Archive for the ‘Breakfast’ Category

Pumpkin French Toast

Yup. I’ve finally moved on from my beloved apple recipes this fall. If you miss them a few of them are Caramel Apple Cobbler, Apple Pull Apart Bread, Apple Struesel Bread and MANY more. Go check them out in my Recipe Box!

After apple comes pumpkin in my opinion. That’s right it’s one more step closer to that beloved holiday Thanksgiving.

I love Thanksgiving because it’s a great time to take time to reflect and remember what we truly have been blessed with in life. I have so many blessings. The latest one being Miss K of course!

The funny thing about Thanksgiving for me? I don’t like turkey! That’s right. I could really do without it. A sin I bet you think?

Another thing you are going to think is a sin….I don’t get excited about Pumpkin pie usually. There are very few I like, but I did have one at my sister-in-laws the other weekend and liked it so maybe my taste buds are growing up?

This french toast recipe has just a hint of pumpkin and welcomes in our favorite time of year!

Pumpkin French Toast
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2 Eggs
1/4 c. milk
1/4 c. pumpkin
1 tsp pumpkin pie spice
1/2 tsp cinnamon
2 Tbsp brown Sugar
8 slices of bread

1. In a shallow bowl, beat eggs and milk and until well combined. Add in pumpkin, pumpkin pie spice, cinnamon and brown sugar. Mix until combined.

2. Dip bread into egg mixture.

3. Place bread on preheated griddle sprayed with non stick spray.  Cook on each side for about 2 minutes. Serve with syrup.

Recipe from: Semi Homemade Mom

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Easy Caramel Rolls

I love making breakfast on the weekends. I wish I had time on the weekdays to do this, but lets get real. Most of us are barely getting out the door on time let alone making breakfast for everyone!

Even though I like to make breakfast on the weekends I’m still not going to slave over it all morning. I mean I have a to do list a mile long to still get through after that! This is why I like recipes that let me cheat just a little bit, but yet taste so yummy.

This recipe calls for frozen cinnamon rolls and yes the homemade ones taste way better, but when you are short on time these will do in a pinch. Then you just poor some whipping cream on and sprinkle some brown sugar on top. What could be easier?

Easy Caramel Rolls
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5 cinnamon rolls, frozen
Whipping Cream
Brown Sugar

1. Pour whipping cream on the bottom of the pan to cover the entire pan. Sprinkle brown sugar on top. Place cinnamon rolls on top.

2. Let rolls raise according to package directions. I was in a hurry so I turn the oven on the lowest temp and then once it was preheated I turned it off and stuck the rolls in the over. The raised quickly this way!

3. Once the rolls are done raising bake according to package directions.

4. Take out of the oven and flip over onto platter.

Recipe Adapted from: Pink Polka Dot

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Did you have a good Labor Day weekend? I know we sure did. It was our last summer weekend at our cabin and I’m am thoroughly and utterly depressed that we are done with summer per say. It was our first summer with the cabin and we sure enjoyed it and used it as much as possible. I think hubby and I got the most use out of it for sure as my mom kept telling me she felt like she was visiting “my cabin” when she would come up!

In between soaking up the rays on the pontoon, playing with Miss K and reading I found time to make some food. Actually the best part of planning the weekend was coming up with what I was going to make up there. It gave me a chance to try out some recipes on a bigger crowd of people. Obviously I wasn’t going to slave over a hot stove while the lake was calling my name so quick and easy was the main goal!

This breakfast treat is super easy and you can make it up the night before and then just pop it into the oven the next morning. We were usually up with Miss K first so I just put it in the oven and it was ready when every one got going that morning.

I love this breakfast bake because I am not a fan of the ones with bread and ham. Of course if ham is your thing then by all means substitute ham for the sausage or bacon for that matter! If you have company coming or are looking for a treat for a holiday or weekend this is calling your name!

Sausage & Cheese Hash Brown Breakfast Bake
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1 pound ground Breakfast Sausage
1  medium onion, diced (1 cup)
1/2  cup flour
3  cups milk
2  teaspoons Frank’s Hot Sauce 
4  cups Sharp Colby Jack Cheese, divided
4  cups frozen Hash Brown Potatoes, thawed (12 ounces)
10 eggs, beaten
1   teaspoon salt
1/2  teaspoon pepper

1. In a large skillet brown the ground sausage and onion over medium heat, until cooked through, drain.

2.  Add the flour to the sausage and continue cooking for 2 minutes, stirring constantly. Slowly add the milk and bring the mixture to a boil. Reduce the heat and let simmer for a minute or two until thickened, make sure to scrape any brown bits from the bottom of the pan.

3.  Remove from the heat and add the Frank’s hot sauce and 2 cups of the cheese. Stir until melted and set aside to cool for about 5 minutes.  Add the hash browns, beaten eggs, salt and pepper. If your skillet is not big enough to add in the hash browns and eggs, transfer to a large bowl and mix well.

4.  Pour the mixture into a lightly greased 9 x 13″ Pyrex dish. Top with the remaining 2 cups of cheese. Bake in a 350 degree oven for 30-40 minutes. Let stand 5 minutes before serving.

*It is great if you want to make ahead and refrigerate over night.

