Thursday, December 9, 2010

A Gluten Free Holiday: Breakfast & Brunch Recipes


Welcome to the 5th installment of Simply Sugar & Gluten Free's "A Gluten Free Holiday."  This week we are focusing on gluten free recipes for breakfast & brunch!

The previous posts in "A Gluten Free Holiday" include:

Congratulations to last week's winners chosen by Random.org: 
Marisa H.
Jeannie
Youthful One & Mary K.
Winner of a copy of Ricki Heller's book: Sweet Freedom:
Susan M. 
Winners have been contacted via email. 


I'm honored to host this week! Breakfast is my favorite meal of the day and eggs are my very favorite food!

Every Christmas one of the most enjoyable parts of the day for me is preparing a special breakfast for my husband! He loves omelets, pancakes, waffles, and strangely enough  -- quiche! When we were first married, the only way I could convince my husband to eat spinach when it was in a quiche! Now, 6 years later, he'll eat raw spinach in salads! We've come a long way!

Today's recipe looks hard, but it's so simple to prepare and the dairy-free tangy white sauce is absolutely delicious drizzled beautifully over a slice of bacon quiche! The white sauce could also double as a mock hollandaise sauce for eggs benedict. This recipe can be prepared the night before and baked on Christmas morning for a stress free, enjoyable holiday breakfast!




Christmas Morning Bacon Quiche
free of gluten, dairy/casein, and soy
created by Carrie Forbes @ Gingerlemongirl.com
printer-friendly recipe

Tangy white sauce for quiche:
1  1/2 cups hemp milk
2 tablespoons sweet rice flour
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon Herbs De Provence
1 tablespoon lemon juice

Quiche Ingredients:
5 eggs
1 lb. bacon, cooked and crumbled
5 green olives, finely chopped
½ cup chopped red peppers, or canned pimientos (drained)
½ cup green onions, sliced

Crust:
10 oz. frozen shredded gluten free hash browns, defrosted and drained of all water
1 egg
½ teaspoon salt
½ teaspoon pepper

Directions:
Preheat oven to 350 degrees.  In a large bowl mix together defrosted and drained shredded hash browns. Mix in egg, salt, and pepper. Press mixture into a crust in a greased 9” deep pie pan or an oven-safe casserole dish.  Place in heated oven for 10 minutes, remove and set aside.  In a small sauce pan whisk together hemp milk, sweet rice flour, olive oil, Herbs De Provence, salt, and pepper. Cook on medium heat whisking constantly until the sauce thickens. Once the sauce has thickened whisk in lemon juice and set aside to cool. Reserve ½ cup of white sauce for serving. Layer cooked crumbled bacon, chopped green olives, and red peppers  in the hashbrown crust. Beat eggs in a bowl. Slowly whisk in 1 cup of white sauce. Pour eggs/white sauce mixture over the vegetables and bacon in the hashbrown crust. Bake at 350 degrees for 1 hour or until quiche is set in the middle. A toothpick inserted in the middle should come out clean. Serve quiche in slices drizzled with warm white sauce.


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Some of my favorite gluten free breakfasts: Popovers, French Toast Casserole, Vegan Dark Chocolate Muffins

Now it's time for YOUR recipes!  Please share your favorite gluten free Breakfast & Brunch recipes by using the link at the bottom of this post.




THE GIVEAWAYS THIS WEEK are: 
This contest is now over! Thank you for participating!

4 copies of Elana Amsterdam's "The Gluten Free Almond Flour Cookbook."
3 "Elana's Pantry" totebags
Elana is the author of two cookbooks & the popular gluten free blog, "Elana's Pantry." 

3 copies of Diane Eblin's NEW E-Cookbook: The Gluten-Free Diner!
Diane is also the author of the popular gluten free blog, "The WHOLE Gang."



2 autographed copies of Silvana Nardone's NEW gluten free cookbook, "Cooking for Isaiah." 
Silvana is the author of the gluten free food blog, "Dish Towel Diaries." 



