Monkey Bread

Ingredients:
3 packages of refrigerated biscuit dough
1 cup sugar
2 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar

Directions:

Preheat oven to 350.  Grease one 9 or 10 inch bundt pan.  Mix white sugar and cinnamon in a plastic bag.  Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the sugar/cinnamon mix.  Arrange pieces in the bottom of greased pan.  Continue until all biscuits are coated and placed in pan.  In small sauce pan melt the butter with the brown sugar over medium heat.  boil for 1 minute.  Pour over biscuits.  Bake at 350 for 35 minutes.  Let bread cool in pan for 10 min, then turn onto plate.

Granola

Ingredients:

3 cups rolled oats
1/2 cup wheat germ or oat bran (or whole oats that have been blended)
1 cup slivered almonds (I never add these)
3/4 cup shredded coconut
1/3 cup brown sugar
2T maple syrup
1/4 cup vegetable oil
1/4 cup honey
one shake of salt

Preheat oven to 250.  Combine dry ingredients in a bowl.  Combine all wet ingredients in a small bowl.  Combine the wet and dry ingredients, stir well.  Line cookie sheet with parchment paper.  Spread granola evenly on the cooking sheet.  Bake for 1 hour.  Cool and store in a tight container.

Spiced Pumpkin Scones

Ingredients:
For Scones:
2 cups flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp ground nutmeg
8 Tbsp cold unsalted butter
1/2 cup pumpkin puree
1 Tbsp molasses (optional)
3 Tbsp half and half
1 large egg
2 tsp vanilla

Sugar Glaze:
1 cup powdered sugar, sifted
1-2 Tbsp half and half

Directions:
Center a rack in the middle of the oven and heat to 400.  Line a large baking sheet with parchment paper.  Or spray with non stick spray.

Scones:  Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together until blended.

Cut the butter into small cubes then scatter over the flour mixture.  Use two knives or a pastry cutter to "cut" the butter into the flour until the mixture resembled coarse cornmeal with a few pea sized bits of butter, about 5 minutes.

In separate bowl, whisk the pumpkin puree, molasses, half and half, egg, and vanilla extract until blended.  Stir into the flour and butter mixture until a soft dough forms.

Transfer the dough to a floured surface.  Knead three or four times until it comes together.  Pat the dough into a 10 inch by 7 inch rectangle (use rolling pin) Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making 8 rectangles.  Cut each rectangle into two triangles, making 16 scones.

Transfer scones to baking sheet and bake 10-15 minutes or until golden brown and a toothpick inserted into the middle comes out clean.  Transfer to a wire rack and cool completely.

Glaze: Add the sugar to a medium bowl and then add 1 Tbsp of half and half.  Stir then judge the consistency.  If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine.  If it is too thick add a little more half and half.  If it is too thin add more powdered sugar.

Dip each cooled scone directly into the glaze nad then place glazed side up back onto the cooling rack.

Strawberries n Cream mini muffins

I saw this recipe in People magazine and immediately wanted to try them. They were in an article that went along with Will and Kate's Royal wedding and included English recipes. So when my niece and I decided to have a Royal wedding viewing party this is what I wanted to contribute. They were very good. I don't know if it's an issue with all mini muffins or this recipe but half the muffin stuck to the muffin cup. I'd like to try these as full size in the future.

Ingredients:1 cup strawberries diced into quarter-inch pieces
1 squeeze of lemon juice
1 cup flour
1/2 cup sugar
1 tsp. baking powder
1/4 cup vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 large egg
1 tsp. powdered sugar

Directions:Preheat oven to 400 degrees. Line a 24 cup mini muffin tin with paper baking cups.
Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.
In a medium-size bowl, stir together flour, sugar, and baking powder.
In a small bowl, beat together oil, sour cream, vanilla and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.
Divide batter evenly among the paper cups in the mini-muffin tin. Bake for 12-14 minutes or until a cake tester comes out clean.
Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve. Shake sieve lightly to dust the muffins with sugar. Serve.

