See this at: yourheartout.com| Added on 10/23/09

Halloween is synonymous with fall, sweaters, cider, candy, and my personal favorite: pumpkin. Pumpkin cookies, pumpkin pie, pumpkin-shaped candies. I needed to include pumpkin in the breakfast arena, so here we have pumpkin pancakes. I’ve seen a few... See more

Halloween is synonymous with fall, sweaters, cider, candy, and my personal favorite: pumpkin. Pumpkin cookies, pumpkin pie, pumpkin-shaped candies. I needed to include pumpkin in the breakfast arena, so here we have pumpkin pancakes. I’ve seen a few recipes here and there. I put some ideas together and came up with these handsome guys. See less

See this at: recipezaar.com| Added on 10/06/09

Try Recipe D I Y Rice Milk - 51109 from Recipezaar.com. This recipe has a 3.80 star rating and has been reviewed 9 times

See this at: thepioneerwoman.com| Added on 09/07/09

Whisk it together with a fork. Measure a heaping (yes, I said it) cup of grated sharp cheddar cheese. Now, usually I’m not a big fan of prepackaged grated cheese sold in bags. But when it’s used in bread recipes, I find that this cheese works a... See more

Whisk it together with a fork. Measure a heaping (yes, I said it) cup of grated sharp cheddar cheese. Now, usually I’m not a big fan of prepackaged grated cheese sold in bags. But when it’s used in bread recipes, I find that this cheese works a little better because it’s coated in a cornstarch substance that helps it stay put a bit in bread. See less

See this at: jas.familyfun.go.com| Added on 08/26/09

A light and healthy breakfast.

A light and healthy breakfast. See less

See this at: jas.familyfun.go.com| Added on 08/26/09

A festive, kid-friendly finger food for your Easter brunch or any special breakfast. Be sure to check out The Great Easter Egg Hunt for more great Easter ideas.

A festive, kid-friendly finger food for your Easter brunch or any special breakfast. Be sure to check out The Great Easter Egg Hunt for more great Easter ideas. See less

See this at: jas.familyfun.go.com| Added on 08/26/09

This baked dish is perfect for weekend guests or a holiday brunch.

This baked dish is perfect for weekend guests or a holiday brunch. See less

See this at: jas.familyfun.go.com| Added on 08/26/09

Instead of serving your egg on toast, try serving it in toast. This breakfast classic, also known as Egg in a Saddle, Egyptian Egg, one Eye, and Bird in a Nest, is a long-standing family favorite.

Instead of serving your egg on toast, try serving it in toast. This breakfast classic, also known as Egg in a Saddle, Egyptian Egg, one Eye, and Bird in a Nest, is a long-standing family favorite. See less

See this at: thepioneerwoman.com| Added on 08/19/09

That I ate three pieces of this banana bread spread with softened butter—and okay, four pieces—is a testament to just how delicious it is. The crust, right out of the oven, is crispy and flavorful. The bread itself is soft and moist. No nuts, which I... See more

That I ate three pieces of this banana bread spread with softened butter—and okay, four pieces—is a testament to just how delicious it is. The crust, right out of the oven, is crispy and flavorful. The bread itself is soft and moist. No nuts, which I think is what made it so delicious. See less

See this at: thethriftygourmet.co...| Added on 08/17/09

I don’t know what got into me this weekend, but I baked not one, not two, but THREE things on Sunday. I guess I just got into a rhythm, and frankly, I don’t know how much longer this pleasantly cool weather will last. I don’t know about you, but I do... See more

I don’t know what got into me this weekend, but I baked not one, not two, but THREE things on Sunday. I guess I just got into a rhythm, and frankly, I don’t know how much longer this pleasantly cool weather will last. I don’t know about you, but I do not have central A/C, and my kitchen is not a nice place to be in the summer. In any case, I finally made bagels! I have been meaning to for ages, and I’m so glad I did. Have you ever really had a hot-from-the-oven bagel? It puts those sad grocery store bagels (and most deli bagels) to shame. Chewy on the outside, tender on the inside… This is one food that I think may well be worth the effort to make instead of buy. And when the ingredients are flour (albeit the elusive bread flour), yeast, water, salt, oil, and sugar, they couldn’t be cheaper. As a yeast-phobe, I am amazed these turned out well, and I think I may be ready to tackle more breads. Thanks to The Internet Food Association’s Ben Miller for providing the reassurance that not... See less

