Yummy, Yummy, Yummy! This coffee cake was even more delicious than I thought it would be! It really reminded me of the Snickernoodle Muffins I made several weeks ago. It was so moist and delicious. I loved the cinnamon streusel layer running through the middle of the cake. Everybody in my house loved this one. My little Emme was even grunting for more! Shhh....yes, I give my 11 month old cake sometimes :) This is exactly why I love muffins and coffee cakes. It gives you a legitimate excuse to eat cake for breakfast. I was tempted to plop some Blue Bell ice cream next to it! You have definitely got to put this on the weekend breakfast rotation!
2 cups all purpose flour
1-1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, beaten
1 cup (8-oz) sour cream
1/2 cup vanilla yogurt
1 stick butter, melted
1 teaspoon vanilla extract
Streusel:
1/2 cup packed light brown sugar
1/3 cup all purpose flour
2 tablespoons butter, melted
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Spray an 11 X 7-inch baking dish with cooking spray and set aside.
In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.
In a small bowl, combine the streusel ingredients. Spoon half of the batter into the dish. Sprinkle with half of the streusel topping. Top with remaining batter and streusel. Bake at 350 for 35-45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool.
Enjoy!
(adapted from Taste of Home)
I have been eyeballing this recipe for quite some time. I just love muffins. And ones that taste like Snickerdoodle cookies? Well, that makes for a winner in my book! I think this "muffin" could easily pass for a cupcake. In fact, the batter is made like several other cake batters I've done with the alternating of dry and wet ingredients in the end. Smear a whipped cream cheese frosting on the top and you've got the cupcakes for your next Birthday Party! Seriously, they're that good. And definitely indulgent for breakfast. We only have a few left, so that should tell you how good they are :)
2 sticks butter, softened
1 cup sugar
2 teaspoons vanilla
2 eggs
2-1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/4 cups sour cream
1/2 cup sugar + 1 tablespoon ground cinnamon for rolling
Preheat oven to 350 degrees. Line muffin pan with paper liners. In a large bowl, cream the butter and sugar until soft, about 3-5 minutes. Stir in vanilla, then add the eggs one at a time and mix until each is incorporated. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, cinnamon and nutmeg. Add the flour mixture, alternating with the sour cream, to the sugar/butter mixture; starting and ending with the flour scraping the bowl if necessary. Using a large scoop or spoon, scoop out muffin batter and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is completely covered. Place in prepared muffin pan. Continue scooping dough and rolling in cinnamon sugar mixture until all batter is used (you should get about 2 dozen). Bake for 20-25 minutes, or until golden brown.
Enjoy!
(adapted from Let's Dish)
This was so simple and cute! I have been in love with Annie's Eats lately! I could browse her blog all day. Several of the recipes I'm doing this week I found on her site! She cooks the things that I love. And she loves to bake cupcakes. What more could you want? You should definitely play around her site if you haven't done so already. This recipe was yummy. It took a little more maneuvering that I expected to get the bacon and the bread tucked into the muffin cups but its worth the extra couple of minutes. I ate 2 and really could have had 3. If you have more than 2 adults to feed I would recommend making more. You could just make as many as you need. The recipe is easy to adjust up or down. I think it would be great served with some grilled asparagus to round it out. I didn't think that far ahead tonight. Ella had her first ballet class this evening. She was so stinkin' cute! It brought back so many memories of my dancing days. I told her that we would have to pull my ballet shoes out of the attic so we could "twirl" together. She loved that idea. But she's in bed and the ballet shoes are still in the attic. There's always tomorrow, right?!
6 slices of bacon (I used turkey bacon)
6 slices of bread
1/4 cup shredded cheese
6 eggs
salt and pepper
Preheat the oven to 400 degrees. Grease 6 wells of a muffin tin with cooking spray. In a frying pan or the microwave, cook the bacon until partially cooked, but not cooked through. If you're using turkey bacon is fully cooked already. I just put mine in the microwave for about 1 minute to warm up. If using real bacon, drain on a paper towel lined plate.
