Breakfast Goodness

This was part of our Christmas morning breakfast and it was so yum…enjoy…

French Toast Soufflé

Ingredients:
1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes
8 (ounces) low-fat cream cheese, softened
8 large eggs
1-1/2 cups milk
2/3 cup half and half cream
1-1/4 cups maple syrup
1/2 teaspoon vanilla
2 tablespoons powdered sugar

Directions:
1.  Place bread cubes in a lightly greased 9x13 baking pan.
2.  In a large bowl, beat cream cheese with an electric mixer until smooth.  Add eggs one at a time, mixing well after each addition.  Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth.  Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight.
3.  Remove soufflé from refrigerator, and let stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degrees F.
4.  Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean.  Pour remaining 3/4 cup maple syrup over soufflé, and sprinkle with powdered sugar.  Serve warm.

Painting our Breakfast

Sadly, the Summer of 2011 has consisted of eating out, taking out and more eating out! With our house on the market, I have had NO desire to have ONE MORE THING to clean or plan. And, with the CRAZY heat, the thought of cooking in the kitchen just wasn’t very appealing. So…home cooked meals have become a thing of the past. I miss it.

Anyway, I wanted to share a fun little breakfast Q and I made the other morning. Pinterest gave me {yet another} fabulous idea and Quinn had a blast. And, it was too easy. Hope you have fun painting your breakfast.

Painted Toast
Bread
Milk
Food Coloring
Paint Brushes
Jelly or Honey

Add one drop of food coloring to 1/3 up of milk and stir. Paint lightly on bread.
Toast in toaster. Cover with jelly or honey. Enjoy.

SMOOTHIE TIME!!!

Over the past month, we have become obsessed with breakfast smoothies at our house. Since the Chubber Bubs of the house has a hard time getting full, I had to find something that easily satisfied him! …And, smoothies were the answer!

Thankfully, the Big Bro of the house is enjoying them too! And, I’m loving the good stuff they’re getting each morning.

Here’s the stuff (with various mixtures each day) that we use…
We start with a few big spoonfulls of yogurt. (whole milk yogurt) Then, I add in applesauce and fresh fruits of all kinds. Next is some Odwalla juice and sometimes a splash of pineapple juice. I top it off with some baby oatmeal…and honey and Fish Oil for Q.

After the layers are complete, I turn it over, twist it on the Magic Bullet and let ‘er rip! It’s LOUD…and above the noise, I always annoyingly yell, “SMOOTHIE TIME!” Nash always smiles, kicks and LOVES it! He knows what’s coming. And, Q usually laughs, repeats my words and covers his ears!
 

This sweet face is patient for a minute…but quickly wants to EAT! Meal time is NO joke! :)

Smoothies are enjoyed by all! What a great and easy way to feed my little ones!

And, I’d love your tips of things to add in your perfect smoothie!!!! Please share!!!

HE IS ALIVE!!!

I’ve always heard about Resurrection Rolls, but this is the first year that we made them at our house. … And, not only do they illustrate a precious message, but they are YUMMY too! A new Easter tradition at our house!

       
Resurrection Rolls
1 can refrigerated crescent roll dough
8 large marshmallows
Melted butter
Cinnamon
Sugar

Directions:
Show your child that each triangle shaped section of crescent roll represents the tomb.

Take one marshmallow and explain how it represents the body of Christ. 

Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial. 

Lay the marshmallow on the dough and sprinkle more cinnamon and sugar. Then, carefully wrap it around the marshmallow. 

Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams) 

Sprinkle with MORE cinnamon and sugar.

Bake according to package directions. 

Cool.

Break open the tomb and the body of Christ is no longer there!!

Celebrate God's love!

“I could have more!”

