Effortless Banana Bread Steel Cut Oats Power Breakfast

Breakfast,Fruit

This breakfast can be put together the night before, or in a snap in the morning. I cooks in a rice cooker!

Makes 1 Serving:

Follow directions on the Steel Cut Oatmeal package for amounts of Oats and Water to make more than one serving and then just add a extra of everything else. Be careful that it won't over fill the rice cooker... the oats really expand!

1/4 c. Steel Cut Oats

1 1/2 c. Water

A Few dashes of Salt

1 Tsp. Butter

1 Banana cut into peices

A few dashes of Cinnamon

A few dashes of Nutmeg

1-2 TBSP. Honey Roasted Sunflower Seeds for Topping

Add all ingriedients into the rice cooker, except Sunflower Seeds. According to the directions... start the cooking phase and walk away! This turned out very hearty and very yummy! I didn't even have to add any honey or sugar! 

Top with Sunflower seeds and enjoy!

Game Day "Brats" Breakfast

1 lb. ground sausage

4 previously baked (or microwaved) potatoes, with skins on. Cut in half and into 1/2 in. slices.

1/3- 1/2 very thinly sliced yellow onion

3 cloves of minced garlic

1 cup of sauerkraut. Remove liquid by pressing Ito through a cheese cloth or fine strainer.

8 Eggs

Salt and pepper to taste

1 Tbsp. mustard

2 Tbsp. sour cream

Cook sausage until almost brown. Add sliced potatoes and onions, cook until everything is brown. Add garlic and cook until aromatic, about 30 seconds. Add sauerkraut and cook until warmed through. At this point you can either put everything in a baking dish and add the eggs, then bake at 425 until you reach desired doneness... Or you can just cook the eggs in s separate pan and then top the sausage mixture with the eggs. Mix together spicy mustard and sour cream, top your eggs and serve.

This was really yummy with Rye bread!

Prep for this can be done a few days ahead of time or for a leisurely weekend brunch!

Serves 4-6

Sweet potato cakes:

1 large sweet potato or yam (I like the orange color of the yam)

A few thick cut slices of bacon

1/4 onion finely diced

Garlic cloves, minced (I used 2 extra large cloves because I really like garlic... And to keep vampires away!)

1 large egg

Sea salt, fresh ground pepper, and dried herbs to taste

Grate the sweet potato with skin and soak in a bowl of cold water to remove starch. While the potato is soaking dice up your onions and garlic and set aside. Put your grated potato in a fin mesh strainer, rinse thoroughly, and press out as much of the liquid as possible. Let sit in strainer while you complete the next steps. Dice up bacon into small pieces. Heat up pan to medium, add bacon. Cook bacon for a few minutes until fat begins to render and the pan is coated in bacon grease (YUM!) add onions and garlic. Sauté until bacon is cooked and onions and garlic are translucent. Transfer to a medium bowl. At this time squeeze the remaining liquid frim the grated potatoes and add to the pan. Cooked potatoes for a few minutes, just to slightly underdone. You just want to evaporate all the water and soften them a little so that when you form the cakes and cook them the potatoes won't be under done and they will brown up nicely. Add potatoes to bowl with opinion mixture, add your seasonings and allow the mixture to cool. 

When you get ready to cook them, heat the pan to medium heat and add a 1/2 Tbsp of oil and 1/2 Tbsp. butter to the pan. Add the egg to the potato mixture. Once pan is hot and butter is melted drop a small teaspoon of potato mixture in the pan and kind of squish it down. Brown completely, like hash browns, on both sides. This is your tester! So taste it :) at this point adjust your seasonings and your pan temperature if needed. Now you are ready to make the cakes! Drop large heaping Tablespoons of the potato mixture into the pan and squish down to form cakes about 3 to 4 inches in diameter. While the cakes are cooking you can start poaching the eggs to desired doneness. After the cakes are completely browned on one side, flip them over and completely brown on the other side.

Creamed feta:

1 cup greek yogurt

1 cup feta cheese

Sea salt, fresh ground pepper to taste

Add ingredients to a food processor, pulse until combined, but not smooth.

Build:

On a plate, place two potato cakes, add on top two poached eggs and top with creamed feta. Garnish with fresh chives or dill (or both!)

24 Large Chocolate Covered Peanut Butter Cup Candies, Unwrapped

1 Roll 16.5 oz Pillsbury Refrigerated Chocolate Chip Cookie Dough

1 Box Original Supreme Brownie Mix

Water, Oil and Eggs called for on the brownie mix box.

