Breakfast & Brunch

10 Ways to Eat Dip for Breakfast, Lunch, and Dinner

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Chip dips can turn a few basic ingredients into full, satisfying meal.  Chip dip is a flavorful swimming pool in which assorted crunchy foods can dive and swim, but it’s also an excellent ingredient for building substantial meals. Usually packed with seasonings, herbs, cheeses, and plenty of salt, dip can transform the flavor and texture of other ingredients to make a filling meal. From eggs to casseroles, here’s a collection of dip-packed, non-snack recipes, so you can eat dip for dinner, no matter the size of your appetite.

French onion dip chicken chili
French onion dip and chicken chili is the power couple that you want in your life. The dip adds a velvety consistency and a subtle hit of umami, thanks to the deeply caramelized onion flavor. If you make homemade onion dip, you can boost the umami even further by making sure your onion dip has at least five onions in it.

Boiled eggs with dip
Simple doesn’t have to mean boring. Elevate the humble boiled egg with a dollop of flavorful dip. Eggs have enough protein to shoo away hunger for a couple hours, but they can be a little bland on their own. Eating should bring at least some pleasure to your taste buds, so dunk a few halved eggs into french onion dip, babaganoush, tahini dip, or roasted red pepper hummus to turn two ho-hum eggs into a much more satisfying nosh.

Pasta dip casserole
Creamy dips often have a base layer of sour cream, mayonnaise, yogurt, or cream cheese, and all of these take to heat surprisingly well. Mix a tub of dip into cooked pasta, add an egg, extra cheese, and bake. The dip will unite the other flavors around the pasta, making for a delicious, sliceable, shareable casserole. Use any creamy dip you like; pasta is really just the vehicle to carry dip to your mouth, so make sure it’s one you enjoy.

Chip ‘n’ dip omellete
Since dip and eggs have a good thing going, why not invite chips back to the party. Afterall, chips were the host for so long, and they add a lot of flavor and texture. In this chip ‘n’ dip omelette, the dip and egg fuse together to create a creamy, savory united front, while the chips soften slightly in the mix and impart their salty, potato-y flavors into every slice.

Spinach dip strata
Giving leftover or stale, ingredients a second life is a great way to save money. This spinach dip strata makes good use of (spoiler alert) spinach dip, but onion dip, horseradish dip, ranch, buffalo chicken, and any creamy variety will work just as well. Marry the dip with eggs to make a custard and pour it over stale hunks of bread before baking.

Dip pasta sauce
You can meal-prep for the week with a pasta and dip casserole, or keep it simple and use your favorite dip as a quick pasta sauce. Call it “humble” or “low-budget” if you must, but it’s not that far removed from elbows and yellow cheese sauce. Boil a serving of macaroni, and while it’s still hot, toss with a couple tablespoons of your dip du jour. Dress it up with some shredded cheese and freshly ground black pepper. Enjoy.

Mashed potatoes and dip
Coming from a childhood of Thanksgivings eating mashed potatoes fortified with sour cream, I can fully vouch for the creamy texture it brings. Adding dip, however, is a full level up for your spuds. Maybe you’ve noticed our inclination toward onion dip, but don’t let it stop you from scooping in creamy ranch, or a roasted garlic dip. You’ll immediately notice a creamier texture, subtle tang, and the whisper of flavor from the star ingredient of the dip you chose. For those looking for more than a whisper, top off your scoop of mash with little extra dip.

Spinach and artichoke dip egg bake
Baked egg dishes are my downfall where temptation is concerned. Beware, this spinach and artichoke dip egg bake is intended to serve four, but will disappear at an alarming clip, even if you live alone. But don’t worry, you can always make more; this egg bake is affordable, and quick to prepare.

Salsa shakshuka
We’ve given a lot of love to the creamy dips, but tomato-based dips are also deserving of our attention. Switch up your breakfast bake with this quick shakshuka made with a couple eggs and half a jar of salsa. Pour the salsa into an oven-proof skillet or small cake pan, or divide it across a few cupcake pan divots. Drop a couple eggs into the salsa and bake. The eggs will cook into the bright and salty tomato salsa, which is perfect for scooping up with some toasted bread.

Pull-apart bread with dip
This pull-apart bread is made with one loaf of sourdough (or other crusty loaf of your choosing), a tub of caramelized onion dip, and melty cheese. Don’t be afraid to explore other options within these three components. Try Hawaiian rolls, or switch out caramelized onion for roasted garlic dip, or use muenster if you have it. It’s party friendly, and pairs well with soup, chili, charcuterie, or more dip.

