Easy Quiche

 original recipe here

1 unbaked pie crust 

6 large eggs

3/4 cup milk

3/4 tsp salt

1/4 tsp black pepper

1 cup cubed cooked ham

1 1/2 shredded cheddar cheese, divided

Preheat oven to 375°.

Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.

In a large bowl, whisk together eggs, milk, salt and pepper.

Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. 

Sprinkle remaining ½ cup cheese on top of egg mixture.

Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

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Pumpkin Roll Pancakes

 Original recipe found here

Pancakes:

1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/2 cup brown sugar
4 tsp baking powder
2 tsp baking soda
1 tsp table salt
3 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground cloves
1 1/2 tsp ground ginger
3 cups buttermilk
3 tsp vanilla extract
4 TBSP canola oil
4 eggs
1 1/3 cup pumpkin puree

Cream Cheese Whipped Cream

8 ounces cream cheese (low fat is fine, but not fat free)
1/2 cup powdered sugar
2 teaspoon vanilla extract
1 cup whipping cream (heavy or regular) whipped until medium peaks form
Real maple syrup for drizzling

1) Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy. Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth. Add the rest of the whipped cream and use a spatula to gentlyfold in (do not beat).  Cover and refrigerate until ready to use.   

2) Prepare pancakes. Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Make sure to break up any clumps of brown sugar. In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin. Combine wet ingredients with dry and gently combine until mixed. Do not over-mix.

3) Heat a nonstick griddle to medium heat. When hot, use butter or nonstick spray to coat the pan. Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long). Flip pancakes and cook remaining side.

Peanut Butter Chocolate Chip Banana Muffins

 original recipe here

1 cup butter, softened to room temp
3/4 cup brown sugar
2 large eggs
1/3 cup plain Greek yogurt
3/4-1 cup creamy peanut butter
2 cups mashed banana
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
**chocolate chips (optional, and as much or as little as you want)

-Preheat oven to 350º

-Beat together wet ingredients well until smooth (make sure that butter is SOFT so there won't be clumps of butter). Whisk together dry ingredients, then mix to combine with wet ingredients. 

-Put liners in the muffin tin, then fill with about 3 TPSP of batter. Bake for 20-24 minutes.

Oatmeal Protein Muffins

 Original recipe found here

3 very ripe bananas (or 1 cup applesauce)

1 cup milk

1/2 cup peanut butter (or other nut butter)

2 eggs

1/4 cup maple syrup (or honey)

1 tsp vanilla

1 TBSP baking powder

1/4 cup ground flaxseed meal

1 TBSP chia seeds

3 cups whole oats

chocolate chips to taste (optional)

--Preheat oven to 375•. Spray muffin pan, or spray muffin liners.

--Mash bananas in large mixing bowl, then add all other ingredients. Stir well.

--Scoop into muffin pan, about 2/3 full. Bake for 25 mins and cook on rack.

Protein Pancakes

 original recipe found here

1 cup rolled oats

5 eggs

1 cup cottage cheese

1/2 tsp vanilla

1/4 tsp cinnamon

1 TBSP sugar

--Blend all ingredients in a blender. Pour batter by 1/4 cup onto heated skillet and cook both sides until done.

Creme Brûlée Oatmeal

 Original recipe found here

salt

1 cup steel cut oats

1/2 tsp cinnamon

1 tsp vanilla

1/4 cup heavy cream

1 TBSP white sugar

-Bring 4 cups water and salt to a boil over medium-high heat, and stir in the oats, cinnamon and vanilla. Lower the heat and continue simmering, stirring occasionally, until the mixture is very thick, about 30 to 35 minutes. Stir in the heavy cream.

-Preheat the broiler to high. Spoon the oatmeal into a quart-sized baking dish or individual baking cups. With a spatula or the back of a spoon, smooth the oatmeal to make a flat surface.

-Sprinkle the sugar evenly overall. Set the baking dish or cups on a baking sheet and run under the broiler to create a crackly sugar crust, about 3 to 5 minutes, watching so it doesn’t burn, OR use a creme brûlée torch. Remove and serve while hot.

