Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Monday, July 14, 2025
Monday, January 29, 2024
Monday, January 22, 2024
Monday, January 30, 2023
Monday, January 23, 2023
Monday, September 5, 2022
Monkey Bread (small version)
Happy Labor Day! I'm enjoying some leftover Monkey Bread from my brunch last weekend.
Monday, May 9, 2022
Monday, July 8, 2019
Crustless Quiche
A dear, sweet friend surprised me with this tea set, this past week, and it came on what would've been my late beloved's 70th birthday. Earlier that day, I attended a Mass in honor of my late husband, that my dear friend, Linda requested. I'm having my favorite crustless quiche, berries, and my bread that I've been making for the past 18 years, which is made from a starter that is from the Civil War.
On the lid of the teapot and the back of the teacup it says, "Delight yourself in the Lord". The tea set actually has an additional teacup with it. I'm thinking that the flowers are violets, which are my birth month flower.
Yield: 24
Crustless Quiche
This is my favorite quiche, which is loaded with protein. I make it in a 9 x 13" baking dish and cut it into 24 pieces when cool. I freeze the pieces on parchment paper, and then place them into a freezer-proof container to have for several weeks.
ingredients:
- 1/2 pound of sausage (or use chopped ham)
- chopped green pepper (however much you like)
- chopped onion (however much you like)
- 8 eggs
- 2 cup sour cream (or plain Greek yogurt)
- 2 cups small curd cottage cheese
- 1 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 teaspoon salt (I omit)
- 1/2 teaspoon freshly ground black pepper
- 4 cups grated cheddar cheese (I use a Mexican Blend)
instructions:
- Spray a 9 x 13" baking dish with cooking spray.
- Into a skillet, cook the sausage and the green pepper and onion, until the sausage is browned. Drain any fat, and put aside.
- Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt and pepper, in a large bowl, and stir well to blend. Add the sausage mixture, and the cheddar and blend with a spoon until well mixed. Pour mixture into the prepared baking dish.
- Bake at 325 degrees, until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.
NOTES:
You can add whatever seasonings that you like, such as Italian seasoning, any fresh herbs, like chives, rosemary, basil, etc.
I also cook a whole pound of sausage, and then freeze half of it for the next time.
I am sharing this with these lovely parties:
Monday, April 22, 2019
My Favorite Granola
It's a beautiful Spring day to enjoy time outside. Please join me for some of my favorite granola. I have plenty to share. While on vacation, one of my friend's brought some of her homemade granola, and when I got home, I was craving some, and my my favorite version. You may remember the crocheted granny square tea cozy that I made awhile back with some leftover yarn?
Isn't this oversized teacup so cute? My sister gave me this awhile back, and it's perfect for soup, desserts, and yes, granola!
I've had this Royal Windsor teacup for over forty years, and was given to me by a neighbor is Ohio, for bringing in her mail, and watching her house while they were on vacation.
My Favorite Granola
Yield: Depends on serving size
I love this granola, and have perfected it to my tastes. If you don't like the raisins to be hard and chewy, put them in at the end.
ingredients:
- 4 cups oats (I use old-fashioned)
- 1/2 cup packed brown sugar
- 1/2 -1 cup coconut
- 1/2 cup raisins or dried cranberries (or other dried fruit)
- 1/2 cup sliced almonds
- 1/4 cup flax seed
- 1/4 teaspoon Kosher salt
- 1 teaspoon cinnamon
- 1/3 cup oil
- 3 tablespoons honey
- 2 teaspoons vanilla
- 1 teaspoon almond extract
instructions:
- Mix all of the dry ingredients in a large bowl.
- In a saucepan, heat the oil and honey until warm.
- Whisk in the vanilla & almond extracts. If you don't like almond, just omit it.
- Pour all of this over the oat mixture & coat completely. Spread on a parchment or silpat covered baking sheet with sides.
- Bake at 325 degrees for about 45 minutes, or until golden brown. You might start checking after 30 minutes, to see if the granola is golden enough for you. If you love clusters of granola, don't stir at all during baking. Once it is golden brown, cool completely & then break into chunks.
- Store in a covered container & enjoy your homemade granola. It's yummy to layer granola with some yogurt & top with berries for a delicious snack or breakfast.
NOTES:
Don't be afraid to omit an ingredient & add what you love to make your own special flavored granola!
I was honored to be my grandson, Caiden's, confirmation sponsor recently. Isn't he handsome?
Thank you for your visit! I hope you all had a Blessed and Happy Easter! xo
I am sharing this with these lovely parties:
Monday, January 7, 2019
Cottage Cheese Oatmeal Pudding
I'm having a breakfast in bed this morning. I'll let you in on a little secret...I have breakfast in bed every morning. It is a custom that my late beloved and I started when we were empty nesters, and which I continue.
My sweet niece, Maggie, gave me this Hello Kitty mug awhile back. Isn't it cute?