See this at: thethriftygourmet.co...| Added on 08/17/09

I love yogurt. As a child, most of my dinners ended with a healthy yogurt for dessert. But French yogurt is very different from American yogurt. It tastes better. A lot better. French yogurt also has a decadently creamy and velvety texture that I... See more

I love yogurt. As a child, most of my dinners ended with a healthy yogurt for dessert. But French yogurt is very different from American yogurt. It tastes better. A lot better. French yogurt also has a decadently creamy and velvety texture that I have not been able to find in any store-bought American yogurt. But that’s okay because what I can’t buy at the supermarket, I learn to make at home. Have you ever had homemade yogurt? If not, you’re missing out on some serious deliciousness. It has a wonderful texture and none the acidic taste of store-bought yogurt. And the good news is that yogurt is very beyond easy to make — even without a yogurt maker. You just need to be patient and give the yogurt time to ferment and set. A few things to note before starting. * Whole milk makes a thicker and creamier yogurt than reduced-fat milk. And if you’re thinking about using skim milk, you might as well skip this post. * The right temperature is important, so pay attention to this detail. * My... See less

See this at: thepioneerwoman.com| Added on 08/17/09

I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe,... See more

I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first…just once. See less

See this at: thepioneerwoman.com| Added on 07/26/09

Now it’s time to get serious. See all this grease? Depending on how many gravy eaters you’re cooking for, you may not want to use all of this. On this particular morning last weekend, all four of our punks were at my dad’s and I was watching my... See more

Now it’s time to get serious. See all this grease? Depending on how many gravy eaters you’re cooking for, you may not want to use all of this. On this particular morning last weekend, all four of our punks were at my dad’s and I was watching my waistline. So I really was only making gravy for Marlboro Man. But then I realized I wasn’t kidding anyone and that I’d wind up scarfing down at least some of the stuff. So I planned on gravy for two. When that’s the case, I pour out all the grease first… Then add back in the quantity of grease I want. For one to two people, I use about 2 to 3 tablespoons of grease. Over low to medium-low heat, add about 2 tablespoons of flour to the grease… And whisk it together immediately. If you add a little too much flour and the mixture seems too dry, feel free to add in a little more grease so it’s smooth and stirrable. You want to find a good balance between the flour and the grease. Once you find it, just keep stirring with the whisk and allow the... See less

See this at: ourbestbites.com| Added on 07/18/09

Cinnamon Rolls are a favorite in our house. We seem to always get the cravings on Sunday afternoons, so after church when we're all home being lazy, I'll often whip up a batch. There have been lots of times where I would have loved to make them for... See more

Cinnamon Rolls are a favorite in our house. We seem to always get the cravings on Sunday afternoons, so after church when we're all home being lazy, I'll often whip up a batch. There have been lots of times where I would have loved to make them for breakfast, but who wants to get up at the crack of dawn so they'll actually be ready in time for breakfast?? Even if you don't mind, by the time they're ready to eat, you've got a kitchen full of dirty dishes. I've tried putting my everyday cinnamon roll recipe in the fridge over night and I haven't had any luck. Actually, I've tried a few different recipes and none of them really turn out all that well. So when I saw a recipe for overnight cinnamon rolls in my new favorite cookbook, it instantly caught my attention. I tweaked the dough just a little and then used my own filling recipe. The cinnamon rolls were were just as I imagined they would be: soft, fluffy, full of flavor, and mouthwateringly delicious. The dough takes a bit longer than... See less

See this at: thepioneerwoman.com| Added on 07/05/09

At this time you’ll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. I use 3 teaspoons of cinnamon and this gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons. Dump these... See more

At this time you’ll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. I use 3 teaspoons of cinnamon and this gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons. Dump these into a 1 gallon zip bag and shake to mix evenly. Drop all of the biscuit quarters into the cinnamon-sugar mix. Go ahead…all of them. Yes, they’re sticking together right now, but just trust me. Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with the cinnamon-sugar. You might have some excess sugar left over and that’s okay. Feel free to eat one of these right now. I won’t look. Spread these nuggets out evenly in your bundt pan. I suppose you might want to grease this pan before doing this, but I’m pretty sure the gallon of butter we are about to add will keep it safe. Un-greased always works for me. At this point, you’re going to... See less

