3 Thanksgiving Breakfast Recipes From Cook’in @DVO

Look What Was In My Inbox This Morning! <3

From DVO.com/ ~~ Via Dan Oaks

 

The following are delicious recipes I thought would be yummy ideas for Thanksgiving breakfast

 

Egg Nog French Toast and Egg Nog Syrup
Serving size: 15
Calories per serving: 511

Ingredients

5 eggs
3/4 cup eggnog
1 teaspoon vanilla extract
1 pinch salt
cinnamon, as much as you like
10 slices bread
Egg Nog Syrup
1/2 cup butter
1 cup sugar
1/2 cup eggnog
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon cinnamon

Directions

For the French Toast, add the first 5 ingredients to a pie plate and whisk until they are completely mixed together. Spray a large frying pan with non stick cooking spray and heat on medium. Dip bread in egg mixture on both sides and fry until golden brown on both sides.

For the Syrup, add butter, sugar, and eggnog to a large pot and cook on medium and stir constantly until it comes to a boil. Let syrup boil for 1 minute, remove from heat, and whisk in vanilla and baking soda. Mixture will bubble up and then settle into a yummy syrup.

Lemon Monkey Bread
By Kathy Oaks

Prep time: 10 minutes
Cook time: 20 minutes
Yield: 1 monkey feast

Serving size: 12
Calories per serving: 324

Ingredients

12 Rhodes Texas Rolls
3/4 cup sugar
2/3 cup butter, melted
zest from 1 lemon

Glaze:

1 cup powdered sugar
juice from half of a lemon
1 teaspoon vanilla extract

Directions

Zest lemon and mix with sugar. Cut rolls in to fourths. Place the cut bread into a bowl and pour in the butter and 3/4 of the sugar, and lemon zest mixture. Mix together with your hands until all the dough pieces are covered.

Spray bundt pan with non-stick cooking spray and place the dough around evenly in the bundt pan. Let rise until double. Sprinkle the rest of the sugar and lemon zest on top and bake at 350° for 20-25 minutes.

For the glaze, mix powdered sugar, lemon juice, and vanilla together.

When the bread is finished baking, invert to remove from bundt pan and pour glaze over the top.

Biscuits and Sausage Gravy Casserole
Serving size: 12
Calories per serving: 284

Ingredients

2 cans Grands refrigerated biscuits
1 pound sausage
1/3 cup olive oil
1/2 cup flour
5 cups milk
1 teaspoon salt
1 teaspoon pepper

Directions

Open one can of biscuits and quarter them with a pizza cutter. Layer them in a large casserole dish that has been sprayed with non stick cooking spray. Bake them at 350° for 10 minutes.

While they are cooking start frying sausage in a large frying pan. when sausage is fully cooked add oil and whisk in flour until all lumps are gone. Add milk slowly and continue to whisk to avoid lumps.

Add salt and pepper and cook until mixture thickens. When the biscuits are cooked top with gravy mixture. Quarter the other can of biscuits and layer them on top. Bake again at 350° for 20 minutes.

Thank you for reading and stopping by! <3

Hope you all have a blessed Thanksgiving! God Bless =)

More From Prepared Pantry – Country Breakfast Pizza Recipe

I was browsing the Prepared Pantry site today and saw this yummy-looking recipe.

 

I love their website!

 

 

 

 

As an Affiliate of theirs, I wanted to share their Breakfast Pizza Recipe

Country Breakfast Pizza Recipe

Ingredients

Classic Pizza Dough mix

1 tablespoon butter
1/2 small onion, diced
1/4 green or red bell pepper, chopped
diced ham, crumbled bacon, or sausage bits
5 large eggs
pepper and salt

salsa

2/3 cup grated cheddar
2/3 cup grated mozzarella

Directions

Preheat the oven to 450 degrees.

1. Mix the dough according to package instructions. Divide the dough into two parts to make two thin-crust, 14-inch pizzas. Roll the crust in pizza pans using a pizza roller. The crust will be about ¼-inch thick. Cover them and set them aside while you cook the eggs and veggies.

