Breakfast Pizza

BREAKFAST PIZZA

Ingredients:
1 Package Mama Mary's Gourmet Thin and Crispy Pizza Crust
6 large eggs
6 slices bacon
1 Package of shredded hash-browns (can be refrigerated or frozen) enough to fill a 12 inch skillet
1/2 package frozen spinach, thawed and drained (optional)
1/2 package mozzarella cheese
1 package cheddar cheese
Salt and pepper to taste

For this recipe the steps and ingredients are somewhat flexible depending on personal preference. For example you can add or substitute sausage or ground beef for the bacon, you could add mushrooms, peppers, or onions, and you could leave the spinach out of the scrambled eggs. For the preparation there are two ways to do it, one is to prepare all the elements first and assemble them on the crust, the other is to prepare as you assemble, which probably takes longer.

To prepare:

1. If you are going to prepare everything first, go ahead and cook the bacon and break it into small pieces, cook the scrambled eggs but be careful not to over-do them because they will be heated again and you don't want them to be dried out, and cook the hash-browns until slightly crispy (this adds nice texture).

2. Take the thin pizza crust, put it on a baking sheet, and drizzle olive oil on top.


3. Cover generously with shredded mozzarella cheese or an "italian blend" and place in oven until cheese is just melted (not bubbling).


4. Remove pizza from oven and cover with cooked hash-browns.


5. Top hash-browns with cooked scrambled eggs (spinach optional, but a great and healthy addition).


6. Add crumbled bacon on top.


7. Cover entire pizza with cheddar cheese (or additional italian blend if desired).


8. Cook in oven at 400°F for about 10 minutes until cheese is melted and pizza is heated through.


To serve:
Remove from oven, cut into slices, and enjoy!

Serves 4.
Recipe courtesy of Mom and Emily.

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Ben & Jerry's Coconut Ice Cream

BEN & JERRY'S COCONUT ICE CREAM

Ingredients:
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1 can coconut cream (15 ounces) such as Coco Lopez
Sweetened shredded coconut (optional, as desired)

To prepare:
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I used my stand mixer for this, it worked wonders).
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
3. Pour in the cream and milk and whisk to blend.
4. Add the coconut cream and blend.
5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. In most cases you freeze 20 to 30 minutes until the mixture has thickened considerably, you then transfer to closed containers and freeze until ready to eat.

The nice thing about this recipe is that the ice cream stays soft and creamy no matter how long it's the in the freezer. Even guests who claimed not to like coconut enjoyed this ice cream and were excited by the almonds lurking in their scoops.

If you add things like almonds or sweetened shredded coconut do it in the last few minutes of freezing, not at the beginning.

Variations:
***This is the one I used, it was amazing***
Coconut Almond-Add 3/4 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Chip- Add 3/4 cup semisweet chocolate chips after the ice cream stiffens (about 2 minutes before its done), then continue freezing until the ice cream is ready.

Coconut Rum-Whisk 2 tablespoons rum, preferably dark, into the cream mixture before transferring it to the ice cream maker. Complete the recipe as directed.

Makes generous 1 quart.
recipe from Ben & Jerry's Homemade Ice Cream & Dessert Book
recipe at razzledazzlerecipes.com

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