English Muffin Breakfast Pizzas

These quick and easy breakfast pizzas are great for breakfast…or anytime of the day!

yield: SERVES 2-4

 

prep time: 5 MINUTES

 

cook time: 10 MINUTES

total time: 15 

INGREDIENTS:

• 4 large eggs
• 2 English Muffins
• 1 cup shredded cheddar cheese
• 2 strips cooked bacon, chopped
• 1 green onion, chopped
• Salt and black pepper, to taste

DIRECTIONS:

1. In a small bowl, beat eggs with a fork until well mixed. Coat a small skillet with cooking spray and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes. Remove from heat and set aside.
2. Toast the English muffins in a toaster. Evenly divide scrambled eggs onto English muffin halves. Top with shredded cheese and bacon.
3. Preheat the broiler. Place the English muffins on a baking sheet and place under hot broiler for 3-4 minutes, or until cheese is melted. Remove from oven.
4. Place breakfast pizzas on a plate and garnish with the green onion. Season with salt and black pepper, to taste. Serve immediately.

7 UP JELLO SALAD

Yield: 10 Servings

Nutrition Facts: 235 Calories, 10 Grams Fat

Author: Serena Bakes Simply From Scratch

PREP TIME: 20 MINSCOOK TIME: 20 MINSTOTAL TIME: 40 MINS

INGREDIENTS:

• 6 ounces Lemon Jello
• 2 cups Boiling Water
• 2 cups 7up or Sprite
• 20 ounce Can Crushed Pineapple, Drained Juice Reserved
• 3 whole Banana's, Sliced
• 1 cup Mini Marshmallows

Pineapple Pudding Mousse

• 2 tablespoons All-Purpose Flour
• 1/2 cup Sugar
• 1 whole Egg, Beaten
• 1 cup Pineapple Juice
• 3 tablespoons Butter
• 1/2 teaspoon Gelatin
• 2/3 cup Heavy Whipping Cream
• 1/2 teaspoon Pure Vanilla Extract

Garnish

• Chopped Nuts and Maraschino Cherries (Optional)

INSTRUCTIONS

1. Combine lemon Jello and boiling water. Stir until jello is dissolved. Add 7 up and stir until combined. Allow to cool for 10 minutes. Stir in drained crushed pineapple, sliced banana's and mini marshmallows.
2. Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.

Pineapple Pudding Mousse

1. Combine flour and sugar in a medium sized pan and stir in egg. Slowly pour in pineapple juice while stirring until smooth. Add butter and bring to a boil over medium heat while stirring constantly. Boil for 3 minutes or until thickened.
2. Remove from heat and stir in gelatin until dissolved.
3. Allow to cool 15 minutes or until room temperature.
4. Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.
5. Fold whip cream into pineapple pudding mixture until well combined.
6. Pour Pineapple Pudding Mousse mixture over the top of lemon jello. Cover and refrigerate for 6 hours or overnight.
7. Garnish with chopped nuts and cherries if using and serve.

Holiday Honeycrisp Salad

Yield:  8 to 10 servings

This gorgeous Holiday Honeycrisp Salad is full of flavor and texture, with fresh apple slices, crunchy toasted pecans, chewy dried cranberries, zippy blue cheese, and a tangy-sweet apple cider vinaigrette!

Ingredients 

• 1/2 cup light vegetable oil (such as sunflower or safflower) OR extra-virgin olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup unsweetened apple juice or apple cider
• 2 to 3 tablespoons honey
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 3 medium Honeycrisp apples (about 1 pound), thinly sliced
• Juice of 1/2 lemon
• 12 ounces salad greens (spring mix, baby spinach, arugula, baby romaine, or a combo of your favorites)
• 1 cup pecan halves, toasted or candied
• 3/4 cup dried cranberries or dried cherries
• 4 ounces crumbled blue cheese

Instructions

1. To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
2. Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.

SLOW COOKER JAMBALAYA

SLOW COOKER JAMBALAYA

 

Prep time

10 mins

Cook time

8 hours

Total time

8 hours 10 mins

 

Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again. Way too easy and delicious to make only once!

AUTHOR: TIFFANY

RECIPE TYPE: MAIN DISH

CUISINE: CAJUN/AMERICAN

SERVES: 6

INGREDIENTS

• 1 package andouille sausage
• ½ pound uncooked shrimp (peeled and de-veined)
• 1 large boneless skinless chicken breasts, pounded to even thickness
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños (see note), seeds and stems removed
• 1½ cups uncooked white rice
• 2 cups low sodium chicken broth
• 1 30-ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons store-bought or homemade cajun seasoning
• ½ teaspoon each salt and pepper, or to taste
• cilantro or parsley, for topping (optional)

INSTRUCTIONS

1. Slice sausage into sections (about ¼ inch thick slices). Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
2. Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
3. About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

NOTES

Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.