French Toast

Super easy, super economical and super yummy!  I love breakfast for dinner, don't you? :)  Here's how I do it...

This is what you'll need for 4 pieces of bread, so if you use 8 double it, if you use 12 triple it, etc.... :)

French Toast:
4 slices of bread
2 Eggs
3 T. Half and Half
1 T. Sugar
Pinch Salt
Pinch of Cinnamon
Little Pinch of Ginger

1.  Mix together the eggs, half n half, sugar, salt and spices.

2.  Dip each piece of bread into the mixture quickly getting each side covered.  (don't soak though, or else they'll get soggy.)

3.  Immediately after you dip the bread in the egg mixture place on a preheated skillet/griddle and repeat step 2 until the pan is full.

4.  Flip when the first side gets golden.

5.  Serve warm with butter and maple syrup!  (Or whatever else you'd like!)  :)

Enjoy!   Yummy!

Homemade Pancakes

Here's a quick and easy recipe for Pancakes from scratch, that you can add blueberries or chocolate chips to for a treat! :)

One plain pancake and one blueberry pancake!  Yum! :)

Pancakes:
2 c. Flour
1/4 c. Sugar
1/4 t. Salt
1/2 t. Baking Soda
1 t. Baking Powder
2 Eggs
2 T. Oil
1 c. Water (or milk)
Optional:  Fresh Blueberries or Chocolate Chips

Mix together dry ingredients.  Then stir in eggs, oil and water until combined but still lumpy.  Preheat a skillet or griddle and pour batter to make your desired shape/size of pancakes.  Then add some blueberries or chocolate chips if desired.  Flip once the batter has bubbles all over it, and wait until the pancake is finished cooking.  (I use Medium to Medium High heat and it doesn't take long.)  (Sorry I didn't take any pics of the process of cooking the pancakes, but I'm pretty sure most -- if not all of us-- have done it a million times before anyway!  :)

Ready to be served!  Yum! :)

Serve warm with syrup and enjoy!  :)  Perfect for breakfast or dinner! :)

Blueberry Muffins

You may remmeber that I just went berry picking this weekend.  So I had to make some goodies with our finds.  This is the first.  :)  A classic blueberry muffin!  You can eat them warm, room temp and ever freeze them super easily!  What's not to love right? :) Check out my post on how I acquired this little goodies here, if you'd like!  :)  Happy berries!

Blueberry Muffins:  (makes 12)

2 c. flour

1/2 c. sugar

1/4 c. oil

1/2 c. milk*

2 eggs

1/2 t. salt

1/2 t. baking soda

1 t. baking powder

1 to 1-1/2 c. blueberries (fresh or frozen)

Preheat oven to 400 degrees.  Thoroughly mix together flour, sugar, oil, milk, eggs, salt, baking soda and baking powder.  Then carefully fold in blueberries.  Pour or spoon into either greased muffin tins or paper baking cups.  Bake for 15-20* minutes or until golden brown.  

Then either eat warm or room temp.  :)  These are great, and could easily be make using whole wheat flour too.  :)  And you could through in some other berries to make them wild berry muffins...just sayin.  ;) 

*For high altitudes increase the milk to 1/2 c. plus 2 T.  and reduce temperature to 350 degrees.  Bake for 20-30minutes.  And you may also have to make 14 muffins instead of 12. :) 

Peanut Butter (Clif - like) Energy Bars

Peanut Butter (Clif - like) Energy Bars

2 c.  quick oats

1/2 c. instant non-fat dry milk (powder)

2 T.  seeds (sesame, sunflower, flax....)

3/4 c. honey or agave nectar

1 c.  peanut butter

This makes 6  half cup bars.

1.  In a medium saucepan, bring the honey and peanut butter to a boil--stirring constantly.

2.  Mix together dry ingredients.

3.  Once the honey/peanut butter mixture boils immediately add it to the dry ingredients in a large mixing bowl and either use a mixer or large spoon to combine.

4.  I came up with this technique today when making these.  Just put plastic wrap over a 1/2 cup measuring cup and fill pressing it to ensure it sticks together.  Then wrap and viola, mega cookie looking energy bars!  :)

That taste just like clif bars!