Cut out rounds of bread using a biscuit cutter or a drinking glass. Mine cut it out just shy of the crust. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the edge of the piece of bread, tucking it between the bread and the muffin tin. Divide the shredded cheese among the center of each piece of bread.
One at a time, crack an egg, removing about half of the white and dropping the remaining white and yolk over each piece of bread being careful not to break the yolk. Save your egg whites for breakfast the next day...that's what I'm doing! Once all of the bread pieces have been topped with eggs season each one with salt and pepper. Bake until eggs are cooked through to your liking (about 6-10 minutes) and the bacon is crispy. Serve immediately.
Enjoy!
(adapted from Annie's Eats)
This was my first attempt at making scones. I've always shied away from them because I was afraid they would be a little on the dry side. I was under the impression they were sort of like dry biscuits. Not these! I knew that bacon and cheese would straighten any scone right up! Annie's Eats is a fabulous blog that I visit regularly. I was browsing around the other day and ran across this recipe. It was perfect to fix this week for my craving for "breakfast for dinner". I halved the recipe below and it still made 4 big scones which I halved for the picture below! Plenty for us and I still have leftovers for breakfast tomorrow!
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
8 tablespoons butter, cut into small cubes
1-1/2 cups shredded cheddar cheese
4 green onions, thinly sliced (I omitted these)
10 slices bacon, cut into slivers
1 cup buttermilk (plus extra if needed)
For the egg wash:
1 large egg
2 tablespoons water
Preheat oven to 400 degrees. Cut bacon into bite-size pieces. Cook in a skillet over medium heat until crisp. Drain on paper towels.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.) Add in the grated cheese and mix just until incorporated.
Mix in the green onions, bacon and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated. If the dough is to dry to come together, mix in the remaining buttermilk a tablespoon at a time until the dough can be formed into a ball. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
I served mine with Scrambled Eggs.
Enjoy!
(adapted from Annie's Eats)
There is nothing like ending the day on a sweet note. I have missed out on making this recipe the last two times I put it on the Menu. The first time my youngest daughter was sick and got put in the hospital. Not only did I miss out on it, but Shannon from The Bargain Buggy and Aubrey from Eastern Shore Mom missed out as well. I was supposed to go to Destin for a girls weekend and make this for breakfast one morning! Totally bummed. Then, last week I was exhausted from baking cupcakes and completely forgot to make it Saturday night for Sunday morning. I was determined to get it made today! I assembled it this morning before work and baked it this evening. Clay and I were happy with cereal for dinner because we got to have this for dessert! If you've been hiding in a closet and have never heard of The Pioneer Woman, you must go now to check out her site. I've made several recipes of hers and loved the results of all of them. The Chicken Scallopine I made last night was the most recent. I found this recipe because I was looking for things that used pita chips. They were on sale that week at Publix and I have several bags in my stockpile. I LOVE bread pudding and I couldn't wait to see how this turned out! The salt on the pita chips balances out the sweetness of the custard and topping. The blueberries give it a nice tart pop. And you guys know how much I love maple syrup! Either for breakfast or dessert, you can't go wrong with this recipe from The Pioneer Woman.
1 Family Size Bag Stacy's Pita chips
7 large eggs
2 cups whole milk (I used 2%)
1/2 cup heavy cream (can use half-and-half)
1/2 cup sugar
2 tablespoons vanilla extract
6 oz. fresh blueberries (optional)
1/2 cup all purpose flour
1/2 cup firmly packed brown sugar (plus a tad more)
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 stick butter
Grease 9 X 13-inch baking pan with butter. Pour in bag of pita chips and arrange evenly. In a bowl mix together eggs, milk, cream, sugar and vanilla. Pour egg mixture over pita chips. Cover pan tightly with foil and place in refrigerator overnight, or at least 6 hours.
Preheat the oven to 350 degrees. Remove pan from refrigerator. Sprinkle blueberries evenly over the top. Mix together flour, brown sugar, cinnamon and salt. Slice butter and add to bowl, then use a pastry cutter to cut the butter into the flour mixture until it looks crumbly (I used my mixer to do this).