Orange Rolls

 Original recipe found here

1 recipe of perfect bread

Filling:

1/2 cup butter, softened

1 cup white sugar

2 TBSP orange zest

Orange Glaze:

4 oz cream cheese, softened

1/4 cup butter, softened 

1 cup powdered sugar

1-2 TBSP orange juice

Directions:

1) Follow instructions for making bread dough.

2) In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.

3) Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.

4) Preheat oven to 350°. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.

5) While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.

6) Frost warm rolls.

Croissant Bread Pudding w/ Pecan Toffee Sauce

Original recipe found here 

Bread Pudding:

6 jumbo croissants (8 large, or 12 small)

3 cups heavy cream

6 egg yolks

3/4 cup sugar

1/8 tsp salt

Pecan Toffee Sauce:

3/4 cup brown sugar, tightly packed

1/3 cup butter

1/3 cup heavy whipping cream

1 tsp almond extract

1/2 cup toasted pecans

1. Preheat oven to 350F. 
2. For the bread pudding:
3. In a large bowl mix together the egg yolks and sugar.
4. Then whisk in the heavy cream and whisk until fully incorporated.
5. Tear croissants into pieces and place half of the croissants into a 9x13 baking dish that has been sprayed with baking spray.
6. Pour half the custard over the bread pieces in the pan.
7. Press down the bread pieces with your hands until the bread is soaked with the custard. 
8. Add the remaining croissant bread pieces, and the remaining custard mixture. 
9. Bake the bread pudding for 45-55 minutes until golden on top.
10. Cool for 10 minutes and serve warm. While it cools, make the pecan sauce.

For the pecan toffee sauce:

1. Stir brown sugar and butter in a heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
2. Add cream and almond extract and bring to a simmer.
3. Simmer for about 5 minutes and then add pecans.
4. Serve on top of bread pudding.

Carrot Cake Pancakes w/ Cream Cheese Frosting

Original recipe found here 

• 1 ¼ cup (6oz/180g) all purpose flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ Cup (1 ½ oz / 45g) brown sugar*
• 1 ¼ cup (10oz/280g) milk
• 1 teaspoon vanilla extract
• 2 cup (5 ½ /150g) carrots, peeled chopped
• 2 tablespoons raisins
• 1 egg

2 tablespoons vegetable oil

Cream Cheese Frosting:

8 oz. cream cheese

1/2 cup heavy cream

1/4 cup white sugar

2 tsp vanilla

• In a blender add in chopped carrots and pulse until fine.
• To the carrots, add the vanilla, egg, milk, raisins and pulse until well blended and the mix turns orange. The mix will get thick.
• In a large bowl mix together the dry ingredients: flour, baking powder, cinnamon, salt and brown sugar.
• Add the carrot mixture and oil to dry ingredients and stir to combine. Don't over-mix or your pancakes will end up flat and tough.
• Heat a griddle to medium heat. It’s important to have a steady medium heat for cooking pancakes. When griddle is hot, add a little butter.
• Scoop a big spoonful of batter onto the griddle. Cook on first side until bubbles form all over the top of the pancake and the edges begin to change color. These bubbles are important to hold up your pancake.
• Flip pancake and cook 1 to 2 minutes on second side.
• For the Cream Cheese Frosting: Place the cream cheese, vanilla and sugar in the bowl of your stand mixer or hand mixer.
• Beat the ingredients until the cream cheese is smooth.
• Add in the cream and continue to beat until the mix thickens, around 2 minutes.
• Serve a big dollop of the Cream Cheese Frosting on top of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts. Everything combined makes the most incredible stack of pancakes.

Orange Bow-Knot Cinnamon Rolls

*recipe from Barbara Burningham*

(yields 3-4 dozen)

Dough:

2 cups warm water

2 TBSP yeast

3/4 cup oil

3/4 cup sugar

5 eggs, beaten

2 tsp salt

8 1/2 cups flour

Dipping Mixture:

1 1/4 cups butter

3 cups sugar

6 TBSP cinnamon

Glaze:

3 cups powdered sugar

1/3 cup orange juice

Milk

1) Preheat oven to lowest setting, then turn off. 