3 autographed copies of Lori Karavolis' self-published cookbook "Gluten Free Breakfast & Brunch."  
Lori is a former gluten free bakery owner who has written 4 gluten free cookbooks all of which are available at her website: LoriBakes.com.



Many thanks to the authors of these cookbooks for donating copies of their work! 


The winners of this contest are: 

Winners of the Gluten Free Almond Flour Cookbook by Elana Amsterdam (Elana’s Pantry):
Johanna B., Megan Hassen, Neva H., and Elaina Thiemann

Winners of the Elana’s Pantry Tote Bag:
Brooke from B & The Boy, Spryte from Learning Something Everyday, and Julie Reuter

Winners of Cooking for Isaiah by Silvana Nardone (Dish Towel Diaries):
Noelle from An Opera Singer in the Kitchen and Diane Bramos

Winners of The Gluten-Free Diner by Diane Eblin (The W.H.O.L.E. Gang):
Kelly Cooper, Cherylene, and Colleen M.


Thank you for entering!! Happy Holidays!!






252 comments:

  1. I'm looking forward to seeing all the entries this week, always looking for new breakfast/brunch ideas for the holidays! Great job, ladies!

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  2. I subscribe to Ginger Lemon Girl in a reader!

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  3. Looks like a fun event. I submitted my favorite pancake recipe. Thanks for hosting!

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  4. I already follow you by email!

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  5. I already get you emails too!

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  6. Joined you on Facebook - looking forward to seeing some of these books - especially the eBook...

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  7. Following Ginger Lemon Girl on Twitter!

    SwaddleBabies

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  8. I subscribe to Ginger Lemon Girl via reader

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  9. I shared a new way to have a hot "cereal" breakfast that I discovered this week - cooking whole buckwheat groats! To make them candy/comfort food, I cooked them in milk and added pears, dried currants, and maple syrup :)

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  10. I'm excited to get more breakfast ideas. Thank you for sharing my cookbook with everyone. I'm honored to be listed with Elana and Silvana's cookbooks. How cool is that!

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  11. I linked up to Mini Florentine Frittatas. Your quiche looks great! Aren't eggs just the ultimate breakfast food?

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  12. Looking forward to our improntu neighborhood cookie exchange. Looking for some great, awesome, GF recipes. Know where I can find some ? LOL!

    Donna Flowers

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  13. I posted your giveaway on my Facebook page.

    ~Wendy Hawkinson
    stampie@gmail.com

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  14. I submitted a recipe for Vegan Pumpkin Parfaits - they taste yogurt-y and yet are both dairy- and soy-free :)

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  15. I "LIKE" GingerLemonGirl.com on Facebook. :)

    ~Wendy Hawkinson
    stampie@gmail.com

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  16. I subscribed to your blog.
    Thank you!!

    ~Wendy Hawkinson
    stampie@gmail.com

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  17. I posted about the giveaway on my blog: http://www.citylifeeats.com/2010/12/vegan-pumpkin-parfaits-for-gluten-free.html

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  18. I subscribe to your blog in my google reader :)

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  19. I love your Facebook page - hit like on it a while ago and always smile when I see your posts :)

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  20. Just tweeted using the hashtag - and I need to say - your quiche looks fantastic!!

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  21. I am new to this GFCF lifestyle. I soooo miss quiche and eggs benedict! Thanks for this recipe!!!

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  22. I follow you on Facebook and I'm DYING to try the next almond flour cookbook!

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  23. I shared on facebook and posted on my blog

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  24. i follow you on twitter @ellen1214

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  25. You're on my reader. The quiche looks absolutely wonderful, I just wish I could eat eggs somehow I don't think it would work very well with flax seed, LOL. The eggs aside, I have found your website very helpful over the last year or so even if I do generally just stalk it.

