Wednesday: Breakfast All Day Its just easier on our stomachs as we are fighting a silent battle now.
- Katherine Victoria Vananderland
- Oct 4, 2021
- 11 min read
Christmas is coming soon so here is an Idea or two for you to make for your friends and family: Thank You, to Taste of Home where we get ideas and make new Menus for each meal. I pray to be home for the holidays with God as our guide even if its to see some of you or get our phones to communicate I just got a call from Texas and they hung up.
Vista Print Totes with a Logo for the Family
Apple Pumpkin Muffins
38 reviews Test Kitchen Approved
Total Time Prep: 15 min. Bake: 30 min. + cooling Makes 1-1/2 dozen
The combination of flavors makes this recipe a perfect treat for a cool fall day. These apple and pumpkin muffins are great for breakfast, dessert or an after-school snack. —Beth Knapp, Littleton, New Hampshire
Ingredients
2-1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled tart apples
Buy IngredientsPowered by Chicory
Directions
In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan.
Nutrition Facts 1 muffin: 221 calories, 7g fat (1g saturated fat), 24mg cholesterol, 143mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 3g protein.
Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota
Farmers Breakfast
Add a Review Test Kitchen Approved
Total Time Prep/Total Time: 20 min. Makes 4 servings
Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota
Ingredients
6 bacon strips, diced
2 tablespoons diced onion
3 medium potatoes, cooked and cubed
6 large eggs, beaten
1/2 cup shredded cheddar cheese
Buy IngredientsPowered by Chicory
Directions
In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture.
Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.
Nutrition Facts 1 serving: 464 calories, 29g fat (11g saturated fat), 321mg cholesterol, 487mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.
Wedges of crispy Hash Brown Apple Pancake make a fast and fabulous side dish the whole family will savor. Laced with onions, chives and Swiss cheese, they take only minutes and would go well with all kinds of entrees.—Susan Hein, Burlington, Wisconsin
Hash Brown & Apple Pancake
1 review Test Kitchen Approved
Total Time Prep/Total Time: 20 min. Makes 4 servings
Wedges of crispy Hash Brown Apple Pancake make a fast and fabulous side dish the whole family will savor. Laced with onions, chives and Swiss cheese, they take only minutes and would go well with all kinds of entrees.—Susan Hein, Burlington, Wisconsin
Ingredients
1-1/4 cups frozen shredded hash brown potatoes, thawed
1/2 cup finely chopped apple
1/4 cup finely chopped onion
1 large egg white
1 tablespoon minced fresh chives
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons canola oil, divided
1/2 cup shredded Swiss cheese
Buy IngredientsPowered by Chicory
Directions
In a large bowl, combine the first seven ingredients. In a large nonstick skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat.
Spread half of the potato mixture evenly in pan; sprinkle with cheese. Top with remaining potato mixture, pressing gently into skillet. Cook 5 minutes or until bottom is browned.
Carefully invert pancake onto a plate. Heat remaining butter and oil in same pan. Slide pancake into skillet, browned side up. Cook 5 minutes longer or until bottom is browned and cheese is melted. Slide pancake onto a plate; cut into four wedges.
Nutrition Facts 1 wedge: 199 calories, 16g fat (7g saturated fat), 27mg cholesterol, 241mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 6g protein.
After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. —Kim Korver, Orange City, Iowa
Apple-Cheddar Pancakes with Bacon
2 reviews Test Kitchen Approved
Total Time Prep: 15 min. Cook: 5 min./batch Makes 16 pancakes
After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. —Kim Korver, Orange City, Iowa
Ingredients
2 large eggs
1 cup 2% milk
2 cups biscuit/baking mix
8 bacon strips, cooked and crumbled
2 large apples, peeled and shredded
1-1/2 cups shredded cheddar cheese
Butter and maple syrup, optional
Buy IngredientsPowered by Chicory
Directions
In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese.
Lightly grease a griddle; heat over medium heat. Drop batter by 1/4 cupfuls onto griddle, spreading batter with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.
Nutrition Facts 2 pancakes (calculated without butter and syrup): 303 calories, 16g fat (7g saturated fat), 79mg cholesterol, 685mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 13g protein.
