Edible cookie dough (eggless, gluten free)

make this edible cookie dough 4 different ways! plus how-to make it safe to eat with our quick tip. making this safe-to eat and eggless cookie dough with just 7 simple ingredients! dreams do come true.

Edible cookie dough (eggless, gluten free)

Ingredients:

• ½ cup (113g) butter or dairy-free butter option, softened
• ¼-1/2 cup (50g-100g) cane sugar
• ¼ cup (55g) brown sugar
• 1 teaspoon vanilla extract
• 1 cup (160g) gluten-free baking flour
• ½ teaspoon sea salt
• ¼ cup (38g) mini chocolate chips
• 2 Tablespoons chocolate chunks
• 1/4 cup milk or dairy-free alternative

Directions:

1. In a medium bowl, cream together butter, cane sugar, brown sugar, and vanilla extract.
2. Add sea salt and stir in flour. Stir in milk, add an additional splash of milk and stir until cookie dough reaches desired consistency. If dough is still crumbly you may need to kneed the dough and it should come together.
3. Fold in chocolate chips.
4. Best if stored in the fridge in an airtight container.

Full Recipes Source : www.veggiebalance.com

BAKED CHEDDAR RANCH POTATOES

With Thanksgiving just a couple of weeks away, I have started to plan out my menu. My mom is in charge of making the turkey so  I normally bring a couple of side dishes and a dessert or two. This year I wanted to break from tradition and make something that I know the whole family will love. Just this past week I decided I would be making Baked Cheddar Ranch Potatoes  Of course I had to “test” it out with the family before the big day, just to make sure it was something that was holiday worthy.

BAKED CHEDDAR RANCH POTATOES

INGREDIENTS :

• 3 lbs red Potatoes (Washed and Diced with the Peel on)
• 1 Cup Ranch (You can use more or less if you like)
• 1 1/2 Cups Cheddar Cheese
• 1/4 Cup Diced Bacon
• 1 tsp Seasoning Salt
• Salt & Pepper to Taste

DIRECTIONS :

1. First thing you need to do is wash your red potatoes very good. Make sure you scrub the skin so there is no dirt on them. Next dice the red potatoes into 1-1 1/2 inch pieces. Fill a large pot with water and 1 tsp salt. Add the Red Potatoes.
2. Let the potatoes come to a boil then cook at a low boil for 10 minutes or until the potatoes are soft enough to poke a fork through them. Drain the potatoes well.
3. Put the potatoes back into the pot and add 1 cup of ranch dressing, 1 cup of cheddar cheese, 1 tsp salt, 1 tsp pepper and 1 tsp seasoning salt. You can use any brand of ranch, but here is the ranch that I prefer and think tastes the best. Mix together well, but make sure not to stir hard or you’ll end up with mashed potatoes.
4. Place the mixed potatoes in greased casserole dish and top with the remainder cheddar cheese (1/2 cup) and 1/4 cup diced bacon. Place the cheddar ranch potatoes in a pre-heated oven at 350 degree for 8-10 minutes or until the cheese is completely melted.
5. I’m telling you, I may never go back to plain mashed potatoes again. These Baked Cheddar Ranch Potatoes are amazing and the best part is, they are so easy to make!

Full Recipes Source : momluck.com

Easy Stuffed Sweet Potatoes With Avocado Sauce

This recipe is incredibly easy to make and tastes absolutely moreish. It is one of those recipes to turn to when you open your fridge and realise that you are left with basically nothing. Plus, stuffed sweet potatoes with avocado sauce are vegan, gluten-free and healthy.

