High Protein Pancakes (and gluten-free too!)

 A delicious way to boost your protein in the morning.

INGREDIENTS

1 cup cottage cheese

2 eggs

1/2 cup rolled oats

1/4 tsp. salt

1 tsp. vanilla

1/4 tsp baking powder

Cooking spray

INSTRUCTIONS

Place all ingredients in blender.   Blend until smooth.

Preheat a non-stick skillet over medium high heat and lightly grease with cooking spray.

Pour about 1/4 cup of the batter onto skillet for each pancake. Cook about 2 - 3 minutes per side.

Top with fruit or maple syrup. Enjoy!

Apple Oat Breakfast Cake

 A healthy option for breakfast or even dessert - this cake is made without flour or refined sugar. To make it gluten-free, just be sure you use gluten-free oats. The batter is mixed in the blender for easy prep.

This recipe comes from "Her Highness, Hungry Me"

Ingredients

1 cup oats

1 large apple, peeled and chopped

3 Tablespoon honey or maple syrup

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. baking powder

1/2 tsp baking soda

3 Tablespoons yoghurt

2 eggs

1 Tablespoon melted butter

Instructions

Preheat oven to 350.

Put all ingredients in a blender, with exception of using only 3/4 cup oats. Process until smooth and then stir in remaining 1/4 cup oats.

Line an 8x8 inch baking pan with parchment paper so that is hangs over the edge. Pour the mixture into the prepared pan. Sprinkle additional oats on top.

Bake for 20 minutes or until a toothpick comes out clean. Allow to cool and then slice cake into 9 squares and place in airtight container.  Store in the refrigerator for at least an hour before eating.

Very Berry Baked Oatmeal

 When there is a chill in the air in the morning, baked oatmeal is the perfect comfort food. Loaded with fresh berries, this version warms me up with sweet goodness. I like to top it with a dollop of sweet goodness and a drizzle of maple syrup.

This recipe comes from "Simply Recipes"

INGREDIENTS

2 cups rolled oats (for a gluten-free version of this recipe use gluten free oats

1/2 cup milk

3 eggs, beaten

1/3 cup honey

1/2 cup whole-fat plain yoghurt

1/2 tsp vanilla extract

3/4 tsp salt

2 cups berries of your choice (pictured here, I used 1 cup blueberries and 1 cup blackberries)

INSTRUCTIONS

Preheat oven to 375. Grease a 9-inch square pan with butter or line with parchment paper.

In mixing bowl, combine oats, milk, beaten eggs, honey, yoghurt, vanilla and salt. Fold berries into the mixture, reserving a few to sprinkle on the top before baking.

Pour mixture into prepared baking dish. Top with reserved berries.

Bake 40 minutes or until oatmeal is firm to touch.

Sour Cream Blueberry Muffins

When blueberries are on sale, this is what you make. These muffins are bursting with blueberries and a delicious crumb topping. They freeze well, so make a double batch!

Ingredients

2 cup flour
3 tsp. baking powder
1/2 tsp salt
2 large eggs
1 cup granulated sugar
1 tsp. vanilla
1/2 cup vegetable oil
1 cup sour cream
2 1/4 cups fresh blueberries
Powdered sugar optional

Crumb topping

3/4 cup flour
2/3 cup granulated sugar
4 Tablespoons melted butter
1 tsp cinnamon

Instructions

Preheat oven to 400 degrees. Line muffin tin with paper liners or grease each muffin cup.

Make crumb topping, by combining all crumb topping ingredients into small bowl with a fork.
Set aside.

For the muffins, in a large bowl, whisk together 2 cups flour, baking powder, and salt.
In another bowl, whisk eggs and sugar until combined. Add oil, sour cream and vanilla. Mix by hand  until well combined. Add wet ingredients to dry and mix until just combined. Do not overmix.

In small bowl, toss 1 1/2 cups blueberries with 1 Tablespoon of flour. Gently fold into batter.
Fill each muffin cup about 2/3 full. Scatter remaining berries on top. Then top with crumb topping.

