JAN'S HARD BOILED EGGS - So Easy

Bring a pan of water, deep enough to cover as many eggs as you want to cook, to a boil.  Reduce to medium boil.  Gently put eggs in the pan.  Simmer 12-13 minutes.  Make sure they remain simmering...increase heat if needed.  While the eggs are simmering, prepare a bowl or another pan for an ice bath for the eggs.  ICE BATH:  Fill large bowl or pan 1/4 with very cold water and add some ice. Remove from heat and plunge the eggs into an ice bath adding water or ice to cover the eggs...for 5 minutes.  Remove from water and refrigerate for about 1/2 hour before peeling.  The eggs peel much easier than any other way I've ever made them.

A Parfait and Home-Made Granola

Homemade Granola Parfait

5 cups old-fashioned rolled oats

2 cups pecans, coarsely chopped
1 cup sunflower seeds
1 cup peanuts, chopped
3/4 cup packed light brown sugar
1/2 cup honey
1/4 cup coconut oil, melted...

1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon sea salt
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup unsweetened coconut
2 cups Greek yogurt
2 cups mixed berries, such as blackberries and blueberries

Directions

***UPDATE - These are the changes I [Jan, at Jan's Place] made to this Recipe when I made it:

1. I didn't use sunflower seeds, peanuts or dried cranberries
2. I used 1 1/2 teaspoons sea salt
3. I used a Tablespoon of Cinnamon
4. I used 1/3 cup dried Cherries
5. I used sweetened Coconut, because that is what I had

AND I stirred the granola a couple of additional times, especially after turning the oven temperature up to 300°.  This was so good and very easy to make.
Preheat the oven to 250 degrees F.  Combine the oats, pecans, sunflower seeds and peanuts in a large bowl. In a separate mixing bowl, combine the sugar, honey, oil, vanilla, cinnamon, salt and 1/4 cup water. Pour the liquid mixture over the oat mix and stir until combined. Pour onto two baking sheets and spread evenly.

Bake 40 minutes, stirring halfway through to allow for even browning. Raise the oven temperature to 300 degrees F and continue to bake until golden brown, 20 to 25 minutes.

Pour the cooked oat mixture into a bowl and stir in the raisins, cranberries and coconut. Let cool. The granola will keep in an airtight container at room temperature in a cool dry place for up to 3 weeks.

In four parfait glasses or a large glass bowl, create alternating layers of granola, yogurt and berries, using a total of 2 cups of the granola.

Recipe courtesy of Damaris Phillips - Read more at: http://www.foodnetwork.com/recipes/finalist-damaris-phillips/homemade-granola-parfait.html?oc=linkback

Thanks for stopping in today...I hope you enjoyed your visit.

I'm joining the Link Party Thoughts of Home on Thursday at:

Laura at Décor To Adore

Stacey from Poofing the Pillows

Jemma from At Home With Jemma 
Laura at White Spray Paint

Jan's Cream Cheese Stuffed Pumpkin French Toast

FRENCH TOAST BATTER
1/2 cup Libby's Pure Pumpkin (not pie filling)
1 teaspoon McCormick's Pumpkin Pie Spice
1 teaspoon Vanilla
2 Tablespoons Sugar
4 Extra Large Eggs
1/4 cup Whole Milk
1/2 cup Pumpkin Pie Spice...
International Delight Creamer

CREAM CHEESE STUFFING
8 ounce package of Philadelphia Brand Cream Cheese, softened
2 Tablespoons Sugar
1 teaspoon Vanilla

FRENCH TOAST BATTER

Whisk everything in a bowl, until well combined. Pour into a flat dish for dipping the bread.

CREAM CHEESE STUFFING

Beat well, until well combined and smooth.

ASSEMBLY

Spread cream cheese mixture between 2 slices of bread for each serving.  Heat Griddle to 375-400° and once heated, melt shortening or use oil to grease the griddle and heat til hot. Dip the French Toast in the Pumpkin Dip and let soak for a minute on each side, making sure you don't leave any dry spots. Put onto Hot Griddle and cook until nicely browned. Flip and cook until the other side is nicely browned too. Serve, topped with a dollop of Whipped Cream, toasted pecans and a dash of Pumpkin Pie Spice.  (4 Servings).