Sprinkle flour mixture over the blueberries and make sure its evenly distributed. Bake for 35-45 minutes, or until bubbly and golden brown. Chips on top should be crispy and crunchy. Remove from oven and cut into squares. Drizzle with blueberry or maple syrup and serve warm.
Note from The Pioneer Woman: "If you're feeling naughty, top with whipped cream. Just don't say I told you to do it!"
Enjoy!
(adapted from The Pioneer Woman)
When I was pregnant with my first daughter, Ella, I loved the Special K granola bars. I thought they tasted like a jazzed-up Rice Krispie Treat. This recipe totally took me back. I love the gooey-ness the marshmallows give this granola bar. Its not dry like some of the other ones. This one is nice and sweet, and perfect with the cranberries. It was super quick to pull together. When I was cutting them, Ella said she wanted one. She grabbed hers and ran off to the living room. A few minutes later I hear, "Mama...I love these!" Sweet success in the kitchen! I have them all individually wrapped in cling wrap for a quick breakfast bite on-the-go!
3 tablespoons butter
1 10-oz. bag of marshmallows
3 cups granola cereal (I used Low-Fat Special K Granola)
3 cups Rice Krispies Cereal
1 cup dried cranberries
1/2 cup almonds, chopped
1 teaspoon salt
Melt butter in a large pot over low heat. Add marshmallows, and cook, stirring occasionally, until melted. Remove from heat. Meanwhile, pour the granola cereal into a large zippy bag and crush with a meat tenderizer or rolling pin (or you could dirty your food processor, but why would you want to do that?!) Combine the cereals, cranberries, almonds and salt. Stir into the marshmallow mixture. Press cereal mixture into a greased 13 X 9-inch baking dish. Let stand for 1 hour. Flip out of the pan and cut into squares or bars. If you have a 15 X 10-inch jelly-roll pan you could use that to make thinner bars.
Enjoy!
(adapted from Southern Living)
I was really looking forward to this Saturday morning. My husband loves peanut butter so I figured this would be a total hit. The original recipe called for an oat topping, but I didn't have regular rolled oats. I found a topping that used chocolate. Peanut butter and chocolate...for breakfast? In my house, Yes. I wish that I hadn't used my stoneware though. It doesn't cook like a regular baking dish and I had to cook it a lot longer than I should have to get it done in the middle. Doing that made the outside of the cake get too done. I wasn't exactly thrilled with the results. It wasn't as fluffy as it should have been. It was almost to peanut-buttery for me. If you like peanut butter and you have lots of it in the pantry, try this out. If not, read no further. This recipe is not for you :)
Cake:
2-1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup peanut butter (I used creamy)
1-1/2 cup brown sugar
2 eggs
1 cup milk
Topping:
1/2 cup brown sugar
1/2 cup all purpose flour
1/4 cup peanut butter
2 tablespoons butter, melted
1-1/2 cups chocolate chips
In a bowl whisk together flour, baking powder, salt and baking soda. Set aside. In another large bowl cream together butter and peanut butter. Slowly beat in brown sugar. Add eggs, one at a time, beating until fluffy.
Add flour mixture alternately with milk to the creamed mixture, beating after each addition and beginning and ending with the flour mixture (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).
Spread batter in a greased 13 X 9-inch baking dish.
In another bowl combine ingredients for topping. Crumble over the batter. Bake for 30 minutes or until toothpick comes out clean. Cool completely before cutting. Top with powdered sugar.
Enjoy...if you really like peanut butter!
(adapted from Natalie's Killer Cuisine)
I love baking bread. Not "real" bread with yeast, but easy flavorful quick breads. Mix it up in a bowl, pour it in a pan, and voila. You've got bread! I had zucchini on-hand this week, so I wanted to give this recipe a try. It had lots of good-for-you-things in it: zucchini, applesauce, walnuts and raisins. I'm going to have to limit myself to one piece per day! This bread is so moist and delicious. I the crunch of the walnuts. Yummy Yummy Yummy!
