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Archive for the ‘Breakfast’ Category

Banana Chocolate Chip Bars plated

February is National Hot Breakfast month. Krusteaz officially named every Wednesday night this month “Breakfast Night.”

Krusteaz found in a national survey that nine out of ten Americans claim to eat breakfast for dinner, with 56 percent doing so once a month or more often. Families are even more into the trend with 67 percent of respondents with children saying they have breakfast for dinner once a month or more.

One of the contributing factors to eating breakfast for dinner is the ease of preparation versus a traditional dinner. Families also say it is a fun way to break of the monotony of the usual weeknight dinner.

The folks at Krusteaz were kind enough to send me a box of fun goodies to sample and experiment with. Captain Cavedweller and I enjoyed Breakfast Night last night and I thought I’d share the results with you today!

**GIVEAWAY**

Post a comment below about your favorite breakfast item or menu and you will be entered to win your own box of goodies from Krusteaz including: Buttermilk Pancake Mix (1), Blueberry Belgian Waffle Mix (1), Chocolate Chunk Muffin Mix (1) and Honey Wheat Pancake Mix (1) as well as Krusteaz coupons for free product.  The giveaway will close tonight at midnight, so hurry and post those comments.

Since I’m lazy, I decided to make a breakfast casserole for dinner.

That turned out to be a tasty (and incredibly easy) decision.

Breakfast Sausage Bake plated

Ingredients

Ingredients

Grease a pan and add hash browns. Slide into oven as it preheats.

Grease a pan and add hash browns. Slide into oven as it preheats.

Brown sausage with celery and onion.

Brown sausage with celery and onion.

 

Mix with potatoes right in the pan.

Mix with potatoes right in the pan.

Top with cheese.

Top with cheese.

Mix batter.

Mix batter.

Pour over meat and cheese in baking pan. Do not stir!

Pour over meat and cheese in baking pan. Do not stir!

Bake about 40 minutes until golden brown and knife inserted in center comes out clean. Top with additional cheese and bake a few minutes until cheese is melted then serve!

Bake about 40 minutes until golden brown and knife inserted in center comes out clean. Top with additional cheese and bake a few minutes until cheese is melted then serve!

 Breakfast Sausage Bake

1 cup Krusteaz Light & Fluffy Buttermilk Pancake Mix

2 packages bulk pork sausage (12 ounce each)

1/2 cup chopped celery

1 tbsp. chopped onion

3 cups frozen shredded hash brown potatoes

2 cups shredded Colby-Jack cheese

2 cups milk

4 eggs

Preheat oven to 400 degrees.

Grease a 9×13 baking dish. Place in hash browns and pop the pan into the oven as it preheats.

In a heavy skillet, brown sausage with celery and onion. Drain grease. Remove baking dish from oven and mix potatoes with sausage. Sprinkle one cup of the cheese over the meat mixture.

In a large mixing bowl combine pancake mix, milk and eggs until well blended. Pour into baking dish. Do not stir!

Bake for 40-45 minutes until top is lightly browned and a knife inserted comes out clean. Sprinkle with remaining cheese and bake an additional minute or two until cheese is melted.

Serve and savor an easy weeknight meal!

Oh – and what’s dinner without a little dessert?

Banana Chocolate Chip Bars plated

banana choc cake bars ingredients

Ingredients

Mix crust and press into greased baking pan.

Mix crust and press into greased baking pan.

Mix batter until well blended.

Mix batter until well blended.

Combine cream cheese with egg (and sugar if desired). Pour over crust.

Combine cream cheese with egg (and sugar if desired). Pour over crust.

Top with muffin batter and bake until light brown and edges pull away from sides of the pan.

Top with muffin batter and bake until light brown and edges pull away from sides of the pan.

Sprinkle with powered sugar.

Sprinkle with powered sugar.

Let cool and enjoy!

Let cool and enjoy!

Banana Chocolate Chip Bars

1 box Krusteaz Chocolate Chunk Muffin mix

1/4 cup butter, softened

1/3 cup water

1/3 cup oil

2 eggs

1 ripe banana, mashed

4 ounces cream cheese, softened

Powdered sugar

Preheat oven to 350 degrees

Grease an 8×8 cake pan, set aside.

