Breakfast

Chilaquiles

Chilaquiles

This Chilaquiles recipe uses tortilla chips, instead of the stale tortillas, which made it cook faster and you use less oil.  Buy the pre-cooked meat from your taqueria for a quicker and much easier recipe. Our friend, Tenaiya, made these for us recently and they were ono!

Ingredients:

1 bag of tortilla chips

Canola oil for frying

Salsa verde

Eggs, beaten

Grated mexican blend cheese

1 pound of pre-cooked pastor, carne asada, carnitas, etc. or omit the meat for a vegetarian option

White onion, chopped

Cilantro, chopped

Sour cream, optional

Cook the tortilla chips in oil over medium high heat until browned and crisp. Add the salsa verde and cook for a few minutes more.  Add the beaten eggs and stir occasionally until cooked completely.

Top with cheddar and pastor.  Once the cheese is melted, remove from heat, and top with cilantro and onions.

Serve with a side of sour cream and you’re ready for potluck time!

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Sour Cream Coffee Cake

sour-cream-coffee-cake

Make Sour Cream Coffee Cake for your next breakfast or brunch potluck!  This version has a pecan-streusel layer on the inside (you can use walnuts, too!).  It’s crunchy on the outside, but is perfectly moist and buttery on the inside.

The recipe comes from the Just A Matter of Thyme cookbook.  I have made many recipes from this cookbook and every one has been fantastic.  I highly recommend getting a copy of this cookbook!

Ingredients:

1 cup butter, softened

2 cups sugar

2 eggs

1 tsp. vanilla

1 cup sour cream

1 tsp. salt

1 tsp. baking powder

2 cups cake flour (or take 2 cups minus 2 tablespoons all purpose flour; add 2 T. cornstarch and sift)

1/2 cup chopped pecans or walnuts

1 tsp. cinnamon

1/2 cup brown sugar.

Mix together the butter, white sugar, and eggs.  Fold in the sour cream and vanilla.  Fold in the dry ingredients until combined.  Pour half of the batter into a greased bundt pan.

Mix together the nuts, cinnamon, and brown sugar to make the streusel filling.  Sprinkle it on top of the batter.  Spoon the rest of the batter over the filling.

Bake for one hour at 350 degrees.  Let cake cool for 15 minutes before removing from the pan.  Sprinkle with powdered sugar.

You’re ready for potluck time!

Pumpkin Bread

pumpkin-bread2

When I think of Fall potlucks, I think of anything with pumpkin and spices.  This Pumpkin Bread recipe has been in my family for years and it’s a great choice for your fall potlucks. Pumpkin and applesauce make it extra moist on the inside with a crunchy crust on the outside!

I prefer it with the raisins and walnuts, but it’s equally as good without.   It is a vegan recipe and can also easily be converted to gluten-free using a gluten-free flour (I highly recommend Red Mill Gluten-Free 1 to 1 Baking Flour).

Ingredients:

3 cups canned pumpkin

1 cup applesauce

4 cups white sugar

1 cup oil

5 cups flour

1 1/2 tsp. cinnamon

1 1/2 tsp. ground cloves

4 tsp. baking soda

1 tsp. salt

2 cups raisins, optional

2 cups nuts, optional

In a large bowl, mix together the pumpkin, applesauce, white sugar, and oil.  In a separate bowl, sift together the flour, cinnamon, cloves, baking soda, and salt.  Add the dry ingredients to the wet ingredients and mix thoroughly.  Add in the optional raisins and nuts.

Pour into greased loaf pans.  This recipe makes 3 to 4 regular-sized loaves.

Bake at 350 degrees for 1 hour 15 minutes.  Start checking them at one hour.  If you’re using mini loaf pans, start checking them at 30 minutes.

Bread is done when a toothpick inserted in the middle comes out clean.  It will get extra brown and crunchy around the edges, which is what you want!  Let cool completely and wrap in foil until potluck time.  Serve with a side of butter or other spread (like pumpkin spice cream cheese!).

 

Crumb Cake

Crumb Cake3

Crumb Cake is great for breakfast potlucks!  You can make it the day ahead and it is great served warm or room temperature.

This recipe is from the Joy of Cooking cookbook.  The version pictured above does not include the coconut, but I have made it both ways and both are wonderful.

Ingredients for batter:

1 1/2 cups all purpose flour

1/2 cup white sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cardamom

1 egg

1/2 cup milk

2 T. vegetable or canola oil

2 tsp. vanilla

Ingredients for topping:

2 1/2 cups all purpose flour

1/2 cup chopped walnuts, pecans, or shredded coconut

1 cup packed light brown sugar

1 tsp. ground cinnamon

1 cup butter, melted

To make the batter:

In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.  In a separate bowl, whisk together the egg, milk, oil, and vanilla. Fold the dry ingredients into the liquid ingredients until well combined.

Grease and flour a 9 x 13″ pan.  Drop the batter in dollops into the pan.  Smooth the top and set aside.

To make the topping:

Mix all of the ingredients in a bowl until combined.  Add the melted butter and toss until large crumbs form.

Sprinkle the crumbs over the batter.  Bake at 325 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool completely on a wire rack.  Cover with foil or plastic wrap until potluck time.  Can be made a day ahead.

 

Brandy’s Bible Study Banana Bread

Bible Study Banana Bread

The pecans and brown sugar make a delicious streusel on this banana bread.  This recipe can also be frozen, so you can just thaw it out on potluck day!  Thank you to Brandy G. for sharing this recipe!

Ingredients:

1/2 cup butter, melted

1 cup white sugar

2 eggs

1 tsp. vanilla

1 1/2 cup flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

2 medium bananas

1/2 cup, plus extra for the top, pecans

Brown sugar

Mix butter and white sugar.  Add eggs and vanilla and stir.  Separately, combine flour, baking soda, and salt.  Add flour mixture to the batter and stir.  Mix in the sour cream, bananas, and 1/2 cup pecans.

Add batter to a greased loaf pan.  Sprinkle the top with brown sugar and pecans.

Bake at 350 degrees for 60 minutes.  Cool for 10 minutes.  Remove from pan.

This recipe also freezes well.  Cool completely, wrap, and freeze.  Thaw 3 hours before potluck time, slice, and serve.  It’s especially good served cold!

Spinach Cheese Strata

I love stratas because you make them up the night before and pop them in the oven the next morning.

Ingredients:

6 slices of whole wheat bread

2 T. butter or margarine, softened

1 cup shredded cheddar cheese

1/2 cup shredded monterey jack cheese

1 1/4 cup milk

6 eggs, lightly beaten

10 oz. pkg frozen spinach, thawed and well drained

1/4 tsp. salt

1/8 tsp. pepper

Spread bread with butter.  Lay slices of bread in single layer in a greased 9 x 13″ pan.  Sprinkle bread with cheeses.  Combine milk, eggs, spinach, salt, pepper.  Pour over bread and cheese.  Cover and refrigerate for at least six hours or overnight.

Bake at 350 degrees for one hour or until puffy and lightly golden.

Tater Tot Breakfast Strata

Tater Tot Strata

 

This Strata is one of my family’s favorites.  It is also a great dish for a breakfast potluck, especially at the office.

Ingredients:

1 Package Tater Tots

8 Eggs

2 cups milk or half & half

2 cups grated cheddar cheese

Grease a 9 x 13″ glass casserole dish.  Beat together the eggs and milk. Layer tater tots, cheese, and egg/milk mixture.  Cover with foil and refrigerate overnight.

Bake at 350 degrees for approximately 45 minutes or until golden brown.  Serve warm with ketchup, salsa, or whatever you like with your eggs and potatoes!