Applesauce Oat Muffins

I have a hard time thinking of good, healthy snacks for my family. I am always reaching for the same things, which we all get sick of, and quick! When I saw these posted on my friends blog, I had to give them a try. And guess what?! My kids devoured them, I couldn’t stay away, and, this is the big shocker...My husband ate them. He even took them to work with him the next day for a snack. Seriously this just doesn’t happen. He always eats the same snacks, so this was monumental! I hope your family enjoys them as much as we do!

Applesauce Oat Muffins

Printable Version

1 cup rolled/old-fashioned oats

1 cup unsweetened applesauce

1/2 cup milk

1 large egg

1 1/2 teaspoons vanilla

4 Tbs. butter or coconut oil, melted

1/3 cup sugar

1 banana, mashed, optional

1/2 cup white flour

1/4 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/4 teaspoon salt

2 Tbs. flax seed, ground, optional

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..

In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter or oil, sugar, and banana. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and flaxseed if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture is quite runny, fyi!

Distribute the batter evenly among the 12 muffin cups. (I LOVE to make mini muffins-that way my young kids don’t waste 1/2 of the serving that I give them! If doing so, bake for 9-10 minutes.) Bake regular size muffins for 13-15 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.

Remove the muffins to a rack to cool completely. These freeze wonderfully, if needed!

Recipe adapted from Melskitchencafe.com

Makes 12 regular size muffins, or 48 mini muffins

German Pancakes

I have eaten German pancakes forever. Like, since I can remember, forever. Usually it was at my cousin Katie's house...my wonderful aunt would always make these for us the morning after a slumber party. I remember always running up the stairs and smelling these babies cooking. They still are my favorite go-to breakfast whenever I have visitors, and also a sneaky way to get one of my twin boys to eat eggs! These puff up beautifully when the are cooking, so be ready to show them off directly out of the oven...they fall fast!

German Pancakes

Printable Version

6 eggs

1 cup flour

1 cup milk

1/2 tsp. salt

1/2 tsp. vanilla

1/4 cup butter

Preheat oven to 350 degrees. Melt butter in 9x13 inch pan. In a medium bowl, mix eggs, flour, milk, salt and vanilla. Pour batter into prepared pan. Bake on middle rack in the oven for 25-35 minutes. Serve with butter, powdered sugar, and syrup.

Serves 6.

Healthy Whole Wheat Waffles

I’m always hunting for something new to feed my crazy twin boys. Well, this is it, and BOY (no pun intended:)) Was this a hit! Seriously I was so excited as they gobbled these down. They are pretty much as minimalistic as you can get in the ingredients section, with no sugar! So many recipes sweeten their waffles with ½-1 cup of sugar. I was happy to find an awesome recipe without all of the junk. And they devour these, seriously! So, for a sugar free healthy breakfast...here ya go! P.S...these freeze amazing.

Healthy Whole Wheat Waffles
Printable Version

1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups milk
1/3 cup plain applesauce (or canola oil)
2 eggs, separated

Beat egg whites until the hold stiff peaks. In a large bowl whisk flour(s), baking powder, and salt.
In a small bowl whisk together milk, oil, and egg yolks. Stir wet ingredients into the dry ingredients until just combined. Then, gently fold the egg whites into the batter.
Let rest for 10 minutes, preheat the waffle iron, and bake until golden brown.

Recipe from The Cooking Actress
Makes 6 Belgian waffles

Stuffed French Toast

I don’t know about you, but when I go to a restaraunt and see “Stuffed French Toast” on the menu, I order it every time. Did you know how easy it is to make at home?! Seriously I was so shocked when  looked up the recipe and saw that it was virtually just as simple as regular french toast. Just add two more ingredients and one more step and you are good to go with that crispy outside, and ooey-gooey filling oozing out all over your plate. I barely needed syrup on this delicious rich breakfast treat!

Stuffed French Toast
Printable Version

4 thick slices French Bread
¼ cup Jelly, Jam, Or Fresh Fruit
4 ounces Cream Cheese, At Room Temperature
2 whole Eggs
½ tsp. Cinnamon
½ cups Skim Milk
2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.
Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and fruit spread of your choice.  Combine well.
In a large, shallow, separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices.
When done stuffing each piece of bread, dip in egg mixture and completely coat each piece. Make sure all sides are covered.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.

