Blueberry Cream Cheese Danish... and Spring Break

Good morning! How are y'all? It's been a while. My girls just returned to school last week after a fun-filled Spring Break. We stayed home since our summer vacation is just around the corner. My girls started off Spring Break by throwing me a Family Surprise Birthday Party.

My parents came over to play with the girls while my husband and I went out to dinner. When we got home, I walk in the garage door to a very dark house. I said out loud, "it's so dark and quiet in here...they must be upstairs watching a movie." Then everybody jumped out of the kitchen yelling, "Surprise!!! Happy Birthday!!!" It was shocking and sweet all at the same time. My favorite MIL had a special cake made for me from Elizabeth's Bakery. It was so good! Layers of moist vanilla cake filled with Bavarian cream and iced with vanilla buttercream.

I received the most precious gifts from my girls, and fun and practical gifts from my parents and brother. It was an amazing surprise party!

Daddy had to work all week, but we did take the girls to visit the animals at the Zoo on his day off during the week. Uncle Jason is back in town, so he was able to go with us. He's a lot of fun...he's a big kid at heart and the girls absolutely love spending time with him. My mom, brother, and I also took the girls to eat lunch at the best BBQ restaurant on this side of Texas. Then we rolled into the movies to see Oz the Great and Powerful in 3D. It was a great movie. My little Jodyn didn't like the scary witch very much though, but at least she didn't lose any sleep over it. We also played in the slightly heated hot tub a few times during the week. The weather was beautiful all week.

I'm very thankful my girls are best friends and can play together for hours together without fighting too much. I'm also very thankful for their very patient teachers that spend 8 hours with them every day. I have so much respect for teachers!

Are you ready for an easy breakfast recipe now? This blueberry cream cheese danish starts off with a tube of refrigerated crescent dough with a delectable cinnamon cream cheese filling and stuffed full of fresh blueberries. As if that's not enough, you generously drizzle vanilla icing over the entire baked danish. My girls went crazy over this breakfast treat. I also made a cinnamon apple version of this danish.

Did you know Pillsbury now sells the crescent dough in a seamless dough sheet? It's makes recipes like this even easier, and it's the same price. If you can't find this new gem in your local grocery store, you can use the regular crescent rolls and press the seams together.

Adapted from Lauren's Latest

Danish Ingredients:

1 tube Pillsbury crescent seamless dough sheet (or crescent rolls)
4 oz. cream cheese (1/2 block), softened
1/4 cup granulated sugar
3 Tbsp brown sugar
1/4 tsp cinnamon
1 tsp pure vanilla extract
3 Tbsp flour
1 cup fresh blueberries, rinsed and patted dry

Icing Ingredients:

1/2 cup powdered sugar
1/2 tsp pure vanilla extract
2 Tbsp milk

Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray.

Unroll the crescent dough and place onto prepared baking sheet. If using regular crescent roll dough, line the squares up along the length of baking sheet, overlapping slightly. Press seams together.  Cut 1/2 inch diagonal strips up both long sides of dough.

In a bowl, stir together the softened cream cheese, sugar, brown sugar, cinnamon, vanilla, and flour. Spread the filling down the middle of prepared dough between the diagonal strips. Spread the blueberries evenly over filling. Carefully fold the strips to the middle of filling, alternating sides to get braided effect. You will lay a strip on the of the opposite sides strip and press slightly to seal. Continue the length of the dough. Fold the ends into filling to prevent the filling from leaking out onto baking sheet.

Bake for 15-20 minutes, or until danish is golden brown on top. Let cool on baking sheet for 5 minutes.

Meanwhile, prepare the icing. In a small bowl, whisk together the powdered sugar, vanilla, and milk.

Transfer danish to serving platter and generously drizzle with vanilla icing. Cut into 8 pieces and serve. Enjoy!

Note: To make cinnamon apple version, here's how to make homemade cinnamon apple filling.

Cinnamon Apples:

2 Granny smith apples, peeled, cored, and diced
1/4 cup brown sugar
2 T water
1 tsp cinnamon

Cook in a small saucepan over medium heat, stirring occasionally, until apples are fork tender, about 7 minutes.

