Scrambled Egg Biscuit Cups

Note:

This recipe is from The Betty Crocker Ultimate Bisquick Cookbook, Therefore, it uses bisquick biscuit mix, but I'm sure you could use a regular homemade recipe and do the same thing.

Ingredients:

2 cups Original Bisquick mix

1/3 cup shredded Cheddar cheese

3/4 cup milk

8 eggs

1/8 tsp pepper

1 TBSP butter or margarine, softened

1/2 cup Parmesan and mozzarella cheese pasta sauce

3 TBSP real bacon bits

1 TBSP chopped fresh chives

Additional real bacon bits if desired

Directions:

1. Heat oven to 425*. Spray bottoms only of 12 regular size Muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cups milk until soft dough forms.


2. Place dough on surface sprinkled with bisquick mix. Shape into a ball; knead 4-5 times. Shape into 10 inch roll. Cut roll into 12 pieces. Press each piece in bottom and up side of each muffin cup, forming edge at rim.


3. Bake 8-10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.


4. In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10 inch nonstick skillet, melt butter over medium heat. Add egg mixture. Cook 3- 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and Bacon until blended.


5. To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle tops with chives and bacon.

Prep time from start to finish: 30 minutes.

Makes 12 biscuit cups.

Hope you enjoy~!

Lemon Blueberry Biscuits

These biscuits are easy to make and a treat to eat.

INGREDIENTS:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 carton (8 ounces) lemon yogurt
1 egg, lightly beaten
1/4 cup butter, melted
1 teaspoon grated lemon peel
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits.

Yield: 1 dozen.

Best Blueberry Coffee Cake

Crumb Topping
1/2	cup granulated sugar
1/3	cup Gold Medal® all-purpose flour
1/2	teaspoon ground cinnamon
1/4	cup butter or margarine, softened
Coffee Cake
2	cups Gold Medal® all-purpose flour
3/4	cup granulated sugar
1/4	cup shortening
3/4	cup milk
1	egg
2 1/2	teaspoons baking powder
3/4	teaspoon salt
2	cups fresh or frozen blueberries (thawed and drained)
Vanilla Glaze
1/2	cup powdered sugar
1/4	teaspoon vanilla
1	to 1 1/2 teaspoons hot water 1. Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter with fork until crumbly. Set aside. 2. In large bowl, stir together all coffee cake ingredients except blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping. 3. Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan. 4. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake.

Apple- Sausage- Cheddar Breakfast Bake

I got this recipe from Betty Crocker Ultimate Bisquick Cookbook.

*Chef"s Note: Prep time: 25 minutes.
From start to finish: 1 hour and 10 minutes.
Makes 12 servings.

Ingredients:
1 1/2 lb. bulk pork sausage
1 can (21 oz.) apple pie filling with more fruit
2 medium apples, peeled, chopped. (about 2 cups)
2 cups shredded sharp cheddar cheese (8 oz.)
1 1/2 cups Original Bisquick mix
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
6 eggs

Directions:

1. Heat oven to 375*. Spray 13 by 9 inch glass baking dish with cooking spray. In 12 inch skillet, cook sausage over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese.
2. In large bowl, stir Bisquick mix, milk, salt, pepper and eggs with wire whisk or fork until well blended. Pour evenly over cheese.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

ENJOY! :)

Granola

Compliments of Kristen Cooper

3 ½ cups oatmeal
½ cup raisins
1 cup coconut
½ cup slivered almonds
¼ cup brown sugar
1 teaspoon cinnamon
1/3 cup melted margarine
1/3 cup honey
1 teaspoon vanilla

Mix dry ingredients in large bowl, then mix together wet ingredients in separate bowl, add to dry and mix well. Spread in 15x10 inch, greased pan. Bake for 20 minutes at 350*. Cool completely, then stir.

Flint Granola

9 c. rolled oats
1 c. coconut
1/2 c. chopped walnuts
1 Tbsp. cinnamon
1 c. + 2 Tbsp. honey
1 c. water
1/4 c. oil
1 Tbsp. vanilla extract
1 tsp. salt

Combine oats, coconut, walnuts, and cinnamon in large bowl. Set aside. Combine honey, water, oil, vanilla extract and salt in a sauce pan. Place over high heat. Cook until mixture starts to boil. Remove from heat. Add to dry ingredients. Mix well. Spread onto 2 cookie sheets. Bake at 350* until browned, 20 minutes. Take out and toss. Break apart large chunks. Bake an additional 20 minutes or until well browned.

