01/17/15 recipe -Taste USA

Saturday, January 17, 2015

Smoky Cheddar Skillet Cornbread

How to make Smoky Cheddar Skillet Cornbread Recipe - This cornbread baked in a cast-iron skillet is tender, sweet, smoky, and full of cheddar cheese. Have fun with different mix-in ingredients try adding bacon, onions, peppers, chicken, or beef. If you’d rather not use a castiron skillet, you can bake this recipe in an 8- or 9-inch baking dish. This is a great recipe to have the kids help measure and add the ingredients to the mixer. We enjoy this cornbread with chili, BBQ chicken, soups, and salads.

Ingredients:
6 ounces (1 1⁄2 sticks) unsalted butter, 1 stick softened, 1⁄2 stick cold
1⁄2 cup granulated sugar
2 large eggs plus 1 egg yolk
1 15-ounce can cream-style corn
11⁄2 cups all-purpose flour, divided
1 cup shredded cheddar cheese
1⁄2 cup cornmeal
1 1⁄4 teaspoons kosher salt, divided
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon smoked paprika
1⁄2 cup packed light brown sugar

Method:
1. Preheat the oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.

2. Add the softened 1 stick of butter and the sugar to the bowl of a stand mixer and beat on medium speed until light and fluffy. Slowly add the eggs and egg yolk, beating until well combined. Add the corn, 1 cup of the flour, the cheddar cheese, cornmeal, 1 teaspoon of the salt, the pepper, and paprika and beat on low until just combined. Transfer to the prepared skillet.

3. Add the brown sugar and the remaining 1⁄2 cup flour and 1⁄4 teaspoon salt to a medium bowl and mix to combine. Cube the 1⁄2 stick cold butter and add to the flour mixture. With a pastry cutter or fork, cut the butter into the dry ingredients until well combined and crumbly; this takes about 5 minutes. Sprinkle the streusel on top of the cornbread batter, then bake for 30 to 35 minutes, until cooked through.

Smoky Cheddar Skillet Cornbread

Spanish Rice

How to make Spanish Rice Recipe - This simple, yet flavor-packed Spanish rice is the perfect side for any Mexican style dinner. We enjoy this dish with tacos, enchiladas, and burritos. Have the kids help stir in ingredients and watch white rice turn into Spanish rice. Try adding cooked chicken breast, beef, or shrimp along with corn and black beans and turn this side into an entrée.

Ingredients:
2 cups long-grain white rice
3 tablespoons vegetable or canola oil
1 1⁄4 cups finely chopped white onion
2 tablespoons minced garlic
8 ounces tomato sauce
1 1⁄2 teaspoons kosher salt
1 teaspoon ground cumin
1⁄2 teaspoon freshly ground black pepper

Method:
1. Bring a large saucepan with 4 cups of water to a boil. Stir in the rice, cover, and reduce heat to low. Simmer until the water is absorbed, about 20 minutes.

2. Heat the vegetable oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cooked rice, tomato sauce, salt, cumin, and pepper and stir to combine. Reduce the heat to low and serve.

Parmesan Roasted Carrot Fries

How to make Parmesan Roasted Carrot Fries Recipe - I love preparing these “fries” for the kids. Roasting carrots brings out their natural sweetness, and when they’re topped with Parmesan cheese you get that delicious sweet and-salty flavor combination going on. Serve instead of traditional french fries along with my Homemade Ranch Dressing for dipping.

Ingredients:
1 1-pound bag baby carrots
1⁄4 cup shredded Parmesan cheese
2 tablespoons extra-virgin olive oil
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt

Method:
1. Preheat the oven to 400°F and line a large baking sheet with parchment paper or a silicone liner.

2. Add the carrots, Parmesan cheese, olive oil, salt, pepper, and garlic salt to a large bowl and stir to combine. Transfer the mixture to the prepared baking sheet and bake for 20 to 25 minutes, until the carrots are fork tender.

Parmesan Roasted Smashed Potatoes

How to make Parmesan Roasted Smashed Potatoes Recipe - Smashed potatoes are such a fun and messy-looking side dish the kids really enjoy them. You smash them with your thumb or the tines of a fork and season with salt, pepper, and Parmesan cheese. Experiment with different seasonings and cheeses any of your favorites will work beautifully. You’ll have this recipe on your dinner table in no time, since they only bake 15 minutes in the oven. Serve with your favorite entrée and try dipping in my Homemade Ranch Dressing if desired.

Ingredients:
1 1⁄2 pounds baby potatoes
1 tablespoon extra-virgin olive oil
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
3 tablespoons shredded Parmesan cheese

Method:
1. Preheat the oven to 375°F and spray a large baking sheet with nonstick cooking spray.

2. Bring a large pot of water to a boil, add the potatoes, and boil until fork tender, about 15 minutes. Drain, transfer to a cutting board, and let the potatoes cool for 10 minutes.

3. Move the warm potatoes to the prepared baking sheet. Using your thumbs or a fork, press each potato to “smash” while trying to keep them intact as much as possible. I find that using my thumbs to smash is easier for keeping potatoes intact.

