Need a game day starter? Want a comforting snack or a warm and gooey lunch? This dip is a great choice. It can be served with your favorite crackers, tortilla chips, carrot and celery sticks, and whatever crunchy food you like!
You will need:
1 rotisserie chicken, shredded (or 1.5 lb chicken breast, cooked through and shredded)
1/4 c chicken broth
3/4 c hot sauce
8 oz cream cheese, softened
1/2 c ranch dressing
1/3 c blue cheese crumbles
1/3 c chopped scallions
3/4 c shredded cheddar cheese
Punch of pepper
Then you will…
Preheat oven to 400 degrees. Lightly grease an 8×8 baking dish with nonstick spray.
In a medium skillet, sauté the chicken with the broth and hot sauce over medium heat. Cook for 5 minutes until hot through.
Remove from the heat.
Mix in the cream cheese, ranch, blue cheese, scallions, and 1/2 cup of the cheddar cheese.
Transfer to the prepared baking dish.
Top with the remaining cheddar cheese and a sprinkle of pepper.
These are the perfect mid-afternoon snack and are kid breakfast approved. They taste like a cross between banana bread and cinnamon sugar donut holes!
You will need:
1/3 c sugar
1/3 c brown sugar
2 eggs
1/2 c vegetable oil
2 t vanilla extract
2 small bananas mashed, about 2/3 cup
1 c all-purpose flour
2/3 c whole wheat flour
1 t baking soda
1 t ground cinnamon, divided
1/4 t ground nutmeg
1/2 c sugar
2 T unsalted butter, melted
Then you will…
Preheat your oven to 350 degrees. Lightly grease a mini muffin tin with nonstick cooking spray.
In a medium mixing bowl, whisk together 1/3 cup sugar with the brown sugar, eggs, oil, and vanilla extract.
Stir in the mashed banana.
Mix in the flours, baking soda, 1/2 teaspoon of the cinnamon, and the nutmeg.
Fill the mini muffin cups 3/4 of the way to the top (these muffins get a lot of rise!).
Bake for 9-11 minutes, or until a tester in the center comes out clean and the sides are golden. (You could also try regular size muffins, which would bake 15-20 minutes).
Remove the muffins from the tin and allow to cool on a wire rack.
In a small bowl, combine the remaining 1/2 teaspoon of cinnamon with the 1/2 cup of sugar.
Dip the muffin tops in the melted butter and then the cinnamon sugar. Enjoy!
In the mood for a sweet breakfast pastry? This is simple to assemble and just as delicious at room temperature as fresh out of the oven.
You will need:
1 box frozen puff pastry sheets, defrosted according to the box instructions
8 oz reduced fat cream cheese, room temperature and divided
3 T sugar
2 t vanilla extract, divided
Zest of 1 lemon
1/4 c raspberry jam, divided
1 c powdered sugar
3 T butter, melted
2 T milk
Then you will…
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
On a clean surface like a cutting board, unfold the two sheets of puff pastry.
Lightly roll each one out until it is about 8×12 inches.
Arrange the puff pastry so that the short end is facing you.
In a medium mixing bowl, beat half of the cream cheese together with the sugar and 1 teaspoon of the vanilla extract and lemon zest.
Spread half of the cream cheese mixture down the middle third of one pastry, leaving about an inch of edge at the top and bottom.
Spread half of the jam on top the cream cheese.
Repeat with the other pastry: cream cheese mixture and then jam.
Use a sharp knife to cut slits along the left third of the dough, about every inch or so.
Repeat with the right third of the dough.
Fold the top and bottom dough flaps over the filling.
Starting at the top fold over the top left strip diagonally across the filling.
Repeat with the top right strip and continue alternating until you get to the end. It’s ok for there to not be space between the strips.
Transfer the pastries to the prepared baking sheet.
Bake for 25-35 minutes or until golden brown and flaky.
Remove from the oven and allow to cool for 5 minutes on the baking sheet.
