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Category Archives: Breakfast

Breakfast Crescent Pizza

So I was searching in the fridge for something different for breakfast.  I came up with plenty of eggs and half a kielbasa sausage.  Then I noticed a rolls of crescent rolls, which are usually bought for a purpose and I was surprised to see it in the fridge.  This is how I came up with breakfast crescent pizza.

Keep in mind anything would really work for your toppings.  Scrambled eggs are the base and I would choose some great meat or sautéed vegetables on top.

Breakfast Crescent PizzaBreakfast Crescent Pizza:

  • crescent rolls
  • scrambled eggs
  • grated cheese
  • bacon, sausage, or ham, cooked and chopped
  • mushrooms, spinach,onions,zucchini,bell pepper, etc., chopped and sautéed until tender

Start by rolling out the crescent roll into rectangles.  Each can would make 4 large rectangles.  If you tried this with triangles you wouldn’t be able to fit very many toppings on.]

Bake the rectangles according to directions minus 1-2 minutes.

Meanwhile scramble eggs, cook or brown meat, and sauté your vegetables.

Remove the crescent rolls from the oven.  Top with eggs, vegetables, meat, and a bit of grated cheese to lock it all in.

Place back in oven for 1-2 more minutes until cheese is melted.

Breakfast Crescent Pizza

I ate mine with salsa on top or some might like ketchup!


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Morning Glory Muffins

I love muffins and quick breads, muffins are even better on the go.  Unfortunately muffins are usually loaded with fat and sugar.  After reading a mix of morning glory muffin recipes I figured my recipe out.  I actually forgot about this recipe from a few years ago.  Until my Grandma gave me a large bag of carrots from the garden, I knew I would use some for baking and this recipe popped into my head.

This recipe uses two fruits and two vegetables and just a bit of sugar. The kids love these muffins and the possibilities are endless.  You could add in raisins, nuts, or chocolate chips for a real treat.  Don’t worry if you don’t have some of the fruit and vegetables substitute out for your favorite or more of another.

Morning Glory Muffins:Morning Glory Muffins

  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 Tbs flaxseed meal
  • 1 Tbs cinnamon
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup applesauce
  • 1 banana, mashed well
  • 1 1/2 cup carrot, grated
  • 1 cup zucchini, grated
  • 1 cup apple, peeled and grated
  • 1/2 cup orange juice or apple juice

Whisk or sift together flours, baking powder,baking soda,sugar,salt, cinnamon and flaxseed meal.

In a mixer or large bowl combine eggs, vanilla, all fruits, and juices. Morning Glory Muffins Add in the dry mixture until just combined. Scoop evenly into lightly greased muffin tins, about 18 regular muffins.

Bake at 375 degrees for about 15 minutes.  Cool and enjoy!

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Pumpkin Pie Baked Oatmeal

In the last year I have discovered baked oatmeal.  It has become a favorite in our house ever since.  It is more filling and satisfying in a whole new way.  When I found The Oatmeal Artist: Pumpkin Pie Baked Oatmeal, it sounded right up our alley.  We love pumpkin anything and why not add it to oatmeal.

Personally this recipe was not sweet enough for my taste or the kids.  This could easily be increased by switching out half the syrup for brown sugar.  Sweetness is always a to taste thing, so try it with the original recipe and add a bit of sprinkled sugar on top if needed.  The texture is spot on combining soft oatmeal without being gooey with a bit of spice and flavor.

I find making baked oatmeal for breakfast or a take a dish brunch works well.  Most people won’t bring the same dish, no toppings are needed when you do a baked oatmeal, and if it cools down it is ok.  My favorite baked oatmeal is my Berry Baked Oatmeal.

Pumpkin Pie Baked OatmealPumpkin Pie Baked Oatmeal:

  • 2 cups rolled oats
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 cup milk
  • 1/2 cup water
  • 1 cup pumpkin purée
  • 1 tsp vanilla
  • 4 Tbs maple syrup or brown sugar

Preheat oven to 350 degrees.

Mix together oats, pumpkin pie spice, baking powder, and salt.

In a separate bowl combine the remaining ingredients until smooth.  Add in the dry mixture.

Spread into a lightly greased 9 x 9″ baking dish.

