A few weeks ago, I was browsing through my new Pampered Chef Spring/Summer Catalog, and got excited about all the new Spring and Summer kitchen and pantry items that have come out to add to my kitchen and give my review. While I was browsing the catalog, I looked over at the fruit bowl and saw three bananas that desperately needed my attention. Banana Muffins sounded good. So, I put on my apron gathered up some ingredients to make some Banana Muffins but I wanted to add something a little sweet and special to them, I decided to grab my Sweet Apple Sprinkle from the pantry. I was lucky enough to have just the right amount I needed for this delicious muffin topping. These muffins were the perfect solution to those bananas that were crying out from the fruit bowl.
Banana Apple Crunch Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas, peeled and mashed
3/4 cup white sugar
1 egg, lightly beaten
2 teaspoons lemon juice
1 teaspoon lemon flavoring
1/3 cup brown sugar
2 teaspoons all-purpose flour
1 teaspoon cinnamon
1 Tablespoon Sweet Apple Sprinkle
1 Tablespoon butter, melted
- Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, lemon juice, lemon flavoring, sugar, egg.
- Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour, cinnamon and melted butter. Stir until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
This is just one of many delicious recipes I’ll be making with my Pampered Chef pantry items!
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
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.
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?
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.
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
Every morning, I try to throw something together for breakfast that’s tasty and full of nutrients. If you’re not one who usually eats breakfast on a routine basis, these combinations will help save you time while still eating something nutritious.
- Slice of cheese on whole-wheat bread and fresh fruit.
- Yogurt and bagel.
- Crackers, cheese and carrot or celery sticks.
- Slice of salami, French roll and milk.
- Slices of celery filled with peanut butter, cheese spread or yogurt spread.
- Scrambled eggs wrapped in a flour tortilla, like a burrito. Add a teaspoon of green chili for extra flavor.
- Scrambled eggs mixed with chopped chives and a dash of sour cream or plain yogurt, served in homemade pita bread.
- A mug of cream-of-tomato soup and whole wheat toast.
- One-half cantaloupe filled with granola and milk or granola and yogurt.
These are just some ideas, can you think of any more?
Summary: These English muffins are a bit crispier than the soft, store-bought kind, but they certainly have a fresher homemade flavor.
6 Tablespoons water
3/4 teaspoon baking soda
1/4 cup milk
3 Tablespoons vegetable oil
1 Tablespoon sugar
3/4 teaspoon salt
3 cups bread flour
1 tablespoon active dry yeast
- Disolve the baking soda in the water.
- Put the water and remaining ingredients except cornmeal in bread machine in the above order listed. Set the bread machine for dough cycle stage. Press Start.
- Sprinkle cornmeal onto a baking sheet.
- When dough is ready, remove it and punch it down. Cut in half.
- Let it rest for 5 minutes.
- On a lightly floured surface, roll out first half dough to 3/8 inch thick.
- With a round cookie cutter or cut in seal, cut out 3-inch rounds.
- Put the rounds on the cornmeal-covered baking sheet, then turn to coat both sides.
- Repeat with second half of dough.
- Cover muffins and let rise for 45 minutes.
- Set griddle to moderate heat level (350-375 degrees). Cook until muffin bottoms are nicely browned, then turn to cook the other side.
*Cooking time will vary from 6 to 10 minutes per side according to the temperature of your griddle. Let cool on wire rack before slicing.
Noel’s Quick Notes: The easiest way to make these is with a 3-inch round cookie cutter and a griddle. If you don’t have a griddle, a large skillet will work just fine. Because of the time it takes to make the English muffins, I usually make them on the weekend and freeze in ziploc freezer bags until ready to use.
Variations:White cornmeal or Yellow cornmeal can be used in this recipe.
Makes: 15-18 English muffins
Cooking Time: 6-10 minutes; griddle temperatures vary.
Prep Time: 55 minutes (includes putting ingredients together, resting and rising time)
Total Cook Time: 1 hour 7-10 minutes
Meal Type: Breakfast
My Family Rating: 5 stars
Get up and get your day going! By beginning your family’s day with a nutritious, delicious treat, you’ll be sure to start their day off right. If you’re a family who sits down every morning for breakfast or if you’re having trouble finding the time for a morning meal, you’ll want to try my Quick Handy Breakfast ideas. They’re fast, easy to prepare and nutritious.
Add Go-GoTo So-So Breakfasts
Try adding interesting, unusual ingredients to your regular foods. This will make breakfast too tempting for your family to miss. Pep up the morning by adding new or different foods to those traditional breakfasts.
Summary:A hearty and nutritious breakfast for your family made in a muffin pan.
Bake breakfast in non-stick muffin pans or in a stoneware muffin pan. To prepare breakfast for your family:
6 slices of ham or turkey meat
- 6 eggs
- Preheat oven to 375 degrees.
- Line six muffin cups with a round slice of ham or turkey(about the size and thickness of a bologna slice.)
- Break an egg onto each piece of ham or turkey.
- Salt and pepper egg.
- Line remainder six muffin cups with 2/3 muffin batter.
- Bake 15 to 20 minutes or until eggs are desired firmness and muffins are golden brown.
