Aunt June's Granola

I can't believe I haven't posted this recipe before now.  This is the granola I grew up with.  It is my grandma's sister's recipe...tried and true and still going strong!:)  It is simple to make and makes quite a bit, but will last for months if kept in an air tight container...but it'll most likely be gone before you have to worry about that!  I love to eat a big bowl of it with milk in the morning, super filling and packed full of nutritious ingredients!

Aunt June's Granola

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1 container (2 lbs.) regular oats

5 cups corn flakes

2 1/2 cups sweetened flaked coconut

3/4 cups sunflower seeds (raw, unsalted)

3/4 cup wheat flour

1/2 cup cream of wheat, uncooked

1 cup butter

1 cup water

3/4 cup honey

3/4 cup brown sugar

1 1/2 teaspoon salt

4 teaspoons vanilla

Combine first 6 ingredients in a LARGE bowl.  Stir until combined.  In a saucepan (or microwave), warm the remaining ingredients until butter is melted.  Pour over the dry ingredients and mix to coat.  Bake at 250 degrees in thin layers on cookie sheets for 45-60 minutes.  Cool.  Store in air tight container.

Optional:  Can mix in raisins after cooled.  Other dried fruit would be good as well.  Just add what you like or eat it as it is.

Delicious!!!

Egg Scramble Surpreme

I always get a little depressed this time of year when I go into Walmart/Target etc. to find SCHOOL SUPPLIES lining the aisles.  ARE YOU KIDDING ME!  I really don't need the reminder that summer is half over already.  I really wish they'd wait until 2 weeks before school starts to do that to me!  De.press.ing!

Anyway, I love eggs!  They are so easy to make, pretty inexpensive, and so versatile!  I wanted a delicious & healthy (chocked full of veggies) breakfast so I threw this together & it was a winner.  It is packed with protein so it is the perfect way to start your day...especially if you're a little depressed.:)

Egg Scramble Supreme

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1 teaspoon olive oil

1/4 cup diced green peppers

1/4 cup asparagus tips

1 large roma tomato, diced

1/4 cup turkey sausage crumbles, already cooked (found by breakfast sausages)

1/4 cup diced fully cooked lean ham

6 eggs, beaten

1/2 cup cottage cheese

Heat oil in a large skillet over medium heat.  Add peppers, asparagus and ham and cook until vegetables are tender, about 5 minutes.  Add the tomatoes and sausage and cook until hot.  Pour in the beaten eggs and cottage cheese.  Continue to cook while stirring until eggs are done.  

Can be served with salsa if desired.

Buttermilk Caramel Syrup

This is my favorite syrup ever!!  It is so good on Buttermilk Pancakes, Mom's Waffles, french toast, African Pancakes, etc. 

It's also to die for on vanilla ice cream, or any other dessert that call for a caramel sauce!

We had it on our African Pancakes last night & as I was oohing and aahhing about how good it was I may have said that I could just drink the stuff.  Well, Tony (hubby) and the kids started egging me on & it turned into a bet, and I'm ashamed to say I gave into temptation.  (that darn competitive streak in me!) 

I poured the syrup right into my mouth.  Ok, actually it came out a little faster than I was expecting and most of it hit my chin and drippled all down my neck and onto my shirt.  Tony was laughing so hard he had to leave the table for a minute.

It was delicious (at least the little bit that hit my mouth)!

Give it a try.  (Not the drinking of it, but on something wonderful!):)

Buttermilk Caramel Syrup

Recipe from Our Best Bites

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3/4 cup buttermilk

1 1/2 cup sugar

1/2 cup real butter (no substitutes)

2 tablespoons corn syrup

1 teaspoon baking soda

1 teaspoon vanilla

Combine the buttermilk, sugar, butter, corn syrup and baking soda in a 4 quart size saucepan (or larger).

Bring mixture to a boil, stirring constantly.  Once it reaches the boiling point, reduce the heat and simmer (make sure it keeps bubbling) while stirring for 7-9 minutes.  The syrup will start darkening as you cook.  It should get to a golden rich brown color. 

Remove from the heat and add vanilla.

It will thicken as it cools down.

Here is the syrup on our African Pancakes.  SO GOOD!

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African Pancakes

Growing up we always called these African pancakes. 