Overnight Cinnamon Yeast Waffles

These waffles are perfect...crispy on the outside and tender on the inside. You make the batter the night before, refrigerate, and they are ready for the hot waffle maker when you wake up. It's best to serve them with room temperature syrup because warm syrup will soften them and you lose the crispy waffle texture. Sprinkle with powdered sugar and cinnamon to take them over the top. Your family will eat them up and ask for seconds!

Ingredients:

2 1/4 cups flour
2 Tbsp sugar
1 package active dry yeast (2 1/4 tsp)
1 tsp cinnamon
1/4 tsp salt
2 large eggs
1/3 cup canola oil
1 3/4 cup milk
1 tsp pure vanilla extract

In a large bowl, whisk together the flour, sugar, yeast, cinnamon, and salt.  Add the eggs, canola oil, milk, and vanilla and whisk until combined.  Cover with plastic wrap and refrigerate overnight, or up to 24 hours.

The next morning, preheat the waffle iron.  Remove the waffle batter from the refrigerator and stir to release all the bubbles.

Spray the waffle iron with non-stick cooking spray when heated, then pour in some waffle batter, making sure to spread to the edges.  Close the lid and wait patiently.  Don't be tempted to lift the lid until they are cooked through and crispy brown.  Repeat for all waffles.  Serve with room temperature syrup, and sprinkle with powdered sugar and cinnamon.

This recipe made 5 waffles on my waffle iron.

Recipe from Lovin' From the Oven

Southern Creamed Eggs over Biscuits

I grew up eating Creamed Eggs, and I'm from Texas. This is my Mimaw (Great Grandmother) and Meemaw's (Grandmother) recipe, and Meemaw would make it for us every time we visited her at home in Oklahoma City. My Mom would often make it for us on the weekends. It's my brother's absolute favorite breakfast...if you ask him what he wants for breakfast, this will always be his choice. So this is dedicated to my Big Bro Jason!

I'm posting this just in time for the weekend so you can enjoy a hot breakfast on a lazy Saturday morning. It's so easy to make and will fill you up until you figure out what's for lunch.

Ingredients:

8 hard boiled eggs, chopped
2 Tbsp butter
2 Tbsp flour
2 1/2 to 3 cups milk
2 tsp dry mustard
1/4 to 1/2 tsp salt
1/4 tsp black pepper

To make the eggs, in a medium sauce pan, add the eggs and cover with cold water. Cover and bring to a boil.  Turn off the heat and let sit for 12 minutes with the lid on. This will cook your eggs perfectly.

Run the eggs under cold water, tap them gently on the counter, and peel off the shells.  Chop up eggs and set aside.

In a medium sauce pan over medium heat, melt the butter.  Whisk in the flour and cook for 1 minute.  Pour in 2 1/2 cups milk and whisk often until thickened. Add dry mustard and salt and pepper to taste.  Carefully stir in the eggs and add more milk if too thick.

Serve over warm buttered biscuits. Enjoy!

Healthier Mini Banana Chocolate Chip Loaves

I make banana bread alot...seriously all the time. We just can't get enough of this quick bread. It's great for breakfast, afternoon snack, and dessert.This is a healthier version that uses apple sauce, just a little bit of butter, and a combination of white and whole wheat flour. These lovely mini loaves were moist, chocolaty, and delicious!

Ingredients:

1 cup all purpose flour
1/2 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 T unsalted butter, softened
1/3 cup light brown sugar
2 large eggs
1/3 cup unsweetened apple sauce
1 tsp pure vanilla extract
3 ripe bananas, mashed
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees.  Spray mini loaf pan (8 cavity) with non-stick cooking spray.

In a bowl, whisk together the flours, baking soda, and salt.  Set aside.

In a large stand mixer bowl, cream together the butter and brown sugar.  Add the eggs and beat until well combined.  Mix in the apple sauce, vanilla and mashed bananas until thick.

Add the flour mixture and mix just until combined.  Add the mini chocolate chips and mix to incorporate.

Pour the batter into the mini loaf pan, filling each about 2/3 of the way (makes 8 mini loaves). Bake for 20 minutes, or until toothpick inserted into middle comes out clean.  Enjoy!

Adapted from Skinny Taste

Orange Julius Copycat Shake

When I found this recipe for Orange Julius on Tried and Tasty, I knew I had to make it.  I grew up drinking these shakes as a special treat at the mall.  It tastes just like the original and brought back some great memories.

