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Melon, Mozzarella, & Prosciutto Skewers

Melon, Mozzarella, & Prosciutto Skewers

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Melon Mozzarella Prosciutto Skewers

Melon, Mozzarella, & Prosciutto Skewers

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  • Author: Cherie | Taste & Review
  • Prep Time: 60
  • Total Time: 1 hour
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Ingredients

Scale
  • Cantaloupe, 20 melon balls or cut into 20 cubes
  • Honeydew, 20 melon balls or cut into 20 cubes
  • Watermelon, 20 melon balls or cut into 20 cubes
  • Pineapple, 20 chunks
  • 2 ( 8 Oz.) mozzarella balls (ciliegine), cut into 40 pieces
  • 2 (3 Oz.) 40 slices of Prosciutto
  • 20 fresh Basil leaves
  • 20 (12 inch) wooden skewers
  • Balsamic vinegar, for drizzling

Instructions

  1. Take a melon baller tool and scoop out 20 balls of the cantaloupe, honeydew, watermelon and set
  2. aside. If you don’t have a melon baller tool you can cut them into cubes.
  3. Next cut the pineapple into 20 small chunks and set aside.

Assemble the Melon, Mozzarella, & Prosciutto Skewers

  1. Thread 1 cantaloupe ball, 1 mozzarella piece, 1 prosciutto piece, 1 pineapple chunk,1 basil leaf, 1 watermelon ball, 1 mozzarella ball, 1 prosciutto piece, 1 honeydew ball onto each wooden skewer.
  2. Repeat this pattern till all the wooden skewers are assembled. Place on a serving platter.
  3. Serve with balsamic vinegar. Let your guest decide how much they want to drizzle on.

Nutrition

  • Serving Size: 20
  • Calories: 135
  • Sugar: 7
  • Sodium: 338
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 9
  • Protein: 7
  • Cholesterol: 25

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Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

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Blueberry Buttermilk Pancakes With Blueberry Maple Syrup

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
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Ingredients

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For the Blueberry Maple Syrup

  • 1 cup maple syrup
  • 1–1/2 cup fresh blueberries
  • 1 tablespoon fresh lemon juice

For the Blueberry Buttermilk Pancakes

  • 2 cups flour
  • ¼ cup sugar
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • ¼ cup unsalted butter,melted plus some for frying
  • 1 cup fresh blueberries

Instructions

To Make Blueberry Buttermilk Pancakes

  1. In a large mixing bowl stir all the dry ingredients: flour, sugar, baking powder, and salt.
  2. In a separate smaller bowl beat the eggs. Whisk in the buttermilk and melted butter to the smaller bowl.
  3. Pour slowly the liquid mixture into the dry ingredients. Whisk and mix it till it is well combined and moist. The batter should still be slightly lumpy and thick. Do no over-mix it.
  4. In a skillet on medium heat melt some butter enough to coat the pan. Take a ladle and drop the batter onto the pan and add a few blueberries to each pancake. When the top of the surface starts to bubble flip it over. Then after 1 min check the other side to see if is golden brown if not cook a little bit more till it is. You can always adjust the heat if needed. Serve with the homemade blueberry maple syrup.

To Make Homemade Blueberry Maple Syrup

  1. Wash and stem the fresh blueberries. Combine the blueberries, lemon juice, and maple syrup to a small saucepan over medium heat. Cook for about 2-3 minutes till the berries are slightly softened. Take a fork and mash the berries into the sauce. Simmer the syrup uncovered for 15 to 20 minutes stirring occasionally and mashing the blueberries.

Notes

  • Too much stirring can turn the pancakes into tough, rubbery, and flat disappointments.

Nutrition

  • Serving Size: 8
  • Calories: 333
  • Sugar: 30
  • Sodium: 235
  • Fat: 9
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 57
  • Protein: 8
  • Cholesterol: 67

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crockpot hashbrown casserole

Crockpot Hashbrown Casserole

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Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

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  • Author: Bryon | Taste & Review
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 240
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Ingredients

Scale
  • 1 lb (one tube) Jimmy Dean hot pork sausage
  • 20 oz (1 package) frozen hashbrowns
  • 12 fl oz (1 can) evaporated milk
  • 2 x 10 1/2 oz cans cream of mushroom soup
  • 6 oz (1 can) french fried onions
  • 2 cups (1 package) shredded cheddar cheese
  • 5 cloves of garlic, diced
  • 1 small onion, diced
  • 1 teaspoon of Franks red hot sauce
  • 1 cup of rippled potato chips

Instructions

  1. In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

  • Serving Size: 10
  • Calories: 427
  • Sugar: 5
  • Sodium: 679
  • Fat: 32
  • Saturated Fat: 12
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 19
  • Protein: 17
  • Cholesterol: 67