But everyone else I've ever known calls them German pancakes, but they will always be African pancakes to me!  Although they are pretty much the same thing...they just taste better when you know they're African...try it, you'll see!:)

These are such a fun kid pleasing recipe!  If you haven't tried these yet, you should (adults like them too!)  They are best served with Buttermilk Syrup (recipe to come tomorrow!) and then sprinkled with powdered sugar. 

We do breakfast for dinner at my home once a week because they are easy and inexpensive meals.  So on that crazy night of the week (Wednesday for me!) we go the breakfast route...and these are perfect for one of those nights!

African Pancakes

(Budget Dinner Totals:  $1.75 for whole pan.  Cut into 6 servings = 28 cents)

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1 cube butter

1 cup flour

1 cup milk

6 eggs

dash of salt

dash of sugar

Preheat oven to 350 degrees.

Mix flour and milk together in a blender until smooth.  Add the eggs one at a time and then the salt and sugar.  Set aside.

Place butter in the bottom of a 9 x 13 pan.  Put in the oven until butter is melted.  Pour the egg mixtures into the pan and return to the oven. 

Bake for 15-30 minutes or until it starts browning.  Mine took about 20 minutes, but it will just depend on your oven, so just start watching it around 15 minutes.

Stay tuned for the best Buttermilk Syrup recipe tomorrow!!

Baking Powder Biscuits

I hope everyone had a joyous and merry Christmas! 

It's always kind of depressing for me when Christmas is over...all that anticipation and planning and fun family time, and then it's gone in a day!  This year especially seemed like it didn't last long enough.  I'm thinking a lot of that has to do with being so busy the week before Christmas (catered a Wedding...it was so beautiful!).  I didn't even have time to wrap presents until Christmas Eve, so our tree was bare of presents the entire month!  Which I guess could have been a good thing...the kids weren't able to poke and shake and figure everything out, but it also diminished the anticipation of "I wonder what this could be!" from the kiddo's. 

 But we had a fabulous Christmas.  The kid's were able to open their stockings and a couple of gifts on Christmas morning before we had to get ready for church.  The gifts they opened were new Sunday clothes.  It was so nice.  We didn't have to scramble around all morning looking for lost shoes, ties, socks, etc. and everyone looked so nice! (I'll include a picture at the end of this post)

So when my kid's and hubby are home I like to make some good breakfasts (instead of just cereal or oatmeal that they make themselves on school mornings!)  These biscuits are my Mom's recipe that have been around FOREVER!  And in my opinion they are the best biscuits.  Light and fluffy and perfect!  We had these with sausage gravy, scrambled eggs, and hash browns.  What a breakfast!

Baking Powder Biscuits

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2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup shortening

3/4 cup milk

Sift together the flour, baking powder, and salt in a large bowl.  Add the shortening and cut into the mixture well using a pastry blender (or food processor...got one for Christmas...YEAH, thanks honey!).  Add the milk and blend until just moistened.  You do not want to over do it here or your biscuits or they will not be light and fluffy.  Knead dough on a floured surface for 30 seconds.  Roll out 3/4" thick and cut into circles. 

Bake at 400 degrees on a lightly greased cookie sheet for 15-18 minutes or until golden brown.

NOTE: I always double the recipe for my family.  We love to have leftovers with butter and jam!  This recipe makes about 12 biscuits depending on what size circles you make.

And as promised...here's our family picture taken after church in front of our Christmas tree.

(Tony's off work so thinks he needs to not shave for 2 weeks...sorry!  And who knows what's going on with Eli's expression!:))
 

 

Oh, and Kyla was disappointed that no one could see her cute new shoes in this picture!  They are dark red ballet flats with cute little red pom-poms on them....just for her benefit!:)

Mom's Waffles

Kyla's favorite breakfast food is Waffles!! And even though I prefer them to pancakes I still don't make them near often enough! This is my Mom's recipe (hence the title:)!) that is really delicious! Give it a go!

Mom's Waffles

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2 cups flour

3 teaspoons baking powder

2 tablespoons sugar

3/4 teaspoon salt

2 eggs

1 2/3 cups milk

1/2 cup oil

Mix dry ingredients together in a bowl. Mix the liquids (except eggs) in a seperate bowl. Add the liquid ingredients to the dry ingredients and stir. Add the egg yolks and mix. Beat the egg whites until "frothy" and then fold them in. And it's ready to go! Enjoy!

Buttermilk Pancakes (IHOP taste-a-like)

I found this recipe a few years ago when looking for a pancake recipe that my hubby would enjoy.  He loves himself a pancake, but is pretty picky about them.  He likes them really light and fluffy, and this recipe passed his critiques!  This really is a perfect pancake!