Ingredients:

1 cup orange juice
1/2 cup milk
1/4 cup powdered sugar
1/4 cup granulated sugar
1 cup ice cubes

Add all ingredients to blender and blend well.  Serves 2.  Enjoy!

Healthier Banana Blueberry Muffins

This is a healthier muffin recipe slightly adapted from Martha Stewart.  I also replaced half of the butter with unsweetened applesauce to make it even healthier.  My kids didn't even notice these were not our normal muffins and said they were really moist and delicious.  One of my girls ate 3 muffins for breakfast.  My little Jordyn helped make these while her big sisters slept late, and she was so proud.  I just love making memories in the kitchen with my girls!

Ingredients:

1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
4 T unsalted butter, softened
1/2 cup unsweetened applesauce
1/3 cup sugar
1/3 cup brown sugar
2 eggs
1/3 cup lowfat 2% milk
1 tsp pure vanilla extract
3 ripe bananas, mashed
1 cup frozen blueberries (do not thaw or rinse)

Preheat oven to 350 degrees.  Line muffin tins with 15 liners.

In a bowl, whisk together the whole wheat flour, all purpose flour, baking soda, cinnamon, and salt.

In a large stand mixer, cream together the butter, apple sauce, sugar, and brown sugar.  Add the eggs, one at a time, and mix.  Add the milk, vanilla, and mashed bananas and mix.  Add the dry ingredients into the wet ingredients and mix just until combined.  Fold in the frozen blueberries.  Use a ice cream scoop to evenly distribute batter to muffin liners, which will fill them 3/4 full.

Bake for 19-22 minutes, or until toothpick comes out clean.  Enjoy!

Cinnamon Swirl Banana Bread

 

This is a twist on my traditional banana bread recipe.  There are layers of cinnamon and sugar between layers of moist banana bread batter. It is finished with another layer of cinnamon and sugar that creates a crunchy topping when baked.  The smell of it baking will drive you crazy.  I hope that I can wait long enough for it to cool before eating a big slice.  My next project needs to be some homemade banana cinnamon rolls.  Can you imagine?

Ingredients:

1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1 1/2 cups mashed bananas

Cinnamon/Sugar Swirl Mixture:

1/3 cup sugar
2 T light brown sugar
1 T cinnamon

Preheat oven to 350 degrees. Grease and flour a loaf pan.

In a large bowl or stand mixer, cream together the butter and sugar until creamy. Add the eggs and vanilla extract and mix well. Add the flour, baking soda, and cinnamon and mix just until combined. Add the mashed bananas and mix until incorporated.

Pour 1/3 banana bread batter into prepared loaf pan. Sprinkle 1/3 of cinnamon/sugar swirl mixture over top.  Repeat two more times, ending with the cinnamon/sugar mixture on top.  Bake for 50-60 minutes, or until toothpick tester comes out clean. Run a sharp knife around edges to loosen bread from sides of pan.  Let cool in pan on wire rack for 10 minutes.  Remove from pan, slice, and serve warm with butter.  Enjoy! 

Blueberry Cream Cheese Muffins

Are you ready for a breakfast muffin recipe from Keeping Up Cookbook?  

OK, I thought so.  Just look at the picture...juicy blueberries nestled into moist muffins with tangy smooth cream cheese surprises throughout with a crunchy crumb topping.  These muffins are simply divine!

Muffin Ingredients:

1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 eggs
1 tsp pure vanilla extract
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk or milk
1 (8-oz) pkg cream cheese, cut into small cube
1 1/2 cups fresh blueberries
1 tsp lemon zest

Preheat oven to 350 degrees.  Line two muffin tins with paper liners, or spray well with non-stick cooking spray. 

In a large stand mixer bowl, cream together butter and sugar until light and fluffy.  Mix in eggs and vanilla.  Add the flour, baking powder, baking soda, and salt.  Turn mixer on low and slowly add buttermilk until batter just comes together.  Use a spatula to fold in cream cheese cubes, breaking up any large pieces.  Gently fold in blueberries and lemon zest.  Spoon batter into 16-18 muffin cups.  Prepare the crumb topping.

Crumb Topping:

1/4 cup sugar
1/4 cup flour
2 T cold butter, cut into small cubes

In a bowl, stir together sugar and flour.  Cut butter into mixture with a fork or pastry cutter until it reaches a crumb-like consistency.  Sprinkle generously onto muffins.  

