Full Of It

 

If you want a fancy twist on a weeknight “brinner” (breakfast for dinner) boy do I have the recipe for you.

 

 

Stuffed French Toast always sounds so fancy when I see it on breakfast/brunch menus; but it really couldn’t be easier.  The stuffing possibilities are endless and the combinations are delicious.

Possible stuffing ingredients:

• dark chocolate chips
• cream cheese (plain, strawberry, cinnamon sugar, honey-walnut)
• peanut butter
• fruit jelly or preserves
• chopped walnuts
• Nutella/Biscoff Spread

I guarantee this recipe/method will be a crowd pleaser anytime of day; breakfast, noon or night.  I know my taste tester was pretty happy with the result.

 

 

Our SFT last night was full of it – cinnamon cream cheese and peanut butter that is!

 

Stuffed Cinnamon Cream Cheese and PB French Toast

Print this recipe!

8 slices of cinnamon toast (regular bread would work also)

4 eggs

1/2-3/4 C milk

1 t vanilla extract

2 t cinnamon

4 T peanut butter

4 T cinnamon sugar cream cheese*

 

*I make my own with reduced fat cream cheese, but you could use premade.

 

Directions:

Start by making an assembly line by laying out the bread slices.  Spread peanut butter on four slices of bread (1 T on each slice)  do the same with the cinnamon sugar cream cheese on the other four slices (1 T on each slice) and combine one slice of each to make a sandwich.

 

 

In a medium bowl, or shallow dish add 4 eggs, milk (if you like your custard a little more milky, add 3/4 C of milk; if you prefer it a bit more eggy to dip the bread in, add 1/2 C – I never measure, I just eyeball it), cinnamon and vanilla extract and whisk to combine.

 

Heat griddle or pan over medium heat and spray with nonstick spray.

Dip each “stuffed sandwich” into the egg/milk mixture and submerge until each side is coated with the liquid.  place on the griddle and cook for about 3-4 minutes per side or until golden brown.  Let rest for about 5 minutes before serving so the yummy flavorings inside don’t run out.

 

 

Top with butter and syrup if desired.  Fresh fruit on top would also be a great choice!

 

 

 

Our version was served with cheesy scrambled eggs for added protein!

 

 

P.S. – HAPPY BIRTHDAY MOM!  LOVE YOU!

P.P.S. – WE HAVE A NEW NIECE!  WELCOME TO THE WORLD REMY JANE ALEXANDER!

Pizza…for breakfast!

 

I am all about a piece of cold leftover pizza for breakfast; it takes me back to my college years.  But today’s recipe is a bit more distinguished, although it still qualifies as “pizza for breakfast”. 

The difference?  This is actually a recipe for Breakfast Pizza.

 

 

Last weekend as I was taking inventory of my fridge goodies, I noticed that I had a tube of pizza dough that was soon to expire.  Having already had savory pizza on the menu that week I decided to use it to experiment.

 

 

Breakfast pizza has been on my menu to-do list for a while, so I bit the bullet and loved the outcome.  It was easy, hearty and totally customizable – my favorite.

Here’s how – have fun with it!

 

Breakfast Pizza

Print this recipe!

• 1 can pizza dough
• Cooking spray
• 1/4 C real bacon bits (my favorite shortcut)
• 1-2 cups frozen shredded hash brown potatoes, thawed

• 1 cup shredded fat-free cheddar cheese

• 1/4 cup fat-free milk
• 4 eggs

• salt and pepper for seasoning

1. Preheat oven to 375°.
2. Spray cookie sheet.  Press pizza dough into desired shape and crimp edges of dough with fingers to form a rim.
3. Top prepared dough with potatoes, bacon bits and cheese. Combine milk, salt, pepper, and eggs, stirring with a whisk. Carefully pour milk mixture over pizza dough and toppings. Sprinkle with a bit more cheese if desired. Bake at 375° for 25 minutes or until crust is browned.

Admission - My “edge” wasn’t crimped enough and my egg mixture ran over the sides before baking.  I put it in the oven anyway and just cut the cooked excess egg off after it was baked and it still looked great– the recipe wasn’t ruined; it was still delicious!

