Buttermilk Pancakes

Sometimes I serve pancakes for lunch. The reason is that I don't have time to whip them up for breakfast. I make a big batch for lunch and then I freeze the leftover pancakes so we have quick easy breakfast. Just freeze them and put in a Ziploc. Then you can take one out and heat it up in the microwave for a quick weekday breakfast.

Ingredients

2 eggs
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1-2 tablespoon vegetable oil or cooking spray
maple syrup, for serving

Directions

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
Add the buttermilk, melted butter and vanilla and mix well.
Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
Heat lightly greased griddle at 350 degrees.
Pour about 1/3 cup of the batter onto griddle for each pancake.
Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
Repeat with remaining batter

Breakfast Cookies

I know it has been a long time since I have posted. So sorry about that. I have been cooking a little more lately now that I have this whole pregnancy thing under control. I came across this recipe in a Better Homes and Gardens magazine. These were good but more like a straight up cookie rather than a "breakfast" cookie. But don't think we didn't eat them for breakfast. I mean they are called a breakfast cookie right?

1/2 cup butter, softened
1/2 cup smooth peanut butter
1-1/4 cups sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup water
1 egg
1 Tbsp. vanilla
1-1/2 cups all-purpose flour
1 cup rolled oats
1 cup golden raisins and/or milk chocolate pieces (of course I used the chocolate)
3 cups round toasted oat cereal (such as Cherrios)

Directions
1. Preheat oven to 375 degrees F. In large mixing bowl beat butter and peanut butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping sides of bowl. Beat in water, egg, and vanilla until combined. Beat in flour until combined. Beat in as much of the rolled oats as you can with mixer. Stir in any remaining rolled oats. Stir in raisins and oat cereal.

2. Drop dough by scant 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet. Flatten slightly. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes. Transfer to a wire rack and let cool completely. Store cookies in tightly covered container for up to 5 days or freeze for up to 3 months. Makes 24 (2-cookie) servings.

Blueberry French Toast

Occasionally I serve breakfast for dinner. It is a cheap alternative to your regular dinner and it's fun to change it up. So I usually try to come up with one special treat to go along with it. I found this recipe in an old Taste of Home magazine. I did cut the recipe in half because it would have been way too much for us to eat. The syrup/ sauce is amazing. It would be a great substitute anytime you needed a can of blueberries in syrup. This was yummy, yummy.

Ingredients:
12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey

SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter
Directions:

Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.
In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast.

Easy Biscuits

Alright folks. Here is a super easy biscuit recipe. This is not my deal. My mother made these last time I was home. They are so yummy. We served them with dinner but I think they would be especially good for breakfast with gravy.
2 C. flour
1/4 C sugar
1/2 t. salt
3 T. oil
1 pkg dry yeast
3/4 C lukewarm water

mix flour, sugar,salt and oil
disolve yeast in warm water and add to flour mixture -mix
knead slightly on floured surface
roll out and cut into biscuits
place in greased pan
cover and let stand 30 min
bake at 400 degrees until browned about 12 -15 min

this will make about 6 big biscuits -easliy doubled for a dozen

Jamie's Zucchini Bread

My friend Jamie gave me this recipe when she saw I had one million zucchini sitting on my kitchen counter. She comes on Monday and brings me the coupons she has saved me from her newspaper and I give her some garden veggies in return. So that is a great trade for me. I made this yesterday and it was super easy and good. I did one loaf of bread and one pan of muffins (6). I took the muffins out after 30 minutes. The bread needed 55 minutes. I think my loaf pan was bigger.

3 Eggs
1 Cup Oil
2 Cups Sugar
1 Tsp Salt
1 Tsp Baking Powder
1 Tsp Soda
2 Cups Peeled, Grated Squash or Zucchini
2 Tsp Cinnamon
3 Cups Flour
1/2 Cup Nuts

Beat eggs til foamy with mixer. Add oil, sugar, squash. Mix well-don't use mixer. Add dry ingredients that have been sifted together. Makes two small loaves. Bake 325 degrees for 45 minutes.

(Only fill loaf pan 1/2 full as it will rise)

Chocolate Chip Muffins

I thought these were tasty. I think you need to take them out of the pan after 5 minutes as the recipe says to do. I didn't. I just let them cool in the pan and mine were a little dry. Live and learn. Next time I will follow the rules.

