Eggland: A Recipe For All Seasons

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A Recipe For All Seasons

by Eggland's Best and Annabel Karmel

Try some fun Breakfast for Dinner ideas from Eggland's Best (who is working with Annabel) to help get the family gathered together around the table for a quick, easy, yet very nutritious meal. With alot of parents constantly on the go these days, what better way to sit down and have a healthy meal with the entire family than to try one of the great new Breakfast for Dinner recipes?

For Thanksgiving and Christmas:

Spruce up your dessert options past a basic pumpkin pie, and try:

Eggland's Best Pumpkin Caramel Flan

Pumpkin flavors this luscious dessert, while a caramelized sugar sauce acts as the perfect foil. A great make ahead dessert for a special occasion.

Estimated Times: Preparation - 15 min | Cooking - 45 min | Cooling Time - 240 min refrigerating | Yields - 8

Ingredients

1 1/2 cups sugar

4 Eggland's Best Eggs

1 cup LIBBY'S® 100% Pure Pumpkin

1/2 cup honey

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

1/2 teaspoon salt

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk

Directions PREHEAT oven to 350°F.

PLACE 8-inch square baking dish into a 13x9-inch baking dish; fill outer dish with hot water to 3/4-inch depth.

HEAT sugar in small, heavy-duty saucepan over medium heat, stirring constantly, until melted and golden brown; pour into square dish. Remove square dish from pan of water; working quickly, swirl melted sugar around bottom and sides of dish to coat. Return dish to water.

COMBINE eggs, pumpkin, honey, pumpkin pie spice, vanilla and salt in a medium bowl; Add evaporated milk; mix well. Pour into prepared square baking dish.

BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Remove square baking dish from water. Cool on wire rack. Refrigerate 4 hours or overnight.

TO SERVE run a small spatula around edge of dish. Invert serving plate over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce. Cut in quarters diagonally; cut each quarter in half to form triangles. Spoon sauce over each serving.

NUTRITIONAL CONTENT/SERVING:
CAL: 270 cal
PRO: 5 gm
FAT: 2.2 gm
CHO: 60 gm
CHOL: 91 mg
NA: 188 mg

Don't know what to do with all that left-over turkey, try:

Eggland's Best Turkey Strata

INGREDIENTS:

8 slices bread

1 c. stuffing

� c. gravy

1/4 tsp. pepper

1 c. cranberry sauce

2 c. low fat cheddar cheese

1-1/2 c. 1% milk

2 c. turkey, diced

1/4 tsp. salt

3 scallions

8 EGGLAND'S BEST EGGS

METHOD: Spray a 9 x 13 baking dish with non-stick spray. Arrange 4 slices of bread on bottom, cutting to fit. Spread cranberry sauce over bread. Top with half the turkey, stuffing and cheese. Cover with remaining bread. Top with remaining turkey, stuffing and cheese. In a medium bowl, whisk the EGGLAND'S BEST eggs, milk, gravy, salt and pepper until well blended. Stir in scallions. Pour slowly over strata allowing to soak in. Cover tightly and refrigerate overnight. Preheat oven to 350°. Bake uncovered 50 minutes or until puffed and golden brown.

YIELD: 8 Servings (3/4 cup)

NUTRITIONAL CONTENT/SERVING:
CAL: 410 cal
PRO: 28 gms
FAT: 13 gms
CHO: 36 gms
CHOL: 229 mg
NA: 1,089 mg

For a traditional holiday elixir, try:

Eggnog

INGREDIENTS:

6 Large EGGLAND'S BEST eggs

1/2 cup sugar

1/4 tsp teaspoon salt

1 quart skim milk

1 tsp vanilla extract

1 cup whipped topping (as desired)

Garnishes or stir-ins, (optional)

PREPARATION METHOD: In a large saucepan, beat together Eggland's Best eggs, sugar and salt. Stir in 2 cups of the milk. Cook over low heat stirring constantly, until mixture is just to a boil and thick enough to coat a metal spoon. Remove from heat. Stir in remaining 2 cups of milk and the vanilla. Cover and refrigerate until thoroughly chilled. Just before serving, pour into a bowl or pitcher. Fold in whipped topping and garnish or add stir-ins, as desired. Serve immediately. **Garnishes or Stir-ins - Chocolate curls, cinnamon, extracts or flavorings, ground nutmeg, or peppermint sticks.

YIELD: 1 1/2 quarts or 12-16 (1/2 cup) servings

NUTRITIONAL CONTENT/SERVING:
Serving: 1/2 cup
CAL: 167 kcal
SOD: 117 gms
FAT: 9 gms
CHOL: 171 mg

Not your ordinary chocolate chip, try:

Eggland's Best Holiday Meringue Cookies

INGREDIENTS:

2 egg whites, at room temperature

1/2 c. sugar Choice of:

Green food coloring

Red Food coloring

Semi sweet chocolate morsels

Crushed candy canes

Chopped walnuts

Candied cherries

Powdered sugar

Cocoa powder

METHOD:
1. Add sugar to egg whites a tablespoonful at a time, beating until glossy and stiff peaks form.

2. Beat in food coloring if desired. Do not underbeat.

3. Fold in chosen candy or nuts

Add the chopped candy canes to the mixture with the red food coloring

Add candied cherries to the mixture with the green food coloring

Use chocolate morsels and chopped nuts in one without food coloring

Do one batch of plain

4. Drop meringue by rounded teaspoonfuls onto cookie sheets. Covered with non-stick baking paper.

5. Bake at 225 degrees for 1 hour or until dry and set. Cookies should not brown. Cool on wire racks.

6. Garnish as desired with powdered sugar or cocoa powder

VALENTINES DAY:

For something sweet for your sweetie, try:

Eggland's Best Chocolate Almond Mousse

Serving Size: 8

INGREDIENTS:

4 Eggland's Best eggs

3/4 cup milk, 1% lowfat

1/4 cup sugar

6 ounces chocolate chips -- semi-sweet

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 teaspoon instant coffee

1 cup whipped topping -- defrosted

1 tablespoon chocolate curls -- optional

3 tablespoons slivered almonds -- optional

METHOD: In a medium saucepan, stir together milk, Eggland's Best eggs and sugar until thoroughly blended. Cook over low heat, stirring constantly, until mixture is think enough to coat a metal spoon with a thin coating and reaches at least 160 degrees. Remove from heat. Stir in chocolate and flavoring until chocolate is melted. Chill. Fold in whipped topping. Spoon into 1/4 cup dessert dishes. Sprinkle with almonds and chocolate curls.

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