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Sunshines Rise and Shine: Monday All Day Meals

  • Writer: Katherine Victoria Vananderland
    Katherine Victoria Vananderland
  • Dec 18, 2021
  • 11 min read

Sour Cream Streusel Coffee Cake

Total Time Prep: 15 min. Bake: 40 min. Makes 12 servings


I like that I can use delicious Wisconsin sour cream in this recipe. This coffee cake tastes wonderful and feeds a crowd, so it's perfect for a morning meeting or for breakfast with overnight company. —Sandra Munyon, Watertown, Wisconsin


Ingredients



  • 1/2 cup butter, softened

  • 1 cup sugar

  • 2 large eggs, room temperature

  • 1 cup sour cream

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • topping:

  • 1/4 cup sugar

  • 1/3 cup packed brown sugar

  • 2 teaspoons ground cinnamon

  • 1/2 cup chopped pecans

Buy IngredientsPowered by Chicory Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish.

  2. In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts 1 piece: 268 calories, 12g fat (6g saturated fat), 55mg cholesterol, 230mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 4g protein.



Coconut French Toast

Total Time Prep/Total Time: 15 min. Makes 7 servings





Ingredients

  • 12 large eggs

  • 1-1/4 cups milk

  • 2 teaspoons sugar

  • 1 teaspoon ground cinnamon

  • 14 slices day-old bread

  • 1 package (7 ounces) sweetened shredded coconut

  • Maple syrup, optional

Buy IngredientsPowered by Chicory


Directions

  1. In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.

  2. Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.


COCONUT FRENCH TOAST TIPS Can you use coconut milk in coconut French toast? Yes. You can substitute coconut milk for the dairy milk in this recipe or use a bit of each.What goes well with coconut French toast? Serve this coconut French toast with new takes on classic breakfast sides, such as Tropical Fruit Salad, Turkey Sausage Patties or Banana Macadamia Muffins.Can I make this coconut French toast recipe on the stovetop? Yes, you can prepare this recipe on the stovetop. Soak the bread slices in the egg mixture and coat in coconut as directed. In a large skillet, heat 2 tablespoons of butter or coconut oil over medium heat. Cook the bread in batches until golden brown, roughly 3 to 4 minutes per side. Research contributed by Mark Hagen, Taste of Home Executive Editor

Nutrition Facts 2 pieces: 435 calories, 22g fat (13g saturated fat), 371mg cholesterol, 473mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 17g protein.



Apple Pie Steel-Cut Oatmeal

Total Time Prep: 10 min. Cook: 6 hours Makes 8 servings


I absolutely love this slow-cooked oatmeal. The steel-cut oats have so much flavor and texture. My family sprinkles toasted pecans on top whenever possible. —Angela Lively, Conroe, Texas





Ingredients

  • 6 cups water

  • 1-1/2 cups steel-cut oats

  • 1-1/2 cups unsweetened applesauce

  • 1/4 cup maple syrup

  • 1-1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon salt

  • 1 large apple, chopped

  • Optional: Sliced apples, toasted pecans and additional maple syrup

Buy IngredientsPowered by Chicory Directions

  1. In a 4-qt. slow cooker, combine the first 7 ingredients. Cover and cook on low for 6-8 hours or until liquid is absorbed. Stir in chopped apple. If desired, top servings with apple slices, pecans and syrup.

TEST KITCHEN TIPSKeep an eye on this as it nears the end of cooking to prevent overcooking at the edges, especially if your slow cooker runs hot. It's important in this recipe to use steel-cut oats, which need to cook longer than rolled oats. You might find them labeled as Irish oats. Health tipBoost protein with a dollop of vanilla Greek yogurt (it will help you stay full longer). Nutrition Facts 1-1/4 cups: 171 calories, 2g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 36g carbohydrate (13g sugars, 4g fiber), 4g protein.


Creamy Scallop Crepes

Total Time Prep: 45 min. + chilling Bake: 15 min. Makes 6 servings


These savory crepes feel so elegant for the holidays. I like to add 1/4 teaspoon of fresh dill weed to the crepe batter before refrigerating. —Doreen Kelly, Hatboro, Pennsylvania




Ingredients

  • 2 large egg whites

  • 1 large egg

  • 1-1/2 cups fat-free milk

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • 2 tablespoons unsalted butter, melted

  • filling:

  • 1 pound bay scallops

  • 1/2 cup white wine or reduced-sodium chicken broth

  • 1/8 teaspoon white pepper

  • 1 pound sliced fresh mushrooms

  • 4 green onions, sliced

  • 2 tablespoons butter

  • 1/4 cup all-purpose flour

  • 2/3 cup fat-free evaporated milk

  • 1/2 cup shredded reduced-fat Swiss cheese

  • Sliced green onions, optional

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Directions

  1. In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

  2. Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between.

