blender wheat pancakes...

We are breakfast people. I don't usually make breakfast, but we do have breakfast for dinner about once a week. These pancakes are a childhood FAVORITE! They come together so easily. The whole thing is done in the blender and can be poured right on to the griddle. We have always eaten these with boysenberry syrup (store bought), but whatever strikes your fancy!

1 cup milk

3/4 cup whole wheat kernels (wheat berries)

2 eggs

1/4 cup oil

1/2 tsp salt

1/2 tsp baking soda 

2 tsps baking powder 

1 Tbsp sugar or honey 

Put milk and wheat in blender and blend for a few minutes or until wheat is completely broken up. (In my Blendtec it took less than a minute) Add remaining ingredients. Blend well. Cook on lightly greased griddle; turning once. Keep warm in 200 degree oven until ready to serve. Makes approximately 12 pancakes. I usually double and freeze leftover pancakes.

honey almond granola...

I love making large batches of granola to keep on hand. I actually always double this recipe...it disappears fast and if you're going to make it, you might as well make a lot! It stores well in an air tight container, and will even freeze nicely in a freezer bag. Our favorite way to eat it is with honey vanilla Greek yogurt, but my kids also grab it by the handful & go to town!

1/3 cup honey

3 cups old fashioned rolled oats (not quick cooking)

1/8 tsp almond extract 

1/3 cup brown sugar 

1/2 tsp salt

1/4 tsp vanilla extract 

3 Tbsp coconut oil 

1 cup almonds; chopped 

Preheat oven to 350 degrees.

Combine chopped almonds, oats, salt and brown sugar. Stir to combine.

In a microwave safe bowl, combine honey and coconut oil and heat 30-40 seconds. Stir to dissolve coconut oil. Add extracts.

Pour honey mixture over oats and stir until evenly coated. Pour evenly onto a Silpat or parchment lined baking sheet.

Bake for 5 minutes, stir and bake for 5 more minutes. 

Let cool completely and store in an air tight container.

waffles...and the BEST buttermilk syrup you've ever had...

This is good. Oh, so very good. These waffles are so easy to throw together, just as easy as a mix, but soooo much tastier. I double the recipe and get about eight thick waffles. One batch would make about 4 Belgian waffles and 5-6 in a regular waffle iron.

 And let me just go on about this syrup for a minute...I've been making this for years for my family and it is unbelievably delicious. Like, lick the spoon/bowl/plate delicious. I usually make it with vanilla extract, but you can substitute for coconut extract and it is just as good. The leftover syrup stores well in the fridge, and makes a fabulous ice cream topping, as well. 

Waffles:

3 Tbsp butter

1 1/2 cups flour 

1 1/2 tsp baking powder 

Pinch of salt 

2 Tbsp sugar

1 1/2 cups milk

2 eggs

Preheat oven to 200 degrees. Preheat waffle iron. Melt butter in microwave. In a large bowl combine dry ingredients. In another bowl beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Spoon approx. 1/2 cup batter onto iron and cook until golden brown and crisp around edges. 

Remove from iron and keep warm on baking sheet in oven while making the rest.

Buttermilk syrup:

1 cup white sugar 

1/2 cup buttermilk 

1/2 cup butter 

1 Tbsp light corn syrup 

1 tsp baking soda 

1 tsp vanilla extract or coconut extract 

Heat first four ingredients in a saucepan over medium heat until mixture starts to boil. Let boil 5-7 minutes. Remove pan from heat and stir in baking soda and vanilla. NOTE: the mixture will bubble up when baking soda and vanilla are added and it is HOT. Stand back until it settles down and stir until combined 

omelet for two..or four..or six...

1/4 lb good thick-cut bacon (I used 8 slices precooked)

1 Tbsp butter

1 cup medium diced potatoes (I used red potatoes)

1/4 cup chopped onion

1 Tbsp minced jalapeno pepper (I left this out)

5 extra-large eggs (I used 3 whole and 2 egg whites)

2 Tbsp milk or cream (I used milk)

1 tsp salt

1/2 tsp pepper

1/4 cup chopped green onions

4 oz extra sharp cheddar , diced (I used 1 cup grated)

Preheat oven to 350 degrees.

