on your table soon?  Are you looking for a perfect breakfast or dessert to feed your family or guests?  Look no further; I did all the work for you.  I took some Gluten Free White Bread and made a traditional French Toast. Then I took candied orange peel ( please, if you buy this ingredient, stock up because it is hard to find other times of the year) and raisins and cooked them in a simple syrup.  I have to say that I usually do not have a sweet tooth, but OMGoodness, this syrup is amazing!  All the flavors are there.  It tastes just like the Panettone Bread, I remember. A dollop of mascarpone cheese balances the sweetness of the syrup.  So, go ahead and indulge.  It doesn't happen often.

Candied Syrup Ingredients:

1 cup water

1 cup packed brown sugar

1/4 cup candied orange peel

1/4 cup raisins

1 cinnamon stick

2 TBS heavy cream

Syrup Directions:

1.  In a medium-size saucepan, add water and sugar.  Heat on med/high until sugar is dissolved, stirring.

2.  Add orange peel and raisins.  Turn down the heat and simmer until the liquid is almost reduced to half.  Stir every 10 -15 mins.

3.  Add the cinnamon stick and simmer for additional 10 mins.

4.  Add cream and stir.  Serve over top of French Toast.

Garnish with a dollop of mascarpone cheese and candied fruit.

French Toast Ingredients:

1 loaf of White Bread (gluten-free)

6 eggs, beaten

1/4 cup cream

1/8 tsp salt

4 TBS butter for griddle

8 ozs mascarpone cheese

Garnish: Candied Raspberries, blueberries, and orange slices

French Toast Directions:

1.  In a medium-size bowl, beat together eggs, cream, and salt.

2.  Heat griddle pan med/high heat.  Melt butter on the griddle.  (If you are making french toast in separate batches, divide butter accordingly).

3.  Add each slice of bread into the egg mixture.  Flip and coat the other side with egg mixture.  Add coated bread to the griddle.  Cook for approx. 4 mins on each side or until it is golden brown in color.  

Savory Cheddar Buttermilk Biscuits

Savory Cheddar Buttermilk Biscuits

These biscuits are so easy to make and taste so delicious too.

Your friends and family will think you worked all day making these.

Super Moist on the inside but little crisp on the outside.

I decided to go with a savory taste for this recipe, but they

can be made without the herbs.

Ingredients:
16 ozs Gluten-Free Bisquick Mix
2-4 TBS sugar
4 TBS melted butter
2 cups buttermilk
1 large egg, beaten
2 TBS Romano cheese (or parmesan)
1 tsp garlic powder
2 TBS fresh parsley chopped extra fine
1/8 tsp salt
1 cup shredded cheddar cheese

Directions:
1.  Preheat the oven to 375
2.  In large mixing bowl add all ingredients, except shredded cheddar.  Mix well
3.  Add cheddar cheese and fold into batter.
4.  With large scoop (approx 2 - 2 1/2 inch) form 2 inches apart on a large greased baking sheet.
5.  Bake for 20-25 mins

Note:  Recipe makes 18 biscuits.  You can divide the recipe in half.  Cool the biscuits, store them in zip lock bags, and place them in the refrigerator.

Extra Ingredients:  Rosemary, chives, scallions, cilantro, feta instead of Cheddar cheese

Bacon fat is a nice addition.  Substitute half of the butter for bacon fat.

Margherita Potato Frittata

Ingredients:
4 TBS olive oil
4 cups potatoes, peeled and cubed small
1/4 cup onion, chopped fine
1 garlic cloves, chopped fine
2 TBS butter
1/8 tsp salt
1/8 tsp course black pepper
2 TBS grated cheese
8 eggs, beaten
1 cup shredded cheddar cheese
8 dollops pizza sauce
8 slices fresh mozzarella cheese
8 slices fresh tomato
3 large basil leaves