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  26. Hey Carrie - I entered, but I don't want to win anything. I just wanted to add my favorite quiche to the mix! Ging

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  27. Carrie!! Wow! What a fantastic post. I am so glad that you were willing to help with this event. And, gosh, what great give-aways. :)

    Thanks for being the hostess with the mostess!

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  28. Hi Carrie! I linked up my Pumpkin Pie Waffles. We eat these for breakfast on Christmas all of the time. Thanks for letting me share them!!!
    xoxo
    k

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  29. I am now following you on twitter ;)
    Here is my latest post: http://eatchifully.blogspot.com/2010/12/blackberry-pudding.html

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  30. subscribed via RSS
    nina[at]sylvaticasolutions[dot]com

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  31. I just followed @gingerlemongirl on twitter!

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  32. I subscribed to Gingerlemongirl.com in my email!

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  33. I just liked Gingerlemongirl.com on Facebook!

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  34. I just posted about this roundup on my Facebook page!

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  35. i subscribed to the RSS feed in my reader! :)

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  36. I linkyed my coconut pancake recipe!

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  37. Subscribed via Google Reader (can't believe I hadn't done that yet)

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  38. Love new ideas for breakfast! Thanks for hosting. I am linking up with an Apple Oven Pancake.

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  39. Love this! Just linked to you from here:

    http://www.wasabimon.com/archive/gluten-free-strawberry-pecan-pastry-recipe/

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  40. Ginger Lemon Girl -
    My family always makes "Wife Saver" for Christmas breakfast. It is my favorite! When diagnosed with Celiac as a child my mom began using GF bread in the Saver and it is just as good.
    Chrystal rickeysfortwo at yahoo dot ca

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  41. I shared apple pie crepes.

    -Sea

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  42. I shared eggs benedict with mushrooms

    -Sea

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  43. I also posted Tahini Tofu Scramble.

    -Sea

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  44. I follow you on Twitter (nanatide)

    koinonia572001@yahoo.com

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  45. Email subscriber

    koinonia572001@yahoo.com

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  46. I 'like' you on Facebook(marla yuhas)

    koinonia572001@yahoo.com

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  47. This is my absolute favorite GF special breakfast!
    Chili Cheese Squares


    Try this as a refreshing change instead of a rice or potato side dish.
    Ingredients:
    1/3 cup melted butter
    10 eggs
    1/2 cup French Bread/Pizza Mix
    1 tsp. gluten-free baking powder
    1/2 tsp. salt
    2, 4-oz. cans diced green chilies
    1 cup small curd cottage cheese
    1/2 lb. Monterey Jack cheese, grated
    1/2 lb. Cheddar cheese, grated
    Directions:
    Preheat oven to 400 degrees. In a medium bowl, lightly beat the eggs. Add the flour mix, baking powder and salt and beat well. Add the chilies, butter and beat. Fold in the cheeses and pour into a lightly buttered 13-x- 9-inch baking dish. Bake 15 min. Lower temperature to 350 degrees and bake an additional 35-45 minutes or until center is firm. Cool slightly. Cut into squares and serve warm.

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  48. Just left a recipe through Mr. Linky for Onion-Mushroom Shortcake, a great savory casserole.

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  49. Posted on my FB page (Creative Cooking Gluten Free)

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  50. Hi Carrie! Long time no talk, I have signed up for your email feed, the yahoo group was too busy for me.

    I use your GF Baking mix all the time! Thanks so much for posting it.

    Hope all it well w/ you!

    Bridget

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  51. Hey Carrie - I posted my gluten-free, dairy-free, and egg-free cinnamon bread. Perfect for Christmas morning! And I MUST have one of these cookbooks!

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  52. Hi there! Wonderful site you have here. I shared Sweet Potatoes and Porcini Mushroom Latkes from my site. Thanks!

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  53. I am following you on Twitter @singerinkitchen Thanks!

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  54. you're my like on facebook, keep up the good work!

