Crab Quiche

Ingredients:
+ 1 (9 inch) deep dish frozen pie crust
+ 4 eggs
+ 1 cup heavy cream
+ 1/2 teaspoon salt
+ 1/2 teaspoon blac
k pepper
+ 3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
+ 1 cup shredded Monterey Jack cheese
+ 1/4 cup grated Parmesan cheese + 1 (8 ounce) package imitation crabmeat, flaked
+ 1 green onion, chopped

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.

2. In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.

3. Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

-Sent in by our fan Siobhan Armer.

Healthy Pancakes??? Say What!

Tis true. I am a breakfast food fanatic so when I decided to start my "Healthy Living" journey I knew that the hardest thing to let go of would be pancakes. But that is NOT the case anymore. Check it out :)

If you're willing to get out of the normal on your thoughts of pancakes, I have come up with a recipe to make myself oatmeal pancakes nearly every day. They are super filling and satisfying and have a good chunk of protein as well. 
To make them you will need:

• one banana (any size but weigh or measure it or whatever for accurate calorie count. About 90-110 calorie ones are the best) and mash it up as much as possible. 
• Then add 1/3 cup egg whites or normal egg beaters (you can just do 2 eggs for more calories/fat)
• 1/2 cup rolled oats
• Then whatever else you want. Also, usually about a tablespoon of cinnamon to keep them from being bland. Most of the time I do 2 tablespoons of PB2 (Powdered Peanut Butter) and 50 grams (about 1/3 of a cup) of blueberries. I then stir it up and cook them like pancakes (though they do take a few extra minutes). 

They come out to 360ish calories with 63 carbs, 5 grams of fat, 21 grams of protein, and >250 mg of sodium. 

I stay full for hours afterwards and they taste great!

Monkey Bread

Making monkey bread lets kids do what they do best. Play with their food while they create something yummy.

Ingredients:

• • For The Bread
  • 2 tablespoons solid vegetable shortening, plus more for pan and bowl
  • 1/4 cup warm (110 degrees to 115 degrees) water
  • 1/4 cup granulated sugar, plus a pinch for yeast
  • 1 envelope dry active yeast (scant tablespoon)
  • 3/4 cup warm (110 degrees to 115 degrees) milk
  • 1 teaspoon salt
  • 1 large egg
  • 3 1/4 cups all-purpose flour

• For The Coating:

  • 8 tablespoons (1 stick) unsalted butter, melted
  • 3/4 cup firmly packed light-brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup pecans, coarsely chopped

• For The Icing:

  • 1/4 cup milk
  • 2 cups confectioners' sugar

Directions:

1. Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. 

2. Stir; let the yeast soften and dissolve, about 5 minutes.

3. Place shortening, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook.

4. Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. 

5. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. 

6. Cover with plastic wrap, and let stand in a warm place, 20 minutes.

7. Make coating: Place melted butter in a bowl. 

8. In a second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture into prepared Bundt pan.

9. Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. 

10. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.

11. Preheat oven to 350 degrees. Bake, 30 to 35 minutes.

 12. Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more.

13. Make icing: In a small bowl, combine milk and confectioners' sugar. Stir until smooth. Drizzle over bread.

Strawberry Stuffed French Toast

Strawberry Stuffed French Toast

Ingredients:

Filling:
• 2 Tablespoons unsalted butter, softened and more for cooking the french toast
• 4 ounces cream cheese, softened
• 1 1/2 Tablespoons strawberry preserves or jam
• 1 cup diced strawberries
• 4 thick slices challah, French, or Italian bread
• Powdered sugar, for dusting
Egg Batter:
• 6 extra-large eggs
• 1 Tablespoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 Tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup whole milk
Breading:
• 1 1/2 cups crushed Cornflakes
• 1 cup sliced almonds

Directions:

1. In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined.

2. Add the strawberry preserves and mix until incorporated.

3. Fold in the diced strawberries into the cream cheese mixture.

4.Cut bread into thick slices. Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. 

5. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket.

6.  Refrigerate the stuffed slices while you prepare the batter and breading.

7. For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.

8. Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. 

