Blackberry Donno-Muffins

 

 

 

So I have this really cool donut tin but I never use it because I every time I try to make baked donuts they disappoint me.  But the tin is so cool I wanted to use it for something.  So I decided to make Donno-muffins. We found some blackberry vines in the back yard (never saw them in the almost 9 years we’ve lived in this house.  I had about a cup of them and figured what the heck, let’s have some Donno-muffins.

2 cups all-purpose flour

½ cup sugar                                                                             

2 tsps. baking powder

¼ tsp. salt

1 egg, slightly beaten

½ cup sour dough starter “hooch” (not fed, aka: the throw away stuff)

¼ cup vegetable oil

¼ cup almond milk or non-fat milk

1 cup blackberries

 

 

Preheat oven 400º.  Spray muffin or donut tin with cooking spray. (6 large or 12 small) 

 

In medium bowl combine flour, sugar, baking powder, and salt.  Make a well in center of flour.

 

In another bowl, combine, egg, milk, hooch, and vegetable oil. Stir to combine and then pour into the well in the flour mixture.  Stir just to combine, it will be lumpy.  Fold in berries.

 

Spoon into muffin/donut tins.  Bake 18-20 for 12 tins, 23-25 for 6 tins.

 

 

 

Enjoy♥

© Crackerberries 2024

Gilligan's Island Bagel Rafts

 

I found this recipe in an AllRecipes magazine.  They took it from a TikTok hack.  I don’t do TikTok, but I do read magazines.  I have made this breakfast a few times and we really love it.  It’s versatile because you can put whatever you want in it.  I changed the name to Gilligan’s Island Bagel Rafts, because maybe if they had a raft they would  have got off the island.  (I used to love that show!)

 

2 Bagels

2 Eggs

2 tbsps. garden vegetable cream cheese

2 tbsps. shredded Colby Jack cheese (whatever kind you like)

2 tbsps. crumbled bacon (any kind of cooked meat)

½ tsp. fresh ground pepper

1-2 tbsps. fresh herbs, diced onions, diced green or red pepper (options are endless)

 

Preheat toaster oven to 350º

 

Split bagel and hollow out each half with a spoon. Save for another use, or toast them with the rafts and enjoy a crispy snack.

 

Whisk together the eggs, cream cheese and shredded cheese and pepper.

 

Divide the egg mixture into the hollowed-out bagels and then top with meats, veggies and herbs. 

 

Place on foil-lined pan; toast in preheated toaster oven for 10-12 minutes or until eggs are set.   Serve with your favorite hot sauce!

 

Enjoy♥

© Crackerberries 2024

Veggie Egg

 

1 egg

½ zucchini, slice or spiralized

2 cups fresh spinach

4-5 slices of fresh mushrooms

¼ cup black beans (today I used leftover rice because I didn't have beans)

Sriracha sauce

In a small skillet sauté zucchini and mushrooms for about 2 minutes, add beans(or rice) and place spinach over top.  Cover and let steam about 3 more minutes. Crack egg in center, cover and let steam about 2 minutes. Slide on to plate, top with sriracha sauce and serve with your favorite beverage.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Farmers Casserole

 

1 sweet potato, peeled and shredded

½ onion, diced

½ red/yellow pepper, diced

¾ cup chopped meat (whatever is leftover from the week)

2 slices pepper Jack cheese

1 can fat free evaporated milk

4 eggs

Preheat oven 350º

Place shredded potato in greased baking dish.  Top with vegetables and meat.  Crumble cheese over top.  In medium sized bowl combine eggs and evaporated milk and whisk to combine.  Pour over mixture in baking dish.  Bake in hot oven 45 minutes or until set.  Let cool slightly before serving with fresh fruit and toast.

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other 214 (so far- one more day to join) bloggers in the challenge and also check out Crackerberries!

Waffles - Feeding the Flock 23

 

WAFFLE BATTER

1 cup beer sourdough starter

1 cup buttermilk

2 eggs

2 tbsp. baking powder

1/3 cup melted butter

2½ cups all-purpose flour

FILLING

4 oz. Jimmy Dean sausage cooked according to package instructions

2 eggs

2 tbsp. roasted red pepper cream cheese

Prepare the waffle batter.  Cook the sausage and then scramble in the eggs and cream cheese.  Place ½ cup batter in waffle maker, top with ¼ cup of egg mixture, then cover with ¼ cup more batter.  Close waffle maker and cook 8 minutes.