Bake for 20-25 minutes, or until muffin centers spring back when touched.  Serve warm.

Enjoy!

Bakery Style Jumbo Blueberry Streusel Muffins

These muffins are the huge, sweet, dense muffins you get at a bakery that serves gourmet coffee.  They are addictive, so proceed with caution! I made 6 Jumbo muffins (because I only have one pan) and 4 regular cupcake size muffins.

Recipe makes 8 Jumbo muffins or 16 regular size muffins

Muffin Ingredients:

3 cups all purpose flour
1 1/2 cups sugar
1/4 tsp salt 
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)

Preheat oven to 350 degrees.  Spray your muffin tins liberally with non-stick cooking spray or use liners.  Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk.  Batter will be really thick.  Carefully fold in 1 cup of the fresh blueberries.  Fill the muffin tins 3/4 of the way full.  Press the remaining 1/2 cup fresh blueberries into the top of each muffin. 

Streusel Topping:

6 T sugar
1 T + 1 tsp canola oil
1 T + 2 tsp flour

In a small bowl, stir together ingredients until mixture resembles coarse crumbs.  Sprinkle over top of muffins.

Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean.  If not using liners, let cool in pan before trying to remove. If using liners, let cool in pan for 2 minutes, then transfer to cooling rack. Serve warm and store leftovers in an airtight container.  Enjoy!

Snickerdoodle Cake Donuts

I made these cute little mini heart shaped donuts for my girls.  This is their last week of summer, so I have been making lots of kid friendly food.  The heart shaped donuts are double glazed in a cinnamon powdered sugar glaze.  The regular size donuts are rolled in melted butter, then in a cinnamon/sugar mixture.

This cake donut batter can be used in mini donut pans, regular donut pans, or mini muffin pans.  This recipe makes 12 mini donuts or 6 regular donuts.

Donut Ingredients:

1 cup cake flour, sifted
1/4 cup plus 2 T sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup plus 2 T buttermilk
1 egg
1 T melted butter

Preheat oven to 400 degrees.  Spray donut pan(s) with non-stick cooking spray. 

In a large mixing bowl, sift together the cake flour, sugar, baking powder, cinnamon, and salt.  Add buttermilk, egg, and butter.  Beat until just combined.  Fill each donut cup 1/2 full, approximately 2 T batter for mini donuts, or 3 T for regular donuts.

Bake mini donuts for 5-6 minutes, and regular donuts for 7-8 minutes, or until the tops spring back when touched.  Invert donut pan over cooling rack on top of baking sheet.  Let donuts cool slightly before glazing or coating in cinnamon/sugar.

Cinnamon Glaze:

1 cup powdered sugar
3 T milk
1/2 tsp cinnamon

In a small bowl, stir together all ingredients.  Dip each donut in glaze on both sides.  Return to cooling rack.  Let dry and repeat process for double glaze.

Cinnamon/Sugar Coating:

4 T melted butter, in small bowl
4 T sugar and 1/2 tsp cinnamon, mixed together in small bowl

Dip each donut in the melted butter on both sides, then roll around in cinnamon/sugar coating.  Return to cooling rack to set up.  This will coat 1/2 batch of donuts, so double if using on all donuts.

Enjoy!

Blueberry Cinnamon Cake Donuts with Vanilla Glaze

It was Sunday morning and my tummy was growling while I was catching up on my favorite cooking blog recipes on Google reader.  I came across this Baked Blueberry Donut recipe from A Well-Seasoned Life and the rest is history.  I had all the ingredients on hand so I ran to the kitchen and began mixing and baking.  I decided to use a vanilla glaze instead of the original recipe's lemon glaze.  I also made a double batch so everybody could have two with a few leftover.  I only have one donut pan so I baked them in two batches and also made a few in a regular size muffin tin.

This recipe makes 6-8 donuts, depending on how big you like them, so you can easily use a donut pan or a muffin tin.  I made a crumb topping for the muffins using flour, sugar, and butter, then drizzled them with vanilla glaze too.

Donut Ingredients:

1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T milk
2 large eggs
3 T canola oil
2 T water
1/2 cup blueberries

Preheat oven to 325 degrees.  Spray a donut or muffin pan with non-stick cooking spray.

