Ricotta Pancakes

 

Pancakes

Million Dollar Pancakes, Silver Dollar Pancakes, Ricotta Pancakes

whatever you call them

They are good. 

I just made these for the first time. I did not add the lemon, just because I didn't have any. I don't think I can go back to box pancake mix. Light & fluffy, the ricotta adds moisture and added protein.

Find the recipe Here

Enjoy

blessings, Linda

Ricotta, Ham & Scallion Tart

 

Perfect for Easter Brunch or a main dish served with a salad. Ricotta, leftover ham, scallions, and refrigerated pizza crust dough. You could use a pie dish like you would for a quiche, but the tart pan looks much fancier. 

3 tablespoons unsalted butter

1 13.8-ounce tube refrigerated pizza crust dough

1/2 cup ricotta cheese

1/4 cup heavy cream

1 large egg

2 to 3 bunches scallions

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill or tarragon

Freshly ground pepper

5 ounces deli-sliced ham, cut into 1/2-inch pieces

Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.

Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.

Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.

Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.

Recipe by Food Magazine found Here

Photo Credit Antonis Achilleos

Best Slow-Cooker Grits

 

Use stone-ground grits, the slow cooker's steady moist heat released the starch with minimal stirring. Rich and creamy texture with little to no added dairy products. Add salt to taste, cheese, butter, or other ingredients of your choice.

I have a co-worker that makes slow-cooker grits for our breakfast get-togethers. They are delish.

Stir together 1 cup of grits and 3 cups of water in a 3-qt. slow-cooker. Let stand for 1 to 2 minutes, allowing grits to settle to the bottom.

Tilt slow-cooker slightly, and skim off solids using a fine-wire mesh strainer.

Cover and cook on HIGH for 2 1⁄2 to 3 hours or until grits are creamy and tender, stirring every 45 minutes. Then stir in salt to taste, as well as any cheese, butter, or other ingredients.

A Southern Living Recipe found here

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Other Breakfast Recipes...

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Enjoy

Strawberry Pecan Jam

 

Strawberry Pecan Jam screams homemade delicious to me. So simple to make. Sweet strawberries mixed with lemon juice, fresh nutmeg, cinnamon, and toasted pecan pieces. What a special treat to serve your guest this holiday season. And by the way, you deserve this special treat too.

16 ounces fresh strawberries

¾ cups white sugar

1 tablespoon fresh lemon juice

¼ teaspoon fresh nutmeg

¼ teaspoon cinnamon

¼ teaspoon salt

½ cup toasted pecan pieces (Sunnyland pecan pieces)

Combine all ingredients *except pecans* in a large saucepan and bring to a boil.

Reduce to medium heat and stir while mashing strawberries.

Cool until bubbles cover top of liquid (about 10-15 minutes) gently stir in *toasted pecans, cool, fill jars and refrigerate.

Recipe by Staci Willson

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No-Bake Granola Bars

 

Granola Bars are a pantry staple, well how about making your own. Here are several recipes to make a nice variety to choose from.

1 cup crisp rice cereal (such as Rice Krispies)

3/4 cup uncooked old-fashioned regular rolled oats

1 cup creamy almond butter (8 oz.)

1/4 cup pure maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

Line an 8-inch square baking pan with parchment paper. Toss together cereal and oats in a large bowl.

Place almond butter, maple syrup, cinnamon, and salt in a small saucepan; heat over medium. Cook, stirring constantly, until smooth, about 30 seconds. Pour mixture over cereal and oats; gently mix together with one hand until combined.

Spread mixture evenly into prepared pan, pressing firmly to form a compact, even layer. Chill until fully set, about 30 minutes. Cut into 12 bars.

Variations:

Tart Cherry-Pistachio
Stir 1/2 cup chopped roasted salted pistachios and 1/2 cup chopped dried tart cherries into cereal mixture in Step 1.


Apricot-Coconut-Cashew
Stir 1/3 cup chopped roasted salted cashews, 1/3 cup chopped dried apricots, and 1/3 cup unsweetened flaked coconut into cereal mixture in Step 1.


Chocolate Chip-Pecan-Sea Salt
Stir 1/3 cup chopped roasted pecans and 1/3 cup miniature milk chocolate chips into cereal mixture in Step 1. Sprinkle top of granola mixture with 1/4 teaspoon finely ground sea salt in Step 3 before chilling.

