Tag: breakfast

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Super Easy Peanut Butter Bread

This super simple and easy peanut butter bread is a fresh take on a depression-era staple. It’s perfect for breakfast, snack time or anytime!

Easy Peanut Butter Bread

Easy Peanut Butter Bread

Print Recipe Pin Recipe
Course Bread, Snack
Servings 8
Calories 475 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup peanut butter
  • 1 egg, room temperature
  • ¾ cup sugar
  • 1 cup applesauce
  • ½ cup milk, room temperature
  • ½ tsp baking soda

Instructions
 

  • Preheat oven to 350℉. Coat a standard loaf pan with cooking spray.
  • Whisk together flour, salt and baking powder.  
  • Add peanut butter to the flour mixture.  Use your hands to blend the components together to form a crumble texture.
  • In the bowl of a stand mixer, beat the egg and sugar on high until pale.  
  • Turn the mixer to medium speed and add applesauce and milk to the egg mixture. Stir in baking soda.
  • Add the wet ingredients to the dry ingredients. Stir just until combined.  The batter may be lumpy.
  • Pour mixture into loaf pan and bake until the internal temperature reaches 200℉ or until a toothpick inserted in middle comes out clean, 60-70 minutes.)
  • Let the cake rest on a cooling rack for 5 minutes and then turn it out of the pan.
  • Allow to cool completely before slicing.
  • Hack: Do not use natural or organic peanut butter in the recipe. The emulsifiers contained in shelf-stable peanut butter are necessary for the success of this bread!
Keyword baking soda, breakfast, brunch, buffet, classic, easy, oven baked, peanut butter, quick bread, snack, traditional, vegetarian

Did you know? While many worry about the fat and calorie content of peanut butter, studies show that its nutritional profile can be a valuable part of a healthy eating plan!

Suggestion:  These old-fashioned peanut butter cookies are another classic recipe made from the classic staple!

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Fresh Caramel Apple Turnovers

These caramel apple turnovers are a delicious hand pie made with fresh apples and a flaky crust. Serve them warm or cold with ice or whipped cream!

Caramel Apple Turnovers

Caramel Apple Turnovers

Print Recipe Pin Recipe
Course Breakfast, brunch, Dessert, Snack
Servings 12
Calories 379 kcal

Ingredients
  

Dough

  • 2 cups flour
  • 1 tsp salt
  • ½ tsp baking powder
  • 1 cup butter, frozen (2 sticks or 8 oz)
  • ½ cup sour cream
  • 8 tbsp cold water
  • Additional flour for dusting

Filling

  • 2 pounds apples
  • ¼ cup sugar
  • ½ tsp cinnamon
  • 1 tbsp cornstarch
  • ¾ upc deluce de leche
  • 1 egg white beaten with 1 tbsp water
  • Dusting sugar

Instructions
 

  • Combine flour, salt and baking powder in a medium-sized bowl.  Set aside.
  • Remove frozen sticks of butter and grate them using the largest holes of a box cheese grater.  Return the butter to the freezer until ready to use.
  • Use a whisk to mix the sour cream and cold water,  Store the mixture in the refrigerator until ready to use.
  • Add butter to the flour mixture and toss until well incorporated.  Pour in the sour cream mixture and stir to combine.
  • Turn the dough onto a floured surface and pat it into a rough triangle.  Fold the dough into thirds, like a letter.  Press it out into a rough triangle again and repeat the folding process.  It’s important to work quickly so that the butter doesn’t get soft.  You should be able to see chunks of butter in the dough.
  • Divide the dough into two portions.  Wrap the portions tightly and put them in the refrigerator for 30 minutes.
  • While the dough is chilling, peel, core and thinly slice apples.  
  • In a small bowl, combine sugar, cinnamon and cornstarch.  Add to apple slices and toss to coat.
  • Preheat oven to 400℉.
  • Remove one portion of the dough and roll it into a 10” x 15” rectangle.  Cut it into 6 equal squares.
  • Place ¼ cup of apple filling into the center of each square and top with 1 tbsp deluce de leche. Fold the dough over the top of the apples to create a triangle.  Moisten dough slightly and press to seal.
  • Place turnovers on a cookie sheet.  Brush each one with egg wash and dust with a small amount of sugar.
  • Repeat with the second portion of dough.
  • Bake turnovers for 20-30 minutes until they are golden brown.
  • Transfer turnovers to a wire rack and allow to cool.
  • Hack:  Store turnovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Hack:  To freeze cooked or uncooked turnovers, lay in a single layer on a cookie and allow to freeze.  Wrap each tightly and keep in the freezer for up to 2 months.  Add an extra 3-5 minutes to the baking time for frozen turnovers.
Keyword afternoon tea, apple turnover, apples, breakfast, brunch, caramel, cooking video, dessert, Dulce de Leche, flaky, fruit, instructional video, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, Lily Rose Kindergarten Cook, pastry, turnover, vegetarian