Cut the bacon in 1-inch pieces. Cook the bacon in an 8-inch ovenproof saute pan over medium low heat for 5-7 min, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. (If using the precooked bacon omit this step. Warm it in the microwave, cut into 1-inch pieces and set aside.) Add the butter to the pan, then add the potato and onion. Cook over medium low heat for about 10 min, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno and cook for 30 seconds.

Meanwhile, in a medium bowl beat the eggs, milk, salt and pepper together with a fork. Stir in the green onions and cheddar. When the potato is cooked, add the bacon to the pan, spreading evenly and pour over the egg mixture. Place the pan in the oven for 15-20 min, until omelet puffs and the eggs are almost cooked in the center. Sprinkle with a little grated cheddar and bake for another minute. Serve hot directly from the pan.

Thank you, thank you Ina. This made a delicious dinner...for all six of us! If you are reeaallly hungry then possible this could be shared by two people, but 1/4 of it really is filling. I LOVED it. Mine only took 15 min (maybe even a little less) so check it after about the 12 min mark. I served it with french toast cups, and it was a great meal for the entire family. One of my most favorite things about this recipe is that all of the ingredients are things I usually have on hand. I loved that I was able to make something this wonderful as a last minute dinner.

sour cream coffee cake muffins...

12 Tbsp (1 1/2 sticks) butter at room temperature
1 1/2 cups sugar
3 eggs at room temperature
1 1/2 tsp vanilla extract
1 1/4 cups sour cream (I used reduced fat)
2 1/2 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

For the streusel:
1/4 cup brown sugar, packed
1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 tsp salt
3 Tbsp cold butter, cut into pieces
3/4 cup chopped walnuts, optional

Preheat the oven to 350 degrees . Line muffin cups with paper liners.
Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the cups and spread it out with a knife. Sprinkle with half of streusel. Spoon the rest of the batter in the cups, spread it out, and scatter the remaining streusel on top. Bake for 18-20 minutes, until a cake tester comes out clean.
Let cool for at least 30 minutes.

This is another favorite Barefoot Contessa recipe. Her original recipe calls for making a cake in a tube pan. I don't have a tube pan, so I made muffins instead (I got 24). Next time I will swirl the streusel throughout...you know, get a little in every single yummy bite! I will be purchasing a tube pan, though for the next time just so I can try it that way, too. The original recipe also called for a glaze made with pure maple syrup drizzled on the top...yum! I omitted this step, but I'm sure it would just have added to the deliciousness of the finished product. Very moist, very, very good. I also LOVE any recipe that can be considered a breakfast food OR a dessert!!!

(24 muffins-5pt each)

pancake squares...

3/4 cup milk

2 Tbsp melted butter

1 egg

1 Tbsp sugar

1 cup flour

2 tsp baking powder

1/4 tsp salt

Preheat oven to 350°. Lightly grease an 8x8 baking dish. In a med bowl mix flour, baking powder and salt. Set aside. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the dry ingredients in, being careful not to over mix. Pour batter into prepared pan. Bake for 20-25 minutes.

If you love pancakes, but the thought of standing over a pan flipping them wears you out...here's your answer. These are fantastic, and are so easy. I usually double the recipe and bake in a 9x13 pan. Great for a weekend breakfast, but even better for a week day because they come together so quickly! An 9x13 pan makes 12 large servings. *Check after 20 min. If cooked too long they can turn out a little dry. Still good...just dry. Recipe from Big Red Kitchen.

(3pts per serving)

belgian waffles...

1 3/4 cup flour

1 Tbsp baking powder

1/4 tsp salt

2 egg yolks

1 3/4 cup milk

1/2 cup canola/veg oil

2 egg whites

In a medium mixing bowl stir together flour, baking powder, & salt. Make a well in the center of dry ingredients; set aside.

In another med bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to dry mixture. Stir just until combined (batter will be lumpy).

In a separate bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fulffs of egg white. Do not overmix.

Pour 1-1 1/2 cups batter onto preheated, lightly greased waffle iron, spreading to edges, if necessary. Bake according to waffle iron directions.

We enjoyed a lovely Belgian waffle bar for New Years Eve. We were well equipped with any kind of topping desired, including chocolate whipped cream!!! YUM! It was a hit, and will probably be our new tradition.