Directions:
1.  In large cast iron skillet heat oil on med/high heat.  Preheat oven to 350 degrees.
2.  Add potatoes and sauté until starts to brown. Approx. 10 mins.  Stir to prevent from sticking.
3.  Add onions and garlic, stir.  Saute for additional 5 mins.  Add butter, stir.  Season with salt and pepper then add grated cheese.  Stir.  Spread potatoes evenly across pan to make level.
4.  Add beaten eggs.  Top with cheddar cheese.  Shake skillet so eggs incorporate into potatoes.
5.  Drop dollops of pizza sauce on top of potatoes/eggs in skillet evenly around outside perimeter.  Now, add a slice of mozzarella cheese on top of each dollop of sauce, overlapping.  Add a slice of tomato on each slice of mozzarella, overlapping as well.
6.  Place skillet in oven and bake for 10 mins.
7.  Quickly switch oven to broil to top brown for 5 mins.  Remove.  Sprinkle top of frittata with fresh basil.  Slice into 8 pieces.
Makes 8 slices

PEARS FOSTER BRIE STUFFED FRENCH TOAST

INDULGE YOURSELF INTO THIS ELEGANT FRENCH TOAST.
IT IS STUFFED WITH CREAMY BRIE CHEESE, DIPPED IN EGG AND
FRIED UNTIL GOLDEN BROWN.  TOPPED WITH CHOPPED PEARS IN A
SLIGHTLY SWEET BROWN SUGAR SYRUP, WITH A DASH OF RUM.....YUM!!!!  

PEAR SAUCE:
1 can pears, chopped
1 cup pear juice
2 TBS butter
3 TBS brown sugar
1 tsp vanilla
1/2 tsp cinnamon
pinch salt
2 TBS rum, optional

DIRECTIONS FOR SAUCE:
1.  Add all ingredients into saucepan.  Heat on med/high for approx. 8-10 mins, or until starts to thicken.  Let rest until ready to use.



INGREDIENTS:
2 TBS olive oil
2 TBS butter
4 Slices Three Bakers gluten free bread
5 ozs cream brie
2 eggs, beaten
powdered sugar for garnish

DIRECTIONS:
1.  Heat oil and butter in non stick pan on low/medium heat.
2.  Spread brie cheese on two slices of bread.  Top with remaining slices, pressing lightly, to seal.
3.  Beat eggs in small bowl.  Dip bread into beaten eggs, flip to coat over side.  Saute on each side until golden brown, approx. 2 mins each side.

Eggnog Bread Pudding with Eggnog Caramel Sauce

Eggnog Bread Pudding 

w/Eggnog Caramel Sauce

Who doesn't like the warm, comforting taste of a soft and delicious Bread Pudding.

Now add the warm, creamy Eggnog Caramel Sauce on top.  

This is definitely a WINNER!

For this recipe, I used Three Bakers Cinnamon Raisin Bread.  It paired

so well with all the accompanying ingredients.  

This recipe is also very easy to make and stays extremely moist.

Make ahead of time in time is limited.  But, you absolutely want to serve this

dessert warm.

Ingredients:

1 loaf Three Bakers Cinnamon Raisin Bread, cubed

8 Eggs, beaten

2 cups Eggnog, warm (not hot)

2 tsp vanilla

1 tsp cinnamon

4 TBS sugar

1/2 tsp ground nutmeg

4 TBS butter, room temp.

Directions:

1.  Cube bread and place on large baking sheet.  Bake in oven for 10 mins at 350 degrees.  Remove

2.  Grease a round bundt pan.  Place toasted bread into pan.

3.  In medium size mixing bowl add remaining ingredients.  Whisk well until incorporated.  Slightly warm, if needed to completely melt butter.  

4.  Pour egg mixture over top of cubed bread in bundt pan, soaking all cubes.  Gently press down every few mins to pack, allowing egg mixture to rise to top.  Do this for 30 mins allowing bread to soak up all the wet egg mixture.  Bake at 350 degrees for approx. 40 mins.  

5.  Remove from oven, loosen edges with knife.  Let cool for approx. 20 mins before removing bread pudding from pan.  Flip onto serving plate.

To make Sauce:

4 ozs cream cheese

1 cup eggnog

1/4 cup caramel sauce

1 tsp vanilla

1/2 tsp ground nutmeg

1/2 tsp cinnamon

Directions:

1.  Add all ingredients for sauce in medium size sauce pan.  Heat on med/low, stirring until warm and all ingredients are incorporated.  Serve over top of bread pudding.  

