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!

denise a

 

breakfast · muffin · sweet breads

My New Favorite Blueberry Muffin

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I love muffins.  Okay, I love any kind of bread, but muffins are just magical, are they not?  You can eat them for breakfast, which is like having cake first thing in the morning!  What’s not to love about that?!

I have several Blueberry muffin recipes in my recipe index, but I’m adding another because these were just too good not to share with you!  I have a love for all the recipes from King Arthur.  They know how to do bread (n and everything other baked thing)!!  I found this recipe for Blueberry Muffins while looking at their Instagram account and I knew I had to give them a try.  If you love crispy edges, moist, fluffy insides and a full blueberry flavor, you’re gonna love these, too!

Continue reading “My New Favorite Blueberry Muffin”

breakfast · Easy recipe

Honey-Orange Yogurt

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If I could eat any breakfast I wanted every single day, it would be French Toast.  However, I try to only eat something like that once a month or so! For health’s sake I try to eat yogurt regularly.  I’ve gotten to where I really do enjoy it, but it can get a little boring!  I’ve recently discovered a little way to spruce it up and make it absolutely Continue reading “Honey-Orange Yogurt”

breakfast · Easy recipe

Yummy Peanut Butter Granola

I’ve shared several recipes for granola here like this one that is a favorite for my husband, but I recently was out of my normal ingredients so I looked for a recipe that I could make with things I had on hand.  I came across a Peanut Butter Granola that honestly tastes like a Peanut Butter Cookie crumbled up!  However, it has Coconut oil and oats, so that makes it a bit more healthy! This is perfect to eat alone or on top of fruit and yogurt.  I tweaked the recipe a bit and here’s what I came up with:

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Peanut Butter Granola

INGREDIENTS

  • 3 cups old fashioned oats
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 cup  peanut butter
  • 1/3 cup honey
  • 1/4 cup melted coconut oil
  • 1 tsp. vanilla
  • 1/4 Cup mini Chocolate Chips

INSTRUCTIONS

    1. Preheat oven to 325F. Line baking sheet with parchment paper.
    2. In a large bowl, mix together oats, salt, and cinnamon.
  1. Stir in peanut butter, honey, coconut oil, and vanilla. Tip:  If you melt the coconut oil in a measuring cup first, then use that same measuring cup for the honey, it will slide right out!
  2. Once fully combined, press onto lined parchment paper – spread into flat layer.
  3. Baked for 18-22 minutes or until starting to turn golden brown.
  4. While it’s slightly warm, add chocolate chips and let cool. Once cooled completely, break granola apart.

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I store mine in a seal-tight container on the counter.

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I sprinkle a tablespoon over my morning yogurt for a little sweetness and crunch. What a yummy way to start the day!

Refresh your breakfast with homemade granola!

denise a

breakfast · Low Carb

Low-Carb Breakfast Burrito

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The winter months always do it to me…

  • Comfort foods entice me
  • A few extra pounds hang on me
  • Tight jeans strangle me
  • Physical Discomfort discourages me

When you’re only 4’9″, every couple of pounds really shows! But now that spring is here and vacation is in my horizon, I’m trying to kick those few extra pounds!  I’m not on any specific diet, I’m just trying to reduce carbohydrates.  That means no bread, no sugar, no potatoes, no pasta.  But you know what?  That doesn’t mean I’m not eating good food!!  The Lord made such a variety of great, healthy food for us to enjoy, didn’t He? You can eat healthy food that is delicious and filling!

  No fooling!

This past weekend Whitney was talking about Breakfast Burritos; oh man!  I used to make those when the girls were home.  But tortillas are off my list of low-carb foods.  What to do?  Make the outside of the burrito with an egg!  The result was delicious and I truly didn’t miss the tortilla!

It’s simple to do: Scramble 2 eggs with a couple tablespoons of milk and pour half of the mixture into a non-stick pan sprayed with cooking spray.  Coat the bottom of the pan with the egg mixture.  Add salt and pepper. Swirl the pan so it covers the bottom.  Cook until lightly browned on the bottom.

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Loosen the edges of the egg and then flip it over, using a large spatula.

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Cook for about 1 minute or until underside is cooked.

Remove from pan and add toppings.  I added bacon, tomatoes, and avocado.

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Roll it up like a burrito and enjoy!Yum!!

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Repeat the process with the other half of your egg mixture!  I made the second one and then wrapped it in waxed paper to warm up for the next day’s breakfast.  I heated it in the microwave on 70% power for 30 seconds.  Quick, easy, delicious, and LOW-CARB!