Bake 18-20 minutes or until muffins are done and a toothpick comes out clean. Cool on wire rack. Sprinkle with powdered sugar once cooled, if desired.

Makes 16-18 muffins.

Banana Pancakes

A yummy breakfast!

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 medium bananas
1 egg
1 cup milk
1 teaspoon vanilla
Maple syrup
Shortening or canola oil

Instructions

Heat oven to 200 degrees. Place a baking sheet in oven.

In large bowl, combine flours, baking powder and salt. Stir to mix well.
Slice one of the bananas and set aside.
Mash other bananas in small bowl.
Put egg in small bowl and beat with fork. Add mashed banana, milk and vanilla
to egg. Beat with fork until well combined.
Add egg mixture to flour mixture. Stir just until combined. The batter will be a little lumpy and not smooth.
Grease a large skillet with shortening or oil. Put on burner on medium-high heat. Allow pan to heat.
Ladle about 1/3 cup of batter onto skillet. Cook two minutes or until surface is bubbly.Turn and transfer until golden brown.
Transfer pancakes to baking sheet in oven to keep warm. Repeat until all the batter is used.
To serve, top each pancakes with several slices of bananas and pour maple syrup on top.

Banana Bread Granola

This simple recipe would make a perfect holiday gift, handmade from your kitchen. Who wouldn't like a jar filled with this delicious granola. The recipe comes from Simply Recipes.

Ingredients

1/4 cup unsalted butter
1/3 cup light brown sugar
1 Tablespoon vanilla extract
1 Tablespoon water
3 cups old fashioned rolled oats
3/4 cup chopped raw walnuts
1 Tablespoon cinnamon
1/2 teaspoon salt
2 medium ripe bananas, diced

Instructions

Preheat oven to 275 degrees. Place the racks in the upper and lower halves of the oven. Line two baking sheets with parchment paper.

Slice butter into small pats and place in small saucepan. Melt over medium heat. Once melted the butter will start to foam, then it will begin to turn an amber color. Watch it carefully.  The butter can go from nicely browned to burnt quickly. The whole process should take about 3 minutes. Once the butter is browned, immediately pour it into a small bowl.

In the same pan, combine brown sugar, vanilla and water. Stir over low heat until combined and the sugar is dissolved, about 2 - 3 minutes. Remove from heat.

In large bowl, combine oats, walnuts, cinnamon and salt. Stir to combine. Add the browned butter and brown sugar mixture.  Stir to combine. Then add the diced bananas and stir gently.

Divide the granola mixture between the two trays. Spread into an even layer. Place in oven and bake for 45 minutes. Half way through the baking period, rotate the trays in the oven. If you do not want your granola to be clumpy, stir the mixture and spread out evenly again.

Remove from oven and allow to cool for 20 - 30 minutes. Then stir and store in airtight container. It will last about one week.

Creme Brulee Blueberry French Toast

On a recent visit to the Columbia River Gorge in Washington, we stayed at the Carson Luxury Cabins. These lovely cabins located in Carson, Washington, provided a country setting and also a delicious breakfast each morning.
A highlight was the Creme Brulee Blueberry French Toast and our hostess was kind enough to share this recipe with me.

Ingredients

4 eggs
1 1/3 cup milk
1 Tablespoon brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
5 slices whole grain bread, cut into one inch chunks
1/2 cup blueberries or other seasonal berries

For the Topping

2 Tablespoons brown sugar
1 Tablespoon butter
2 Tablespoons maple syrup

Instructions

Preheat oven to 350 degrees.
Spray two 4x8 inch baking dishes with cooking spray.
Fill each baking dish with two slices bread, each cut into 1 " cubes.
Scald the  milk in the microwave for two minutes.
Blend eggs, brown sugar and vanilla in blender.
Slowly add hot milk to the egg mixture.
Pour egg mixture over bread, dividing between two baking dishes.
Top with berries.

Prepare topping by combining all sauce ingredients in small saucepan. Bring to boil for 2 - 3 minutes.
Pour over berries.

Bake in preheated oven until bread is golden brown on top and knife comes out clean, about 35 minutes.