Apple-Cheddar Pancakes with Bacon
2 reviews Test Kitchen Approved
Total Time Prep: 15 min. Cook: 5 min./batch Makes 16 pancakes
After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. —Kim Korver, Orange City, Iowa
Ingredients
2 large eggs
1 cup 2% milk
2 cups biscuit/baking mix
8 bacon strips, cooked and crumbled
2 large apples, peeled and shredded
1-1/2 cups shredded cheddar cheese
Butter and maple syrup, optional
Buy IngredientsPowered by Chicory
Directions
In a large bowl, whisk eggs and milk until blended. Add biscuit mix and bacon; stir just until moistened. Fold in apples and cheese.
Lightly grease a griddle; heat over medium heat. Drop batter by 1/4 cupfuls onto griddle, spreading batter with the back of a spoon as necessary. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.
Nutrition Facts 2 pancakes (calculated without butter and syrup): 303 calories, 16g fat (7g saturated fat), 79mg cholesterol, 685mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 13g protein.
Here's a great way to use up a leftover potato and bacon. This hearty, yummy omelet will quickly become a favorite! —Taste of Home Test Kitchen
Ingredients
2 bacon strips, chopped
2 tablespoons chopped onion
1/2 cup cubed cooked potato
1 tablespoon butter
3 eggs
3 tablespoons water
1/4 cup shredded sharp cheddar cheese
Buy IngredientsPowered by Chicory
Directions
In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain.
In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts 1 omelet: 560 calories, 40g fat (20g saturated fat), 709mg cholesterol, 1052mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 31g protein.
I absolutely love this one-dish oatmeal. The steel-cut oats have so much flavor and texture. My family loves to sprinkle toasted pecans on top. —Angela Lively, Conroe, Texas
Total Time Prep: 10 min. + standing Cook: 5 min. + releasing
Makes 8 servings
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 toppings: Sliced apples and toasted pecans
Buy IngredientsPowered by Chicory
Directions
In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally.
Stir in chopped apple. Let stand 10 minutes before serving (oatmeal will thicken upon standing). If desired, top servings with sliced apples, pecans and additional syrup.
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.
Try this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert! —Pat Habiger Spearville, Kansas
Total Time Prep/Total Time: 15 min.
Makes 6 servings
Ingredients
3 large eggs
1 cup whole milk
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
12 slices day-old bread, crusts removed
3 milk chocolate candy bars (1.55 ounces each), halved
2 tablespoons butter
Confectioners' sugar
Buy IngredientsPowered by Chicory
Directions
In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour half into an ungreased 13x9-in. baking dish. Arrange 6 slices of bread in a single layer over egg mixture. Place 1 piece of chocolate in the center of each piece of bread. Top with remaining bread; pour remaining egg mixture over all. Let stand for 5 minutes.
In a large nonstick skillet, melt butter over medium heat. Toast sandwiches until golden brown on both sides. Dust with confectioners' sugar. Cut sandwiches diagonally; serve warm.
EDITOR'S NOTE:Six 1-ounce squares of bittersweet or semisweet chocolate may be substitute for the milk chocolate candy bars. Heat squares in the microwave for 10 seconds before cutting into smaller pieces to place on the bread.
Nutrition Facts 1 sandwich: 348 calories, 16g fat (7g saturated fat), 125mg cholesterol, 534mg sodium, 41g carbohydrate (16g sugars, 2g fiber), 10g protein.
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida
Total Time Prep/Total Time: 20 min.
Makes 2 servings
Ingredients
3 large eggs
1/4 teaspoon salt
1 teaspoon canola oil
1/2 cup chopped onion
1 cup coarsely shredded zucchini
1/2 cup shredded Swiss cheese
Coarsely ground pepper, optional
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. Whisk together eggs and salt.
In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese.
Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.
Nutrition Facts 1 serving: 261 calories, 18g fat (8g saturated fat), 304mg cholesterol, 459mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
Total Time Prep/Total Time: 15 min.
Makes 3 servings
Ingredients
6 large eggs
1/4 cup evaporated milk or half-and-half cream
1/4 cup Cheddar Cheese
Dash of Italian Seasoning
1/4 cup of sautéed mushrooms
Buy Ingredients
Powered by Chicory Directions In a bowl, whisk eggs, milk,. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.
Nutrition Facts 1/2 cup: 246 calories, 18g fat (6g saturated fat), 438mg cholesterol, 523mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 15g protein.
At our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips. —Julianne Johnson, Grove City, Minnesota
Buttermilk Chocolate Chip Pancakes
3 reviews Test Kitchen Approved
Total Time Prep/Total Time: 20 min. Makes 16 pancakes
At our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips. —Julianne Johnson, Grove City, Minnesota
Ingredients
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil
2/3 cup miniature semisweet chocolate chips
Buy IngredientsPowered by Chicory
Directions
In a bowl, combine the first 5 ingredients. Combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a greased hot griddle.
