I was excited to participate in this month’s Fantastical Food Fight because the theme was OATMEAL! I haven’t made oatmeal in a couple of months, but I use oats in a lot of recipes. I decided to give baked oatmeal a try. I found a recipe with blueberries and maple, which was perfect since I had a container of blueberries that needed to be used.
The recipe was easy to throw together and smelled amazing while it was baking. I had to patiently wait to let it cool before a scooped out a little bit to taste. It was packed full of blueberries and made for a great breakfast and dessert!
Be sure to check out the link below to see all this month’s oatmeal recipes! I’m excited to see what everyone made.
I’m on the hunt for a delicious recipe for breakfast morning on Christmas and decided to do some testing. This is the first recipe I’d tried and it was really good. Everyone loved the cinnamon rolls and the banana made them different and unique….plus I’m always looking for a way to use up over-ripe bananas. The maple glaze is amazing too!
Homemade cinnamon rolls are fairly easy to make – they take a little time and patience, but trust me… it’s so worth it!
I know breakfast cake is a little deceiving since this recipe is nothing like cake….but casserole or strata sounds so boring. This was a HUGE hit with my kids, enough that my little picky eater asked for seconds and he was disappointed when it was gone. I went with bacon and cheese because I knew my kids would eat it, but I’d love to try it with roasted vegetables. There are so many options that you can do with it.
I used a springform pan to make it in, but if you don’t have one, a glass casserole dish is perfect.
We’re coming off an amazing season of fresh corn and peaches and this recipe for oatmeal features both of them! This recipe is great for breakfast or dinner. Creamy oatmeal with bites of fresh corn then topped with sweet peaches and creamy yogurt….it’s the perfect bite! This recipe makes four one-cup servings, but could easily be halved for smaller portions.
This breakfast ring is the perfect way to kick off the morning! Fluffy eggs are mixed with peppers and cheese than wrapped up with bacon and crescent rolls. This is a basic recipe that you could easily switch up the ingredients to what you have on hand. I’d love to try a greek version with feta, spinach and ground sausage. Another option would be use leftover ham from your Easter dinner in place of the bacon. The possibilities are endless with this simple recipe!
Do you find yourself with random ingredients in your fridge that need to be used? This is always me and I decided I’m going to try to use up things more, because we are throwing away too much food. Here’s my first recipe that used up some leftover strawberries that were on the verge of being too ripe and half a container of ricotta cheese.
These scones were tasty and the perfect treat for Madeline after school. Plus I used whole wheat flour to add some extra goodness. All you need to do is warm them in the microwave, slice and spread a little butter in the middle. You could also make a lemon glaze with lemon juice and confectioners sugar if you were serving them immediately.
I’ve mentioned it before, we’re big fans of breakfast for dinner and this Quiche did not disappoint! My kids gobbled it up and asked for seconds. I enjoyed it with the pieces of cheese and ham dotted throughout and plus it’s low-carb since it’s a crustless quiche. You could make it in a crust and it would be perfect too.
15-20 thin asparagus spears
5 eggs, lightly beaten
1 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 cup shredded Swiss cheese
1/2 cup diced ham
Preheat oven to 350 degrees. Lightly spray a pie pan with non-stick cooking spray and set aside. Cut the woody ends off the ends of the asparagus and then cut the asparagus in half. Set aside the top halves of the asparagus and then cut the bottom halves in 1 inch pieces.
In a bowl, whisk together the eggs, milk and seasonings. Stir in the cheese, ham and small pieces of asparagus. Pour into the prepared pie pan and spread out the cheese, ham and asparagus through the Quiche. Place the long pieces of asparagus in a starburst pattern. Bake uncovered for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to rest for 10 to 15 minutes before cutting.
Source: The Dinner-Mom
I’m excited to share this month’s Secret Recipe Club reveal with you. I’ve stalked this blog for years just waiting until the day I opened my email to see my assignment was Mangia! I immediately started searching for a recipe to make and stumbled across Chelsy’s recipe for Peach Breakfast Crumble. I knew it would be delicious and I loved the twist on a traditional crumble, plus it’s peach season. The original list of recipes I wanted to try started with over 20, so I needed to narrow it down and my kids helped make the decision. Don’t worry, I know I’ll be back this week to make another recipe.
The one thing I love about all the recipes Chelsy shares is that they’re unique and so different from how I’m use to cooking and baking. She has gluten-free, paleo, vegan and so many other recipes that has me ready to experiment in the kitchen. I know I’ll be able to find something that will work for me now that I’m doing low carb for the next 75 days or so.
Back to the crumble…. it was so delicious. The crumble is make with cashews and dates, it’s the perfect amount of sweetness and crunch. My daughter ate almost the entire container and keeps asking me to make it again for her. She topped her with a dollop of vanilla greek yogurt. It’s definitely going to be my new go-to fruit crumble. I bet it will be delicious with apples in the fall!
Every time my kids sleepover at my in-laws, my father-in-law makes them pancakes. Cooper had been asking for pancakes and I had some leftover buttermilk from another recipe, so it was the perfect excuse to make a batch of fresh pancakes. This recipe is so easy and came together quickly. My daughter told me that they where better than Pop-Pop’s pancakes and proceeded to eat TWO plates of them! Score!
It’s Secret Recipe Club time!! This month’s reveal crept up on me. As you’ve probably noticed, things have been a little quiet around the blog. I had several big work projects all happening at once and with Madeline having lacrosse practice on Tuesdays and Thursdays, our meals have been really quick. I was happy to have some time to take some time to check out my SRC assignment, Dessert Before Dinner and pick out a great recipe. How fun of a blog name is that?! Stephanie started her blog to keep track of her recipes
(sounds familiar) and enjoys making sweet and savory recipes. She’s got a super cute cat too! 🙂
After checking out Stephanie’s recipe index, I had narrowed it down to Bacon Cheddar Cornmeal Waffles, Ricotta-Spinach Stuffed Chicken Breasts and Cheddar Rosemary Walnut Crackers, but as you can see the hubby vetoed my other two choices and I went with waffles. It was our breakfast yesterday morning
(yes, I waited until Sunday before our reveal to make my recipe) and it was the perfect way to start the day! The bacon and cheddar in the waffle was the perfect combination and I loved the texture the cornmeal brought. I also liked that they were light and fluffy, not too dense like some other waffles I have made in the past.