Blueberry Buckle

This was a staple growing up. If we were having brunch, we were having blueberry buckle. I can't believe that I have never made it until now. 

Blueberry Buckle

2 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 cup shortening

2 cup blueberries

3/4 cup sugar

1 egg

1/2 cup milk

Topping:

1/2 tsp cinnamon

1/2 cup sugar

1/2 stick butter

1/3 cup flour

Mix together dry ingredients. In a separate bowl, beat shortening, gradually adding sugar, egg, and milk. Mix in dry ingredients, then stir in blueberries. Spread into a lightly greased 9x13" baking dish. Beat topping ingredients - should be lumpy. Sprinkle topping over the cake. Bake at 350* for 40-50 minutes.

Ham & Hashbrown Egg Bake

 I made this for a get together with friends. It was very flavorful, I would make it again.

Ham & Hashbrown Egg Bake

20 oz shredded hashbrowns - thawed

16 oz ham - diced

2 cup shredded cheddar

8 egg

1 cup milk

2 tsp garlic powder

2 tsp onion powder

2 tsp salt

dash pepper

In a large mixing bowl, add eggs and milk and mix well. Stir in the seasonings, then add ham, hashbrowns, and cheese. Mix well and pour into a greased 9x13" baking dish. Bake at 350° for 45 minutes or until set. I baked it at 400° for the last 10 minutes to crisp up the top.

Cheese & Bacon Strata

 I made this for an evening with friends. It was delicious, and gone before I remembered to take a picture.

Cheese & Bacon Strata

2 package microwave bacon - cooked

6 eggs

1 1/4 cup milk

1/4 tsp salt

dash pepper

1 1/2 loaves Jimmy John's day old bread - ripped

2 cup shredded cheddar

Microwave the bacon until crispy, cut into small bits into a mixing bowl. Add eggs, milk, salt, and pepper and mix well. Stir in 1 1/2 cups of the cheese, then rip the bread into the bowl and mix well. Let the mixture soak overnight, then spoon into a springform pan and top with remaining 1/2 cup of cheese. Cover and bake at 350° for 25 minutes, then uncover and bake for 20 more minutes.

Bread Maker Cinnamon Rolls

Leila needed to make cinnamon rolls for a school event, so we found a recipe online.  They look and smell amazing, I am sure they will be a hit!

Bread Maker Cinnamon Rolls

Dough:

1 cup warm milk (110° F)

2 eggs, room temperature

1/3 cup butter - melted

4 1/2 cups bread flour

1 tsp salt

1/2 cup sugar

2 1/2 tsp yeast

Filling:

1 cup brown sugar

2 1/2 T cinnamon

1/3 cup butter - softened

Icing:

1/4 cup butter - softened

3 oz cream cheese - softened

1/2 tsp vanilla

1 1/2 cup powdered sugar

Place milk, eggs, butter, flour, salt, sugar, and yeast in the pan of a bread machine. Select the dough cycle, and press Start. Turn out dough onto a lightly floured surface, roll into a 16x21" rectangle.  Mix filling in a bowl and spread over the dough. Roll up the long side of the dough. Cut into 12 rolls and place them in a 9x13" baking dish. Cover and refrigerate overnight. Bake at 350° F for 20-25 minutes. Beat the icing ingredients together until creamy. Frost the cinnamon rolls while they are still warm. 

Overnight Oats

Jeremy saw a youtube video about overnight oats and we decided to try it.
 

Overnight Oats

1/2 cup oatmeal (not quick cooking)

1/2 cup milk

1/4 cup vanilla yogurt 

1 T chia seeds

1 T maple syrup or honey

Mix all ingredients together in a 16oz container.  Place in fridge overnight.  

Blueberry Syrup

We were making french toast and Jer wanted strawberries and whipped cream with it.  I went to the store for thick sliced bread and strawberries.  The strawberries were overpriced so I couldn't bring myself to buy them.  Leila had already made the whipped cream, so we wanted some fruit with it still.  I grabbed a bag of frozen blueberries and googled a syrup recipe.  I modified it slightly.  We used the syrup on the french toast and over ice cream.  Both were delicious.

Blueberry Syrup

1-2 cup blueberries (frozen)
1/2 cup water
1 cup sugar
1 T cornstarch 

If the blueberries have a lot of ice in the bag, rinse them first.  Then put in a small saucepan and add water and sugar.  Mash the berries a bit and bring to a boil over high heat.  Cook and stir for 1-3 minutes, then in a small bowl, whisk together the cornstarch with about 1/2 T cold water, then stir it into the syrup mixture.  Cook for about 1 more minute, then remove from heat.  It will thicken as it cools.  

Quiche Lorraine

This was a staple of my childhood, I love a great quiche.  The pie crust makes it so much better than an egg casserole.  Yum.

 (with mushrooms)

(regular)

Quiche Lorraine

1 pint half & half
8 eggs
1 cup cheddar cheese
1 cup swiss cheese
1/4 cup onion - chopped
8 slice bacon - cooked & crumbled
1/2 small can mushrooms - chopped - optional
dash salt & pepper
2 pie crusts

Mold the pie crusts into the pans, prick the crusts with a fork, then pre-bake them at 400° for 10 minutes. Whisk eggs, half & half, cheese, onion, bacon, and salt & pepper in a large bowl. Pour into prebaked pie crusts. Bake at 375° for 35-40 minutes.

