Tator Tot Breakfast Bake

Ingredients:
- 6 slices of bacon, chopped
- 3/4 lb of frozen Tator Tots
- 1 cup shredded cheddar cheese
- 1 clove garlic, minced
- 4 large eggs
- 1 cup milk
- salt & pepper

Directions:

1. Preheat oven to 350°.

2. In a large skillet over medium heat, cook bacon until crisp, drain half the fat.

3. Chop bacon.

4. Add the frozen tator Tots, bacon, cheddar and garlic and then toss until combined.

5. Transfer to baking dish.

6. Whisk eggs with milk and pour over the tator tot mixture.

7. Season with salt & pepper.

8. Bake until eggs are set and tator tots are golden brown, about 45 minutes.

9. Allow to sit for 10 minutes, then slice and serve.

 

Tropical Banana Cupcakes

Ingredients:

Cupcake:
- 2 cups flour
- 3/4 cup sugar
- 3/4 cup toasted walnuts or pecans, chopped
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 4 tbls butter, melted
- 2 tsp orange zest
- 8 oz of crushed pineapple, drained
- 2 large bananas, mashed (about 1 1/4 cup)
- 3/4 cup cup coconut, toasted

Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 2 tbls butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- milk (as needed)

Directions:

1. Preheat oven to 350°. Line a 12-cup muffin pan with paper baking cups. (I use silicone liners.)

2. Combine first 5 ingredients (flour, sugar, nuts, baking soda and salt) in a large bowl, stirring well. 

3. Whisk eggs with butter and orange zest in a separate large bowl. 

4. Stir in pineapple and bananas. 

5. Add egg mixture to flour mixture, stirring until well blended. 

6. Pour batter evenly into prepared cups. 

7. Bake 20 minutes or until toothpick inserted in center of cupcakes comes out clean. 

8. Cool in pans 5 minutes, and then place on wire rack to cool completely. 

 

Meanwhile:

9. Beat cream cheese and butter with an electric mixer until smooth. 

10. Stir in powdered sugar and vanilla; stir well. 

11. If frosting is too thick to spread, thin with milk, adding 1 teaspoon at a time until frosting reaches desired consistency.

12. Spread Cream Cheese Frosting over cupcakes. 

13. Sprinkle evenly with coconut flakes.

 

Mashed-Browns

This is a my little spin on Mashed Potato Pancakes and Hash Browns!

Ingredients:
- 2 cups of left over *loaded mashed potatoes
- egg
- 1/4 cup of flour
- 1 - 2 tsps olive oil
- sour cream, optional

Directions:
1. Add olive oil to a skillet and heat over medium.
2. Mix the mashed potatoes with the egg and flour.
3. Add a little flour to your hands.
4. Scoop a large spoonful of potatoes into your palm and roll into a ball, then flatten into a pancake.
5. Place pancakes into the skillet.  Cook for 2 - 3 minutes and then flip over and cook for another 2 - 3 minutes.
6. remove from skillet and serve right away.
7. Top with sour cream or eat plain!

* I made loaded mashed potatoes with butter, cheese, bacon bits, and cream cheese, and of course, boiled potatoes.

Roasted Carrot and Cauliflower Curry Ginger Soup

Ingredients:
- 1 large cauliflower, cut into florets
- 4 large carrots, peeled and roughly chopped
- 1 large onion, peeled and roughly chopped
- 3 cloves of garlic, minced
- 1 tbls olive oil, and 1.5 tsp olive oil
- 2 tsp ground ginger
- 1 tsp curry powder
- 6 cups chicken broth
- Salt and Pepper to taste

Directions:
1. Preheat oven to 400*.
2. Toss the cauliflower and carrots with 1 tbls of olive oil in a large bowl until well coated.  Place on a large baking sheet in a single layer. Roast for 60-70 minutes, turning at the halfway point.
3. Caramelize the onion in 1.5 tsp olive oil. Add minced garlic and saute a bit longer.
4. Add chicken broth to a pot over medium heat. Whisk in the curry  powder and ground ginger. Add the onions and the garlic mixture and set to low until roasted are tender.
5. Add the veggies to the broth. Turn the heat to medium-high. Once the soup come to a boil, reduce to simmer and place a lid on the pot. Simmer for 10 minutes. 
6. Blend to puree the soup.  For thinner soup, add wter 1/2 cup at a time. If you add water, remember to adjust the seasonings with more salt and pepper.
7. Garnish with Greek yogurt and cilantro.
 

  

Apple Pie Bread

                                               Ingredients:
- 1 can apple pie filling, mashed
- 1 yellow cake mix
- 4 eggs, slightly beaten
- 1 cup *self rising flour
- 1 tbsp cinnamon
- 1 med apple, peel & chop
- 2 tbls of brown sugar


Note:  I used one loaf pan and then a regular muffin tin.  For muffins, I reduced time to 15 minutes.


Directions:
1. Preheat oven to 325*.  Grease 2 bread loaf pans.
2. Whisk all dry ingredients, then add apple pie filling and eggs and mix well.
3. Fold in apples.
4. Pour mixture into the two loaf pans.
5. Sprinkle brown sugar on top.
6. Bake at 325* for 35 - to 45 minutes. Bread is done with cake tester (or knife) comes out clean.

 

* If you do not have self rising flour, you can make your own by mixing 1 cup of all-purpose flour with 1.5 tsp baking powder and 1/4 tsp salt.