Pages

▼

Sunday, April 22, 2012

Recipe: Baked Cinnamon Breakfast Bites





My girls love to have anything other than cereal for breakfast.  We love muffins, biscuits, eggs.  I try to oblige when I can, but sometimes I just don't have the extra time in the morning.  When I came across this recipe on the blog Oh My! Sugar High, it reminded me of one our family favorite breakfast treats, Cinnamon Biscuit Balls.  These little breakfast bites are very similar, but the crushed crispy rice cereal gives them a slight crunchiness.  I rolled the bites the night before and placed them on a baking sheet and put them in the refrigerator.  The next morning, while the oven was preheating, I dipped them in butter and rolled them in the cinnamon-sugar mixture.  Super simple and an easy prep!  


My girls loved them!  They made for an easy and tasty breakfast.  These would be a great after school treat or even a treat in the lunchbox.    To make them a bit healthier, next time I make them with whole wheat flour.


Enjoy!






Baked Cinnamon Breakfast Bites
{original recipe by Oh My! Sugar High}
Ingredients
  • 1 1/3 cups AP flour
  • 1 cup crisp rice cereal, coarsely crushed
  • 2 tbsp plus 1/2 cup sugar, divided
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter-flavored shortening (I used regular)
  • 1/2 cup milk
  • 1 tsp ground cinnamon
  • 1/4 cup butter, melted

Instructions
  1. Preheat oven to 425 degrees.
  2. Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.
  3. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.
  4. Add milk and stir just until moistened.
  5. Roll dough into approximately 2 1/2 dozen 1 inch balls.
  6. Mix cinnamon and remaining sugar in a small bowl.
  7. Drop balls into melted butter and roll in cinnamon sugar mixture.
  8. Place balls slightly apart onto greased baking sheet.
  9. Bake for 15-18 minutes or until inserted toothpick comes out clean.
  10. Cool for a few minutes in pan on wire rack before removing.
Powered by Recipage



Linked To:

at 4 comments:

Tuesday, April 17, 2012

{#64} Must Try Tuesday: April 17, 2012

We are steadily getting warmer and warmer here in Texas so I have am enjoying the last of the occasional cool mornings we have had.  Soon it will be too hot to cook, but until then, I will be cooking and baking up a storm.


These recipes all look so utterly fabulous that I can't wait to try them.


Enjoy!






Chili and Cornbread in a Cup


~~~~
Outback's Alice Springs Chicken


~~~~
Won Ton Tacos


~~~~
Atlanta Cheese Grits and Corn Pudding


~~~~
Peanut Butter Brownie Cups in a Jar


~~~~
Lemon Curd Squares


~~~~
Lime Swirled Icebox Cookies


~~~~
Bacon Cheddar Egg Bake






Linked to:
*Finding Joy in My Kitchen: Friday Favorite Finds










at No comments:

Sunday, April 15, 2012

{Menu Plan} Week of April 15, 2012

Meal 1
Dinner Out

~~~~

Meal 2
Apple Chicken Sausage Strata
Salad

~~~~

Meal 3
Orange Chicken in the Crock Pot
Rice
Green Beans

~~~~

Meal 4
Chicken Taquitos
Pinto Beans

~~~~

Meal 5
Ranch House Crock Pot Pork Chops
Mashed Potatoes
Pinto Beans
Corn on the Cob

~~~~

Meal 6
Leftovers

~~~~

Meal 7
Breakfast for Dinner


Baking
Peanut Butter Truffle Centered Banana Muffins
~~~~



at No comments:

Saturday, April 14, 2012

Recipe: Sloppy Joes







We are a sloppy joe lovin' family!  We love it any time of the year, but especially during the spring and summer months...it just says summer to us.  I used to buy the mix in the can until I came across Misty's recipe on her blog, Bake Me Away.  The first time I made it, I was skeptical because of the lemon juice but it adds to the flavor and makes it so much better than any canned sauce.  We love to eat our joes on toasted buttery buns along with cheese slices (I like two) and lots of pickles.  


Enjoy!


