You are currently browsing the category archive for the ‘breakfast’ category.

Breakfast Wreath



1 can Crescent Rolls (I used Garlic Crescent rolls)
6 eggs, scrambled
8-10 slices Bacon (cooked)
1 cup Colby jack cheese, shredded
Roasted Red Peppers


1. Preheat oven to 375 degrees.

2.  Line a pizza pan with parchment paper.  Almost forming a “star”.  I like to kind of create it where the center looks like a square.

breakfastwreath4_zpse86e6cca3. Next comes the scrambled eggs.  Just place them around the wreath.  It doesn’t have to be pretty.

breakfastwreath5_zps306844784.  Then put some roasted red pepper all over it.  (this can be omitted if you don’t like roasted red peppers).

5.  Then the bacon comes next. I take a slice of bacon and break it in half  and place one piece on top of where the crescent roll will fold over.

6.  Top with cheese.  Fold over each crescent roll and tuck in to the underneath.

7.  Bake at 375 degrees from 15 to 17 minutes.

8.  Serve hot by itself or with Salsa.

Note:  You can add just about anything you want to this wreath.



Favorite Banana Bread

Great for Breakfast with Coffee!  My kids love to eat banana bread as a after school snack.


1-1/2 cups All Purpose Flour
1-1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 teaspoon Cinnamon
1 Egg
1-1/2 cups mashed Bananas (about 3 medium/large bananas)
3/4 cup sugar
1 teaspoon Vanilla
1/4 cup Canola Oil


1. Preheat oven to 350 degrees.   Grease a loaf pan and set aside.

2.  In a medium-sized mixing bowl combine flour, baking powder, baking soda, cinnamon and salt.  Create a well in the center and set aside.

3.  In another medium-sized bowl mix together the egg, mashed bananas, sugar, cooking oil and vanilla.

4.  Add wet mixture to dry mixture.  Stir until just combine.  The batter will be somewhat lumpy.

5.  Pour into loaf pan and bake for 50 to 55 minutes or until toothpick comes out clean. (Mine took exactly 50 minutes. Remember ovens vary)

6.  Cool in pan for 10 minutes.  Remove loaf from pan and completely cool on wire rack.

Notes:  Even better the next day!


No-Bake Peanut Butter Oatmeal Energy Bites

This year 2 of my kids (and myself) decided that they wanted to take a *bento* type of lunches to school this year.  One of them is entering 2nd grade and another is a Freshman in High School.  Plus, I decided I wanted to make all lunches  healthier this year.

I have 5 lunches I have to prepair every weekday!  That is a lot of lunches.  I am looking for new, healthy and FUN (who says food can’t be fun) ideas to put in lunches.  So if you have any suggestions please leave a comment.  I love to hear from all of you!

These little gems whip up SUPER quick….and funny enough my WHOLE family loved them.  INCLUDING my very picky 15-year-old son.


2 cups Old-Fashioned Oats (dry)
1 1/3 cup sweetened coconut flakes
1 cup Peanut Butter
1 cup mini-semi sweet chocolate chips
2/3 cup of honey (I use local honey)
2 tsp. vanilla


1.  Through everything into a bowl and stir until completely combine.

2. Refrigerate  “dough” for about 30 minutes.

3.  Roll into balls (about 1 inch in size).  I used a cookie scoop to make it go a little faster and to get more uniform *balls*. Store in an air tight container for about 7 days in fridge.


It is not really necessary to refrigerate the dough.  It does make it a little easier to form the balls though if the dough is chilled.

You can add so much to this recipe.  Dried fruits, nuts, flaxseed.  Mini-M& M’s would be fun as well.

The amount of bites you get depend on how big you make them.   I was able to get 50 bites made with my cookie scoop.


Biscuit Donuts

It has become a Saturday morning tradition to have Biscuit donuts for breakfast.  The kids LOVE them!  The making of them goes quite fast when you have little helpers shaking the bags or adding the sprinkles.


Canned Biscuits (Do not get flaky biscuits, I use homestyle buttermilk biscuits 8 count and I use two cans)
Melted butter (about a stick or less)
Canola oil (you can use vegetable oil)
Toppings for your donuts :  Cinnamon Sugar mixture, powered sugar, or a glaze and sprinkles!


