Category: Breakfast


Aug
2016

Ham, Egg & Cheese Bagel Breakfast Sandwich

categories: Bagels, Breakfast, Sandwiches
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You’ll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!
I stared and stared at a bagel calling to me this morning from it’s shelf in our pantry. It looked so forlorn just sitting there, so I decided to turn it into something beautiful. I “morphed” it into a delicious Ham, Egg & Cheese Bagel Breakfast Sandwich (try saying that in one mouthful)!

Being the nice wife that I am (*cough, cough), I asked my husband if he wanted to have one also, since there were actually 2 bagels left in the bag. Of course he said yes (he hardly ever turns down food), so off into the kitchen I went to play… I mean cook us breakfast! Guess what? It tasted fantastic!

Less than 10 minutes later, we were chowing down on these hearty breakfast sandwiches… delicious and filling! And truthfully, they were so easy to make! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Bagel Breakfast Sandwich

Split a bagel in half. Lightly butter both sides. Place on wire rack under oven broiler (about 5-6 inches away from heating element) and broil, only until they are light golden brown.

Bagels are sliced in half and buttered for broiling.

Buttered bagels are broiled until golden brown.

Once you take them out, place sliced cheddar cheese on one half of the bagel (while bagel is still hot). Put on enough thin slices of cheese to cover.

Thin cheese slices are placed on bagel halves.

Fry The Eggs

In a skillet, fry one egg (per sandwich) however you like them cooked (over medium, over easy or hard). Salt and pepper egg, to taste.

Eggs are fried for bagel breakfast sandwich.

When egg is done, place it on top of the cheese half.  Place a thin slice of deli ham onto the other half, folding the ham to make it cover bagel.

Broil The Bagel Breakfast Sandwich

Place the bagel halves back into the oven under the broiler (about 5-6 inches away from broiler). Re-heat only until cheese begins to melt, and the bagel breakfast sandwich is re-heated.

Fried egg and ham slices are added to breakfast sandwich.

Remove bagel halves from oven. Place the half bagel with the ham on top of the other half. Ta-Da!  Your breakfast sandwich is now ready to devour!

Ham, Egg & Cheese Bagel Breakfast Sandwich is ready to eat!

I cut mine in half, just so I could show you the inside of the bagel breakfast sandwich in all of it’s glorious “bagely-eggy-cheesy-hammy” goodness!

Bagel breakfast sandwich, cut in half, on plate.

This bagel breakfast sandwich was so good… don’t think I will be eating lunch, because it was pretty filling!  Hope you’ll consider making these for your family.  My hunch is that these would be great made up, then frozen (wrapped very tightly). It would be fantastic to have some of these breakfast sandwiches around for a quick re-heating in a microwave on a busy morning!

Have a fantastic day!  Try to find time (in this crazy, busy day) to stop pedaling for just a minute and recharge your soul (and body!). I am always glad for those stolen moments of rest. Take care, and may God bless you and yours.

Looking For More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious breakfast recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe Source: My hungry brain.

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Ham, Egg & Cheese Bagel Breakfast Sandwich
Prep Time
7 mins
Cook Time
0 mins
Total Time
7 mins
 
You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!
Category: Breakfast Sandwich
Cuisine: American
Keyword: bagel breakfast sandwich
Servings: 1 sandwich
Calories Per Serving: 568 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 bagel (I used an "Everything" bagel)
  • 1 teaspoon Butter (enough to spread on bagel for broiling)
  • 1 slice Cheddar cheese slices (cut into enough pieces to cover bagel)
  • 1 slice deli ham (thin slice)
  • 1 egg , fried the way you like it!
  • 1 pinch Salt and pepper , to taste (for egg)
US Customary - Metric
Instructions
  1. Slice bagel in half. Lightly butter bagel. Place bagel halves (on a rack) under oven broiler until golden brown. Remove.

  2. Place cheddar cheese on top of one half of the bagel (enough to cover). Fold slice of ham and place on other half of bagel, to cover.

  3. Fry one egg (however your like it). Salt and pepper egg to taste. Remove from skillet and place on top of cheddar cheese.
  4. Place both halves back under oven broiler again to heat it all back up and slightly melt the cheese. Remove from oven, put the two halves together... and enjoy!
Nutrition Facts
Ham, Egg & Cheese Bagel Breakfast Sandwich
Amount Per Serving (1 sandwich)
Calories 568 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Cholesterol 221mg74%
Sodium 1203mg52%
Potassium 246mg7%
Carbohydrates 56g19%
Fiber 2g8%
Protein 29g58%
Vitamin A 645IU13%
Calcium 245mg25%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this hearty, delicious and filling bagel breakfast sandwich, with egg, ham and cheese, which can be ready in under 10 minutes!

 

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Aug
2016

Southern Bacon Gravy (For Biscuits)

categories: Breakfast, Sauces and Dressings
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Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!
I grew up loving biscuits and gravy! It was always a big treat when my Mom (a Texas girl) made us Southern Bacon Gravy For Biscuits. Can there be anything better than fresh, fluffy biscuits smothered in a thick gravy made with BACON? Now I will concede that biscuits and gravy will probably not help you get that girlish figure you’ve always wanted, but sometimes you simply want a hearty breakfast that fills you up!

