submitted by Marbree Hardee
Ingredients
4 cups blueberries (any fruit will work)
Crisp:
1 cup old-fashioned oats
1/2 cup chopped raw pecans
1/2 cup almond meal
1/4 cup olive oil
1/4 cup pure maple syrup
1/2 teaspoon salt
Whipped cream or vanilla ice cream (why not?)
Instructions
1.Add blueberries to an 8x8 pan or a medium size casserole dish.
2.Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a bowl. Toss to combine. Distribute crisp evenly over blueberries. Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen. Top with vanilla yogurt, whipped cream, or ice cream.
SOURCE: http://bakedbree.com/gluten-free-blueberry-crisp-2
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tailgate Breakfast Casserole
submitted by Anna Kaminski
~ This is a very quick casserole to make…and is super yummy! Jordan and I take the leftover casserole and use it to make breakfast burritos!
Servings: 6-8
Ingredients:
• 3 eggs
• 1 lb. cooked sausage
• 1 ½ cups hash browns (diced or shredded)
• 2/3 cup milk
• 1 can cream of celery soup (I know it sounds weird…but trust me it is SO GOOD!)
• 1 cup grated cheese
• Tabasco sauce to taste (optional)
Brown sausage and mix with hash browns in a large bowl. Combine soup, milk, egg and cheese (Add Tabasco sauce if you want it a little spicy!). Stir all ingredients together, and put in a greased, 13x9 pan. Cook at 350 degrees for 30-40 minutes, or until you can stick a knife in and it comes out fairly clear.
~ This is a very quick casserole to make…and is super yummy! Jordan and I take the leftover casserole and use it to make breakfast burritos!
Servings: 6-8
Ingredients:
• 3 eggs
• 1 lb. cooked sausage
• 1 ½ cups hash browns (diced or shredded)
• 2/3 cup milk
• 1 can cream of celery soup (I know it sounds weird…but trust me it is SO GOOD!)
• 1 cup grated cheese
• Tabasco sauce to taste (optional)
Brown sausage and mix with hash browns in a large bowl. Combine soup, milk, egg and cheese (Add Tabasco sauce if you want it a little spicy!). Stir all ingredients together, and put in a greased, 13x9 pan. Cook at 350 degrees for 30-40 minutes, or until you can stick a knife in and it comes out fairly clear.
Baked German Pancake
submitted by Anna Kaminski
~ Family favorite breakfast – a German spin on your normal pancake!
Servings: 2
Ingredients
• 3 eggs
• ½ cup flour
• ½ tsp. salt
• ½ c milk
• 2 T butter, melted
Preheat oven to 450 degrees. Whisk eggs, add flour, salt, and whisk until smooth. Add milk a little at a time and whisk well. Whisk in butter. Heavily grease a skillet and pour batter into it. Bake at 450 degrees for 15-20 minutes, until browned. It will look puffy! Serve immediately with powdered sugar, syrup, honey, etc.
~ Family favorite breakfast – a German spin on your normal pancake!
Servings: 2
Ingredients
• 3 eggs
• ½ cup flour
• ½ tsp. salt
• ½ c milk
• 2 T butter, melted
Preheat oven to 450 degrees. Whisk eggs, add flour, salt, and whisk until smooth. Add milk a little at a time and whisk well. Whisk in butter. Heavily grease a skillet and pour batter into it. Bake at 450 degrees for 15-20 minutes, until browned. It will look puffy! Serve immediately with powdered sugar, syrup, honey, etc.
Buttermilk Syrup
submitted by Molly Miner
½ C. buttermilk
1 cube butter
½ tsp. soda
1 C. sugar
1 TB. Karo syrup
1 tsp. vanilla
Put all but vanilla in a pan. Boil for 5 minutes. Remove from heat and add vanilla. Serve over your favorite sweet breakfast.
½ C. buttermilk
1 cube butter
½ tsp. soda
1 C. sugar
1 TB. Karo syrup
1 tsp. vanilla
Put all but vanilla in a pan. Boil for 5 minutes. Remove from heat and add vanilla. Serve over your favorite sweet breakfast.
Eggs on the Golden Rod (breakfast)
submitted by Molly Miner
4 eggs
2 TB. butter
2 TB. flour
2 C. milk
salt and pepper to taste
Bread (to make toast)
Hard boil your eggs (this could take about 12 minutes). While the eggs are boiling make your white sauce. To do this melt your butter on the stove and then add flour to the melted butter. Stir butter and flour with a fork or whisk until it looks like paste. Add milk and whisk until smooth. Stay close to the stove and whisk/stir often. After eggs are done place them in cold water to cool them down. Peel and cut up eggs. Put eggs in stove mixture and add salt and pepper to taste. Serve over toast.
