Breakfast!

Campfire Johnny Cakes
“Built for the wilderness. Campfire tested, weekend warrior approved.” – Ben Blascoe

Ingredients:
• 1 box Krusteaz Corn Bread Mix
• 1 ½ cups water
• 1 cup olive or vegetable oil
• 1 large jalapeño (diced, de-seeded)
• Cinnamon sugar

Tools:
• Skillet
• Spatula
• Fork
• Mixing Bowl

Method:

1. Mix corn bread, jalapeño, 1/3 cup oil and water to mixing bowl.

2. Drizzle olive oil in skillet, place over heat to warm up. Looking for medium high heat.

3. Applying pancake principles, drip batter into skillet. Roughly “half/dollar” to “corn tortilla” size. When the cakes start to acquire a good amount bubbles on the surface, that’s when you start looking for the flip. The other side will cook a little quicker, so watch them. You’re looking for a deep golden brown on both sides.

4. When cakes are done (you will probably only be able to do 2 – 4 at a time) sprinkle with cinnamon sugar.

5. Cool and serve


Per muffin: 272 calories; 9 g fat ( 2 g sat , 6 g mono ); 39 mg cholesterol; 44 g carbohydrates; 20 g added sugars; 6 g protein; 3 g fiber; 239 mg sodium; 184 mg potassium.

Nutrition Bonus: Iron (20% daily value).


fig and goat cheese muffins

Ingredients

    3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufch
    2 tablespoons honey
    1 teaspoon freshly grated lemon zest
    1 1/4 teaspoons vanilla extract, divided
    2 cups white whole-wheat flour (see Note)
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 large eggs
    1 large egg white
    3/4 cup packed dark or light brown sugar
    1 cup low-fat or nonfat buttermilk
    1/3 cup extra-virgin olive oil
    1 1/4 cups chopped dried figs
    3 tablespoons turbinado (see Note) or granulated sugar
Preparation

    Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
    Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
    Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
    Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
    Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Creamy Hash Brown Casserole

Recipe Courtesy of Paula Deen
Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Easy
Ingredients Add to grocery list

1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed potato chips
Directions

Preheat oven to 350 degrees F. Lightly butter a casserole dish.

In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.

Pour mixture into prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, or until hot and bubbly.

The Perfect Stanwich

Ingredients:

    2 slices bacon
    1 large ciabatta loaf, halved horizontally and cut crosswise into quarters
    Perfect Saute Seasoning or salt and freshly ground white or black pepper
    1 1/2 tablespoons extra-virgin olive oil
    1 red onion, sliced 1/2 inch thick
    8 large eggs
    Several dashes of hot sauce
    2 tablespoons unsalted butter
    1 cup (4 ounces) grated aged cheddar cheese

Method:

In a medium skillet over medium-high heat, cook the bacon until crisp, 3 to 5 minutes. Transfer the bacon to a paper-towel-lined plate. Reserve the pan fat.

Preheat the broiler.

Place the 8 pieces of bread cut side up on a baking sheet. Drizzle with the bacon fat and season lightly.

Heat the oil in a grill pan or skillet over high heat until hot, but not smoking. Grill or sear the onions with a pinch of seasoning until charred and tender, 5 to 7 minutes, turning once. Crumble in the bacon.

In a large bowl, whisk together the eggs, a pinch of seasoning, and the hot sauce until slightly frothy. Melt the butter in a nonstick or other skillet. Add the eggs and sprinkle with the cheese. Once the eggs have begun to very lightly set, begin to stir them gently using a heat-proof rubber spatula. Make sure to scrape all edges of the pan. Continue this process until the eggs are creamy and just cooked through, about 2 minutes. Remove from the heat and cover.

Broil the bread until lightly toasted, about 1 minute (watch closely to see that it does not burn). Divide 4 slices of bread among 4 serving plates. Place some of the scrambled eggs on each slice. Spoon the onion-bacon mixture over the eggs. Top with the remaining slices of bread.
Variations:

The Suzannewich
Stan’s wife, Suzanne, loves this open-faced breakfast sandwich with chorizo and onions. To make it, sauté fresh chorizo sausage (removed from the casing) with some chopped yellow onion and a garlic clove or two. Top a slice of toasted country white bread with a fried egg (preferably over-easy), and sprinkle the top with the chorizo mixture and some grated Monterey Jack cheese. If you have tomatillo salsa or a julienned roasted poblano chile pepper on hand, add a little of that before sprinkling with the cheese. Place under the broiler until the cheese is melted, about 2 minutes.

Corrie’s Granola Waffles with Buttered Pecan Syrup
by Paula Deen

Buttered Pecan Syrup:

2 tablespoons (1/4 stick) unsalted butter
1 cup chopped pecans
1 cup maple syrup
1/4 teaspoon salt
Waffles:

2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
2 cups buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup your favorite granola
Directions

To make the syrup, melt the butter in a large skillet over medium heat. Add the pecans and cook until fragrant, about 3 minutes. Add the maple syrup and salt and cook, stirring constantly for 2 to 3 minutes, until thickened.

To make waffles, heat a waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Pour the wet mixture into the dry mixture and fold to combine.

Cook the waffles according to the directions for your waffle iron. Usually it will take 4 to 6 minutes for the waffles to turn golden and the waffle iron to stop releasing steam, which indicates that they’re done.

Sprinkle the granola over the waffles and serve immediately with the buttered pecan maple syrup.

Souffled Grit Pudding
by Paula Deen

3 tablespoons unsalted butter, plus more for the souffle dish
1/2 cup sugar, plus 2 tablespoons, plus more for souffle dish
2 1/2 cups milk
1 cup half-and half
1 cup quick cooking grits
Pinch salt
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3 eggs, separated
Directions

Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish and coat the surface evenly with the sugar, tapping out the excess.

In a medium saucepan, combine the milk, and half-and-half, 1/2 cup sugar, and the butter. Bring the mixture to a boil over medium-high heat. Very slowly, to avoid lumps, whisk in the grits and salt. Add the egg yolks to a small bowl and the egg whites to a large bowl. Stir a little of the hot grits, into the egg yolks, to temper, then add the yolks to the pan and whisk to combine. Add the lemon zest, cinnamon and nutmeg. Reduce the heat and simmer, stirring constantly, until the mixture is thickened and cooked through, about 15 minutes.

Using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons of sugar, and continue whipping until stiff peaks form. Fold 1/3 of the meringue into the grits to lighten, and then fold in the remaining meringue. Scrape the batter into the prepared souffle dish and bake in the center oven rack until the souffle is golden but the center still jiggles, 40 to 45 minutes. Serve immediately.