Using a PowerXL Stuffed Wafflizer

Makes 4 waffles.

Don't forget to find out about WAKING UP to smell the COFFEE!

Open Faced Omelet - Feeding the Flock 23

 

2 small potatoes, scrubbed and diced

1 tbsp. butter

3 oz. breakfast sausage

½ green pepper, diced

½ onion, diced

3 large mushrooms, sliced

1 cup chopped mustard greens

4 cherry tomatoes

4 sliced, candied tomatoes

4 eggs, beaten

Add butter and potatoes to cast iron skillet and cook, stirring often for 10 minutes.  Add sausage and cook 5 minutes or until no pink remains.  Toss in peppers, onions, greens and mushrooms and sauté for about 3-5 more minutes.  Pour in eggs and cover.  Let steam and cook 3 minutes or so.  Top with tomatoes and jalapeños.  Serves 2.

Enjoy,

Don't forget to check out the Old Pine Tree.

Upside Down Breakfast

 

Upside-Down Breakfast

 

1 Pizza dough

4-5 eggs, beaten

1-2 tsps. Hot sauce

1 tsp. onion powder

8 oz. cooked sausage

1 cup fresh spinach

1 tomato, sliced

1 cup shredded cheddar/Monterey Jack cheese

4 slices provolone

 

Divide pizza dough into four portions and create 6 inch circles.

 

Add hot sauce and onion powder to beaten eggs.  Add a little water if needed.

 

Spray or grease four ramekins with cooking spray or butter. Place one slice of provolone on bottom of each ramekin.  Divide the spinach and the sausage equally.

 

Pour egg mixture allotting equal portions over the sausage. Carefully place the pizza dough over tops of ramekins and down sides, pressing to seal. 

 

Brush tops with melted butter (or spray).  Sprinkle with a little parmesan cheese.

 

Airfry 335º for 15-18 minutes… depending on type of airfryer.

 

Let cool slightly, then invert ramekins onto serving plates.  Serve with favorite toppings (Tall Cool ☺ne likes sour cream and hot salsa) or fresh basil and tomato.

 

© Crackerberries 2021

Egg Slut

 

Perfected... ditched the red onions, added bacon bits, microwaved mashed potatoes for 30 seconds, sprayed cover with a little cooking spray so it wouldn't stick, and then submersed in boiling water for 10 minutes.  

I came across this recipe from a fellow blogger through my April #atozchallenge.  Who'd have thought there was a slutty egg recipe?  I absolutely had to try it and it's a definite keeper for me.  Wicked good! Thank you Anne M. Bray!  

EggSlut and "The Slut" Recipe

Ingredients

·                     1/2 c mashed potatoes

·                     1 egg

·                     butter (I used 1/2 tbsp. I like butter)

·                     chopped chives (I used green onions and some red)

Method

→Get a jar with tight-fitting lid (at least 8 oz. size) the wide mouth half pint mason jars are perfect.

→Before adding ingredients, measure for water level in saucepan. 

You want the jar completely covered. I made the mistake and it was not fully covered so I had to cook longer so that the top of the eggs was not all runny.

→Heat water to boiling.

→In jar, add ingredients in order listed (potatoes on bottom) Next time I will microwave the potatoes for about 30 seconds...I like my food really hot.

→Cover with lid, place in boiling water

→Cook for about 6-8 minutes, depending on size of jar and the consistency of how you like your egg.  

 

  

Find the original recipe →  EggSlut and "The Slut" Recipe

I let mine cook for about 9 minutes.  Next time I will microwave the mashed potato a little so that it’s not cold going in. 

 © Crackerberries 2021

Eggs of Tecumsah

Eggs of Tecumsah

4 poached eggs (4 minutes)

½ lb. ground beef

½ lb. bulk sausage

2 English muffins, halved and grilled

4 slices cooked bacon

½ cup mayonnaise (Duke’s is highly preferred)

2 tbsp. Thousand Island dressing

Salt & Pepper to taste

1 tbsp. Texas Pete

In small bowl mix mayonnaise, Thousand Island dressing, and Texas Pete.  Salt and pepper to taste.  Combine ground beef and sausage and separate into four ¼ lb. patties.  Grill on hot cast iron pan 4-6 minutes per side until cooked.  Grill muffins until lightly toasted.  Poach eggs. Build on muffins, burger, bacon, egg and sauce. Sprinkle with paprika and serve with a side of home fried potatoes.