4. With a pastry brush, lightly brush the tops of the potatoes with the olive oil, season with the salt and pepper, then top with the Parmesan cheese. Bake for 15 minutes, until the cheese is melted and slightly golden. Remove from the oven and serve warm.

3-Cheese and Bacon au Gratin Potatoes

How to make 3-Cheese and Bacon au Gratin Potatoes Recipe - Parmesan and bacon are two of my favorite ingredients to cook with. This thinly sliced potato dish is bubbly, rich, creamy, and layered with 3 different cheeses. Au gratin is simply a recipe that is topped with an ingredient that forms a golden crust, usually cheese or bread crumbs. Watch the smiles you get from the family when you place this dish on the kitchen table. These potatoes serve beautifully with chicken, beef, or fish.

Ingredients:
1 tablespoon unsalted butter, softened
1 1⁄2 pounds russet potatoes, peeled and sliced 1⁄8 inch thick
1 teaspoon dried thyme
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt
1 cup shredded mozzarella cheese
1⁄2 cup shredded Parmesan cheese
1 1⁄2 cups heavy cream
1⁄4 pound sliced bacon, cooked until crisp and crumbled (about 1⁄2 cup)
1⁄2 cup shredded cheddar cheese

Method:
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish with the butter.

2. Spread half of the potatoes in the bottom of the prepared baking dish. Season with 1⁄2 teaspoon of the thyme, 1⁄4 teaspoon of the salt, 1⁄4 teaspoon of the pepper, and 1⁄4 teaspoon of the garlic salt. Layer with 1⁄2 cup of the mozzarella cheese and the Parmesan cheese.

3. Slowly pour 3⁄4 cup of the cream over the first layer. Layer the remaining potatoes on top, season with the remaining 1⁄2 teaspoon thyme, 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄4 teaspoon garlic salt, and sprinkle with the remaining 1⁄2 cup mozzarella cheese.

4. Slowly pour the remaining 3⁄4 cup cream over everything, then top with the bacon and cheddar cheese. Bake uncovered, for 45 minutes, until bubbly and the potatoes are fork tender.

Spinach Parmesan Couscous

How to make Spinach Parmesan Couscous Recipe - is such a great side dish it literally takes just minutes to cook and is a great substitute for rice. I cook onions and garlic with fresh spinach and then toss in cooked couscous and fresh Parmesan cheese. Have the kids grab a chair and watch how fast the fresh spinach wilts as you add it to the hot skillet. It’s the perfect side with almost any entrée.

Ingredients:
1 10-ounce box plain couscous
1⁄4 cup extra-virgin olive oil, divided
5 cups chopped fresh spinach leaves
1⁄4 cup finely chopped white onion
1 tablespoon minced garlic
1⁄2 cup shredded Parmesan cheese
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Prepare the couscous according to the package directions. Transfer to a large bowl, tossing to fluff.

2. Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium heat. Add the spinach and onion and cook, stirring, until the spinach is wilted, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cooked couscous, Parmesan cheese, salt, pepper, and the remaining 2 tablespoons of oil and stir to combine. Serve warm.

Creamy Honey Buttered Corn

How to make Creamy Honey Buttered Corn Recipe - When you are not sure what vegetable to serve with dinner, this is your ticket! Not only does this corn have the family swooning over its sweet honey-butter flavors, it takes only a few minutes to prepare. Try adding diced red peppers and chopped cilantro leaves to the melted butter for a Mexican style corn.

Ingredients:
2 tablespoons unsalted butter
2 tablespoons honey
2 1⁄2 cups fresh or frozen corn kernels
2 ounces cream cheese
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Place a Dutch oven or medium pot over medium heat. Add the butter and honey and stir until melted. Add the corn and cook, stirring, until hot, about 5 minutes. Add the cream cheese, salt, and pepper and cook, stirring, until melted and combined, 3 to 5 minutes. Serve hot.

Creamy Weeknight Mashed Potatoes

How to make Creamy Weeknight Mashed Potatoes Recipe - I don’t think there is anything that makes my oldest son happier than mashed potatoes. The kid could eat them by the bowlful. I love this quick and simple potato recipe that is doable even during busy weeknights. These mashed potatoes are seasoned just right and are the perfect side for just about any entrée.

Ingredients:
2 1⁄2 pounds russet potatoes, peeled and diced into about 1-inch pieces
4 tablespoons (1⁄2 stick) unsalted butter, softened
4 ounces cream cheese, softened
1⁄2 cup warm milk
1⁄4 cup sour cream
1 tablespoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt

Method:
1. Heat the potatoes in a Dutch oven or large pot filled three-quarters full with water over high heat. When the water comes to a boil, cook until the potatoes are fork tender, about 10 minutes. Drain the water, then transfer the potatoes to the bowl of a stand mixer. Beat until the potatoes begin to break up. Add the butter, cream cheese, milk, sour cream, salt, pepper, and garlic salt and beat until creamy.

creamy weeknight mashed potatoes recipe

Cheesy Pepperoni Pizza Quick Bread

How to make Cheesy Pepperoni Pizza Quick Bread Recipe - If your family enjoys pizza as much as ours does, then this is the appetizer for you. This quick bread is chock-full of pepperoni and two cheeses and only takes about 10 minutes to prepare. I adore simple recipes that come out of the oven looking like a million bucks. You’ll find the red marinara sneaking out of every nook and cranny of the loaf, making for gorgeous slices. Enjoy with soup and salad night.