Pumpkin Pie Baked Oatmeal

You can sprinkle or stir in any of the following:

chocolate chips, coconut, dried fruit, nuts, or pumpkin seeds.

Bake 22-25 minutes or until set.

Enjoy!


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Buttermilk Breakfast Sausage

I was passed some food magazines that Grandma was finished with and scanned the recipes.  I came across a recipe sent in for Buttermilk Breakfast Sausage.  Mr.Picky often complains that there isn’t enough flavor to sausage when I purchase it.  I hate to buy it because it is filled with junk.

We have made sausage in the past and usually let it flavors develop overnight, although this recipe did not require this.  It still turned out great.  This is probably one of the best sausages I have eaten and will be making it from now on.  The sausage is tender and almost melts in your mouth.

The recipe calls for over 2 pounds of sausage and we don’t usually need that much.  I took out half the sausage mix before I cooked it and froze it after packaging tightly.  Now we have a whole nother batch ready to go.  I got about a dozen 4 inch patties out of half the mixture.

Buttermilk Breakfast SausageButtermilk Breakfast Sausage:

  • 3/4 cup buttermilk
  • 2 1/4 tsp salt
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp black pepper
  • 3/4 tsp dried marjoram or oregano
  • 3/4 tsp dried savory or thyme
  • 3/4 tsp cayenne pepper
  • 1/4 tsp ground nutmeg
  • 2 1/2 lb. ground pork

Milk milk and seasonings in a large bowl.

Add in pork and mix until combined.

Form into patties and cook on medium heat about 5 minutes on each side.

Freeze any remaining sausage for a later date. //

Bacon Cheddar Scones

Bacon Cheddar SconesThanks to Pinterest for allowing me to find Ziplist Sous Chef Recipe Clipper – Bacon Cheddar Scallion Scones.  This was a recipe right up Mr.Picky’s ally.  Bacon and cheese make everything good.  Although when I served them I called them biscuits as not to scare him off.  The reply was well where is the gravy then?

So half of us ate these plain and warm, which were amazing.  The other half had a bit of gravy on top.  Mr.Picky really liked them and asked to keep these in the rotation.  He even took the remaining scones to work for breakfast for the next week.

I didn’t change much besides the fact that I forgot to get half and half or cream, so I substituted milk.  It still worked and I just added a 1 Tbs more of butter to add a bit more fat.  Posted below is the original recipe which is just as good. Just remember that if you are out of something there is always a substitute.

Bacon Cheddar Scones:

  • 6 slices bacon, cooked and diced
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup cheddar cheese, grated
  • 3 green onions, chopped
  • 5 Tbs butter, cubed or grated
  • 2/3 cup half and half or heavy cream

Combine flour, baking powder, salt, and sugar.  Stir in cheese, green onions, and bacon.

Work in the butter until you get a pea size crumb.  (I prefer to use frozen butter and grate my butter in, this distributes the butter evenly and allow you to not overwork the dough)

Make a well in the center and add in the cream.  Stir until  a dough forms (it will be messy but will all bake up together).

Bacon Cheddar Scones

Form dough into circle and then slice into triangles.

Bake on parchment paper or a baking stone.

Bacon Cheddar Scones

Bake 400 degrees for 20-24 minutes until just turning golden.

Bacon Cheddar Scones

Serve warm or with a bit of gravy.

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Pumpkin Pancakes

It is pumpkin time and this week I made three pumpkin items with a large can of pumpkin.  Pumpkin pancakes are the kids favorite pancakes especially just cold plain.  They almost taste like you are eating a muffin or cookie but less messy because they are in pancakes form.

My sister showed up one day last fall with a plate of pumpkin pancakes.  She told me I could find the recipe Pumpkin Pancakes-Allrecipe.com.  I have been making them since.

These pancakes are not overwhelming in flavor but have just the perfect amount of spice.  They are a denser pancake but I have add a bit extra baking soda to fluff them up a little more.  I found the original recipe to not cook all the way through sometimes.  I hope your family enjoys this fall treat!

Pumpkin Pancakes

Pumpkin Pancakes:

  • 1 1/2 cup milk
  • 1 cup pumpkin purée
  • 1 egg
  • 2 Tbs oil
  • 2 Tbs vinegar
  • 3 Tbs brown sugar
  • 2 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt

Combine milk, pumpkin, egg, oil, vinegar, and sugar in a large bowl.  Whisk until smooth.

