Thursdays Birthday's: Breakfast, Lunch, and Dinner saturday is almost here to celebrate You
- Katherine Victoria Vananderland
- Aug 17, 2021
- 10 min read
Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin
Ingredients
4 large eggs, separated
1/4 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
1 tablespoon minced fresh basil
1 tablespoon finely chopped oil-packed sun-dried tomatoes
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Directions
Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form.
In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.
Nutrition Facts 1 serving: 96 calories, 6g fat (2g saturated fat), 190mg cholesterol, 234mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 medium-fat meat.
Mascarpone-Mushroom Frittata Stack
Ingredients
8 large eggs
1/3 cup heavy whipping cream
1/2 cup grated Romano cheese, divided
1-1/2 teaspoons salt, divided
5 tablespoons olive oil, divided
3/4 pound sliced fresh mushrooms
1 medium onion, halved and thinly sliced
2 tablespoons minced fresh basil
2 garlic cloves, minced
1/8 teaspoon pepper
1 carton (8 ounces) Mascarpone cheese
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Directions
In a large bowl, whisk eggs, cream, 1/4 cup Romano cheese and 1 teaspoon salt.
In a 10-in. skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add basil, garlic, pepper and remaining salt; cook and stir 1 minute longer. Transfer to a bowl; stir in mascarpone cheese and remaining Romano cheese.
In same pan, heat 1 tablespoon oil over medium-high heat. Pour in 2/3 cup egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
Let stand, covered, 5-7 minutes or until completely set. Remove to a serving platter; cover and keep warm. Repeat with remaining egg mixture making two additional frittatas, using remaining oil as needed.
Place one frittata on a serving platter; layer with half of the mushroom mixture. Repeat layers. Top with remaining frittata. Cut into wedges.
Nutrition Facts 1 wedge: 468 calories, 44g fat (18g saturated fat), 357mg cholesterol, 882mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 17g protein.
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
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Directions
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.
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.
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.
These super fun waffles—soft on the inside, crisp on the outside—taste just like cake batter! They are quick to whip up anytime, but would make birthday mornings feel even more special. —Andrea Fetting, Franklin, Wisconsin
Ingredients
1 cup all-purpose flour
1 cup (about 5 ounces) confetti cake mix or flavor of choice
2 tablespoons cornstarch
3 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons rainbow sprinkles, optional
2 large eggs, room temperature
1-3/4 cups 2% milk
3/4 to 1 cup plain Greek yogurt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
CREAM CHEESE FROSTING:
4 ounces softened cream cheese or reduced-fat cream cheese
1/4 cup butter, softened
1-1/2 to 2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 to 3 tablespoons 2% milk
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Directions
Preheat oven to 300°. Combine the first 5 ingredients and, if desired, rainbow sprinkles. In another bowl, whisk eggs, milk, yogurt and extracts. Add yogurt mixture to flour mixture; mix until smooth.
Preheat waffle maker coated with cooking spray. Bake waffles according to manufacturer’s directions until golden brown. Transfer cooked waffles to oven until ready to serve.
For frosting, beat cream cheese and butter on high until light and fluffy, 2-3 minutes. Gradually beat in confectioners' sugar, 1/2 cup at a time, until smooth. Beat in vanilla. Add enough milk to reach desired consistency. Spread over warm waffles. For a cakelike look, cut waffles into fourths and stack them; decorate with birthday candles.
Nutrition Facts 1 waffle: 528 calories, 22g fat (13g saturated fat), 115mg cholesterol, 695mg sodium, 72g carbohydrate (45g sugars, 1g fiber), 10g protein.
TASTE OF HOME
With a sweet cinnamon flavor and a hint of vanilla, these almonds pair well with a fall-inspired salad or wrap. Plus, this recipe’s sodium level is lower than most roasted and salted nut mixes that are sold in stores
Ingredients
2 large egg whites
6 teaspoons vanilla extract
4 cups unblenched almonds
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
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Directions
In a large bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.
Spread evenly in 2 greased 15x10x1-in. baking pans. Bake at 300° for 25-30 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.
Nutrition Facts 1/4 cup: 250 calories, 18g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 16g carbohydrate (10g sugars, 4g fiber), 8g protein.
JULPHO/SHUTTERSTOCK
Celery and Peanut Butter
Hello, classic combo! Pair two stalks-worth of celery with about 2 tablespoons of creamy or crunchy peanut butter for a sweet side. By the way, here’s the best peanut butter brand, according to our editors’ taste test.
Snack for Morning
This pretty fruit punch has just the right amount of sweetness. The ice ring keeps it cool for hours without diluting the flavor. —Marci Carl, Northern Cambria, Pennsylvania
Ingredients
ICE RING:
1-3/4 cups orange juice
1-1/2 cups water
1 cup halved fresh strawberries
Fresh mint sprigs
PUNCH:
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
4 cans (5-1/2 ounces each) apricot nectar
3/4 cup orange juice concentrate
3 cups cold water
1 cup lemon juice
3/4 cup sugar
1 liter ginger ale, chilled
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Directions
For ice ring, in a bowl, combine orange juice and water. Pour 2 cups into a 4-1/2-cup ring mold. Freeze until solid. Top with fresh strawberries and mint. Slowly pour remaining juice mixture into mold to almost cover strawberries and mint. Freeze until solid.
