Baked French Toast

Some of my favorite recipes are those that you can make ahead, leave in the fridge overnight and then not worry about until lunch time. It was so great to come home from church to the smell of baked french toast. My husband put the topping on and threw it in the oven. This is the perfect breakfast to serve overnight guests! It is delicious, fancy and requires no preparation the day you make it!

Baked French Toast
Adapted from: Paula Deen

12-18 slices french bread
8 eggs
2 c. half and half (I used fat free)
1 c. milk
2 T. sugar
1/4 t. cinnamon
dash of salt

Topping:
1 c. brown sugar
1 c. butter, cut into chunks
1 c. walnuts (or pecans)
1/2 t. cinnamon

Grease a 9x13 pan. Arrange bread slices in 2 overlapping layers in pan. In large bowl, whisk eggs, half and half, milk, sugar, cinnamon and salt. Pour milk mixture over bread slices, spooning some of the mixture over the tops of the slices. Cover and refrigerate overnight.  Combine topping ingredients in medium bowl and combine with pastry blender. Store in ziplock in refrigerator over night.
The next day, preheat oven to 350 degrees. Crumble topping over bread and bake for 30-40 minutes or until puffed up and golden brown.

Double Chocolate Chip Muffins

This is a great healthy-ish muffin recipe.While it does have chocolate chips and sugar, it doesn't have oil, and has some whole wheat flour...not bad considering the end result. I really think the coconut milk adds a little more moisture than cow's milk would. If you haven't tried coconut milk yet, go for it! My kids love it and it is the only milk that I drink.

Double Chocolate Chip Muffins

1 c. Flour
1 c. sugar
3/4 c. whole wheat flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. cocoa powder
1 1/2 chocolate chips, separated

1/2 c. unsweetened applesauce
1 c. coconut milk (or cows milk, soy milk, or almond milk)
1 egg
1 t. vanilla

Preheat oven to 375. Combine dry ingredients and 1 c. of chocolate chips. In separate bowl, combine wet ingredients. Stir dry and wet ingredients until just combined.  Pour batter into 12 muffin cups and sprinkle each with additional 1/2 c. of chocolate chips. Bake approximately 15 minutes or until muffin springs back when gently pressed.

Banana Muffins

I've been in sort of a rut with snacks for the kids. It is so easy (and healthy) to just give them a piece of fruit and call it good. But, lately, I've been wanting to spice things up a bit. I found this simple, healthy recipe and the kids loved it. I loved that it doesn't have any butter or oil and only 1/4 c. of sugar. The original recipe was for mini-muffins. Since I don't have a mini-muffin pan, I made full size- which was a good thing because my kids each ate 3 full sized muffins!

Banana Muffins

2-3 bananas, smashed
1/4 c. sugar
1/4 c. unsweetened applesauce
1 egg

1 t. baking soda
1 t. baking powder
1/8 t. salt
1 c. flour

Preheat oven to 400 degrees. Combine first 4 ingredients and mix well. Stir in dry ingredients, just until combined and spoon into muffin tins. Bake for about 15 minutes or until toothpick inserted comes out clean.

Pumpkin Scones with Spiced Glaze

One of my favorite food blogs has to be Brown Eyed Baker. Her recipes are always top notch. What is better than pumpkin scones on a fall evening? I made these for the ladies Bible study group I am in. I replaced all of the cream from the original recipe with almond milk with fabulous results!

Pumpkin Scones with Spiced Glaze
2 c. Flour
7 T. sugar
1 T. baking powder
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. cloves
1/4 t. ginger
6 T. cold butter, cubed
1/2 c. pumpkin puree
1 egg
3 T. almond milk

Combine dry ingredients and whisk. Cut butter into dry ingredients using pastry blender or forks until butter chunks are non longer visible. In separate bowl combine pumpkin, egg and milk and stir. Fold into dry ingredients. Shape into rectangle. Cut into three equal pieces. Cut and 'x' into each of the 3 pieces, making a total of 12 triangular pieces. Bake at 400 for about 15 minutes.

When cooled. Drizzle with Icing. Then drizzle with 2nd (spiced) icing.

Sugar Icing
1 c. powdered sugar
2 T. almond milk
Combine and whisk. Drizzle over scones.

Spiced Icing
1 c. powdered sugar
2 T. (or slightly less) almond milk
1/4 t. cinnamon
1/8 t. nutmeg
pinch of ginger
pinch of cloves
Combine dry ingredients. Add milk slowly and whisk until desired consistency. Drizzle over iced scones.