Sift together the dry ingredients and combine into the pumpkin mixture.  Again whisking until smooth.

Pumpkin Pancakes

Heat a griddle to about 350 degrees or a frying pan to medium high heat.  Scooping about 1/4 cup of batter at a time flipping pancakes once brown on each side.  About 2 minutes on each side.

Pumpkin Pancakes

Enjoy plain or with warm maple syrup.

Coconut Overnight Oats

Overnight Coconut Oatmeal

Another morning meal on the Sambazon cleanse was an overnight oats.  Although I altered the recipe to our tastes by removing the cacao nibs.  We just are not fans of chocolate.  We loved this with bananas on top but berries would be great as well.  Mr.Picky said he would eat this again, even not on the cleanse.  I have since prepared this for the kids as well who love it and eat it as if it is dessert.

This is a simple breakfast that can easily be made and is filling.  Not to mention it tastes like dessert.  It has to be the made night before so it is ready to go the next morning.

Overnight Coconut OatmealCoconut Overnight Oats:

  • 1/4 cup vanilla flavored coconut milk
  • 1/4 cup rolled oats
  • 1 Tbs coconut shavings

Combine all ingredients in a mason jar, cover with a lid, and soak overnight.

In the morning add any of the following toppings:

  • 1/2 banana, sliced
  • 2 strawberries, sliced
  • 1/4 cup blueberries

Whole Grain Waffles and Peaches

While peaches are fresh and fragrant I try to eat them as long as the season lasts.  I was given a few really ripe peaches.  I chopped them up with about 1 Tbs of sugar, after peeling them.  The container was ready in the fridge for whatever I had in mind.Fresh Peaches

My daughter is always suggesting waffles and pancakes for breakfast.  Whole Grain Waffles are at least healthy especially when you don’t serve them with syrup.  We feasted on waffles and fresh peaches.  They were amazing, in fact as I type this I feel the need to go make some more as a midnight snack.  Even Mr.Picky opted for no syrup.

I say mix up the syrup topping and trade it in for fruit.  Whether you have fresh peaches or frozen it will be a lot better than all that sugar to start the day.  Maybe some bananas and berries would be wonderful.  Grab a fork and dig in.  I know I have shared this recipe before for the waffles but it is so good it deserves a second go around.

Whole Grain Waffles and Fresh Peaches

Whole Grain Waffles:

  • 2 eggs, beaten
  • 1 3/4 cup milk (skim works fine)
  • 1/2 cup applesauce (or 1/4 cup oil and 1/4 cup applesauce)
  • 1 tsp vanilla
  • 1 cup Whole Wheat Flour
  • 1/2 cup ground flaxseed
  • 1/4 cup wheat germ
  • 1/4 cup all-purpose flour
  • 4 tsp baking powder
  • 1 Tbs sugar
  • 1/4 tsp salt

Mix eggs, milk, applesauce, and vanilla in a large bowl.

In a separate bowl combine remaining dry ingredients and whisk, or sift together.

Add dry mixture into egg mixture and stir until smooth but do not over mix.

Pour into a hot waffle iron and cook until golden brown.  Enjoy with the topping of your choice or eat them plain, I know my kids love the leftovers cold.

 

Applesauce Pancakes from scratch

Applesauce Pancakes by scratchSo pancakes usually just do nothing for me.  They usually just feel heavy in my stomach and are a bit sweet with syrup on them.  Rarely do I make them and if I do I want good pancakes by scratch.  When looking for a new recipe to try I came across Mom’s Applesauce Pancakes Recipe – Allrecipes.com.  I found this last year just after I had finished canning about 25 quarts of applesauce.

My kids loved this recipe and enjoy eating them both fresh and cold for snack later in the day.  The smell alone as they cook is like a fresh apple pie in the oven.  A bit of maple syrup is pretty tasty on this apple cinnamon flavored cake.  Unlike the original recipe which can be made with boxed pancake mix, I have altered the recipe to be completely homemade.

Applesauce Pancakes:

  • 1 1/2 cup flour
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1 Tbs sugar
  • 1 tsp cinnamon
  • 2 Tbs butter, melted
  • 2 eggs
  • 1 tsp lemon juice
  • 1 cup applesauce
  • 1 1/4 cup milk

Combine flour, salt, sugar, and cinnamon.  Whisk until combined well.

