Ingredients
- 4-1/2 cups self-rising flour
- 3 tablespoons sugar
- 1/2 cup shortening
- 2 large eggs
- 3/4 cup 2% milk
- FILLING:
- 2 tablespoons butter
- 5 cups finely chopped peeled tart apples
- 1/3 cup packed brown sugar
- 1/2 teaspoon cornstarch
- 1/8 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- Oil for deep-fat frying
- Cinnamon sugar, optional
Directions
- In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.
- Meanwhile, in a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir until apples begin to soften and caramelize, 7-8 minutes longer. Remove from heat; stir in lemon juice and vanilla. Cool completely.
- Divide the dough into 25 portions. On a floured surface, roll each portion into a 4-in. circle. Spoon 2-1/2 tablespoons filling on half of each circle. Moisten edges of circle with water; fold half over filling and press edges with a fork to seal..
- In a deep cast-iron or electric skillet, heat 1 inch of oil to 375°. Fry pies in batches until golden brown, about 3 minutes, turning once. Drain on paper towels. If desired, sprinkle with cinnamon sugar.
Nutrition Facts
1 pie: 272 calories, 13g fat (3g saturated fat), 25mg cholesterol, 397mg sodium, 34g carbohydrate (10g sugars, 1g fiber), 4g protein.
The post 54 Breakfast Tailgate Food Ideas for the Big Game appeared first on Taste of Home.
]]>Breakfast Sausage Bread
Total Time50 min
Servings2 loaves (16 pieces each)
From the Recipe Creator:Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. —Shirley Caldwell, Northwood, Ohio
Nutrition Facts:1 piece: 102 calories, 6g fat (2g saturated fat), 32mg cholesterol, 176mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 5g protein.
Mini Sausage Quiches
Total Time45 min
Servings4 dozen
From the Recipe Creator:These bite-sized quiches are loaded with sausage and cheese, plus their crescent roll base makes preparation a breeze. Serve the cute “muffinettes” at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
Nutrition Facts:1 mini quiche: 66 calories, 5g fat (2g saturated fat), 27mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 4g protein.
French Toast Sticks
Total Time30 min
Servings1-1/2 dozen
From the Recipe Creator:Keep these French toast sticks in the freezer for an instant filling breakfast. Their convenient size makes them ideal for a breakfast buffet. —Taste of Home Test Kitchen
Nutrition Facts:3 sticks: 183 calories, 6g fat (2g saturated fat), 145mg cholesterol, 251mg sodium, 24g carbohydrate (8g sugars, 1g fiber), 8g protein.
Amish Breakfast Casserole
Total Time50 min
Servings12 servings
From the Recipe Creator:We enjoyed hearty breakfast casseroles during a visit to an Amish inn. When I asked for a recipe, one of the women told me the ingredients right off the top of her head. I modified it a bit to create this version that my family loves. —Beth Notaro, Kokomo, Indiana
Nutrition Facts:1 serving: 273 calories, 18g fat (10g saturated fat), 153mg cholesterol, 477mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 18g protein.
Sausage Bacon Bites
Total Time55 min
Servingsabout 3-1/2 dozen
From the Recipe Creator:These tasty morsels are perfect with almost any egg dish or as finger food that party guests can just pop into their mouths. Try them as an accompaniment to fondue. —Pat Waymire, Yellow Springs, Ohio
Nutrition Facts:1 piece: 51 calories, 4g fat (1g saturated fat), 6mg cholesterol, 100mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 2g protein.
Doughnut Muffins
Total Time35 min
Servings10 servings
From the Recipe Creator:Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario
Nutrition Facts:1 muffin: 288 calories, 13g fat (4g saturated fat), 36mg cholesterol, 240mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 4g protein.
Zippy Praline Bacon
Total Time20 min
Servings20 pieces
From the Recipe Creator:We live on a lake and have many overnight guests, so I serve brunch often. I'm always looking for recipes to enhance the usual bacon and eggs. My husband came home from a men's breakfast raving about this praline bacon. Just be sure to make more than you think you might need...everybody wants seconds. —Myrt Pflannkuche, Pell City, Alabama
Nutrition Facts:1 piece: 58 calories, 4g fat (1g saturated fat), 8mg cholesterol, 151mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 3g protein.
BLT Waffle Sliders
Total Time30 min
Servings12 servings
From the Recipe Creator:Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. —Stacy Joura, Stoneboro, Pennsylvania.
Nutrition Facts:1 slider: 224 calories, 14g fat (5g saturated fat), 54mg cholesterol, 574mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.
Apple Butter Biscuit Breakfast Bake
Total Time1 hour 20 min
Servings12 servings
From the Recipe Creator:My grandmother created this recipe to use up the leftovers from Christmas Eve dinner. By combining the leftover ham and biscuits with her homemade apple butter, milk and eggs, she could serve us all a warm, delicious breakfast and still have time to spend with the grandchildren. —Mary M. Leverette, Columbia, South Carolina
Nutrition Facts:1 piece: 331 calories, 15g fat (7g saturated fat), 126mg cholesterol, 976mg sodium, 31g carbohydrate (12g sugars, 1g fiber), 16g protein.
Slow-Cooker Breakfast Burritos
Total Time4 hours 10 min
Servings12 servings
From the Recipe Creator:Prep these tasty, hearty burritos the night before for a quick breakfast in the morning or let them cook while you are away on a weekend afternoon for an easy supper. —Anna Miller, Churdan, Iowa
Nutrition Facts:1 burrito: 359 calories, 15g fat (6g saturated fat), 205mg cholesterol, 480mg sodium, 39g carbohydrate (2g sugars, 3g fiber), 16g protein.
Overnight Fruit Salad
Total Time30 min
Servings16 servings
From the Recipe Creator:I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but eventually I got it. I've made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, Wisconsin
Nutrition Facts:1/2 cup: 244 calories, 16g fat (8g saturated fat), 84mg cholesterol, 44mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 3g protein.
Breakfast Casserole
Total Time55 min
Servings8 servings
From the Recipe Creator:For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona
Nutrition Facts:1 serving: 339 calories, 23g fat (9g saturated fat), 189mg cholesterol, 921mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 18g protein.