A Sothern Living Recipe

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Breakfast Egg Casserole

Perfect for a holiday breakfast or serving a small crowd. Combinations are endless. You pick the cheese, meat, and veggies.

1 loaf white bread, crumbled into 12 x 8 baking dish

Combine

1 can of Cream of Mushroom Soup

2 cups shredded Cheddar Cheese

1 lb. cooked bacon (crumbled) or ham, or sausage

1 dozen eggs

1 soup can of milk

Pour over bread. Leave in the refrigerator overnight. Bake at 350 for 45-60 minutes.

This recipe is a hit! This recipe was given to Linda by a friend and co-worker, Donna Nelson. The first time I was introduced to this recipe was by sweet friend Debbie Hoffmeir. It smelled heavenly. :)

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Granola

Honey, vanilla, oats & almonds even add some dried fruit if you would like.

My friend Wendy Busk made this granola for me. We enjoyed it so much I had to share it with you. Hope you enjoy. Thank you Wendy!   

 ¾ cup veg oil (soy)

   1 cup honey (local)

   2 teaspoon vanilla

   Warm  up the oil and honey a little and then whisk in the vanilla.

   

Pour over the following and stir.

   5 cups whole, uncooked oats

   1 cup whole natural almonds

   1 cup chopped or whole walnuts  (I pile the nuts on top of the oats –so they get well-coated with the honey/oil mixture—they get crunchier that way)

Line two cookie sheets, or cake pans with parchment paper (edges coming up sides a bit), pour granola in and flatten out

 1 tablespoon or so packed brown sugar, (sprinkle over flattened granola)

Bake at 310° for 30 minutes, stir; put back in the oven for another 15 minutes and keep watching and stirring until dark golden brown. 

Let cool and add in

• · ½ cup cran-raisins
• · ½ cup golden raisins
• · ¾ cup chopped dates

 You can put your own spin on this sort of recipe in a million different ways!

Picture by Allrecipes

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Cinnamon Coffee Cake

 

This just may be your new coffee cake recipe. It's perfect for your book club, that neighbor next door, or a holiday brunch. Pecans, cinnamon, sour cream, and butter. Don't forget to use cake flour to make this coffee cake perfect. 

1 cup chopped pecans, toasted

2 teaspoons ground cinnamon

3 1/2 cups cake flour, divided, plus more for pan

1 1/2 cups packed light brown sugar, divided

1 1/2 teaspoons kosher salt, divided

1/2 cup (4 oz.) chilled unsalted butter, cut into 1/2-in. pieces

3/4 cup (6 oz.) unsalted butter, softened

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

2 teaspoons baking powder

1/4 teaspoon baking soda

1 (8-oz.) container sour cream

Shortening, for greasing pan

Step 1
Stir together pecans, cinnamon, 1 cup of the flour, 1 cup of the brown sugar, and 1 teaspoon of the salt in a bowl. Add chilled butter pieces. Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use (up to 24 hours).

Step 2
Preheat oven to 350°F. Beat softened butter, granulated sugar, and remaining 1/2 cup brown sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

Step 3
Stir together baking powder, baking soda, and remaining 2 1/2 cups flour and 1/2 teaspoon salt in a bowl. Add baking powder mixture to softened butter mixture alternately with sour cream in 3 additions, beginning and ending with baking powder mixture, beating on low speed until just combined after each addition.

Step 4
Lightly grease a 10-inch tube pan with shortening; dust with flour. Spoon half of the sour cream batter into prepared pan; top with half of the pecan mixture. Repeat layers once using remaining sour cream batter and pecan mixture. Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes, tenting with foil after 35 minutes if needed to prevent excessive browning. Cool cake in pan on a wire rack 15 minutes; invert cake onto wire rack, and let cool completely, about 2 hours.

A Southern Living Recipe

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Blueberry Stuffed French Toast

Blueberries, cream cheese, maple syrup perfect for breakfast brunch, or even dinner.

12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)

2 8 oz. pkg of cream cheese

1 cup of blueberries

12 eggs

1/3 cup maple syrup

2 cups milk

1 tablespoon of cinnamon

dash of nutmeg

For the sauce

1 cup of sugar

2 tablespoons of cornstarch

1 cup of water

1 cup of blueberries

1 tablespoon butter

Arrange the bread in a buttered 13 x 9 inch pan; cut the cream cheese into squares and place over bread; sprinkle the blueberries over the cheese; arrange the bread cubes over the top of the blueberries.

