Ham and Swiss Bake, Lemon Blueberry Muffins

Ham and Swiss Bake, Lemon Blueberry Muffins

Rising up, Danelle Pickard McCollum (BA’94) would sit on the kitchen counter each evening doing homework whereas her mother made dinner. “I discovered loads about cooking by means of osmosis,” McCollum laughs. When she acquired to varsity, cooking felt acquainted. “It was enjoyable, and I needed to strive new issues,” she says. She collected recipes in binders organized by delicacies, however over time she realized there would by no means be sufficient area in her binders for every thing she needed to strive. So she began accumulating her recipes on a weblog the place she would by no means run out of area, and Let’s Dish Recipes was born. Her recipes stability fancy and frugal. “I need it to look actually good however not be unimaginable to make,” McCollum says. Right here, she shares two breakfast recipes that look and style divine and but are easy to create.

Ham and Swiss Croissant Bake

Photograph courtesy of Danelle McCollum

It could be thought of a breakfast casserole, however this easy recipe can be a success for brunch or dinner.

3 massive croissants
8 oz. cooked ham, chopped
1 1/2 c. shredded Swiss cheese

6 eggs
1 c. half-and-half
1 Tbsp. honey
1 tsp. mustard
1/2 tsp. salt
1/2 tsp. pepper
Contemporary parsley for garnish

Spray a deep-dish pie plate or 9×9 baking pan with cooking spray. Minimize croissants in half lengthwise, then tear every half into 5 – 6 items. Place in pan. Sprinkle with ham and cheese.

In a big bowl whisk collectively eggs, half-and-half, honey, mustard, salt, and pepper. Pour over croissants, urgent croissant items into egg combination to moisten fully. Cowl tightly with foil. Refrigerate 8–24 hours.

Preheat oven to 325 levels. Bake lined for 45 minutes. Uncover and bake 25–30 extra minutes or till knife inserted in heart comes out clear. Let stand 10 minutes earlier than serving. Garnish with parsley.

Lemon Blueberry Muffins with Lemon Glaze

A lemon blueberry muffin drizzled in frosting sits on a white plate, garnished with seven blueberries.
Photograph courtesy of Danelle McCollum

McCollum says these candy and tangy muffins disappear extra shortly from the counter than any others she makes.


1/2 c. butter, softened
1 c. sugar
2 eggs
1/2 c. buttermilk
2 Tbsp. lemon juice
1 tsp. vanilla
2 tsp. lemon zest
2 c. and 1 Tbsp. flour
1 Tbsp. baking powder

1/4 tsp. salt
2 c. recent or frozen blueberries


1 1/2 c. powdered sugar
2 Tbsp. lemon juice
1/4 tsp. almond extract

Preheat oven to 400 levels. Line muffin tin with paper liners.

In a big bowl cream butter and sugar till gentle and fluffy. Add eggs one by one, beating nicely after every addition. Beat in buttermilk, lemon juice, vanilla, and lemon zest.

In a medium bowl mix flour, baking powder, and salt. Stir dry combination into creamed combination till simply moistened. Fold in blueberries.

Fill muffin cups three-quarters stuffed with batter. Bake 25–half-hour or till a toothpick inserted within the heart comes out clear. Cool 5 minutes in pan earlier than eradicating to a wire rack to chill fully.

In a small bowl mix powdered sugar, lemon juice, and almond extract. Drizzle over cooled muffins.

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