Broccoli-Mushroom Bubble Bake
Total Time45 min
Servings12 servings
From the Recipe Creator:I got bored with the same old breakfast casseroles served at our monthly moms' meeting, so I decided to create something new. Judging by the reactions of the other moms, this one's a keeper. —Shannon Koene, Blacksburg, Virginia
Nutrition Facts:1 serving: 233 calories, 13g fat (6g saturated fat), 64mg cholesterol, 648mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 9g protein.
Fried Chicken and Waffles
Total Time1 hour 20 min
Servings8 servings
From the Recipe Creator: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
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.
Raisin Bread & Sausage Morning Casserole
Total Time1 hour
Servings12 servings
From the Recipe Creator:When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. —Carolyn Levan, Dixon, Illinois
Nutrition Facts:1 piece: 425 calories, 25g fat (10g saturated fat), 141mg cholesterol, 324mg sodium, 41g carbohydrate (26g sugars, 3g fiber), 11g protein.
Sausage Patties
Total Time20 min
Servings8 servings
From the Recipe Creator:These country-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not as good. —Bertha Bench, Mineral Wells, Texas
Nutrition Facts:1 patty: 242 calories, 17g fat (6g saturated fat), 76mg cholesterol, 502mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 21g protein.
Fruity Orange Dream
Total Time15 min
Servings8 servings
From the Recipe Creator:I learned this recipe from a fellow teacher when I was living in West Virginia. It's a standout for a morning party, since it's even better when made the night before, so the flavors have time to mix. Plus, kids love it—it tastes like a Creamsicle in a bowl! —Georgeanna Wellings, Dacula, Georgia
Nutrition Facts:3/4 cup: 194 calories, 5g fat (3g saturated fat), 7mg cholesterol, 91mg sodium, 38g carbohydrate (33g sugars, 2g fiber), 3g protein.
Sweet Potato Pancakes with Cinnamon Cream
Total Time50 min
Servings12 servings
From the Recipe Creator:Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania
Nutrition Facts:2 pancakes with 2 tablespoons topping: 325 calories, 21g fat (7g saturated fat), 114mg cholesterol, 203mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 6g protein.
Puff Pastry Danish
Total Time45 min
Servings1-1/2 dozen
From the Recipe Creator:Even though they're simple to make, these jam-filled pastries are right at home in a holiday brunch spread. They were my dad's favorite, so the recipe will always be close to my heart. —Chellie Helmke, Jackson Center, Ohio
Nutrition Facts:1 pastry: 197 calories, 12g fat (4g saturated fat), 33mg cholesterol, 130mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 3g protein.
Caramelized Bacon Twists
Total Time30 min
Servingsabout 3 dozen
From the Recipe Creator:A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. —Jane Paschke, University Park, Florida
Nutrition Facts:1 bacon twist: 35 calories, 2g fat (1g saturated fat), 5mg cholesterol, 81mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 2g protein.
Make-Ahead Eggs Benedict Toast Cups
Total Time40 min
Servings1 dozen
From the Recipe Creator:When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. —Lyndsay Wells, Ladysmith, British Columbia
Nutrition Facts:1 toast cup: 199 calories, 11g fat (5g saturated fat), 114mg cholesterol, 495mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 9g protein.
Bacon Swiss Squares
Total Time30 min
Servings12 servings
From the Recipe Creator:Not only does this savory breakfast pizza come together easily, but it's also a cinch to double the ingredients when I'm hosting a large event. Biscuit mix makes it convenient, and the combination of eggs, bacon and Swiss cheese keeps guests coming back for more. —Agarita Vaughan, Fairbury, Illinois
Nutrition Facts:1 piece: 246 calories, 15g fat (6g saturated fat), 91mg cholesterol, 470mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 13g protein.
Chiles Rellenos Breakfast Bake
Total Time45 min
Servings15 servings
From the Recipe Creator:My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. —Joan Hallford, North Richland Hills, Texas
Nutrition Facts:1 piece: 210 calories, 13g fat (5g saturated fat), 105mg cholesterol, 440mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 10g protein.
Coastal Carolina Muffin-Tin Frittatas
Total Time45 min
Servings1 dozen
From the Recipe Creator:Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South Carolina
Nutrition Facts:1 frittata: 223 calories, 18g fat (6g saturated fat), 135mg cholesterol, 604mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 10g protein.
French Toast Casserole
Total Time1 hour
Servings12 servings
From the Recipe Creator:Topped with cinnamon and sugar, this overnight French toast casserole is my favorite way to make this breakfast favorite. Since you assemble this baked French toast the night before, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. —Sharyn Adams, Crawfordsville, Indiana
Nutrition Facts:1 serving: 223 calories, 7g fat (3g saturated fat), 151mg cholesterol, 484mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 11g protein.
Ham and Cheese Quiche
Total Time55 min
Servings2 quiches (6 servings each)
From the Recipe Creator:When I was expecting our daughter, I made and froze this cheesy ham quiche as well as several other dishes. After her birth, it was nice to have dinner in the freezer when my husband and I were too tired to cook. —Christena Palmer, Green River, Wyoming
Nutrition Facts:1 piece: 349 calories, 23g fat (12g saturated fat), 132mg cholesterol, 596mg sodium, 20g carbohydrate (3g sugars, 0 fiber), 13g protein.
Breakfast Enchiladas
Total Time50 min
Servings8 servings
From the Recipe Creator:Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a southwestern kick. —Tahnia Fox, Trenton, Michigan
Nutrition Facts:1 enchilada: 369 calories, 23g fat (10g saturated fat), 189mg cholesterol, 1028mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 20g protein.
Jelly Doughnuts
Total Time40 min
Servings16 doughnuts
From the Recipe Creator:There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. —Kathy Westendorf, Westgate, Iowa
Nutrition Facts:1 doughnut: 270 calories, 12g fat (3g saturated fat), 45mg cholesterol, 188mg sodium, 38g carbohydrate (19g sugars, 1g fiber), 4g protein.