While it’s impossible to say exactly where or when the turnover was invented, rumor has it that the first apple turnover was made in 1630 in St. Calais, France!

Suggestion:  Leftover apples?  Make some homemade applesauce!

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Easy Greek Yogurt Granola Cup

This Greek yogurt granola cup is made from homemade granola and Greek yogurt with a hint of honey, cinnamon and vanilla. It’s healthy, low sugar and delicious!

Greek Yogurt Granola Cup

Greek Yogurt Granola Cup

Print Recipe Pin Recipe
Course Breakfast, lunch, Snack
Servings 1
Calories 280 kcal

Ingredients
  

  • ½ cup plain Greek yogurt
  • 1 tsp honey
  • ⅛ tsp vanilla
  • Dash of cinnamon
  • ¼ cup fruit nut granola

Instructions
 

  • In a small bowl, mix yogurt, honey, vanilla and cinnamon. Stir in granola just before serving.
  • Hack: Stir in some chopped fruit or berries for an exciting twist!
Keyword breakfast, fast and easy, granola, greek yogurt, healthy, low calorie, lunch, make ahead, oatmeal, oats, parfait, quick and easy, snack, vegetarian

Did you know?   Oats are a great way to start your day.  They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health.  Check out the facts here!

Suggestion: This strawberry banana yogurt smoothie is another super quick and easy way to serve up a healthy breakfast!

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Spicy Egg Breakfast Sandwich

This vegetarian spicy egg breakfast sandwich will definitely give your morning a jump start! It can actually be a fast and easy meal for any time of day!

Spicy Egg Breakfast Sandwich

Spicy Egg Breakfast Sandwich

Print Recipe Pin Recipe
Course Breakfast
Servings 1
Calories 454 kcal

Ingredients
  

  • 1 tsp butter
  • 1 egg
  • 2 tsp milk
  • ¼ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp cayenne pepper
  • ⅛ tsp salt
  • 2 tbsp sliced green onion
  • 1 gourmet veggie bagel
  • 1 slice swiss cheese

Instructions
 

  • Place a skillet on the stovetop over medium heat.  Place a silicone egg ring in the middle of the pan and drop the butter inside the ring to melt.
  • Crack the egg into a bowl, add milk, garam masala, turmeric, cayenne pepper, salt and green onion.  Whisk until egg and spices are well incorporated.  
  • Pour egg mixture into the egg ring.  When the top of the egg mixture begins to set, remove the ring and flip it over.  Cook until it’s completely set with no runny or wet spots.
  • Meanwhile, split the bagel and toast until it’s light brown.  Place a slice of Swiss cheese onto the bottom portion of the bagel.  Top cheese with the cooked egg and the other half of the bagel.
  • Serve hot or cold. 
  • Hack:  Make sure the pan is heated before adding the egg mixture to the egg ring.  This will ensure that the begins to cook as soon as it hits the surface, avoiding any leakage at the bottom of the ring.
Keyword bagel, bagel sandwich, breakfast, breakfast sandwich, egg sandwich, eggs, spicy eggs, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion: Spread the toasted bagel with roasted garlic lemon aioli, if desired.

