|Crustless Bacon and Cheese Quiche
5 green onions, chopped, divided
1 tomato, chopped, divided
12 slices bacon
1 cup sliced fresh mushrooms
1/3 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
HEAT oven to 325ºF.
RESERVE 2 Tbsp. each onions and tomatoes. Cook bacon in large skillet until crisp.
Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat.
Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
BAKE 30 min. or until center is set. Top with reserved onions and tomatoes.
Let stand 5 min. before cutting to serve.
|Croissant French Toast |
1 cup sugar
1/4 cup plus 2 tablespoons pure maple syrup
2 cups whole milk
2 large eggs
5 croissant, cut in half horizontally
Preheat the oven to 350°. Butter a 9-by-2-inch round cake pan. In a small, heavy saucepan, bring the sugar,
2 tablespoons maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring, and cook for 5 minutes.
Boil until the caramel is a light golden color or a candy thermometer registers 240°, 5 to 8 minutes longer.
Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan.
In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup.
Soak the croissant halves in the custard until moistened, then layer the croissants on top of the maple caramel
in the prepared cake pan, pressing down gently to flatten. Pour any remaining custard over the croissants and
let the bread soak and soften, pressing down occasionally to flatten the croissants.
Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up
the sides of the cake pan. Bake until the croissants are golden and the custard is set
(a toothpick inserted in the center of the French toast should come out clean), about 45 minutes.
Remove the French toast from the hot-water bath, cut into wedges and serve warm.
|Spinach and Avocado Salad |
1/2 cup sliced avocados
3 Tbsp. orange juice
1 tsp. lemon juice
3 cups baby spinach leaves
1 small blood orange, peeled, cut into sections
1/4 cup KRAFT CATALINA Dressing
2 Tbsp. PLANTERS Pecan Halves, toasted
TOSS avocados with juices in medium bowl.
ADD next 3 ingredients; mix lightly.
SPOON onto 2 plates; top with nuts.
Optional: Substitute 1 drained can (11 oz.) mandarin oranges or 1 sectioned navel orange for the blood orange sections
Prepare using 1/4 cup PLANTERS Slivered Almonds
|Berries with Maple Cream
1 cup heavy cream
2 tablespoons pure maple syrup
3 cups assorted berries (blueberries, raspberries, blackberries)
Grated peel of 1 lemon or orange
In a large bowl, beat the cream until soft peaks form.
Add the maple syrup and beat until the cream holds stiff peaks. Set aside.
In another bowl, toss the berries with the peel.
Divide among 8 bowls and top with the maple cream.
|Pineapple Passion Punch |
1 tub Pineapple Orange Flavor Drink Mix
1 qt. (4 cups) cold unsweetened pineapple juice
2 cups cold water
1 bottle (1 liter) club soda, chilled
PLACE drink mix in large plastic or glass pitcher.
Add pineapple juice and water; stir until drink mix is dissolved.
Refrigerate several hours or until chilled.
POUR into punch bowl when ready to serve. Stir in club soda.
Serve over ice cubes.