Transfer to a wire rack and allow to cool at least 20 minutes before frosting.
In a medium mixing bowl, beat together the remaining half of the cream cheese with the powdered sugar, remaining teaspoon of vanilla, and melted butter.
Starting with 2 tablespoons, beat in milk until your cream cheese frosting is smooth and spreadable.
Spread on top of the danish and serve with your favorite coffee or tea.
Bonus weekend recipe! Are you a fan of pumpkin and pumpkin spice coffees? This cream is so delicious and the perfect addition to your morning coffee, hot or cold.
You will need:
1 1/4 c cream
3/4 c milk (suggest: 2% or skim)
1/3 c brown sugar
1/3 c sugar
4 T pumpkin puree
1 t vanilla extract
1/2 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground ginger
1/4 t ground cloves
Then you will…
Combine everything in a small sauce pan.
Heat gently over medium heat until the sugars dissolve, stirring periodically.
Pour the spiced cream through a fine mesh strainer to remove any clumps.
Store in a sealed container in the fridge for up to 4 days.
This cinnamon monkey bread is scrumptious! My kids kept calling it doughnut cake, but either way it was gone before we could lick our fingers clean. It’s also simple with only 5 ingredients and a perfect recipe for kids to help prep. We served for a holiday brunch treat along with fresh berries and whipped cream.
You will need:
~20 oz buttermilk biscuit dough (I used Pillsbury homestyle), cut into quarters
1 c sugar
2 T ground cinnamon
1/4 t ground nutmeg
8 T unsalted butter, melted
Then you will…
Preheat your oven to 350 degrees. Grease a bundt pan.
In a gallon Ziploc bag, combine the sugar, cinnamon and nutmeg.
Add the biscuit pieces to the bag.
Close the bag and toss to coat the biscuit pieces.
Spread the biscuit pieces in the prepared pan.
In a small bowl, mix together any leftover sugar with the melted butter.
Pour the butter mixture over the biscuit pieces.
Bake 30-35 minutes or until golden and cooked through.
Remove from the oven and wait 5 minutes, before you invert the monkey bread onto a plate.
Allow to cool at least another 5 minutes before serving, as the caramel sauce will be very hot.
These mini egg muffins are packed with bacon, cheese and potatoes. They are delicious for breakfast or as part of lunch or dinner, and they are wonderfully portable. This will make 2 dozen mini muffins…although you probably won’t have any leftovers!
You will need:
1/2 lb red-skinned potatoes, small diced
2 T olive oil
1/2 yellow onion, minced
1 t onion powder
1/2 t garlic powder
1/2 t pepper
1/4 t salt
4 eggs, beaten
2 T milk
1 t dried chives (or 1 T fresh)
1/3 c shredded sharp cheddar cheese
1/4 lb bacon, crisped and crumbled
Then you will…
Preheat your oven to 350 degrees. Lightly grease a 24 count mini muffin pan with nonstick cooking spray.
Put the potatoes in a large pot of lightly salted water.
Bring to a boil and allow to cook until the potatoes are just fork tender, about 5-8 minutes.
Drain the potatoes.
In a large nonstick skillet, heat the olive oil over medium heat.
Add the potatoes and onion to the hot skillet and saute for 3-5 minutes, until the onion is starting to soften.
Mix in the onion powder, garlic powder, pepper and salt and allow to cook another minute.
Remove from heat and allow to cool at least 5 minutes.
In a large mixing bowl, whisk together the eggs and milk and chives.
Stir in the potato-onion mixture, cheese and bacon.
Spoon the mixture into the prepared mini muffin cups.
Bake 15-20 minutes. The edges should be turning golden and starting to pull away from the side, and the center should be set.
Allow to cool at least 5 minutes before removing from the pan with a spoon.
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Hang out with me long enough, and you're bound to be fed something. Follow along as I try out new ideas for tasty treats! If you click into a recipe, you can rate any that you try too!