The recipe came from the "Better Homes and Garden" cookbook. If you don't have this one..get it. It is one of the best basic cookbooks out there.

Happy New Year!

french toast cups & strawberry smoothie...

4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk
1/2 tsp vanilla
1/4 tsp ground cinnamon
dash of ground nutmeg

In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated.
Using a regular size muffin tin, scoop bread evenly into 6 of the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown.
Mix 1/2 cup confectioners' sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups.

*strawberry smoothie*

1 16oz bag frozen strawberries
1/2 cup vanilla yogurt
1 cup milk
1-2 Tbsp sugar or Splenda

Mix everything in blender until smooth.

The french toast cups are another winning recipe from Stephanie's Kitchen. She even sauteed apples in cinnamon & added them in!!! I doubled the recipe and it made 12 cups. I think these would be great with maple syrup, too. Just another great way to turn something ordinary into something ...you guessed it...extraordinary. Your kids will LOVE them!
The smoothie was a hit, too. I just started putting things in the blender until it tasted right. We all drained our glasses!

banana bread...

Banana Bread (recipe from the Joy of Cooking)

1 1/3 cups flour

3/4 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

5 1/3 Tbsp butter; room temp

2/3 cup sugar

2 large eggs; lightly beaten

1 cup mashed very ripe bananas

1/2 cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2 in. loaf pan (or three mini loaf pans). Whisk dry ingredients together thoroughly. In a large bowl, beat butter and sugar on high speed, about 2-3 minutes. Beat in the flour mixture until blended and the consistency of brown sugar. Gradually beat in eggs. Fold in bananas & nuts. Bake until a toothpick inserted in the middle comes out clean, 50-60 min. for large pan; 25-30 for small pans. Let cool in the pan (s) on a rack for 5-10 min before unmolding to cool completely on rack.

When life gives you overripe bananas, or when your kids decide they don't like bananas in their true form anymore...make banana bread & they will DEVOUR it!

mini bacon & cheddar frittatas...

4 large eggs

4 egg whites

1 cup shredded cheddar cheese

4 Tbsp milk (low fat)

4 slices bacon; cooked & crumbled

chopped green onion

salt & pepper

Combine all ingredients, except bacon. Grease mini muffin pan. Pour egg mixture into prepared muffin cups, fill almost to the top. Divide bacon among each filled muffin cup. Bake at 375 degrees for 10-15 min or until set.

I got this recipe from a great site, Stephanie's Kitchen. I changed up the recipe a little to make it a little lighter, and I doubled it...to feed my GROWING boys! Who, by the way LOVED these. I made 24 and they were gone in a matter of minutes. Serve them up with some muffins & fresh fruit and you have a lovely breakfast or dinner!

(1 pt ea)

cheddar bacon quiche...

1 pre made 9in. pie crust dough

2 whole eggs

2 egg whites

8 slices bacon; cooked & diced

3/4 cup 1% milk

4 oz shredded cheddar cheese

1 Tbsp chopped parsley

salt & pepper

Place pie crust dough in 9 inch pie plate. Combine all ingredients and whisk well. Pour into pie pan. Bake at 375 degrees for 40-45 min. Place tin foil over edges of pie crust half way through cooking time.

I've been on a quiche kick lately. I like to keep the pre made pie crusts on hand so if I need a quick dinner I can throw a quiche together. The plus here is that everyone loves it!! Who doesn't have eggs & cheese on hand? If you don't have bacon, you could always add a little cooked chicken with broccoli, mixed vegetables, mushrooms & swiss, etc. Be creative!

TWD apple cheddar & apple cinnamon scones...

This really is my kind of recipe...simple, delicious, quick...you get where I'm going with this. The original recipe calls for dried apples & cheddar cheese. While those are wonderful on their own, I thought a little cinnamon and nutmeg in place of the cheddar would make a nice sweet option. I was right. I made half with apples and cheddar & half with apples, cinnamon & nutmeg. The apples in both scones are really just a subtle hint of sweetness that really was tasty.

I have made scones many times before, and I found this to be the easiest recipe yet, and with the same wonderful results as other, more time consuming recipes.

Thanks Karina for the excellent choice! For the complete recipe you can visit Karina at The Floured Apron, or for all of Dorie Greenspan's amazing recipe's, her book , Baking: From My Home to Yours would be a fabulous addition to any kitchen!!

banana peach smoothie...