1-1/2 cups sugar
2-1/4 teaspoon ground cinnamon
2-1/2 cups all purpose flour
1 cup rolled oats (I used quick cooking, but would be best with regular)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1 cup applesauce
1/4 cup butter, melted
1 teaspoon vanilla
2 cups shredded zucchini, unpeeled
1 cup walnuts or pecans, chopped (I used walnuts)
3/4 cup raisins
Preheat oven to 350 degrees. Lightly coat a 9X5X3-inch loaf pan with cooking spray; set aside. Combine 1 tablespoon sugar and 1/4 teaspoon of the cinnamon; set aside.
Combine the flour, oats, baking powder, salt, baking soda and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
Bake for 1 hour and 20 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices. (This makes a BIG loaf of bread. I would almost rather divide it into 2 smaller loaves).
Enjoy!
(adapted from Better Homes & Gardens)
I saw Paula Deen make this casserole on the Food Network several years ago. It looked awesome. We made it that year for our Christmas morning breakfast at my parents house. I've made it several times since then and adapted the recipe some. I found that when I made it as written with the sliced bread the casserole was too soggy. It had all of the components of bread pudding (which I love) so I decided to make it as such. I cubed the bread instead of slicing it and I formed mini loaves in my "mini loaf pan". The results were outstanding. Another reason I love this recipe is because its made the night before and kept in the fridge. Just make the topping in the morning and bake. I love serving it with sliced strawberries and maple syrup. Heaven in my mouth! This is definitely one you are going to want to make. I think this is one of my signature dishes!
1 loaf french bread, cubed in 1-inch pieces (6-8 cups of bread)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
dash of salt
maple syrup
strawberries
Praline Topping:
1 stick butter, softened
3/4 cup light brown sugar, packed
1 cup chopped pecans
1 tablespoon light corn syrup
Cube bread into 1-inch pieces (I use a whole Italian loaf from the bakery). Allow to sit for a few hours on the counter to stale. The drier the bread, the better it will soak up the egg mixture. spray the mini loaf pans with cooking spray (I use 2 pans making 16 total loaves). Evenly distribute the cubed bread among the cups. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread cubes, making sure all are covered evenly with the egg mixture. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees. Make the Praline Topping: Combine all ingredients in a medium bowl and blend well (I use my fingers). Crumble the praline topping evenly over the bread and bake for 30-35 minutes, until puffed and lightly golden. If you make this into a bigger casserole just adjust your baking time. Serve with maple syrup and strawberries.
Enjoy!
(adapted from Paula Deen)
This is another brunch recipe that's quick and easy. Its prepared the night before and stuffed in the fridge overnight. English muffins always go on sale in the grocery stores. This is the time of year for asparagus and if you have leftover Easter ham try it out on this (that is, of course, if you didn't make this for Easter!) I roasted my asparagus to get the most flavor out of it. Trim off the tough ends, toss with olive oil and salt and pepper, and roast in a 425 degree oven for about 10 minutes. If you like asparagus, try it out in a dish like this!
4 English Muffins, torn into bite size pieces (4 cups)
2 cups cubed cooked ham (10 oz)
2 cups cut up fresh cooked asparagus (I roasted mine)
4 oz. shredded Swiss Cheese (I used Mozzarella)
4 eggs, beaten
1/4 cup sour cream
1-1/4 cups milk
2 tablespoons finely chopped onion (I omitted this)
1 tablespoon Dijon-style mustard (I omitted this)
In greased 2-qt casserole square baking dish spread half the muffin pieces. Top with ham, asparagus, and cheese. Top with remaining muffin pieces.
In bowl, whisk together eggs and sour cream. Stir in milk, onion, mustard and salt and pepper. Pour over layers in dish. Cover and chill for 2-24 hours (I did mine overnight).
Bake, uncovered in a 325 oven (mine was set to 350. If you do this watch the baking time) for 60-65 minutes or until internal temperature reads 170 (I see if its golden and it its set in the center). Let stand 10 minutes before serving.
Enjoy!