Pumpkin Spice Granola

This recipe is a winner! The thing I love best about this recipe is the fact that since pumpkin puree is used, there is no need for oil! This recipe is from Baking Bites and is one the whole family enjoys.

Pumpkin Spice Granola
2 c. puffed brown rice cereal (or rice krispies)
4 c. oats
2 t. pumpkin pie spice
pinch of cardamom
3/4 t. salt
3/4 c. brown sugar
1/2 c. pumpkin puree
1/4 c. pure maple syrup
1/4 c. applesauce
1 t. vanilla
3/4 c. chopped almonds
1 c. raisins

Combine all ingredients except almonds and raisins and combine well. Bake at 325 on cookie sheets for 25 minutes. Stir well. Sprinkle almonds and return to over for 10-15 minutes. Remove from oven and stir. After granola has cooled, add raisins and store in airtight container.

Ham & Cheddar Scones

Yum! These are easy to make and a big hit with adults and kids alike. They are great for breakfast, a quick lunch, or as a fancy accompaniment to a dinner. I found the recipe in either Family Circle magazine or Better Homes and Gardens. Ooops! I can't remember. I've already made these twice and will be making them again soon. I may add about a 1/2 t. of salt next time.

Ham & Cheddar Scones
1 3/4 c. AP flour
1/4. c Whole wheat flour
2 t. baking powder
1 t. sugar
1/2 t. baking soda
1/8 t. salt
1/2 c. butter
1/2 c. cheddar
1/4 c. diced ham
1 t. dried dill
3/4 c. sour cream
1 egg
1 T. dijon

Combine dry ingredients and blend in butter with pastry blender. Stir in cheese, ham and dill. Combine egg, sour cream and dijon. Fold in until just combined. Roll dough onto floured surface and cut out. Or just form into biscuit shapes by hand :) Bake at 375 for 18-20 minutes.

Greta and Miles rating: YUMYUMYUMYUM.

Crock Pot Steel Cut Oats

One day I posted that I had made steel cut oats as my facebook status. I got all sorts of comments like "how the heck do you cook those, anyway?". Well, I like to make a big 'ol batch in the crock pot and then portion it out into containers for reheating during the week. That way I can just reheat a single serving when I'm ready. These are great topped with fresh fruit, with a swirl of yogurt, with dried fruit or nuts. Here is a page with some of the health benefits of eating steel cut oats.

Steel Cut Oats

7 c. water

1 c. steel cut oats

1 T. cinnamon

1/4 t. salt

1/4 c. brown sugar

1 T. coconut oil (or butter)

1 T. honey

Combine all ingredients into crock pot and cook on low or high until desired consistency. Since I cook mine to reheat, I turn the crock pot off when they are still a little runny. I usually end up cooking them on high for about 4 hours. Yields about 8 servings.

All portioned out and ready to go!

Browned Butter Banana Bread

My Mother-in-law makes a mean banana bread. Seriously, it is the BEST. I have the recipe, and it uses a cake mix in the ingredients. Call me lazy, but I just never buy or use cake mixes. Well, maybe that is the opposite of lazy? I have tried my best to find a banana bread recipe that is even close to as good as hers. I have made probably about 5 versions. This one is very, very good! I found the recipe at Sing for Your Supper. I love her blog! Her recipes never disappoint. This bread was even better the 2nd day!

Browned Butter Banana Bread
1/2 c. butter
2 c. flour
3/4 c.brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 bananas, mashed
1/2 c. chopped pecans (I omitted)
2 eggs
1 tsp vanilla extract

Preheat the oven to 350 and grease an 8" loaf pan.

In a medium saucepan over high melt the butter. Once it is melted lower the heat to medium and swirl the butter around the pan. Continue to swirl the butter occasionally. After about 5 minutes the butter will literally turn brown. Remove the pan from the heat and allow to cool while getting everything else ready.

In a large bowl sift the dry ingredients.
In another bowl whisk the eggs then add the mashed bananas, vanilla and the semi-cooled butter.
Add the liquid to the dry mixture. Mix just until incorporated, don’t over mix. Pour the batter into the greased loaf pan.

Bake at 350 for 60-70 minutes, until it is browned on top and a fork inserted comes out clean. Cool for at least 15 minutes in the pan before cutting and serving.

Sweet Potato Pancakes

We make these every Sunday morning and they taste like pumpkin pie for breakfast! I also really like to make my own pancake mix to have on hand- a great combo!

SWEET POTATO PANCAKES

1/2 c. pureed sweet potato (or pure pumpkin)

1/2-1 t. cinnamon

1 c. pancake mix, prepared as directed on box

OR make your OWN pancake mix from scratch!