Cheesy Sausage Potatoes
Total Time25 min
Servings10 servings
From the Recipe Creator:For a satisfying brunch, try some sausage and potatoes! I never have to worry about leftovers with these tasty potatoes—everyone loves them and the pan always empties. You can also serve these as a side dish at Sunday supper or for potlucks. —Linda Hill, Marseilles, Illinois
Nutrition Facts:3/4 cup: 252 calories, 13g fat (8g saturated fat), 37mg cholesterol, 220mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 9g protein.
Green Chile Quiche Squares
Total Time55 min
Servings12 servings
From the Recipe Creator:Chiles add spark to this cheesy quiche. You can vary the flavor based on the kind of croutons you buy. I like to serve fresh fruit on the side. —Connie Willson, Huntington Beach, California
Nutrition Facts:1 piece: 270 calories, 18g fat (9g saturated fat), 136mg cholesterol, 653mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 15g protein.
Sweet Potato-Cranberry Doughnuts
Total Time30 min
Servings2 dozen
From the Recipe Creator:I grew up near Idaho, which is famous for spudnuts—a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. —Joni Hilton, Rocklin, California
Nutrition Facts:1 glazed doughnut: 191 calories, 8g fat (1g saturated fat), 18mg cholesterol, 63mg sodium, 27g carbohydrate (10g sugars, 1g fiber), 3g protein.
Stuffing & Sausage Strata
Total Time1 hour 20 min
Servings12 servings
From the Recipe Creator:We are major stuffing fans, so we use it in this sausage strata. If you have leftover turkey, try it as a substitute for the sausage. —Elizabeth Ray, Corona, California
Nutrition Facts:1 piece: 389 calories, 23g fat (8g saturated fat), 223mg cholesterol, 1167mg sodium, 26g carbohydrate (5g sugars, 3g fiber), 20g protein.
Pigs in a Pool
Total Time1 hour 5 min
Servings4 dozen
From the Recipe Creator:My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
Nutrition Facts:4 mini muffins: 234 calories, 10g fat (3g saturated fat), 45mg cholesterol, 560mg sodium, 26g carbohydrate (9g sugars, 1g fiber), 10g protein. Diabetic exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.
Slow-Cooker Breakfast Casserole
Total Time7 hours 25 min
Servings12 servings
From the Recipe Creator:Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests. —Ella Stutheit, Las Vegas, Nevada
Nutrition Facts:1 cup: 272 calories, 16g fat (7g saturated fat), 242mg cholesterol, 466mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 15g protein.
Baked Banana French Toast
Total Time1 hour 15 min
Servings12 servings
From the Recipe Creator:This easy overnight recipe makes a delightful breakfast or brunch entrée. The flavor is reminiscent of banana pudding, so I’ve also served it for dessert.—Nancy Zimmerman, Cape May Court House, New Jersey
Nutrition Facts:1 piece: 348 calories, 16g fat (9g saturated fat), 196mg cholesterol, 361mg sodium, 40g carbohydrate (20g sugars, 1g fiber), 13g protein.
Beef, Potato & Egg Bake
Total Time1 hour 10 min
Servings12 servings
From the Recipe Creator:To keep my family going strong throughout the day, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas
Nutrition Facts:1 piece: 218 calories, 11g fat (5g saturated fat), 250mg cholesterol, 489mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Grits & Sausage Casserole
Total Time1 hour 45 min
Servings12 servings
From the Recipe Creator:You could call this the "So Good" Casserole, because that's what people say when they try it. It's a southern specialty. —Marie Poppenhager, Old Town, Florida
Nutrition Facts:1 cup: 316 calories, 24g fat (11g saturated fat), 110mg cholesterol, 621mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 13g protein.
Cheesy Egg Puffs
Total Time50 min
Servings2-1/2 dozen
From the Recipe Creator:My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas
Nutrition Facts:2 puffs: 275 calories, 21g fat (12g saturated fat), 194mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 16g protein.
Hash Brown Egg Breakfast
Total Time3 hours 45 min
Servings12 servings (1-1/3 cups each)
From the Recipe Creator:I love this hearty slow cooker breakfast dish. It's great for potlucks because it's easy to carry and always popular.—Nancy Marion, Frostproof, Florida
Nutrition Facts:1-1/3 cups: 238 calories, 11g fat (5g saturated fat), 240mg cholesterol, 671mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 17g protein.
Orange Dream Pull-Apart Bread
Total Time1 hour
Servings10 servings
From the Recipe Creator:My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day. —Vickie Friday Martin, Scroggins, Texas
Nutrition Facts:2 filled biscuits: 444 calories, 30g fat (12g saturated fat), 49mg cholesterol, 612mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 5g protein.
Sweet Potato Dumplings
Total Time1 hour 10 min
Servings10 servings
From the Recipe Creator:When family stays over after a holiday dinner, we make sweet potato dumplings, bacon and eggs for breakfast. And later, we even serve these dumplings for dessert. —Mary Leverette, Columbia, South Carolina
Nutrition Facts:2 dumplings: 482 calories, 17g fat (9g saturated fat), 24mg cholesterol, 653mg sodium, 81g carbohydrate (48g sugars, 1g fiber), 5g protein.
Hash Brown Egg Cups
Total Time45 min
Servings1 dozen
From the Recipe Creator:They may look like muffins, but these cuties pack all your favorite rise-and-shine ingredients—eggs, hash browns and bacon—into a single-serving cup. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona
Nutrition Facts:1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.
Tomato, Sausage & Cheddar Bread Pudding
Total Time1 hour 15 min
Servings12 servings
From the Recipe Creator:This savory dish is the perfect excuse to have bread pudding as an entire meal, not merely afterward as dessert. —Holly Jones, Kennesaw, Georgia
Nutrition Facts:1 piece: 430 calories, 32g fat (18g saturated fat), 206mg cholesterol, 822mg sodium, 16g carbohydrate (8g sugars, 2g fiber), 19g protein.
Eggs Florentine Casserole
Total Time50 min
Servings12 servings
From the Recipe Creator:For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. —Karen Weekley, Washington, West Virginia
Nutrition Facts:1 piece: 271 calories, 20g fat (9g saturated fat), 226mg cholesterol, 344mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 16g protein.
