Ham & Cheese Omelet: Breakfast Is Served

Ham & Cheese Omelet: Breakfast Is Served

 Hi everybody :)    

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served, but since my daughter's injury my postings are limited. Jumbo Sour Cream Cinnamon Buns   were last breakfast post. 

Today's post is about eggs, I'm making an omelet. Omelets are very simple to make and easy to customize to your taste. The most important thing to have when making omelets is a good nonstick pan. The recipe I'm sharing today is just a simple basic omelet and one of my favorites. It's time to crack some eggs and get it started...

Ham & Cheese Omelet

2 - 3 eggs

1/4 cup diced ham

1/4 cup shredded cheese 

Salt and Pepper to taste 

1 teaspoon Butter or Oil 

In a medium bowl, beat the eggs; stir in the ham, cheese, salt and pepper. 

Butter the pan add the egg mixture, 

cook over medium heat,  tilting the pan and lifting the edges of the omelet to cook the remaining mixture, about 2 to 3 minutes.

 Fold onto plate to served. 

ENJOY! Come again... 
Linked to:
Nifty Thrifty Sunday
Everyday Moms Meals  

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes 
Mop Up Mondays - I Should be Mopping the Floor   

Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms     
Recipe Sharing Monday @ Jam Hands  
Flour Me With Love: Mix it up Monday! 
Marvelous Mondays @ This Gal Cooks
The Chicken Chick: Clever Chicks Blog Hop 
Watch Out Martha
Tried and True Recipes 5  
Skip To My Lou: Made by you Monday
Titus 2 Tuesday
Zentmrs: Tuesday Table  
Show and Share Wednesday Semi-Homemade Mom 
Wednesdays Adorned From Above 
The Mandatory Mooch Tasty Thursday

Jumbo Sour Cream Cinnamon Buns: Breakfast Is Served

Jumbo Sour Cream Cinnamon Buns: Breakfast Is Served

Hi everybody :) 
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. Cheesy Ham & Tots Casserole was last week post. 

Today I'm doing cinnamon buns. These buns have a soft, velvety texture of the Sour Cream Pocketbook Rolls, because they too, are made using sour cream. They're rolled up jellyroll-styled and place in muffin tins after cutting. I decided to make them jumbo because I like big buns :) no pun intended. Let's get it started... 

 Sour Cream Cinnamon Buns
1 8-ounce carton sour cream
2 tablespoons butter or margarine
3 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
1 large egg, lightly beaten
1 package active dry yeast
3 cups all-purpose flour, divided
2 tablespoons butter or margarine, softened
1/2 cup firmly parked brown sugar
2 teaspoons ground cinnamon
1 1/2 cups sifted powdered sugar
2 tablespoons milk

Heat sour cream in a small saucepan over medium-low heat to 105° to 115°. 
In a large mixing bowl, combine warm sour cream, 2 tablespoons butter, and next 3 ingredients. 

 Add egg and yeast; blend well. 

Add 1 1/2 cups flour; beat at medium speed of an electric mixer until well blended. 

Gradually stir in enough remaining 1 1/2 cups flour to make a soft dough.
Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

Cover and let rest 5 minutes.
Roll dough into an 18- x 6-inch rectangle; (I roll out to about 14-x 8-inch) 

spread 2 tablespoons softened butter over dough. Sprinkle brown sugar and cinnamon over dough. 
Roll up dough, starting at long side, pressing  firmly to eliminate air pockets; pinch seam to seal.


Slice roll into 12 (1 1/2-inch) slices. (I did 7 slices {about 2-inch})  Place slices, cut side down, in greased muffin pans. 

Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. 
Bake at 375° for 12 to 15 minutes or until lightly golden. Remove buns from pan immediately; let cool on a wire rack. 

Combine powdered sugar and milk: drizzle over buns. Yield: 1 dozen.
Source: Christmas with Southern Living Cookbook: Volume 3

 What I did  and/or Think: 
    The changes I made was making these jumbo size and using a sour cream glaze, recipe below.
    The taste: If you loved the Sour Cream Pocketbook Rolls, then you're going to really love these buns. They have the same texture; fluffy, soft, velvety deliciousness swirled with cinnamon and brown sugar. 
    I wanted a thick glaze with a tangy sweet flavor so I made one this for the topping:
Sour Cream-Cheese Glaze:
1 tablespoon cream cheese, softened
1 tablespoon sour cream 
1/2 cup powdered sugar, sifted
1 - 2 tablespoons milk or cream, enough to make it drizzle Whisk together cream cheese, sour cream and powdered sugar. Add enough milk or cream to make it drizzle. Drizzle over buns. Sprinkle with sliced almonds, if desired.

