Recipes

[Calibeach]

Looking at recipes for our Easter brunch. This is a clever way to use up extra baked potatoes. I would also add bacon or diced ham, and top with chopped green onions and diced avocado. You could also add diced veggies and shredded cheese.

Hash Brown Egg Cups

Hash Brown Egg Cups are easy to throw together, tasty and super adaptable! Perfect for a savory breakfast on Easter morning. This recipe yields 12 cups

Ingredients

• 6 tablespoons butter
• 2/3 cup onion diced
• 4 leftover baked potatoes
• 2 eggs
• salt & pepper to taste
• scrambled eggs

Instructions

• Preheat oven to 400 degrees. In a skillet, melt butter over medium heat. Saute onion until lightly browned and tender, 5 minutes. Set aside. Grease 12 jumbo muffin tins with extra butter found in the skillet next to the onions.
• Grate baked potatoes into a large bowl.
• Stir in onions, remaining butter, egg, salt, and pepper. 
• Divide evenly between muffin tins and press evenly across the bottom and up the sides.
• Bake 15 minutes or until edges are dark brown and crispy. Cool 2 minutes and remove from pans. Fill with scrambled eggs and serve warm.

[Calibeach]

Marshmallow Fluff Fruit Dip

Ingredients

• 8 ounces cream cheese, regular or reduced fat, softened
• 7 ounces marshmallow creme 

Instructions

• In a medium mixing bowl, combine the block of cream cheese and marshmallow fluff.
• Using a hand mixer on medium speed, beat the ingredients until the dip achieves a smooth and creamy texture.
• Refrigerate until chilled (1-2 hours), optional.
• Serve with your favorite fruits.

Notes

• For easier blending and the smoothest dip, make sure your ingredients are room temperature before starting.
• You can use reduced fat cream cheese for a lighter version.
• Marshmallow creme is also know as marshmallow fluff and marshmallow cream.
• Best fruits & dippers: sliced apples, strawberries, pear slices, pineapple spears, grapes, vanilla wafers, graham crackers.
• Refrigerate leftovers in an airtight container for up to 5 days. 

[lynnie61]

@Calibeach   These look good!  I make eggs cups, even for everyday breakfasts.  Something I always make for brunch is fresh fruit and this easy, delicious dip.  It was a recipe that I used for years. (Hardly a recipe, it was so easy)

Container of cool whip (I use extra creamy)

A few tablespoons of marichino cherry juice - from jarred ice cream cherries, for flavor and color). 

2-3 tablespoons honey

Whip together and it's better to sit overnight or a few hours to firm it a bit.  Always a hit.  Serve as a dip for fresh fruit.  

I will be watching for more Easter ideas.  

*** Just saw your added dip recipe now!  

[Calibeach]

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@lynnie61 wrote:

@Calibeach   These look good!  I make eggs cups, even for everyday breakfasts.  Something I always make for brunch is fresh fruit and this easy, delicious dip.  It was a recipe that I used for years. (Hardly a recipe, it was so easy)

Container of cool whip (I use extra creamy)

A few tablespoons of marichino cherry juice - from jarred ice cream cherries, for flavor and color). 

2-3 tablespoons honey

Whip together and it's better to sit overnight or a few hours to firm it a bit.  Always a hit.  Serve as a dip for fresh fruit.  

I will be watching for more Easter ideas.  

*** Just saw your added dip recipe now!  

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@lynnie61 thank you for sharing your fruit dip recipe 💗 I'm reviewing a bunch of overnight breakfast casserole recipes and will post a few of them when I narrow it down. I want to do as much advance prep as possible and to have a good variety. 

[SloopJohnB]

@Calibeach @lynnie61   Thank you ladies for sharing.  Will have to try these delicious recipes.  💙

[Calibeach]

Going to have some "lemon" dishes for our brunch table

This looks so good 🍋

 

Lemony Cauliflower Pasta Bake with Ricotta Cheese

Creamy cauliflower pasta bake has surprise pockets of ricotta cheese with a crunchy topping that is comfort food at its best. A bit of lemon and capers add just the right touch for a side dish or main vegetarian meal.