Note: If making regular sized muffins it makes 12 and will have to bake for about 17 minutes

Donut Muffins

These muffins were super delicious. They are basically cinnamon muffins made in a mini muffin pan. My daughter got the recipe off of allrecipes.

Ingredients

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Biscuits and Gravy

When I was sixteen my parents took me to Georgia to visit extended family. It was on this trip that I fell in love with a good southern breakfast. Every morning my great aunt would have sausage, eggs, bacon, pancakes, and new to me and my new favorite--biscuits and gravy. I've never made it myself. It's been a special treat when I go to a restaurant for breakfast. I saw this recipe on allrecipes and decided it was time I tried to make it myself. I'm so glad I did because it was so good. I won't mention how many calories it has though...kind of ruins it a little bit.

Ingredients1 pound breakfast Sausage Roll
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste
8 prepared biscuits

Directions
1.Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Breakfast Casserole

This is my favorite breakfast casserole recipe so far. Mainly because it has my favorite ingredients--bacon, cheese, and potatoes. Plus it's super easy to make. I like to make it the night before and pop it in the oven for a no fuss warm breakfast.

Ingredients:
1 pound bacon, cooked and crumbled
1 medium sweet onion, chopped
9 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes
2 cups shredded cheddar cheese
1 1/2 cups cottage cheese
1 1/4 cup shredded swiss cheese

Directions:
In a large skillet cook the bacon until crisp. Drain most of the bacon grease, leaving just enough to cook the onion until translucent. Crumble the bacon. In large bowl combine the bacon, onions, eggs, hash browns, and cheeses. Transfer to a greased 9x13 pan. Bake uncovered at 350 for 35-40 minutes or until set and bubbly. If you want--broil it for just a few minutes to brown the top just a little. Let stand for 10 minutes before cutting.

Lemon Raspberry Muffins

The lemons on my lemon tree are ripe so it's time for a few lemon recipes. I love lemon-y breads and cakes so first up is this muffin recipe. I can't remember where I found it exactly--I just know it was in a magazine in my Drs office. It may have been Rachel Ray? I know I was looking at her magazine but I'm not positive that is the source.

Ingredients:
2 cups flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp salt
2 eggs
1 cup buttermilk (a substitute is 1 Tbsp lemon juice in 1 cup milk)
1/2 cup oil
1 lemon
1 1/2 cups raspberries (fresh or frozen)

Directions:
Zest and juice the lemon. Mix the flour, sugar, baking powder, salt together. Add in the eggs, buttermilk, oil, lemon rind, and juice from the lemon to the dry mixture. Mix together. Fold in the raspberries. To make them a little yummier Combine 1/4 C sugar and zest of one lemon, mix together well and sprinkle over top of each muffin. Bake at 400 for 20 minutes.

Sour Cream-Cinnamon Coffee Cake

This recipe is from my brother-in-law. It is so delicious. I added a few things to his recipe just to make it more fattening and sugar-y.

Ingredients:
1 pkg yellow cake mix
1 pkg instant vanilla pudding
1 stick butter
1 cup sour cream
4 eggs
Filling/topping:
1 1/2 tsp cinnamon
1/4 cup brown sugar
1/2 cup flour
1/4 cup butter
Glaze:
1 1/2 cup powdered sugar
1/2 tsp vanilla
1-2 Tbsp milk

Directions:
Thow in a mixing bowl: cake mix, pudding, butter, sour cream, eggs. Beat 7 minutes. Meanwhile mix filling--mix the cinnamon, brown sugar, and flour. Cut in the butter until the mixture is crumbly. Grease 10 inch tube pan. Place 1/3 of the cinnamon filing along the bottom of the pan, then put half the cake batter into the pan on top. Take 1/4 of the cinnamon filling and sprinkle it on the batter. Put the rest of the batter into the pan. Put around in spoonfuls and leave bumpy. Sprinkle with the rest of the cinnamon filling. Bake at 350 for 50-55 minutes. If you'd like a little more sugar you can make the glaze by mixing the powdered sugar, vanilla and milk and drizzling it on top of the cake when it is cooled.

