{The Perfect} Quiche

I love quiche!  It's so great for breakfast or dinner and there are so many different meat and veggie combinations you can create.  This recipe is a little more of a formula then an exact recipe.  You can play around with the types of cheese, meat and veggies you use to find your perfect match.  It's a great way to use up leftover meats and veggies too.  Some of our favorite meats are ham, turkey, bacon and sausage.  Favorite veggies include mushrooms, spinach, onion, peppers and broccoli.  Mix and match and have fun!  You can make your pie crust or use a store bought one.  Either way, it's the perfect way to start or end your day!

9 inch uncooked pie crust
3 eggs
1 cup of milk (or half and half)
2 cups shredded cheese
1 cup cooked meat
1 cup veggies, cooked and drained (if using fresh veggies, microwave for a few minutes to soften)
salt and pepper to taste

Preheat oven to 450.  Bake pie crust for 5-6 minutes.  Remove from oven and reduce temperature to 375.  Meanwhile, combine eggs, milk, cheese, meat and veggies.  Season with salt and pepper.  Pour egg mixture into partially cooked pie crust.  Bake at 375 for 50 minutes.  Remove from oven and let it set for 5-10 minutes, until set.

Source:  Victoria Bruce

Caramel French Toast Bake

If you've followed my blog much you know that I think my sister is an amazing cook and that half of my recipes are from her.  Quite a while ago she posted this recipe and I added it to my "to make" list.  It got pushed aside and lost in the mix and eventually forgotten about.  This past Thanksgiving she hosted our family feast and among all of the amazing food she made for us that week, this gem was definitely a highlight.  I've had French Toast Bakes before but this stuff is in a league of its own.  Nothing soggy or bland about it and I love that it can be prepped the night before.  The caramel sauce knocks it out of the park and the berries and whip cream add a touch of tart and light to the dish.  My whole family is in love and I've made it three times now since Thanksgiving.  Thanks Jamie for introducing us to yet another, family favorite!

1 loaf French bread
6-7 eggs
1 cup heavy cream
1 cup milk
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

Toppings:
whipped cream
mixed berries, fresh or frozen

Cut bread into 1 inch squares and place in in 9X13 greased baking dish. In a large bowl, beat together eggs, cream, milk, vanilla and cinnamon. Pour over bread slices and gently stir until evenly distributed. Cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F. Cover with tinfoil and bake for 20 minutes. Meanwhile, in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and bake uncovered for an additional 20-25 minutes. When it cools slightly, top each serving with whipped cream and mixed berries.

Source:  Whisked Away

Classic Banana Bread

During the baking season, from September to about March, banana bread is a must!  It makes the house smell so good and just satisfies the soul.  I have tried countless banana bread recipes and then a good friend of mine gave me this recipe several years ago.  It is perfect and I have never strayed from it since.  It's doesn't have any oil in it so you don't have to feel too guilty about eating it and the yogurt makes it so perfectly moist.  If you really like nuts, you can add an additional 1/2 cup to the batter though I prefer to just sprinkle them on top.  Now go get rid of those overly ripe bananas on your cupboard and enjoy a soul satisfying classic!

2 cups flour
1 cup sugar
1/2 tsp salt
1 tsp baking soda
1 cup butter, softened
2 eggs
3 ripe bananas
1/4 cup plain yogurt (or sour cream)
1 tsp vanilla
1/3 cup chopped pecans (plus an additional 1/2 cup if you want to add it to the batter)

Preheat oven to 350.  Pour flour, sugar, salt and baking soda into a large mixing bowl.  Add softened butter and mix with a hand mixer.  Add eggs and bananas and mix well with hand mixer.  Combine yogurt, vanilla and 1/2 cup chopped nuts (if desired) into the batter.  Fold in until well mixed.  Pour batter into greased bread loaf pan.  Sprinkle 1/4 cup chopped nuts on top.  Bake at 350 for 60 minutes.

