Pumpkin Apple Bread
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin puree (such as Libby's)
4 large eggs
1 cup vegetable oil
1/2 cup apple juice (or water)
1 large baking apple, peeled,cored and diced
Preheat oven to 350 degrees.Grease and flour two 9 x 5-inch loaf pans.Combine flour, cinnamon, baking soda and salt in large bowl.Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.Add pumpkin mixture to flour mixture; stir just until moistened.Fold in apples.Spoon batter into prepared loaf pans. Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutesTo make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.
Frittata
2 tablespoons olive oil
1 thinly sliced onion
1 thinly sliced green bell pepper
1 cup sliced mushrooms
1 garlic clove, minced
8 large eggs
2 large egg whites
1/3 cup 1% low-fat milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 1/2 tablespoons butter
1 cup cherry tomatoes, halved
1 cup fontina cheese, cut into small cubes (about 5 ounces)
Heat oil in a 10-inch, oven-safe skillet or sauté pan. Add onion and pepper; sauté over medium heat 5 minutes, stirring frequently. Add mushrooms, cover, and sauté 3 minutes, stirring several times. Add garlic, and sauté 1 additional minute. Remove vegetable mixture from heat, and transfer to a plate to cool briefly. Wipe pan with paper towels, and return to stove.
Combine eggs, egg whites, milk, salt, pepper, and basil in a large bowl, stirring with a whisk until well blended; set aside. Heat skillet over medium heat for 2-3 minutes and add butter, swirling pan to melt butter evenly. Add vegetables to egg mixture in bowl, stir, and carefully pour entire mixture into heated skillet. Scatter cherry tomatoes and cheese over egg mixture (do not stir).
Cook frittata gently over medium-low heat 15-18 minutes or untilit is cooked most of the way through. To finish cooking the top, preheat broiler and place the frittata about 6-8 inches from heat for 2-4 minutes (watch frittata carefully to ensure that it doesn't burn).
Remove frittata from oven, cool on a wire rack for 5 minutes, and shake pan rapidly back and forth to loosen. Cool a few more minutes, then carefully put a plate over the frittata and invert it onto the plate. Invert it again onto another plate so the frittata is right side up. Refrigerate until ready to serve.
Baked Garlic Cheese Grits
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups regular grits
16 ounces Cheddar, cubed
1/2 cup milk
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp white Cheddar
Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.
Eggs with Cheddar and Potatoes
3 tablespoons unsalted butter
1 1/2 pounds red-skinned potatoes, diced
1/4 cup chopped fresh flat-leaf parsley leaves
2 large cloves garlic, minced
1 teaspoon kosher salt
Freshly ground black pepper to taste
8 large eggs
1 cup extra-sharp farmhouse cheddar, shredded (about 4 ounces)
Preheat the oven to 400 degrees F.
Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the parsley, garlic, salt, and pepper, and remove from the heat.
Push the potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.
Mexican Hot Cocoa
3-4 tablespoons granulated sugar
3 tablespoons Nestle Toll House baking cocoa
1/4 teaspoon ground cinnamon
2 1/3 cups milk
1/2 teaspoon vanilla extract
In a small heavy-duty saucepan; combine sugar, cocoa and cinnamon. Over medium heat, gradually stir in milk and stir constantly until hot, do not boil. Remove from heat and stir in vanilla extract. Beat with a wire whisk until frothy and pour into cups. Serve immediately.