Artesano Chocolate French Toast

These were super yummy. Tasted like brownies, but french toast style. We all loved them.

Artesano Chocolate French Toast

10-12 slices Artesano style bread

2/3 cup sugar 1/3 cup baking cocoa

1/4 tsp salt

1/8 tsp baking powder

4 eggs

1 cup milk

1 tsp vanilla extract

2 Tbsp butter

In small bowl, combine sugar, cocoa, salt, and baking powder. In another bowl, whisk eggs, milk, and vanilla. Gradually whisk dry ingredients into wet ingredients until smooth. 

In large skillet, melt butter over medium-low heat. Dip bread into chocolate mixture and then fry in heated pan. About 3-4 minutes per side or until toasted. Serve with berries, syrup, powdered sugar, or any other topping of your choice. 

Sausage and Vegetable Skillet Dinner

I have been trying to find more "1 Pan" dinners. Found this one in a magazine my Mother-in-law gave me, and decided to try it out. It was good! We all actually thought it would make a great "hearty" breakfast, as well.

Sausage and Vegetable Skillet Dinner
adapted from Taste of Home magazine
submitted by Camille

1 Tbsp Olive Oil
1 large onion, chopped
1 pkg (12 oz) fully cooked Italian chicken sausage links, cut into 1-inch pieces
3 garlic cloves, minced
1/8 tsp crushed red pepper
8 medium red potatoes (about 2 lbs), thinly sliced
1 pkg (10 oz) frozen corn
1 1/4 cups veggie broth
1/4 tsp pepper
2 cups fresh baby spinach

In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes: cook for 1 minute longer.
Add the red potatoes, corn, veggie broth, and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.

S'mores Croissants

So I have a thing for S'mores. I LOVE them!!! And I love trying new and different S'mores recipes. I even have a whole board on Pinterest that is just S'mores recipes!!! Haha!! But, this was a recipe I came up on my own.It was so yummy, and so fun to make. My 2 older girls had fun helping me.

S'mores Crescent Rollups
submitted by Camille

1 tube of premade crescent rolls
1 cup mini marshmallows
3/4 cup milk chocolate chips
1/4 cup Hershey's syrup
1/2 cup crushed graham cracker, in a small bowl

Perheat oven to 400 degree's. Spread uncooked crescent rolls out. Evenly distribute mini marshmallows and milk chocolate chips into center of each crescent roll. Roll up starting with bigger end first. Lightly dip top of roll into bowl of graham cracker crumbs. Lay each roll onto an un-greased cookie sheet. Bake in over for 12-15 minutes. Let cool for about 5 minutes. Just before serving, drizzle with chocolate syrup.

Buttermilk Pancakes with Amazing Buttermilk Syrup

I think I have mentioned this before, but the older I get the more I totally LOVE pancakes! And homemade ones and homemade syrup are the best kind. We regularly have what we call "Upside dinner" or "Breakfast dinner" or "Brinner" = Breakfast for dinner. One of our family's faves.

Buttermilk Pancakes with Amazing Buttermilk Syrup
(from Chef in Traing)
submitted by Michelle


INGREDIENTS
 2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 eggs
3 cups buttermilk
4 Tbsp. butter melted . .

AMAZING BUTTERMILK SYRUP
1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla

INSTRUCTIONS
 In a large bowl, sift flour baking powder, baking soda, salt and sugar together. Add eggs, buttermilk and melted butter. Whisk until well combined. Cook on skillet or griddle until golden brown on both sides.
To make syrup: Combine butter, sugar and buttermilk in a medium saucepan over medium heat until sugar completely dissolves. Then remove from heat and add baking soda and vanilla. Stir to combine. Syrup will foam up, but that is part of what makes it SO incredible. Don't be alarmed by that.

Pumpkin Cinnamon Streusel Pancakes

Don't you love pumpkin?! I sure do!!! I found these delightful pancakes over on a blog I frequent, and just had to make them!!! They were delicious!! You don't have to make alot, though. They are VERY filling!! Happy Fall!!!

Pumpkin Cinnamon Streusel Pancakes
submitted by Camille
(from Two Pea's and their Pod )

For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions:
 1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
5. Serve pancakes warm with maple syrup and butter.

Buttermilk Blueberry Breakfast Cake

I made this yesterday for our breakfast this morning. Wow, it was so good, and so very moist!!! I was looking for something to use up some buttermilk I had in the fridge, and found this breakfast cake I had pinned on Pinterest awhile back. It has just the tiniest hint of lemon, and mixed with the blueberries and the moistness of the cake from the buttermilk....SUPER YUMMY!!!!! It is very springy tasting to me..and how perfect that we had it for breakfast on this 1st day of Spring!! I think it would be very good for an Easter brunch or Mother's Day brunch!!

