Brunch Recipes - Recipes by Meal| Taste of Home

Challah French Toast

Val Goodrich — Tue, 04 Jun 2024 19:33:28 +0000

Honey, vanilla extract, cinnamon, orange zest and cardamom come together for a warm and sweet blend of flavors in this French toast. Day-old Challah creates a crunchy exterior, while the bread stays soft and fluffy inside. It's a must-try spin on the classic breakfast meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Ingredients

1-1/2 cups half-and-half cream or 2% milk
3 large eggs
2 tablespoons honey
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1/8 teaspoon ground cardamom
8 slices day-old challah bread (1 inch thick)
Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners' sugar

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Directions

In a shallow dish, whisk together the first 8 ingredients. Preheat a greased griddle over medium heat.

Dip bread into egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Nutrition Facts

2 pieces: 499 calories, 21g fat (13g saturated fat), 218mg cholesterol, 806mg sodium, 59g carbohydrate (21g sugars, 2g fiber), 14g protein.

Stuffed French Toast

Val Goodrich — Tue, 04 Jun 2024 19:26:52 +0000

Cream cheese, confectioners’ sugar and vanilla extract get mixed together to create this French toast stuffing that's melt-in-your-mouth good. Placed between two soft pieces of challah, it’s a decadent breakfast that’s ready in a snap. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 20 min. Cook: 10 min./batch

Makes

6 servings

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
1 loaf (1 pound) challah or egg bread, cut into 12 slices
1-1/2 cups 2% milk
4 large eggs
2 teaspoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
Optional toppings: Butter, maple syrup, strawberries, whipped cream

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Directions

In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over 6 slices bread to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk milk, eggs, sugar, cinnamon and salt.

In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with toppings as desired.

Nutrition Facts

1 serving: 524 calories, 29g fat (15g saturated fat), 194mg cholesterol, 549mg sodium, 52g carbohydrate (16g sugars, 2g fiber), 14g protein.

Overnight Butternut & Bacon Strata

Taste of Home Editors — Fri, 17 May 2024 19:24:35 +0000

I created this overnight strata for a bridal brunch and even the hairdressers and make-up artists were begging me for the recipe! It's the perfect blend of savory, sweet and salty. You could use another variety of winter squash like acorn or delicata. —Pamela Gelsomini, Wrentham, Massachusetts

Total Time

Prep: 1 hour + chilling Bake: 50 min.

Makes

12 servings

Updated: May. 17, 2024

Ingredients

3/4 pound maple-flavored bacon strips
1 loaf (16 ounces) ciabatta bread, cut into 1-inch cubes
1/4 cup butter
1 large onion, chopped
6 garlic cloves, minced
3 cups cubed peeled butternut squash (1/2-inch cubes)
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/2 cup water
1/4 cup chopped fresh sage
1-1/2 cups shredded cheddar cheese
1 cup (4 ounces) crumbled Gorgonzola cheese
9 large eggs, lightly beaten
1-1/2 cups heavy whipping cream
1 cup 2% milk
1 teaspoon Italian seasoning
FRIED SAGE LEAVES:
1/4 cup butter
1/2 cup fresh sage leaves
Maple syrup

Directions

Preheat oven to 400°. Arrange bacon strips in a single layer in a 15x10x1-in. baking pan. Bake until crisp, 15-18 minutes. Remove bacon to paper towels to drain, reserving drippings in pan. Add bread cubes to dripping; toss to coat. Bake until lightly browned, 6-8 minutes, turning occasionally.

In a large skillet, melt butter over medium-high heat. Add onion; cook and stir until softened, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in squash, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until squash starts to soften, 6-8 minutes. Add 1/2 cup of water; cover and cook until squash is tender, 5-7 minutes, stirring occasionally. Stir in sage.
Arrange bread cubes in a greased 13x9-in. baking dish. Top with bacon and squash mixture; toss gently to combine. Sprinkle with cheddar and Gorgonzola. Whisk eggs, cream, milk, Italian seasoning, remaining 1 teaspoon salt and 1/2 teaspoon pepper; slowly pour over bread mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 50-55 minutes.
Meanwhile, in a small skillet melt butter over medium-high heat. Stir until butter turns light brown, skim off foam. Add sage leaves, fry until just crispy, 1-2 minutes. Remove sage to paper towels to drain. Serve strata with fried sage and maple syrup.

Nutrition Facts

1 piece: 547 calories, 39g fat (19g saturated fat), 226mg cholesterol, 988mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 19g protein.

Overnight Apricot Pecan Coffee Cake

Taste of Home Editors — Fri, 17 May 2024 19:22:05 +0000

I whip up this delightful apricot and pecan coffee cake the night before and pop it in the oven when I get up. The house smells lovely and the cake rises perfectly. Use walnuts instead of pecans if you prefer. —Trisha Kruse, Eagle, Idaho

Total Time

Prep: 30 min. + chilling Bake: 35 min.