Breakfast Strata with Homemade Breakfast Sausage

Oh No, we lose an hour sleep on Day Light Savings Morning!  

Well, not really if you make this easy, Breakfast Strata (Casserole).  

This delicious Strata is literally put together, the night before.

Just pop this lovely prepared dish, into the oven the next morning.  

You will have breakfast before you realize it. 

Ingredients for Strata

8 slices Bread

8 tsp dijon mustard

2 TBS olive oil

2 TBS butter

breakfast sausage (see recipe)

1 cup onions, chopped

1 cup spinach, chopped

1 cup mushrooms, sliced

8 ozs Extra Sharp Cheddar Cheese, shredded. (I like Cabot)

12 large eggs, beaten and seasoned with salt

1 1/2 cups whole milk

2 cherry peppers, chopped

Homemade Breakfast Sausage

1.25 lb ground Pork

1/4 c brown sugar

2 Tbs ground sage

1/4 tsp ground cloves

1/4 tsp salt

1/4 tsp red pepper flakes

Directions for Sausage:

1.  Mix all ingredients together in bowl.  Put aside

Directions:

1.  Spray large baking dish with cooking spray.

2.  Spread 1 tsp dijon mustard on top of each slice of bread.  Place in baking dish (mustard side up).  Cut bread if needed to fit, covering bottom of dish.

3.  In large skillet heat oil and butter on med/high.  Add sausage mixture.  Cook until almost browned.  Add onions, spinach and mushrooms.  Season with salt and pepper.  Sauté until veggies are soft.  Approx. 8-10 mins.  Pour on top of bread in baking dish.

4.  Shred cheese.  Sprinkle on top of sausage/veggie mixture

5.  Beat eggs and milk in bowl.  Season with salt.  Pour over top of cheese.  Shake dish to assure egg mixture gets in between slices of bread.  Top with chopped cherry peppers.  

6.  Cover with aluminum foil and refrigerate overnight.

7.  Next morning:  Preheat oven to 350 degrees.  Bake covered for 30 mins.  Remove cover and bake for an additional 25-30 mins, or until egg is completely cooked.

Serves 8-10 

Cherry Coffee Strata

Move over Pineapple Upside Down Cake.  This is my Cherry Coffee Upside Down Strata.  Stuffed with creamed brie and chunks of coffee flavored bread cubes.  Topped with sweet taste of the very well known "Door County Cherries".


Ingredients:
8 cups cubed bread, packed.  Toasted
1 jar Chopped Cherry Jam
3 (5 ozs) pks creamed brie cheese
10 large eggs, beaten
1/4 cup espresso coffee, strong
8 TBS butter, melted
1/4 cup cherry syrup
1 tsp cinnamon
1/4 tsp salt
2 TBS white sugar (optional)




Directions:
1.  Heat oven to 375 degrees.  Add cubed bread to large baking sheet.  Toast in oven for 15 mins.
2.  Add cherry jam to greased cast iron skillet.  Spread across bottom.
3.  Add half of the bread to skillet.  Add spoonfuls of brie cheese to top, dividing evenly.  Add remaining bread to top of brie, spreading evening across skillet.
4.  Add beaten eggs, coffee, butter, syrup, cinnamon and salt to bowl.  Mix well.  Add egg mixture to skillet, over bread.  Let soak for 30 mins.  Press down occasionally to make sure all the bread soaking up egg.
5.  Bake for 15 mins covered.  Bake another 10 mins uncovered.  Remove from oven and sprinkle white sugar over top.  Rest for 10-15 mins.   Loosen edges with knife.  Flip onto serving dish.

Serves 8-10 people

Potato Oatmeal Cakes with Sea Salted Cilantro Grilled Shrimp

 

 

Like any normal day for me I wanted to create a new and exciting dish for dinner.  Usually, I create dishes that would be incorporated around ingredients used for a recipe contest.  I had just read about a potato contest that I wanted to enter.  The prize was a free trip to the Orlando Food and Wine Bloggers Convention. 

 

While sitting there munching on a tiny bowl of leftover mash from last Sunday night's dinner, I allowed my mind to work.  I thought.....how comforting not only to eat Idaho potatoes but now I get to create another great comforting Idaho potato recipe. 