Source:  Karilyn Shields

Quick and easy {freezer friendly} Breakfast Sandwiches

My kids think I'm kind of mean when it comes to breakfast on school days.  They would all love to take down a big bowl of sugary cereal and head off for the day but there's something about that that just doesn't sit right with me.  Between "feeding their brain" and giving them something that will keep them full until lunch time, a bowl of sugar just doesn't cut it.  If you feed your kids cereal for breakfast, I'm not judging.  I promise.  I'm not opposed to a big bowl of Fruity Pebbles and it's hard to beat PB Cap'n Crunch.  We just save that stuff for the weekends when they are at home and can grab a snack if they get hungry before lunch.  I used to do the cereal thing and when I changed that policy my kids were not happy campers.  To avoid a full on mutiny, we decided to compromise with "healthy cereal" on Fridays.  They don't do that much brainwork on Fridays, right?  School mornings are pretty hectic so I needed to come up with yummy healthy breakfast options that didn't require me waking up an hour before the kids to make it.  I'm not a big morning person.  We have things like oatmeal, yogurt, fruit, scrambled eggs, breakfast smoothie, muffins, PB toast, frozen pancakes and sausage.  It's all quick and easy and so much better than sugary cold cereal.  Another favorite is breakfast sandwiches.  They're pretty easy to make but most mornings there isn't enough extra time to make them.  Unless I were to wake up early.  And remember, I don't like to do that.  I prefer to make a big batch of these at the beginning of the week and throw them in the freezer to use throughout the week.  Sausage is our favorite but you can substitute it with bacon or ham or even make it meatless.  To make the fried eggs in large quantities, I didn't want to stand over the stove that long so I searched for a better way.  Guess what I found.  You can BAKE eggs!  Isn't that the coolest thing?!

For the sandwiches, I use a jumbo muffin tin.  It makes the eggs just the right width and thickness. A regular sized muffin tin would work as well but the eggs would be a little thicker and a smaller circle.  Grease the pan and crack one egg into each tin.  Sprinkle with a little salt and pepper.  

Bake at 350 for 12 minutes, or until egg is set.  After cooling for a few minutes, use a rubber spatula to gently separate egg from the pan and it will easily slide out of the pan.

To assemble the sandwiches, cut open english muffins.  If you're going to eat it right away, toast the english muffin and layer each one with a slice of cheese, one sausage patty and one baked egg.

Top with the other english muffin half and enjoy!  To reheat if frozen, microwave for 60-90 seconds.

Ingredients
6 eggs
salt and pepper
6 english muffins
6 slices of cheese
6 sausage patties, cooked
6 baked eggs

Directions
Preheat oven to 350.  Grease a jumbo muffin tin.  Crack an egg into each tin.  Sprinkle with salt and pepper.  Bake at 350 for 12 minutes, until egg is set.  Cut the english muffins in half and toast.  Layer each sandwich with an english muffin half on the bottom, a slice of cheese, a sausage patty and a baked egg.  Top with the other half of the english muffin and enjoy!

For the Freezer
Bake eggs as directed.  Cut the english muffins in half but do not toast.  Use a napkin or paper towel to soak as much grease out of the sausage patty.  Too much grease will make the english muffin kind of soggy when you reheat it.  Build each sandwich as directed.  Wrap each sandwich in foil or place in a sandwich sized ziploc bag.  Place them all in a gallon sized freezer ziploc bag.  To reheat, remove from bag and foil and microwave for 60-90 seconds until heated through.

Lemon Raspberry Chia Pudding

If you're a little skeptical about this one (like I was), hear me out before you pass up on it.  I gave it a 50/50 chance of turning out and way less than that that it would get a thumbs up from the kiddos.  Our 15 year old son decided several months ago that he wasn't going to eat sugar for a month (I think that was his original goal).  After doing it for a while he decided he felt so great and was done with sugar for good.  I wasn't sure how long it would last but I've been beyond impressed with his commitment.  It's been almost six months now and he's going strong.  I eat very little sugar, but he is hard core, 100%.  His will power amazes me!  I'm always on the look out for yummy "dessert" like treats that I can make for him, and that's why I decided to give this recipe a try.  With only natural sweeteners, it gets his stamp of approval plus the chia seeds and Greek yogurt make it so healthy.  The first time I made it, I gave it to my kids for an after school snack.  To say they liked it is an understatement.  They were literally licking their bowls clean and asking me to make more.  I was right there with them licking my bowl, wishing I had made more!  It's the perfect snack, side dish for a picnic, quick breakfast or a refreshing dessert.  I have a feeling this will become a summer staple at our house this summer.  I'm not complaining about that!  I've made several batches of this now and have done some experimenting with it.  Here are a few tips and insights that I have gained:

-  This recipe calls for raspberries.  I've tried using different berries but raspberries and blackberries work the best.  If you don't have any on hand you can use a different kind of berry.  The raspberries and blackberries mash up the best though.
-  If you don't have much experience with Chia seeds, you've got to add some to your pantry.  They have so many health benefits and can be thrown into so many different things.  I always add a few teaspoons to my morning smoothie but had never used them in a recipe in which they soak in moisture like this one does.  They kind of act like tapioca, turning into little gel like balls.   My kids thought they was pretty cool.
-  This recipe really needs to sit for a long time so that they chia seeds can work their magic.  If I want it ready for breakfast, I just put it together the night before and let it set through the night.  For an after school snack, I make it up first thing in the morning and let it set all day while the kids are at school.  It only takes a few minutes to put this together but you have to plan ahead to make sure it has enough time to gel.
-  It's kind of tart which is light and refreshing.  If you prefer it a little sweeter though, you can add a little more honey or 2-3 tablespoons of sugar.  If you're serving it to people that are divided on their tart and sweet preferences, just sweeten individual servings.
-  You want the berries to be good and mashed up.  You can use a spoon but I finally gave up on that and just used my hands.  Much quicker and more efficient.
-  The original recipe calls for coconut milk but notes that you can use any kind of milk.  I've used coconut milk (both the kind in a can and the kind in a carton) and almond milk.  They both worked just fine and I assume any other kind of milk would work as well but I haven't tried any other kind yet.
-  The original recipe also calls for plain Greek yogurt.  I've used vanilla flavored Greek yogurt also.  It worked great and sweetened it up just a little.

Ingredients
1 cup Greek yogurt, plain
1 cup coconut milk
1 tbsp Lemon peel
2 TBS lemon juice
1 cup Raspberries (fresh or frozen)
1 1/2 TBS Honey
1/4 cup Chia seeds
additional berries and honey to top each serving

Directions
Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries lightly, especially if using frozen raspberries.  Place the lid on the container and refrigerate overnight or for at least 8 hours.  Serve with extra raspberries (or other berries of choice), and a drizzle of honey if desired.

Source:  Super Healthy Kids

Biscuits n' Gravy Breakfast Pizza

I created this recipe several years ago.  We had a lazy Saturday morning ahead of us and I was going to make our favorite Ham and Cheese Breakfast Casserole.  When I pulled out what I thought was a can of crescent rolls, I was disappointed to discover that it was actually a can of biscuits.  The crowds were hungry so I started digging around to see what I could pull together to make this work.  After mixing in a dash of creativity, a little of this and that, 20 minutes later, breakfast was ready.  It was most definitely a hit!  It's been requested many times since then and has become a family favorite.  Necessity is the mother of invention.  Enjoy!

Preheat oven to 425.  Open the can of biscuits and lay them out on a piece of parchment paper in a flower shape.

Use a rolling pin to flatten out the biscuits.  Make sure there are no open gaps between the dough.

Spoon the gravy on over the dough, spread evenly.  Top with cooked sausage and bell pepper.  Sprinkle with shredded cheese.  Slide the parchment paper onto a pizza stone and bake at 425 for 20 minutes or until cheese is melted and crust is golden brown.

Ingredients
1 can of refrigerated biscuit dough
1 package of white country style gravy, prepared according to package directions
1 lb ground sausage, cooked and crumbled
1/2 green bell pepper, diced
1 cup shredded cheese

Directions
Preheat oven to 425.  Lay the biscuits out on a piece of parchment paper in a flower shape.  Use a rolling pin to flatten out the biscuits.  Make sure there are no open gaps between the dough.  Spoon the gravy on over the dough, spread evenly.  Top with cooked sausage and bell pepper.  Sprinkle with shredded cheese.  Bake at 425 for 20 minutes or until cheese is melted and crust is golden brown.

Strawberry Lemon Poppyseed Pancakes

I love a big stack of pancakes, hot off the griddle!  And these Strawberry Lemon Poppyseed Pancakes are a delicious twist on a classic favorite.  The strawberry lemon flavor of the pancakes is perfectly topped with this yummy sweet strawberry syrup.  What a great way to say, "Good Morning"!

Strawberry Syrup
1 1/2 cups strawberries, hulled and diced
1 cup sugar
1/2 cup water
1/2 teaspoon vanilla
1 tablespoon honey

Pancake Batter
2 1/2 cups all purpose flour
3 tablespoons poppyseeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
juice of 2 medium lemons
2 cups buttermilk
1 teaspoon vanilla
2 eggs
2 cups strawberries, diced

Directions
First, make the syrup.  Add strawberries, sugar, water, vanilla, and honey to a medium saucepan and heat over medium heat.  Stir fequently until sugar is dissolved, remove from heat. You can serve it like this with chunky strawberries (which is what I prefer) or you can blend in food processor.  When syrup is smooth with only small bits of strawberries left, allow to sit and thicken over very low heat until pancakes are ready.  Next, make the pancakes.  Preheat large nonstick pan or skillet over medium-high heat. While skillet is heating up, mix the pancake batter.  In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. Add lemon juice, sugar, buttermilk, vanilla, and eggs.  Whisk until smooth.  Gently stir in the diced strawberries.  Grease hot griddle with butter (adds a yummy buttery flavor that you don't get if you use cooking spray).  Pour batter onto hot griddle and cook until golden on each side, about 3-4 minutes on the first side and 1-2 minutes on the second side. Repeat with remaining batter until all pancakes are made. Serve warm with strawberry syrup and additional fresh strawberries and powdered sugar if desired.

Source:  Creme de la Crumb

Ham & Cheese Breakfast Casserole

Years ago a friend of ours invited our family over for brunch.  I think it was around Christmas time, but I don't remember for sure.  The one thing I do remember though is this awesome breakfast casserole that she made.  You can trade out the ham for any meat you'd like.  Bacon and sausage are some other favorites I like to use.  You can also try different cheeses and throw in some veggies as well.  Mushrooms, peppers and onions are a great addition.  Here's the basic recipe though.  I'm sure it'll be a hit!

Ingredients
1 can of crescent roll dough
1 cup cooked ham, cubed
8 oz shredded cheese
1/2 cup milk
5 eggs
1 tsp oregano
salt and pepper to taste

Directions
Preheat oven to 350.  Press crescent rolls into greased 9X13 pan.  Sprinkle ham and cheese over dough.  In a mixing bowl, combine remaining ingredients.  Mix well and pour over ham and cheese.  Use a spoon to gently spread egg mixture evenly.  Bake at 350 for 25-30 minutes, until egg is set.

Source:  Lara Nielsen

Bananas Foster Crepes

Happy Easter!  If you're looking for a last minute brunch idea for Easter, have no fear.  This here is sure to be a crowd pleaser!  In fact, they're perfect for brunch any day.  Or breakfast.  Or dinner.  Or Dessert.  Or in between meals because they taste so amazing and you can't stop thinking about them.  The bananas are swimming in this incredible warm caramel sauce that is to die for!  Wrap it all up in a buttery crepe, top it off with some whip cream, sprinkle some nuts on if you'd like and you've got a meal that is sure to be a hit.  I have to point out that this is technically not true Bananas Foster because there is no rum in it and no alcohol to ignite.  This is just the beginners course.  Here is a recipe for the real deal if you're interested in the advanced course.  Flames or no flames, this is sure to impress!

Crepes:
1 ½ c milk
1 c flour
2 Tb sugar
1 Tb veg. oil
2 eggs
butter (for cooking)

In a bowl combine milk, flour eggs, oil, and sugar. Beat until well mixed. Heat a lightly greased skillet over medium heat, add a little butter and swirl around until melted. Remove from heat. Pour in approx. ¼ C of batter; lift and tilt skillet to spread batter. Return to heat and cook until it starts to bubble then flip it over and cook until lightly browned. Repeat with each crepe, adding more butter to the skillet each time.

Filling:
1/2 C butter
1 C brown sugar
1/2 C heavy cream
3-4 bananas
1/2 tsp cinnamon
1/2 C chopped walnuts or pecans, plus additional for topping
Whipped cream, for topping

Melt the butter in a heavy skillet over med-high heat. Add the brown sugar, stir and cook for a few minutes. Pour in the cream and whisk to combine. Slice the bananas then add to the sauce and mix. Add the chopped nuts and cinnamon. Stir over med-high heat until boiling then continue to cook for an additional minute or two. Serve warm inside crepes, drizzle with a little of the caramel sauce and top with whipped cream and additional nuts, if desired.

Source:  Whisked Away

Crunchy Pecan Strawberry Banana French Toast

When I made this, our four year old walked into the kitchen where he saw this food I had just put on the table.  When he saw it sitting there, he dramatically fell to the floor in total amazement.  Yeah, that's pretty much how I feel too buddy.  It looks amazing and tastes just as good!  I love the extra crunch from the pecans and the fresh fruit is the perfect way to top it off!  And if you want to experience pure bliss, make some Kneaders Syrup to drizzle over it.  Who are we kidding.  There will be no drizzling.  Drown that french toast!

Ingredients
6 eggs
2 Tbsp Milk
1 tsp vanilla extract
1 cup corn flake cereal, crushed
1 cup pecans, crushed
8 slices thick, "Texas Toast" style bread
3 Tbsp butter
1/4 cup cinnamon sugar
bananas and strawberries, sliced
Maple Syrup

Directions
In a shallow bowl whisk together eggs, milk and vanilla.  In another shallow bowl mix together corn flakes and pecans.  Rub butter on hot skillet.  Repeat as needed.  Dip bread first into egg mixture then coat with cereal mixture. Place in skillet and cook until golden brown on each side.  Sprinkle each side with cinnamon sugar.  Top with bananas, strawberries and maple syrup.

Source:  Julie's Eats and Treats

{Bakery Style} Lemon Blueberry Muffins

I've made a lot of muffins in my day.  They're such a great snack, perfect for a grab and go breakfast and a great addition to any brunch.  When I saw this recipe with the "Bakery Style" claim, I thought it was just a cute addition to the title.  I didn't expect it to actually be more than a regular homemade muffin, which is never a problem.  I was hooked with the "lemon blueberry" part and mixed them up for an afterschool snack.  I was impressed when I bit into them and was like, "Wow, they do taste like they came from a bakery!"  I don't know if it's the awesome crumble topping, lemon glaze or just plain awesome recipe.  Probably a combination of the three.  They are fabulous though and will definitely be put on repeat!

Ingredients

Crumb Topping:
5 tablespoons butter, melted
½ cup sugar
½ cup flour
½ cup oatmeal
¼ teaspoon salt

Muffins:
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
1 cup sugar
2 large eggs
½ cup buttermilk
zest of 1 lemon
1 teaspoon vanilla
2 cups fresh blueberries

Glaze:
3 tablespoons lemon juice
1 cup powdered sugar
lemon zest, to garnish

Directions
Preheat oven to 350˚F. Line 12 muffin cups with paper liners  Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.  In a medium sized bowl, combine flour, baking powder and salt, set aside.  In a separate bowl, mix butter for 1 minute until soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined.  Add flour mixture and stir, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently stir in blueberries.  Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping.  Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack. While muffins are cooling, make lemon glaze.  Combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.  Drizzle muffins lightly with the lemon glaze and enjoy!

Source:  The Cafe Sucre Farine

Breakfast Pizza with Hash Brown Crust

For this week's pizza recipe, I'm thinking breakfast.  When I came across this recipe, I knew we had to give it a try.  We love fun breakfast foods and aren't afraid to eat them for dinner too.  This recipe is genius!  The crisp hash brown crust is the perfect vehicle for the eggs, cheese and your favorite toppings.  If you want to give it a southwest twist, spread a thin layer of salsa on the crust before topping.  When my 15 year old took his first bite, he held up five fingers and said, "Five stars!"  Well said!

Ingredients
1/2 package shredded hash browns, thawed
2 tablespoons butter, melted
salt and pepper, to taste
4 eggs
2 cups shredded cheddar cheese
toppings of choice such as ham, bacon, sausage, diced peppers, sliced mushrooms, chopped onion, etc.

Instructions
Preheat oven to 425.  Combine thawed hash browns and melted butter in a bowl.  Gently stir to combine.  Spread hash browns out on a greased pizza stone and press into a crust shape, sprinkle with salt and pepper.  Bake at 425 degrees for 20-25 minutes.  While the crust is baking scramble the eggs and prepare additional toppings.  Cook any meat you use.  Remove the crust from the oven and spread on the scrambled eggs and sprinkle with cheese.  Top with any additional toppings.  Return the breakfast pizza to the oven and bake for an additional 20-25 minutes, until cheese is bubbly.

Source:  The Gunny Sack

Blueberry Lemon n' Cream Pancakes

I can't think of a better way to kick off a weekend than with a breakfast like this.  I can't think of a better way to kick off any day.  Or to finish any day.  Breakfast for dinner anyone?  Seriously though, this stuff is UH-MAZE-ING!  The pancakes are beautifully flavored with blueberries and a hint of lemon.  And then there's this custard sauce.  Oh, the custard sauce.  We're talking magic, people.  I could just stop right here and eat it with a spoon.  But I don't, because I know what it's going to do to these pancakes.  And then when you take that first bite of golden fluffy pancake bursting with fresh blueberries, coated with creamy custard, you'll swear you hear angels singing.  Who wouldn't want to start their day out like that?!  As is, this recipe makes a lot.  You can cut it in half or throw the leftovers pancakes in a ziploc bag and store them in the fridge or freezer and enjoy them all week long.  Store the custard sauce in an airtight container in the fridge.

INGREDIENTS
For the sauce:
5 cups milk
1/4 cup flour
1/2 cup sugar
4 tsp vanilla
2 TBS lemon juice
2 eggs

For the pancakes:
3 cups flour
2 tsp baking powder
2 tsp baking soda
1 cup sugar
2 egg
4 tsp vanilla
4 tsp lemon juice
3 cups milk or buttermilk
zest of one lemon
2 cup fresh blueberries
butter, to grease griddle
additional blueberries and lemon zest for topping

DIRECTIONS 
Sauce:
In a medium pot, add 4 cups milk. Heat over medium-high heat until very hot. Don't let it boil, stir occasionally and watch carefully so you don't scald the milk.  Meanwhile, combine the other 1 cup of milk, flour, sugar, vanilla, lemon juice and eggs. When the milk in the pot is hot, add the milk and egg mixture into the pot, whisking together to mix well.  Cook over medium heat, stirring frequently, until thickened (4-5 minutes).  Remove from the heat until ready to serve. it will stay warm and can easily be reheated over low before serving, if needed. Whisk periodically to prevent a skin from forming.
Pancakes:
Combine flour, baking powder and baking soda in a medium bowl. Add egg, vanilla, lemon juice, and milk. Whisk until smooth. Stir in lemon zest and berries.  Heat griddle to medium-high and grease with butter (adds a yummy buttery flavor that you don't get if you use cooking spray).  Pour batter onto hot griddle and cook until golden on each side, about 3-4 minutes on the first side and 1-2 minutes on the second side.  Top with warm custard sauce and additional berries and lemon zest, if desired.

Source:  The Recipe Rebel

Apple Orchard Bars

Have you ever come across a recipe that looks pretty good but you don't expect it to be amazing.  And then you make it and you're like, "Wow, where have you been all my life?!"  That's totally what happened with this baby.  I got this recipe from a friend.  I've tried some of her other recipes before and they've all been wonderful.  I'll admit I was a little skeptical about the coconut (remember, I'm not a big fan).  Given her track record with good recipes though, I decided to jump in with both feet and give it a try, coconut and all.  Okay, mostly with both feet.  I did reduce the amount of coconut (as listed below) so you can add in another cup if you want.  Anyway, lets talk more about how amazing these bars are.  I first made them for an afterschool snack.  Of course I had to sample them before giving them to the kids.  I think I ate three of them before they even got home from school.  They were an instant hit with the kids.  When my husband got home from work he tried one.  You know how people have their polite, obligatory, "This is good" line that most average good food gets?  And then there's the enthusiastic, heartfelt, "Wow, this is amazing!" line that the really incredible stuff gets.  These bars got the "Wow, this is amazing!" line.  Many times.  When we were down to the last two bars, we had to cut them up into 8 little pieces because everybody wanted one last bite.  I made them two more times that week.  The batter is flavored so perfectly.  It's sweet but not so sweet that it makes me feel guilty for serving it as anything but a dessert.  The apples and coconut mix in to give it some girth.  Something to really sink your teeth into.  When I first made it, I decided it needed some nuts on top.  I was originally thinking walnuts but after turning my pantry upside down, I finally accepted the fact that I did not have that bag of walnuts that I was "sure" I had.  I decided to settle for sliced almonds.  That right there, my friends, is fate smiling down upon us.  Sliced almonds are the absolute most perfect nut for these bars.  I've never even gone back to try the walnuts because the almonds nailed it.  I know this is a lot of hype for a seemingly simple recipe, but around this joint, we all think they really are that amazing.

Ingredients
½ cup melted butter
½ cup white sugar
1 cup brown sugar
½ tsp baking soda
½ tsp salt
½ tsp baking powder
2 tsp vanilla
1 tsp cinnamon
2 eggs
½ c rolled oats
1 ½ cups flour
1 C peeled chopped apple
1 ½ cup flaked coconut, divided*
1/4 cup sliced almonds

*If you want to omit the coconut, add an extra cup of oats to the batter and top with only sliced almonds.

Directions
Preheat oven to 375.  In a mixing bowl, add butter, sugars, baking soda, salt, baking powder, vanilla, cinnamon and eggs.  Stir together.  Pour in flour and oats mix thoroughly.  Add chopped apples and 1 cup flaked coconut.  Fold into batter until evenly combined.  Grease 9X13 pan.  Pour mixture into pan and smooth out.  Sprinkle ½ cup of remaining coconut and sliced almonds evenly on top.  Bake at 375 for 25 minutes or till slightly browned on top. Let cool and cut into bars like brownies.

Source:  Shirley Thornton

{Glazed} Orange Cinnamon Rolls

There's nothing quite like a moist, chewy cinnamon roll.  These cinnamon rolls have a fabulous pop of citrus with the added orange flavor and are so perfectly fluffy and moist.  They make a delightful dessert or a fabulous addition to any breakfast or brunch.  It doesn't really matter so much when you choose to eat this tasty treat, just eat it.  I promise you'll be glad you did!

INGREDIENTS
Dough
3 cups all-purpose flour, or as needed
1/4 cup granulated sugar
2 1/4 teaspoons instant dry yeast
1/8 tsp salt
1/2 cup unsalted butter, melted
1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tsp lemon juice or vinegar)
2 large eggs

Filling
6 tablespoons softened butter
1 cup orange marmalade
1/2 cup brown sugar
2 tsp cinnamon

Orange Glaze
1/4 cup orange juice
1/2 teaspoon vanilla extract
2 cups powdered' sugar
1/8 tsp salt
3 TBS milk
3 teaspoons orange zest, divided

DIRECTIONS
Dough - In a large bowl, add flour, sugar, yeast and salt.  Set aside.  In a separate bowl, melt butter then stir in buttermilk.  Add to the bowl of dry ingredients.  Add in eggs.  Mix well then knead dough for 7-10 minutes.  Place dough in a bowl, covered with plastic wrap and place in a warm place to rise.  Let dough rise for about an hour or until almost doubled in size.  While dough rises, line a 9x13-inch pan with aluminum foil, spray with cooking spray; set aside.  After dough has doubled in size, punch it down. Turn dough out onto a floured countertop. With a rolling pin, roll it out into a rectangle.  Use a pastry brush to evenly spread butter over dough then use a butter knife to spread marmalade over the butter.  Sprinkle with brown sugar then cinnamon.  Starting with the long edge of the dough, roll the dough into a log.  Use plain, unwaxed dental floss to slice the rolls. (I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the dough like knives do.)  Place cut rolls in pan.  Cover with a dish towel and let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour.  Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through.  While they are baking, make the orange glaze.  In a medium bowl, add the orange juice, vanilla, powdered sugar, salt, and whisk to combine.  Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.  You may not need all 3 tablespoons of milk.  Whisk in 2 teaspoons zest.  When rolls are done baking, evenly pour glaze over rolls then sprinkle with remaining 1 teaspoon zest.  Serve immediately.

Source:  Averie Cooks

{Breakfast} in a Blanket

My in-laws have this long standing tradition.  Every year on Ground Hog's day they eat sausage.  Get it?!  Don't worry, I didn't get it for years.  We kept faithfully eating sausage every February 2nd in honor of the tradition but I had no idea why.  Then one year it clicked.  What is sausage made of?  Ground hog.  Not groundhog, but ground hog.  Get it yet?  Like I said, it took me a while.  Anyway, at the end of January, I start looking for new and creative ways to serve our traditional Groundhog's day food.  I came across this new idea and gave it a try this year.  The kids were excited about this twist on the classic "Pigs in a Blanket" that they all love.  They were a hit.  I wasn't so sure if they'd be better dry or with syrup.  They kids all voted that it was definitely best with syrup and quickly ate every last one.  I don't think we'll be waiting until the next Grounghog's Day to be having this again!

Ingredients
16 fully cooked sausage links (I used frozen)
2 cans crescent rolls
1 cup maple syrup

Directions
Preheat oven to 375.  Separate dough into triangles.  Get one dough triangle and place one sausage link on the wide end.  Roll up sausage in the dough.  Place on ungreased cookie sheet, seam side down.  Bake 12-15 minutes or until golden brown.  Drizzle syrup over top.

Source:  Pilsbury

Good Morning Breakfast Cookies

Go tell your kids that they get cookies for breakfast and I'm pretty sure you'll immediately become the "Best Mom Ever".  That's what happens at our house anyway.  These cookies are a delicious, power packed way to start your day or to refuel after a long day at school.  You can earn brownie, or would that be cookie, points from the kids and feel good knowing that you're filling their tummies with lots of yummy goodness.  Any morning that starts out with these breakfast cookies, is sure to be a good morning!

Ingredients:
1 1/2 cups flour
1 1/2 cups rolled oats
1 1/2 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp nutmeg
1 cup craisins
1/4 cup shredded coconut
2 very ripe bananas, mashed
2 eggs
1/2 cup smooth peanut butter
1/4 cup applesauce
2 TBS honey
1 tablespoon coconut oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Set aside.  In a large bowl, combine flour, oats, soda, cinnamon, salt, and nutmeg. Stir to combine.  Mix in craisins and coconut.  Set aside.  In a small bowl, combine bananas,eggs, peanut butter, applesauce, honey, coconut oil, and vanilla. Whisk until smooth and well-combined. Pour into flour mixture and stir just until no traces of flour remain. Mixture will be fairly thick and somewhat sticky.  Using a 4 tablespoon scoop, drop balls of dough onto prepared cookie sheets.  Flatten slightly. Cookies will not spread or flatten further as they bake.  Bake for about 17 minutes, or until cookies are set and are just starting to brown a bit around the sides. Do not overbake. Remove from oven and place cookie sheet onto wire rack. Let cool on sheets for 2 minutes, then remove from cookie sheets onto wire racks until completely cool. Store tightly covered. Even better the next day. Can be frozen.

Source:  Yesterfood

Raspberry Lemon Poppyseed Muffins

We're in the smack dab middle of winter and I don't know about you, but I've been needing something to keep me going.  These muffins are just the something I was looking for.  The citrus burst mixed with these beautiful, juicy berries, topped with a light sweet glaze are just the ray of sunshine I need to start my day, even if it is still gray and cloudy outside.  I found the original recipe on Love Grows Wild and made some modifications.  The resulting muffins are amazing and judging by how quickly they disappeared, I'd say the kids most definitely agree.  Hang in there, my friends.  Sunshine, green grass and warm summer nights will return. Until then, mix up a batch of these and dream of warmer days to come!

