Contributor: Spotlight Member: GuessWho
Chef's Comments:
These are great for a weekend brunch, fast to make but sinfully delicious. Serves 2-4
Ingredients
- 1 box - Jiffy® Corn Muffin Mix
- 4 slices - cooked, crumbled bacon
- 2 oz. - Muenster cheese cut into small cubes
- ¾ Cup - Milk
- 1 - Egg
- 2 TBS - Melted butter
Directions:
- Heat Waffle Iron.
- Mix milk, melted butter and egg.
- Mix in cheese and crumbled bacon.
- Add corn muffin mix and stir. Let batter rest for 2 minutes.
- Pour batter onto hot waffle iron (be sure to spread bacon and cheese chunks evenly over the iron).
- Cook to a deep golden brown (4-6 minutes depending on the size and wattage of your waffle iron).
- Top with butter and serve with Wisconsin Maple syrup and a dusting of powered sugar. Enjoy!
Contributor: Submitted by Kookaburra's
Chef's Comments: Serves
2. Serve with toast, fresh sliced oranges or apples, milk and juice for a perfect start to your day!
Can you say...YUM
Ingredients:
- 3 whole eggs
- 3 egg whites
- 1 tsp Dilly Seasoning
- 2 Tbsp Water
- 1/2 tsp
salt
- 1/4 cup Low Fat Feta
cheese
- Sliced tomatoes
*Optional Ingredients: sauteed mushrooms, onions, zucchini, ham*
Directions:
- Whisk
eggs together until light and fluffy.
- Add Dilly Seasoning, water and salt
- Pour into lightly greased pan
- Cook covered on
medium heat until almost cooked through.
- Fill with Low Fat Feta
cheese and Sliced tomatoes
- Or - *Optional Ingredients or the
filling of your choice
Contributor: Cara Carper
Chef's Comments: This recipe bakes into thick slices, so this pan readily feeds a crowd, yet can be easily cut back for smaller groups. Blueberries can be substituted for the raspberries. Serves: 10 - 12.
Ingredients:
- 8 oz. cream cheese (one package)
- Approximately 8 c. sliced, cubed bread (or raisin bread)
- 1 c. raspberries (or blueberries)
- 12 eggs
- ½ c. maple syrup
- 2 c. milk
Sauce Ingredients:
- 1 c. sugar
- 2 T. cornstarch
- 1 c. water
- 1 c. raspberries (or blueberries)
- 1 T. butter
Directions:
- Place bread cubes in a greased 9-in. x 13-in. baking dish. You may need more than one dish, depending on your dish size.
- Dot bread with cream cheese.
- Mix raspberries, eggs, syrup and milk and evenly pour over bread.
- Cover and refrigerate overnight.
- Bake at 350 degrees for 30 minutes covered; then 30 more minutes uncovered.
- For sauce, mix sugar, cornstarch and water in saucepan.
- Boil until thick.
- Add berries and butter and cook again until warm and thick.
**Recipe from
Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity by Lisa Kivirist & John Ivanko (local authors and innkeepers at Inn Serendipity)
Contributor: Spotlight Member: Spotlight
Chef's Comments: This one is a BIG WOW here at Spotlight HQ! Serves 2
Ingredients:
- 2 - large butter croissants (fresh or not, it won’t matter)
- 4 - Eggs
- ¼ cup - Milk
- 1 ½ tsp. – Vanilla extract
- 2 tsp. – Cinnamon
Directions:
- Mix eggs, cinnamon, milk and vanilla -- mix well.
- Slice croissants horizontally then soak in the egg mixture. Really let the
mixture soak into the croissant being sure to soak both sides. All egg
mixture will be gone if soaked correctly
- Place on hot
waffle iron, close the top, and cook for 4-6 minutes depending on the
size and wattage of your waffle iron (or until steaming has stopped and
waffles are golden brown and somewhat crunchy).
- Have your crew ready to eat as soon as these come off the iron. They're best when served directly.
- Option 1: Top with butter, Wisconsin Maple syrup, and powered sugar.
- Option 2: Cover with sliced strawberries and whipped cream.
- Option
3: Top with hot pecan maple syrup. You can make this by heating 2 tsp.
butter and ½ to 1 cup chopped pecans in a small pan, over a medium
heat, for 3 minutes, stirring constantly. Add 6-12 oz real maple syrup
and bring to a rolling boil.
- Serve and Say YUM!