Monday, June 8, 2009

Cookin' with KCl

{Breakfast for Dinner}

Cheesy Chived Egg Sandwich

2 eggs, beaten
1 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
1 English muffin, split, toasted
1 KRAFT Singles

COOK eggs in small skillet on medium heat until set, stirring occasionally. Add cream cheese spread; cook until cream cheese spread is completely melted and mixture is well blended, stirring frequently.

SPOON egg mixture onto 1 of the muffin halves; top with Singles and remaining muffin half.

Dutch Boy Pancakes

2 Tbsp. butter or margarine
1/2 cup flour
1/4 tsp. salt
1/2 cup milk
3 eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup JET-PUFFED Marshmallow Creme
1 cup sliced strawberries
2 medium peaches, peeled, sliced
1 cup blueberries

PREHEAT oven to 450°F. Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.

BAKE 18 minutes. Reduce oven temperature to 350°F. Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with electric mixer on medium speed until well blended.

FILL pancake with fruit; top with the cream cheese mixture. Serve immediately.

Denver Bacon Burrito

  • 1 Tbsp. chopped red or green bell pepper
  • 1 Tbsp. chopped onion
  • 1 Egg
  • 2 slices OSCAR MAYER Turkey Bacon, cooked
  • 1 Flour Tortilla
  • 1 Sliced Cheese

SPRAY small skillet with cooking spray. Add red pepper and onion; cook and stir on medium heat 2 minutes. Add egg product; cook 3 minutes or until set, stirring occasionally.

PLACE turkey bacon on tortilla; cover with egg mixture and cheese. Roll up, burrito style; cut crosswise in half to serve.


Joanie's Raspberry French Toast

  • 8 oz softened cream cheese
  • 12 slices bread (we use plain texas toast)
  • 1 C. raspberries
  • 3 eggs, beaten
  • 3/4 C. milk
  • 3 T. Sugar
  • 1/2 tsp. vanilla
  • dash salt
Spread cream cheese evenly over one side of each slice of bread. top half of slices of bread with raspberries. Top with remaining bread slices, cream cheese side down, to make "sandwiches". Combine beaten eggs, milk, sugar, vanilla and salt in shallow bowl. Dip each sandwich in egg mixture, turning carefully to coat both sides. Place on greased cookie sheet. Bake @ 425 for 15 minutes or until golden, turning once after 10 minutes. Serve with or w/o syrup.

What does everyone else do for Dinner- Breakfasts?!?
Recipes are from Kraft Foods, except the French Toast which is from Joanie!

1 comment:

Adrienne Gilbert said...

Oven French Toast!!
1/4 c butter
1 c packed brown sugar
2Tbsp corn syrup
1/8 tsp cinnamon
1/4 c pecan pieces
1 loaf Texas toast bread
6 large eggs
1 1/2 c milk
1 tsp vanilla
1/4 tsp salt
1/4 tsp nutmeg
in a saucepan, combine and brown butter, brown sugar, corn syrup and cinnamon. Pour into a 9 x 13 pan. Sprinkle pecan pieces over the butter micture. Arrange the bread slices on top of the butter and pecans beat together eggs, milk, vanilla, salt and nutmeg. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight. Bake at 350 for 45 minutes!
Thanks for the recipes this is one my family likes!!!