See this at: kblog.lunchboxbunch....| Added on 07/05/09

The summer sun is staring to boil. Heat and humidity are creeping up into the air at each morning sunrise. Working (and playing) in the muggy summer heat can leave you feeling a bit worn out. So I suggest you revive yourself with a cold, creamy,... See more

The summer sun is staring to boil. Heat and humidity are creeping up into the air at each morning sunrise. Working (and playing) in the muggy summer heat can leave you feeling a bit worn out. So I suggest you revive yourself with a cold, creamy, frosty, fresh and fruity smoothie or juice. Here are my top ten summer smoothie and juice recipes.... Top Ten Summer Smoothie's and Juices *Click link for complete recipe and images 1. Tropical Pink Cashew Smoothie This bright pink power smoothie blends up tart and refreshing with a sweet tropical raspberry flavor. The cashew juice and coconut water ice cubes are hydrating and refreshing. The frozen raspberries add a nice boost of fiber, flavor and pink color! 2. Fresh Peach Hemp Protein Smoothie This smoothie is divine for any peach lover. It blends up thick and creamy with a sweet summer flavor of fresh peaches. Hemp milk adds a excellent boost of veg*n protein and nutrition. It also adds a nice nutty flavor. 3. Fresh Ginger, Raw Banana... See less

See this at: thecookingphotograph...| Added on 07/05/09

I want to tread lightly on earth today in my own wishful way to counter violence in the world. Now, I don’t want to give you the impression I’m a veggie loving tree hugger here. I am an ex-soldier, I understand war in ways. I understand our kind of... See more

I want to tread lightly on earth today in my own wishful way to counter violence in the world. Now, I don’t want to give you the impression I’m a veggie loving tree hugger here. I am an ex-soldier, I understand war in ways. I understand our kind of war at least, the kind that leads to stopping violent people from destroying and killing innocent people. This morning I opened the paper to the headline, “Militants put juice bars on front line” by Los Angeles Times reporter Mark Magnier. In Lahore Pakistan, juice bars are considered places of sin by Militant Islam because men and women are allowed to speak with each other there. These juice bars provide a place for young people to go, to talk, to relax. Well they would have anyway, except they have been bombed on many occasions. In the past Lahore was a more tolerant city, until Islamic fundamentalist started to settle in. Now there is no longer peace or safety. I know the Western Countries can’t fight every battle, and this is another... See less

See this at: notquitenigella.com| Added on 07/05/09

The strudel itself is delicious, like a Quiche Lorraine. I knew that I'd love this and with the long weekend coming up I wanted to make this for a brunch. I'm not crazy enough to suggest you get up at 7am to make this. Serving this around 11am seems... See more

The strudel itself is delicious, like a Quiche Lorraine. I knew that I'd love this and with the long weekend coming up I wanted to make this for a brunch. I'm not crazy enough to suggest you get up at 7am to make this. Serving this around 11am seems like a more normal time. Provided you can get out See less

See this at: tasteandtellblog.com| Added on 07/05/09

If you could only eat one thing for the rest of your life, what would it be? I love food. I love making it and I love eating it. But if I had to choose one thing to eat for the rest of my life, it would be a simple peanut butter & jelly sandwich.... See more

If you could only eat one thing for the rest of your life, what would it be? I love food. I love making it and I love eating it. But if I had to choose one thing to eat for the rest of my life, it would be a simple peanut butter & jelly sandwich. Boring, right? Well, if I really think of it, there are only a handful of foods that I don't get sick of quickly. And peanut butter & jelly sandwiches are one of them. I honestly think I could eat one a day and not get tired of them. So when I saw this recipe for Peanut Butter & Jelly Cupcakes in this month's Cookbook of the Month, I knew it was a recipe I would be making. And they are so cute, I just couldn't pass them up! I have made 2 baked goods with natural peanut butter (before these cupcakes, of course). The first called for natural peanut butter, and they turned out wonderful. The second didn't specify, but I was out of regular old Jif that day, so I used natural peanut butter instead. Big mistake. the cake turned out dry and just not... See less

