Breakfast Quiche

​Looking for a quick, healthy, and easy make-ahead breakfast recipe?

Among other things, eggs are an awesome way to go, and if you are tired of simply making scrambled or fried or poached eggs every single morning, then quiche is an amazing use of eggs. Quiche is easy to whip up, and works great as a make-ahead breakfast. This means you can freeze it at least a month ahead of time. Because of this, you have the option of making a few quiches and storing them in the freezer, bringing one out each time you need one. Plus, it tastes delicious!

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This particular quiche recipe isn’t anything fancy; merely a whipping up of eggs, milk and spices, and then poured over a couple essentials: ham and cheese. But this recipe can give you a base to build off of. You can improvise and add spinach and/or broccoli, and certainly bacon, or turkey, you name it. There are countless ways to tweak quiche to your taste.

So try this quiche recipe and let me know how you like it!

Breakfast Quiche Recipe   —-   PRINT

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Breakfast Egg Muffins

These Egg Muffins are an awesome way to have a quick and healthy breakfast. You can also make these ahead of time, and plan out a few mornings worth.

They are relatively easy and quick to make and require basic ingredients like hash browns, lots of eggs, cheese, and sausage.

Enjoy!

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Breakfast Egg Muffins recipe – – – PRINT

Breakfast Egg Muffins recipe picture

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Hot Cross Buns recipe

Hot Cross Buns are sweet bread rolls, traditionally made for Easter, and have icing drizzled in the form of a cross. The bread is moist with a hint of cinnamon.

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This recipe is different from others because of the two egg yolks that are added to the dough. Make sure to save the 2 egg whites in two separate containers, though: you’ll need one for the icing, and one to spread thinly over the rolls just before baking them.

It makes around 18 rolls, but you can make them alot smaller if you want to serve them to a larger group of people. The balls of dough initially look small, but after their second rise time on the baking sheet, they should grow more than double in size, and get even larger in the oven. So don’t be fooled by their previously small appearance.

The ones in the picture (above) started at 1-inch balls of dough–so you can see how much larger they got.

Be sure to make these delicious rolls for your Easter celebration! And, although they are traditionally made for Easter, they make great rolls anytime of the year if you simply desist from adding the icing (WARNING: icing is a strong temptation). Remove the icing cross, and you have made these into multi-purpose baked goods.

Enjoy!


Hot Cross Buns Recipe                                                                Print

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Chow Mein

Chow Mein is a great make-ahead-of-time lunch. This recipe uses normal spaghetti noodles, which are easy to find and cook.

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INGREDIENTS:

1/2 a head of cabbage, shredded

2/3 cup of soy sauce

1 (16 oz) pkg. of spaghetti noodles

1 Tbs. Brown Sugar

1 medium sweet onion

3 cloves of garlic

4 carrots, peeled and grate

2 tsp. chopped fresh ginger root

 

DIRECTIONS:

First, peel the ginger root to get skin off. Then chop into small chunks.

Then peel garlic cloves (in picture, note I used a silicone sleeve thingy to peel the garlic cloves, it works really well), and chop into medium chunks, too.

Place Ginger, Garlic, Soy Sauce, and brown sugar into wet-ingredient blender. (you can use a blender, or whatever else works, too.) Blend for 20 seconds, or until everything is finely chopped up.

NOTE: To make things much easier, you could possibly buy cabbage already shredded, and carrots, already shredded, but I just did it manually:

Peel all the carrots with a vegetable peeler, and cut the ends off. Shred with a food processor shredder attachment.

Next, peel outer leaves off cabbage for sanitary reasons, and cut half (the half you’ll be using) into small chunks, small enough to fit in the processor’s chute. If you prefer to chop the cabbage, then do it.

If not, use the easier way: the food processor. With the blade attachment, shred cabbage, and place into a bowl for keeps until you need it.

For onions: Cut onions into inch long thin segments.

Bring a large pot of water to a boil. Break your raw noodles in half before placing them in the boiling water. Cook for the time indicated on the back of your package. (9 min, average).

WHILE your noodles are boiling, pour two tablespoons of olive oil into a large skillet over medium heat.

When heated up, Put carrots and onions in, stirring, until cooked mostly, about 3 minutes. Then place cabbage in, and stir for one or so minutes. Remove from heat–but be sure it’s warm for when you want to use it.

When noodles are done cooking (you’ll know if they are tender when bitten) then take them out, and pour into a colander in an empty sink to drain. Pour into large serving bowl.

Finally, pour soy sauce mixture into Vegetables, and stir until combined. Then pour the whole vegetable thing into the prepared noodles, mixing until combined. If you wish, you may pour more soy sauce in for more flavor.

See my original post of this recipe on instructables

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Traditional Hot Salsa

Salsa makes a good snack served chips for any occasion with lots of people. This particular salsa instructable makes alot of salsa, so be sure that you plenty of people to eat it!

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While this salsa is rather hot and spicy, it is easy to change the ingredients to make it mild or medium.


