nverland: (cooking 3)
[personal profile] nverland
 photo Monte Cristo Pancakes- 2.jpg

Monte Cristo Pancakes
Prep time: 10 minutes Cook time: 20 minutes Servings: 4 pancake sandwiches


For the pancakes
1 ½ cups Krusteaz Buttermilk Pancake Mix
1 cup water

For the filling
4 slices gruyere or good melting cheese
4 slices ham, thinly sliced
2 tablespoons raspberry jam

For egg wash
2 eggs
½ cup milk
¼ teaspoon cinnamon


Heat pancake griddle or pan to 375°F. Lightly grease griddle. Whisk together pancake mix and water. Batter will be slightly lumpy. (Do not overmix.) Let batter stand 2 minutes. Pour slightly less than ¼ cup batter per pancake onto griddle. You should have 8 pancakes.

Cook pancakes 1- 1 ¼ minutes per side, or until golden brown, turning only once. Let pancakes cool.

Spread ½ tablespoon of raspberry jam on half of the pancakes. Top the raspberry jam with a slice of cheese and a slice of ham. Top with another pancake.

In a shallow bowl, whisk together the eggs, milk, and cinnamon. Carefully dip one pancake sandwich into the egg mixture, coating both sides. Place on the hot skillet and cook for 3 minutes on each side, or until the outsides are golden brown and the cheese is melted. Repeat with all pancakes. Serve warm, dusted with powdered sugar.
nverland: (cooking 3)
[personal profile] nverland
 photo Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise..jpg

Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise.
Prep time: 20 MINUTES cook time: 10 MINUTES total time: 30 MINUTES yields: MAKES 4


Coconut-Almond Hollandaise
¼ cup blanched almonds
¾ cups unsweetened flaked coconut
1 tablespoon Dijon mustard
Zest + juice of lemon
1 ¼ cups Coconut-Almond Milk
¼-1/3 cup olive oil
3 tablespoons fresh basil, chopped
Salt and pepper, to taste

Pineapple Caprese Benedict
2 tablespoons olive oil
4 slices thick cut grainy sourdough bread (use a gluten-free bread if needed)
8 ounces fresh mozzarella, sliced
½ ripe pineapple, sliced in half circle slices
1 cup fresh basil leaves
4 poached eggs
Salt, pepper and crushed red pepper, for sprinkling


Add the blanched almonds, coconut, Dijon mustard, zest + juice of 1 lemon and the coconut almond milk to a high-powered blender or food processor. Process for about 3 minutes until the mixture is well blended. With the blender running, stream in the olive oil. Blend another 5 minutes. The longer you blend the sauce for, the smoother and creamier it will be. I let mine go a full 10 minutes. Season with salt and pepper. Stir in the basil. If the sauce seems too thick at any point, just add more coconut almond milk to thin. Store in the fridge.

Pineapple Benedict
Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil. Rub the bread and pineapple with olive oil. Once the grill is hot, add both the bread and pineapple (do this in batches if your grill is not large enough). Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill, keep the grill warm. Place the grilled pieces of bread on a serving platter or plate. Divide the basil among the pieces of bread. Working quickly, take the slices of mozzarella and place them on the hot grill. Cook 15 seconds and then flip and cook another 15 seconds. Place the cheese on top of the basil and bread. Add the grilled pineapple. Poach the eggs and place them on top of the pineapple. Drizzle with hollandaise and sprinkle with crushed red pepper, salt and pepper.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Crustless Potato Quiche

5 beaten eggs
12 oz. Pkg. Frozen hash browns
1 cup shredded Monterey Jack cheese
1 green onion, chopped
1/2 cup cottage cheese
1/4 tsp. Salt
1/8 tsp. Pepper
Dash of hot sauce
6 slices bacon, cooked and crumbled

Combine first 8 ingredients, stir well. Pour into lightly greased 9-inch pie plate. Sprinkle top with paprika. Bake at 350 for 25 minutes or until set. Sprinkle bacon evenly on top. Bake 5 minutes more.
nverland: (good morning pink)
[personal profile] nverland
2 Ingredient Pancakes
Yield: Serves 1 or 2 people, depending on how hungry you are
Prep Time: 10 min Cook Time: 5 min
This recipe is for the basic version. Contribute add-ins, as desired.

1/2 cup very well mashed ripe banana
2 eggs

1. Mix banana and egg in a medium bowl. Heat a skillet to medium, and spray with nonstick spray. Scoop about 1/4 cup of the batter onto the skillet. Cook until edges are dry- the pancake will be thin. Flip and cook the other side briefly. Repeat with the remaining batter. You should be able to get 4 or 5 thin pancakes.

Suggested Add-ins or toppings:
*mini chocolate chips
*tiny blueberries
*nutella + strawberries
*peanut or almond butter + honey
*maple syrup

Nutritional Information per serving:
Serving size: Recipe divided in half (no add-ins)
Calories per serving: 122
Fat per serving: 5.3g
Saturated Fat per serving: 1.6g
Sugar per serving: 7g
Sodium per serving: ,span class=”sodium”>71g
Fiber per serving: 1.3g
Protein per serving: 6.8g
Cholesterol per serving: 185mg
Carbohydrates per serving: 13.2g
WW POINTS per serving:
Points Plus Program: 3 Old Points Program: 3

[identity profile] zeedrippyvessel.livejournal.com
I've made this a few times. Yum!

1 cup frozen unsweetened strawberries
1/2 cup frozen unsweetened blueberries
1/2 tsp. Crystal Light Classic Orange Sunrise powdered drink mix (half an On The Go packet or 1/8th of a tub)
1 no-calorie sweetener packet

Place frozen fruit in the blender and allow it to thaw slightly (about a minute or two). Meanwhile, dissolve powdered drink mix and sweetener in 10 oz. of cold water. Stir well, and then pour drink mixture over the fruit in the blender. Blend at medium-high speed until thoroughly mixed. If blending slows, stop blender, stir mixture, and blend again. Pour into a tall glass and enjoy! MAKES 1 SERVING

Serving Size: 16 oz. (entire recipe)
Calories: 101
Fat: 0.5g
Sodium: 4mg
Carbs: 24g
Fiber: 5g
Sugars: 13g
Protein: 1g
[identity profile] lotrangel17.livejournal.com
One recipe I do very well is Sausage Strata - we have this every year for Christmas breakfast and on special occasions like when we have out of town company.

Sausage Strata

6 slices bread, crust removed
1 pound pork sausage
1 teaspoon mustard
3/4 cup shredded cheese
3 eggs
1 1/2 cups milk
2/3 cup half-and-half cream

Place bread in a 13 x 9 x 2 baking dish. In a skillet, cook sausage over medium heat until no longer pink; drain and then stir in mustard. Sprinkle sausage mixture evenly over the bread. In a bowl, beat eggs, milk, cream. Pour evenly over sausage. Sprinkle the cheese over the top of the egg mixture. Bake, uncovered, at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Cut into squares; serve with sides of toast.


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June 2017



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