That was what Quinn said after he ate his first helping of this yummy breakfast treat on Sunday morning! MMMM mmmmm! After Cara made it at playgroup, I knew we would love it…and, I was right!
UPSIDE DOWN CINNAMON APPLE COFFEE CAKE

1 can apple pie filling
1/2 tsp. cinnamon
1 tube Cinnamon Rolls
2 tbsp. butter, melted
1/3 cup firmly packed brown sugar

Mix together apple pie filling and 1/2 tsp. cinnamon. 
Spread a thin layer of the filling onto the bottom of a well greased, pie pan. 
Set the remaining filling aside.
Separate the cinnamon roll dough and cut each roll into quarters.
Place the quartered rolls into a large bowl and add remaining apple pie filling.  
In a separate bowl, combine melted butter and brown sugar. 
Mix well and add to the cinnamon roll/apple filling mixture. 
Toss gently to combine.
Spoon the cinnamon roll mixture over the layer of apples in the pie pan.
Bake at 350 for about 28-32 minutes or until a deep, golden brown. 
Cool for about 5 minutes and invert onto a serving platter.
Microwave frosting for about 10-15 seconds.
Drizzle over the warm coffee cake.

Pumpkin Cuteness

These tiny muffins were a hit at our monthly mom’s group at church! And, the leftovers made for a perfect breakfast. We’ll for sure make them again and again! Mini Pumpkin Muffins

1 1/2 cups flour
1 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt
1/4 cup milk

Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean.  Transfer muffins to rack to cool.  Makes 30 to 35 mini muffins.

Playgroup Brunch Menu

This week I had the pleasure of hosting Nash’s first playgroup! And, on top of planning for 7 sweet babes, I got to plan a fun craft and brunch menu for the mommies to enjoy!

Here’s what we had… {click on each to see the recipes}
Cut Apples & Grapes with Caramel dip
Canadian Bacon & Avocado Quiche 
Pumpkin Cupcakes
Apple Julep
Coffee with Seasonal Creamer

Mystery Green Quiche

When I saw the recipe for this quiche, I was immediately intrigued. Avocados!? In quiche? It was a new thought and the SMARTEST IDEA EVER! Since I’m not a fan of sausage, I changed the recipe up a bit. I loved it SO much and the flavor of the avocado with the eggs and Canadian bacon was MMMMM mmmm GOOD! Avocado & Sausage Quiche
makes 2
Ingredients:
2 medium avocados
2 deep dish frozen ready-made pie crusts
1 can diced green chilies
1 package Canadian Bacon
6 eggs
2 3/4 c. half and half
2/3 c. parmesan cheese, shredded
1 C. Fiesta blend cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. Cut Canadian bacon into small pieces. Add can of diced chilies and stir.
 
Divide mixture among two deep dish ready made frozen pie crusts. Combine cheeses in a bowl. Sprinkle 1/2 c. of cheese mixture on each quiche.

Peel avocados and remove pit. Chop into 1/4"-1/2" cubes and sprinkle on top of cheese.

Sprinkle remaining cheese mixture on top of avocados.

Break eggs into a large bowl and whisk for 30 seconds. Add milk, salt, pepper, and stir well.

Place quiches on a baking sheet and pour egg mixture into each crust until it reaches the top.

Bake at 350 degrees for 45-60 minutes until set.

Remove from oven, slice, and serve.

So “Granola” of Me!

My new favorite recipe blog is this cute one of a Mommy cooking with her little man. And, when I found this recipe on her site, I couldn’t wait to try it!  Who knew it was so easy to make your own granola!? I have a feeling I’ll be trying lots of variations! And, I have a feeling that this tub is going to be gone before you know it…because Q and I both LOVE it!

By the way…my storage container is the rolled oats can that I covered with fun paper! Quick, easy and fun! :) I actually think it would make a thoughtful little gift! :)


Pumpkin Pie Granola Recipe

Ingredients:
1/3 cup honey
1/3 cup vegetable oil
1/3 cup 100% pure canned pumpkin
2 tablespoons water
1 teaspoon pumpkin pie spice
4 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/2 cup golden raisins 
1/2 cup dried cranberries
1/2 cup chocolate covered sunflower seeds

Preheat oven to 300 degrees.  Combine oats, almonds and pumpkin pie spice in a large bowl. Stir well and then toss with the honey, water, oil and pumpkin until everything is moist. Spread it out on a rimmed cookie sheet lined with parchment paper. Bake for 20 minutes and then use a spatula to stir up granola so that it bakes evenly. Cook for another 15 minutes and stir again. Cook for 10 more minutes or until everything is beginning to look toasty and brown. Remove from oven and stir in dried cranberries, raisins, and sunflower seeds. Cool completely on the cookie sheet before storing in airtight container or bags.