ENJOY! Come again... 
Linked to:
YeastSpotting! @ wildyeast  
Nifty Thrifty Sunday
Everyday Moms Meals 
Mop Up Mondays - I Should be Mopping the Floor  
Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

Sweet 2 Eat Baking: Sugar & Slice Sunday

Marvelous Mondays @ This Gal Cooks

Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday!  
The Chicken Chick: Clever Chicks Blog Hop 
Watch Out Martha
Tried and  True Recipe Party 3 
The Country Cook:: Weekend Potluck 
Roxana's Home Baking: March Bake Your Own Bread
 

Cheesy Ham & Tots Casserole: Breakfast Is Served

Cheesy Ham & Tots Casserole: Breakfast Is Served

Hi everybody :)
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. Cappuccino Muffins were the last post. Today is the first breakfast post for the month of March. To kick it off to a great start introducing Cheesy Ham & Tots Casserole. The original recipe used hash brown but I figured tater tots would be fine; so here's what I did...

Cheesy Ham and Hash Brown Casserole
1 (32 ounce) package frozen hash brown potatoes (I used Onion Tater Tots; cut into pieces)
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese (I used Colby & Monterey Jack Cheese)
1 1/2 cups grated Parmesan cheese (I omitted this)
(1 tbsp. sweet red pepper)
(1 tbsp. chives, divided 1 tsp. into the casserole & 2 tsp. sprinkled over top)

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
   
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. 

Spread evenly into prepared dish. 
Sprinkle with Parmesan cheese. (Colby & Monterey Jack Cheese) 
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. 

Serve immediately.
Source: Allrecipes

What I Did and/or Think:

Since I'm home alone I only did a small serving of this recipe; baking it in a small casserole dish for 25 minutes. The other changes are in Bold, Italic, & Purple. 
 
The Taste: The casserole had a great blend of flavors and was delicious. Definitely an A.G.R. (Another Great REPEAT). 
I think this would make a great lunch or dinner meal also.

ENJOY! Come again... 
Linked to:

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

Everyday Moms Meals   

Nifty Thrifty Sunday 
Mop Up Mondays - I Should be Mopping the Floor
  

Cappuccino Muffins: Breakfast Is Served

Cappuccino Muffins : Breakfast Is Served

Hi everybody :) 

"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. Last week breakfast were Baked Strawberry Donuts. Today's recipe is about the coffee. If you're a coffee-lover, you are in for a treat because I'm making cappuccino muffins with a chocolatey mocha spread.

But before we get to the recipe, I must share a little confession with you all first... I am not a coffee drinker. Shocking, right? I know. I love the smell of coffee. Kahlua, the coffee flavored liqueur is one of my favorite things. Sometimes while shopping, I would find myself going down the coffee isle just to get a sniff of that amazing aroma. Although I don't drink coffee, I do LOVE baking with coffee, especially if chocolate is involved. So the answer to "how I like my coffee?", if asked, is: in cakes, cookies, pies, brownies, muffins, etc... :)
  
This recipe was designed to make regular-sized muffins, but I like my muffins BIG : )  So I adjusted it for baking in a jumbo muffin pan. I also added Kahlua, espresso powder and toffee bits to make it even more 'Mocha-licious'. Here's what I did...

Chocolate Mocha Spread:
4 ounces cream cheese, softened
2 tablespoons sugar
1/2 teaspoon instant coffee granules or espresso powder
1 teaspoon Kahlua
1/2 teaspoon vanilla 
1/4 cup miniature semisweet chocolate chips
2 tablespoons Toffee bits

Jumbo Muffins: 
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
1 1/2 tablespoons instant coffee granules
1/2 tablespoon espresso powder
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3 tablespoons toffee bits

For the spread:
In a small bowl combine the all the ingredients  mix until well blended; cover and refrigerate until serving 

For the Muffins:
In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. 