In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon).  In a small bowl, whisk together the wet ingredients (milk, eggs, canola oil, and water).  Add the wet ingredients into the dry ingredients and stir just until combined.  Gently fold in the blueberries.

Pour batter into the donut pan 2/3 of the way full.  Bake for 16-18 minutes, or until puffed up and springs back to the touch. 

Vanilla Glaze:

1 cup powdered sugar
1 tsp pure vanilla extract
milk, as needed for pourable glaze consistency

Invert donuts onto a cooling rack placed over a cookie sheet.  Drizzle glaze over top and serve warm.  Enjoy!

Strawberry Banana Smoothie

I remember the carefree days of hanging out at the mall during the summer.  I would ice skate, browse the stores, check out cute boys, and drink smoothies.  Then I was told to get a summer job, so I sold pizza in the food court at the mall.  I would still get a strawberry banana smoothie every day, but life was no longer carefree and easy.  This delicious and refreshing smoothie will cool you down and help you forget your worries, at least for a few minutes.

Ingredients:

1 cup fresh strawberries
2 bananas
1 cup vanilla yogurt
1/4 cup orange juice
1/4 tsp pure vanilla extract
1 cup ice cubes

Add all ingredients to a blender and process until smooth.  Makes 2 large glasses.  Enjoy! 

Pineapple Smoothie

It's been so incredibly hot here in Texas this summer. 41 days at or above 100 so far to be exact. My family wanted these homemade calzones for dinner last night, which means the oven was on 450 degrees. Oh my, the kitchen was hot and so was I, which left me craving a fruity and frosty drink.  I made this pineapple smoothie for dessert, and next time I will make a double batch and add some bananas too.  It was delicious!  This recipe makes 2 drinks.

Ingredients:

1 1/4 cups fresh pineapple
1 cup vanilla yogurt
1 cup ice cubes
1/4 tsp pure vanilla extract

Add all ingredients to a blender and process until smooth.  Enjoy!

Southern Sausage Gravy

This gravy is good on biscuits, mashed potatoes, chicken, or just straight from a spoon. You only need a few ingredients and less than 10 minutes for some great homemade gravy.  We had it over some biscuits this morning, and the rest topped off our mashed potatoes and chicken tenders at dinner.

Ingredients:

1/2 lb breakfast sausage, crumbled
2 T butter
1/4 cup all purpose flour
3 cups milk
kosher salt
black pepper

In a large skillet over medium high heat, crumble up the breakfast sausage.  I use a potato masher to break the sausage up into smaller pieces.  Cook until no longer pink.  Add the butter and once it is melted, stir in the flour and cook for 2 minutes.  Add the milk and bring to a boil.  Lower heat and cook until thickened, stirring occasionally.  Season with salt and fresh ground black pepper to taste.  If it gets too thick, add some more milk.  Enjoy!

Glazed Chocolate Cake Donuts

I bought myself one of those cute donut pans last month and have been waiting for the perfect simple recipe to try.  I was so excited when Shelly at Cookies and Cups posted a cake mix donut recipe.  This recipe would probably work with any cake mix flavor and you can customize the glaze to compliment it.  I used a Devil's Food chocolate cake and simple vanilla glaze.  These would also be great with a chocolate glaze on the top over the vanilla glaze like Krispy Kreme.   

Donut Ingredients:

2 3/4 cups Devil's Food cake mix
2 T unsalted butter, melted
3/4 cup buttermilk
2 eggs

Preheat oven to 400 degrees.  Spray donut pan with non-stick cooking spray.

In a large stand mixer bowl, add all ingredients and mix on medium speed for 1 minute until smooth.  Transfer batter into large resealable bag, snip the corner, and pipe into donut pan, filling 2/3 of the way full.  Note:  This recipe makes 12 donuts, so you will need to make in two batches if you only have one donut pan like me.

Bake for 9 minutes, or until donuts have risen and spring back to touch.  Let cool in pan for 2 minutes, then turn pan upside down over parchment paper.  Let donuts cool while you make the glaze.

Vanilla Glaze Ingredients:

4 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract

In a medium saucepan over low heat, add all ingredients and stir until smooth.  Place a donut into vanilla glaze, flip over, and use spatula to help glaze sides of donut.  Carefully lift out glazed donut with spatula and place back on wax paper.  Quickly add sprinkles before the glaze dries.  Repeat with all donuts.  Let glaze dry completely before serving.  Enjoy!