Makes

15 servings

Updated: May. 24, 2024

Ingredients

1 cup sugar
3/4 cup butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped dried apricots
1 cup packed brown sugar
3/4 cup chopped pecans, toasted
1/2 teaspoon ground ginger

Directions

In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Spread half of batter into a greased and floured 13x9-in baking dish. Sprinkle with apricots. Combine brown sugar, pecans and ginger; sprinkle half over apricots. Drop remaining batter by tablespoonfuls over filling; spread gently with a spatula to cover filling. Sprinkle with remaining brown sugar mixture. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes. Serve warm.

Nutrition Facts

1 piece: 347 calories, 17g fat (8g saturated fat), 60mg cholesterol, 292mg sodium, 46g carbohydrate (32g sugars, 1g fiber), 4g protein.

Million Dollar Bacon

Kelsey Dimberg — Wed, 22 May 2024 22:21:05 +0000

These spicy-sweet bacon strips aren't only delicious; with their maple syrup glaze, they're also pretty. Baking them in the oven in a foil-lined pan makes cleanup a breeze. —Taste of Home Test Kitchen

Total Time

Prep: 10 min. Bake: 25 min.

Makes

1 dozen

Ingredients

2/3 cup packed brown sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely ground pepper
1 pound thick-sliced bacon strips
1/2 cup maple syrup

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Directions

Preheat oven to 350°. Line a 15x10x1-in. pan with foil. Combine brown sugar, pepper flakes, cayenne and ground pepper. Dip bacon slices in sugar mixture; place in prepared pan.

Bake until browned and crisp, 20-25 minutes. Remove from oven, drizzle with maple syrup. Return pan to oven and bake until bacon looks glossy but dry, about 5 minutes longer. Transfer bacon to a cooling rack [do not use paper towels as it will stick to the bacon]. Serve warm.

Nutrition Facts

1 piece: 101 calories, 5g fat (2g saturated fat), 10mg cholesterol, 253mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 4g protein.

Resurrection Rolls

Peggy Woodward, RDN — Fri, 31 May 2024 15:08:26 +0000

Total Time

Prep/Total Time: 30 min.

Makes

16 servings

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
16 large marshmallows
GLAZE:
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 teaspoons 2% milk
1/4 cup chopped pecans

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Directions

Preheat oven to 400°. Unroll both tubes of crescent dough; separate into 16 triangles. Combine sugar and cinnamon in a shallow bowl. Place melted butter in another shallow bowl. Dip marshmallows into butter, then roll in cinnamon-sugar and place 1 coated marshmallow at wide end of each triangle of dough.

Fold corners of dough over marshmallow and roll up. (You might need to stretch and pat the dough as you wrap it around each marshmallow.) Pinch seems to seal tightly. Dip bottoms in butter and place, buttered side down, into ungreased regular-sized muffin cups.
Bake until golden brown and rolls pull away from the pans slightly, 7-9 minutes. Immediately remove from pans to a wire rack.
For glaze, combine confectioners’ sugar, vanilla and enough milk to reach desired consistency. Drizzle over rolls; sprinkle with nuts. Serve warm.

Nutrition Facts

1 roll: 190 calories, 9g fat (4g saturated fat), 8mg cholesterol, 242mg sodium, 25g carbohydrate (14g sugars, 0 fiber), 3g protein.

Bakewell Tart

Rosemary Siefert — Wed, 15 May 2024 13:11:49 +0000

Total Time

Prep: 15 min. Bake: 25 min. + cooling

Makes

8 servings

Ingredients

Dough for single-crust pie
1/2 cup seedless raspberry jam
6 tablespoons butter, softened
1/2 cup sugar
2 large eggs, room temperature
1 cup finely ground almonds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon almond extract

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Directions

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. fluted tart pan with removable bottom; trim even with rim. Spread jam over bottom of crust.

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in remaining ingredients. Spread over jam.
Bake until filling is set, 25-30 minutes. Cool completely on a wire rack.

Dough for single-crust pie (9 in.)

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 441 calories, 27g fat (14g saturated fat), 100mg cholesterol, 315mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 7g protein.

Kugelhopf

Lisa Kaminski — Thu, 23 May 2024 15:08:00 +0000

Total Time

Prep: 45 min. + rising Bake: 1 hour + cooling

Makes

12 servings

Ingredients

3/4 cup raisins or dried cherries
1 tablespoon rum
12 blanched almonds
2-1/2 teaspoons active dry yeast
1 cup warm heavy whipping cream, (110° to 115°)
1 tablespoon plus 1/2 cup sugar, divided
2/3 cup butter, softened
1/3 cup shortening or lard
3 large eggs, room temperature
2 teaspoons grated lemon zest
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1/3 cup sliced almonds
Confectioners' sugar, optional

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Directions

In a small bowl, combine raisins and rum; let stand. Meanwhile, grease Kugelhoph pan well, and place one blanched almond in each ridge on the pan bottom.