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Low-Carb Breakfast Burrito

Ingredients

2 eggs
2 Tbl milk
Salt
Pepper
Cooking Spray
Topping suggestions:
Bacon
Sausage
Peppers
Onions
Tomatoes
Avocado

Directions:

Mix eggs and milk.  Heat a non-stick skillet coated with cooking spray.  Add half of the egg mixture and tilt pan to cover bottom.  Cook until bottom is lightly browned.  Flip and cook other side for about 1 minute or until set.

Remove from pan and top with fillings.  Roll burrito up and enjoy!

Do you battle with winter pounds, too?  It’s sure easier to take off a few than waiting until it’s overwhelming.  Why not jump start eating a little healthier and get ready to feel better?!

I hope you’ll try this recipe whether or not you’re going low-carb!  This is just plain ol’ yummy!!

With love from my country kitchen,

denise a

baking · breakfast · cakes · Tips and Tools

A Storage Tip and a Taco Trick

Hi friends!  Welcome back after the Thanksgiving holiday! My heart is so full from blessings that came from time with family!  I pray your weekend was a reminder of God’s goodness.

There are new things to do and learn, and things for which we must be ready, so let’s get to the post today!

When I learn something that makes my life easier, I figure it might help someone else, so I’m going to post a quick video today to share it with you!

Storage Tip: Do you have several trays and platters that need to be stored? I’ve found that all those ceramic platters and Pampered Chef pieces can be hard to stash away in the cabinet without getting chipped or cracked. I came up with a little idea of how I could keep that from happening, but still store them on top of one another. Here’s the short video to share my tip.

And now, to help make your Taco Tuesday easier…

Taco Trick: This week while at my parent’s, my mom fixed tacos for lunch. To heat the shells in the oven, she used her cast iron corn muffin pan! The shells stood up like little soldiers.

Then when it was time to fill the shells with the taco meat, there was no wrangling with the shells! It was so simple to fill them up and then put them on the plates.

Now, if you don’t have these muffin stick pans, it made me think of using a cupcake pan upside down. I think I saw that somewhere on Pinterest…oh yes, here it is! This is brilliant, too!

Before we go, let me share a Recipe Update: Years ago I shared a Buttermilk Apple Coffee Cake, but when I made it recently, it was so delicious that I wanted to share it again and update my previous picture with a better view of this lovely cake.

I love a recipe that can be used for different meals, and that’s the case for this coffee cake. I had made it for breakfast, and on its own, it is lightly sweet and delicious. However, my guests ate the oatmeal I’d prepared, but no one touched the coffee cake in the morning. Then when I needed a dessert later that day, I pulled it out and poured warm caramel sauce over top. It then looked like the most special dessert, made specifically for that meal! Here it is in all its glory!

Buttermilk-Apple Coffee Cake

Cake:
1 1/2 cups thinly sliced & peeled Granny Smith apple
3 tbl brown sugar
1 tbl lemon juice
1/2 tsp ground cinnamon
1 cup flour
1/2 tsp baking soda
1/8 tsp salt
1/3 cup sugar
2 tbl butter, softened
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup low-fat buttermilk
Cooking spray
2 tbl sliced almonds

Glaze:
1/4 cup sifted powdered sugar
1 tsp low-fat buttermilk
1/4 tsp vanilla extract

1. Preheat oven to 350 degrees.
2.  To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat.  Cook for 5 minutes or until syrupy, stirring frequently, and cool.
3.  Combine flour, baking soda, and salt in a small bowl, stirring well with a whisk.  Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add egg, 1 tsp vanilla extract and almond extracts, beating well.  Add flour mixture to sugar mixture alternately with buttermilk,  beginning and ending with flour; beat well after each addition.
4.  Spoon the batter into a 8-inch round cake pan coated with cooking spray.  Arrange apple mixture over cake; top with almonds. (I found that the batter was very thin and the apples sunk into the batter when I placed them on) Bake at 350 degrees for 25 minutes or until cake begins to pull away from sides of pan.  Cool in pan on a wire rack for 10 minutes.  Quickly invert cake onto wire rack.  Then invert onto a serving plate.
5.  To prepare glaze, combine powdered sugar, 1 tsp buttermilk and 1/4 tsp vanilla in a small bowl,stir with a whisk.  Drizzle glaze over cake.  Serve warm or at room temperature.

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Yield:  8 servings.  185 Calories, 5 g Fat

Make this – then you’ll have something for breakfast or dessert! It freezes well, too!

Do you have a special tip or trick to share? We’d love to hear about it in the comments!

With love from my country kitchen,

Denise