Cereal Bars

I've been making these a bunch lately. I don't always drizzle white chocolate over them, they are just as good without it. My kids love these. We like them better staying chilled until we eat. I have a bar mold, but you could also form them into bars or try pressing into a pan and cutting them once they are set. 

Cereal Bars

Recipe from Pampered Chef

2 1/4 cups cheerios

2 Tbsp creamy peanut butter

1/4 cup honey

1/2 cup freeze-dried strawberries

1/2 cup yogurt chips or white chocolate morsels

Combine the cereal and strawberries in a large mixing bowl.

Microwave the nut butter and honey in a  small microwave-safe bowl for 1 minute, or until bubbling. Pour over the cereal mixture and mix well to combine.

Scoop the mixture into wells of a  bar maker (or pan) and press down with a spatula. Chill the tray in the freezer for about 10 minutes, or in the refrigerator until the bars are set.

Heat the yogurt chips/white chocolate in a microwave-safe bowl until they've melted and drizzle over the bars. Let the bars set in the refrigerator or on the counter.

Baked French Toast

This recipe is the best baked french toast out there. And given that its from The Pioneer Woman you shouldn't just take my word for it. I only bake it once a year for special occasions just for the not-so healthy factor, but I really need to make it at least in the monthly rotation because it's amazing. And plus it bakes while I'm at the gym early in the morning and breakfast is ready for the family when I walk in the door. Another reason why I'm going to have to start making it more often is because this time I used all my extra crusts and ends from when I was making my bimonthly uncrustables and it worked like a charm. So that was a huge win because I always feel bad throwing away so many crusts. Okay back to the recipe. Make sure you top it with Mom's butter syrup while you're at it! Heaven!

Baked French Toast

Recipe by The Pioneer Woman

1 loaf french bread (or day old bread clippings to the equivalent)

8 whole eggs

2 cups whole milk

1/2 cup heavy cream

1/2 cup sugar

1/2 cup brown sugar

2 Tbsp vanilla

Topping:

1/2 cup flour

1/2 cup packed brown sugar

1 tsp cinnamon

1/4 tsp salt

1 stick cold butter, cut into pieces

syrup and berries for serving

For the french toast: Grease a 9x13 baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. (Should fill up the pan to the top). Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed. (overnight preferably). Or you can make it and bake it right away. 

For the topping: Mix the flour, brown sugar, cinnamon and salt in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.

When you're ready to bake the casserole, preheat the over to 350 degrees. Remove casserole from fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture, or for 1 hour-plus or more for a firmer, crisper texture (that's how I like it). Scoop out individual portions and top with berries and a drizzle of syrup.

Banana Muffins

I've been on a muffin kick lately! I think because the girls really love them and I can make them one morning and eat on them the rest of the week;) Here's a new banana muffin recipe I tried this morning that was so so so tasty!!!!!

Banana Muffins

by: http://allshecooks.com/2013/03/05/perfect-banana-muffins-2/

3 bananas, mashed

¼ cup butter or margarine, melted

¼ cup milk

1 egg

1 teaspoon vanilla

½ cup brown sugar

½ cup sugar

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

Preheat oven to 350. Mix together mashed up bananas, melted butter and milk. Whisk egg, vanilla and sugar into other ingredients. Add dry ingredients and stir until everything is just mixed together. Do not over-mix. Spray a muffin pan and fill each muffin cup. Bake for 20 minutes. Makes 12 standard size muffins.

Buttermilk Pancakes Updated*

(Update: I made these pancakes today with whole wheat flour and they tasted great! I added those notes below) 
This is the best pancake recipe ever. Ever! It took me forever to get a picture because my family devours them so quickly I can never get a snap! :) Oh and you MUST serve this with Mom's famous butter syrup! So yummy! 

Buttermilk Pancakes

Makes about 14-16

1 3/4 cups flour (or whole wheat flour for wheat pancakes)

2 Tbsp sugar (use brown sugar for wheat pancakes)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt 

1 egg, lightly beaten

2 cups buttermilk

3 Tbsp veggie oil

Add a splash of milk (any kind) to thin them to your liking

Stir together flour, sugar, powder, soda and salt

Stir together egg, buttermilk and oil. Add to the flour mixture and stir until moistened. 

