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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