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  55. i Liked you on facebook
    Dawn
    Morninglight@eastlink.ca

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  56. Thanks for the blog Carrie, I love breakfast too... ;P
    I'm now a follower, thank you for the opportunity to learn more.

    sistika at gmail dot come

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  57. I also liked you on Facebook

    sistika at gmail dot com

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  58. Also posted a link about you to facebook.

    sistika at gmail dot com

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  59. Hi Carrie,
    Your quiche looks delicious -- I love the idea of that sauce over it, too.

    I entered a quiche, too, but crustless: it's a Spinach, Cheddar & Monterey Jack Quiche that is gluten-free and low-carb. It is also meatless, nut-free, soy-free and sugar-free.

    Your Popovers and Vegan Dark Chocolate Muffins are beautiful! They look so tempting!

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  60. I "like" Ginger Lemon Girl on FB! Looking forward to the posts!

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  61. As for my favorite breakfast to make...
    It is kind of like a frittata.

    I chop 1/2 an onion
    red, green and yellow peppers (usually fresh)
    grate a potato or 2
    saute in a bit of olive oil and butter mixed in a cast iron skillet. Stir in about 4 eggs and place in oven till done to likeness. Before removing from oven I sprinkle with a mixture of grated cheese. Mmmm

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  62. I have to say thanks! My husband was just recently diagnosed after many long years of suffering with celiac (as I am finding to be the norm for folks). I am very appreciative for all the many recipes and cannot wait to try them.

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  63. The quiche looks divine! I subscribed to you on google reader!

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  64. Carrie, you know I'm a sucker for eggs like you. I love the idea of using hash browns as the crust! This is going to be a "must try" for me in the next week or two!

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  65. The quiche looks divine. I subscribed to you on google reader!

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  66. Since I already liked you on Facebook, I just posted a comment on your wall.

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  67. Your RSS feed will now send me your new posts!

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  68. Since I was already following you on Twitter, I retweeted your post about this event.

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  69. I subscribed to your blog. :)

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  70. I follow on facebook.

    Christi
    keenerfamily at gmail dot com

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  71. I follow on twitter.

    Christi
    keenerfamily at gmail dot com

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  72. Oh wow, I can't wait to try some of these recipes out, amazing job everyone!!

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  73. I subscribed. Thank you!
    Kim

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  74. I love this series. I can't wait to try out some of the recipes.

    Elaina

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  75. And, I tweeted about your roundup!!! Thanks, Carrie for your awesome recipes! They are lifesavers!!! Literally!!!

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  76. Just linked up my version of Amy's Crock pot pumpkin pie custard! I need some GF cook books!

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  77. I linked my Pumpkin Pancakes. They are GF, SF and vegan. A baking adventure, but great with maple syrup.

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  78. All of these recipes look delicious. Cannot wait to try them.

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  79. Hey! I found you via twitter (I'm @JamesAtCYB) and can't wait to try those GF/vegan dark chocolate muffins!

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  80. I posted a review on Elana's Gluten Free and Almond Flour Cookbook on Amazon. I LOVE her cookbook - for a low carb Celiac, it is amazing.

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  81. I "liked" you on Facebook. I already have Elana's Cookbook and I LOVE it.

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  82. Just subsribed by e-mail.

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  83. Love your breakfast and brunch ideas. Also love to read your blog. Thanks for sharing.

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  84. Hey Carrie - I entered my Shrimp and Grits casserole recipe. Brunch is my favorite meal, so what a great contest. Thanks.

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  85. Just getting into this. Can't wait to learn a bit more this week!

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  86. Carrie, that quiche looks so holiday-perfect! Yum! I'm sharing my breakfast tacos. Hugs!

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  87. Whoops - Carrie, Linky Tools was messing up and now my link is there twice. Will you please delete? Thanks!

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  88. I liked Ginger Lemon Girl on Facebook.

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  89. Hi. I'm a relative newcomer to GF life. I'm happy to "like" you on facebook and look forward to learning more.