(adapted from Better Homes & Gardens)
These are SO yummy! Really a favorite with the men. My brother said its like his favorite Waffle House meal all combined in one little package. Everybody wanted leftovers to take home, but these were the first to go! If you have some of the eggs and sausage leftover, wrap them in a torilla with cheese for a breakfast burrito the next day.
1 20-oz. package refrigerated hash browns
2 eggs, beaten
1 tablespoon snipped fresh chives (I omitted these)
1/2 teaspoon salt
12 eggs
1/2 lb. Jimmy Dean sausage
2/3 cup milk
1/4 teaspoon black pepper
2 tablespoons butter
1-1/2 cups shredded cheese
Preheat oven to 375 degrees (mine was at 350, so I left them in longer) Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, and 1/2 teaspoon salt (I used more salt than that...those potatoes are bland!) Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. I only got 9 mounds out of it. Press the back of a tablespoon into each mound, making a nest. Bake for 20-25 minutes or until lightly browned and set.
Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt and pepper (If you only get 9 nests like I did, 8 eggs would work). In a 12-in skillet melt butter over medium heat; pour in egg mixture. Scramble the eggs with a spatula over medium heat. Fold them around the pan until they are cooked through, but still glossy and moist. Remove from heat.
In another skillet, cook sausage over medium heat, breaking up with a wooden spatula. Cook until no longer pink. Drain on paper towels. Add to the eggs and mix in about 1/2 of the cheese. (I still used the 12 eggs and 1 whole roll of Jimmy Dean, but I had lots leftover. I just wrapped them in a tortilla and make a breakfast wrap the next day!)
Spoon about 1/3 cup of egg mixture into each potato next. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives.
Enjoy!
(adapted from Better Homes & Gardens)
Let's start this one out with a tip: ALWAYS read the recipe all the way through when planning your meals! I had intentions of making Cheesecake Pancakes. I read through the ingredients and knew I had everything to make them. Simple. I'll whip them up. Wrong! I was supposed to slice the cream cheese and allow it to sit in the freezer 8 HOURS or overnight! Well, that just wasn't going to happen this morning at 8:00! So, I started to look for a different cream cheese pancake recipe. I found one and combined the two together. The result was fantastic. I would rather have homemade pancakes over the frozen ones any day. The only thing frozen I will buy and actually enjoy is Eggo waffles. I guess it just brings back the feeling of childhood. These pancakes really aren't that much more difficult than whipping up some Bisquick. One of the original recipes called for self-rising flour (which I do not have) so I made my own and reflected it here in my adapted recipe. The maple syrup and strawberries added that perfect touch. I hope you enjoy these!
2 cups all purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons sugar
1 large egg
1-3/4 cup milk
3 oz. cream cheese, softened
2 oz. cream cheese, cubed (small)
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
Combine flour, salt, baking powder and sugar together in a large bowl; make a well in center of mixture (or you could just use 2 cups self-rising flour and 2 tablespoons sugar).
Combine egg, milk, softened cream cheese, butter and vanilla, stirring well. Add to dry ingredients, stirring just until moistened. Add the small cubes of cream cheese and stir to mix in (you can slice the cream cheese and stick in the freezer while you're preparing the other ingredients so its easier to cube).
Pour 1/4 cup batter (or less) for each pancake onto a hot (over medium heat), lightly greased griddle pan. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side (second side cooks much quicker). Serve pancakes with maple syrup and strawberries.
*I have made extra batches of pancakes and frozen the leftovers. That's one way I'll eat frozen pancakes :)
Enjoy!
(adapted from Southern Living and Betty Crocker)
I wanted to do something light and healthy for dinner tonight. I know I posted an oatmeal recipe Saturday (Baked Oatmeal with Berries) but it was so good it left me wanting more! I bought some Granny Smith apples the other day when I was going to make the grilled cheese for supper. Anyway, I changed my mind, so I never made it. This oatmeal sounded perfect because it cured my craving for oatmeal and used up my apples! Try it this weekend. A healthy, quick breakfast is perfect. The walnuts give the oatmeal great texture and the maple syrup was the icing on the cake!
