Breakfast Kabobs

Ok, so this isn't really a recipe, but I just had to put this kabob idea on my blog because it turned out so cute. I made these to take to a breakfast get-together and kids and adults alike loved it. I saw the idea on Pinterest. It was easy and the kabobs are perfect for a school party or any other time you need to take a yummy treat to a gathering.

Breakfast Kabobs 

2 packages bakery donut holes (I used glazed cake donut holes)
2 - 3 lbs strawberries, tops removed
3 packages black berries
wooden skewers (I snipped the pointy ends off with scissors since toddlers were eating these)

Thread strawberries, blackberries, and donuts onto skewers and serve. Easy peasy and super yummy.

Blender Hootenannies (German Pancakes)

German pancakes go by many names and in my family we call them Hootenannies, because that's just fun. They are one of my husband's favorite childhood foods and he's usually the one who makes them for our family. This recipe is super easy because it's mixed in the blender. It only takes a few minutes to make the batter so it's great for busy nights. This recipe makes one 9x13 pan of hootenannies, but you can easily double it. I got this recipe from Mel's Kitchen Cafe. So far every recipe of hers I've tried has turned out great!

Blender Hootenannies

4 tablespoons butter
6 eggs
1 cup milk
1/2 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt

Preheat oven to 400 degrees. Place 4 tablespoons of butter in a glass 9x13 baking dish and place in the oven as it preheats to melt the butter and get the pan hot.

In a blender combine eggs, milk, and vanilla. Blend on low for 10 seconds. Add in flour and salt and blend on low for 20 seconds.

Take preheated pan out of the oven and swirl the butter around to coat the bottom of the pan. Pour batter into the pan and return to the oven. Bake for 20 minutes or until the pancake is puffy and lightly golden on bottom, top, and edges. Serve immediately with butter and syrup or other toppings of choice. (Butter, sliced strawberries, and syrup is delicious.)

Chocolat Chaud (Hot Chocolate - Stove Top or Crock Pot)

I back-packed Europe the summer after I graduated from high school. I treasure the memories I made on that trip. Some wonderful memories are the breakfasts in France. French food is amazing. Even poor backpackers get hot chocolate, or "chocolat chaud" in French, and fresh croissants for breakfast at youth hostels. It's a beautiful thing and I remember that hot chocolate so well. This homemade recipe for hot chocolate is the closest thing I've ever made to the hot chocolate I remember drinking in France. It's rich, creamy, and oh so chocolatey. I love it. The quality of the unsweetened cocoa and chocolate chips mean a lot to the flavor. I don't have Valrhona chocolate in my pantry to use in this recipe, but when I want it to be really good I do use the best chocolate chips I can find at the grocery store (I really like Guittard) and Dutch processed cocoa powder. It's the perfect cold weather and Christmas time treat.

Chocolat Chaud (Hot Chocolate for Stove Top or Crock Pot)

2 cups heavy cream
6 cups whole milk
14 oz can sweetened condensed milk
2 cups semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla (optional)

Fast Stove Top Directions:
In a large saucepan combine heavy cream, whole milk, sweetened condensed milk, chocolate chips, cocoa powder, and vanilla if using. Heat, whisking constantly, until you just bring it too a boil. Turn down heat and simmer, stirring constantly for a few minutes. Check taste. You can dilute it a little with a cup or so of milk if you like a less rich taste (I add more milk when making for my kiddos).

Crock Pot Directions:
Combine all ingredients in slow cooker. Cover with lid and cook on low for 2 hours, whisking every so often to combine the chocolate with the milk.

Easy 2 Loaves Banana Bread

When I make quick breads I like to double the recipe and make two loaves. One for now and one to freeze and have later. Lots of times I unfreeze banana bread to put in my kids lunches. Banana bread smeared with peanut butter is a favorite lunch around here. So this recipe is for two loaves and it's a great, easy, traditional, banana bread. It's moist and yummy and bakes perfectly every time without the wet part in the middle that some banana breads tend to have.

