Saturday, September 30, 2017

Leader Enterprise - September 27, 2017 - Quick Breakfasts



With school back in session, it's great to have a quick breakfast to begin the day. These make-ahead recipes will help you enjoy a hot start to your day as easy as 1-2-3. 

FREEZER BREAKFAST BURRITOS

12 eggs, beaten
1 # bulk sausage, cooked (or ham or bacon) 
2 c. shredded cheddar cheese
1/2 c. salsa, optional
sauteed onions and peppers, optional
12 flour tortillas, about 8" in size

Scramble eggs in large skillet until done and remove from heat; stir in cooked sausage and shredded cheese (then mix in salsa and veggies if you like).
Warm tortillas in microwave about 20 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Freeze burritos in single layer on a cookie sheet. When fully frozen (in about 1 hour) place burritos in large zip-top freezer bag; freeze.TO SERVE: Wrap frozen burrito in a paper towel. Cook in microwave until heated through (about 1-1/2 to 2 minutes).

These luscious waffles freeze nicely in a ziploc bag. Reheat in toaster. (No one will know they're getting 'veggies' in this tasty breakfast. 


DOUBLE CHOCOLATE ZUCCHINI WAFFLES 

1 c. (white) whole wheat flour
1/2 c. white flour
1 TB. baking powder
1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. cocoa powder, sifted
1/4 c. brown sugar
1/4 c. coconut oil, melted (or butter)
2 eggs
1-3/4 c. milk (I used almond milk)
1 tsp. vanilla
1 c. zucchini, pureed in food processor (pumpkin works also)
1 c. chocolate chips

Mix dry ingredients (whole wheat flour through cocoa powder) in large bowl. In separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk and pureed zucchini.  Add wet ingredients to dry ingredients and whisk just until combined. (Do not overmix). Stir in chocolate chips.  Pour about 1/4 c. mix per waffle onto prepared (spray with cooking spray) waffle maker and bake until done. (About 3 - 3/12 minutes)  To serve: Top with fruit and/or cool whip. 

After cooling these to room temperature, freeze in a large ziploc bag. To warm up these mini omelets, wrap in a moist paper towel and microwave in 30 second increments until warmed through.
MINI MUFFIN OMELETS

12 eggs (I used 11 so my pans weren't so full)
2 Tb. milk
1 c. chopped deli ham or cooked bacon or sausage
2 ozs. shredded cheddar cheese
salt and pepper, to taste
blanched veggies of choice

Preheat oven to 350. Spray 12 muffin tins generously with cooking spray. 

In large bowl, mix eggs and milk  - pour evenly into pans. Sprinkle with add-ins, then salt and pepper.
Bake 20 minutes. (They came out of the pans a lot easier than I expected them to.) 

These overnight oats are so versatile. Make everyone's favorite flavors and breakfast is ready when you get up. Heat in microwave if you prefer them warm. 'Dress up' these oats by adding nutella if you want. 

OVERNIGHT OATS

For each serving: 

1/3 c. old-fashioned oats 
1/4 tsp. ground cinnamon
1 tablespoon chia seeds
1 Tb. almond butter or peanut butter
1/2 c. milk of choice for a very thick consistency, or up to 2/3 cup milk for a lighter consistency
1/2 c. fruit (fresh or frozen blueberries, raspberries, or sliced fresh strawberries)
maple syrup or honey, if desired

In a jar or bowl (a small mason jar is perfect), combine old-fashioned oats, cinnamon, chia seeds and nut butter. Add a splash of the milk and mix the nut butter into the oats. Then add the rest of the milk and stir to combine. Top with fruit of choice. Place the lid on the jar and refrigerate overnight, or up to 5 days. When you’re ready to serve, add a drizzle of maple syrup or honey if you’d like, and enjoy.


"When you feel yourself sinking, if you step back and look at the big picture, you’ll realize that for every body of water you must cross, there is a bridge.” ― Cookbook author Christy Jordan 

Friday, September 29, 2017

Flashback Friday - Awesome Apple Recipes

WELCOME TO FLASHBACK FRIDAY!


Hope you're enjoying fall and will dive into these wonderful apple dishes! 


My 'go to' recipe when I have apples that need to be eaten.
Faithful. Popular. Easy. Delicious.
I've even made it in the microwave!





Absolutely worth your time to make. Once you get all your ingredients set up,
the process doesn't take long.  Such a special fall treat! 





A mouth-watering treat...a 'healthier' choice..your family will love these. 




Even those who think they don't like butterscotch...have gone wild over this amazing flavor combo. Moist and so flavorful. 



Saturday, September 16, 2017

Leader Enterprise - Sept. 13, 2017 - Starting School Right



With school starting and homework piling up, the structure and routine of the school year quickly replaces those relaxed summer days we've all enjoyed. The school year can go smoother with a planned study space for students. Less stress..more success.



The place where kids study should be comfortable, quiet and free from distractions. They can go to their room, close the door and kill as many distractions as possible - like music, television, and even the internet and their phone. 

Whether or not your child takes their own lunch every day or just occasionally, try not to fall into the 'brown bag rut'. Try new foods in lunches - whether for school or work. Watch for what's in season and vary between fruits and veggies.

You can pack healthier options, and most kids won't even know the difference. Replace chips with pretzels or goldfish. Place them in ziploc snack bags-a great way to have perfect single-serving sizes. Mix assorted snacks like dried cherries or apples, raisins, yogurt raisins, banana chips, goldfish, cheerios and raisins to make your own 'trail mix'. If your kids want chips, try a healthier baked version. Multigrain Pringles are great.

