I don’t eat eggs. For that reason I always have to look up how to properly cook eggs for Easter. Here’s how:
1. Place eggs in a heavy saucepan in a single layer and add enough cold water to cover the eggs by an inch.
2. Bring to a boil over high heat.
3. Lower to just below a simmer, cover, and cook for 15 minutes.
4. Immediately remove each egg with a slotted spoon and place into a bowl filled with ice water. (This helps to make sure the yolks won’t get the unattractive green ring.)
1 roll of frozen bread dough, defrosted & at room temperature, or Trader Joe’s pizza dough
1 stick butter, melted
1/2 cup sugar & 1 tsp cinnamon mixed together
Spray clean countertop with Pam. Roll dough to about 1/4″ thickness or 9×13″. Brush liberally with melted butter. Sprinkle liberally with cinnamon-sugar. Roll up dough, jelly roll-style. Slice into 12-14 slices. Place rolls into a greased pie pan or baking pan and let rest for about 20 minutes or so, covered with a towel. Brush tops of cinnamon rolls with butter and bake at 375 for about 18-22 minutes, until lightly browned.
*If using Trader Joe’s whole wheat pizza dough, try using brown sugar instead of white sugar with the cinnamon. Also, cook at 400 instead of 375.
2 cups all-purpose flour
1/2 cup packed brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 cup plain yogurt
1/2 cup vegetable oil
3 T molasses
1 1/2 cups finely chopped peeled pears (about 2 medium)
1/2 cup raisins
In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in pears and raisins. Fill greased or paper-lined mini-muffin cups 2/3 full. Bake at 400 for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
*If using regular sized muffin cups, bake for 18-22 minutes.
When J was in kindergarten this was his favorite food. Recipe from Rachael Ray.
7 large eggs
3 oz mozzarella cheese, cut into small pieces (about 1 cup)
1/2 to 3/4 cup grape tomatoes, halved
1/2 cup fresh basil leaves, chopped
1/4 cup grated Parmesan cheese
s & p
2 T olive oil
1/4 lb (about 1 cup) leftover cooked pasta, preferably with sauce
1. Heat oven to 350. In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil and parmesan; season with s & p.
2. In a large ovenproof skillet, heat the oil over medium heat. Add the pasta and cook for 1 minute. Pour in the egg mixture and cook until the edges begin to firm up. Using a wooden spoon, draw the cooked egg edges toward the center of the pan, letting the raw egg run to the perimeter of the pan. Continue until the frittata is almost set but still slightly runny in the center, about 4 minutes. Transfer to the oven to finish cooking, about 10 minutes. Remove from the oven and let sit for 5 minutes.
3. Using a rubber spatula, loosen the edge of the frittata. Cut into wedges and serve hot or at room temperature.
1 lb thick bacon
1. Heat oven to 4oo. Line a baking sheet with foil and place a cooling rack on top. Arrange bacon on cooling rack in a single layer with the edges touching or slightly overlapping.
2. Bake to desired doneness, 10-15 minutes. Remove with tongs or fork and drain on paper towels.
Sounds like another good breakfast after a morning run. (Martha Stewart)
In a blender, combine 1/4 cup old-fashioned rolled oats, 1/2 cup plain low-fat yogurt, 1 banana cut into thirds, 1/2 cup skim milk, 2 tsp honey, & 1/4 tsp ground cinnamon. Puree until smooth. Serve immediately. Serves one.
This is one yummy dish. (And I don’t normally like eggs or cottage cheese!)
1/2 tsp salt
16 oz cottage cheese
1 stick butter
1/2 cup flour
1 tsp baking powder
1 small can diced green chiles
Bake all ingredients in a 13 x 9″ dish for 40-45 minutes at 350.