Breakfast Potatoes 

Oh breakfast potatoes… How I’ve loathed making you in the past. For whatever reason, my husband and I can not make fried breakfast potatoes to save our lives. After many failed attempts I decided to try making them in the oven, and guess what?! It worked! I was so happy to finally be able to conquer these bad boys! We both thought this recipe was a little “herby” and I think next time I’ll try experimenting with more savory Cajun seasonings, but I’ve got the method down! 

Ingredients: 

– 5 or 6 red potatoes 

– 6 slices of bacon

– 1 sweet onion, diced 

– 2 tbsp. reserved bacon grease 

– paprika, thyme, salt and pepper 

Directions: 

 Begin by cooking your bacon. I do this in the oven; 400 F (place tray in cold oven first), and then cook until bacon is crispy, about 25 minutes. 

While your bacon is cooking, dice up your potatoes and onion, place them in a bowl with the seasonings, and give it a big stir. 

Once the bacon is done, spoon 2 tbsp. of the bacon grease into your potato and onion bowl, and stir well coating the potatoes and onions in the grease. 

Spread the mixture out on a foil lined baking sheet (that has been sprayed with cooking spray). Bake at 400 F for 30 minutes. Flip the potatoes once at the halfway mark (15 minutes). Once the potatoes are tender, turn the oven to broil on high and broil the potatoes for a few minutes to get that nice crispiness on top. 

Crumble the bacon on top and give the potatoes a good stir so the bacon is nice and incorporated. 

Enjoy! 

   
    
    
    
   

Raspberry Butter 

I initially made this butter to go with some lemon poppyseed muffins, however I wasn’t too thrilled with how the muffins turned out. So I’ll just post the raspberry butter instead. It was really good and we even ate it on pancakes the next day, yum! 

Ingredients: 

– 1/2 cup softened butter 

– 1/2 cup fresh raspberries 

– 1 to 2 tbsp of powdered sugar (to your liking) 

Directions: 

Place all ingredients in a bowl and mash with a spoon. Serve immediately, but can be kept in the refrigerator for a couple of days.  

    
 

Banana Bread Muffins 

My friend Kathlene shared this recipe and it is amazing! The edges and bottoms turn crispy and buttery and are just the best! 

Ingredients: 

– 1 cup sugar 

– 1/2 cup softened butter (1 stick) 

– 2 eggs 

– 1 1/2 cups all- purpose flour 

– 2 tsp. vanilla extract 

– 1 tsp. Baking soda 

– 1 tsp. salt 

– 1 cup mashed, ripe banana 

– 1/2 cup sour cream 

– 1/2 cup chopped nuts (optional) 

Directions:

Preheat oven to 350F. Spray a muffin tin with non stick cooking spray and set aside. Beat butter and sugar until creamy. Add the eggs and beat until incorporated. Soft the dry ingredients and add to the wet ingredients, mix well. 

Add in the bananas, sour cream, and vanilla. Beat until combined. Add nuts if you choose. Fill muffin tin 3/4 of the way full and bake for 30 min. Check after 30 min for doneness. Remove the muffins from the tin and cool on a cooling rack. Enjoy with a large part of butter.   

    
    
    
   

Perfect Pancakes 

This is my idol, The Pioneer Woman’s, recipe for pancakes and they are indeed perfect! I normally cut my recipe in half since I’m just feeding the three of us and not Ree’s brood. Cutting the recipe in half comes out with the perfect amount for us and everyone loves these pancakes! 

Ingredients: 

– 3 cups plus 2 tbsp. cake flour (I also use all-purpose with good success) 

– 3 tbsp. baking powder 

– 2 tbsp. granulated sugar 

– 1/2 tsp. salt 

– 2 cups milk 

– 2 large eggs 

– 3 tsp. vanilla extract 

– 4 tbsp. melted butter 

Directions: 

Mix together dry ingredients in a large bowl. 

In a separate bowl, combine milk, eggs, and vanilla. 

Add the wet ingredients to the dry ingredients and stir gently until combined. 

Melt the butter and add it to the batter. Stir gently until combined, and add extra milk for thinning. 

Cook until golden brown on both sides. Enjoy! 