Heat Oven to 350 degrees.  Line 13X9 pan with parchment paper, or foil. Spray with cooking spray.   Press cookie dough in the bottom lining the entire bottom of the pan.  Unwrap the candies and lay out 24 peanut butter cups on top of the cookie dough.  Mix the brownie mix according to the directions on the box. Spread evenly on top of the candies.  Bake for 30-40 minutes or until the edge of the brownie mix is set and a toothpick inserted into the center comes out clean (make sure that the toothpick does not go into the candies).  Let sit for at least 20 minutes before cutting.  Cut with a plastic knife.

• 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
• 4 Tablespoons Olive Oil
• 1/2 cup Kosher Salt (Craig likes to use Garlic Salt instead)
• 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
• 3 sprigs Rosemary
• 3 sprigs Thyme
• 1/2 cup Minced Garlic

Preparation Instructions

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Cut rib loin in half (roast halves separately for more controlled/even cooking.)

Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)

NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***

Remove from oven and let rest at least 20 minutes before slicing.

NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions. You'll wind up with one prime rib instead of two!

To make the dough you will need:

2 cups all purpose flour

2/3 cups powdered sugar

1/4 teaspoon salt

1/2 cup butter, softened

1 egg yolk

2 tablespoons half & half

In the bowl of a mixer combine flour, sugar and salt. Cut softened butter into pieces and add to flour. Mix on low until crumbly. Add egg yolk and half & half and mix until dough comes together. Scoop dough out and place in the bottom of a tart pan. Pat it down on the bottom and up the sides and prick the bottom with a fork. Cover with plastic wrap and place in the refrigerator for 30 minutes. Preheat oven to 325 degrees and bake unfilled tart dough for 22 minutes, until barely golden brown. Remove from the oven and let cool.

To make the pastry cream you will need:

1 cup whole milk

1/4 cup sugar

3 egg yolks

2 tablespoons all purpose flour

2 tablespoons unsalted butter

pinch of salt

1/2 teaspoon vanilla extract

1/2 cup whipping cream

In a small bowl, mix half of the sugar with the egg yolks. Add flour and salt and mix until light in color, about 3 minutes. In a medium saucepan combine milk and remaining sugar in a saucepan and bring to a low boil. Remove from heat and slowly stir half of the hot milk into the egg mixture, stirring constantly, being careful not to curdle the eggs. Pour the egg and milk mixture back into the saucepan with the remaining milk. Over medium heat, stir constantly while bringing mixture back to a boil. Stir until the custard becomes very thick. Remove from heat and stir in butter and vanilla. Strain mixture through a fine sieve, cover with plastic wrap and let cool. While the custard is cooling place whipped cream in the bowl of a mixer. With the whisk attachment, whip the cold cream on medium, slowly moving up to high until the cream is thick. Fold the whipped cream into the cooled custard and poor into tart shell. Spread evenly with a spatula.

To make the fruit topping:

1-2 cups of berries or sliced fruit

1/4 cup apricot preserves

In a small saucepan heat the preserves until they become liquid. Arrange berries on top of the pastry cream and brush the warm preserves over the top.

DISSOLVE:

2 T yeast in ½ c. warm water

ADD:

1-3/4 c. warm water

3 T sugar

1 T salt

2 T shortening

3-1/2 c. flour

Mix till smooth

ADD:

2-1/2 or 3 c flour (as much as needed).

KNEAD 5 min, sides of bowl should be clean.

RAISE 45-60 min in greased bowl (turned).

RAISE 45-60 min in greased loaf pans (turned).

BAKE 350,  40 min.

• 1 large ripe California avocado, diced
• 2 egg yolks
• 3 tbs butter
• 2 tbs lemon juice
• pinch each of salt, pepper and cayenne (I also added about 1/4 to 1/2 tsp. of siracha sauce to make it pretty spicy)
• 4 English muffins, split and toasted
• 8 slices tomatoes
• ½ cup baby arugula
• 8 strips bacon, cooked
• 8 eggs, poached
• 
  
• Yield 8 (4 to 8 servings depending on serving preference)

Instructions

1. Add the diced avocado to a blender or food processor, process until smooth.
2. Add the egg yolks and process until well combined.
3. Heat the butter in a microwave safe bowl until very hot.
4. While the food processor is running, slowly add the melted butter until well combined. Add the lemon juice, salt, pepper and cayenne, process to combine.
5. Add the English muffins to a plate, cut sides up. Top each half with a slice of tomato, a few leaves of arugula, bacon, and a poached egg.
6. Spoon avocado hollandaise over eggs. Serve immediately.

