The Menu
Breakfast Crostatas
Easy Fresh-Fruit Salad
Cinnamon-Orange Mini-Muffins
The Recipes
Breakfast Crostatas
4 servings
Make delicious mini bread bowls from crusty French loaf, then fill and bake with an irresistible breakfast combo: eggs, cheese and ham.
http://www.pillsbury.com
1 can refrigerated crusty French loaf
1 1/2 teaspoons Basil
1/2 teaspoon Rosemary, crushed
1 1/2 cups diced ham or Canadian bacon
1 1/2 cups (6 oz) shredded Gouda cheese or Cheddar cheese
4 Eggs
Dash salt, if desired
Dash Ground Black Pepper
Heat oven to 350°F. Spray cookie sheet with No-Stick Cooking Spray.
Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise and crosswise to form 4 squares.
Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.
To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.
Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are firm, not runny.
Note:
Diced cooked breakfast sausage or crumbled cooked bacon can be substituted for the ham.
Easy Fresh-Fruit Salad
serves 6
Purchased vinaigrette and feta cheese perk up a colorful fresh-fruit salad.
http://www.bettycrocker.com/recipes/easy-fresh-fruit-sala d/d9bd48ab-84c2-4a2c-8006-272f3e976ea9
1 medium pineapple, cut into 1-inch chunks
1 pint (2 cups) fresh strawberries, sliced
1 pint (2 cups) blueberries
1 small bunch (2 cups) seedless green grapes
1 bunch leaf lettuce
1/2 cup raspberry vinaigrette dressing
3 to 4 ounces feta cheese, crumbled
Mix pineapple, strawberries, blueberries and grapes in large bowl.
Serve fruit mixture on lettuce. Drizzle with dressing. Top with cheese
Note:
If you’re not a feta fan, skip it or use your favorite cheese in its place.
Cinnamon-Orange Mini-Muffins
makes 24
Sweet sugar and cinnamon top quick-to-mix citrus muffins.
http://www.bettycrocker.com
2 cups Original Bisquick® mix
1/4 cup sugar
1/4 cup butter or margarine, softened
1/2 cup milk
1 teaspoon grated orange peel
1 egg
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.
Breakfast Crostatas
Easy Fresh-Fruit Salad
Cinnamon-Orange Mini-Muffins
The Recipes
Breakfast Crostatas
4 servings
Make delicious mini bread bowls from crusty French loaf, then fill and bake with an irresistible breakfast combo: eggs, cheese and ham.
http://www.pillsbury.com
1 can refrigerated crusty French loaf
1 1/2 teaspoons Basil
1/2 teaspoon Rosemary, crushed
1 1/2 cups diced ham or Canadian bacon
1 1/2 cups (6 oz) shredded Gouda cheese or Cheddar cheese
4 Eggs
Dash salt, if desired
Dash Ground Black Pepper
Heat oven to 350°F. Spray cookie sheet with No-Stick Cooking Spray.
Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise and crosswise to form 4 squares.
Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.
To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.
Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are firm, not runny.
Note:
Diced cooked breakfast sausage or crumbled cooked bacon can be substituted for the ham.
Easy Fresh-Fruit Salad
serves 6
Purchased vinaigrette and feta cheese perk up a colorful fresh-fruit salad.
http://www.bettycrocker.com/recipes/easy-fresh-fruit-sala d/d9bd48ab-84c2-4a2c-8006-272f3e976ea9
1 medium pineapple, cut into 1-inch chunks
1 pint (2 cups) fresh strawberries, sliced
1 pint (2 cups) blueberries
1 small bunch (2 cups) seedless green grapes
1 bunch leaf lettuce
1/2 cup raspberry vinaigrette dressing
3 to 4 ounces feta cheese, crumbled
Mix pineapple, strawberries, blueberries and grapes in large bowl.
Serve fruit mixture on lettuce. Drizzle with dressing. Top with cheese
Note:
If you’re not a feta fan, skip it or use your favorite cheese in its place.
Cinnamon-Orange Mini-Muffins
makes 24
Sweet sugar and cinnamon top quick-to-mix citrus muffins.
http://www.bettycrocker.com
2 cups Original Bisquick® mix
1/4 cup sugar
1/4 cup butter or margarine, softened
1/2 cup milk
1 teaspoon grated orange peel
1 egg
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1 inch) muffin cups with shortening or cooking spray, or line with paper baking cups.
In medium bowl, stir Bisquick mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds. Divide batter evenly among muffin cups.
Bake 10 to 12 minutes or until light golden brown. In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture. Serve warm.