 

 

Other ideas:

---Many recipes call for using crescent rolls as the dough – just press the triangles together and follow the same method of crimping the edges.

---Reduced fat or turkey sausage crumbles, sautéed onions and green peppers or any other omelet fillers would be great as toppings as well.

---1 8oz container of egg substitute can also be used.

 

Bacon what?

 

Bacon who?  Bacon where?  Bacon what?  BACON PANCAKES!

 

 

I know, it probably sounds crazy, but I have seen the above picture for weeks now floating around on Pinterest. 

I was actually quite intrigued and to me, the thought of bacon pancakes sounded quite good; I’m thinking that it is the breakfast equivalent of a corn dog.  Same thought process – meat wrapped in batter (sounds funny, I know).

Anyway, this past Sunday I thought I would give it a whirl.  Since Mike will eat anything, I knew they wouldn’t go to waste if the pancakes just happened to be a little bit off kilter, but luckily they weren’t!

 

For our version of bacon pancakes, instead of cooking strips of bacon (which I really don’t enjoy) and topping them with pancake batter, I thought of an easier technique to achieve the same flavor.  Bacon Bits!  I have a big bag in my freezer and they were perfect for this application – no thawing required.  Even better.

I whipped up my normal go-to pancake batter, added the bacon and a few tablespoons of syrup for a sweet spin (think savory and sweet like a McGriddle) and threw them on the griddle…well, ladled actually if you must know . 

Here’s how:

Bacon Pancakes

1 1/2 C complete pancake mix (I use Hungry Jack)

1 C water

2 T syrup

2 T real bacon bits

 

Mix together and cook as directed on pancake mix.

 

Here’s the result – perfection!

 

 

We ate ours as pancake tacos which made the bacon pancakes even more delectable.  I tried this technique for the first time when camping a couple of years ago and LOVED it.  It was a one bite, one handed way to eat breakfast and was even easier clean up – a must when camping.

 

 

To do this at home simply use the pancake as the “taco” and stack it with scrambled eggs and melted cheese.  Dip in syrup if desired.  So delicious!

 

See the bacon bits – soooo good!

Tastes Like Fall

 

Today has been quite a lazy day, but it started out on a delicious note! 

Fall is my favorite season, and I am SO READY for it to get here.  I know I have quite a while before we (in Florida) feel the first cool breeze or open our windows to let in the brisk outside air, but I thought I could at least start tasting the flavors of fall since it doesn’t feel like it (yet).

This morning, we had a can of pumpkin and a loaf of cinnamon swirl bread in our pantry just begging to be used…therefore, I introduce to you:

 

 

Pumpkin Cinnamon French Toast

Print this recipe!

• 8 slices bread of choice (cinnamon swirl, brioche, wheat, etc)
• 1 cup pumpkin
• 3 eggs
• 1 ½ cups whole milk
• 1 tsp vanilla
• 1 tsp cinnamon
  

-nonstick spray for cooking
-butter and syrup for serving

Combine the pumpkin, eggs, milk and spices to a baking dish or bowl for dipping.  Whisk into a smooth batter.  Preheat griddle to medium high heat spray with nonstick spray just before putting French toast down on the first side.

Soak both sides of the bread in the pumpkin batter.  Place on griddle and cook on both sides until golden, 3-4 minutes per side.

 

 

Serve hot with butter and syrup (or even a dollop of peanut butter!).  If making a large(r) batch, place in a 300 degree oven covered with tin foil to keep warm when preparing the other batch.

 

Enjoy!

Cake for Breakfast

 

Cake for breakfast?  How bad can that be?

When we arrived home from North Carolina I was greeted by some VERY ripe (like black) bananas that I forgot to freeze for smoothies before we left.  Oops.

Instead of making my go to banana bread, Mike asked if I could try out a new recipe using old bananas.  Well, since I love banana bread and coffee cake equally, I did a little research and found a jumping off point for this little piece of heaven:

 

The cream cheese makes this sweet treat dense and moist while the crunch of the nuts and cinnamon take to to another level. 