   
    
    
    
    
 

Blueberry Crumble Bars 

Ingredients: 

– 2 1/4 cup rolled oats 

– 2 1/4 cup all-purpose flour 

– 1 1/2 cup brown sugar 

– 1 cup (2 sticks) butter 

– 1 1/2 tsp. baking soda

– 1/2 tsp. salt 

– 3 cups frozen blueberries (can also use fresh) 

– 1 Tbsp. cornstarch 

Directions: 

Preheat your oven to 350F. 

In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Melt the butter, and pour over the oat mixture. Mix until thoroughly incorporated. Press 2/3 of the oat/butter mixture into a 9×13-inch pan. Reserve the leftover 1/3 for the topping. 

In a separate bowl, combine the blueberries, sugar, and cornstarch. Mix well, making sure all the berries are well coated. Pour the berry mixture over the bottom crust, evenly distributing. Sprinkle the remaining oat/butter mixture over the top of the blueberry layer. Bake 25 minutes, but you may need to increase your time. I added on another 20 minutes to my cooking time, since the top was not turning golden brown. So bake 25-45 minutes, or until the top is golden brown. 

Remove and allow to cool completely before slicing into bars. 

   
    
    
    
    
    
 

Blueberry Cinnamon Streusel Coffee Cake 

I made this recipe for a breakfast play date I have weekly with some ladies in the area. It was very tasty and went over quite well 🙂 

Ingredients: 

– 2 cups brown sugar 

– 3 tbsp. all purpose flour 

– 2 tsp. cinnamon 

– 6 tbsp. cold butter, cubed 

– 3/4 cup cold butter 

– 1 1/2 cups granulated sugar 

– 4 eggs 

– 2 tsp. vanilla extract 

– 1 1/2 tsp. baking soda 

– 1 1/2 tsp. baking powder

– 1/4 tsp. salt

– 3 cups all- purpose flour

– 1 1/2 cups sour cream 

– 2 1/2 cups fresh blueberries 

Directions: 

Preheat oven to 350F. 

Spray a 9×13 inch pan with nonstick cooking spray. 

For the crumb mixture: combine brown sugar, 3 tbsp flour, and cinnamon. Cut in the 6 tbsp of butter until coarse crumbs are formed. Set aside. 

Beat 3/4 cup of cold butter in your mixer until light and fluffy. Slowly add the granulated sugar. 

Add the eggs one at a time beating well after each addition. Add vanilla extract and mix well. 

Add baking soda, baking powder, and salt. Beat until well combined, scraping the sides of the bowl. 

Alternate by adding 1 cup of flour and 1/2 cup sour cream to the bowl, mix until just combined. Continue until all flour and sour cream is mixed in. Stir in blueberries by hand. 

Pour half of the batter into the prepared pan. Top with half the crumb topping, then distribute the other half of the batter on top of the crumb layer. Sprinkle the remaining crumb mixture on top. 

Bake in your preheated oven for 50-60 minutes or the cake passes the toothpick test. 

Allow cake to cool before serving.
   
    
    
    
    
    
    
    
    
    
    
   

Perfect Buttermilk Pancakes

I had some leftover buttermilk in my fridge from my Christmas cooking, so I decided to use it to make buttermilk pancakes, mmm! My mom always used Bisquick for pancakes growing up, but as a general rule I don’t like to use baking mixes for many things, so these babies are completely from scratch and are AMAZING! They are so fluffy and the perfect amount of sweetness for a pancake, yet not overly sweet so you can still top them with whatever toppings you like. A MUST try for sure! 🙂 I did halve the recipe for our little family, and it made about 6 good sized pancakes. I’ll post the full recipe though and you can choose to do the full recipe or halve it like I did.

