Breakfast Recipes and Ideas for Breakfast

Ever wonder why we all KNOW how important it is to start the day off with a great breakfast but consistently fail to do so?! Hopefully the breakfast recipes on the following pages, as well as ideas for breakfast will inspire you to fall in love with this all-important meal.

Blueberry Muffins Recipe

From Baking Basics and Beyond

by Joi

Blueberry Muffin Mix Art Print

Here’s a Blueberry muffins recipe from the cookbook I recently wrote a review for, Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro.  Don’t forget, you’ll want to order this cookbook asap. It’s outstanding!

Everyday Blueberry Muffins

What’s your favorite fruit muffin? After you prepare this basic blueberry muffin recipe, try substituting chopped apples or chopped strawberries for the blueberries. The muffin remains the same – only the fruit changes. For blueberry muffins, I use butter as the fat for the flavor.

Makes 12 Muffins
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1 teaspoon vanilla
1 egg, beaten
1 cup fresh blueberries

Heat oven to 400 degrees F with oven rack in the middle. Spray 12 cups of a standard muffin pan with nonstick cooking spray.

Mix flour, sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.

Combine milk, melted butter, vanilla, and egg in a medium bowl with a wire whisk. Pour milk mixture into flour mixture, and stir only until flour is moistened even though the batter is not smooth. Scrape down sides of bowl.

Fold in blueberries, being careful not to break them or the batter will become blue.

Divide batter into sprayed muffin cups, using a scant 1/4 cup of batter in each cup. Cups are usually filed about 3/4 full.

Bake 15 to 20 minutes or until golden brown and a toothpick inserted in center of a couple of muffins comes out dry. Cool slightly and remove from pan.

Run a small metal spatula around edge of each muffin to loosen them and lift gently from the pan. Serve muffins warm with butter or jam and wait for the compliments!

Baker’s Note: The muffin cups should all have about the same amount of batter so that they bake evenly. You can transfer batter to different cups to even them out but minimize such activity or the muffins will be tough.

Secrets to Success: Muffins should be lightly rounded with a pebbly top and moist and tender inside.

If the muffins are left in the muffin cups too long, they will become soggy on the bottom.

The recipe (and tips) above are from Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro.

Adorable Carrot and Zucchini Mini Muffins

A Giada De Laurentiis Recipe

by Joi

Carrot Zucchini Mini Muffins

Carrot and Zucchini Mini Muffins by Giada De Laurentiis
Makes 24 mini muffins

For the muffins
1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grape seed oil
1/3 cup maple syrup
1 large egg, room temperature
1/3 cup grated carrots (from 1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins

For the frosting (optional)
1 cup (about 8 ounces) whipped cream cheese, at room temperature
1 1/2 tablespoons honey

1. Place an oven rack in the center of the oven. Preheat to 350 degrees F. Line 24 mini muffin cups with paper liners. Set aside.

2. In a medium bowl, sieve together the flours, salt, baking powder, baking soda and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.

3. In a separate medium bowl, whisk together the oil, syrup and egg. Add the dry ingredients and mix well until combined. Mix in the carrot, zucchini and raisins.

4. Using 2 small spoons, fill the muffin cups 3/4 full with the batter and bake for 15 minutes until light golden. Cool for 5 minutes. Transfer the muffins to a wire rack to cool, about 30 minutes.

5. Frosting: In a small bowl, mix together the cream cheese and honey until smooth. Spread the cooled muffins with frosting and serve.

Credit: Recipe from A Bullseye View!

The Best French Toast Recipe

Plus a Cream Cheese Stuffed French Toast Technique

by Joi

Easy Stuffed French Toast

I know the way to my oldest daughter Emily’s heart – a straight shot like an arrow: Stuffed French toast.  I think I could convince her to invade a small country after serving her a plate of French toast… a large country if it’s stuffed French toast.

There are endless combinations and options for making French Toast, but the quickest (and possibly the most delicious) is the one described below.

A Few Tips for Making French Toast

  • My favorite bread to use is Texas Toast. Everyone has their own bread they swear by, but for me, Texas Toast is the best way to go.  Another thing I’m a stickler for is the recipe.
  • I’ve found that using an electric griddle is the easiest and most efficient way to make French Toast.
  • I use the same recipe for French Toast that I always have.  I’ve tried different versions, but always return to the one below.   It’s from one of my oldest, dearest, most-used, don’t-know-what-I’d-do-without-it cookbooks, Betty Crocker’s New Cookbook. When I talk to new cooks, the first cookbook I tell them they HAVE to get is this one. Fact is, even if you’ve been cooking for 20 years, you need this cookbook. The recipes are exceptional.

