Sky High Brunch Bake K Recipes

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SKY HIGH BRUNCH BAKE



Sky High Brunch Bake image

Make it the day before if you wish then just relax with your guests or family while it reheats or do the whole thing at one time! This is originally a Kraft recipe. I have not made it but I thought that I would share because it sounds so easy and good

Provided by Bergy

Categories     Lunch/Snacks

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 (397 g) package frozen puff pastry, thawed
6 eggs, beaten
1 cup ricotta cheese
1/4 teaspoon hot pepper sauce
2 (300 g) packages frozen spinach, chopped, thawed and squeezed as dry as possible
1/4 cup bacon bits
3/4 cup mozzarella cheese, shredded
3/4 cup cheddar cheese, shredded
1 cup red pepper, Chopped 1/4-inch dice

Steps:

  • Preheat oven to 400F.
  • Cut the thawed puff pastry in half. Roll one half to an 11" square, the other to a 12" square.
  • Line the bottom and side of a 9" greased Springform pan with the 12" puff pastry square
  • Reserve 1 tbsp of the beaten eggs.
  • Add the ricotta cheese, pepper sauce & spinach to the remaining eggs, mix until blended.
  • Layer half of the bacon bits, Cheeses, spinach mixture & red peppers in the pastry lined pan, repeat layers.
  • Place remaining puff pastry square on top, tuck in the pastry edges, pinch the edges together
  • Brush surface with reserved egg, pierce pastry several times.
  • Bake 45-55 minutes or until golden brown Cool 10 minutes before serving, run a knife around the edges
  • *If you wish to do this as a make ahead assemble & bake the pie. Cover & refridgerate several hours or overnight. When ready to serve Bake uncovered in 350F oven for 30-40 minutes.

Nutrition Facts : Calories 331.1, Fat 22.6, SaturatedFat 8.3, Cholesterol 118.3, Sodium 302.5, Carbohydrate 18.9, Fiber 2.2, Sugar 1.4, Protein 13.8

SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES



Sky-High Salted Caramel Chocolate Cupcakes image

These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Layer Cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 15

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup dulce de leche (caramelized sweetened condensed milk) (from 13.4-oz can)
1/8 teaspoon kosher salt
1 1/2 cups butter, softened
6 cups powdered sugar
2 teaspoons vanilla
10 caramels, unwrapped
1 to 3 tablespoons milk
1/4 teaspoon kosher salt
1/2 cup toasted chopped pecans
1/2 cup crushed pretzels
3 tablespoons caramel topping
Additional kosher salt, if desired

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
  • Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
  • To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
  • In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
  • Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

Nutrition Facts : Calories 440, Carbohydrate 55 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Cupcake, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

EASY BRUNCH BAKE RECIPE BY TASTY



Easy Brunch Bake Recipe by Tasty image

Here's what you need: refrigerated biscuit, eggs, milk, pepper, salt, chives, ham, egg yolks, lemon juice, salt, cayenne pepper, butter

Provided by Hannah Williams

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 12

1 can refrigerated biscuit
8 eggs
1 ½ cups milk
1 teaspoon pepper
1 teaspoon salt
¼ cup chives, chopped
1 cup ham, chopped
2 egg yolks
1 tablespoon lemon juice
½ teaspoon salt
cayenne pepper, to taste
4 tablespoons butter, hot

Steps:

  • Preheat oven to 350°F (180°C).
  • Cut each biscuit into 9 pieces. Set aside.
  • In a bowl, mix eggs, milk, pepper, salt, and chives.
  • In a 9x13 inch (23x33 cm) glass baking dish, evenly spread out the biscuit pieces and the ham.
  • Pour the egg mixture over everything.
  • Bake for 35 minutes.
  • To make the Hollandaise combine the egg yolks, lemon juice, salt, and cayenne in a blender. Gradually add the hot butter until fully mixed.
  • Slice and pour Hollandaise sauce over the bake. Top with chives
  • Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 18 grams, Fat 15 grams, Fiber 0 grams, Protein 13 grams, Sugar 4 grams

STEPHENSON'S RESTAURANTS BAKED CHICKEN'N" BUTTER AND CREAM



Stephenson's Restaurants Baked Chicken'n

Stephenson's Restaurant was a Kansas City favorite until it closed it's doors in the late 90's. I recently purchased an original receipt recipe book with all of the restaurants favorite dishes. If you lived in Kansas City you have no doubt visited this restaurant. I am glad I am able to bring this recipe for you to enjoy.

Provided by Kathy Coan

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup nonfat dry milk powder
1 cut-up frying chicken
1/4 cup butter
1 1/2 cups hot water

Steps:

  • Dip chicken into water. Coat with mixture of flour and seasonings. Put skin side up into 13x9x2 inch baking pan. Dot with butter. Bake at 425 degrees for 30 minutes (or until golden brown). Remove from oven. Mix 1/2 cup Nonfat Dry Milk Powder with 1 1/2 cups hot water. Pour milk around chicken. Cover with aluminum foil. Return to oven and bake at 350 degrees for 45 minutes.

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