Easy Stuffed Sweet Potatoes With Avocado Sauce

Ingredients :

Sweet Potatoes

• 2 large sweet potatoes
• 1 1/2 teaspoons cumin
• 1/2 teaspoons smoked paprika
• 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 cup kidney beans canned
• 1 cup chickpeas canned
• ½ cup red bell pepper diced

Avocado Sauce

• 1 avocado roughly chopped
• 1/2 cup fresh coriander chopped
• 3 tablespoons lime juice
• 1 clove garlic
• 1/2 teaspoon cumin
• 1/3 cup cold water
• 1/4 teaspoon salt or to taste
• black pepper freshly ground, to taste

Instructions :

1. Preheat the oven to 400°F/200 °C, pierce the sweet potatoes with a fork multiple times and bake for 40 minutes.
2. Meantime, add all the ingredients for the sauce into a blender and blend until smooth. Refrigerate until ready to use.
3. Take the baked sweet potatoes out of the oven and cut them lengthwise into half. Carefully scoop the flesh using a tablespoon into a medium-sized bowl and mix in the spices. Once well combined, add the bell pepper, kidney beans and chickpeas.
4. Fill the mixture into the potato skins and bake for another 10 minutes.
5. Remove from the oven and drizzle with avocado sauce.
6. Enjoy.

Full Recipes Source : viralfood12.blogspot.com

SCALLOPED POTATOES

My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.

SCALLOPED POTATOES

INGREDIENTS:

• 3 tablespoons butter
• 1 small white or yellow onion, peeled and thinly sliced
• 4 large garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 cup chicken stock or vegetable stock
• 2 cups milk (I recommend 2% or whole milk)
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh thyme leaves, divided
• 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
• 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
• 1/2 cup freshly-grated Parmesan cheese, plus extra for serving

DIRECTIONS:

1. Preheat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray; set aside.
2. Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.  Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens.  Then remove from heat and set aside.
3. Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.  (I usually strain out all of the onions and add them here too.)  Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
4. Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
5. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.  Serve warm.

Full Recipes Source : www.gimmesomeoven.com

LOADED BROCCOLI POTATO SOUP

This Thick And Creamy Soup Is Full Of Delicious Vegetables Including Broccoli, Potatoes, And Carrots, Plus Lots Of Cheese And Delicious Seasonings. Loaded Broccoli Potato Cheese Soup Is The Ultimate Cheesy Broccoli Soup Recipe.

LOADED BROCCOLI POTATO SOUP

INGREDIENTS :

• 2 14.5 oz cans chicken broth
• 2-3 large carrots peeled and diced
• 4 medium potatoes peeled and cubed into small pieces
• 1 tsp onion powder
• 2 small heads broccoli washed and diced small
• 3 TB butter
• 1/3 c flour
• 3 1/2 c milk
• 4 c shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp garlic pepper
• 6 slices bacon cooked and chopped

INSTRUCTIONS :

1. In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes.
2. Add broccoli, cover and simmer for an additional 10 minutes.
3. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
4. Add cheese and stir until it is all melted. Add salt and garlic pepper. Pour cheese sauce into the large pot and stir until well combined.
5. Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with bacon pieces.
6. Serve warm.

Full Recipes Source : lilluna.com

Keto Pizza Bread – Pulls Apart

Pizza cravings are no joke. They can take you down quickly, and are a good reason to avoid certain frozen sections in your grocery store.

Keto Pizza Bread – Pulls Apart

Ingredients :

• 2 1/2 cups Mozzarella cheese, shredded
• 3 whole eggs, beaten
• 1 1/2 c almond flour
• 1 tbsp baking powder
• 2 oz cream cheese
• 1/2 c Parmesan cheese, grated
• 1 tsp rosemary seasoning
• 1/2 c sharp cheddar, shredded
• 1/2 c pepperoni slices

Directions :

1. Combine the almond flour with the baking powder, mixing well. Set aside.
2. Melt Mozzarella and cream cheese on the stove top (or microwave 1 minute.)
3. When cheese melts, add flour mix, and eggs. Knead well, forming a sticky ball.
4. Mix the Parmesan cheese and rosemary together in a small bowl. Sprinkle Parmesan cheese mix over the top of the dough to prevent stickiness.
5. Form a ball with the dough and cut in half. Continue cutting into 16 small pieces.
6. Roll the pieces of dough into balls, and roll them through the plate of Parmesan mix, coating all sides.
7. (The Parmesan cheese coats each dough ball, allowing for easy pull-apart after baking, if you’re not slicing.)
8. Grease a baking sheet or dish. Layer the dish with the 16 dough balls, then top with shredded cheese and pepperoni slices (or other veggies if desired.)
9. Bake at 350 F for 25 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.