Hawaiian Bacon & Pineapple Breakfast Bake
Total Time55 min
Servings12 servings
From the Recipe Creator:Sweet meets savory in this fun twist on the typical breakfast casserole. It's great for parties and potlucks because you can make it the night before. —Katie Osborn, Toledo, Ohio
Nutrition Facts:1 piece: 308 calories, 15g fat (7g saturated fat), 167mg cholesterol, 669mg sodium, 23g carbohydrate (11g sugars, 1g fiber), 21g protein.
Chunky Breakfast Cookies
Total Time30 min
Servings16 cookies
From the Recipe Creator:Who says cookies aren’t for breakfast? We devour these hearty oatmeal cookies, especially on the run. Add any dried fruits and nuts you have on hand. —Lea Langhoff, Round Lake, IL
Nutrition Facts:1 cookie: 291 calories, 15g fat (9g saturated fat), 44mg cholesterol, 239mg sodium, 40g carbohydrate (24g sugars, 3g fiber), 4g protein.
Brunch Ham Enchiladas
Total Time50 min
Servings10 servings
From the Recipe Creator:When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before.—Gail Sykora, Menomonee Falls, Wisconsin
Nutrition Facts:1 enchilada: 397 calories, 20g fat (10g saturated fat), 175mg cholesterol, 846mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 21g protein.
Mini Ham Quiches
Total Time35 min
Servings1 dozen
From the Recipe Creator:These quiches are delightful for brunch when you don’t want to fuss. You can replace the ham with bacon, sausage, chicken or shrimp, and use chopped onion, red pepper or zucchini instead of olives. —Marilou Robinson, Portland, Oregon
Nutrition Facts:1 mini quiche: 141 calories, 11g fat (6g saturated fat), 84mg cholesterol, 332mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 6g protein.
Southwest Sausage Bake
Total Time1 hour 15 min
Servings12 servings
From the Recipe Creator:This layered tortilla dish is not only delicious, but it’s a real time-saver because it’s put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit. —Barbara Waddel, Lincoln, Nebraska
Nutrition Facts:1 piece: 329 calories, 19g fat (8g saturated fat), 209mg cholesterol, 701mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 16g protein.
Biscuits and Gravy Casserole
Total Time45 min
Servings10 servings
From the Recipe Creator:Biscuits and gravy are usually prepared separately but served together. I created a way to bake them all at once in this scrumptious casserole. —Nancy Mcinnis, Olympia, Washington
Nutrition Facts:1 serving: 373 calories, 26g fat (11g saturated fat), 50mg cholesterol, 640mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 10g protein.
Sausage & Crescent Roll Breakfast Casserole
Total Time50 min
Servings12 servings
From the Recipe Creator:I made this tasty sausage and crescent roll breakfast casserole for a baby shower. It saved the day: Preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas
Nutrition Facts:1 piece: 283 calories, 19g fat (6g saturated fat), 160mg cholesterol, 662mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 15g protein.
Brunch Burritos
Total Time4 hours 30 min
Servings10 servings
From the Recipe Creator:I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas
Nutrition Facts:1 burrito (calculated without optional toppings): 683 calories, 38g fat (15g saturated fat), 449mg cholesterol, 1650mg sodium, 41g carbohydrate (3g sugars, 7g fiber), 35g protein.
Slow-Cooker Sausage & Waffle Bake
Total Time5 hours 20 min
Servings12 servings
From the Recipe Creator:Here's an easy dish guaranteed to create excitement at the breakfast table! Nothing is missing from this sweet and savory combination. It's so wrong, it's right! —Courtney Lentz, Boston, Massachusetts
Nutrition Facts:1 serving: 442 calories, 31g fat (12g saturated fat), 200mg cholesterol, 878mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 19g protein.
Monte Cristo Casserole with Raspberry Sauce
Total Time50 min
Servings10 servings (1-3/4 cups sauce)
From the Recipe Creator:My husband likes the ham and cheese sandwich known as the Monte Cristo. I based this casserole on the sandwich, and it makes a terrific brunch dish. —Mary Steiner, Parkville, Maryland
Nutrition Facts:1 piece with about 3 tablespoons sauce: 476 calories, 17g fat (8g saturated fat), 167mg cholesterol, 906mg sodium, 55g carbohydrate (29g sugars, 3g fiber), 25g protein.
Breakfast Tailgate Recipes FAQ
What are the best crowd-friendly tailgate breakfasts?
For a busy morning tailgate, look to crowd-friendly breakfast dishes like pastries, egg cupsand breakfast sliders. These foods are shareable, easy to prep ahead and usually don’t require reheating. Diet-specific tailgate options like gluten-free picnic foods or vegan-friendly mains are easy to add when planning your menu.
What are some fun tailgating breakfast dishes?
Recipes like sausage-stuffed bread, pigs in a blanket and breakfast enchiladas are fun tailgating breakfast dishes. These recipes are easy to make, pack, eat and share. For an even more festive spread, group together some hash brown bites, pastries and fruit salads to create a casual “brunch bar” or a breakfast charcuterie board.
How do I make portable breakfast recipes for a tailgate?
To make a portable tailgate breakfast, look for recipes that create sturdy, packable dishes. Handheld foods like mini quiches, premade breakfast burritos and baked goods like cereal bars or muffins travel best. You can pack snacks like parfaits in jars inside coolers, and use parchment or foil between layers to keep baked goods from sticking. If you’re bringing baked goods like mini muffins or fruit bars, store them in airtight containers to keep them fresh until serving.
The post 54 Breakfast Tailgate Food Ideas for the Big Game appeared first on Taste of Home.
]]>Ingredients
- 4 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon chili powder
- 1 tablespoon lime juice
Directions
- Combine all ingredients in a mixing bowl (or Mason jar) and mix completely.
- Use 2 ounces of marinade for any piece of meat (chicken, beef, pork, seafood, etc.) and let it sit in the marinade for 30 minutes in the refrigerator before cooking.
- Marinade can be stored in the fridge for up to 7 days.