Yield: 15 servings

Quick and Simple Cheese Danish

Prep. time: 10 min. Bake time: 30 min. Oven temp: 350*

2 pkg. crescent rolls
1 pkg. (8. 0z) cream Cheese
1 c. sugar
1 tsp. vanilla
1/4 c. butter, melted
Cinnamon and sugar.

1. Unroll 1 pkg. crescent rolls and spread on bottom of 13x9" baking pan.
2. Beat cream cheese, sugar and vanilla. Spread on crescent rolls.
3. Lay the other crescent rolls on top. brush with butter, sprinkle with cinnamon and sugar.
4. Bake at 350* for 30 minutes.
5. Cut into squares, best served warm.

This is a recipe I got off someones blog... I tried it and it is very good! Also the notes are not mine, they are the lady's that I got the recipe from. Enjoy! -Emily

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"The Easiest Homemade Bread I've Ever Heard Of." 

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6 c. flour (I use unbleached white flour. You can add in some whole wheat or even a handful of oatmeal or bran, but my family prefers it with just white.)

2 tsp. salt

2 tsp. Active Dry yeast (or Rapid Rise or Instant)

Mix dry ingredients together.

Then add in:

4 T. honey (White sugar can be used, but honey keeps it moist. If you use sugar, add that in with the dry ingredients.) 

4 T. oil

2 1/2 c. HOT TAP water

Stir together, then dump on to floured counter and knead gently with hands until all mixed and fairly smooth. (This is what makes it so easy. Besides not having to soak the yeast separately, it requires very little kneading.) Put back in bowl and cover with towel for 20 minutes.

Punch down and knead a few times to get the air bubbles out. Divide into two loaves. Place into greased bread pans to rise.

Let rise until over top of pan (takes several hours). 

Preheat oven to 350 degrees.

Bake for 30 minutes.

(I often put into oven, then preheat and set timer for 35 minutes. That extra five minutes of heating up helps it to rise to it's full heighth.)

Rub top of loaf with butter. Remove from pans. Place on sides to cool on towel.

This makes two loaves. We make four loaves at a time, but we have a large family. We also use this same recipe to make rolls (all shapes and sizes), cinnamon rolls or bread (just roll up some cinnamon, sugar and butter), and pizza crust. 

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 I also made this with the same bread recipe...

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Caramel-Pecan Cinnamon Rolls

CARAMEL SAUCE:

1 cup butter or margarine, cubed

2 cups packed brown sugar

1/4 cup corn syrup

1/2 to 3/4 cup chopped pecans

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FILLING:

2 Tablespoons butter or margarine, melted

1/2 cup sugar

1 teaspoon ground cinnamon

Make one batch of  bread dough, (above), cover and let rise until double in bulk. In the meantime, for sauce, melt butter in a large saucepan. Stir in the brown sugar and corn syrup. Bring to a boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 9x13 dish. Sprinkle with pecans; set aside.

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Punch the dough down. Turn onto a floured surface. Roll into a 17-in. x 15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

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Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Let stand 5 minutes; invert onto a serving platter.

*These are very delicious as well... My family really enjoyed them this morning. :) -Emily

Lemon Poppy Seed Muffins

4 cups all-purpose flour
2 cups sugar
5 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
3 eggs
1 Tbsp. vanilla extract
1 cup oil
1 1/2 c. buttermilk
3 Tbsp. poppy seeds
1 Tbsp. lemon extract

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine eggs, vanilla extract, oil, and buttermilk in a separate bowl. Add wet ingredients, poppy seeds, and lemon extract to dry ingredients. Mix just until evenly distributed. Portion half of the batter into 12 greased muffin cups. Bake at 400 degrees for 15 minutes. Let cool in pan for a few minutes; remove from pan to cooling racks. Portion rest of batter into muffin cups that have been greased again. Follow baking directions.

Enjoy!

Orange Smoothie

2/3 cup milk

2/3 cup water

1/4 cup sugar

6 oz. orange juice concentrate

1 tsp. vanilla

2 cups ice cubes

Mix in the blender in that order. Serve and Enjoy! 