Serves 4
Recipe adapted from Tasty Kitchen

Mini Quiche

My sister makes these for her family all of the time. Every time she visits I beg her to whip them up, and I finally got the nerve to make them for myself. I love everything mini, and these are no exception. These mini quiches pack a punch, and are good at any time of the day! These are perfect to make for your Christmas get-togethers. They freeze and reheat in the oven or microwave amazing!

Mini Quiche
Printable Version

pie crust (refrigerated or THIS RECIPE)
6 eggs
⅓ cup cream
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
¾ cup shredded cheddar jack cheese
¼ cup finely chopped peppers
2 tbs. chopped green onions

Roll pie crust very thin, to about ⅛”. Cut out circles a little larger than mini cupcake tins. Mix all of the ingredients together, pour into pie crusts and bake at 350 for 15 minutes.

Makes approx. 25 mini quiche
Recipe from Amanda

Pumpkin Waffles

Bring on the pumpkin! My hubby is not a fan of pumpkin, which makes my pumpkin ventures few and far between. I adore it, however, so I have to use my friends as taste-testers...they hate it! Just kidding, they adore me. They love that my husband is a bit on the pickey side, and that they benefit from it! These were the perfect, mild, pumpkin spice flavor. I was getting oooo’s and ahhh’s...and that counts as a success to me!

Pumpkin Waffles
Printable Version

2 1/2 cups all-purpose flour
4 teaspoons baking powder
3 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
1/4 cup butter, melted

Preheat a waffle iron according to manufacturer's instructions.
Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
Top with butter, powdered sugar, and syrup.

Recipe adapted from Better homes and garden

French Toast Crumble

My hubby hates breakfast foods. Really, he would much rather have a cold bowl of straight-from-the-box cereal than something I had been slaving over all morning. Although this may sound appealing to you, I hate it! I am not a cereal girl, due to my wonderful mother always making me homemade pancakes, french toast, or dip n eggs:) That being said, whenever a yummy breakfast recipe comes around I call my neighbors to come help me devour it, because Cody basically tries a bite and that’s that. Well, here’s how good this was...he ate THREE bites! I know it sounds silly, but he has only done that a few times...with my Best Homemade Pancakes and with my Waffles of Insane Greatness. It is quite the accomplishment to get him going back for more.
This sugary breakfast treat is the perfect mixture of a crunchy top and a moist bottom. With syrup drizzled over the top you will be going back for more, too!

French Toast Crumble
Printable Version

1 loaf Crusty Sourdough Or French Bread
8 whole Eggs
2 cups Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract

Topping
3/4 cup Flour
3/4 cup Firmly Packed Brown Sugar
1 1/2 teaspoons Cinnamon
1/4 teaspoon Salt
Freshly Grated Nutmeg,
1 ½ Sticks Cold Butter, (12 tablespoons) Cut Into Pieces
Warm Syrup, For Serving

For the French toast: Grease a 9x13 inch baking pan with Pam. Cut the bread into into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed. Overnight will ensure some delicious flavor, but I have done it right away and achieved great results as well.
For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
When you're ready to bake the casserole, preheat the oven to 350 degrees. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
Scoop out individual portions. Top with warm pancake syrup.

Serves 10.
Recipe adapted from Pioneer Woman Cooks

Buttermilk Caramel Syrup

This syrup is as good as it sounds! A perfectly sugary, creamy syrup to be dumped over your choice of breakfast foods. We prefer these Homemade Pancakes or then Waffles of Insane Greatness just below this recipe. Whenever breakfast is for dinner, I have to whip up this delicious side:)

Buttermilk Caramel Syrup
Printable Version

1/2 cup buttermilk
1/3 cup sugar
1/3 cup brown sugar
2 Tbs. butter
1/3 tsp baking soda
1/3 tsp vanilla

In a medium saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Boil, constantly stirring, for 1 minute. Remove from heat and whisk  in soda and vanilla. It will bubble up a lot, so be sure to use a medium to large saucepan. As it cools, the bubbles will go away and the syrup will thicken.

