Homemade Toaster Strudels {quick and easy}

I like to show my kids that things they like in the grocery store or restaurants can usually be made at home. It takes some of the appeal out of spending that money when you know that you can make the same thing at home, and often times they are cheaper, healthier, and taste better. I’m not saying these Homemade Toaster Strudels are any healthier, but they were SO easy and very tasty!

Homemade Toaster StrudelsThese literally come together in just minutes using puff pastry and pie filling! Of course, you could certainly make them completely from scratch, but that would require a lot more time and patience. My kids aren’t big on patience!   [Read more...]

Breakfast Banana Split – An Easy Way to Perk Up Breakfast

Yogurt and granola have been one of my staple breakfasts for years. It’s quick and easy and I can mix in whatever fruit we happen to have in the house. One morning, I had been too lazy to slice up my banana and stuck it into the yogurt whole. My husband laughed when he saw and said it looked more like a banana split than breakfast. I loved the idea and started making my parfaits in sundae form.

BreakfastBananaSplit

This is my favorite version. The ingredients are simple, but all together this feels like a really special breakfast – and loaded with fruit, it’s not one you’ll feel bad about devouring either.

BananaSplitIngredients

Breakfast Banana Split

Ingredients

  • 1 banana
  • 6 oz. vanilla yogurt
  • 1/2 tsp. cinnamon
  • 3 Tbsp. granola
  • 2 Tbsp. blueberries
  • 2 Tbsp. chopped strawberries
  • 1 Tbsp. Nutella

Instructions

  1. Slice the banana in half lengthwise and place it in a bowl.
  2. Mix together the yogurt and cinnamon. Pour between the banana halves. Sprinkle granola over the yogurt and banana. Top with blueberries and strawberries.
  3. In a microwave safe bowl, heat the Nutella until warm and runny. Drizzle over berries and serve immediately.
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Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Sausage, Ham and Cheese Quiche

I have to admit, I used to think pie shells were only meant for dessert. I went for years refusing to eat Chicken Pot Pie, Quiche or any savory dish with a pie crust. Finally, when desperately trying to come up with something different for dinner one night (and use ingredients I had on hand) I made a quiche and realized what I had been missing! I also thought that quiche could only be a fluffy, non-filling dish and boy was I wrong. This recipe is loaded with meat, cheese, potatoes, and the best part, it’s so easy to make! Another huge bonus, my very picky 12 year old loved it.

Quiche w label EAHI have been all about “re-purposing” leftovers, and this dish is great for that. I used a leftover baked potato, and leftover chicken sausage. You could use whatever you have on hand as well. My children won’t eat peppers and onions, but they would be great additions too. This meal is hearty enough for dinner, but makes a great breakfast or brunch item.   [Read more...]

Best Breakfast Recipes of 2013

6 Ways to Make Slow Cooker Oatmeal

 

I’m participating in Joy in My Kitchen’s count down to 2014.  If you’ve got recipes to add, pop over to Sara’s site and link them up!

Any of these 6 Slow Cooker Oatmeal recipes would make a great breakfast during Christmas break.  They’re quick to set up in the evening and delicious in the morning.

I use the alarm on my phone to remind me to set them up.  Otherwise, I get busy (or more likely, drop on the couch) and forget all about doing it.

I hope you had a fantastic Christmas!

Healthier Sausage “McMuffin” Casserole

I love casseroles. I also love breakfast food…anytime of the day. Therefore, breakfast casseroles that can be served for breakfast, brunch or dinner are just my thing. Last year, I made an ‘egg mcmuffin’ casserole and have been meaning to make a sausage version ever since – because if calories didn’t count, I’d order a Sausage McMuffin over a regular one any day. Unfortunately, calories do count so I avoid the golden arches as much as possible, but can still have this yummy and healthier casserole whenever I want!