Recipe from: Sunflower Supper Club

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Egg in a Hole

I’ve seen this flying around on Pinterest and just had to try it out. Well it took me awhile but I finally got to try it!

This is the super easy perfect breakfast idea. The hubby loved it. We made, or should I say I, made it at the cabin one of the last weekends. It came together quick and easy.

It combines all the breakfast staples into a new and fun idea. If you get really crazy and wild you could always add some bacon or sausage in the middle. I think I’ll have to do that next time and then the hubby will really love it!

Cheesy Egg in a Hole
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2 Slices bread
2 eggs
1/4 c. shredded cheese

1. Butter both sides of the bread. Using a round cookie cutter cut out the center of the bread slices, or if you are like me wing it and just use a knife.

2. Lay the bread down in a preheated pan. Crack an egg into each hole.

3. When the egg is starting to set, flip over the bread and cook it on the other side. Cook until the egg is set, but the yolk is still runny.

4. Layer the cheese on one bread slice and then flip the other slice on top. I did this a little backwards as you can see! That’s it you are done after the cheese melts!

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It’s another Secret Recipe Club Reveal day! This month I was assigned A Spoonful of Thyme for a blog. She had all kinds of recipes, but I choose the Blueberry Lemon Pound Cake because something about it had me saying “SUMMER” and I wasn’t disappointed.

The lemon isn’t overpowering at all. There’s just a hint of it so I could sneak it by my hubby. That’s right the man that doesn’t like blueberries or lemon actually liked this!

My mom stopped in to see baby Kinzee and this was fresh out of the oven so she snatched a piece and raved about it also. If you are looking for something fresh and summery for a treat I highly recommend this!

Blueberry Lemon Pound Cake
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1 3/4 c. sugar
1/2 c. butter, softened
4 oz 1/3 less-fat cream cheese, softened
3 eggs
Zest of 1 lemon
1/4 c. freshly squeezed lemon juice (about 2 lemons)
2 tsp vanilla extract
3 c. all-purpose flour, divided
2 c. fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz lemon low-fat yogurt

Glaze – Optional
1/2 c. powdered sugar
4 tsp lemon juice

1. Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray.
2. Beat first 3 ingredients in a mixer at medium speed until well-blended. Add eggs , one at a time, beating well after each addition. Beat in the lemon zest, lemon juice and vanilla.

  • 3. In a small bowl, measure the 3 cups of flour. Remove 2 Tbsp and sprinkle over the blueberries, gently stirring and tossing to coat.
  • 4. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
5. Fold in blueberry mixture. Pour cake batter into a bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. 
6. Cool cake in pan 10 minutes; remove from pan. Let cake cool completely.
  • 7. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife. Optional!


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Mini Caramel Rolls

Yes I know that my pictures sucks of this lovely little treat. It came off my phone this weekend. I forgot my good camera, I forgot my ok camera so all I had was my crappy cell phone camera. So sue me. I ran out of the door with ten million things on my mind and the main one was I’ve got to get to the cabin! I promise to update it the next time I make this sweet treat, but it was way to EASY and WONDERFUL not to share so I improvised.

If you are hear for my food pictures you might have come to the wrong place. I try and do the best I can but I haven’t mastered the art of food photography. Sometimes they suck, sometimes they are ok and sometimes I amaze myself and think wow that really is pretty decent!

These Mini Caramel Rolls use a crescent roll to make them super simple and amazing so if you are looking for a quick weekend treat or before school treat these can be whipped up in a jiff!

Mini Caramel Rolls
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1/3 c. packed brown sugar
1/3 c. butter, cubed
2 Tbsp light corn syrup
1 1/2 tsp milk
1 tube (8 oz) refrigerated crescent rolls
2 tsp sugar
1/2 tsp ground cinnamon

1. Combine brown sugar, butter, corn syrup and milk in a small saucepan. Cook and stir over medium heat until dissolved. Pour into a greased 9 in pie plate. Set aside.

2. Separate crescent dough into four rectangles; press perforations to seal. Combine sugar and cinnamon in small bowl. Sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch the seams together.

3. Cut each into 9 slices; place cut side down in prepared pie plate.

4. Bake at 375 degrees for 15-18 minutes or until golden brown. Cool in a pie plate for 1 minute before inverting onto serving plate.

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Cinnamon Twists

I love a little treat for breakfast on the weekends. But I’m also not looking to slave in the kitchen for hours waiting for my treats!

Yes I love rolls and donuts but I’m not a big one to make them as it’s to time consuming and I always have five million other things running through my mind that I should be doing too!

These little Cinnamon Twists come together in a jiffy and they puff up and melt in your mouth. Super easy for a weekend treat for the family or if you really like your family a treat during the week!

Cinnamon Twists
Cinnamon Twists

1 box frozen puff pastry, thawed

1. Preheat oven to 400 degrees

2. Fold out the sheets of puff pastry. Combine the sugar & cinnamon to taste. Sprinkle the sugar & cinnamon over the puff pastry sheet.

3. Cut the pastry into strips of about 1 inch. Fold the strips in half and twist.

4. Place on baking sheet lined with paper. Bake until golden brown ~ about 15 minutes.

Recipe from: Nifty Thrifty Things

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