French breakfast muffins

It seems like I am always looking for new breakfast ideas. Besides the teenager that goes to school way to early in the morning, I have the 2 little girls who seem to hate all normal people breakfast foods. Well, they will eat scrambled eggs, sometimes. So I am going to post a bunch of breakfast recipes I ran across that I want to try.

French Breakfast Muffins

 

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• Rated by 43 members

Few things tickle the senses like the smell of baking in the morning, and French Breakfast Muffins, with nutmeg in the batter, supply a particularly tantalizing aroma. But it's the finishing touch -- dipping the warm muffins in butter and cinnamon sugar -- that makes these delightful cakes as tasty as freshly made doughnuts, without all the mess of deep-frying.

Ingredients

• MUFFINS
• 2 cups flour
• 2/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 large egg

• 1 cup plus 2 tablespoons milk
• 6 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• CINNAMON-SUGAR TOPPING
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted and slightly cooled

Instructions

1. Heat the oven to 375°. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside.
   
2. Measure the flour, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk.
   
3. In a medium-size bowl, whisk the egg until it's frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture.
   
4. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into the muffin cups, filling each about two-thirds full.
   
5. Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, then remove them from the cups.
   
6. Before the muffins lose their warmth, prepare the topping. Mix the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins.
   
7. Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you'd like more topping, roll them in the cinnamon sugar for a second time while they're still warm. Serve immediately. Makes 12
   
    

soft pretzals

Ingredients:

4 teaspoons active dry yeast 1 teaspoon white sugar 1 1/4 cups warm water (110 degrees F /45 degrees C) 5 cups all-purpose flour 1/2 cup white sugar

1 1/2 teaspoons salt 1 tablespoon vegetable oil   1/2 cup baking soda 4 cups hot water 1/4 cup kosher salt, for topping

Directions:

1.	In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2.	In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3.	Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4.	When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5.	Bake in preheated oven for 8 minutes, until browned.

Italian pot roast steak.

 I guess I am not very knowledgeable about Italian cuisine because although I think this dish might be worth a try, I just don't see what makes it especially Italian. hmmm...

Italian Pot-Roasted Steaks

Tips

Substitute top or bottom round steak for the beef tip steak in this recipe if desired. Look for a cut that is on sale for added savings.

Substitute any bag of your favorite Green Giant® frozen vegetables for the garden vegetable medley.

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Based on 6 ratings

Green Giant® vegetables provide an easy addition to this slow-cooked beef pot roast. Perfect if you love Italian cuisine. From eatbetteramerica.

Prep Time:25 min

Start to Finish:7 hr 25 min

makes:6 servings

1 1/2	lb beef tip steak, trimmed
3	tablespoons all-purpose flour
1	teaspoon salt
1/4	teaspoon pepper
1	tablespoon vegetable oil
1 1/2	cups sliced onions
1	can (14.5 oz) diced tomatoes, undrained
1	teaspoon sugar
1	bag (19 oz) Green Giant® frozen garden vegetable medley

1.	Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides.
2.	Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar.
3.	Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
4.	About 15 minutes before steak is ready to serve, microwave vegetables as directed on bag. Stir into beef mixture.

I love crock pot food- so easy!

 I am curious to try this. i have heard of people using soda pop to cook with before but I have never tried root beer. Has anyone ever tried cooking with soda pop? Do you think root beer and bbq sauce will be good together?

Root Beer Barbecue Beef Sandwiches

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Based on 20 ratings

Beef slow-cooked in barbecue sauce and root beer provides a perfect filling for this hearty sandwich - ideal for dinner. From eatbetteramerica.

Prep Time:30 min

Start to Finish:10 hr 30 min

makes:16 Sandwiches

1	boneless beef rump roast (4 lb)
2	cups barbecue sauce
1	cup root beer
	Dash salt and pepper, if desired
16	sandwich buns, split

1.	In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
2.	Cover; cook on Low heat setting 10 to 12 hours.
3.	About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
4.	Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.

My husband would never eat this but I would!

Cheesy Rotini and Tuna

average rating

(89)

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prep time

20 min

total time

20 min

makes

4 servings, 1 cup each

photo by:

kraft

recipe by: kraft

What You Need!

1-3/4 cups tri-color rotini pasta, uncooked

2 cans (5 oz. each) white tuna in water, drained, flaked

1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained

4 oz. (1/4 lb.) VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1/2 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

1/4 tsp. pepper

Make It!

COOK pasta as directed on package.

MEANWHILE, combine all remaining ingredients in large microwaveable bowl. Microwave on HIGH 2 min.; stir. Microwave 1 to 2 min. or until heated through, stirring after each minute.

DRAIN pasta. Add to tuna mixture; mix lightly.

Kraft Kitchens Tips

Serving Suggestion

To serve with a quick fruit salad, toss sliced bananas, apples and peeled kiwi with orange juice and ground cinnamon.

