Simple Honey and Oat Granola

When I smell granola cooking I know school is in session and fall is on the way! Granola is a great way to start the day. Top your favorite yogurt, prepare it as you would cereal, or just simple eat it by the handfuls. Homemade granola does not last long around here, so you better get some while you can!

3 Ingredient Orange Julius {Dairy Free}

Hey everyone! I know I haven't been around much the last few months, but my children have kept me busy all summer long. Now that the kiddos are back in school, I can breath for just a moment and share a yummy recipe with you.

This drink is very similar to the original Orange Julius, though it may not be exactly the same, it is just as delicious! My family adores this recipe and I hope you and your family will too. This Dairy Free Orange Julius is a perfect way to start the day!
I know you are ready for the recipe, so let's get started...

Chocolate Raspberry Oatmeal Bread

Hi everyone! Today I am bringing you a delightful Chocolate Raspberry Oatmeal Bread and just in time for Valentine's Day. This bread is a mock of my
Blueberry Oatmeal Bread
with a little addition of cocoa powder, whole wheat flour, and of course raspberries! To make this bread even sweeter you can add chocolate chips to the batter.
This bread is a perfect way to say good morning to your special sweetheart!



Ingredients:
makes 1 moist and delicious loaf

1/2 cup butter (softened)
1 cup granulated sugar
2 eggs
2 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup non fat plain Greek yogurt
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup of cocoa powder
1 cup old fashion oats or quick oats
1 1/2 cup raspberries, fresh or frozen

Preheat oven to 350 degrees. Cream butter and sugar, then add eggs and vanilla until creamy.
Next, add cinnamon, baking soda, salt, Greek yogurt, flours, and oats; mix together all ingredients until you have a thick batter. Finally gently fold in your raspberries.
Pour into a greased and floured loaf pan, smooth out top and sprinkle with oats. Bake at 350 F for 65-75 minutes or until done.  Cool 15 minutes, remove from pan, then allow to cool completely.

Enjoy!

Blueberry Oatmeal Bread

This recipe has moved to Cherishedbliss.com, click here for the full recipe!


Blueberry Oatmeal Bread

Latkes to Eat

This past weekend my family and I celebrated the last night of Chanukah with yummy latkes and applesauce. The most wonderful thing about Chanukah is remembering the miracles of long ago. If you have not had a chance to read the Chanukah story I challenge you to read a piece of history that will never be forgotten.
This year I experimented with a yearly traditional potato latke recipe and it turned out wonderful. I would love to share this recipe with you so lets get started!

Ingredients:
4 medium sized potatoes
1 zucchini
1 small red onion
1 egg, slightly beaten
1/2 tsp salt (or to taste)
pepper to taste
5 heaping TBS flour
*oil for frying

Wash, peel and grate potatoes, zucchini, and onion. Strain potatoes, but not too dry. Add grated onion, zucchini, salt, pepper, and the egg, mix well. Add flour and beat into potatoes, mixing well. Heat enough oil to cover bottom of frying pan, about 1/4 inch of oil. Heat oil until it reaches 350 degrees. Carefully drop by heaping tablespoonful's into hot oil. Adjust heat as needed. Press on the latkes as they are frying to create a pancake like appearance. Brown on both sides. Drain on absorbent paper. Serve immediately or keep latkes in a warm oven until ready to serve.

Delicious served with applesauce or sour cream. For a wonderful Easy Slow Cooker Applesauce recipe click here.

Cilantro Lime Sour Cream
8 oz light sour cream
juice of 1 lime
zest 1 lime
1 TBS chopped cilantro (add more if you like)

Mix all ingredients and dollop over latkes.

Enjoy! :)

Blueberry Explosion Pancakes

Yes, it is no secret that my family adores blueberries and these Blueberry Explosion Pancakes really hit the spot on a relaxing Saturday morning with the family! I am excited to share my recipe with you so let’s get started :)

 

Ingredients:
makes approximately 10 pancakes
2 cups all purpose flour
1/2 tsp salt
2 TBS sugar
4 tsp baking powder
1 1/2 cup milk or buttermilk ( add a little more if needed)
2 eggs (slightly beaten)
1 tsp vanilla
4 TBS vegetable oil
1 cup of frozen or fresh blueberries

Combine dry ingredients together. Then mix in milk, oil, eggs, and vanilla. Mix until all lumps are gone and then gently stir in blueberries.

Heat a lightly greased griddle to medium heat, adjust heat as needed. I use an electric griddle and set the temperature to 350 degrees.  Pour or scoop approximately 1/3 cup of batter onto the griddle, use more or less batter to create your desired size of pancakes. Brown pancake on both sides and serve warm!

