Chorizo and Potato Frittata

I came across this recipe and knew I had to try it. We raise chickens and eat a lot of eggs - this was a delicious way to eat some of them!

3 tbsp olive oil
3 medium Yukon gold potatoes, peeled and cut into small cubes
small onion, diced
1 lb ground chorizo sausage
8 large eggs
salt and pepper
1 cup monterey jack cheese

Preheat oven to 350. In a large ovenproof skillet heat the olive oil over medium heat. Add potatoes (season with salt and pepper) and cover with a lid, stirring often, until tender and lightly browned. Remove from pan.

Add onion and chorizo to pan and cook through. Add potatoes back to pan and stir to combine.

Whisk eggs together, seasoning with salt and pepper, and add to the pan. Cook until egg starts to set then transfer to the oven. Cook until frittata is set, 8-10 min. Add cheese to top and broil to brown.

New York Style Crumb Coffee Cake

I wanted to make something warm and delicious for breakfast. This coffee cake hit the spot! The cake batter doesn't look like much, but it's enough - trust me. There's just PLENTY of topping that goes over it. ;)

Crumb Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
3/4 tsp cinnamon
1/8 tsp salt
8 tbsp (1 stick) butter, melted
1-3/4 cup pastry flour

Cake Batter:
1-1/4 cup pastry flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp butter, cut into 6 pieces, softened but still cool
1 large egg
1 egg yolk
1 tsp vanilla extract
1/3 cup buttermilk

Preheat oven to 325. Spray a 9x13 pan with cooking spray (or slightly smaller if you want more dense cake).

In a medium bowl, whisk together the sugars, cinnamon, and salt. Pour the butter over the top and mix with a wooden spoon until incorporated. Add the pastry flour and mix until it incorporates (it will be chunky, but no flour will be noticeable).

In a bowl with a stand mixer using the paddle, mix flour, sugar, baking soda, and salt on low speed to combine. Add butter one piece at a time, beating on low until there are no visible butter chunks. Add the egg, egg yolk, vanilla, and buttermilk, and mix until all has been incoporated.

Spread dough into pan. Sprinkle crumb topping over it, squeezing the dough into a crumbly mixture if not already. Do not press the topping into the batter - just let it sit on top.

Bake for 20-24 minutes, or until crumbs are golden and a toothpick comes out clean.

Banana and Cream Cheese Stuffed French Toast

This is, without a doubt, the best french toast I have ever eaten. Enjoy!

2 bananas, diced
1/2 c. cream cheese, softened
6 1.5" slices challah bread
1 c. hazelnut creamer
2 eggs, beaten
4 T. butter
1/2 c. Nutella

1. Combine bananas and cream cheese in a bowl, set aside.

2. Slice into 4 slices of bread horizontally without cutting all the way through to form a pocket for the filling. Pulse remaining 2 slices in a food processor to make fine crumbs.

3. Fill each slice with the banana filling.

4. Combine eggs and creamer. Soak each slice in the mixture, about a minute on each side, then dip in the fine bread crumbs.

5. Heat butter in a skillet over medium heat. Cook each slice on the heated skillet until cooked through, about 4-5 minutes on each side.

6. Heat Nutella in a microwave safe bowl for 1 minute, stirring every 20 seconds. Serve on top of french toast.

Chocolate and Peanut Butter Crescents

This is such an easy little snack or dessert, maybe even breakfast treat! My whole family loved them. :)

1 tube crescent rolls
peanut butter
semi-sweet chocolate chips (I used mini ones)

Preheat the oven to 375. Place the unrolled crescent rolls onto an ungreased cookie sheet (I used parchment paper underneath). Spread a layer of peanut butter on each triangle; top with chocolate chips. Roll from the bottom of the triangle to the point. Place in the oven and bake 10-11 minutes or until golden brown. Serve while warm.

Quick & Easy Cinnamon-Swirl Coffee Cake

I found this recipe on the Kraft website & had to try it. It was so easy to make, and the whole family devoured it! Feel free to leave off the nuts if you don't care for them.

1 (3.4 oz) pkg vanilla instant pudding
1/2 cup chopped pecans, divided
1 tbsp ground cinnamon
1/2 cup packed brown sugar
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup (1 stick) unsalted butter, melted

Heat the oven to 350. Sprinkle half each of the dry pudding mix and nuts onto bottom of fluted tube pan sprayed with cooking spray; set aside.

Mix cinnamon and brown sugar. Separate dough into 20 biscuits. Place 10 biscuits in pan, with sides slightly overlapping. Sprinkle with remaining dry pudding mix, nuts, and half the cinnamon-sugar. Drizzle with half the butter. Top with remaining biscuits, cinnamon-sugar and butter.

Bake 30 minutes or until golden brown. Cool 1 min in pan; invert onto serving platter. Serve warm.

Ham & Swiss Quiche

1 1/2 c shredded Swiss cheese
4 t all-purpose flour
1/2 c cooked ham, diced
3 eggs
1 c milk
1/4 t salt
1/4 t ground dry mustard
1 (9 inch) unbaked pie crust
2 T chopped fresh parsley (optional for garnish)

In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.

In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.

Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.

When ready to bake, preheat oven to 400 degrees F. Remove foil and plastic wrap. Put foil around edge of crust to protect it from burning. Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown.

Aztec Quiche

1 1/4 c. grated Monterey Jack cheese
3/4 c. grated mild cheddar cheese, divided
9" deep-dish frozen pie shell
4oz can diced green chilies
1 c. half and half
3 eggs, beaten slightly
1/2 t. salt
1/8 t. ground cumin

Spread Monterey Jack cheese and half of cheddar over bottom of pie shell. Sprinkle diced chilies over cheeses. In a bowl, mix the half-and-half, eggs, salt, and cumin. Pour carefully into pie shell. Sprinkle with remaining cheddar. Cover pie with foil and freeze.

Serving Day: Thaw quiche in fridge. Preheat oven to 325°, remove foil, and bake uncovered for 40-50 minutes or until center is set.

Salsa and Cheese Quiche

I make this quiche in combination with the Sausage Quiche. Since refrigerated pie crusts come in twos, it works out well to make two different quiches. I mix all the ingredients in a bowl for this one first (since it is vegetarian), then use the same bowl to mix ingredients for the sausage version. Both are crowd pleasers and perfect for brunch when you have out-of-town visitors!

6 beaten eggs
1 c. heavy cream
1 1/2 c. sharp cheddar cheese (shredded)
3/4 c. salsa
salt and pepper to taste
unbaked 9in pie crust

Preheat oven to 375 degrees
Mix all ingredients together and pour into pie shell.
Bake for 35-45 min.