Ingredients:
1 cup all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon baking soda
2 large eggs
2 tablespoons extra-virgin olive oil
3⁄4 cup buttermilk
1 3⁄4 cups shredded mozzarella cheese, divided
1⁄4 cup shredded Parmesan cheese
1 cup quartered pepperoni slices, about 32 slices
1⁄2 cup marinara sauce
1 teaspoon Italian seasoning

Method:
1. Preheat the oven to 350°F and spray a 9×5×23⁄4-inch bread pan with nonstick cooking spray.

2. Add the flour, baking powder, salt, pepper, and baking soda to the bowl of a stand mixer and mix to combine. Slowly add the eggs and olive oil, mixing until just combined. Add the buttermilk, 11⁄2 cups of the mozzarella cheese, the Parmesan cheese, and the pepperoni and mix until just combined. Pour half of the batter into the prepared bread pan. Top evenly with the marinara sauce, then pour the remaining batter over the sauce. Top with the Italian seasoning and the remaining 1⁄4 cup mozzarella cheese.

3. Bake for 45 to 55 minutes, until a toothpick comes out clean from the center. Let cool for 30 minutes before removing from pan. Slice the bread and serve warm or at room temperature.

Cheesy Pepperoni Pizza Quick Bread

Skillet Baked Mac and Cheese

How to make Skillet Baked Mac and Cheese Recipe - If you are in need of some cheering up, cook up a big skillet of this smoky and bubbly hot mac and cheese. It has a way of brightening everyone’s day. This recipe is simple and cooks perfectly in a rustic cast-iron skillet. The smoky paprika and buttery crisp bacon topping make for a winning mac and cheese. If the smoky flavor isn’t your thing, leave out the smoked paprika and bacon. Feel free to substitute traditional paprika and Canadian bacon or even ham if needed. Serve with your favorite main dish and a simple salad.

Ingredients:
1⁄2 pound elbow pasta
8 tablespoons (1 stick) butter, divided
3 tablespoons all-purpose flour
3⁄4 teaspoon kosher salt
1⁄2 teaspoon smoked paprika
1⁄4 teaspoon freshly ground black pepper
1 1⁄2 cups milk
2 cups shredded cheddar cheese
1 cup Japanese panko bread crumbs
1⁄2 pound sliced bacon, cooked until crisp and crumbled (about 1 cup)
1⁄4 cup shredded Parmesan cheese

Method:
1. Preheat the oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.

2. Cook the pasta according to the package directions, drain, then rinse under cool water to stop the cooking.

3. Melt 3 tablespoons of the butter in a small saucepan over medium heat. Add the flour, salt, paprika, and pepper and whisk to combine. Slowly add the milk, whisking until smooth and thickened, about 5 minutes. Add the cheddar cheese and stir until smooth.

4. Transfer the cooked macaroni to the prepared cast-iron skillet. Pour in the cheese sauce, stirring to combine.

5. In a microwave-safe bowl, melt the remaining 5 tablespoons butter in the microwave. Add the bread crumbs, bacon, and Parmesan cheese and stir to combine. Sprinkle over the mac and cheese, and bake for 25 to 30 minutes, until hot and bubbly.

Skillet Baked Mac and Cheese

Mona’s Mini Corn Dogs

How to make Mona’s Mini Corn Dogs Recipe - Mona is a nickname I gave my mom years ago for no particular reason; it just stuck! Even the grandkids call her Mona. I’ve always had a thing for nicknaming my family and I can’t explain it.

Ingredients:
3 cups plus 1 tablespoon canola oil
1⁄2 cup milk
1⁄2 cup cornmeal
1 large egg
1 tablespoon honey
1 tablespoon granulated sugar
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
1⁄4 teaspoon garlic salt
1⁄4 teaspoon smoked paprika
5 hot dogs

Method:
1. Heat the 3 cups oil in large cast-iron skillet to 350°F on a thermometer.

2. Add the milk, cornmeal, egg, the 1 tablespoon canola oil, honey, sugar, baking soda, salt, garlic salt, and paprika to a large bowl and stir until well combined.

3. Cut the hot dogs into 1-inch pieces. With a toothpick, poke a hot dog and dip into the cornmeal mixture, coating all sides. Carefully drop into the hot oil, frying on both sides until golden brown, about 1 minute per side. Transfer to a paper towel–lined plate to drain. Serve warm.

Party Guacamole

How to make Party Guacamole Recipe - Chop your vegetables in advance so you can mash the avocados and prepare the guacamole right before your guests arrive to preserve the freshness and color. The kids get a kick out of grabbing forks to help mash up the avocados. Don’t stop with tortilla chips. Try this recipe on top of burgers, chicken breast, and tacos, and inside burritos too.

Ingredients:
5 large avocados, peeled, seeded, and diced
1⁄2 cup quartered and seeded cherry tomatoes
1⁄4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 tablespoons finely chopped white onion
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Add the avocado to a large bowl. With a fork, mash until just some chunks are still present. Add the tomatoes, cilantro, lime juice, onion, salt, and pepper and stir to combine. This is best if served within 2 hours.

