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Archive for the ‘Breakfast’ Category

Banana Bread

Posted in bread, Breakfast, Recipes, tagged , , on November 5, 2010| 2 Comments »

Once in a blue moon, when I have a a bunch of overripe bananas, I will get inspired to bake banana bread.

Hubby is pretty excited when this happens and will eat half the loaf, still warm from the oven, slathered in butter – if I let him. (Have you ever tried stopping a hungry man from eating warm bread? Not an easy task, I assure you!)

This recipe isn’t hard to make and always turns out well.

Cast of characters for banana bread. Please ignore the fact I forget to include butter in the photo.

 

Mix dry ingredients together.

Mash two to three ripe bananas.

You need a cup of smashed-up, gooey bananas.

Add bananas, butter, milk and vanilla to dry ingrdients.

Beat in eggs and flour.

Then the cinnamon.

Add chopped nuts. If you need to chop (or smash to pieces) a meat tenderizer and a ziploc bag works well.

Pour batter into the pan.

Bake at 350 for almost an hour.

Golden brown and ready to enjoy!

Banana Bread

1 3/4 cup flour

2/3 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup mashed ripe bananas

1/3 cup butter or shortening

2 tbsp. milk

1 tsp. vanilla extract

2 eggs

1/2 cup nuts

1 tbsp. cinnamon

Preheat oven to 350 degrees.

Mix 1 cup flour, sugar, baking powder, baking soda,  and salt. Mash two to three ripe (or overripe bananas, the riper the banana the stronger the flavor) bananas to make 1 cup. Add banana, butter, vanilla and milk to dry ingredients. Mix on low until blended then beat on high for two minutes. Add eggs and remaining flour, beat until blended. Add cinnamon and nuts. Bake 55-60 minutes or until golden brown and starting to pull away from the edges of the pan.

 

Happy Eating and Happy Entertaining!

Shanna

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Spinach and Mushroom Quiche

Posted in Breakfast, Easy Recipes, Recipes, tagged , , , , on October 1, 2010| 1 Comment »

The other day I needed a vegetarian dish and decided quiche would fit the bill nicely.

This spinach and mushroom version is very tasty, simple to make  and a joy to serve. Sit back and get ready for the compliments!

Ingredients for Spinach and Mushroom Quiche

Saute fresh spinach leave, mushrooms and onions.

Saute fresh spinach leaves, mushrooms and onions.

Layer spinach and mushrooms into the prepared pie shell.

Sprinkle on the cheese then top with egg and cream mixture before popping into the oven.

Quiche - ready to devour in all its golden brown deliciousness.

Spinach and Mushroom Quiche

One 9-inch prepared pastry shell

4 eggs

2 cups cream

3/4 tsp. salt

1 tsp. all-seasoning

1 cup shredded colby-jack cheese

1/2 cup feta cheese, crumbled

1/4 cup minced onion

2 cups fresh spinach leaves, torn

2 cups mushrooms

1 tbsp. butter

1 tbsp. olive oil

Preheat oven to 425 degrees.

Either make your own pie crust or use a prepared one and line a 9-inch pie pan. (I made my own crust and remembered all the reasons I decided Marie Callendar’s are good enough. But then I took a bite of the golden flaky crust and had to rethink my position on that… again.) Set aside.

In a saute pan or large skillet on medium heat, warm butter and olive oil. Once butter is melted, add mushrooms, spinach and onions. You can use fresh minced onion or onion flakes, whatever floats your boat. My boat floats better with onion flakes. Cook for about five minutes, stirring occasionally, until mushrooms are tender. Place into pie shell and spread out evenly.

Top with cheeses. I threw in the feta at the last minutes (hence the reason it is not on the ingredients photo) but it really was a flavorful choice for the better.

Beat eggs slightly, until light but not foamy. Add in cream, salt and seasoning. Beat until mixed and then pour on top of cheese in pan. Bake for 15 minutes, then reduce temperature to 325 degrees and bake an addition 30 minutes or until a knife inserted in the center of the quiche comes out clean. Let stand 10 minutes before cutting.

Serve in wedges and enjoy!

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Eggs and Sausage Breakfast Skillet

Posted in Breakfast, Entertaining at Home, Recipes, tagged , on September 17, 2010| Leave a Comment »

The other day Hubby and I actually had a small window of time to have breakfast together. Wanting something filling and fast, I decided to whip up a skillet of eggs and sausages. We happened to have several leftover brats from a barbecue the evening before, which worked perfectly.

Ingredients for Eggs and Sausages. Please ignore the fact this package of brats is frozen.

You will want to use pre-cooked sausages. You can use whatever kind of sausage you like, we just happened to have brats on hand. I use a two egg and one sausage per person ratio. Except with Hubby, then it is more like two sausages and one egg. Oh, my.

Thinly slice the sausages and toss in a skillet over medium heat with a heaping spoon of butter. Let them get hot and then add your eggs. Stir around until eggs are set and serve.

Enjoy!

Happy Entertaining!

Shanna

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