Ingredients
- 2 cans (7 ounces each) whole green chiles
- 1 can (20 ounces) pineapple chunks, drained
- 1 medium onion, chopped
- 1 dried ancho chili, rehydrated
- 1 dried guajillo chili, rehydrated
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 6 garlic cloves, peeled
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3 to 4 pounds boneless pork shoulder butt roast
- 1 can (20 ounces) unsweetened sliced pineapple
- Corn tortillas (6 inches)
- Optional toppings: Fresh cilantro, lime wedges, chopped white onion
Directions
- In a blender, puree first 13 ingredients. Slice pork roast into 1/2-inch steaks. Add to a shallow dish along with pureed marinade; turn to coat. Refrigerate overnight or 8 hours.
- Drain pork, discarding marinade. Preheat grill for medium heat. Grill, covered, until meat reaches desired doneness, 5-7 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let rest 5-10 minutes. Slice into strips.
- Grill pineapple rings until lightly charred, 5-7 minutes. Cool slightly, roughly chop.
- Serve pork and pineapple in corn tortillas with toppings as desired.
Nutrition Facts
1 serving: 389 calories, 18g fat (6g saturated fat), 101mg cholesterol, 1105mg sodium, 27g carbohydrate (21g sugars, 3g fiber), 31g protein.
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1-1/2 teaspoons garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 3/4 cup vegetable oil
- 1 beef flank steak (about 1-1/2 pounds)
- 12 corn tortillas (6 inches)
- 1 medium onion, diced
- Fresh cilantro leaves, lime wedges, guacamole
Directions
- In a shallow dish, combine the first 8 ingredients. Add the steak, turn to coat. Refrigerate, covered, for up to 24 hours, turning once.
- Drain beef, discarding any marinade. Grill flank steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
- Thinly slice steak across the grain. Serve in tortillas with onion, cilantro, lime wedges and guacamole.
Nutrition Facts
2 tacos: 605 calories, 34g fat (8g saturated fat), 81mg cholesterol, 764mg sodium, 37g carbohydrate (2g sugars, 6g fiber), 38g protein.
Ingredients
- 1 cup semisweet chocolate chips
- 1/2 cup butter, cubed
- 2 large eggs
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup miniature marshmallows
- 1 cup dark chocolate chips
- 1 cup marshmallow creme
Directions
- In a microwave, melt semisweet chips and butter; stir until smooth. Cool for 10 minutes.
- In a large bowl, beat the eggs, brown sugar and vanilla until blended. Beat in chocolate mixture. Combine the flour, baking powder and salt; gradually add to batter and beat until mix well. Stir in the marshmallows and dark chocolate chips.
- Spread into a foil-lined 13x9-in. baking pan. Spoon or pipe marshmallow creme over top, swirl with a knife. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool completely on a wire rack.
Nutrition Facts
1 each: 194 calories, 9g fat (6g saturated fat), 26mg cholesterol, 133mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 2g protein.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound sliced fresh crimini mushrooms
- 1/2 teaspoon salt
- 1 medium onion, quartered
- 4 garlic cloves
- 6 fresh oregano leaves
- 3 tablespoons tomato paste
- 2 teaspoons Goya Sazon with coriander and annatto
- 1-1/2 cups heavy whipping cream
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 1 pound boneless skinless chicken breasts, cubed
- Hot cooked rice, for serving
- Potato sticks or crushed potato chips, optional
Directions
- Heat 1 tablespoon oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms and salt; cook, stirring occasionally, until mushroom slices have released their liquid and are a rich brown color, 7-8 minutes.
- Meanwhile, in a food processor, combine onion, garlic, oregano and remaining 1 tablespoon olive oil; process until finely chopped. Add mixture to the pan; cook, stirring constantly, until the onion mixture is lightly browned, 2-3 minutes. Add tomato paste; stir until it darkens in color, another 2-3 minutes. Stir in Sazon seasoning, heavy cream, vinegar, mustard, chicken and bay leaves; stir to coat. Simmer 10-15 minutes or until chicken is fully cooked, stirring occasionally. Turn off the heat; let mixture sit in the hot pan for an additional 5 minutes. Remove bay leaves; discard.
- Serve over hot rice; top with potato sticks or crushed potato chips, if desired.
Nutrition Facts
1 serving: 545 calories, 42g fat (22g saturated fat), 164mg cholesterol, 819mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 30g protein.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley flakes, optional
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 12 slices provolone cheese, divided
- 1 tablespoon olive oil
- 1 pound shaved beef ribeye steaks
- 1 medium onion, finely chopped
- 1 medium green pepper, finely chopped
- For serving: sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites
Directions
- Preheat oven to 375°. Grease a 9-inch pie plate; set aside.
- In a large bowl, combine cream cheese, sour cream, and mayonnaise. Stir in Worcestershire, garlic powder, parsley flakes, if desired, 1/2 teaspoon salt and pepper. Chop 7 slices of provolone cheese into bite-sized pieces. Stir into cream cheese mixture; set aside.
- Heat olive oil in a large skillet set over medium-high heat. Add shaved steak; cook 2-3 minutes. Add onion, green pepper and remaining 1/2 teaspoon salt. Cook, stirring frequently, another 3-4 minutes or until steak is browned and vegetables are tender. Drain grease from skillet, if necessary.
- Stir steak and vegetable mixture into the cream cheese mixture until combined. Transfer to prepared pie plate; use a spatula to smooth into an even layer. Top with the remaining 5 slices provolone cheese.
- Bake 25-30 minutes or until cheese is bubbly and edges start to brown. Set oven to broil; cook another 1-2 minutes or until center is browned. Remove from oven; let cool 10 minutes.
- Serve with various dippers, such as sliced baguette, crostini, tortilla chips, corn chips, crackers and/or crudites.
Nutrition Facts
1 serving: 422 calories, 36g fat (17g saturated fat), 94mg cholesterol, 643mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 20g protein.
