Wednesday, September 30, 2009

Homemade Egg McMuffins and Biscuit Sandwiches

Another good breakfast recipe from Laura at Real Mom Kitchen. We've made something similar to these ourselves before, but the thing that really made these great were the precooked frozen sausage patties. We ate them fresh, but Laura freezes hers for a quick breakfast in the morning. Check out her site for the instructions to freeze and reheat them.

The first time I made them with English muffins and they were a hit. The next time I made them, my English muffins were gone, so I used Grands Biscuits I had left over from dinner the night before. They were both really good, but the biscuit sandwiches were even better, 0f course. It's the same thing but with butter and more calories, right?

My husband deemed these better than McDonald's. I found the sausage patties precooked in the frozen section at the grocery store, then warmed them up in the microwave assembling the sandwich. I think it was the sausage patties that made these especially good.

English muffin, toasted (or Grands biscuit)
1 egg per sandwich, scrambled according to your taste
1 slice American cheese
1 sausage patty, precooked

Scramble eggs (1 per sandwich). I scrambled mine like I always do with a little bit of water, salt, and cheese. Split and toast muffins (for the biscuits, I just cut them in half). Assemble sandwich with eggs, sausage, and cheese. If you like, you can warm in the microwave for 30 seconds to melt the cheese before serving.

Monday, September 28, 2009

Deluxe French Toast

I tried this recipe thanks to Laura over at Real Mom Kitchen. She got it from Cooking Light (and it is technically called Pain Perdu). I love my plain old French toast that I make for my family and cook up on the griddle, but I thought this was fun for when you want to make something special.

The only drawback is it took too long to cook enough to feed my family hot out of the pan (3 pieces every 7 minutes).

That said though, my family raved about this meal. It was rich and buttery and tasted like restaurant French toast. If I were to make it again, I think I'd get two pans going with melted butter or try it on the griddle so I could cook more pieces at a time. Also, when I made this, I made a double batch, but I had to triple the amount of the egg and milk mixture to have enough liquid to coat and saturate the bread. I also made it without the orange rind, purely by accident, and served it with syrup because I was in a hurry and didn't have my strawberries ready to go.

3/4 cup milk
2 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated whole nutmeg
1/8 teaspoon salt
3 large eggs, lightly beaten
8 (1-ounce) slices diagonally cut day-old French bread (about 1 inch thick)

2 cups sliced strawberries
2 teaspoons grated orange rind
4 teaspoons butter, divided
2 tablespoons powdered sugar

1. Combine milk, 1 tablespoon sugar, cinnamon, vanilla, nutmeg, salt, and eggs in a large bowl; stir with a whisk. Place bread slices in a 13 x 9–inch baking dish; pour egg mixture over bread; turn to coat. Let stand at room temperature 20 minutes, turning occasionally, until egg is absorbed.

2. Combine strawberries, remaining 1 tablespoon sugar, and rind in a small bowl. Let stand 20 minutes.

3. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add 4 bread slices to pan; cook 3 1/2 minutes on each side or until golden. Repeat procedure with remaining butter and bread.

4. Place 2 bread slices on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons powdered sugar; top each with 1/2 cup strawberry mixture.

Nutritional Information
Calories: 349
Fat: 10.2g (sat 4.5g,mono 3.4g,poly 1.1g)
Protein: 11.7g
Carbohydrate: 52g
Fiber: 3.4g
Cholesterol: 172mg
Iron: 2.8mg
Sodium: 540mg
Calcium: 136mg

Wednesday, September 02, 2009

Orange Jello Salad

Why do I love this jello salad so much? I guess because I just tracked down the recipe, so I've never had it very much. I know it's an old standby. I would never think to mix these ingredients together, but it's just so good.

1 container Cool Whip, 8 oz. (I used Cool Whip Light)
1 container small curd cottage cheese, 16 oz.
1 small box orange jello (I used sugar free)
1 large can crushed pineapple, (20 oz.) well drained
1-2 can mandarin oranges, well drained (to taste)

Gently combine cool whip, cottage cheese, drained pineapple, and dry jello powder in a large bowl. Gently stir in mandarin oranges, reserving some for garnishing if desired.

Garnish with mandarin oranges. Chill well before serving.