Ingredients:
– 2 cups of all purpose flour
– 2 tsp. baking powder
– 2 tsp. baking soda
– 3 Tbsp. granulated sugar
– 1 tsp. salt
– 2 cups of buttermilk, you may need a touch more at the end to thin it out
– 2 Tbsp. Butter, melted and cooled
– 2 eggs
– 1 tsp. vanilla extract

Directions:
First, start by melting the butter in the microwave (or on the stove), set aside to cool for a few minutes.
Whisk together the dry ingredients: flour, baking powder, baking soda, sugar, and salt in a medium sized bowl. Set this mixture aside.
Next, in a separate bowl, combine the buttermilk, melted butter, and the eggs. When I got to this step, my butter actually started clumping and got hard after adding it to the cold buttermilk. If this happens for you, just heat the mixture in the microwave for increments of about 10 seconds at a time, you just want to melt the butter back into its liquid form, but be careful that you don’t do it too long or you’ll end up cooking the eggs!
Add the egg mixture to the bowl of dry ingredients. Whisk this together until combined, you don’t want to over whisk but try and get as many lumps out as you can. It is ok though if it is slightly lumpy. Add the vanilla extract and add any additional buttermilk if you think the batter is too thick. The batter should be pretty thick, but also still pourable.
Heat a griddle or pan and spray with cooking spray. Or if you’re using a non-stick pan, you shouldn’t have to oil it. I tried using melted butter on. Y first couple pancakes and the butter ended up burning and not achieving that golden brown pancake look I was going for. Once I wiped out my skillet and sprayed it lightly with Pam I had much better results.
Place your desired amount of batter in a circle on your pan and let the pancakes cook. Flip them once when the pancakes start to bubble and the edges start to look a little dry. Let them cook for an additional couple of minutes and remove them to a plate. Serve warm and top with butter and any additional toppings you like.
Enjoy!

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Sausage In the Oven

My husband and I always make our bacon in the oven. It works amazingly and every piece comes out crispy and there is no mess and it doesn’t leave that bacon-y smell permeating your house! He had the idea the other night to do sausage in the oven, and this seemed like a great idea to me so we gave it a try. I’m really happy I have such a smart husband, because this is the way to go and how we will be cooking sausage from now on! 🙂

Ingredients:
– Sausage, any kind will work, we usually just buy the Jimmy Dean sausage patties
– baking sheet
– tin foil

Directions:
Preheat oven to 350F. Line your baking sheet with tin foil and place the sausages on the baking sheet. Once your oven reaches 350 place the baking sheet in and close the door. Let them cook for 10 minutes, and then take the tray out and flip them over. Bake an additional 10 minutes and remove the tray from the oven. Remove the sausages to a paper towel lined plate to soak up the excess grease, then toss your foil from your baking pan, and voila! All clean!
Enjoy!

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Biscuits and Gravy

Biscuits and Gravy is one of Hubby’s favorite meals to order out when we go out to breakfast. Now that we have a 2 year old we don’t get out of the house very early these days and he rarely gets it. I’m not a big white gravy fan, but I told Josh I would make biscuits and gravy for him so I made good on my promise and put it on the menu. The recipe I used was from my idol, The Pioneer Woman, and I really liked it because there were minimal ingredients and it was a simple recipe for my first attempt. I will say that biscuits and gravy still isn’t my absolute favorite meal, but Hubby said it was delicious and he’s already requested it again! I suppose that means that it was a hit! 😉

Ingredients:
– 1 pound breakfast sausage, I just bought the cylindrical Jimmy Dean sausage
– 1/3 cup flour
– 4 cups whole milk
-1/2 tsp. seasoning salt
– 2 tsp. black pepper, to taste
– biscuits, I just used canned biscuits

Directions:
Crumble and brown the sausage over medium-high heat, until fully cooked. Turn the heat down to medium-low and sprinkle in half of your 1/3 cup of flour. The sausage will absorb most of the flour initially, then add the rest of the flour to the pan. The sausage will look pretty dry at this point. Continue stirring as you increase the heat to medium-high.
Slowly pour in the milk, and add in the pepper and seasoning salt. Once the mixture comes to a boil it will thicken very quickly, so just keep stirring about 8 minutes or so until it is very thick. If the gravy becomes too thick, you can thin it out with a little bit more milk.
Taste and adjust your seasoning before serving over warm biscuits. I served this meal with a side of hash browns and fresh fruit.

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Cinnamon Rolls from Scratch!