In another small bowl, dissolve yeast in cream with 1 tablespoon sugar, let sit until frothy, about 10-15 minutes.
In a large bowl cream remaining sugar, butter, and shortening. Add yeast mixture, eggs, zest, vanilla, salt and two cups of flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Continue to knead with a dough hook for 10 minutes. Mix in raisins and sliced almonds. Cover and let rise at room temperature until doubled, about 1-1/2 hours.
Preheat oven to 350°.Punch down dough; with floured hands shape into a 12-in. rope. Place into prepared Kugelhopf pan, pushing down slightly to fill pan. Cover and let rise at room temperature until almost doubled, about 1 hour.
Bake until deep golden brown, or until it has reached an internal temperature of 200°, about an hour (Cover with foil if needed). Cool on a wire rack for 15 minutes, remove from pan. If desired, dust with confectioners’ sugar.

Nutrition Facts

1 piece: 470 calories, 26g fat (13g saturated fat), 96mg cholesterol, 205mg sodium, 50g carbohydrate (16g sugars, 2g fiber), 8g protein.

Easy Corned Beef Hash

Lindsay D. Mattison — Thu, 23 May 2024 13:26:34 +0000

The perfect savory side to a sweeter breakfast, corned beef hash is a mixture of ground beef, potatoes, onions and plenty of seasonings that create a comforting dish. Make it a hearty breakfast by making this the main dish and top it with a fried egg! —Amy Lents, Grand Forks, North Dakota

Total Time

Prep: 10 min. Cook: 25 min.

Makes

4 servings

Ingredients

2 cups finely chopped peeled potatoes
2 tablespoons butter
1/2 cup chopped onion
1 garlic clove, minced
2 cups finely chopped cooked corned beef
2 tablespoons canola oil
1/4 teaspoon onion powder
1/4 teaspoon coarsely ground pepper
Minced fresh parsley, optional

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Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until just tender. Drain and set aside.

In a large skillet, heat butter over medium heat. Add potatoes; cook and stir until edges begin to brown. Add onions; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer.
Stir in corned beef, canola oil, onion powder and pepper. Reduce heat; cook and stir until heated through, 8-10 minutes. If desired, garnish with parsley.

Nutrition Facts

1 cup: 324 calories, 24g fat (8g saturated fat), 71mg cholesterol, 699mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 12g protein.

Brioche French Toast

Susan Bronson — Wed, 22 May 2024 23:15:54 +0000

If you like a sweeter breakfast over savory, this brioche french toast will hit the spot. Using soft, buttery, sweet brioche bread instead of regular Texas toast creates a heavenly, decadent bite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Ingredients

1-1/2 cups 2% milk
3 large eggs
2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
8 slices day-old brioche bread (1 inch thick)
Optional toppings: Butter, maple syrup, fresh berries and confectioners' sugar

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Directions

In a shallow dish, whisk together the first 5 ingredients. Preheat a greased griddle over medium heat.

Dip bread into egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Nutrition Facts

2 pieces: 437 calories, 16g fat (10g saturated fat), 189mg cholesterol, 657mg sodium, 58g carbohydrate (20g sugars, 2g fiber), 14g protein.

Pimiento Cheese Pasta Frittata

Taste of Home Editors — Thu, 18 Apr 2024 21:04:43 +0000

My inspiration for this pimento cheese pasta frittata was a combination of macaroni and cheese and pimiento dip. It's a great way to use up leftover pasta and can be served for any meal. —Margee Berry, White Salmon, Washington

Total Time

Prep: 30 min. Bake: 20 min.

Makes

6 servings

Updated: Apr. 30, 2024

Ingredients

2/3 cup uncooked elbow macaroni
8 large eggs, room temperature, divided
3 ounces cream cheese, softened
2 tablespoons heavy whipping cream
1 teaspoon chipotle hot pepper sauce
1/2 teaspoon salt
1-1/4 cups finely shredded sharp cheddar cheese
3 tablespoons drained diced pimientos
2 tablespoons butter, divided
1 cup chopped onion
2 garlic cloves, minced
1/4 cup sour cream
2 tablespoons chopped chives

Directions

Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, beat 2 eggs, cream cheese and cream on high speed until blended. Beat in remaining 6 eggs, hot sauce and salt. Stir in cheddar cheese, pimientos and cooked pasta.

In a 10-in. cast iron or oven-proof skillet, melt 1 tablespoon butter over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
Add remaining 1 tablespoon butter to skillet with onion mixture. Cook and stir until butter is melted. Pour in egg mixture. Cook, uncovered, until edges start to bubble, 2-3 minutes.
Bake until eggs are completely set, 18-20 minutes. Let stand 5 minutes. Cut into 6 wedges. Serve with sour cream and chives.