Easy 2 Loaves Banana Bread

1 cup canola or vegetable oil
2 cups sugar
6 very ripe bananas, mashed
5 tablespoons milk (that's 1/4 cup plus 1 tablespoon)
4 eggs
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt

Preheat oven to 350 and spray 2 loaf pans with non-stick cooking spray (I use non-stick loaf pans as well for this recipe to ensure the loaves will release easily.)

In the bowl of a mixer combine oil and sugar and beat until combines. Add mashed bananas, milk, eggs, and vanilla. Beat until smooth. In a separate bowl combine flour, baking soda, and salt; add this dry mixture to the wet mixture in the mixer and beat until completely combined, but don't over mix. Pour mixture evenly into the 2 prepared loaf pans. Bake at 350 for 40-50 minutes or until browned and a toothpick inserted in the center of the loaves comes out clean. Remove from pans and let cool on a wire rack. Enjoy one loaf now and, if desired, wrap up the other in plastic wrap and then foil and freeze.

Baked Western Omelet

This is a great baked omelet recipe. I have made it multiple times now for breakfast for dinner nights, because it's so easy to throw together, and my whole family has loved it. If you like salsa on your scrambled eggs/omelets this is the recipe for you (we love salsa on our eggs). I got the recipe from Chef in Training and modified it slightly.

Baked Western Omelet

12 eggs
16 oz sour cream
1 cup salsa (I used Pace picante sauce)
8 oz grated colby jack cheese
1/2 cup crumbled bacon

Preheat oven to 350. In a large bowl whisk together eggs and sour cream until well blended. Set aside.

Spread salsa in an even layer into a greased 9x13 baking dish. Sprinkle half the grated cheese over the salsa. Pour the egg mixture over the grated cheese. Sprinkle the bacon over the top of the egg mixture. Sprinkle remaining cheese on top. Bake at 350 for 35 minutes or until the egg is firm in the center. Allow to cool for 5 minutes then cut into squares and serve.

Sausage and Egg Breakfast Casserole

Here's another winner breakfast casserole. It's a great, bread based breakfast casserole. We had it for a breakfast for dinner night with sliced tomatoes and fruit salad. My family really liked it and my kids didn't even notice the bell peppers, which they usually don't like. It makes a lot and the leftovers reheat really well. Win, win.

Sausage and Egg Breakfast Casserole

10 eggs
3 cups milk
1 teaspoon salt
1 loaf bakery French bread, torn into bite size pieces
1 green pepper, diced
1 red pepper, diced
1/2 cup chopped onion
2 cups shredded colby jack or cheddar cheese
12 oz reduced fat sausage, cooked and crumbled
1/2 teaspoon black pepper

Preheat oven to 325 degrees.

Spray a 9x13 (or just the size larger) baking dish with non-stick cooking spray. Combine eggs, milk, and salt in a bowl, set aside. Distribute half of the bread pieces in the baking dish. Sprinkle half of the following ingredients over the bread: green pepper, red pepper, onion, cheese, and sausage. Repeat layering again, beginning with bread. Sprinkle black pepper over the top. Pour the egg mixture over the casserole as evenly as possible. Bake for 60 minutes.

Laurel's Cinnamon Roll Granola

Oh wow, this is the best granola recipe!! It's from my friend Laurel over at Ducks in a Row and it is fantastic. It's sweet, crunchy, cinnamony, and delicious. It is fantastic with milk or almond milk (unsweetened vanilla almond milk is my favorite) for breakfast or a snack. My 7 year old has been having this with milk for breakfast and a little in a bowl for an afternoon snack every day since I made it. It's just so good. The most wonderful bonus is that it makes your house smell heavenly as it bakes and for hours after. Laurel adds dried cranberries to her cinnamon roll granola, but I add white chocolate chips and raisins because it reminds me the most of cinnamon rolls like that and my family loves it that way. I think butterscotch chips would also be so yummy. You can play around with any add-ins you'd like and I bet it would taste great. Thanks for a great recipe Laurel!

