Turkey Baster to Pancakes

 PHOTO: Levi Brown

 

Turkey Baster as Pancake Shaper

 Use a baster full of batter to squeeze custom pancakes onto the griddle. 

Start with easy letters and shapes, then work up to more complicated designs,

 like these leaves. (The trick is to draw the outlines and veins first, let them brown,

 then fill in the gaps with more batter.)

Tropical Breakfast Parfaits

 

Recipe by goodlifeeats

• Prep Time: 10 min
• Total Time: 10 min
• Serving Size: 4 parfaits
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Ingredients

• 1/2 cup pineapple, diced
• 1/2 cup mango, diced
• 2/3 cup kiwi, diced

• 2 cups vanilla or coconut yogurt
• 2 cups granola, homemade or store bought
• 1/2 cup coconut, toasted

•  In a small bowl, combine the three fruits. Stir until evenly distributed. Set aside.
• To assemble: place 1/4 cup granola in each of 4 clear glasses (juice size or dessert dishes).
• Then, top the granola of each cup with 1/4 cup yogurt.
• Next, add two spoonfuls (soup spoon size) of fruit on top of the yogurt. Sprinkle with toasted coconut.
• Repeat steps 2-4 until cups are full and all the ingredients are used up, ending with fruit and coconut for a pretty presentation.
• If desired, you can add chopped macadamias on top as well.
• Enjoy immediately!

Breakfast Wraps

PREP TIME 2o min

TOTAL TIME 45 min

SERVINGS 6

 

Wraps

3	cups sliced strawberries (about 1 1/2 pints)
1/2	cup sugar
1 1/2	cups Gold Medal® all-purpose flour
1	tablespoon sugar
1/2	teaspoon baking powder
1/2	teaspoon salt
2	cups milk
2	tablespoons butter or margarine, melted
1	teaspoon finely shredded lime peel
2	tablespoons lime juice
2	eggs

Filling

2/3	cup whipping cream
1	package (8 oz) cream cheese, softened
1/2	cup sugar
1	tablespoon finely shredded lime peel

 

 

2/3	cup whipping cream
1	package (8 oz) cream cheese, softened
1/2	cup sugar
1	tablespoon finely shredded lime peel

 

1. 1 In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth.
2. 2 Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely.
3. 3 Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.
4. 4 Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.

• Expert Tips

Unfilled wraps can be tightly covered with foil and refrigerated up to 48 hours.

Garnish with thin strips of lime peel and a dollop of whipped cream.

Baked Eggs In a Basket Recipe

baked eggs in a basket recipe

what you’ll need

• 2 slices of bread
• butter
• 2 large eggs
• baking sheet
• bow tie cookie cutter

let’s do it

• place baking sheet in oven
• preheat oven to 350 degrees
• cut bow tie from each slice of bread using cookie cutter
• remove baking sheet from oven and grease lightly with butter
• place bread and bowtie cutouts separately on hot baking sheet
• crack egg into cutout and pierce yolk
• bake 8 minutes or until egg is set
• serve immediately

Breakfast Pizza's

Modern Mrs. Cleaver  facebook

Freeze  for instant breakfast.

***blogger's own recipe***

sausage bits

cheese

**scrambled egg is an option*** we can't use (son's egg allergies).

Fruited Oatmeal

These are SO good, make them the night before and have a quick healt

INGREDIENTS1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

Instructions:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

Cover; refrigerate at least 8 hours but no longer than 3 days before eating.
Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

*Those with bee sting allergies should consult their physician before consuming comb honey.

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Via: Betty Crocker 

Bran-Carrot-Nut Muffins

http://www.budgetbytes.com/2011/03/morning-glory-muffins/

morning glory muffins

 

 

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Total Cost: $4.47

Cost Per Serving: $0.25

Serves: 14

Ingredients

• 1 cup all-purpose flour $0.10
• 1 cup whole wheat flour $0.16
• ½ cup oat bran $0.52
• 1 cup sugar $0.18
• 2 tsp baking soda $0.08
• 2 tsp cinnamon $0.12
• ¼ tsp salt $0.02
• ½ cup vegetable oil $0.24
• ¾ cup unsweetened applesauce $0.38
• 3 lg eggs $0.53
• 1 tsp vanilla $0.28
• 2 cups (4 med) carrots, shredded $0.49
• ½ cup raisins $0.28
• ½ cup walnuts, chopped $0.84
• ½ cup shredded coconut $0.25

Instructions

1. Wash and peel the carrots. Using a cheese shredder, shred the carrots into a bowl and then set them aside. Preheat the oven to 375 degrees.
2. In a large bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, oat bran, sugar, baking soda, cinnamon and salt. Stir until everything is evenly combined.
3. In another fairly large bowl, combine the wet ingredients: vegetable oil, applesauce, eggs and vanilla. Whisk until evenly combined. Stir in the carrots, raisins, walnuts and coconut.
4. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moistened and combined. Over stirring can give the muffins an undesirable texture.
5. Line a muffin tin with paper cups or spray with non-stick spray. Fill the cups to the top with the muffin batter. Bake in the oven at 375 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Step By Step Photos

Put all of the dry ingredients in a bowl (flour, sugar, baking soda, cinnamon, salt). Yes, there is a bowl there, it’s just glass so you can’t see it.

