Breakfast
I’ve discovered some amazing oatmeal that I just had to share! I hope you enjoy this quick and tasty oatmeal too.
Ingredients:
1/2 Cup Old Fashioned Rolled Oats
1 Cup Water
1 Banana, broken in half
Dash of Cinnamon
Place all ingredients in a microwave safe bowl. Heat in microwave for 2 minutes. Stir to combine.
Enjoy!
Serves: 1
Tags: Banana, Breakfast, Dairy Free, Gluten Free, Oatmeal, Oats, Quick & Easy
I’m always looking for banana recipes and this one is surely a keeper. They turned out to be more cake-like than I expected, but were super delicious.
Ingredients:
1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 1/2 Cup Mashed Ripe Bananas (about 3 medium)
1 1/2 Cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Cocoa Powder
Preheat oven to 350°F. Spray a 9″ x 13″ baking dish with non-stick cooking spray.
In a large bowl, mix together the butter and sugar with an electric mixer until smooth. Add the egg and vanilla, mixing to combine. Mix in the bananas.
In another bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the banana mixture.
Divide the batter evenly between two bowls. Add the cocoa powder to one bowl and stir to combine. Pour the cocoa batter into the prepared baking dish and spread out evenly.
Spoon the other bowl of batter over the cocoa batter in the baking dish. Swirl with a knife.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
-Recipe comes from BeckyHiggins.com-
Tags: Banana, Banana Bars, Banana Bread, Bananas, Bars, Bread, Breakfast, Cake, Chocolate, Cocoa Powder, Dessert
Yum! Two muffin posts in a row…it’s amazing! I actually made these muffins the day before I went into labor with my son Owen. So, if you’re about to pop maybe you should make these muffins too!
Ingredients:
2/3 Cup Milk
1/4 Cup Canola Oil
1 Mashed Banana, about 1/2 cup
1 Egg
1/2 Cup Rolled Oats
1 ½ Cup All-Purpose Flour
½ Cup Whole Wheat Flour
2/3 Cup Sugar
2 ½ teaspoons Baking Powder
1/4 teaspoon Nutmeg
1 Cup Fresh or Frozen Strawberries, chopped
Topping-
2 Tablespoons Brown Sugar
1/4 teaspoon Cinnamon
Preheat oven to 400°F. Line a 12 cup muffin tin with paper liners or spray with non-stick cooking spray.
Whisk together the milk, oil, banana and egg. Stir in the oats, flours, sugar, baking powder and nutmeg. Fold in the strawberries.
Divide the batter among the 12 muffin cups. Mix together the topping ingredients in a small bowl and sprinkle over the batter in the muffin tin.
Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
Yield: 12 Muffins
Tags: Breakfast, Muffins, Oats, Strawberries, Strawberry
Even if the combination of chocolate and avocado sounds weird, you need to try these muffins. They are delicious! It’s also a great way to get all the great nutrients of avocado into your kids. Great for Chloe because she won’t even try avocados. This recipe comes from TrainerMomma.com.
Ingredients:
1 Ripe Avocado
1 Cup Sugar
3 Eggs
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips
Preheat oven to 375°F. Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.
Whisk together the avocado and sugar until smooth. Add the eggs, applesauce, milk, flour, cocoa powder and salt. Whisk to combine. Stir in the chocolate chips.
Divide the batter among the two prepared muffin tins.
Bake until a toothpick inserted in the center comes out clean. About 15 minutes.
Yield: 48 Mini Muffins
Tags: Avocado, Breakfast, Chocolate, Chocolate Chips, Dessert, Muffins, Snack, Snacks, Whole Wheat Flour
This pancake mix, a recipe by Alton Brown, is great to have in the kitchen for a quick pancake breakfast. Berries or chocolate chips can be added while cooking for some added flavor.
Ingredients:
6 Cups All-Purpose Flour
1 1/2 teaspoons Baking Soda
3 teaspoons Baking Powder
1 Tablespoon Kosher Salt
2 Tablespoons Sugar
Mix all ingredients and store in a closed container.
To Make The Pancakes:
Ingredients:
2 Eggs, separated
2 Cups Buttermilk
4 Tablespoons Melted Butter
2 Cups “Instant” Pancake Mix
Butter, to grease the griddle pan
Heat a griddle pan to 350°F.
In one bowl, mix the egg whites and buttermilk, in another bowl mix the egg yolks and melted butter. Combine the two mixtures in a large bowl and whisk to combine. Add the pancake mix and whisk until just combined.
Lightly butter the griddle pan.
Ladle onto the hot griddle and cook until browned on both sides.
Yield: 12 Pancakes
I had some persimmon puree in my freezer from the last time I got persimmons in my food co-op basket, so I decided to make pancakes with it. This is a modified version of a pumpkin pancake recipe from AllRecipes.com.
