Chorizo and Potato Frittata

I came across this recipe and knew I had to try it. We raise chickens and eat a lot of eggs - this was a delicious way to eat some of them!

3 tbsp olive oil
3 medium Yukon gold potatoes, peeled and cut into small cubes
small onion, diced
1 lb ground chorizo sausage
8 large eggs
salt and pepper
1 cup monterey jack cheese

Preheat oven to 350. In a large ovenproof skillet heat the olive oil over medium heat. Add potatoes (season with salt and pepper) and cover with a lid, stirring often, until tender and lightly browned. Remove from pan.

Add onion and chorizo to pan and cook through. Add potatoes back to pan and stir to combine.

Whisk eggs together, seasoning with salt and pepper, and add to the pan. Cook until egg starts to set then transfer to the oven. Cook until frittata is set, 8-10 min. Add cheese to top and broil to brown.

New York Style Crumb Coffee Cake

I wanted to make something warm and delicious for breakfast. This coffee cake hit the spot! The cake batter doesn't look like much, but it's enough - trust me. There's just PLENTY of topping that goes over it. ;)

Crumb Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
3/4 tsp cinnamon
1/8 tsp salt
8 tbsp (1 stick) butter, melted
1-3/4 cup pastry flour

Cake Batter:
1-1/4 cup pastry flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp butter, cut into 6 pieces, softened but still cool
1 large egg
1 egg yolk
1 tsp vanilla extract
1/3 cup buttermilk

Preheat oven to 325. Spray a 9x13 pan with cooking spray (or slightly smaller if you want more dense cake).

In a medium bowl, whisk together the sugars, cinnamon, and salt. Pour the butter over the top and mix with a wooden spoon until incorporated. Add the pastry flour and mix until it incorporates (it will be chunky, but no flour will be noticeable).

In a bowl with a stand mixer using the paddle, mix flour, sugar, baking soda, and salt on low speed to combine. Add butter one piece at a time, beating on low until there are no visible butter chunks. Add the egg, egg yolk, vanilla, and buttermilk, and mix until all has been incoporated.

Spread dough into pan. Sprinkle crumb topping over it, squeezing the dough into a crumbly mixture if not already. Do not press the topping into the batter - just let it sit on top.

Bake for 20-24 minutes, or until crumbs are golden and a toothpick comes out clean.

Homemade Vanilla Yogurt

Making homemade yogurt is cheaper than buying it in the store, and you can control what goes into the yogurt (e.g. preservatives, sugar, etc.). There are lots of ways to make homemade yogurt, but this is the way that worked for me. If you are interested in making your own but don't want to invest in a yogurt maker, you can also incubate using your oven (if the temp stays low enough), a heating pad, or a crock pot. You will need to look online to find more specific instructions, but during my learning process I discovered quite a few excellent websites out there. Stonyfield is a great yogurt to use as a starter because it includes 6 live cultures, where as many other brands only include 2 or 3, but you can use any yogurt with live cultures, or a freeze-dried culture (after 2 unsuccessful attempts at this, I switched to the yogurt mix-in). Once you have a batch, you can save a 1/2 cup to use as your starter in the next batch (just be sure you don't do this more than once, as the quality of the cultures will decline). The amount of sugar and vanilla can also be adjusted, or different flavorings can be added. Like I said, this is the recipe I like best :-)

4 c. milk (I used 2%)
1 T. sugar
1 t. vanilla
1/2 c. powdered nonfat milk
1/2 c. Stonyfield Plain Organic Yogurt (far from expiration date)

Whisk sugar, vanilla, and powdered milk into the milk in the top pan of a double boiler. Heat the milk, stirring frequently to 185 degrees.

Remove the pot from the boiler and put immediately into an ice bath. Cool to a temperature of 115, then remove in from the ice bath.

Once the temp drops to 110, whisk in the yogurt. Pour into jars and incubate for 7-8 hrs. in a yogurt maker.

Once yogurt is set, refrigerate at least 4 hrs or overnight.

Banana and Cream Cheese Stuffed French Toast

This is, without a doubt, the best french toast I have ever eaten. Enjoy!