"Weegies"

My Dad grew up eating his Grandma's famous Swedish Pancakes, but to tell you the truth I've always been too scared to try them. Enter Kelli-my sister in law. They spent Easter with us and showed me how easy it is to make these beauties. In their family they call them "Weegies"  aka Norwegian Pancakes. Try google-ing the difference between Crepes, Swedish Pancakes, Norwegian Pancakes because apparently they are NOT the same. lol 

For the sake of not using the correct term, and because the term just stuck with my kids- we are going to call them "weegies" around here! And they have become quite the regular around our table I must say. I have been trying to get a picture to post, but they get eaten too fast! 

"Weegies"

Recipe from Kelli Melin

makes about 12 (Kelli doubles this recipe. Plan on everyone eating at least 2)

3 eggs

1 1/2 cups milk 

1 cup flour

1/4 tsp salt

1 tsp sugar

Toppings: Fresh fruit, jams and jellies, nutella and strawberries, whip cream, etc. The sky is the limit.

Directions:

Put the milk and eggs in a blender and blend. Add the flour, salt and sugar and blend until smooth. 

Heat up your pan (10 inches works best) to medium heat. The heat is going to be the tricky part so just experiment on the first few. If they are burning turn it down, if they are too sticky and not bubbling up, turn up the heat. 

Once your pan is hot, you want to pour a pancake size (about 4-5 inches diameter) of batter into the center of the pan and then using your fancy wrist you are going to keep rotating around until the batter has filled up the area of your pan and is no longer running when you twist it. Keep it there 2-3 minutes. You will start to see the edges coming up on their own. Take a thin spatula and working around the outside of the "weegie" in, loosen it up and flip it to the other side. If yours isn't wanting to come off the pan- you either need to cook a little longer or turn up your heat. If you find that they are ripping too easily, pour more batter on the next one. Just experiment, but I promise after you have made these once you will have the pattern down and it will be super easy!

We have been filling ours with nutella spread, cut up strawberries and powdered sugar but whipped cream is pretty heavenly too ;)

Thanks Kelli- we love you!! And it is pretty cute when the kids find out what's for breakfast and run around yelling "weegies! weegies!"

Green Smoothie

Brooke made this for me when the kids and I were visiting over Spring Break. My favorite smoothie by far! I know green smoothies are not "new" by any means, but all the ones I have tried taste like straight veggies. The secret ingredient she uses is unfiltered apple juice. I have to make it at least 3 times a week, so yummy! Jay (18 months) fights me for it.

Green Smoothie

Recipe from Brooke

makes 2 servings (for 1 just cut it in half)

1 1/2 cups raw unfiltered apple juice

2 BIG (heaping over) handfuls of spinach 

1 BIG handful of kale

1-1 1/2 cups of frozen fruit mix (strawberries, pineapple, mango, peaches) 

Start with your apple juice in the blender followed by the spinach. Mix until it's pureed, then add the kale. Mix until pureed really well. Then add your frozen fruit mix and blend until smooth. If you like it more liquid, use 1 cup of fruit. If you like it really thick use 1 1/2 or more cups of the fruit. Enjoy!

Date Muffins

Hailey picked these muffins out of her recipe book today and I was just excited to use the dates that I bought and have never tried lol. So yummy, moist and have a great flavor! You could use any fresh fruit puree or even other dried fruits like raisins, cherries, appricots, or prunes, but we wanted to try something new with the dates. Next time I'm going to double this recipe because they disappeared way too fast!

Sticky Date Muffins

Recipe adapted from Kids' Fun & Healthy Cookbook

Makes 12

1 2/3 cup flour 

1 Tbsp baking powder

1/3 cup sugar

1 tsp ground cinnamon

1/2 tsp salt

1/3 cup ready-to eat dried chopped dates

1 Tbsp orange juice

3/4 cup milk 

1 large egg

1 1/4 sticks butter, melted

Preheat the oven to 400 and spray the muffin tins (or use liners). Sift the flour and baking powder into a bowl. Stir the sugar, cinnamon and salt into the flour and baking powder bowl.