Banana~Strawberry Chocolate Chip Muffins

 We are very fond of muffins around here. I make them often and sit and daydream about different flavor combinations. I buy extra bananas and let them ripen so I can bake up more muffins.  I thought of these flavors and googled to find a recipe that uses yogurt.  I hit the jackpot when I found Diana's Desserts. She has several muffin recipes I can't wait to try.  These are moist and delicious with just the right amount of chocolate.  Bananas and strawberries absolutely belong with chocolate.

My girls helped me in the kitchen after school today. They even got to eat a muffin before dinner. Now they think I'm a cool Mom! They are excited to take muffins to share with their friends tomorrow. 

Ingredients:

1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
1 egg
1/2 cup vanilla or plain yogurt
2 tsp vanilla extract
1 1/2 cups ripe bananas, mashed (about 3 large)
1 cup chocolate chips (semi-sweet or milk chocolate), 1/4 cup reserved for top
1 1/2 cups chopped strawberries, 1/4 cup reserved for top

Preheat oven to 350 degrees.  Line muffin pans with 21 liners or spray with non-stick cooking spray. 

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk together the butter, egg, yogurt, vanilla, and bananas.  Add to the dry ingredients and stir to combine. 

Toss 3/4 cup of the chocolate chips with 1 T flour.  Add to the muffin batter and stir to combine.  Carefully fold in 1 1/4 cups of the chopped strawberries.  Use a ice cream scoop to fill the muffin liners 2/3 of the way full. 

Top the muffins with the reserved strawberries and chocolate chips.

Bake for 18-22 minutes, or until toothpick tester comes out clean.  Let cool in pan for 5 minutes, then transfer to a wire rack.  Enjoy!

Recipe adapted from Diana's Desserts

Homemade Granola

Have you tried the $1 yogurt parfaits at McDonald's?  They are so good, but homemade is always better.  My favorite part is the granola that you sprinkle on top.  It adds texture and sweetness to the creamy yogurt and fresh fruit. 

I watch Food Network every Saturday morning while drinking my coffee.  Marcela from Mexican Made Easy was making a Mother's Day brunch menu that included yogurt parfaits with homemade granola.  I found the recipe and read the reviews.  The only change I made was the oven temperature and cooking time.  It turned out perfect.

Ingredients:

2 cups old fashioned Oats
1/2 cup dried cranberries
1 cup sliced almonds
1 tsp cinnamon
1/4 tsp salt
4 T unsalted butter
1/4 cup packed light brown sugar
1/4 cup honey
2 tsp pure vanilla extract

Preheat oven to 300 degrees.  Line a 9x9 baking pan with foil, leaving an overhang over the edges.  Spray with non-stick cooking spray.

In a large bowl, stir together the oats, cranberries, almonds, cinnamon, and salt.

In a small sauce pan over medium heat, combine the butter, light brown sugar, and honey.  Stir until mixture comes to a boil.  Turn off heat and stir in vanilla extract.  Pour over oat mixture and stir well to coat.  Transfer to prepared baking pan and spread into an even layer.

Bake for 40 minutes, stirring every 10 minutes.  Mixture should be light brown.  Remove from oven and lift foil out of pan onto counter.  Spread mixture out and let cool and become crispy.  Serve over yogurt with fresh fruit, or in a big bowl with some milk.  Enjoy!

Store in an airtight container or jar at room temperature.

Banana Blueberry Strawberry Muffins with Oat Streusel Topping

I'm always looking for a new breakfast muffin recipe.  I have been making lots of strawberry treats lately and wanted to make a muffin for our Saturday morning breakfast.  Some of our favorite breakfast muffins are banana, banana blueberry, and banana apple.

This muffin starts with a white and whole wheat flour banana base and is filled with blueberries and sweet strawberries.  It is then topped with a crunchy brown sugar and cinnamon oat streusel.  They are absolutely scrumptious!  

Muffin Ingredients:

1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup granulated sugar
1 egg
6 T butter, melted
2 tsp pure vanilla extract
1 cup blueberries
3/4 cup strawberries, hulled and quartered

Preheat oven to 350 degrees.  Spray a muffin tin with non-stick cooking spray.

