Bacon and Egg muffins - Easy Breakfast

Ingredients

Bacon-Egg Muffins breakfast

2 whole-meal muffins
2 free range eggs
4 slices of best bacon
Butter

Method

1. Grill the bacon both sides under the grill until nice and crisp.

2. Heat some butter in a small frying pan and fry the eggs.

3. Toast the muffins in a toaster and lightly butter each side, place 2 slices of crispy bacon and one fried egg on each muffin. Serve hot and enjoy.

 Courtesy: Quickfreerecipes.com 

Vegan- Amaranth Waffles

Amaranth and Pepita Waffles

3/4 cup amaranth flour
1 cup flour
1 1/2 tsp baking powder
1 cup soy/almond/coconut milk
Pinch of salt
2 tsp. Canola oil
1/4 pepitas, toasted

Mix the dry ingredients together.

Add wet ingredients and mix until smooth.

Follow the waffle iron instructions - cook until golden brown, top with butter (vegan) and maple Syrup.

Source: Bananawonder.com

Crispy Baked Asian Chicken Wings

Ingredients:

2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly's Notes)
1/3 cup hoisin sauce
¼ cup blackberry jam

Preparation:

1. Preheat oven to 400ºF.

2. Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that the wings aren't touching.

3. Bake, rotating pan halfway through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.

4. Whisk together hoisin sauce and blackberry jam in a small saucepan over medium-low heat until warm.

5. Drizzle wings with sauce, tossing until well coated. Serve immediately.

Thank  you Kelly Senyei for this awesome recipe.

Pizza Dough Sliders

Ingredients:

Pizza dough

Sandwich fixings of your choice

Directions:

• Roll your pizza dough out to about 1/3 -1/2 inch thick.
• Cut out small circles using a shot glass or small circle cookie cutter
• Place circles onto a pizza stone or a regular cookie sheet lightly dusted with cornmeal
• Bake according to recipe or package directions. Watch closely. Mine took about 8-10 minutes.
• Using one circle at the bottom of the bun and one as the top, assemble sliders to your liking.

( I chose chicken nuggets, celery straws, blue cheese, ranch dressing, Swiss cheese, deli turkey, tomato, bacon, lettuce, honey mustard. I think a meatball dipped in marinara sauce with some mozzarella cheese would be awesome)

Your  Pizza Dough Sliders are ready.

APPLE CUSTARD CAKE

This is an awesome custard recipe from Brandi

Ingredients:

3/4 tsp baking powder
3.75 Oz AP flour
1/2 vanilla bean
2 large eggs
1/4 tsp kosher salt
6 Oz sugar
1 lbs 2 Oz chopped apples
4 Oz unsalted melted butter 
3 TBSP apple cider
Unrefined sugar for sprinkling

[NB:1 Oz= 28.35g]

 Preparation:

1. Preheat the oven to 350 degrees. Butter an 8-inch springform cake pan and line it with parchment paper. Sprinkle unrefined sugar on the sides of the pan and tap it around
   
2. Whisk the flour, baking powder, and salt together in a bowl
   
3.  In a medium bowl, beat the eggs with a whisk until they’re foamy. Rub the vanilla bean seeds into the sugar and add to the eggs. Blend well
   
4.   Whisk in the apple cider, half the flour blend well
   
5. Add half the melted butter and the remaining flour and butter. Mix gently after each addition so that you have a smooth, rather thick batter. 
   
6. Fold in the apples, so that it’s coated with batter. Scrape the mixture into the pan and poke it around a little with the spatula so that it’s even. Sprinkle the top of the cake with unrefined sugar. 
   
7. Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean. Transfer to a cooling rack and let rest for 30 minutes.
   
8.  Wait until the cake is cooled, then carefully remove the cake from the pan & serve it.

Mini Quiches

1/4 cup cornstarch
1 1/2 cup whole milk

1 cup cream
2 eggs
2 egg yolks
3/4 teaspoons salt
A dash of pepper
1/2 cup Parmesan cheese
Peppers or mushrooms or any other vegetable you desire! (Diced or cut thin)

Preparation:

1. Lightly grease two mini muffin pans (preferably 24-count).
2. Preheat oven to 450 degrees Fahrenheit.
3. Whisk together cornstarch, cream and milk. Add eggs, whisk until light and frothy. Stir in salt and pepper.
4. Sprinkle a teaspoon of cheese in the bottom of each mini muffin tin. Arrange vegetables on top of cheese. Pour in 1 1/2 tablespoons of egg mixture (or until near the top of the muffin tin).
5. Bake for 15 minutes. Allow to cool in pan for ten minutes.
6. CAREFULLY remove with a knife. 

These can be enjoyed right away or frozen after they’ve thoroughly cooled.

Thanks Monet Moutrie for this recipe!

Chocolate Peanut Butter Squares

Makes about 25 small squares

Ingredients

For the Crust:
22 Nabisco FAMOUS Chocolate Wafers, finely crushed (about 1⅔ cups crumbs)
¼ cup sugar
3 tablespoons unsalted butter, softened

For the Filling
6 firmly packed tablespoons dark brown sugar
2 cups Confectioners’ sugar
6 tablespoons unsalted butter, softened
1⅓ cup creamy peanut butter (I like Skippy Natural “No Need To Stir”)
Pinch of salt

For the Milk Chocolate Ganache Topping
1-11.5 ounce bag Ghirardelli (or similar best quality) milk chocolate chips
6 tablespoons heavy cream

Directions

1. Preheat oven to 375 degrees and spray a 9-inch square baking pan with non-stick cooking spray.

2. Make crust: Combine chocolate wafers, sugar and butter in bowl of food processor fitted with a blade attachment and pulse until cookies are finely crushed. Press mixture firmly into prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on rack to cool completely.

3. In the meantime, make peanut butter filling: Combine all ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set bowl in refrigerator while you prepare the rest.

4. Make chocolate ganache topping: Combine milk chocolate chips and heavy cream in microwave safe bowl and cook in microwave at medium power (50%) for 1-1½ minutes. Stir until bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until smooth and melted. Do not overheat.

5. Put it all together: Use an offset icing spatula (see photo above) to spread about ¼ cup of chocolate mixture evenly over cooled crust; place pan in freezer until chocolate is set, about 5-10 minutes. Spread peanut butter mixture into an even layer over chocolate (if it’s firm, you can use your hands; if it’s soft, use a butter knife or spatula). Give chocolate ganache a quick stir to smooth any lumps, then spread evenly over top of peanut butter layer. Cover pan with plastic wrap and place in freezer for 1 hour to set (or, if you’re not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them smaller as they are very rich!). Keep refrigerated and serve cool.

Recipe taken from Once Upon A Chef