Mini Bean and Cheese Burrito Cups

How to make Mini Bean and Cheese Burrito Cups Recipe - I developed these little bean and cheese burrito cups one night with leftovers, and you would have thought the boys won the lottery with the excitement they showed as they dug in. Watch how something so simple will bring plenty of smiles to your dinner table. Enjoy with any of your favorite Mexican meals.

Ingredients:
2 13.2-ounce cans refrigerated French bread loaf
1 16-ounce can refried beans
1 cup shredded cheddar cheese, divided
1⁄4 cup prepared mild salsa
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Preheat the oven to 350°F and spray two 12-count muffin pans with nonstick cooking spray.

2. Unroll both cans of bread dough and cut each into 10 equal 1-inch slices. Press each slice into a 3-inch round, then place into the bottom of the muffin cups. Use your fingers to press the dough down and up the sides of the muffin cups.

3. Add the beans, 1⁄2 cup of the cheddar cheese, the salsa, salt, and pepper to a medium mixing bowl and mix to combine. Place a heaping tablespoonful of the bean mixture into the center of each cup. Top evenly with the remaining 1⁄2 cup cheddar cheese and bake for 12 to 15 minutes, until edges begin to brown. Let cool for 5 minutes before removing from pan. Serve warm.

Toasted Caprese Rolls

How to make Toasted Caprese Rolls Recipe - These warm, toasty rolls layered with mozzarella, basil, and fresh tomatoes are the perfect start to any Italian meal. Warm fresh mozzarella cheese oozes with each bite, while the balsamic vinegar adds the perfect punch of flavor. I like to have the boys add the basil leaves and tomato slices to get them involved. If you are looking for a light dinner, serve the rolls with a simple salad, and dinner is ready.

Ingredients:
9 slices fresh mozzarella (1⁄8 inch thick)
18 fresh basil leaves
9 slices fresh tomatoes (1⁄8 inch thick)
9 soft dinner rolls, split
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
4 tablespoons (1⁄2 stick) unsalted butter
1⁄4 teaspoon Italian seasoning

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Layer 1 mozzarella slice, 2 basil leaves, and 1 tomato slice on the bottom half of each split roll. Season the tomatoes with a pinch of the salt and pepper. Add the olive oil and vinegar to a small bowl and whisk to combine. Drizzle evenly over the tomatoes. Close the rolls and arrange in the prepared baking dish.

3. Add the butter and Italian seasoning to a small saucepan over medium-low heat to melt, stirring to combine. With a pastry brush, spread the melted butter over the tops of the rolls. Bake for 15 to 20 minutes, until cheese is melted and tops of rolls are golden and toasted.

Teedo’s Famous Salsa

How to make Teedo’s Famous Salsa Recipe - Teedo is one of the hardest workers I’ve ever known and is the best dad ever, who also happens to make the absolute best salsa which we insist on having at every family gathering. One of the great things about this salsa is that it’s made with simple ingredients that you are likely to have on hand. My dad's secret ingredient is a couple of mashed avocados mixed right in the salsa. Serve with a bowl of crispy tortilla chips and your favorite Mexican meals.

Ingredients:
1 14.5-ounce can diced petite tomatoes
1 10-ounce can diced tomatoes with green chilies
2 avocados, peeled, seeded, and mashed
11⁄2 cups chopped fresh cilantro
1 clove garlic, minced
1⁄2 lime, juiced
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Add the petite tomatoes, diced tomatoes, avocados, cilantro, garlic, lime juice, salt, and pepper to a food processor. Pulse to desired consistency.

Teedo’s Famous Salsa

Cheesy Garlic Toast

How to make Cheesy Garlic Toast Recipe - It would be considered a crime if I dared serve an Italian dinner without my Cheesy Garlic Toast. My boys and husband would very likely throw a fit. There is something magical that happens to a loaf of bread when it’s lathered with butter, garlic salt, and loads of cheddar cheese. Serve with any Italian meal, soups, and salads.

Ingredients:
1 pound French bread, ciabatta bread, or sourdough bread, cut in half lengthwise
8 tablespoons (1 stick) unsalted butter, softened
1 teaspoon garlic salt
1 1⁄2 cups shredded cheddar cheese

Method:
1. Preheat the broiler with the rack placed 5 to 6 inches below the heat source, and spray a large baking sheet with nonstick cooking spray.

2. Spread the butter evenly over both sides of the cut bread, season with the garlic salt, and top with the cheddar cheese. Transfer the bread to the prepared baking sheet. Place under the broiler, and bake for 3 to 5 minutes, until cheese is melted and bread is toasted; watch carefully because the bread toasts quickly. Remove from the broiler, cut into slices, and serve warm.

Creamy Spinach Dip

How to make Creamy Spinach Dip Recipe - It's quick and simple to prepare, packed with just the right seasonings you most likely already have in your pantry. You can serve this dip in a bowl or large sourdough bread bowl with the center removed and saved for dipping. The kids will get a kick out of making the bread bowl and using it for dipping, even if spinach is something they might not normally love.

