BACON & EGG BREAKFAST MUFFINS

BACON & EGG BREAKFAST MUFFINS

 PREP TIME 15 mins
COOK TIME 20 mins
TOTAL TIME 35 mins

Bacon and eggs...in a muffin! These are great for "grab and go". This makes 4 large muffins (Texas muffin tin size - Note 3). This recipe isn't suitable for ordinary size muffin tins as it isn't large enough to hold the egg and batter.
Author: Nagi | RecipeTin Eats
Recipe type: Breakfast, Brunch
Serves: 4

INGREDIENTS
Flavourings
4 oz / 120 g bacon, chopped (I used lean bacon)
½ cup scallions / shallots, chopped
1 cup grated cheddar cheese (or any other flavoured melting cheese)

Dry Ingredients
1¼ cups plain flour
1 tsp baking powder
¼ tsp baking soda
Wet Ingredients
½ cup milk + ½ tsp white vinegar OR ½ cup buttermilk
½ tsp salt
5 tsp sour cream (full fat)
2 tbsp vegetable oil or melted butter
1 egg

Muffin
4 eggs
1 tbsp melted butter (optional, for brushing)

INSTRUCTIONS
Preheat oven to 180C/350F. Spray 4 Texas muffin tin holes with oil (or grease with butter). (Note 3)
Heat a non stick pan over high heat. Add bacon and fry until lightly browned. Remove onto a paper towel to drain the fat, then set aside.
Place Dry Ingredients in a bowl and mix to combine.
Whisk Wet Ingredients in a separate bowl.
Pour the Wet Ingredients into the Dry Ingredients until just combined. Do not over mix.
Fold in Flavourings, including cooked bacon..
Place 3 tbsp of the batter into 4 muffin tin holes. Bang the tin to flatten the batter.
Make a divot in the batter (so the egg yolk settles in the middle). Crack an egg into each hole. Divide the remaining batter between each hole to cover the egg. (Note 1)
Brush the muffins with melted butter (optional), then bake for 20 minutes or until golden brown.
Remove from oven and allow to rest for 5 minutes before turning out onto a cooling rack.
Best served warm.

NOTES
1. I find the easiest way to top the egg with batter and keep the yolk in the middle is to place 3 tablespoons of batter around the yolk then 1 one top of the yolk. Then gently spread to cover the whole egg.

2. These will keep for around 4 days in the fridge. They should be kept in the fridge because it has egg inside.

This is not suitable for freezing because the egg white will become rubbery. If you want to make these to freeze, beat the egg before pouring into the muffin tin. Cooked scrambled eggs freeze fine.

3. Texas muffin tins are larger than ordinary muffin tin / cupcake tins. Because..well you know, EVERYTHING is bigger in Texas! A reader made this in large popover tins and said that worked as well!

Nutrition per muffin – 533 calories using lean bacon or 465 calories using lean turkey bacon.
Bacon and Egg Breakfast Muffin NutritionBacon and Egg Breakfast Muffin Nutrition_Low Fat Turkey Bacon

Slow-Cooker Beef and Mushroom Soup

Ingredients

1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed
1 tablespoon vegetable oil
1 tablespoon Montreal steak grill seasoning
1 teaspoon salt
1 carton (32 oz) Progresso™ beef flavored broth
8 oz white mushrooms, thinly sliced
2 cups thinly sliced yellow onions
1 cup chopped peeled carrots
2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
2 tablespoons packed brown sugar
3/4 cup uncooked orzo or rosamarina pasta
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil leaves


Directions

Spray 5-quart slow cooker with cooking spray. Rub beef with oil; sprinkle with grill seasoning and salt. In 12-inch skillet, sear beef over medium heat 3 to 5 minutes on each side, until browned. Transfer beef to slow cooker.

In large bowl, mix broth, mushrooms, onions, carrots, tomato paste and brown sugar. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage.

Meanwhile, stir pasta into liquid in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until pasta is cooked. Stir in beef, and heat through. Serve topped with cheese and basil.