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  90. I would love to win one of these books. I'm just starting to get into cooking again since being diagnosed with Celiac and I can use all the help I can get. Thanks.

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  91. I shared my recipe for Eggs scrambled with balsamic vinegar on gluten free english muffins...always a favorite. Can't wait to try some of the other recipes. :)

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  92. I subscribed to Ginger Lemon Girl via email. Thanks.

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  93. Just 'liked' you on Facebook too. Can't wait to see your posts. Thanks.
    Deena

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  94. I subscribed to Ginger Lemon Girl in a reader.

    Thank you.

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  95. I subscribe via e-mail! LOVE your blog, but then you know that ;)

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  96. I liked you on facebook. Thanks for the chance to win!

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  97. Subscribed to your blog feed via Google Reader.

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  98. Liked you on facebook and look forward to your enthusiastic entries!

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  99. Hi! I posted Dutch Babycakes - Dutch Babies baked in muffin tins. They are so good with fresh fruit or simply with fresh lemon juice and powdered sugar. Thanks for all the great breakfast ideas!

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  100. I had no idea there were so many gluten free ideas for great food out there!

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  101. Just subscribed via e-mail. Can't wait to see what recipes you've got to offer!

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  102. "•Like Gingerlemongirl.com on Facebook and leave me a comment here telling me you did."
    I did! And I love your recipes and tips. FB has allowed me to share your tidbits with all my friends too. Thanks for being an inspiration on our gluten-free journey!

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  103. I am a facebook fan and love coming here for tips, help and inspiration!

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  104. I am on your FB page and love getting your posts. My breakfasts have been pretty limited to hot rice cereal w/rice protein powder and fruit or egg whites with salsas and i am looking forward to adding some fun meals to my boring regimen.Happy Holidays...happy cooking! Oh and thanks for the giveaways! Awesome ones at that!

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  105. Ok, submitted my gluten free eggs benedict strata - fun event!

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  106. I am now following you on Twitter!!

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  107. Added you to my google reader! Now I can easily access the blog via my phone :)

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  108. All looking good, Carrie! Especially that quiche (without any cheese? woohoo!) and all the fabulous cookbooks and totes from Elana even. Some readers will be very, very happy with those prizes! :-)

    Hugs,
    Shirley

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  109. Thanks for hosting, Carrie! We submitted our Pear-Pumpkin Crisp.

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  110. I liked you on Facebook! I liked you on my computer. I even liked you to my GF friends!

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  111. I follow you on facebook!

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  112. I have the the Gluten Free Almond Cookbook! Love the ability to use Almond flour and not have to worry if the recipe will work :0) Everyone I've shared this cookbook with has gone to Amazon to buy it!

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  113. I get your email updates! I enjoy watching for your recipes and trying them! My kids always ask if your(I'm) baking??

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  114. Hi Carrie,
    I shared my chocolate banana bread, which is one of my favorites

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  115. and I posted about this roundup on facebook

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  116. And I just subscribed to get your email updates! Can't wait!

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  117. I follow you on Twitter too!!

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  118. One of my favorite blogs! And now my favorite foods! I love breakfast/brunch foods!

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  119. Cant wait to try some of these recipes.....

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  120. I follow you on facebook and love what you post.

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  121. I follow @gingerlemongirl on Twitter!

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  122. I am now subscribed to your Facebook page. Looking forward to trying some new GF breakfast recipes! Yum!!

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  123. I shared your giveaway on my FaceBook wall, what a great giveaway this is!! I would love to cook my way through these books....

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  124. I also "like" your FaceBook page and now get your email posts. Thank you for all the great recipes and tips you share

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  125. I subscribed to you on Google Reader!

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  126. I follow on Facebook. I am new to the gluten free lifestyle so am always looking for new things to try. Thanks for all the info you share.

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  127. I liked you on FB-- tried your best GF bread and we love it!

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  128. Cool stuff! Great food! I'm following you on Facebook! LIKE LIKE LIKE!