Laurel's Cinnamon Roll Granola

4 1/2 cups old fashioned rolled oats
3/4 cup packed brown sugar
3/4 cup flaked coconut (I used sweetened)
1 cup sliced almonds
3 tablespoons ground flax seeds
1 tablespoon cinnamon
1 teaspoon kosher salt
1/2 cup + 1 tablespoon coconut oil
3 tablespoons agave syrup
3 tablespoons vanilla
3/4 cup raisins*
3/4 cup white chocolate chips*

*In place of raisins and white chocolate chips you can use 1 1/2 cups dried cranberries

Preheat oven to 300.

In a large bowl mix together: rolled oats, brown sugar, coconut, sliced almonds, ground flax seeds, cinnamon, and kosher salt.

In a bowl combine coconut oil and agave syrup. Microwave for 1 minute. Add vanilla. Pour this mixture over the dry ingredients in the large bowl. Mix thoroughly. Spread in an even layer on a greased or silpat lined rimmed cookie sheet. Bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool for about 1 hour. Break up any clumps and pour cooled granola into a large bowl. Mix in raisins and white chocolate chips (or add-ins of choice). Store in an air-tight container (I use a Snap Ware container).

Croissant French Toast

Oh man this recipe is so good! We had it for dinner the other night and I was wowed. It's Pioneer Woman's Croissant French Toast and it is the Frenchest toast you can make. SO good! I doubled PW's recipe because I always like to have enough for seconds and breakfast the next morning (my kids loved these heated up again in the morning). The French toast ends up so buttery and wonderful and served butter, maple syrup and sweetened sliced strawberries it is amazing. I'm sure it would also be wonderful with blueberry syrup - I might have to try that next time. YUM.

Croissant French Toast

12 croissants (I used Costco's croissants)
10 eggs
1/4 cup milk
1/4 cup cream
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon vanilla

If desired, a few hours before making the French toast make the sweetened strawberries following the recipe below.

In a blender combine the eggs, milk, cream, sugar, cinnamon, and vanilla. Blend until smooth and pour into a large bowl. Split croissants in half and dunk halves in the batter. Let excess batter drip off before placing on a hot non-stick or greased griddle. Cook until browned on bottom, flip and brown other side. Serve immediately with butter, maple syrup, and sweetened strawberries.

Sweetened Sliced Strawberries:
2 lbs strawberries, sliced
2-3 tablespoons sugar

Place sliced strawberries in a bowl and stir in the sugar. Cover with plastic wrap and refrigerate for a couple hours - this makes lovely syrupy strawberries.

Homemade Pancake Syrup for Pancake Day

It's Pancake Day, otherwise known as Fat Tuesday! If you are having pancakes tonight, give this recipe a try. Homemade pancake syrup is awesome! We like it much better than store bought syrup and it is so much cheaper! It is perfect served over my favorite buttermilk pancakes. Yummy!!

Homemade Pancake Syrup

1 cup water
1 cup sugar
1 cup brown sugar
1 teaspoon maple flavoring (I use McCormick)
1 teaspoon vanilla
2 tablespoons butter

In a saucepan, bring water to a boil. Add the sugars and bring to a boil again, stirring until sugar is completely dissolved. Add maple flavoring, vanilla, and butter. Stir, boiling, until butter has melted and combined with the syrup. Remove from heat and allow to cool for 1 hour, this will help it thicken up a little. Serve over hot pancakes.

2 Hour Cinnamon Rolls with Buttercream Frosting

I know, I know, another cinnamon roll recipe?? I just can't stop myself from trying new cinnamon rolls, especially if they are suppose to be yummy and faster to make. These cinnamon rolls turned out great and they only took 2 hours to make! That is awesomeness. These are the perfect cinnamon rolls to make on Valentine's morning for your family. What says love like a warm homemade cinnamon roll?! The buttercream frosting is absolutely delicious, but if you are a fan of cream cheese frosting, use the frosting from this cinnamon roll recipe - it's also great.

