Puffy Egg Bake

I make a lot of egg bakes. They're easy, we usually have what we need on hand. I can throw in whatever and we like them. I usually use a combination of recipes or make it up as I go, but we've really been enjoying this one lately so I thought I'd document it. 12-14 eggs 2 Tbsp melted butter 1 C cottage cheese Some shredded cheese (whatever you have works...) Diced Ham (use as much or little as you want - or add a different protein) Minced onions Whisk it all together. Pour it into a greased 9x13 pan and bake at 375 (or 350 convection) for about 30 minutes. You can throw more cheese on top or not. Delicious. And packs a protein punch! You could add a variety of other veggies too but we keep it simple here!

Gluten Free Vegan Pancakes

From MOMables.com

Gluten Free Vegan Pancakes

 Since I'm trying this Gluten Free thing, I'm trying to find things that I can make/bake that still make me happy. While these pancakes are not like....um, REAL pancakes, I liked them & I knew they were super healthy for me. The batter is very runny (I did  not mix these up right according to the recipe...) but that was okay. I just made them smack in the middle of my griddle one at a time and they turned out more like thin Swedish pancakes (which ironically I can NEVER get to turn out thin enough!). I enjoyed these more the next day when I spread them with strawberry cream cheese & ate them in my lunch! Yum! I'm planning on making a batch (sans syrup) to take camping so I can use them more like tortillas than pancakes. Enjoy!

Serves: Yields 10-12 4" Pancakes

Ingredients

• 1 cup of gluten free all-purpose flour
• 1 tablespoon ground flax seed (flax meal)
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons maple syrup (or sugar, honey)
• 1 teaspoon vanilla
• ¼ cup of unsweetened applesauce
• 1 cup of milk (or non dairy)

Instructions

1. In a medium size mixing bowl, sift together flour, flax meal, baking powder, cinnamon, and salt.
2. In a separate bowl, combine maple syrup, vanilla, applesauce, and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest ¼ cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below). Mix until you get the lumps out of the batter. You don't want it to be too thick or too runny. There's a happy medium and 1 cup + 2 isn tablespoons should be just about right.
3. On a greased, heated griddle over medium heat (or pan on your stovetop), begin to cook pancakes about a ¼ cup of the batter for each one.
4. Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve.

Homemade Pancakes

via The Food Network

Ingredients

* 1 egg
* 1 cup all-purpose flour
* 3/4 cup milk
* 1 tablespoon sugar
* 2 tablespoons vegetable oil
* 1 tablespoon baking powder
* 1/2 teaspoon salt

Directions

In a bowl, mix all the ingredients together, breaking up any lumps. Pour batter onto a hot griddle. Flip pancakes when the edges appear cooked and the batter bubbles on top. Serve immediately.

Baked French Swirl Toast

From my Aunt Sandy - via my Mom

1 Loaf (16oz) Pepperidge Farm Cinnamon Swirl Bread (cut into cubes)
3/4 C. dried cranberries or raisins
8 eggs, beaten (can add more)
3 C. half & half (or whole milk)
2 tsp. Vanilla
Cinnamon sugar or powdered sugar
Whipped butter
Maple Syrup

Place bread cubes & cranberries in greased 3 qt. shallow baking dish. Mix eggs, half & half, and vanilla. Pour over all. Cover & refrigerate one hour or overnight.

Baked uncovered at 350 for 45 minutes or until golden brown & set in center.

Sprinkle with cinnamon-sugar (or powdered sugar). Serve with butter & syrup.

**I use the Pepperidge Farm Cinnamon-Raisin bread...makes it one step easier! Happy Mother's Day!! This recipe is super easy to make- especially when you throw it together the night before - enjoy!

Omelet Croissants

from the August/September 2009 issue of Taste of Home

Prep/Total time: 30 min
Yield: 2 servings

3 eggs
1 Tbsp water
1 tsp. chicken bouillon granules
1 green onion, finely chopped
2 Tbsp finely chopped sweet red pepper
1/4 tsp lemon-pepper seasoning
1/2 tsp. butter
2 croissants, split
4 1/2 tsp ranch salad dressing
4 slices Canadian bacon
4 slices Muenster cheese
1/2 cup fresh arugula
4 thin slices tomato

In a small bowl, whisk the eggs, water & bouillon; set aside.

In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender.

Add egg mixture. As eggs set, push cooked edges twoard the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.

Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops.

Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.

**I haven't tried this one yet, but it sounds tasty!

Applesauce Muffins

from Deceptively Delicious

Prep: 20 minutes
Total: 40 minutes
Makes 12 Muffins (I got 18 but who's counting?)

TOPPING:
2/3 Cup old-fashioned oats
1/4 Cup firmly packed light or dark brown sugar
1 teaspoon cinnamon
2 Tablespoons trans-fat-free soft tub margarine spread, melted

BATTER:

1 1/2 Cups all-purpose flour
1 Cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 Cup unsweetened applesauce
1/2 cup nonfat (skim) milk (I used 1%)
1/2 cup butternut squash or carrot puree (I used squash)
1/2 Cup firmly packed light or dark brown sugar
1/4 Cup vegetable or canola oil
1 large egg

1. Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. To make the topping, stir together the oats, sugar and cinnamon in a bowl. Stir in the margarine.

3. To make the batter, combine the flour, oats, baking powder, baking soda and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. IN a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix - the batter is supposed to be lumpy.

4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 minutes. Turn the muffins out on a rack and serve warm or cool.


**I made up a bunch of my own vegetable purees when I got this cookbook and froze them in 1/2 cup amounts. Comes in very handy! If you don't want to mess with your own purees you could always use baby food.

These muffins were DELICIOUS and the house smelled of cinnamon & apples all day.