9. Next, dip them into the cereal mixture.

10. Put a large skillet on medium-high heat and add a couple of tablespoons of butter. 

11. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.

12. Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. 

13. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Unless you are me, then they are just to add more sweetness...

Slow Cooker Breakfast Hash

This is a great recipe to use when you want to have a nice breakfast, but do not want to get up an hour early to prepare it.  It's great for overnight guests or when the kids have sleepovers. Put this on the night before and make some toast/biscuits the next morning, maybe some fresh fruit and you have breakfast.  

Ingredients:

2 lb. bag of hash browns (I think the cubed ones work best)

1 lb. breakfast sausage, browned (substitute 2 cups chopped ham)

1/2 cup onion, diced

1/2 cup red or green bell pepper, diced (optional)

10 eggs

1 cup half and half (can use milk)

1/2 tsp. salt

1/2 tsp. seasoned salt

1/2 tsp. black pepper

2 cups shredded cheddar cheese

2 cups shredded Mozzarella cheese

green onion for garnish (optional)

1. Brown the sausage along with the onion and the bell pepper 

     (if you are adding it.)

2. Spray a 6 quart or larger slow cooker with nonstick cooking spray.

3. Layer half of the hash browns in the bottom of the slow cooker.

4. Layer half of the sausage over the hash browns.  

5. Sprinkle half of each type of cheese over the sausage.  

6. Repeat all of the layers again, ending with cheeses.  

7. In a separate bowl whisk the eggs, half and half and seasonings   together until well blended and pour evenly over all.    



8. Set the slow cooker on low and cook for 8 hours or on high for 4 hours.

Serve!!

Lemon Blueberry Muffins

Ingredients:

2 cups baking mix (like Bisquick)

2/3 cup milk

1/2 cup sugar

2 Tbs. vegetable oil

1 egg

1 cup blueberries

Lemon Glaze:

2 cups confectioner's sugar

3 Tbs. lemon juice (juice of 1/2 of a lemon)

Directions:

1. Mix all of the muffin ingredients except the blueberries just until the dry ingredients are   moistened.  

2. Gently fold in the blueberries.  Do not over mix the muffin mix or they will not be light.   

3. Place cupcake cups in a 12 cup muffin tin or spray the pan with nonstick spray.  

4. Place muffins in a preheated 400 degree oven for 15 to 18 minutes.  

5. Let the muffins cool slightly, then drizzle with the lemon glaze.  

-This recipe will make 12 regular size muffins or 9 large muffins.-

Eggs in a Nest

                                           

Ingredients:                                                                 

6 slices bread                   
6 Eggs                     
2 Tablespoons of butter, softened                           

Optional: 6 slices of Cheddar Cheese                          

                                                                  

 Directions:

1.Preheat a large skillet to high heat

2. With a small biscuit cutter remove centers from bread

3. Butter slices on one side only Grill bread until lightly toasted

4. Crack an egg into each bread hole (don't break yolk)

5. Season with salt and pepper and lay 2 slice of cheese on each egg

6. Cook until eggs are cooked to desired consistency.

Bacon and Spinach Quiche

                  

Ingredients:
8 eggs
1 1/2 cup Heavy whipping Cream
Half pack bacon (1 cup)
1 cup Sharp Cheddar
1 cup Cooked Spinach 

Directions:
1. Mix together 8 eggs and 1 1/2 cup of Heavy Whipping cream. 

2. Fry around half a pack of bacon and cut into piece. I used turkey bacon because I like the less greasy taste but regular bacon works just as well. 

3. Mix the bacon with the egg/cream mix and add 1 cup of sharp cheddar cheese and 1 cup of cooked chopped spinach. 

4. Once you get it all mix up well, pour into a pre-greased pie pan bake at 325 for 50 minutes. 

5. When you pull it out of the oven, let it sit for at least 10 minutes.

Enjoy!

Another very easy recipe! This one is great to keep in the fridge to have as a snack or take with you to work!

                                           Recipe From http://sensiblyslendering.blogspot.com/