Pumpkin Muffin

I made these muffins and thought they were delicious. One of the reasons I thought I'd like them so much was the cream cheese filling--but that part was really disappointing for me. My cream cheese filling was just like a disc of cheese--not melty or even soft. I used 1/3 less fat type so I'm wondering if that is why? If anyone knows let me know. If the cheese was softer I still think that could be a really good filling. As it is for me right now I would just totally skip the cream cheese filling. The rest of the muffin was delicious. I found this recipe on Annie's Eats.

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces
Directions:
To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
Source: adapted from BakeSpace

Easy Pumpkin Waffles (or pancakes)

This is an easy way to make a pumpkin pancake or waffle when you don't have too much time! Plus they are really good! I adapted this recipe from ourbestbites.com.

Ingredients:
2 cups pancake mix (the kind where you just add water like Krusteaz)
1 1/2 cups water (I added 2 cups--I added flax meal and wheat germ)
2/3 cups pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp oil (only if you make waffles)
optional add-ins: 1/4 cup flax meal and 1/4 cup wheat germ

Directions:
Mix all ingredients. Add more water if batter is too thick (if pancakes are still gooey in the middle after outside is browned). I try to make mine "healthier" by adding the flax and wheat germ.

Pumpkin Pancakes

I got this recipe from my niece, Lia. She's kind of a picky eater so the recipes she post on her blog are usually pretty good. At least I haven't tried a bad one yet. These pancakes were very good and so great as I'm trying so hard to bring on my favorite season, Autumn. Even though it very much feels like summer still, I'm still going eat like it's fall. She had a buttermilk syrup with hers, but I didn't have buttermilk when I made the pancakes. Next time I plan to try it because Lia said it was really good.

Ingredients:
2 1/4 cup flour
4 tsp baking powder
2 tsp cinnamon
1 tsp allspice
1 tsp ginger
1/2 tsp salt
1/4 cup brown sugar
2 cup milk
4 eggs separated
1/4 cup melted butter
1 cup canned pumpkin

Directions:
Stir together flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar. Combine the pumpkin, milk, and egg yolks. Add the flour mixture and melted butter. Stir to blend. Beat the egg whites until they form soft peaks and fold into the batter to blend. Preheat griddle at 350. Pour batter and cook until richly browned

Caribbean Zucchini Bread

Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
1 Tbsp ground cinnamon
1/2 tsp nutmeg
2 ripe bananas, mashed
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup packed brown sugar
1 cup white sugar
2 tsp vanilla
2 1/2 cups grated zucchini
1 cup chopped walnuts (I left these out)
1/2 cup shredded coconut (left this out too)

Directions:
Preheat 350. Grease and flour 2 9x5 inch loaf pans. Whisk the all purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. In a separate bowl beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans. Bake in oven until a toothpick inserted into the center comes out clean, 40-50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.

Blueberry Oat Pancakes

Ingredients:
1 cup quick oats
1 cup whole wheat flour
3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, optional
1 egg
2 cups milk
2 Tbsp applesauce
1 tsp vanilla
1 banana, mashed
1 cup blueberries

Directions:
Mix the oats, flours, baking powder, baking soda, and salt in a bowl, set aside. Whisk together the egg, milk, applesauce, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Fold in the blueberries. Let the batter stand for 5 minutes. Heat a lightly oiled griddle over med-high heat. Drop by large spoonfuls onto the griddle, and cook until bubbles form and edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Blueberry Coffee Cake

Ingredients:
1/4 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
1 cup wheat flour
1 cup all-purpose flour
1/4 cup flax meal
2 tsp baking powder
1/2 tsp salt
2 cups blueberries

1/2 cup brown sugar
3 Tbsp flour
1 tsp ground cinnamon
3 Tbsp butter

Directions:
Preheat oven to 375. Grease and flour (or use baker's joy) 9 inch springform pan. Sift together flour, baking powder and salt. Set aside. In large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Bet in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 Tbsp of flour, and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake in preheated over for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Health Nut Blueberry Muffins

I'm always on a quest to try to make the baked goods I love so much a little healthier so I can feel a little better about eating them. I was very excited to find this recipe on allrecipes that has the wheat germ and wheat flour. Plus they taste really good too, and my kids don't even seem to notice the wheat germ and wheat flour.

Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
I also threw in some flax meal

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched. (my muffins seemed to take more like 25 min to cook)

Crepes

This is what my family made me for my mother's day breakfast. It was sooo delicious!

Ingredients:
4 eggs, lightly beaten
1 1/3 cups milk
2 Tbsp butter, melted
1 cup all purpose flour
2 Tbsp white sugar
1/2 tsp salt

Directions:
In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth. Heat a medium sized skillet or crepe pan over medium heat. Great pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 Tbsp crepe batter into hot pan, tilting the pan so the bottom surface is evenly coated. Cook over medium heat, 1-2 minutes on a side or until golden brown. Serve immediately.

What you use to top it can make it a breakfast or dessert. My favorite is berries and cool whip. You could serve it with ice cream, any fruit, eggs, anything really.

Egg Muffin Sandwich

This is about the easiest breakfast to prepare. The only thing easier I think is oatmeal or cereal.

Ingredients:
English Muffin (I like the 100 calorie muffin, they have 5 grams of fiber in each)
slice of cheese
1 egg
Canadian bacon or ham optional

Directions:
Place slice of cheese on one side of the English muffin and place both sides in toaster oven and toast. Take the egg and mix it up in a small bowl. Place in the microwave for 1 minute. When it is done, and the English muffin is toasted, place the egg between the two slices. There is a healthy yummy breakfast.

Cinnamon Rolls

I can't remember where I got this recipe. I've used it for years and I think it's a combination of a few. I know my sister had a recipe that was delicious that this could be completely,or it's a combination of that recipe with a pampered chef recipe. Not sure. But we like this one. Just simple enough for us to make and yummy enough. I've learned with this blog that I really need to work on my food presentation skills and my photography skills. But right now I'm just happy to get a picture on here, I'll worry about the presentation later--- you'll just have to trust me that these are soo yummy!
Ingredients:
1/3 cup sugar
3 Tbsp yeast
1/2 cup oil
1 1/4 cup water
2 eggs
5 1/4 cup flour
1 1/2 tsp salt
Filling:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 Tbsp ground cinnamon
2 Tbsp light corn syrup
Frosting:
4 oz cream cheese, softened
4 Tbsp butter, softened
1 tsp vanilla
2 2/3 cup powdered sugar
2 Tbsp milk

Directions:
Mix the sugar, yeast, oil and water and let it sit for 15 minutes. Then add the eggs, flour, and salt and let it sit for 3-5 minutes before rolling out the dough into a rectangle.
Filling:
Combine butter, sugars, cinnamon and corn syrup; mix well. (Mixture will be stiff.) Spread over the dough to within 1/2 inch of the edges. Roll up tightly, press edge to seal and slice evenly and place on a baking pan. Bake at 425 for 10-15 minutes
Frosting:
Combine cream cheese, butter, and vanilla. Add in the powdered sugar and milk until smooth. Spread over warm rolls.

Overnight Blueberry French Toast

This reminded me of West French Stuffed Toast. This was good but not as good as the stuffed french toast. Next time I will cut the cream cheese into smaller cubes and make sure they are well spread out. I might even just use 12 oz of cream cheese instead of 16.

Ingredients:
12 slices day old bread, cut into 1 inch cubes
2 (8oz) packages cream cheese cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup

1 cup white sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries
1 Tbsp butter

Directions:
Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread cubes.
In a large bowl mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until the center is firm and surface is lightly browned.
In medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.