Buttermilk Pancakes

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1 1/4 cups flour

1 egg

1 1/4 cup buttermilk

1/4 cup sugar

1 heaping teaspoon baking powder

1 teaspoon baking soda

1/4 cup cooking oil

Combine flour, baking powder, soda, and sugar in a bowl.  In a separate bowl beat the egg and then add in the buttermilk and oil.  Pour the wet ingredients into the dry ingredients and mix to combine.  Pour onto griddle and cook.  Serve with butter & syrup!:)

Mother's Day Omelet

My hubby Tony makes THE BEST omelet's in the world!!  And I almost always get one in bed for Mother's Day...so I'm looking forward to it tomorrow!!:)  Anyway, I made him go through the ingredients and steps with me so you could all try them. 

Here's an idea for all you mother's out there.  Print out the recipe and place it somewhere your hubby will see it...maybe he'll get the hint???  Or just make it yourself...either way you won't be disappointed!

Mother's Day Omelet

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(this picture makes me salivate...so yummy!)

3 eggs

1 Tablespoon canned diced green chillies

1/3 teaspoon salt

1/8 teaspoon pepper

1 teaspoon oil

1/2 of a small red onion, chopped

1/2 of a green pepper, chopped

Fully cooked ham, chopped

 (or breakfast meat of your choice...bacon & sausage work well too!)

Cheese (Tony likes to use Kraft cheddar singles & swiss, but you can use whatever cheese you like)

Heat the 1 teaspoon of oil in a small frying pan over medium heat.  Add the onion and peppers and cook for about 5 minutes or until they are tender.  Add the ham and heat through.  Set aside.

Warm up another small frying pan over medium heat.  Spray with cooking spray so your egg won't stick!  Put the eggs in a small (2 cup size) pourable measuring cup and whisk until all mixed.  Add the green chillies and the salt and pepper and mix until combined.  Pour egg mixture into your frying pan and cook for about 3 minutes or until the bottom is lightly browned.  Now for the tricky part!  (This is the only step Tony lets me help him with because he's not the best flipper!)  Grab a wide spatula and work your way around the omelet losening up all the edges and underneath.  Slide the spatula under the omelet and carefully flip!  If it doesn't quite make it that's alright, it may not look the best but it will still taste great!

While the other side is cooking, take one slice of each kind of cheese you want and cut it in half.  Place the cheeses on one half of you omelet.  Place a few Tablespoons of your onion, pepper, ham mixture on top of the cheese (still on only half of your omelet).  Now take your spatula and fold the side that doesn't have anything on it over top the other side.  Remove from the pan onto a plate. 

 Add some toast & a glass of orange juice and you've got an excellent Mother's Day breakfast!!

The Best Biscuits

I found this one over at The Sister's Cafe. I've never been a good biscuit maker...I think I tend to work the dough too much, so when I saw that you were supposed to mix this one really well I thought I'd give it a go. The sour cream ingredient threw me a bit, but I decided to try it anyway. And it was so easy and they actually turned out really light and fluffy and really good! Try this one out next time instead of buying the ones from the can!!

The Best Biscuits

Recipe by The Sister's Cafe

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4 C flour

2 Tbsp baking powder

1 1/2 tsp salt

1 tsp sugar

1/2 tsp soda

1/2 C butter

16oz sour cream

3-5 tsp water

Mix dry ingredients in a bowl. Cut in butter until there are small well blended pieces. Add sour cream and water, mix well. Knead and roll out to 1 inch thick. Cut with biscuit cutter. Freeze individually on a cookie sheet. When frozen solid, place in a freezer bag to store. (I didn't freeze them I just went ahead and baked them and they turned out really good!) When ready to use, place frozen biscuits on ungreased cookie sheet. Bake at 425 for 15-17 minutes or until top is golden. Makes 16-20.

Cinnamon Toast

I grew up on these and I can say they were the only thing that made me like Oatmeal for breakfast.:) I'd eat as many pieces of toast that I could get away with and as little oatmeal as I could get away with! Really good & really easy and quick for one of those rushed mornings when you only have time for some instant oatmeal.