I went to my frig and stood there like always, to study what ingredients I had.  I see sitting there a baggy of chopped onions, celery and peppers.  See, last night my Son was in the kitchen chopping veggies.  I asked him what he was doing since he is hardly ever in the kitchen cooking or prepping anything.  He said he was chopping veggies for breakfast in the morning.  Okay, so I figured he was going to make himself an omelet before he took off for work.  I don't know if he ever did use any of the contents, since I wasn't up when he left.  But I certainly did not see any signs of any dirty dishes or skillets hanging around either.  I am not sure about your house but in my house it is very hard to get anyone to pick up after themselves.  Anyway, what a huge advantage for me at this point.  What a huge time saver.  I don't have to chop veggies.

 

Right away I came up with the idea of making potato oatmeal cakes.  I knew I had some leftover ground oats from a previous contest that I wanted to use up.  This recipe was tasting wonder on my taste buds.  I couldn't wait to throw it together.  I remember wining second place in another potato contest using fresh lime and cilantro.  Wow, this would be a nice touch also. 

 

But wait!!!  It needed something else.  We just cant' have potato cakes thrown on a plate....No!  It had to be pretty, creative...but simple~

 

Shrimp......Yes!!!!  Ugh, I thought!!!  Frozen!!!! 

 Hey, no problem!!!!

 

 

With a little thawing in water, a little mixing, a little sautéing, I came up with the most delicious dish.

 

Now, I wonder if my Son will notice some of his chopped veggies missing?



Ingredients:

Olive oil for skillet
1/2 cup (combined) onions, celery, red bell, chopped
1 clove garlic, chopped
2 TBS butter
1/4 cup ground oats
1/2 cup water
1 tsp lime zest (reserve some for garnish) (reserve juice)
2 cups leftover mashed potatoes (I use Idaho red potatoes)
1 egg, beaten
1/2 cup cilantro, chopped and divided in half
1 cup seasoned panko crumbs ( I use gluten free), plus 1/4 cup
1 lb shrimp (peeled and deveined)
sea salt
coarse black pepper
1 cup sour cream



Directions:

1.  In medium nonstick skillet add approx. 2 TBS oil.  Heat on med/high.  Add onion, celery and peppers.  Sautee until soft.  Add garlic, sautee for additional min.  Season with salt and pepper
2.  Add 1 TBS butter to skillet to melt.  Add oats and stir to slightly brown (approx. 2 mins.)
3.  Add water and stir until water is cooked out.  Add lime zest stir.  Remove from heat.
4.  In large bowl add leftover potatoes.  Stir in 1 egg, 1/2 of the cilantro and panko crumbs.  Season with salt and pepper.  Mix well.
5.  Mold mixture into even size patties (approx. 8).
6.  Re-heat skillet to med/high.  Add approx. 4 TBS oil.  Add molded patties (4 at a time).  Brown approx. 4 mins each side.  Repeat process for additional patties.  Remove and cover until ready to eat.
7.  To small skillet heat 1 TBS butter and 1 TBS oil.  Add shrimp.  Sautee until turns pink.  Serve shrimp on top of potato/oat cakes.  Drizzle lime juice on top, extra lime zest and fresh cilantro.  Season with sea salt and dollop of sour cream.

Zucchini Oatmeal Waffles

1 1/2 Gluten Free Flour (or other all purpose flour)
1 cup oats
3 teaspoons baking powder
1 1/2 tsp allspice
1/4 teaspoon salt
1/4 cup brown sugar
2 large eggs, beaten
1 stick melted butter
1 1/2 cups buttermilk, plus extra
1 tsp vanilla
2 cups shredded zucchini



Directions: 

1.  In large bowl add flour, oats, baking powder, allspice, salt and sugar.  Mix well. 
2.  In separate bowl add beaten eggs.  Add butter, buttermilk, vanilla and zucchini.  Mix well.
3.  In small non stick waffle iron, heat on medium heat.  Pour about 1/2 cup batter into center of iron.  Cook until starts to brown.  Flip and cook opposite side.  (approx. 1-1 1/2 mins on each side).   Repeat step 4 for each waffle.  Cover to keep warm
5.  Top with favorite fruit or filling. 

