Archive for the ‘Breakfast’ Category

Veggie Potato Quiche

April 15, 2010

I got this from who got it from  It is a great way to get in tons of veggies and protein.  We ate the leftovers for breakfast for a few days.  I think it would a fabulous addition to a brunch buffet.

Veggie Quiché with Potato Crust
or Eggie Cake
adapted from For the Love of

2 red potatoes, sliced very thin
1 tsp olive oil
1/2 sweet onion
1 , diced
1 cup of fresh spinach, diced
1 cup of shredded carrots
1 tomato, diced
1/4 cup reduced fat feta cheese
6-7 leaves of fresh basil, chopped (I just sprinkled mine on)
4 eggs
8 egg whites (or 2 cups of Egg Scramblers)
1/4 cup skim milk
sea salt and freshly cracked pepper, to taste

Preheat oven to 375 degrees. Coat pie dish with cooking spray. Layer and overlap thin slices of potato on the bottom of pan. Bake in oven for 10 minutes, then remove from oven.

Meanwhile, heat the olive oil in a skillet over medium heat. Saute the onions for 3-4 minutes, then add carrots, zucchini and spinach for another 4-5 minutes or so. Remove from heat.

Sprinkle the diced tomato, basil and half of the feta cheese over potatoes. Then layer on the cooked veggies. Beat the eggs with milk and season with salt and pepper to taste. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.

Cook for 40 minutes or until a knife inserted comes out clean.  Remove from oven and let cool for 10 minutes before slicing.


Apple Cranberry Bread

December 15, 2009

This one is going in my permanent holiday rotation and may even make it to the neighbors for their Christmas treat.

  • 2 eggs
  • 3/4 cup sugar
  • 2 tablespoons canola or vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped, peeled tart apples
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chopped walnuts


  1. In a mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, cinnamon, baking soda and salt; add to egg mixture just until combined (batter will be very thick). Stir in the apples, cranberries and walnuts.
  2. Transfer to an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray. Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Raspberry Lemon Muffins

October 18, 2008

2 c. flour

1 1/2 c. granulated sugar

3 tsp baking powder

1/2 tsp salt

1 c. milk

1/2 c. oil

1 tsp lemon extract

2 eggs

1 1/2 c. fresh or frozen raspberries

Heat oven to 425 degrees. Combine all ingredients. Fold in raspberries. Fill 12 greased muffin tins with batter. Bake for 20 minutes.

Pumpkin Dip

October 14, 2008

Spice up crackers, gingerbread, veggies, and more!


2 cups    Pumpkin Puree- canned or fresh
1 cup    Brown Sugar
1 Tsp.    Ground Cinnamon
1/2 Tsp.    Ginger
1/2 Tsp.    Nutmeg
1 Package    Cream Cheese, softened

Preparation Directions:
1.    Place pumpkin puree and cream cheese into a large bowl and mix together.
2.    Add all other ingredients.
3.    Mix ingredients together until smooth and creamy.
4.    Refrigerate at least four hours or overnight.
5.    Serve with Crackers, gingerbread, celery, carrots, etc.
Tips: For a lighter dip, substitute sour cream for cream cheese.


October 14, 2008

Makes 14-16 6″ crepes

2 eggs
2 tbs melted butter or salad oil
1 1/3 cups milk
1 cup all purpose flour
½ tbs salt

If using blender: Place ingredients in blender in the order listed scrape and blend at high speed 20-30 seconds scrape down sides of container. Blend a few more seconds can be used immediately or refrigerated until needed.  If thickens on standing thin to right consistency with milk.  Crepe batter should be thin enough to run freely around crepe pan when it is tilted.

Mom’s Banana Bread

October 14, 2008

Cream together:

1/2 c. shortening
1 1/2 c. sugar
Add 2 beaten eggs

1 tsp. soda
1/2 tsp salt
2 c. sifted flour

Alternate adding 1/2c sour milk (1 tsp vinegar to milk
to sour) with 1 c. mashed banana and nuts

Bake 350 for 1 hour

Banana Bread- Low Fat

October 14, 2008

1/2 cup soft tub margarine
1 cup sugar
1/2 cup egg substitute OR 2 eggs
1 cup mashed ripe banana
1 1/4 cups flour
1 t baking soda

Cream sugar and margarine, slowly adding egg.  Beat until smooth and no longer looks curdled.  Add bananas.  Combine flour and baking soda.  Add to banana mixture; stir just enough to moisten flour.  Pur into two 7 X 5 inch loaf pans sprayed with stuff.  Bake at 350 for 30-40 minutes.  Makes 2 loaves of 10 slices each, each piece has 120 cal, 5 fat and not enough fiber to worry about.

Pumpkin Pancakes

October 14, 2008

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon each cinnamon, ground ginger, and salt
1/8 teaspoon nutmeg
a pinch of ground cloves.

In a separate bowl, stir together:
1 cup milk
6 tablespoons canned pumpkin purée
2 tablespoons melted butter,
1 egg

Fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8 to 10 pancakes.

Zucchini Bread

October 14, 2008

3 eggs
2c. sugar
1c. oil
3 tsp vanilla
2 grated zucchini
1c. nuts
1 tsp salt
3 tsp cinnamon
3c. flour
1 tsp soda
½ tsp baking powder
1 bag chocolate chips

Makes 2 loaves
Bake at 350 degrees for 1 hour

Refrigerator Bran Muffins

October 14, 2008

Soak and cool:
2c. Bran flakes
2c. Boiling water

1c. shortening
3c. sugar
4 beaten eggs
1 qt. buttermilk
5c. flour
5 tsp. soda
1 tsp. salt
4c. All Bran

Cream fat and sugar.
Add eggs, buttermilk and soaked Bran flakes.
Sift dry ingredients and add All Bran
Mix until moist

Bake 20 min at 400 degrees

Keeps 6-7 weeks in refrigerator