2) Mix all ingredients in stand mixer (or spoon) until combined (dough will be sticky). Place dough in greased bowl, spray top of dough with cooking spray, then lay plastic wrap over the dough. Place in warm oven (with the temperature turned OFF) for about 1 hour, or until the dough doubles in size.

3) Melt 1 1/4 cups of butter in microwave or on the stove. Mix 3 cups sugar and 6 TBSP cinnamon in a bowl. Set aside.

4) Roll out dough on a large floured surface. Brush some of the melted butter on the rolled out dough with a basting brush until the top layer of dough is covered, then sprinkle some of the cinnamon/sugar mix over top of the butter.

5) Carefully fold the dough in half once.

6) Repeat brushing butter on the top of the folded dough, and sprinkle part of the cinnamon and sugar.

7) Carefully fold the dough in half one more time. Roll out dough once more to about 1/3 inch thick. 

8) Using a pizza cutter, cut strips of dough about 1 inch wide and 4 inches long.

9) Take one strip of dough, dip it into the melted butter (making sure the dough strip is coated in butter), then coat it in the cinnamon and sugar mixture. Tie dough strip into a knot, and place on a greased pan. Repeat process with each strip of dough.

10) Let rolls rise for 45 minutes.

11) Bake rolls at 350º for 15-20 minutes. **Using a baking mat (such as Silpat) will help prevent any burning on the bottoms of rolls

12) Move rolls to cooling rack, cover with glaze, and let cool.

Easy Sausage Gravy

Original recipe found here

16 oz breakfast PORK sausage (the fat makes all the difference)

1/4 cup flour

2 1/2 cups milk

salt & pepper to taste

*Try it with these biscuits and it will be the best day of your life

Cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.

Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Sea Salt Dark Chocolate Granola

Original recipe found here

3 cups gluten-free rolled oats
1 cup chopped pecans
1/4 cup shredded coconut
3 Tbsp white sugar
1/2 tsp sea salt
1/3 cup cocoa powder
1/4 cup coconut oil
1/2 cup maple syrup

1. Preheat oven to 350°.
2. To a food processor, add the oats, nuts, coconut, sugar, salt, and cocoa powder. Pulse a few times to combine.
3. In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it's a finer texture, but this is optional.
4. Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 20-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
5. Let cool completely. Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.

Blueberry Streusel Coffee Cake

Original recipe found here

STREUSEL

• 1/2 cup flour
• 1/2 cup packed brown sugar
• 3/4 teaspoon cinnamon
• 4 tbsp butter, melted

COFFEE CAKE

• 1/2 cup sugar
• 6 tbsp salted butter, room temperature
• 1/4 cup sour cream
• 1/4 cup milk
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 tsp baking powder
• 1 cup all-purpose flour
• 1 1/4 cups blueberries

GLAZE

• 3/4 cup powdered sugar
• 1–2 tbsp milk

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.

2. To prepare the streusel, add flour, brown sugar, cinnamon and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.

3. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.

4. Add sour cream and milk and mix until well incorporated.

5. Add egg and vanilla extract and mix until smooth.

6. Combine flour and baking powder in a separate bowl.

7. Add dry ingredients to batter and mix until smooth.

8. Spread half of the cake batter into the bottom of the cake pan.

9. Top batter with about half of the streusel mixture, then half of the blueberries.

10. Spread remaining cake batter over streusel.

11. Sprinkle remaining streusel and blueberries over the top of the cake batter.

12. Bake for 34-36 minutes, or until a toothpick inserted comes out with a few crumbs.

13. Remove cake from oven and allow to cool in the pan for about 20 minutes. Then remove to cooling rack to finish cooling.

14. To make the glaze, combine powdered sugar and milk in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.

15. Drizzle the glaze over the coffee cake and sprinkle a few more blueberries over top.

Streusel Coffee Cake

Cake Batter:
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg

Streusel:
1/2 cup brown sugar
2 tsp cinnamon
1/2 c finely chopped walnuts
2 TBSP melted butter
-Mix well

-Preheat oven to 375*
-Grease square 9" pan
-Blend all cake ingredients, and spread half of the batter into the greased pan.
-Sprinkle half of streusel topping on batter, pour remaining batter on top, and then finally sprinkle remaining streusel on top.
-Bake for 30-35 minutes.

