Category Archives: Breakfast

November 28, 2011 · 2:45 pm

Cinnamon Almond Granola

We are back from our trip to Kansas for Thanksgiving and started today with a trip to the doctor’s office for a cast for our youngest who broke his arm while practicing tae kwon do with his older brother…never a dull moment. Before we went to the doctor, however, I sat down and ate a tasty bowl of this very yummy granola cereal.

Ingredients:
3 cups Rolled Oats
1 cup Slivered Almonds
1 cup Shredded Coconut
1/4 cup wheat germ
1/4 cup flax seed
1/4 cups Butter
1/4 cups Honey
3 Tablespoons Brown Sugar
1/2 Tablespoons Vanilla Extract
1 pinch Salt
1 Tablespoon Orange Zest
1 1/2 teaspoon Ground Cinnamon

Instructions:

Preheat oven to 275 degrees.

Pour oats, coconut, almonds, wheat germs and flax seed into a large bowl.

In small bowl, mix butter, honey and brown sugar together. Microwave on high for about 1 minute or until sugar is mostly dissolved. Pour ingredients from small bowl into the large bowl of dry ingredients. Add remaining ingredients and stir.

Spread granola mixture evenly on tray and bake 40 minutes stirring every 20 minutes.

Cool on sheet tray and store in air tight containers.

Did I change anything? I added the wheat germ and flax seed. If you don’t have those just use four cups of oats instead.

What did the family think? This is for me only. 🙂 They did comment on how good it smelled though.

Where did this recipe come from? adapted from a recipe at Lauren’s Latest

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Make Ahead of Time, Vegetarian

November 11, 2011 · 7:09 pm

Cinnamon Rolls with Buttermilk Cream Cheese Glaze

We had these with our breakfast for dinner last night. They were good last night, but they were even better as leftovers for breakfast today.

Ingredients:
Filling
1/3 cup dark brown sugar
1/3 cup sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt

Dough
1 1/2 cups (7 1/2 oz) all purpose flour
3/4 cup (4 1/8 oz) whole wheat flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
5 tbsp butter, melted and cooled, divided

Glaze
3/4 cup confectioners’ sugar
1 oz light cream cheese
1 tbsp buttermilk

Preheat oven to 425 degrees. Line an 8-inch square baking dish with aluminum foil and lightly grease.

Prepare the filling. Whisk together all filling ingredients in a small bowl. Set aside.

Prepare the dough: In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily.

Place dough on a floured surface and press or roll out into a 9×12-inch rectangle. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge. Roll the dough up into a tight spiral. Pinch seam to seal.

Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.

Cover pan with aluminum foil. Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown. Use the foil to lift the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.

Prepare the glaze: In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve.

Store leftovers (if you have any, which I doubt you will) in an airtight container after they have completely cooled.

What did the family think? They were so good that hubby couldn’t believe I made them. I will just go ahead and take that as a compliment.

Where did this recipe come from? I got it from Handle the Heat. They got it from America’s Test Kitchens.

photo from Handle the Heat

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

November 5, 2011 · 1:35 pm

Pumpkin Cream Cheese Muffins

If these don’t say fall, then I don’t know what does. We had these for lunch today with some scrambled eggs, breakfast sausage and fruit salad. It was a perfect warm fall lunch on a very chilly rainy day.

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
1 2/3 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

Instructions:
Preheat oven to 350 degrees.

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.

To make the muffins, preheat the oven to 350Ëš F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Place a dollop of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Did I change anything? I used less sugar than the original recipe called for and I made the filling procedures a lot easier and a lot less time consuming. I also left off the topping that was supposed to go on top of the muffins and I only made half of the recipe. The recipe above will make about 24 muffins. I didn’t want to make that many.

What did the family think? Everyone that has had one loves them.

Where did this recipe come from? Annie’s Eats

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October 24, 2011 · 11:33 am

Waffle Iron Eggs

My husband sent me a link the other day explaining how to make waffle iron eggs. I thought I would humor him and give it a try and I am SO glad that I did. First of all, they’re fun. Eggs shaped like a waffle? What’s not fun about that? Also, for some reason, when eggs come out of a waffle iron, they can be eaten as a finger food which is great if you have little ones.

Ingredients:
5 eggs, scrambled
1/4 cup shredded cheddar cheese, optional
Cooking spray

Instructions:
Heat up your waffle iron.

While that is heating up, scramble the eggs and put in the cheese.

When the waffle iron is ready, spray liberally with cooking spray.

Pour eggs in the waffle iron, close the lid and wait. Check on them after about a minute. Continue to check on them until they are as done as you want them. Be careful though, eggs in a waffle iron create a lot of hot steam.

I used a pair of cooking tongs and a spatula to slide the eggs out of the waffle iron.

What did the family think? Thumbs up from everyone, even the youngest who isn’t a huge egg fan.

Where did this recipe come from? adapted from a recipe from The Novice Chef

(I know this picture is terrible, but it’s all I’ve got. Trust me, they are yummy.)