1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet


In a bowl, combine warm water, yeast, and sugar. Stir to combine. In the food processor, combine flour and salt and pulse. Add the yeast mixture, cold water, and oil. Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough. Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Place dough in oiled bowl and allow to rise at room temperature for about 1 hour.

Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes.

Preheat oven to 425
Roll out to the size you want, spread cornmeal on the pizza pan or stone and lay rolled out dough on top, shape to fit pan if necessary. Add sauce cheese and toppings. Bake for 12 to 15 min.

3 c Bell Peppers cut into 1" chunks (Red, Green and Yellow)
1 Small Onion cut into thin wedges
3 Cloves Garlic Minced
4 Links Hot or Mild Italian Sausage
1 c Pasta Sauce
1/4 c Red Wine or Port
1 T Cornstarch
1 T Water
Hot Cooked Spaghetti Noodles
1/4 c Shredded Parmesan or Romano Cheese

Coat crockpot with non stick cooking spray.  Add peppers, onion and garlic.  Arrange sausage links over peppers.

Combine pasta sauce and wine and pour over sausages and peppers.  Cover and cook on low 8-9 hours or on high 4-5 hours or until sausage is cooked through and vegetables are tender.

Transfer sausages to a serving plate and cover with foil.  Skim off the fat from the crockpot.

Mix cornstarch and water.  Stir into crockpot to thicken the sauce.  Turn crockpot up to high for 15 minutes.

Serve Vegetables and sausages over spaghetti noodles.

1 Pkg Smoked Sausages cut into rounds
1 Small Onion Chopped
1/2 Green Pepper Chopped
1/2 Red Pepper Chopped
5 Large Potatoes peeled and chopped into 1/2 inch pieces
Olive Oil
Fine Sea Salt
Freshly Ground Black Pepper
Sweet Paprika
Dried Thyme
1 c Grated Sharp Cheddar Cheese

Preheat the over to 400 degrees.  Line a large baking tray with sides with several  sheets of foil, and drizzle with a bit of oil.  Spread the oil out over the pan.  Set aside.

Put the sausage rounds, onions, potatoes and peppers in a large bowl.  Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme.  Toss together until everything is evenly distributed.  Pour this out onto the baking tray and spread it out as much as you can.

Place into the preheated oven and roast for 45 - 60 minutes stirring every 15 minutes until the potatoes are golden brown and tender.

Turn off the oven.  Sprinkle the cheese over the top of the cooked meat and potatoes.  Pop back into the over for 1-2 minutes until the cheese is melted.

3 c Brown Sugar
1 1/2 c Plain Salt
2 t Teriyaki or Soy Sauce (or both)
Fresh Ground Pepper

Mix sugar, salt and Teriyaki or Soy Sauce together.  Place fish in a cookie pan.  Pat mixture over fish.  Let sit in the fridge overnight.  Rinse and pat dry.  Sprinkle on fresh ground pepper and place in smoker.

Cake Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2-1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1 cup sugar
1 cup pumpkin puree
3 eggs
1 teaspoon pure vanilla extract

1/2 tablespoon butter for pan preparation
1/4 cup powdered sugar for towel dusting

*Or, substitute the following for the pumpkin pie spice:
1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1/4
teaspoon allspice

Directions:
1. Preheat the oven to 375°F.

2. Prepare a jelly roll pan (15” x 10” x 1”) by greasing the pan with the butter, and lining with a
piece of parchment paper. (If desired, the parchment paper may also be greased with butter for
super-easy removal after baking.)

3. Prepare a clean kitchen towel for the cake rolling step by spreading a cotton or linen towel that
is at least the size of the jelly roll pan. (Choose a towel that is not terry cloth, and one that has
been laundered without fragrances. Or, a sheet of parchment paper may be a good towel
substitute.) Sprinkle the towel generously with about 1/4 cup powdered sugar in an area about
the size of the cake pan.

4. In a small mixing bowl, mix the dry ingredients together, (flour, baking powder, baking soda,
pumpkin pie spices, and salt), so that the spices are evenly distributed throughout the flour.

