Category Archives: Breakfast

Crescent Roll Cheesecake

This recipe has been all over Pinterest. I couldn’t resist…it has cream cheese in it. Yum!

Ingredients:
-2 cans crescent rolls (I used the kind from Immaculate Baking.)
-2 (8oz) packages cream cheese (softened)
-1/2 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar to sprinkle on top

Instructions:
Preheat oven to 350 degrees.

Unroll and spread one can of crescent rolls on bottom of ungreased 9×13 inch pan. Be sure to smooth out the seams before adding the filling.

Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake for 20-30 minutes.

We had this with bacon and eggs…everyone loves breakfast for dinner.

What did the family think? The kids LOVED these!

Did I change anything? I think these might also be good of you took out the sugar and cinnamon and added some berry jelly in with the cream cheese. I haven’t tried it, but it might be a nice variation.

Where did this recipe come from? PinCookie


Photo from PinCookie

Leave a Comment

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

Breakfast Grilled Cheese

The people at Food Network magazine must have been thinking of us then they put out this month’s addition of their magazine…the whole magazine focuses on cheese. Cheese!!!

We made this last weekend and it is SO tasty! It’s a little on the sweet side, so it might make a fun dessert, too.

Ingredients:
1/3 cup whipped cream cheese
1/4 cup small-curd cottage cheese
2 tablespoons confectioners’ sugar, plus more for topping
4 frozen waffles (untoasted)
1 to 2 tablespoons jam (any flavor)
1 tablespoon unsalted butter, plus more if needed
Ground cinnamon, for topping

Instructions:
Mix the cream cheese, cottage cheese and confectioners’ sugar in a medium bowl.

Spread 2 waffles with the jam, then top with the cream cheese mixture; cover with the remaining 2 waffles.

Melt the butter in a large skillet over medium-high heat. Add the sandwiches and cook until golden and crisp, about 3 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)

Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners’ sugar and cinnamon.

What did the family think? Only two of us ate these, but we both liked them. The only thing I would change is that I didn’t like the cheese part still being cold when the waffle was nice and toasty. Maybe next time I will let the cheese filling sit for a while to get closer to room temperature before I start cooking.

Where did this recipe come from? Food Network Magazine


photo from Food Network

Leave a Comment

Filed under After School Snacks, Breakfast, Definitely Making it Again, Desserts, Vegetarian

Ricotta Pumpkin Pancakes

These were a huge hit at our house and I just happened to have everything I needed to make them.

Ingredients:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon orange zest
2 extra large eggs, separated
2 tablespoons maple syrup
1 cup buttermilk
2 tablespoons unsalted butter, melted
1/2 cup pumpkin puree
1/4 cup ricotta cheese
1/4 teaspoon vanilla extract

Instructions:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, spices, and orange zest. Set aside.

Separate the egg yolk from the egg white into two separate bowls. The yolk should be in a medium-large bowl. Whisk the yolk together with the maple syrup, buttermilk, melted butter, pumpkin, ricotta, and vanilla extract until completely combined.

Add the dry mixture in thirds to the wet, and gently whisk together until a batter forms.

Using a hand-held mixer, whip the egg whites to medium-firm stiffness. If you dip a beater into the frothy whites, and turn it upside down, the peak should droop just a little and hold. Fold the egg whites into the batter in halves using a spatula. There should be occasional pieces of egg white visible in the batter.

Heat a griddle over medium heat. Melt a little butter on the griddle and pour the batter to form 4″ pancakes. They will spread just a little, and this size is comfortable for flipping. Don’t flip the pancakes until the sides are visibly firming up, and multiple holes appear in the batter, about 3 – 4 minutes. Flip and cook for another minute or until cooked through.

Serve with butter and maple syrup.

What did the family think? Everyone loved these!

Where did this recipe come from? The Wimpy Vegetarian

photo from Glitter and Ganache

Leave a Comment

Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

Wheat-Free Banana Oatmeal Muffins

I have a kid who likes banana anything and everything…banana cream pie, banana flavored candy, banana bread and of course, bananas. I knew he would love these. I also knew he would probably be the only person in our house who would eat them, but sometimes you just have to bake something for someone because you know they will love it, not because everyone will love it.

Ingredients:
2 1/2 cups old-fashioned oats
1 single serving cup (or 1 cup) of plain low-fat Greek yogurt
2 eggs
3/4 cup sugar, applesauce, agave, honey…whatever you want to use
1 1/2 tsp baking powder
1/2 tsp baking soda
2 bananas

Instructions:
Preheat oven to 400 degrees.

Spray tin with non-stick cooking spray.

Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. PUT THE YOGURT IN THE BLENDER FIRST AND PUT THE OATS IN THE BLENDER LAST. (Very important to keep things from getting stuck.)

Pout batter into cupcake pan and bake for 15-20 minutes, or until toothpick comes out clean.

What did the family think? He loved them just as I knew he would. He had them for snack and for breakfast for several days. The rest of us didn’t have any.

Where did this recipe come from? I got it from Keeping Up with the Joneses and they got it from Dashing Dish.

photo from Babycenter

1 Comment

Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Easy, Super Easy to Make, Vegetarian

Baked Blueberry Pancakes

We love to have breakfast for dinner and we also love pancakes, but pancakes seem to take forever to make. I also must admit that I was WELL into adulthood before I figured out the finesse of making a pancake that wasn’t burnt on the outside or runny on the inside. This recipe gives you the taste of pancakes without all of the standing around and flipping them. Put these in to bake and get the rest of your dinner or breakfast made while these are doing their thing in the oven.