In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well pour the mixture over the bread mixture; chill the mixture overnight.

Bake at 350 for about an hour or till it is puffed and golden brown.

Sauce

In a small saucepan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the blueberries. Simmer for about ten minutes or till blueberries burst then pour over French toast.

This recipe comes from my friend and co-worker Sheri O'Neal. It is so good. She made it for a breakfast staff meeting. I think we need to have more of those.

Picture Creative Culinary.com

Note: To cut on calories I omit the sauce and exchange fresh blueberries for a can of blueberries or mixed berries to go right on top of the casserole. It provides sweetness and sauce like baked into the casserole.

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Spinach-and-Broccoli Breakfast Bread Pudding Recipe

The slow-cooker does all the work for this light and cheesy bread pudding. Prep the ingredients the night before and assemble in the next day. Don't skimp on the cheese topping. Allow 3 hours for cooking. Serve for brunch or serve it for dinner with a salad. Serves about 10. 

1 (10-oz.) package fresh baby spinach

Vegetable Cooking Spray

1 pound loaf Cuban bread, cut into 1-inch cubes

1 (10-oz.) package frozen broccoli florets, thawed

1/4 cup chopped fresh chives

1 cup freshly grated Parmesan cheese

1 (12-oz.) can evaporated milk

1 cup milk

12 large eggs

3 tablespoons Dijon mustard

1 teaspoon kosher salt

1/4 teaspoon ground red pepper

2 cups (8-oz.) shredded sharp Cheddar cheese

Place spinach and 1 Tbsp. water in a large microwave-safe bowl. Cover with plastic wrap. Microwave at HIGH for 1 minute and let stand, covered, until spinach is wilted. Drain well and chop.

Lightly grease a 6-qt. slow cooker with cooking spray. Layer half of bread and all spinach, broccoli, and chives in slow cooker. Sprinkle with Parmesan cheese. Top with remaining bread cubes, pressing down gently to fit.

Whisk together evaporated milk and next 5 ingredients until frothy. Pour evenly over bread. Top with shredded cheese. Cover and cook on Low for 3 to 4 hours or until set. Remove lid, and cook 10 minutes.

A Southern Living Recipe

 

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Pull Apart Breakfast Bread

 

Delicious Apricot, walnut, cinnamon, and a touch of nutmeg makes this a perfect breakfast bread. Holiday mornings or any time you need a special treat for breakfast. Serve warm with a hot cup of coffee. 

1 cup orange marmalade or apricot preserves

1 cup of chopped pecan halves or walnuts

1 cup of brown sugar

1 teaspoon of ground cinnamon

1/2 cup butter, melted

2 7.5 ounce cans of refrigerated biscuit dough

Preheat oven to 350

Coat a Bundt or tube pan with cooking spray. Spread marmalade in bottom of pan; sprinkle evenly with pecans or walnuts.

Combine brown sugar, cinnamon, and nutmeg. Dip each biscuit in melted butter; dredge in brown sugar mixtures. Arrange biscuits in pan by standing each biscuit on its edge. Drizzle any remaining butter over biscuits and sprinkle with any remaining brown sugar mixture.

Bake for 35 minutes or until biscuits are browned. Cook in pan on a wire rack for 10 minutes. Invert onto a serving platter.

I found this recipe from Sunnyland Farms

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Blueberry Lemon Bread

 

My niece Alura recently made this amazing Blueberry Lemon Bread. I am very happy to have her as my featured guest this week.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon  salt

1/2 cup oil (coconut, vegetable, or canola)

1 cup granulated sugar

1 cup sour cream ( or plain Greek yogurt)

2 large eggs

2 tablespoons fresh lemon juice

Zest of 1 lemon

2 teaspoons vanilla extract

1 cup blueberries +2 teaspoons all-purpose flour

Lemon Glaze

1 cup confectioners sugar

2 tablespoons fresh lemon juice (use more or less as needed)

1.  Preheat oven to 350. Spray 9x5 inch loaf pan with nonstick cooking spray.

2. In large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

4. In a separate bowl, toss the blueberries with 2 teaspoons of flour. Then, fold the blueberries into the batter.

5. Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.

Alura notes that it is important to toss the blueberries with the flour, if not the blueberries sink to the bottom of the batter while baking. She also does not always the Lemon Glaze especially if she is cutting back on sugar.