Ingredients
- 3 pounds chicken wings (about 1 dozen)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (29 ounces) sliced peaches in extra-light syrup, undrained
- 1/2 cup whiskey
- 1/4 cup honey
- 1 tablespoon lime juice
- 1 tablespoon Louisiana-style hot sauce
- 3 garlic cloves, minced
- 4 teaspoons cornstarch
- 2 tablespoons cold water
- Minced chives, optional
Directions
- Pat chicken wings dry. Using a sharp knife, cut through the 2 wing joints; discard wing tips. Season wings with salt and pepper. Place in a 3- or 4-qt. slow cooker.
- Pulse peaches with syrup in a food processor until pureed. Add the next 5 ingredients; pulse to combine. Pour over wings; toss to coat. Cook, covered, on low until chicken is tender, 4-6 hours.
Combine cornstarch and water until smooth; stir into slow cooker. Cook, covered, on high until sauce is thickened, about 15 minutes.
Preheat broiler. Remove wings to a 15x10x1-in. pan; arrange in a single layer. Broil wings 3-4 in. from heat until lightly browned, 2-3 minutes. Brush with sauce before serving. Serve with remaining sauce, and chives if desired.
Nutrition Facts
1 piece: 93 calories, 4g fat (1g saturated fat), 18mg cholesterol, 140mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 6g protein.
Ingredients
- 1/4 cup water
- 3 tablespoons brown sugar
- 3 tablespoons white vinegar
- 3 tablespoons canola oil
- 1 tablespoon chopped chipotle pepper in adobo sauce
- 5 garlic cloves, halved
- 1 tablespoon ground chipotle pepper or ground ancho chile pepper
- 2-1/2 teaspoons ground cumin
- 2-1/2 teaspoons dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 3 pounds boneless skinless chicken thighs
Directions
- Place the first 12 ingredients in a blender; cover and process until pureed. Transfer marinade to a large bowl or shallow dish. Add chicken; turn to coat. Refrigerate 8 hours or overnight.
- Drain chicken, discarding marinade. Grill chicken, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Let rest 10 minutes before slicing.
Nutrition Facts
4 ounces cooked chicken: 284 calories, 15g fat (4g saturated fat), 113mg cholesterol, 297mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 2 teaspoons sugar
- 3/4 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded Swiss cheese
- 1 cup cubed cooked pork
- 1 cup cubed fully cooked ham
- 1/2 cup chopped sweet pickles
- 1/2 cup chopped onion
Directions
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
- For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine cheese, pork, ham, pickles, onion and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 300 calories, 22g fat (5g saturated fat), 33mg cholesterol, 402mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 1 to 3 tablespoons barbecue sauce
- 1 tablespoon ranch salad dressing mix
- 2 teaspoons sugar
- 3/4 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 hard-boiled large eggs, chopped
- 2 tablespoons sweet pickle relish
Directions
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
- For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.
Barbecue Macaroni Salad Tips
Can you use other pasta shapes in Barbecue Macaroni Salad?
You can make this dish with any short pasta you have on hand. Feel free to experiment with pasta shapes or just use this as an excuse to clean out your pantry!Do you have to wait for the macaroni to cool before assembling Barbecue Macaroni Salad?
Yes. Rinsing the pasta under cold water will help speed up the cooling process and prevent the pasta from overcooking and turning mushy. Check out our guide on how to cook pasta perfectly for any type of recipe!What else can you add to Barbecue Macaroni Salad?
If you're looking to add some pops of color, then red peppers, black beans and fresh corn can brighten up this dish and add a little crunch. Additionally, pulled pork, smothered in barbecue sauce, is a great option if you're wanting to add some protein to this dish.—Ellie Crowley, Taste of Home Culinary Assistant
Nutrition Facts
3/4 cup: 449 calories, 35g fat (6g saturated fat), 78mg cholesterol, 452mg sodium, 27g carbohydrate (6g sugars, 1g fiber), 7g protein.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons Italian salad dressing mix
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup chopped rotisserie chicken
- 1 can (14 ounces) water-packed artichoke hearts, drained and chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons capers, drained
- Caesar salad croutons, optional
Directions
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
- For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, salt and pepper. In a large bowl, combine chicken, artichokes, Parmesan, capers and macaroni. Add dressing and toss gently to coat.
- Refrigerate until serving. Top with croutons and additional capers if desired.
Nutrition Facts
3/4 cup: 318 calories, 22g fat (4g saturated fat), 20mg cholesterol, 692mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 10g protein.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 2 teaspoons sugar
- 2 teaspoons snipped fresh dill
- 3/4 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup peeled and deveined cooked shrimp (100-150 per pound)
- 4 hard-boiled large eggs, sliced
- 1 small cucumber, chopped
- 1 small red onion, thinly sliced
Directions
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
- For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.
Nutrition Facts
3/4 cup: 287 calories, 21g fat (3g saturated fat), 125mg cholesterol, 401mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 10g protein.
Ingredients
- 3 bacon strips, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 2/3 cup beer or chicken broth
- 1/4 cup packed brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
Directions
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until tender, 5-6 minutes. Add garlic; cook 1 minute longer.
- Stir in remaining ingredients and reserved bacon; bring to a boil. Place skillet in oven. Bake until bubbly and sauce is slightly thickened, 20-25 minutes.
Nutrition Facts
2/3 cup: 228 calories, 6g fat (2g saturated fat), 9mg cholesterol, 444mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 8g protein.
Ingredients
- 2 large eggs, lightly beaten
- 1/4 cup canola oil, divided
- 2 medium onions, finely chopped, divided
- 1/2 cup dry bread crumbs
- 1 teaspoon dried oregano
- 2 pounds ground beef
- 1 medium green pepper, chopped
- 2 cans (15 ounces each) tomato sauce
- 1/4 cup packed brown sugar
- 2 tablespoons prepared mustard
- 2-1/2 teaspoons chili powder
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- Dash Louisiana-style hot sauce
- ADDITIONAL INGREDIENTS (for each serving):
- 1 hoagie bun, split and toasted
- 2 tablespoons shredded cheddar cheese
Directions
- In a large bowl, combine the eggs, 2 tablespoons oil, 1/2 cup onion, bread crumbs and oregano. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls.
- Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° until no longer pink, 20-25 minutes.