2. In a skillet, melt the one tablespoon of butter and sauté the onion, pepper, and ham in the butter until the vegetables are almost tender. Stir in the eggs and pepper and salt to taste. Cook until done but soft, stirring frequently.

3. While the eggs are cooking, brush the crusts with olive oil and place the pizza crusts in the oven. Bake until the crusts are a light golden brown, about ten minutes. The crusts will be thin and almost cracker-like.

4. Spread the crusts with salsa. Spoon the cooked eggs and veggies onto the crusts over the salsa. Sprinkle the tops of the eggs with the cheeses. Place the pizza back in the oven at 425 degrees and bake for two more minutes or until the cheese is melted and bubbly.

Serve hot.

For more detailed information for this recipe, visit: Prepared Pantry – Country Breakfast Pizza Recipe

Thank you for reading and stopping by!

Copyright © Dennis Weaver :: The Prepared Pantry :: Grandma’s Home Blogger Place :: All Rights Reserved

What Can You Do With Leftover Turkey, and More Recipes From DVO

From DVO.com — Via Affiliate <3

Thanksgiving Leftovers and What to Do with Them

Hooray for Thanksgiving! The best day of the year to eat. And sometimes after Thanksgiving we still eat, and eat, and eat… By about day 4 or 5 of Thanksgiving leftovers, we are ready for something new. Here are some fun ideas to creatively use up those Thanksgiving leftovers.

Turkey – Turkey is probably the easiest leftover to use. Turkey meat can be used in soups, casseroles, pot pies, salads, and even tacos. Or you can try my delicious and super easy Barbeque Turkey Sandwiches (recipe at the end). 😉

Cranberry Sauce – Cranberry sauce is one of my favorite Thanksgiving leftovers. I love to spread cranberry sauce on deli meat sandwiches; especially with a little cream cheese. You can also add cranberry sauce to yogurt, oatmeal, smoothies, or even as a topping for vanilla ice cream. A little cranberry sauce added to homemade whipped cream can make a fun, festive topping for hot cocoa, cider, pie, etc.


Mashed Potatoes – Shepherd’s Pie, anyone? That is the first thing I get excited to make with leftover mashed potatoes. Mashed potatoes make a yummy topping on meatloaf as well as other casseroles. There are many bread, roll, doughnut, and other pastry recipes that use mashed potatoes. In my Internet searching, I came across several recipes for potato dumplings that looked intriguing and yummy.

Sweet Potatoes – Like mashed potatoes, sweet potatoes can be added to many bread and pastry recipes. You can make sweet potato pancakes by mixing an egg or two with some leftover, mashed sweet potatoes and then frying them on the gridle. Sweet potatoes can be added to thicken chilis or stews. Sweet potatoes can also be used in burritos, quesadillas, and other Mexican-inspired dishes.

Stuffing – Stuffing is, in my opinion, the most difficult leftover to work with. But believe it or not, there are some great recipes and ideas for using up stuffing too. Apparently, stuffing can be used to stuff more than just birds. You can make stuffing-stuffed peppers, mushrooms, and meatballs. Stuffing can be turned into breakfast foods like breakfast hash and stuffing baked eggs. Stuffing also can be delicious on top of some casseroles and dishes like chicken cordon bleu.

I am now looking forward to using my Thanksgiving leftovers this year! How about you? What else do you do with Thanksgiving leftovers?

Have a very happy Thanksgiving!

As Promised…

“Leftover” BBQ Turkey Sandwiches (Yields 4 Sandwiches)

Ingredients

1-2 lb of leftover turkey meat
12 oz of barbeque sauce
4 hoagie sandwich rolls
4 slices of provolone cheese
4 slices of turkey bacon, cooked
1 avocado, sliced
Small red onion, sliced

Directions

Mix turkey leftovers with barbeque sauce in a pan on the stove. Heat over medium heat until the turkey is warmed through. While turkey is heating, turn on the oven broiler to high. Place the hoagie sandwich rolls, open-faced, on a baking sheet. Put a slice of cheese on each roll. Put the rolls in the broiler for 2-3 minutes until toasted… (Make sure you check the rolls regularly to prevent them from burning). Put some of the barbequed turkey mixture on each roll. Top with a slice of turkey bacon, avocado and red onion slices. Eat and enjoy!

