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Ooey Gooey Hot Cereal

September 14, 2010 By The Recipe Mom Leave a Comment

What You Need:

1 C of milk
1/2 C of water
6 tbsp dry oatmeal
4 tbsp mini marshmallows
4 tbsp semisweet chocolate chips
1/2 C of cinnamon cereal

How to Make It:

Pour the milk and water into 2 bowls.
Add 3 tbsp of the dry oatmeal to each bowl.
Microwave the oatmeal as directed on the package.
Remove the oatmeal from the microwave and quickly stir in the marshmallows and chips.
Sprinkle the top of each bowl with the cinnamon cereal.

Makes 2 servings

Nothing says kids better than ooey gooey. This may not be the most nutritious breakfast but it’s one the kids can make pretty easy. It’s ok to let them have something a little gooey once in awhile.

Preparation Time: approximately 10 minutes
Total Time: approximately 10 minutes

Filed Under: Breakfast Foods, Kid Friendly, Recipe Cards, Recipes

Sunshine Morning Waffles

September 2, 2010 By The Recipe Mom Leave a Comment

What You Need:

4 frozen apple cinnamon waffles
2 (6 oz.) containers of thick low fat vanilla yogurt
4 peach halves

How to Make It:

Place the waffles in the toaster and toast as directed on the package.
Remove the waffles and place on individual plates.
Top each waffle with yogurt spreading it over the waffle and slightly down the sides to look like cooked egg whites.
Place a peach in the middle of the yogurt to represent the egg yolk.

Makes 4 servings

These are an easy and fun breakfast that kids can whip up in a snap. Substitute blueberry or plain waffles if one of those is their favorites. An apricot half can also be used in the place of the peach half if they wish.

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

Filed Under: Breakfast Foods, Kid Friendly, Recipes

Rise and Shine Raspberry Syrup

July 30, 2010 By The Recipe Mom Leave a Comment

What You Need:

5 C of fresh raspberries, hulled and cut in half
3 C of water, divided
1 tbsp lemon zest, grated
2 1/2 C of sugar
3 1/2 C of corn syrup
2 tbsp of fresh lemon juice

How to Make It:

Put the raspberries into a 5 qt. pot and mash the with a potato masher.
Pour 1 1/2 C of water over the berries and add the lemon zest.
Place the pot over high heat and bring to a boil.
Reduce the heat to low and simmer the berries for 5 minutes.
Strain the berries through a mesh strainer.
Prepare the canning jars as directed by the manufacturer of the jars and keep them hot.
Stir the remaining water and the sugar together in a large saucepan.
Bring the mixture to a boil over high heat, stirring constantly to dissolve the sugar.
Cook the mixture until the temperature reaches 260 degrees on a candy thermometer.
Stir in the strained raspberry mixture and corn syrup and bring back to a boil.
Boil the syrup for 4 minutes, remove from the heat and stir in the lemon juice.
Remove any foam that has formed off the top and discard.
Pour the hot syrup into the canning jars leaving a 1/4 inch head space.
Release the air bubbles and add more syrup if necessary to maintain the head space.
Process the syrup in a water bath canner for 10 minutes from the point of boiling.
Remove and cool on towels in a dry draft free area then check the seals before storing.

Makes 6 half pints

Maple syrup might be your favorite but after you try this syrup you may never go back to maple syrup again. The flavor is outstanding and is perfect for all those breakfast goodies like French toast or pancakes. For other great flavors use different berries or a mixture of all your favorite kinds.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 9 minutes
Processing Time: approximately 10 minutes
Total Time: approximately 39 minutes

Nutritional Information: (approximate values per 2 tbsp serving)
Calories 114; Fat 0g; Saturated Fat 0g; Carbohydrates 0g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 0mg

Filed Under: Breakfast Foods, Canning, Fruits, Recipe Cards, Recipes, Sauces Tagged With: , , , , , , , ,

Ham Cheese and Sweet Onion Omelet

June 19, 2010 By The Recipe Mom 1 Comment
omelet

What You Need:

2 tsp olive oil
1/2 C sweet onion, chopped
1 C egg substitute
1/2 C cooked lean ham, diced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp paprika
3 tbsp reduced fat cream cheese, cubed

How to Make It:

Place a skillet over medium high heat and add the oil.
Stir the onion into the oil and cook for 5 minutes or until tender.
Adjust the heat to medium and add in the egg substitute.
When the eggs begin to set raise the edges with a spatula to allow the uncooked egg to run under and cook.
Sprinkle the ham over the eggs when they are completely set then season with the salt and pepper.
Place the cream cheese cubes evenly over the top.
Fold the egg over the filling then reduce the heat to low.
Cover the pan and cook 2 minutes or until the cheese has completely melted.