Source:  ByAllie Chanthorn Reinmann lifehacker

Strawberry Yogurt Parfait

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This is too simple!  Make it in tall parfait glasses, champagne glasses, on-the-rocks glasses, or mason jars – it all works.

Ingredients:

  • Nonfat/full fat vanilla yogurt
  • Fresh strawberries, sliced
  • Chocolate Decadence Granola – Trader Joe’s (or any granola – add mini chocolate chips – will do)

Directions:

  1. In a clear and pretty glass (it makes it more special) layer the berries then yogurt and granola.
  2. Repeat until the glass is full.
  3. Make sure to dig out some of the chocolate pieces to place on top for an extra tasty (and pretty) parfait.
  4. Enjoy!

Serves:

Source: For the Love of Cooking – Printable Recipes

Comment:  So why can’t you use raspberries or blueberries, or kiwis?  Oh, then you couldn’t call it Strawberry!

Villa Park Women’s League – GOURMET – June 21, 2014

Sugar Crunch Coffee Cake

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MaryLou says “My favorite coffee cake recipe.  I have even warmed up leftovers, topped with a dolp of whipped cream and served for desert.  This freezes well if you make it when you’re all alone; otherwise, it never makes it to the freezer at our house. Enjoy.”

Ingredients:

  • 2 c flour
  • 2 c sugar
  • ½ tsp salt
  • ½ tsp mace
  • ½ c butter (1 stick)
  • 1 tsp baking soda
  • 1 c sour cream or yogurt
  • 1 beaten egg
  • ½ Ccslivered or sliced almonds
  • 2 Tab sugar
  • 1 tsp cinnamon
  • ½ tsp mace

Directions:

  1. Preheat oven to 350°
  2. Butter or spray with Pam a 9X13” pan or 3 7” round pans
  3. Mix flour, sugar, salt, mace.
  4. Cut in butter until fine – I use my mixer on low.
  5. Lightly press half the mixture into the prepared pan. (about 2 c for 9×13, about ¾ c for small round pans)
  6. To the remaining half, add baking soda, sour cream or yogurt, and beaten egg.
  7. Spread evenly over crumb base.
  8. Mix slivered or sliced almonds, sugar, cinnamon, mace.
  9. Sprinkle on top.
  10. Bake at 350° for 40 min or until a toothpick comes out clean.
  11. Cut into squares and serve warm.

Serves: Maybe 12

Source:  Mary Lou Laubach, Vi at Highlands Ranch

French Toast Casserole

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Jackie brought this to brunch last weekend.  DELISH!

French bread is prefered and it’s best if the bread is dry and not too soft. This allows it to soak up the yummy sauce from the casserole better and prevents the the french toast from becoming too soggy. If time allows, cut your french bread into cubes and place in a single layer on a cookie sheet over-night or for around 12 hours to help the bread dry out before baking.  You could also use sourdough, brioche, or Italian bread in this recipe.

This recipe can be made in advance and makes a great holiday breakfast or a great option for busy mornings. Simply prepare as directed up until the final baking step. Cover the unbaked casserole with plastic wrap and place in the refrigerator overnight, then bake as directed in the morning.

Can French Toast Casserole be Frozen?Yes! Make the casserole in a freezer safe baking dish (such as a disposable aluminum foil pan) and bake as directed, then allow it to cool completely. Wrap in both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to defrost completely in the refrigerator for roughly 24 hours before baking. Reheat the casserole, uncovered, at 350 degrees for about 30 minutes.

Ingredients:

  • ½ a loaf of French bread,
  • ½ c butter
  • 1 c packed brown sugar
  • 6 eggs
  • 2 c milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon,
  • 1 Tab brown sugar,
  • powdered sugar for topping

Directions:

  1. Preheat oven to 425°.
  2. Butter a 13×9 inch baking pan and set aside.
  3. In a small sauce pan, melt butter over medium heat.
  4. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth.
  5. Pour mixture into the bottom of a 9×13 pan.
  6. Spread evenly.
  7. Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.
  8. In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon.
  9. Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated.
  10. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
  11. Bake in preheated oven for 25-30 minutes until top is golden brown.
  12. Remove from oven and sprinkle with powdered sugar if desired.
  13. Enjoy!

Serves: 2 teen age boys or 8 reasonable adults.

Source: belleofthekitchen.com via Jackie Wolfgang

Crepes – Quick and Easy Fillings

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A crepe is a thin, delicate pancake that is cooked once and can be eaten on its own or with fillings, whereas a Blintz is a crepe that is always filled (usually with a sweetened cheese mixture), and is cooked twice – once when the crepe is made and a second time after being filled, pan-fried in butter.