Put the dates and orange juice in a blender (or use a food processor if your blender is as horrible as mine) and whiz until they form a smooth(ish) puree. To the puree add the milk, egg, melted butter and beat together lightly with a fork. Pour the date mixture into the flour mixture and fold the ingredients together gently and evenly with a wooden spoon until the flour is just mixed in. Spoon the mixture into the muffin tin filling almost to the top dividing equally between the 12. Bake for 20 minutes until risen and golden.

My little chef- love this girl! 

Pumpkin Muffins or Bread

Update: I have been making these a lot lately and putting them in the freezer for a quick breakfast for the kids (just throw them in the microwave for 30 seconds or so). Also I changed the recipe to be able to use canned pumpkin easier since 1 (29 ounce) libby can is only 3 1/2 cups of pumpkin and you need 4 cups. (Just add 1/2 cup applesauce). 

I also wanted to make a note that you can use applesauce in place of the 1 cup vegetable oil as well, so if you do that you will have 1 1/2 cups applesauce in total along with 1 29 oz can pumpkin, or you would use just 1 cup applesauce in place of the oil along with 4 cups pumpkin. Very adaptable this recipe, that's why I love it!

Pumpkin Bread

Recipe from college (some roomate I'm sure)

makes 2-3 loaves or 2-3 dozen muffins

2 eggs

4 cups pumpkin, fresh or 1 (29 ounce) can pumpkin + 1/2 cup applesauce

4 cups sugar

1 cup vegetable oil

5 cups flour

1 tsp cinnamon

2 tsp nutmeg

4 tsp baking soda

1/2 tsp cloves

1 tsp salt

1 cup chocolate chips (optional)

Combine the eggs, pumpkin, sugar and oil together. Mix the spices together with the flour and add one cup at a time to the egg and pumpkin mixture. Gently fold in the chocolate chips if you choose to add them. Pour into 2-3 greased loaf pans and bake @ 325 for 1 hour, or in muffin tins for 15-20 minutes. 

Note: This bread freezes really well. Wrap in tin foil or saran wrap and then put in a freezer ziplock bag. For muffins just put the cooled muffins in freezer ziplock bags. 

Waffles

This is definitely my go to recipe for waffles. They are so simple to make (and I always have all the ingredients) and they are delish!!!! 

Waffles

by: allrecipes.com

2 eggs

2 cups of flour

1 3/4 cups of milk

1/2 cup of vegetable oil

1 TB of white sugar

4 tsp baking powder

1/4 tsp salt

1/2 tsp of vanilla extract

Preheat waffle iron, beat eggs in a large bowl with hand beater until fluffy. Beat in rest of the ingredients until smooth. Pour mix into waffle and cook until done and enjoy!!! Plus don't forget the toppings! Some of our favorites are fruit, honey instead of syrup and cinnamon  YUM! 

Cinnamon Swirl Bread

OH my goodness this was so yummy! I have had this recipe in my kitchen drawer for over a year now (along with many others) and keep forgetting about it. I don't make bread a lot, but I love cinnamon french toast, and I'm tired of being disappointed at the selection of cinnamon bread at the store. This bread is super yummy by itself, but it was PERFECT for french toast! Especially when you cut the slices really big and serve with some strawberries. Yu-um!

The instructions are really detailed, but I liked that since I'm not the greatest bread maker!

Cinnamon Bread

Recipe adapted from King Arthur

makes 1 loaf

Dough:

1/4 ounce packet "highly active" dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 tsp instant yeast

*7/8- 1 1/8 cups lukewarm water 

2-3 cups flour

1 1/4 tsp salt

3 Tbsp sugar

6 Tbsp butter, at room temperature

1/4 cup nonfat dry milk

1/2 cup instant mashed potato flakes

*use the lesser amount in the summer (or in humid environment), the greater amount in winter (or in dry climate), and somewhere in between the rest of the year, or if your house is climate controlled

Filling:

1/4 cup sugar

1 1/2 tsp ground cinnamon

2 tsp flour

1 large egg beaten with 1 Tbsp water, to brush on dough

Directions:

