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Freezer Cooking Breakfast Mixes

Posted on 09 August 2011 by noelskitchen

The Benefits of Homemade Baking Mixes

Homemade baking mixes are wonderful and can save a lot of time when our schedules are so busy. With our schedules as busy as they are, it often limits the amount of time we can devote to preparing homemade baked goods. Your freezer is there to help you. With the assistance of your freezer, no matter how busy your schedule is, you can have homemade bread, fresh blueberry muffins or a warm batch of chocolate chip cookies in minutes.

Freezer Cooking Breakfast Mixes

I began making my own baking mixes when I found out how easy it is to do. I usually make one batch to bake immediately and 4 extra batches to freeze. For muffins mixes and pancake mixes, and quick breads or yeast breads, I simply freeze those in zip-loc freezer bags. Once I place dry ingredients in the bag, I then label the freezer bags with wet ingredients, and baking time and store them in the freezer. When I’m ready to bake, I just pull out of the freezer, add wet ingredients and bake.

You’ll simply be amazed to see what great breakfasts you can pull off if you do some prep work ahead of time. Here are a few ideas to get you started:

Muffin Mix:

Dry Ingredients:

3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar

Wet Ingredients:

1/2 cup oil
1 cup milk
1/2 cup plain Greek yogurt
2 eggs

When Ready To Make:

Add in: nuts, bluberries or chocolate chips.

Bake at 350 degrees for 25-30 minutes.

Makes: 12-18 muffins

I’ve also stocked my freezer with batches of Pancake mix, Waffle mix and there’s also a coffee cake mix and a old-fashioned Cream Scone mix in the works.

Freezer cooking can save the day for a busy mom when you’re preparing meals in advance, and freezer cooking is not just for dinners. With a little prep work, breakfast, the most important meal of the day for your family, can be quick, healthy, easy and delicious!


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Homemade Crock Pot Greek Yogurt

Posted on 28 June 2011 by noelskitchen

Yes, it’s true I said Homemade Crock Pot Greek Yogurt. I  never would have thought making your own yogurt could be so easy and not to mention using simple everyday kitchen tools and appliances to make it.

Our house goes through yogurt pretty fast. We eat it plain, with fresh fruit or jam, for breakfast with granola, make yogurt pops or use it in a multitude of recipes. When I saw the recipe from Shannon’s Kitchen Creations, I couldn’t wait to try it!

There are so many benefits to making your own. I love the taste and creaminess of greek yogurt but it can be expensive if it’s not on sale or you don’t have grocery store coupons. When I was first introduced to Chobani Greek yogurt, I was in heaven. But paying over a $1 for one single yogurt on a family’s budget to me is unacceptable. Especially now that I can make my own for less…$0.30. How’s that for starters?

You can throw it in the crock pot overnight and when you wake up in the morning, you have a delicious and creamy yogurt. My kids said the kitchen smelled like homemade bread and yogurt. It will also have a lot less sugar. Flavoring yogurt yourself, allows you to control how much sugar you add. You can flavor it with fresh fruit, honey, Agave syrup, Maple syrup, cinnamon, add granola or simply eat it plain. Try adding it to your favorite fruit smoothie recipe.

My first attempt at making it, the milk looked like I just poured it into the crock pot. It’s wasn’t the thick consistency that I had hoped for. That didn’t get me discouraged. I’ve had my crock pot for over 10 years and I realized that the low setting isn’t bringing foods to the right temperature. So the next batch I tried, I turned it on the high setting then down to low after an hour. The second batch turned out perfect!

A creamy and delicious Crock Pot Greek Yogurt!


Crock Pot Greek Yogurt

Servings: 4 cups


  • 8 cups milk 
  • 1/2 cup store-bought natural plain yogurt (you can use Dannon, Chobani, Fage etc. Once you have made your own, you can use that as a starter)

Note:  (whole, 1%, 2% or skim Pasteurized Milk, but do NOT use ultra-pasteurized it won’t work.) You can also use 1 gallon of milk and 1 cup of yogurt, just heat the milk for 3 hours instead of 2 1/2  on step 2. The rest of the steps are the same.

Cooking Tools:

  • 4 quart Crock pot
  • Wisk
  • Measuring cup
  • Paper towels or cheese cloth ( I agree with Shannon and prefer the paper towel method.)
  • Ladle
  • Containers to put yogurt in
  • thick bath towel
  • a timer


1. Make your yogurt on a weekend day when you are home to monitor. (After the 3 hour mark, you can go to bed.)

2. Plug in your crock pot and turn to low. Add a half gallon of milk. Cover and cook on low for 2 1/2 hours.

3. Unplug your crock pot. Leave the cover on, and let it sit for 3 hours.

4. When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crock pot. Wisk to combine.

5. Put the lid back on your crock pot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.

6. Go to bed or let it sit for 8 hours.

7. In the morning, the yogurt will have thickened to the consistency of low-fat plain yogurt.

8. Place Cheese cloth or paper towels into a colander and ladle the yogurt into it, place the colander into a big bowl or in the sink.

