Make Ahead Breakfast

Pretty much every morning Peter asks me, "what's for breakfast?" To which I respond, "waffles, cereal, oatmeal, pop tarts, etc." He then looks at me with disappointment. See Peter is not a  big fan of breakfast food. And if he is going to eat breakfast food then he wants eggs, bacon, sausage or something hearty like that. The problem is that Peter is not a morning person. So he is not going to get up early just to make himself a breakfast like that and God knows, now that we have kids, I am not getting up early to make him a breakfast like that! (I made the mistake of doing this before we had kids) So today I created a solution to this problem! I made bacon, egg and cheese sandwiches  (12 of them) and froze them! It took me a total of 40 minutes to make all 12! And it was cheaper than buying them premade at the store! It only cost me $11.70 total to make all 12! That makes them $.98 each! Of course I had a $1 off coupon for the bacon and it was on sale for $2.89 at the Commissary so that helped. But even if I had paid $2 more for the bacon, the sandwiches would still be significantly cheaper than buying them at McDonalds. So now when my husband asks me what is for breakfast I have an answer that pleases him and saves us money!

Here is what you will need:
12 English muffins (I used whole grain)
12 slices of bacon (I used thick cut)
12 slices of cheese (I used cheddar)
12 eggs (I used organic)
milk (I used organic)
Cooking spray

Cut your English muffins in half and lay out on the counter. Place one slice of cheese on the top piece of the English muffin. Begin cooking your bacon. (I cooked mine in the microwave for the first time ever! Why had I never thought of this?) To cook in the microwave place a paper towel on a microwaveable plate. Lay bacon slices on paper towel so that they are touching but not overlapping. Place another paper towel over bacon and microwave for about 1 minute per slice. Remove bacon and let cool slightly. Cut each bacon piece in half and place on bottom half of English muffin so that each sandwich gets one whole slice of bacon. Once you are finished with the bacon start on your eggs. Being that I am a perfectionist I wanted to make sure my eggs were the same size and shape of my English muffins so I used a Pyrex 1 cup measuring cup to cook my eggs in. You could make an omelet if you wanted to and just cut the egg in pieces to fit on the sandwich. (that is if you don't want them to look perfect like mine) To microwave eggs in Pyrex 1 cup measuring cup, spray cooking spray into cup, crack one egg into cup, add about 3/4 tsp of milk (give or take) and beat with a fork until blended. Microwave for about 1 minute. Remove from microwave and ever so gracefully flip the egg out onto the bottom half of the English muffin (on top of the bacon). Use a fork to gently flatten the egg so that it almost meets the edge of the English muffin. Continue doing this until you have cooked all 12 eggs. Assemble your sandwiches and place them on a baking sheet. Place them in the freezer for 20-30 minutes. (I'm not sure this step is necessary. I might skip this step next time.) Remove from freezer, wrap each in a paper towel and place in a freezer bag. Freeze. When ready to eat, remove from freezer and microwave in paper towel until heated through.

Cooking bacon in the microwave! So easy!

The only thing missing in this pic is the cooking spray. Make sure you use it before putting eggs into cup.

Ta-daa!

Letting them freeze for 30 minutes.

All done!

Valentine's Day Sugar Cookies

Yet another Valentine's Day goodie! This recipe has been tested multiple times because it has been passed down through 3 generations. I guarantee you they will be the best sugar cookies you have ever eaten! The sour cream keeps them moist and the lemon extract adds a little something special. Hope you enjoy!

Sour Cream Sugar Cookies

1 1/2 cups sugar

1 cup shortening (regular or butter flavor)

2 eggs, unbeaten

3 Tablespoons sour cream

1 teaspoon vanilla

1/2 teaspoon lemon extract

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Icing:

Powdered sugar

water

food coloring

Gradually add sugar to shortening, creaming until fluffy. Beat in eggs one at a time. Add sour cream and flavorings. Stir in flour sifted with baking soda and salt. (I don't sift mine) Mix well. Chill in fridge. (The dough is easier to work with if it has been chilled.) Roll out small amount of dough at a time on a lightly floured surface. (I roll mine out very thick. Maybe 1/8 inch?) Cut with various shaped cookie cutters. Place on a non-greased baking sheet. Bake at 400 degrees for 8-10 minutes. (varies depending on your thickness so watch them carefully the first time you make them and adjust the recipe accordingly) Makes about 2-3 dozen thick cookies. I usually make a couple different colors of icing. Divide the powdered sugar into desired number of bowls. Add coloring of choice. Add water until you reach your desired consistency. (And try not to eat too much icing while decorating your cookies. It will make you sick! I know from experience)

Cherry Donuts

Another Valentine's Day goodie! I love donuts! They are my number one weakness! And since I have joined Pinterest I have pinned a lot of donut recipes. This past weekend I finally bought a donut pan! The next morning we had these donuts for breakfast. They are amazing! I adapted the recipe from HoosierHomemade.com. If you don't own a donut pan, you need to get one ASAP so you can bake these little gems!