Sprinkle each pancake with 2 teaspoon chocolate chips. Turn when bubbles for on top of pancake; cook until second side is golden brown.
Nutrition Facts 2 pancakes: 291 calories, 13g fat (4g saturated fat), 49mg cholesterol, 487mg sodium, 37g carbohydrate (12g sugars, 2g fiber), 7g protein.
Waffles packed with turkey, ham, bacon and apricot preserves have so much sweet, smoky love going on. I use frozen waffles to save time, but have at it if you want to put your waffle iron to good use. —Kelly Reynolds, Urbana, Illinois
Total Time Prep/Total Time: 20 min. Makes 4 servings
Waffles packed with turkey, ham, bacon and apricot preserves have so much sweet, smoky love going on. I use frozen waffles to save time, but have at it if you want to put your waffle iron to good use. —Kelly Reynolds, Urbana, Illinois
Ingredients
1/2 cup apricot preserves
8 frozen waffles
4 slices deli turkey
4 slices deli ham
4 slices Havarti cheese (about 3 ounces)
Provo, Cheddar, Motz
4 bacon strips, cooked
2 tablespoons butter, softened
Maple syrup
Buy IngredientsPowered by Chicory
Directions
Preheat griddle over medium heat. Spread preserves over four waffles. Layer with turkey, ham, cheese and bacon; top with remaining waffles. Lightly spread outsides of waffles with butter.
Place on griddle; cook 4-5 minutes on each side or until golden brown and heated through. Serve with syrup for dipping.
HEALTH TIP:Yep, this is one decadent sandwich. Use cooking spray instead of butter and cut the bacon and cheese in half to save 130 calories, 7 g saturated fat and almost 300 mg sodium per serving.
Nutrition Facts 1 sandwich (calculated without syrup): 511 calories, 23g fat (10g saturated fat), 70mg cholesterol, 1163mg sodium, 57g carbohydrate (22g sugars, 2g fiber), 21g protein.
We were living in Texas when I found the recipe for this simple yet elegant salad. I was thrilled— we had a surplus of fresh oranges! All you do at the last minute is garnish and serve. —Janie Bush, Weskan, Kansas
Sparkling Oranges
3 reviews Test Kitchen Approved
Total Time Prep: 35 min. + chilling Makes 8 servings
We were living in Texas when I found the recipe for this simple yet elegant salad. I was thrilled— we had a surplus of fresh oranges! All you do at the last minute is garnish and serve. —Janie Bush, Weskan, Kansas
Ingredients
1/2 cup sugar
1/2 cup orange marmalade
1 cup white grape juice
1/2 cup lemon-lime soda
8 large oranges, peeled and sectioned
3 tablespoons slivered almonds, toasted
3 tablespoons sweetened shredded coconut, toasted
Buy IngredientsPowered by Chicory
Directions
In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight.
Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.
Nutrition Facts 1 serving: 234 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 55g carbohydrate (49g sugars, 5g fiber), 3g protein.
Oatmeal fans will love this dish. Although the pears, blueberries and granola make a beautiful breakfast, with vanilla ice cream, the recipe also makes a delicious dessert.—Lisa Workman, Boones Mill, Virginia
Ingredients
5 medium pears, peeled and thinly sliced
2 cups fresh or frozen unsweetened blueberries
1/2 cup packed brown sugar
1/3 cup apple cider or unsweetened apple juice
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons ground cinnamon
2 tablespoons butter
3 cups granola without raisins
Buy IngredientsPowered by Chicory
Directions
In a 4-qt. slow cooker, combine the first seven ingredients. Dot with butter. Sprinkle granola over top. Cover and cook on low for 3-4 hours or until fruit is tender.
Nutrition Facts 3/4 cup: 267 calories, 7g fat (1g saturated fat), 6mg cholesterol, 35mg sodium, 51g carbohydrate (26g sugars, 10g fiber), 7g protein.
This tasty combo of fresh fruit and creamy orange-kissed yogurt is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Yogurt & Honey Fruit Cups
5 reviews Test Kitchen Approved
Total Time Prep/Total Time: 10 min. Makes 6 servings
Ingredients
4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)
3/4 cup mandarin orange, vanilla or lemon yogurt
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon almond extract
Buy IngredientsPowered by Chicory
Directions
Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.
Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.
Comments