1.  Place enough oil in a skillet enough to fill it about  1/2 inch.

2. Heat the oil on medium/low heat.

3.  While the oil is heating punch holes in the center of the biscuits.  This can be done several way.  I have a Donut hole cutter.  You can also use a clean soda bottle lid.  Or do like my Grandma Coats taught me and just stretch a whole in the center.  If you do that you will not have any donut holes.

4.  When oil is ready place a few donuts at a time in the pan.  Browning on each side until golden brown.  Using tongs place on paper towels.  Repeat until all donuts and donut holes are done.

5.  Next dip each donut on each side into melted butter.  I then placed my donuts in a baggies with the cinnamon sugar mixture and shake until coated.    I also did this with the donut holes.  If you want to make different donuts.  You can toss some in powered sugar.  Or make a glaze and add sprinkles.





Easy Creamy Chipped Beef on Toast

Fast & Easy to Prepare!


2 Tablespoons Butter
2 Tablespoons Flour
1 1/2 cups milk, (more or less depending on desired thickness)
3 to 4 — 2 ounce packages of Buddig Beef lunch meat, chopped
a pinch of cayenne pepper
Texas toast or your preferred bread-toasted


1.  In a medium saucepan over low heat, melt butter and whisk in flour to form a roux. Adding in milk, a little at a time.

2. Increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in chopped beef lunch meat and cayenne, heat through and serve over toast.


Peanut Butter and Jelly Muffins

Do you like peanut butter and jelly sandwiches?  Do your kids?  Then you are going to love these muffins.  They are a dense muffin.  They taste just about as close as you can get to a peanut butter and jelly sandwich.


2 cups Flour
3/4 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Salt
3/4 cup Peanut Butter (Crunchy or Creamy, either will work)
1 Egg
1 cup Milk
1 teaspoon Vanilla
Your favorite Jam, Jelly or Preserves


1.  Preheat oven to 350 degrees and line a muffin pan with cupcake liners.

2. In a large bowl combine Flour, Sugar, baking powder and Salt.

3.  Next you need to cut in the peanut butter using a fork (like if you were making a pie crust or a pastry).  I used my pastry blender.  You can also use a food processor. The mix should be crumbly.

4. In a small bowl mix together the milk, egg and vanilla.

5.  Add the milk mixture to the flour mixture until just combine.

6. Drop spoonful of batter into the bottom of each muffin cup.  Making sure the bottoms are completely covered.

7.  Next place a teaspoon to a teaspoon and a half of jelly in the center.

8.  Top with the remaining peanut butter batter.  Taking care that the Jelly is completely covered.

9.  Bake for 20 to 25 minutes in a 350 degree oven.


Fresh Strawberry Syrup Sauce

So simple to make!  Awesome over French Toast, Waffles, Pancakes, and Ice Cream!


3 cups Strawberries, Mashed
1 cup Sugar
1/4 cup water
2 Tablespoons Cornstarch


1. Prep Strawberry by removing leaves and slicing in half.  You will need about 6 cups UNMASHED strawberries.  Once mashed it should reduce to around 3 cups.

2.  Over medium heat in a 3 quart saucepan add strawberries and 1 cup sugar.  You can add this by taste and not use the whole cup of sugar.  It just depend on how sweet your strawberries are.  Bring to a simmer.

3. Fill a measuring cup to 1/4 of a cup and add 2 tablespoon of water.  Stir until combine.

4.  Add in the cornstarch and water into simmering strawberry mixture.

5.  Bring to a simmer once again.  It will start becoming thick.

6.  If your desired thickness is not reached you can add another 2 tablespoons of water and 1 tablespoon of cornstarch.

7.  It shouldn’t take more than 5 minutes for it to thicken up.

You will need to stir this constantly.

Pour into mason jars and refrigerate until ready to use.


Cinnamon Roll Waffles

A few weeks ago one of my husbands co-workers told him about this recipe that she had found on Pinterest.   I had remembered seeing it around.  Last night while I was thinking of what in the world to make special for my kids breakfast this morning (they are going through our states testing this week) and I remembered this recipe.  And it is SO easy….A caveman could do it!


