Breakfast

French Toast Roll-ups

by Heather

in Breakfast

These are super tasty, easy to make, and are great for a quick warm breakfast before school/work!

 

Ingredients:

8 oz. cream cheese – softened

1 egg yolk

1 cup sugar

24 slices of bread – crusts removed

1 tbsp cinnamon

3 tbsp butter – melted

 

First, cut off all of the crusts on your bread.

Next, combine the cream cheese, yolk and 1/4 cup of the sugar in a bowl.  Set aside.

With a rolling pin, roll out the slices of bread to make a thin layer.

Add a thin layer of the cream cheese mixture to each slice of rolled out bread.  Coat evenly.

Once each bread slice is coated with the cheese mixture, roll them up.  Start at one corner and roll across.  Place the rolls on a baking sheet.

In a separate bowl, melt the butter.  In another, add the remaining 3/4 cup sugar and the cinnamon.

Coat each individual roll with butter and then roll in the cinnamon sugar mix to cover.

Place the finished rolls back on a cookie sheet, and then place in the freezer for at least 2 hours to firm up.

After the 2 hours is up, preheat the oven to 400 degrees.  Bake the rolls for 10 minutes.  Serve hot with some maple syrup!

These can be made in bulk and kept frozen (before baking) for up to 2 months!

 

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French Toast Roll-ups
Author:
Recipe type: Breakfast
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 oz. cream cheese - softened
  • 1 egg yolk
  • 1 cup sugar
  • 24 slices of bread - crusts removed
  • 1 tbsp cinnamon
  • 3 tbsp butter - melted
Instructions
  1. First, cut off all of the crusts on your bread.
  2. Next, combine the cream cheese, yolk and ¼ cup of the sugar in a bowl. Set aside.
  3. With a rolling pin, roll out the slices of bread to make a thin layer.
  4. Add a thin layer of the cream cheese mixture to each slice of rolled out bread. Coat evenly.
  5. Once each bread slice is coated with the cheese mixture, roll them up. Start at one corner and roll across. Place the rolls on a baking sheet.
  6. In a separate bowl, melt the butter. In another, add the remaining ¾ cup sugar and the cinnamon.
  7. Coat each individual roll with butter and then roll in the cinnamon sugar mix to cover.
  8. Place the finished rolls back on a cookie sheet, and then place in the freezer for at least 2 hours to firm up.
  9. After the 2 hours is up, preheat the oven to 400 degrees. Bake the rolls for 10 minutes. Serve hot with some maple syrup!
  10. These can be made in bulk and kept frozen (before baking) for up to 2 months!

 

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Apple Raisin Spiced Bread

by Heather

in Bread,Breakfast

Fall is in the air!  With the change to cooler weather, the boys and I made our annual hike out to the mountain orchard to pick some apples!

   

We picked three bags FULL of apples – about 25 lbs of apples in all!  In season right now are Golden Delicious and Jonagold (which are a cross between a Golden Delicious and a Jonathan apple).  So, back home I am breaking out the apple recipes and the house smells delicious!  One of my favorites is Apple Raisin Spiced Bread.

 

Ingredients:

1 1/3 cups all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 cup sugar

1/2 cup vegetable oil

2 eggs

1 tsp vanilla

2 cups chopped apples

1/2 cup raisins

1/2 cup pecans

2 tsp sugar mixed with 1/4 tsp cinnamon – topping

 

First, preheat the oven to 350 degrees.  Next, chop up two medium-large apples, which equals about 2 cups.

 In a large bowl, beat together the 2 eggs and the tsp of vanilla.  Then add the cup of sugar and the 1/2 cup oil and mix well.

Add the cut apples, raisins and pecans to the sugar mix and stir.

Now it is time to add the dry ingredients, including all spices.

Mix up well until all dry ingredients have been combined.

Pour the batter into individual loaf pans or into one large loaf pan.  Bake at 350 for approximately 30 minutes for mini loaves or 60 minutes for large loaf.

Once cooked through, remove from oven and baste with a little bit of melted butter.  Sprinkle the sugar/cinnamon mix over top to give a light coating.

Allow to cool and serve!  Makes a great quick breakfast or a healthy after school snack!

Any extras can be placed in individual resealable plastic bags and stored in the freezer for a later date.

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Apple Raisin Spiced Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1⅓ cups all purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups chopped apples
  • ½ cup raisins
  • ½ cup pecans
  • 2 tsp sugar mixed with ¼ tsp cinnamon - topping
Instructions
  1. First, preheat the oven to 350 degrees. Next, chop up two medium-large apples, which equals about 2 cups.
  2. In a large bowl, beat together the 2 eggs and the tsp of vanilla. Then add the cup of sugar and the ½ cup oil and mix well.
  3. Add the cut apples, raisins and pecans to the sugar mix and stir.
  4. Now it is time to add the dry ingredients, including all spices.
  5. Mix up well until all dry ingredients have been combined.
  6. Pour the batter into individual loaf pans or into one large loaf pan. Bake at 350 for approximately 30 minutes for mini loaves or 60 minutes for large loaf.
  7. Once cooked through, remove from oven and baste with a little bit of melted butter. Sprinkle the sugar/cinnamon mix over top to give a light coating.
  8. Allow to cool and serve! Makes a great quick breakfast or a healthy after school snack!
  9. Any extras can be placed in individual resealable plastic bags and stored in the freezer for a later date.