- Meanwhile, in a Dutch oven, saute green pepper and remaining onion in remaining oil until tender. Stir in the tomato sauce, brown sugar, mustard, chili powder, salt, garlic powder, pepper and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain meatballs on paper towels; add to sauce and stir to coat.
- To serve immediately, for each sandwich, place 4 meatballs on a bun and sprinkle with cheese. Cool remaining meatballs; transfer to freezer containers. Cover and freeze for up to 3 months.
- To use frozen meatballs: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Prepare sandwiches as directed above.
Nutrition Facts
1 sandwich: 649 calories, 31g fat (10g saturated fat), 138mg cholesterol, 1369mg sodium, 58g carbohydrate (17g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 1 lean meat.
Ingredients
- 1 cup creamy peanut butter
- 1 cup honey
- 4 cups quick-cooking oats
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1/4 teaspoon salt
Directions
- In a large microwave-safe bowl, combine peanut butter and honey. Heat, uncovered, until warmed, 20-30 seconds. Stir until smooth; add remaining ingredients and stir until combined. Transfer to a lightly greased 13x9-inch pan; gently press mixture into pan. Cover and refrigerate until set, 1 hour or overnight. Cut into bars.
Nutrition Facts
1 bar: 197 calories, 10g fat (2g saturated fat), 0 cholesterol, 71mg sodium, 26g carbohydrate (15g sugars, 2g fiber), 5g protein.
Ingredients
- 3 cans (15 ounces each) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup chopped peeled jicama
- 1/2 cup chopped green pepper
- 1/2 cup chopped tomato
- 3 tablespoons minced fresh cilantro
- DRESSING:
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/4 teaspoon pepper
- Minced fresh cilantro, optional
Directions
- In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.
Nutrition Facts
3/4 cup: 239 calories, 9g fat (1g saturated fat), 0 cholesterol, 454mg sodium, 30g carbohydrate (3g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.
Ingredients
- 1 package (16 ounces) uncooked elbow macaroni
- 1-1/2 cups mayonnaise
- 3 tablespoons cider vinegar
- 1 tablespoon prepared mustard
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 medium sweet red pepper, chopped
- 1 celery rib, chopped
- 4 green onions, chopped
- 1 jar (4 ounces) diced pimientos, drained
- 3/4 teaspoon poppy seeds
Directions
- Cook macaroni according to package directions; drain. Rinse with cold water and drain well.
- In a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper. Add macaroni and remaining ingredients; toss to coat. Refrigerate, covered, 2 hours or until cold.
Test Kitchen tip
Nutrition Facts
3/4 cup: 243 calories, 16g fat (2g saturated fat), 2mg cholesterol, 342mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 4g protein.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2-1/2 cups water
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cans (8 ounces each) tomato sauce
- 2-1/2 teaspoons beef bouillon granules
- 2 garlic cloves, minced
- 1 envelope taco seasoning
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons baking cocoa
- 1-1/2 teaspoons ground cumin
- 1 teaspoon Louisiana-style hot sauce
- 1/2 teaspoon pepper
- Optional toppings: Sour cream, tortilla strips and sliced jalapenos
Directions
- Cook beef and onion in a large skillet over medium heat until meat is no longer pink, 5-7 minutes, breaking beef into crumbles; drain. Transfer to a 4-qt. slow cooker. Stir in the next 13 ingredients.
- Cover and cook on low for 7-9 hours or until heated through. Serve with toppings as desired.
Nutrition Facts
1-1/2 cups: 337 calories, 11g fat (3g saturated fat), 47mg cholesterol, 1657mg sodium, 39g carbohydrate (7g sugars, 10g fiber), 23g protein.
Ingredients
- 8 bacon strips, cut into 1-inch pieces
- 2 pounds lean ground beef (90% lean)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups shredded peeled butternut squash
- 2 medium parsnips, peeled and shredded
- 2 medium carrots, peeled and shredded
- 1 can (12 ounces) cola
- 1 can (8 ounces) tomato paste
- 1 cup water
- 1/3 cup honey mustard
- 1-1/2 teaspoons ground cumin
- 1-1/4 teaspoons salt
- 1 teaspoon ground allspice
- 1/2 teaspoon pepper
- 18 hamburger buns, split
Directions
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. In the same skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 10-12 minutes, breaking meat into crumbles; drain.
- Transfer to a 5- or 6-qt. slow cooker. Stir in squash, parsnips, carrots, cola, tomato paste, water, mustard and seasonings. Cook, covered, on low until vegetables are tender, 4-5 hours. Stir in bacon. Serve on buns.
Nutrition Facts
1 sandwich: 275 calories, 8g fat (3g saturated fat), 35mg cholesterol, 526mg sodium, 35g carbohydrate (9g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1-1/2 cups frozen petite corn (about 5 ounces), thawed
- 1-1/2 cups chunky salsa
- 1-1/2 cups finely shredded cheddar cheese
- 1 medium sweet red pepper, finely chopped
- 4 green onions, thinly sliced
- Baked tortilla chip scoops
- Minced fresh cilantro
Directions
- Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
- Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes.
- Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.
Nutrition Facts
1/4 cup chicken mixture: 97 calories, 4g fat (2g saturated fat), 26mg cholesterol, 202mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat.
Ingredients
- 1 bottle (18 ounces) barbecue sauce
- 1/2 cup amber beer or root beer
- 1/4 cup cider vinegar
- 2 green onions, chopped
- 2 tablespoons dried minced onion
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, minced
- 1 tablespoon dried parsley flakes
- 2 pounds boneless skinless chicken breasts
- 12 hamburger buns, split and toasted
- 24 cooked bacon strips
- 12 lettuce leaves
Directions
- In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low, 3-4 hours or until tender. Shred chicken with 2 forks. Serve on buns with bacon and lettuce.
Nutrition Facts
1 sandwich: 401 calories, 12g fat (4g saturated fat), 65mg cholesterol, 1175mg sodium, 43g carbohydrate (19g sugars, 2g fiber), 28g protein.
Ingredients
- 2/3 cup plus 2 tablespoons sugar, divided
- 1/4 cup sunflower oil
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 cups white whole wheat flour or whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 tablespoons confectioners' sugar
Directions
- Preheat oven to 375°. In a large bowl, beat 2/3 cup sugar and sunflower oil until blended. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger and cloves; gradually beat into sugar mixture.