Nutrition Facts

1 piece: 355 calories, 27g fat (14g saturated fat), 308mg cholesterol, 528mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 17g protein.

Crustless Quiche

Val Goodrich — Mon, 29 Apr 2024 19:50:11 +0000

Skip the crust and none of the flavor with this delicious quiche. The egg base serves as the crust instead of pastry, creating a spongey custard with the perfect amount of shredded cheese. Easy and versatile, you can add a variety of cooked mix-ins like vegetables, sausage, ham, etc., to make this quiche span from breakfast to lunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 10 min. Bake: 40 min.

Makes

8 servings

Ingredients

6 large eggs
1 cup whole milk
1 teaspoon salt
1/8 teaspoon pepper
2 cups cooked mix-ins (like cooked sausage or sauteed vegetables)
1 cup shredded cheddar or Monterey Jack cheese

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Directions

In a large bowl beat eggs, milk, salt and pepper; add mix-ins and cheese until combined. Spread evenly into a greased 9-in. pie plate or quiche dish.

Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece (calculated without mix-ins): 130 calories, 9g fat (4g saturated fat), 157mg cholesterol, 454mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 9g protein.

Gruyere Spinach Quiche

Julie Laing — Wed, 01 May 2024 22:17:34 +0000

A versatile and comforting dish, you can enjoy this quiche's creamy blend of gruyere cheese and hearty spinach any time of the day. Bits of shallots sprinkled throughout and a crisp crust compliment the egg base. It'll be hard to stop at just one slice! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep: 30 min. Bake: 45 min. + standing

Makes

6 servings

Ingredients

Pastry for single-crust pie (9 inches)
1 large shallot, chopped
1 tablespoon butter
8 cups fresh baby spinach
1 cup shredded Gruyere cheese
4 large eggs
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper

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Directions

Line a deep-dish 9-in. pie plate with pastry. Trim and flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice. Bake at 450° for 5 minutes. Remove foil and weights; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°.

In a skillet, sauté the shallot in butter until tender. Stir in spinach; cook until wilted. Remove from the heat. Sprinkle cheese into crust; top with spinach mixture. In a bowl, beat eggs. Add the cream, salt and pepper; mix well. Carefully pour into crust.
Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 590 calories, 48g fat (29g saturated fat), 258mg cholesterol, 649mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 16g protein.

Easy Ham & Cheese Frittata

Lindsay D. Mattison — Fri, 31 May 2024 19:44:55 +0000

Soft and tender, this Italian egg-based dish uses ham and cheddar cheese for a savory bite. It's simple to make and doesn't slack on the flavors, combining creaminess from half-and-half cream with seasoning from salt and pepper. This ham and cheese frittata would also make a great meal for gluten-free or keto diets! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

Ingredients

8 large eggs
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups cheddar cheese, divided
1-1/2 cups chopped fully cooked ham
1 tablespoon butter
1 small onion, chopped
Chopped fresh parsley

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Directions

Preheat broiler. In a bowl, whisk eggs, cream, salt and pepper. Stir in 1-1/2 cups cheese and ham.

In a 10-in. ovenproof skillet, melt butter over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Reduce heat to low; pour in egg mixture. Cook, covered, 6-8 minutes or until nearly set. Sprinkle with remaining 1/4 cup cheese.
Broil 3-4 in. from heat until eggs are completely set, 3-4 minutes. Let stand 5 minutes before cutting into wedges. Sprinkle with parsley.

Nutrition Facts

1 piece: 343 calories, 25g fat (12g saturated fat), 322mg cholesterol, 893mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 26g protein.

Basic Quiche

Susan Bronson — Fri, 22 Mar 2024 20:58:03 +0000

Use this easy quiche recipe with your favorite filling ingredients. Add up to 2 cups of cooked chopped meat and/or sauteed veggies. Try it with bacon, broccoli and leeks; sausage, asparagus and onion; or ham, bell peppers and spinach. For the best results, pat the filling ingredients dry before adding to the crust. —Taste of Home Test Kitchen

Total Time

Prep: 20 min. + chilling Bake: 30 min.

Makes

8 servings

Ingredients

Dough for single-crust pie
1 cup shredded or crumbled cheese (like Swiss, cheddar, pepper jack or feta)
2 cups cooked mix-ins (like cooked sausage or sauteed vegetables)
4 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper

Text Ingredients

Directions

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 375°.

Sprinkle cheese over crust. Top with up to 2 cups cooked mix-ins. In a large bowl, whisk eggs, cream, salt and pepper; pour over filling. Bake until a knife inserted in the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

Dough for single-crust pie (9 in.)