Betty Crocker’s French Toast Recipe

Yield: 8 Slices

3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon vanilla
1/8 teaspoon salt
8 slices sandwich bread or 1 inch thick slices French Bread

  1. Beat eggs, milk, sugar, vanilla, and salt with hand beater until smooth.
  2. Heat griddle or skillet over medium-low heat or to 375 degrees.  Grease griddle with margarine if necessary. (To test griddle, sprinkle with a few drops water. If bubbles jump around, heat is just right).
  3. Dip bread into egg mixture. Place on griddle. Cook about 4 minutes on each side or until golden brown.

How to Make Stuffed French Toast

Before dipping the slices of Texas Toast, stuff them with delectable cream cheese.  With a very sharp knife, cut each piece of Texas Toast almost entirely in half (making it look like 2 pieces of traditional-size bread).  Spread a layer of Whipped Philadelphia Cream Cheese on an inside slice and press the two halves together.  NOW dip the slices into the egg mixture and proceed with the recipe above.

In the picture above, I added a little of my homemade whipped topping to the cream cheese to make the filling. Most of the time, I just go with cream cheese.   (Apparently on the night I made these, I was completely out of control!)

After placing the Stuffed French Toast slices on a platter, top with either a homemade fruit topping or a can of pie filling (blueberry, blackberry, strawberry, peach…).    Top this with homemade whipped topping or whipped topping from a can and (optional) dust the entire production with a little powdered sugar.

This makes a delicious showstopper.

See also: Orange Marmalade Stuffed French Toast

Cooking Tip:
I can’t say enough good things about Betty Crocker’s New Cookbook. When I talk to new cooks, the first cookbook I tell them they HAVE to get is this one. What’s more, even if you’ve been cooking for 20 years, you need this cookbook. The recipes are exceptional. So many of my all-time favorite recipes are from this cookbook. I can’t even tell you how many of these recipes I use again and again and again. My favorite pancake, French Toast, Buttermilk Biscuits, eggs, divinity, peanut brittle, pie crust, hummus, guacamole, white chili, beef stew, and chicken & dumplings recipes are all from this cookbook. And that’s just off the top of my head. Get. This. Cookbook. Today.

The New Sonoma Cookbook!

A Review from Someone in Love With this Book

by Joi

The New Sonoma Cookbook

I was sent a copy of The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live to review and I have to tell you, it is my DELICIOUS pleasure to do so.  It’ll also be my delicious pleasure to cook every recipe in this book, which I fully intend to do!

As I’ve said on this food blog, as well as on my self help blog (where I also write book reviews), after reading a book, I always take note of the first words, thoughts, or phrases that run through my mind.  This unprompted, gut reaction carries the most weight as well as the most truth.

After reading The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live, the following words and thoughts came to mind:

  • fresh
  • colorful
  • wholesome
  • healthy
  • flavorful
  • If more families ate this way, people would live longer and live healthier.
  • I would (and will) make each one of the recipes in this 416 page book!
  • So this is what California tastes like? Excellent!

 

The first part of the book discusses healthy eating and gets to the heart of what the Sonoma way of cooking and eating is all about. It also includes the NEW Top 12 Sonoma Power Foods – foods that, as expected, star prominently in the many wonderful recipes.

I am fascinated with healthy eating and put a great deal of effort into feeding my beloved family healthy meals.  You know what they say, “An ounce of prevention is worth a pound of cure,” and food is one of the most important and vital decisions we make each day.  What we eat carries us closer to good health or pushes us closer to bad health and problematic conditions.  The world renown Sonoma Diet and Sonoma way of cooking is the brain child of Dr. Connie Guttersen, RD, PhD.  She is a registered dietician and culinary expert.  She is an instructor at the world-famous Culinary Institute of America.

Dr. Guttersen has been featured in USA Today, the Los Angeles Times, O – The Oprah Magazine, More, Women’s World, US Weekly, and New York Times.  She developed the standards of Care for the Obesity Treatment Center in Bellevue, Washington and has been a guest speaker for the nationally acclaimed Harvard Medical School Healthy Kitchens, Healthy Lives program.