Ingredients:
1 1/2 cups milk
2 Tbsp melted butter, slightly cooled
2 large eggs
1 tsp vanilla
2 Tbsp sugar
2 cup flour
4 tsp baking powder
1/4 tsp salt
1 1/2 cup blueberries (frozen or fresh)

Instructions:
Preheat oven to 350 degrees.

Lightly grease an 8×8 baking dish.

In a large mixing bowl, whisk together milk, butter, egg, and vanilla. Add sugar, flour, baking powder and salt. Carefully stir in blueberries. Pour batter into pan.

Bake for 30 minutes or until inserted toothpick comes out clean minutes.

Cute into squares and serve with butter and maple syrup just like you would serve pancakes.

What did the family think? Our youngest who absolutely loves blueberries by themselves doesn’t like them in pancakes, so these didn’t go over well with them. That said, you could probably just make this dish without blueberries.

Where did this recipe come from? adapted from Plain Chicken

Leave a Comment

Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Lent, Vegetarian

Peanut Butter Granola

I found a new granola recipe that I have fallen in love with. I can’t believe I was ever afraid of making homemade granola. I guess I thought it would be too hard or too time consuming. I’m not sure, but obviously it can’t be too hard since I make granola all the time now.

Ingredients:
2 tablespoons butter
1/3 cup peanut butter
1/3 cup honey
1/2 teaspoon vanilla
1/4 teaspoon salt
3 cups rolled oats
1/2 cup raisins (optional)
1 tsp cinnamon (I didn’t add this, but I think I will next time.)

Instructions:
Melt the butter and peanut butter together in a 3-quart saucepan.

Add the honey, vanilla and salt. Stir the mixture until it is smooth.

Add the oats and cinnamon. Stir until the oats are completely coated with the peanut butter mixture.

Turn the mixture onto an ungreased cookie sheet, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 375° for 10-12 minutes. It will be brown and crispy.

Remove from the oven and allow to cool in the pan. Break up into pieces after it has cooled.

Transfer the granola to a sealed container. Add the raisins, if you are using them, when the granola is cool.

What did the family think? The kids don’t like granola and hubby won’t touch peanut butter granola. You know what I have to say to that? Good. More for me. 🙂

Where did this recipe come from? Hillbilly Housewife


Where’s the butter? I used the last of it in this recipe and the box made it into the trash before it made it into this picture.

Leave a Comment

Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Super Easy to Make, Vegetarian

Blueberry Belgian Waffles

It’s that time of year…lots of blueberries and lots of things to cook so you can use them all before they spoil. We had these yummy waffles last night for dinner with some eggs and bacon.

Ingredients:
2 egg yolks
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 stiffly beaten egg whites
1-2 cups blueberries (depending on how blueberry-ish you want them)

Instructions:
Preheat waffle maker.

Put all ingredients except egg whites and blueberries in large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth.

Gently fold in beaten egg whites and blueberries with a wooden spoon.

Pour about 1/2-3/4 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve hot with your favorite toppings. We like butter and maple syrup!

What did the family think? YUM!

Where did this recipe come from? CDKitchen

photo from Columbus Foodie

Leave a Comment

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

Strawberry Cheesecake Smoothies and Popsicles

I have been following Catherine Newman ever since I read her book Waiting for Birdy. (If you are a parent with little people at home you will LOVE this book. Trust me.) So even though we may not have super little people in our house anymore, I am still stalking following her because of her fantastic recipes. It’s been a while since I have made something from her blog, but this makes up for the wait. These are SOOOOO good! We made them into smoothies and popsicles and they were FANTASTIC both ways! I bet you could make them with blueberries, too.

Ingredients:
1 1/2 cups sliced fresh or frozen strawberries
1/2 cup vanilla yogurt (or plain or strawberry yogurt…we used plain Greek)
1/2 cup cottage cheese
1/2 cup milk
3 ice cubes
1 teaspoon vanilla
1 T Agave syrup or another sweetener, to taste (we made some with and some without…some of us liked it better with the agave syrup and some of us liked it better without)

Instructions:
Put everything in a blender and mix until well blended.

What did the family think? Love, love and more love!

Where did this recipe come from? Ben and Birdy

photo courtesy of the resident 3rd grader

Leave a Comment

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

Hard-Baked Eggs

You have certainly made hard-boiled eggs before, but have you ever made hard-baked eggs? Does it matter if they are baked or boiled? Some benefits of baking them are: you can bake them while you are cooking something else in the oven so it saves energy, they are easier to peel when they have been baked and the yolks don’t come out gray like they do when they are hard-boiled. This has been all over Pinterest, so I had to try it.

Ingredients:
Whole Eggs
Muffin Tin

Instructions:
If you are baking them by themselves: place eggs in muffin tin and bake at 325 degrees for 25 minutes.

If you are baking them with something else: place eggs in muffin tin and bake on top rack at 350 degrees.

Let cool and peel.

photo from Alaska from Scratch

Leave a Comment

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

Cinnamon Vanilla Pancakes

My husband wanted to have pancakes for Father’s Day breakfast “if we had a mix”. Are you kidding me? You are married to a food blogger. There are no pancake mixes here. 🙂 We had these instead.

Ingredients:
1 1/4 cups flour
1 tablespoon white sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
3/4 teaspoon salt
1 1/3 cups milk
1 egg, lightly beaten
3 tablespoons vegetable oil
3/4 teaspoon vanilla extract
1 teaspoon vegetable oil, or as needed (or cooking spray)

Instructions:
Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.

Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil (or use cooking spray). When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

What did the family think? Yum! Yum! and more Yum!

Where did this recipe come from? Allrecipes

photo from Allrecipes

Leave a Comment

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