Sloppy Joes
{adapted from the original recipe by Misty/Bake Me Away}
Ingredients
  • 2 lbs lean ground beef
  • 1 medium onion, finely chopped
  • salt and pepper to taste
  • 1 1/3 cup ketchup
  • 1/2 c. water
  • 1/2 lemon
  • 1 tbsp vinegar
  • 2 tbsp brown sugar
  • 2 tbsp mustard
  • hamburger buns
  • optional: cheese slices, pickles

Instructions
  1. In a large pot, brown meat and onion.
  2. While meat is browning, stir together the ketchup, water, lemon juice, vinegar, brown sugar and mustard.
  3. When meat is cooked, add sauce and stir until combined.
  4. Simmer on medium-low for about 30 minutes until the sauce thickens.
  5. Add salt and pepper to taste.
  6. Serve on buns with a slice of cheese if desired.
Powered by Recipage

Linked To:
*Addicted to Recipes: Scrumptious Sunday
*Flamingo Toes: Think Pink Sunday
*Everyday Mom's Meals: Church Supper
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Mrs. Happy Homemaker: Makin' You Crave
*The Sweet Spot: Recipe Party
*Flour Me with Love: Mix It Up Monday
*A Southern Fairytale: Mouthwatering Monday
*Beyer Beware: Hunk of Meat Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Mandy's Recipe Box: Totally Tasty Tuesday
*Permanent Posies: Tuesday Tasty Tidbits
*Reasons to Skip the Housework: Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*From Mess Hall to Bistro: Made from Scratch Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Miz Helen's Country Cottage: Full Plate Thursday
*Mom on Timeout: Taking a Timeout Thursday
*Simply Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*Country Momma Cooks: Link and Greet

at 8 comments:

Tuesday, April 10, 2012

{#63} Must Try Tuesday: April 10, 2012

It is a crazy busy week here, so I will keep this short.  Here are some fabulous finds that I found last week.

Enjoy!


French Toast Bake

~~~~
Scrambled Egg Nests

~~~~
Taco Roll-Ups

~~~~
Sour Cream and Bacon Crock Pot Chicken

~~~~
Quesadilla Burger

~~~~
Mexican Chicken Soup

~~~~
Cherry Coke Float Cupcakes

~~~~
Apple Coffee Cake in the Crock Pot





at 2 comments:

Sunday, April 8, 2012

Recipe: Biscoff Stuffed White Chocolate Chip Cookies



Have you heard about Biscoff Spread or have I been completely living out in the middle of nowhere....oh...wait....I do!  I have seen a couple of recipes over the past few months that have Biscoff as one of the ingredients.  They certainly don't see something as exotic as that in my little country grocery store but one day when I was in a bigger city I happened to find it at Walmart.  Yes, that fancy store.  And, I am so glad that I did find it.  It is amazing.  I mean really A-MAZE-ING!


So, as I was looking through my favorite blogs trying to decide what I would make with this awesome stuff, I came across this recipe on Picky Palate's blog.  These cookies were so good that I had to share them with the teachers at our school and they got rave reviews.  They are like over the top good!  These are not delicate petite cookies, they are stuff your face big delightful goodness.  They are so good that I making them again tomorrow!


Enjoy!




Biscoff Stuffed White Chocolate Chip Cookies
{original recipe by Jenny/Picky Palate}
Ingredients
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 tbsp vanilla
  • 4 cups AP flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/2 cups white chocolate chips
  • 2 cups Biscoff Spread (I used crunchy)
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a large baking sheet with a silpat liner or parchment paper.
  3. In a stand or electric mixer, beat butter and sugars until well combined.
  4. Add eggs and vanilla beating until well combined.
  5. Place flour, baking soda and salt into a large mixing bowl. Stir to combine.
  6. Slowly add to the wet ingredients along with white chips until just combined.
  7. With a medium cookie scoop, scoop the dough onto the prepared baking sheet about 1 inch apart.
  8. Using your thumb, press a well into each cookie for the Biscoff.
  9. Using a small spoon, scoop about 1 tablespoon Biscoff into each well of the cookie.
  10. Place another scoop of cookie dough on top and press edges gently. The Biscoff will not be completely enclosed and will be visible around edges.
  11. Bake for 12-15 minutes, until edges are just golden brown.
  12. Let cool for 10 minutes on the baking sheet then transfer to a cooling rack to cool completely.

Get ready to have your socks knocked off!
Powered by Recipage




Linked To:
*The Southern Institute: Creative Me 
*Mrs Happy Homemaker: Makin' You Crave Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*My Sweet and Savory:  My Meatless Monday
*Boogieboard Cottage: Masterpiece Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*2 Maids a Milking: 2 Maids a Baking
*Inside BruCrew Life: Trick Or Treat Tuesday
*Our Delightful Home: Show Me What You Got
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*From Mess Hall to Bistro: Made From Scratch Tuesday
*Crazy for Crust: Crazy Sweet Tuesday
*The Chick Cooks: These Chicks Cooked
*Simply Sweet Home: Friday Favorites
*Alli 'n Sons: Sweet Tooth Friday
*Bacon time with the Hungry Hungry Hippo: Anything Goes
*I Heart Naptime: Sundae Scoop
*Simply Klassic Home: Simply Klassic Sunday
*Flamingo Toes: Think Pink Sunday
*Everyday Mom's Meals: Church Supper
at 8 comments:

Menu Plan: Week of April 8, 2012

It's a busy week here so I am making several crock pot meals and keeping it simple.  Have a great week!



Meal 1
Easter Dinner @ Mom's House
Pineapple Casserole