2 bananas, diced
1/2 c. cream cheese, softened
6 1.5" slices challah bread
1 c. hazelnut creamer
2 eggs, beaten
4 T. butter
1/2 c. Nutella

1. Combine bananas and cream cheese in a bowl, set aside.

2. Slice into 4 slices of bread horizontally without cutting all the way through to form a pocket for the filling. Pulse remaining 2 slices in a food processor to make fine crumbs.

3. Fill each slice with the banana filling.

4. Combine eggs and creamer. Soak each slice in the mixture, about a minute on each side, then dip in the fine bread crumbs.

5. Heat butter in a skillet over medium heat. Cook each slice on the heated skillet until cooked through, about 4-5 minutes on each side.

6. Heat Nutella in a microwave safe bowl for 1 minute, stirring every 20 seconds. Serve on top of french toast.

Chocolate and Peanut Butter Crescents

This is such an easy little snack or dessert, maybe even breakfast treat! My whole family loved them. :)

1 tube crescent rolls
peanut butter
semi-sweet chocolate chips (I used mini ones)

Preheat the oven to 375. Place the unrolled crescent rolls onto an ungreased cookie sheet (I used parchment paper underneath). Spread a layer of peanut butter on each triangle; top with chocolate chips. Roll from the bottom of the triangle to the point. Place in the oven and bake 10-11 minutes or until golden brown. Serve while warm.

Whole Wheat Banana Chocolate Chip Mini-Muffins

I had a couple overly ripe bananas and needed to make something with them. These mini-muffins were perfect, and delicious! My kids really liked them.

1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup honey
1 egg
2/3 cup milk
1/4 cup oil
2 overly ripe bananas, mashed
1/2 cup mini chocolate chips

Preheat the oven to 350. Lightly spray 24 mini muffin tins. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the honey, egg, milk, and oil. Then stir in the mashed bananas. Gently fold in the chocolate chips. Pour the batter into the muffin tin and bake for 12-15 minutes (until toothpick comes out clean). Let cool slightly on a cooling rack.

Quick & Easy Cinnamon-Swirl Coffee Cake

I found this recipe on the Kraft website & had to try it. It was so easy to make, and the whole family devoured it! Feel free to leave off the nuts if you don't care for them.

1 (3.4 oz) pkg vanilla instant pudding
1/2 cup chopped pecans, divided
1 tbsp ground cinnamon
1/2 cup packed brown sugar
2 cans (7.5 oz each) refrigerated buttermilk biscuits
1/2 cup (1 stick) unsalted butter, melted

Heat the oven to 350. Sprinkle half each of the dry pudding mix and nuts onto bottom of fluted tube pan sprayed with cooking spray; set aside.

Mix cinnamon and brown sugar. Separate dough into 20 biscuits. Place 10 biscuits in pan, with sides slightly overlapping. Sprinkle with remaining dry pudding mix, nuts, and half the cinnamon-sugar. Drizzle with half the butter. Top with remaining biscuits, cinnamon-sugar and butter.

Bake 30 minutes or until golden brown. Cool 1 min in pan; invert onto serving platter. Serve warm.

Ham & Swiss Quiche

1 1/2 c shredded Swiss cheese
4 t all-purpose flour
1/2 c cooked ham, diced
3 eggs
1 c milk
1/4 t salt
1/4 t ground dry mustard
1 (9 inch) unbaked pie crust
2 T chopped fresh parsley (optional for garnish)

In medium bowl, toss 4 teaspoons flour with the grated cheese. Sprinkle mixture into the pie shell. On top of cheese, sprinkle 1/2 cup of diced ham.

In medium bowl, combine eggs, milk or cream, and then add salt and mustard powder. Beat until smooth and pour over cheese and ham.

Put piece of plastic wrap large enough to overlap sides over top of quiche, then a piece of foil, and seal well around the edges. (plastic keeps the foil from sticking to the food). Place prepared quiche in freezer.

When ready to bake, preheat oven to 400 degrees F. Remove foil and plastic wrap. Put foil around edge of crust to protect it from burning. Bake in the preheated oven for 60 minutes, or until filling is set and crust is golden brown.

Muffin Mix

Place in gallon storage bag:
1-3/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt

Needed to make muffins:
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
your favorite "filling"**


Directions:
Grease twelve muffin cups or line with paper baking cups; set aside. Put mixture into medium bowl and make a well in the center; set aside. In another bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in your favorite "filling".**

Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400-degree oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes; remove from muffin cups.