3 cups water
2 medium tart apples, chopped (1 large would be fine)
1-1/2 cups old fashioned oats (I used quick cooking)
dash salt
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 cup chopped almonds (I used walnuts)
maple syrup and/or milk (optional)
In a large saucepan over medium heat, bring water to a boil. Add the apples, oats and salt; cook and stir for 5 minutes (2-3 minutes for quick-cooking).Remove from the heat; stir in the brown sugar, cinnamon and vanilla. Cover and let stand for 2 minutes. Sprinkle each serving with walnuts. Serve with maple syrup and/or milk if desired. I drizzled mine with maple syrup and right before serving poured over a splash of milk. Yummy! The maple syrup was awesome. I halved this recipe, so I got two good servings out of it. The other half is breakfast tomorrow!Enjoy!
(adapted from Taste of Home)
Yum Yum Yum! I have to be honest. I wasn't quite sure how this was going to turn out. I didn't know if we would have oatmeal squares, crumbly oatmeal, or regular oatmeal. What we got was a creamy version, a more hearty version, of regular oatmeal. This was sweet and delicious. I served it with milk (in the bowl) and strawberries on top. Even Ella liked it! I have tons of oatmeal in the pantry and will definitely be making this again. The true test is going to be if Clay likes it. He's not an oatmeal fan, but I'm going to make him try this one! (**Update: Clay did like it. He enjoyed his bowl when he woke up!)
1-1/2 cup quick cooking oats
1/2 cup sugar
1/2 cup milk
1/4 cup butter
1 egg
1 teaspoon baking powder
3/4 teaspoon salt
1-1/2 teaspoon vanilla
Toppings:
Milk
Berries (fresh or frozen- defrost frozen first)
Brown Sugar
Preheat oven to 350 degrees. Combine the first 8 ingredients together and mix well. Spray a large cookie sheet with cooking spray and spread the batter out evenly. Bake at 350 degrees for 25-30 minutes, or until golden brown. Once out of the oven, use a spoon to scrape the oatmeal into a bowl. Serve with milk, warm berries and brown sugar.
Enjoy!
(adapted from Foodbuzz.com)
I really liked this one! I love cooking with eggs and this was a fresh change for dinner. This would be great served at a brunch though. The colors are very pretty. I did half the recipe below though but used 7 eggs (instead of 6). I also sauteed the tomatoes and spinach for about 2-3 minutes before adding them. This is perfect for Spring. Publix has bacon and eggs on sale this week. I grabbed the produce from my local farmers market. And I got some beautiful plants too. Let's see how long it takes me to kill them!
8 slices bacon, cut into 1/2-inch pieces
3 medium red potatoes, cut into 1-inch cubes (about 3 cups, 1 lb.)
1/2 teaspoon kosher salt (the only salt I use)
1/2 teaspoon black pepper (yes, mine comes from a can)
1 cup baby spinach, coarsely chopped
3/4 cup cherry tomatoes (or 1 medium tomato, chopped)
1 cup shredded mozzarella
12 eggs, slightly beaten
parmesan cheese
additional bacon and tomatoes for garnish
In a 12-inch ovenproof skillet, cook bacon pieces until crisp. With a slotted spoon, remove bacon to paper towels. Drain off all but 2 tablespoons of drippings from pan.
Carefully add potatoes, salt and pepper. Cook, stirring occasionally, about 10 minutes or until potatoes are just tender. Remove from heat.
Top potatoes with bacon, spinach, tomatoes and mozzarella. Pour eggs over mixture. Bake uncovered in a 350 degree oven for 15-17 minutes or until center is just set.
Place on wire rack; immediately sprinkle with parmesan cheese. Let stand 10 minutes.
To serve, cut into 8 wedges. Season to taste with additional salt and pepper if needed. Garnish with additional bacon and cherry tomatoes.
Enjoy!