For punch, place thawed strawberries in a blender; cover and puree until smooth. Pour into a large serving or punch bowl. Add the apricot nectar, orange juice concentrate, water, lemon juice and sugar; stir until sugar is dissolved. Just before serving, stir in ginger ale and add ice ring.
Nutrition Facts 1 cup: 140 calories, 0 fat (0 saturated fat), 0 cholesterol, 7mg sodium, 36g carbohydrate (34g sugars, 1g fiber), 1g protein.
Fruit and Cheese Kabobs
We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 cup vanilla yogurt
1/2 cup sour cream
2 tablespoons honey
1/2 teaspoon ground cinnamon
2 cups fresh strawberries, halved
1-1/2 cups green grapes
8 ounces cubed cheddar or Monterey Jack cheese, or a combination of cheeses
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Directions
For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.
Nutrition Facts 1 kabob with 2 tablespoons dip: 147 calories, 9g fat (5g saturated fat), 22mg cholesterol, 143mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 6g protein.
You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. —Jennifer Blondek, Chicopee, Massachusetts
Ingredients
3 cups uncooked elbow macaroni
1 package (16 ounces) Velveeta, cubed
2 cups shredded Mexican cheese blend
2 cups shredded white cheddar cheese
1-3/4 cups whole milk
1 can (12 ounces) evaporated milk
3/4 cup butter, melted
3 large eggs, lightly beaten
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Directions
Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.
Nutrition Facts 3/4 cup: 388 calories, 28g fat (17g saturated fat), 122mg cholesterol, 652mg sodium, 16g carbohydrate (6g sugars, 0 fiber), 17g protein.
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. —Lisa Combs, Greenville, Ohio
Cinnamon Monkey Bread
Is it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe. This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" with the dough as they roll pieces of refrigerated biscuits into balls. —Lisa Combs, Greenville, Ohio
Ingredients
4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
1/2 cup packed brown sugar
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Directions
Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar.
Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.
Nutrition Facts 1 slice: 133 calories, 6g fat (4g saturated fat), 15mg cholesterol, 174mg sodium, 19g carbohydrate (13g sugars, 0 fiber), 1g protein.
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
Ingredients
1 pound fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
2 cups shredded fontina cheese
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
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Directions
Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry.
On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes.
Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.
Nutrition Facts 1 piece: 142 calories, 9g fat (4g saturated fat), 16mg cholesterol, 202mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 5g protein.
Hearty Slow-Cooker Chili
When it’s time to build my zesty chili, I combine everything the night before. In the morning, I load the slow cooker and let it do the work. —Molly Butt, Granville, Ohio
Ingredients
2 teaspoons canola oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
3 pounds lean ground beef (90% lean)
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cans (4 ounces each) chopped green chiles
1/2 cup minced fresh parsley
2 tablespoons chili powder
1-1/4 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
Hot cooked rice or pasta
Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions
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Directions
In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker.
Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker.
Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
Nutrition Facts 1 cup (calculated without rice and toppings): 278 calories, 13g fat (5g saturated fat), 85mg cholesterol, 863mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 29g protein.
Corn with Cilantro-Lime Butter
I like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio
Ingredients
1/2 cup butter, softened
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
12 medium ears sweet corn, husked
Grated Cotija cheese, optional
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Directions
In a small bowl, mix butter, cilantro, lime juice and lime zest. Shape into a log; wrap in waxed paper. Refrigerate until firm, about 30 minutes. Wrap each ear of corn in a piece of heavy-duty foil (about 14 in. square).
Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.
Nutrition Facts 1 ear of corn with 2 teaspoons butter (calculated without cheese): 145 calories, 9g fat (5g saturated fat), 20mg cholesterol, 67mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 3g protein.
These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. —Jena Coffey, St. Louis, Missouri
Ingredients
4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional
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Directions
Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.
Nutrition Facts 1 serving: 314 calories, 13g fat (7g saturated fat), 44mg cholesterol, 576mg sodium, 32g carbohydrate (9g sugars, 3g fiber), 18g protein.
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. —Melissa Meinke, Fawn Grove, Pennsylvania
Ingredients
1 cup apricot or peach yogurt
1 package (3 ounces) apricot gelatin
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 package (10 ounces) miniature marshmallows
3 cups cubed peeled fresh apricots
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Directions
In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.
Nutrition Facts 3/4 cup: 225 calories, 3g fat (3g saturated fat), 1mg cholesterol, 57mg sodium, 44g carbohydrate (36g sugars, 1g fiber), 3g protein.
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