**Fillings:
- 3/4 cup fresh or frozen blueberries
- 1 cup mini chocolate chips
- 1 cup coarsely chopped cranberries (add 2 tbsp additional sugar to mix)
- 1 tbsp poppy seeds (add 3 tbsp additional sugar to mix)

Buttermilk Drop Biscuits Mix

Place in a gallon storage bag:
3 cups all-purpose flour
4 tsp baking powder
1 tbsp sugar
1 tsp salt
3/4 tsp cream of tartar

Needed to make biscuits:
3/4 cup butter (or 1/2 cup butter and 1/4 cup shortening)
1-1/4 cup buttermilk
1/4 cup whipping cream

Directions:
Put mix in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk and whipping cream all at once. Using a fork, stir just until moistened.

Drop by spoonfuls onto a greased baking sheet. Bake in a 450 degree oven for 10-12 minutes or until golden. Remove biscuits from baking sheet and serve immediately. Makes 12 biscuits.

Peanut Butter Pancakes

I got this recipe from Sunny Anderson on the Food Network. It is SO good, and super-easy! I didn't use the syrup recipe, but rather some raspberry syrup I had in the fridge. Unfortunately, my son doesn't like peanut butter so I don't know how often I will fix them. If it were up to me, these would be the only pancakes I would make! I was thinking they would also be delicious topped with bananas and honey, or adding in mini chocolate chips to the batter. Give them a try!

Ingredients
* 1 cup all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 2 tablespoons sugar
* 1 egg
* 1 cup plus 2 tablespoons milk, plus extra if needed to thin
* 1/2 cup creamy peanut butter, melted
* 2 tablespoons oil
* 4 tablespoons butter
* Blackberry Syrup, recipe follows

Directions

Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup.

Blackberry Syrup:
* 2 pints fresh blackberries
* 3/4 cup sugar
* 1 cup water
* 1 lemon, zested

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

Buttermilk Pancake Mix

In each of four quart-size bags place the following:
1 c. flour
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt

When ready to make, put mix in bowl and add the following:
1 c. buttermilk
1 large egg
2 T. vegetable oil

Optional add-ins: 1/4 t. vanilla, mini chocolate chips, 1/2 c. fruit, trail mix, etc.

Heat griddle to 375. Grease with margarine, butter, or cooking spray. Pour slightly less than 1/4 c. batter onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.

(Each bag of mix makes about 9 (4-in) pancakes)

Breakfast Casserole

I love making breakfast casseroles, especially when family's in town. Quick, easy, and make-ahead! I found this one that incorporated hash browns and it was delicious!

30-oz bag frozen shredded hashbrowns
1 tbsp dried onion
16-oz container cottage cheese
1 small can diced green chilies
2 cups (1 lb) your fave breakfast meat (cubed ham, cooked & crumbled bacon, cooked sausage)
2 cups shredded cheddar cheese
1 dozen eggs

Coat casserole dish with cooking spray. Put hash browns in dish, then add dried onion, cottage cheese, and green chilies. Mix gently. Now add meat and 1.5 cups cheese and mix again. Beat the eggs and pour over the mixture. Put remaining 1/2 cup cheese on top.

If freezing, cover with saran wrap and foil. Bake at 350 for ~2 hours (one hour covered, second hour uncovered). It will be set and slightly brown on top. (If not frozen, it will cook in slightly over an hour.)

Aztec Quiche

1 1/4 c. grated Monterey Jack cheese
3/4 c. grated mild cheddar cheese, divided
9" deep-dish frozen pie shell
4oz can diced green chilies
1 c. half and half
3 eggs, beaten slightly
1/2 t. salt
1/8 t. ground cumin

Spread Monterey Jack cheese and half of cheddar over bottom of pie shell. Sprinkle diced chilies over cheeses. In a bowl, mix the half-and-half, eggs, salt, and cumin. Pour carefully into pie shell. Sprinkle with remaining cheddar. Cover pie with foil and freeze.

Serving Day: Thaw quiche in fridge. Preheat oven to 325°, remove foil, and bake uncovered for 40-50 minutes or until center is set.

Overnight Freezer French Toast

This is so easy to make and a family favorite! My kids love having breakfast for dinner. :) It's also quick and easy to make for the holidays or when family is in town. Thanks, Cara, for the recipe! 