(1 pie)
1 cup half & half
4 eggs
1/2 cup cheddar cheese
1/2 cup swiss cheese
1 T onion - chopped
4 slice bacon - cooked & crumbled
dash salt & pepper
1 pie crust

Ham, Cheese, and Potato Bake

This is another new recipe from The Modern Dutch Oven Cookbook.  It was a nice breakfast dish, maybe slightly bland, make sure you add enough salt & pepper.  We served it with tortillas, but it suggested serving it on English muffins in the cookbook, and it is fine just plain too.

Ham, Cheese, and Potato Bake

4 cup hash browns - diced
8 oz ham - diced
1 cup cheddar - shredded
1 bell pepper - diced
1 onion - diced
6 eggs - beaten
1 can cream of mushroom soup
1/2 cup milk
dash salt & pepper

Combine hash browns, ham, cheese, pepper, and onion in a Dutch oven.  In a medium bowl mix eggs, soup, and milk.  Season with salt & pepper and pour into the Dutch oven.  Cover and bake at 325° for 1.5-2 hours.

Egg Sandwich

My sister Lindsey told me how to make this, and it was delicious!

Egg Sandwich

1 egg
dash salt
dash pepper
splash milk
1 slice cheese
1 english muffin
1 slice bacon - optional

Toast english muffin, scramble egg with milk, salt, and pepper in a 2 cup round pyrex bowl - the perfect size for egg sandwiches!  Microwave egg mixture for 1:40 at 60% power.  Loosen egg from bowl with a spoon and place on english muffin.  Top with cheese and bacon or whatever your heart desires.

Oven Baked Bacon

Jeremy and I met working at Russ' Restaurant.  At the restaurant, they cooked bacon in the oven.  It turns out tender crisp which is exactly how I like it.  I looked online and found Martha's recipe for the time and temperature (picture is from Martha Stewart's website).

Oven Baked Bacon

1 package bacon

Grab a large baking sheet with edges (you do not want bacon grease falling into the bottom of your oven).  Place tin foil over the pan for easy clean up and put a few ripples in it so that the bacon grease has some places to drain.  Or you can use parchment paper like Martha.  Lay bacon strips on the pan, try not to overlap.  Bake at 400° for 15-18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.

Cinnamon Rolls

We were going to breakfast with Jer's family and I had offered to bring cinnamon rolls.  I had never made them before, so I researched recipes and this one claimed it could be done in 1 hour.  Since we were getting together at 8:30, I thought that sounded doable.  It wasn't, I had to bake them at their house, but they were relatively quick, and I did have kids hanging on my legs and begging to help stir while I was making them, so that might have affected the amount of time it took me :)

I did alter the recipe slightly, putting more butter in the cinnamon mixture and less in the frosting, since the written out instructions told me to use 1/2 cup of butter in the cinnamon part, but the actual recipe said 1/4 cup.  I didn't want to go overboard on butter, so I reduced the amount in the frosting, which I thought tasted great, and it made plenty, so I wouldn't have wanted the extra butter anyway.

Cinnamon Rolls

Dough:

1 cup milk 

1/2 stick butter

3 cups all-purpose flour

1/4 cup granulated sugar

1/2 tsp salt

1 envelope rapid rise yeast (2 1/4 tsp)

1 egg

Cinnamon-Sugar Filling:

1/3 cup granulated sugar

1/3 cup packed brown sugar

2 T ground cinnamon

1/2 stick butter - softened

Cream Cheese Frosting:

1/2 stick butter - softened

1/4 cup cream cheese - softened

1 1/2 cups powdered sugar

2 T milk

Combine milk and butter in a bowl, microwave 1 minute, stir, and heat in 15 second intervals until butter is just melted, stirring each time.  Put bowl in freezer to cool mixture until warm but not hot.  In a separate bowl, whisk together flour, sugar, and salt.  In the bowl of a stand mixer fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on 2 until combined. Add more flour until the dough stops sticking to the sides of the bowl.  Continue beating for 5 minutes.  Cover the bowl with a damp towel and let rest for 10 minutes in a warm place.  For the filling, whisk together sugars and cinnamon.  Turn dough out onto a floured work surface.  Use a floured rolling pin to roll the dough out into a large rectangle, about 14x9".  Spread the softened butter out evenly over the entire surface of the dough.  Sprinkle evenly with the cinnamon and sugar mixture.  Beginning at the 14" edge, tightly roll up the dough and pinch the seam together.  Cut the dough into 11 or 12 equal pieces.  11 rolls fit in a 9" pie plate, or 12 rolls fit in a 9x13" baking dish.  Grease the pan and place the rolls into it.  Cover again with a damp towel in a warm place and  let rise for 25 minutes.  Bake at 350 for 17-20 minutes.  Let cool for at least 5 minutes before frosting.  For the frosting beat together the butter, cream cheese, and milk. Add powdered sugar and beat together.  Add more powdered sugar until it reaches the desired consistency.