Tips
Remember to trim the fat from the beef. Some fat in the soup is fine, but large pieces of fat left on the outside of the beef will make the soup greasy.

Want more fresh flavor? Stir in a couple of cups of fresh baby spinach leaves just before serving

Olive Garden Salad Dressing Copy Cat

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 10

Olive Garden Salad Dressing
You don't need to leave home, you can make salad dressing that tastes just like the Olive Garden tonight.

Ingredients

Ingredients
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 teaspoon garlic salt, or 1 garlic clove, minced
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried parsley flakes
1 tablespoon lemon juice
Sugar (optional)

Directions

Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little extra sugar. You can enjoy your Olive Garden salad dressing for up to 10 days if you store it in an airtight container in the refrigerator.

Additional Notes

Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.

OR

Found here http://www.mashed.com/82441/olive-garden-dressing-recipe/
Total time: 15 minutes

Makes: 8-10 servings

Ingredients:

2 egg yolks
3 tablespoons tarragon vinegar, divided
1 teaspoon corn syrup (or sugar), divided
1 1/4 cup light oil (safflower or soybean), divided
¼ cup of white vinegar
1 tablespoon of Italian seasoning
½ tablespoon of parsley
A pinch of salt
A grind of black pepper
½ teaspoon of dry Romano cheese
⅛ teaspoon of xanthan gum
½ teaspoon of garlic powder

Directions:

Combine egg yolks, 1 tablespoon tarragon vinegar, and a half teaspoon corn syrup in a small bowl. Whisk by hand until smooth.

Slowly incorporate ¾ cup light oil into mix while whisking. Set this "homemade mayo" mixture aside.

Combine 3/4 light oil, 1/4 cup light vinegar, two tablespoons of tarragon vinegar, and the remaining ingredients in a medium sized bowl. Add a half tablespoon of the "homemade mayo" mixture.

Stir to combine

Shake and refrigerate for at least 10 minutes.

Serve on a fresh salad, and enjoy!

Read More: http://www.mashed.com/82441/olive-garden-dressing-recipe/?utm_campaign=clip

Olive Garden Toasted Ravioli Copycat

Olive Garden Toasted Ravioli

Author: CopyKat Recipes
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 8

Olive Garden Toasted Ravioli has been on the Olive Garden menu for years, now you can enjoy this recipe at home.

Ingredients

16 ounce package of meat-filled ravioli (fresh or frozen--thaw first if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup plain bread crumbs
1 teaspoon Italian seasoning

Directions

Mix water with eggs and beat well; set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set aside.

Measure flour in bowl and set aside.

Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.

Dip ravioli in flour, then in the egg wash, then in bread crumbs and carefully place in hot oil. Fry until golden. Remove from oil and drain. Serve with your favorite marinara sauce.

Applebee's Hot Artichoke and Spinach Dip Copycat

Cooking Time: 30 min

Ingredients

1 (10-ounce) box frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded Parmesan-Romano cheese blend
1/2 cup shredded mozzarella cheese
1 (10-ounce) jar prepared Alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese

Instructions

Preheat oven to 350 degrees F.

Combine all ingredients thoroughly in a bowl and spread mixture into a small baking dish.

Bake for 30 minutes or until cheeses are bubbling and melted.

From Recipe Lion

Crock Pot Mississippi Chicken

Ingredients:

3 lbs. boneless, skinless chicken breasts

1 packet au jus gravy mix

1 packet ranch dressing mix

1 stick (1/2 cup) salted butter

6-8 peperoncini peppers

Cook’s Notes: I am using frozen breasts here. This is a 3 lb. bag and works perfect if you need to let this hang out for 8 or more hours until you get home from work and it’s also a bit cheaper than it’s fresh counterpart.

Directions:

Add chicken breasts to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Then, top with stick of butter.

Cover and cook on low for 6-8 hours.

The chicken will produce its own juices so you don’t have to add any other liquid to this.

When it’s ready, take a couple of forks and shred the chicken. It will be very tender.