Ingredients:
1 1/2 Cups Milk
1 Cup Persimmon Puree
1 Egg
2 Tablespoons Canola Oil
2 Cups Flour
3 Tablespoons Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Allspice
1 teaspoon Cinnamon
1/4 teaspoon Freshly Ground Nutmeg
1/2 teaspoon Kosher Salt
In a medium bowl, whisk together the milk, persimmon puree, egg and oil. Set aside.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg and salt.
Pour the wet ingredients on the dry ingredients and mix until just combined.
Heat a lightly greased griddle pan to 350°F. Ladle the batter onto the hot griddle pan and cook until browned on both sides.
Yield: about 14 Pancakes
These cinnamon rolls are great for mornings you wake up craving cinnamon rolls – note the pregnant belly in the last picture. Most cinnamon rolls require yeast and rising for an hour or overnight. So, if you want cinnamon rolls right now, these are for you! This recipe comes from Iowa Girl Eats.
Ingredients:
Filling -
3/4 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1 Tablespoon Cinnamon
1/2 teaspoon Salt
2 Tablespoons Butter, melted
Dough -
2 1/2 Cups All-Purpose Flour, plus more for rolling out dough
1/4 Cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Buttermilk
5 Tablespoons Butter, melted and divided
Icing -
1 Cup Powdered Sugar
1 teaspoon Vanilla Extract
1-2 Tablespoons Milk
Preheat oven to 425°F. Spray an 8×8 inch baking dish or a pie plate with non-stick cooking spray.
Stir together all the filling ingredients together in a small bowl and set aside.
Combine the flour, sugar, baking powder, baking soda and salt together in a large bowl. In another bowl, whisk together the buttermilk and 4 tablespoons 
melted butter. Pour the buttermilk mixture in the large bowl with the flour mixture. Stir until the dough starts to come together. Knead with you hands to form a dough ball.
Divide the dough ball in half and roll out each half to 12×8 inches. Spread half the filling on each rolled out dough half, leaving 1/4 inch of dough around all sides. Roll both up to make two 8 inch dough logs. Slice each log into 8 slices and place them in the prepared baking dish. Brush with the remaining melted 
butter and bake until browned, about 15 minuets.
Prepare the icing by combining the powdered sugar, vanilla and just enough milk to make a smooth icing.
When the cinnamon rolls are done baking, drizzle with the icing.
Yield: 16 Cinnamon Rolls
Tags: Breakfast, Cinnamon, Cinnamon Rolls
I usually stick with the same waffle recipe, but I saw this one in an issue of Everyday Food and had to try it. Chloe really liked these too! We were out of syrup so I made a blackberry sauce to go with them, which is a modified version of a recipe from Weelicious.com.
Ingredients:
1 3/4 Cups All-Purpose Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/4 Cup Unsalted Butter, melted
6 Tablespoons Creamy Peanut Butter
2 Cups Buttermilk
2 Large Eggs
3 Bananas, sliced for topping
For Blackberry Sauce –
12oz Frozen Blackberries
2 Tablespoons Honey
1/4 Cup Water
1 Tablespoon Cornstarch
Preheat waffle iron. If you want to keep the waffles warm while cooking the others, preheat oven to 275°F and place a wire rack on a baking sheet and put in oven.
Combine the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Blend the butter and peanut butter together in a blender. Add the buttermilk and eggs and blend until just combined. Pour over the flour mixture, stirring until just combined.
Spray the preheated waffle iron with non-stick cooking spray. Ladle about 1/2-3/4 cup of waffle batter onto the waffle iron. Cook until browned. Keep warm in oven.
To make the blackberry sauce:
Combine the berries and honey in a small saucepan over medium-low heat. Smash them with a wooden spoon once they are defrosted.
Mix the water and cornstarch together in a small bowl. Pour into the saucepan and cook for about 2 minutes, stirring frequently.
Serve the waffles with sliced bananas and blackberry sauce.
Yield: 6 Waffles
Chloe Quote: “Hmm, That nummy. I need eat it. nom nom nom.”
Tags: Blackberries, Breakfast, Peanut Butter, Waffle Iron, Waffles
I’m usually terrible at making smoothies, but I thought I would give it another try. I found this recipe from the Martha Stewart website and decided to give it a try with only a slight modification. The original recipe called for raspberries, but I used strawberries instead. It turned out to be pretty good and was a great use for the coconut water I had in my freezer from the coconuts I opened a while back.
Ingredients:
1 Cup Ice
1/2 Cup Frozen Strawberries
1/2 Cup Plain Yogurt
1 Banana
1/2 Cup Old-Fashioned Rolled Oats
1 Tablespoon Honey
¾-1 Cup Coconut Water (or any juice)
Place the ice and frozen strawberries in the blender.
Add the remaining ingredients on top. For the coconut water/juice, just start with ¾ cup and add more if you need to.