HOMEMADE PANCAKE MIX

3 1/2 c. Whole wheat flour (you can use any combination of flours totaling 6 cups)

2 1/2 c. all-purpose flour

2/3 c. sugar

2 T. baking powder

1 T. baking soda

Combine ingredients with whisk and store in airtight container. When ready to use combine 1 c. mix with 3/4 c. milk and 1 egg.

Peanut Butter and Banana Muffins

OK, this is a recipe AND a cook book review! This recipe is from Jessica Seinfeld's cook book, Deceptively Delicious. Her cook book is fabulous and features recipes with pureed fruits and veggies hidden cleverly in delicious meals and goodies! I have made a lot of the recipes in the cook book and will discuss those later. But, back to this recipe- I have tried this both with the pureed cauliflower and with the pureed carrot. Both version are fabulous, but my family likes the carrot recipe the best. I highly recommend this cookbook to anyone with or without children.

PEANUT BUTTER BANANA MUFFINS
(with carrot or cauliflower)
Non-stick cooking spray
1 c. brown sugar (divided 2) 1/2 c. portions)
1/2 c. natural peanut butter
1/2 c. carrot or cauliflower puree
1/2 c. banana puree
1 large egg white
1 c. whole wheat flour
1 t. baking powder
1 t. baking soda
1/2 t. salt

Preheat oven to 350. Grease muffin pan with nonstick spray. Combine 1/2 c. sugar, peanut butter, vegetable puree, banana and egg white. Mix well. Add dry ingredients and stir just until combined. Add 2nd 1/2 c. of brown sugar and stir only once or twice. Divide batter into muffin cups and bake until tops are golden and toothpick come out clean. About 15-20 minutes.

Here are the other recipes I have tried from this wonderful book-
Banana bread- Great!
Sweet Potato Pancakes- Fabulous, our new Sunday morning tradition
Aloha Chicken Kebabs- Great flavor, but had trouble keeping the breading on
Grilled Cheese Sandwiches (with squash puree)-Even better than the original
Sloppy Joes- Excellent

Granola

This is my stand-by granola recipe. We always have a jar (or 2) of this stuff around. Some of my favorite combinations are dried tart cherries and almonds, and blueberries and almond or pecans. This is absoutely delicious mixed into a bowl with plain fat-free yogurt and a little honey or agave nectar. My hubby also likes this on top of a salad with vinaigrette.

GRANOLA

3 c. oats

1 c. raw sunflower seeds (or nuts)

1 c. shredded, unsweetened coconut

1/4 c. brown sugar

1/4 c. pure maple syrup

1/4 c. vegetable oil

3/4 t. salt

1 c. dried fruit (I used blueberries this time)

Combine sugar, syrup, oil and salt. Combine oats, seeds and coconut, stir. Add oil mixture to oats. Spread over 2 cookie sheets and bake at 250 degrees, stirring every 15 minutes until done to your liking (I did 30 minutes). Cool and add dried fruit. Store in airtight container. Makes approximately 6 cups.

Breakfast Bars

Looking for a quick, healthy breakfast? We have our freezer stocked with these at all times. I found the recipe here. Joe takes one of these and a banana with him to work for breakfast every morning. The bars are filling and really stick with you! They also contain spirulina. You can find spirulina in most health food stores. A container should cost about $20, but I have always gotten it in the bulk spice section so I didn’t have to buy quite so much at once (and it is a fraction of the cost).

BREAKFAST BARS

2 1/2 c. oats

1/2 c. flax seed

1/4 c. cocoa powder

1/2 c. natural peanutbutter

1/2 c. honey

1/2 t. spirulina (I use closer to 1 t., but start here until you get used to the taste)

1/2- 1 c. hot water

Combine all ingredients in large bowl. Mix well and form into patties. Wrap in saran wrap and store in refrigerator or freezer. Makes 8-12 bars.

Kolaches

What? You’ve never had a kolache? Around here, most people have had a kolache. Most people actually have their own family recipe that is “the best”. The kids and I spent Sunday afternoon in Wahoo at my parents. My Dad thought it would be fun to make some homemade kolaches, but to knead and partially rise the dough in the bread machine. We were so excited to see our results! If the bread machine yielded delicious kolaches, we would have found a precious shortcut to a long and laborious recipe. So? How were they? Awesome!

We used the dough recipe from my Grandma Swanda. The dough can also be used to make clover leaf rolls, crescent rolls- just about anything. We did the fillings Grandma Hain style. Her secret for good poppy seed filling is a little grape jam mixed in. But, you can use an type of filling. It was a great way to spend a Sunday afternoon and now that Dad has discovered a quick and easy way to make kolaches, I think we’ll be making them a lot more often!