12 -18 muffins



Ingredients

2 cups all-purpose flour
1/3 cup light-brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla
1 (11 1/2 ounce) package milk chocolate chips
1/2 cup walnuts or pecans, chopped

Directions

1 Preheat oven to 400°F.
2 Grease twelve muffin cups.
3 In a large bowl, stir together flour, sugars, baking powder, and salt.
4 In another bowl, stir together milk, eggs, butter, and vanilla until blended.
5 Make a well in center of dry ingredients.
6 Add milk mixture and stir just to combine.
7 Stir in chocolate chips and nuts.
8 Spoon batter into prepared muffin cups.
9 Now bake for 15-20 minutes
10 Remove muffin tin to wire rack.
11 Cool for 5 minutes.
12 Remove from tins to finish cooling.
13 Serve warm or completely cool.
14 These muffins freeze well.

I got this from RecipeZarr.com

Granola Bars

Let me start by saying I had no idea how to take a photo of these so that's the best I could do. These are so good! But I don't know that I would call it a granola bar. More like a cookie to me. Whatever, they are so yummy and easy. CLICK HERE for the recipe. I have been making a lot these recipes lately and have enjoyed cooking Tammy's food very much. I did cut the recipe in half and also I used a 9X13 pan instead of a jelly roll pan. Also I used marshmallows not marshmallow cream. She says you can use either. My only reasoning was that the marshmallows were cheaper at the store. I hope you will try this. We loved these.

Peanut Butter Baked Oatmeal

I am always looking for new recipes to try. Especially for breakfast because I end up feeding the children the same ole stuff. I have been trying some of the recipes posted on Lynn’s Kitchen Adventures lately. I have made several of her dishes all of which were very tasty. This baked oatmeal was a great variation of plain oatmeal. Since it was served in a pan I tried to tell Meredith (my two year old) that it was cake. She took one bite and informed me that it was in fact oatmeal, not cake! Anyway, you can find the recipe here along with a bunch of other great ones that I can’t wait to try.

Brunch Casserole

If the only reason you are looking at this blog is to see if I will ever put the Brunch Casserole up here it is! This came from my friend Chris Crow. Ya’ll know Chris? What a lovely young lady. This is excellent and also freezes well. If you have leftovers stick it in the freezer. When you warm it up it tastes about the same. Now when I make this I just whip the whole thing up in the morning because it’s simple and quick enough that I can do that. However it has been my experience if you want to mix it up the night before it will need to cook a little longer because the ingredients are all cold. (Had to add that because I do have a few semi-retarded fiends) You know who you are girls. Don’t be ashamed just embrace it. If you go to a brunch take this dish. Everyone will think you’re the coolest girl at the party. kreid

Ingredients
1 T. butter melted
10 eggs
16 oz. shredded mild or sharp cheddar cheese (best if thicker shred)
16 oz. cottage cheese
8 oz diced green chili peppers
Optional: crumbled sausage, diced red peppers-whatever you like-but it’s also great plain!
1 cup flour
1 tsp. baking powder
½ tsp salt
½ cup butter melted
Directions: To prepare ahead of time- mix first 5 (6) ingredients, cover and leave in fridge overnight. The next morning, preheat oven to 350. Grease a 9X13 baking dish. Mix flour and baking powder and salt together. Stir into egg mixture. Add melted butter. Pour into baking dish and cook from 40-60 minutes (I cook for 45) until lightly brown.

Blueberry Coffee Cake

You saw yesterday where I bought all those biscuits and I know you were thinking what is she going to do will all those biscuits. What a hog, you said to yourself. There are lots of things you can do with a can of biscuits. Here’s a recipe that we enjoy at the Reid house. This is a Paula Dean recipe that I have modified just a bit. Cheap and yummy and I serve it as a dessert. Yes, you were right. I am a hog. Oh the shame! Blueberries go on sale at Homeland for a dollar so watch for that. I just stock up and keep them in the freezer because hubby really likes them. He tries very hard to be healthy and then I sneak in and sabotage his efforts with something such as this and he just can’t resist. I guess you could say this is a healthy recipe because it does have blueberries and oats in it. What do you think? No?? Give it a try, it will not disappoint. kreid


Ingredients
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
Directions
Preheat oven to 375 degrees F.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 35 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.