See this at: dinnerwithjulie.com| Added on 07/05/09

I don’t ever use the abbreviated expletive OMG, but for the past hour my brain seems to be stuck on it. Really, nothing else applies. OMG: it’s John Cusack’s birthday. And apparently he’s just right out there in Vancouver, scouting out locations for... See more

I don’t ever use the abbreviated expletive OMG, but for the past hour my brain seems to be stuck on it. Really, nothing else applies. OMG: it’s John Cusack’s birthday. And apparently he’s just right out there in Vancouver, scouting out locations for something or other, which makes me doubly regret our move back to Calgary. Although the distance is probably keeping me from becoming a stalker, or doing something stupid like bake him a cake and then scour the city in an attempt to deliver it, ultimately giving up and eating it myself on some street corner or beach before walking home, dejected. That doesn’t sound too bad, actually. I’d love to be in Vancouver right now, eating cake. Regarding dinner, there really wasn’t one tonight. We were fed very well this afternoon at K & J’s place (sangria, cheese platter, beggar’s purses filled with goat cheese and caviar, steak on the barbecue, roasted veg, Caesar salad, and fruit-marshmallow kabobs with FIVE KINDS of Ben & Jerry’s for dessert -... See less

See this at: foododelmundo.com| Added on 07/05/09

* Post Date : * June 20, 2009 at 9:55 am * Category : * Breakfast/Brunch, Mary * Do More : * You can leave a response, or trackback from your own site.

* Post Date : * June 20, 2009 at 9:55 am * Category : * Breakfast/Brunch, Mary * Do More : * You can leave a response, or trackback from your own site. See less

See this at: lickmybalsamic.com| Added on 06/08/09

beat two eggs, added 1c. of yogurt (the more tart the better, lowfat was just fine), and 1/4c. of water. added the wet to a dry mix of 1c. of all purpose flour, 1 1/2t. baking powder, and 1t. salt, mixed well, but not violently, and let sit for... See more

beat two eggs, added 1c. of yogurt (the more tart the better, lowfat was just fine), and 1/4c. of water. added the wet to a dry mix of 1c. of all purpose flour, 1 1/2t. baking powder, and 1t. salt, mixed well, but not violently, and let sit for 30-45min (wet:dry should be about 2c.:1c.). delivered to a hot buttered skillet with a ladle, scooping from the bottom of the bowl (making sure to not disrupt the trapped bubbles), and shook the skillet slightly to settle the pancake. cooked until the edges of the pancake were barely cooked on top and the bottom had some nice color, then flipped and cooked until crisp. waiting for enough pancakes to make a stack is boring and the 'cakes loose their taste and texture, the pancakes were sliced in quarters and stacked for the same effect. See less

See this at: omnomicon.com| Added on 03/15/09

Posted by aleta under saturday morning brunch, the comfort foodie The one food category I seem to feed more than any other is Saturday Morning Brunch. There’s just something about waking up a little early at the very onset of two days of pure... See more

Posted by aleta under saturday morning brunch, the comfort foodie The one food category I seem to feed more than any other is Saturday Morning Brunch. There’s just something about waking up a little early at the very onset of two days of pure relaxation, heading to the kitchen, and waking up everyone in the house with tantalizing and familiar smells. And I’ve found that breakfast just seems to have the most universal appeal to anyone from anywhere and of any food preference. It brings together picky eaters, the hungover, old folks after church, Norwegians . . . and just minor alterations to the standard fare can accommodate virtually anyone. Even vegans enjoy animal-free bacon and dieters eat egg-white omelets, and those of us who normally shirk breakfast will always take the time to enjoy one on a sunny Saturday morning. But there is one breakfast delicacy so simple and omnipresent, I’m aghast with myself that I’ve neglected it until now. And that’s pancakes. In an attempt toward... See less

See this at: thenoshery.com| Added on 04/24/09

Yesterday we got probably about 10 inches of white fully snow, which meant that church was canceled this morning and so was Hubby’s softball game. I usually make breakfast on Saturday mornings, but this Saturday I had to go into work for a few hours.... See more