I’ve made biscuits and gravy so many times over the course of my almost 40 year marriage I can’t even count them. My hubby LOVES it when I make biscuits and gravy for breakfast (must be HIS Southern heritage, too)!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

SO HOW DO I MAKE SOUTHERN BACON GRAVY?

Well- I’m glad you asked.  Here’s how I make ’em:  First cook the bacon until it is crispy.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
Once the bacon is done, remove it from pan to a paper towel, to drain off any remaining grease. When the bacon is cool enough to handle, crumble it into small pieces.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
Do not wipe out the skillet you cooked the bacon in. Discard MOST of the bacon grease (I save mine in a jar in the freezer), BUT KEEP ABOUT 2 TABLESPOONS IN THE SKILLET (My Mom calls this Liquid Gold – ha ha). See all those little bitty bacon bits on the bottom of the skillet? Those, plus the bacon grease will incorporate LOTS of flavor into your gravy!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Mixing the Gravy

In a bowl or measuring cup, whisk together milk, flour, pepper and salt, until lump free.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Put the bacon crumbles and the milk/flour mixture into the skillet.  Heat on medium, stirring constantly, until it comes to a boil. Reduce heat a bit, continuing to stir while the mixture thickens. Absolutely give it a taste, to check for seasoning. I always add a lot of pepper, and usually more salt to get it to taste just right!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Once the gravy has thickened, add a Tablespoon (or two!) of cold butter. Stir until butter is melted and incorporated into gravy.

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
It’s a fairly thick gravy. See how it coats the spoon when done?

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Time To Eat Some Southern Bacon Gravy For Biscuits!

Once bacon gravy is heated through, seasoned to taste, etc. get your warm biscuits ready! Split them in half and place them on a plate. I used my recipe for homemade Southern Buttermilk Biscuits here. They’re nice and tall, but any store bought biscuits will do just fine!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!

Spoon the hot bacon gravy over each biscuit half. Smother them good!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
That’s IT!  Grab a fork, and dive on in!  Biscuits n’ Gravy may not be so good for your HIPS, but, mercy… they sure taste good on the LIPS! (Go take a long walk after breakfast… it’s all about balance, right?). I really think you’re gonna LOVE this gravy! Bacon really DOES make everything BETTER!

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!
The gravy can be refrigerated if you have leftovers. Cover it well, and it will keep for a couple days. Reheat (you might need to add a touch of milk), stir it well, and it will be ready to eat again!

I see biscuits and gravy on the menu at lots of restaurants that serve breakfast, but honestly, I’d rather have my homemade version. It’s DELICIOUS (and inexpensive too!).  Have a great day, and give this bacon gravy a try on your favorite biscuit. I think you will LOVE it! Don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Southern Bacon Gravy (For Biscuits) / The Grateful Girl Cooks!Recipe Source: My Mom

4.86 from 7 votes
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Southern Bacon Gravy (For Biscuits)
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Make this thick, delicious Southern Bacon Gravy to pour over hot biscuits. Biscuits and Gravy... yum!
Category: Breakfast
Cuisine: American
Keyword: bacon gravy
Servings: 8 servings (2 cups total)
Calories Per Serving: 113 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For gravy:
  • 2 cups milk
  • 2 Tablespoons flour
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 6 pieces bacon , cooked until crisp (RESERVE 2 Tablespoons bacon grease in skillet)
  • 1-2 Tablespoons cold butter
  • 8 warm biscuits (pre-cooked, or bake them while cooking bacon)
US Customary - Metric
Instructions
  1. Cook bacon in large skillet until crispy. Remove cooked bacon to paper towels to absorb grease. When cool, crumble bacon into small pieces. Set aside.
  2. Do NOT clean skillet. Leave 2 Tablespoons bacon grease in skillet. Discard the rest.
  3. In separate bowl or container, whisk together milk, flour, salt and pepper, until lump-free. Pour the milk/flour mixture into skillet with remaining bacon grease. Add crumbled bacon pieces. Heat mixture on medium (whisking/stirring constantly) until it comes to a boil; reduce heat a bit, and continue cooking and stirring, until gravy has thickened (5-6 minutes). Give it a taste test.
  4. Add additional salt and pepper, to taste (I ALWAYS add more). Once gravy has thickened, add 1-2 Tablespoons cold butter. Stir until butter is melted, incorporated into gravy, and mixture is heated through.
  5. Slice warm biscuits in half horizontally. Place biscuit halves onto serving plate. Spoon hot gravy over each half. Serve and enjoy!
Recipe Notes

In the words of my Mom... "you can't have enough pepper in this gravy!". Don't be afraid to season this gravy well! Taste, taste, taste, and add salt and pepper until it tastes exactly the way you want it to. *Caloric calculation is for gravy only.

Nutrition Facts
Southern Bacon Gravy (For Biscuits)
Amount Per Serving (1 serving (1/4 cup))
Calories 113 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 365mg16%
Potassium 121mg3%
Carbohydrates 4g1%
Sugar 3g3%
Protein 4g8%
Vitamin A 160IU3%
Calcium 74mg7%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!

