Breakfast
I wanted to make a little something sweet for Jim when he got home from a long trip and came across this recipe from Taste of Home. I loved that I had almost all of the ingredients already on hand. This recipe was delicious! So simple and would be great warm with a scoop of vanilla ice cream! Jim brought these in to share with some co workers and they disappeared quickly… not one was left when the pan came home!
INGREDIENTS
1 package yellow cake mix
2 1/2 cups old fashioned oats
3/4 cup butter, melted
1 jar blueberry preserves (12 ounces)
1/3 cup fresh or frozen blueberries
1 Tablespoon fresh lemon juice
1/3 cup chopped pecans
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine cake mix, oats and butter until crumbly. Press three cups of the cake mixture into a greased 9 inch square baking pan. Bake 15 minutes, remove from oven and cool on a wire rack for five minutes.
Meanwhile in a small bowl combine preserves, the fresh blueberries and the lemon juice. Spread over the crust.
Stir pecan and cinnamon into the remaining crumb mixture, sprinkle over the top of the preserve layer.
Bake 18-20 minutes and or until lightly browned. Cool on a wire rack to cool. Slice and serve.
Enjoy!
I love these mini ham and cheese quiches! This comes from Taste of Home Magazine and makes a great breakfast or brunch item! These can also be made ahead and reheated and don’t forget this would be a great way to use up any leftover holiday ham!
INGREDIENTS
1 cup salad croutons
1 cup shredded cheddar cheese
1 cup fully cooked and chopped ham
4 large eggs
1 1/2 cups milk
1 1/2 teaspoon dried parsley flakes
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon onion powder
Dash of pepper
DIRECTIONS
Preheat oven to 325 degrees. Mix croutons, cheese and ham together in a medium bowl. Grease 12 muffins cups and add a portion of the crouton mixture into each muffin cup. In a large bowl mix the eggs, milk, parsley flakes, mustard, salt, onion powder and pepper together and divide this mixture into the 12 muffin cups on top of the crouton mixture. Bake 15-20 minutes or until a knife inserted in the center comes out clean. Let stand five minutes before removing from the muffin pan. Serve warm.
Enjoy!
This is a Taste of Home recipe that I recently reviewed. We really enjoyed this recipe. It would be great with a cup of coffee in the morning or as a dessert in the evening with a scoop of ice cream! This apple cake is sweet, but not over the top sweet. The added cinnamon sugar on the top makes a wonderful crust! Such a simple tasty recipe, go ahead and give it a try!!
INGREDIENTS
3/4 cup of sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 medium Granny Smith apple, peeled and chopped
1/2 cup chopped walnuts
TOPPING
1 1/2 Tablespoons sugar mixed with 1 teaspoon cinnamon
DIRECTIONS
Preheat oven to 375 degrees. In a bowl combine sugar, flour, baking powder and salt. Add eggs and vanilla mixing well. Stir in the apples and walnuts. Spread into a 9 inch pie plate and sprinkle with the cinnamon sugar mixture.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Best served warm.
Enjoy!
If you follow me you know how much I love the show The Chew. Well, this recipe comes from Clinton Kelly. He made this recipe on the show and everyone raved about it. This is not a super sweet recipe but has notes of sweetness with the dates, but the butter really makes this bread. Don’t skip the butter as it truly brings the bread to an amazing place! If you are looking for something a little more sweet you can take my husband’s suggestion and put some mini chocolate chips in there!!