Yesterday we got probably about 10 inches of white fully snow, which meant that church was canceled this morning and so was Hubby’s softball game. I usually make breakfast on Saturday mornings, but this Saturday I had to go into work for a few hours. But since we had no church to get up early for or a softball game to run to, I decided to make some breakfast this morning. I recently got this awesome book, William & Sonoma’s: Tools & Techniques (which you can find here in my store). This is a great book to have on your self. It has all kinds of info on different gadgets and techniques of cooking, it even has a few recipes. While I was flipping through it I came across how to make toast cups. I never heard or thought of it and thought it was a great idea. Then I remembered seeing on Stacey Snacks a while back how she made little bacon cups with eggs. I had those quail eggs still sitting in the fridge and it was time for me to do something with them. ( They were a pickle to get open.) So... See less

See this at: smoothieweb.com| Added on 03/27/09

One of the the most popular smoothie franchises has created one of the best smoothies out there. Thry this one for a Jamba Juice favorite. Jamba Juice Smoothie Recipes * 1/2 cup apple juice * 3/4 cup strawberry nectar * 1 cup frozen blueberries * 1... See more

One of the the most popular smoothie franchises has created one of the best smoothies out there. Thry this one for a Jamba Juice favorite. Jamba Juice Smoothie Recipes * 1/2 cup apple juice * 3/4 cup strawberry nectar * 1 cup frozen blueberries * 1 banana * 1 scoop of raspberry sherbet * 1 scoop fat-free vanilla frozen yogurt * 1 cup of ice Combine all ingredients in a blend and blend until smooth. Drink and enjoy this 24 ounce delicious smoothie. See less

See this at: recipezaar.com| Added on 03/27/09

On May 2, 2007 wonderful, wonderful! my mom and I both loved this smoothie. great on a hot day! no sugar needed! sweet and delish!

See this at: eatbetteramerica.com| Added on 03/24/09

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. | Do-Ahead | Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until... See more

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. | Do-Ahead | Prepare the French toast up to 24 hours ahead of time. Cover with plastic wrap and refrigerate until time to bake. To bake the French toast, remove plastic wrap; cover with foil and bake as directed. See less

See this at: eatbetteramerica.com| Added on 03/24/09

What is "Healthified"? | We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original. | Success | For the best results we recommend using a mixture of eggs and egg whites. We... See more

What is "Healthified"? | We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original. | Success | For the best results we recommend using a mixture of eggs and egg whites. We tested this recipe using fat-free egg product, and found the flavor to be a bit bland and the texture slightly curdled. | Time-Saver | Look for cooked bacon strips near the lunch meat items at the grocery store. See less

See this at: eatbetteramerica.com| Added on 03/24/09

1. In medium bowl, beat egg product, chives, milk, salt, thyme and pepper; set aside. | 2. Spray 10-inch skillet with cooking spray. Add bell pepper; cook over medium heat 1 minute, stirring occasionally. Add potatoes. Cover; cook 8 to 10 minutes,... See more

1. In medium bowl, beat egg product, chives, milk, salt, thyme and pepper; set aside. | 2. Spray 10-inch skillet with cooking spray. Add bell pepper; cook over medium heat 1 minute, stirring occasionally. Add potatoes. Cover; cook 8 to 10 minutes, stirring frequently, until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated. | 3. Add egg mixture to skillet. Cover; cook over medium-low heat 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until set. | 4. Sprinkle with cheese. Cover; cook about 1 minute longer or until cheese is melted. Cut into wedges. See less

See this at: eatbetteramerica.com| Added on 03/24/09

1. In 10-inch skillet, heat oil over medium heat. Add bell pepper, onions and chives; cook about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. | 2. Stir in egg product and dill weed. Cook 3 to 4 minutes, stirring occasionally,... See more

1. In 10-inch skillet, heat oil over medium heat. Add bell pepper, onions and chives; cook about 2 minutes, stirring occasionally, until bell pepper is crisp-tender. | 2. Stir in egg product and dill weed. Cook 3 to 4 minutes, stirring occasionally, until eggs are thickened throughout but still moist. Stir in potatoes and peas. Cook until hot. | 3. To serve, top hash with tomato, yogurt and cheese. See less