Homemade Blueberry Syrup
2 cups blueberries, fresh or frozen
1 cup water
1 cup sugar
2 TBS corn starch

On medium low heat cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes, stir occasionally. Pour syrup over a warm stack of blueberry pancakes.

Enjoy!

Pumpkin Bread

What is fall without pumpkin bread?
This pumpkin bread is very soft and moist; a perfect complement to a warm cup of coffee. I hope you and your family enjoy this recipe soon!
Happy fall!


Ingredients:makes 1 loaf
This recipe has been moved, click here for the full recipe.

Egg in a Hole

To be honest, I have never heard of "Egg in a Hole" until a few weeks ago. One day I was scrolling down my Facebook newsfeed and found a picture of 
Necessary Indulgence's first Egg in a Hole.
I was so intrigued! I had to quickly make my own and now my whole family is addicted! What a easy and quick breakfast idea! If you have not tried this fun breakfast, I promise you will not be disappointed :) I serve my egg in a hole with jellied round toast, a sliced tomato, and cucumbers! Serving cucumbers and tomatoes with eggs and toast is something my grandmother always did, and I am so glad I took after her! Yum :)



Ingredients:
bread of your choice
butter
eggs
salt and pepper (to taste)

First cut a 2 inch hole in the center of the bread. I used a biscuit cutter, I have also seen  a heart cookie cutter used, such a cute idea! Next, heat griddle on medium heat and melt 1/2 TBS butter. Lay bread on the griddle or frying pan and crack a egg in the hole. Season with salt and pepper and cook for about 2 minutes or until lightly toasted.


Add butter to the griddle or bread as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg.



I hope you will enjoy this brilliant breakfast soon!

Strawberry Muffins

Looking for a wonderful, yummy muffin?! I made these last night so the kiddos would have something to pop in their mouths before school. These Strawberry Muffins are a mock of my blueberry muffin recipe. I just added strawberries in place of blueberries and I did not add cinnamon to the crumble. I wanted to add something new to this recipe and it hit me when these where in oven, next time I am adding oats and Greek yogurt. I will definitely let you know how that turns out! These may not be the healthiest muffins, but still very yummy!
In the meantime, I hope you enjoy this recipe :)

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
2/3 cup milk
1 & 1 /2 cup chopped strawberries

Crumble:
5 TBS white sugar or brown sugar
2 TBS all-purpose flour
1-2 TBS cold butter, cubed

Directions for muffins:
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine flour, sugar, salt, and baking powder. In a small bowl whisk vegetable oil, egg, and milk; then mix with flour mixture.
Fold in strawberries. Fill muffin cups 3/4 of the way and sprinkle with crumb topping mixture.

Directions for Crumble:
In a mixing bowl add sugar, flour, butter. Cut in butter with a fork or pastry blender until you reach a crumble texture. If your butter is clumping just keep cutting in and you may need to add a bit more butter until you reach a crumble texture. Sprinkle over muffins before baking.

  Bake for 20 to 25 minutes in the preheated oven, or until done. Enjoy :)

Root Beer Pancakes

Looking for a fun weekend breakfast for the family? Well, look no further...these pancakes are perfect! Fluffy, moist and sure to please everyone. Top with a scoop of homemade whipped cream and lightly dust with powder sugar.

Root Beer Pancakes
serves 8
1 1/2 cups Root Beer ( I used A & W)
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
1/4 cup butter melted
1 tsp vanilla extract
cooking spray

Combine dry ingredients into a bowl. Add Root Beer, eggs, butter, and vanilla to the dry mixture and mix. Mix until all lumps are gone.

Heat a lightly greased griddle to medium heat, adjust heat as needed. I use an electric griddle and set the temperature to 350 degrees.  Pour or scoop approximately 1/3 cup of batter onto the griddle, use more or less batter to create your desired size of pancakes. Brown pancake on both sides and serve warm!

Homemade Whipped Cream
1 cup heavy whipping cream
1/2 tsp vanilla extract
1/4 cup powder sugar, sifted

Chill your mixing bowl and beaters in the freezer for about 10 minutes. Then in a large metal bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Scoop (using an ice cream scoop) whipped cream and top pancakes. Lightly dust with powder sugar and serve with a smile!

Enjoy!

Blueberry, Banana, Coconut Smoothie

 
Good Morning Everyone! I trust you all had a wonderful Mother's Day! I hope all your families out there spoiled you because you deserve it! Well, this morning I have a wonderful smoothie recipe for you to try.

When hot weather enters the Houston area, smoothies are made in my kitchen daily! My family loves fresh fruit and we enjoy experimenting with a variety of milk from coconut to almond. I love the flavor each one brings to a smoothie. Now on to the recipe...