Can you think of a better person to influence the meals you feed your family?! I certainly can’t.  After you’re finished here (don’t you dare leave until we’re through here!), you’ll want to visit Dr. Guttersen’s website: www.NewSonomaDiet.com – you’ll find recipes, weight loss tips, and lots of healthy eating and living advice.

Book Description

Delicious, satisfying, and wholesome food that evokes the sundrenched flavors of California: that’s why The Sonoma Diet is so popular. The New Sonoma Cookbook has always celebrated California’s seasonal cuisine-and this updated edition is better than ever!! It features new family meals, weight loss menus, food and wine pairings, “Cook Once, Eat Twice” recipes, and “No Cook” dishes that are healthy, mouth-watering, and simple to prepare. And when time is short, try one of the quick and easy Sonoma Express meals-perfect for busy weeknights!

About the Author

DR. CONNIE GUTTERSEN, RD, PhD, is the New York Times best-selling author of The Sonoma Diet and The Sonoma Diet Cookbook. She is a nutrition instructor at the world-famous Culinary Institute of America at Greystone (CA), and has consulted with major companies such as Kraft and Nestle. She is a guest faculty member in Harvard Medical School’s acclaimed Healthy Kitchens, Healthy Lives program. Dr. Guttersen lives in northern CALIFORNIA wine country.

The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live includes the following chapters:

  • BREAKFAST
  • PORK DINNERS
  • SEAFOOD
  • DESSERTS
  • MEATLESS MEALS
  • HOLIDAY
  • BEEF ENTREES
  • POULTRY DINNERS
  • … and more!

Below is one of my favorite recipes from the book that I’d like to share with you.  I had a hard time choosing one because they’re all extraordinary.  I wanted one that would give you a great idea of how special this cookbook is – to let you know that this healthy eating cookbook is one-of-a-kind.  I wanted a killer recipe that’d let you know just how much you needed to order this cookbook today.

The problem was, every recipe fits the bill!

What’s a food blogger to do?  I decided to simply go with the first recipe I tried. When I first read the ingredients in the Sauteed Broccoli and Red Onion Scramble, I thought I dunno…. Broccoli and red onions with eggs??? Around my kitchen, eggs are sacred AND broccoli is sacred. The problem is, they’re both served often in our home – but never at the same time.

Until now!

Trust me, this is a HEAVENLY combination that you’ll make again and again. And again.  As the author points out, “You will be surprised by the great flavors of this recipe when you prepare eggs with broccoli.  Another great opportunity to start your day with a nutrient-rich meal loaded with vitamins, antioxidants, fiber, and protein.”

Sauteed Broccoli and Red Onion Scramble

1 tablespoon extra-virgin olive oil
1/2 cup red onions, sliced thin
2 cups broccoli florets, cut in 1/2 inch to 3/4 inch pieces
2 tablespoons low-sodium soy sauce
1 tablespoon water
2 teaspoons garlic, chopped
8 eggs, beaten
2 tablespoons scallions, sliced thin

  1. Heat olive oil in a 10 inch nonstick pan over medium heat. Add red onions and saute’ until golden brown.  Add broccoli and cook for 5 minutes, stirring to brown slightly.  Add soy sauce and water.  When the water has evaporated, add the garlic and cook 30 seconds.
  2. Stir in eggs and continue to cook until the eggs are soft and creamy. Stir in scallions. Adjust seasoning.

Variation: Replace broccoli with sliced mushrooms; add 1/2 cup chopped red peppers.

CULINARY NOTE:

  • The soy sauce and water cause the broccoli to steam quickly without becoming too brown.
  • For a vegan version, replace the eggs with 1 pound firm tofu broken into chunks.

Start to finish: 30 minutes

Yield: 4 servings

The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live is packed with outrageously delicious, unique, and healthy recipes along with “culinary notes” such at the one above.  It’s like having a brilliant dietician and first-class chef sit around your dinner table with you as you plan dinner.  They simply happen to be rolled up into one California girl!

Click any of the links to order your copy today.

Let’s Toast a Southern Breakfast

Fried Green Tomatoes, Okra, and Eggs Over Easy

by Joi

Fried Green Tomatoes, Fried Okra, and Eggs Over Easy on Toast

Every season has its own special beauty and its own personal bragging rights.  When it comes to food, summer gives us plenty of reasons to smile. Fried green tomatoes, fried okra, fresh tomatoes, cucumbers, corn, peppers, squash, and herbs more or less turn the smile into a pirate laugh.