9. Let it sit for 1 hr until thick and creamy.

10. Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
11. Flavor to fit your taste, you can also use this in place of sour cream.


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Father’s Day Traditional Breakfast

Posted on 19 June 2011 by noelskitchen

Have you planned out what you’re cooking for Father’s Day? Today, the kids are starting off by serving papa bear a good old fashioned traditional breakfast in bed. Bacon, Country-Style Eggs Benedict and Waffles with fresh strawberries. Along with a glass of Orange and Mango juice and coffee.

If you’re looking for an inexpensive meal for Father’s Day, I picked up the ingredients for this Father’s Day Meal at Raley’s. When I was, shopping, I was looking for ingredients I knew were simple enough for the kids to work with.


Later on today, we’ll be grilling Carolina-Style BBQ Chicken, Corn, Rosemary Garlic Potatoes served with fresh homemade french bread and for dessert, ice cream sundaes.

Enjoy your day!

*I’ll post some recipes from the day when the day’s activities slow down.

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Make-Ahead French Toast

Posted on 05 April 2011 by noelskitchen

Today, I have another delicious type of French toast recipe for you. This one I made with leftover French bread that we had, but  leftover Cinnamon bread with raisins would taste just as yummy. However, I must say there there’s just something about French toast made with day old French bread that just knocks it out of the park. And the great thing about this recipe is you can make it the night before, and refrigerate it until morning.

 Summary: This is a great dish for those picky eaters or kids that won’t eat eggs the traditional way. Our kids “go crazy” for this breakfast dish.

Overnight French Toast


1 loaf day old French bread
5 eggs
2 egg yolks
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon maple syrup
1 teaspoon vanilla extract
3 cups milk
1/4 cup butter or margarine, melted
Fresh fruit or maple syrup, optional


  • Slice French bread and place in a lightly greased 9×12 inch baking dish. Set aside.
  • In a large bowl, beat eggs, yolks, brown sugar, pumpkin pie spice and flavorings.
  • Gradually add milk, beating until well blended; pour over bread.
  • Cover and chill overnight.
  • Remove from refrigerator 15 minutes before baking. Drizzle with butter.
  • Bake, uncovered, at 350 degrees for 45-60 minutes or until a knife inserted near the center comes out clean.
  • Serve warm; top with fresh fruit or maple syrup if desired.

Noel’s Quick Notes: I usually serve breakfast before the kids get ready for school; however since this breakfast takes a little bit longer to bake, I bake the dish while everyone is getting ready than serve it.

Variations: This dish can be made using day old cinnamon-raisin bread or your favorite bread.

Serves: 6-8

Cooking Time: 45 minutes (ovens temperatures vary)

Prep Time: 10 minutes

Total Cooking Time: 50 minutes

Meal Type: Breakfast (but fun to have for dinner too :))

My Family Rating: 5

What’s your favorite type of bread your family uses for French toast?



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Quick Handy Breakfast:Quick Scones

Posted on 25 March 2011 by noelskitchen

I’m always on the lookout for new ideas everywhere I go. I’m always thinking of ways to change up the most common recipes by adding a little bit of extra imagination.  When planning my weekly menus, my basic cooking philosophy is simple. Make the most of each recipe. Look for fun, innovative ways to enjoy each one. Try a new approach to an old recipe. This particular recipe combines two of our family’s favorite breakfast dishes.

Summary: These scones are very quick and simple to make and are part of my Quick Handy Breakfast ideas.


Quick Scones


English muffins
Pancake batter
Vegetable oil


  • Cut English muffin halfs into quarters and dip in pancake batter.
  • Fry in 1/4 inch oil until lightly browned (3-4 minutes)
  • Serve with whipped honey and margarine or butter; powdered sugar or syrup
  • Serve with fresh fruit such as sliced apples, oranges, strawberries or blueberries

Noel’s Quick Notes: Making English muffins ahead of time will make the recipe time much faster.

Variations: Any type of pancake batter will work with this recipe.

Serves: 4-6 people

Cooking Time: 3-4 minutes per side

Prep Time: 5-7 minutes

Total Cooking Time: 10-12 minutes

Meal Type: Breakfast

My Family Rating: 4 stars



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