Yum!

Filling the pan can be messy if you aren't careful.... I was not careful.

Cherry Donuts

• Donuts:
• 2 cups flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup milk
• 2 tablespoons butter, melted
• 15 maraschino cherries, chopped
Glaze:
• 1 cup powdered sugar
• 1/2 teaspoon maraschino cherry juice
• 5-6 tablespoons milk

1. Preheat oven to 325 degrees
2. In a large bowl, combine dry ingredients; flour, sugar, baking powder, baking soda, salt and nutmeg. Whisk together until combined.
3. Add eggs, melted butter, vanilla and milk. Mix well.
4. Fold in chopped cherries.
5. Place a large resealable bag in a tall glass and fill bag with batter, close tightly.
6. Snip off corner, pipe batter into doughnut pan.
7. Fill only 1/2 full, making sure not to cover the inside hole with batter.
8. Bake for 8-10 minutes, cool completely.
9. Add powdered sugar and cherry juice to small bowl, gradually add milk a little at a time until desired consistency. If you want to spread your icing use less milk. If you want to dip the donuts in the icing (like I did) use more milk.
10. Frost doughnuts or hold upside down and dip.

Cranberry White Chocolate Bars

I LOVE Valentine's Day! My mom always made Valentine's Day special growing up. We always had a special candle light dinner as a family with some of our favorite foods! So I always like to bake a lot of heart shaped goodies and pink stuff! This is the first heart shaped goodie I made this year! If you have ever had Starbucks Cranberry Bliss bars then you will love these! They taste just like it and are much easier to make than I ever expected!

Cranberry White Chocolate Bars

1 cup (2 sticks) unsalted butter (slightly softened)

1 1/4 cups brown sugar

3 eggs

1 1/2 teaspoons vanilla

2 teaspoons fresh orange zest

1 1/2 cups all purpose flour

1 teaspoon powdered ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 cup dried, sweetened cranberries, chopped

6 ounces (about 3/4 cup) white chocolate chips

Frosting: 

4 ounces cream cheese, softened

2 Tablespoons butter

2 cups powdered sugar

1/2 teaspoon vanilla

1 teaspoon orange extract

Topping:

1/2- 2/3 cup dried, sweetened cranberries, chopped

2 ounces white chocolate, melted

Preheat oven to 350 (F) degrees.  Grease a 9 x 13 pan then set aside (I also like to line the pan with parchment paper, leaving some hanging over the two long sides- this allows the bars to be pulled out of the pan after baking for easier cutting). In a medium bowl add the flour, powdered ginger, salt, baking soda and baking powder.  Set bowl aside.

 In a large bowl, cream the butter and brown sugar until smooth.  Add eggs, vanilla, and orange zest and mix well.  Gradually add the flour mixture and blend until combined. Stir in cranberries and white chocolate.  Pour the batter into prepared pan and spread evenly.   Bake 25-30 minutes, until edges are light brown and a toothpick inserted in the center comes out clean. Prepare frosting by beating the cream cheese and butter together until smooth.  Add the powdered sugar, vanilla and orange extract.  Beat about 1 minute until fully incorporated. Assemble dessert by spreading the frosting onto the baked and cooled bars. At this point you can take a heart shaped cookie cutter and press it into the bars. Remove heart shaped bars and place in a 9 x13. Sprinkle additional cranberries on top.  Drizzle melted white chocolate on top as desired. 

Thanksgiving Desserts

I just love this time of year! I absolutely love spending all day in the kitchen! Below are two of the desserts I am making this year for Thanksgiving. One is an old favorite, Pumpkin Cream Cheese Roll, and the other a new recipe, Apple-of-Your-Eye Cheesecake (from the Taste of Home Most Requested Recipes Cookbook). I believe you need a little bit of pumpkin at Thanksgiving and since I don't care for pumpkin pie, I make this Pumpkin Cream Cheese Roll. I know some of you who have never made a rolled cake of any sort may be hesitant to make this, but it is really easy. The key is to not over bake your cake and to roll it up as soon as you get it out of the oven. If you do that, it will turn out perfect! I also believe there needs to be something apple at Thanksgiving. Just another one of those fall harvest fruits that needs to be represented. So this year I changed it up a little and instead of doing an apple pie I decided to try an apple cheesecake... the best of both worlds... 2 amazing desserts in one! Haven't tasted it yet, but it looks and smells amazing! Hope you have time to incorporate these 2 desserts into your Thanksgiving meal! Happy Thanksgiving!

This is only half of the roll. I cut it in half and froze the other half because with our small family of 4 I don't think we need that much dessert!