Full Recipes Source : lowcarbediem.com

Raspberry Mango Sunrise Smoothie

When I wake up in the morning and get ready for my morning workout routine, I make sure I don’t leave the house before sipping on a smoothie. Smoothies are one of my favorite morning pick me ups and a great post-workout drink too. I’ve made 5 to 6 different breakfast smoothie variations in the past month but this raspberry mango sunrise smoothie is the best and it’s pretty to look at too!

Raspberry Mango Sunrise Smoothie

Ingredients :

• 1 1/2 cups of mangoes
• 1 cup of frozen raspberries
• 1 banana
• 2/3 cup of unsweetened almond milk (or milk of your choosing)
• 2/3 cup of orange juice
• 1 cup of ice
• 3 raspberries (for garnish)

Instructions :

1. In a blender, combine raspberries, almond milk, and 1/2 cup of ice until smooth and thick. Set aside. (Note: If you prefer it less thick, add more almond milk)
2. In a blender, combine mangoes, banana, orange juice and 1/2 cup of ice until smooth and thick. Set aside. (Note: If you prefer it less thick, add more orange juice)
3. Pour the raspberry mixture in the cup first. Then pour the mango mixture on top of the raspberry mixture.
4. Add a few raspberries on top for garnish.
5. Sip and Enjoy!

Full Recipes Source : www.hotbeautyhealth.com

Watermelon Breeze

Fresh, light and low cal summer drinks that are an easy breezy treat! All you need is a blender to whip up this Watermelon Breeze recipe.

Watermelon Breeze

Ingredients :

• 3 cups cubed chilled watermelon
• 1 cup coconut water
• squeeze of fresh lime
• Ice if needed
• Sprig of mint

Instructions : 

1. Put all ingredients in blender. Blend until smooth.
2. Makes two servings.
3. 90 calories per serving

Full Recipes Source : flavorite.net

STRAWBERRY CHEESECAKE SMOOTHIE

An easy and delicious way to start the day, this Strawberry Cheesecake Smoothie whips up in minutes and is as delicious as a milkshake.  This is one healthy treat your kids (and you) will LOVE!

STRAWBERRY CHEESECAKE SMOOTHIE

INGREDIENTS :

• 1 cup frozen strawberries I use Dole
• 3/4 cup plain fat-free Greek yogurt
• 1/2 cup low-fat milk
• 2 ounces low-fat cream cheese
• 1 tablespoon vanilla extract
• 1 1/2 tablespoons agave nectar

INSTRUCTIONS :

1. Place all ingredients in the pitcher of a blender and blend until smooth. Serve immediately.

Full Recipes Source : thesuburbansoapbox.com

Sex On The Beach Drink

a tropical marriage of orange and cranberry juices, vodka or rum with a hint of peach and vanilla over ice. 

Sex On The Beach Drink

Ingredients :

• 2 oz vodka or rum
• 3.5 oz orange juice freshly squeezed
• 3.5 oz cranberry juice
• 2 splashes peach Schnapps
• 1 tsp vanilla extract
• 2 c ice + more as needed

Instructions :

1. Fill 2 high ball glasses with ice cubes 3/4 of the way up.
2. Divide the vodka or rum between the two glasses, top with the cranberry, orange juice and a splash of the peach snaps on top. Add 1/4 teaspoon vanilla extract as a float to each glass and enjoy !

Full Recipes Source : ciaoflorentina.com

Blueberry Pineapple Galaxy Smoothie

A layered smoothie that's out of this world.

Blueberry Pineapple Galaxy Smoothie

Ingredients :

• 1 cup frozen DOLE® Blueberries
• 2 cups frozen banana slices, divided
• 1/2 cup plus 2 tablespoons unsweetened vanilla almond milk, divided
• 1 cup frozen DOLE® Pineapple Chunks
• 1/2 cup vanilla Greek yogurt
• 1 tablespoon unsweetened shredded coconut

Directions :

1. Combine blueberries, 1 cup banana slices, 1/2 cup almond milk in blender. Cover; blend until smooth, scraping down sides if necessary. Transfer mixture to a bowl and clean blender.
2. Combine pineapple, remaining 1 cup banana slices, yogurt, coconut, and 2 tablespoons milk in blender. Cover; blend until smooth, scraping down sides if necessary.
3. Layer smoothie mixtures by spooning blue mixture into glasses. Spoon yellow mixture on top and follow with another layer of blue mixture.
4. TIP: Use a knife or small spatula to swirl the blue and yellow layers.