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Eggs With Polenta

 

Eggs With Polenta

Eggs With Polenta

 

1 tbsp butter

⅓ cup tomato, chopped

½ cup onion, chopped

1 clove garlic, chopped (1 tsp)

½ tsp sugar

½ cup Creamy Cheesy Polenta, chilled

1 egg

 

Melt butter in a saute pan over medium heat.  Add tomatoes and onions.

When onions and tomatoes begin to simmer, turn the heat down to low.  Add garlic and sugar.  Cook for 30 minutes, stirring occasionally.   Remove from the pan, cover to keep warm and set aside.

Coat pan with cooking spray and turn heat up to medium.  Form the chilled polenta into a patty and place in the pan.  Cook until brown and carefully flip over.

Crack the egg into the pan beside polenta.  Cook to desired doneness, flipping once.

Remove polenta to a plate, top with egg and tomato/onion mix.  Serve immediately.

1 serving, 340 calories

 

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Quick and Easy Homemade Pancakes

Get breakfast on the table in less than 15 minutes with these Quick and Easy Homemade Pancakes! Make some extra to freeze for another day!

Quick and Easy Homemade Pancakes
Quick and Easy Homemade Pancakes

Quick and Easy Homemade Pancakes

 

1 cup flour

2 tbsp sugar

2 tsp baking powder

½ tsp salt

1 tsp vanilla

2 tbsp melted butter

3/4 cup milk

1 egg

 

Heat a large skillet or griddle on the stove over medium heat.

In a small bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together vanilla, butter, milk and egg. Add milk mixture to flour mixture and whisk just until moistened. Do not over mix (a few lumps are fine).

Coat skillet with cooking spray and pour batter by ¼ cupfuls into the pan. Cook until the surface of the pancake has some bubbles that have just begun to pop (about 2 minutes). Flip pancake and cook until the other side is browned (1-2 minutes). Pancakes will quickly over brown so don’t leave them unattended!

Serve warm with syrup, jam, sugar or other desired toppings.

 

6 pancakes, 165 calories per pancake

Hack: Pancakes can be frozen for up to 3 months. Allow to cool, lay on a baking sheet in the freezer for 30 minutes or until frozen. Transfer to freezer-safe bag or container and seal tightly. Reheat from frozen using oven, microwave or toaster.

 

 

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Curry Barley with Cranberries, Raisins and Pecans

 

Curry Barley with Cranberries, Raisins and Pecans
Curry Barley with Cranberries, Raisins and Pecans

Curry Barley with Cranberries, Raisins and Pecans

 

1 tbsp olive oil

¾ cup onion, chopped

2 cloves garlic, minced (2 tsp)

1½ tsp curry powder

½ tsp turmeric

½ tsp allspice

¼ tsp salt

⅛ tsp pepper

3 cups chicken broth

1 cup dried pearl barley

⅓ cup cranberries

⅓ cup raisins

⅓ cup pecans, coarsely chopped

 

Heat oil in a skillet over medium heat.  Add onions and saute until crisp-tender, about 4 minutes.  Add garlic and saute for an additional 2 minutes.

Stir curry, turmeric, allspice, salt, pepper and chicken broth. Bring to a boil.

Add barley, cranberries and raisins.  Reduce heat to medium-low, cover and simmer for 40 minutes or until barley is tender and all water is absorbed.

Remove from heat and allow barley to stand, covered, for 10 minutes.  Stir in pecans and serve immediately.

6 servings, 200 calories per serving

Hack:  Leftovers can be stored in the fridge for up to one week or frozen for up to 3 months.