Ingredients:
2 tablespoons extra-virgin olive oil
1 10-ounce bag fresh spinach leaves
1 tablespoon minced garlic
1 8-ounce package cream cheese, softened
1 8-ounce container sour cream
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1 large sourdough bread bowl

Method:
1. Heat the olive oil in a 12-inch skillet over medium heat. Add the spinach and cook, stirring, until wilted, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the mixture to a paper towel–lined plate. Let cool for 5 minutes, then with paper towels, press and remove as much liquid as possible from the cooked spinach.

2. Add the cream cheese, sour cream, salt, pepper, garlic salt, and cooked spinach to a mixing bowl, stirring to combine. Transfer to a hollowed-out large sourdough bread bowl. Serve with sourdough bread pieces and/or crackers.

Streusel Topped Pumpkin Bread

How to make Streusel Topped Pumpkin Bread Recipe - I stock up on cans of pumpkin so I can enjoy its deliciousness all year round. This simple pumpkin bread is great for any day of the week and even perfect for bake sales and gifts for friends. This is a simple recipe to have the kids help add ingredients to the mixer. The buttery cinnamon streusel gives a tempting slight crunch on top. Serve with fruit if desired.

Ingredients:
3⁄4 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 cup pumpkin purée
11⁄2 cups all-purpose flour, divided
1 cup granulated sugar
1 teaspoon baking soda
3⁄4 teaspoon kosher salt, divided
1 teaspoon ground cinnamon, divided
1⁄2 cup packed light brown sugar
4 tablespoons (1⁄2 stick) cold unsalted butter, diced

Method:
1. Preheat the oven to 350°F and spray a 9×5-inch bread pan with nonstick cooking spray.

2. Add the oil, eggs, and vanilla to the bowl of a stand mixer and beat until well combined, 1 to 11⁄2 minutes. Add the pumpkin and beat on low to combine. Slowly add 1 cup of the flour, the sugar, baking soda, 1⁄2 teaspoon of the salt, and 1⁄2 teaspoon of the cinnamon and beat on low until just combined. Pour the batter into the prepared bread pan.

3. Add the brown sugar, the remaining 1⁄2 cup flour, 1⁄2 teaspoon cinnamon, and 1⁄4 teaspoon salt to a medium bowl and mix to combine. With a fork or pastry cutter, cut the butter into the dry ingredients until well combined and crumbly; this takes about 5 minutes. Sprinkle over the bread. Bake for 55 to 65 minutes, until cooked through. Let cool completely before slicing.

Streusel Topped Pumpkin Bread

Buttery Cheddar Garlic Biscuits

How to make Buttery Cheddar Garlic Biscuits Recipe - Here’s fair warning don’t leave yourself alone with these biscuits. I spent months developing this delightfully flaky recipe, and I couldn’t be happier with it. They are buttery, full of cheddar cheese, and gently seasoned with garlic. They come out of the oven tender, flaky, and begging to be eaten.

Ingredients:
1 1⁄4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon kosher salt
1⁄4 teaspoon cream of tartar
1⁄4 teaspoon garlic salt
8 tablespoons (1 stick) cold unsalted butter, diced
3⁄4 cup shredded cheddar cheese
3⁄4 cup buttermilk

Method:
1. Preheat the oven to 450°F and spray a large baking sheet with nonstick cooking spray.

2. Add the flour, baking powder, salt, cream of tartar, and garlic salt to a large bowl and stir to combine. With a fork or pastry cutter, cut the butter into the flour mixture until it resembles coarse meal.

3. Stir in the cheddar cheese, then slowly add the buttermilk, stirring until just combined. Pour the dough onto a lightly floured countertop and, with your hands, press to 1⁄2-inch thickness. With a 2- to 3-inch biscuit cutter, cut 6 to 8 biscuits and place them on the prepared baking sheet, touching each other. Bake for 10 to 12 minutes, until cooked through.

Buttery Cheddar Garlic Biscuits

Bacon and Onion Pan Fried Potatoes

How to make Bacon and Onion Pan Fried Potatoes Recipe - I shared this recipe on Picky Palate during Thanksgiving and decided that it was too good to make only once a year. My boys ask for this recipe on a regular basis, and I’ve found that it’s perfect for any breakfast, brunch, or even dinner. It’s full of smoky bacon pieces and garlic. We enjoy these potatoes with eggs and pancakes.

Ingredients:
1 pound fingerling potatoes
1⁄2 pound bacon cut into 1⁄2-inch pieces
1 tablespoon unsalted butter
1⁄2 cup finely chopped white onion
1 tablespoon minced garlic
1⁄4 cup chopped fresh parsley
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Bring a large pot of water to a boil. Add the potatoes and boil until fork tender, about 10 minutes. Drain and slice lengthwise.

2. Add the bacon to a Dutch oven or medium pot over medium heat and cook, stirring, until browned and crisp, 10 to 15 minutes. Remove the bacon from the pot and discard all but 2 tablespoons of the bacon drippings.

3. Heat the drippings over medium heat with the butter and stir until the butter is melted. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the parsley, salt, pepper, sliced potatoes, and bacon and cook, stirring, until warm, about 5 minutes. Reduce the heat to low and serve.