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Filed under Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Lent, Six Ingredients or Less, Super Easy to Make, Vegetarian

October 9, 2011 · 9:27 am

Mini Pancake Muffins

These are a quick, easy and fun way to have pancakes without having to make pancakes. The kids think it’s fun because they get to use their hands, too.

Ingredients:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips, blueberries…whatever fun things you like to add to pancakes

Instructions:
Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.

In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.

Add wet ingredients to dry ingredients and stir with a spoon until combined.

Stir in chocolate chips, blueberries, etc.

Bake for 8-9 minutes.

Did I change anything? The original recipe called for chocolate chips. We had some blueberries, so I used those instead.

What did the family think? They went back for seconds and thirds.

Where did this recipe come from? Bakerella

Photo from Bakerella

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September 19, 2011 · 11:28 am

Pumpkin Pie Cream Cheese

If this doesn’t say fall, then I don’t know what does. It’s like having a pumpkin pie cheesecake and spreading it on graham crackers, bagels and waffles. Yum!

Ingredients:
1 8-ounce package cream cheese, softened
1/2 cup pumpkin puree
1/4 cup light brown sugar
3/4 tsp pumpkin pie spice
1/2 tsp vanilla

Instructions:
In a medium mixing bowl, beat the softened cream cheese, pumpkin and sugar until smooth. (You could also use an immersion blender or wooden spoon.)

Add the pumpkin pie spice and vanilla.

Cover and refrigerate for at least 1 hour.

What did the family think? Only two of us have tried it so far and we LOVED it.

Where did this recipe come from? Ezra Pound Cake

photo from Pinch My Salt

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Desserts, Easy, Make Ahead of Time, Six Ingredients or Less, Super Easy to Make, Vegetarian

September 17, 2011 · 10:27 am

7-Up Biscuits

If you are looking for health food, then you need to stop reading right now because you aren’t going to find it here today. If, on the other hand, you are looking for a recipe for amazingly tasty biscuits, then you’ve come to the right place.

Ingredients:
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Instructions:
Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out.

Use the top of a glass to cut out biscuits.

Melt 1/4 cup butter in a 9 inch square pan.

Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

What did the family think? Holy cow. Put a little honey on them and they are even more heavenly if that’s even possible.

Where did this recipe come from? Plain Chicken

photo from Plain Chicken

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Side Dish, Six Ingredients or Less, Super Easy to Make

September 15, 2011 · 9:14 am

Hot Quinoa Breakfast Cereal

If you like to have oatmeal on a chilly fall morning, then this is right up your alley.

Ingredients:
1 cup quinoa
2 cups water
1/2 cup apples, thinly sliced
1/3 cup raisins
1/2 teaspoon cinnamon
milk or cream
honey or brown sugar

Instructions:
Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for about 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed (about 8 more minutes).

Serve with milk or cream and sweeten to taste with honey or brown sugar.

What did the family think? I am the only one who had this since I usually eat breakfast after I get the kids to school, but it was fantastic and made the house smell like fall.

Where did this recipe come from? CD Kitchen

Photo from Cooking Books

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Filed under Breakfast, Definitely Making it Again, Easy, Vegetarian

September 12, 2011 · 10:27 am

Tropical Coconut and Pineapple Smoothie

The day before school started last week we ventured out to our local science museum and ended up eating lunch there as well. Since our house has turned into a smoothie shop, my oldest made a beeline for their smoothies that were all lined up and packed in ice on the counter next to the stir-fry line. I am so glad I let him get it. Not only was it super tasty, but there was enough for all of us to share.

Ingredients:
1 cup unsweetened coconut milk
1 banana, sliced
1/2 cup pineapple chunks
1/4 cup unsweetened coconut flakes
2 T honey
1 cup vanilla yogurt

Instructions:
Put all ingredients in a blender and blend until smooth.

What did the family think? Yum!

Where did this recipe come from? It was inspired by the coconut smoothie we had at our local science museum.

photo from Make and Takes

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Filed under After School Snacks, Beverages, Breakfast, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

September 8, 2011 · 9:12 am

Back to School Zucchini Bread

My husband and kids absolutely LOVE zucchini bread and I haven’t made it in a very long time. It turns out that making some zucchini bread this week was a great idea because we have had some for breakfast, packed it in lunch boxes and packed it for the kids to take for snacks at school AND it freezes up beautifully if you want to save a loaf for later since this recipe makes two loaves.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
1 3/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini

Instructions:
Preheat oven to 325 degrees.

Grease and flour two 8 x 4 inch pans.

Whisk flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl.

Add dry ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.

Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Did I change anything? I reduced the amount of oil and added applesauce. I reduced the amount of sugar. I left out the walnuts completely and I didn’t sift anything. All of the changes I made from the original recipe are reflected in the recipe above.

What did the family think? They fought over the last piece.

Where did the recipe come from? Allrecipes

photo from allrecipes.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Everybody Ate It, Vegetarian