Archive for the ‘breakfast/brunch’ Category

This honestly is the best granola you’ll ever have. Trust me on this!
1/2 cup vegetable oil
1/2 cup pure maple syrup
1 1/2 cups lightly packed light brown sugar
6 cups quick cooking or old fashioned rolled oats
2 cups chopped walnuts (I use almonds)
1 cup toasted wheat germ
1 cup sweetened shredded coconut
1 cup raisins
1 cup sweetened dried cranberries or cherries
Place oven racks in two center positions. Preheat oven to 350 degrees. Coat 2 jellyroll pans with vegetable spray. Set aside.
In 1-quart microwave-safe bowl, combine oil, syrup and brown sugar. Microwave, uncovered, on high power 3 minutes or until sugar starts to melt. Remove from microwave and whisk until any lumps disappear.
In 3-quart or larger bowl, combine oats, walnuts, wheat germ and coconut. Toss to mix well. Pour syrup mixture over oat mixture and stir until well mixed. Spread evenly onto jellyroll pans. Place one pan on each rack in preheated oven.
Bake 10 minutes. Remove pans, stir granola and return pans to oven, rotating to opposite racks. Bake 8 to 10 minutes more, taking care not to overbrown. Remove from oven and cool to room temperature in pans. Sprinkle half the raisins and half the dried cranberries over each pan, then stir to mix well. Store in airtight containers. Makes about 14 cups.

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My kids LOVE Eggo waffles.  Kylie especially, that girl could probably live off of Eggo waffles.  A few days ago we (gasp!) ran out of Eggo waffles, so I got online and searched for recipe that would be close enough to fool everyone.  Well.  Let me just say that Kylie, who picky doesn’t even begin to describe, got a huge smile after her first bite, gave me a thumbs-up, and asked for more!  Success!

In a large bowl, combine:

3 cups flour

1 Tbsp baking powder

1 1/2 tsp salt

Set aside.

In a medium bowl, mix on high for 1 minute:

4 eggs

2 1/2 Tbsp sugar

Add to the liquid:

1 cup whole milk

1/4 cup buttermilk

1/2 cup water

1/4 cup vegetable oil

Take the liquid mixture, and add to the dry ingredients.  Mix on medium for 30 seconds, until combined.

Cook on low on your waffle iron for about a minute.  You do not want the waffles to brown.  Cook until “set.”  Then cool on a rack, throw in a freezer bag, and pop into the freezer.


Yield:  10 – 6.5″ waffles


recipe from Top Secret Recipes






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Can’t wait for peaches to be in season to try this!

1 pkg (3 oz) cream cheese, softened

10-14 slices (1″ thick) French bread

1 can (29 oz) peach slices, drained (I’m using fresh peaches sweetened w/ sugar)

1/4 cup chopped nuts

3 eggs

1 cup milk

1/3 maple-flavored syrup

2 Tbsp butter, melted

1 Tbsp sugar

1 tsp cinnamon

1 tsp vanilla

*Preheat oven to 400.

*Spread cream cheese over both sides of bread slices.  Place bread in 13×9″ baking pan.  Prick bread slices several times.  Top with peach slices; sprinkle nuts over peaches.

*In large bowl, whisk eggs, milk, syrup, butter, sugar, cinnamon, and vanilla.  Pour mixture over bread.

*Bake 20-25 minutes, or until set in center.


from The Pampered Chef


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Oh my deliciousness!

2 cups sugar

2 cups water

1/4 cup butter

1/4 tsp cinnamon

1/4 tsp nutmeg

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

3/4 cup shortening

2/3 cup milk

1/4 cup sugar

1/2 tsp cinnamon

3 cups peeled, shredded cooking apples (3 to 4 medium)

*Sauce:  In large saucepan, combine 2 cups sugar, water, butter, 1/4 tsp cinnamon, and nutmeg.  Bring to a boil.  Boil for 5 minutes; set aside.

*Dough:  In large mixing bowl, combine flour, baking powder, and salt.  Using pastry blender, cut in shortening until pea-size.  Make well in center.  Add milk all at once.  Stir just until moistened.  Knead dough on lightly floured surface 10-12 strokes or until nearly smooth.  Roll out to 12×10″ rectangle.

*Filling:  Combine 1/4 cup sugar and 1/2 tsp cinnamon; set aside.  Sprinkle apples evenly over dough.  Sprinkle with sugar mixture.  Roll dough into spiral, starting from a long side.  Pinch seam to seal.  Cut into twelve 1″ thick pieces.  Place in 13x9x2″ baking pan.  Pour sauce over dumplings (yes, use it all!).  Bake in a 350-degree oven about 50 minutes, or until golden.

Serve warm and enjoy!


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I love french toast, Scott loves pumpkin.  I’m considering giving this a try.  The pumpkin just makes me nervous since I’m not a big fan…

(12 servings)

1 pkg (12 oz) brown sugar & honey breakfast links

12 eggs

1 can (30 oz) pumpkin pie filling

1 can (12 oz) evaporated milk

1 tsp cinnamon

1 tsp vanilla

15 slices white bread, cubed

confectioners’ sugar

maple syrup

*Cook sausage according to package directions.  Cool slightly; cut into 1/4″ slices.  In large bowl, whisk eggs, pie filling, milk, cinnamon, and vanilla.  In a very large bowl, combine sausage and cubed bread.  Add pumpkin mixture; stir to coat.  Transfer to a greased 13″x9″ baking dish.

*Bake uncovered at 350 for 35-40 minutes or until knife inserted into the center comes out clean.  Dust with confectioners’ sugar.  Serve with syrup.


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2 cups flour

2/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

1 large egg

1 cup, plus 2 Tbsp milk

6 Tbsp butter, melted and slightly cooled

1 tsp vanilla extract

Cinnamon-Sugar Topping

1/2 cup sugar

1/2 tsp cinnamon

2 Tbsp butter, melted and slightly cooled


*Heat the oven to 375.  Butter the bottoms of 12 standard-sized muffin cups and set pan aside.

*Combine in large mixing bowl: flour, sugar, baking powder, salt, and nutmeg.

*In a medium bowl, whisk the egg until it’s frothy.  Blend in the milk, melted butter, and vanilla extract.  Make a well in the dry ingredients and pour in the liquid mixture.

*Using a wooden spoon, mix the batter just until it’s evenly blended, then spoon it into the muffin cups, filling each about 2/3 full.

*Bake the muffins on the center rack for 15 minutes, then rotate the pan and bake for an additiona. 5 to 7 minutes.  Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, then remove them from the cups.

*Before the muffins lose their warmth, prepare the topping.  Mix the sugar and the cinnamon in a small bowl, melt the butter and transfer it to a separate bowl.  Set both bowls next to the muffins.

*Working one muffin at a time, quickly dip the tops in the melted butter and then the cinnamon sugar, rolling each muffin in all directions to cover the entire top.


from Family Fun’s kitchen


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1/2 cup brown sugar

1/4 cup butter

8 oz sour cream

2 eggs

1 cup shredded carrots

1/2 cup flaked coconut

1/2 cup raisins (or craisins)

1 1/2 cups flour

1 tsp soda

1 tsp cinnamon

*Combine sugar and butter.  Mix.  Add sour cream and eggs.  Mix.  Stir in carrots, coconut, and raisins. 

*In a separate bowl stir together flour, baking soda, and cinnamon.  Add to the wet mixture.

*Spoon into greased muffin pan (or use paper cups).

*Bake for 20-25 minutes @ 375.

from Grandma’s kitchen


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