Ham & Cheese Omelet Roll

If you're planning a brunch or have a large family this is an impressive breakfast dish that's easy to make, tastes delicious and serves 8 people. I made this on Sunday along with some blueberry oat muffins while hosting a brunch.  Everyone really liked it!

INGREDIENTS
4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
12 eggs
8 ounces ham, finely chopped (about 1 1/2 cups)
6 ounces cheddar or Swiss cheese, shredded (1 1/2 cups)...I mixed 1/2 cheddar/ 1/2 Swiss)
1/4 cup green onions with tops, thinly sliced
2 tablespoons Dijon mustard

DIRECTIONS

1.  Preheat oven to 375'.  In a small bowl, combine cream cheese and milk; whisk until smooth.  Add flour and salt; whisk to combine.

2.  In a large mixing bowl, gently whisk eggs until blended.  Add cream cheese mixture; mix well.

3.  Line a large bar pan (or 4 sided cookie tray) with parchment paper.  Pour egg mixture into pan.  Bake 30-33 minutes or until omelet is puffy and golden.

4.  Meanwhile, finely chop ham, shred cheese and slice onions.

5.  Remove omelet from oven; immediately spread with Dijon mustard. Spinkle with half the cheese; top with ham and onions.  Sprinkle with remaining cheese.  Starting at one short side, roll up jelly-roll fashion, removing parchment paper as you roll.  Garnish top with additional shredded cheese and onions, if desired.  Let stand for 5 minutes to allow cheese to melt.  Slice and serve.  Makes 8 servings.  Leftovers can be refrigerated and reheated in the microwave (about 90 seconds per slice).

Recipe from Pampered Chef "Main Dishes" cookbook

Blueberry Oat Muffins

I hosted a brunch at my house this past weekend. I made a Ham & Cheese Omelet Roll, hashbrowns, fruit salad and these muffins.  I've made these muffins before as full size muffins but I thought for a brunch that mini ones would be better so my guests would still have room for the egg dish.  My daughter liked them so much she didn't even try anything else I made.  The recipe makes 48 mini muffins so I had enough to send some home with my guests and still have a few leftover for our family. The oatmeal in this recipe gives the muffins a good texture and the orange zest gives a light citrus flavor.  Enjoy!

INGREDIENTS
1 1/2 cups flour
1 cup oatmeal (old fashioned or quick oats)
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar
1 cup milk
1 egg
1/4 cup butter or margarine, melted
1 tablespoon orange or lemon zest
1 cup blueberries (I cut mine into pieces so they didn't take over the mini muffins ...if you make large muffins then keep whole)
1/4 cup sliced almonds, chopped

Preheat oven to 400'. Spray mini muffin pans with non-stick cooking spray or line with paper liners.  Combine flour, oats, brown sugar, baking powder in a large mixing bowl.  Stir in blueberries and zest.  Add milk, butter and egg; mix until dry ingredients are moistened.  Spoon batter into muffin cups.  Sprinkle with almonds.  Bake for 10 minutes.  Remove from pan and let cool on a cooling rack.  Sprinkle with powdered sugar (optional).  This makes 48 mini muffins or 12 large muffins.  If making large muffins make sure to increase the baking time to 18-20 minutes.

Recipe adapted from Pampered Chef "Stoneware Inpirations" cookbook  

Black Bean Brownies

I've never heard of black bean brownies until a friend of mine mentioned them a few weeks ago.  I like black beans but I was very skeptical about them being in a brownie.  I promise you that you cannot even tell these brownies are made from black beans.  They are moist and chocolately and gluten free ... and practically guilt free!  There's lots of black bean brownie recipes online and I did try another that called for sugar but if you're looking for a healthy brownie for yourself or children then this is it!

INGREDIENTS
1 can black beans (15 oz), rinsed and drained
3 eggs
1/3 cup unsweetened applesauce
1/2 cup cocoa powder
1/4 tsp sea salt
2 tsp vanilla extract
1/4 cup agave nectar or pure honey
1 1/2 tsp instant coffee
1 tsp baking powder
1/4 cup chocolate chips plus a few extra for topping if you'd like (semi-sweet or milk chocolate)

optional peanut butter swirl
2 tbs creamy peanut butter
1 tsp agave or honey

DIRECTIONS
Preheat oven to 350'.  Line a 8 x 8 pan with parchment paper. Mix the ingredients in a food processor or blender until smooth. Spread batter evenly into pan.  If you want to top with peanut butter swirl this step is optional.  Melt peanut butter in the microwave for 20 seconds at 50% power, mix in agave or honey.  Drop by spoonfuls over brownie batter and then swirl with a butter knife.  Top with a few additional chocolate chips (optional).  Bake for 30-35 minutes or until a toothpick inserted comes out clean.  Allow to cool, slice into 16 squares.  Store in an airtight container in the refrigerator.  Enjoy!

Recipe adapted from http://www.damyhealth.com

Peanut Butter Chocolate Chip Cookies (using a cake mix)

These cookies are super soft and chewy and very simple to make. I love the combination of a soft peanut butter cookie with chocolate chips. My daughter loved these!

INGREDIENTS
1 box yellow cake mix
2 eggs
1 cup peanut butter
1/4 cup margarine
1/3 cup water
1 cup chocolate chips

Preheat oven to 350'.  Cream together peanut butter, margarine, water and eggs.  Stir in cake mix.  Fold in chocolate chips.  Drop by tablespoonful onto cookie sheet.  Bake 8-10 minutes (do not over bake ...the cookies will firm up after they cool)  Remove from oven and allow cookies to cool on the baking sheet.  Store in an airtight container.

Recipe adapted from Allrecipes.com