I made this today at a friends house, and it is mouth-watering! I will definitely be making again. :) 

Pumpkin Chocolate Chip Bread

After searching some time for a pumpkin recipe that our family would enjoy, I ran across this one in "The King Arthur Flour Baker's Companion"* cookbook. It was an instant hit! It makes 2 loaves.

1 c. vegetable oil
2 2/3 c. sugar
4 large eggs
1-15 oz. can pumpkin (not pumpkin pie filling)
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. nutmeg**
1 tsp. vanilla extract
1 c. chopped walnuts or pecans (We like walnuts)
1 1/2 c. chocolate chips

In a large bowl, cream together oil and sugar. Beat in the eggs, pumpkin, and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the nuts and chips.

Spoon the batter into 2 lightly greased 9 in. x 5 in. loaf pans. Bake the bread for 1 hour and 350 degrees or until a toothpick inserted in the middle of a loaf comes out clean. Remove bread from oven and cool on racks. When completely cool, wrap the loaves well in plastic wrap and store it overnight before serving. Enjoy!

Yields: 12-16 slices per loaf depending on how thick you cut the slices!

*I don't endorse the use of alcohol in this cookbook.
**I like to use Penzey's Pumpkin Pie Spice instead of nutmeg.

Sausage Brunch Casserole

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1 package Jimmy Dean Sausage
4 ½ c. cubed bread
2 c. sharp cheddar cheese
10 eggs slightly beaten
4 c. milk
1 tsp dried mustard
1 tsp salt
1/4 tsp onion powder
dash pepper
Place bread in well buttered 9x13 baking dish. Sprinkle with cheese. Combine next 6 ingredients. Sprinkle sausage over top. Chill overnight. Preheat oven to 325. Bake uncovered for about 1 hour. Tent with foil if top begins to brown too quickly. Serves 6.

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This is a very good casserole! Luke's birthday is Monday, and he picked this for his meal! YUMM! Enjoy!

Blueberry Buckle

Batter:
3/4 c. sugar
4 Tbsp. butter
1 egg
1/2 c. milk
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
2 c. blueberries

Streusel:
3/4 c. sugar
3/4 c. all-purpose flour
1 tsp. cinnamon
1/2 tsp. salt
5 1/3 Tbsp. soft butter (I used Crisco)

Grease and flour an 8-inch cake pan.

For the batter:
Cream together the sugar and butter, then add the egg and mix at medium speed for 1 minute. Whisk together the dry ingredients. Combine milk and vanilla. Stir in milk/vanilla alternately with the dry ingredients, scraping down sides of bowl. Gently fold in the blueberries. Spread the batter in the prepared pan.

For the streusel: In a medium-sized bowl, whisk together the sugar, flour, cinnamon, and salt. Add the butter, mixing to make medium sized crumbs. Sprinkle the struesel evenly over the batter.

Bake the buckle for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool it (in the pan) on a rack.

Note: I was able to get 12 pieces out of this by cutting it into fourths and then cutting each fourth into thirds.

Birds in a Nest with Blankets

I got this from our Rachel Ray 30 minute meals for kids book. I thought this one was cute. :) Kids will just love them! :) Enjoy!

8 slices of bread (white or wheat)
4 tablespoons butter
8 eggs
Salt and freshly ground pepper for taste.
8 slices Swiss or Cheddar cheese

Use a round cookie cutter to cut a hole in the center of 8 slices of bread. Remove holes.

Heat a large non-stick skillet over medium heat. Put butter in the pan and let it melt. arrange the bread in the pan. Next, crack one egg and drop it in the hole of one slice of bread. Repeat with the remaining eggs and bread. The eggs are the birds and they nest in the bread! Season the eggs with salt and pepper and cover the pan with foil to cook eggs on top, too.

When eggs are cooked, top the birds in their nests with cheese blankets and replace foil loosely on top of the pan to melt the cheese.

Makes 8 servings.

~~Stepheny

Here is a interesting recipe. Kaitlyn had babysat for a family and they had this for lunch. Then a couple weeks later we made it for our children and they LOVED it! I hope you will too!
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Scrambled Egg Wraps

Bowl of Scrambled Eggs

Soft Tortilla Shells

Ketchup, Ranch dressing, BBQ sauce, and any other topping you might like!

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Take a tortilla shell and fill with scrambled eggs. Top with whatever topping. (I prefer ranch) :-) Roll up and make a wrap! Its that simple!