Jan's Southern Biscuits & Gravy

1# pork sausage {I use pre-cooked Armour links, chopped}
1 sweet Onion, chopped
2T Butter
6T Flour
1/2t Sage
1/4t Salt
Dash freshly grated Nutmeg
4c Milk
Dash Hot Pepper Sauce, optional
Warm Biscuits, split {I use frozen Pillsbury Biscuits}

In a large skillet, cook sausage and onion until the sausage is done. Add Butter and melt. Stir flour, salt, sage, nutmeg into the skillet until blended. Cook and stir until light golden brown. Remove from heat and add the Milk and Optional Hot Pepper Sauce. Cook and stir for 2 minutes til thick.  Serve over split muffins.  (4 Servings)

Meat Lover's Quiche

Ingredients

1 homemade or store-bought single-crust pie dough
6 large eggs, well beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
1 cup cooked ground sausage...

1/2 cup diced ham
2 large green onions, chopped
1 cup shredded cheese

Instructions

Preheat oven to 425º.  Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.  In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.  Bake for 20 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

Baked Breakfast Peppers

1 large red bell pepper
4 strips turkey bacon, cut into matchsticks about 1/4-inch thick
2 tbs minced onion
1/4 tsp garlic
2 tbs diced tomato
1/2 c chopped spinach
1/4 tsp pepper...

dash salt
2 eggs
2 egg whites
1 tbs milk
1/2 c sharp cheddar cheese

Preheat the oven to 375 degrees. Wash the pepper and cut it in half lengthwise. Remove the membrane and seeds, but leave the stem on (this will help your filling stay in the pepper). Spray a baking sheet with non-stick and set the peppers flesh down/skin up on the sheet. Place in the oven and roast for 9-10 minutes, until soft. When you remove the peppers from the oven, flip so they are open-side up.

While the peppers are baking, place a medium pan over medium heat. Cook the bacon matchsticks until crispy, then remove to a paper towel to drain. Reduce the heat under the pan to medium low. Add the onion and cook for two minutes, then add the garlic, tomato and spinach. Continue to cook until the spinach is wilted and bright, then remove to a small mixing bowl. Let cool for a minute or two.

In a medium bowl, whisk together the eggs, egg whites and milk. Add 3/4 of the cooked bacon, the cooked vegetables and 1/4 cup of the cheese and mix together. Pour the egg mixture into the peppers (if the eggs run over a bit, no big deal). Bake for 20-25 minutes, until eggs are set and starting to puff in the center. Garnish with the remaining cheese and bacon and serve. Cilantro, salsa and avocado are awesome on top, too!

Crock Pot Breakfast

32 oz frozen shredded Hash Browns
1# cooked ham, cubed
1 Onion diced
1 Green Pepper diced
1 1/2 cup shredded cheese (Sharp Cheddar is my choice)
12 Large Eggs
1 cup whole Milk
1 teaspoon salt...

1 teaspoon pepper
Pam Spray

Instructions

Spray the inside of the Crock Pot with Pam or other spray.  Divide the hash browns, ham, veggies and cheese so you can create several layers of each in the pot. Start with the hash browns, then ham, onions, peppers and last, cheese.  Repeat until you have several layers.

Beat eggs, milk, salt and pepper and pour over all in the the crock pot.  Cover and turn on low. Cook 10-12 hours or overnight.  Re-heat leftovers in the microwave.

EZ Instant Oatmeal

Ingredients

1 Large box of Quaker 1 Minute Oatmeal
2 cups of Dark Brown Sugar
2 teaspoons of Cinnamon
1 cup Raisins
1/2 cup chopped Pecans

Instructions

Mix together in a large bowl, until the brown sugar is evenly mixed in. Store in an airtight container.

To Prepare: Scoop 3/4 of a cup of the mixture into your bowl and add hot, boiling water (hubby likes his thick, so he uses just under 1 cup)...mix and let sit for a few minutes.