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More Delicious Recipes

Turkey Salad with Strawberry-Pepper Vinaigrette

Serves: 4

Ingredients

6 cups torn romaine
2 cups torn curly endive, chicory, or escarole
2 1/2 cups (12 oz) cooked turkey or chicken, julienne
2 cups kiwifruit, peeled, sliced (or star fruit)
1 1/2 cups (3 oz) enoki mushrooms
1 cup red cherry tomatoes and/or yellow baby pear tomatoes, halved

Strawberry-Pepper Vinaigrette

1 cup strawberries, fresh or frozen (thawed), cut-up
2 tablespoons red wine vinegar
1/8 teaspoon cracked black pepper

Directions

Mix lettuce and greens together and divide among four plates. Top each pile with turkey strips, kiwi, mushrooms, and tomatoes. In a blender container or food processor bowl, combine ingredients for vinaigrette. Cover and blend or process until smooth. Drizzle vinaigrette over salad and pass around a fresh pepper grinder for a garnish.

Pumpkin Cheesecake

Serving size: 12 == Calories per serving: 255

Ingredients

12 Oreo cookies
1 1/2 cups pumpkin puree
3 eggs
1/2 cup sugar
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 pinch cloves
3 (8-ounce) packages cream cheese
1 tablespoon cornstarch

Directions

Put one Oreo into each cupcake slot in a lined cupcake pan. Mix remaining ingredients together with an electric mixer. Pour over crust. Bake 35-40 minutes at 350°. Cool completely at room temperature, then refrigerate overnight.

Dinner in a Pumpkin

Serving size: 5 == Calories per serving: 301

Ingredients

1 sugar pumpkin
1 small onion, diced
1 1/2 pounds ground beef
Salt & Pepper to taste
1/4 cup brown sugar
1/2 cup mushrooms
2 tablespoons soy sauce
1 (10 3/4-ounce) can cream of chicken soup
1/2 cup sour cream
1 1/2 cups white rice (uncooked)

Directions

Cut a hole in the top of the pumpkin and clean it out. Put rice and water in a microwave safe dish and cook on high until rice is tender (or use a rice cooker).

Brown ground beef in a large frying pan and add onions to saute.

When ground beef is no longer pink, add the rest of the ingredients and stir until completely mixed. Mix ground beef mixture and rice together and pour into pumpkin. Put the top back on the pumpkin and bake at 350° for 1 hour.

Be sure to scoop out part of pumpkin when serving.

Turkey Soup

Ingredients

1 turkey carcass
12 cubes chicken bouillon
5 large potatoes, cubed
1 onion, chopped
1 stalk celery, diced
6 cups carrots
2 15-ounce cans corn
2 14 1/2-ounce cans stewed tomatoes
2 cups elbow macaroni
Salt & pepper as needed

Directions

1. Fill a stock pot half to three quarters full of water and boil it.
2. Add bouillon cubes and the turkey carcass and let it boil for about 45 minutes to an hour.
3. While the carcass is boiling, chop up the rest of the vegetables.
4. Use a slotted spoon to remove the turkey bones from the boiling water.
5. Add all the vegetables and while they’re cooking, remove the meat from the turkey carcass.
6. Chop the turkey meat into bite sized chunks and add to stock pot.
7. When vegetables are nearly ready, add the elbow macaroni.
8. Season well with salt and pepper (it takes a lot of salt!).
9. Enjoy!

Note: Add more water as needed until the consistency is the way you prefer it.

Turkey Marinade

Ingredients

1 cup soy sauce
1 cup vegetable oil
2 cups sprite
1 1/2 tablespoons garlic, crushed
1 1/2 tablespoons horseradish

Directions

Mix and add up to 5 pounds cubed turkey breast–marinate overnight and grill.