This will definitely be a hit for any occasion.  When I took it to a meeting earlier this week, it was gone in minutes; I’ll take that as a thumbs up!

Here’s how:

 

Banana Breakfast Cake

Print this recipe!

 

1 (8 oz) package cream cheese, softened

1/2 C (1 stick) butter, softened

1 1/4 C sugar

2 eggs

1 C mashed ripe bananas (I used 4 small)

1 t vanilla extract

2 1/4 C flour

1 1/2 t baking powder

1/2 t baking soda

1 t cinnamon

 

Topping:

1 C chopped pecans

1 T brown sugar

1 t cinnamon

 

In a mixing bowl, beat the cream cheese, butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add the bananas and vanilla.  Combine flour, baking powder, baking soda and cinnamon.  Gradually add to the creamed mixture. 

Spray a Bundt pan with non stick cooking spray.  Combine topping mixture and add half of the topping mixture to the bottom of the pan (once the cake is finished baking and inverted, this will be the top).  Add half of the batter and spread into the pan.  Sprinkle the rest of the topping mixture on top of the batter and finish with the remaining batter. 

Bake at 350 degrees for about 40-50 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack and invert on a serving dish when cooled.

  

 

 

Enjoy!

Alleluia!

 

What a glorious morning!

There is nothing like an early Easter Mass followed by Starbucks, Easter baskets and a very simple brunch…not to mention a little bit of a peanut butter extravaganza for me and a bit of Coke Zero for mom (40 days is a long time). 

I hope everybody has a blessed day!

 

 

 

 

 

 

 

Simple Brunch for 3:

Orange Juice

Freshly Sliced Strawberries

Open Faced Egg Sandwiches*

 

To assemble eggs sandwiches:

• Preheat oven to 350 degrees.
• Lightly toast bagels of choice (we used egg bagels this morning) and spread with Garlic and Herb Baby Bell Cheese Wedges. 
• Place on baking sheet lined with foil (helps with clean up).
• Top with scrambled eggs (I always add a dash of milk to make the eggs nice and fluffy). Veggies or meat (sausage/ham) could also be added into the scramble, but we chose to keep it simple this morning since we have a feast coming later!
• Sprinkle shredded cheddar cheese lightly over the top and put into the oven to melt the cheese for 3 minutes – set the timer so you don’t forget.

Serve warm and enjoy!

Celebrate ‘Cakes

 

I am always looking for a reason to celebrate. For instance, today I am celebrating that I only have to work until noon and then Christmas break begins…whooohoooo!  

Although every jubilation isn’t worthy of celebration food (traditionally, cake and ice cream), this is a great recipe to keep in your pantry as a wild card meal that will make you look like a rock star when any merriment calls.

These celebrate ‘cakes are rich and decadent, and are definitely “special meal” caliber.

 

 

Made with chocolate cake batter and topped with peanut butter and Reese's Peanut Butter Cups, these are kind of like eating cake and candy for breakfast.  What could be better?

 

 

I am definitely an advocate for the practice of eating everything in moderation, but once in a while it’s ok to let loose, yell “Yippee” and celebrate life.  These pancakes will definitely do the trick!

 

Chocolate Peanut Butter Pancakes

1 box chocolate cake mix (plus the ingredients called for on the box)

Peanut Butter

Reese's Peanut Butter Cups

Syrup

 

 

Make cake mix according to box directions.  If desired, add chocolate chips to the batter for a more chocolate-y pancake, or you can add some of the chopped up Reese’s Cups for a p-nuttier flavor.

 

 

Spray griddle with non-stick spray and ladle batter onto griddle.  Flip once you see bubbles forming on the pancake surface.  Cook through on the other side.  Remove from griddle and keep warm in a 250 degree oven. 

When ready to assemble, top with natural peanut butter (easier to drizzle) and chopped Reese’s cups – the warm pancakes will start to melt the PB and Reese’s – DEELISH.  Add desired amount of syrup and enjoy every last bite!

 

 

Celebrate a birthday, an anniversary, a holiday, or just because it’s not Monday.  Whatever the reason – celebrate!  Bon appetit.