Blueberry, Banana, Coconut Smoothie
makes about 2 cups
1 cup frozen blueberries
1 banana
1 cup Coconut Dream
Try the smoothie without sweeteners and if needed add
sugar of your choice
I used a 1/2 tsp of truvia in this smoothie

Put all ingredients in a blender and blend until smooth! If you use fresh blueberries add a few ice cubes at a time until you reach your desired consistency.

Now that's one nutritious, yet refreshing breakfast everyone will enjoy!

Cranberry Orange Muffins

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Wow, I am so blessed that some of my favorite bloggers were able to help out for the last two week while my husband was in from Afghanistan.
If you missed any of these wonderful ladies recipes check out
Guest Post
and stop by and show them some love!

Today I am sharing this wonderful Cranberry Orange Muffin Recipe my 15 year old daughter adapted from
Taste of Home!
This is a wonderful treat for breakfast
and we have already made this recipe twice :)

I was actually sick in bed when she made these for the family and she is also responsible for the photo!
Isn't she sooo sweet :)
I am blessed that she loves to work in the kitchen beside me!

 
Later this week I am going to share the Broccoli, Potato, and Cheese soup she made for me too and all in the
same day I might add!
Ok, enough bragging...now on to the recipe!

Ingredients
makes 12 muffins

2 cups + 3TBS all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups of fresh squeezed orange juice with pulp
1/4 cup vegetable oil
1/2 tsp vanilla
1 egg
1 cup of frozen or fresh cranberries, halved
  

Directions
Preheat oven to 400 degrees. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the orange juice, oil, vanilla, and egg; stir into dry ingredients just until moistened. Fold in cranberries.

Coat muffin tin with cooking spray or use paper liners; fill three-fourths full with batter. Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean, serve warm. 

Enjoy :)

 

Banana Spiced Chocolate Chip Muffins

 

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All I can say is about this recipe is YUM! You must try these :)
Perfect with your morning coffee and the kids will love these for breakfast or a hidden surprise in their lunch!

Ingredients:
makes approximately 2 dozen

3/4 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
3 medium ripe bananas (mashed)
1 tsp vanilla
2/3 cup of whipped topping (optional)
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/8 teaspoon ground cloves
1/4 tsp ginger
1/4 cup of milk
1/4 cup chopped pecans
3/4 cup mini chocolate chips

Preheat oven to 400 F.

In large bowl beat together sugar and oil. Add eggs, bananas, vanilla, and whipped topping and mix well.

Whisk together flour, baking soda, cinnamon, nutmeg, ginger, and cloves. Add flour mixture to the banana mixture, then add milk
Stir only until combined, batter may be lumpy.

Fold in chopped pecans and chocolate chips. Pour batter into a lined muffin pan. Bake about 15-20 minutes or
until a toothpick inserted into center of muffin comes out clean.
Then remove muffins from pan and
place them on a cooling rack to cool completely.

* I add homemade whipped topping when I have it available.

Recipe for Whipped Topping:

2 cups heavy whipping cream
1 tsp vanilla extract
½ cup of powder sugar sifted

Chill your mixing bowl and beaters in the freezer for about 10 minutes. Then in a large metal bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Enjoy on top of coffee, cupcakes, pancakes, fruit, or waffles.
The possibilities are endless!

Blueberry Muffins Topped with Crumble

Adapted From: To Die For Blueberry Muffins 

Christmas is almost here and company is on the way. Yikes! What is for breakfast?
How about blueberry muffins topped with crumble?!
You will win your family's heart with this wonderful breakfast.

              

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Ingredients: 

1 1/2 cups all-purpose flour

3/4 cup + 3 TBS white sugar

1/2 teaspoon salt

2 teaspoons baking powder
1 tsp vanilla

1/3 cup vegetable oil

1 egg

2/3 cup milk

1 cup fresh blueberries

 

Crumble:

5 TBS white sugar or brown sugar

2 TBS all-purpose flour

1/2 teaspoon ground cinnamon

1-2 TBS cold butter, cubed

 

Directions:

           

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup + 3 TBS sugar, salt, and baking powder.
In a small bowl whisk vegetable oil, egg, vanilla and milk; then mix with flour mixture.
Fold in blueberries.
Fill muffin cups 3/4 of the way and sprinkle with crumb topping mixture.

 

To Make Crumb Topping:

 

    In a mixing bowl add sugar, flour, butter, cinnamon.
Cut in butter with a fork or pastry blender until you reach a crumble texture. If your butter is clumping just keep cutting in and you may need to add a bit more butter until you reach a crumble texture. Sprinkle over muffins before baking.  

  Bake for 20 to 25 minutes in the preheated oven, or until done.               

Enjoy :)