Cinnamon Roll Can ( or as many as you desire) I use the 8 count cinnamon rolls 12.4 oz tube
Cooking Spray


1.  Heat up your waffle maker.

2. Spray waffle maker with cooking spray.

3.  Place one cinnamon roll into each quarter section.

4.  Squish the top down.

5.  Wait for about 1 and a half minutes.  Up to 2 minutes.

6.  Remove from waffle maker and drizzle with icing that came with the cinnamon rolls.

Sprinkling these with Powdered Sugar would be a nice touch as well.


Recipe adapted from A Hen’s Nest.

Baked Chocolate Donuts with Chocolate Glaze


1 1/2 cups flour
1/2 cup cocoa powder (I used Hershey’s Unsweetened Cocoa)
1 cup Sugar
2 tablespoons baking powder
1/2 salt
2 Eggs
1 Cup Milk
8  Tablespoons Canola oil (Or just shy of 1/2 cup)

For The Glaze: (This recipe is from

1 cup Semi-Sweet Chocolate Chips (Next Time I am going to use Milk Chocolate Chips)
4 Tablespoons Butter
2 Tablespoons of Light Corn Syrup
1 teaspoon Vanilla



1.  Preheat oven to 450 degrees.

2.  In a LARGE bowl combine flour, cocoa powered, sugar, baking powder, and salt.

3. Once the dry ingredients are combine add in the eggs, milk and vanilla.  Stirring until just combine.

4.  Stir in the Canola Oil.

5.Generously coat a donut pan with cooking spray.

6.  Fill each donut ring two-thirds of the way full.  Bake for 7 minutes in a 450 degree oven or until donut springs back to the touch.  Remember ovens temps vary…so will cooking time.  I keep an oven thermometer in my oven at all times to help me out.

7.  When done immediately remove from pan and place on a wire rack to cool.

For the Chocolate Glaze:

8. In the microwave melt chocolate chips and butter.  I melt my for 30 seconds at half power at a time.  Stirring between each time.

9.  After chocolate chips and butter are melted I add in light corn syrup, and vanilla.

10. After donuts have cooled.  Swirl each donut into the glaze.  This goes Really fast.  The motion to it is all in the wrist!  Add sprinkles if desired.

I feed a family of 6.  Two of them are teenagers, 3 of them are boys and one is my husband and through a daughter in the mix.  This made JUST enough and some to snack on through the day.  Although my family would prefer more.    It made 22 donuts.



 Strawberry Donuts and  Strawberry Glaze


2 cups Flour
1 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1 Cup Canola Oil
3/4 cup Butter Milk
1 teaspoon Vanilla Extract
2 eggs
1 teaspoon Vinegar
1 cup Finely Chopped Strawberries (you can use a little more or a little less)

For the Strawberry Glaze:
2 HEAPING cups of Powdered Sugar
1 cup Finely Chopped Strawberries
1 teaspoon milk or water  (You don’t have to even use milk or water.  Use it depending on how thick of a consistency you desire.)


1.  Preheat oven to 375 degrees.

2. In a small bowl combine flour, sugar, baking soda and Kosher Salt.

3.  In a large bowl mix together oil, buttermilk, vanilla and eggs.

4.  Add dry ingredients to oil mixture. Do Not Over Stir.  Stir until just combined.

5. Add Vinegar and mix until combine.

6. Fold in Strawberries.

7.  Fill a lightly greased donut pan.  Fill molds three-quarters of the full and bake until golden brown.  Between 10 and 12 minutes.  Mine took exactly 10 minutes.

Directions For Strawberry Glaze:

8. Mix together strawberries and powdered Sugar add milk or water if need for consistency.

9. Remove donuts from donut pan.  And cool on wire rack.  Top with Strawberry Glaze.  Let the Glaze sit for a least 5 minutes before serving.

Notes:  I used a chopper to dice up my strawberries.  If you use a chopper or food processor make sure you don’t over chop or it will turn into puree.


This recipe is linked to the following:

March 2017
« Sep    


Lets Get Cookin