(adapted from a Publix publication)
I wish I didn't like to bake so much. I really do not need any of this mess in my house. These muffins are a little more on the good-for-you side though! The oil is reduced by using applesauce, and there's only a moderate amount of brown sugar. This is the first time I've made these muffins using the applesauce and I really was impressed (see the link for the original recipe). I think I will look for that substitute in future recipes. These muffins freeze well, so its good to make a whole batch and stick some in the freezer for easy breakfast on-the-go. Ella likes these too! I was cooking from the pantry this week, so I had all of the ingredients and only paid $.79 for the carrots. These would be great to take to a school for an Easter party with some cream cheese frosting! But that defeats the healthy part, doesn't it?!?
1 cup raisins
2 cup warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3/4 cup brown sugar
3 cups shredded carrots
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil, applesauce and brown sugar; beat well. Combine egg mixture and flour mixture; mixing until just moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20-25 minutes, or until toothpick inserted in center comes out clean. Let cool before 30 minutes if you frost them (I eat mine as is).
Enjoy!
(adapted from AllRecipes.com)
I have been eye-balling this recipe for some time now. I doubt that maple syrup (the real thing) will ever go on sale. I just buy mine at Sam's and keep it in the fridge because I love it so much. But this week Publix has Aunt Jemima syrup on sale, so I thought close enough. Time to break out that pancake muffin recipe! You could probably substitute the Aunt Jemima if that's what you have on hand. It won't be quite as yummy, but I'm sure it would still be great! These muffins were wonderful. I have never browned butter before, so I was a little intimidated. No need to be though. It was simple. Just keep an eye on it, and once it starts turning brown, remove it from the heat. I loved the texture, the flavor and the maple glaze. Fabulous muffin. I don't think Joy The Baker has probably ever made anything less than wonderful. Don't forget that I'm going to try her Avocado Pound Cake Monday night!
7 tablespoons butter (I used I Can't Believe Its Not Butter Sticks)
1/3 cup milk (I used 2%)
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon maple syrup (or Aunt Jemima)
1-1/2 cups all purpose flour
3/4 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
For the Maple Glaze:
3/4 cup maple syrup (you could try Aunt Jemima)
1 tablespoon lemon juice
Preheat oven to 375 degrees. Line muffin pan with paper or foil liners.
Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan (I noticed mine around the edges). The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye (Mine took approximately 5 minutes from the first bubbles). Remove from heat.
Whisk, milk, egg, yolk, maple syrup and vanilla until combined. Add the brown butter slowly to the egg mixture, whisking to mix. Combine well (Add it slowly so the heat from the butter doesn't scramble the eggs).
Whisk together flour, sugar, baking powder and salt in a medium bowl. Add the milk and butter mixture all at once and gently stir to combine.
Divide the batter among muffin cups evenly (Its supposed to make 12, but I got 11 out of it). Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.
While the muffins are baking make the maple glaze. In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick syrup. This will take about 15 minutes over low heat.
Remove from heat and let it cool slightly to thicken. When the muffins are cool enough to handle, poke a few holes in the muffin top with a toothpick and dip each muffin top in the maple glaze. After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.
Enjoy!
(adapted from Joy The Baker)
I love a good Monte Cristo. I found this recipe in the Rachael Ray Magazine featured as a kids' recipe. I thought Ella would really like it. She just wanted a plain waffle. Go figure! I enjoyed my Monte Cristo Waffle'wich though! Instead of using regular bread, you just use two lightly toasted waffles. This week Publix had Aunt Jemima waffles B1G1. Also, with the Target and Manufacturers coupons you may have printed previously, you could score the Oscar Mayer Lunch Meat for $1.50 each. Great deal. I used Raspberry Jam, but any could be substituted. The original recipe called for apricot. Strawberry would be yummy. I'm not a huge fan of grape, so I'm not going to recommend that one :) This is a great change-up for a Sunday morning breakfast. Oh, and look at the original recipe for a slightly different version made in a panini press. I didn't feel like getting mine out this morning, and I also like the egg around the original one. Hope you like it!