Nutrition Facts

1 piece: 300 calories, 21g fat (12g saturated fat), 151mg cholesterol, 378mg sodium, 16g carbohydrate (1g sugars, 1g fiber), 10g protein.

Nana’s Strawberry Muffins

Val Goodrich — Tue, 23 Apr 2024 20:28:12 +0000

Sunday suppers were always a little sweeter when my Nana served us these special spring muffins. Take them to a whole new level by topping them with toasted walnuts. —Becky Kummery, Quakertown, Pennsylvania

Total Time

Prep: 20 min. Bake: 20 min.

Makes

1-1/2 dozen

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups diced fresh strawberries
1 tablespoon coarse sugar
1/2 cup chopped walnuts or pecans, toasted, optional

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Directions

Preheat oven to 375°. In a large bowl cream butter and sugar until light and fluffy, 3-4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in strawberries.

Fill greased or foil-lined muffin cups three-fourths full. Sprinkle with coarse sugar and, if desired, nuts. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts

1 muffin: 149 calories, 6g fat (4g saturated fat), 35mg cholesterol, 171mg sodium, 22g carbohydrate (10g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Vegan Pancakes

Jenna Urben — Mon, 11 Mar 2024 20:35:09 +0000

Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

5 servings

Ingredients

1-1/2 cups unsweetened almond milk
1/4 cup canola oil
2 tablespoons ground flaxseed
2 tablespoons cider vinegar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional: Mixed fresh berries, vegan butter and maple syrup

Text Ingredients

Directions

In a medium bowl, whisk together the dairy-free milk, oil, ground flaxseed, apple cider vinegar and vanilla extract. In another bowl, whisk remaining ingredients. Pour wet ingredients into dry ingredients, stir just until moistened. Let batter rest for 5 minutes.

Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts

3 pancakes: 326 calories, 14g fat (1g saturated fat), 0 cholesterol, 393mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 6g protein.

Monte Cristo Sandwiches

Nancy Mock — Fri, 29 Mar 2024 21:10:29 +0000

These sweet-savory sandwiches are often served for bunch, but could also be served for lunch or dinner. Raspberry jam is the classic pairing, but you could also try other flavors like apricot jam or marmalade. —Taste of Home Test Kitchen

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

Ingredients

4 slices white bread
2 tablespoons seedless raspberry jam
4 teaspoons Dijon mustard
4 ounces Gruyere or Swiss cheese, shredded (about 1 cup), divided
3 ounces thinly sliced deli ham
3 ounces thinly sliced deli turkey
2 large eggs, lightly beaten
1/4 cup 2% milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Dash ground nutmeg
2 tablespoons butter
Confectioners' sugar

Text Ingredients

Directions

Spread 2 bread slices with jam and 2 bread slices with mustard. Top each slice of jam-topped bread with 1/4 cup cheese, 1-1/2 ounces ham, 1-1/2 ounces turkey and 1/4 cup cheese. Top with remaining bread, mustard side down.

In a shallow bowl, whisk eggs, milk, vanilla, cinnamon and nutmeg until blended. In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture. Place in skillet; toast until golden brown and cheese is melted, 2-3 minutes on each side. Dust with confectioners' sugar and serve with additional jam.

Nutrition Facts

1 sandwich: 759 calories, 42g fat (22g saturated fat), 320mg cholesterol, 2076mg sodium, 46g carbohydrate (17g sugars, 2g fiber), 46g protein.

Fluffy Japanese Pancakes

Megan Barrie, Lindsay D. Mattison — Wed, 13 Mar 2024 20:44:46 +0000

There's nothing quite like a freshly made Japanese pancake. They're fluffy, custard-y and even a little bit jiggly. —Megan Barrie, San Jose, California

Total Time

Prep: 20 min. Cook: 5 min./batch

Makes

4 servings

Ingredients

4 large eggs, separated
3 tablespoons sugar
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
Optional: Confectioners' sugar, maple syrup and berries

Text Ingredients

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.

In another large bowl, beat egg yolks until slightly thickened. Stir in milk and vanilla. Combine flour and baking powder; gradually beat into egg mixture.
Gently fold half of the flour mixture into meringue; then gently fold in remaining flour mixture.
Grease 3-in. ring molds, set aside. Preheat a greased large non-stick pan over low heat. Place ring molds into pan, fill 3/4 full with batter. Cook until tops begin to rise and bottoms are browned, about 2 minutes. Flip carefully; cook until second side is golden brown, about 1-2 minutes longer. Remove from molds, keep warm. Repeat with remaining batter.
Serve immediately with toppings, if desired.