Add in remaining ingredients and whisk until smooth.  If the batter is thick for your liking, simply add a bit more milk.

Does it look a little purple?  It is probably because I used blackberry applesauce but regular is great.

Does it look a little purple? It is probably because I used blackberry applesauce but regular is great.

Prepare as you would any other pancake batter.  I cook mine on my electric skillet set to 350 degrees or in a pan over medium heat.  Cook pancakes until bubbles form on the cake and flip, continue to cook about 1 minute more.

Susan’s Coffee Cake

Susan's Coffee CakeI am not sure who Susan is, but Grandma has been making her coffee cake since I was a little girl.  I suppose I will need to ask her soon, if she even knows who she is or if she clipped the recipe out of the paper  years ago.

Coffee cake is so yummy, as long as it is not to dry.  Then again there is a reason you eat it with coffee to wash it down.  Susan’s coffee cake on the other hand is nice and moist because it has an amazing buttermilk glaze on top to soak into the cake.  I was looking through my recipe box and had put this recipe to the side to make.

Not once have I made this recipe on my own.  It has probably been at least 15 years since I have eaten it.  Grandma would make coffee cake if they were having company for brunch.  I would get it eat it if I was lucky enough to be over there when the company came.

Sorry about no post yesterday, we were camping.  Camping was fun but along with camping comes a lot of work for me, the mom that always is prepared for everything.  I try to plan all my meals and get anything done ahead of time.  This way I might actually get to enjoy our camping vacation.

For dinner I had lots of ideas and I made a big container of chunky chicken salad for lunches.  But what to make for breakfast?  Mr.Picky would like a hot breakfast every morning including potatoes, eggs, some gravy if he had his choice.  When you’re camping this is completely possible but a lot more work than I was willing to put in for a two-day trip.

I recently learned my husband who hates sweets enjoys coffee cake.  This was after I sent him to the store for a few items and he came home with two large boxes of coffee cake mix and was on a mission to eat some (but that is a whole nother story).  Then it clicked, I could make Susan’s Coffee Cake but with no nuts for Mr.Picky and bring it camping with us.  Talk about a no cook meal that everyone would be happy with.  I did bring some bananas in which everyone was required to eat before they had cake for breakfast.

Susan’s coffee cake fresh out of the oven was tempting, I wanted to dig right in.  We ate it two days later and it was still amazing.  I had a few disposable tin containers with lids, that just worked perfect to take my cake in camping.  It sealed great and was really a no mess breakfast.  I hope you can enjoy this recipe as much as we did.  I am sure I will be making this a lot more often now.

Susan’s Coffee Cake:Susan's Coffee Cake

This yields a 8 x 8″ pan, and would easily feed 6-9 people a good size piece.

Cake:

  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup milk
  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Topping:

  • 1/4 cup brown sugar
  • 1 Tbs flour
  • 1 Tbs butter, softened
  • 1/4 cup nut, chopped ( I would use pecans or walnuts)
  • 1 tsp cinnamon
  • 1 Tbs water

Glaze:

  • 1/2 cup sugar
  • 1/4 cup buttermilk
  • 1/4 tsp baking soda
  • 1 tsp vanilla
  • 1/4 cup butter

For the cake prepare a 8 x 8″ square baking pan by greasing it lightly.

Mix together sugar, shortening, egg, and milk.  Meanwhile sift or whisk together flour, baking powder and salt.  Then combine the two mixtures to form a smooth thick batter.

Spread batter into pan.

Combine all the topping ingredients in a small bowl.  My topping is going to look verily smooth because I left out the nuts.Susan's Coffee Cake

Spread topping on top of batter as best you can, I used the back of a spoon to lightly spread it around.

Bake the coffee cake at 375 degrees, for 25-30 minutes.  Check with a toothpick, when it comes out clean of the center your cake it is done.

The last few minutes of baking combine all the glaze ingredients in a small sauce pan.  Over medium heat while stirring, heat the mixture until boiling.  Boil for one minutes and remove from heat.

Pour the hot glaze over the hot coffee cake evenly.  Allow the coffee cake to cool before serving.

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