Grandma Swanda’s Kolache dough

1 1/2 c. Milk (Evaporated or whole milk)

6 T. Margarine, softened

1 egg plus 1 egg yolk

3 T. sugar

1 1/2 t. salt

1T. plus 3/4 t. dry active yeast

4 1/2 c. flour

fillings of your choice

Warm milk in microwave or on stove top. Place warm milk, eggs, margarine, salt and sugar in bread machine. Cover completely with flour. Pour yeast on top of flour. Turn bread machine on dough setting.

When dough is done- roll into 2″ balls and place an inch apart on greased cookie sheet. Cover with tea towel and rise 30 minutes or until double in size. Place fingers in center of dough ball and pulling outward, create a well for the filling. Repeat on each ball. Fill each with filling. Cover and let rise another 30 minutes.

Bake at 400 degrees for 8-10 minutes.

Streusel Topped Blueberry Muffins

We have TONS of blueberries right now. I think my 2 year old may be addicted. So, in an attempt to keep her off the sauce :) I decided to use some of them for muffins. The original recipe I found was on allrecipes.com . This time I decided to make a healthier version and they really turned out awesome!


Streusel Topped Blueberry Muffins
1 c. all purpose flour
1 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1 1/2 T. all-purpose flour
2 c. fresh or frozen blueberries
1/2 c. unsweetened applesauce
3/4 c. granulated sugar
2 eggs
1 t. vanilla extract
1/4 t. lemon zest
1/2 c. skim milk
2 T. all-purpose flour
3 T. granulated sugar
2 T. brown sugar
1/2 t. ground cinnamon
2 T. butter, diced

Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper liners.
Combine 2 c. of flour, baking powder, and salt in medium bowl. In small bowl, sprinkle 1-2 T. flour over blueberries, set aside. (This simple trick will keep you from having purple batter)
In large bowl, beat applesauce and 3/4 c. sugar. Beat in eggs, vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Do not over work batter. Spoon into muffin cups.

Combine 2 T. flour, 2 T. brown sugar, 3 T. sugar and cinnamon in small bowl. Cut in butter using fork or pastry blender until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.
Bake for 20-25 minutes.

Raspberry-Pecan Panini

My Mother in law is a fabulous cook. After the birth of each of my children- she was at the door with a fridge (and freezer) full of delicious food! This is one of the sandwiches she prepared for us. It is so simple, but wonderful. This would be great for a brunch or even a baby shower.

Raspberry-Pecan Panini
Sourdough bread, sliced
Provolone cheese, sliced
Seedless Red Raspberry Preserves
Chopped pecans
Butter
To assemble the sandwich, spread the raspberry preserves on one side of the bread. Sprinkle with pecans. On other side place cheese. Spread outside slices of bread with butter and grill in a panini press or George Foreman grill.

Kid Approved!!!

Breakfast Spaghetti

This is a variation of a recipe my Mom made for us growing up. This is great for breakfast or dinner and a great way to use up leftover spaghetti noodles.

Breakfast Spaghetti

1/2 c. chopped onion

1/2 c. diced bell pepper

2 garlic cloves, minced

Olive oil

3 1/2 c. cooked spaghetti

2/3 c. sharp cheddar, shredded

3 eggs

salt and pepper

8 slices bacon, cooked and crumbled

Parmesan cheese, shredded

Saute onion, garlic and pepper in olive oil in large skillet over medium heat. When onions are not quite translucent add spaghetti noodles. Stir. Add eggs one at a time stirring constantly to make sure egg does not burn. Add cheddar. Stir. Add salt and pepper to taste. Serve with crumbled bacon and Parmesan sprinkled on top.

Sweet Potato Muffins

These muffins are so tasty and have no oil or refined sugar! I found the recipe at Have Cake, Will Travel!

Next time I make these, I will definitely add some chopped nuts or raisins. But- I will definitely be making these again. The original recipe calls for nutmeg, which would have been great- but my husband doesn't really like nutmeg- so I omitted it. They were great even without!

Sweet Potato Muffins

1 cup whole wheat pastry flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1/2 t ginger powder

1 egg
2 T rum flavoring
2/3 cup sweet potato purée
1 t pure vanilla extract
1/2 cup pure maple syrup

Preheat oven to 350F, line muffin tin with paper liners.

Whisk dry ingredients together in a small bowl.

Combine egg, potato, flavoring, vanilla, and maple syrup, mix well.

