Baked Cheddar Eggs & Potatoes

Ingredients

• 3 tablespoons butter
• 1½ pounds red potatoes, chopped
• ¼ cup minced fresh parsley
• 2 teaspoons minced garlic
• 1 - 1½ teaspoon(s) garlic salt
• ⅛ teaspoon pepper
• 8 large eggs
• ¾ cup shredded extra-sharp cheddar cheese

Instructions

1. Preheat oven to 400.
2. In a 10-in. ovenproof skillet, heat butter over medium heat. Add potatoes and cook until tender.
3. Stir in parsley, garlic, garlic salt and pepper.
4. With the back of a spoon, make four wells in the potato mixture. Break two eggs and pour into each well within the potatoes.
5. Bake 10-12 minutes and sprinkle with cheese. Bake and additional 1-2 minutes to melt cheese. Serve right away and ENJOY!

Bacon Wrapped Potatoes

Ingredients

• 3 TB oil
• 1 TB grated Parmesan cheese
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• salt & pepper
• 20 baby/fingerling potatoes, rinsed and dried (we used red and yellow)
• 10 bacon slices, cut in half crosswise
• toothpicks

Instructions

1. Preheat oven to 400 degrees.
2. In a bowl, mix together oil, Parmesan cheese, garlic powder, paprika, salt and pepper.
3. Dip potatoes in oil/cheese mixture then wrap bacon around and stick toothpick through potato to hold bacon on. Place on greased, foil-lined baking sheet.
4. Repeat until all potatoes are wrapped in bacon.
5. Bake for 30-38 minutes.
6. Serve with ranch or other dip and ENJOY.

Oreo Macarons

INGREDIENTS

Macaron Shells:

• 100 g almond flour
• 30 g Oreo cookie crumbs approx. 4 cookies with filling removed
• 130 g powdered sugar
• 100 g egg whites room temperature
• 1/8 tsp cream of tartar
• 90 g caster sugar or other superfine sugar

Oreo Buttercream:

• Filling from 12 Double Stuffed Oreos
• 4 Tbsp unsalted butter room temperature
• 1/4 cup powdered sugar
• 2 Tbsp Oreos crushed, approx. 2 cookies with filling removed

INSTRUCTIONS

Macaron Shells:

1. Line baking sheet with a silpat mat or parchment.*
2. Place the almond flour, powdered sugar, and Oreo cookie crumbs in a food processor. Process until just beginning to clump. Sift and discard any bits that won't pass through the sifter. Set aside.
3. Whip the egg whites until they're the consistency of a loose foam, add in cream of tartar. Continue whipping while slowly adding caster sugar. Whip to a stiff meringue.
4. Fold the dry mixture into the meringue.**
5. Pour the batter into a piping bag fitted with the 1A tip.
6. Pipe the macarons onto your baking sheet. Sprinkle with Oreo cookie crumbs if desired.
7. When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
8. Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
9. Once dry, bake macarons in a preheated 300°F oven until they stick just slightly to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
10. Let cookies cool completely before removing from pans.

Oreo Buttercream:

1. Cream Oreo filling and butter until smooth, pale, and fluffy. Add in powdered sugar and Oreo cookie crumbs and mix until well combined.

Assembly:

1. Pair macaron shells up by size, pipe buttercream into the center, sandwich the cookies, and twist together.
2. Allow macarons to mature at least 24 hours in the fridge. They are best 2-3 days after making them.

NOTES

*I create a parchment template using a 11/2" cookie cutter to create circles and place it under my silpat mat. **You will need to do a LOT of folds to get the batter to the proper consistency. You're looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix. *** Do not be shy with the whacking! Recipe adapted from Indulge with Mimi.

Chessy Potato Breakfast Casserole

Ingredients

• 8 eggs
• ½ cup milk
• 9 - 10 oz. bag pre-cooked Italian Sausage
• 20 oz. bag diced hash browns
• One 7 oz. bag Kraft® Shredded Mild Cheddar Cheese
• Salt & Pepper

Instructions

1. Preheat oven to 350.
2. Set aside 1 cup of the cheese.
3. Place the rest of the ingredients in a large bowl. Mix well.
4. Pour into greased 9x13 pan. Bake for 30 - 35 minutes. Take out and add remaining cheese. Place back in oven and cook for an addition 5 - 7 minutes.

Avocado Bacon and Eggs

Ingredients

• 1 medium Avocado
• 2 eggs
• 1 piece of cooked bacon, crumbled
• 1 TB of low-fat cheese
• pinch of salt

Instructions

1. Preheat oven to 425.
2. Begin by cutting the avocado in half and removing the pit.
3. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
4. Crack your egg and add it to the inside of your avocado. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon.
5. Cook for 14-16 minutes. Serve warm.

Mini Lemon Cream Pies

Mini Lemon Cream Pies
• 15 phyllo cups
• 6 ounces plain non fat Greek yogurt
• 3 ounces low fat cream cheese, softened
• 3 1/2 tablespoons powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon vanilla extract
Whipped Cream
• 1/3 cup heavy whipping cream, cold
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. In the bowl of a stand mixer or with a handheld mixer beat the Greek yogurt, cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla together until they are totally combined and smooth.
2. Evenly spoon or pipe the lemon cream filling into each of the mini phyllo cups.
3. Clean out the bowl that the lemon cream filling was made in and add in all of the whipped cream ingredients.
4. Using the whisk attachment, beat the whipped cream on high until stiff peaks form.
5. Using a piping bag and a star tip, pipe the whipped cream on top of each mini lemon cream pie.
6. Serve immediately.

Notes

The pies are best assembled right before serving to prevent the phyllo cups from becoming soft.

Creamy Chicken Tortellini Soup

Ingredients:

• 1 tablespoon DeLallo Extra Virign Olive Oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups sliced carrots
• 4 garlic cloves, minced
• 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
• 9 cups chicken broth
• 8.8 ounce package DeLallo Three Cheese Tortellini
• 1/4 - 1/3 cup heavy cream
• 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
• 2 tablespoons fresh chopped parsley
• 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
• 1/2 teaspoon crushed red pepper
• Salt and pepper

Directions:

1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
3. Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
4. Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.