French Toast

Hard to say where I found this recipe, I changed it enough that I no longer attribute it to anyone but myself.

French Toast

2 cup milk
4 eggs
1 tsp vanilla
dash cinnamon
bread

Whisk together eggs, milk, vanilla, and cinnamon. Dip bread slices in the mixture until well coated and then place in a pan or on a griddle on medium heat. Cook until that side is done and then flip and cook until the other side is done.

Blueberry Cornbread

We made blueberry pancakes the other night but did not use up all of the berries in the bag from the freezer.  I wanted to make muffins or something with it, and corn muffins sounded good, so I searched online for a recipe, but all of them were with cornmeal, and I only had a corn muffin mix.  So I decided to make one up.  I made the batter according to the box, but added sugar and blueberries.  And some raw sugar on top, yum.  Also I was too lazy to make them as muffins, so I just put it all in a small pan.  It ended up tasting like a coffee cake.

Blueberry Cornbread

1 box corn muffin mix
1 egg
1/3 cup milk
1/4 cup sugar
1 cup blueberries.
raw sugar

Mix together corn muffin mix, egg, milk, and sugar.  Fold in blueberries.  Spoon into a greased pan and sprinkle with raw sugar.  Bake at 450° for 22 minutes.

Pancakes - Allergy Free

My friend who's son is also allergic to many of the same things as Henry passed this pancake recipe along.

Pancakes - Allergy Free

1 cup bisquick (gluten free)

1 cup milk (almond milk - milk free)
2 T vegetable oil
2 T applesauce

In a mixing bowl, whisk together bisquick, milk, oil, and applesauce.  Spoon onto hot griddle and cook until golden.

Apple Cinnamon Raisin Oatmeal

This seems like a weird recipe to post, but since I eat it almost every day, I thought it was worth it.  If it is good enough to eat almost every day for a month, it is good enough to put on the blog.

Apple Cinnamon Raisin Oatmeal

1/2 cup quick cooking oats
dash salt
3/4 cup water
dash cinnamon
1 T brown sugar
1/3 cup raisins
1-2 T apple cider

Mix oats and salt with your fingers so you don't get any salty patches.  Add water and microwave for 1 minute.  Stir in cinnamon, brown sugar, raisins, and apple cider. 

Banana Pancakes

How wonderful to eat something soft and bread-like.  I have been missing that lately.  These pancakes were really good!  This amount makes the pile seen here, about 9 small and thick pancakes.

Banana Pancakes

1 cup pancake mix (betty crocker gluten free - wheat free)
1 1/4 cup milk (almond milk - milk free)
1 tsp vanilla
1/3 large banana or 1/2 small banana

Mash the banana in a mixing bowl with the tines of a fork.  Add pancake mix, almond milk, and vanilla, whisk together until smooth.  Lightly grease a hot griddle.  Spoon batter onto griddle and cook.  Flip when bottom is firm.  Serve with vegan buttery spread and syrup.

Dad's World Famous Scrambled Eggs

Growing up, dad always called these his World Famous Scrambled Eggs.  I totally believed him.  They are delicious after all.  We have passed the name down, and Leila calls them Papa's famous world eggs.  She got it out of order a bit, but how cute is that?

World Famous Scrambled Eggs

9 eggs
1/4 cup milk
4-5 slices velveeta cheese
salt & pepper

Crack eggs into a skillet and scramble.  Add milk and salt and pepper and stir together.  Rip cheese into small pieces and add to pan.  Cook on high scraping the sides of the pan until done.  You can adjust the amounts based on how many people you are serving.

Baked Blueberry Pancakes

 

I found this recipe on Plain Chicken, my new favorite spot to find new recipes. I stole the picture because I forgot to take my own.  It turned out great, no flipping :)  It only makes a little bit though, so make sure to pair it with some eggs or something else if you are feeding a family.

Baked Blueberry Pancakes

3/4 cup milk
2 T butter - melted
1 large egg
1/2 tsp vanilla
1 T sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1 cup blueberries - fresh or frozen (no need to thaw)

In a large mixing bowl, mix together milk, butter, egg, and vanilla. Stir in sugar, flour, baking powder and salt.  Stir in blueberries.  Pour batter into a greased 8x8" baking dish.  Bake at 350° for 25 minutes.

Sticky Buns

I adapted this recipe from a lady at my church.  I make them for a group of women who get together every month, and make them almost every time.  If I make something else, I am asked to bring the sticky buns for the next time - they are that good!

Sticky Buns

2 loaves frozen white bread - thawed
1 stick butter - melted
1 cup brown sugar
1 tsp cinnamon
3 T milk
1 cup powdered sugar
1 tsp butter - melted
1 tsp vanilla
milk

Grease a 9x13" pan. Break one loaf into walnut sized pieces and place in the bottom of the pan. Mix together butter, brown sugar, cinnamon, and 3 T milk, pour half over bread, break the second loaf and pour remaining cinnamon mixture on top. Let rise in fridge overnight. Cover with tin foil and bake at 350° for 1 hour. Glaze: Mix powdered sugar, butter, vanilla and milk to desired consistency, pour over warm buns.