Makes about 8 waffles

Sunrise Philly Potato Salad

2 1/2 lbs red skin potatoes, (skin on) cubed into approx. 1/2 inch cubes)
4 Tbs olive oil
1 large red bell pepper, diced
1/2 large sweet onion, diced
8 ozs mushrooms, sliced
3 garlic cloves, chopped fine
1 lb rib-eye steak, sliced wafer thin
4 Tbs butter
3 Tbs sugar
3 Tbs cider vinegar
1/4 cup parmesan cheese, grated
1/4 cup fresh basil, chopped
salt and pepper, to taste
Top with fried egg
Garnish with chopped scallions

Directions:
1.  In large pot of water (high heat), boil potatoes until soft.  You will know potatoes are done when stabbing with knife, it gently goes through.  Make sure to not overcook potatoes.  They will mash up when tossing with hot liquid.  Drain and add to large mixing bowl.
2.  While potatoes are cooking, add oil to large skillet.  Heat on medium heat.
3.  Add peppers, onions, mushrooms and garlic.  Sautee until soft.
4.  Add steak and sauté until brown.
5. Add butter, sugar, vinegar, parm cheese, basil, salt and pepper.  Toss for 1 minute.  Make sure sugar in dissolved. 
6.  Add steak and vegetables to potatoes and toss gently.
7.  Fried eggs to your liking.
8.  Serve in individual dishes with egg on top.  Garnish with scallions.

Pancake Cream Bacon Stack

2 cups Hungry Jack Pancake mix
3 cups water
1 cup heavy cream
1 cup powder sugar
4 ozs cream cheese
1 lb bacon, fried
2 cups Hungry Jack Syrup
2 cups peaches


1.  Whisk pancake mix and water in large bowl, mix well.  Make pancakes according to instructions on box.
2.  In separate bowl, with electric mixer, whip heavy cream until peak forms
3.  Add sugar and cream cheese, mix well.
4.  Fry bacon, drain on paper towels, dice into small pieces

To Layer Pancakes:
1.  Drizzle syrup at bottom of each individual serving dish
2.  Place desired amount on pancakes on top of syrup.
3.  Place cream in between each pancake.
4.  Finish each stack with dollop of cream, sprinkled bacon pieces.
5.  Serve with helping of sliced peaches.

Cilantro Potato Cakes

Fry oil
2 cups prepared mashed potatoes
1/4 cup fresh cilantro, chopped
8 eggs, plus 2 eggs beaten separate in bowl
1 cup seasoned bread crumbs
salt and pepper, to taste
Chopped cherry peppers. (optional)

Corn Salsa Ingredients:
1 cup corn
1/2 cup choice of bell peppers, chopped
1/4 cup cilantro, chopped
1/8 cup red onion, chopped
1/8 cup black olives, chopped
2 Tbs capers
2 Tbs olive oil
2 Tbs vinegar
salt and pepper, to taste


Directions:
In bowl mix prepared mashed potatoes, cilantro and egg.  Season with salt and pepper.  In two separate bowls add bread crumb to one and 2 beaten eggs to other.  Divide potatoes into 8 patties.  Dip each patty into egg and then bread crumb.  Saute patties in hot oil in large skillet over medium heat.  Brown, then flip and brown other side.  Remove from pan and let rest on sheet of paper towels.  Fry eggs, then place an egg on top of each patty while serving. Top with cherry peppers (Optional).  Serve with Corn Salsa (recipe included) or by itself.

Artisan Blackberry Lambrusco French Toast

1 cup Lambrusco red wine
1/4 cup brown sugar
1 TBS butter
1 cup blackberries, fresh
pinch sea salt
2 Egg Land's Best Eggs
4 slices Artisan Bread, or other thick sliced bread

1.  In medium sauce pan over medium to low temperature, add wine and sugar.  Stir until sugar is dissolved.  Add butter, stir then add blackberries and salt to taste.  Simmer to reduce liquid in half.
2.  In small bowl, beat eggs
3. On medium, heat saute pan.  Lightly grease with cooking oil and slab of butter.
4.  Dip bread into beaten egg, covering both sides.
5.  Place in saute pan, season with salt and cook until lightly browned on both sides.
6.  Drizzle with blackberry syrup, top with whipped cream.

