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Breakfast

Giant Jalapeño Popper Stuffed Burger Wellington

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Giant Jalapeño Popper Stuffed Burger Wellington
This enormous, beautiful thing will astound all of your dinner guests!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 14 rashers of bacon, diced
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, chopped
  • 2 jalapenos, chopped
  • 100g sour cream
  • 100g cheddar
  • 100g mozzarella
  • 1.8kg beef mince
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1kg puff pastry
  • 2 eggs, beaten
  • 2 tbsp sesame seeds
Instructions
  1. Heat oven to 190C/375F.
  2. Heat a large frying pan on a medium heat and add your bacon. Fry until it is starting to crisp up, then add your onion. Fry until the onion is soft, then add the garlic and cook out for 1 min.
  3. Allow to cool, then add to a bowl with the jalapeños, sour cream, cheddar and mozzarella.
  4. Combine your beef mince, salt and pepper in a bowl. Divide the mixture into two, then press each half into a springform cake tin on baking parchment to form two large discs.
  5. In the centre of one patty, place your cheesy bacon mixture. Press the other patty on top and seal the edges by pressing down.
  6. Heat a large frying pan on a high heat with a little oil. Place the burger in the pan and cook on a high heat for 2 mins until starting to go golden. Flip the burger over and cook for another 2 mins on the other side.
  7. Out of the puff pastry, cut two large discs about 2 inches larger than the burger. Place one on a parchment lined baking tray and place the burger in the centre. Brush the edge with egg wash, then place the other disc of pastry on top. Press to seal the edge and crimp with a fork. Brush the top with egg wash and sprinkle with sesame seeds.
  8. Place in the oven to bake for 30 mins, until the pastry is crisp and golden. Serve immediately!

Watch the recipe video here:

Giant Jalapeño Popper Stuffed Burger Wellington

Posted by Twisted on Sunday, April 7, 2019

Breakfast

Easter Chick Deviled Eggs

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Easter Chick Deviled Eggs
Adorable 'deviled' chicks peek out of their eggs. Display in an egg cup or egg tray.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 hard-boiled eggs, peeled
  • 2 tablespoons mayonnaise
  • 1½ tablespoons yellow mustard
  • 1 dill pickle, finely chopped
  • 1 tablespoon prepared horseradish, or to taste
  • 1 teaspoon pickle juicesalt and ground black pepper to taste1 carrot, cut into rounds
  • 12 slices canned black olives, or as needed
Instructions
  1. Slice through the top ⅓ of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
  2. Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
  3. Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
  4. Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

Watch the recipe video here:

Turn a delicious deviled egg into a super cute Easter chick: https://trib.al/obhQ2Qe

Posted by Allrecipes on Friday, April 5, 2019

Breakfast

Grilled Cheese Dippers

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Grilled Cheese Dippers
Transform a grilled cheese sandwich into a delicious dipper! Coated with breadcrumbs and perfect for dunking into soup, you’ll never make this classic the same way again.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon butter
  • ⅛ teaspoon garlic powder
  • ⅓ cup Progresso™ original panko crispy bread crumbs (from 8-oz box)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 3 slices (0.8 oz each) deli sliced American cheese, cut in half
  • 3 Cheddar cheese sticks (0.75 oz each), unwrapped and cut in half crosswise
  • Your favorite tomato soup, if desired
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small microwavable bowl, microwave butter and garlic powder uncovered on High 20 to 30 seconds or until butter is melted. Stir in bread crumbs; transfer to pie plate or shallow dish.
  2. Unroll dough sheet on work surface; reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, cut dough sheet into 6 squares, 4x4 inches each.
  3. Place 1 cheese slice half and 1 cheese stick half onto 1 end of each square near center. For each roll-up, roll side with cheese, rolling to opposite side, and pinching seam to secure. Continue for remaining roll-ups.
  4. Roll dough sticks into bread crumbs; place seam side down on cookie sheet. With sharp knife, pierce top of each dough stick 3 times. Bake 15 to 19 minutes or until dough is golden brown and baked through. Serve warm with tomato soup.

Watch the recipe video here:

You may never make this classic the same way again!Grilled Cheese Dippers recipe:…

Posted by Pillsbury on Wednesday, April 3, 2019

Breakfast

BBQ Popcorn

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BBQ Popcorn
If you are looking for an under-30-minute snack, look no further! This BBQ-flavored popcorn is especially great to share with friends and family on a game day.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 teaspoons smoked paprika
  • ½ teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 2 tablespoons brown sugar
  • 3 tablespoons olive oil
  • 1 ½ tablespoons coconut oil
  • ⅓ cup yellow popcorn kernals (55 g)
Instructions
  1. In a small bowl, mix together the paprika, chili powder, garlic powder, onion powder, and salt. Set aside.
  2. In a separate small bowl, mix together the brown sugar and olive oil. Set aside.
  3. Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
  4. Uncover and drizzle the brown sugar mixture over the popcorn. Carefully toss to coat.
  5. Sprinkle the spice mixture over the popcorn and stir to coat evenly.
  6. Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
  7. Enjoy!