 

 

FYI:

One box yields approximately 18 pancakes.  If you can’t finish the entire batch (they are pretty rich!), put in stacks of four after they have cooled.  Wrap in plastic wrap and place in the freezer.  Heat in microwave or oven for a quick weekday breakfast!

Froggy in the Hole

Talk about a lazy Sunday!  After many weekends of either having company or being on the go, we actually didn’t have any commitments today.  That meant we got to stay up late watching a movie last night and sleeping in this morning.  It was magnificent!

Upon waking up, I was planning on making a new pancake recipe that I have been thinking up, but Mike asked for something simpler.  He asked for something with eggs and toast.  I also love the combination of eggs and toast and recommended Froggy in the Holes.  One of my favorites.

There are tons of names for this easy breakfast dish (read as if Bubba from the movie Forrest Gump was reciting this):  egg in a nest, bird in the hole, egg in a basket, bull's eye eggs, cowboy eggs, egg-in-the-hole, egg in a frame, eggs in a blanket, Egyptian eye, elephant egg bagel (when made using a bagel rather than bread), frog in a hole, toad in a hole, moon eggs, Egg in Toast, Sunshine Toast, and Magic Egg.

 

To me, it has always been called Froggy in the Hole.
The best part?  I almost always have every ingredient on hand and it takes no time at all to prepare.  This morning I served it with some Turkey Sausage links from the freezer and we had a delicious stick-to-your-ribs breakfast in no time, and we didn’t have to get out of our pajamas.  Actually, we still aren’t!

Froggy in the Hole
Print this Recipe

• bread of choice – I used wheat
• eggs
• butter – I used Brummel and Brown w/ yogurt, it’s lower in fat with a great butter taste

Depending on how many Froggies you want to make depends on how much of each ingredient you need. 
Directions:

Butter both sides of a piece of bread.  Using a biscuit cutter, or if you don’t have one you could always use the wide mouth of a drinking glass, and cut a hole in the middle of the buttered bread – don’t throw away the center circle, put those on the griddle too!

 

Spray griddle, or frying pan, with non-stick spray and place bread on the hot surface.  Crack egg into the hole in the middle. 

 

Season with Salt and pepper.  Turn over half way through the cooking process.  Froggyies are the best with a slightly runny yolk.  Makes for great dipping!





Serve with desired sides and enjoy!

Go Bananas

Banana bread makes me feel warm and cozy inside.  It always has, especially during the fall and winter months.  I have tried many different banana bread recipes over the years, but I have finally found the one that never lets me down and is delicious every time.  It is also “Mike approved” – he loves banana bread even more than me.

This recipe comes from the New Better Homes and Gardens Cookbook (red plaid) that has been America’s #1 Cookbook since 1930.  They must be doing something right! 

Banana Bread

Print this recipe!

2 C all purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
2 beaten eggs
1 1/2 C mashed bananas (apx. 4 medium)
1 C sugar
1/2 C cooking oil or melted butter
1/2 C chopped walnuts or pecans (optional)
1/4 C dried Bing cherries or Craisins (optional)

1.  Preheat oven to 350.  Spray the bottom and sides of loaf pan.  Combine flour, baking powder, baking soda, cinnamon, and a pinch of salt.  Make a well in center of flour mixture:  set aside.

2.  In a medium bowl combine eggs, bananas, sugar and oil.  Add egg mixture all at once to the flour mixture.  Stir just until moistened (ugh – really dislike that word).  Batter will most likely be lumpy.  Add nuts and dried fruit if desired.  Spoon batter into loaf pan.

3.  Bake at 350 for 45-50 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool on a wire rack before removing from pan.