Unless you are really devoted to cooking from scratch, purchase the crepes.  The fun is in the filling.  Try anything at least once!!

Crepes Benedict:  Poached (or sliced hard boiled) eggs, bacon and Hollandaise Sauce (package mix/canned).

Apple Cheese Crepes:  Canned pie filling (drain out some of the gooey stuff), sugar, cinnamon, cream cheese mixed with sour cream, and grated cheddar cheese.

Chicken and Mushroom Crepes: Cooked chicken (1#=3 cups), sautéed mushrooms, cream sauce (butter, flour, milk/cream) and a dash of sherry.

Fruit Crepes:  Any fresh fruit  like strawberries, blueberries, peaches or raspberries, sprinkle some powdered sugar on top.  For dessert: Marinate fruit in orange juice/wine, or sprinkle with liquor, top with whipped cream, chocolate sprinkles/sauce.

“Bagels and Lox”:  Smoked salmon, cream cheese, a little onion and capers, a dollop of mustard on the side.

 

Blintzes

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Brunch or dessert – a treat ever time!

A crepe is a thin, delicate pancake that is cooked once and can be eaten on its own or with fillings, whereas a Blintz is a crepe that is always filled (usually with a sweetened cheese mixture), and is cooked twice – once when the crepe is made and a second time after being filled, pan-fried in butter.

Ingredients:

  • 12 crepes (yes, buy them!)
  • butter

Filling Ingredients:

  • 2 c farmer’s cheese, quark, a thicker cottage cheese or ricotta (if cheese is watery, drain in a sieve)
  • 6 Tab sour cream, mascarpone, crème fraiche or softened cream cheese
  • 2 Tab granulated sugar (or more to taste)
  • 1/4 tsp vanilla extract (if desired)
  • Few gratings fresh lemon zest (if desired)

Directions:

  1. Mix all filling ingredients together until smooth.
  2. Forming the blintzes is like a burrito or folding an envelope: spoon 1/4 cup (about 3 tablespoons) of the cheese filling along the lower third of each crepe, leaving a 1-inch border on the sides.
  3. Fold the bottom edge away from you to just cover the filling.
  4. Then fold the 2 sides into the center.
  5. Roll the crepe away from you a couple of times, tucking in the edges as you roll, to completely enclose like a neat little package, ending with the seam side down.
  6. Heat a large nonstick skillet over medium.
  7. Melt 1 tablespoon of the butter.
  8. Place as many blintzes that will comfortably fit in the pan, without over-crowding.
  9. Fry for about 2 minutes per side until crisp and golden.
  10. Transfer blintzes to a foil lined baking sheet.
  11. Repeat with the other blintzes, adding another tablespoon of butter to the pan, if necessary.
  12. Place baking sheet with all the blintzes in the oven for about 10 minutes so the cheese warms.
  13. Serve with sour cream, powdered sugar, and/or a fruit sauce or jam or your choice.

You can use these blintz right away, or refrigerate them for up to 2 days or freeze them between layers of waxed paper for up to 2 months.

Serves:  12

Source: Smitten Kitchen and others and friends

Bacon in the Oven

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So we want BLTs for lunch.  What a chore – cook the bacon, clean up the mess. Finally, make the sandwich.  Even in the microwave six slices took ten minutes.  That is why we always cook bacon, a pound at a time, in the oven and keep it in the freezer.  Instant BLT, instant bacon crumbles on the tomato soup, ditto salad.  Yes, I know you can buy bacon crumbles, but it is not the same.

Ingredients:

  • sliced bacon – at least a pound, maybe two
  • parchment paper or aluminum foil
  • rimmed baking sheet(s) – the larger the better
  • tongs
  • paper towels

Directions:

  1. Heat the oven to 400°.
  2. Prepare the baking sheet. Line a rimmed baking sheet with parchment paper or aluminum foil. It helps with cleanup to overlap on all four sides.
  3. Arrange the bacon on the baking sheet in a single layer. The slices can be close together or touching, but don’t let them overlap or they’ll stick together during cooking.
  4. Bake the bacon until the bacon is deep golden brown and crispy, about 14 minutes for regular bacon and 18 minutes for thick-cut bacon. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking the bacon after 12 minutes.
  5. Use tongs to transfer the bacon to the paper towels.

If you want to save the bacon grease, (How else do you make cottage fried potatoes??) let it cool slightly, then pour it  into a heatproof container and refrigerate. If you don’t want to save the grease, let it solidify on the baking sheet, then crumple the foil or paper around it and discard.

Storage: Refrigerate leftover bacon for 1 week or freeze it for up to 3 months. Rewarm the bacon in the microwave or oven before serving.