~~~~

Meal 2
Lasagna
Garlic Bread

~~~~

Meal 3
Orange Chicken in the Crock Pot
Rice
Green Beans

~~~~

Meal 4
Corn 
Biscuits

~~~~

Meal 5
Ranch House Crock Pot Pork Chops
Mashed Potatoes
Butter Beans
Corn on the Cob

~~~~

Meal 6
Leftovers

~~~~

Meal 7
Salad
Cinnamon Roll Apple Cobbler


Baking
Peanut Butter Truffle Centered Banana Muffins
~~~~
Banana-Oatmeal Muffins with Peanut Butter Chips
~~~~
~~~~


at No comments:

Tuesday, April 3, 2012

{#62} Must Try Tuesday: April 3, 2012

Whew!  Last week was....well...a week!  We were all sick with a bug.  Both my little girls had a fever on different days.  Fifths Disease is running through our school and I am crossing my fingers that my girls won't get it.  Softball practice is in full swing again.  We only have two more months of school and they are jam packed with activities, games, field trips, state testing and more.  

So, right this second, I am going to take a deep breath and enjoy doing absolutely nothing for the next ten minutes.

Enjoy!



Deviled Eggs for Easter

~~~~
Pommes Anna

~~~~
Ham and Cheese Breakfast Casserole

~~~~
Bacon Cheese Potatoes (Slow Cooker)

~~~~
Roasted Cauliflower and Aged White Cheddar Soup

~~~~
Stuffed Cabbage Casserole

~~~~
Best Apple Crisp

~~~~
Raspberry Almond Muffins



Linked To:
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*Blissful and Domestic: Feature Friday
at 2 comments:

Monday, April 2, 2012

Recipe: Pasta with Chickpea-Tomato Sauce



I love serving meatless meals for my family.  Not only is it more healthy but it is very budget friendly.  I am super blessed that my family loves chickpeas. We have a favorite chickpea dish, Oh So Tasty Bean Salad, that during the summer months, my family requests at least once a week.  It is just that good!

I found this recipe and immediately knew that this would be something my family would like.  I changed it up a bit to suit my family.  It is a very hearty pasta dish made even better with crumbled feta on top.  Super easy and ready to serve in about 30 minutes which makes it a great weeknight super dish when you have very limited time.

Enjoy!

Pasta with Chickpea-Tomato Sauce
adapted from the original recipe by Lucinda Scala Quinn/Mad Hungry
Ingredients
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 3 cups chickpeas (or 2 cans drained)
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 1/2 cups chicken broth
  • 12 ozs pasta, preferably shells or ridged pasta
  • Salt and pepper to taste
  • Feta cheese, crumbled (or Parmesan cheese)

Instructions
  • In a pot, heat oil over medium heat.
  • Add garlic and cook until fragrant, about 30 seconds (do not brown).
  • Add chickpeas, season with salt and pepper.
  • Cook about 5 minutes.
  • Add diced tomatoes with juice, tomato sauce and chicken broth.
  • Bring to a boil; reduce to a simmer and cook until sauce has reduced slightly, about 20 minutes.
  • Season with salt and pepper to taste.
  • While sauce is cooking, cook pasta in large pot of boiling salted water until al dente.
  • Drain pasta and return to pot.
  • Add sauce to pasta and toss.
  • Scoop individual portions and garnish with feta.
Powered by Recipage

Linked To:
*Mrs. Happy Homemaker: Makin' You Crave
*The Sweet Spot: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green:  Tasty Tuesday
*From Mess Hall to Bistro: Made From Scratch Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Mom On Timeout: Taking a Timeout Thursday
*Miz Helen's Country Cottage: Full Plate Thursday

at 3 comments: