Posted in breakfast, Breakfast for Dinner, Eggs, Walt Disney World recipes

“Chef Mickey’s” Breakfast Pizza

Almost 2 years ago, we went to Walt Disney World.  Hubby got us reservations for Chef Mickey’s at the Contemporary so that we could met Mickey and the gang.

It was there that I discovered the breakfast pizza.  Delicious!  I’ve found recipes for the pizza but hadn’t tried to make the pizza until tonight.

This is an easy recipe so that’s a win for me.

Chef Mickey

My plate from Chef Mickey’s

April 5 (47)

Continue reading ““Chef Mickey’s” Breakfast Pizza”

Posted in Bread and muffins, breakfast, christmas making and baking, Eggnog, Holiday/Christmas

Eggnog Doughnuts – Christmas Making and Baking

I bought some eggnog to make eggnog bread.  Since I had some of the eggnog left, I decided to find a recipe to make eggnog doughnuts.  This recipe is moist and delicious.  It paired well with my coffee flavored with my peppermint mocha creamer.  It would also be delicious with my eggnog creamer.

In order to make the doughnuts, you need a doughnut pan.   Continue reading “Eggnog Doughnuts – Christmas Making and Baking”

Posted in breakfast, Cinnamon, Oatmeal, Pecans, Recipes

Snickerdoodle Oatmeal

Snickerdoodle oatmeal
Snickerdoodle Oatmeal

Snickerdoodle Oatmeal

 

Stars of the recipe:

  • ½ c. quick cooking oats
  • ⅓ c. milk of your choice
  • ⅔ c. water
  • pinch of salt
  • ¼ tsp. butter
  • 2 tsp. maple syrup
  • 2 tsp. ground cinnamon
  • 1 tsp. sugar
  • 1 Tbsp. chopped pecans or walnuts (optional)

 

Steps:

  1. In a large microwavable bowl, combine oats, milk, water, and salt.
  2. Microwave on high for 2 minutes.
  3. Top with butter, maple syrup, and cinnamon.  
  4. Stir to combine.
  5. Top with sugar and chopped pecans or walnuts if desired.
  6. Enjoy!

For a printable version of the recipe, click here.

Happy Eating,
Traci

Posted in breakfast, countdown to Thanksgiving, Pumpkin

Pumpkin Spice Cream Cheese – Countdown to Thanksgiving

I have an app called Timehop.  When I was looking at my Timehop for Sunday, I found a recipe I had posted a recipe for Pumpkin Spice Cream Cheese.  I had 3 of the necessary ingredients already.  When the Imaginative One and I went to the store, we got the final ingredient.

This cream cheese would be great for a simple Thanksgiving breakfast.

Pumpkin Spice Cream Cheese #2Pumpkin spice cream cheese

Stars of the recipe:

  • 1 (8 oz) container of whipped cream cheese
  • 1/4 c. brown sugar
  • 1/4 c. pumpkin puree
  • 2 -3 tsp. pumpkin pie spice or cinnamon

Steps:

  1. Place all the ingredients in a mixing bowl.
  2. Using a hand mixer or stand mixer, mix all ingredients until well combined.
  3. Enjoy!

I had mine on a plain bagel.  Yum!

Pumpkin Spice Cream Cheese

Happy eating,
Traci

This is linked to Whimsy Wednesdays.

Posted in breakfast, Oatmeal, Oatmeal

Applesauce Overnight Oatmeal

Until a few years ago, breakfast was not a favorite meal of mine.  I almost never ate breakfast which is not a good habit to get into.  Then I made a resolution in 2013, to eat breakfast every day.  I did 98% of the time but a few times I forgot to – usually if I was sick.  I’ve been getting into the habit of not eating breakfast some mornings or grabbing breakfast at school.  Those breakfasts are not the healthiest so I need to rethink breakfast once again.

In August of 2013, I wrote a blog post about 6 Easy Breakfast Foods.  One of the foods I mentioned is oatmeal.  Oatmeal can be eaten hot or cold.  It can be savory or sweet.  I have not eaten savory oatmeal though.  I took oatmeal packets with me to Walt Disney World when we went during my Spring Break in 2014 with a hot water kettle.  Mornings were oatmeal and coffee and then running around the parks.