Berry Almond Scones

Ingredients

2 cups flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 cup butter, chilled and cut into pieces
1/2 cup milk
1 teaspoon almond extract
1 egg, lightly beaten
3/4 cup dried berries of your choice (blueberries, cherries, cranberries)
1/4 cup sliced almonds

Instructions

Heat oven to 350 degrees.
Lightly grease a baking sheet.
In mixing bowl, whisk together flour, sugar and baking powder.
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Stir in 2/3 of the 1/2 cup of milk, the egg and the almond extract.
Add the berries and almonds and stir until just combined.
Turn the dough out onto a lightly floured surface and roll or pat it into a disc of medium thickness.
Cut the disc into 10 wedges.

Place on baking sheet and brush the top with the remaining milk.
Bake until lightly browned, about 20 minutes.
Best served warm.

Breakfast Burritos

Who doesn't love breakfast burritos?

Ingredients

10 ounces (4 cups) country-style frozen hash brown potatoes
3 Tablespoons canola oil
Salt and pepper to taste
8 ounces sausage - not link
4 eggs, beaten
4 (8 inch) flour tortillas, warmed
1/2 cup salsa

Instructions

In large nonstick pan, cook hash browns in oil according to package instructions.
Season with salt and pepper.
In medium skillet, break up sausage and thoroughly cook. Drain fat. Add eggs. Cook, stirring until eggs are cooked.
To serve, spoon sausage/egg and potato mixture down the center of each tortilla, dividing equally. Fold sides in and roll. Secure with toothpicks, if needed.
Serve with salsa.

Bite-Size Quiches

Excellent for a brunch.

Ingredients

4 ounces cream cheese
1/4 cup milk
1/2 cup mayonnaise
1/4 cup chopped onion
1/4 teaspoon salt
2 eggs, beaten
1/4 cup chopped black olives
1/4 cup chopped Smoky-link style sausages or bacon (cooked and chopped)
4 ounces Swiss cheese

Instructions

In top of double boiler, combine cream cheese, milk, mayonnaise, onion and salt. Stir constantly until cheese is melted and ingredients are well blended and creamy.
Remove from heat and allow to cool slightly. Add some of the hot cream cheese mixture to the beaten eggs, stirring constantly. Then, add the egg mixture to the remaining hot cream cheese mixture, stirring constantly. Add olives, sausage, and swiss cheese. Mix well.
Coat a mini-muffin pan with cooking spray. Fill each cup just to the top with the quiche mixture. Bake at 350 degrees for 18-20 minutes or until each mini quiche rises and is golden brown. Allow to cool slightly in pan. Remove from pan and cool on wire rack.

This recipe makes about 24 mini-quiches.
You can substitute the olives and sausage for other ingredients such as ham or shrimp.

Morning Glory Baked Oatmeal

This is like eating carrot cake for breakfast.  I made this oatmeal ahead and stored it in the refrigerator, tightly sealed. For breakfast, I scooped out a portion and microwaved it for one minute.

This recipe was posted in the January 20, 2016 edition of  The Denver Post.

Ingredients

1 cup chopped pecans
1/4 cup shredded coconut
1 teaspoon cinnamon
1 Tablespoon brown sugar
1/2 teaspoon plus one pinch of salt
2 cups old-fashioned oats (not quick cooking or instant)
1 teaspoon baking powder
2 cups low fat milk
1/3 cup maple syrup
1 egg
2 Tablespoons canola oil
1 1/2 teaspoons vanilla
1 medium Golden Delicious apple, unpeeled, cored and cut into 1/2 inch pieces
1 cup shredded carrot
1/2 cup raisins

Instructions

Preheat oven to 375 degrees.
Grease an 8-inch pan with butter or cooking spray.
Prepare topping by combining 1/2 cup chopped pecans, 2 Tablespoons coconut, 1/4 teaspoon cinnamon, brown sugar and a pinch of salt.