Full Recipes Source : dolesunshine.com

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar.

BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS

INGREDIENTS :

• 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
• 250 g asparagus tips cut into 2 inch pieces or halved
• 2 tbsp garlic-infused olive oil
• 4 tbsp balsamic vinegar
• A generous pinch of salt and pepper

INSTRUCTIONS :

1. Preheat oven to 200C / 390F.
2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
4. Season with extra balsamic vinegar, salt and pepper.
5. Serve and enjoy!

Full Recipes Source : wallflowerkitchen.com

Orange Sherbet Mimosa Punch

Joy Wilson, aka Joy the Baker, has created this perfectly springy and bubbly brunch drink found in her book Over Easy. The citrusy cocktail for a crowd perfectly combines the whimsy of sherbet we all know and love from childhood with the adult effervescence of a weekend morning Mimosa. The result is simple yet brilliant.

Orange Sherbet Mimosa Punch

Ingredients :

• 1 bottle
• Chilled dry Champagne (750 mL)
• 4 cup
• Chilled fresh orange juice
• 2 cup
• Chilled ginger ale
• 1 1⁄2 qt
• Orange sherbet

Instructions :

1. In a large punch bowl, gently stir together the Champagne, orange juice and ginger ale.
2. Add the orange sherbet in generous scoops. The sherbet will slowly melt into the punch.
3. Ladle into rocks glasses (which are easier to ladle into than Champagne flutes).

Full Recipes Source : www.liquor.com

the world’s best green smoothie

A creamy blend featuring pear, kale, and vanilla.

the world’s best green smoothie

INGREDIENTS :

• ¾ cup lightly packed kale
• ½ cup milk
• 1 small pear
• 1 banana, frozen
• 1 tbsp almond butter
• ½ tsp vanilla extract (or ¼ tsp vanilla powder)

INSTRUCTIONS :

1. Place all ingredients in blender in order listed. Start on low and then turn to high speed.
2. Blend until smooth.

Full Recipes Source : www.smartnutrition.ca

Antipasto Squares

Turns out an antipasto salad like this gets even better when you layer it between crescent sheets and we aren't mad about that at all. 

Antipasto Squares

INGREDIENTS :

• Cooking spray
• 2 (8-oz.) tubes crescent dough
• 1/2 lb. deli ham
• 1/4 lb. pepperoni
• 1/2 lb. sliced provolone
• 1/4 lb. sliced mozzarella
• 1 c. (16-oz.) jar sliced pepperoncini
• 2 tbsp. extra-virgin olive oil
• 1/4 c. freshly grated Parmesan
• 1 tsp. dried oregano

DIRECTIONS :

1. Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Layer ham, pepperoni, provolone, mozzarella, and pepperoncini.
2. Unroll remaining tube of crescent dough and place on top of pepperoncini. Pinch together seams to seal.
3. Brush oil all over top of crescent dough, then sprinkle with Parmesan and oregano.
4. Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
5. Let cool at least 15 minutes before slicing into squares.

Full Recipes Source : www.delish.com

Cheesy Hash Browns and Sausage Skillet

Wake your family up with the delicious aroma of this Cheesy Hash Browns and Sausage Skillet. It’s an easy breakfast meal that takes no time all to make.

Cheesy Hash Browns and Sausage Skillet

Ingredients :

• 1 (9.6 oz) package of Johnsonville Fully Cooked Breakfast Sausage, sliced
• 1 bell pepper (I used orange), diced
• ½ a small onion, diced
• 3 Tbsp olive oil
• 4 cups frozen shredded hash browns
• ½ cup shredded cheddar cheese
• salt and pepper to taste

Directions :

1. Heat a medium sized skillet over medium heat. Add the olive oil.
2. Add the sliced sausages, bell pepper and onion. Cook for about 1 minute before adding the hash browns. Season with salt and pepper.
3. Let cook until the hash browns are done and the peppers and onion are tender.
4. Add cheese and let it melt before serving.