If you're using "highly active" or active dry yeast, dissolve it with a pinch of sugar in 2 Tbsp of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. (I used quick rise dry yeast so I did this step)

Combine the dissolved yeast, with the rest of the water (I used 1 cup water including the water I used to proof the yeast), salt, sugar, butter, dry milk and potato flakes together. Mix and knead everything together- by hand or mixer adding the flour until you have made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you're kneading in a stand mixer, it should take about 7 minutes at second speed and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. (I used the 1 cup water and only used 2 cups of flour and it was barely sticky at all. Also make sure you knead it for the amount it says ...my bread use to never turn out until I started timing the kneading time!)

Place the dough in a lightly greased bowl (I just pick it up out of my mixer bowl, spray it and put it back in). Cover the bowl with a towel or greased plastic wrap and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.

While the dough is rising, make the filling by stirring together the sugar, cinnamon and flour.

Transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle (I actually measured it with a tape measure, again because I always mess up bread)

Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling.

Starting with the short end, roll the dough into a log

Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 8 1/2" by 4 1/2" loaf pan.(measuring the top of the pan if it's slanted) and tent the pan loosely with lightly greased plastic wrap.

Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Make sure it's 1" over the rim of the pan, even if it takes longer than an hour. While the dough is rising, preheat the oven to 350. (If you bake this bread in a 9" x 5" loaf pan, it'll be flatter and not as nicely domed and will have to rise to about even with the rim, not above the rim)

Bake the bread for 40-45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190 degrees on an instant read thermometer.

Remove the bread from the oven, and gently loosen the edges with a spatula or knife. Turn it out of the pan, and brush the top surface with butter. Allow the bread to cool completely before slicing.

Funky Monkey Banana Bread/Muffins



So the new fad for a while has been gluten/grain/sugar free foods, so I decided to try one because we have been trying to go that route a little in our household. This recipe is amazing!! My 2.5 yr old loved them!

 

  (Gluten/grain/sugar/dairy-free)

Ingredients:
2 cups almond flour or almond meal (I used almond meal)
1/4 cup flaxseed meal (grind it fresh for bonus points)
1 TBSP cinnamon
4 packets of Stevia or Truvia (I don't like my stuff really sweet, so more or less.)
1 tsp baking soda
1 tsp baking powder
1 cup (225g) of really ripe mashed up banana (2 med bananas)
4 egg whites
1 tsp vanilla extract
** Optional: dark chocolate chips, chopped walnuts or pecans, or whatever else makes your monkey the funkiest. I used dark choco chips.

Directions:
Preheat your oven to 375 degrees and grease two mini loaf pans (5.75 x 3.25 x 2.25) or a muffin tin.

In one bowl, mix together all wet ingredients.
In another bowl, mix together all dry ingredients.
Dump the wet stuff into the dry stuff and mix.

Spoon the batter into the two greased mini loaf pans or into a muffin tin that holds 12.

Throw it into the oven and bake for 20 - 25 minutes for muffins, or 25 - 27 minutes for mini loaves, or until a toothpick comes out clean. Remove. Cool. Slice. Top with nut butter, real butter, coconut butter, or whatever you want.

Macros are for the batter without chocolate chips, nuts, or any of the optional extras
Servings: 12
Per serving:
Protein: 6
Fat: 10
Carb: 8
Fiber: 3
Calories: 150ish

recipe taken from www.jencomaskeck.com

Blueberry Steusel Muffins

I can hardly pass the blueberries at the grocery store without my daughter grabbing them and putting them in the cart. This time she did it at Sams, so needless to say we've been eating lots of things blueberry! Today while her brother was at a friends, we made these blueberry muffins. I've been making them since college and I love them, especially the streusel topping! These aren't super sweet like the ones full of preservatives at the bakery, but the topping adds just the perfect amount of sweetness. So yummy!