Sausage McMuffin Casserole EAH

Healthier Sausage “McMuffin” Casserole

Ingredients

  • 4 English muffins, split *I used Nature's Own 100 calorie multi-grain
  • 1/2 to 1 lb. turkey sausage, cooked & crumbled
  • 1 cup reduced fat cheddar cheese
  • 4 eggs (or 1/2 cup Egg Beaters and 2 eggs)
  • 1 1/4 cup skim milk
  • salt & pepper (to taste)

Instructions

  1. Preheat over to 325 degrees F.
  2. Spray an 8-inch square baking dish with nonstick spray.
  3. Cube English muffins, and add half in a single layer in baking dish.
  4. Top with half of the cooked sausage and 1/2 cup of the cheese.
  5. Layer the remaining English muffins, sausage and remaining cheese.
  6. Whisk together the eggs, milk, salt, and pepper in a medium bowl.
  7. Pour the egg mixture evenly over the casserole.
  8. Cover the dish with plastic wrap and refrigerate for at least an hour, but can be left overnight.
  9. Bake 45 to 50 minutes or until eggs are set.
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I added a little extra cheese to the top because my family loves cheese. You can also double the recipe and bake in a 9 x 13 casserole dish if serving a crowd.  The recipe is very versatile in that you can really tailor it to your family’s taste, which is why I put 1/2 to 1 pound of sausage.  You can also use American cheese for a more “mcmuffin” flavor if you like.

What about you? Do you love breakfast food? Do casseroles make you as happy as they do me? I’m actually getting ready to prepare this chicken casserole for dinner. If you have a favorite feel free to let me know, I’m always looking for new ideas!

Kim M. is a married mother of 3; ages 12, 10, and 5.  She is the author of  Makin’ it Mo’Betta where she blogs about food, family and and her adventures in the kitchen. 

Hot Spiced Apple Cider Oatmeal in the Slow Cooker

Hot Spiced Apple Cider Slow Cooker Oatmeal

I am on a roll with slow cooker oatmeal.  We’ve been loving it lately!

This time, I decided to make use of the apple cider in the fridge.  A mug of hot spiced cider is a winter favorite.  So it has to be good for a late autumn breakfast too, right?

Sweet apple cider, brown sugar, cinnamon and other spices transform a plain bowl of oatmeal into holiday breakfast special.

We don’t get snowed in here in Kentucky very often, but I’m going to keep this breakfast in mind just in case we get a big snowfall this winter.  I can’t think of anything more comforting than waking up to world wrapped in white and having a bowl of this spiced oatmeal to go with the view.  Cozy!

I don’t have an ingredient photo for you, but all the ingredients are very common.

Hot Spiced Apple Cider Oatmeal in the Slow Cooker

Yield: 4-6 servings

Hot Spiced Apple Cider Oatmeal in the Slow Cooker

Ingredients

  • 1 cup steel cut oats
  • 2 cups apple cider
  • 2 cups water
  • 1/2 cup brown sugar (or less, if you don't like it too sweet)
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/8 tsp. cloves
  • pinch of nutmeg

Instructions

  1. Spray a small slow cooker with cooking spray.
  2. Combine all ingredients in crock.
  3. Cook 3-5 hours on low.
  4. Serve with milk.
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Healthy Whole Grain Waffles – Freezer Friendly

Back-to-school time is upon us once again. The hustle and bustle of getting the kids out the door, looking presentable, with everything signed and packed, and a nutritious breakfast in their bellies is no easy task. Even if your kids don’t have to leave the house, or if you don’t have kids at all…breakfast is the most important meal of the day! Your body needs it to jump start the metabolism and get needed fuel to those brain cells. With that being said, it’s sometimes so much easier to grab a bowl of cereal, or a granola bar as we are running out the door. That’s where these freezer friendly waffles come in!

freezer waffles EAH

A healthy breakfast is just a few minutes away when you have a freezer stocked with homemade, whole grain waffles, that only need to be popped in the toaster. In just minutes you have a hot, filling breakfast.  The kids will enjoy deciding what toppings to put on their waffles, while moms will love knowing they are getting whole grains, along with energy from natural sugars.  Some topping ideas may be bananas and peanut butter, blueberries and walnuts (my favorite), chocolate chips (my kids’ favorite)…the possibilities are endless! You can even fold them and carry them with you for breakfast on the go. If your kids do like them plain, you could always add in some extra cinnamon, pumpkin or apple pie spice, or whatever they like. I like to think of waffles, pancakes, and muffins as a sort of “blank canvas” that you can design however you want!

healthy whole grain waffles, freezer friendly

Healthy Whole Grain Waffles – Freezer Friendly

Ingredients

  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 2 cups milk (cow's milk, almond milk, etc.)
  • 2 tablespoons oil*
  • 2 tablespoons baking powder
  • 2 tablespoons honey (could also use maple syrup)
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon (optional)
  • *I like to use a combination of olive oil and canola oil, or coconut oil.