2 Hour Cinnamon Rolls with Buttercream Frosting

Dough:
1/2 cup warm water
2 heaping tablespoons yeast (I use SAF brand)
2 cups milk
1 cup butter (2 sticks), melted
1 egg
3/4 cup sugar
1 teaspoon salt
7-8 cups bread flour

Filling:
1/4-1/2 cup butter, softened
1/4 - 1/2 cup brown sugar
2-3 teaspoons cinnamon

Frosting:
1/2 cup butter, softened
1 1/2 teaspoons vanilla
4 cups or a 1 lb box powdered sugar
3-4 tablespoons milk or cream

Directions:
Add 1/2 cup warm water and yeast to the bowl of a heavy-duty stand mixer (I use a Bosch). Let yeast dissolve in water for a few minutes. Warm milk in the microwave for about 1 minute, add to the yeast mixture in the mixer. Add melted butter, egg, 3/4 cup sugar, salt and 3 cups of flour. Mix for a minute. Add in more flour a cup at a time until the dough pulls away from the sides of the mixer, for me it was 7 1/2 cups of flour total. Knead with dough hook on high for 2 minutes. Form dough into a ball and put into a large greased bowl covered with non-stick sprayed plastic wrap and let rise for 45 minutes to 1 hour or until dough has doubled in size.

Punch down dough and roll out on a large floured surface (or if you don't have as large of a surface you can cut the dough in half and then roll out) into a large rectangle. Spread softened butter on the dough (I used about 1/4 cup). Sprinkle with 1/4 to 1/2 cup brown sugar. Sprinkle 2-3 teaspoons of cinnamon over the brown sugar. Roll up the dough, starting on the long side of the rectangle, as tightly as you can. Pinch the seams of the dough together. Slice dough into 1 inch pieces, dental floss works great for this or you can use a sharp knife and place on greased cookie sheets (2 greased cookie sheets with 15 rolls on each works great) or in greased 9x13 baking dishes leaving a little space between the rolls (or a lot of space between if you don't want them to bake together). You end up with 25-30 rolls.

Bake at 350 degrees for 15-25 minutes (no, you do not need to let them rise again!). The time it takes to bake through depends on the kind of pans you used. For a normal cookie sheet it will take closer to 15 minutes, for a glass baking dish it will take closer to 20, and for stoneware pans it will take closer to 24 or 25 minutes. Start checking around 15 minutes and make sure the bottoms are golden. Remove from oven and let cool while you make the frosting.

Frosting:
Beat together softened 1/2 cup of butter, vanilla, powdered sugar, and 3-4 tablespoons of milk or cream. Beat until frosting and smooth and a spreadable consistency. Spread on cinnamon rolls after they have cooled for about 20 minutes.

Crock Pot Breakfast Casserole

Oh man, I forgot to get a picture of this breakfast casserole outside the Crock Pot. I'll try to remember to update this post with a better picture as soon as I make it again. This is a great 8 hour slowcooker breakfast recipe, which means you can make it before you go to bed and it will be ready when you wake up. Perfect for Christmas morning or Easter, etc. I made it as a breakfast for dinner meal and it worked great - I just put it in at 9am and it was ready at 5pm. It tastes like a potato quiche and is tasty and economical. I served it with some muffins and canned pears - easy peasy.

Crock Pot Breakfast Casserole

28 oz bag frozen O'Brien potatoes
1/2 lb cubed ham
2 1/2 cups shredded cheddar, divided
12 eggs
1/2 cup milk
salt and pepper

Spray the inside of slowcooker with cooking spray. In a large bowl combine frozen potatoes, ham, and 2 cups cheese; pour into the slow cooker. Whisk together eggs, milk, and salt and pepper to taste. Pour egg mixture evenly over the potato mixture in the slowcooker. Cover and cook on low for 8 hours, or on high for 4 hours. During last 5 minutes of cooking time sprinkle 1/2 cup shredded cheese over casserole. Serve once cheese is melted.

