Thursday, March 29, 2012

Some Recipes for Breakfast

How about some breakfast recipes for a change :)

Buttermilk Doughnuts
4 eggs
2 cups sugar
1/3 cup butter, melted
1 tsp. vanilla extract
5 ½ to 6 cups all-purpose flour
2 tsps. Baking powder
2 tsps. Baking soda
1 tsp. salt
1 tsp. ground nutmeg
2 cups buttermilk
Oil for frying
Additional sugar, cinnamon-sugar or powdered sugar, optional

In a mixing bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours. On a lightly floured surface, roll dough to ½-in thickness. Cut with a 3-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in sugar if desired.

Sunrise Mini Pizzas

8 to 10 eggs
3 tbsps. milk
Salt and pepper to taste
1 tbsp. butter
10 frozen white dinner rolls, thawed
10 bacon strips, cooked and crumbled
2 cups (8oz.) shredded cheddar cheese

In a bowl, beat the eggs. Add milk, salt and pepper. Melt butter in a skillet; add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from heat and set aside. Roll each dinner roll into a 5-in. circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350° for 15 minutes or until cheese is melted.

Bacon Potato Pancakes

5 to 6 medium uncooked red potatoes, peeled and shredded (3 cups)
5 bacon strips, cooked and crumbled
½ cup chopped onion
2 eggs, beaten
2 tbsps. all-purpose flour
Salt and pepper to taste
Dash of ground nutmeg
Oil for frying

Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.

Hash Brown Egg Dish

¾ to 1 lb. sliced bacon
6 cups frozen shredded hash brown potatoes
1 small onion, chopped
1 medium green pepper, chopped
1 jar (4 ½ oz.) sliced mushrooms, drained
3 tbsps. Butter
6 eggs
¼ cup milk
¾ tsp. salt
¼ tsp. dried basil
1/8 tsp. pepper
2 cups (8oz.) shredded cheddar cheese

Layer paper towels on a microwave-safe plate. Top with four bacon strips; cover with more paper towels. Microwave on high for 4 minutes. Repeat with remaining bacon. Cool; crumble and set aside. In a 2 ½ qt. microwave-safe dish, combine potatoes, onion, green pepper, mushrooms, and butter. Cover and microwave on high for 7-8 minutes or until the vegetables are tender, stirring once. Beat eggs, milk, salt, basil and pepper; stir into vegetable mixture. Cover and cook at 70% power for 6-8 minutes or until eggs are almost set, stirring every 2 minutes. Sprinkle with cheese and bacon. Cook, uncovered, on high for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before serving.

Monday, March 19, 2012

3 Cheesecake Recipes

I love to eat cheesecake and so I thought I would share a few recipes with you. I hope you like them! :)

3-step Cheesecake
2 pkg. (8 oz. each) cream cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
1 graham cracker pie crust (6 oz.)

Heat oven to 325°F.

1.     Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
2.     Pour into crust.
3.     Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.

Chocolate & Peanut Butter Fudge Cheesecake

1 ½ cups vanilla wafer crumbs, (about 45 wafers, crushed)
½ cup powdered sugar
¼ cup cocoa
1/3 cup butter or margarine, melted
3 packages (8 oz. each) cream cheese, softened
¾ cup granulated sugar
3 eggs
1/3 cup sour cream
3 tbsp. all-purpose flour
1 tsp. vanilla extract
¼ tsp. salt
1 cup dark chocolate chips or semi-sweet chocolate chips, melted
1 cup peanut butter chips, melted
Hershey’s Fudge Topping (optional)
Whipped cream (optional)

1.     Heat oven to350°F. Combine vanilla wafer crumbs, powdered sugar, cocoa and melted butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool.
2.     Beat cream cheese and granulated sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.
3.     Place half of batter in separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the other. Spread chocolate mixture in prepared crust. Gently spread peanut butter mixture over chocolate mixture. Do not stir.
4.     Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate.
5.     To serve, drizzle each slice with fudge topping and top with whipped cream, if desired. Cover; refrigerate leftover cheesecake.