 

Ingredients:

1 (14.5 oz) can of tomatoes, with juice

3 whole tomatoes

4 large clumps cilantro

4 large cloves garlic

2 jalapeno peppers (for milder salsa, use 1 jalapeno)

1 medium onion (use less for milder salsa)

½ teaspoon sugar

3/4 teaspoon salt

1 lime, juiced

 

DIRECTIONS:

Cut your fresh tomatoes into large chunks.

Pour HALF of the tomatoes from the can with their juice into the blender. Leave the OTHER HALF in the can.

Coarsely chop the garlic, as shown.

Remove the leaves of the cilantro from its stems, and throw the stems away. Its the leaves you want.

Cut open the pepper(s), and dump the seeds out. Then cut into smaller pieces.

Also prepare the onion, so that it looks like it does in the picture.

Throw all this prepared produce into the blender.

  • Lime juice into blender, and the sugar and salt.
  • Then Blend all the ingredients on medium speed until thoroughly combined.

Now that you’ve combined all the other ingredients, and pulsed them on medium speed:

Dump in all the fresh tomatoes and THE OTHER HALF of the canned tomatoes.

Pulse on LOW speed for a bit until the texture is coarse and chunky. I learned to do this the hard way, and pulverized most of the salsa….

You can store your salsa in the fridge in an airtight container.

Take out to serve at parties, lunches, dinners, breakfasts, and whatnot.

See step-by-step picture instructions on my original post of this recipe on instructables.

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RECIPE REVIEW: Apple Crisp from “Tastes Better From Scratch”

Apple Crisp is a great dessert for any time. It can be made for pretty much any holiday, substituting apple pie on some occasions, and works great as well for birthdays–just be sure to serve with ice cream on the side!

This post will be my “RECIPE REVIEW” of the Apple Crisp recipe from ‘Tastes Better from Scratch.com’

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SUMMARY:

I’d give this a 5 star as far a apple crisps go. It’s classically construed; so if you don’t mind cutting a bunch of apples into thin skinless slices, this recipe is easy to accomplish, just as most apple crisps are–and I’d highly recommend it, having made it twice, and it having turned out simply awesome both times. I don’t know about you, but when it comes to thickening mixtures of fruit in the oven, I don’t take the outcome for granted. But this recipe seems to be simple, sweet, and foolproof. Foolproof is an important part.

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METHOD:

This recipe calls for only 3-4 apples, and requires an 8×8 baking dish. I think that is a good size for 4 or less people, so the first time I made this I doubled the recipe and simply put it in a 9×13, in order to feed more people. That works just as fine. However, if you double it, make sure to leave it in the oven for about ten minutes longer, until apples are soft.

As with most crisps, you’ll be cutting some cold butter into a mixture of oats, sugar, and salt, and the like. This is your crumb topping. Make sure to follow the directions and be chilling it as you work with other steps. The same goes for all recipes; be sure to be keeping that cut-in butter cold!

The next thing is you’ll be cutting all your granny smith apples. This can be tedious unless you have a special piece of equipment: an Apple Corer Peeler Slicer. See link to get an idea of what this tool looks like. I recommend you get something like it if you don’t like cutting apples, coring them, and peeling them by hand.

CHANGES:

As I said before, if you want to double the recipe, use a bigger pan and up the time it spends in the oven.

Also, I like doing the cold butter step first, to get that out of the way and in the fridge, to say cold while I do the rest of the steps.


 

So go make your Apple Crisp at TastesBetterFromScratch.com! I highly recommend you try this recipe next time you want a fruity dessert. Go to the recipe here.

Buttery Dinner Rolls

This dinner rolls are a perfect side to any meal. The dough is rolled around softened butter much like cinnamon rolls, and then baked in muffin tins.

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Ingredients: (makes 12 rolls)

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                                           INGREDIENTS:

¾ cup milk

¼ cup butter

3 teaspoons active dry yeast

2 1/4 cups flour

2 tablespoons sugar

½ teaspoon salt

1 egg yolk

¼ cup water

 

Filling:

⅓ cup butter, softened

 

DIRECTIONS:

Heat butter with milk in a microwave until butter is melted, stirring in between.

In a large bowl of a stand mixer, combine 2 cups flour, yeast, sugar, and salt.

Pour water, egg yolk, and milk-butter mixture into the flour mixture. Make sure that the milk mixture is very warm. Stir into flour mix until sticky and wet.

Replace mixer with a dough hook. Add the remaining 1/4 cup of flour carefully, kneading with dough hook constantly until the dough is wet but doesn’t stick to your hand. It should take all the flour. If it is still sticky, add more flour. Once dough is done, take the dough out of the bowl and hand knead it. Then grease the large bowl, and put the dough back in. Let rise in a warm place for 10 minutes.

Roll dough out on a large flour surface into a 12×9 inch rectangle.

Spread softened butter over rolled out dough evenly.

Roll dough up, starting at the 12 inch side, until it is a long log. This is very similar to cinnamon rolls. Cut out 12 even rolls from this long log. Place each roll in a greased muffin tin.

Cover and let rest for 30 minutes. After ten minutes of rising, preheat oven to 375 degrees; then continue with the other 20 minutes rising.

After rise time is up, bake the rolls in the pan in the oven for 20 minutes, or until golden. Serve warm.

See my original post of this recipe on instructables.

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