Buttermilk Blueberry Breakfast Cake

submitted by Camille

(adapted from Alexandra's Kitchen )

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries ( I used frozen blueberries, and it was just fine!)
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top (I added some cinnamon to the 1 Tbsp of sugar that goes on top of the cake..it was really good!!!)

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar (or cinnamon and sugar mix). Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary. Mine only needed 5 more minutes) Let cool at least 15 minutes before serving.

Christmas Eggs

I made these Eggs for the past 2 Christmas' and we love them! I found the recipe right before Christmas 2010, and had to try them. It is definitely a tradition we will be keeping for Christmas morning breakfast!

CHRISTMAS EGGS
submitted by Michelle
(from Sisters Cafe)

12 Eggs
1 pint whipping cream
Kosher salt

Preheat oven to 350
Butter a muffin tin. Crack one egg in each muffin hole. Then open your carton of cream and pour maybe a couple of teaspoons on each egg. Keep pouring and try to give each egg an equal amount until the cream carton is empty. Sprinkle a pinch of Kosher salt on each egg and then pop into the preheated oven. Bake for about 12--15 minutes, depending on how soft you like the yolks. Don't bake too long or the come out hard and nasty (not that I would know or anything....). Spoon out the eggs and make sure you spoon the cream at the bottom onto the egg. So yummy!

Blueberry Pancakes

I have been making these pancakes for years. I found the recipe on the back of a Bisquick box and gave them a try. They were a huge hit and have been a regular at our house ever since. I normally make these for dinner with a side of eggs and fruit salad. We call it Upside-down dinner because we have breakfast for dinner. One of my kids favorites.

BLUEBERRY PANCAKES
submitted by Michelle

21/2 cups of Bisquick (or any other pancake mix you use is fine too. I have switched it up plenty of times).
11/4 cups milk
1/3 cup sugar
1/3 cup sour cream
2 eggs
2 cups fresh or frozen (thawed and drained) blueberries
Stir pancake mix, milk, sugar, sour cream and eggs in large bowl until blended. Gently stir in blueberries.
Pour by slightly less than 1/4 cup onto hot griddle.
Cook about 2 minutes or until pancakes are dry around the edges.Turn; cook about 2 minutes or until golden.

Monkey Bread

I have been making this monkey bread for Christmas morning for a few years now. It has become a tradition that we all love. It is so simple and easy, and you can even do some of the prep work the night before. Which is what I did this past Christmas morning since we had 9am church.

Monkey Bread

submitted by Michelle

(from Kraftfoods.com)

3 cans (7.5oz each) refrigerated buttermilk biscuits

3/4 cup granulated sugar

1 Tbsp ground cinnamon

1/2 cup butter or margarine, melted

4oz. (half of 8oz. pkg.) Cream Cheese, softened

1/2 cup powdered sugar

1-2 Tbsp of milk

Cut each biscuit into quarters. Mix granulated sugar and cinnamon in medium bowl. Add biscuit pieces in batches; toss to coat. Place half the biscuit pieces in greased 12 cup fluted tube pan; drizzle with half the melted butter. Repeat. Sprinkle with any remaining cinnamon-sugar. Bake 40-45 minutes or until toothpick inserted near center comes out clean and top is golden brown. Cool 5 min. invert onto serving plate. Remove pan. Beat cream cheese and powdered sugar in small bowl with mixer until well blended.  Add 1 Tbsp milk. Beat until well blended. Blend in enough  of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. 

Enjoy!

Crepes

My husband loves Crepes. One of his favorite breakfast foods of all time. I am not "crazy" about them. I like them, but it isn't on my list of favorites. But, he requested Crepes for his birthday breakfast a few weeks ago, so I hit up some of my favorite recipe blogs for a good Crepe recipe!! I found a really good one on The Sisters Cafe. AND...made a DELICIOUS Coconut Syrup I found on their blog too!!!! The syrup has definitely become my new favorite syrup!!! My kids love to put yogurt in their crepes with chocolate syrup, powdered sugar and whipped cream on top. The husband likes to try everything on his crepes....me, I did nothing but pour some heavenly Coconut Syrup on mine....sigh.



Crepes
submitted by Camille
(from The Sisters Cafe)

1 ½ c. flour
1 Tbsp sugar
½ tsp baking powder
½ tsp salt
2 c. warm milk
2 eggs
½ tsp vanilla
2 Tbsp melted butter

Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip. Serve with Coconut Syrup (recipe to follow) or your favorite toppings/fillings.