- Combine confectioners' sugar and remaining 2 Tbsp. sugar. Shape dough into 1-in. balls; roll in sugar mixture. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts
1 cookie: 110 calories, 3g fat (0 saturated fat), 8mg cholesterol, 158mg sodium, 19g carbohydrate (10g sugars, 2g fiber), 3g protein.
Ingredients
- 18 ounces cream cheese, softened
- 1/4 cup sour cream
- 1-1/2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 cup beer or nonalcoholic beer
- 1 pound bacon strips, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1/4 cup heavy whipping cream
- 1 green onion, thinly sliced
- Soft pretzel bites
Directions
- In a greased 6-qt. electric pressure cooker, combine cream cheese, sour cream, mustard and garlic powder until smooth. Stir in beer; add bacon, reserving 2 tablespoons. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
- Select saute setting, and adjust for medium heat. Stir in cheese and heavy cream. Cook and stir until mixture has thickened, 3-4 minutes. Transfer to serving dish. Sprinkle with onion and reserved bacon. Serve with pretzel bun bites.
Test Kitchen tips
Nutrition Facts
1/4 cup: 213 calories, 19g fat (10g saturated fat), 60mg cholesterol, 378mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.
Ingredients
- 1 cup brewed coffee
- 1/2 cup packed brown sugar
- 1/4 cup spicy brown mustard
- 2 tablespoons molasses
- 2 cans (16 ounces each) butter beans
- 2 cans (16 ounces each) kidney beans
- 2 cans (16 ounces each) navy beans
Directions
- In a greased 3- or 4-qt. slow cooker, mix first 4 ingredients. Rinse and drain beans; stir into coffee mixture. Cook, covered, on low until flavors are blended, 4-5 hours.
Nutrition Facts
1/2 cup: 183 calories, 0 fat (0 saturated fat), 0 cholesterol, 403mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 11g protein.
Ingredients
- 1/4 cup butter, cubed
- 3 pounds medium Honeycrisp apples, peeled and sliced 1/4 inch thick
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 cup apple cider
- 1 teaspoon vanilla extract
- DOUGH:
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3/4 cup warm 2% milk (110° to 115°)
- 1/4 cup sugar
- 3 tablespoons canola oil
- 2 teaspoons salt
- 3-3/4 to 4-1/4 cups all-purpose flour
- CIDER SAUCE & GLAZE:
- 4 cups apple cider, divided
- 1/2 cup packed brown sugar
- 1 cup confectioners' sugar
- 4 ounces cream cheese, softened
- 1/2 cup butter, softened and divided
- 1-1/2 teaspoons vanilla extract, divided
Directions
- In a Dutch oven over medium heat, melt butter. Add the next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15x10x1-in. baking pan; spread into a single layer. Add cider to the Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla. Pour over the apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
- For the dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface. Roll dough into an 18x12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Cut into twenty-four 3x3-in. squares. Place 12 squares on edges in each of 2 parchment-lined 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350°.
- Bake until well browned, 60-70 minutes. For the cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For the glaze, beat confectioners' sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency.
- Add remaining 1/4 cup butter and 1/2 teaspoon vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle the sauce and glaze over loaves. Cool completely in pans on wire racks. Lifting with parchment, remove loaves from pans. Pull apart, or slice if desired.
Nutrition Facts
1 piece: 272 calories, 10g fat (5g saturated fat), 21mg cholesterol, 317mg sodium, 44g carbohydrate (27g sugars, 2g fiber), 3g protein.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup confectioners' sugar, divided
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup ground pecans
- 1 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup miniature semisweet chocolate chips
Directions
- Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next 6 ingredients. Gradually beat into creamed mixture. Fold in chocolate chips.
- Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely.
Nutrition Facts
1 cookie: 81 calories, 5g fat (3g saturated fat), 8mg cholesterol, 27mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.
Ingredients
- 2 large eggs, lightly beaten
- 15 Ritz crackers, crushed
- 1/2 medium onion, finely chopped
- 1/4 cup 2% milk
- 4 teaspoons brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground chipotle pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- SAUCE:
- 1/2 cup honey
- 1/4 cup Buffalo wing sauce
- 1/4 cup packed brown sugar
- 2 tablespoons orange marmalade
- 2 tablespoons apricot spreadable fruit
- 2 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon crushed red pepper flakes
- Hot cooked rice or pasta
- Sliced celery, optional
Directions
- Preheat oven to 400°. Combine first 10 ingredients. Add meat; mix lightly but thoroughly. Shape meat mixture into 1-1/2-in. balls; bake on a greased rack in a 15x10x1-in. baking pan lined with foil until lightly browned, 12-15 minutes. Meanwhile, in a small saucepan over medium heat, whisk together sauce ingredients until brown sugar is dissolved.
- Transfer meatballs to a 3-qt. slow cooker; add sauce. Cook, covered, on low until meatballs are cooked through, about 2 hours. Serve with hot cooked rice or pasta and, if desired, sliced celery.
Nutrition Facts
3 meatballs with 2 tablespoons sauce: 258 calories, 10g fat (3g saturated fat), 81mg cholesterol, 459mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 14g protein.
Ingredients
- 2 packages (8 ounces each) reduced-fat cream cheese
- 1 can (20 ounces) crushed pineapple, well drained
- 3 cups finely chopped pecans, divided
- 1/4 cup finely chopped green pepper
- 1 tablespoon finely chopped onion
- 1 teaspoon seasoned salt
- Assorted crackers
Directions
- In a large bowl, beat cream cheese until smooth. Stir in pineapple, 1-1/2 cups pecans, green pepper, onion and seasoned salt. Shape into 2 balls. Wrap; refrigerate at least 30 minutes.
- Place remaining pecans in a small shallow bowl; roll cheese balls in pecans to coat evenly. Serve with crackers.
Nutrition Facts
2 tablespoons: 117 calories, 10g fat (3g saturated fat), 10mg cholesterol, 108mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 3g protein.