Saturday morning, I knew what I wanted to make for breakfast before I even got out of bed. The green tomatoes and okra were calling to me from the garden.  I could, honestly, eat fried green tomatoes and fried okra every single day and never complain. Delicious, delicious, delicious.

I washed, sliced, and plunged my green tomatoes and okra into a bath of beaten egg.  Then I coated them with yellow cornmeal, seasoned with pepper.  The true secret to great fried vegetables is using yellow cornmeal.  Sometimes I use a mixture of flour and cornmeal, but I go with JUST the cornmeal most of the time.

I also change up what I fry the vegetables in. Butter flavored Crisco is a fun choice but Saturday morning I used a mixture of butter and vegetable oil.  I fried the tomatoes and okra until they were golden brown, then removed them and rained salt over the top. Then I put them on a plate on the back of the stove to keep warm.  On my griddle, I fried our eggs over easy while toasting the bread (with real butter, of course – big difference).

Then I threw them all together and we dug in as though our lives depended on it.

When frying green tomatoes, okra, squash, peppers, onions, or even cucumbers – I think it’s always best to kind of experiment. What floats my boat (egg bath + yellow cornmeal or yellow cornmeal and flour) may leave your boat docked.  What you choose to fry your vegetables in greatly affects the flavor and texture. You’d never want to fry the food in butter alone, as it gets entirely too hot and brown, however pairing it with oil makes it much more reasonable.

Another great way to enjoy fried green tomatoes and eggs is to put them together (maybe with a little ham, bacon, or Canadian bacon) on a toasted English Muffin. The sweetness of a fried green tomato is positively Heavenly

Egg-straordinary Eggs!

I Scream, You Scream, We all Scream for - - - Eggs

by Joi

Fried Egg with Tomatoes

I’m an egg head. In fact I’m pretty sure I’m the biggest egg head in the world. Only, that is, if we take it to mean someone fanatically obsessed with eggs. I love the little buggers.   A personal favorite breakfast is fried eggs, over easy.  Sunny Side up is the only way to go!  I used to fry my eggs in butter, simply because butter is another obsession (I just don’t want to be called a butter head) but lately,  I’ve been using Extra Virgin Olive Oil instead. I love the flavor and don’t miss the extra calories that butter brings to the party.  I just brush my skillet with a little evoo, heat it just right, and fry up one, two, seven, or twenty eggs.

Depends on how hungry I am.

Right at the end, I love to throw on some sliced grape or cherry tomatoes.  My husband grows delicious little grape and tomatoes.  This year he put out some yellow grape tomatoes and they’re outstanding.  When I add the halved tomatoes to the pan with the egg(s), I drizzle a little extra evoo on them.  Before plating, I hit everything with a little sea salt.   If I’m in the mood for a walk to the herb bed, I’ll also snip some chives or parsley over the eggs.

Fresh. Delicious. Wholesome.  What part of that isn’t eggs-ceptional?

By the way, do you know the difference between grape tomatoes and cherry tomatoes?   I remember when the only miniature tomatoes were cherry tomatoes.  My girls always called them “baby tomatoes” and I still slip up and refer to them this way sometimes.  Grape tomatoes are more elongated than cherry tomatoes (hence the name).  They also taste a little sweeter.  They have thicker skin than cherry tomatoes and are lower in water content.  For obvious reasons, this makes them more ideal for salads as well as for fixing with eggs as I did above.

Both are a Heavenly taste of summer right off the vine.

Egg Salad with a Different Kick

4 eggs, boiled
2 TBS mayonnaise
1 tsp sugar
1/2 tsp honey mustard
1/2 cup chopped yellow bell pepper
1/3 cup chopped sweet onion

Chop boiled eggs and combine with the chopped bell pepper and onion. Add mayo, sugar, and mustard and mix well. Serve on fresh bread or toast.

For a lot more egg love, check out Kitchen Daily’s 14 Egg Recipes for Breakfast.