4 eggs
2 TB. butter
2 TB. flour
2 C. milk
salt and pepper to taste
Bread (to make toast)
Hard boil your eggs (this could take about 12 minutes). While the eggs are boiling make your white sauce. To do this melt your butter on the stove and then add flour to the melted butter. Stir butter and flour with a fork or whisk until it looks like paste. Add milk and whisk until smooth. Stay close to the stove and whisk/stir often. After eggs are done place them in cold water to cool them down. Peel and cut up eggs. Put eggs in stove mixture and add salt and pepper to taste. Serve over toast.
Favorite Green Smoothie
Recipe from Annie McAferty
1 cup almond milk (or any other milk, dairy or
non-dairy)
½ -1 banana (frozen or not, it’s good either
way)
1 scoop peanut butter (about 2 TBSP)
1 large handful spinach (about 1 cup packed)
small squirt of honey or agave
½ tsp vanilla
5 or 6 large ice cubes
Put ingredients in the blender in the order
listed. Blend well for at least 30 seconds until it has reached smooth
consistency. Enjoy!
Christmas Morning French Toast
submitted by Tricia Keeler
(aka Anytime We Have Something Random to Celebrate and Have an Excuse to Eat Something Extremely Unhealthy French Toast)
Batter:
• 4 eggs
• ¼ cup sugar
• 1 Tbsp cinnamon
• ½ cup heavy whipping cream
• 1 tsp vanilla
• 1 Tbsp applesauce
Whisk all the ingredients in a bowl. Then dip both sides of a slice of bread in batter and yata yata, we all know how to make French toast. . . moving on!
Syrup: Melt the following ingredients in an obnoxiously large pot. Seriously, make the pot WAY too big, you’ll thank me later. Bring to boil.
• ½ cup (1 cube) butter
• ¾ cup sugar
• ½ cup buttermilk
After that is boiling, whisk in the following:
• 1 tsp vanilla
• 1 tsp baking soda
I always add the vanilla first, once the baking soda is in, whisk with everything your momma gave ya. The syrup will foam up a lot (hence the big pot), I suggest serving the syrup immediately since the foam goes down pretty quickly and the foam is fun to eat.
(aka Anytime We Have Something Random to Celebrate and Have an Excuse to Eat Something Extremely Unhealthy French Toast)
Batter:
• 4 eggs
• ¼ cup sugar
• 1 Tbsp cinnamon
• ½ cup heavy whipping cream
• 1 tsp vanilla
• 1 Tbsp applesauce
Whisk all the ingredients in a bowl. Then dip both sides of a slice of bread in batter and yata yata, we all know how to make French toast. . . moving on!
Syrup: Melt the following ingredients in an obnoxiously large pot. Seriously, make the pot WAY too big, you’ll thank me later. Bring to boil.
• ½ cup (1 cube) butter
• ¾ cup sugar
• ½ cup buttermilk
After that is boiling, whisk in the following:
• 1 tsp vanilla
• 1 tsp baking soda
I always add the vanilla first, once the baking soda is in, whisk with everything your momma gave ya. The syrup will foam up a lot (hence the big pot), I suggest serving the syrup immediately since the foam goes down pretty quickly and the foam is fun to eat.
Honeysauce Granola Bars
submitted by Stephanie Pruitt
Soo good and sooo good for you!
Long ago I found this granola bar recipe and I've been making them nonstop ever since. The pictures on her blog are a lot prettier than mine, but as I've adjusted the recipe to our particular tastes, I've included my own low-quality pictures.
Ingredients for Stephanie's (almond walnut raisin):
When
the oven is ready, put the cookie sheet in the oven and heat the
honeysauce on a medium stove plate. Line a 9x13 casserole dish with
tinfoil, then spray with non-stick spray.
Toast
the oats/nuts for 10-12 minutes, stirring once or twice. Continually
stir the honeysauce. About the time the nuts are done, it should be
bubbling like this:
Pour the oats/nuts into a bowl. Add vanilla to the honeysauce and pour over the oats.
Mix really well, then pour the granola into prepared pan.
Spray
another sheet of foil with non-stick and press down the granola. You
can use an 8x8 pan to help press hard and even, so they keep their
granola bar shape when cooled. Remove top sheet.
If
making the chocolate peanut bars, press the chocolate in while the
granola is still hot. Alternatively, I'm sure you could sprinkle the
chocolate over the granola, wait a minute to melt it, and then spread it
evenly.