Thank you, Alura for a great recipe.

Recipe made by Alura Acosta, NC

Photo Credit Alura Acosta

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Strawberry Refrigerator Jam

 

Here is an old favorite. Simply simmer for 20 minutes. Stir in a handful of raspberries with the strawberries for a different twist. Serve it warm over toast or vanilla ice cream. 

1/2 vanilla bean, split lengthwise and seeds scraped

1 cup sugar

2 tablespoons orange juice

5 cardamom pods, cracked just enough so seeds stay inside

1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled

Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.

Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)

A Food Network Recipe found Here

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Garlic Cheese Grits

 

Classic grits baked with cheese, garlic, and butter. Perfect for brunch, breakfast dinner, or even a side dish.

Vegetable oil spray 

21⁄2 cups quick-cooking grits

 1⁄2 cup heavy cream 

1 cup Gruyere cheese, grated

11⁄2 cups grated sharp white Cheddar cheese (about 6 ounces)

 2 teaspoons garlic powder

 1 tablespoon garlic salt

 1 teaspoon sweet paprika, for serving

1⁄4 cup minced chives, for serving

 1. Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with vegetable oil and set aside. 

2. In a large saucepan, bring 10 cups water to a boil. Stir in the grits and reduce the heat to medium-low. Cook, stirring constantly, until tender, 4 to 5 minutes. Stir in the cream, Gruyere cheese, Cheddar, garlic powder, and garlic salt and cook, stirring, until the cheese is melted and the mixture is well combined, about 5 minutes.

3. Pour into the prepared baking dish. 

4. Bake until the top is set and golden, about 30 minutes; a few cracks might appear. Served warm, the grits will be soft and spoonable. They will firm up as they sit at room temperature. Sprinkle

with paprika and chives just before serving.

 5. Store leftovers in a covered container in the refrigerator for up to 2 days. To reheat, slice the grits into squares and bake in a 350°F oven until warmed through. Makes 10-12 serving

See Here Recipe Joanne Gaines Magnolia Table

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Make-Ahead Coffee Cake

 

A super moist coffee cake that can be made ahead. Serve it up nice and warm.

3/4 cup butter, softened

1 cup sugar

2 large eggs, room temperature

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup sour cream

3/4 cup packed brown sugar

1/2 cup chopped pecans or walnuts

1 teaspoon ground cinnamon

ICING:

1 cup confectioners' sugar

1 to 2 tablespoons 2% milk

Cream butter and sugar until light and fluffy; beat in 1 egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish.

Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight.

Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes.

Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.

A Taste of Home Recipe

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Baked Oatmeal

 

Our homemade version is better for you and more flavorful than sugar-laden instant packets or regular oatmeal made on the stovetop. Actually, it’s more reminiscent of bread pudding with its thick consistency. One bite, and you’ll be reminded of the warm oatmeal cookies your mama used to make. Unlike a cookie or oatmeal bar, however, this baked oatmeal recipe really hits the spot and is full of healthy ingredients, like apples, pecans, and raisins. This recipe is easily adaptable, so feel free to use seasonal fruit and whatever nuts you have in the pantry. - Southern Living

2 cups chopped peeled Honeycrisp apples (about 2 small)

2 cups regular rolled oats

1/2 cup toasted chopped pecans

1/2 cup packed light brown sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

2 cups whole milk

2 large eggs

1 teaspoon vanilla extract

4 tablespoons salted butter, melted

1/2 cup raisins

1/2 cup chopped pecans

Preheat oven to 350°F. Spread chopped apples evenly in the bottom of a lightly greased (with cooking spray) 11- x 7-inch baking dish.

Stir together oats, toasted pecans, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together milk, eggs, and vanilla. Gently stir milk mixture into oat mixture until well incorporated. Gently stir in melted butter until just incorporated. Fold in raisins. Pour mixture over apples in prepared baking dish. Top evenly with chopped pecans.

Bake in preheated oven until browned and set, 40 to 45 minutes. Let stand 5 minutes.

A Southern Living Recipe

 

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Blueberry Pancake Breakfast Casserole

 

A classic family recipe that won't have you in the kitchen while everyone else is eating or serving lukewarm pancakes. This recipe can be made ahead of time and then pop in the oven in the morning.