California Style Eggs Benedict

How to make California Style Eggs Benedict Recipe - This is a great breakfast for special occasions or just a weekend treat. I have my boys hop up to the counter and help pour in the ingredients for the sauce that they will soon be dipping their English muffins into. Crispy bacon, silky smooth avocado, and rich hollandaise sauce make for a meal the family won’t forget.

Ingredients:
8 ounces (2 sticks) unsalted butter
3 large egg yolks
2 teaspoons fresh lemon juice
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon Worcestershire sauce
1 large avocado, halved
3 English muffins, split
3 tablespoons unsalted butter, softened
6 large eggs
12 strips bacon, cooked until crisp

Method:
1. Set up a double boiler by filling a medium saucepan one-quarter full of water, and bring to a boil. Reduce the heat to low and place a heatproof bowl over the saucepan. Do not allow the bowl to touch the water. Spray a large skillet with nonstick cooking spray.

2. To make the hollandaise sauce, in a large microwave-safe dish melt the 2 sticks butter in the microwave until bubbly, 1 to 11⁄2 minutes. Add the egg yolks, lemon juice, salt, pepper, and Worcestershire sauce to a blender and blend until well combined. Slowly drizzle in the melted butter and continue to blend until well combined. Pour the mixture into the double boiler bowl, whisking every 1 minute.

3. Cut the avocado half into 6 slices. Toast the English muffins and spread with the 3 tablespoons butter. Place the prepared skillet over medium heat. In batches, fry the eggs until cooked, about 2 minutes each side. Transfer the eggs on top of the buttered English muffins. Top the eggs with 2 strips of bacon, 2 slices of avocado, and a spoonful of warm hollandaise sauce. Serve immediately.

One Bowl Buttermilk Pancakes with Buttermilk Syrup

How to make One Bowl Buttermilk Pancakes with Buttermilk Syrup Recipe - This buttermilk syrup all began when my brother-in-law introduced me to his version. I was a fan for life. My boys refer to it as the “candy syrup.” The kids get a kick out of helping make the syrup because when it’s time to add the baking soda and vanilla, the whole saucepan foams up like a fun science experiment.

Ingredients:
8 tablespoons (1 stick) unsalted butter, softened
1⁄2 cup plus 3 tablespoons granulated sugar
11⁄2 cups buttermilk, divided
11⁄2 teaspoons baking soda, divided
1⁄2 teaspoon vanilla extract
1 cup all-purpose flour
1 large egg
1 tablespoon canola oil
1⁄4 teaspoon kosher salt

Method:
1. To make the syrup, place the butter, 1⁄2 cup of the sugar, and 1⁄2 cup of the buttermilk into a medium saucepan over medium heat and stir until melted. Once the syrup starts to boil, add 1⁄2 teaspoon of the baking soda and the vanilla, stirring to combine. When the syrup starts to foam, stir, remove from the heat, transfer to a serving dish, and let sit while preparing the pancakes.

2. Lightly spray a large nonstick skillet with cooking spray and heat over medium-low heat.

3. To make the pancakes, add the flour, egg, oil, salt, the remaining 3 tablespoons sugar, 1 cup buttermilk, and 1 teaspoon baking soda to a large bowl and stir until well combined. In batches, pour 1⁄4 cup pancake batter into the hot skillet, spreading with a spoon to even out. Cook until browned, 1 to 2 minutes per side. Transfer the warm pancakes to a plate and cover to keep warm. Drizzle the warm syrup over pancakes and serve.

One Bowl Buttermilk Pancakes with Buttermilk Syrup

Bacon and Cheddar Florentine Quiche

How to make Bacon and Cheddar Florentine Quiche Recipe - There is something so tempting about warm, savory quiche that makes for a perfect breakfast. I’m not sure if it’s the buttery pie crust, the savory egg filling, or a combination of both that I like best. I developed this simple recipe that is full of vegetables, cheese, and lots of bacon. My father-inlaw once said that you know you are eating good quiche if you don’t need ketchup or hot sauce. I get a good laugh at that, and I must say you won’t need either with this one.

Ingredients:
1⁄2 pound bacon, chopped
2 cups chopped fresh spinach leaves
1⁄2 cup finely chopped white onion
1 refrigerated 9-inch pie crust
8 large eggs
1⁄4 cup milk
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley

Method:
1. Preheat the oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray.

2. Heat a large skillet over medium heat and cook the bacon, stirring until browned, about 10 minutes. Transfer the bacon to a paper towel–lined plate and discard all but 2 tablespoons of the drippings. Heat the reserved drippings over medium heat. Add the spinach and onion and cook, stirring, until the onions are tender and the spinach is wilted, about 5 minutes. Remove from the heat.

3. Unroll the pie crust and lay it at the bottom and up the sides of the prepared pie plate. With a fork, poke holes in the bottom, and partially bake the crust for 10 minutes. Remove from the oven.

4. Add the eggs, milk, salt, and pepper to a large bowl and whisk to combine. Spread the cooked spinach mixture over the bottom of the partially baked crust and top with the bacon. Pour the egg mixture over the bacon and sprinkle with the cheddar cheese and parsley. Bake for 30 to 35 minutes, until the eggs are set and the edges are browned. Remove from the oven and let cool for 5 minutes before cutting into wedges.