March 31 (1) April 2 (1)

Lately, I have been craving oatmeal for breakfast. I tried to make some overnight oats for breakfast on Friday. However it was very runny. So I did not eat it since it was unappetizing.

I tried to make a different overnight oatmeal Friday night. It ended up being much better then Friday’s oatmeal. It tastes just like fall. Yum!

A year ago, I had made this recipe while the boys and I were on a road trip so I knew it was good. However I stopped eating oatmeal for a while.  Actually I continued to eat oatmeal but in the form of granola.

So why is overnight oatmeal a great choice for breakfast?

  1. It can be made up the night before.
  2. You don’t need to cook anything.  Just place in the container and go so it’s great for when you are on road trips.
  3. You can dress it up almost anyway you like.

Some overnight oatmeal recipes call for yogurt while other’s don’t.  This one is one that does not call for yogurt.  Instead I use applesauce as the binder.  You can either use homemade applesauce or store bought.  It’s totally up to you.  If you are using unsweetened applesauce, feel free to sweeten the oatmeal up with some honey.  If you want to add some protein, add some nuts.  I think walnuts are a great type of nut for this overnight oatmeal.

Onto the recipe:

Applesauce Overnight Oatmeal

Adapted from Cheap Recipe Blog 

IMG_0099

Stars of the recipe:

  • 1/2 c. rolled oats (don’t use quick oats or steel cut oats)
  • 1/2 c. milk of choice (cow, almond, coconut – I used almond.  It tasted wonderful.)
  • 1/2 c. applesauce – (homemade or store bought)
  • 2 tsp. cinnamon or apple pie spice
  • 1/2 to 1 Tbsp. honey or sweetener of choice – optional
  • 1/4 c. chopped nuts – optional (I used walnuts.)

Steps:

  1. In a jar or mason jar, place the oats, milk, applesauce, cinnamon, and sweetener if using.
  2. Put the lid on and shake up.
  3. Place in the fridge overnight or for at least 3 hours.
  4. When you are ready to eat it, take it out of fridge.  Allow to sit on the counter for 10 or so minutes to take the chill off.
  5. Add the nuts, if using.
  6. Enjoy your breakfast!

IMG_0102

Happy Eating,
Traci

Posted in breakfast, Breakfast for Dinner, Flour, Grandma, Recipes

“Chef Paul’s World Famous Pancakes” or Wee One’s New Favorite Pancakes

Disclaimer:  I don’t know Paul.  He attended the same church my grandma did back in 1994 but that’s all I know.

In 2007, my grandma fell and broke her leg.  Since she had to go live in a nursing home, we had to clear out her house.  That was a somber and tedious task.  I ended inheriting some of her cookbooks.  One was from the church she was a member of.  I ended up putting the cookbooks in her the bench I also inherited from her.  When I finally did pull the cookbook out, I was pleasantly surprised.  On some of the pages were notes about the contributors of the cookbook.  It was so nice to see her handwriting once again.

This summer I once again pursued the book and found this recipe for pancakes.  I made them for Imaginative One’s 12th birthday.  (When did he get so old??)  They loved the pancakes.

When I made the recipe again, Wee One ate 8 of the pancakes.  I think he approved of the recipe.  He also told me how good they were. Onto the delicious recipe:

World Famous Pancakes

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Stars of the recipe:

  • 2 c. all purpose flour
  • 2 Tbsp. baking powder
  • 1/4 c. sugar
  • 2 lrg. eggs
  • 2 Tbsp. oil
  • 2 c. whole milk

Steps:

  1. Heat up the griddle to 400 degrees or medium high heat.
  2. Grease the griddle with vegetable oil or butter.
  3. Sift flour, baking powder, and sugar together in a large bowl.
  4. In another bowl, beat the eggs, oil, and milk until well blended.
  5. Add liquids to the dry ingredients.  Mix until creamy with little lumps.
  6. Ladle the batter onto the griddle using a ladle or 1/4 c. measuring cup.
  7. Cook until bubbles form and edges look dry.
  8. Flip and cook for a minute more.
  9. Enjoy!!!!