Purchase items like teddy grahams, granola or animal crackers to satisfy their sweet tooth. Instead of purchasing pre-sliced apples at the store, make your own! Toss apple slices in lemon-lime soda for about 10 minutes, then drain. Store in snack size ziploc bags and be sure to squeeze all the air out. This will prevent the apple slices from browning.

No matter what the kids are taking in their lunch, a note from mom or dad can always brighten their day, so parents:don't forget to add a little love note to your child's lunch or backpack. Knowing you are thinking of them while they're gone helps boost their self-worth and aids them in their school progress in ways you may never know.

This is a healthy snack your family is sure to enjoy.
CAFETERIA PEANUT BUTTER BALLS
1 c. honey
1-1/4 c. natural creamy peanut butter 
1-1/2 c. dry powdered milk
3 c. quick or old fashioned oatmeal, uncooked
1-2 Tb. wheat germ,optional
1-2 Tb. flax seed,optional
1/2 c. mini chocolate chips, optional

Mix all the ingredients together with a electric mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator. Yield: 
about 30 peanut butter balls.

CHOCOLATE CHIP GRANOLA BITES
2-1/2 c. quick or old fashioned oats
1/2 c. crisp rice cereal
2 Tb. flax seed, optional
1 Tb. wheat germ, optional
1/2 c. semi-sweet, white chocolate or butterscotch chips

1/2 c. brown sugar

1/2 tsp. salt

1/2 c. coconut oil, melted (or butter)
1/3 c. honey
1/2 tsp. vanilla extract 

Preheat oven to 350. Spray mini muffin pan with cooking spray. In large bowl, mix all ingredients except for chocolate chips; stir with spoon until well blended. If mixture seems too dry, add more honey or coconut oil. Add a little at a time until mixture sticks together (but will not be like cookie dough). Stir in chocolate chips. Using a small cookie scoop, place granola mixture in mounds; press mixture firmly with your fingers or back of a spoon. Bake 12-13 minutes. Remove from oven and let stand in pan for 30 minutes to 1 hour. Remove from pan with knife and enjoy. Store in airtight container or place in ziploc bags and freeze to be tossed into lunches later.

William Butler Yeats has been quoted as saying "Education is not the filling of a pail, but the lighting of a fire". 

Friday, September 15, 2017

Flashback Friday - Irresistible Cookies


WELCOME TO FLASHBACK FRIDAY! 


Tickled to share some favorite tasty cookie recipes with you today!! 



Start with 2 cookie mixes, add some oats, butter, eggs and candies and you're all set!  Great when you need something quick for tomorrow...or tonight. 




This one begins with a cake mix..add coffee if you'd like...roll in powdered sugar and bake.  MMMM good! Great with a cuppa coffee. 





A from-scratch cookie that will knock your socks off!  
AH.MA.ZING & AWE.SOME! 





A luscious combo of hazelnut, chocolate & butterscotch.
How can you go wrong???  Pour a glass of milk and enjoy!






Saturday, September 9, 2017

Copycat Cracker Barrel Buttermilk Biscuits {New Recipe}

Who doesn't love a great biscuit?

In our opinions....
 Cracker Barrel's have some of the best. 

Love them slathered with butter and some apple butter, or honey.
Or that yummy blackberry jam you can get at this favorite place to eat. 

This is an easy recipe as it begins with a biscuit mix (Bisquick or Jiffy Mix)..
add a little sugar, some buttermilk and butter...

Knead a little bit - cut out and bake. 

Even a novice could make these special bites of yum. 

And it's hard to believe a biscuit THIS GOOD came from a mix...they won't taste like it! 

So don't waste any time...run to the kitchen and mix them up now.

These are great served with eggs and breakfast meat, sausage gravy or alongside a pot roast, gravy and veggies. You can't ever go wrong serving them
any time of day. 


CRACKER BARREL BUTTERMILK BISCUITS 

2-1/4 c. Bisquick mix (or Jiffy)
2/3  c. buttermilk 
(use the real stuff for best results)
2 tsp. white sugar
3 Tb. butter, melted, divided
1/4 c. all purpose flour for kneading

Preheat the oven to 450*. Spray a glass baking dish with non-stick cooking spray. (I like to use an ungreased cookie sheet). 

In a large mixing bowl, stir together Bisquick, buttermilk and sugar. Add 1 Tb. melted butter and mix until well blended. 
Sprinkle a cutting board surface with the all purpose flour.  Knead the dough at least 20 times, using the flour to coat as you work it into the dough. 

Roll (or pat) dough 1/2" - 3/4" thick. Cut out into rounds (I use a drinking glass for my 'cutter') Place on baking sheet.  (They need not touch each other). 
Brush tops with melted butter. Bake for 8 - 10 minutes or until tops are golden brown. When you remove from the oven, brush tops with remaining melted butter again.

Enjoy warm!! 

Linked to 
Meal Plan Monday





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Friday, September 8, 2017

Flashback Friday - Soups on!

WELCOME TO FLASHBACK FRIDAY! 


As the temps drop...here's some luscious soup recipes to help warm you up...

This easy and delicious soup will satisfy your
hungry brood...SO good! 5 basic ingredients!





This tasty simple soup comes with Weight Watchers points too, if you're
interested.  Add rotel tomatoes for some 'zip'.  Only 4 ingredients!






With pasta and tomato soup, it can be ready for your family to enjoy without much time!  Serve with sandwich or salad for a feel-good meal. 





This comforting soup has Healthy Options if you'd like. With squash and other veggies, it's sure to fill you up so you can sleep good.