Blend until smooth and enjoy!
Yield: 2 Servings
Tags: Banana, Breakfast, Coconut, Gluten Free, Oats, Smoothie, Snack, Snacks, Strawberries, Strawberry, Strawberry Smoothie
This is the meal that Robbie wanted for his birthday this year. It’s quite a meal! It’s my homemade version of the fried chicken eggs Benedict from Hash House a go go. It’s mashed potatoes, biscuits, lettuce, tomatoes, bacon, sage fried chicken, eggs, mozzarella cheese, and a chipotle cream sauce. Make sure to read through this whole post before making this dish since you will be preparing several things at once.
Ingredients:
Mashed Potatoes:
2 Russet Potatoes, cut into cubes (skin left on)
2 Tablespoons Butter
1/4 Milk
Salt & Pepper to taste
Biscuits: (from All-Recipes)
1/4 Cup Butter, softened
1 Cup All-Purpose Flour
1/8 teaspoon Baking Soda
1/2 Tablespoon Baking Powder
1/4 Cup Milk
Sage Fried Chicken: (Actual Hash House recipe)
1 Large Chicken Breast, made into 2 cutlets (see how-to here)
1 Egg, beaten
1 Cup Cornflakes, slightly crushed
1 teaspoon freshly minced sage (or dried)
Canola Oil
2-3 Eggs (or use the remaining egg whites from the sauce) + 1 Tablespoon Butter/Oil
2 Thick Cut Slices Fresh Mozzarella Cheese
Chipotle Cream Sauce: (modified from a Food Network recipe)
4 Egg Yolks
1 Tablespoon Freshly Squeezed Lemon Juice
1/2 cup Unsalted Butter, melted (1 stick)
Pinch Cayenne
Pinch Salt
1 Chipotle Pepper in Adobo Sauce(chopped) + 1 teaspoon of the adobo sauce
- The first thing I did was prepare the biscuit dough so I could just pop them in the oven when the time came.
Sift the flour, baking soda and baking powder into a medium bowl. Cut in the butter.
Gradually add the milk until a soft dough forms. Knead for 30 seconds on a floured surface.
Roll out to 1/2 inch thickness and cut out 6 round biscuits. Place on a greased baking sheet.
Preheat the oven to 450°F. Set aside and wait to bake these until you’ve prepared a couple other things first.
- Next prepare the chicken to be fried.
Beat the egg on a small plate. On another small plate combine the cornflakes and sage.
Dip the chicken in the egg then in the cornflake mixture. Set aside.
- Heat a large skillet over medium-high heat and add the bacon. (I have 4 slices of because I made 1 slice for Chloe’s dinner)
Cook on both sides until browned, reserve on a paper towel lined plate. Save the bacon grease in the skillet.
- Place the potatoes in a medium saucepan with enough water to cover them. Bring to a boil over high heat and cook until softened. Drain and return the potatoes to the pan.
Add the butter, milk and season to taste with salt and pepper. Mash with a potato masher.
- Now is the time to put the biscuits in the oven. Bake for about 12 minutes, or until lightly browned.
- Add enough canola oil to the skillet with the bacon grease to make it about 1/4 inch deep.
Add the coated chicken and cook for 3-4 minutes on each side, or until browned and cooked through.
- While the chicken and potatoes are cooking, prepare the chipotle cream sauce.
Whisk the egg yolks and lemon juice in a stainless steel bowl until they thicken and double in size. Add the cayenne, salt, chipotle and sauce.
Place the bowl over the saucepan with the potatoes. Keep whisking and slowly pour in the melted butter.
Keep whisking until thickened. Keep warm until ready to serve.
*Note: if the sauce thickens up on you, just whisk in a little warm water before serving.
- Now it’s time to cook the eggs.
Whisk the eggs with salt and pepper. (I added 2 eggs to the remaining egg whites so Chloe could have some eggs for dinner too).
Heat the butter or oil in a small skillet. Add the eggs and cook until done.
- After the eggs are cooked. Add the slices of mozzarella cheese to the skillet to heat them up. Cook for about 30 seconds total just to make them slightly melted. Be careful not to make a melted cheese mess.
Now it’s time for assembly. On top of a large platter, layer in this order:
Mashed Potatoes
3 Biscuits
Lettuce
Tomato Slices
Bacon
Fried Chicken
Eggs
Mozzarella Cheese
Chipotle cream sauce
And don’t forget to stab it with a steak knife…or 2!
There you have it! A crazy birthday meal!
Yield: 1 super-huge serving (Serves 2 adults)
Tags: Birthday, Chipotle Cream Sauce, copycat recipe, Fried, Fried Chicken, Hash House, Hash House a go go, Hash House copycat recipe, Hollandaise, Hollandaise Sauce, Sage Fried Chicken