1 can (15 oz) lite sliced peaches

1 medium banana

1 cup milk

1 cup ice

1 6oz can pineapple juice

Mix thoroughly in blender. Makes 4-10oz servings.

BAD picture...fabulous smoothie!

broccoli cheddar quiche...

6 oz pie crust, 9-inch, refrigerated
1 Tbsp dried onion or 1/2 onion; finely chopped
1 1/4 cup part-skim ricotta cheese
1 cup shredded cheddar cheese
1 large eggs
2 large egg whites
1 Tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp salt, or more to taste
1/4 tsp black pepper, or more to taste
10 oz frozen chopped broccoli, thawed and well-drained
1 Tbsp grated Parmesan cheese

Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch pie pan; refrigerate until ready to use.
Place onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces.

Looking for something really delicious for dinner?? (or breakfast, or a light lunch) This wasn't even cooking, it was assembling. If your family doesn't like broccoli, make them something else & enjoy this for yourself (it makes fabulous leftovers). If you don't like broccoli (shame on you) substitute for frozen (well drained) spinach, or any combination of veggies. If you are not a fan of Dijon mustard you can cetainly leave it out, it just adds a little zip to the finished product.And guess what? Even with the pie crust, if you limit yourself to one serving...it is low cal & low fat. YAY!!

{light} strawberry crepes...

3/4 cups flour
2 tsp sugar
2 large eggs, lightly beaten
1 cup fat-free skim milk
1 Tbsp butter, melted

sliced strawberries

fat free cool whip

To make crepes, whisk together flour and sugar. Slowly whisk eggs, butter and milk into flour mixture until smooth. Chill for at least 30 minutes.
Heat a small nonstick skillet over medium-high heat. Off heat, coat skillet with cooking spray and then pour 2 tablespoons batter into skillet, tilting it to coat evenly. Return to heat; cook until batter begins to solidify, about 1 minute, flip with spatula and cook 1 minute more to brown other side. Repeat with remaining batter.
Fill with strawberries & cream.

Crepes are really just a vehicle for whatever filling sounds good at the moment...fruit, pudding, chocolate... even savory things like chicken, turkey & cheese, etc. This particular recipe is great for breakfast or dessert. YUM! Even better that it is a light version of traditional crepe recipes. I couldn't tell a difference in the finished product at all. Fat free cool whip takes a little getting used to, but it really was pretty good. I felt like I was eating somethinig really decadent.

oven fluffy pancake...

In blender beat well:
1 cup milk
2/3 cup flour
2 Tbsp sugar
½ tsp salt
2 eggs
Melt ½ cup butter in pie pan in warm oven. Pour batter into pan. Bake at 350 degrees for 25 min. Serve with powdered sugar and lemon juice.

This has been a favorite of mine since I was a little kid. I actually make this for dinner more than breakfast. You may prefer to drizzle a little maple syrup on this, but I have always had it with a little lemon juice & powdered sugar. I just served it up with some roasted potatoes (finely diced, olive oil, salt & pepper, 400 degrees until golden). This is a no fail meal for my family...they all love it!

pecan crusted french toast...

You MUST, must, must use thick sliced bread...Texas Toast or thick sliced french bread. Using regular bread just does not do this justice.

Finely chopped pecans...mmmmmmm!

getting prepped...

Butter your pan...it's probably not necessary, but seriously, why wouldn't you? You could just spray it, but the butter does give it an amazing flavor.

Get your self some GOOD maple syrup and DIVE IN!!

2 beaten eggs

1/2 cup milk

1/4 tsp vanilla

1/8 tsp ground cinnamon

5 1-inch thick slices of french bread or texas toast

2 cups finely chopped pecans

syrup

In a med size bowl beat together eggs, milk, vanilla & cinnamon. Dip bread into egg mixture, coating both sides (let soak atleast 10 seconds), then dip into chopped pecans, pressing pecans into bread if necessary. Cook on a skillet over med heat about 2-3 min per side. To keep warm, place on single layer on a baking sheet in a 170 degree oven until done cooking all of the french toast (this also helps the egg to cook through, preventing soggy bread!)

