Updated: March 7, 2013 6:07AM
Eat breakfast, the experts say. But for busy families, that’s a lot easier said than done.
Today the American Egg Board and its website, www.incredibleegg.org, stepped in with solutions for Swap Shop readers K.H. of Alsip and C.M. of Oak Park who requested make-ahead or quick recipes so their on-the-go families can maintain their 2013 resolution to eat breakfasts more nourishing than doughnuts.
Bacon-Cheddar Breakfast Muffins and Muffin Frittatas can be made ahead and then reheated in the microwave (the muffins can be enjoyed without reheating). Microwave Mexican Coffee Cup Scramble and Microwave 1-Minute Ham & Egg Breakfast Bowl are ready in less than 5 minutes. One caution: Do not overcook the egg bowls. Scrambled eggs will continue to cook and firm when removed from microwave.
For Microwave Mexican Coffee Cup Scramble: Coat a 12-ounce microwave-safe coffee mug with cooking spray. Add ½ cup frozen shredded hash browns. Microwave on high 1 minute. Add 1 egg and 1 tablespoon water; beat until blended. Microwave on high 30 seconds; stir. Microwave until egg is almost set (15 to 30 seconds longer). Season with salt and pepper, if desired. Top with salsa (black bean and corn salsa is especially tasty) and shredded Mexican cheese blend.
For Microwave 1-Minute Ham & Egg Breakfast Bowl: Line the bottom of an 8-ounce ramekin or custard cup with a 1-ounce thin slice of deli ham (folding ham in half, if necessary). Pour 1 beaten egg over ham. Microwave on high 30 seconds; stir. Microwave until egg is almost set (15 to 30 seconds longer). Top with shredded Cheddar cheese.
I am looking for the recipe from the Garlic Press restaurant in Normal for its peanut butter cookies. The cookies are darker and better than what I make. What ingredient makes these cookies dark?
I would appreciate if someone would share a recipe for Potica (the Slovenian holiday cake).
I need a recipe for dill pickles made in a crock or homemade dill pickles.
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