5. In a separate, larger bowl, combine the sugar, pumpkin puree, eggs, and vanilla extract with a
whisk until thoroughly combined.

6. Add the flour mixture to the pumpkin mixture and mix until combined, but do not over mix the
batter.

7. Pour the batter into the prepared jelly roll pan spreading to the corners. Ensure that the batter
is evenly positioned in the pan so that the finished cake displays an even thickness when sliced.

8. Bake the cake for 13-15 minutes, or until the cake springs back from a light finger press in the
center.

9. Remove the pan from the oven, and immediately invert the cake pan onto the prepared,
powdered sugar-dusted towel. Carefully peel back the parchment paper.

10. While the cake is still steaming, roll the cake. Beginning at one end, (the shorter side), fold the
towel over the edge by about one-half inch. Roll the towel and cake into a snug roll. Place the roll
with the cake seam side down on the countertop for some initial cooling, then transfer to the
refrigerator for additional cooling, one-to-two hours. (If not filling right away, wrap the towel roll in
plastic wrap to prevent drying out).

Gingered Cream Cheese Filling
This filling is reminiscent of cream cheese frosting, but with a few twists. First of all, this filling is
not as sweet as traditional Cream Cheese Frosting. Secondly, finely diced, crystallized ginger is
added for additional flavor and texture – delicious results!

Filling Ingredients
8 oz. (1 pkg) cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup confectioner’s (powdered) sugar, sifted
 (additional powdered sugar for sprinkling on top)
1 teaspoon pure vanilla extract
1/4 cup finely minced crystallized ginger (I got at Kitchen Kneads)

Directions:
1. While the cake cools in its rolled position, prepare the cream cheese filling by combining the
softened cream cheese, softened butter, powdered sugar, and vanilla extract by hand or with an
electric mixer.

2. Add the minced ginger and stir to distribute evenly.

(3) ASSEMBLING THE ROLL:
1. Ensure that the cake has cooled completely. Gently unroll the cake and towel. Allow it to keep
its curled character; resist the urge to flatten it. Spread the cream cheese filling evenly on top of
the cake. We find it helpful to leave about 3/4-inch of the cake free of filling at each short end. A
consistent, even layer of filling will yield the best results once sliced.

2. Roll up the cake with its filling carefully (this time without the towel!). Roll the cake snuggly, but
not so tightly that the filling moves or spreads. Wrap the final roll with plastic wrap and place in
the refrigerator until thoroughly chilled, at least an hour or up to two days. (The roll may be frozen
at this point for future use).

3. When ready to serve, unwrap from the outer plastic wrap and generously dust the top with
additional powdered sugar. With a serrated knife, slice into 3/4-inch slices and serve. Serves 12

 Ingredients 

1/4 pound bacon, cooked and diced 
2 medium onions, thinly sliced 
4 medium potatoes, thinly sliced (I sliced mine thick)
1/2 pound cheddar cheese, thinly sliced 
salt and pepper 
butter 
Green Onions (optional) 

Instructions 

1. Line crockpot with foil, leaving enough to cover the potatoes when finished. 
2. Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste and dot with butter. 
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. 
4. Cover with remaining foil. 
5. Cover and cook on low for 10-12 hours 

 If you would like to make these in the oven-- 400 degrees for an hour in a 9 x 13 baking dish, covered

3 Eggs

2 C Sugar

1 C Vegetable Oil

2 t Vanilla

2 C Grated Zucchini

1 C Chopped Walnuts

1 c Semisweet Chocolate Chips

1 T Orange Zest

3 C Flour

1/4 t Baking Powder

1 t Baking Soda

1 t Salt

1/2 t Cinnamon

1 t Nutmeg

Sift together flour, baking powder, soda, salt and spices

In a large bowl, beat eggs until light and fluffy.  Add sugar and continue beating until well blended.  Stir in oil, vanilla, zucchini, nuts, chocolate chips and orange zest.  Blend in sifted ingredients. Turn batter into two greased 9 X 5 inch loaf pans. 

Bake at 350 degrees for 50 minutes, or until bread tests done.  Remove loaves from pans and cool.  chill before slicing.

1 T Butter
1 T Olive Oil
1 lbs Jumbo Shrimp, peeled, deveined with the tails on
4 cloves Garlic, minced
2 large Zucchini, diced
2 large ears of Corn, Kernels removed
3/4 c Red Grape Tomatoes, sliced in half
3/4 c Yellow Grape Tomatoes, sliced in half.
Salt and freshly ground Black Pepper
12 to 18 fresh basil leaves cut in chiffonade
Parmesan shavings
Juice of 1 Lemon
Rice or Pasta for serving, optional

Directions
Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

You can serve this with rice, with pasta or it's just perfect on its own.