Baked Chocolate Donuts

I got a couple Wilton donut pans for Mother's day - which is a perfect mother's day gift for me. I love cooking/baking gadgets and these pans make donut making so easy! My children especially loved having these perfectly chocolaty donuts for our Family Home Evening treat earlier this week. Oh and the icing is to die for on these. SO yummy! I am excited to try lots of different baked donut recipes. There are so many on Pinterest, which is where I got this one.

Baked Chocolate Donuts

2 cups flour (plus 2 tablespoons for high altitude)
3/4 cup sugar
1/2 cup cocoa powder (I used dutch processes cocoa powder)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 2 tablespoons milk (plus 2 tablespoons for high altitude, which equals 1 cup total)
2 eggs
1 teaspoon vanilla
2 tablespoons melted butter

Icing:
1 tablespoon heavy cream (maybe more)
1 tablespoon milk
1/4 cup butter
1 teaspoon vanilla
2 teaspoons corn syrup
1/3 cup semi sweet chocolate chips
1 1/4 cups powdered sugar

For Donuts:
Preheat oven to 325 degree and spray donut pans with cooking spray (so important!).

In the bowl of an electric mixer combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until ingredients are evenly distributed. Add milk, eggs, vanilla, and melted butter. Mix for a minute or two, scrapping down sides, until a smooth batter forms. Fill each donut cup about 3/4 full. (I put the batter into a gallon size ziplock bag and snipped the corner to fill the pans evenly. The batter should fill at least 12 donut cups. Bake at 325 for 10 minutes or until a toothpick inserted comes out clean. Allow to cool in pans for a few minutes, then turn donuts out onto a wire rack to cool.

For Icing:
While donuts cool you can make the icing. In a small saucepan combine cream, milk, butter, vanilla, and corn syrup. Heat over medium low heat until butter is completely melted. Turn heat to low and add chocolate chips. Stir until chocolate is melted and mixture is glossy. Remove from heat and whisk in powdered sugar. If icing is too stiff add a little heavy cream (a tablespoon or so). Dip each donut into the icing, top with sprinkles if desired, and allow chocolate to set for about 10 minutes - if you can wait that long! 

Lemon Poppy Seed Muffins

These are great lemon poppy seed muffins. The lemon flavor is mild and the texture of the muffins is great - not at all like a cupcake. I hate it when muffins taste like cupcakes. I like them to be a little denser with a good muffiny crumb and these fit the bill. I got the recipe from Brown Eyed Baker, a site with so many great baked goods recipes.

Lemon Poppy Seed Muffins

2/3 cup sugar
zest of 1 lemon (you will use the juice too)
2 cups all purpose flour (plus 2 tablespoons for high altitude)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 eggs
1 teaspoon vanilla
juice of 1 lemon (plus 2 tablespoons water for high altitude)
1/2 cup butter, melted
2 tablespoons poppy seeds

Preheat oven to 400 degrees and place rack in the center spot in your oven. Place 16 paper muffin cups into muffin tins (you may get 14-16 muffins depending on how you scoop them).

In a large bowl rub the sugar and lemon zest together with your fingers until sugar is moist and smells like lemon. Add flour, baking powder, baking soda, and salt and whisk to combine. In another bowl combine sour cream, eggs, and vanilla. Stir. Add this wet mixture to the flour mixture and stir a bit. Add the lemon juice (and water if you're at a high altitude) and melted butter and stir quickly until just mixed. Add poppy seeds and stir until evenly distributed, making sure you don't over-mix the batter. Using a large cookie scoop fill the muffin cups (about 2/3 full).

Bake for 18-20 minutes at 400 until tops are golden. Cool muffins on a rack. Store leftovers in an airtight container at room temp.

Raspberry Vanilla Refrigerator Oatmeal

I've seen this recipe all over Pinterest. It's from The Yummy Life. It's an uncooked oatmeal porridge that you make the night before and all the ingredients soften and combine in the fridge so it's ready the next morning. The Greek yogurt makes it taste a lot like an oatmeal smoothie. It's a yummy and healthy way to start the day or a nice quick lunch.