Pumpkin Cream Cheese Roll

Cake:

Powdered sugar

¾ cup all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon

½ tsp. ground cloves

¼ tsp. salt

3 Large eggs

1 cup granulated sugar

2/3 cup canned pumpkin

1 cup chopped walnuts (optional)

 Filling:

1 pkg. (8 oz) cream cheese, softened

1 cup powdered sugar

6 Tbsp. butter, softened

1 tsp. vanilla extract

Powdered sugar

Preheat oven to 375 degrees. Grease 15x10 inch jelly roll pan; line with wax paper. Grease and flour wax paper. Sprinkle towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Beat in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Beat cream cheese, powdered sugar, butter and vanilla in small mixing bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap in foil or plastic wrap and refrigerate at least one hour. ( The roll can also be frozen and enjoyed later!) Sprinkle with powdered sugar before serving!

Apple-of-Your-Eye Cheesecake

Crust:

1 cup graham cracker crumbs (about 16 squares)

3 Tbsp. sugar

2 Tbsp. finely chopped pecans

½ tsp. ground cinnamon

¼ cup butter, melted

Filling:

3 packages (8 oz.) cream cheese, softened

¾ cup sugar

3 eggs, lightly beaten

¾ tsp. vanilla extract

Topping:

2 ½ cups chopped peeled apples

1 Tbsp. lemon juice

¼ cup sugar

½ tsp. ground cinnamon

6 Tbsp. caramel ice cream topping, divided

Sweetened whipped cream

2 Tbsp. chopped pecans

In a bowl, combine the cracker crumbs, sugar, pecans and cinnamon; stir in butter. Press onto the bottom of a lightly greased 9 inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Place pan on a wire rack (leave oven on).

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed until combined. Stir in vanilla. Pour over crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Return pan to baking sheet.

Bake at 350 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edges of pan to loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour. Chill overnight.

Remove sides of pan. Just before serving, garnish with whipped cream. Drizzle with remaining caramel; Sprinkle with pecans. Enjoy!

 

Southwestern Eggrolls

I found this recipe when I was looking for meals to freeze before baby Titan arrived. I made a large batch of them and we had a few for dinner that night while the rest were frozen for a future meal. (which I am looking forward to) I chose to bake them instead of deep fry them just to make them healthier. The ingredients in the eggrolls are fairly healthy, so I didn't want to ruin them by deep frying them, though I am sure they would have been good! They were a huge hit at our house! Matias devoured them in no time! I hope your family enjoys them as much as we do!

Southwestern Eggrolls

4 Tbsp Vegetable Oil

3 Skinless, boneless chicken breasts

6 Tbsp green onion, minced

6 Tbsp Red pepper, minced

1 cup frozen corn kernels, thawed

1 cup black beans, rinsed and drained

1/4 cup frozen chopped spinach, thawed and drained

3 Tbsp jalapeno pepper, minced

2 Tbsp minced fresh parsley

2 tsp ground cumin

2 tsp chili powder

1 tsp salt

pinch of ground cayenne pepper

2 cups shredded Monterey Jack cheese

12 (6 inch) flour tortillas

If frying: Oil for deep frying (I baked them)

Sour cream & Salsa for dipping

Cook chicken breasts in 2 Tablespoons of vegetable oil in a medium saucepan over medium heat, approximately 5 minutes per side or until meat is no longer pink and juices run clear. Remove from heat and set aside.

Add remaining 2 Tablespoons of oil to medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes or until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortilla, then roll tightly around mixture. If you are going to deep fry them: Arrange in a medium dish, cover with plastic and place in the freezer for at least 4 hours. In a large deep skillet, heat oil for deep frying to 375 degrees. Deep fry frozen stuffed tortillas 10 minutes or until dark golden brown. Drain on a paper towel before serving.

If you are going to bake: Place stuffed tortillas onto a backing sheet. Bake at 350 degrees for 10-15 minutes or until lightly browned on bottom and slightly crisp.

Lemony White Chocolate Cheeksecake

Peter's Birthday was September 13th so of course I had to make him a special dessert! Even though I am 8 1/2 months pregnant, I just couldn't resist making a new decadent dessert. My back, legs and feet were all hurting by the time I was done, but it was totally worth it! This dessert is amazing... a little heavy and very indulgent, but for a special occasion it is perfect! I saw this recipe in Taste of Home Magazine a long time ago but had never made it. I figured it was the perfect time to try it out!

Lemony White Chocolate Cheesecake

1 ¼ cups all-purpose flour

2 Tbsp. powdered sugar

1 tsp. grated lemon peel

½ cup cold butter, cubed

Filling:

4 packages cream cheese, softened

1 ¼ cups sugar

2 Tbsp. all-purpose flour

2 Tbsp. lemon juice

2 Tbsp. heavy whipping cream

2 tsp. vanilla extract

4 eggs, lightly beaten

10 squares (1 oz. each) white baking chocolate, melted and cooled

2 tsp. grated lemon peel

Place a 9 inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan; set aside.

In a small bowl, combine the flour, powdered sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of the springform pan. Place on a baking sheet. Bake at 325 degrees for 25-30 minutes or until golden brown. Cool on a wire rack.

In a large mixing bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs: beat on low speed just until combined. Stir in white chocolate and lemon peel. Pour into crust.

Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees for 65-85 minutes or until center is just set and top appears dull,

Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night. Remove sides of pan before slicing.