Impromptu Breakfast Salad

Lately, I’ve become tired of the same ‘ole breakfast bars and cereal. So, I quickly looked at a few of my recipe blogs this morning and found this easy little banana salad idea. It took all of 2 seconds and was YUM! I’ll for sure make it again!

Honey Banana Salad
banana
nuts (I used pine nuts, but pecans, walnuts or almonds would be good, too)
dried cranberries
honey

Slice banana. Top with desired amount of nuts and cranberries. Drizzle with honey.

My Love Affair

I must admit that I’m a PB and banana fan more than PB & J! That’s why this design from a Woot Watch shirt cracked me up! Inappropriate, but hilarious! :) So, when I found a recipe for PB and banana muffins, I couldn’t wait to try them! Q and I made them on Sunday afternoon after church! And, trust me, they are good!
Peanut Butter & Banana Muffins

1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup peanut butter
2-3 mashed ripe bananas
2 cups all purpose flour
1 teaspoon baking soda

Preheat oven to 325 degrees. Cream together softened butter and sugar in bowl. Add eggs, beat well. Stir in peanut butter, bananas, flour, baking soda until blended. Pour into muffin tins. Bake for 20-30 minutes or until done.

You can also make a loaf. Bake for about an hour.

A twist on Banana Bread

When the bananas were starting to turn this time around, I went to cooks.com and found an easy banana bread recipe that did not disappoint. I thought it was fun that it was for bars...and even though I didn't have a jelly roll pan, I followed those instructions. It wasn't super sweet, but made a great, quick breakfast for a few days.


EASY BANANA BARS

3 lg. over ripe bananas (or 4 small)
3/4 c. sugar
2 eggs
1/2 c. nuts
2 c. flour
1/2 teaspoon salt, optional
1 teaspoon baking soda
Mix all ingredients. Put in 5 x 9 inch loaf pan that has been greased with shortening.
Bake at 325°F degrees for 1 hour OR

BANANA BARS: Pour mixture into jelly roll pan, bake until toothpick comes out clean (sides will pull away from pan). Make a sugar (confectioners') and water mixture and drizzle over the top when cooled. Cut into squares.

***

Do you have a favorite banana bread recipe? If so, please share! I'd love to try more! :)

A Jan-Kay Flash Back

Every summer my church went to Jan-Kay Ranch for church camp. It brings back such great memories. And, every year, they would serve Monkey Bread! We would all get so excited when we'd see the coffee cans full of this yummy goodness on the tables!!! The one I made seemed a little different, but I think the second recipe is the actual one we ate! :) I'll have to try it next time! All I know is that they're both YUM!!!...

Monkey Bread (or Breakfast Pull Apart Cake)
2 cans buttermilk biscuits
1 c. sugar
1 1/2 T cinnamon
1 stick butter
1 c. pecans, chopped (optional)

Put sugar and cinnamon in baggie and shake. Cut biscuits into fourths. Dip biscuit pieces into melted butter. Drop in baggie with sugar and cinnamon mix. Shake until coated. Roll in pecans, Place around bottom of Bundt pan, stacking and layering to the top. Bake at 325 for 30 to 40 minutes.
Monkey Bread
1/2 c. margarine
1/3 c. sugar
1/3 c. brown sugar
1/4 c. chopped nuts
1 T Cinnamon
3 cans biscuits

Spray bundt pan. Melt margarine in bowl. Mix sugars, nuts and cinnamon in another bowl. Cut each biscuit into fourths. Roll each in sugar. Place balls in pan and drizzle with butter over 1st layer. (1 can) Repeat with other two cans. Sprinkle remaining sugar over the top. Bake 30-35. Cool 1-2 minutes. Take out and serve!!!