Combine wet & dry ingredients, stirring until well mixed.

Scoop batter into prepared muffin tin. Bake for 15 minutes or until toothpick comes out clean.
let cool on a rack.

Coconut-Pear-Banana Bread

I had some fun things left over in the pantry and thought that a loaf of banana bread was the perfect place to use up some coconut and sun dried pears. The Banana Bread recipe was found at Good Things Catered. Of course, you know me, I can't leave anything the way it is...So, I made my own changes to the recipe. Below is how I've prepared this delightful loaf of bread!

Coconut-Pear-Banana Bread
1/2 c. margarine
1 c. sugar
2 eggs
3 bananas, smashed (about 1 1/3 c.)
3 T. vanilla yogurt
1 T. lemon juice
2 c. Flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. coconut, shredded, unsweetened
1/2 c. sun dried pears, reconstituted in boiling water, then chopped

Beat margarine and sugar. Add eggs, bananas, yogurt, and lemon. Mix well. Sift in dry ingredients. Fold together. Fold in coconut and pears. Pour into greased bread pan and bake at 350 for 1 hour.

Katie's Juicy Strawberry Scones

I have been dying to make this recipe since I first saw the picture on Good Things Catered. If you have a chance- check out her blog. Her recipes are amazing! Well, tonight I had some strawberries about to go bad in the fridge and thought this would be the perfect time to make them! My husband has the day off tomorrow and this will be the perfect breakfast treat.


Juicy Strawberry Scones

Ingredients:
2 1/4 - 2 1/2 c. all purpose flour (depends on how ripe your strawberries are)*I used 1/2 whole wheat pastry flour, 1/2 AP flour
1/4 c. granulated sugar, plus extra for sprinkling
1 Tbsp baking powder
1/4 tsp salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 c. yogurt I used fat-free
1/4 c. milk I used skim
2 tsp orange zest
1 c. fresh strawberries, diced

Directions:
-Preheat oven to 350 degrees and line baking sheet with parchment
-In small bowl, combine egg, yogurt, milk, zest, whisk to combine thoroughly and set aside.
-In large bowl combine flour, sugar, powder, salt, and whisk to combine.
-Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.
-Add strawberries, and toss to coat.
-Add wet ingredients to dry and mix in lightly with fork until dough just comes together.
-Turn dough out onto well floured work surface and pat into large ball.
-Cut dough in half.
-Shape half of dough into flat disk shape and cut into 8 slices.
-Place on baking sheet and repeat with other half of dough.
-Sprinkle tops of scones with sugar and place in the oven.
-Bake until turn slightly brown, about 25 minutes.
-Remove from oven and let cool on baking sheet for 10 minutes.
-Transfer to a wire rack and let cool (or eat right away!)

Max's Fabulous Cinnamon Rolls

Don’t you love how this is one post away from the super healthy smoothie post??

This is a recipe I got from my Mother. I have no idea where she got it from, but it should be a “secret recipe”. Lucky for you- I’m horrible at keeping secrets! If you make these right, I guarantee they will be the best cinnamon rolls you’ve ever had! Please make them on a day that you will be having company or you will get very, very fat.

Max’s Fabulous Cinnamon Rolls

Rolls: 1/2c. water

1 1/2 T. sugar

2 pkgs. (4 1/2 tsp) dry yeast

1 (3.5 oz) pkg. Vanilla instant pudding

1 3/4 c. Milk

1/2 c. margarine, melted

2 eggs

1 t. salt

6 c. (I use somewhere between 5 and 6 c.) flour

Filling:

1 c. soft butter

2 c. brown sugar

4 t. cinnamon

Frosting:

8oz. cream cheese

1/2 c. margarine

1 t. vanilla

3 c. Confectioner’s sugar

1 t. milk

Rolls- In a bowl, combine water, yeast and sugar. Stir. Set aside. In large bowl combine pudding mix with 1 3/4 c. milk. Add margarine, eggs and salt. Mix. Add to yeast mixture. blend. Gradually add flour. Knead until smooth. Place in greased bowl. Cover and rise until doubled. Punch dough down and let rise again. Roll out onto floured surface to approximately 34″x22″ size. Spread 1 c. butter over surface and sprinkle with brown sugar and cinnamon. Roll tightly. Cut 2″ slices. Place on greased cookie sheet(or in cake pan or casserole dish) 2″ apart. Lightly press down on each roll. Cover and let rise until doubled. Bake at 350 degrees for 15-20 minutes. Do not over bake. Frost warm rolls with frosting.

Frosting- combine ingredients in mixer. Mix until smooth.