Nutrition Facts

2 pancakes: 177 calories, 5g fat (2g saturated fat), 188mg cholesterol, 198mg sodium, 23g carbohydrate (11g sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Basic Mini Quiches

Risa Lichtman — Thu, 14 Mar 2024 20:40:56 +0000

Make these versatile mini quiches using your favorite meats and veggies. They are ideal for a breakfast or brunch buffet. —Taste of Home Test Kitchen

Total Time

Prep: 15 min. + chilling. Bake: 30 min.

Makes

3 dozen

Ingredients

3 sheets refrigerated pie crust
1 cup shredded or crumbled cheese (like Swiss, cheddar, pepper jack or feta)
1 cup cooked mix-ins (like cooked sausage or sauteed vegetables)
4 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon pepper

Text Ingredients

Directions

On a lightly floured surface, roll dough to 1/8-inch thickness. Using a 2-1/2-inch round cutter, cut out 36 circles. Press circles onto bottoms and up sides of 36 greased nonstick miniature muffin cups. Chill at least 30 minutes.

Preheat oven to 325°. Sprinkle cheese over crusts. Top with cooked mix-ins. In a large bowl, whisk eggs, cream, salt and pepper; pour over filling to three-fourths full.
Bake on a lower oven rack until a knife inserted in the center comes out clean and crusts are golden brown, 30-35 minutes. Cool 10, minutes before removing from pan. Serve warm.

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 quiche: 112 calories, 7g fat (3g saturated fat), 30mg cholesterol, 134mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 3g protein.

Best Croque Madame

Susan Bronson — Sat, 30 Mar 2024 21:10:26 +0000

Croque-madame takes grilled ham and cheese to the next level. Ham and Gruyere cheese are layered between thick slices of country bread and toasted in a skillet. Then the sandwiches are topped with Mornay sauce and more cheese and broiled until golden and bubbly. If you stop there, you've got a croque-monsieur; add a fried egg on top and that makes a croque-madame! These sandwiches are perfect for a special breakfast or brunch. —Taste of Home Test Kitchen

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
Dash salt
Dash white pepper
Dash ground nutmeg
1 cup 2% milk
2 ounces Gruyere cheese, shredded
SANDWICHES:
4 thick slices country bread
6 ounces fully cooked ham, thinly sliced
3 ounces Gruyere cheese, shredded, divided
1 tablespoon Dijon mustard, optional
4 tablespoons butter, softened, divided
2 large eggs

Text Ingredients

Directions

In a small saucepan, melt butter over medium heat. Whisk in flour, salt, pepper and nutmeg until smooth. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, about 1 minute. Reduce heat to low. Add cheese; stir until melted. Keep warm.

On each of 2 bread slices, spread 2 tablespoons mornay sauce and top with 3 ounces ham and 1/4 cup cheese. If desired, spread mustard over remaining 2 slices bread. Place bread, mustard side down, on top of cheese. Spread outsides of sandwiches with 3 tablespoons butter.
In a large cast-iron or broiler-safe skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side. Spread remaining mornay sauce over top of sandwiches. Sprinkle with remaining 1/4 cup cheese. Preheat broiler. Broil 4-6 inches from heat until tops of sandwiches are bubbly and lightly browned, 2-3 minutes.
Meanwhile, melt remaining butter in a small nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Top each sandwich with a fried egg.

Nutrition Facts

1 sandwich: 1118 calories, 71g fat (39g saturated fat), 419mg cholesterol, 2284mg sodium, 60g carbohydrate (13g sugars, 3g fiber), 60g protein.

Protein Pancakes

April Preisler, Val Goodrich — Thu, 28 Mar 2024 21:06:20 +0000

Try stirring in cacao nibs, blueberries or chopped pecans to make these pancakes your own. For the best flavor, toast the nuts before adding to the batter. —April Preisler, Auburn, California

Total Time

Prep/Total Time 25 min.

Makes

4 servings

Ingredients

1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
Dash salt
1 to 2 tablespoons protein powder, optional
1 large egg, room temperature, lightly beaten
1/3 cup mashed ripe banana
1 cup fat-free plain Greek yogurt
1-1/2 teaspoons olive oil

Text Ingredients

Directions

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt. If desired, add protein powder. In a second bowl, combine egg, yogurt, banana and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts

2 pancakes: 259 calories, 13g fat (1g saturated fat), 47mg cholesterol, 482mg sodium, 20g carbohydrate (9g sugars, 3g fiber), 17g protein.

