breakfast – Page 13 – Simply Made Kitchen and Crafts

Triple Berry Cobbler

Posted on May 17, 2013May 23, 2013 by lmc

When frozen berries are on sale, I buy several bags and throw them in my freezer for smoothies, pancakes, spreads, and cobblers. Yesterday, I found a bag of frozen fruit in my freezer and I decided it was time to make my favorite Triple Berry Cobbler for dessert. This recipe bakes up more like a snack cake than a cobbler because the berries are evenly distributed throughout the moist, flavorful batter. I wrap individual slices in plastic wrap and send them off in lunch boxes so my family can enjoy the cobbler during their lunch hour. A simply delicious treat!

Triple Berry Cobbler

2 cups all-purpose flour
1/2 cup rolled oats
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, melted
2/3 cup milk
1 teaspoon vanilla extract
1 egg, beaten
2 cups frozen triple berry fruit mix , no sugar added, partially thawed

Preheat oven to 350 degrees. Grease a 9″ round baking dish or cake pan. In a large bowl combine all of the dry ingredients. Stir in butter, milk, vanilla and egg until smooth. Fold in triple berry fruit mix. Pour into prepared pan. Bake in 35 to 40 minutes, until golden brown and cooked through.

appetizers/snacks, Baked goods, breakfast, Brunch, Food, lunch box

Meagan’s Crunchy Homemade Granola

Posted on May 16, 2013May 23, 2013 by lmc

If you’ve ever bought granola in the grocery store, you know that it can be quite expensive and it may be filled with lots of added fat and sugar. The beauty of making your own granola is that you can add anything you like so that it is tailor made for you and your family. Here is a recipe for the granola that my family loves. Meagan makes it on Sunday evening and packs it into a large airtight container so that it can be sprinkled on top of yogurt, fruit, or to be eaten with milk as a granola cereal. Once you’ve made your own granola, it’s hard to go back to the pre-packaged stuff on the grocery store shelf.

Meagan’s Crunchy Homemade Granola

6 cups rolled oats
1/4 cup brown sugar
1/2 cup canola oil
1/3 cup honey
2 tsp vanilla
1/4 cup sunflower seeds
1/2 cup raisins
1 cup chopped nuts

Mix rolled oats and brown sugar together. In a separate mixing bowl, whisk together the oil, honey and vanilla. Pour over dry mixture and stir to coat. Add in chopped nuts, and sunflower seeds. (Don’t add raisins until after baking.)
Spread granola on a lightly greased or sprayed cookie sheet and bake at 350 degrees, for about 30 minutes. Stir frequently (every 5-10 minutes) to ensure even baking. Add raisins when finished baking. Cool and break into small pieces. Store in airtight container.

Baked goods, breakfast, Brunch, Food, lunch box

Our Best Banana Nut Bread

Posted on May 7, 2013May 23, 2013 by lmc

I have several recipes for banana bread in my stash of cookbooks and various magazine clippings but this is my family’s favorite. Adding wheat germ, nuts, and a few over-ripe bananas makes this quick bread loaf moist and flavorful. I often throw sweet, over-ripe bananas in the freezer so that I will have them on hand when I want to make a quick loaf. I thaw them on the counter or defrost them briefly in the microwave before mashing them into the batter. For an added health benefit, I add wheat germ to the recipe, giving a bit of crunch to the top of the loaf.

Our Best Banana Nut Bread Recipe

1 cup sugar
1/3 cup margarine, softened
2 eggs
3-4 medium ripe bananas, mashed
1/3 cup water
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped nuts
1/4 cup wheat germ

Preheat oven to 350 degrees. Grease 9x5x3″ loaf pan. In a large bowl, cream sugar and margarine; stir in eggs until blended. Add bananas and water; mix well. Stir in remaining ingredients except wheat germ and mix just until moistened. Pour into prepared pan. Sprinkle batter with wheat germ; gently press into the batter. Bake loaf for 55-60 minutes; cool for 5 minutes and remove from pan. Place on wire rack to continue cooling.

breakfast, Brunch, Food, slow cooking

Hearty Crock Pot Oatmeal

Posted on January 21, 2013May 23, 2013 by lmc

I have three swimmers in the household so I am constantly replenishing the food supply. Swimmers are a dedicated breed. They are out of the house every weekday morning at 5:00 am and they stroll in the door around 6:00 pm every evening. This means I need to provide them with plenty of food during the school day so that they have enough energy to make it through until dinner. I send breakfast, lunch, and afternoon snack with my children every day. Packing three meals for three kids everyday can be a trying task.
This recipe is nutritious, hearty, and packed with lots of whole grains and plenty of protein. Throw all of the ingredients in the crock pot before heading to bed. Wake up to the irresistible smell of cinnamon, apples, vanilla, and raisins. Pack warm oatmeal in individual plastic freezer jars and pop them into the fridge or freezer. During the week, pull a jar out of the fridge and pop it into the microwave for a delicious, hearty, breakfast that packs a powerful punch and is sure to get you through the morning.

Hearty Crock Pot Oatmeal

1 cup STEEL CUT oats
2 cups milk
1½ cups water
1 apple, peeled and chopped
½ cup raisins
2 Tbls. butter
1 Tbls. gound cinnamon
3 Tbls. brown sugar
1 tsp. vanilla

In a medium bowl, mix all ingredients thoroughly. Pour into crock pot sprayed well with cooking spray. Cover pot, set to LOW and let cook for 6 hours or until smooth and creamy. YUM!

breakfast, Brunch, Food

Savory Sausage Crescent Braid

Posted on January 1, 2013May 23, 2013 by lmc

Several years ago, I invited both sides of the family out for a New Year’s Day brunch. Preparing for the celebration, I scoured my cookbooks for some new and interesting recipes. This recipe caught my eye because the savory pastry looked so delicious. I quickly added it to the menu and was thrilled to find the recipe quite easy to prepare. To make the recipe my own, I made a few changes to spice things up a bit.
During the brunch, I noticed that the crowd was drawn to this luscious looking pastry braid…it didn’t take long before it was gone! It’s been a favorite recipe in my family ever since.

Savory Sausage Crescent Braid

Savory Sausage Braid

1 lb. Jimmy Dean’s original ground pork sausage
1 lb. Jimmy Dean’s hot ground pork sausage
1 8 oz package of cream cheese, softened
2 8 oz tubes of refrigerated crescent rolls
1 egg white, lightly beaten
1 Tbs. poppy seeds

Preheat oven to 350 degrees
In a skillet, brown sausage and drain
Add cream cheese and mix until cream cheese is melted; divide mixture in half
Cool completely
Open crescent rolls and arrange into two rectangles
Form a narrow log with sausage mixture; place down the center of each rectangle.
Cut several strips along the long sides of the rectangle
Alternate strips to make a braid design across the sausage log covering completely
Place on lightly greased cookie sheet
Brush with egg white and sprinkle with poppy seeds
Bake for 20 minutes or until golden brown and bubbly
Cool before slicing