Whether you like to serve mom breakfast in bed on Mother’s Day, which takes places this year on May 13, or bake a special dessert for after dinner, these recipes will fit the bill. The mini frittatas are like little quiches, but don’t require fussing with a crust. White chocolate brownies are special, festive and luscious tasting.
1/4 pound of cubed fully cooked lean ham, smoked turkey, cooked sausage
1/2 cup (or more) cooked vegetables of choice
1 cup (4 ounces) shredded cheese: cheddar, Swiss, goat cheese, Monterey Jack
5 large eggs and egg substitute equivalent to 4 eggs (or any combination equivalent to 9 or 10 eggs total)
3 tablespoons minced fresh chives or parsley (or 1 tablespoon dried)
1/2 cup fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper
Spray muffin tins with cooking spray. It’s best to use non-stick or silicone muffin tins. If using silicone, place them on a large cookie sheet. Divide meat and vegetables evenly among muffin cups, filling at least half way; top with cheese. In a large bowl, beat eggs and egg substitute. Beat in the chives, milk, salt and pepper.
Using a 1/4 cup ladle or measuring cup, gently pour the egg mixture into each cup, allowing the mixture to settle. Each muffin cup will be very full. Bake at 375 degrees for 22-25 minutes or until a knife inserted near the center comes out clean.
Carefully run a knife around the edges to loosen; remove from pan. Serve warm.
Chef's comments: These are extremely versatile. Use any combination of bacon, ham, sausage, veggies such as broccoli, cauliflower, fresh peppers, mushrooms, asparagus, or leftover cooked potatoes. Or leave out the meat entirely. Vary the cheese or the herbs according to your preference. I often use a combination of leftover pieces of cheese.
My mom’s personal favorite is ham, potato, and cheddar.
Make Ahead Tip: Place meats, vegetables, and cheeses in prepared muffin tins and cover with foil. Prepare egg mixture ahead, cover, and refrigerate. In the morning, preheat the oven, stir the egg mixture again, and pour over top of the prepared muffin cups. Bake as directed above.
White Chocolate Brownies
3 ounces chopped white chocolate
4 large eggs
1 1/2 cups sugar
2/3 cup oil
2 teaspoons almond extract
1 1/3 cups flour
1 teaspoon baking powder
1 cup mini chocolate chips
Preheat oven to 350 degrees. Melt white chocolate in top of double boiler, stirring until smooth. Prepare pan by lining a 13-inch by 9-inch baking pan with foil; spray with cooking oil spray. Beat eggs until thick and lemon colored, about 5 minutes. Gradually add sugar and beat until well blended. Stir in oil, extract, and melted white chocolate. Thoroughly blend flour and baking powder into egg mixture. Stir in chocolate chips. Spread mixture in prepared pan. Bake in preheated 350-degree oven for 25-30 minutes. Cool in pan on rack; cut into rectangles to serve. Makes about 36 bars.
Comments: Webster Township resident Carol Smith said the brownies are “very good.”
I took the brownies around town to give some of the merchants a treat, too. Here are some of the comments:
“…really delicious. I like the almond flavor!”~ Laura Telesco.
“They’re really good!”~ Allison Bishop.
“Absolutely delightful!”~ Lisa Zahra.
I also passed them out to the men who were on lunch break from working on the road outside of . They ate them so quickly, I couldn’t even write down all of the comments or get their names!
It’s time to think about warm weather and picnics. What do you like to fix for family and friends when it’s nice enough for outdoor eating? Remember to send in your favorite recipes for Dexter Patch’s food column so we can enjoy and post your tried and true recipes. Anne Kornow, family, friends, and perfect strangers who happen to walk by will taste test many of the interesting and delectable recipes. Send your favorite summer recipes to email@example.com.