Have you been scared to make bagels at home? With this recipe, there’s nothing to fear anymore! This quick and easy recipe uses no yeast, only a few ingredients and there’s no need for boiling or a high-end mixer. I whipped these up when my son was home sick a week ago and they were the perfect thing for him to snack on. Of course, I had to sample some and it was delicious. I can’t wait to experiment with the recipe and change-up the flavors!
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!
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!
It’s that time of the month again for The Secret Recipe Club! I was so excited when I opened my email l an saw my assignment this month – The Heritage Cook! Jane has been part of the SRC since the beginning and I’ve seen so many great recipes that she’s shared and so many that have been featured. Jane features traditional and new recipes and since she’s been gluten-free for several years, she has a large amount of GF recipes. I had a hard time narrowing down a recipe and polled my friends on Facebook. It was a tight race between her recipe for baked buffalo chicken wraps, italian hot artichoke dip and orange breakfast rolls with orange frosting glaze. I polled my family and the breakfast rolls won out!
The recipe made a good amount of rolls so I ended up sending them to work with my husband, because I would have eaten them all before he got home from work that day. They’re not overly sweet and have the perfect amount of orange flavor. While these rolls took some time to make, it’s definitely worth it!
I hope you all had a great Valentine’s Day and are ready for a little more sweetness! It’s time for the Secret Recipe Club and I did a little baking for my kids. They’ve been begging me for donuts lately and while going through my assignment for this month’s SRC, I decided to go with Lauren’s recipe for donuts. Lauren pens the blog, Sew You Can Cook. Seriously, such a fun name for a blog! Lauren is a SAHM to 2 adorable little boys and has dreams of one day becoming a caterer. You’ll get there Lauren, you’re so talented!
This recipe is so quick and easy! I made it twice in the last week…the first time I didn’t grease my donut pan well and the donuts stuck. We still enjoyed them! I loved the subtle flavor of the olive oil…yes, they use olive oil! Lauren made them as a part of the #EVOOChallenge and I loved checking out all the other recipes that she made as part of the challenge. I followed her recipe closely, just swapped out the dark chocolate chips for mini chocolate chips, added a splash of vanilla extract and a little dried vanilla beans. They came out great the second time and my kids are going to enjoy them for breakfast this morning.
1 cup cake flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
3 Tbsp olive oil
2 Tbsp milk
1/4 cup mini chocolate chips
Preheat oven to 375 degrees. Generously spray a donut pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Mix in the chocolate chips to coat them to help them from sinking to the bottom of the donuts.
In a large bowl, whisk together the eggs, vanilla extract, olive oil and milk. Add in the dry ingredients and mix until just combined. Divide the batter between the six donuts. Bake for 10 to 15 minutes or until a toothpick comes out clean. The muffins will be a light brown on top and darker on the bottoms. Allow to cool before removing from the donut pan.
Check out all the other great recipes from this month’s reveal in the link below!
Having breakfast for dinner is one of our favorite meals and recently I’m looking for ways to sneak in veggies into our dinners. My kids have become picky and hate vegetables, but if I can sneak them into something there’s a better chance of them eating them. Anyone else struggle with this? I don’t know what happened. They used to be really good about eating veggies, but then a flip switched and they gag and refuse to eat them. I don’t fight the issue since dinner time falls in “witching hour” and we have enough other problems to work through.
This recipe did the trick and they both gobble it up. I served it with a side of roasted potatoes and some fruit. The squash and kale went perfectly together and made for great leftovers too!
l small acorn squash, peeled and cut into 1/2″ cubes (butternut squash would work well too)
2 Tbsp olive oil, divided
deep dish pie crust, frozen
1 cup diced onion
2 oz shredded kale
1 cup half and half
4 oz swiss cheese, shredded
Preheat oven to 425 degrees. Coat the squash with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20 to 25 minutes or until the squash is soft and slightly browned. Remove from oven and set aside to cool.
Reduce the oven temperature to 375 degrees. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Saute the chopped onion until softened and then add in the kale. Continue to cook until the kale has wilted. Remove from heat and toss in the roasted squash.
While the vegetables are cooking, whisk together the eggs and half and half. Season with salt and pepper. Stir in the shredded cheese.
Spread the vegetables on the bottom of the pie crust and then carefully pour the egg and cheese mixture over it. Spread out the cheese if it stuck together.
Bake for 35 minutes or until the top is light golden brown and a toothpick comes out clean. Allow to rest for 5 to 10 minutes before slicing.
Source: Taste and Tell