Apple Butter

I did my first batch as a test batch and it was really small in case it didn't turn out.  So, if you'd like more than 8 oz. of apple butter in the end, you should make a quadruple or so batch of this.  :)

Apple Butter
4 apples, peeled  (Sweeter apples like Braeburn, Gala, Fuji, Delicious...I used braeburns)
2 T. apple cider vinegar
1/2 c. water
1 T. lemon juice
1/4 c. sugar
1 tsp. cinnamon

What you'll need:
Pot to make apple butter in.
Canning supplies (Canner, funnel, tongs, rack (optional))

1.  Core and then cut up the peeled apples into small pieces.  Put the pieces into a pan and also put the cores in the pan.  (We all know that apples have a lot of pectin in them, and rumor has it that a lot of that pectin is in the core.)

2.  Add the lemon juice, vinegar and water to the apples.  Then bring them to a boil on high for about a minute.  Then let them simmer for about 30 minutes or until very, very tender.

3.  Once they are cooked they should look something like this....(above)

4.  Then in order to get a smooth texture you'll want to put the cooked apples through a sieve or mesh strainer (like shown).

5.  Getting it all through the strainer will take some time, but be patient because it will be worth it in the end! :)

6.  Once it's all been strained place it back in the pot on medium-high.  Then add the sugar and cinnamon, stirring until it comes to a boil for one minute.

7.  Then place in clean jars, with lids and bands.  Water Process for 10 minutes at sea level and adjust for higher elevations.

Canning

Well, it's that time of year.  I suppose it always could be that time of year actually though.  Anyway, I did some canning today.  I made one batch of peach jam, one batch of organic peach jam and a test batch of apple butter.  So, I should be stocked up on homemade jam for a while!  (Which is always fantastic!!)  :)

I was so into my groove in the kitchen that I hardly took any pics.  Literally....I took 8, and most of them are from the apple butter test.  So...that's a sad day.  But, truth be told I didn't do anything too special with the peach jam anyway...just went with the traditional recipe in the box of Sure-jell.  (You know, the one that says 4 c. peeled, pitted, chopped peaches, 5.5 c. sugar and 1 pkg. Sure-jell.)

So for my first batch I used regular peaches I had gotten at wal-mart.  They were ripe, but still firm.  That batch went well and gave me 2 pints, and 7 little 4 oz. jam jars worth!

My second batch was made from Organic peaches that I got at King Soopers.  They were also ripe but firm.  This batch went well too and yielded 2 pints, one 1/2 pint and 3 or 4 little 4 oz. jam jars.

Of course after I had gotten each batch in their jars (respectively) I water processed them for 10 minutes.  It seemed weird to only have to process them that short...since back in CO it was SO longer because of the elevation!

So after I did the jam, I wanted to try some apple butter.  I looked for recipes but they all added so much sugar and used tart apples.  So, I bet you know what's coming, I made my own recipe.  :)

Sweet Crepes

I felt like making crepes for breakfast today, and when I searched my blog for my recipe it was no where to be found.  Funny I thought, but then I realized that I haven't made crepes in a while.  In fact, I haven't made them since before I start my foodie blog back in January.  I guess you could say that, like I do with many recipes I love, I made them too much in a row and we, or at least I, got sick of them....but only for a while!  :)

So here's my trusty sweet crepe recipe.  I have never ventured to make savory ones...because simply, if it ain't broke, why fix it?  But for my sweet hubby who also enjoys the savory ones...I'm sure I will make one of those these days too.

Sweet Crepes:
1/2 c. flour
1/2 c. milk
1 egg
1/2 t. vanilla
1 T. sugar
sweet things to fill them with such as: nutella, fruit, cool whip, whipped cream, cream cheese, sugar....the possibilities are almost endless! :)

Ingredients for batter....