Makes 2 servings

If you are on a low cholesterol diet or just watching your cholesterol intake this omelet is perfect for you. The egg substitute lowers the cholesterol in this recipe. If you prefer whole eggs may be used in place the egg substitute. The cream cheese gives this nutritious breakfast a creamier taste along with a more nutritious way to start the day.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 12 minutes
Total Time: approximately 22 minutes

Nutritional Information: (approximate values per serving)
Calories 215; Fat 10g; Saturated Fat 4g; Carbohydrates 7g; Protein 22g; Fiber 1g;  Cholesterol 23 mg; Sodium 905 mg

Filed Under: Breakfast Foods, Breakfast Ideas, Health Concious, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , ,

Ginger Cinnamon Waffles

June 9, 2010 By The Recipe Mom Leave a Comment
waffles

What You Need:

2 C of flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 1/2 C of fat free buttermilk
3 tbsp canola oil
3 tbsp molasses
2 tsp fresh ginger, grated fine
2 large egg, separated
1/2 C applesauce

How to Make It:

Combine the flour, baking powder, soda, salt and cinnamon in a bowl.
Whisk together the buttermilk, oil, molasses, ginger and egg yolks in a separate bowl.
Stir the applesauce into the buttermilk mixture.
Add the buttermilk mixture to the flour and stir until well blended.
Beat the egg whites in a separate bowl on high for 5 minutes or until soft peaks form.
Fold the egg whites into the batter.
Coat the waffle iron with a cooking spray and preheat.
Pour 1/3 C of the batter into the heated waffle iron and close the lid.
Cook for 5 minutes or until the steam stops.
Continue cooking waffles until all the batter has been used.

Makes 9 servings

Keep these waffles a healthy meal by topping them with fresh berries. The egg whites keep these waffles light and fluffy as well as a healthy addition to your morning start.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 5 minutes per batch

Nutritional Information: (approximate values per 2 waffle serving)
Calories 208; Fat 6g; Saturated Fat 0g; Carbohydrates 33g; Protein 6g; Fiber 1g; Cholesterol 47 mg; Sodium 277 mg

Filed Under: Breakfast Foods, Health Concious, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Slow Cooked Ham & Cheese Bake

June 6, 2010 By The Recipe Mom 1 Comment
brkfstbake

What You Need:

6 eggs, well beaten
1 C of cheddar cheese shredded
1/2 C of cooked ham, diced
1/2 C of milk
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Place the eggs into the bottom of the slow cooker
Sprinkle the cheese over the eggs.
Spread the ham over the cheese.
Pour in the milk and add the salt and pepper.
Cover and cook on low for 3 hours or until the eggs are cooked through.

Makes 6 servings

This tasty breakfast casserole is so easy to throw together. Add your favorite extras like chopped onions or bell peppers. Use whatever type of shredded cheese you have on hand and if you have leftover cooked sausage or bacon throw it in instead of the ham.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Broiled Eggs and Salmon Muffins

June 2, 2010 By The Recipe Mom Leave a Comment
salmonsandwich

What You Need:

1 tsp white vinegar
8 large eggs
4 English muffins, split and toasted
2 C of cooked smoked salmon, broken into pieces
8 slices of smoked cheese

How to Make It:

Cover a baking sheet with foil and preheat the broiler.
Place 3 inches of water into a saucepan placed over medium high heat.
Bring the water to a gentle boil then add the vinegar.
Break the eggs into the boiling water.
Cook the eggs for 5 minutes or until they are as done as you like.
Remove the eggs with a slotted spoon and drain well.
Separate the muffins and place onto the prepared baking sheet.
Lay an egg onto each muffin and top the egg with pieces of salmon.
Lay a slice of cheese over the top of each muffin.
Broil the muffins for 2 minutes or until the cheese has melted.

Makes 4 servings

These protein packed muffins make breakfast, lunch or supper a treat. The smoked cheese takes the place of a hollandaise sauce and gives these little gems a more flavorful taste as well as cutting down your preparation time. For a softer egg allow them to simmer in the water just until the whites are cooked through.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Dinner Ideas, Fish, Lunch Ideas, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Maple Topped Cinnamon Rolls

May 11, 2010 By The Recipe Mom 1 Comment
cinnamonrolls

What You Need:

1/3 C + 1 tsp sugar, divided
1 pkg. dry yeast
3/4 C warm water, 100 to 110 degrees
5 tbsp butter, melted and divided
1/2 tsp salt
1 large egg
3 1/2 C of flour
2/3 C of brown sugar
1 tsp ground cinnamon
1 tsp orange peel, grated
1/4 C pecans, chopped
1 C powdered sugar
2 tbsp maple syrup
1 tbsp fat free milk