PANCAKES

1 3/4 cups (about 7.44 oz.) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon table salt

2 teaspoons granulated sugar

2 cups buttermilk

2 large eggs

1/4 cup salted butter, melted

Butter, for greasing griddle

CASSEROLE

1 1/2 cups heavy cream

1 cup whole milk

6 large eggs

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 cup granulated sugar

3/4 cup fresh blueberries or thawed frozen blueberries 

1 cup pure maple syrup

2 tablespoons salted butter

Prepare the Pancakes: Stir together flour, baking powder, baking soda, salt, and 2 teaspoons sugar in a large bowl. Whisk together buttermilk and 2 eggs in a separate bowl; slowly stir into flour mixture. Gently stir in 1/4 cup melted butter. (Batter will be lumpy.) Let stand 5 minutes.

Heat a nonstick griddle over medium-high. When hot, lightly coat with butter. Drop batter by 1/4 cupfuls onto griddle; cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until golden brown, 3 to 4 minutes. Repeat with remaining batter to make about 20 pancakes.

Prepare the Casserole: Cut each pancake in half. Lightly grease an 11- x 7-inch baking dish with cooking spray. Stand pancake halves, cut side down, in 2 rows, starting at 1 short end of prepared baking dish, filling dish completely. (Pancake edges will overlap slightly.)

Whisk together cream, milk, 6 eggs, vanilla, cinnamon, and 1/4 cup sugar in a large bowl. Slowly pour mixture over pancakes. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350°F. Uncover casserole; top evenly with blueberries. Bake in preheated oven until center is set, 50 to 55 minutes. Let stand 5 minutes.

Heat maple syrup and butter in a small pan over low heat until heated through and butter is melted. Drizzle 1/4 cup syrup mixture over casserole and serve remaining syrup on the side.

A Southern Living Recipe

Photo Credit Jennifer Causey

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Monkey Bread

When you need something sweet, amazing, and super simple.

3 cans buttermilk biscuits (the non-flaky ones)

1 c. sugar

2 tsp. (to 3 teaspoons) cinnamon

2 sticks butter

1/2 c. brown sugar

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

Recipe Credit Ree Drummond 

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Peanut Butter Granola Bars

 

This is a great recipe when you’re looking for a make-ahead, grab-and-go option. Bake a batch and you will be ready for busy mornings.

Vegetable cooking spray

1 egg white

1/2 cup chunky peanut butter

1/3 cup brown sugar

1/4 cup honey

1/2 cup (1-stick) unsalted butter, melted

2 cups old fashioned oats

1/4 cup slivered almonds, toasted, *see Cook's Note

1/3 cup miniature chocolate chips

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. 

Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.

Recipe Credit Giada De Laurentiis

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Hash Brown Frittata with Cheese and Bacon

 

Frittata easy with using hash browns. But make sure you season them well. Add cheese, bacon, or ham and you have breakfast, brunch, or serve for dinner.

8 ounces bacon diced

1/2 red onion diced

2 cups frozen hash browns thawed

1 3/4 teaspoon kosher salt divided

1 bunch Tuscan kale chopped

10 large eggs at room temperature

1/2 cup heavy cream or whole milk at room temperature

4 ounces sharp white cheddar cheese grated, about 1 1/2 cups loosely packed

4 ounces mozzarella cheese grated, about 1 cup

Preheat the broiler to high and position a rack in the top third of the oven.

Add the bacon to a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula until the bacon is crispy and golden brown, about 10 minutes. Using a slotted spoon remove the bacon to a plate and remove all but 2 tablespoons of the bacon fat from the pan. Add the red onion to the pan along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the pan. Cook undisturbed for 3 minutes or until the potatoes are beginning to brown and get crispy. Using a rubber spatula, stir the potato mixture. Re-spread the mixture evenly on the bottom of the pan and cook undisturbed for another 2 minutes to brown a bit more. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.

Meanwhile in a medium bowl whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt. Add the grated cheddar and mozzarella cheese. Add the egg mixture to the pan and stir to combine. Cook, stirring occasionally with a rubber spatula until the mixture looks like loose scrambled eggs, about 2 minutes. Cook for 1 minute longer undisturbed to set the bottom. Place the pan under the broiler for about 3 to 4 minutes or until the top is golden brown and the eggs are set. Allow to cool for 5 minutes before slicing into wedges and serving.

Recipe Credit Giada De Laurantiis

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