Let cool for at least 6 hours. DON'T take a shortcut with the fridge or freezer; it will make them brittle and not as yummy.
When
cool, turn the granola out of the tinfoil onto a cutting board. You
can use the chocolate chips as guidelines for cutting the bars.
Using
the tinfoil from lining the dish and from pressing the top, wrap each
bar. You can also use plastic wrap or other material.
Mark's are the bars with "C" for chocolate. :)
Yum!
This recipe is easy and delicious, and makes 20-22 granola bars!
Store them in an airtight container and enjoy them for weeks.
Price for Stephanie's: $.33/bar.
Price for Mark's: $.22/bar.
Based of of this chart.
Cheap, healthy, easy, DELICIOUS!
Long ago I found this granola bar recipe and I've been making them nonstop ever since. The pictures on her blog are a lot prettier than mine, but as I've adjusted the recipe to our particular tastes, I've included my own low-quality pictures.
Ingredients for Stephanie's (almond walnut raisin):
- 3 cups oats
- 3/4 cup wheat germ
- 1 cup walnuts
- 1 cup almonds
- 2/3 cup brown sugar
- 1/2 cup honey
- 4 Tbsp butter
- 2 tsp vanilla
- 1/2 tsp salt
- 1/2 cup raisins
- 3 cups oats
- 1 cup wheat germ
- 1 1/2 cup peanuts
- 2/3 cup brown sugar
- 1/2 cup honey
- 4 Tbsp butter
- 2 tsp vanilla
- 1/2 tsp salt
- chocolate chips
When
the oven is ready, put the cookie sheet in the oven and heat the
honeysauce on a medium stove plate. Line a 9x13 casserole dish with
tinfoil, then spray with non-stick spray.
Toast
the oats/nuts for 10-12 minutes, stirring once or twice. Continually
stir the honeysauce. About the time the nuts are done, it should be
bubbling like this:
Pour the oats/nuts into a bowl. Add vanilla to the honeysauce and pour over the oats.
Mix really well, then pour the granola into prepared pan.
Spray
another sheet of foil with non-stick and press down the granola. You
can use an 8x8 pan to help press hard and even, so they keep their
granola bar shape when cooled. Remove top sheet.
If
making the chocolate peanut bars, press the chocolate in while the
granola is still hot. Alternatively, I'm sure you could sprinkle the
chocolate over the granola, wait a minute to melt it, and then spread it
evenly.
Let cool for at least 6 hours. DON'T take a shortcut with the fridge or freezer; it will make them brittle and not as yummy.
When
cool, turn the granola out of the tinfoil onto a cutting board. You
can use the chocolate chips as guidelines for cutting the bars.
Using
the tinfoil from lining the dish and from pressing the top, wrap each
bar. You can also use plastic wrap or other material.
Mark's are the bars with "C" for chocolate. :)
Yum!
This recipe is easy and delicious, and makes 20-22 granola bars!
Store them in an airtight container and enjoy them for weeks.
Price for Stephanie's: $.33/bar.
Price for Mark's: $.22/bar.
Based of of this chart.
Cheap, healthy, easy, DELICIOUS!
Holiday French Toast
submitted by Stephanie Pruitt
Our Christmas breakfast! This is so yummy you could serve it without syrup...but who says no to extra sugar, right? Also...this doesn't make a bad dinner. :)
Original recipe from 5 Dollar Dinners.
Ingredients:
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup melted butter
- 3 apples, peeled, cored, sliced
- ½ cup craisins
- 8-9 slices hearty bread
- 6 eggs, beaten
- 1 ½ cups milk
- 1 Tablespoon vanilla
- 2 teaspoons cinnamon
- In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in chopped apples and craisins until evenly coated. Pour into prepared pan.
- Arrange bread slices over apples. In same bowl, whisk together eggs, milk, vanilla, and 2 t cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with tin foil and refrigerate overnight.
- Preheat oven to 375. Remove dish from refrigerator while oven is heating. Bake covered for 40 min, remove cover and bake 5 more min.
Breakfast Quinoa
submitted by Stephanie Pruitt
Pictured: breakfast quinoa prepared with apple and topped with yogurt, blueberries, and brown sugar.
Yield: 4 servings.
Ingredients:
- 1/2 c oatmeal
- 1/2 c quinoa
- 1 t cinnamon
- 1/4 t salt
- 2 T ground flax seed, opt
- 1 apple, peeled and chopped, opt
- raisins to taste, opt
- 2 c water
Directions:
- Combine all ingredients in a large microwaveable bowl. Microwave 10-12 min, stirring once or twice.
- Top with favorite toppings.
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