Note:  Recipe makes 4 pieces of French Toast and serves 2 people.

Mascarpone and Date Quiche with Escarole

1 cup escarole
2 TBS onion, diced
1/2 cup tomatoes, diced
5 Egg Lands Best ex-large eggs
1 cup buttermilk
4 dates
4 ozs mascarpone cheese
4 ozs feta cheese
1/4 cup grated cheese
3/4 cup flour
1/2 tsp baking powder
salt and pepper, to taste

1.  In large skillet, saute escarole and onion until soft, season with salt and pepper.  Add tomatoes and saute for additional 2 mins.
2.  In blender or food processor add eggs, milk, dates, cheeses, flour, baking powder, salt and pepper.  Blend until full blended.
3.  Add to greased pie dish (recipe makes two pies).
4.  Add contents of escarole, onion and tomatoes in pie batter, spreading evenly.
5.  Bake in oven at 350 degrees for approx 50 mins, or until done.

Note:  You will know the quiche is done by stabbing a knife in the center of the quiche and it comes out clean, not wet.

Strawberry Banana Smoothie

Strawberry/Banana Smoothie:

1 blender filled half with ice
9 Frozen Strawberries
1 Ripe Banana
2 Tbs powder milk
8 ozs Tropical juice ( I like Tropical Mango)
or any fruit juice


Coconut Smoothie:

Blender filled half way with ice
9 Frozen Strawberries
1 Ripe Banana
1/2 cup Coconut Soy Milk
1/2 cup water
1 tsp vanilla extract

Blend in blender until completely smooth.  Pour into large glass with straw and enjoy.

Ricotta Fruit Muffins

2 cups Bisquick
1/3 cup sugar
1/3 cup Ricotta Cheese
1/3 cup International Delight French Vanilla Cream
1/3 cup water
2 Tbs cooking oil
1 egg
pinch of salt
Any dried fruit (Pomegranate, Blueberries, Cranberries)
1/3 cup walnuts, optional
sugar (to sprinkle on top)

Preheat oven to 350.  Separate batter into muffin tin wells.  Fill each well cavity 1/2 way.  Add fruit and nuts on top, or also may be mixed into your batter.  Sprinkle top with sugar.  Bake for approx 13-15 mins depending on size of muffins.  Makes 6 large or 12 small.

Whether you use muffin papers or not, I like spraying papers or tin wells with cooking spray for easy removal.

Chocolate Cream Cheese Peach Crepes

Crepes:
1 cup flour
2 eggs
1 cup silk Chocolate Almond Milk
dash salt
cooking spray
small (5 inch) round non stick pan
sheets of wax paper

Whisk together flour, eggs, milk in small bowl.  Heat non stick pan on medium heat.  Spray with cooking spray in between each crepe to prevent sticking.  Pour ladle full of batter into pan and swirl around to thin out and cover surface of pan.  Crepe should be almost paper thin.  Crepe is ready when batter is cooked and is not wet.  Flip onto wax paper..repeat.

Filling:
8 ozs softened cream cheese
3 ozs sour cream
whisk together

Fruit topping:
1 can peaches or other favorite fruit, drained but reserve juice
2 tbs flour
2 tbs brown sugar
dash salt
Drain fruit and add to small sauce pan, heat on low.  Whisk flour, sugar and salt to fruit juice, add to sauce pan.  Heat till thickens.

Spinach and Tomato French Toast

8 slices favorite bread
3 large eggs, beaten
2 ripe tomatoes, (should get at least 8 slices per tomato)
spinach, fresh
salt, to taste
butter, for frying
powder sugar, for dusting

Place bread and fresh spinach on clean plate.  In med size bowl, beat eggs and season with salt.
Slice tomatoes on flat plate, making a total of 16 slices.  In large skillet, melt half of butter on medium heat.  Dip slice of bread into egg, flip to dip opposite side.  Place into heated skillet, brown lightly.  Before flipping bread place fresh spinach and two slices of tomato onto each slice of bread, pressing lightly to secure.  Carefully, flip and brown opposite side.  Season with salt to taste.  Sprinkle with powder sugar (Confectioner's Sugar).