Scrambled Egg-Parmesan Soft Crust Pizza

This dish is easy to fix and can be used as a breakfast or brunch item.  We had this over the weekend and there was very little left after the two of us were done.  Depending on what will accompany this pizza, you should yield 4-6 servings.

Scrambled Egg-Parmesan Soft Crust Pizza

4 slices bacon

1 tube refrigerated breadsticks

1 teaspoon garlic powder

1 envelope hollandaise sauce

8 eggs

1/4 cup milk

1/2 teaspoon salt

Dash pepper

2 cups shredded pizza cheese blend (8 ounce)

1 small tomato; sliced thinly

1. In a 10-inch skillet, cook bacon until crisp.  Remove bacon from skillet; drain on paper towels.  Crumble bacon; set aside.  Drain all but 2 teaspoons drippings from skillet.  Set skillet aside.

2.  Prepare hollandaise sauce as directed on the package.  Set aside and keep warm.  Heat oven to 400 degrees.  Unroll dough; separate into 10 breadsticks.  Starting in center of ungreased pizza pan or large cookie sheet, shape 1 breadstick into a coil.  Add breadsticks, pinching ends firmly to seal until all are used.  Press dough to form 12-inch round.  Sprinkle with garlic powder.

3.  Bake 10-12 minutes or until light golden brown.  Meanwhile, in a large bowl, beat eggs, milk, salt and pepper with wire whisk until well blended.  Add drippings in skillet; cook over medium heat about 5 minutes, stirring occasionally, until set but still moist.  Stir in 1 cup of the cheese.  Remove from heat.  Let stand 1 to 2 minutes or until cheese is melted.

4.  Remove partially baked crust from the oven.  Spread hollandaise sauce over the crust.  Sprinkle with 1/2 cup cheese evenly over the crust.  Top with eggs, crumbled bacon, and remaining 1/2 cup cheese.  Arrange tomato slices over the top of pizza.

5.  Bake 5 to 7 minutes longer or until pizza is thoroughly heated and cheese is melted. 

Raspberry Streusel Muffins or Bread

There is nothing better than freshly baked muffins or bread when you have company.  Your guests will soon be waking to he smell of raspberries and cinnamon in the air.  This time I made these muffins in a loaf pan and the bread turned out great.  The bread baked just under an hour.  I used our frozen blush raspberries we picked this summer.


Raspberry Muffins or Bread

1 ½     cups all-purpose flour

¼        cup sugar

¼        cup brown sugar, packed

2          teaspoons baking powder

1          teaspoon cinnamon, ground

¼        teaspoon salt

1          egg, lightly beaten

½        cup milk, plus 2 tablespoons

2          tablespoons butter, melted

1 ¼     cups raspberries, fresh or frozen

1          teaspoon lemon peel, grated

           

            Topping

¼        cup pecan halves, chopped

¼        cup brown sugar

2          tablespoons all-purpose flour

1          teaspoon cinnamon, ground

1          teaspoon lemon peel, grated

1          tablespoon butter, melted

           

            Glaze

¼        cup powdered sugar

1 ½     teaspoons lemon juice

           

1.  In a large bowl, combine the first six ingredients.  Combine egg, milk and butter; stir into dry ingredients until just moistened.  Fold in raspberries and lemon peel.  Coat muffin cups with nonstick cooking spray or use paper liners; fill ¾  full with batter.

2.  Combine topping ingredients; sprinkle about 1 tablespoon over each muffin.  Bake at 350° for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Combine glaze ingredients; drizzle over warm muffins. 

3.  If making this in loaf form, place batter in a greased pan and bake for 50-60 minute or until a toothpick in center comes out clean.

Country Brunch Skillet

This easy to create breakfast dish was perfect for a weekend at the cabin. Our friend, Linda, was up for the perfect fall weekend.  The colors were gorgeous and weather couldn't have been better.  What a great start to the perfect day!

Country Brunch Skillet

6  bacon, strips

6  cups hash brown potatoes, frozen, cubed

¾ cup green bell peppers, chopped

½ cup onions, chopped

1  teaspoon salt

    pepper to taste

6  each eggs

½ cup cheddar cheese, shredded

1.  In a large skillet over medium heat, cook bacon until crisp.  Remove bacon, crumble and set aside. 

2.  Drain, reserving 2 tablespoons of drippings.  Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes.

3.  Cover and cook, stirring potatoes until browned and tender, about 15 minutes. 

4.  Make size wells in potato mixture; break one egg into each well.  Cover and cook on low heat until eggs are completely set.  Sprinkle with cheese and bacon.

The Best Buttermilk Pancakes

Last night Kevin and I had the opportunity to attend the retirement party of a good friend.  Well, as one would expect, we had a few cocktails.  Nothing is better the morning after a night out than a hearty breakfast to soak up the night's indulgences! 

I ran across this pancake recipe a few years ago and it has been my fall back ever since.  Once you try these you will never stray.  This recipe caught my eye because of the buttermilk and the sour cream.  I hope you enjoy these as much as we do.  This is always a staple when we have overnight guests at the cabin.

If you do not have buttermilk on hand, simply add one tablespoon of lemon juice to every cup of milk used.  Also, I typically use about 3 tablespoons of sugar when I prepare these pancakes.

2 cups all-purpose flour

1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2-4 tablespoons sugar (or adjust to suit taste)
2 large eggs
1-3/4 cup buttermilk
1/2 cup sour cream
6 tablespoons melted butter
1 teaspoon vanilla or maple extract


Instructions:


1. In a large bowl combine the flour with the next 4 dry ingredients.


2.  In another bowl whisk eggs with buttermilk, sour cream, melted butter and vanilla; add to the flour mixture and whisk until just combined (batter will be thick


3.  Allow to stand at room temperature for about 5-8 minutes.


4.  Before frying whisk/mix again, then drop about 1/3-cup onto a medium-hot greased skillet; cook until lightly browned on the bottom, then turn and cook until browned.

NEVER Fail Waffle Mix

I have two stand-by recipes that I will not deviate. One is my Buttermilk Pancake recipe which makes the lightest pancakes you will ever have. Pockets of air make these better than any restaurant. The second recipe is my Waffle mix recipe. I made these again for Kevin this morning and they literally melt in your mouth! I can not wait to try the leftover waffles with Fried Chicken and Gravy, a southern classic! I got this recipe from Recipezaar a long time ago.

The only hint I can give on these is DO NOT skip the whipping of the egg whites separately. This is key. This recipe makes about 12 - 4-inch x 4-inch waffles.

Never-Fail Waffle Mix

1 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 eggs, separated
1/2 cup butter, melted
1 3/4 cups milk

1. In a large mixing bowl, whisk together all dry ingredients.
2. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
3. Beat whites until moderately stiff; set aside.
4. Add milk and melted butter to dry ingredient mixture and blend.
5. Fold stiff egg whites into mixture.
6. Ladle mixture into hot waffle iron and bake.