 

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Basic French Toast

 

Basic French Toast
Basic French Toast

Basic French Toast

 

1 egg

2 tbsp milk

1 tbsp sugar

½ tsp cinnamon

½ tsp vanilla

2 slices day-old or stale bread

 

Whisk egg, milk, sugar, cinnamon and vanilla in a square 6”x8” pan.  Lay bread in egg mixture and let rest for 10-15 minutes, flipping once, to allow the bread to soak up the liquid.

Heat skillet over medium heat and coat with cooking spray.

Transfer bread slices to pan and cook, flipping once, until bread reaches desired brownness, 3-4 minutes per side.  Remove to plate.

Top French toast with fruit, jam or syrup, if desired, and serve immediately.

 

1 serving, 300 calories (French toast only)

Hack:  This recipe can be doubled or tripled for multiple servings and frozen for up to 3 months.  Lay cooked french toast on a baking sheet and place in the freezer until frozen.  Wrap toast tightly and store in the freezer.  To reheat,  microwave, covered with a damp paper towel, for 15-second intervals until hot.  Alternately, warm in the oven for 8-10 minutes or pop in the toaster.

 

 

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Western Breakfast Burrito

Western Breakfast Burrito
Western Breakfast Burrito

Western Breakfast Burrito

 

¼ green pepper, chopped (¼ cup)

¼ orange pepper, chopped (¼ cup)

¼ onion, chopped (¼ cup)

1 slice ham, chopped (1 oz)

2 eggs

2 tbsp milk

Salt and pepper to taste

1 ounce shredded cheddar cheese (¼ cup)

1 10” tortilla or sandwich wrap

 

Heat skillet over medium heat. Spray with cooking spray. Add peppers and onion and saute until tender, 5-7 minutes. Add ham during the last 2 minutes of cooking.

Break eggs into a small bowl and add milk. Beat thoroughly to incorporate and add to the pepper/onion mixture. Add salt and pepper to taste. Sprinkle cheese over the top.

Scramble eggs until set and remove from heat.

Lay the tortilla on a plate or other flat surface. Spread eggs on ⅓ of tortilla, fold sides in and roll to form a burrito. Serve immediately.

 

1 serving, 500 calories

Hack: Frozen or dehydrated chopped peppers and onions can be used in this recipe

Hack: Substitute your favorite cheese for cheddar or use whatever you have on hand.

Hack:  Wondering how to roll a wrap sandwich so it doesn’t fall apart?  Check out these easy instructions!

 

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Japanese Omurice (Rice Omelette)

Omurice is just a fancy name for rice omelette and I think this Japanese Omurice (Rice Omelette) is one of Japan’s best-kept secrets!

Japanese Omurice (Rice Omelette)

Japanese Omurice (Rice Omelette)

Print Recipe Pin Recipe
Course Breakfast
Servings 2
Calories 360 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • ½ cup cooked rice, cold
  • ½ cup onion, chopped
  • ¼ cup ketsup
  • 1 tsp soy sauce
  • ½ cup shredded cooked chicken (2.5 ounces)
  • 2 eggs
  • 1 tbsp milk

Instructions
 

  • Heat 1 tbsp oil in saute pan or wok over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes).
  • Add ketchup and soy sauce. Cook until ketchup begins to caramelize.
  • Add chicken and cook just until warmed through. Remove from pan and set aside.
  • Coat pan with cooking spray.
  • Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).
  • Remove cover and arrange rice chicken mixture on one side of the omelette. Fold over and slide onto the plate.
  • Serve immediately.
  • Hack: Store leftover omelette in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until warmed through.
  • Hack: As with all fried rice, cold leftover rice gives the best results.
  • Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).
  • Hack: Although chicken is traditional in this dish, use whatever leftover protein you have on hand!
Keyword breakfast, easy, eggs, fast and easy, fried, Japanese, Japanese cooking, Jasmine rice, leftovers, omelet, omelette, quick and easy meal, rice dish, simple

Although ketchup is considered an American obsession, it originated in Asia as a thin sauce made from fermented fish!

Use any leftover rice for this dish, such as baked rice pilaf or easy vegetable rice!

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