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 TBS baking powder
1/2 tsp salt
1 TBS poppyseeds
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup canola oil
3 tsp lemon juice
1 tsp grated lemon zest
3 cups raspberries
Glaze:
1 cup confectioners sugar
3 TBS fresh lemon juice

Directions:
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, salt and poppyseeds in a large bowl. In another bowl, mix eggs, buttermilk, oil, lemon juice and lemon zest. Stir the wet ingredients into the flour mixture until moistened. Fold in raspberries. Fill 24 muffin cups 2/3 full and bake at 400 degrees for 18-20 minutes. In a small bowl, whisk together the confectioners sugar and lemon juice. Drizzle the glaze over the muffins and allow to harden slightly, about 5 minutes.

{Healthy} Banana Cream Pie Smoothie

Any time you can mix "healthy" and "yum", you know you've got a winner.  Check out the ingredients in this smoothie:  greek yogurt, almond milk, bananas and a little honey to sweeten it.  Totally healthy!  Flavor it with some vanilla, cinnamon and nutmeg and you'll think you're drinking a slice of banana cream pie for breakfast - guilt free!  If you want to make it a little more dessert-y, throw in some vanilla wafers and top it off with a dollop of whip cream.  How good does it really taste, you ask.  Let's ask my three year old.  The first time I made it, he eagerly watched as I mixed it up and then took pictures of it.  As I clicked away with my camera, he sat next to me, dramatically licking his lips loudly the whole time.  I kid you not.  This kid is such a silly little hamm!  As soon as I was done and gave him the green light to take it down, he slurped it up in no time at all.  When he was done he turned to me and with a huge, content grin on his face said, "Dat is da best ting eber!"  Translation:  "That is the best thing ever!"  I'd have to agree with him.  We've had one almost every morning since.  When you make this smoothie it is very important that you freeze the bananas ahead of time to get the right consistency.  I like to slice up a bunch of bananas and portion them out into ziploc bags, with enough for one smoothie in each bag, then throw them in the freezer.  Make sure you lay them out flat so that you don't end up with a big frozen blob of banana slices.  It's easier to work with them if they're in a flat layer.  Then when I get a request for "da best smoothie eber", I grab some bananas out of the freezer and mix up some healthy yumminess.  And the smile I am rewarded with in return gets me every time!

Ingredients:
2 bananas, sliced and frozen
1/3 cup low-fat vanilla Greek yogurt
2 teaspoons vanilla extract
1 1/2 cups vanilla almond milk
4 vanilla wafer cookies
1 1/2 tablespoons honey
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
6 ice cubes (more or less to fit your desired consistency)

Directions:
Throw all ingredients in the blender. Blend thoroughly until smooth and creamy. Top with dollop of whip cream if desired.  Serve at once!


Source:  Baker By Nature

{Skinny} Orange Muffins

Muffins are such a glorious food.  A sweet little, hand sized morsel.  Pair it with some fruit and milk and you've got breakfast.  And it takes no time to throw them together for the perfect afternoon snack.  And you can go so many different directions with them.  Just look on pinterest and you'll find muffin recipes out to wazoo.  These orange muffins are a gem.  Just ask my kids who make them disappear in record time, every time.  They have a little citrus punch that will brighten up any cold winter day.  The greek yogurt substitution makes it so moist and cuts down on the calories so you can enjoy this cute little muffin, guilt free!  The glaze is fabulous and adds even more orange zip.  Of course, you can leave the glaze off to make it a little "skinnier".

Ingredients:
1⅔ cup flour
⅔ cup white sugar
2 tsp baking powder
½ tsp salt
⅓ cup coconut oil
⅔ cup plain Greek yogurt
⅓ cup milk
1 egg
1 TBS orange zest
Optional Glaze:
2 TBS fresh orange juice
1 cup powdered sugar
1 TBS orange zest

Directions:
Preheat oven to 350F.  Line muffin tin with baking cups or spray with nonstick cooking spray.  Combine flour, sugar, baking powder and salt in a small bowl. Set aside.  Whisk together coconut oil, Greek yogurt, milk, egg and one tablespoon of orange zest together in a medium bowl.  Stir in flour mixture just until moistened.  Divide batter evenly among muffin cups.  Bake for 16-20 minutes or until just golden brown. Cool in pan for several minutes before removing.
Optional Glaze:
Combine orange juice, powdered sugar, and glaze in small bowl. Mix until smooth.
Drizzle over muffins a few minutes after removing from pan.

Source:  Mom On Time Out