Easy Banana Apple Muffins

Original recipe from momscoop.com

Ingredients

3 Ripe bananas smashed
2 medium apples peeled, fine chopped
1/3 c . Melted butter
1 c . Sugar
1 Egg beaten
1 1/2 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 c . all-purpose flour
1 1/2 teaspoon cinnamon

Instructions

-Preheat oven to 350°F
-Mash bananas
-In a large bowl: use a wooden spoon to mix melted butter into bananas
-Add sugar, egg and vanilla. Mix well.
-Stir in baking soda and salt
-Add flour and stir until blended
-Using an apple corer peeler to fine chop 2 medium apples
-Stir apples into mixture
-Place in muffin pan with paper cups
-Bake 25 – 30 minutes
-Cool on rack before storing

Slow Cooker Apple Cinnamon Cranberry Steel Cut Oats

1 1/2 cups steel cut oats
6 cups almond milk
1 1/2 cups chopped apple
1 cup dried cranberries
1/2 tsp salt
2 tsp cinnamon
2 tsp vanilla
2/3 cup brown sugar

-Combine ingredients in slow cooker. Give it a little stir, then put the lid on, cook for 4-5 hours on LOW heat, give her another stir, and you're DONE!

Slow Cooker Peaches and Cream Steel-Cut Oatmeal

*recipe from thehealthymaven.com*

1 1/2 cups steel-cut oats

1/2 cup unsweetened coconut

6 cups (three 13.5 ounce cans) full fat coconut milk

6 peaches chopped

1/2 tsp cinnamon

1/4 cup brown sugar

-Add all ingredients to sprayed slow cooker

-Cook on low for 6 hours, then stir and serve.

**We let this cook overnight, and I turn off the slow cooker when I wake up to feed the baby. With the lid on, the oatmeal stays nice and warm until we're ready for breakfast a couple hours later**

Zucchini Bread Pancakes

Adapted from smittenkitchen.com

2 large eggs


3 tablespoons vegetable oil


2 tablespoons brown sugar


1/4 cup buttermilk (used soy milk)

1/2 teaspoon vanilla extract


2 cups shredded zucchini

1 cup flour (half can seamlessly be swapped with a whole wheat flour)

1/4 teaspoon salt


1 teaspoon baking soda


1 teaspoon ground cinnamon


1/8 teaspoon ground or freshly grated nutmeg

Megan's Granola Recipe--Allrecipes.com

*adapted from allrecipes.com*

4 cups rolled oats
1 cup oat bran
1 cup flax seed meal
2 cups dried cranberries (or raisins, or dried blueberries, or a mixture of all 3)
2 cups finely chopped pecans
1 1/2 tsp salt
1/2 cup brown sugar
1/4 cup real maple syrup
3/4 cup honey
1 cup vegetable oil
1 TBSP ground cinnamon
1 TBSP vanilla extract


1) Preheat oven to 325°. Line 2 large cookie sheets with parchment paper or foil.

2) Combine rolled oats, oat bran, flax seed, dried cranberries, and pecans in a large bowl, and set aside.

3) Combine salt, brown sugar, Maple syrup, honey, oil, cinnamon, and vanilla in a saucepan and bring to a boil, whisking frequently. Let the mixture boil for a minute or two, until it is mixed well.

4) Pour the liquid over the dry ingredients and mix well to coat.

5) Pour granola onto lined cookie sheets, spreading as evenly and thinly as possible.

6) Bake in the preheated oven for 20-30 minutes, until crispy and toasted. Cool completely. Break into pieces and store in an airtight container.

Flax Carrot Apple Muffins

*from superhealthykids.com*

• 1 ½ cup Flour
• ¾ cup Flaxseed meal
• ¾ cup oat flour (by grinding oats in blender)
• ¾ cup brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 2 cups pureed or shredded carrots  (the first few times I pureed so the kids wouldn’t notice the carrots)
• 2 cups shredded apple
• ¾ cup low fat milk
• 2 eggs
• 1 tsp vanilla
• 1 cup dried cranberries

Combined just until moistened. Fill muffin papers. Bake at 350 for 10 minutes (mini muffins) or 15 minutes, large muffins.