Serves:  Your guess is as good as mine!

Source: thekitchn.com

Easy Vegetable Egg Bake

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A good way to get protein and veggies into your breakfasts. Dress it up with salsa and sour cream.  For a less firm casserole add a cup of milk or sour cream to the mixture.

Ingredients: 

  • 12 eggs 
  • 1 tsp garlic 
  • 1/2 tsp black pepper 
  • 1/4 tsp salt 
  • 1 1/2 C fresh baby spinach, chopped (or 10 oz frozen)
  • 1/2 of an orange or red bell pepper, chopped 
  • 1/4 C red onion, chopped 
  • 1 C shredded jack cheese, divided 
  • 1/2 C shredded cheddar cheese

Directions:

  1. Preheat oven to 350°.
  2. Lightly spray a 9 x 13 inch baking dish with non-stick cooking spray.
  3. Whisk together eggs, garlic, salt, and pepper in a large bowl.
  4. Mix in spinach, bell pepper, onion, and ¾ C jack cheese.
  5. Pour mixture into prepared baking dish.
  6. Bake for 20 minutes.
  7. Carefully remove from oven and sprinkle with remaining mozzarella and cheddar cheeses.
  8. Bake for an additional 20 minutes. 

Serves:  8-12

Source:  Kitchen Addition via Cathy Painter

Apricot Sticky Buns

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Frozen bread dough is one of the better conveniences to come along.  Sure, you can make your own, even on that sit in the fridge overnight (Rich Sweet Dough) but then again. . . . 

Ingredients:

  • 1 loaf frozen bread dough, thawed
  • 1 1/2 cups brown sugar
  • 1 c dried apricots, diced
  • 1/2 c pecans, toasted
  • 4 Tab. Butter, melted
  • 2 tsp cinnamon
  • 1 1/2 tsp salt, divided
  • 1/2 c powdered sugar
  • 1 orange, juice and zest

Directions:

  1. Preheat oven to 350˚.
  2. Grease 8 cupcake cups with butter or nonstick baking spray.
  3. Roll dough out on a lightly greased surface into a 1/2-inch thick large rectangle.
  4. Stir together brown sugar, dried apricots, pecans, butter, cinnamon and 1 tsp. salt in a large bowl.
  5. Spread half of sugar mixture over dough.
  6. Starting at long end, roll into a tight cylinder.
  7. Use a sharp knife to cut into 2-inch pieces.
  8. Place a scoop of remaining sugar mixture into each cup of prepared pan.
  9. Top with dough.
  10. Cover and let rise for 1 hour.
  11. Bake for 45 minutes or until golden brown.
  12. Remove from oven and turn pan over onto a platter; let cool.
  13. Once cooled, stir together powdered sugar, remaining 1/2 tsp. salt and orange zest.
  14. Drizzle over buns.

Serves:  Makes 8

Source:  B & R Farms California Dried Apricots

Strawberry Pancakes

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This is just the baked pancake called German Pancake or Dutch Babies with a yummy strawberry topping.
Ingredients:

  • 9 eggs
  • 1 1/2 c flour
  • 1 tsp salt
  • 1 1/2 c milk
  • 6 Tab butter, melted

Directions:

  1. Preheat oven to 450°.
  2. Using a French whisk or fork, beat eggs until blended.
  3. Sift flour, measure, and sift again with salt.
  4. Add flour and salt to eggs in four additions, beating slightly after each.
  5. Add milk in two additions.
  6. Lightly beat in melted butter.
  7. Generously butter bottom and sides of unheated 9 or 10 inch frying pan.
  8. Pour batter into frying pan and bake in a very hot oven (450°) for 10 minutes.
  9. Reduce oven temperature to 350° and bake 10 minutes more.
  10. Slip onto heated plate; serve immediately.
  11. Serve .

Note: VAK uses glass/metal pie plates in place of frying pans.

Serves: 4

Source: Sunset

Strawberry Sauce

Delicious over ice cream or a plain cake (or just about anything) with whipped cream.

Ingredients:

  • 2 lbs ripe strawberries, hulled (or 20 oz frozen strawberries)
  • 1/2 cup granulated sugar (depending on sweetness of berries)
  • 2 teaspoons cornstarch
  • 1 pinch salt
  • 1/4 c orange liqueur

Directions:

  1. Combine sugar, salt and cornstarch in medium saucepan.
  2. Add strawberries.
  3. Cook over medium-low heat stirring gently until sugar dissolves and berries are soft, about 10 minutes.
  4. Remove from heat and add orange liqueur,
  5. Cool.

Serves: 12 (3 cups)

Source:  A variation on Kitchen Genius