1/2 cup butter 

12 slices Texas Toast 

1 cup brown sugar 

1 tsp cinnamon (or pumpkin pie spice) 

1 tsp vanilla extract 

5 eggs 

1.5 cups milk 

 Melt butter and pour in a 9x13 pan. Mix together brown sugar and cinnamon/pumpkin pie spice. Whisk eggs, milk, and vanilla together. Layer bottom of pan with 6 slices of bread, sprinkle with half the brown sugar mixture. Layer last 6 slices of bread, pour egg mixture over all then sprinkle with remaining brown sugar. Cover with foil and freezer or refrigerate overnight to use the next day. To bake: Leave covered with foil and bake at 350 for 30 minutes. Uncover and bake 15 more minutes (should be browned and set).

Breakfast Sausage and Potatoes

This is a delicious combination of peppers, onions, and sausage. Use hot peppers or hot sausage if you like it spicier. I usually make a milder version, omitting the hot peppers and using sage sausage. It's perfect for a weekend brunch!

1 lb. sausage
cubed frozen potatoes
1 red bell pepper, chopped
1 green bell pepper, chopped
4 hot peppers, sliced (optional-- and less kid friendly!)
1 sweet onion, chopped
Lawry's seasoning salt

In an electric skillet, brown sausage. Add a little oil, cubed potatoes, peppers, and onion. Sprinkle seasoning salt heavy across the top of ingredients. Stir and fry until potatoes are finished.

Salsa and Cheese Quiche

I make this quiche in combination with the Sausage Quiche. Since refrigerated pie crusts come in twos, it works out well to make two different quiches. I mix all the ingredients in a bowl for this one first (since it is vegetarian), then use the same bowl to mix ingredients for the sausage version. Both are crowd pleasers and perfect for brunch when you have out-of-town visitors!

6 beaten eggs
1 c. heavy cream
1 1/2 c. sharp cheddar cheese (shredded)
3/4 c. salsa
salt and pepper to taste
unbaked 9in pie crust

Preheat oven to 375 degrees
Mix all ingredients together and pour into pie shell.
Bake for 35-45 min.

Sausage Quiche

I make this quiche in combination with the Salsa and Cheese quiche. Since refrigerated pie crusts come in twos, it works out well to make two different quiches. One is vegetarian and the other is not, but both are crowd pleasers and perfect for brunch when you have out-of-town visitors!

6 beaten eggs
1 1/2 c. heavy cream
1 1/2 c. sharp cheddar cheese (shredded)
1 lb. sausage, browned and drained
salt and pepper to taste
unbaked 9in pie crust

Preheat oven to 375 degrees
Mix all ingredients together and pour into pie shell.
Bake for 35-45 min.

Breakfast Bake

I got this recipe from Kraft Foods - and it's not just for breakfast! :) My twist is adding just a few shakes of Frank's RedHot sauce to the egg mixture for a subtle zing, but there are lots of ways you could make it your own. Enjoy!

1 can (8 oz.) refrigerated crescent rolls
1 pkg. (8 oz.) smoked ham, chopped
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Preheat oven to 350ºF. Unroll dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.

Sprinkle ham over crust. Beat eggs, milk and pepper with wire whisk until blended; pour over ham. Sprinkle with cheeses.

Bake 25 min. or until center is set.

Quick Sticky Buns

I feel like I'm giving a secret away because these are so easy -- but people don't know that! I make these often for a nice breakfast treat. So easy, so yummy, and everyone loves them!

You need enough butter to make 10 thin slices -- I think I usually use a little over 3 tbsp (3 pats per tbsp)
~ 1/2 cup brown sugar
1/2 cup pecans, chopped (optional)
1 tube refrigerated buttermilk biscuits

HEAT oven to 375.

DROP a piece of butter in the bottom of each of 10 compartments of a muffin tin. Sprinkle some brown sugar and, if desired, some pecans over the butter. Top each compartment with a biscuit.

BAKE until golden brown, about 8-10 minutes. Remove from oven.

PLACE a baking sheet on top of the tin while the buns are still hot. Carefully flip the tin over, tapping the bottom to release the buns.

TRANSFER to a platter. Serve warm.

(I got this from a Real Simple magazine, but tweaked the recipe.)