breakfast · dessert

Tart, Delicious Cranberries!

If you have fresh cranberries left from Thanksgiving, or you see them in the produce section in the store, I have two great ways for you to use them!

The first use is to put them in your morning oatmeal during the last few minutes of the cooking time. I use Old Fashioned Oats, so I boil equal parts of water, milk and oatmeal, then simmer for a few minutes to thicken it up. While it’s simmering I throw in a good handful of fresh cranberries. Oh, that tartness is the perfect fruity addition!

I also add some chopped walnuts and a sprinkling of brown sugar for the perfect winter-y breakfast! You won’t be satisfied with Corn Flakes every again after enjoying this variety of warm, nutty oatmeal!

Now for another perfect combination – cranberries, apples and orange juice for a winning recipe that is from Cooking Light, let’s talk dessert.

Apple Cranberry Crumble

Ingredients:

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces
6 cups sliced peeled Braeburn apple
1 cup fresh cranberries – I used 1/2 dried and 1/2 fresh
1/3 cup fresh orange juice
2 tablespoons granulated sugar
1 tablespoon cornstarch

Preparation
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, brown sugar, and butter in a food processor; pulse 10 times or until mixture resembles coarse meal.

Combine apple and cranberries in a large bowl. Combine juice and remaining ingredients; pour over apple mixture. Toss well. Spoon apple mixture into a 2-quart baking dish. Sprinkle with flour mixture. Bake at 375° for 40 minutes or until bubbly and golden brown. Serve warm.

The crumbly topping!
Ready for the oven

I love this dessert. I added a small scoop of ice cream for a special finishing touch!

If you need another idea for your cranberries, please try this muffin. I share this recipe every year because it’s too good to live without! Also, if you have canned Whole Berry Cranberry Sauce, use it to make this coffee cake that is to die for!! When I had my baking business, these were so popular, and for good reason!

You’ll be (cran)berry happy you tried any of these recipes! Sorry, I couldn’t resist!

With love from my country kitchen,

breakfast · Fast meal · Make-Ahead

Bump up your breakfast game

I always eat breakfast, but I find it the most difficult meal to want to prepare. I’m ready to get my day started and don’t like fussing over that first meal of the day. Can anyone else relate?

It’s for that reason that I try to have this things on hand that are either quick to prepare or can be made ahead and just warmed up.

If you’re like me and struggle with getting breakfast ready, let me share a few of my favorite go-to morning meals.

Baked Oatmeal with apples or bananas is hearty, easy to prepare and reheats nicely. Here’s one of the recipes I use often. This same page has a delicious Banana Bread that’s another great addition for breakfast, and it’s also a lighter version!

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Baked Eggs With Hashbrowns and Canadian Bacon
Here’s an egg dish with all the morning breakfast foods! It is also hearty and reheats well.

Baked Eggs with Hash Brown Crust
  • 6 spray(s)cooking spray
  • 1 tsp olive oil
  • 3 cup(s)frozen hash brown potatoes
  • 1 small uncooked onion(s), thinly sliced
  • 1⁄4 tsp kosher salt
  • 1 1⁄4 tsp dried thyme, plus more for garnish
  • 3 slice(s)uncooked Canadian bacon, diced
  • 12 large eggs

Instructions:
1. Place oven rack in middle of oven. Preheat oven to 425°F. Coat a 12-hole standard muffin pan with cooking spray.

2. Heat a medium skillet over high heat; add oil and swirl to coat pan. Reduce heat to medium-high; add potatoes, onion, salt and thyme. Sauté until lightly golden and tender, 5-7 minutes; remove from skillet. Spoon about 1/4 cup potato mixture into each prepared muffin hole; bake 15 minutes – Less if you want a runny yolk!

3. Meanwhile, return skillet to heat; add Canadian bacon. Sauté until crispy on edges, 3 minutes. Remove from heat; set aside.

4. Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake for 9 minutes; remove from oven and evenly divide bacon over eggs. Return pan to oven; bake for 3 minutes more.