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Dark Chocolate Zucchini Muffins

by Heather

in Bread,Breakfast

I LOVE dark chocolate, and with all of the recent health stories in the news telling us that dark chocolate is an excellent antioxidant and good for the heart…why not indulge?!  But while indulging, why not add in some potassium, protein and fiber as well?  You can get all of that by including zucchini!

 

Ingredients:

1 1/2 cups of all purpose flour

1/2 cup dark cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

3/4 cup sugar

1/2 cup cup oil

2 eggs

1 tsp vanilla

2 cups shredded zucchini

1 cup dark chocolate chips

 

Preheat oven to 350 degrees.  In a large bowl, mix the first 7 dry ingredients together.

Next, add in the oil, eggs and vanilla.  Stir in well.

The mixture may be a little dry, but don’t worry, that will change after adding in the shredded zucchini.  Zucchini contains a lot of natural water.  Shred the 2 cups of zucchini and add it to the mixture in the bowl.

Last step is to stir in the cup of dark chocolate chips!

Pour the mixture into a greased muffin pan.  I prefer the larger muffins.  This recipe will make 6 larger muffins or 12 of the normal sized ones!

Bake for 25-30 minutes, depending on your oven and the muffin tin size you used.  After the baking time, check for doneness by inserting a tooth pick.  These muffins go great with a glass of milk or a nice steamy cup of coffee!

Put the extras in individual resealable bags and pop them in the freezer.  This will keep them longer and you can have a healthy, tasty breakfast or snack on the go any day of the week!

 

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Dark Chocolate Zucchini Muffins
Author:
Recipe type: Bread
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups of all purpose flour
  • ½ cup dark cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ cup sugar
  • ½ cup cup oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups shredded zucchini
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees.  In a large bowl, mix the first 7 dry ingredients together.
  2. Next, add in the oil, eggs and vanilla.  Stir in well.
  3. The mixture may be a little dry, but don't worry, that will change after adding in the shredded zucchini.  Zucchini contains a lot of natural water.  Shred the 2 cups of zucchini and add it to the mixture in the bowl.
  4. Last step is to stir in the cup of dark chocolate chips!
  5. Pour the mixture into a greased muffin pan.  I prefer the larger muffins.  This recipe will make 6 larger muffins or 12 of the normal sized ones!
  6. Bake for 25-30 minutes, depending on your oven and the muffin tin size you used.  After the baking time, check for doneness by inserting a tooth pick.  These muffins go great with a glass of milk or a nice steamy cup of coffee!
  7. Put the extras in individual resealable bags and pop them in the freezer.  This will keep them longer and you can have a healthy, tasty breakfast or snack on the go any day of the week!

 

 

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Chocolate Peanut Butter Banana Smoothies

by Heather

in Breakfast,Drinks and Smoothies

If you are anything like me, you hate to waste food.  Sometimes I end up getting way more fresh fruit at the grocery store than we can eat before it goes bad.  This is especially true with the bananas.  I have started peeling, slicing and freezing them while they are still super ripe yet not rotten.  It is really easy to do and gives you frozen banana chips to use in recipes!

This smoothie makes an amazing on-the-go breakfast…just blend and drink!  It is super healthy and chocked full of protein and potassium.  When using the frozen banana chips in this recipe, it gives the smoothie the consistency of a milk shake.  My kids love this ultra healthy snack!

 

Ingredients:

2 bananas – cut into chips and frozen (or about 1 1/2 – 2 cups if you keep the frozen banana chips on hand in the freezer)

6 oz Greek vanilla yogurt

1/3 cup peanut butter – creamy

1/3 cup low fat milk

spoonful of unsweetened cocoa powder

 

Just add the milk, yogurt, and peanut butter to the blender.  Add in the bananas and blend.

After it has been completely blended, add the spoonful of cocoa powder and use the mix button on the blender to blend it into the smoothie.

Serve immediately to have a cool refreshing breakfast, or pour into freezer pop molds and freeze for a frozen treat later!

 

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Chocolate Peanut Butter Banana Smoothies
Author:
Recipe type: Drinks
Serves: 2
Prep time: 
Total time: 
Ingredients
  • 2 bananas - cut into chips and frozen (or about 1½ - 2 cups if you keep the frozen banana chips on hand in the freezer)
  • 6 oz Greek vanilla yogurt
  • ⅓ cup peanut butter - creamy
  • ⅓ cup low fat milk
  • spoonful of unsweetened cocoa powder
Instructions
  1. Just add the milk, yogurt, and peanut butter to the blender.  Add in the bananas and blend.
  2. After it has been completely blended, add the spoonful of cocoa powder and use the mix button on the blender to blend it into the smoothie.
  3. Serve immediately to have a cool refreshing breakfast, or pour into freezer pop molds and freeze for a frozen treat later!

 

 

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Homemade Pancakes

My boys LOVE Sunday morning breakfast at our house!  That is the only morning of the week that we don’t have something going on.  We sleep in and then mommy gets up and makes pancakes!  This recipe makes fluffy, mouth-watering pancakes that will fill them up!   Ingredients: 2 cups flour 2 tsp baking powder […]

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