Watch the recipe video here:

Who's ready for THIS kind of movie night? ??Get the recipes:…

Posted by Tasty on Tuesday, April 2, 2019

Breakfast

SLOW COOKER APPLE BUTTER

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SLOW COOKER APPLE BUTTER
Slow Cooker Apple Butter will make your entire house smell like Autumn. It also makes a great gift for the holidays, or a hostess gift at Thanksgiving. YUMMO!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6½ pounds apples - peeled, cored and sliced
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1 tablespoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
Instructions
  1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
  2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
  4. Use an immersion blender to puree the apple butter until smooth.
  5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
  6. Serve on breads, muffins, pork chops or just eat it with a spoon.
NOTES
  1. I used a combination of Granny Smith, Fuji and Honey Crisp apples for this recipe.
  2. The sweetness of your apples will depend on how much sugar you will need to add. Adjust according to your apples and preferences.
  3. I have not canned this recipe.

Watch the recipe video here:

Slow Cooker Apple Butter – one of my most popular recipes is now a video. You'll love this! PRINTABLE RECIPE: https://www.mybakingaddiction.com/crock-pot-slow-cooker-apple-butter-recipe/

Posted by My Baking Addiction on Thursday, March 28, 2019

Breakfast

Irish Breakfast

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Irish Breakfast
You could face anything after this hearty breakfast of eggs, mushrooms and tomatoes fried with bacon and butter. Slices of Irish soda bread are grilled in the skillet and served on the side.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 thick slices bacon
  • 2 tablespoons butter or margarine
  • 4 eggs
  • 2 small tomatoes, sliced
  • 1½ cups whole mushrooms
  • 4 slices prepared soda bread
Instructions
  1. Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with brown. Fry on both sides. Remove from pan, but save grease.
  2. Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides.
  3. When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately.

Watch the recipe video here:

Irish Breakfast: https://trib.al/7Ab2h9S

Posted by Allrecipes on Sunday, March 17, 2019

Breakfast

Ladybug Appetizers

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Ladybug Appetizers
Cherry tomato quarters form the wings of these adorable little ladybugs dreamed up by our Test Kitchen. The delightful creatures are perched on crunchy crackers spread with a seasoned cream cheese mixture.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 6 ounces cream cheese, softened
  • ½ cup sour cream
  • Black paste food coloring
  • 3 teaspoons minced chives
  • ¼ teaspoon garlic salt
  • 2 tablespoons minced fresh parsley
  • 36 butter-flavored crackers
  • 18 cherry tomatoes, quartered
  • 18 large pitted ripe olives
  • 72 fresh chive pieces (about 1-1/2 inches long)
Instructions
  1. In a small bowl, beat cream cheese and sour cream until smooth. Remove 2 tablespoons to a small bowl and tint black. Place tinted cream cheese mixture in a small plastic bag; set aside.
  2. Add the chives, garlic salt and parsley to the remaining cream cheese mixture. Spread over crackers. Arrange two tomato quarters on each for the ladybug wings.
  3. For heads, halve the olives widthwise; place one half on each cracker. Insert two chives into olives for antennae. Use tinted cream cheese mixture to pipe spots onto wings.

Watch the recipe video here:

These are almost too cute to eat!> Get the recipe for Ladybug Appetizers: https://trib.al/kRtKJOy

Posted by Taste of Home on Sunday, March 10, 2019

Breakfast

Jalapeño Popper Mac and Cheese Lasagna

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Jalapeño Popper Mac and Cheese Lasagna
Sometimes we like to layer our lasagna with bechamel, sometimes we kick it up a notch like this Jalapeño popper mac and cheese lasagna.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 onion diced
  • 8 rashers bacon, chopped finely
  • 2 cloves garlic, minced
  • ? ? cup tomato paste
  • 750g beef mince
  • ½ cup red wine
  • ½ cup passata
  • 1 ½ cups chicken stock
  • ¼ up heavy cream
  • ½ tsk oregano
  • ½ tsp chili flakes
  • Salt and pepper
  • 40 g butter
  • 6 jalapeños diced finely
  • 40g flour
  • 500ml whole milk
  • 1 cup grated gruyere
  • 1 cup grated mozzarella
  • 1 cup grated red cheddar
  • 450g macaroni, cooked
  • Fresh lasagna sheets
  • Sliced mozzarella cheese
Instructions
  1. In a large pan, cook bacon until fat has started to render and just slightly golden. Add oil and onions. Cook until onions are softened. Add garlic and cook until aromatic.
  2. Add tomato paste and stir to coat well. Cook for 2 minutes.
  3. Crumble in beef and cook until browned and juices have reduced. Add wine and let reduce by half.
  4. Add passata, cream, oregano and chilli flakes. Str to combine. Bring to a simmer, cover and let simmer for 30 minutes, stirring often. (Add a bit of water if it thickens too much). Season with salt and pepper. Remove from heat and let cool slightly.
  5. In a large pot, melt butter over medium heat. Add jalapeños and cook until just softened. Sprinkle in flour and mix to incorporate. Cook for 2 minutes.
  6. Gradually add milk, whisking constantly until smooth. Add all three kinds of cheese and stir until melted through. Stir in cooked macaroni.
  7. Preheat oven to 180ºC.
  8. In a large casserole pan, spread a bit of the ragu on the bottom. Top with lasagna sheets, followed by more ragu, jalapeño macaroni and cheese and sliced cheese. Repeat with remaining, finishing with a layer of macaroni and cheese topped with cheese.
  9. Cover with parchment and foil. Bake for 30 minutes until bubbling, remove foil and parchment and grill for 5 minutes until golden.
  10. Slice and enjoy!