This post has been linked to:
Treasure Box Tuesday

Posted in breakfast, Coconut, Family, Ingredients, Recipes, Snacks

Coconut Cream Homemade Lara Bars

The medicine I was given yesterday really has helped me feel better.  Plus the 11 hours of sleep I got last night has really helped me.  I’m still not at 100% but I’m at least at 70%.  Much better than I was feeling 3 days ago.

My father-in-law had diabetes and blood pressure issues.  For a few years at Christmas time, I would buy him treats he could enjoy.  These treats contained low sugar and low sodium.  He also couldn’t swallow almonds all that well and I would buy him lots of almonds.  He kindly told me not to any more.  Plus he hated coconut.  So what did I get him?   I would go to Trader’s Joe and get him various nuts but not almonds with no salt, pumpkin butter, and Larabars.

I thought Larabars looked interesting but did not try them for the longest time because I didn’t know what the dates would taste like.  I know, I know I’m such a chicken.  Then when I did I was hooked.  They are so good.

This Christmas I had planned to make him some homemade ones.  In fact, I bought the dates the Friday before his death.  It took a month or so after his death to make the homemade ones for myself.  I ended up making coconut cream ones which I know he would have hated.

Let me tell you, they are delicious!!!!!  I would take one of those and a cheese stick and would be set for breakfast.  Yummo!

(Sorry I don’t have a picture of one.  I forgot to take one but will post one as soon as I make another batch.)

Coconut Cream Homemade Lara Bars

Stars of the recipe:

  • 15 Medjool dates or 20 dates (pitted)
  • 1/2 c. almonds
  • 1/2 c. cashews
  • 3/4 c. unsweetened coconut, shredded
  • 2 Tbsp. coconut oil
  • 2 Tbsp. water

Steps:

  1. Mix the almonds, coconut, cashews in the food processor until fine. (Turn it off and on so you don’t blow the motor.)
  2. Add dates, oil, and water. Pulse until a dough begins to form.
  3. Line an 8 by 8 pan with either parchment paper or foil. Make sure there is extra on the sides, so you can lift the paper or foil and bars.
  4. Press the dough down so it’s packed down.
  5. Place in the fridge for an hour or so.
  6. When it’s set up, lift it out of the pan. Slice into bars.
  7. Enjoy! (It will last in the fridge for about 2 weeks.)

Have a magical day,
Traci

Posted in Bread and muffins, breakfast, Chocolate, Ingredients, Recipes, Snacks

Chocolate Chip Muffins

In August 2010, I posted a recipe for an All Star Muffin Mix.  With this cold weather, I’ve been baking more than usual.  Last night I decided to make a batch of it.  Then I asked the Imaginative One what he thought I should use as add-ins.  He suggested chocolate chips.

Once they were baked, the Imaginative One had 1 and the Wee One had 2.  I’ll say they were a hit.

I’m going to give you the recipe 2 different ways.  One using the All-Star Muffin Mix and one without the muffin mix.

Chocolate Chip Muffins

20140124-095131.jpg

Stars of the recipe:

  • 2-3/4 c. All Star Muffin Mix
  • 1 egg
  • 1/2 c. melted butter (1 stick) – (Melt in the microwave for 1 minute.)  – Allow the butter to cool down before adding to the mix.
  • 1 c.milk
  • 2 tsp. vanilla extract
  • 1 c. chocolate chips (I used milk chocolate chips but you can use semi-sweet chocolate chips.)

Steps:

  1. Preheat oven to 400 degrees.
  2. Add all the ingredients to a large mixing bowl.
  3. Mix together until all the ingredients are well combined.
  4. Pour into a muffin sprayed down with cooking spray or lined with cupcake wrappers.  I put a 1/4 of a cup of batter in each cavity.
  5. Bake in oven for 20 minutes.
  6. Cool and enjoy!  (Store in an airtight container.)

Without the All Star Muffin Mix

Stars of the recipe:

  • 2 c. flour (all purpose or white whole wheat)
  • 3/4 c. sugar
  • 2-1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 c. melted butter (1 stick) – (Melt in the microwave for 1 minute.)  – Allow the butter to cool down before adding to the mix.
  • 1 c.milk
  • 2 tsp. vanilla extract
  • 1 c. chocolate chips (I used milk chocolate chips but you can use semi-sweet chocolate chips.)