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I know that this recipe probably sounds very interesting! When Kay told me what to do, I was doubtful too! But trust me, its really good!

-Emily

Sour Cream Coffee Cake

2 sticks margerine

1 1/2 cups sugar

3 eggs

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

1 cup sour cream

1 tsp. vanilla

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Topping: 1 cup brown sugar

----------- 2 tsp. cinnamon

----------- 1/2 cup nuts

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Cream margerine and sugar. Add eggs. Stir dry ingredients and altenate with sour cream. Add vanilla. Grease 9x13 inch pan.

Layer 1/2 dough, 1/2 topping, 1/2 dough, 1/2 topping!

Bake at 350 for 40-45 minutes.

Enjoy warm with glass of milk, coffee, orange juice, Whatever!! :)

Quick and Easy Cinnamon Rolls

These are really good, and they don't take that long for home-made cinnamon rolls. They make a delicious breakfast! You can heat leftovers in microwave for about 10-15 seconds and they taste like "just out of the oven" again. The leftovers make good snacks!

Biscuit Dough:

10 cups flour, plus additional flour for work surface

8 tablespoons granulated sugar

5 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons salt

5 cups buttermilk (I used 5 cups milk and 5 tablespoons lemon juice to make buttermilk)

3 sticks butter, melted

Cinnamon-Sugar Filling:

3 cups packed, dark brown sugar

1 cup granulated sugar

8 teaspoons cinnamon

1/4 teaspoon ground cloves

1/2 teaspoons salt

4 tablespoons butter, melted

Preheat oven to 425 degrees. Spray cookie sheets with cooking spray, or grease with shortening. Prepare filling and set aside.

Mix flour, sugar, baking powder, baking soda, and salt in large mixing bowl. Measure milk into a large mixing bowl or measuring cup; add lemon juice if using regular milk and let set for a few minutes. Add milk to dry ingredients and mix dough (dough will look slightly shaggy). Transfer dough onto lightly floured surface and kneed until dough is smooth.

Divide dough into four sections; roll one section at a time, each time putting 1/4 of the filling onto dough and rolling up. Cut roll about every 2 inches, place on greased cookie sheets.

Bake for 20-25 minutes in preheated oven. Put icing on as soon as you take them out of the oven.

Icing:

8 tablespoons cream cheese, softened

8 tablespoons milk

4 cups powdered sugar

Yields approximately: 45 rolls

Note: I x4-ed this recipe (the measurements above are the ones I used), and we had plenty of leftovers for our family of 11.

Pancakes

I've posted 2 different size recipes, one is x6 and one is x7. Our family usually makes the x6 recipe.

This is the x6 recipe.
Ingredients:
6 eggs
6 cups all-purpose flour
4 1/2 cups milk
3/4 cups vegetable oil
6 Tbls. sugar
6 Tbls. baking powder
3 tsp. salt

Directions:
Beat eggs with whisk until fluffy; beat in remaining ingredients just until smooth. Grease heated griddle. Cook pancakes until puffed and dry around edges. Turn and cook on other sides until golden brown. Stack cooked pancakes on cookie sheet. Keep hot pancakes covered with towel until all pancakes are cooked.

This is the x7 recipe.

Ingredients:
7 eggs
7 cups all-purpose flour
5 1/4 cups milk
3/4 plus 2 Tbls. vegetable oil
7 Tbls. sugar
7 Tbls. baking powder
3 1/2 tsp. salt

Follow directions above.

Feather-Light Muffins

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Ingredients:

1 cup shortening

1 1/2 cup sugar

3 eggs

4 1/2 cups flour

4 1/2 tsp. baking powder

1 1/2 tsp. salt

3/4 tsp. nutmeg

1 1/2 cup milk

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Topping:

1 1/2 cup sugar, 3 tsp cinnamon, 1 stick marg. or butter.

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Directions:

Cream shortening, sugar, and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins 2/3 full. Bake at 325 degrees for 20-25 minutes - or until golden. Let cool for 3-4 min. Meanwhile, combine sugar and cinnamon in small bowl. Roll warm muffins in melted butter, then in sugar mix. (top of muffins onlt) Serve warm! Yield 24-30 mufffins.

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I made these this morning since Grandpa and Grandma were going to be here. These muffins are very good served with a cold glass of milk. Hope you all enjoy!

~ Emily McDonnell