Divide the muffin mix in half (you should have about three cups total). In a small mixing bowl, combine half the muffin mix with the butter. Press the mixture into the bottom of the baking pan.

In a large mixing bowl, combine the remaining muffin mix with water, oil, 1 egg and the mashed banana until well blended.

In a medium mixing bowl, combine cream cheese and remaining egg. If you want a sweeter filling, add 1/2 cup of powdered sugar. Pour the cream cheese mixture over the top of the crust.

Top with the muffin batter.

Bake for about 35-40 minutes until top is light brown or a toothpick inserted in the center comes out clean.

Immediately sprinkle with powdered sugar. You can also drizzle with a little chocolate sauce if you want an added chocolate boost (which, of course I did!).

If you happen to have leftovers, cover with plastic wrap and store in the fridge.

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A Dutch Baby

The other morning I made Dutch Babies for breakfast and realized I forgot to take the step-by-step photos since we were both starving and wanted to dive into these as quickly as possible.

The directions are super easy so I trust you to wing it with just a yummy photo of the finished product!

Dutch Babies

3 tbsp. butter

3 large eggs

3/4 cup milk

1/2 tsp. vanilla extract

2 tbsp. granulated sugar

Preheat oven to 425 degrees. In a 10-inch cast iron skillet, melt the butter. While the butter is melting, beat the eggs in a mixing bowl until they are light and pale. Add the remaining ingredients and mix thoroughly. Pour into the skillet and bake 15 minutes or until brown and puffed.

Remove and serve immediately with berries and whipped cream.

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raspberry muffins group platedNothin’ says “Be my Valentine” like a little lovin’ from the oven.

These raspberry muffins are easy to make and you can prepare them the night before (and days before and freeze) then warm up Valentine’s morning for breakfast. They are moist and sweet and guaranteed to be a hit with your sweetie (unless of course they don’t like raspberries, then you are on your own.)

Ingredients for Raspberry Muffins

Ingredients for Raspberry Muffins

Combine dry ingredients then stir in melted butter.

Combine dry ingredients then stir in melted butter.

Mix egg, milk and vanilla together then add to batter.

Mix egg, milk and vanilla together then add to batter.

Blend until mixed, but don't over stir. The batter will still be lumpy.

Blend until mixed, but don’t over stir. The batter will still be lumpy.

Gently stir in raspberries.

Gently stir in raspberries.

When they are well blended, spoon into paper-lined muffin cups.

When they are well blended, spoon into paper-lined muffin cups.

A heaping spoon should do it. I am not, however, the queen of uniformity.

A heaping spoon should do it. I am not, however, the queen of uniformity.

You need a box of sugar in the raw (turbinado sugar).

You need a box of sugar in the raw (turbinado sugar).

And sprinkle a little on top of each muffin before putting into your 400 degree preheated oven.

And sprinkle a little on top of each muffin before putting into your 400 degree preheated oven.

Serve warm with butter melting into every little crevice.

Bake about 12-15 minutes until tops are lightly browned. Serve warm with butter melting into every little crevice.

Bake about 12-15 minutes, until tops are lightly browned, then remove from oven.

Yum!

Raspberry Muffins

2 cups flour

1 cup sugar

2 tsp. baking powder

1/4 tsp. salt

1/2 cup butter

3/4 cup milk

1 egg

1/4 tsp. vanilla

1 1/2 cups raspberries

Sugar in the Raw (Turbinado Sugar)

Preheat oven to 400 degrees

Combine dry ingredients and set aside.

Melt butter then stir into dry ingredients.

Mix egg, vanilla and milk together. Pour into batter, stirring until blended, but you want to leave a few lumps in the batter.

Gently fold in raspberries.

Spoon into a muffin-pan lined with paper baking cups. Sprinkle tops with a little turbindo sugar (optional) for a sweet little crunch on top when they are baked.

Bake about 12-15 minutes until tops are lightly browned.

Remove and serve with butter (or plain).

She Who Loves Raspberry Treats

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valentine-heart

From now through Valentine’s Day, I’ll be posting Valentine themed recipes, craft ideas, tips and more! Check back daily to get in on the fun. I may even do a giveaway next week…

To get things off to a good start, here is a recipe for yummy Coconut French Toast. It’s fast and easy to make – perfect for serving to your sweetie Valentine’s Day morning.

coconut toast plated

Ingredients for making Coconut French Toast.