Ingredients:

1/2 cup chopped onion
1 lb ground beef
1/2 tsp garlic powder
1 Tbsp vegetable oil
8 oz elbow macaroni (uncooked)
1 16oz can kidney beans, undrained
1 8oz can tomato sauce
1 1/2 cups water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1 cup shredded cheddar cheese

Directions:

In a large skillet, add oil and brown onion and garlic with ground beef.  Drain and return to pan.  Add kidney beans, tomato sauce, water, macaroni, chili powder, cumin, and salt. Cover and simmer for 15-20 minutes. Elbow macaroni will cook during this time.  Add grated cheese on top and cover with lid to let it melt.

Mix together in a large bowl:

1-2 lbs poached Halibut (do not overcook)
1-2 cans diced Green Chilis
1-2 C shredded Cheddar/Jack Cheese
1/2 - 1 C Sour Cream
1/2 - 1 C Mayonnaise

Adjust any of the above ingredients so that your mix is not too runny.

1 package uncooked Tortilla Shells
1 large can Enchilada Sauce (green or red)
Shredded cheese

Take 1 tortilla and brown lightly on both sides in either a fry pan or on a flat griddle.  Fill with 1/2 - 1 cup halibut mixture.  Drizzle some enchilada sauce over the mix.  Roll tortilla tightly and place in a 9X13 pan. Continue to follow the same procedure until the pan is full.  Drizzle the rest of the enchilada sauce over the top of the enchiladas and then cover with more shredded cheese.  Garnish with black olives or scallions.

Bake in a 425 degree oven for 20-30 minutes.  The edges of the tortillas will brown and the sauce will bubble when done.

• Ingredients for the vinaigrette:

• ½ cup
  rice vinegar
• ¼ cup
  canola oil
• 1 tsp.
  sesame oil
• ½ tsp.
  sea salt
• ⅓ cup
  honey
• 1 ½ tsp.
  fresh ginger, grated or finely minced
• 1 tsp.
  Sriracha, a chili sauce available in the Asian section of most larger grocery stores

• Ingredients for the salad:

• 3 cups
  shaved Brussels sprouts**
• 2 cups
  shredded cabbage***
• 6
  green onions, thinly sliced on a diagonal
• ½ cup
  dried cranberries, roughly chopped
• 3
  ripe, Fresh California Avocados, seeded, peeled and diced into 1/2-inch pieces
• 1 cup
  fresh cilantro leaves, optional
• 2 Tbsp.
  sesame seeds
  
  
  Mix up the vinaigrette. Put salad ingredients in a bowl and mix in the vinaigrette. I replaced the avocado with about 1 cup of cashews.

• 
  

3 C. Flour
1/3 C. Sugar
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
1/2 C. Cold, Firm Butter
1/4 C. Cold, Firm Margarine
1 tsp. Grated Lemon Peel
1 C. Buttermilk
1 Egg Yolk
1 tsp. Water

Preheat oven to 425. In a large bowl combine the first four ingredients. Cut in butter and margarine with a pastry cutter until it resembles course corn meal. Stir in lemon peel and butter milk. Turn onto floured surface and knead 12 times, do not over knead. Place on a 12 to 14 inch pizza pan and form into an 8 inch circle and cut into 8 to 10 wedges. Separate the wedges about 1 1/2 inch by pulling them out towards the center, keeping them in the circle formation. Brush with a mixture of the egg yolk and water and bake for 15 to 18 min. until golden brown.

Adding fruit:
Use 3 cups of frozen fruit for best results (frozen is important because if makes the scones really moist!). Rhubarb is excellent in this recipe. Glaze with a mixture of powdered sugar and milk.

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter softened
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 large eggs
1 bag chocolate chips
1 cup chopped nuts if desired

Directions:

Combine flour, baking soda, and salt in a bowl. Beat butter, shortening, sugar, brown sugar, and vanilla in a large mixing bowl until creamy.  Add eggs one at a time and beat well after each addition. Gradually beat in flour mixture. Add chocolate chips and nuts. Drop table spoon size pieces of dough onto greased cookie sheet. Bake at 375 for 9-11 minutes or until golden brown.