Hello lovelies!
I really apologize for being so sporadic with my posts! I’ll try and do better with posting them the day or day after I try a recipe, rather than waiting until I have a collection of them and then hitting you with a bunch!
I just had some family visit from Oregon and of course I wanted to spoil them! The way I spoil my loved ones is by making them homemade meals, so they are plump and happy afterwards 🙂 My family was only going to be here for one night, so I had a lot of meals to prepare and cram into an evening and morning! I will admit that this is not my recipe, but another glorious lady who is my idol… Have you guessed yet?… If you guessed The Pioneer Woman, you would be correct! 😉 These cinnamon rolls are seriously to die for! In her original recipe, she uses a maple coffee glaze which can be found here: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

I’ve tried the maple-coffee glaze in the past, and while it is good, I prefer a traditional the traditional cream cheese frosting (which I’ll include my recipe in this post). I hope you try these cinnamon rolls out, the refrigerated store bought ones don’t hold a candle to these! Enjoy!

Note: This recipe makes a TON! If you do the full recipe, you’ll end up with about six pans, I usually halve it, and get about three pans, which is still usually too many. However, there are a lot of people that typically don’t mind taking these off my hands, so it’s usually not a problem 😉

Cinnamon Roll Ingredients:
– 1 quart while milk (4 cups)
– 1 cup vegetable oil
– 1 cup sugar
– 2 packets active dry yeast (0.25 oz. packets, or 2 1/4 tsp. each)
– 8 cups all-purpose flour, plus 1 more extra for towards the end (9 total)
– 1 heaping tsp. baking powder
– 1 scant tsp. baking soda
– 1 heaping Tbsp. salt
– 2 cups additional sugar
– plenty of melted butter (I do about two sticks for half the recipe, and 4 for the full recipe)
– generous sprinkling of cinnamon

Cream Cheese Frosting recipe
– 2 (8 oz.) packages cream cheese, softened
– 1/2 cup butter, softened
– 1 tsp. vanilla extract
– confectioner’s (powdered) sugar ( I just make my frosting to taste for the sweetness, I would say it probably roughly comes out to 2 cups, more or less. Just taste it and adjust as necessary

Directions:
For the dough, combine the milk, vegetable oil, and sugar in a medium saucepan over medium heat. Heat to just before the boil (scald). Pour this mixture into a large bowl, and set aside to cool until just warm. Sprinkle the yeast and let it sit on the milk for 1 minute.
Add 8 cups flour to your bowl with the milk mixture. Stir this until just combined, and then cover with a clean kitchen towel and let sit in a warm place for 1 hour. After an hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup of flour. Stir thoroughly to combine. Now place the dough in the refrigerator for at least an hour (it’s much easier to work with when it’s cold) if you’re planning to make these the same day. You can also leave the dough I. Your refrigerator for up to three days like this.
Preheat the oven to 375F.
To assemble the rolls, remove half the dough from the bowl onto a floured baking surface. Roll the dough into a large rectangle (approximately 30 in. X 10 in). The dough should be rolled very thin.
Drizzle 2 sticks of the melted butter and spread with your fingers, make sure to spread it out completely, so it covers the whole dough. Next, add 1 cup of sugar to the top and a bunch of cinnamon! Really get crazy with the cinnamon, if you think you’ve done enough, then add some more!
Now, beginning at the top of the dough, roll the rectangle tightly towards you (jelly roll fashion). Use both hands and work carefully, making sure to keep the roll tight. Don’t worry if the filling oozes out while you work, it’s just a little snack that you get to have later 😉 When you reach the end, pinch the seams together and flip the roll so that the seam is facing down. When you’re finished if you’ve ended up with a buttery, cinnamony, thick gooey log, you’ve done it correctly!
With a sharp knife, make 1/2-inch slices, ( one log will yield 20-25 rolls). Pour a couple of tsp. of melted butter into disposable pie tins (or your own) and swirl to coat the bottom. Place the rolls into your pans, being careful not to overcrowd them. Each pan will hold 7-9 rolls.
Repeat the process with the other half of the dough.
Cover your rolls with a towel again, and let them rise for at least 20 minutes before baking. Remove the towel, and bake for 15-18 minutes, until just golden brown. Don’t let them over brown. Remove the rolls from the oven once baked, and let them cool 5-10 minutes. Frost with plenty of cream cheese frosting and enjoy!

Cream Cheese Frosting Directions:
In the bowl of your stand mixer, cream together the cream cheese and butter, until creamy. Mix in the vanilla, and gradually add in the confectioner’s sugar. Just keep adding sugar until it reached your desired sweetness. Refrigerate frosting, until ready to use.

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