Coconut Syrup
(also from (The Sisters Cafe)

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving. So, so delicious!!!!! I can't even truly convey how divine this syrup is!!!! Seriously.

Stuffed French Toast



Oh wow. Was this ever GOOD! I love breakfast foods, and this french toast recipe was a winner for the whole family.



Stuffed French Toast

submitted by Michelle

(from The Tasty Kitchen)

• 1 loaf French Bread (I used just used a loaf of Potato Bread and put two slices together and it came out just fine)
• 3 Tablespoons Any Flavor Fruit Spread (You Can Also Use Jelly, Jam, Or Fresh Fruit)
• ½ packages Cream Cheese (4 Oz), At Room Temperature
• 2 whole Eggs
• 1 Tablespoon Cinnamon
• ½ cups Skim Milk
• 2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.
(I skipped this step and just used two slices of bread)Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well.
In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.

Pumpkin Waffles and Buttermilk Syrup

I love waffles!! I am not a big breakfast eater, but waffles are one of my FAVES!! And this buttermilk syrup?! Well, it was just to DIE FOR!!!! Oh so yummy!! This would make a great Christmas morning breakfast, I think! Enjoy!!



Pumpkin Waffles
submitted by Camille
(from Today's Mama, Portland Mama)

2 C flour
2 Tbsp baking powder
2 Tbsp. cinnamon
1 Tbsp. sugar
1/2 tsp nutmeg
1/4 tsp salt

Mix ingredients together, then add:

4 egg yolks (save egg whites)
1 C pumpkin
1 Tbsp vanilla
1 1/2 C milk
3/4 C melted butter

Beat 4 egg whites until stiff peaks form and fold them into batter.
Cook in waffle iron

Buttermilk Syrup

1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda

Bring first five ingredients to a boil. Add baking soda. Boil 10 seconds and remove from heat immediately to avoid boil over. (I just stood by it and kept stirring it and let it boil about 5 minutes. It made the flavors REALLY blend together!!!!!)

Blueberry Cheesecake Pancakes

Made this one Saturday morning in May. It was soooo good!!! Even the baby loved them (without the topping and syrup, ofcourse : )Enjoy!!!


Blueberry Cheesecake Pancakes
submitted by Camille
(from Taste of Home)

3 oz. cream cheese, softened
3/4 cup whipped topping
1 cup flour
1/2 cup graham cracker crumbs
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, lightly beaten
1 1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed

For topping, in small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.

In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

Pumpkin Pancakes with Apple Cider Syrup

These were so YUMMY! My whole family loved them, and that is saying alot! You HAVE to make the syrup. It is what totally makes the meal! YUM-O!

Apple Cider Syrup
submitted by Michelle
(from Sisters Cafe)

3/4 Cup sugar

1/4 cup brown sugar

2 Tbs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Quiche-me-Quick

Quiche-me-Quick
(submitted by Michelle)


2 deep dish pie shells
8 oz cheddar cheese grated
8 oz. Jack cheese grated
1 pt. half and half
8-10 large eggs
Salt and Pepper
1 pound Sausage

Cook and ground up Sausage. Mix grated cheese's together. Beat eggs and half and half together; add salt and pepper and mix thoroughly. Layer cheese on bottom of Pie Crust. Add Sausage; pour egg mixture over filling. Bake at 400 for 30 minutes or until toothpick comes out clean.

(I make this alot for dinner and add a side salad to go with it. Yummy!).

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Oh were these soooooo good!!! Cinnamon Rolls are some of my favorite things to eat...and these were to DIE FOR!!! So gooey, yummy and moist!!! Sorry about the picture, but my family and I (I had my parents, two sister's, a brother-in-law and nephews all over) had eaten more then half the pan by the time I remembered to take a picture!!! LOL!!! THAT'S how good they are!!!



Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
submitted by Camille
(from My Kitchen Cafe)

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Easy-Peasy Homemade Donuts

I made these this morning for breakfast to enjoy while listening to General Conference. So, so yummy! We all like the cinnamon/sugar ones better than the powdered sugar ones, thought they both were very good. Next time I think I might make some with chocolate on top!

Easy-Peasy Homemade Donuts

submitted by Michelle

1 can of Refrigerated biscuits

Canola or veggie oil

Cinnamon and sugar mixture

Powdered sugar

Separate biscuits and create hole in each one. Save extra dough for Donut holes. Fry up donuts and donut holes until lightly brown (tan color), then flip and do other side. Pull out of pan and let dry a few minutes on paper towels/napkins. Dip in powdered sugar or cinnamon sugar mix. Enjoy while still warm. YUM!