Tag Archives: breakfast

Coco-Mango Smoothie


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Looking for creative ways to get your family to eat healthier? Registered dietitian nutritionist and mom of three, Frances Largeman-Roth, finds inspiration from the color spectrum, creating vividly-hued homemade culinary creations that encourage her children to explore new foods while incorporating good nutrition. Continue reading

Simple Ways to Infuse Fall Flavors with Apples


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Pecan Rolls

There’s no time like fall to experiment with new recipes, especially those savory and sweet comfort dishes that highlight the season’s favorite fruit – apples. Delicious when spread over a warm slice of fresh-baked bread, apple butter is also an unexpected but ideal ingredient for creating rich flavors in baked, cooked and grilled dishes that add warmth to any meal. Continue reading

Beat the Morning Meltdown


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12264-sausage-egg-potato-scrambleMornings can be mayhem for moms. In fact, according to the Johnsonville Sausage Report, nearly half of moms say that mornings can be so hectic that most days everyone in the family needs to fend for themselves for breakfast. Continue reading

Pancake Breakfast Sandwich


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pancake-breakfast-sandwich

Breakfast is the most important meal of the day.  Make that meal count and lessen your hectic morning life with this delicious, travel ready, pancake breakfast sandwich.  Sausage, hashbrowns, red peppers and eggs sandwiched between two fluffy pancakes.  What could be better than that! Continue reading

Cinnamon Chocolate Chip Muffins


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Muffins are one of my favorite things.  I love making different kinds, and having them in the freezer at all times.  My 7-year-old is also a big fan of them.  I have nothing short of 20 recipes for different muffins on my site, Dinners, Dishes and Desserts.  I like to bake them, eat a couple for breakfast that day, then put them in a freezer storage bag to store in the freezer.  Then, on busy mornings, I can just take some out, microwave for about 30 seconds, and you have a great breakfast everyone will love.  They would even be great to put in a lunch box.  They would thaw by lunch time, for a fun treat!

My 7-year-old thought these were one of the best he has had in a long time.  Chocolate Chip Muffins are normally his favorite, but he is also a fan of anything with cinnamon.  So I decided to mix it all together for these.  I am not sure muffins have ever disappeared more quickly from my freezer.  He had them every day until they were gone.

If a recipe has cinnamon in it, I think you need to taste it!  So I added a full tablespoon to this batter.  If you don’t want cinnamon to be the dominant flavor, you could cut back to 1-2 teaspoons.  But, I think you should go all the way :)  It is fall, after all, and cinnamon is the perfect fall spice.

I am always posting new recipes over at my site Dinners, Dishes, and Desserts.  Come check it out, I love meeting new people!

Cinnamon Chocolate Chip Muffins
Adapted from Bake Space

2 cups flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 Tbls cinnamon
1/2 cup butter, melted and slightly cooled
2 eggs
2/3 cup milk
2 tsp vanilla
3/4 cup mini chocolate chips

Preheat oven to 350 degrees.  Spray a 12 cup muffin tin with non stick spray, or line with liners.

In a small bowl mix together butter, eggs, milk and vanilla.  In a large bowl whisk together flour, sugar, brown sugar, baking powder, salt and cinnamon.  Add the butter mixture, and mix until just combined.  Fold in chocolate chips.  Scoop batter into prepared muffin tins.  Bake for 18-20 minutes, or until a tester comes out clean.

 

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Rise and Shine Sweet Potato Waffles


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What’s for breakfast or brunch?

Pioneers in Missouri and Kansas used sweet potato plants to help break up the prairie soil in their gardens.

This recipe uses the same tuber to break up the monotony of ho-hum pancakes.


With a boost of color and Vitamins A and C from sweet potatoes, these waffles are delicious any time of year. Topped with a dollop of fluffy orange butter, the waffles don’t really need syrup. But go ahead if you must.

Sweet Potato Waffles with Whipped Orange Butter

Adapted from Heartland: The Cookbook. This batter also makes delicious pancakes.

Makes about 6 large waffles or 12 pancakes

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon fine kosher or sea salt

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1 1/4 cups milk

1/3 cup sorghum or molasses

1/2 cup fresh, cooked or canned sweet potato or pumpkin puree (not pie filling)

1 large egg

Whipped Orange Butter

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon fresh orange zest

1 tablespoon granulated sugar

1. In a medium bowl, combine flour, baking powder, salt, brown sugar and spices.  Add milk, sorghum, pumpkin, and egg. Whisk until smooth.  For best results, bake in a waffle iron according to manufacturer’s directions, about 90 seconds. Baking time will vary with the consistency of the batter and your preference for browning.

2. For the butter, place the butter, orange zest, and sugar in a mixing bowl and whip until light and fluffy with an electric mixer. Serve with the waffles.