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breakfast kabobs

Breakfast Kabobs

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Breakfast Kabobs

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
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Ingredients

Scale
  • 1 can pineapple chunks in fruit juice
  • 2 red bell peppers
  • 1 large purple onion
  • 12 oz unsliced canadian bacon
  • 1 cup maple syrup
  • 1 cup bbq sauce

Instructions

  1. In a medium size bowl mix the maple syrup and bbq sauce and set aside. On a cutting board cut up the red bell peppers, purple onion, and canadian bacon.Then take the skewers and alternate between the red pepper, canadian bacon, pineapple, purple onion. Take a basting brush and dip into the bbq maple syrup mixture and spread on the kabobs. Grill the breakfast kebabs over medium heat for 4 to 5 minutes per side or until it is cooked through.

Nutrition

  • Serving Size: 4
  • Calories: 395
  • Sugar: 48
  • Sodium: 1735
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 66
  • Protein: 19
  • Cholesterol: 43

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Peach Biscuit Pie

Peach Biscuit Pie

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Peach Biscuit Pie

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  • Author: Cherie | Taste & Review
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45
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Ingredients

Scale
  • 3 fresh peaches (about 2/3 lb.)
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon cold salted butter
  • 2 (16.3 oz.) cans refrigerated large Southern-style biscuits
  • 4 teaspoons of powdered sugar

Instructions

  1. Preheat the oven to 325ºF. Bring a small saucepan of water to boil. Make a small, shallow x in the bottom of each peach, just to break the skin. Place each peach in the boiling water for 10 seconds; immediately plunge into a bowl of ice water. Peel the skin with a paring knife. Remove the pits, and cut the peaches into slices.
  2. Place the peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil over high; reduce heat to low. Cover and simmer 5 minutes. Stir together cornstarch and water into the mixture. Increase heat to high till it boils the mixture thick about one minute. Remove from heat, add butter and stir.
  3. Take a long sheet of parchment paper on your counter. Open up the biscuits and take out all the precut slices. Then tear each slice in half again. Take 4 of the slices and smooth them out with your fingers till it makes a circle. Place a heaping tablespoon of the peach sauce in the center of each circle. Fold the dough in half, pressing the edges together to make a half-moon shape. Press edges with a fork to seal.
  4. Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Dust with powdered sugar.

Nutrition

  • Serving Size: 8
  • Calories: 500
  • Sugar: 21
  • Sodium: 683
  • Fat: 20
  • Saturated Fat: 6
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 72
  • Protein: 9
  • Cholesterol: 7

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Peach Coffee Cake

Peach Coffee Cake

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Peach Coffee Cake

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  • Author: Cherie | Taste & Review
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 150
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Ingredients

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Pecan Streusel Ingredients

  • 1 cup chopped pecans honey roasted
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1/2 cup cold unsalted butter, cut into pieces

Cake Ingredients

  • 2 teaspoon baking powder
  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon ground cardamom
  • 3/4 cup heavy cream
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 4 teaspoon unsalted butter, melted
  • 3–4 ripe peaches

Instructions

  1. Prepare the Pecan Streusel: Preheat oven to 350ºF. Stir together all ingredients in a medium size bowl and combine till sandy texture is achieved. Then set the bowl aside. Next prepare the cake. In a mixing bowl add the cream, vanilla, egg, and melted butter and beat on medium-high speed until frothy, about 1 minute. Add the flour, baking soda, granulated sugar, ground cardamom. Beat until well combined. Line the 8 x 13 pan with parchment paper. Pour the batter into the lined pan. To take the skin off the peaches make a small X at the base of the peach with a knife. Dip the peach in boiling water for about 30 seconds. Slip off the skins. Slice up the peach and arrange the slices evenly over the batter, pressing them into the batter just a bit. Cover the top evenly with the Pecan Streusel, pressing lightly with a fork. Bake for 1 hour. Cool in pan for one hour. Garnish each slice with a peach as desired.

Nutrition

  • Serving Size: 12
  • Calories: 415
  • Sugar: 34
  • Sodium: 213
  • Fat: 21
  • Saturated Fat: 10
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 54
  • Protein: 5
  • Cholesterol: 60

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Cheddar Buttermilk Biscuits

Cheddar Buttermilk Biscuits

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Cheddar Buttermilk Biscuits

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  • Author: Cherie | Taste & Review
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
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Ingredients

Scale
  • 2 cups all purpose flour
  • 2 teaspoon white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup butter (cold)
  • 1 cup grated cheddar cheese
  • 1/4 cup green onions
  • 3/4 cup buttermilk ( plus more for brushing tops of biscuits)

Instructions

  1. Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside. In a mixing bowl mix the flour, sugar, baking powder,salt, and cheddar cheese. Dice up the green onions and butter around the size of a pea. Then add the green onions, butter, and buttermilk to the mixing bowl. Stir with a fork till well combined. Add more buttermilk if needed to make sure it is thoroughly moistened. Then with you hands make 7 balls and place onto the parchment paper lined baking sheet. Brush the tops of the biscuits with buttermilk. Bake for 15 minutes or until it is lightly golden.