Full Recipes Source : mandysrecipeboxblog.com

SAUSAGE GRAVY AND BISCUITS

The BEST Biscuits and Gravy! An easy, southern-style sausage gravy with flaky homemade biscuits. One of our favorite breakfast recipes of all time!

SAUSAGE GRAVY AND BISCUITS

Ingredients :

• 8 Flakey Buttermilk Biscuits
• 1 pound pork sausage
• 2 Tablespoon + 1 teaspoon(s)s all-purpose flour
• 2 1/2 cups half and half
• 1 Tablespoon butter
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried crushed rosemary
• 1/8 teaspoon crushed red pepper flakes
• freshly ground black pepper , to taste

Instructions :

1. Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
2. Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened. 
3. Add thyme, rosemary, red pepper flakes and black pepper.
4. Serve over warm biscuits.

Full Recipes Source : tastesbetterfromscratch.com

SAUSAGE EGG STUFFED BREAKFAST BISCUITS

These 5-ingredient Sausage Egg Stuffed Breakfast Biscuits make mornings less hectic. This make-ahead breakfast is an easy recipe that makes meal prep a snap!\

SAUSAGE EGG STUFFED BREAKFAST BISCUITS

Ingredients :

• 1 8-piece package breakfast sausage patties
• 6 eggs
• 1 8-piece package refrigerated buttermilk biscuit dough
• 8 slices cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons butter

Instructions :

1. Crack eggs into small mixing bowl and discard shells. Add salt and pepper. Mix well using wire whisk or fork. Set aside.
2. Preheat non-stick skillet over medium-low heat for 2 minutes. Place breakfast sausage patties in heated pan and cook for 12-14 minutes, turning half-way through cooking.
3. Set cooked patties aside. Wipe out pan and discard any leftover grease. Place skillet back on stove over medium-high heat.
4. Add 1 tablespoon butter to skillet. When melted, add eggs. Cook eggs for about 2 minutes, stirring them gently throughout cooking time. Remove skillet from heat and set aside.
5. Preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat. Remove biscuit dough from packaging.
6. Using clean hands, gently flatten and spread 1 piece of dough until it is about 5-6 inches wide. Place 1 slice of cheese, 1 sausage patty, and about 2 heaping tablespoons of scrambled eggs onto the dough. Carefully pull up two sides of dough and pinch them together above the ingredients. Repeat with opposite two sides, then with any remaining open sides until the ingredients are totally covered. Turn the roll over, and place it on a baking sheet.
7. Repeat the last step with the remaining ingredients to make 8 rolls.
8. Melt the remaining tablespoon of butter in microwave or on stovetop. Brush the tops of rolls with melted butter.
9. Place rolls in oven and bake for 15-20 minutes, rotating the pan halfway through baking time. The rolls will turn golden brown on the tops and bottoms when they are finished.
10. Allow rolls to sit for at least 10 minutes before serving. To store for later, allow rolls to cool completely (about 30 minutes) before packaging them in airtight containers such as glassware, plasticware, or zipper bags.
11. Refrigerated rolls can be heated in the toaster oven at 350ºF for 5-10 minutes.

Full Recipes Source : sofabfood.com

BREAKFAST QUESADILLAS

Breakfast Quesadillas with bacon, egg and cheese. An easy breakfast or dinner idea your family is sure to LOVE!

BREAKFAST QUESADILLAS

Ingredients :

• 6 slices bacon
• 6 large eggs
• salt and freshly ground black pepper , to taste
• 8 ounces cheddar cheese , grated or sliced thin
• 8 large flour tortillas
• For serving:
• salsa, sour cream and guacamole

Instructions :

1. Heat a large skillet over medium heat. 
2. Add the bacon slices and cook, turning once, until crisp and brown (or to your preference). 
3. Remove to a paper towel-lined plate. Once cooled, chop into pieces. 
4. Wipe out a little of the bacon grease from the pan. 
5. Crack the eggs into a bowl and add a splash of water or milk. Whisk until smooth. 
6. Pour eggs into skillet, season with salt and pepper and scramble until cooked. Remove to a plate.
7. Cover one flour tortilla with a thin layer of shredded cheese. 
8. Top with some of the scrambled eggs and some chopped bacon. 
9. Top with some more shredded cheese and place another flour tortilla on top. 
10. Carefully set the quesadilla into the pan over medium heat. Cook until the cheese begins to slightly melt and the bottom tortilla is golden brown. 
11. Carefully flip to the other side and cook for 1-2 more minutes. Remove to a plate.
12. Slice and serve warm with salsa, sour cream and guacamole, if desired.

