Hopp Diva's Blog

HOPS IT'S NOT JUST FOR DRINKING. RECIPES FOR COOKING WITH HOME BREW, MICRO BREW AND CRAFT BEERS

Maple Bacon Biscuits May 20, 2013

Filed under: Bread & Muffins,Breakfast — Hopp Diva @ 11:05 am

I’m sure when you first read the title of this recipe or you read the face book post you probably thought I went off the deep end or at least went of the reservation!  But alas I did not.  What I did was take an awesome recipe and make it a bit lower in fat but the biscuits still  had wonderful flavor!  I chose to use Pioneer Biscuit Mix but you can use what ever your favorite mix is.  You follow the typical recipe but add just a couple of things to get the maple, bacon flavor.

When you are adding the liquid they require, replace some of that with 1/4 cup of good maple syrup.  Just before the biscuits are totally  mixed  together (be sure not to over mix or they will be tough), f0ld in some turkey bacon bits or other bacon bits by Oscar Mayer (I gave these a great review in one of my earlier blogs).

Roll out the biscuits and cut with a thick round 2″-2.5″ cookie cutter.  Bake according to directions on box.  As the biscuits bake make a maple glaze to brush on the biscuits when them come out of the oven.  Be sure to serve warm, although they warm up nicely for eating later.  I omitted the glaze and used them for BLT’s and my husband was a very happy man!

1/2 cup powdered sugar
1/4 cup maple syrup
1/2 teaspoon vanilla extract

maple-bacon-biscuits

 

Beer Banana Bread October 2, 2012

                

This recipe is so awesome!!  I wanted to make sure I had everything exact before I passed it along.  After talking with a reader last week I became gun shy about my banana bread recipes.  She informed me her’s didn’t turn out but I think what happened is she didn’t let it bake long enough.  It is soooo important to test your oven temp with a separate thermometer but if you  don’t do that, set the time for at least 5 minutes less than the recipe calls for and then add time from there.

The first batch I made of this bread was eaten before I had the chance to even try making the french toast out of it.  So I had to make more with some of my bananas I keep stored in the freezer but after the batch I made again last night I’m out of my banana stock!  There were so many requests for the bread I had to make little loves for everyone (hope they don’t mind).  I hope you enjoy this recipe as much as everyone that has tried it.     Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Beer Banana Bread

1 3/4 cup flour

1/2 – 3/4 cup sugar (quantity depends on type of beer)

1 1/4 tsp. baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 cup egg beaters

2 medium bananas smashed

1/4 tsp. banana flavoring

4 Tlb. Blue Bonnet Lite melted

1/4 cup room temp beer (no IPA – too bitter with the hops.  I used my a brown ale and I tried a lager but with the lager you do need to add full amount of sugar)

Spray a bread pan with butter flavored  Pam and lightly dust it with flour.

In a bowl, combine the flour, sugar, baking powder, soda and salt . Whisk together.  In a mixing bowl place egg beaters, bananas, melted oleo, banana flavor and beer.  On low speed mix all the wet ingredients together.  By hand mix the dry ingredients.  Stir only until incorporated – over mixing will cause tough bread.

Pour into prepared pan and bake at 350 for about 45-55 minutes

Beer Banana French Toast

Slice bread to desired thickness.  Dip each slice into some egg beaters.  Lay each slice into a frying pan that has been sprayed with butter flavored Pam.  Brown each side and serve with warm maple syrup.  Lots of great flavors will be happening in your mouth!

Beer Banana Bread French Toast

 

A Pizza For Breakfast????? Oh Yea! October 3, 2011

Filed under: Breakfast,Main Dishes & Sandwiches — Hopp Diva @ 3:14 pm

This recipe for breakfast pizza is fun and it’s a delicious change for your kids instead of cereal for breakfast. The pizza is low in fat but full of flavor.  You can even design it the way your family likes.  If you have part of your family that likes sausage and the rest like bacon – no problem!  My daughter’s family likes to have breakfast for supper, this pizza works very well for that also.  As I stated in my earlier blog, I like to keep pizza dough balls in my freezer.  This pizza is made with one of those dough balls.

Defrost 1 dough ball

1 cup of egg beaters

1 1/2 cups of No Fat Mozzarella Cheese/Skim Mozzarella

mushrooms

ground turkey breast sausage/chicken sausage, Canadian bacon, turkey bacon

On a pizza stone or a pizza pan spread out your pizza dough into round or square shape.  Spray with butter flavored Pam and sprinkle with some seasonings (we use hot peppers).  Place in 450 degree oven for about 7-9 min. or until the crust is just starting to turn brown.  While crust is baking, in a frying pan that has been sprayed with Pam, cook your sausage or turkey bacon.  Set aside.   Respray if needed but add your egg beaters to the pan and cook them as if you were making scrambled eggs – be sure not to over cook them – remember you will be baking them with the pizza. I also stir in about 1/2 cup of cheese to my eggs.   If you choose to have mushrooms or any other vegetables , make sure to cook them up too before you top your pizza.

When your pizza is partially cooked, remove from oven, sprinkle the remaining cheese over the crust, top with the eggs and then the meat of your choice.  Layer any ingredients the way you want but your eggs should be on the bottom over the cheese.  Spray the edge of your crust with butter flavored Pam.  Bake for about 7-9 more minutes or until your crust is a golden brown on the bottom.  Remove from oven, let rest about 3-5 min. before you cut.  Enjoy!!!!   For questions/comments email me 1lowfatdiva@gmail.com

Breakfast Pizza with eggs and Canadian bacon!

 

 
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