Pineapple Upside Down Bread

Sometimes a little dessert for breakfast is a good way to get the day started. At least that’s what Sam tries to tell me. We decided to try pineapple upside down bread.

Sam thought it was “cool” to put the pineapples and cherries in first and then the batter. He couldn’t quite figure out how that was going to work. But when we got it out of the pan (all in one piece, thank you very much), he was impressed.

It tasted delicious and now because we accidentally bought the large jar of cherries we are having lots of sundaes with cherries on top as actual dessert.

Ingredients

For the Cake

4 Tbsp pineapple juice

2/3 cup all purpose flour

2 eggs

2/3 cup sugar

1 tsp baking powder

1/4 tsp salt

For the Glaze & Topping::

1/4 stick of butter

1/3 cup brown sugar

1-small can pineapple chunks-completely drained

8-10 maraschino cherries

Instructions

1. Preheat oven to 350F

2. Spray your Loaf pan with non-stick cooking spray or lightly butter the bottom & sides.

3. I used a 8 1/2x4 1/2x2 1/2 Loaf Pan.

4. In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated.

5. In a small sauce pan, melt the butter, once melted add in the brown sugar and stir constantly on medium heat for 45 seconds, set aside.

6. Spoon a layer of the hot mixture into the bottom of the Loaf Pan, then arrange the chunks of Pineapple on top of the brown sugar mixture. Add the cherries throughout the chunks.

7. Spoon the cake batter on top..

8. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean

9. Once baked, remove from the oven and allow to cool in the pan for 10 minutes

10. Gently run a knife around the edge of the cake to help loosen, because they tend to stick slightly.

11. Place on a wire cooling rack & allow to cool completely

Yogurt Parfait

Sometimes simple is all you need. With all the things to do in Friendsville now, a lot of our guests just want something to grab and go. This yogurt parfait is perfect. It’s very simple to make. Personally, I’m not a fan of yogurt, but Sam and Derek tell me it’s delicious!

INGREDIENTS

1 (32 oz) containter plain fat-free yogurt

1/2 cup strawberry jam or preserves

1 can mandarin oranges

2 banana, thinly sliced

1/2 cup granola

INSTRUCTIONS

Stir together yogurt and strawberry jam in a medium bowl until blended.

Mix half can of oranges into the yogurt mixture

Add a few banana slices and orange slices to the bottom of a cup.

Add layer of yogurt mixture and repeat once more

Top with granola

Egg-in-a-Hole Hash Browns

I’ve seen recipes for egg-in-a-hole made with bread, but I thought I would try making it with hash browns. Sam was excited too because he thought they looked like they would be fun to make.

Let me tell you that these are a bit trickier than we thought they would be. It started off okay, although the hash browns in the pan got pretty steamy. Then making the hole was not hard to carve out, but I underestimated how big a two inch hole should be. I made it a little small so aiming getting the egg in was a bit of a challenge. Sam was cheering for me though.

I am also not a fan of runny eggs so I wanted to make sure they were cooked enough. Unfortunately, by leaving it in the pan to cook the egg a little longer the hash browns got too brown. I am happy to say that I didn’t burn them though.

My taste tester Sam thought they were good, mostly because they were “really cool.” I thought the egg wasn’t cooked enough for me, but I won’t be giving anyone salmonella so that’s a plus.

INGREDIENTS

2 cups shredded potatoes

5 large eggs, divided

1 teaspoon salt

1/2 teaspoon black pepper

2 cloves garlic, minced

1/2 yellow onion, finely diced

2 tablespoons vegetable oil

2 tablespoons chopped chives

1 tablespoon large flake salt

INSTRUCTIONS

• Wrap shredded potatoes in cheesecloth and wring out until dry, approximately 2 minutes.

• Place in a large bowl and add one egg, salt, pepper, garlic and onion.

• Heat a nonstick skillet on medium-high heat and add oil.

• Place 1/2 cup of the shredded potato mixture in an even layer and cook for approximately 2 minutes until golden. Flip and use a 2-inch round cookie cutter to remove the center of the patty.

• Drop a single egg in the patty and cook until whites are set.