Yield: 4 servings
Cottage Cheese Oatmeal Pudding
I will give you the full recipe, but I only make half. The full recipe says that it serves four, but I think the half recipe serves that many. This is a wonderful, comforting dish, that will keep you full for hours. The texture is actually quite fluffy and oh, so good!
ingredients:
2 cups cottage cheese
2 cups cooked oatmeal
2 eggs
1 cup milk
6 tablespoons sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon (my addition)
salt to taste
instructions:
Preheat the oven to 325 degrees. Butter a 1 and 1/2 quart baking dish. For the half recipe, I use a 1 quart baking dish.
You can use a food processor or an electric mixer, or mix briskly by hand.
Put all the ingredients in the food processor or mixing bowl. Process or mix until the mixture is somewhat smooth.
Spoon into the buttered dish and bake about 40 minutes, or until the edges are set and golden.
Serve hot or cold, with milk or cream.
Created using The Recipes Generator
I am sharing this with these lovely parties:
Monday, May 21, 2018
Cinnamon Bun Scones for the Royal Wedding Watch
I fixed a tray for my bedroom, for watching the wedding of Harry and Meghan. I'm using my pretty rose teapot and matching teacup that some dear friends gave me. I have a tin of English breakfast tea for brewing, and a sausage and asparagus frittata, fresh berried with whipped cream and a yummy scone.
I enjoyed the wedding while viewing from my comfy bed!
The first kiss and hooray for love!
Cissy came over on Friday and she mixed up the Cinnamon Bun Scones. Here she is cutting the butter into the flour mixture. She tried my pastry blender first, and then I showed her how to cut by using two knives. She preferred this method. The previous weekend, most of my family went to Arkansas, where we stay with friends on their ranch. When Cissy came the days before we went, she asked what we were making. I told her that we had three desserts to bring for our trip, but I didn't think we could make them all in an hour. She so wisely said, "Yes we can. We are professionals!" Do you know what?? We completed all three in an hour!!
Cinnamon Bun Scones
These yummy scones are reminiscent of cinnamon buns, but without all the wait!
ingredients:
2 cups flour
1 cup oats (quick or old-fashioned)
1/4 cup plus 2 tablespoons sugar (divided use)
1 tablespoon baking powder
1/4 teaspoon salt
1 stick butter, chilled and cut into 8 pieces
1/4 cup milk
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup toasted pecans (see note)
2 teaspoons cinnamon
Glaze (recipe follows)
instructions:
Preheat oven to 425 degrees. Spray cookie sheet with nonstick spray or line with parchment paper.
In a large bowl, combine flour, oats, 1/4 cup sugar, baking powder, and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
In small bowl, combine milk, egg, and vanilla; blend well. Add to dry ingredients all at once, and stir with fork or rubber spatula just until dry ingredients are moistened.
In second small bowl, combine remaining 2 tablespoons sugar with pecan and cinnamon; mix well. Sprinkle evenly over dough in bowl, gently stir batter to swirl in cinnamon mixture. (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
Bake 11-13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. Drizzle glaze over tops of warm scones and serve.
GLAZE: In small blowl, combine 3/4 cup confectioners' sugar and 3-4 teaspoons orange juice or milk.
NOTE: To toast pecans, preheat oven to 350 degrees. Spread pecans in single layer in baking pan and bake until lightly browned and fragrant, about 6-8 minutes.
My grandson, Caiden, celebrated his 13th birthday in Arkansas! He had fun 4-wheeling, fishing, playing paint ball, and swimming in the river!
My granddaughter, Avery, turned 11 this past week, and I was able to take her to dinner on the day before her birthday. It's always so nice being with this sweet girl!
Here's a picture of our family members that went to Arkansas.
I am sharing this with these lovely parties:
Monday, May 7, 2018
Cinnamon and Sugar Roll-Ups
I'm preparing a virtual Mother's Day Tea for me and my Mom, and using two of the sets that my late Great Aunt Kitty painted. My Mom was named Kathryn (Kitty) after our aunt, who was the sister of my Mom's mother, and I was named Catherine (spelled differently by my Dad), and then called Kitty, too. We're having some cinnamon and sugar roll-ups that Cissy and I made the other day.
This tablecloth was embroidered by Mom so very long ago. Isn't it beautiful?
Here is one of the trio sets that our Aunt Kitty painted.
This teapot was found by my Mom when she loved to go to thrift stores. She gave it to me several years ago.
I thought that I'd put a picture of me and my Mom, along with the sweet vase baby bootie that was a gift after I was born. The Goebel Madonna was a gift from my Dad gave me after I became a mom....so much nostalgia. The zinnias came from my garden. Aren't zinnias the most cheerful flowers? I planted a row of them along my driveway in the back, for a happy nod when I come home.
Cissy worked hard on these roll-ups, which are heavenly little treats, filled with cream cheese. She used a serrated knife and cut all the crusts by herself, while I rolled out the bread with a rolling pin. We always have fun chatting away while working together on our baking project.
Sugar and Cinnamon Roll-ups
I remembered eating these at a shower and put together a recipe of my own. Cissy thought that they tasted like Monkey Bread, and after she took them home, her Mom (my daughter) baked them the next morning.
ingredients:
1 loaf of white bread
1 cup sugar (divided)
1 8-ounce pkg of cream cheese, softened
1 teaspoon vanilla
1 and 1/2 teaspoons cinnamon
1/2 cup (1 stick) butter, melted and placed in a shallow bowl
1 cup sugar (divided)
1 8-ounce pkg of cream cheese, softened
1 teaspoon vanilla
1 and 1/2 teaspoons cinnamon
1/2 cup (1 stick) butter, melted and placed in a shallow bowl
instructions:
Cut the crusts from the bread slices, and then using a rolling pin, roll each piece of bread very flat, and set aside.
With a mixer, cream together the cream cheese, 1/3 cup of sugar, and the vanilla until it is smooth.
Mix together the remaining sugar ( 2/3 cup ) and the cinnamon in a shallow bowl.
Using about 1 tablespoon of the cream cheese mixture, spread it on the flattened bread and roll up. Dip each roll-up in the melted butter and then into the sugar/cinnamon mixture.
Place the roll-ups on a parchment lined baking sheet and bake at 350 degrees for 15-18 minutes or until golden brown.
Enjoy!
With a mixer, cream together the cream cheese, 1/3 cup of sugar, and the vanilla until it is smooth.
Mix together the remaining sugar ( 2/3 cup ) and the cinnamon in a shallow bowl.
Using about 1 tablespoon of the cream cheese mixture, spread it on the flattened bread and roll up. Dip each roll-up in the melted butter and then into the sugar/cinnamon mixture.
Place the roll-ups on a parchment lined baking sheet and bake at 350 degrees for 15-18 minutes or until golden brown.
Enjoy!
notes
You can make these ahead and freeze the roll-ups by placing on parchment lined baking sheets, and when frozen, take them out and put in a freeze proof container or plastic food bag. You can bake them from the frozen state, but allow a few extra minutes in the oven.
Created using The Recipes Generator
Happy Mother's day to ALL WOMEN who love and care for others, whether they be people, or pets!
Thank you for your visit! xo
I am sharing this with these lovely parties:
Monday, June 27, 2016
Red Velvet Doughnuts and Nana's Cooking Camp
Nana's Cooking Camp is in session and today, and four of my seven grandchildren came and we made Red Velvet Doughnuts. Yes, they were a hit! Didn't they decorate them beautifully?
Even my oldest grandson came along. Although he didn't participate in the the baking, it was so nice to have him over. The kids play games, have lunch, bake, and do other activities.
My son, Mike, gives the kids a water color lesson, too. They earn "Uncle Bucks" from their uncle, by doing chores, competing, or participating, and then they can cash in their Uncle Buck and get prizes!
Ah yes, I'm going to enjoy a doughnut out on the patio. I've saved one for you, too! The solar angel on my table was a Mother's Day gift from my daughter, and the wings glow at night.
This pretty teacup was from Stephanie's teacup exchange, several years ago, and is called Lakeview, by Nasco. It's so pretty for the 4th of July, don't you think? I actually have it displayed on my mantle, with another teacup, that I shared last week.
Maybe we can sit in my Adirondack chairs and beat the heat with some iced tea, instead! The Kimberly fern tolerates the heat. The angel wing begonia that's in my giant teacup, actually came back from being outside in the winter. It started out very small, but just look how beautiful it is! The oxalis also withstood the winter and came back. I love free plants!
Today would've been my 46th Wedding Anniversary...so sad that my beloved is not here with me to celebrate our special day.
The recipe for the donuts came from Family Circle magazine. The kids all take turns in measuring, and doing the different steps in the recipe. I am so proud of how they cooperate with each other! Here's the recipe, if you'd like to try the doughnuts:
Red Velvet Doughnuts
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 3 tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs
- 3/4 cup plus 3 tbsp half-and-half
- 2 tablespoons melted butter
- 1 tablespoon red food coloring
- 1 teaspoon vanilla
- 4 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- Colored sprinkles
Directions
- Heat oven to 350 degrees . Coat 2 doughnut baking pans with nonstick cooking spray.
- In a bowl, combine first 6 ingredients. In a second bowl, whisk eggs, 3/4 cup half-and-half and next 3 ingredients. Beat egg mixture into flour mixture on low speed until all ingredients are moistened. Beat 1 minute on medium-high.
- Divide batter equally between pans. Bake 13 minutes or until a wood pick inserted in center of doughnut comes out clean. Turn out onto a wire rack and cool completely. Loosen edges with a small knife if necessary.
- Beat cream cheese, confectioners' sugar and 3 tbsp half-and-half until smooth. Dip top of doughnuts into cream cheese glaze and place on wire rack until set. Decorate with colored sprinkles.
I am sharing this with these lovely parties:
Thank you for your visit! xo
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