Category Archives: Breakfast

Southern Charm

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If you are from the South then you have had grits before and you know how good they are! If you have never had the opportunity to eat grits then get on the ball people!  Below is a Paula Deen recipe my mom made a while back and it was awesome.  This casserole is great for weekend guests or for a holiday crowd.  Enjoy!

 

Baked Garlic Cheese Grits

*recipe can be found at Foodnetwork.com 

  • 6 cups chicken broth
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 2 cups regular grits
  • 16 oz Cheddar, cubed
  • 1/2 cup milk
  • 4 large eggs, beaten
  • 1/2 cup (1 stick) unsalted butter
  • 8 oz grated sharp white Cheddar

 

Preparation:

Preheat the oven to 350°.  Grease a 4-quart casserole dish.

 

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan.  Stir in the grits and whisk until completely combined.  Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.  Add the cubed Cheddar and milk and stir.  Gradually stir in the eggs and butter, stirring until all are combined.  Pour the mixture into the prepared casserole dish.  Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

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Pantry Pleaser

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This next recipe was introduced to me by Laura V. when she and her husband stayed with us this past Fall.  She found this delicious recipe on Pinterest and made it for us as a “thank you” for having them up for the weekend and it was SO GOOD!!  I made this on Sunday for my sister and her family while they were up here and it was perfect “entertaining food.”  The title is a tiny misleading since I do not have a pantry (sigh), but it is one of those recipes where you should have most, if not all, ingredients somewhere in your house.  Wake up, get your bake on, and enjoy!

Best Pancakes Ever pancakes

*recipe found at Coleen’s Recipes

  • 3/4 cup milk
  • 2 Tbsp white vinegar (see note)
  • 1 cup all purpose flour
  • 2 Tbsp white sugar (I used 3)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 Tbsp melted butter
  • 1 tsp vanilla

 

Preparation:

Combine the milk and vinegar in a small bowl for 10 minutes to “sour”.This is an important step and it is called “soured milk” which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

 

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!!

 
The batter will be thick, don’t add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN.

 
GENTLY dip out (don’t pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

 

Note:

This recipe only feeds about 3 or 4 people, but doubles or even triples nicely

Too Ripe Bananas, No worries……….

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I eat a banana daily so I have the occasional few that get way too brown for my (and Buddy’s) liking.  Instead of wasting them this time I made some delicious banana bread, but this was not your typical bread that we have had over and over again.  This called for some yummy cinnamon sugar goodness and let me tell you it was good.  Cinnamon is super good for you and you can read some of the health benefits here.  In my crazy mind I can forget about the amount of sugar in this recipe since it has CINNAMON = ) Enjoy!

 

Cinnamon Swirl Banana Bread

* recipe can be found at Lovin’ From The Oven

 

For the Bread DSC_0035

  • 3 over-ripe bananas, smashed up
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups flour

 

For the swirl:

  • 1/3 cup sugar
  • 1 Tbs cinnamon

 

Preparation:

Preheat oven to 350°.

 

Butter and four a loaf pan (9×5).   Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture.  Then gently stir in flour. Be careful not to over-mix!

 

In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.

 

Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan.  Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.

 

Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Veggie Breakfast Casserole

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I know, I know, it’s been FOREVER since I last posted , but it’s the holidays people and this girl is busy.  Later I will post a new Brussels Spouts recipe I made for Thanksgiving, but for right now we are going with breakfast for any time of the day.  Will recently decided that he was going to go vegetarian……… I myself did not make the same commitment, but I am supporting him in his goal.  I decided to adapt a breakfast casserole from Bran Appetit to all vegetarian and put my own spin on it and it was delicious.  I will also add a recipe to turn your normal veggie crumbles into a breakfast sausage blend.  The link directs you to the real version while I will post my spin on it, enjoy!

 

 

 

Breakfast Casserole

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  • 1 (12oz) bag of Boca, Morning Star, or other brand of Veggie Crumbles
  • 1 pkg Crescent Rolls (Reduced Fat)
  • 1 cup Shredded Cheddar Cheese (Sargento 4 State Sharp Cheddar Blend)
  • 5 Eggs
  • 1/4 cup Milk
  • 1 Tbsp Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • Worcestershire
  • Tabasco
  • 1 Onion, chopped
  • Mixture of bell peppers, chopped

 

Preparation:

Preheat oven to 400 degrees.

 
Place a skillet over medium heat and add peppers and onion.  Once veggies start to cook add frozen sausage and stir.  Once browned add dash of Worcestershire, Tabasco  and breakfast spice blend (below) and set aside.

 
Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.

 
Spread the sausage over the dough and sprinkle the cheese on top of the sausage.

 
In a medium bowl, whisk the eggs with the milk, oregano, salt, and pepper.  Pour the egg mixture over the top of the casserole.