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One More Thing While You’re Here…

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Thank you for stopping by! I look forward to hearing from you with YOUR fav Thanksgiving
recipe
🙂

Sharing Recipe From Illinois Country Living Magazine

loveyourself I was looking through the magazine last night and saw a recipe I’d like to try. 😉

www.icl.coop

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Please Note: This recipe was taken directly from the magazine – including the site’s URL

 

 

curriedfloretsalad

Curried Floret Salad

Ingredients

2 1/2 cup Fresh broccoli florets
2 1/2 cup fresh cauliflower florets
1-6 oz pkg. dried cranberries
1/4 cup vegetable oil – will substitute olive oil
2 tablespoons white vinegar
1 tablespoons brown sugar
1 tablespoons chives, minced
1 1/2 teaspoon curry powder
1 1/2 teaspoon soy sauce
1/4 teaspoon garlic, minced
1/3 cup mayo
1/3 cup slivered almonds, toasted


Directions

In large bowl, combine the broccoli, cauliflower and cranberries.

In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayo until blended. Pour over broccoli mixture and toss to coat.

Cover and put in fridge for at least 2 hours, stirring several times. Before serving, stir in almonds.

Enjoy! 🙂

Again, here is the URL: http://www.icl.coop

tosssalad

my siggie on grandma blog

Low Carb Biscuit Recipe – Shared From a Friend

inthekitchen

By Lynn Terry: @http://www.travelinglowcarb.com/4275/low-carb-biscuit-recipe/

Actual Recipe From Lynn’s Blog

The Photos Below are Mine

 

 

 

I didn’t think they looked like Lynn’s…Wonder if they taste the same??


Ingredients

1 8 ounce bag parmesan cheese
1 cup Almond Meal
2 small or one very large egg
2 Tablespoons melted butter
Optional: Garlic Salt to taste – I did not have the garlic. I’m sure that one ingredient would have made them even more delicious! 🙂

lowcarbbuscuitsinbowl

Directions

Mix ingredients well and chill. Roll small portions into ball then shape them as cheese sticks or biscuits – or you can make them smaller/flatter for “crackers”. Bake in preheated 350 oven for 10 minutes, turning after 5 minutes if necessary. (Keep an eye on them and cook until golden brown on both sides.)

lowcarbbuscuits

For Details On Counting Net Carbs – See Lynn’s Recipe Page Here

my-siggie-on-grandma-blog

2 Low Carb Pizza Crust Recipes

cauliflowerpizzacrust Both Recipes Featured In Allrecipes Magazine

Since I’m eating low carb, I thought I’d share a couple of pizza crust recipes, made the “low carb” way, from Allrecipes. 😉

www.allrecipes.com

Cauliflower Pizza Crust

Recipe by: Alli Shircliff

Ingredients

1/2 head cauliflower, coarsely chopped
1/2 cup shredded Italian cheese blend
1/4 cup chopped fresh parsley
1 egg
1 teaspoon chopped garlic
salt and ground black pepper to taste

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Directions

Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes.

Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.

Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.

Bake in the preheated oven until lightly browned, about 15 minutes.

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inthekitchen

Summer Squash Pizza Crust

Recipe by: Dawn Davis

Ingredients

4 cups finely shredded zucchini or yellow summer squash
3/4 cup all-purpose flour — Substitute With Almond Meal For Low Carb
3/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 teaspoon ground black pepper
salt to taste
1/2 cup shredded mozzarella cheese

gerberadaisy

Directions

Preheat oven to 350 degrees F (175 degrees C). Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.

In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well. Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.

Remove the crust from the oven and change the oven’s temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.

Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards.

Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust.

If you want to omit the flipping stage, that is okay, but the crust won’t be as crunchy. Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

Recipes above are credited to: www.allrecipes.comCopyright – All Rights Reserved

livelaughlove

Homemade Vegetable Soup That Kids Will Love – Sharing From a Friend

kitchen Grandparenting Tips – Gotta keep those grands warm in these cold winter months!! <3

I was reading on some of my favorite blogs this morning =)

I found a really good recipe that my readers will benefit! It’s kid-friendly…

 

 

 

This recipe is excellent after kids come in from playing out in the cold. After sledding. And anytime this winter! This soup recipe will warm them up quick! <3

vegetable-Soup_thumb

Recipe from Shari @ faithfilledfoodformoms.com

You can get this awesome recipe with MORE photos Here

Chocolate Chip Oat No-Bake Cookies – From Prepared Pantry

Full-CChipOatCookies I saw this recipe in my inbox today. Totally loving these and will make them when I get to one of my weight goals.