How to Make It:

Stir 1 tsp of the sugar and the yeast into the warm water until dissolved.
Allow to stand undisturbed for 5 minutes.
Whisk together the remaining sugar, 3 tbsp of butter, the salt and the egg together.
Add the yeast mixture and beat with an electric mixer on medium until well blended.
Add the flour slowly, beating as you add on low until the mixture forms a soft dough.
Lightly flour a flat surface and turn the dough out onto the flour.
Knead the dough for 5 minutes, adding 1 tbsp of flour if necessary, until the dough is smooth and elastic.
Spray a non metal bowl with cooking spray and add the dough ball, turning to coat.
Cover and allow to rest 1 hour or until doubled in size.
Turn the dough out onto a lightly floured surface and punch it down using your knuckles.
Roll the dough into a rectangle and brush the top side with the remaining butter.
Toss together in a mixing bowl the brown sugar, cinnamon and orange peel.
Scatter the mixture over the dough to within 1/2 inch of all the edges.
Roll the dough, beginning with a long side into a tight jelly roll.
Slice the rolls into 18 pieces and place cut side up into a baking pan.
Cover and allow rising for 1 hour or until doubled in size.
Set the oven temperature to 375 allowing it to preheat.
Bake the rolls 20 minutes or until the tops are a golden brown.
Place the powdered sugar, syrup and milk into a bowl and whisk until smooth.
Top the warm rolls with the glaze and serve.

Makes 18 rolls

Try these rolls for breakfast or a brunch and see how fast they go. A regular glaze of powdered sugar and milk may used if you wish. Waiting on the dough to rise before you baking them is the only hard part when it comes to making these tasty breakfast treats.

Filed Under: Breads and Muffins, Breakfast Foods, Breakfast Ideas, Brunch Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Apple Stuffed Breakfast Casserole

May 10, 2010 By The Recipe Mom 1 Comment

What You Need:

8 slices white bread, crust removed and cubed
1/2 lb. cream cheese, cubed
1 large Granny Smith apple, peeled, cored and chopped
6 large eggs
1 C of whole milk
1 1/2 tsp ground cinnamon

How to Make It:

Preset the oven temperature to 375 and lightly grease an 8X8 deep dish casserole.
Scatter half of the bread cubes over the bottom of the casserole dish.
Place the cream cheese cubes evenly over the bread.
Spread the apples evenly over the cheese.
Add the remaining bread cubes spreading them out to the edges of the dish.
Whisk the egg, milk and cinnamon together in a bowl.
Pour the mixture over the top of the entire casserole.
Bake the casserole for 35 minutes, uncovered, or until the eggs are set.

Makes 6 servings

The deep casserole dish will ensure that all the egg mixture is soaked into the bread cubes. You can also allow the casserole to stand for about 5 minutes to ensure the bread is well soaked if you wish. This yummy breakfast casserole can be left in the oven after baking on warm until everyone is up and ready to enjoy it. This casserole isn’t extremely sweet so adding a little syrup or confectioners’ sugar won’t leave you feeling overly indulged at the end of the meal.

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Top of the Morning Breakfast Scones

May 2, 2010 By The Recipe Mom 1 Comment
biscuits

What You Need:

4 C of flour
2 tsp baking powder
1/4 C of cold butter, diced
1 Tbsp lemon juice
1 2/3 C of milk

How to Make It:

Flour a baking sheet well and shake off any excess.
Heat the oven to 450 degrees.
Sift the flour and baking powder together in a mixing bowl.
Add the butter and using your fingers rub it into the flour until it forms fine crumbs.
Whisk together the lemon juice and milk and allow it to stand 1 minute or until thick.
Work the flour into the lemon mixture until it forms soft dough.
Knead the dough until it forms into a ball.
Roll the dough out on a floured surface to a 1 inch thickness.
Flour a cookie cutter and cut rounds out of the prepared dough.
Place the rounds onto the prepared baking sheet.
Brush the tops of each biscuit with milk.
Bake the scones for 20 minutes or until the tops are nice golden brown.

Makes 4 servings

These scones or biscuits as we know them are a great addition to any breakfast, lunch or dinner. Serve them with a little extra butter and jam on the side for budget friendly quick anytime bread.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 20 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 170; Fat 5g; Saturated Fat 3g; Carbohydrates 30g; Fiber 1g; Protein 6g; Sugar 2g; Cholesterol 11 mg; Sodium 338 mg

Filed Under: Breads and Muffins, Breakfast Foods, Breakfast Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , ,
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