Then serve it up however you prefer. We served it up on some sub rolls here.

CROCK POT FRENCH ONION SOUP

FRENCH ONION SOUP

SERVINGS 6
PREP TIME 10 MINUTES
COOKING TIME 7 HOURS
TOTAL7 HOURS, 10 MINUTES
3 large onions, sliced
3 tablespoons (45 ml) butter
1 teaspoon sugar
4 cups (1 liter) beef broth
1/4 cup sherry
2 sprigs fresh thyme
Salt, to taste
Pepper, to taste
2 cups (500 ml) croutons
8 ounces (236 ml) Swiss cheese, sliced

Place onions, butter, sugar, and a pinch of salt into the bottom of a 6-quart slow cooker. Turn to high, cover, and cook for 30 to 45 minutes, until onions are soft and brown.

Add beef broth, sherry, thyme sprigs, and salt and pepper to taste. Cover slow cooker, turn heat to low and cook for 7 hours.

Remove lid from slow cooker and sprinkle croutons across the surface of the soup. Add sliced Swiss cheese, place lid back on slow cooker and cook for another 30 minutes, until cheese is melted.

RESOURCES BETTY CROCKER

Cinnamon oat stuffed apples in a slow cooker

Cooktop Cove: How to make cinnamon oat stuffed apples in a slow cooker
By Tracy Teel
When you want a warm apple dessert but don't have the time (or energy) to make a whole pie, these stuffed baked apples will do the trick. They become soft and tender while "baking" in your slow cooker, and the end result is a sweet apple treat with a core of caramel oat goodness.

You can choose any variety of apple that you like, but Gala, Jonagold, and Honeycrisp apples are good choices because they won't get mushy while cooking. Feel free to experiment with the filling as well. A little lemon zest and grated ginger make a nice addition. So ... let's get cooking!

Preparation Time: 10 minutes
Total Time: 4 hours, 10 minutes
Serves: 4

Ingredients
1/2 cup (113 g) Quaker Old Fashioned Oats
3 teaspoons cinnamon
1/2 cup (113 g) light brown sugar
1 teaspoon allspice
4 Honeycrisp apples, washed
4 tablespoons butter, unsalted
1/4 cup (2 ml) water

Optional: Vanilla or cinnamon ice cream or frozen yogurt

Instructions
1. In a small bowl, stir together the oats, cinnamon, brown sugar, and allspice. Set aside. Tip: If you like, you can also add chopped pecans and raisins as well.
2. Wash the apples then slice off the tops. Next, carefully remove the core and all the seeds. Tip: You can use a paring knife and a spoon or melon baller to scoop out the remaining seeds.
​
3. Stuff the apples with the oat mixture then place them in your slow cooker, cut side up.
4. Place 1 tablespoon of butter on top of each apple and our the water into the slow cooker. Tip: Be careful not to spill the water onto the apples. The water will help create steam to cook them gently.
​
5. Cover and cook for 3-4 hours on high. When the apples are tender, serve them with ice cream or frozen yogurt.

Food blog Iamahoneybee recommends cooking the apples in apple juice, the liquid will help cook through the apples and make them more savory. If you're looking for a softer dessert, give this a try.
Enjoy!
Copyright 2016 Cooktop Cove

Crab Cakes

Makes 6 or more if smaller sized

Ingredients

For the crab cakes:
2 large eggs
2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 teaspoons Dijon mustard (I went with Grey Poupon)
1 teaspoon Worcestershire sauce (I went with the classic Lea & Perrins)
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat
1/2 cup panko (Progresso makes good panko-style bread crumbs.)
Vegetable or canola oil, for cooking  (I went with LouAna canola for a nice, extra-light flavor.)

For the tartar sauce:
1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions

For the crab cakes:

(1) Line a baking sheet with aluminum foil.

(2) Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

(3) Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.

(4) Serve immediately with tartar sauce or a squeeze of lemon.

For the tartar sauce:

Mix all ingredients together in a small bowl. Cover and chill until ready to serve.