1.  Whisk milk, egg and vanilla until well combined.
2.  Add flour and sugar.  Then continue whisking until well combined.  Unlike pancake batter this should not have any lumps in it, and it should be really thin.
3.  Heat an 8" skillet (I prefer to use a non-stick skillet, but you could use any) and either spray with cooking spray or put a tad oil in it.
4.  Put about 1/4 c. batter in center of pre-heated skillet and then quickly pick it up and have it flow all the way around the skillet.  Covering the bottom of the skillet and making a very, very thin pancake.  Let it cook for only about 1-2 minutes or until there are little bubbles all over it.  Again, it's thin and will cook very quickly.

Ready to flip.

5.  Carefully flip the crepe over and cook the other side for about 1 minute.  Again, this goes very quickly.

Just flipped and about done.

6. Remove from skillet and place on plate.

7.  Repeat steps 4 and 5 until the batter is gone.

Yep I enjoy Nutella and raspberries (sometimes even frozen ones) in my crepes.  :)

8.  Once all the crepes are cooked, now you can do the fun part of filling them!  Just spread on nutella, whipped cream or cream cheese, then add fruit or whatever else you'd like.  Then roll up.

Get creative and try new combos of ingredients.  Although, I typically use the same two ingredients each time....so I suppose that's ok if you just stick with what you like too.  ;)

Serve and enjoy!

 Or you can fill it with this amazing cool whip and cream cheese mixture that you add fruit to.  I'd been skeptical to try it, but I did this weekend...and now I'm a believer.  It's delish!  :)

 Equal parts of cool whip and cream cheese.  Whip up good.  Then add some strawberry pieces or whatever fruit you have on hand/want in your crepe.  Stir that up and slather it in the middle, roll it up and top with a chocolate drizzle.  Yum!

This is a small recipe and it makes about five 8" crepes.  So if you'd like bigger crepes, or more smaller/bigger crepes you can easily double, triple or quadruple the recipe.  Just be sure when doubling, etc. that you double all of the ingredients, being sure to keep the same proportions!  :)

Easy Energy Bars: Chocolate Peanut Butter

Ok, today was the day that I needed (well rather, wanted) to make more energy bars for the hubs.  So I tweaked my original recipe so much that it is completely different--and worked MUCH better!  So I think it will for you too!  :)

Chocolate Peanut Butter Energy Bars:

1.5 c.  Cereal (I did 3/4 c. bran and 3/4 c. corn flakes.)
1.5 c.  Quick Oats
1/2 c.  Craisins
3/4 c.  Peanut Butter
1/2 c.  Honey
3 T. Milk
1 T.  Cocoa Powder

1.  In a large bowl combine cereal, oats and crasins.

2.  In a small saucepan slowly heat (stirring) peanut butter, honey, milk and cocoa to a boil.  (It just needs to get to a boil.)  Once it is boiling take it off the heat and stir some more.

(It should look something like this coming off the stove...:) )

3.  Pour it over the dry ingredients in the large bowl and mix until well combined.  Basically it all should get coated quite well.

4.  Grease a square baking pan (8x8 or 9x9 work).

5.  Pour the mixture into the baking pan and spread to the corners.  Then tamp it down so it is compacted and sticking together.

6.  Put in the fridge for about 30 minutes to cool.

7.  Take out of the fridge and get something to cut with.  (Small metal spatula worked for me! :) )  Cut into even pieces.  (8 is easy, but do whatever you want!) :)

8.  Scoop out of dish and wrap up individually in plastic wrap and store in fridge.  Enjoy! :)

Easy Energy Bars

So, if you are like my husband you may just love energy bars.  He loves that you can just grab them and go, fuel up after a bike ride or well....just eat them for a snack.  I don't know if I know what his actual favorite is...but I know he  and really likes Clif Bars.  So, I was googling around recently for recipes for such.  I found this great blog called "Enlightened Cooking" and it's this woman who has done quite a bit of cooking, etc...she's even written cookbooks.  Anyway, she has a recipe for no bake Clif bars.  While it sounded good...I didn't have everything for it, and when I went to the store...I couldn't ever find the rice syrup.  Anyway, you should still check out her blog and recipe.  Pretty cool stuff....  :)