© Crackerberries 2018

Strata

4 English Muffins or thick slices of day old French or Italian bread, cut into bite size pieces

3 oz. chopped turkey pastrami

2 cups cut up cooked asparagus

2 oz. cheddar cheese, cubed

2 oz. Monterey Jack cheese, cubed

1 oz. fresh shredded Parmesan cheese

¼ cup plain yogurt

4 eggs

1 cup skim milk

¼ cup finely chopped onion

1 tbsp. Dijon mustard

1 tbsp. hot sauce

Layer one half of the muffins in bottom of a lightly greased 2-quart baking dish. Add pastrami, asparagus, Monterey Jack and cheddar cheeses. Top with remaining English muffin pieces.

In a bowl, whisk together the eggs, yogurt and milk. Stir in mustard, hot sauce, and onions. Pour evenly over the layers in the baking dish.  Cover chill overnight, or at least for two hours.

Top with Parmesan cheese and bake uncovered in a preheated 325º oven for 60 minutes or until internal temperature reads 170º F.  Let stand ten minutes before serving with salsa and extra hot sauce.

Food for Thought:

What the heck is Strata?  Trata or stratta is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, similar to a quiche or frittata, made from a mixture of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers (strata). Other recipes merely require that the ingredients are mixed together, like a savory bread pudding. A beaten egg mixture is then poured over the ingredients and then it rests anywhere between one hour and overnight before it is baked.  It is served warm.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Quiche Marine

QUICHE MARINE

1 9-inch pie crust dough

1 tbsp. butter

3 medium onions, chopped

2 cups fresh broccoli florets

1 tbsp. minced garlic

5 eggs

¾ cup garden vegetable cream cheese

4 slices deli ham, chopped

2-3 tbsp. canned mushrooms

¾ cup shredded cheddar cheese

¾ cup shredded mozzarella cheese

1 tbsp. shredded parmesan cheese

1 tsp. Italian seasoning

Cook onions in butter 5-6 minutes or until softened, stirring frequently.  Add broccoli and reduce heat; cook 5 minutes longer until crisp-tender. Add garlic; cook and stir one minute. Remove from heat; cool. Beat eggs in medium bowl until blended; add cream cheese and beat until smooth. Stir in remaining ingredients. Pour into pie crust. Bake 350º 45-50 minutes or until puffed on edges and knife inserted in center comes out clean.  Let stand 10 minutes before serving. Serve with sour cream and dill.

FOOD FOR THOUGHT:

Quiche Marine was hubby’s idea.  It came about from improvising.  I was out of ingredients for a basic quiche so Tall Cool ☺ne took what was available in the refrigerator and said “here, use this”.  I threw it together and turns out to be one of the best quiches I’ve ever made.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” inspires you to do something great.  Enjoy the read and the photos, try the recipe, share your thoughts or comments, and most of all, have FUN with the challenge this month!

Cheers,

Apple Pan Cake

Riverhouse Café’s Johnny Apple Cake

Mom sends me the Hannaford FRESH magazine every time she has accumulated a stack of them. I just received the new batch last week and found a great recipe I tried the other day.  Had to share.  If you live in New England, check out the diner. I bet everything on the menu is awesome!

http://theriverhousecafe.com/breakfast-menu.html

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon (I used allspice)

¼ tsp. salt

1 cup milk

1 large egg

4 Tbsp. unsalted butter, melted (I used salted)

¼ tsp. vanilla extract

1 apple cored, cut into ¼ pieces (I used a granny Smith and red delicious)

2 Tbsp. packed light brown sugar

Place a rack in the upper-middle of the oven and pre-heat to 400º.

Whisk flour, baking powder, cinnamon, and salt in one bowl, and whisk milk, egg, sugar, 2 tbsp. butter and vanilla in another bowl. Combine wet ingredients and chopped apple to dry ingredients and mix just until combined.

Heat remaining butter in cast iron or oven proof skillet, stirring pan to coat.  When butter is hot and melted, sprinkle brown sugar evenly over the skillet and pour in batter.  Smooth over top and bake in oven until golden brown. About 20 minutes. 

Let cake cool in pan for 10 minutes and then invert it onto a serving platter.  Sprinkle with confectioner’s sugar and serve with whipped cream and syrup (optional) if desired.