Watch the recipe video here:

Jalapeño Popper Mac and Cheese Lasagna

Posted by Twisted on Sunday, March 3, 2019

Breakfast

Instant Pot Cinnamon Apple Dumplings

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Instant Pot Cinnamon Apple Dumplings
Try adding a dollop of whipped cream and some caramel sauce. So good!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 8 oz can crescent rolls
  • 1 large Granny Smith apple, peeled, cored and cut into 8 wedges
  • 4 tbsp butter
  • ½ cup brown sugar
  • ½ tsp vanilla extract
  • 1 tsp ground cinnamon
  • pinch ground nutmeg
  • 1 cup apple cider
Instructions
  1. Open crescent rolls and separate into 8 triangles. Roll each wedge of apple in 1 crescent roll.
  2. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When butter is about HALF melted, turn off the pot by selecting CANCEL.
  4. Add sugar, vanilla and spices and stir until fully melted and incorporated. Add apple cider and stir to combine.
  5. Add dumplings in a single layer, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  7. When the time is up, let the pressure naturally release until the pin drops (for 15 minutes, whichever comes first).
  8. Open the pot and let the dumplings cool and set for 3-5 minutes.
  9. Remove dumplings and serve topped with any juices remaining in the pot.
  10. Serve with whipped cream or ice cream (optional).

Watch the recipe video here:

Try adding a dollop of whipped cream and some caramel sauce. So good!RECIPE: http://chopsecrets.com/instant-pot-cinnamon-apple-dumplings/

Posted by Chop Secrets on Saturday, February 16, 2019

Breakfast

Bananas Foster Coffee Cake with Vanilla-Rum Sauce

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Bananas Foster Coffee Cake with Vanilla-Rum Sauce
Substitute extra cream for rum in the sauce, if you prefer.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1½ cups mashed ripe bananas
  • 7 tablespoons light rum, divided
  • 2 cups brown sugar, divided
  • 1½ cups soft butter, divided
  • 2 teaspoons vanilla extract, divided
  • 8 ounces cream cheese, softened
  • 2 large eggs
  • 3¼ cups plus
  • 3 Tbsp. all-purpose flour, divided
  • ⅝ teaspoon table salt, divided
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 2 cups heavy cream
Instructions
  1. Preheat oven to 350°. Cook bananas, 3 Tbsp. rum, ½ cup brown sugar, and ¼ cup butter in a skillet until mixture is bubbly. Cool; stir in 1 tsp. vanilla.
  2. Beat cream cheese and ½ cup butter at medium speed with an electric mixer until creamy. Add1 cup brown sugar; beat until fluffy. Beat in eggs 1 at a time.
  3. Stir together 3 cups flour, ½ tsp. salt, and next 2 ingredients; add to cream cheese mixture. Beat at low speed to blend. Stir in banana mixture. Spoon into a greased and floured 13- x 9-inch pan.
  4. Combine pecans, cinnamon, ½ cup brown sugar, and ¼ cup flour. Melt ¼ cup butter; stir into pecan mixture. Sprinkle over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.
  5. Combine granulated sugar, 3 Tbsp. flour, and ⅛ tsp. salt in a saucepan over medium heat. Add cream and ½ cup butter; bring to a boil. Boil, whisking constantly, 2 minutes or until slightly thickened. Remove from heat; stir in ¼ cup rum and 1 tsp. vanilla.
  6. Make-Ahead Tip
  7. Heat, Slice, and Eat: Bake the coffee cake and make the sauce on Christmas Eve day. Cool both, and cover. Chill the sauce, and reheat just before serving.

Watch the recipe video here:

That rum sauce is ?? (via Well Done)GET THE RECIPE: https://trib.al/6Jhd5yh

Posted by MyRecipes on Friday, February 15, 2019