In a large bowl, stir together the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.

In a separate bowl, stir together mashed bananas, sugar, egg, melted butter, and vanilla extract.  Carefully fold in the blueberries.

Use an ice cream scoop to fill 10 muffin cups 3/4 of the way full.  Push 5 strawberry pieces into the top of each muffin.  Prepare streusel topping.

Oat Streusel Topping:

2 T old fashioned oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 T all purpose flour
2 T cold butter, diced

In a small bowl, add all ingredients and cut in butter until mixture resembles cornmeal.  Sprinkle over each muffin.

Bake muffins for 20-22 minutes, or until toothpick tester comes out clean.  Let cool in pan for 5 minutes, then transfer to wire rack to continue to cool. 

I recommend serving warm on big family platter.  Enjoy!

 
Store at room temperature on plate covered with foil since they are so moist.  Although, there might not be any leftovers.

Homemade Strawberry Jam

I absolutely love this time of year.  The flowers are blooming, the trees are filling out, it's not too hot to enjoy lunch outside, afternoon rain showers, and of course, an abundance of sweet strawberries. 

I stocked up on strawberries this weekend and used half of them in this sweet homemade strawberry jam.  I found a recipe that doesn't use pectin and was very easy to make.  The original recipe called for 4 cups of sugar for 2 pounds of strawberries, and I just thought that was way too much.  I only used 1 cup of sugar and added 1/4 cup of honey.  It's still very sweet, but my girls said it was perfect.  We used it on buttery croissants, biscuits, and peanut butter and jelly sandwiches this week. 

Ingredients:

2 pounds strawberries, hulled and sliced
1/2 cup sugar
1/4 cup honey
2 tsp fresh lemon juice

In a large stock pot, add strawberries and mash with potato masher.  Add sugar, honey, and lemon juice.  Turn the heat on low and stir until sugar dissolves.  Increase heat to medium high and bring mixture to a full rolling boil.  Cook, stirring often, until mixture comes to 220 degrees, about 30-40 minutes. 

Note:  If you don't have a candy thermometer, you can do the frozen plate test to see if it has jellied.  Place a small plate in freezer for 10 minutes while strawberry jam is cooking.  After 30 minutes, add a teaspoon of jam to plate and put back in freezer for 1 minute.  If you can run your finger through the middle without it running back together, it is ready. The mixture should be nice and thick. It will thicken more when chilled.

Remove from heat and transfer to glass bowl.  Let come to room temperature, then refrigerate until ready to use.  We tested some warm jam on biscuits and it was really good!  Enjoy!

Mexican Style Frittata

In celebration of Cinco de Mayo, I made this Mexican style Frittata for me and hubby to eat before our morning walk.  This is the first time I made a frittata, and was surprised how simple it was from start to finish.  The eggs are nice and fluffy, and full of flavorful filling.  You can customize it however you like.  I served it with avocado slices and salsa.  It gave us the energy we needed for our power walk.  To top off our day, we made carne asada tacos for dinner...oh so good!

Ingredients:

1/2 cup Owen's breakfast sausage
1 T unsalted butter
2 green onions, sliced
1/4 cup mushrooms, sliced
2 cloves garlic, minced
2 T pickled jalapenos, chopped
1/4 cup cherry tomatoes, halved
6 large eggs, beaten
2 T cilantro, chopped
kosher salt
black pepper
ground cumin
1/2 cup Mexican shredded cheese

Preheat oven to 375 degrees.  In a 10 inch non-stick skillet over medium high heat, brown the crumbled sausage until cooked through.  Remove to a bowl.  Lower heat to medium low, add the butter, then the green onions and mushrooms.  When mushrooms are done, add the garlic, jalapenos, and cherry tomatoes and cook another minute.  Add the cooked sausage back to the skillet.

In a bowl, beat the eggs together with the cilantro and season with salt, pepper, and cumin.  Pour the eggs into the skillet and stir slightly.  Top with shredded cheese.  When the eggs have set around the edges and slightly in the middle, transfer to the oven.  Bake for 10-12 minutes, or until eggs are cooked through and fluffy.  Carefully slide frittata onto serving platter.  Garnish with green onions, cherry tomatoes, and avocado slices.  Serve with a side of salsa.  Enjoy!