Raspberry Vanilla Refrigerator Oatmeal

1/4 cup uncooked rolled oats
1/3 cup skim milk
1/4 cup low or non-fat vanilla Greek yogurt
1 1/2 teaspoons dried chia seeds
1/4 teaspoon vanilla
1 tablespoon raspberry jam
1/3 cup fresh or frozen raspberries

In a half pint mason jar or tupperware container, combine oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put on lid and shake until well combined. Remove lid and add raspberries, stir until mixed. Return lid and refrigerate overnight. Eat chilled. Will last 2-3 days in refrigerator.

Cinnamon Syrup

It is fun to switch up pancake night with flavored syrups. Recently I made cinnamon syrup and it was super good. It made the whole house smell like Autumn. Funny how cinnamon can do that. I served it over these great buttermilk pancakes. I think it would be wonderful over pumpkin pancakes. I think this syrup will be requested frequently.

Cinnamon Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon cinnamon
5 oz can evaporated milk (the tiny can)

In a saucepan, combine sugar, corn syrup, water and cinnamon. Bring to boil over medium heat and stir constantly for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in the evaporated milk until combined and smooth.

Orange Crescent Rolls

I have tried so many orange roll recipes, but never found one I was completely satisfied with. But I LOVE orange rolls, so I wanted to try my own version by turning one of my very favorite roll recipes (this one) into orange rolls and it worked with great results. This will definitely be my go-to orange roll recipe from now on. My family loved them and my 5 year old told me these rolls were the best thing I have ever made. That made me feel warm and fuzzy inside.:) This recipe makes a lot - 32 ooey gooey wonderful rolls - so they are great to share with friends or neighbors.

Orange Crescent Rolls

Ingredients:
Dough
3 teaspoons yeast (I use SAF)
2 cups warm water
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup instant mashed potato flakes (I use Better Crocker Potato Buds)
2 eggs
1 1/2 teaspoons salt
6 - 6 1/2 cups white bread flour

Filling
5 tablespoons butter, softened, divided
1/4 cup sugar
zest of 1 orange

Directions:
In the bowl of a mixer (I use a Bosch) combine yeast and warm water. Add butter, dry milk, sugar, mashed potato flakes, eggs, salt, and 3 cups of flour. Mix with dough hook until smooth. Mix in enough remaining flour to form a firm dough that pulls away from sides of bowl (for me it is usually 3 more cups). Knead with dough hook on medium high speed for 3 minutes.

Turn flour onto a floured surface and form dough into a smooth ball. Divide the dough in half. Roll each portion into a large circle (15-16 inches across). Using a butter knife or offset spatula, spread dough with about 2 1/2 tablespoons of softened butter. In a small bowl combine 1/4 cup sugar and the zest of 1 orange. Spread half of the sugar/zest mixture over the butter and smooth out evenly with a butter knife or offset spatula. Cut the dough pizza style (with a pizza cuttter) into 16 wedges. Roll up the wedges from the wide end, making sure to pinch the ends into the dough well so they don't unravel. Form rolls into a crescent shape and place on a non-stick sprayed baking sheet at least 2 inches apart with the end tucked under the roll (this helps them to not unravel as well).

Cover rolls with non-stick sprayed plastic wrap and let rise in a warm place for 1 hour or until doubled in size. Bake at 350 for 15-17 minutes, until golden on top and bottom. Brush rolls while still hot with glaze recipe below. Allow rolls to sit on cookie sheets till glaze is set, then move rolls with a spatula to a wire rack to cool (or eat them warm - SO good!).

Glaze
juice of 1 large orange (about 1/2 cup)
zest of 1 orange
1/4 teaspoon orange extract
powdered sugar (about 1 lb.)

In bowl of a mixer combine orange juice, zest, and extract. Add enough powdered sugar to create a glaze, about 1 lb. Brush this glaze onto rolls while still hot.

