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summertime
Summertime  (Level: 111.0 - Posts: 1122)
Sun, 24th Aug '08 6:38 PM

BREAKFAST AND BRUNCH -

Brunch - Sausage, Pineapple and Cornbread Casserole

Preheat oven to 400 degrees
Lightly spray 8-in square pan or baking dish.

1 (13-1/3 oz) can pineapple tidbits, drained thoroughly
(pre-pack fresh in produce is best)
1 lb link sausage (or use bulk, crumbled and lightly browned)
1 pkg cornbread mix (prepared according to package)

Lightly brown sausage only...will finish cooking when dish is baked
Arrange sausage in bottom of pan.
Spoon pineapple tidbits over sausages.
Spread prepared cornbread mix over sausage and pineapple.

Bake for 20-25 minutes.

Let stand 5 minutes, turn out onto serving plate.
Cut into squares or wedges.
Serve with butter and syrup.

Hot coffee...set to go!




summertime
Summertime  (Level: 111.0 - Posts: 1122)
Tue, 2nd Sep '08 2:31 PM

Found this home-made pancake recipe while surfin' today. Thought I would share as it low-fat and high in fiber. Recipe makes eight 1/4 measurement sized pancakes with only 248 calories. We all know the applesauce would make a very nice, moist pancake! The recipe suggested using applesauce and sprinkling of sugar instead of maple syrup. Sounds like this would make a nice Autumn "breakfast at dinner" meal as well. I don't know about you...but I am way past ready for the heat to end!

Low-Fat Applesauce Pancakes :P

1/2 cup all-purpose flour (or substitute whole wheat flour for half the amount)
1/2 cup quick-cooking or old-fashioned oats
1/2 cup fat-free milk
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (I'd omit)
1/4 cup sugar (Can substitute artificial sweetner)
1/2 cup unsweetened applesauce
2 large egg whites
1 tbsp canola oil

Place ingredients in a medium bowl and whisk until well blended.

Makes about 8 pancakes if using a 1/4 cup measure.

Per two-pancake serving: Calories 248, Calories from Fat 46, Total Fat 5.2g (sat 0.6g), Cholesterol 1mg, Sodium 309mg, Carbohydrate 42.7g, Fiber 2.9g, Protein 7.8g



summertime
Summertime  (Level: 111.0 - Posts: 1122)
Tue, 2nd Sep '08 2:33 PM

Dang! :S
Correction - Substitute applesauce and sprinkling of cinnamon (not sugar!) instead of maple syrup!

taco24
Taco24  (Level: 131.1 - Posts: 589)
Tue, 2nd Sep '08 5:46 PM

Well, DeeDee, sincle you got me hooked again on blueberries, could they be added too?

How would this be with the applesauce?

On the other hand, the few times I do make pancakes, I am too rushed to worry about syrup, or even applesaude. I am sure they would be fine with the simple addition of fruit.

summertime
Summertime  (Level: 111.0 - Posts: 1122)
Wed, 3rd Sep '08 10:49 AM

I am appreciative of your response...thanks! As for me, I wouldn't consider the blueberries and applesauce a good blend. I know you really like the yogurt and blueberry recipe in which these two are blended. They blend nicely because of the consistency of the yogurt. I'm thinking the grainy consistency of the applesauce would not be a good match.

I sugggested a mantra in another cooking group and it has really caught on. It is:

MAKE IT YOUR OWN, MAKE IT YOUR OWN, MAKE IT YOUR OWN

So with that said...mix away! The two may be perfectly fine for you!

taco24
Taco24  (Level: 131.1 - Posts: 589)
Wed, 3rd Sep '08 5:41 PM

I will take your advice.

But I maybe would experiment with bananas.

chyenn
Chyenn  (Level: 202.6 - Posts: 1332)
Thu, 11th Sep '08 7:30 PM

i really want to try these..

Eggs in Maple- Ham Cups


Ingredients

* 2 Tablespoons unsalted butter or margarine, melted
* 12 slices (about 8–10 ounces total, prepackaged or from the deli counter) Black Forest or smoked Virginia ham, cut a little thinner than a slice of American cheese
* 2 Tablespoons maple syrup
* 2 Tablespoons finely chopped fresh dill or chives; if using dried herbs, use 1 1/2 teaspoons
* 12 large eggs
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper



Directions
1-- Position one baking rack in the middle of the oven and preheat the oven to 400 degrees F. Using a pastry brush and the melted butter or margarine, generously coat the inside of all 12 cups in a standard-size muffin tin.

2-- Fit 1 slice of ham into each cup, pressing down gently to line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks considerably during baking and will form a more cup-like appearance.)

3-- Spoon 1/2 teaspoon of maple syrup into the bottom of each ham cup, followed by 1/2 teaspoon of dill or chives. (If using dried herbs, use 1/8 teaspoon.) Crack 1 egg into each ham cup.

4-- Bake until whites are cooked and yolks are firm, about 20 minutes. If any large bubbles form on the eggs during baking, pierce them with a toothpick or wooden skewer while they cook.

5-- Remove the baking pan from the oven and season the eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the full ham cups out and place on a serving plate. Garnish with fresh herb sprigs (if using) and serve immediately.

TIPS--
You can add 1 Tablespoon of grated Gruyère, cheddar or Swiss cheese to each ham cup before cracking in the eggs in Step 3.

The ham cups can be served on top of a toasted English-muffin half or with whole-wheat toast.

To keep the ham cups from leaking during cooking, make sure that each ham slice is free of holes.

summertime
Summertime  (Level: 111.0 - Posts: 1122)
Thu, 11th Sep '08 7:33 PM

I'll have one with cheese...pleese!

chyenn
Chyenn  (Level: 202.6 - Posts: 1332)
Thu, 11th Sep '08 7:36 PM

i successfully uploaded a photo of 'Eggs in Maple- Ham Cups' to our Foodie photo gallery..


yay me!!!

taco24
Taco24  (Level: 131.1 - Posts: 589)
Thu, 11th Sep '08 11:16 PM

Chyenn

Yum! That looks heavenly. I am impressed.

fudypatootie
Fudypatootie  (Level: 197.2 - Posts: 1302)
Fri, 12th Sep '08 1:57 AM

Oh, does that sound good!!!!


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