Blueberry Streusel Muffins
Recipe from Shawna Shirley
Makes 12 Muffins

1 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla
1 large egg
2 cups flour
1 cup frozen (thawed and drained) or fresh blueberries
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt

Steusel Topping:
2 Tbsp firm butter
2 Tbsp brown sugar
1/4 cup flour
1/4 tsp cinnamon

For the Streusel: In a medium bowl cut butter into flour, brown sugar and cinnamon using a pastry blender until crumbly

Preheat oven to 400 and grease the bottoms of muffin cups. Prepare streusel topping and set aside. Beat milk, oil, vanilla and egg in a big bowl. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened. Fold in blueberries. Divide batter evenly among 12 cups and sprinkle each with 2 tsp topping. Bake @ 400 for about 20 minutes or until golden brown.

No-Bake Energy Bites

I found this little scrumptous recipe on Pinterest.com (my new favorite addiction) and I couldn't believe how good these "energy bites" or as I have been calling them "energy balls" really are. They are a great healthy snack to make at the beginning of the week and snack on all week long. Yum!:)

No-Bake Energy Bites
Recipe by Some Girl on Pinterest (if this is yours sorry;) )

1 cup Oatmeal
1/2 cup Peanut Butter
1/3 cup Honey
1 cup Coconut Flakes
1/2 cup Ground Flaxseed
1/2 cup Mini Chocolate Chips (I used the regular size chips.
For a healthier substitution you can use dark chocolate chips)
1-2 tsp of Vanilla

Mix everything together really well. Let chill for about 30
minutes in the fridge. Roll into balls and enjoy! Store them in an airtight
container in the refrigerator and they kept for about a week.

Breakfast Frittata

This recipe is super easy and super yummy! You can use any protein, cheeses, or veggies that you want!

Breakfast Fritatta

6 eggs (I use 4 whole eggs, 3 egg whites)

handful sliced turkey (you can use ham)

handful of sliced mushrooms, you could also dice up some asparagus

handful of feta cheese, parmesan, or goat cheese, or all three!

1/4 cup of non fat milk, or whichever you choose

pinch of salt and pepper

Whisk eggs and milk in a bowl, add all your chopped veggies, protein, and cheeses. Pour into a standard pie pan sprayed with cooking spray. Bake at *375 for 25 min or until center is firm.



Grandma Lil's Banana Bread

It seems like every time I get bananas lately, they get brown

very quickly, so why not make banana bread. This is my grandma

Lil's recipe and it's delicious!

1 3/4 cup sugar

1/2 cup butter

4 eggs

4 mashed bananas

2 cups flour

1 t soda

1 t vanilla

1/2 t salt

1 cup nuts (optional)

Directions: Mix all together and put into greased bread pan

bake at 350 degrees for 40 minutes

makes 2 loaves- cut in half for one loaf

Recipe from: Grandma Lil

Healthy Granola Bars

My mother-in-law is a health nut!Sometimes I'm a little skeptical ;) but these granola bars are super good and they are a healthy snack for the family!

Yvonne's Granola
3/4 Cup Olive Oil
3/4 Cup of Honey
8 Cups Rolled Oats
1 Cup Unsweetened Coconut (can use sweetened but unsweetened is better for you)
1 Cup Chopped Almonds (or 1/2 chopped, 1/2 whole)
1 tsp Cinnamon
2 tsp Vanilla
1/4 Cup of pumpkin seeds, sesame seeds, and sunflower seeds

Heat oil with honey and stir vanilla into it. Mix all the other dry ingredients together, pour the honey and oil over it. You can just place it in a pan and eat it as is (chewy) or put it in the oven at 350 for 20min, stirring every now and then for more crunchy.

Spiced Pumpkin Cream Cheese

This is for you Mom!! I know how you LOVE Einstein Bagels Pumpkin cream cheese, but this is all natural, easy, cheaper, and YUMMY!!

1 8-ounce package of organic cream cheese, let it sit out and soften for awhile (I used 1/3 less fat)

1/2 cup pumpkin puree

1/4 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon allspice or cloves (I used cloves)

Dash of organic nutmeg

1/2 teaspoon organic vanilla

In a medium mixing bowl, mix softened cream cheese, pumpkin and sugar until smooth. Add pumpkin pie spice and vanilla. Cover and refrigerate for at least an hour