Serves: Makes about ½ cup syrup, or enough for 4 waffles
Recipe from creationsbykara.com

Waffles of Insane Greatness

The name has it right. These waffles are Insanely great. I made them last week and my friend and I barely talked the entire time we chowed. Honestly, there were more, “mmm’s” and “holy crap it’s so good’s” than any other conversation at the table! The amazing part of these waffles is the cornstarch...there is SO much in this recipe, and it makes these have the perfect crunch of an outside. The middle is a dense cake-like consistency and when this Buttermilk Caramel Syrup seeps into the middle you won’t be able to stop. I think I might need one. Right. Now. (The recipe only makes 4 belgian waffles, so be sure to change to work for your fam.)

Waffles of Insane Greatness
Printable Version

1 ½ cup all-purpose flour
1/2 cup cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1 ¼ tsp. salt
2 Tbs. sugar
1 ½ cups buttermilk
2/3 cup vegetable oil
2 large eggs
1 ½  tsp. vanilla extract

In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar.  Whisk together to blend.
In another mixing bowl, beat together the buttermilk, oil, eggs and vanilla.  Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain.  Set aside to rest for 30 minutes.
Preheat a waffle iron.  Fill waffle wells and cook according to the manufacturer’s instructions.  Cook until crisp and golden.  Serve immediately.

Serves: Makes 4 Belgian Waffles
Recipe from foodnetwork.com

Raspberry Cream Cheese Muffins

My good friend brought these to me as a surprise. O am I glad that she did! I hadn’t made muffins in a long time, and these fit the bill...moist, a hint of sweetness and a little tart from the berries. I only added walnuts to half of the recipe to make at least a few of them hubby-friendly, but I enjoy the nuts! I might, MIGHT have eaten 3 straight out of the oven...oops:) Better take the rest to the neighbors before I munch on them all!

Raspberry Cream Cheese Muffins
Printable Version

⅔ cup cream cheese, softened
⅓ cup butter, softened
1 ½ cups sugar
1 ¾ tsp. vanilla extract
2 egg whites
1 egg
2 cups flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
½ cup buttermilk*
1 ½  cups fresh or frozen raspberries
½ cup finely chopped walnuts

Preheat oven to 350 degrees. Combine cream cheese and butter in a large bowl. Beat until well blended. Add sugar and beat until fluffy. Add vanilla, egg whites, and egg; beat well. Combine flour, baking powder, baking soda, and salt. Add ⅓ of flour mixture, the ½ of buttermilk. Alternate the two, ending with flour. Fold in raspberries and walnuts.
Spoon batter into muffin cup liners and bake for 25 minutes or until a toothpick comes out clean. Remove from pans and cool.

*A substitute for buttermilk is ½ Tbs. of white vinegar to ½ cup milk.

Makes about 24 muffins
Recipe from Sara

Blood Orange Toast

Want a simple, healthy, delicious snack? This is it! I was at the grocery store the other day and saw a blood orange for sale...sounds a little creepy, but I thought I would give it a try anyway. It was a little more tart than a regular orange, with beautiful red droplets running through every inch when sliced. When layered with cottage cheese and toast, it makes a perfect and scrumptious mid-afternoon snack.

Blood Orange Toast
Printable Version

1 blood orange
⅓ cup cottage cheese
1 slice whole wheat bread

Peel orange and cut into ¼” slices. Toast whole wheat bread and top with cottage cheese and 2-3 slices of blood orange.

Serves 1.

Cinnamon Stack Bisquits

Delicious, impressive, easy. What else is there to say! These little treats look like they are SO difficult to make, and they taste so yummy! I make them for breakfast, for dessert, or for a snack. O yum. My mother-in-law and I were addicted to them a couple of summers ago...like serioulsy addicted. We always had to have some stashed in the freezer (nuke them in the microwave for 15 seconds and they are perfect!) When I told her I was making them, I thought she was going to hop a plane to Nebraska! Maybe I should tell her I am making them more often...:)

Cinnamon Stack Biscuits
Printable Version

Dough
2 cups flour
3 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp salt
3 Tbs. sugar
1/2 cup butter flavored shortening
⅔ cup milk

Filling
3/4 stick butter, melted
1/4 cup sugar
1 Heaping Tbs. cinnamon

Icing
2 cups powdered sugar
2 Tbs. water

Combine all of the dry ingredients, then cut in shortening with a pastry cutter until mixed well and slightly crumbly.
Then, slowly stir in milk.