Ingredients for making Coconut French Toast.

 

Melt butter in  microwave safe bowl. Just takes about 10-15 seconds if your butter isn't right out of the fridge.

Melt butter in microwave safe bowl. Just takes about 10-15 seconds if your butter isn’t right out of the fridge.

Beat in egg, then add sugar and vanilla. Mix well.

Beat in egg, then add sugar and vanilla. Mix well.

 

Finally stir in coconut.

Finally stir in coconut.

 

Place bread on a baking sheet. (I use foil to cover mine because I don't like scrubbing off any spills.) Spread batter over the bread and bake at 350 for about 15 minutes, until bread is lightly browned.

Place bread on a baking sheet. (I use foil to cover mine because I don’t like scrubbing off any spills.) Spread batter over the bread and bake at 350 for about 15 minutes, until bread is lightly browned.

Remove from sheet and top with chocolate syrup, regular syrup, whipped cream, powdered sugar, fruit, or whatever tickles your fancy.

Remove from sheet and top with chocolate syrup, regular syrup, whipped cream, powdered sugar, fruit, or whatever tickles your fancy. If your sweetheart loves coconut, they’ll be sure to thank you for your efforts.

 

Coconut French Toast

1/2 cup flaked coconut

1/2 cup sugar

1/4 cup butter, melted

1 tsp. vanilla extract

6 slices white bread

Preheat oven to 350 degrees.

Melt butter in microwave safe bowl. Beat in the egg then add vanilla and sugar, mixing well. Stir in coconut.

Place bread on  baking sheet and spread topping on one side only.

Bake for about 15 minutes, until bread is lightly browned.

Serve with your choice of tempting toppings (like chocolate syrup) and enjoy!

Makes three servings. If you need to serve more, the recipe is easily doubled.

She Who Loves Coconut 

 

 

 

 

 

 

 

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oatmeal finished

One of the best things on a cold winter morning (whole whopping four degrees at our house this morning) is to wake up to the cinnamony scent of oatmeal in the slow cooker.

Warm, filling, and delicious, it definitely makes a great start to a chilly day.

And it’s super easy – did I mention that?

Basic ingredients - although you need to use steel cut oats.

Basic ingredients – although you need to use steel cut oats.

Grease the inside of your slow cooker with butter or shortening. Add ingredients and cook on low for eight hours (overnight). Captain Cavedweller got to the oatmeal before I could take photos this morning, which is why the pot is half-empty.

Grease the inside of your slow cooker with butter or shortening. Add ingredients and cook on low for eight hours (overnight). Captain Cavedweller got to the oatmeal before I could take photos this morning, which is why the pot is half-empty.

Overnight Oatmeal

Shortening or Butter

1 cup milk

4 tbsp. brown sugar

1 tsp vanilla extract

1 tsp. cinnamon

1/2 tsp. salt

1 cup steel-cut oats

2 apples, peeled, cored and cut into bite-sized pieces

2 tbsp. butter, cut into small pieces

4 cups water

Generously grease a 5-6 quart slow cooker with shortening or butter.

Add milk, sugar, vanilla, salt and water. Gently stir in the oats, apples and butter. Cook, covered, on low for eight hours (or overnight). Serve with milk and your choice of toppings such as almonds, cranberries, chocolate chips, maple syrup, dollop of whipped cream.

NOTE: If you don’t like your apples crunchy, put them in a microwave safe bowl and cook covered for two to three minutes before adding them.

Serves approximately four.

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sausage roll plated

I needed to come up with a filling finger-type food for a gathering I was attending and decided Sausage Rolls would be fast and easy to make, but also be a filling and tasty addition to the food contributions.

These come together quickly, require few ingredients and received Captain Cavedweller’s seal  of approval.

Ingredients

Ingredients

Brown sausage, drain grease, set aside. Roll out crescent dough, seal perforated edges and spread with cream cheese. I happened to have whipped in the fridge, but as long as it is spreadable you could use softened cream cheese from a block, too.

Brown sausage, drain grease, set aside. Roll out crescent dough, seal perforated edges and spread with cream cheese. I happened to have whipped in the fridge, but as long as it is spreadable you could use softened cream cheese from a block, too.

