Coconut Syrup

I got this recipe off Pinetrest. It is a winner.  I made more than I could possibly eat at one sitting, so I assume with the butter, I will have to reheat it to melt the butter solids. I used it this morning on French toast made from 2-day-old French bread, but I am certain it would be awesome on waffles or pancakes. I have a feeling I will be looking for things to put this on.
http://cookingalamode.blogspot.com/2010/03/blender-french-toast-with-coconut-syrup.html








Ingredients:
1/2 cup butter
3/4 cup buttermilk
1 cup sugar
Stir these ingredients over medium heat until butter melts and sugar dissolves. Bring to a boil for 1 minute. Remove from heat and add:
1/2 teaspoon baking soda
1 teaspoon coconut extract.
Stir constantly for 1-2 minutes.  It will foam-up so put it in a pot with room so it will not boil-over.

Bacon Pancakes

I saw these pancakes on pintrest and thought they looked like fun. I tried them this morning and enjoyed them. I thought it might be something that my grandsons would like, but neither of the older boys are crazy about bacon, so this may not be a repeat except that Jud like them so I will probably make them for him.


http://www.flickr.com/photos/sa_steve/4688652422/


Ingredients:
4 slices of bacon- cooked I cook mine on a cookie sheet at 375 degrees for about 15-20 minutes
1 cup of biscuit/pancake mix or make your own pancake recipe
3/4 cup water or milk
Mix pancake mix and milk together to form the pancake mix.  Put one slice of cooked bacon on the griddle and pour the pancake mix over the bacon.  Allow to cook until bubbles begin to form and turn to cook on the other side.  Serve with butter and pancake syrup.

Egg Muffins

One of our hiking buddies is gluten intolerant so all our dishes were gluten-free.

I just got back from the Coast with my hiking buddies. We were each responsible for one meal, and Becky Upchurch made these with banana bread and fresh fruit.  They were awesome and we loved the idea that you could freeze them and take them out to eat on the go or for a sit-down meal like we had.  We also decided that you could add your favorite meats, like canadian bacon, and other vegetables to your taste. Loved them. Forgot to take a picture of the banana bread, but the recipe will follow the muffins. Our trainer from Health Link, Claudia Ramirez submitted this to The Express News.

Ingredients for Muffins:
1-3 teaspoons spinach or any fresh vegetable
1 teaspoon lean turkey sausage, cooked and seasoned with onion and 1/2 teaspoon cumin
egg substitute

Heat oven to 350 degrees F. Lightly spray cooking spray into each hole in the muffin tin. Layer spinach, turkey sausage, and egg substitute into each tin. Bake 20 minutes or until firm.

Ingredients for Pamela's Banana Bread
4 tablespoons melted butter
1/2 cup sugar or honey
2 eggs beaten
1 cup banana, mashed
1 3/4 cup Pamela's baking and pancake mix
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup nuts (optional)

Energy Bars

I do not care for raisins or dates in my bars so I substituted 1 cup dried cherries. This is not a sweet bar, but I found it to be a nice on-the-go bar.  Recipe comes from Ellie Krieger-- The Food you Crave. Not sure I will make them again


Ingredients:
Cooking spray
1 cup quick-cooking rolled oats
1/2 cup shelled unsalted raw sunflowerseeds
1/2 cup toasted wheat germ
1/4 cup whole-grain pastry flour or whole-wheat flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs
Preheat the oven to 350 degrees F. Coat a 9" X 13" baking pan with cooking spray.
Place all the ingredients, except the maple syrup and eggs, in a food processor and pulse until everything is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined . It will resemble a coarse paste.
Transfer to the baking pan and spread evenly to cover the bottom. Bake until lightly browned, about 20 minutes. Allow to cool for 15 minutes., then cut into 24 bars. Store in an airtight container at room temperature for about 3 days or wrap individually and freeze for up to 3 months.

Honey-Ham Eggs Benedict

This is the breakfast that I made for Jud for Valentine's Day.  I will be making it again. If you have an aversion to eating raw eggs, don't use this recipe.  Jud loves dark chocolate and H.E.B. stopped selling his favorite mini-hershey's dark chocolate in a package several months ago. He has missed his after-dinner chocolate so I found a package of these that are different, but all dark chocolate. He was a happy valentine. This recipe comes from February 2012 - Cooking Light.


