Friday, April 26, 2013
BREAKFAST CUPCAKES
This is a really easy dish to prepare, and it looks so darn cute!
It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
Ingredients:
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Instructions:
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.
Mix the first eight ingredients together in a large bowl.
Spoon potato mixture into each prepared muffin cup until about 1/3 full.
Gently press the potato mixture down in the middle and up the sides of each cup.
Bake until golden brown, about 25-30 minutes.
If the nests have puffed up too much in the centre, scoop out a little with a teaspoon.
Spoon a few tablespoons of scramble eggs into each nest and top with chives.
Twice Baked Potatoes
Ingredients:
2 large baking potatoes
salt to taste
pepper to taste
3 Tbs milk
2 Tbs butter
2 Tbs sour cream
1 tsp fresh chives, diced
¼ cup shredded Swiss, Cheddar or your favorite cheese, optional
Bacon, cooked and crumbled, optional
Instructions:
Preheat oven to 400F/200C degrees. Scrub potatoes, prick with fork and bake for about an hour or until tender. Remove from oven and let potatoes sit for 15 minutes to cool slightly.
Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.
Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well. Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper.
Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using.
Place potatoes in baking dish; bake another 20 minutes or until golden brown. Remove from oven, garnish with chives and serve.
Fruit Salad Cheesecake
Source: Adapted from Taste of Home, as published in Carolina Country magazine, May, 2012
Ingredients
Crust:
1 1/2 c. vanilla wafer crumbs (I give vanilla wafer cookies a quick whirl in the food processor)
2 T. butter, melted
Filling:
1 (20 oz.) can crushed pineapple, drained
3/4 c. sugar
1/2 c. cold water
2 envelopes unflavoured gelatine
1 (8 oz.) package cream cheese, cubed
1 1/2 c. halved seedless grapes
1 (11 oz.) can mandarin oranges, drained and cut in half
1 (10 oz.) jar maraschino cherries, drained and roughly chopped
1/2 c. finely chopped pecans
2 c. whipped topping (such as Cool Whip)
Directions
For the Crust:
1. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch spring form pan coated with non-stick cooking spray; set aside.
For the Filling:
2. In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.
3. Place cold water in a small bowl and sprinkle with gelatine; let stand for 1 minute. Stir gelatine mixture into the warm pineapple mixture.
4. Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely.
5. Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight.
For Minis: Instead of making vanilla wafer crumbs and butter mixture, place a single vanilla wafer cookie in the bottom of muffin tin cups that have been very lightly sprayed with non-stick cooking spray. Fill muffin tin cups full with fruit salad mixture. Cover and refrigerate overnight.
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