 
Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set

 

 

 

Breakfast Spice Blend12-09n2

* recipe found at Cooking for Seven

  • 1 1/2 tsp salt
  • 1/2 tsp rubbed sage
  • 1/2 tsp rubbed summer savory
  • 1/8 tsp ground nutmeg
  • 3/4 tsp marjoram
  • 1/2 tsp ground pepper

 

Preparation:

Stir all ingredients together thoroughly. Store in an airtight container.

 

To make sausage: Mix the spice blend thoroughly with 1 lb of ground pork.

Makes about 1 tablespoon + 3/4 teaspoon, or enough for 1 lb of sausage.

 

Out of Towners

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We have some friends coming into town this weekend and it just so happens that Greenville is having a HUGE food event called Fall for Greenville.  I don’t want to buy too many groceries since we will be spending most of our time at local food trucks, but I also want to have a little in the house for those late night or early morning hunger pains.  I love to make, to smell, and to eat biscotti.  I found this pumpkin biscotti recipe on “Gimme some Oven” blog and I think it will be a perfect light morning treat while we prepare our tummies for the food to come.  I also plan on making some beer bread to snack on and I found that recipe on the blog “Lululu at Home”. Enjoy!

 

 

Pumpkin Pie Biscotti 

Gimme Some Oven’s Pumpkin Pie Biscotti

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups firmly packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (see tip below for substitution)
  • 1/2 cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 Tbsp vanilla paste (or 1 Tbsp. vanilla extract)
  • 2 Tbsp butter or margarine
  • 1 1/4 cup pecans or walnuts, coarsely chopped
  • 1/4 cup melted white chocolate, for drizzling or dipping (optional) (I will use dark chocolate)

 

 

Preparation:

Preheat oven to 350°F.

 

 

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

 

 

Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

 

 

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or she just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.

 

 

After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

 

 

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

 

 

Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped or drizzled. To melt the chocolate, pop it in the microwave and heat for 30 seconds, then stir. Then continue heating in 15-second increments (carefully) and stirring in between until chocolate is melted. (I usually add in a little shortening to help it melt and avoid burning.) Then just dip a fork in the chocolate and swish it over biscotti to drizzle, or you can pour it in a Ziplock or pastry bag (with a tiny corner snipped out) and squeeze it out.  (The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.)

 

 

 

Honey Beer Bread

Lululu at Home Honey Beer Bread

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp honey
  • 1 can beer
  • 1/4 cup unsalted butter, melted

 

 

Preparation:

Preheat over to 350°F.

 

Grease a 9″x5″x3″ loaf pan. Line the bottom of the pan with parchment paper. Set aside.

 

 

In a medium bowl, whisk together the flour, sugar, baking powder and salt.  Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir in)

 

 

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.

 

 

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

Healthy Breakfast on the Go!

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I had bought some bananas to make coffee muffins with, but I quickly realized I didn’t have enough…….. so I found another recipe that was even healthier and I had most of the ingredients in my cabinet.  I hope these taste as good as they sound.

 

 

Banana Oatmeal Muffins

  • 2 /1/2 cup oats (old fashioned kind, not quick cooking)
  • 1 single serving cup (or 1 cup) of plain low fat greek yogurt
  • 2 eggs
  • 3/4 cup sweetener of choice (I will use organic cane sugar)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 bananas

 

Preparation:

Preheat oven to 400º.  Spray tin with non-stick cooking spray or line 12 muffin tins with cupcake liners.

 

Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. *Important: she added the oats a cup at a time and then added the liquids. She had to stop the blender and stir a few times throughout as well.

 

Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

 

Baking the Weekend Away

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Will and I have been on quite a food and beer binger these past few months.  It takes your husband leaving for 4 months to make you celebrate like crazy when he gets home = )  Now that I have obtained my extra layer for Winter I am trying to make better food choices.  The past 2 weeks we have been super boring and had a variety of chicken, fish, and veggies to help us get back into shape, so you know what that means….. I have been pinning only delicious, sugary, baked goods on Pinterest.  Here are a couple recipes I collected and when I am not feeling guilty I will give them a try.

 

Pumpkin Poppers

*recipe can be found at Domestically Speaking & Just The Little Things

 

Poppers 

“Domestically Speaking’s” Pumpkin Poppers

  •  1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/8 tsp. ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup pumpkin
  • 1/2 cup milk

 

Topping

  • 1 stick unsalted butter, melted
  • 2/3 cup sugar
  • 2 tbsp. cinnamon

 

Preparation:

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

 

Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.

 

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.

 

Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture.

 

 

Fresh Apple Cake with Brown Sugar Glaze

*recipe can be found at Lick the Bowl Good

 

Apple Cake 

“Lick the Bowl Good” Fresh Apple Cake w/ Brown Sugar Glaze

  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups finely chopped apples
  • 1/2 cup pecans or walnuts, chopped (optional)

 

Brown Sugar Glaze

  • 1/2 cup packed light brown sugar
  • 3 Tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 Tablespoon heavy cream

 

Preparation:

For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside.

 

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.

 

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.

 

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

 

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

 

Place the hot cake on a wire cake. While it’s still hot, prepare the glaze.

 

For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.

 

Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.