Another one I want to try

Spinach Pasta Toss

average rating

(55)

rate/review

prep time

5 min

total time

25 min

makes

6 servings, 1 cup each

photo by:

kraft

recipe by: kraft

What You Need!

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

2 cups multi-grain penne pasta, uncooked

1 cup water

1 pkg. (9 oz.) baby spinach leaves (7 cups)

1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Make It!

BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.

ADD 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach.

SERVE topped with cheese.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Special Extra

For a spicier dish, add 1/4 tsp. crushed red pepper flakes or hot pepper sauce along with the tomatoes.

Recipies I want to try

"Healthified" Banana Nut Bread

44% less fat • 50% more fiber • 26% fewer calories than the original recipe—see the comparison. By peeling away the less healthy ingredients and making smart substitutions (such as egg whites for a whole egg), we know you’ll go bananas for this healthified bread! From eatbetteramerica.

Prep Time:20 min

Start to Finish:2 hr 25 min

makes:1 loaf (16 slices)

1 1/2	cups Gold Medal® whole wheat flour
1	teaspoon baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
1/2	teaspoon ground cinnamon
3/4	cup sugar
1/4	cup canola oil
2	egg whites
1	cup mashed ripe bananas (2 large)
1/4	cup fat-free (skim) milk
1	teaspoon vanilla
1/4	cup chopped walnuts or pecans, toasted*

1.	Heat oven to 350°F. Grease bottom only of 8x4-inch or 9x5-inch loaf pan with shortening, or spray with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
2.	In large bowl, beat sugar, oil, egg whites, bananas, milk and vanilla until well blended. Stir in flour mixture until well blended. Stir in walnuts. Spoon into pan.
3.	Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour, before slicing. Healthified Peanut and Broccoli Slaw Wraps 75% less sat fat • 200% more fiber than the original recipe—see the comparison. Sautéed edamame and broccoli slaw mix equals a high-fiber combo in these tasty Thai chicken-and-peanut sauce wraps. Prep Time:5 min Start to Finish:25 min makes:6 servings 10 ounces skinless, boneless chicken breast strips 1/4 teaspoon garlic powder 1/8 teaspoon black pepper Nonstick cooking spray 2 cups packaged shredded broccoli (broccoli slaw mix) 1/2 cup Cascadian Farm® frozen shelled soybeans (edamame), thawed 1/4 teaspoon ground ginger 3 10-inch whole wheat flour tortillas, warmed* 1 recipe Homemade Peanut Sauce (below) 1. Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove chicken from skillet; keep warm. Add broccoli, edamame, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. 2. Spread tortillas with Homemade Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up tortillas. Cut each wrap in half. Serve immediately. 3. Homemade Peanut Sauce: In a small saucepan, combine 2 tablespoons creamy peanut butter; 1 tablespoon water; 1 tablespoon reduced-sodium soy sauce; 1 clove garlic, minced; and 1/4 teaspoon ground ginger. Heat over very low heat until melted and smooth, whisking constantly. 4. *Note: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Heat in the oven about 10 minutes or until heated through. Healthified Bean and Salsa Chicken Wrap 60% less sat fat • 60% less sodium than the original recipe—see the comparison. Give Mexican-inspired wraps a welcome smokiness with Chipotle peppers in adobo sauce. The canned, smoked jalapeño peppers, packed in a tomato-vinegar sauce, lend the blender bean dip a robust flavor. Prep Time:20 min Start to Finish:30 min makes:4 servings 1/2 cup Homemade Progresso® Black Bean-Smoked Chile Dip (recipe below) 4 7- or 8-inch whole wheat flour tortillas 12 ounces cooked skinless chicken or turkey breast, chopped (about 2 1/3 cups) 4 cups shredded or torn romaine or whole fresh baby spinach leaves 1 cup coarsely snipped fresh cilantro 1/4 cup Old El Paso® salsa 1. Spread Black Bean-Smoked Chile Dip on one side of each tortilla. Top with chicken, romaine, cilantro, and salsa. Roll up tortillas. If desired, secure with toothpicks. 2. Black Bean-Smoked Chile Dip: In a small saucepan, heat 1 tablespoon canola oil over medium heat. Add 3/4 cup finely chopped onion, 1 teaspoon ground coriander, and 1 teaspoon ground cumin; cover and cook about 10 minutes or until very tender, stirring occasionally. Remove from heat; stir in 1/4 cup snipped fresh cilantro. Transfer onion mixture to a blender or food processor. Add one 15-ounce can Progresso® black beans, rinsed and drained; 1/2 cup water; 1 tablespoon lime juice; 1 teaspoon finely chopped chipotle chile pepper in adobo sauce; and 1/8 teaspoon salt. Cover and blend or process until nearly smooth. Serve immediately, or cover and chill for up to 3 days. Makes 1 2/3 cups.