Noel’s Quick Notes: Preparation of this breakfast is so simple, your kids can help you make them. Any of your favorite muffin recipes will work in this recipe.
Variations: Mini lean sausage patties can be used in place of ham or turkey if desired. Add sliced cheese in between meat and egg before cooking.
Serves: 4-6 people
Cooking Time: 15-20 minutes
Prep Time: 10 minutes
Total Cook Time: 30 minutes
Meal Type: Breakfast
My Family Rating: 4
Top of the Mornin with Green Pancakes
Happy St. Patrick’s Day to everyone! The kids were too excited this morning when they were surprised with a fun St. Patrick’s Day breakfast of Green Pancakes and Green milk. When it comes to breakfast, I like to whip up something quick and easy. This morning, I thought I would surprise the kids with a fun little twist on this traditional household breakfast.
Green pancakes of course are so easy to make. Simply make your regular pancake batter and add a few drops of green food coloring. Serve with green milk and you have a fun alternative to those traditional pancakes and your kids will love them!
Happy Saint Patricks Day!
Starting your day off right with a delicious breakfast? Whether you have a leisurely weekend morning to assemble a strata, quiche or are rushing out the door and need a grab-and-go-meal, I’ve got you covered.
This week we are attempting to get back into our normal routines. The snowy weather has caused lots of people in our community to be without power for a good number of days and everyone is cooped up inside. On my last trip to the grocery store, everyone was stocking up on supplies, and the necessary staples to prepare for the heavy winter storm. I was able to stock up on a lot of necessary pantry items and picked up some extra eggs. During the winter months, our ducks and chickens don’t produce as many eggs as they do during the summer months. So I picked up a flat of eggs and we’ve had some really quick fix dinners like scramble eggs, toast, bacon or sausage and fruit.
Rise and Shine!
Another breakfast meal we serve for dinner is pancakes. Pancakes are a quick meal that can be whipped up on those crazy weeknights you get home late or just want something really simple.
I don’t think our kids will ever get tired of having pancakes for breakfast or dinner. I’ll be testing out a few different recipes over the upcoming month’s menu to try and change things up a bit.
We’re Having Pancakes!
1 3/4 cups all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg, lightly beaten
1 1/2 cups milk
3 Tablespoons cooking oil or melted butter
In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together egg, milk and oil. Add egg mixture to dry ingredients and stir together. Batter will be slightly lumpy. At this point, if desired you may stir in fruit such as blueberries or raspberries.
For regular size pancakes, pour about a 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. (Tip: I use a measuring cup lightly greased to equal the correct amount of batter and batter pours out easily.) Cook over medium heat for 1 to 2 minutes on each side when pancakes have bubbly surfaces and the edges are slightly dry. Serve warm. If desired, serve with syrup and butter, whipped cream, cottage cheese or fresh fruit. Makes 12 standard-size pancakes.
What are some of your family’s favorite pancake toppings?
If you’re always looking for yummy, filling, nutritious and quick breakfasts ideas, then you’ve come to the right place. These Easy Breakfast Burritos make Meal Plans For Busy Moms a cinch.
Easy Breakfast Burritos
2 teaspoons garlic olice oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Dill seasoning
1 1/2 cups shredded Cheddar cheese
1/4 cup green bell pepper, chopped
1/4 cup green onion, chopped
1-2 teaspoons hot sauce
10 flour tortillas
Heat garlic olive oil in a large non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in salt, pepper, and Dill seasoning. When skillet is hot, add egg mixture to pan. Using a silicone spatula, gently scrape bottom of pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, green pepper, green onions, cheese and hot sauce to taste. Gently fold to combine.
Warm the tortillas in the microwave to ease rolling process. Working with a few tortillas at a time, place approximately 1/4 cup egg mixture into the center of each one and roll up. (To make it easier, I use my medium-sized scoop.)
Once rolled, place in a ziploc freezer bag and freeze until ready to use.
Place rolled tortillas on prepared baking sheet, seam-side down, so they are not touching each other. Lightly brush with olive oil. Bake in the oven at 425 degrees for 15 minutes at or until edges are golden brown and crisp. Serve with salsa, sour cream or dipping sauce.
Make Ahead Prep: The egg mixture can be made a day ahead of time and stored in the fridge for up to two days until ready to use. You can also prepare the burritos, cover tightly in plastic wrap and store in the fridge overnight.
Over the weekend, I saw one of those cooking infomercials on a cooking device that can make meals in a matter of 5-7 minutes for just 3 easy payments of $19.95. One of them was a fun breakfast dish for kids, Eggsters….I saw this and just shook my head. Why buy a cooking device that will cost more than the items used to make the dishes? I can make those in my Pampered Chef Deluxe Mini-Muffin Pan for a lot less and it makes 24 cute little Eggsters. You don’t need to spend a lot of money to make delicious meals for your family.
24 Tator Tots
Salt and pepper
Preheat oven to 350 degrees. Place a single tator tot into each mini muffin cup.
In a small mixing bowl or batter bowl, whisk eggs together with salt and pepper. Pour over tator tots.
Bake for 5-7 minutes or until eggs are cooked. Oven temperatures do vary.
Recipe Note: Can add diced bell pepper, onion, cheese or ham.
Your kids will definitely enjoy!
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