Notes

  • Add more buttermilk if needed to make sure it is thoroughly moistened when making the dough.

Nutrition

  • Serving Size: 7
  • Calories: 276
  • Sugar: 3
  • Sodium: 469
  • Fat: 13
  • Saturated Fat: 8
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 31
  • Protein: 9
  • Cholesterol: 36

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Low Carb Breakfast Egg Cups

Low Carb Breakfast Egg Cups

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Low Carb Breakfast Egg Cups

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  • Author: Cherie | Taste And Review
  • Cook Time: 20
  • Total Time: 25
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Ingredients

Scale
  • 12 eggs
  • 2 ounce (1 package ) Sliced deli ham
  • 1 red sweet pepper
  • 1 cup raw baby spinach
  • 1/2 package of bacon bits (2.5 ounces)
  • 1 cup of shredded marble jack cheese
  • 3 green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat oven to 350º and spray a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham. Crack an egg in each ham cup and use a fork to beat it. If you want it more like a eggs benedict don’t beat it. Chop up the red sweet pepper, baby spinach, and green onions on a cutting board. Then divide the vegetables among all the cups. Next sprinkle the bacon bits, and marble jack cheese, on to the egg cups. Sprinkle salt and pepper on the top. Bake in the oven for 15-20 minutes. Garnish with parsley and serve.

Notes

  • You can make these ahead of time and freeze them for breakfast on the go!

Nutrition

  • Serving Size: 12
  • Calories: 119
  • Sugar: 1
  • Sodium: 284
  • Fat: 8
  • Saturated Fat: 4
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 10
  • Cholesterol: 197

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Broccoli & Sausage Egg Bake

Broccoli & Sausage Egg Bake

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Broccoli & Sausage Egg Bake

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  • Author: Cherie | Taste And Review
  • Total Time: 45
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Ingredients

Scale
  • 7 eggs
  • 4 sausage patties
  • 1 package (12 ounces) frozen broccoli florets
  • 1 cup of cream of broccoli soup
  • 1/2 cup of skim milk
  • 2 cups of finely shreded colby jack cheese
  • 1/3 cup of green onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat the oven to 400º F. Take out a mixing bowl and crack the eggs into a bowl and whisk together. Then add the cream of broccoli, skim milk, salt, and pepper. Whisk till all are combined and pour into 9 x 13 baking pan coated with cooking spray.
  2. Cook the sausage in a sauce pan drain the grease and then cut up the sausage and put into the egg mixture pan. Cut up the green onion and add to mixture. Cook the broccoli in a small pan on the stove with water. Cook on high for 5 minutes. Drain the cooked broccoli into a colander. After it cools cut the broccoli up to smaller pieces then add to egg mixture. Stir in the shredded cheese. Sprinkle parsley on top. Bake in the oven for 30 to 35 min or until the center is set.

Nutrition

  • Serving Size: 6
  • Calories: 361
  • Sugar: 2
  • Sodium: 521
  • Fat: 27
  • Saturated Fat: 13
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 24
  • Cholesterol: 278

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Country Breakfast Sausage

Country Breakfast Sausage

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Country Breakfast Sausage

Country Breakfast Sausage

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  • Author: Bryon Kunze
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Ingredients

Scale
  • 1/2 lb lean ground turkey
  • 1/2 lb lean ground pork
  • 1 teaspoon sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon sage
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon garlic

Instructions

  1. Mix all ingredients in a large bowl. Make patties with your hand and place onto a plate. Cook patties in a saucepan on medium heat until browned. About 5 minutes per side. If you have a thermometer cook until it reaches 165ºF.

Notes

  • Add hot sauce to your liking. If you want it milder replace 1 teaspoon of rosemary instead of sage, red pepper flakes, and black pepper. To make Italian sausage, replace the sage and red pepper flakes with 1 teaspoon of basil and 1/2 teaspoon of fennel.

Nutrition

  • Serving Size: 6
  • Calories: 216
  • Sugar: 1
  • Sodium: 59
  • Fat: 14
  • Saturated Fat: 5
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 2
  • Protein: 20
  • Cholesterol: 75

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