Printable Version:
https://sites.google.com/site/whatscookingattheedwards/honey-ham-eggs-benedict

Ingredients:
1/4 cup white wine vinegar
1/4 cup white wine
2 tablespoons chopped shallots
2 egg yolks
1/2 teaspoon chopped fresh tarragon
1/2 cup butter, melted
2 teaspoons white vinegar
6 large fresh eggs
6 slices Italian rosemary ham (I just used black forest ham)
2 teaspoons vegetable oil
2 tablespoons honey
3 English muffins, split and toasted
Directions:
1. In a saucepot over high heat,bring white wine vinegar, white wine and shallots to a boil. Cook 2 minutes more or until liquid is reduced to 1 tablespoon. Remove from heat.
2. In a blender, blend egg yolks, tarragon and wine reduction 15 seconds or until smooth. With blender running, slowly drizzle in butter. Blend 30 seconds or until mixture thickens; set aside.
3. In a saucepot over medium-high heat, bring white vinegar and 2 quarts water to a simmer. Drop in eggs, 1 at a time. Cook 4 minutes or until egg whites are set, being careful not to boil. With slotted spoon, remove eggs from water; drain on paper towels. In skillet over medium heat, cook ham in vegetable oil 2 minutes, turning once and brushing with honey. Layer ham, eggs and sauce on toasted muffins.
I have an egg poacher, so I use that. I've never been very good at using this method, but I know it is the prefered way among chefs.  I never claimed to be a chef.

Huevos Rancheros

Jud really likes huevos rancheros at our favorite breakfast taco place that we go to on Saturdays.  I decided to try this recipe that was in a cookbook I got for Christmas.  I really liked it, but I will probably tweek it a little as I will mention in the recipe. I cut the recipe in 1/2




Printable Version:
https://sites.google.com/site/whatscookingattheedwards/huevos-rancheros


Ingredients:
1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil
1 (16oz) can diced tomatoes with green pepper and onion
1 (10oz) can Rotel tomatoes (Since I was cutting the recipe in 1/2, I didn't use the Rotel Tomatoes. I just added some jalapenos to the diced tomatoes with green pepper and onion)
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon each of salt and pepper
6 eggs
1/2 cup low-fat sharp cheddar cheese, shredded
6 corn tortillas, warmed

1. Saute onion and garlic in olive oil. Since the tomatoes have onion and green pepper in the can, I probably won't add this step next time. Little too much onion for my taste.
2. Add next 6 ingredients and cook over low heat for 5 minutes and pour sauce into a 9" X 13" baking dish. Make 6 indentations in the sauce and gently break an egg into each.
3. Bake at 350 degrees for 15 minutes or until eggs set. (It actually took closer to 20-25 minutes) Sprinkle with cheese and cook an additional 1 minute. Place each egg on a corn tortila, cover with sauce and serve immediately.

Poached egg with bacon and swiss cheese bagel

This was a great breakfast. I will definately make this again.




Printable Version:
https://sites.google.com/site/whatscookingattheedwards/poached-egg-with-bacon-and-cheese-bagel


Ingredients:
1 bagle per person
cream cheese for spreading on bagel
1 slice of bacon per 1/2 of bagel
swiss cheese 1/2 slice per 1/2 bagel
Cut the bagel in 1/2 and toast each side in a toaster. Remove from toaster and spread each 1/2 with cream cheese. Poach an egg using whatever method you choose.  I usually use my egg poacher, but today, I decided to do it in a large skillet. I got the water to boil and added about 1 teaspoon of vinegar. The chefs tell me that keeps the egg together. When it is the desired doneness, remove the egg and put on top of the cream cheese.  Add a slice of bacon that has been cut in 1/2 (you will have 2 slices per 1/2 bagel). Top with 1/2 slice of swiss cheese. Put in the broiler and broil until cheese melts. About 1 minute.

Ziplock egg omelet

https://sites.google.com/site/whatscookingattheedwards/zip-lock-egg-omeletWhen I had my family here for Christmas, I made these. You can put up to 6 baggies in a large pot of boiling water.  It is amazing to see how it works, and people can put in their omelet whatever they choose. Be sure to use freezer bags.

Printable Version:

https://sites.google.com/site/whatscookingattheedwards/zip-lock-egg-omelet

Ingredients:

cooked bacon

cooked ham

cooked pancetta

cheese

green onions

green peppers

spinach

salt and pepper to taste

The amazing thing about this method is that you just put everything in little bowls and let people put in their freezer baggie whatever they like.  Then you put the baggie in the boiling water for 13 minutes and it comes out perfect every time.  It is great fun for a party of brunch.  You can serve my overnight cinnamon rolls and a fruit salad and you are good to go.  You can let everyone time their own baggie.  I wrote everyone's name on the baggie with a permanent marker.  It worked great for my family of 12. I had two big pots of boiling water and just let everyone make their own.

Hint: Make sure to use freezer bags.