In another bowl, combine milk  coffee granules and powder until coffee is dissolved. 

Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and bits

Fill greased or paper-lined jumbo muffin cups two-thirds full. Bake at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes.

Source: The Taste of Home Baking Book or here

What I Think:
The muffins were definitely 'Mocha-liciously GOOD'. I love the flavors. The spread was amazing. It's an A.G.R. ladies;  (Another Great REPEAT).

 ENJOY! Come again...
Linked to: 
Sweet 2 Eat Baking: Sugar & Slice Sunday
Mop Up Mondays - I Should be Mopping the Floor 
BYOB @ Roxana's Home Baking : Baking Your Own Bread  
Everyday Moms Meals 
Watch Out Martha  
Marvelous Mondays @ This Gal Cooks 
The Chicken Chick: Clever Chicks Blog Hop

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

Recipe Sharing Monday @ Jam Hands
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms   
Flour Me With Love: Mix it up Monday!  
  

Baked Strawberry Donuts: Breakfast Is Served

Baked Strawberry Donuts: Breakfast Is Served

  From Quick Bread to Donuts 

Hi everybody :) 
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. The last Breakfast Is Served post was Oatmeal Waffles.  

Today we're having Baked Strawberry Donuts! Did you know you can adjust just about any quick bread recipe to make muffins, donuts, and scones with a few easy changes to how it's baked? I did just that to a strawberry bread recipe from a Gooseberry Patch cookbook. Here's what I did... 

Baked Strawberry Donuts
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 cups sugar
2 eggs, beaten
3/4 cup oil (1 part olive oil & 1 part vegetable oil)
1 cup strawberries, hulled and chopped
1/2 cup + 2 tablespoons cup chopped walnuts; optional
Powdered sugar or Lemon Icing; for topping, optional
 
Preheat oven to 350. Lightly grease donut pan(s); set aside.
In medium bowl, combine flour, baking soda, salt, cinnamon and sugar; set aside. 

In a small bowl combine oils and eggs. 

 Add to dry mixture along with strawberries and nuts, if using. 

Stir just until moist. 

Divide among pan(s) filling each donuts 3/4 full. (I used this pan). Baked 15 -20 minutes or until done. Cool in an a few minutes. Remove to cooling rack, cool for 15 minutes.  

 Top with icing or sprinkle with powdered sugar, if desired.

Sweet Strawberry Bread: 
To make Sweet Strawberry Loaves, double the ingredients for the donuts (originally 2 cups sugar and 1 1/4 cups walnuts).  Combine flour, baking soda, salt, cinnamon and sugar . Add eggs, one at a time.  beating well addition. Stir in oil; mix remaining ingredients. Divide batter between 2 greased and floured  9x5" loaf pans. Bake at 350 for one hour. Makes 2 loaves.
adapted: 101 Hearty Recipes Cookbook
Lemon Icing:
2 tablespoons butter
1 cup powdered sugar
1/2 teaspoon  lemon extract
Milk and/or lemon juice
Blend together butter, powdered sugar. and extract. Add milk one tablespoon at a time until you reach the right consistency for icing. For variations vanilla or almond extract can be used in the place of lemon.
adapted: One Smart Cookie   

What I Think: 
To cut calories, I think the next time I would use applesauce  in the place of oil or lower the oil down to 1/2 cup, using all olive oil and decease the sugar to 1/2 cup also. 
 
The Taste:  I love, love, love the donuts! The icing was great  with the donuts too. Most definitely a great REPEAT!   

 ENJOY! Come again...

Linked to:

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

BYOB @ Roxana's Home Baking : (Feb 2013) Bake Your Own Bread 
Mop Up Mondays - I Should be Mopping the Floor  
Sweet 2 Eat Baking: Sugar & Slice Sunday 
Watch Out Martha 
Marvelous Mondays @ This Gal Cooks 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
The Chicken Chick: Clever Chicks Blog Hop 
Flour Me With Love: Mix it up Monday!  
Recipe Sharing Monday @ Jam Hands 
Jaime @ Mom's Test Kitchen    
Lemons for Lulu: Saturday Share With Us