*UPDATE 8/21: CONTEST IS CLOSED, THANK YOU!*It's time for another Early Bird review of Gooseberry Patch's new cookbook!
101 Breakfast & Brunch Recipes. It's from their Photo Series of cookbooks, so each recipe has a beautiful color picture. I love the format!
3 Cups frozen shredded hashbrowns, thawed
1/4 Cup butter, melted
3 eggs, beaten
1 Cup half-and-half
3/4 Cup cooked hame, diced
1/2 Cup green onions, chopped
1 Cup shredded Cheddar Cheese
salt and pepper to taste
In an ungreased 9" pie plate, combine hashbrowns and butter. Press hashbrowns into the bottom and up the sides of the pie plate.
1-1/2 Cups quick-cooking oats, uncooked
1/2 Cup all-purpose flour
1/2 Cup light brown sugar, packed
1/4 tsp. baking soda
1/4 tsp. plus 1/8 tsp. salt, divided
1/4 tsp. cinnamon
6 Tbsps. butter, melted
8-oz. pkg. cream cheese, softened
1/2 Cup creamy peanut butter
1 egg, beaten
1/2 Cup favorite-flavor jam
In a bowl, stir together oats, flour, brown sugar, baking soda, 1/4 tsp. salt and cinnamon. Add melted butter and mix until crumbs form. Reserve 1/2 cup of oat mixture for topping; firmly spread remaining mixture in a lightly greased, parchment paper-lined 8"x8" baking pan.
YOU WILL NEED:
2 bananas, sliced
2 Cups milk
2 Cups non-fat vanilla yogurt
1 Cup pineapple juice
1 Tbsp. honey
Process all ingredients together in a blender until smooth. Pour into a tall glass. Serve immediately. Makes one serving.
you can do so here.
*UPDATE 8/21: CONTEST IS CLOSED, THANK YOU!*Best of luck and thanks for visiting!