INGREDIENTS
2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 Tablespoon ground cinnamon
1 1/2 teaspoons ground cloves
1 can unsweetened pumpkin purée (15 ounces)
1 cup sour cream
1 stick unsalted butter, melted
1 teaspoon vanilla extract
4 large eggs
1/2 cup dark brown sugar
1 cup of walnuts, chopped
1 cup of dates, pitted and chopped
1/2 cup mini chocolate chips (optional)
FOR THE BUTTER
1 stick unsalted butter, room temperature
Zest of one orange
2 Tablespoons of honey
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees. Butter or spray two loaf pans with non stock spray. In a large bowl add the flour, baking soda, baking powder, salt, cinnamon and cloves. Whisk to combine. In a separate large bowl add the pumpkin, sour cream, sugar, butter, vanilla and eggs. Whisk to combine. Add the dry ingredients into the wet ingredients a little at a time stirring to combine until all of the dry ingredients are well combined. Fold in the walnuts, dates and mini chips if using. Pour batter into prepared loaf pans. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until cooked through checking with a toothpick inserted in the center of the loaf, If it comes out clean, it is ready. When cooked through remove from oven letting them rest on a baking rack for 15 minutes to cool completely before slicing.
To make the orange honey butter, mix all of the ingredients together until well combined. Serve with bread.
Enjoy!
Some friends and I went for a girl’s lake weekend at our friend Cathy’s house. The “camp” was just over two hours away and we had some great food plans! One of our plans was grilled pizza for dinner. Well, that did not work as we had gone out for breakfast at a fantastic place that you will hear about next week, then we had a late lunch…then …well, after a few hours in the lake and in the sun we had all slowed down and none of us were very hungry. I think we were more water logged!
Speaking of water logged, Cathy’s dog, Putter, who is the sweetest dog ever, kept us busy! He loves the lake and loves to fetch ROCKS in the lake…yes, this dog fetches rocks at the bottom of the lake and brings them up on land and has such a good time with it! The first day we were there he brought out 12 rocks…no joke! 12! Do you see the size of that rock?
Such a silly, sweet pup! He wore us out that day!! Actually, we found out later that poor Putter got swimmers tail! Yes, it is a real thing. As Cathy said, “Putter broke his Rudder”! Poor guy was on medicine and rest for a week!! Not an easy thing for this guy! You will all be happy to know he is well and fine and back in the water!
So as we sat back and pondered about the lack of dinner we wanted, we decided on instead of grilled pizza for dinner… to have grilled pizza breakfast! What a great idea that was, especially since Leanne brought fresh eggs from the chickens that she raises! We all loved it, and when I got home and told Jim about it he was feeling a little jealous and left out. I think he will be having grilled breakfast pizza very soon! This is definitely something you can make for breakfast, lunch or dinner with any combination of meat and veggies!
Note: We cooked and crumbled the sausage in advance. If you don’t like raw onions or veggies go ahead and sauté those as well. That can also be done in advance.
We cooked the farm fresh eggs sunny side up just before finishing the top of the pizza.
INGREDIENTS
Pizza dough
2 tablespoons of olive oil
1/2 cup of “hot” Jimmy Dean sausage, cooked and crumbled
1/2 cup of diced Canadian bacon
1/2 cup cherry tomatoes, sliced in half
1/4 cup red onion, diced
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
4 eggs fried, yolks still runny (or you can do an over easy)
Salt
Pepper
DIRECTIONS
Preheat your clean grill to medium heat. Roll out your pizza dough. I made it more of an oblong shape to go on the grill a little easier. Brush both sides of the dough with the olive oil and place the dough directly on the grill. As the bottom of the dough starts to cook the top will bubble up just a little bit. That is the sign the bottom is cooking and almost ready to turn. When the bottom side of the dough is cooked through turn the dough to cook the other side, I let this cook just a couple minutes before adding the toppings. When it is time to add the toppings go ahead and add the cheese first, covering the entire crust. Close the grill lid and let the cheese begin to melt, about a minute or two. Then add your meats, tomatoes and onion. Add your already cooked sunny side up or over easy eggs, to the top of the pizza. Close the grill and continue until the bottom of the crust is finished cooking through. You can also add a little more cheese on the top at this time if you want to, along with some salt and pepper to taste. Remove from grill. Slice so each person has an egg on their pizza and serve warm.
Enjoy!
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