Chocolate Chip Pumpkin Muffins

I think these are my new favorite pumpkin muffins. They taste like big pumpkin cookies. YUM. I mixed in chocolate chips, but you could leave them plain or mix in raisins or craisins. My kids got a kick out of the Halloween muffin cups. Hey they need to get used sometime and they had pumpkins on them.:)

Chocolate Chip Pumpkin Muffins

1 cup canned pumpkin
1/2 cup brown sugar
1/4 cup melted butter (I wonder if canola oil would work)
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 - 1/2 teaspoon cinnamon (depending on how you like it)
1/8 teaspoon nutmeg
1 cup chocolate chips

Preheat oven to 375. Fit 2 muffin tins with paper liners (makes about 15 muffins).

In a large bowl whisk together pumpkin, brown sugar, and melted butter. Add eggs and mix well. In a separate bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Stir dry ingredients into wet ingredients and mix until just blended, making sure all the flour is worked in, but you don't want to over mix. Stir in chocolate chips. Spoon batter or scoop with a large cookie scoop into lined muffin tins. Bake for 20 minutes.

Super Easy Fruit and Yogurt Parfaits

My kids love fruit and yogurt parfaits from McDonalds, so I thought I'd try an at home version that I can make the night before and have ready in the fridge for breakfasts and packing lunches. They are made with frozen fruit, so as they sit overnight the fruit thaws and gets a little syrupy. Spoon a little granola on top in the morning and they are ready to go. I've found that the perfect containers are 8 ounce plastic freezer jam jars.

Super Easy Fruit and Yogurt Parfaits

large container vanilla yogurt
frozen blueberries, raspberries, or sliced strawberries (or a mixture)
granola

Layer the yogurt and frozen fruit in the jars. Put lids on and refrigerate overnight. Top with granola to serve. Parfaits will keep for a few days in fridge.

Simple Oven Omelet

What an easy and scrumptious breakfast casserole this is. It is just like an omelet or quiche without the crust. So good. Of course you can switch up the meat used and add some veggies if you'd like. This is the plain version and my family loved it. I served it with some muffins and canned peaches and it was a super fast dinner to throw together.

Simple Oven Omelet

1 dozen eggs
1/2 teaspoon salt
2 cups, or 1, 16 oz container sour cream
2 cups shredded cheese (I used 1 cup cheddar and 1 cup Swiss - it's what I had on hand)
3 tablespoons dry minced onions
1/4 teaspoon pepper
1 1/2 cups diced ham (I used 1 cup chopped deli ham and 1/2 cup crumbled bacon)

Preheat oven to 350 and spray a 9x13 baking dish well with cooking spray.

In a bowl beat together eggs, salt, and sour cream until foamy. Stir in cheese, dry minced onions, pepper, and ham. Pour into the 9x13 baking dish and bake for 40 minutes or until eggs are set and edges are slightly browned. Serve with salsa if desired.

Sausage Breakfast Casserole

This is a great breakfast casserole! I got the recipe from Pinterest (love!) and it is wonderful, easy, and sure to become a breakfast/brunch favorite. It's made in a 9x13 so it's also great to take to a potluck brunch. I served it with a fruit salad and English muffin bread. It was delicious!

Sausage Breakfast Casserole

12 oz Jimmy Dean reduced fat bulk sausage (you can cut this in half if desired)
1 tube crescent roll dough
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees. Cook sausage in a skillet, breaking up as it cooks. Brown sausage completely. Unroll crescent roll dough and spread into the bottom of a 9x13 baking dish, pressing seams toether to make one large sheet of dough. Spread sausage evenly over the crescent roll dough. Sprinkle cheese on top of sausage. In a bowl combine eggs, milk, rosemary (I rub the rosemary in my hands before adding to break it up and release the oils), salt, and pepper. Pour the egg mixture as evenly as possible over the casserole. Bake at 400 for 15-20 minutes, until the crust is golden on the edges and the eggs are set.