Tips:

• The freezer is your friend!  Don’t feel obligated to eat the whole loaf of banana bread before it goes bad.  Slice the remaining pieces and wrap each one individually in plastic wrap.  Store in the freezer.  When you have a craving for a piece, pull it out of the freezer and pop in the microwave for 45 seconds to a minute and it tastes just like it is fresh out of the oven.
• Wrap the full loaf in foil and store in the refrigerator instead of on the counter.  I think it keeps the bread fresher and more moist (there is that word again).
• Tired of just butter on your banana bread?  Spread peanut butter or almond butter on top for a little bit of variety.  This is definitely one of my favorite after school snacks.
• Put a spin on the classic French Toast.  Dip slices of banana bread in French toast mixture of eggs and milk. Cook through on a griddle, flipping to sear both sides and serve with syrup.  Delicious.
• No microwave available?  Reheat slices in the toaster for a crunchier bite.
• Prefer muffins for better portion control?  No problem.  Make the same recipe and bake in muffin tins rather than a loaf pan.  Decrease the time by about 20 minutes, checking to make sure they don’t burn.

Spice is Nice

 

I have recently fallen in love with Ginger.  Gingerbread, gingersnaps, ginger ale.  The spicy yet delicate flavor is delicious and adds a little bit of mysteriousness to otherwise bland baked goods.

I have been wanting to try to make Gingerbread Pancakes for the upcoming holiday season, since I am almost pumpkin-ed out, and found all of the recipes to have way too many steps.  Not my style.

Then, it hit me.  Why not use gingerbread cake mix?  A pancake is basically cake batter ladled onto a griddle, right?

So I tried it, and the good news is – we have a winner!

So quick, so easy, and SOOOO yummy!  This is a great pantry item to have on hand whenever you need an impressive yet quick breakfast.

Gingerbread Pancakes

Makes about 20 pancakes – I froze the leftovers for breakfast during the week.

1 box Gingerbread Cake Mix

1 1/4 C lukewarm water

1 egg

*2 T flour

Make cake batter according to package instructions and whisk altogether.  The mix that I used called for the water and egg listed above.  This will be a thin consistency and your pancakes will have a more delicate texture.

If you want a more “cake-y” texture, add 2 tablespoons of flour, or more to the batter until you get the thickness you prefer.  The addition of flour will make the pancakes puff up a bit more when they are cooking.  Both versions are delicious.

Heat griddle and spray with non-stick spray.  Ladle on batter and flip once you see bubbles.  Keep warm in a 250 degree oven and enjoy!

The leftovers are great frozen and are easily reheated (microwave or oven) for a quick weekday breakfast.

Enjoy!

Betty and Martha

In college, my friend and roommate Leigh (“Ferg”) and I were like peas and carrots.  Actually, we were like Betty and Martha.

She was the chef extraordinaire, also known as Betty Crocker, who actually got me excited about experimenting in the kitchen.  I was the crafty painter who loved to decorate, also known as Martha Stewart, who helped to transform our dorm rooms into masterpieces. 

Together we were quite a team, even dressing up as matching cows for Halloween.

Luckily, we have come a long way since those days, but we still love to swap recipes and discuss decorating plans even though we are now in different cities.

This recipe is her delicious, and simple quiche.  It's even better made the day before and reheated, but tastes great anytime.  The fillings are only limited to your imagination and it's great for a weekday dinner or a fancy brunch.

Thanks Fergie!
 

Ferg's Quiche
Print this recipe!

Ingredients:
1 Pillsbury refrigerated pie crust
6 eggs
½ c. milk
¼ tsp salt
1/8 tsp pepper
Any filler ingredients (veggies, meat, etc – enough to cover bottom of pie crust)
1 ½ c. cheese of choice

Directions:
Preheat oven to 350 degrees. Spray pie pan with Pam to prevent sticking.  Spread pie crust across bottom and pinch around edges.



Spread quiche fillings around bottom of pie crust, top with cheese.

 



In a bowl, whisk together eggs, milk, S &P.  Pour mixture over pie crust and filling.  It should just enough to cover filling.  Add a little extra milk on top, if it doesn’t. 



Bake for roughly 45 minutes or until cooked throughout (check center to make sure it’s not runny).  The quiche is great the next day. 

Filler suggestions: zucchini, broccoli, red pepper, red onion, ham, sausage, spinach, bacon, swiss, cheddar, monterey jack, etc.



Side Suggestions:
Sweet Potato Fries or a Side Salad w/ Balsamic Vinaigrette Dressing