  3. In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside.

  4. In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in cheese and scallops.

  5. Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes.


Nutrition Facts 2 crepes: 331 calories, 10g fat (6g saturated fat), 76mg cholesterol, 641mg sodium, 33g carbohydrate (9g sugars, 2g fiber), 24g protein. Diabetic exchanges: 3 lean meat, 2 starch, 2 fat.


Creamy Strawberry Crepes

Total Time Prep: 15 min. + chilling Cook: 25 min. Makes 7 servings


Take summer-ripe strawberries plus a creamy filling and tuck them into these delicate crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut





Ingredients

  • 4 large eggs

  • 1 cup 2% milk

  • 1 cup water

  • 2 tablespoons butter, melted

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • filling:

  • 1 package (8 ounces) cream cheese, softened

  • 1-1/4 cups confectioners' sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon grated lemon zest

  • 1/2 teaspoon vanilla extract

  • 4 cups fresh strawberries, sliced, divided

  • 1 cup heavy whipping cream, whipped

Buy IngredientsPowered by Chicory Directions

  1. In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

  3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.

Nutrition Facts 2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.



Seafood Crepes Bearnaise

Total Time Prep: 30 min. + chilling Bake: 10 min. Makes 5 servings




“This family favorite is a great treat on chilly nights. It’s warming and has so much flavor in every bite. I like to serve it with a tossed salad and rolls.” Kristy Barnes-Armstrong - Marysville, Washington



Ingredients

  • 1 cup 2% milk

  • 3 large eggs

  • 3 tablespoons butter, melted

  • 3/4 cup all-purpose flour

  • 1/4 teaspoon salt

  • filling:

  • 2 envelopes bearnaise sauce

  • 1/2 pound bay scallops

  • 2 teaspoons butter

  • 1/2 pound cooked small shrimp, peeled, deveined and chopped

  • 1 cup imitation crabmeat

  • 1 cup shredded cheddar cheese

Buy IngredientsPowered by Chicory Directions

  1. In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

  2. Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

  3. Prepare bearnaise sauce according to package directions. Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque. Add the shrimp, crabmeat and bearnaise sauce; heat through. Set aside 1/2 cup filling.

  4. Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Place in a greased 13x9-in. baking dish. Spoon reserved filling over top; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts 2 each: 637 calories, 40g fat (25g saturated fat), 320mg cholesterol, 1059mg sodium, 31g carbohydrate (8g sugars, 1g fiber), 36g protein.


Tiramisu Crepes

Total Time Prep: 15 min. + chilling Cook: 15 min. Makes 10 servings


Delicate crepes, filled with creamy mascarpone cheese and laced with vanilla and a hint of coffee liqueur, always make for a mouthwatering treat. They're special in every way. —Karen S. Shelton, Collierville, Tennessee





Ingredients

  • 4 large eggs

  • 3/4 cup 2% milk

  • 1/4 cup club soda

  • 3 tablespoons butter, melted

  • 2 tablespoons strong brewed coffee

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 3 tablespoons sugar

  • 2 tablespoons baking cocoa

  • 1/4 teaspoon salt

  • filling:

  • 1 carton (8 ounces) mascarpone cheese

  • 1 package (8 ounces) cream cheese, softened

  • 1 cup sugar

  • 1/4 cup coffee liqueur or strong brewed coffee

  • 2 teaspoons vanilla extract

  • Optional: Chocolate syrup and whipped cream

Get IngredientsPowered by Chicory


Directions

  1. In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

  3. For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.


Nutrition Facts 2 crepes: 413 calories, 24g fat (13g saturated fat), 136mg cholesterol, 209mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 8g protein.


Chilled Strawberry Yogurt Soup

Total Time Prep/Total Time: 15 min. Makes 3 servings


I enjoyed a cool berry soup at a restaurant several years ago. The manager gave me some of the ingredients and none of the amounts, so I tinkered with what I had to get this refreshing rendition. —Phyllis Hammes of Rochester, Minnesota




Ingredients

  • 1 pound fresh strawberries

  • 1-1/4 cups vanilla yogurt, divided

  • 3 tablespoons confectioners' sugar

  • 2 tablespoons orange juice concentrate

  • 1/8 teaspoon almond extract or 1/2 teaspoon lemon juice

Buy IngredientsPowered by Chicory Directions

  1. In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.

Nutrition Facts 1 cup: 174 calories, 2g fat (1g saturated fat), 5mg cholesterol, 69mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 starch, 1/2 reduced-fat milk.