You have to treat yourself once in awhile, and especially whenever you cross a weight loss milestone! 🙂

From the Prepared Pantry Site:

Everyone likes a chocolate chip cookie. They oats make it a chewy chocolate chip cookie. It’s a wholesome cookie that you won’t mind including in your child’s lunch box.

inthekitchen

Ingredients

1 cup brown sugar
1/4 cup butter
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup quick rolled oats
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
1 cup milk chocolate chips

Directions

In a saucepan, cook the brown sugar, evaporated milk, and butter. Cook over medium heat, stirring continually, until the mixture comes to boil. Cook for one minute longer.

Remove from heat, stir in peanut butter, quick oats, and vanilla. Let cool until just warm to the touch then stir in the peanuts and chocolate chips, stirring just until the chips and peanuts are dispersed.

Drop the cookies by the spoonful onto a nonstick baking sheet or waxed paper. Cool completely in the refrigerator.

Baker’s note:

If you stir the chocolate chips in before they have sufficiently cooled, they will melt. That’s not bad but you will have chocolate cookies instead of chocolate chip cookies.

The Good For You Angel Food Cake, Or Not?

cake I love angel food cake! Sometimes, there is just NOTHING better than angel food cake, (some people like to call it “sponge cake”) with strawberries on top. YUMMY! Now, Sponge Cake don’t even sound appealing to me at all! lol) However, that’s what some people call it. 😉

 

 

 

 

 

 

Speaking of cake, my grandson usually has to visit me (2 or 3) times per week to grab from Papa’s breakfast cake stash. lol — I sure don’t mind my grandkids coming over, as I love them dearly! My grandson loves those Little Debbie cakes! 🙂

littledebbies

So, is Angel Food cake better for you than regular cake? Quite a few folks perceive that to be the case. I’ve actually heard people say that there is mostly air in “Sponge Cake.” There’s that phrase again! LOL

I’ve done some research on the topic and found that this type of cake can be gluten free if you don’t use wheat flour. (If cooked from scratch) That’s a plus right there due to a large portion of healthy conscience folks following a gluten-free eating plan.

Or, is it any better than those Little Debbie cakes above??

I receive an excellent newsletter that sends me regular mailings on cooking tips, latest products, recipes, and holiday foods and tips, and much more!

Originally from Cookin @ DVO.com

angelfoodcakeprepare

Want some facts and tips about baking and enjoying Angel Food Cake? I’ve included a nice resource for you. 🙂

The Art of Angel Food Cake

angelfoodcake

The below link IS NOT an affiliate link of mine. It’s just a nice resource I wanted to share with you! From Cookin @ DVO.com

Sign up with their newsletter while you’re there!

You can get it Here

Update On Low Carb Way Of Eating

prepare in skillet

I’ve started another way of eating, (not going to say diet)! It’s not a diet, it’s a lifestyle change for the long haul for good health and weight loss.

What Have I Lost In (One) Week?

 

 

 

I have lost 8.2 pounds! That’s the most I’ve ever lost on any eating plan (for one week). 🙂 I know you lose more on your first week on any program or healthy eating plan you go on.

I’m enjoying eating new things and also, my taste buds are changing. And I sure don’t go hungry, that’s for sure! =)

Below are photos of various meals I’ve been eating

Just A Quick Note Here: If you want to try low carb, you should watch the strawberries and carrots. Eat those maybe twice a week. DON’T eat them every day!!

Another Quick Note Here: With low carb, it’s easier when you dine out. You can have steak, chicken, beef (no bun), fish and most types of salads. However, when eating salads while eating out, tell them to hold the croutons! 😉

IH - doneonplate

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I grabbed a quick burger at the Golden Arches and tossed the bun, ordered a side salid. Was a good meal. 🙂

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I’ve also been working out…I feel so much better when working out. 😉