Instructions

  1. Whisk all of the ingredients together.
  2. Pour onto a greased waffle iron.
  3. Cook until steam is no longer coming from waffle iron.
  4. Eat immediately or cool and freeze.
  5. This made about 6 six-inch round waffles.
  6. To prepare from frozen: These can be microwaved, but for best texture I recommend cutting them in half (or fourths) and placing in the toaster until warm and crisp.
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This recipe does not contain eggs, and could easily be made vegan.

 

Sunny Blueberry Orange Bread

It’s no secret that blueberry and lemon is one of my favorite flavor combos, but I am so glad that I decided to try blueberry and orange together! It’s a burst of sunshine and happiness in your mouth! Blueberries are in season, and I am enjoying every minute of it. I love them in my yogurt, in my green smoothies, in muffins, cakes and more!

Blueberry Orange Bread EAH

The only juice my son will drink is Sunny D, so that is what I used in this bread. However, any OJ could be used, you just may need to increase the amount of sugar, depending on how sweet the juice is.

blueberry orange slice EAH

Look at all those blueberries! I made mini loaves of bread, but you could also make one 9 inch loaf (or use a muffin pan, just reduce baking time.)

Sunny Blueberry Orange Bread

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon salt
  • 2/3 cup Sunny D juice drink
  • 1 egg
  • 2 tablespoons canola oil
  • 1 teaspoon orange zest (optional)
  • 1 heaping cup blueberries (fresh or frozen)
  • Glaze – 1 cup confectioner’s sugar mixed with 1 teaspoon vanilla extract and enough Sunny D juice to reach desired consistency.

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, & salt.
  3. In separate bowl, mix together juice, egg, oil and zest, if using.
  4. Add your wet ingredients to the dry, mixing just until dry ingredients are moistened.
  5. Fold in the blueberries.
  6. Divide batter into 3 mini loaf pans, or one large (9 inch) loaf pan (sprayed with non stick cooking spray, or greased with butter)
  7. Bake for 30-35 minutes for mini loaves or approx. 55-60 minutes for large loaf, or until bread is golden and springs back when lightly pressed.
  8. Allow to cool in pan for 5-10 minutes, then transfer to wire rack to finish cooling.
  9. While slightly warm, pour glaze over top of bread loaves, if desired.
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If you are looking for more great recipes for blueberries, check out the Ingredient Spotlight: Blueberries, Raspberries and Blackberries!

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta. You can also follow her on PinterestFacebook and Twitter.

Cinnamon Chip Scones and Light Iced Coffee

Ever since I first tasted International Delight Iced Coffee, I’ve loved it.  I have to be careful not to drink the whole container myself.  It’s so creamy and smooth and sweet and coffee tasting!

I was thrilled when they came out with new Light Iced Coffee.  I’m in love with the Vanilla, but it also comes in  Mocha.  And in June, you’ll be able to find it in Caramel Macchiato too.

What’s so great about Light Iced Coffee?  The fact that it only has 100 calories per serving!  That means I can indulge more often.  And I can enjoy it along side a sweet treat, like these Cinnamon Chip Scones.  It’s like having my own coffee house at home.

I’m not sure I’d ever made scones before, but these are so easy to make.  The dough comes together much like biscuits, but with the addition of an egg.

I used Hershey’s cinnamon chips in mine.  They added a lot of flavor (perfect with the Light Iced Coffee).  I also used the cinnamon chips to make a simple glaze for the top of the scones.  Super easy and oh, so good!

Here’s what you’ll need to make the scones:   [Read more...]

Slow Cooker Breakfast Casserole

I actually didn’t make this casserole for breakfast, but for brunch after church.  It’s a perfect after church meal, because it’s easy to throw together while you’re trying to rush everyone out of the house.  And the cook time is perfect to have it ready when you get back.

I used potatoes with onions and peppers in them to add plenty of flavor without adding a chopping step.  This one is really just “assembly only”.  Important when you’re trying not to be the last family to slip into the sanctuary.

Here’s what you’ll need:   [Read more...]

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