In a separate bowl, combine oats, 3/4 teaspoon cinnamon, 1/2 teaspoon salt and baking powder.
In another bowl, whisk together milk, maple syrup, egg, oil and vanilla.
Pour milk mixture over oat mixture and stir to combine.
Then, stir in remaining 1/2 cup of pecans, 2 Tablespoon coconut, apple pieces, shredded carrots and raisins.
Pour into prepared pan. Top with pecan-coconut topping.
Bake 35 - 40 minutes for until golden brown and just set in the center.
Serve warm or allow to cool and store in airtight container in refrigerator for up to 4 days. Reheat by placing in 350 oven for 20 minutes or microwaving individual portions.

Monkey Bread

Start these rolls in the evening and enjoy hot fresh caramel rolls in the morning.

Ingredients

1 package (24 to 28 rolls) frozen yeast rolls (such as Rhodes)
1 cup plus 2 Tablespoons brown sugar
1/2 cup butter
2 teaspoons cinnamon
1 cup chopped pecans

Instructions

Place the frozen (do not thaw) rolls in a greased Bundt pan.
Dissolve brown sugar in melted butter in saucepan over medium heat. Add cinnamon and mix well. Sprinkle nuts over the rolls in the Bundt pan. Pour the sugar/butter mixture over the rolls and nuts.
Cover with a damp cloth. Allow to rise on the counter (not the refrigerator) overnight.
The next morning the rolls will be thawed and will have risen to the top of the pan.
Bake in 350 degree oven for 25-30 minutes. Cover loosely with foil during the last 10-15 minutes of cooking to prevent over browning.
Let stand one minute after removing from oven, then invert onto a large plate.
When cooled slightly, everyone can dig in and pick away the the caramel roll deliciousness!

Corn Flake Crumb Muffins

When my daughter was growing up, these muffins were her favorite. Now that she is all grown up, I still make them for her from time to time and she still loves them!
It is like a bowl of corn flakes in a muffin.They are best served fresh and warm with butter.

Ingredients

1 1/3 cup corn flake crumbs
2 cups flour
1/2 cup sugar
1/4 teaspoon salt
1 Tablespoon baking powder
1 egg
1 cup  milk
1/3 cup vegetable oil


Instructions

In mixing bowl, beat egg. Stir in milk and oil. Add all remaining dry ingredients and stir only until just combined.
Do not over stir.
Grease a muffin tin with cooking spray.
Pour batter into muffin cups. Bake at 400 degrees F for about 20 minutes or until light golden brown.
Makes 12 muffins.

Overnight Blueberry Stuffed French Toast

The holiday season gives us permission to make decadent breakfasts - like this one!

Ingredients

For the French Toast

1 8-ounce cup soft cream cheese
1 loaf (16+ slices) white potato bread
1 cup fresh or frozen blueberries
12 eggs
1/2 cup maple syrup
2 cups milk

For the Blueberry Sauce

2 Tablespoons corn starch
1 cup sugar
1 cup water
1 cup fresh or frozen blueberries
1 Tablespoon butter

Instructions

Trim crusts from bread slices. Spread cream cheese over each slice and then cube the bread into 1-inch pieces. Grease a 12x9x2 inch pan. Place half of the bread cubes into the pan. Sprinkle with blueberries. Top with remaining bread cubes.
In mixing bowl, beat eggs. Add milk and syrup. Mix well. Pour the milk mixture over the bread cubes and blueberries. Cover and refrigerate over night.
In the morning, remove from the refrigerator 30 minutes before baking. Cover with foil and bake 30 - 35 minutes at 350 degrees. Remove foil and bake an additional 25 - 30 minutes more or until golden brown and firm. Cut into squares. Top with blueberry sauce.

For the sauce, combine cornstarch and sugar. Add water and boil for 3 minutes, stirring constantly. Stir in blueberries and reduce heat to simmer for about 10  minutes or until berries burst. Stir in butter until it melts. Serve over the french toast.

Make Ahead Bran Muffins

This is an old recipe, but still just as good today. What I love about this recipe is that you prepare the batter and keep it in the refrigerator. When you are ready for breakfast, you just scoop it out, bake it, and have fresh muffins.It makes a large batch of muffins, so you can keep it on hand and have fresh muffins every day for a week.