So, I have instead made my own recipe.  And I look forward to making many variations in weeks to come, because these are definitely WAY cheaper than buying Clif or Powerbars at the store!  Plus, it's nice that I know exactly what is going into them...and...I think they actually taste better.  Don't get me wrong, I like Clif bars, but there is just something about things that are homemade that just taste better.  :)

Easy Energy Bars:

(Peanut Butter Chocolate Cranberry)
1.5 c.  Rice Cereal
1.5 c.  Quick Oats
1/2 c.  Craisins
1/2 c.  Semi Sweet Chocolate Chips
3/4 c.  Peanut Butter
1/3 c.  Corn Syrup (Or something to sweeten it.  I'm going to try honey next!)
1 t.  Cocoa Powder
1/2 t.  Vanilla

1.  In a large bowl mix together Rice Cereal, Oats, Craisins and Chocolate Chips.

2.  Then in a small saucepan slowly bring the corn syrup and peanut butter to a boil.  Stir constantly, and once it boils take off the heat and add the cocoa and vanilla.

3.  Pour the peanut buttery mixture over the dry ingredients and mix together until the dry ingredients are moistened.

4.  Line a 9x9 pan with waxed paper and pour the mixture into it.  Spread it out to the sides.

5.  Put waxed paper on top of the mixture and using a glass tamp down the mixture to form the bars.

6.  Refrigerate for about 20 minutes.

7.  Take it out of the fridge and lift the bar out of the pan using the waxed paper.

8.  Cut into pieces and wrap to store.  I cut it into 6 pieces so they are roughly the size of Clif Bars.  But you can do whatever you choose!  :)   Refrigerate for longer storage, or if you are in a warmer climate.

Enjoy!

(Mine on the door of the fridge for easy access!)

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Muffins:

1 c. Bisquick
1 c. whole wheat flour
¾ c. Sugar
1 ½ c. applesauce, unsweetened (Can use homemade or storebought)
1/2 c. milk, preferably skim
2 eggs
½ t. salt
1 ½ t. cinnamon

Topping:
4 T. sugar
3 T. flour
2 T. butter
1/2 t. cinnamon

1.  In a large bowl mix bisquick, wheat flour, sugar, applesauce, milk, eggs, salt and cinnamon together.

2.  Line or grease muffin pan, and preheat oven to 400°.

3.  Spoon muffin mixture into the 12 lined/greased muffin spots evenly.  (Should fill 12 nicely.)

4.  Combine the sugar, flour, cinnamon and butter for the topping using a fork or pastry blender.  (Until it looks like streusel.)

5.  Spoon about 1 T. of topping on each muffin.

6.  Bake muffins for about 25-30 minutes at 400°.

7.  Let cool in pan for about 10 minutes.  Then remove from pan and finish cooling on a cooling rack.

8.  May be served warm or room temperature for breakfast, brunch, lunch, dinner or snack!  :)

Giant Baked Pancake

How does a giant baked pancake sound?  Delicious!  So, I made one tonight and it was a hit.  (At least I enjoyed it, and it seemed my hubby did too!)  :)  Here's the recipe:

German Pancake:

2 eggs
1/2 c. flour
1/2 c. milk
2 T. sugar
1/2 t. salt
1/2 t. baking powder
2 T. butter
Topping of your choice.  (Fruit topping recipe below.)

1.  Pre-heat oven to about 450 degrees.
2.  Whisk eggs, flour, sugar, milk, salt and baking powder together in a medium bowl.
3.  Melt butter in a 10 inch skillet on the stove top.  Cover pan in the melted butter.
4.  Pour batter into the butter coated pan and place in preheated oven for about 12-18 minutes.  (Check on it to make sure it doesn't burn.)

5.  Enjoy your huge pancake and share with your family.  :)

I cut it into slices before serving.

Fruit topping:

1.5 c. berries (Fresh or frozen work, I used frozen mix of blueberries, raspberries, blackberries and strawberries.)

1/4 c. water

3 T. sugar

1.  In small saucepan combine berries, water and sugar.

2.  Heat to boil, stirring occasionally.

3.  Boil for about 5 minutes, stirring more frequently.

4.  Cool in the refrigerator until the german pancake is done.

5.  Serve over the pancake and enjoy!  :)