Growing up, Danelle Pickard McCollum (BA’94) would sit on the kitchen counter each evening doing homework whereas her mother made dinner. “I learned a lot about cooking through osmosis,” McCollum laughs. When she obtained to school, cooking felt acquainted. “It was fun, and I wanted to try new things,” 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 part she wished 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 steadiness fancy and frugal. “I want it to look really good but not be impossible to make,” McCollum says. Here, she shares two breakfast recipes that look and style divine and but are easy to create.

Ham and Swiss Croissant Bake

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

3 giant 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
Fresh parsley for garnish

Spray a deep-dish pie plate or 9×9 baking pan with cooking spray. Cut croissants in half lengthwise, then tear every half into 5 or 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. Cover tightly with foil. Refrigerate 8–24 hours.

Preheat oven to 325 levels. Bake coated 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

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

Muffins

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. contemporary or frozen blueberries

Glaze

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 mild 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.