CINNAMON BREAKFAST BITES
This cinnamon bites recipe is the perfect breakfast treat with a sweet, crispy coating.-Ruth Hastings, Louisville, Illinois
Provided by Taste of Home
Categories Breakfast
Time 30m
Yield 6 servings (1-1/2 dozen).
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, combine the flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Shape into 1-in. balls., In a shallow bowl, combine remaining sugar and cinnamon. Dip balls in butter, then roll in cinnamon-sugar., Arrange in a single layer in an 8-in. cast-iron skillet or round baking pan. Bake until browned and a toothpick inserted in centers comes out clean, 15-18 minutes.
Nutrition Facts : Calories 352 calories, Fat 17g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 527mg sodium, Carbohydrate 47g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
SKINNY CALICO BEANS
44% less total fat • 50% less cholesterol than the original recipe. Baked bean goodness without turning on a hot oven! You've just found your new favorite summertime side.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 15
Steps:
- In a 12-inch skillet, cook onion in hot butter over medium heat about 15 minutes or until onion is very tender and browned, stirring occasionally. Stir in maple syrup, balsamic vinegar, brown sugar, snipped sage, tomato paste, salt, and pepper. Add navy beans, butter beans, and Chick Peas; stir to coat.
- Cover and cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. Transfer to a serving bowl. Top with sour cream. Garnish with tomatoes and sage leaves, if desired.
Nutrition Facts : Calories 260, Carbohydrate 43 g, Cholesterol 10 mg, Fat 1/2, Fiber 8 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1/2 cup, Sodium 880 mg, Sugar 12 g, TransFat 0 g
IMPOSSIBLY EASY CALICO CORN AND BACON PIE
Try 3 easy steps to get a savory pie in the oven. Use the do-ahead tip to get dinner on the table even quicker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Reserve 2 tablespoons of the crumbled cooked bacon for garnish. Sprinkle remaining bacon, the onion, bell pepper, corn and pimientos in pie plate.
- In medium bowl, stir remaining ingredients except sour cream until blended. Pour into pie plate.
- Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve garnished with sour cream and reserved bacon.
Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 4 g, TransFat 1/2 g
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4.5/5 (92)Total Time 40 minsCategory BreakfastCalories 150 per serving
- Heat oven to 375°F. Generously spray bottoms and sides of 24 light-colored nonstick mini muffin cups with cooking spray. Remove crescent dough sheet from can, and leave rolled up. With sharp knife, cut dough roll crosswise into 8 equal rounds. Unroll each crescent round into 13-inch strip; cut into thirds, forming 24 strips of dough.
- Place one piece of bacon on 1 dough strip; top with potato nugget, and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent strips, bacon and potato nuggets.
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- Bake 15 to 20 minutes or until golden brown on top and egg mixture is set. Loosen sides, and remove from muffin cups to serving platter. Garnish with parsley. Serve warm.
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