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Meal Idea Monday: Breakfast For Dinner!

6 May
Zucchini Breakfast Casserole. Image from www.simplyrecipes.com

Zucchini Breakfast Casserole. Image from http://www.simplyrecipes.com

Good morning, friends! Does your family ever eat breakfast for dinner? Mine totally does! There’s something that is refreshing to me about eating breakfast for dinner, and it’s just a nice change of pace for us.

So in light of that, I thought I’d share two breakfast recipes with you. They come from one of my favorite recipe sites, Simply Recipes. They are Sausage Breakfast Casserole and Zucchini Breakfast Casserole.

I have pinned both these recipes on our Pinterest page, which is another great place you can go for recipe ideas. I hope you ENJOY and have a wonderful week!!!

-Lisa

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Meal Idea Monday: Pumpkin Spice Cinnamon Buns AND Printables!

19 Nov

Happy Monday, everyone! Thanksgiving is only a few days away, and I’m SO excited!!! What are your plans for Thanksgiving?

My family is pretty big, and we all live here in Arizona. So we get together (about 50 of us) for a BIG lunch and a BIG dinner, lots of running around, kids playing (I feel like I don’t see my kids all day long because they’re so busy playing with their older cousins who they adore), volleyball playing the backyard, pies, cookies, football, chatting, laughing, and just a wonderful time. My favorite part of the day is at the beginning, before we all eat. We all hold hands in a big circle, and my Grandpa says a prayer, thanking God for all He’s given us.

Today’s meal idea comes to you from the wonderful Family Feedbag… it’s Pumpkin Spice Cinnamon Buns, and it is the perfect breakfast or dessert for the Fall season! I hope you enjoy it and are able to bring breakfast or dessert to a friend or family member this week. Maybe even drop these off to a friend the morning of Thanksgiving. What a beautiful beginning to their day that would be! Happy Thanksgiving from our family to yours!!

Oh, and here are a few really cute printables that would be perfect to frame and bring along with the cinnamon buns… ūüôā LOVE the Give Thanks one… I have it framed in my home!

Image from A Step In The Journey. Click image to be able to print it!

Image from A Step In The Journey. click image to be able to

Meal Idea Monday: Healthy Blueberry Coffee Cake

8 Aug

Good morning, everyone! I have a delicious breakfast recipe for Healthy Blueberry Coffee Cake to share with you today. It comes from my friend Katie’s blog, Intentionally Katie. Now, I know I’m biased since she’s my friend, but I just have to tell you that her blog is amazing and so is she. She’s all about being intentional and making every moment count, which is so important in life. She even¬†has a section dedicated to tried and true recipes her family loves. So be sure to check out her blog, and see what other yummy recipes enjoys.

Then go and make this¬†blueberry¬†coffee cake¬†and brighten someone’s morning!

HEALTHY BLUEBERRY COFFEE CAKE

Ingredients:

2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1 cup fresh blueberries, or frozen and thawed

Directions:

1. Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
2. In a large bowl, beat the brown sugar, butter and oil until fluffy. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

3. In a separate bowl, whisk together the all-purpose and whole-wheat flours, the baking soda and salt. Add the flour mixture to the wet mixture, in 2 batches, stirring until just combined. (do not overmix or your coffee cake will be tough)

4. In a separate small bowl, stir together the granulated sugar, cinnamon and walnuts.

5. Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and cut the cake into 2-inch squares. Enjoy!

Meal Idea Monday: Banana Crumb Muffins

14 Jun

Picture from Allrecipes.com

I know, I know- it’s not Monday, Lisa… it’s Tuesday! I’m so sorry everyone. The day totally got away from me, so now it’s Meal Idea Monday, on Tuesday. Hey, that works, right?

Today’s recipe is for Banana Crumb Muffins. I found it on the Allrecipe website, and I think this would be a perfect breakfast to take someone. I know many of you bring breakfasts to families, either instead of, or in addition to dinners. So here’s a delicious addition to your list of “go-to” recipes. Enjoy!

BANANA CRUMB MUFFINS

Source: Allrecipes

Serves: 10

Prep Time: 15 min

Cook Time: 20 min

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
 

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Meal Idea Monday: Bring them breakfast too!

8 Nov

Gillian has graciously shared her recipes via facebook for her cream scones with lemon curd. She enjoys bringing friends and family dinners, and she brings them breakfast for the next day as well. Isn’t that a great idea?! I love it. So here are the yummy recipes for you to try. Thank you, Gillian!!

Cream Scones

Ingredients:
2 cups all purpose flour
1/2 tsp. salt
1 Tbsp. baking powder
1/4 cup sugar
1/2 cup dried fruit, chopped ( I use sweetened dried cranberries)
1 1/4 cups heavy whipping cream (CANNOT be substituted!)

For tops of scones:
3 Tbsps. melted butter
Sugar for sprinkling

Directions:
Preheat oven to 425 degrees. Combine flour, salt, baking powder, sugar, and dried fruit in a mixing bowl. Pour in heavy cream. Stir until just combined. Turn dough out onto a floured board and knead lightly about 7-8 times-do not overwork the dough. Shape into a round about 1 inch thick and cut into 8 wedges. Place on a foil covered baking sheet. Brush tops of scones with melted butter and sprinkle with sugar. Bake for 12-15 minutes until just lightly golden brown.

I like to use a course ground sugar for sprinkling as it looks really pretty! You can also do a scented sugar. You can change up the flavor of the scones as well, here are a few ideas:

Cranberry Orange: Add 1 Tbsp. of orange zest to the batter. Sprinkle scones with an orange scented sugar or glaze them with an orange glaze.

Chocolate Chip: Add 1/2 cup chips…any kind to the batter

Chocolate Cherry: Add 1/2 cup chips and 1/2 dried cherries

Lemon: Add 1 Tbsp. lemon zest. Do a lemon glaze or sprinkle with a lemon sugar.


Lemon Curd

Ingredients:
1 cup sugar
1 Tbsp. finely grated lemon zest
2/3 cup freshly squeezed lemon juice
8 large egg yolks
1/4 tsp. coarse salt
1 1/4 sticks unsalted butter, cut into 1/2 pieces

Directions:
In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil). Remove pan from heat while continuing to to whisk. Pour curd through a fine mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.

Once cooled, you can spoon into small mason jars. I like to make pretty labels and wrap up in pretty papers and ribbon. Enjoy!

Pumpkin Pancakes

26 Sep

My husband Zach and I are visiting some of our best friends in Seattle, Washington this weekend. And, we’re kid-less! Although we miss our three little ones terribly, we’re enjoying time together as a couple. And we are having a blast with our friends! Yesterday we got to take an incredible hike through a rainforest, and ended up on the shore line of this beautiful body of water called Puget Sound. If you’re local, they call it the sound. Today we plan to head into Seattle to hang out for the day.

This morning, my friend Jackie (the most amazing cook) made some amazing pumpkin pancakes for breakfast, and I wanted to share the recipe with you. Eating them made me excited for the fall season- Halloween, Thanksgiving, and Christmas are right around the corner! The recipe came from allrecipes.com, a wonderful site. Click here for the recipe. Enjoy!!!