Stir it all up so it’s evenly mixed.

Put all of the wet ingredients in a second bowl (oil, applesauce, eggs, vanilla).

Whisk until evenly combined.

Add the rest of the ingredients (shredded carrots, walnuts, raisins, coconut) to the wet ingredients and stir it up.

Pour the wet ingredients onto the dry ingredients…

And stir it up. Stir only until everything has moistened and mixed evenly. Over stirring can give the muffins a poor texture.

Fill the muffin tin up to the top of the wells. Bake at 375 degrees (preheated oven) for about 30 minutes.

Breakfast Cups

BREAKFAST CUPCAKES

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Preheat the oven to 400 degrees F.,
 and lightly spray a 12-cup muffin tin with non-stick cooking spray.
Mix the first eight ingredients together in a large bowl. 
Spoon potato mixture into each prepared muffin cup until about 1/3 full.
Gently press the potato mixture down in the middle and up the sides of each cup.
 Bake until golden brown, about 25-30 minutes. 
If the nests have puffed up too much in the center, scoop out a little with a teaspoon. 
Spoon a few tablespoons of scramble eggs into each nest and top with chives. 

Breakfast Muffins of Sausage, Egg & Bacon

Bacon, Sausage, Cheese & Egg Muffins

1 cup cooked, chopped bacon
1 cup cooked crumbled breakfast sausage
1/2 cup bread crumbs
1 cup grated cheese of choice 
1/2 small yellow onion (diced)
8 large eggs
2 Tbs milk
Pinch of salt and pepper
Directions
- Cook bacon and chop into small-medium bits. Set aside. Using the same skillet, cook crumbled breakfast sausage. Set aside.
- Dice onions and grease your 12 muffin tin pan with shortening.
- Whisk together eggs and milk, salt and pepper. Stir in bread crumbs, cheese, sausage, onion and bacon,

leaving just a handful of bacon and cheese for the topping. Fill the muffin tip cups evenly with the mixture.

Sprinkle the remaining bacon and cheese atop of the egg mixture for presentation purposes!
- Bake 375 for 20 to 25 minutes, eggs should be completely cooked.

I CAN'T  FIND THE BLOG I GOT THIS FROM, IF YOU CAN OR DO, PLEASE LET ME KNOW. THEY DESERVE THE CREDITS FOR THIS WONDER!!!

Banana Chocolate Chip Pancakes

Banana Chocolate Chip Pancakes

PLEASE IF you copy this, keep intact & give credit to any cook, where credit is due.

 PHOTOS by Virginia of HollyTracks, Inc. & HOMEMADE IS EASY blogger~Virginia

First "smash" as my little boy says, the BANANAS.

Start adding the pancake mixture ( I use my own recipe for mix).

Add water or milk per your recipe. AND chocolate chips. I tend to go overboard on the chocolate. My hubby & little boy LOVE chocolate.

In the frying pan.........then......

Into the mouth.....yep, my little boy was in charge of the chocolate chips~ he over-did the chocolate chips, in Mommy's opinion. 

AND there's never any left overs.  Cheers!

Blessings on you and yours, Virginia

Oatmeal Raisin Cinnamon Swirl Bread

Recipe: Oatmeal Raisin Cinnamon Swirl Bread

 (via email from Auguste Escoffier School of Culinary Arts)

***this is an excellent recipe, new family favorite****

Ingredients:
1 cup rolled oats (not instant)
8 oz. boiling water
4 oz. warm water, 100°F-115°F
1 ¼ tsp. active dry yeast
12.5 oz. all-purpose flour
2 Tbsp. brown sugar
1 tsp. salt
1 oz. butter
1 cup raisins
2 Tbsp. cinnamon, ground
1 Tbsp. sugar
1-2 Tbsp. butter, melted and cooled

Method:
* In a large mixing bowl, combine the boiling water and oats. Stir to mix and set aside to cool to room temperature.
* Place the 4 oz. of warm water in a small bowl and add the yeast. Let proof.
* In the mixing bowl of a standing mixer, add the flour, brown sugar and salt, and with a paddle, stir to combine.
* Cut the butter into small pieces. Add to the flour along with the oatmeal and yeast mixture. Mix until a dough forms (about 1 minute) and then switch to a dough hook. Knead about 5 minutes until dough is smooth and elastic.
* Remove dough from bowl and knead in raisins by hand. They can also be added in step 9 if you prefer.
* Place the dough in a lightly oiled bowl, cover with plastic wrap and let proof until doubled in bulk.
* Turn dough out onto lightly floured counter. Do an initial shaping (2 letter folds). Cover and let rest for 10-15 minutes.
* During this time, combine the cinnamon, sugar and melted butter to make a smooth paste.
* Roll out dough into a rectangle with the long side facing you. Spread the paste lightly onto the rectangle of dough. Roll up as you would a jelly roll.
* Place bread, seam side down, in buttered bread pan and cover with plastic wrap. Let dough rise for about an hour or at least until it tops the side of the pan. A light poke should almost disappear.
* During the second proofing, preheat oven to 375°F.
* When loaf is proofed, place in oven and lower heat to 350°F. Bake for 25-40 minutes. The internal temperature of the dough should be at least 200°F.
* Remove from oven, let cool 10 minutes. Then carefully remove bread from the pan on to a rack to cool completely.