1 tablespoon raspberry jam
2 frozen multi-grain waffles (I used regular, they were on sale)
1 slice ham
1 slice turkey breast
1 slice Swiss cheese (or mozzarella or Monterrey jack)
1 egg + a splash of milk (would be enough to make 2)
1 teaspoon butter
powdered sugar, optional
maple syrup, optional
Lightly toast waffles in a toaster. Spread each side with the jam and sandwich the ham, turkey and cheese between both slices.
Lightly scramble the egg and milk together in a shallow bowl. Coat the whole sandwich with the egg mixture (just like you would for french toast). Cook in a small skillet over medium heat in 1 teaspoon butter (you could also just use a good spray of Pam). Cook for 3 minutes on each side or until golden brown and cheese is melted.
Cut into squares and drizzle with powdered sugar and maple syrup.
Check out the recipe link at the bottom. In the comments, somebody grilled theirs on the panini press and then dunked them in maple syrup! Yummy!
Enjoy!
(adapted from Rachael Ray Magazine)
ONE of the benefits of my Mom being a kindergarten teacher is the wonderful Holiday goodies she shares with me. I took Ella trick-or-treating with her class this past Halloween and a friend of mine, Mary Tanner, had brought some Pumpkin Bread for my Mom. It was the BEST! I asked for the recipe thinking maybe it had been handed down for generations. Nope. It was straight from Southern Living and could not have been any simpler to make! I have made it in many different size pans. My favorite are the mini loaves that I make in my mini-loaf-muffin-pan. I probably should find the real name for that! You could probably even make it in a real muffin pan. The bread is so moist and perfect for breakfast. I took it on our Disney trip and we ate it on the way to the parks in the morning. Just be sure to adjust the baking time according to the size pan you're baking in. Just check to make sure that the toothpick comes out clean.
3-1/2 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup vegetable oil
2/3 cup water
4 large eggs
1 15-oz. can pumpkin
Stir wet ingredients together in a bowl. In a separate bowl combine the dry ingredients. Combine the wet and dry together and mix thoroughly (I used my Kitchen Aid Mixer). Divide batter evenly among 2 greased 9 X 5 loaf pans (Or smaller pans, just fill about 1/2 way full). Bake at 350 for 50 minutes to 1 hour (reduce time if using smaller pans). Bake until a wooden toothpick inserted into center of each loaf comes out clean. Cool pans on wire rack for 10 minutes. Remove from pans and cool completely on wire rack.
Enjoy!
(from Mary Tanner Boothe- originally from Southern Living)
I love it when things turn out better than expected. Expectations usually equal disappointment for me. Not this morning! The idea for these pizzas has been brewing in my head and finally came together this morning. I knew I didn't want to use tomatoes or regular pizza sauce. I use the Sun-dried Tomato Alfredo for another pizza I do, so I thought I try it with this version. The result was fabulous! The english muffins make a nice crisp crust, and the scrambled eggs are creamy dotted with smoky bacon. Perfection. These are great for a weekend breakfast, but could also be served for brunch with company. There is a great coupon on Coupons & Things by Dede for Free Classico pasta sauce WYB Classico Alfredo. That's a great site to order clipped coupons and whole inserts. Regardless of the coupon, the alfredo sauce is $1.98 at Wal-mart so get some and make these at your house!
4 English Muffins, halved
6 eggs
2 tablespoons milk
salt and pepper
4 strips bacon, cooked and chopped
1 cup shredded cheese
1/2 cup Sun-Dried Tomato Alfredo Sauce (Classico brand)
Preheat oven to 400 degrees. Half English Muffins with a fork and lay on a baking sheet. Place baking sheet in the oven to allow English Muffins to crisp slightly while the eggs are cooking (about 8 minutes).
Meanwhile, cook bacon in microwave. When done chop and set aside.
In a bowl, beat 6 eggs with 2 tablespoons of milk. Add salt and pepper to taste. Scramble in a large skillet over medium heat until done. Add in chopped bacon. Take English Muffins out of the oven and spread 1 tablespoon alfredo on each half. Evenly distribute the egg mixture on the 8 halves. Top with the shredded cheese. Bake in the 400 degree oven for 15 minutes, or until tops are golden brown.
Enjoy!