When dough begins to clump, knead with hands for about 30 seconds, or until dough forms a ball. Flour your surface WELL to prevent sticking, and roll out your dough in a rectangle. Cut off edges to make perfectly straight sides of your rectangle.
Next spread filling evenly to each edge of the rectangle. Cut rectangle from left to right (long-ways) into 5 strips and stack directly on top of one another.
Cut into 12 equal pieces and flip each individual piece into a cupcake tin. Bake for 12-14 minutes at 400.
While they are baking,  make icing by mixing powdered sugar and water together. Add additional water, if desired, for a thinner consistency. Drizzle each biscuit with icing while still warm to enable it to melt. Serve and enjoy!

Recipe from Melissa

The Best Homemade Pancakes

I am not kidding when I say these are the best homemade pancakes. They do take a few more minutes to whip up than bisquick, but they are so beyond worth it you won’t regret it! The texture of these pancakes is so different, so delicious. You know if my hubbs will eat breakfast for dinner that the recipe must rock, and he will eat these! They are extremely moist and they feel very light compared to normal pancakes. (Too bad they aren’t light in calories...) Unfortunately, I could chow down about 10 of these babies. I often am doubling the recipe to get some for leftovers, they save wonderfully. Yum Yum! I just want to eat one right now...maybe I will...

The Best Homemade Pancakes
Printable Version
2 cups sour cream
scant cup of all purpose flour
2 Tbs. sugar
2 tsp. baking soda
1 tsp. salt
4 large eggs
1 tsp. vanilla extract
butter or pam spray
syrup, for topping
whipped cream, for topping
fresh fruit, for topping

Turn a skillet on to medium-low heat, about 325 degrees if it is electric. Comine the sour cream, flour, sugar, baking soda, and salt. Stir together very gently, stop short of the mixture being combined.
Whisk the eggs and vanilla in a separate bowl, then add to the sour cream mixture. Stir together gently, once more, stop short of the mixture being combined. A little white and yellow swirling is great.
Melt about a tablespoon of butter or spray your pan with pam. Pour the batter into the skillet, ¼ cup at a time. Cook pancakes for 1 ½ minutes, then flip and cook for an additional 1 ½ mintues, or until cooked through.
Top with desired toppings and enjoy!

Makes about 15 pancakes.
Recipe from Pioneer Woman

Monkey Bread

We eat monkey bread every Christmas morning in my home, and I look forward to it all year long. It is so easy to make, so I decided that it could be a every-big-holiday breakfast! I made it for the first time without my mom this Easter morning. It was ooey-gooey and delicious, and now I can't wait until Christmas! (If I can wait that long!)

Monkey Bread

Printable Version

1/2 cup chopped nuts (optional)

18 freezer rolls (I use Rhode's)

1 small package Cook N' Serve Butterscotch pudding

1 cube butter (1/2 cup)

3/4 cup brown sugar

1/2 tsp. cinnamon

The night before you want to serve these, grease a Bundt pan or an Angel Food Cake pan (grease fairly generously).
Put in chopped nuts and frozen rolls. Sprinkle butterscotch pudding over rolls. Melt butter in a small dish and add brown sugar and cinnamon, mix until combined.

Pour butter mixture over rolls. Let sit overnight, covered with plastic wrap, on the cabinet. The next morning, bake at 350 degrees for about 35 minutes. Cover with foil for the last 10 minutes to avoid browning too much. Remove from the oven and invert onto serving plate.

Serves 6-8.

Recipe from Momma!

Bread Pudding

Ahhh. Bread pudding. When I eat this I just feel at home, it is just one of those dishes I guess. Perfectly gooey with a little bit of crunch, nothing but bread and a sweet sugar and cinnamon flavor. I opt out of putting anything such as raisins in my bread pudding, it ruins it! This was the best bread pudding I have ever had...I will now be making it with every extra piece of bread I have! Enjoy...seriousoly...Enjoy...

2 cups milk
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

 In medium saucepan, over medium heat, heat milk just until film forms over top. Add butter to warm milk, stirring until butter is melted. Cool to lukewarm. Combine sugar, eggs, cinnamon, nutmeg, and vanilla in a separate bowl. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm with sauce below.

Sauce

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.