Steps:

  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, combine the dry ingredients minus the chocolate chips.
  3. Add all the wet ingredients and chocolate chips to dry ingredients.
  4. Mix together until all the ingredients are well combined.
  5. Pour into a muffin sprayed down with cooking spray or lined with cupcake wrappers.  I put a 1/4 of a cup of batter in each cavity.
  6. Bake in oven for 20 minutes.
  7. Cool and enjoy!  (Store in an airtight container.)

Printable Recipe

Posted in Apples, breakfast, Ingredients, Oatmeal, Recipes, Snacks

Apple Cinnamon Instant Oatmeal or Overnight Oatmeal

In August of 2010, I posted an entry for Instant Oatmeal Mix.  As we are experiencing another cold snap, oatmeal is a good way to warm up on a bitterly cold morning.

I was pursing Yummy Life‘s instant oatmeal packets’ blog entry and found some good ideas for different types of instant oatmeal.  Making your own instant oatmeal mixes is  better than the Quaker or off brand instant oatmeal packets.  You control the ingredients.  Plus it doesn’t have preservatives.

Using some of the ideas from Yummy Life and what I had around the house, I came up with an apple cinnamon instant oatmeal that is divine.

Apple Cinnamon Instant Oatmeal

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Stars of the recipe:

  • 2-1/4 c. Instant or Quick Oatmeal
  • 1/3 c. powdered milk
  • 1/2 c. packed brown sugar
  • 2 to 3 tsp. cinnamon
  • 1/3 c. dried apples
  • 1/3 c. chopped nuts (I used cashews.)
  • 2 -3 Tbsp Chia seeds
  • 2 tsp. salt
  • 2 Tbsp. vanilla powder (optional)

Steps:

  1. Mix all of the ingredients in a bowl.
  2. Store in an airtight container.
  3. When you are ready to make oatmeal, mix 1/2 c. of the oatmeal mix with 3/4 c. water.  (Make sure the bowl is big enough because the oatmeal with expand in the microwave.)
  4. Heat in the microwave for 90 seconds.

Or:

  1. Mix all of the ingredients in a bowl.
  2. Store in an airtight container.
  3. Mix 1/3 c. oatmeal mix, 1/2 c. water, and 1/4 c. yogurt in a mason jar or a similar type jar.
  4. Make sure the lid is on tightly and shake up the mixture.
  5. Place in the fridge for at least 4 hours or overnight.
  6. Enjoy straight out of the fridge or allow it to warm up to room temperature before eating!

Printable Recipe

Posted in breakfast, Breakfast for Dinner, Hubby, Ingredients, Recipes, Sausage

Sausage Gravy

My absolute favorite breakfast besides granola and yogurt is sausage gravy and biscuits.  Sometimes I treat myself to an order of them at our local farmer’s market.

Since I was on winter/Christmas break and life was back to normal or almost normal, I decided I needed to make some for Hubby and my lunch.  The Wee One and the Imaginative One won’t touch the gravy with a ten foot pole.

So if you are looking for a delicious lazy Saturday type of breakfast, this recipe is for you.

Sausage Gravy

Crumbs and Chaos

Stars of the recipe:

  • 1 pound of bulk sausage
  • 1/2 c. flour (I used whole white wheat)
  • 4 c. milk or 2 c. milk and 2 c. half and half
  • 1 Tbsp. Worcestershire sauce
  • black pepper and seasoning salt (or white salt) to taste

Steps:

  1. Brown crumbled up sausage in a skillet on med. heat.  Don’t drain the grease off.
  2. Add the flour and stir until all of the sausage is coated with flour.
  3. Cook for about 2 minutes.
  4. Add the milk and Worcestershire sauce to the skillet.
  5. Turn the heat up to high and allow the mixture to boil.  (Keep an eye on the mixture.)
  6. After it boils, turn the heat down to med. low and allow to cook for 5 more minutes or until the gravy is thickened.
  7. Enjoy over biscuits!  Some biscuit recipes from my blog are 7-up biscuits, buttermilk biscuits, or buttermilk biscuits revisited.

Printable Recipe