Full Recipes Source : tastesbetterfromscratch.com

Breakfast in a Blanket

Breakfast in a blanket is everything pigs in a blanket aspires to be.

Breakfast in a Blanket

INGREDIENTS :

• 8 large eggs
• kosher salt
• Freshly ground black pepper
• 1 tbsp. chopped fresh chives
• 1 tube crescent rolls
• 4 slices cooked bacon, halved
• 2 c. shredded Cheddar

DIRECTIONS :

1. Preheat oven to 375º. In a medium bowl, whisk eggs and season with salt and pepper. In a large skillet over medium heat, melt butter. Add eggs and chives and scramble as desired.
2. On a lightly floured work surface, roll out Crescent Rolls. Top with cooked bacon, scrambled eggs, and cheese.
3. Roll up and transfer to a parchment-lined baking sheet.
4. Bake until deeply golden, 12 to 14 minutes.
5. Serve immediately.

Full Recipes Source : www.delish.com

Easy Overnight Eggs Benedict Casserole with Creamy Hollandaise

Casseroles are a favorite easy meal for my family, especially during the busy holidays. 

Easy Overnight Eggs Benedict Casserole with Creamy Hollandaise

Ingredients: 

• 12oz pkg English Muffins, split and chopped
• 12oz pkg Canadian Bacon, diced
• 1 bundle of asparagus
• 8 eggs, beaten
• 2 cups milk
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp chives, diced

Hollandaise Sauce:

• 4 egg yolks
• juice from one large lemon
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne (optional)
• 1 tsp Dijon mustard
• 10 tablespoons unsalted butter 

Directions:

1. Grease a 13X9 baking dish.
2. Add chopped English muffins to the bottom of the pan.
3. Add diced bacon scattered on top.
4. In a large bowl, whisk together eggs, milk, garlic powder, and onion powder. 
5. Pour on top of the bread and bacon.
6. Cover and place in the fridge overnight.
7. In the morning, remove casserole from the fridge.
8. Preheat oven to 375 degrees.
9. Sprinkle paprika on top of casserole.
10. Cover with aluminum foil and bake for 35 minutes.
11. Wash asparagus and cut off the tips. Reserve remaining asparagus stems for use at another time. 
12. Remove casserole, uncover, and add asparagus tips to the top.
13. Bake for 15 more minutes. 
14. Remove from oven and drizzle with hollandaise sauce and top with chives.
15. Cut into squares and serve warm for breakfast or brunch.

Full Recipes Source : viralfood12.blogspot.com

GERMAN OVEN PANCAKES

The pancake cooks up so gorgeous – with big, puffy golden brown edges and buttery crispiness across the top.  It takes about 30 minutes to bake – you’ll know it’s done when the edges are puffy and deep, golden brown.  Unfortunately, the pancake falls some within a few minutes of removing it from the oven, but it still looks cool! We douse ours with a bunch of lemon and powdered sugar.  Berries are good, too!

GERMAN OVEN PANCAKES

INGREDIENTS:

• 2 cups milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 4 Tablespoons granulated sugar
• 1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)
• 1 lemon and powdered sugar (for garnish)

INSTRUCTIONS:

1. Place 1/2 cup butter in a 9×13 heavy glass baking dish.
2. Set baking dish (with butter) in the oven and preheat to 400 degrees.
3. In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
4. When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
5. Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.
6. Remove from oven. Squeeze the juice of one lemon over the top and dust generously with powdered sugar.
7. Serve immediately!
8. Happy eating!!

Full Recipes Source : thegirlinspired.com