Monday, April 30, 2012

Buttermilk Pancakes

These were delicious! 
I doubled this recipe and got 15 pancakes measuring each pancake with 1/4 cup.
16.5 carbs per pancake
Recipe from Jamie Cooks It Up

1 C flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 T sugar
2 T butter, melted (do not, at this time, or any other time in your life consider using margarine)
1 C + 2 T buttermilk (no substitutions please)
1 egg, beaten

Sunday, April 1, 2012

Breakfast Crostatas



INGREDIENTS:
1
can Pillsbury® refrigerated crusty French loaf
1 1/2
teaspoons McCormick® Basil Leaves
1/2
teaspoon McCormick® Rosemary Leaves, crushed
1 1/2
cups diced ham or Canadian bacon
1 1/2
cups (6 oz) shredded Gouda cheese or Cheddar cheese
4
LAND O LAKES® Eggs
Dash salt, if desired
Dash McCormick® Ground Black Pepper

DIRECTIONS:
  • Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough onto cookie sheet; cut in half lengthwise and crosswise to form 4 squares. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make small well in center of ham and cheese on each square.
  • To form crostatas, fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well in each crostata. Sprinkle with salt and pepper.
  • Bake 20 to 25 minutes or until bottoms of crostatas are golden brown and egg whites and yolks are firm, not runny.