Chocolate Crepes with Raspberry Sauce

Total Time Prep: 25 min. + chilling Cook: 20 min. Makes 8 servings



Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah



Ingredients

  • 1 cup fat-free milk

  • 1/2 cup fat-free evaporated milk

  • 2 large egg whites, room temperature

  • 1 large egg, room temperature

  • 1 cup all-purpose flour

  • 1/4 cup plus 1/3 cup sugar, divided

  • 1/4 cup baking cocoa

  • 1/2 teaspoon salt

  • 4-1/2 teaspoons cornstarch

  • 1 cup water

  • 4-1/2 cups fresh or frozen raspberries, thawed, divided

  • Optional: Whipped cream and confectioners' sugar

Buy IngredientsPowered by Chicory Directions

  1. In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour.

  2. In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes.

  3. Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled.

  4. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.

  5. Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.

Nutrition Facts 1 serving: 203 calories, 2g fat (1g saturated fat), 30mg cholesterol, 202mg sodium, 42g carbohydrate (22g sugars, 6g fiber), 7g protein.


Chicken and Asparagus Crepes

Total Time Prep: 1 hour + chilling Bake: 20 min. Makes 12 servings


The crepes used in this recipe come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real time-saver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan





Ingredients

  • 3 eggs

  • 1-1/2 cups 2% milk

  • 2 tablespoons butter, melted

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • filling:

  • 1-1/2 cups cut fresh asparagus (1-inch pieces)

  • 1 small onion, chopped

  • 1 teaspoon canola oil

  • 2-1/2 cups sliced fresh mushrooms

  • 3 cups cubed rotisserie chicken

  • sauce:

  • 1/4 cup butter, cubed

  • 1/4 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1-1/2 cups 2% milk

  • 6 slices Swiss cheese, halved

  • 2/3 cup shredded part-skim mozzarella cheese

Buy IngredientsPowered by Chicory Directions

  1. In a large bowl, whisk the eggs, milk and butter. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

  3. Saute asparagus and onion in oil until tender. Add mushrooms and cook 2 minutes longer. Remove from the heat and stir in chicken. Set aside.

  4. For sauce, in a small saucepan, melt butter over medium heat. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

  5. Spread about 1/2 cup filling down the center of each crepe; top with 2 tablespoons sauce and 1 piece of Swiss cheese. Roll up and place seam side down in each of two greased 11x7-in. baking dishes. Sprinkle with mozzarella cheese.

  6. Bake, uncovered, at 350° for 20-25 minutes or until a bubbly.


Pineapple chunks, mandarin oranges, strawberries and grapes are treated to a dressing of wine and sparkling club soda in this delightful salad. Serve in dessert dishes or set the whole bowl on the table for a fetching presentation. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


Total Time Prep: 10 min. + chilling Makes 8 servings





Ingredients

  • 1 fresh pineapple, peeled and cut into chunks or 1 can (20 ounces) pineapple chunks, drained

  • 1 can (11 ounces) mandarin oranges, drained

  • 1 cup halved fresh strawberries

  • 1 cup halved green grapes

  • 1 cup white wine or white grape juice

  • 1/2 cup chilled club soda

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Directions

  1. In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.


Nutrition Facts 1 cup: 87 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 1g protein.



This was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet. —Ruth Bolduc, Conway, New Hampshire


Total Time Prep: 20 min. + chilling Makes 10 servings




  • 4 cups cranberries

  • 1-1/2 cups sugar

  • 3/4 cup water

  • 1 envelope unflavored gelatin

  • 1/4 cup lemon juice

  • 2 tablespoons orange juice

  • 1-1/2 cups heavy whipping cream

  • 3 tablespoons confectioners' sugar

  • 1 teaspoon vanilla extract

Directions

  1. In a saucepan, bring the cranberries, sugar and water to a boil. Reduce heat and cook until berries burst. Strain through a food mill or sieve into a large bowl.

  2. Stir in the gelatin, lemon juice and orange juice. Cool until mixture coats the back of a spoon.

  3. In a small bowl, whip cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into cranberry mixture. Chill until set.

Nutrition Facts 1 each: 273 calories, 13g fat (8g saturated fat), 49mg cholesterol, 16mg sodium, 39g carbohydrate (36g sugars, 2g fiber), 2g protein.

 
 
 

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