Subscribe Now!

Join the 16,000 Recipe and cooking champs who get free practical know-how and Case Studies from us every week:

Breakfast Recipes

Nutritionists often say that breakfast is the most important meal of the day, but who has time?

Pumpkin muffins are regulars at our breakfast table, too. Find a recipe for pumpkin bread, substitute canola oil for butter and whole-wheat flour for half of the white flour, and bake in muffin tins for about 20 minutes—one-third the time or less than that required making bread.

Orange Muffins

Mix in a bowl:

1 egg
¾ c. orange juice
¼ c. canola oil

Add and mix:

1 c. white flour
1 c. whole wheat flour
1 c. sugar or ½ c. honey
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt

Bake at 350 degrees for 20 to 30 minutes, or until done. If you want to make cranberry muffins, add two cups of whole, washed cranberries.

Muesli: When my son went to the Ashwood Waldorf kindergarten in Lincolnville, his (and the other children’s) favorite breakfast was muesli. He still likes it, especially when apples have just come into season, and we often eat it as a snack as well as at breakfast.

To make it, mix about 4 cups of oats (organic oats, bought in bulk, are often less expensive than boxed, processed Quaker Oats, by the way) with a cup or so of raisins, a chopped apple or two, a big pinch of cinnamon, and honey to taste. Add milk and eat right away, as we do, or let the mixture sit for an hour or so to soften the oats, as we did as Ashwood.

Breakfast Casserole
8 frozen hash brown patties
4 C. (16oz) shredded cheddar cheese
1 lb. cubed fully cooked ham (2 cups)
7 eggs
1 C. milk
1/2 tsp. salt
1/2 tsp. ground mustard

Place hash brown patties in a single layer in a greased 13x9" baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt & mustard. Pour over ham. Cover and bake at 350 for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.

Southwestern Eggs
1 pound grated chedder cheese
1 pound grated jack cheese
1 dozen eggs
1 (7 ounce) can chilies, diced
1 (16 ounce) carton sour cream

Preheat oven at 325 degrees. Mix cheese, sour cream and chilies together. Beat eggs, add to cheese mixture. Pour into a greased 9"x13" baking dish. Bake for 1 hour.

Scrambled Egg Muffins

12 eggs
1/2 pound sausage
1/2 cup chopped onions
1/2 cup shredded cheddar cheese
1/2 cup chopped green pepper
salt to taste
garlic powder to taste

Cook sausage and set aside to cool. Mix eggs, salt and garlic powder in a
large bowl; add onions, cheese, green pepper and sausage. Grease muffin
tins with cooking spray or butter. Fill each muffin cup with 1/3 cup of
mixture. Bake at 350 degrees for 20 - 25 minutes or until a knife inserted
in the middle comes out clean.

Chili Dusted Pork Chops Ingredients & Method

4 boneless centers cut pork chops (thick cut)
2 tablespoons vegetable oil

Seasoning mixture:
1 teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon whole thyme leafs (dry)
1/2 teaspoon chili powder

Combine all seasonings together, mix well. Dust both sides of pork chops with the seasoning mix and reserve. Heat a large cast iron pan over a medium flame and add the vegetable oil. Once the pan is heated and hot add the pork chops, cook the pork chops for 10 - 14 minutes or until they have reached an internal temperature of 145 degrees. Chili dusted pork chops are also excellent grilled.

From great pork chop recipes to pork tenderloin and medallions you will find some great tasting pork recipes that are sure to delight your family and friends.

Pork Tenderloin Recipes Pork Tenderloin Recipe

Pork tenderloin recipes "pork tenderloin recipes". This roast pork tenderloin recipe features the classic pairing of apples and pork.

Roast Pork Tenderloin With Apple Onion Marmalade

2 tablespoons olive oil
1 white onion (sliced thin)
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 cup water
pinch salt and freshly ground course black pepper
2 pork tenderloins about 1/2 pound each
2 tablespoons fresh thyme (minced)
2 tablespoons butter
1 small green apple (granny smith) peeled, cored, cut 1/2 inch dice
3 pitted prunes (sliced thin)
1 cup veal stock (canned chicken broth for substitution)
2 tablespoons finely minced fresh parsley

In a sauté pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and sauté until golden brown, about 5 minutes. Add the balsamic vinegar , sherry vinegar, water and salt and pepper and continue to cook on a medium low setting until all the liquid has evaporated, about 30 minutes.

Preheat oven to 450 degrees. Rub the pork tenderloin with salt, pepper, thyme and olive oil. Place the pork in the oven and roast for 10 minutes, at that time flip the pork over and continue to cook for an additional 5 - 10 minutes or until the pork has reached an internal temperature of 145 degrees.

While the pork is cooking sauté the apples and prunes in butter over a medium flame until the apples begin to caramelize, about 3 - 4 minutes. Add the onion mixture to the pan and continue to sauté for another 2 minutes. Add the stock to the pan and bring to a boil. Remove the marmalade from the heat and cover to keep warm.

Slice the warm pork into 1/2-inch think pieces and place on warm plates. Spoon over apple onion marmalade. This classic fall dish would work very well with apple cabbage sauté and rosemary roasted potatoes.