• Remove patty from pan and repeat until all potatoes are used. Top with chives and large flake salt.

Everything Bagel Sausage Casserole

Sam was very excited about this recipe. Turns out everything bagels are his favorite. He was a bit worried that the recipe wouldn’t turn out and we would have wasted all those bagels. Since we had to refrigerate overnight, there was more of a wait to find out if we were going to like it.

Luckily, this was a good one. There is so much savory goodness in this casserole. I felt like there was a lot of eggs and Derek thought it was very “bready,” but both of us agreed that we really enjoyed it. Sam liked it too, but he is somewhat of a bagel purist and would rather have the everything bagels just toasted with some cream cheese. To each his own I guess.

We were eating this one for days. It makes a lot.

INGREDIENTS

4 large Everything bagels cubed

8 ounces cream cheese softened

8 ounces Monterey Jack cheese shredded

1 pound maple-flavored sausage cooked and crumbled

2 cups heavy whipping cream

8 eggs

1/2 teaspoon freshly ground pepper

1/2 teaspoon salt

2 tablespoons chives

INSTRUCTIONS

• Cook and drain sausage. Cut bagels into bite-sized cubes. Grease a 13 x 9-inch casserole dish.

• Cut cream cheese into thin slices and may a layer of slices across the bottom of the baking dish.

• Add a layer of half of the bagel cubes, half of the sausage, and half of the shredded cheese. Repeat layers.

• Whisk eggs. Add salt, pepper, and cream; whisk again. Pour evenly over the top of the casserole. Cover with foil and refrigerate overnight.

• Remove casserole from the refrigerator and preheat oven to 350 degrees F. Bake 45 minutes covered with foil. Remove foil and bake for an additional 10 – 15 minutes until the casserole is browned on top and set in the center.

• Sprinkle chopped chives on top and enjoy!

Bacon, Egg and Tot Bake

Sam picked out this recipe because it involved tater tots. I liked it because there weren’t that many ingredients!

This recipe made A LOT which is great for a Bed and Breakfast. Since we haven’t opened yet, I ended up freezing some and giving some to Dotty.

Dotty raved about this, which is the highest form of compliment to me. She was thinking of serving it at the diner. There is no way I am giving her the recipe. Hopefully, she doesn’t follow my blog. LOL

Ingredients

1 cup Original Bisquick™ mix

2 cups milk

1/4 teaspoon pepper

4 eggs

1 lb bacon, crisply cooked and chopped

6 cups Tater Tots (frozen)

1 cup shredded Cheddar cheese (4 oz)

1 tablespoon sliced green onion (1 medium)

Ketchup, if desired

Instructions

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

In large bowl, stir Bisquick mix, milk, pepper and eggs until blended; pour into baking dish, and top with half of the bacon.

Place frozen potato nuggets in single layer on ungreased large cookie sheet with sides. Place both the baking dish and cookie sheet in oven. Bake 20 minutes.

Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Top with green onion. Serve with ketchup.

Cinnamon Banana Bread Muffins

Muffins! How have I not tried muffins already? Since I had bananas so ripe they were ready to go bad, I thought I would make these muffins.

They are not pretty. A little over-baked on the edges, but they tasted yummy. Every time I turned around, Sam was grabbing another one from the basket on the counter. I guess he gives them a good rating!

INGREDIENTS

banana bread muffins

2/3 cup granulated sugar

1/2 cup vegetable or canola oil

2 large eggs

2/3 cup mashed banana (about 2 small bananas)

1 teaspoon vanilla extract

1 2/3 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

cinnamon & sugar topping

3 tablespoons butter, melted

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

INSTRUCTIONS

• Heat oven to 375 degrees. Spray bottoms only of 12 regular-size muffin cups with cooking spray. Or you can also use liners.

• In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.

• Add in flour, baking soda, salt, and cinnamon and stir together until just combined.

• Divide batter evenly among muffin cups. Each muffin cup will be almost to the top. About 3/4 full.

• Bake 17 to 21 minutes or until toothpick inserted in center comes out clean and muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked).

• Remove muffins from pan to a cooling rack.

• For the cinnamon & sugar topping : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.