Me & Goji: You’ll Never Think of Cereal the Same Again

Cereal-sly, This Will Rock Your World

by Joi

I recently had the supreme pleasure of reviewing Me & Goji.  If you’ve never heard of this innovative new way to enjoy healthy and delicious cereal, let me fill you in.  Me & Goji is a cereal addict’s dream come true.  Trust me, as just such a addict, I’d know.  Me & Goji allows you to create customized cereal online from 50+ ingredients, like granola, coconut, chocolate chunks, pecans, and blueberries.  As you simply choose the ingredients you want in your customized cereal, a nutrition “label” instantly tallies the nutritional benefits.

Brilliant.  No, make that Beyond Brilliant!

A recyclable canister filled with your own nutritious and delicious cereal will arrive within a week.

My own personal choices included delicacies such as  coconut, almonds, oat bran, chocolate, and oats.  The website keeps your personal “recipe” on file so next time you order a canister (and, trust me there’ll be plenty of next times), all you have to do is check one box.  This is something you simply MUST try – you’ll be delighted that you did.

Please visit Me & Goji for more information AND to create your own delicious blend.  Whatever you do, don’t forget the chocolate!

Christmas Doughnuts

Doughnut Holes with a Hint of Almond

by Joi

I used to make homemade doughnuts several times a month – before becoming more health conscious. That was right around the time, oddly enough, that my metabolism quit working full-time.  In my teens and twenties, she worked full-time while I got the benefits. When the thirties and forties came, my metabolism apparently switched to a part-time office job.

No benefits.

Sad story, but true. Suffice to say there are fewer fried doughnuts in our household – but when I do throw caution to the wind and promise hours on my treadmill, homemade doughnuts are a favorite culinary sin.  Try the Christmas Doughnuts recipe below and join me in walking on the risky side of eating healthy.

Christmas Doughnuts


6 eggs
2 cups sugar
1/4 cup vegetable oil
1 teaspoon almond extract*
7-1/2 cups all-purpose flour
6 teaspoons baking powder
2 tesapoons salt
1 teaspoon nutmeg
1 cup milk
oil for frying
confectioner’s sugar

In a large bowl, combine the flour, baking powder, salt, and nutmeg. In another bowl, beat the eggs, sugar, and 1/4 cup oil. Add the extract and mix well.

Stir the flour mixture into the egg mixture alternately with the milk.

Cover and refrigerate overnight.

Divide the dough in half. Roll out one half to 1/4 inch thickness and cut with a floured 1-1/2 inch round cookie cutter. Repeat with the other half of dough.

In a deep skillet (or deep-fryer), heat oil to 375 degrees. Fry doughnuts for about 4 minutes – or until golden brown, turning once with a slotted spoon. Drain on paper towels and dust with powdered sugar.

Yield: About 8 dozen.

* Feel free to substitute vanilla extract for the almond extract. Vanilla extract produces doughnuts that are every bit as delicious. For that matter, let your imagination go wild and substitute any flavored extract that catches your eye!

An Orange Julius Recipe You’ll Love

Seriously, You Need to Make This Tonight

by Joi

I love making different beverages at home – coffee, tea, hot chocolate, milkshakes, smoothies, apple cider, punch… The list goes on and on. But one of my favorite drinks to make (and certainly one of my family’s favorite drinks to enjoy) is the Orange Julius.

I don’t know if any malls still carry Orange Julius kiosks or not. I know the ones around us no longer have them. I have no idea why, they were outrageously delicious.

The recipe below is a dead ringer for these wonderful, citrus-y, and frothy beverages. They’re perfect year-round because, even though and Orange Julius is a cold drink – what better time to serve your family scads of Vitamin C than cold and flu season?

I guarantee you will fall in love with this beverage. Try it tonight!

Orange Julius Recipe

1 cup orange juice (I like for it to have some pulp)
1 cup water
1 egg white
3/4 tsp vanilla extract
1/4 cup sugar
1 heaping cup ice

Combine all of the ingredients in a blender.  Blend on high for about 15 to 20 seconds.

As far as the brand of orange juice, I’d imagine that the better the orange juice, the better the Orange Julius!  I always buy Simply Orange or Tropicana and they’re both excellent (whether they get all jiggy with it in the blender or not!).

Comfort Food From Easy & Delish

123 Recipes Your Family Will Love

by Joi

Living the dream. One of the coolest things about being a web publisher is that I’m very often sent cookbooks, coffee, chocolate, kitchen gadgets, and so forth to review for my readers. Of course, the opinions are all mine – completely uninfluenced by anyone else. When I’m sent something to review on one of my websites, my review is 100 percent my own – whether I like the product, love the product, or wish I’d never met the product. This happened just once with a book I was sent for another website – the book said God didn’t exist, so I let it know that the trashcan did. Bang.