Blueberry No-Bake Cheesecake

2 cups graham cracker crumbs
6 tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) Philadelphia Neufchatel Cheese, 1/3 less fat than cream cheese, softened
½ cup blueberry preserves
Grated zest from 1 lemon
1 pkg. (16 oz.) frozen strawberries, thawed, drained
1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed

1.     Mix crumbs, margarine and ¼ cup of sugar; press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
2.     Beat Neufchatel cheese and remaining ¾ cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon zest, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust; cover.
3.     Refrigerate 4 hours or until firm. Garnish as desired. Store leftovers in refrigerator.

How to make it with fresh blueberries:
Place 2 cups blueberries in small bowl with 2 tbsp. sugar; mash with fork. Add to Neufchatel cheese mixture; continue as directed.

Sunday, March 11, 2012

Peanut Butter Cookies, Snickerdoodles, Candy Cup Brownie Kisses,and Banana Cake Recipes

Today is a chilly, rainy, and dreary day. It has been a while since I posted any recipes so I thought I would share a few today. Who knows, if it’s raining where you’re at and you’re stuck inside the house, you may decide to bake some cookies or brownies or something!

Peanut Butter Cookies

2 ½ cups all-purpose flour    
1 cup brown sugar
2 tsp. baking soda
1 cup peanut butter
1 tsp. salt
1 cup vegetable shortening
1 cup white sugar
2 large eggs

Preheat oven to 350°. Lightly grease a cookie sheet. Combine the flour, baking soda, salt and sugars in a large bowl and beat until mixed well. Add the peanut butter, shortening and eggs and beat the mixture for about 2 minutes until a uniform dough forms. Shape dough into balls about 1 ½ inches in diameter. Place the cookies on the prepared sheet, leaving 1 ½ inches of space between them. Press the top of each cookie with the flat, bottom side of a fork, dipped in flour, then press again to make a crisscross design. Bake 16 to 20 minutes or until cookies are richly browned and crispy!

Candy Cup Brownie Kisses

1 package Fudge Brownie Mix
48 Chocolate Candy Kisses

Prepare Brownie Mix according to package directions for fudge-like brownies. Using mini baking liners, insert one paper liner into each mini muffin pan. Fill each paper liner about two-thirds full of brownie batter. Bake at 350° for 18 to 21 minutes or until toothpick inserted in the center comes out clean.

As soon as you remove the brownies from the oven, top each brownie with a chocolate candy kiss. Cool for 10 minutes before removing from pans to wire rack. Cool completely before serving.


¼ cup butter
1/3 cup low-fat cream cheese
1 cup packed brown sugar
2 egg yolks
1 tsp. vanilla extract
1 cup all-purpose flour
1/3 cup whole-wheat flour
1 tsp. baking soda
¼ tsp. cinnamon
½ tsp. salt
5 Tbsp. cinnamon sugar

Preheat oven to 350°. Lightly coat a baking sheet with canola oil. In a large mixing bowl, mix butter, cream cheese and brown sugar on low speed with an electric mixer on low until just combined. In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls onto baking sheet about 1 ½ inches apart. Sprinkle lightly with cinnamon sugar. Bake for 7 minutes. Lightly flatten cookie with finger. Rotate baking sheet and bake an additional 3 minutes.

Banana Pound Cake

1 cup (2 sticks) butter, softened
2 cups sugar
5 eggs
2 cups flour
1 tablespoon vanilla extract
2 overripe bananas, mashed

Preheat oven to 325°. Combine all ingredients in bowl and beat for 10 minutes at medium speed. Pour into sprayed, floured tube pan. (Batter will be very thick.) Bake for 1 hour. Cake is done when toothpick inserted in center comes out clean. You can also add nuts to this if desired. Also depending on the size of pan you use, it may take it longer than an hour to cook.

This is one of our favorite desserts to eat at our house. My husband especially loves it. He says it tastes better than banana bread! I hope you enjoy the recipes J