 

Servings: 8

Ingredients

• 4 cups Orecchiette pasta/shells ¾ lb
• 3 Tablespoons olive oil divided
• 1 head cauliflower cut into small florets
• 1 tablespoons fresh sage chopped
• 2 tablespoons capers drained
• 3 cloves garlic minced
• ½ teaspoon lemon zest
• ½ teaspoon red pepper flakes
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 cups fontina cheese 8 ounces
• 1 cup whole milk ricotta
• ½cuppanko breadcrumbs (You could substitute Ritz Crackers for the panko topping.
• ½ cup Parmesan cheese
• 2 tablespoons fresh parsley chopped

Instructions

• Preheat oven to 400º
• Bring salted water to a boil and add pasta. Cook until al dente. Drain and return pasta to the pot.
• While pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Saute a layer of cauliflower tossing occasionally until lightly brown and slightly soft, about 5 minutes. Remove and add to the cooked pasta.
• Add Sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon pepper to the pot. Stir to combine. Add grated fontina and transfer half of the mixture to a 9 x 13 inch baking dish. Spoon ricotta onto the mixture by tablespoons and then spoon the remaining pasta over the ricotta.
• In a small bowl, combine panko, parmesan, parsley and 1 tablespoon olive oil. Sprinkle over pasta mixture.
• Bake for 25-30 minutes until golden brown.

[Calibeach]

Copycat Starbuck's Lemon Loaf Recipe

Skip the line and bake your own Starbucks-worthy lemon loaf! This easy recipe uses simple ingredients and a secret weapon: fresh lemon. Perfect for breakfast, snacks, or dessert!

Prep Time15 minutes mins

Cook Time1 hour 

Servings: 9 

Ingredients

• 1 lemon
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon lemon extract
• 1/2 cup sour cream

For the Glaze

• 1 cup powdered sugar
• 1 tablespoon lemon juice

Instructions

• Preheat the oven to 350 degrees flour and grease a loaf pan with nonstick cooking spray.
• Zest and juice the lemon to obtain one tablespoon of zest and two tablespoons of juice. Set 1 tablespoon of the lemon juice aside for the glaze.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, use an electric mixer on medium speed to beat the butter and sugar together until light and fluffy.
• Add the eggs, one at a time, beating between each addition.
• Add the lemon extract, zest, one tablespoon of lemon juice, and sour cream. Beat to mix.
• Mix the dry ingredients into the wet mixture until just combined.
• Spread the batter into the prepared loaf pan and bake in the preheated oven for 1 hour until a toothpick inserted into the center comes out clean.
• Allow the loaf to cool completely in the pan, then remove.
• Make the glaze by whisking the powdered sugar and lemon juice, which you set aside in step 2, until smooth. Spread the glaze over the top of the loaf and allow it to set and harden before slicing.

Notes

• If you don’t have a fresh lemon, you can eliminate the lemon zest and use bottled lemon juice..
• When zesting your lemons, only zest the bright yellow skin, not the bitter white pith underneath. Always zest before juicing; it’s way easier, and you won’t end up wrestling with a squishy lemon.
• Softened butter is your friend here. If you’re like me and forget to take it out of the fridge ahead of time, grating the cold butter is a quick cheat—it’ll soften in no time.
• Creaming the butter and sugar isn’t just a suggestion; it’s the secret to a fluffy loaf. Beat them together until they’re pale and fluffy.
• A gentle hand is vital when mixing your dry ingredients into the wet. Overmixing will make the loaf tough instead of light and tender.
• Make this bread even sweeter by stirring in a cup of frozen blueberries for fantastic color and flavor.

[Calibeach]

Frozen Lemonade Pie (Easy No Bake)

Prep Time 5 minutes

Chilling 1 hour 

Servings: 8 

Ingredients

• 9 inch graham cracker crust
• 8 ounce container refrigerated whipped topping
• 14 ounce can sweetened condensed milk
• 12 ounce can lemonade concentrate frozen

Instructions

• Combine the whipped topping, unthawed frozen lemonade and sweetened condensed milk in a mix bowl. Blend until smooth.
  8 ounce container refrigerated whipped topping,14 ounce can sweetened condensed milk,12 ounce can lemonade concentrate
• Pour the pie filling in the graham cracker crust. Freeze for at least an hour.
  9 inch graham cracker crust

[cusegirl]

@ Calibeach, Your recipes always look so delicious. Thank you for sharing.

[Calibeach]

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@cusegirl wrote:
@ Calibeach, Your recipes always look so delicious. Thank you for sharing.

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@cusegirl  I'm trying to pull together my Easter brunch menu/plans. Would like to prep some dishes ahead of time even a couple of days makes a difference.