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  129. And I'm sharing all about this on my profile on FB - cuz I love finding new great resources for GF living and cooking! Keep blogging!

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  130. And here is one of my first GF baking experiments:
    Decadent Coconut Cupcakes
    Cupcake batter:
    3/4 cup coconut flour
    1 cup shredded coconut (optional: ground into a meal and/or toast before grinding)
    1 tsp baking powder
    1/4 tsp sea salt
    4 tsp vanilla extract
    1/2 cup coconut milk
    4 tablespoons coconut oil
    1/2 cup honey or other sweetener
    6 eggs
    juice of 1 lemon

    Additions:
    Juice of one lemon/lime and zest (great addition when needing a little more moisture)
    Pineapple (crushed and drained)
    Cinnamon, nutmeg, cloves, cardamom...
    Toasted coconut

    Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners (optional). In medium mixing bowl, blend dry ingredients together. In separate bowl whisk together wet ingredients until well-blended. Combine and mix well. Divide batter evenly among the muffin tins, about 2/3 full.
    Bake for 20-30 minutes or until toothpick comes out clean. Makes about 12 cupcakes.
    Once cupcakes are cooled, spread with frosting and top with coconut (toasted or flaked) May not even need frosting!

    Frosting:
    Meat of young coconut (the amount varies with each coconut)
    1/8 cup coconut milk
    1 tsp vanilla extract
    1 tbsp agave syrup
    Powdered sugar to thicken
    Toasted coconut

    In blender, blend together the 1st 4 ingredients until smooth. Depending on thickness of coconut meat, this may take some time longer than anticipated. Add just enough powdered sugar to thicken. Place in refrigerator to cool and continue to thicken. Can mix toasted coconut directly in or sprinkle on top.

    Alternative Frosting:
    1 medium avocado, meat only (1/2cup)
    1/4 c. honey or sweetener
    1/3 c. soft pitted Medjool dates
    1/3 c. cacao powder

    Combine the dates and sweetener in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.


    Alternative toppings:
    Chai spice frosting (I'll be experimenting with this one and let you know how it comes out!)
    Raspberry puree (can even inject raspberry preserves inside cupcakes)
    Homemade fruit preserves

    http://www.facebook.com/note.php?note_id=109309542426475
    recipe credit goes to Shauna and Marissa (it's all about experimentation in the kitchen :)

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  131. I've also got the RSS feed in my reader to add to my virtual recipe box :)
    Very excited can you tell!

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  132. Linked up my Bacon Cheddar Scones - apparently I like Bacon and Cheddar breakfast/brunch items ;)

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  133. I subscribed via Google Reader!

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  134. Following you on Twitter. Thanks!

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  135. Just diagnosed with Celiacs. I *liked* and I am following your on Facebook! I am very THANKFUL for people like yourself and all the info you share. Makes life much easier being Gluten FREE!

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  136. Baked French Toast

    1 loaf GF french bread-sliced
    3 eggs
    1 c. milk or DF alternative
    1/3 c. pure maple syrup
    2 T canola oil
    1 T sugar
    1 t. cinnamon
    1 t. vanilla

    Lay sliced bread into a 9x13 pan. Whisk remaining ingredients together and pour over bread.
    Bake 400 for 25-30 min.
    Can be prepared the night before, refrigerated and baked in the morning :)

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  137. I linked up my savory oatmeal (make sure to use GF oats).
    I already follow you on twitter but now I like you on facebook too. And I re-tweeted about the link-up :)

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  138. Just linked up quiche and home fries!

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  139. Reviewed Elana's book on Amazon. :)

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  140. Also linked up an older recipe for Banana Bread. Not necessarily holiday-ish, but something we would have on a Christmas morning. :)

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  141. I am now signed up to receive emails from your blog.

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  142. I just shared my latke benedict.

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  143. Thought I would share another recipe. Today's Asparagus, Potato and Oyster Mushroom Tart.

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  144. I "like" GingerLemonGirl.com on Facebook

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