Warm Asparagus Salad with Eggs

Taste of Home Editors — Tue, 13 Feb 2024 23:05:21 +0000

Most low-carb dieters love bacon and eggs. This is a new way to combine these favorites into something elevated and different. It's great when you have leftover hard-boiled eggs. —Laura Wilhelm, West Hollywood, California

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Feb. 13, 2024

Ingredients

6 turkey bacon strips, chopped
1 pound fresh asparagus, trimmed and cut into 1-inch-pieces
2 tablespoons red wine vinegar
2 tablespoons avocado oil or olive oil
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Dash sugar
Dash sea salt
Dash crushed red pepper flakes
4 hard-boiled large eggs, halved
4 ounces herbed fresh goat cheese, crumbled

Directions

In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

Place asparagus in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, until crisp-tender, 3-5 minutes. Drain; return to saucepan.
In a small bowl whisk together vinegar, oil, mustard, garlic powder, sugar, salt and red pepper flakes. Pour over warm asparagus; toss to coat.
Divide asparagus among 4 serving plates. Top each with bacon and goat cheese; place 2 egg halves on side.

Nutrition Facts

1 serving: 302 calories, 24g fat (7g saturated fat), 229mg cholesterol, 634mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 16g protein.

Glazed Chocolate Doughnuts

Kelsey Dimberg — Tue, 05 Mar 2024 20:16:40 +0000

Total Time

Prep/Total Time: 30 min.

Makes

1-1/2 dozen

Ingredients

1 cup all-purpose flour
1/2 cup baking cocoa
1/2 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
3/4 cup buttermilk
1/4 cup unsalted butter, melted
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
4 to 5 tablespoons heavy whipping cream

Text Ingredients

Directions

Preheat oven to 350º. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, buttermilk and butter until blended. Add to dry ingredients; stir until blended (batter will be thick).

Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into two 6-cavity doughnut pans coated with cooking spray, filling cavities two-thirds full.
Bake until donuts spring back when touched, 10-12 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For glaze, in a small bowl combine confectioners' sugar, vanilla and enough heavy cream to reach desired consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.

Nutrition Facts

1 doughnut: 118 calories, 4g fat (2g saturated fat), 31mg cholesterol, 125mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 2g protein.

Cream-Filled Doughnuts

Lauren Pahmeier — Mon, 04 Mar 2024 22:04:57 +0000

These light, airy doughnuts with a sweet cream filling will please any doughnut lover. Score points with your colleagues by bringing a batch to work. —Taste of Home Test Kitchen

Total Time

Prep: 25 min. + rising Cook: 5 min./batch

Makes

16 doughnuts

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
3-1/2 cups all-purpose flour, divided
1 large egg, room temperature
2 large egg yolks, room temperature
3/4 cup sugar, divided
1/2 teaspoon kosher salt
1/4 cup butter, melted
1 teaspoon vanilla extract
FILLING:
1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
Oil for deep-fat frying

Text Ingredients

Directions

In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add egg, egg yolks, 1/4 cup sugar and salt; mix well. Beat in butter, vanilla and remaining 2-1/2 cups flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 45 minutes.
Meanwhile, in a large bowl, beat milk and pudding mix according to package directions. Refrigerate until serving.
In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Cool slightly; roll in remaining 1/2 cup sugar.
Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with prepared pudding. With a small knife, pierce a hole into the side of each doughnut; fill with pudding.

Nutrition Facts

1 doughnut: 245 calories, 8g fat (3g saturated fat), 45mg cholesterol, 145mg sodium, 38g carbohydrate (16g sugars, 1g fiber), 5g protein.

Boston Cream Doughnuts

Lauren Pahmeier — Thu, 29 Feb 2024 19:34:37 +0000

Total Time

Prep: 45 min. + resting. Cook: 5 min./batch

Makes

16 servings

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
3-1/2 cups all-purpose flour, divided
1 large egg, room temperature
2 large egg yolks, room temperature
3/4 cup sugar, divided
1/2 teaspoon kosher salt
1/4 cup butter, melted
1 teaspoon vanilla extract
Oil for deep-fat frying
PASTRY CREAM:
1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks, room temperature
2 tablespoons butter, cubed
1 teaspoon vanilla extract
GLAZE:
4 ounces semisweet chocolate chips
1/3 cup heavy whipping cream

Text Ingredients

Directions

In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add egg, egg yolks, 1/4 cup sugar and salt; mix well. Beat in butter, vanilla and remaining 2-1/2 cups flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.

Meanwhile, for the pastry cream, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Immediately transfer to a bowl.
Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 3-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 45 minutes.
In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with prepared pastry cream. With a small knife, pierce a hole into the side of each doughnut; fill with pastry cream.
For glaze, in a microwave, melt chocolate and heavy cream; stir until smooth. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.

Nutrition Facts

1 doughnut: 340 calories, 15g fat (7g saturated fat), 102mg cholesterol, 125mg sodium, 46g carbohydrate (22g sugars, 1g fiber), 6g protein.

