Greek Yogurt Parfait
- 1/4 cup Strawberries fresh
- 1 handful of maple granola
- 2 tbsp Honey or Organic Blue Agave
- 1/2 cup Greek yogurt
- 1 tsp of cool whip
- Sprinkle of Cinnamon
- 1 (2 pound) package Hash brown potatoes, frozen
- 1/2 cup Onion
- 1 cup Cornflakes
- 1 (10.75 ounce) can Cream of chicken soup, condensed
- 1/2 tsp Black pepper, ground
- 1/2 tsp Salt
- 1 cup Butter
- 2 cups Cheddar cheese
- 1 (8 ounce) container Sour cream
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9×13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
- Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.
Cake Batter Red Velvet Pancakes
- 2 cups red velvet cake mix
- 1/2 cup all-purpose flour
- 1 1/4 cup milk or water
- 1 egg
- 1 Tablespoon butter or oil for greasing the pan
- Cream Cheese Syrup
- 4 ounces cream cheese at room temperature
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- Heat skillet on medium heat while you prepare the batter. In a medium bowl whisk the egg and milk until well combined.
- Add the red velvet flour and all-purpose flour at the same time. Beat by hand for 2-3 minutes until the batter is fluffy.
- Brush the pan with oil or butter and pour 1/4 cup of batter onto the skillet, spread out with a spoon if the batter is too thick.
- Cook until the small bubble (about 1 minute or less) begin to form of the pancake, flip and cook for no more then 1 minute.
- Make sure to leave the heat on medium/low so the pancakes don’t burn. Keep a close eye on them while cooking.
- Cook pancakes one by one until all are finished.
Cream Cheese Syrup
- Beat cream cheese, powdered sugar, milk, and vanilla for 1-2 minutes by hand.
- Drizzle over pancakes and enjoy!
Nutella Filled French Crepes
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 1/2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 3 tablespoons salted butter, melted
- Combine all of the ingredients in a blender and pulse for 10 seconds until smooth. Let the batter rest for 10 minutes (or up to 48 hours in the fridge).
- Heat a crepe pan or nonstick pan over medium heat. You may need to add a little butter to the pan and swirl it to coat the bottom before cooking your first crepe.
- Pour about 1/4 cup of batter into the hot pan, tilting and swirling the pan while pouring, to cover the bottom of the pan in a thin, even layer of crepe batter. Let it cook for about 30 seconds until lightly browned around the edges and the top has lost its glossy wet sheen, then carefully flip with a crepe spatula or other flat tool and cook on the other side for about 10 seconds. Remove to a plate and repeat with remaining crepe batter.
- Serve with your favorite crepe fillings.
- After the crepes have cooled completely, you can store them in a freezer-safe ziploc bag in the refrigerator for up to five days or in the freezer for up to two months.
- Place sheets of parchment or waxed paper between each crepe before freezing. We like to reheat our crepes in the microwave for a few seconds until warm and pliable again.
- For savory crepes, decrease the sugar to 1 teaspoon, omit the vanilla completely, and add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs (chives are my favorite for savory crepes).
Classic Quiche Lorraine
- 1/2 pkg. refrigerated pie crusts
- 8 – 10 slices bacon, fried crisp and crumbled
- 1/4 cup scallions, chopped
- 1-1/2 cups Swiss cheese, grated
- 6 large eggs, beaten
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg (optional)
- Dash of ground red pepper
- Preheat oven to 350 degrees. Allow pie dough to come to room temperature, about 15 minutes. Unroll and place in pie plate, turning edges under and crimping. Sprinkle the crumbled, cooked bacon over the crust. Sprinkle scallions and 1 cup of the Swiss cheese on top of the bacon.
- Whisk together eggs, cream, and milk. Add salt, pepper, and nutmeg. Carefully pour egg mixture into crust. Sprinkle with remaining cheese and a dash of ground red pepper.
- Bake 40 – 45 minutes or until lightly browned and set in the middle. Cool 15 minutes before serving.
Peaches and Cream Baked Oatmeal
- 1½ cups rolled oats
- ⅓ cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup whole milk
- 2 eggs
- 1 tsp vanilla extract
- 2 medium or 3 small peaches, diced
- Heavy cream, for serving (optional)
- Preheat over to 350 degrees. Spray an 8-inch square baking dish with nonstick spray and set aside.
- In a large bowl, stir together oats, brown sugar, baking powder, cinnamon and salt.
- In another bowl, whisk together milk, eggs and vanilla.
- Pour the wet ingredients into the dry, and stir to combine. Add the diced peaches and mix thoroughly.
- Pour oat mixture into the prepared baking dish. Cover with foil and bake 30 minutes. Remove foil and bake an additional 5 minutes.
- Serve warm, drizzled with cream, if desired.
All this making your mouth water? Want some of these wonderful dishes for yourself?