We love to have breakfast for dinner at our house. I didn't want to make the usual french toast or pancakes. I had purchased Texas Toast to make some amazing "kicked up" grilled cheese sandwiches (and I still will, I promise), but decided to use it for french toast, instead. I had some pecans leftover from Easter & the wheels started turning...I have to say...I was very pleased with the outcome. Actually, more than pleased...these things are to DIE for! Make some up this weekend for breakfast, you will not be disappointed!

cinnamon heaven...

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup sugar

2/3 cup shortening (Crisco)

2 eggs

1 cup milk

***

1½ cup sugar

3 teaspoons cinnamon

2 sticks butter, melted

Preheat oven to 350 degrees. Lightly grease muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

These are to die for...they taste like a cinnamon sugar doughnut, seriously...I made them into mini muffins (cuz, you don't eat as much or feel as guilty if they are smaller, right?) This would make a fantastic Easter morning breakfast. You could make the batter the night before, then the next morning just let it get to room temp before baking. There is an obscene amount of butter and sugar used...just don't think about it. Work out extra hard at the gym the next day...whatever.

recipe adapted from the Pioneer Woman

cranberry orange scones...

No "Tuesdays with Dorie" for me this week. I admire the rest of the TWD gang for tackling the "Brioche Raisin Snails"!! Way to go guys! Click here to check out the TWD blogroll for some pretty fabulous takes on this recipe.

My offering this week, instead is another amazing Barefoot Contessa recipe...cranberry orange scones...

4 cups plus 1/4 cup flour

1/4 cup sugar, plus additional for sprinkling

2 Tbsp baking powder

1 tsp salt

2 Tbsp grated orange zest

2 sticks cold butter, diced

5 large eggs, lightly beaten

1 cup cold ½ & ½

1 cup dried cranberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

icing:

1/2 cup powdered sugar, plus 2 tablespoons

4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and 1/2 & 1/2 , with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. Brush with egg wash & sprinkle with sugar. Bake 10-15 min, until golden brown. Drizzle with icing when cool.

muffins...& more muffins...

*banana spice muffins*

3 cups flour

3 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

1 tsp cinnamon

1 cup sugar

2/3 cup shortening

2 eggs

1 cup milk

3 ripe bananas, mashed

1/2 cup dried banana chips

Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, nutmeg and cinnamon. In a different bowl, cream together sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill muffin cups 2/3 full, top with broken banana chips. Bake at 350 for 20-25 minutes or until golden.

Alright, so this muffin batter is really just a vehicle for whatever kind of muffin additions you are attracted to...blueberry, cranberry (dried), spice, chocolate chip (yum!!), etc. You can play around with the spices: removing, adding to, adding vanilla or orange zest (again, yum!!)...whatever! This muffin batter really is a winner in my book. They look like professional muffins when they come out of the oven. They freeze really well, too. I actually got about 18 muffins after adding the bananas.

next...

*cinnamon bran muffins*

3 cups All-Bran cereal (original)

1 cup boiling water

2 cups buttermilk

1 1/2 cups sugar

2 eggs

1/2 cup oil

2 1/2 cups flour

1/2 tsp salt

2 1/2 tsp baking soda

1 tsp cinnamon

Combine dry ingredients, set aside. In large mixing bowl pour boiling water over cereal and mix until cereal has absorbed water and is a little mushy. Add remaining wet ingredients and mix well. Add dry ingredients a little at a time until combined. Bake at 350 degrees for 15 min. or until toothpick inserted comes out clean.

OK, the coolest part about these muffins is that the batter can be stored in the fridge and the muffins can be microwaved, yes, microwaved a few at a time. The first pic (of the 1/2 eaten muffin is a microwaved one). I know it sounds weird, but it totally works. Here's how:

double up two muffin papers and fill 1/2 full with batter. Microwave for about 35 sec. for one muffin, and 45-50 seconds for 2-3 miffins. Take note...microwaves vary, so test this out a couple of times. If it doesn't work the first 2-3 times, don't swear, just try again. The tops of the muffins will be bubbling slightly, and may even be a little doughy in spots, but they will set up if you leave them alone for a minute. If the microwave thing doesn't work for you...just bake them. These will freeze well, also. ( Thanks to my sister-in-law for the recipe!)

In case you were wondering how I justify all of this baking...

...I have very lucky friends and neighbors!!