Top cream cheese with sausage.

Top cream cheese with sausage.

Sprinkle on cheese.

Sprinkle on cheese.

Sorry... got involved in rolling this up and slicing before I realized I'd forgotten to take any photos. Place sliced rounds on a baking sheet and bake at 350 degrees for about 12 minutes.

Sorry… got involved in rolling this up and slicing before I realized I’d forgotten to take any photos. Place sliced rounds on a baking sheet and bake at 350 degrees for about 12 minutes.

When the crescent roll turns golden brown and the cheese is melted, pull from the oven and serve.

When the crescent roll turns golden brown and the cheese is melted, pull from the oven and serve.

Sausage Rolls

1 pound ground sausage

1 tube of crescent rolls (8)

1/2 cup shredded Colby-Jack chese

1/4 cup cream cheese

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment and coat with non-stick cooking spray. (You can spray the baking sheet and skip the foil or parchment, but I’m a lazy slug and don’t want to have to scrub the pan later.)

Brown the sausage and drain off grease. Set aside.

Unroll the tube of crescent rolls, pinching the perforated edges together to form a long rectangle of dough.

Spread cream cheese in a thin layer over the dough. Spoon sausage on top then sprinkle with cheese.

Starting on one long side of the rectangle, start rolling up the dough and filling. I forced Captain Cavedweller to help me because I couldn’t quite keep everything rolling forward like it should without an extra hand.

Once you have a nice, tight roll, slice off rounds about 1/2 inch thick and place on baking sheet.

Bake about 12-15 minutes or until crescents begin to brown and cheese has melted.

Remove from oven and savor the yumminess!

You can serve with barbecue sauce or ranch dressing if you want a little extra burst of flavor.

She Who Likes Easy Recipes

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danish plated

If you are looking for something delicious and simple to make for a brunch (especially with Easter right around the corner), this fast and easy recipe is sure to fit the bill.

It takes just a few minutes to assemble, about twenty to bake and you have a warm, tasty dish ready to serve!

Ingredients

Ingredients

danish dough

Unroll a tube of crescent dough. Place in baking sheet so that points are resting on the edge of the pan. Seal the edges together. You may have to smoosh the dough a little along the edges where it joins to make it work.

Mix powdered sugar with cream cheese.

Mix powdered sugar with cream cheese.

 

Spread over crescent dough.

Spread over crescent dough.

Layer on strawberry jam.

Layer on strawberry jam.

Top with sliced fresh strawberries.

Top with sliced fresh strawberries.

 

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

 

Bake at 350 until dough is golden brown and juice is bubbling.

Bake at 350 until dough is golden brown and juice is bubbling.

 

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Force yourself to share and bask in the compliments sure to come your way.

Force yourself to share and bask in the compliments sure to come your way.

 

Easy Strawberry Cream-Cheese Danish

1 tube of refrigerated crescent dough (8 crescents)

1/2 cup whipped cream cheese

1/3 cup powdered sugar

1/3 cup strawberry jam

1 cup sliced fresh strawberries

1/2 cup cream cheese frosting

Preheat oven to 350 degrees.

Mix powdered sugar with cream cheese, set aside.

Line a baking sheet with foil and give it a quick coat of non-stick cooking spray (you don’t have to line the baking sheet with foil, but I’m lazy and don’t want to scrub baked on berry juice of the pan.)

Line up crescent rolls down the center of the baking sheet, using the straight line of two crescents to form the center line with the pointy ends hanging off the edges of the pan. (It should like you have four sets of pennants in your pan placed back to back – if that makes sense at all. If not, refer to photos above!).

Spread cream cheese down center of crescents, top with jam and berries. Fold ends of crescents toward center, sealing edges by pressing together as best you can. It’s okay if you leave a little “breathing” room here and there. Crimp the ends to seal.

Bake until crescent dough turns a rich golden brown and berry juice if bubbly – about 20 minutes.

Remove from oven and immediately drizzle with cream cheese frosting. Put frosting in a microwaveable container (I use a small glass creamer) and nuke for about 12 seconds. Pour over top of danish and serve while still warm.

She Who Liked This Way Too Much

 

 

 

 

 

 

 

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