Breakfast

Blueberry Muffin Top Cookies

~ lindy

Blueberry Muffin Top Cookies

Makes around 22 Muffin Top Cookies

Preheat oven 425*F.

Ingredients:

*1/2 cup Butter, almost room temperature 

*3/4 cup Sugar

*2 Eggs

*3/4 cup Plain Greek Yogurt

*2 teaspoons Vanilla Extract 

*1/4 teaspoon Almond Extract

*2 cups All-purpose Flour

*2 teaspoons Baking Powder

*1/4 teaspoon Sea Salt

*1 cup Fresh Blueberries or Frozen Blueberries, not thawed

*Raw Sugar, topping

Instructions:

In a large mixing bowl cream together the butter and sugar, using a hand mixer on medium-low speed.  Then add the yogurt vanilla extract , almond extract and eggs adding them 1 at a time, mixing them until incorporated.

Sift together in a bowl the dry ingredients;  Flour, baking powder and salt.  Then add 1/3 of the dry ingredients to the creamed mixture and mix on medium-low speed until combined and smooth texture.  Stir in the blueberries.

Using a 1/4 cup scoop, scooping 6 heaping scoops of the batter onto a Silpat or Parchment covered 1/2 baking sheet, spacing as needed for muffin top cookies to spread and sprinkle the tops with raw sugar.

Bake for 11 to 12 minutes or until tops start to turn golden brown.

.

Enjoy!

Lindy

Bacon Mushroom Cheese Quiche

~ lindy


Bacon Mushroom Cheese Quiche
*5 Eggs, beaten

*1/4 cup milk

*1/4 cup Whipping Cream

*1 cup sliced Baby Bella Mushrooms

*1 cup Roughly Chopped Spinach

*2 Cloves Garlic, minced or pressed

*3 tablespoons minced Onions

*2 tablespoons Butter

*2 tablespoons Extra Light Olive Oil

*1/4 cup milk

*1/4 cup Whipping Cream

*8 Slices Turkey Bacon, cooked chopped (could use sausage or bacon)

*1/4 cup Parmesan Cheese, grated

*1/4 cup Colby Jack, grated

*1/4 cup Monterey Jack, grated

*1/8 teaspoon Red Pepper Flakes, lightly chopped

*Sea Salt and Freshly Ground Black Pepper

*1 (9 inch) Frozen readymade to bake Pie Shells in pie tins, thawed and docked
**Bake thawed pie crust for 5 minutes in a pre-heated 350*F. oven.

In a medium bowl add 5 eggs and beat/whip 1-2 minutes and then whisk in the milk and cream
In a sauté pan add the butter, olive oil on medium-low heat, heat until hot then add the mushrooms and sauté for 3-5 minutes on medium low heat. Now add onions and sauté another minute, add garlic and sauté 30 more seconds. Then add spinach to sautéed mixture quickly add to the milk/beaten eggs.
To the egg mixture add; Cooked turkey bacon, Parmesan, Colby and Monterey Jack Cheese, red pepper flakes, salt and pepper.
Pour the Quiche mixture into partially baked pie crust and bake 350*F.  for 20-30 minutes or until the center is no longer jiggly.

Remove from oven and cool slightly, cut into pie slices and serve.

Three Cheese Quiche
*5 Eggs, beaten

*1/4 cup milk

*1/4 cup Whipping Cream

*1/2 cup Parmesan Cheese, grated

*1/2 cup Colby Jack, grated

*1/2 cup Monterey Jack, grated

*1 cup Roughly Chopped Spinach, optional

*2 Cloves Garlic, minced or pressed

*3 tablespoons minced Onions

*2 tablespoons Butter

*2 tablespoons Extra Light Olive Oil

*1/8 teaspoon Red Pepper Flakes, lightly chopped

*Sea Salt and Freshly Ground Black Pepper

*1 (9 inch) Frozen readymade to bake Pie Shells in tins, thawed and docked
Bake thawed pie crust for 5 minutes in a pre-heated 350*F. oven.

In a medium bowl add 5 eggs and beat/whip 1-2 minutes and then whisk in the milk and cream
In a sauté pan add the butter, olive oil on medium-low heat, heat until hot then add the onions and sauté 1 minute, add garlic and sauté 30 more seconds. Then add spinach to sautéed mixture quickly add to the milk/beaten eggs.
To the egg mixture add; Parmesan, Colby and Monterey Jack Cheese, red pepper flakes, salt and pepper.
Pour the Quiche mixture into partially baked pie crust and bake for 20-30 minutes or until the center is no longer jiggly.
Remove from oven and cool slightly, cut into pie slices and serve.

Enjoy!

Lindy