5. To serve, run a knife around edge of each egg and lift out onto individual plates or a serving platter; sprinkle with dried thyme and serve immediately.

6. Serving size: 1 baked egg with hash brown crust

Then there’s this Fruity Peanut Butter Toast I made recently and LOVED!! It’s as pretty as it is delicious! It’s simply whole grain bread, toasted and topped with peanut butter and whatever fruit you like. Then add a tiny drizzle of honey over the fruit. So good!

There’s no need to go without breakfast just because you don’t have time to stop and make it in the morning. Get a jump on things and prepare ahead so you can have a delicious meal at the start of your day!

Anyone else love breakfast but dread making it?

I hope you’ll refresh your breakfast routine with one of these easy ideas!

breakfast · Dinner · leftovers · Lunch

Getting the Most Out of Your Easter Dinner Leftovers

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Happy Monday, Friends!  I trust you had a blessed Easter yesterday!  We had a special day celebrating our risen Savior!

After our church’s on-line service, I fixed a Roast Chicken dinner for my husband and me – quite different than it would normally have been, but it was good!  However, we Continue reading “Getting the Most Out of Your Easter Dinner Leftovers”

breakfast · Make-Ahead

Breakfast At Its Best

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A good breakfast just starts the day out right, but for me it’s so hard to find a good time in the morning to stop the routine and go fix something delicious!  So whenever I can find a recipe that can be made ahead of time, and ready in 30 minutes, I’m all over that!

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I’ve made a couple of Baked Oatmeal recipes and they’ve been good, but Southern Living published a new one in their recent magazine that caught my attention and I knew I had to try it.  I’m so glad I did!  This was declared by my husband to be the BEST Baked Oatmeal he’s had!!! I agree!  The apple and cranberry addition are so delicious.  There’s just the right amount of sweetness.  It’s hearty and filling plus, it’s ready to put in the oven when you get up in the morning.  It only takes 30 minutes to bake, so I can pop it into the oven and finish getting ready while it’s baking!

Here’s the recipe:

Baked Oatmeal with Apples, Cranberries and Pecans

Ingredients

  • 2 large eggs
  • 1 1/4 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple pie spice
  • 1/4 teaspoon kosher salt
  • 3/4 cup packed light brown sugar, divided
  • 8 tablespoons butter, melted, divided
  • 2 cups small cubed, peeled apple (about 1 large apple)
  • 3 1/2 cups uncooked old-fashioned regular rolled oats, divided
  • 1 cup coarsely chopped pecans, divided
  • 1 cup dried cranberries, divided

How to Make It

Step 1

Lightly coat an 8-inch square (2-quart) baking dish with cooking spray. Whisk together eggs, milk, vanilla, apple pie spice, salt, 1/2 cup of the brown sugar, and 5 tablespoons of the melted butter in a large bowl. Add apple cubes, 3 cups of the oats, 1/2 cup of the pecans, and 1/2 cup of the cranberries; stir to combine. Pour mixture into prepared baking dish; cover with plastic wrap.

Step 2

Stir together remaining 1/4 cup brown sugar, 3 tablespoons melted butter, 1/2 cup oats, and 1/2 cup pecans in a medium bowl. Cover with plastic wrap. Place covered baking dish and covered bowl in refrigerator; chill 8 hours or overnight.
Step 3
Preheat oven to 350°F. While oven preheats, remove baking dish and bowl from refrigerator; remove plastic wrap. Stir apple-oat mixture in baking dish to redistribute wet ingredients. Sprinkle top evenly with oat-pecan topping mixture.
Step 4
Bake in preheated oven until mixture is set in the middle and topping is golden brown, about 35 minutes. Remove from oven, and sprinkle with remaining 1/2 cup dried cranberries. Cool 10 minutes. Serve warm.

 

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If you’re like me and need a little less fussy breakfast you’ll love this simple answer to your morning meal!

Refresh breakfast by making it ahead!

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