Cinnamon Toast

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Bread (I just used regular store bought bread but homemade is really good too...or try whatever kind of bread you have on hand)

butter

brown sugar

cinnamon

Butter bread with a not to thin and not too thick layer (got that?:)). Then sprinkle on the brown sugar and then cinnamon. Just whatever looks good to you. The brown sugar does melt down into the butter and bread so you may want to put just a little more than you think is necessary.

Bake in the oven at 350 for about 10 minutes or until butter and brown sugar is melted and the bread is toasted on the bottom.

Now go and eat some oatmeal...and don't forget to include these babies!

Mexican Quiche

This is my favorite recipe for quiche! It is sooooo good & my kids LOVE it. It is requested almost every morning. And we have it for dinner quite often also!

Mexican Quiche

(with or without salsa)

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10 eggs

1/2 cup flour

1 teaspoon baking powder

1 teaspoon salt

1 pint cottage cheese

2 cups grated cheese (monterey jack is my favorite, but I also like cheddar...I think pepper jack would be really good too but have not tried that yet!)

1 cube margarine, melted

1 (7 oz.)can green chilies, diced

Mix eggs, flour, baking powder, and salt together. (It will be lumpy, but don't worry you're doing it right!:)) Slowly add the melted margarine while continuing to mix. Stir in the cottage cheese, cheese, and chilies. Pour into a greased (just use some pam) 9x13 inch pan. Bake at 350 degrees for 40-45 minutes. Serve hot with salsa. (or not:))

Here's how my boys like to prepare their quiche...

Praline French Toast

It's Conference weekend again! That means I get to bake to my heart's content and be fed both physically and spiritually!! Since I was little it has been my families tradition to sit and enjoy conference together as a family (both on Saturday & Sunday) We make it a fun occasion and play conference related games and win prizes and EAT!! I always get a little homesick around this time of year because this was a time when all the kids and thier families would get together and enjoy the weekend together, but since we've moved a state away we haven't been able to be there with our family...which has been about 8 years now!! We miss them and spending that time together, but I'm glad to say that our family carries on the tradition and my children (for the most part:)) look forward to General Conference!

Anyway...for breakfast this morning I tried out a new recipe I found online. I have to warn you, if you don't like a lot of sugar for breakfast you may want to try this for brunch or something else because it was pretty sugary, but it was really good if you like french toast!

Praline French Toast

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Glaze:

1/2 cup butter

1 cup brown sugar

2 tablespoons maple syrup

Bread:

French or italian bread sliced 1" thick, enough to cover the bottom of a 9"x13" pan.

Custard:

1 1/2 cups whipping cream

5 large eggs

1/2 teaspoon vanilla

Topping:

1/2 cup brown sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1. Lightly grease a 9"x13" pan.

2. Make the glaze by melting the butter in a saucepan and then stirring in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the pan, spreading it to the corners.

3. Lay the slices of break in the pan, on top of the glaze.

4. Make the custard. Whisk together the cream, eggs, and vanilla. Pour it over the bread in the pan, pressing the bread down so it is covered with the custard.

5. Cover the pan, and refirigerate overnight or for up to 24 hours.

6. When you are ready to bake, preheat the oven to 350 degrees.

7. Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.

8. Bake the French Toast for 40-45 minutes, until it's bubbly and the top is very lightly browned.

9. Remove it from the oven, and allow to cool for 10-15 minutes before serving. Serve individual slices of bread, turning it over on theplate so the syrupy bottom is on top.

If you like the lots of sugar thing...you might try adding some cool whip or freshly whipped whipping cream on top.:) YUMMY!!

Pumpkin Pancakes

Conference weekend always gives me the perfect opportunity to try new recipes and to bake! I've been wanting to try some pumpkin pancakes for a while and found this recipe on the internet! (can't remember where...so sorry!!)  They were SOOOOO yummy!!!

Pumpkin Pancakes

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1 1/2 cups pancake mix

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 large egg

1 tablespoon brown sugar, packed

1 tablespoon vegetable oil

3/4 cup canned or pureed pumpkin

1 cup water, more or less

In a medium bowl, mix the pancake mix and spices together.

In another bowl, whisk the egg and the brown sugar together. Stir in the oil, the pumpkin, and most of the water.

Add the liquid ingredients to the dry ingredients. Stir with a spatula until just combined adding more water to obtain the right consistency. (The recipe doesn't call for them, but we thought they'd be really good with some chocolate chips in them as well, so I added milk chocolate chips to the batter before cooking...either way they are really good!)

Serve hot with maple syrup, whipped topping, and sprinkled with nutmeg! ENJOY!