Ingredients

5 cups flour
15 ounce box bran flakes cereal with raisins
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup canola oil
4 cups buttermilk

Instructions

Combine flour, cereal, sugar and baking soda in large bowl. Mix well to combine.
Add beaten eggs, oil and buttermilk. Mix just until dry ingredients are moistened.
Cover bowl tightly.
Store batter in refrigerator for at least 24 hours before using.
You can store batter in refrigerator for up to three weeks.
When you are ready to make muffins, preheat oven to 400 degrees. Line muffin tins with paper liners.
Scoop the batter into prepared muffin tins, filling 2/3 full. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean and top springs back when touched lightly with fingertip.

Banana French Toast

Ingredients

3/4 cup milk
2 eggs
1 medium ripe banana
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
8 slices bread
Syrup

Instructions

In blender or food processor, combine all ingredients except bread. Blend until smooth. Pour mixture into pie pan or shallow dish.
Heat skillet over medium heat. Lightly grease skillet with butter. Dip each slice of bread in egg mixture, turning to coat both sides.
Cook bread in skillet for about 2 minutes on each side or until golden brown.
Serve immediately with syrup.

Banana Chocolate Chip Muffins

Who wouldn't want to wake up to one of these muffins?

Ingredients

1/2 cup butter, softened
1/2 cup firmed packed brown sugar
1 1/2 cups (about 3 large) ripe bananas, mashed
1/4 cup milk
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup walnuts

Instructions

Preheat oven to 375 degrees.
Grease bottom only of muffin tins or line with paper liners. In a large bowl, beat butter with brown sugar until fluffy. Add bananas, milk, vanilla and eggs. Blend well.
Lightly spoon flour into measuring cup and level off. Add flour, baking powder, baking soda and salt. Stir just until dry ingredients are mixed in and moistened. Stir in chocolate chips and walnuts. Fill muffin cups about 2/3 full. Bake for 20-25 minutes or until a toothpick stuck into the center of a muffin comes out clean.
Cool for 3-5 minutes before removing from pan.
Best served warm.

Mary's Brunch Casserole

This recipe has been in my family for decades. It was given to my mom by our neighbor, Mary. It is a tried and true recipe that extends beyond any food trends. It is assembled the night before and popped into the oven in the morning, making it the perfect egg dish for the holidays. It easily feeds a large group. Mary had a big family, so it is easy to see why this recipe was a popular in her family.

Ingredients

9 eggs
3 cups milk
9 slices white bread, crusts removed and cut into cubes
1 1/2 teaspoon salt
1 1/2 teaspoon dry mustard
1 cup grated sharp cheddar cheese
1 1/2 pounds bulk Italian sausage

Instructions

Brown sausage in skillet. Drain thoroughly and allow to cool.
Beat eggs in large bowl. Add milk, salt and mustard.  Mix together well.
Stir in bread cubes. In separate bowl, mix cheese with cooled and cooked sausage.
Stir sausage-cheese mixture into egg mixture.
Pour all into a 9x13 inch pan. Cover and refrigerate overnight.
In the morning, remove the cover and bake for 45 minutes at 350 degrees or until eggs are set.
Serve within 15 minutes.

Baked Apple Oatmeal

The temperature in Frisco, Colorado is -2 degrees this morning and this is what I want to have for breakfast!  Perfect hearty breakfast on a cold winter day.

Ingredients

2  2/3 cups old-fashioned oatmeal
1/2 cup raisins
4 cups milk
1/3 cup brown sugar
2 Tablespoons melted butter
1 teaspoon cinnamon
1/4 teaspoon salt
2 medium apples, chopped (about 2 cups)
1/2 cup chopped walnuts
An assortment of toppings, as desired

Instructions

Heat oven to 350 degrees. Mix all ingredients, except walnuts in 2 quart casserole. Bake uncovered for 45-50 minutes or until most of the liquid is absorbed. Top with walnuts. Serve in individual bowls with more milk and toppings such as more brown sugar, chocolate chips, sliced bananas, or dried fruit.