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Georgia Mountain Laurel Magazine

New Recipes to Kick off the New Year

Jan 04, 2016 01:29PM ● By Kevin

You survived the holidays and now it is back to your regular routine. I know that some new recipes will help you get your groove back. Breakfast for dinner is a regular meal for some families. And if it isn’t for yours maybe it will become one. Hope that your family will enjoy these recipes and remember that Christmas 2016 is just around the corner!

Confetti Scrambled Eggs

Serves 4

  • 2 Tablespoons margarine
  • 1/4 Cup chopped green bell pepper
  • 1/4 Cup chopped red bell pepper
  • 1/4 Cup frozen corn kernels
  • 4 Green onions, sliced
  • 8 Large eggs
  • 1/4 Cup milk
  • 1/4 Teaspoon thyme
  • 1/4 Teaspoon salt
  • Dash black pepper
  • Sliced black olives - optional

In a large nonstick skillet over medium heat, melt margarine. Add vegetables and sauté until tender – 6 to 7 minutes.

Whisk together the eggs, milk, thyme, salt and pepper. Pour mixture over vegetables and let set for 30 seconds. Cook, stirring until light and fluffy and egg mixture is almost dry – 3 to 4 minutes. Serve garnished with black olives if desired.

Battered Breakfast Bacon

Serves 4 – 6

  • 12 Thick sliced bacon
  • 1 Large egg
  • 1 Tablespoon water
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon Worcestershire sauce
  • 1 Cup bread crumbs

Preheat oven to 400˚. 

Place bacon in a single layer on cookie sheet. Bake for 10 minutes; drain off fat.

In a large flat bowl, beat egg with water. Add mustard and Worcestershire sauce and mix well. Place bread crumbs on sheet of waxed paper.

Remove bacon from baking sheet and coat each piece on both sides with egg mixture and then cost with crumbs.

Return to the baking sheet and bake until crisp, about 15 minutes longer.


Baked Potato Cake

Serves 6

  • 4 Tablespoons melted margarine
  • 4 Large russet potatoes, peeled and cut into 1/8” slices
  • Salt
  • Pepper

Preheat oven to 425˚.

Spread 2 tablespoons of the margarine in the bottom of a large heavy skillet (preferably a cast-iron one). Arrange a single layer of potatoes (slightly overlapping) in a circle covering the bottom of the skillet. Season with salt and pepper. Drizzle a little margarine over potatoes.

Repeat with 3 more layers, ending with butter. Press down on the potatoes with the back of a spoon.

Cover with aluminum foil sealing well. Cover and bake for 20 minutes.

Remove cover and bake until potatoes are browned – 20 – 25 minutes.

Run a knife around the edge of the skillet to loosen the potatoes. Place plate over skillet. Turn skillet upside down and invert potatoes onto plate.

Cut into wedges and serve.

Potatoes may be garnished with sour cream and chives.

Mushroom Quiche

Serves 6

  • 2 Tablespoons margarine
  • 2 Green onions, minced
  • 1 Pound mushrooms – any type or a combination of mushrooms, trimmed and sliced
  • 2 Tablespoons apple juice
  • 3 Large eggs
  • 1 1/2 Cups half & half or whole milk
  • 1/2 Teaspoon salt
  • Dash of pepper
  • 1/2 Teaspoon dried thyme
  • 1 Tablespoon dried parsley
  • 1/2 Cup Parmesan cheese
  • 1 – 9” pie shell thawed and baked for 5 minutes

Preheat oven to 350˚.

In a medium skillet over medium heat, melt butter. Add onions and mushrooms and sauté until tender, about 3 minutes. Add apple juice and cook until liquid evaporates.

Whish together the eggs, half & half, salt, pepper, thyme and parsley.

Pour mushrooms mixture in bottom of pie crust. Pour egg mixture over mushrooms.

Sprinkle with Parmesan cheese.

Bake 40 – 45 minutes or until knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Orange – Date Muffins

Makes 12

  • 1 Whole orange washed and unpeeled
  • 1/2 Cup orange juice
  • 1/2 Cup chopped dates – I find that it is easier to cut them with kitchen shears
  • 1 Large egg
  • Cup margarine – cup into slices
  • 1 1/2 Cups plain flour
  • 1 Teaspoon baking soda
  • 1 Teaspoon baking powder
  • 3/4 Cup sugar
  • 1/2 Teaspoon salt

Preheat oven to 400˚.

Cut orange into chunks and remove seeds. Place chunks in food processor and process until finely ground. Add juice, dates, egg and butter and process until well blended.

In medium bowl, combine flour, baking soda, baking powder, sugar and salt. Pour orange mixture over dry ingredients and stir until blended.

Spoon batter into paper lined muffin tins, filling them three fourths full.

Bake until toothpick inserted into center comes out clean – 15 to 18 minutes.

Remove from pan and let cool for 5 minutes.

Luscious Hot Chocolate

Serves 4

  • 3/4 Cup sugar
  • 1/2 Cup unsweetened cocoa powder
  • 1/2 Cup water
  • Dash of salt
  • 3 Cups milk
  • 1 1/2 Cups half & half
  • 1 Teaspoon vanilla
  • Whipped cream, optional

In a medium saucepan over medium heat, whisk together the sugar, cocoa, water and salt until smooth.

Cook mixture until it starts to bubble; then whisk in milk and half & half. Add vanilla and stir until hot.

Serve with whipped cream if desired.

Bon Appétit! Written by Scarlett Cook.

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