Bacon and Cheddar Florentine Quiche

Streusel Baked French Toast

How to make Streusel Baked French Toast Recipe - French toast happens on a very regular basis at our home, so I developed this aromatic streusel topping that gets baked right on top of the French toast. Bits of cinnamon and butter form a crust on top that’s downright sinful.

Ingredients:
1 12.5-ounce French baguette
8 large eggs
1 cup milk
3⁄4 cup heavy cream
3⁄4 cup packed light brown sugar, divided
1 tablespoon vanilla extract
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon kosher salt, divided
1⁄4 cup all-purpose flour
4 tablespoons (1⁄2 stick) unsalted butter, cold
1⁄2 teaspoon ground cinnamon
Maple syrup

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Cut the baguette into 1⁄2-inch slices and layer in the prepared baking dish. Add the eggs, milk, heavy cream, 1⁄4 cup of the brown sugar, the vanilla, cinnamon, and 1⁄4 teaspoon of the salt to a large bowl, whisking to combine. Pour over the bread.

3. Add the remaining 1⁄2 cup brown sugar, the flour, butter, cinnamon, and the remaining 1⁄4 teaspoon salt to a medium bowl. With a fork or pastry cutter, cut the butter into the dry ingredients until the butter is combined with the flour and the mixture resembles small peas. Sprinkle evenly over the bread. Bake for 40 to 45 minutes, until the eggs are set. Let cool for 5 minutes before serving. Serve drizzled with maple syrup.

Streusel Baked French Toast

Apple Spice Puff Pancake with Caramel Syrup

How to make Apple Spice Puff Pancake with Caramel Syrup Recipe - This apple puff pancake has relaxing Saturday mornings in pajamas written all over it. I look forward to mornings like this when the boys hop up to the counter, help stir the batter, and watch the oven patiently as the pancake magically rises.

Ingredients:
9 tablespoons unsalted butter, divided
1 cup plus 1 tablespoon packed light brown sugar
1 cup peeled and chopped Granny Smith apple
1⁄2 teaspoon ground cinnamon
1 cup all-purpose flour
1⁄3 cup granulated sugar
1⁄4 teaspoon plus 1⁄8 teaspoon kosher salt
5 large eggs
1⁄3 cup milk
1 teaspoon vanilla extract
1⁄4 cup heavy cream
1⁄4 cup sour cream

Method:
1. Preheat the oven to 425°F.

2. Melt 1 tablespoon of the butter and 1 tablespoon of the brown sugar in a 10-inch skillet over medium heat. Add the apple and cinnamon and cook, stirring, for 5 minutes. Remove from the heat.

3. Add the flour, sugar, and 1⁄8 teaspoon of the salt into a medium bowl, stirring to combine. Add the eggs, milk, and vanilla into a separate medium bowl, whisking to combine. Stir into the dry ingredients until well combined. Add the apples, stirring to combine.

4. Melt 4 tablespoons of the remaining butter in a 12-inch skillet over medium heat. Pour the pancake batter into the skillet. Bake for 18 to 22 minutes, until puffed and golden.

5. While the pancake is baking, melt the remaining 1 cup brown sugar, the remaining 1⁄4 teaspoon salt, and 2 tablespoons of water in a small saucepan over medium heat. Cook, stirring, until bubbly and smooth, about 5 minutes. Add the remaining 4 tablespoons butter and stir until melted. Add the heavy cream and sour cream, stirring until well combined. Reduce the heat to low until ready to serve. Cut the puffed pancake into 4 wedges and drizzle each wedge with caramel syrup.

English Muffin Breakfast Casserole Supreme

How to make English Muffin Breakfast Casserole Supreme Recipe - I have had my fair share of breakfast casseroles over the years and thought it was about time I developed the ultimate recipe with all of my favorite ingredients.

Ingredients:
1 12.5-ounce package English muffins (6 count)
1 pound bulk breakfast sausage
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped white onion
2 cups frozen shredded hash browns, thawed
12 large eggs
1 cup milk
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon garlic salt
1⁄2 cup prepared mild salsa
1 1⁄2 cups shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish and a 12-inch skillet with nonstick cooking spray.

2. Tear or cut the English muffins into 1-inch pieces and line the bottom of the prepared baking dish.

3. Heat the prepared skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned, 7 to 10 minutes. Transfer to a paper towel–lined plate and wipe the skillet clean.

4. Place the skillet back over medium heat and add the olive oil. Add the onion and cook, stirring, until tender, about 5 minutes. Add the hash browns and cook until browned, about 5 minutes. Remove from the heat.

5. Add the eggs, milk, salt, pepper, and garlic salt to a large bowl, whisking until well combined.

6. Layer the sausage evenly over the English muffins, then the hash browns and salsa. Pour the eggs on top and sprinkle with the cheddar cheese. Bake for 40 to 50 minutes, until the eggs are set. Serve warm.