I was recently sent a recipe bookazine from Easy & Delish entitled Comfort Food 123 Classic Recipes Your Family Will Love. Ironically, if they hadn’t sent me a copy, I would have snatched it up at the newstand as soon as I laid eyes on it. We’ll keep that little secret to ourselves or they’ll never send us anything else!

When the mail comes at our house, it’s always around the time I’m fixing supper. So, with most books that come for me, my youngest daughter (Stephany) went through it at the at the kitchen counter’s bar while telling me about the recipes that captured her attention.

After a couple dozen, “You HAVE to make this..” and “OH! Look at this!” exclamations, we quickly agreed that I should just start at the front and work my way through the entire book, making each recipe along the way.

Actually, I believe her recommendation was to start with the Caramel Ice Cream Sundaes with Mixed-Nut Brittle (page 103) and work my way from there. A girl after my own heart.

This bookazine is packed with wonderful comfort food compiled from recipes developed and tested by the editors of Country Living, Redbook and Good Housekeeping. I can’t even begin to tell you how long I’ve been reading these three magazines. They’ve literally been a part of my life as long as I can remember because my mom subscribed to all 3.

Below are just a few of the recipes that I know you’ll love deeply, truly, and madly:

  • Chocolate Cream Cakes, page 91 (they look like Hostess cupcakes!)
  • Butter 7 Herb Roast Turkey, page 76
  • Three Cheese Pasta Bake, page 54
  • Boston Cream Pie, page 94
  • Steak & Mushroom Pot Pies, page 66
  • Pumpkin Chowder, page 25
  • Classic Beef Stew, page 19
  • Big Batch Chili, page 27 (it made the coveted cover)
  • Whoopie Pies, page 91
  • Shepherd’s Pie, page 66 (it would be gorgeous in the Pumpkin Casserole Dish )
  • Lemon Meringue Pie, page 98
  • Chicken Pot Pie, page 65
  • BBQ Brisket, page 73
  • Pumpkin Cannelloni with Sage Brown-Butter Sauce, page 54
  • Roast Chicken with Winter Vegetables, page 72
  • Syrupy Banana-Nut Overnight French Toast, page 114

I’d type in more but after taking another look at the picture of the Syrupy Banana-Nut Overnight French Toast on page 114, I can’t concentrate.

Easy & Delish: Comfort Food 123 Classic Recipes Your Family Will Love hit newsstands on October 12 and will remain there until January 10. However, you’ll want to grab a copy right away. Not only do you not want them to sell out (which they probably will), you’ll find tons of great recipes to use during tailgating, Halloween, Thanksgiving, and Christmas.  I know for a fact I’ll make the Pumpkin Cannelloni with Sage Brown-Butter Sauce for supper Halloween.  It just looks and sounds Heavenly.

I might not make it until Halloween.

It has a cover price of $9.99 which is a bargain considering all of the many recipes. In addition to the recipes and huge, beautiful pictures, there are countless cooking tips, “taste tests,” how-to advice, and priceless suggestions for meals.

It doesn’t matter if you’re a brand new cook or you’ve been cooking for years, this wonderful bookazine should be the next thing you buy.

Below is one of my favorite recipes from Comfort Food 123 Classic Recipes Your Family Will Love.

Scrambled Eggs with Fresh Herbs (Pictured Above)

16 large eggs
4 tablespoon(s) margarine or butter
Salt
Pepper
1 tablespoon(s) Dijon mustard
1/4 cup(s) packed fresh flat-leaf parsley leaves, finely chopped, plus additional for garnish
1/4 cup(s) finely chopped fresh chives, plus additional whole chives for garnish

Directions
1. In 12-inch skillet, combine beaten eggs, margarine, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Turn heat to medium-low. With wire whisk, gently and constantly whisk 5 to 7 minutes or until soft curds form but eggs are still wet.

2. Whisk in Dijon mustard, then chopped parsley and chives. Continue whisking 1 to 2 minutes or until eggs are almost set and very creamy. Immediately remove skillet from heat and spoon eggs into warmed large serving bowl. Garnish with additional herbs.

Grab your copy of Comfort Food 123 Classic Recipes Your Family Will Love on newstands near you today…. as in right now!

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