Author’s note:  Not just for breakfast.  I think this will be a great dessert during holidays topped with strawberries, blueberries, and even chocolate syrup!

© Crackerberries 2016

Strata

Asparagus & Pastrami Strata

4 English Muffins, cut into bite size pieces

3 oz. chopped turkey pastrami

1 can asparagus, drained well

2 oz. cheddar cheese, cubed

2 oz. Monterey Jack cheese, cubed

1 oz. fresh Parmesan cheese, shredded

¼ cup plain yogurt

4 eggs

1 cup skim milk (or almond milk)

¼ cup finely chopped onion

1 tbsp. Dijon mustard

1 tbsp. hot sauce

Layer one half of the English muffins in bottom of a lightly greased 2-quart baking dish. Add pastrami, asparagus, cheddar, Monterey Jack cheeses. Top with remaining English muffin pieces.

In a bowl, whisk together the eggs, yogurt and milk. Stir in mustard, hot sauce, and onions. Pour evenly over the layers in the baking dish.  Cover and chill for at least two hours and up to overnight.

Bake uncovered in a preheated 325º oven for 60 minutes or until internal temperature reads 170º F.  Let stand ten minutes before serving with salsa and extra hot sauce.

© Crackerberries 2015

Stuffed Pancakes

Stuffed Pancakes

Another fine idea to make for breakfast … enjoy as a sandwich or grab a fork and pass the syrup.

Leftover fluffy pancakes

Eggs

Bulk sausage

Jams and jellies

Syrup

Allow one egg and two ounces bulk sausage for each person you are serving. Carefully slice the pancake through the center. Grill insides of pancake or cook in toaster. Cook sausage according to package instructions. Fry eggs until yolks are hard. Build on one side of pancake with sausage, egg and a spoonful of jam or jelly. Place remaining half of pancake on top and instant new breakfast sandwich.

© Crackerberries 2014

Eggs Bennie Cheese Burger

Eggs Bennie Cheese Burger

 

½ lb. ground beef

2 onion hamburger rolls

4 slices cooked bacon

2 slices Asiago cheese

2 poached eggs

½ cup Duke’s mayonnaise

¼ tsp. ground turmeric

½ tsp. lemon juice

½ tsp. garlic salt

½ tsp. onion powder

¼ tsp. fresh ground pepper

1 tsp. basil or other Italian seasoning

Form ground beef into two patties.  In small platter combine garlic salt, onion powder, basil and pepper.  Roll outside edges of burgers in mixture.  Heat cast iron skill on medium heat and cook burgers until done, (about 4-5 minutes per side).

In small pan or metal bowl, combine mayonnaise, turmeric and lemon juice.  Set on burner on low heat to barely warm mixture.

Toast hamburger buns.  Build by layering cheese, cooked bacon, burger, poached egg.  Top with warmed sauce and serve with fresh fruit and Jon Hunter’s favorite drink, a Bloody Mary made with V8 juice and garnished with a carrot. 

 

 © Crackerberries 2014

Breakfast Roll

Super Sunday Breakfast Roll

Make the dough ahead of time.  I usually make up a batch, separate it and put it in quart size freezer bags.

Dough (Bread machine)

 

1 egg

¾ cup water (70°-80°)

¼ cup butter flavored Crisco

¼ cup dry milk powder

¾ tsp salt

1½ cup all purpose flour

1½ cup whole wheat flour

¼ cup sugar

2¼ tsp yeast

Stuffing

3 eggs

1¾ cups shredded cheddar

3 drops Texas Pete

4-5 oz bulk sausage

Combine all ingredients (starting with wet items first and ending with yeast last) in bread machine.  Make a small well in the top of the dry ingredients for the yeast.  Select the dough setting (this typically takes an hour and 20 minutes so plan accordingly). 

Preheat oven to 375°.

Roll out dough on floured surface to 10x18 inch rectangle.  Let it rest while preparing ingredients.

 

In small skillet, fry sausage until no longer pink.  Drain on paper towels. 

In small bowl combine eggs, Texas Pete and 1½ cups cheese.  Spread egg mixture over dough and sprinkle with sausage.  Roll up and pinch ends together.  Sprinkle with remaining cheese.  Bake 375° 20 minutes.  Let cool slightly before slicing into 2 inch rolls.

© Crackerberries 2012