Baked Hash Brown, Bacon, and Cheddar Omelets

How to make Baked Hash Brown, Bacon, and Cheddar Omelets Recipe - Having an omelet for breakfast is such a treat. The beauty of omelets is that you can get creative and experiment with what you have in your refrigerator. Have the kids sit at the counter and stir in their favorite ingredients. I gently press cooked hash browns in the bottom of ramekin dishes to form a crust, then layer bacon, eggs and cheese as the filling. Watch the eggs puff and turn light golden brown as they bake in the oven. Enjoy your individual omelet with a glass of orange juice and a bowl of fresh fruit.

Ingredients:
1 tablespoon extra-virgin olive oil
2 cups frozen shredded hash browns, thawed
1⁄2 pound sliced bacon, cooked until crisp and crumbled (about 1 cup)
8 large eggs
2 tablespoons milk
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup shredded cheddar cheese
1⁄4 cup chopped fresh parsley

Method:
1. Preheat the oven to 400°F. Spray four 2-cup ramekins with nonstick cooking spray.

2. Heat the olive oil in a large skillet over medium heat. Add the hash browns and cook, stirring, until browned, 5 to 8 minutes. Add 1⁄2 cup of the hash browns into the bottom of each ramekin. Top each with 1⁄4 cup each of the bacon.

3. Add the eggs, milk, salt, and pepper to a large bowl and whisk to combine. Divide evenly among the ramekins. Top each with 2 tablespoons of the shredded cheddar cheese and 1 tablespoon of the parsley. Bake for 15 to 20 minutes, until the eggs are set.

Maple Bacon Muffins with Sweet Butter

How to make Maple Bacon Muffins with Sweet Butter Recipe - You know when you are eating a big breakfast and take bites of pancake with bites of bacon and it’s the best combination ever? Well, this simple morning muffin has that same effect with sweet and salty flavors throughout. Spread the maple butter on the inside of each muffin. Serve warm alongside your favorite breakfast with a cold glass of milk.

Ingredients:
2 large eggs
2⁄3 cup plus 2 tablespoons maple syrup
1⁄2 cup vegetable oil
1⁄4 cup heavy cream
1⁄4 cup sour cream
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1⁄2 teaspoon kosher salt
1⁄2 pound sliced bacon, cooked until crisp and crumbled (about 1 cup)
4 tablespoons (1⁄2 stick) unsalted butter, softened

Method:
Preheat the oven to 400°F. Line a 12-count muffin pan with paper liners.

Add the eggs, 2⁄3 cup of the maple syrup, the vegetable oil, heavy cream, and sour cream to a large bowl and whisk to combine. Add the flour, sugar, baking powder, and salt to the wet ingredients and stir to combine. Add the bacon and stir to combine.

Fill the muffin cups 3⁄4 full with batter. Bake for 15 to 18 minutes, or until a toothpick comes out clean from the center.

Add the butter and the remaining 2 tablespoons maple syrup to a small bowl and stir until well combined. Cut the muffins in half and spread with the maple butter. Serve warm.

Pesto Parmesan Baked Eggs

How to make Pesto Parmesan Baked Eggs Recipe - There’s nothing like an impressive breakfast that only takes two minutes to get into the oven. Serving breakfast in individual ramekins is such a treat. The kids enjoy having their own special little dish to enjoy. Experiment with different toppings such as bacon, breakfast sausage, peppers, and onions. They make great additions. Prepare yourself for flavor-packed eggs that are perfect with buttered toast and a tall glass of orange juice.

Ingredients:
1⁄4 cup prepared pesto
8 large eggs
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
4 teaspoons freshly grated Parmesan cheese

Method:
Preheat the oven to 425°F and spray four 2-cup ramekins with nonstick cooking spray.

Spread 1 tablespoon of the pesto inside the bottom of each ramekin. Crack 2 eggs into each ramekin, season with the salt and pepper, then top with the Parmesan cheese. Bake about 12 minutes, until the eggs are set, and serve warm.

Nutella Banana Stuffed French Toast

How to make Nutella Banana Stuffed French Toast Recipe - I love seeing Nutella all over my boys’ faces when we enjoy this over thetop breakfast. Nutella is one of those spreads that is good enough to eat right out of the jar, but wait until you try it stuffed in my French toast along with bananas. Serve warm, dusted with powdered sugar, and/or drizzled with maple syrup, with a bowl of fresh fruit.

Ingredients:
4 large eggs
1⁄2 cup milk
2 tablespoons packed light brown sugar
1 tablespoon vanilla extract
6 slices bread
3 tablespoons Nutella
2 medium bananas, sliced 1⁄8-inch thick
Powdered sugar, for serving
Pure maple syrup, for serving

Method:
Heat a large skillet over medium heat and spray with nonstick cooking spray.

Add the eggs, milk, brown sugar, and vanilla to a large bowl and whisk to combine. In batches, dip the bread in the egg mixture and add to the skillet. Cook until browned, 2 to 3 minutes, then cook on the other side for 2 to 3 minutes more. Transfer to a serving plate. Spread 1 tablespoon Nutella each on 3 toasts, then top with the banana slices. Top with the remaining 3 toasts, cut in half on a diagonal, and serve warm with the powdered sugar and maple syrup.