Crumb Doughnuts

Lauren Pahmeier — Tue, 05 Mar 2024 19:45:58 +0000

A butter crumb topping makes these baked doughnuts extra special. Be sure to press the streusel into the batter before baking so the crumbs adhere when removing doughnuts from the pan. —Taste of Home Test Kitchen

Total Time

Prep: 25 min. Bake: 10 min./batch + cooling

Makes

2 dozen

Ingredients

2 cups all-purpose flour
3/4 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, room temperature
1/2 cup sour cream
1/2 cup 2% milk
3 tablespoons butter, melted
1-1/2 teaspoons vanilla extract
CRUMB TOPPING:
1 cup all-purpose flour
1/4 cup sugar
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter

Text Ingredients

Directions

Preheat oven to 350°. In a small bowl, combine the first 7 ingredients. Combine eggs, sour cream, milk, butter and vanilla; stir into dry ingredients just until moistened. Pipe or spoon into 4 greased 6-cavity doughnut pans, filling cavities half full.

For topping, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly. Sprinkle over batter; press down to adhere.
Bake until a toothpick inserted in the center comes out clean, 10-12 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 doughnut: 166 calories, 7g fat (4g saturated fat), 33mg cholesterol, 170mg sodium, 24g carbohydrate (12g sugars, 1g fiber), 3g protein.

Cinnamon Sugar Doughnuts

Suzanne Podhaizer — Mon, 04 Mar 2024 21:59:53 +0000

Total Time

Prep/Total Time: 30 min.

Makes

1 dozen

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, room temperature, lightly beaten
2/3 cup buttermilk
1 tablespoon canola oil
1/2 teaspoon vanilla extract
CINNAMON SUGAR COATING:
1/2 cup sugar
1 tablespoon ground cinnamon

Text Ingredients

Directions

Preheat oven to 350°. In a small bowl, combine the first 7 ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Pipe or spoon into 2 greased 6-cavity doughnut pans, filling cavities three-fourths full.

Bake until a toothpick inserted in the center comes out clean, 10-12 minutes. Cool for 5 minutes before removing from pans to wire racks.
In a small bowl, combine coating ingredients. Roll warm doughnuts in coating.

Nutrition Facts

1 doughnut: 98 calories, 2g fat (0 saturated fat), 16mg cholesterol, 154mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 2g protein.

Fried Chicken and Waffles

Taste of Home Editors — Wed, 06 Mar 2024 15:27:24 +0000

Chicken and waffles as a culinary tradition has origins in both Pennsylvania Dutch cuisine and soul food, with some variations. This version features fried chicken in a flavorful coating that is crispy outside, tender inside, and a spongy, chewy waffle with some crisp ridges. —Taste of Home Test Kitchen

Total Time

Prep: 40 min. Cook: 40 min.

Makes

8 servings

Ingredients

1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 large egg
1/3 cup 2% milk
2 tablespoons lemon juice
3-to-4-pound broiler/fryer chicken, cut up
Oil for deep-fat frying
WAFFLES:
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, separated
2 cups 2% milk
1/4 cup canola oil
Maple syrup

Text Ingredients

Directions

In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.

In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, until skin is golden brown and juices run clear, 6-10 minutes on each side. Drain on paper towels, keep warm.
For the waffles, in a bowl, combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk and oil; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle maker according to manufacturer's directions. Place chicken on waffles; drizzle with maple syrup.

Nutrition Facts

4 ounces cooked chicken with 1 waffle: 668 calories, 40g fat (7g saturated fat), 162mg cholesterol, 691mg sodium, 40g carbohydrate (5g sugars, 2g fiber), 34g protein.

French Dip Sliders

Lindsay D. Mattison — Thu, 29 Feb 2024 19:19:54 +0000

Total Time

Prep: 35 min. + chilling Bake: 20 min.

Makes

2 dozen

Ingredients

2 packages (12 ounces each) Hawaiian sweet rolls
24 slices thin deli roast beef (about 1-1/2 pounds)
12 slices provolone cheese
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 tablespoon minced fresh rosemary
SAUCE
2 tablespoons canola oil
2 shallots, chopped
2 garlic cloves, chopped
3 cups beef broth
2 tablespoons dry red wine

Text Ingredients

Directions

Without separating rolls, cut each package in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef and cheese; replace top halves of rolls.

In a small saucepan, melt butter; add Worcestershire sauce, horseradish, Dijon and rosemary. Drizzle over rolls. Cover and refrigerate at least 2 hours.
Meanwhile, in a small saucepan, heat oil over medium-high heat. Add shallots; cook and stir until lightly browned and tender, 3-4 minutes. Add garlic, cook one minute longer.
Add beef broth and wine; simmer until reduced by about half and slightly thickened, 8-12 minutes. Strain sauce through a fine sieve. Set aside.
Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 10 minutes. Cover with foil; bake until cheese is melted, about 10 minutes longer. Serve with warm sauce.

Nutrition Facts

1 slider: 218 calories, 12g fat (6g saturated fat), 49mg cholesterol, 479mg sodium, 17g carbohydrate (6g sugars, 1g fiber), 13g protein.