Apple Day Breakfast

Here's what I served Q and I for breakfast on "Apple Day!" It was REALLY good, and I'll for sure be making it again!
Apple Pizza

bagels
apples
cream cheese
apple butter
cinnamon

Toast bagels. Spread on cinnamon & brown sugar cream cheese. (or whatever kind you prefer) Spread on apple butter. Top with very thin sliced apples. Sprinkle with cinnamon.

Great for Little Kitchen Helpers...

I got this super easy recipe from Meredith's recipe blog and I loved that I didn't even have to get out my mixer! And, I loved how involved Quinn got to be in the process. I think that the time and effort it took to make it, and then watching it cook, made the finished product even yummier! :)

Banana Bread

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool. Remove from pan and slice to serve.

Here are pictures of the fun we had making this treat this morning...

"Stromberry" Bread

When my little guy got up at 6:30 this morning (yuck!), I took the opportunity to do a little baking. Yesterday, I saw this yummy Strawberry Bread recipe on Annalee's blog and actually had ALL of the ingredients to make it...including a good amount of strawberries that were going to go bad if I didn't use them right away! ...And, it was super easy...and a perfect breakfast. ... Q loved the "stromberry" bread too!

Strawberry Bread
1 1/2 C flour
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1 C sugar
2 beaten eggs
1 T vanilla (I chose to add this!)
1/2 C oil
1 C chopped strawberries (frozen or fresh, or frozen thaw first)
3/4 C chopped pecans (optional)

Preheat oven to 350 degrees. Combine dry ingredients. Add remaining ingredients. Stir until well moistened. Pour in greased loaf pan. Bake for 1 hour or until done throughout.

{My little guy pointing out the "stromberries" that he sees!}...

One Happy Customer

Recently, I saw this recipe on my teaching buddy's blog and couldn't wait to try it. I am not a very big breakfast eater...honestly, I'd rather have a cereal bar or something junky...but Matt L.O.V.E.S breakfast. So, when I woke up the other morning and made this for him, you would have thought it was gourmet. He LOVED it...went on and on about this 2 minute dream and the toast and grape jelly I served him. My parents were in town and they loved it too! So, if you need a satisfied breakfast customer at your house, this is your answer...

Coffee Mug Breakfast

coffee mug

egg(s)

cheese (I used colby jack but the Laughing Cow Wedges are a good option, too!)

salt

pepper

grape tomatoes (optional)

Spray the inside of a small bowl or coffee mug with cooking spray. Add one (or 2) egg beaten or ¼ cup egg substitute, one wedge cheese, salt and pepper. Cover with plastic wrap. Microwave for one minute. Stir, add tomato and microwave for 30 seconds. You can put it on a piece of toast or just eat it out of the mug!! {I think I might add ham next time to make it even more like an omelet!}

My happy customer!

Breakfast for Supper

Honestly, breakfast for supper has never really been my favorite thing. But, after seeing a yummy recipe on Sunni's blog and seeing another in my Parenting magazine, I combined the two for a scrumptious quiche.

Quickie Quiche

1 (9 inch) frozen pie crust

5 slices of bacon (I even bought the pre-cooked kind...easy!!!)

1 cup shredded cheddar cheese

1 1/2 cup shredded Monetary Jack cheese

1- 4oz can of green chilies

3 eggs
1 cup milk

salt

pepper

garlic salt

Whisk eggs, milk, salt, pepper, and garlic salt- Set aside

Sprinkle cheeses in pie shell- reserving 1/2 cup for top. Sprinkle green chilies and bacon over cheese. Pour egg mixture on top and sprinkle remaining cheese.

Bake at 350 degrees for 35-45 minutes...or until knife comes out clean.

I served this with some grilled smoked sausage, strawberries & bananas, and fresh roma tomatoes! It was yum! ...

Matt said that he would love to have it again! (I always ask that when I make something new and it lets me know if he really liked it or not!) We had Matt's buddy, Jared, over and he loved it too!!! (Even went back for seconds) And, Q ate lots of sausage and bawberries, some yogurt and a few bits of quiche...such a good eater!