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Aug
2016

Southern Buttermilk Biscuits

categories: Breads, Breakfast
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You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast… big and tall, big and soft, and big in flavor!You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!
I love a good biscuit, especially if it’s Southern Buttermilk Biscuits!  I grew up eating homemade biscuits  because my Texas born and raised Mom made them perfectly! We ate our biscuits with jam OR smothered with thick gravy (made with bacon, NOT sausage!).

To me, a good biscuit has to be tall and fluffy! There’s something majestic about a good rise on one… a far cry from the “hockey puck like” ones I’ve had (and made, unfortunately) before.  Well this is a great recipe for making tall, homemade, fluffy buttermilk biscuits. They are easy to make, with a couple helpful “tips”.

SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

A Couple Of TIPS:

Tip #1 is to put the butter you are going to use in the freezer for about 20 minutes before using it in this recipe. (It keeps the butter from melting in the dough… little flecks of butter will remain intact, and be, oh so delightful).

Tip #2 is to not pat the dough down too thin. You want to cut the biscuits with the dough about 1-1½ inches thick. Trust me on this!  So here’s HOW you make these:

How To Make Southern Buttermilk Biscuits

First (while butter is freezing), sift together flour, sugar, baking powder, baking soda and salt.

Flour for biscuits in sifter over a white bowl

I used a cheese grater to grate the frozen butter. It’s easy when butter is frozen! Add the butter to the dry ingredients.

Grating frozen butter for biscuit dough into bowl

Use a pastry cutter and cut the butter shreds in with the dry ingredients until mixture becomes small coarse crumbs. (If you want, you can use a food processor to mix the dry ingredients and butter… pulse until it becomes small crumbs).

Using pastry cutter to blend in butter for biscuit dough

Make a deep well in the mixture.  Add cold buttermilk, then stir the mixture together until fully combined. The dough will be a bit sticky… don’t worry about it!

Cold buttermilk added to flour in bowl

Cutting The Biscuits

Turn the dough out onto a flour covered work surface. Put a little flour on your hands (to help prevent sticking), and shape the dough into a rectangle.

Buttermilk biscuit dough turned out onto floured board

Once dough is a rectangle shape, fold the dough over onto itself 6 times. I folded one end over to touch the other, then rotated dough a quarter turn and did it again, etc. until I had “turned” the dough over on itself 6 times (this helps to create “layers”).

Southern biscuit dough rolled out on floured surface

You should end up with a tall square. Use your hands to flatten down the dough until the dough is about 1-1½ inches thick. You can use a 2½ inch biscuit cutter OR use a clean half-pint canning jar (like I did – same size!). Cut out biscuits. Try not to twist the edges of the dough when you cut.

If you have leftover scraps, you can put them together and cut out more biscuits, but don’t combine the dough more than a couple times! I was able to get 12 biscuits out of the dough.

Cutting buttermilk biscuits from dough using glass jar

Time To Bake These Southern Buttermilk Biscuits

Carefully place the biscuit dough rounds onto a parchment paper lined baking sheet. Put the biscuits close together (just so they are ALMOST touching).  Bake biscuits in a preheated 450 degree oven for 12-15 minutes, or until golden brown on top.

Biscuit dough cut out and ready to bake

Brush melted butter over the tops of the biscuits when done. You can also take the biscuits out a minute or two before they are done, brush the melted butter on the tops, then put it back into oven for a couple more minutes. I’ve done it BOTH ways!

Melted butter being brushed on top of biscuits

Ready To Eat!

The finished biscuits should come out of the oven, with some nice height and soft layers!

Tall, fluffy Southern style biscuits

These buttermilk biscuits taste fantastic topped with butter and some jam (this is with some of my homemade raspberry jam!). Delicious!

Buttermilk biscuits with raspberry jam on top

They are also fantastic smothered in thick, homemade gravy. Here’s my recipe for Southern Bacon Gravy (for biscuits). Lip-smackin’ GOOD!

Southern Buttermilk Biscuits with bacon gravy on top, on plate

However you enjoy eating homemade biscuits (with jam, gravy or plain), I really think you will LOVE these delicious buttery buttermilk biscuits!

If you really enjoy biscuits for breakfast, be sure to check out this one for Vanilla Glazed Blueberry Biscuits! They’re so good!

Close up of tall buttermilk biscuit

Have a great day!  I am grateful my husband and I were recently able to visit Victoria, BC for a weekend getaway (for my birthday).

It was good to have an adventure together, see new sights, enjoy great food, each other’s company, etc., but it was sure good to come back to our home sweet home in the beautiful Pacific Northwest! For all of those blessings, I am thankful.

Looking For More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a WONDERFUL day, friends!

Author's signature

Recipe Source: http://www.thechunkychef.com/buttermilk-biscuits-and-sausage-gravy/

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.91 from 11 votes
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Southern Buttermilk Biscuits
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

Category: Bread, Breakfast
Cuisine: American
Keyword: southern buttermilk biscuits
Servings: 12 biscuits
Calories Per Serving: 159 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (frozen-put in freezer 15-20 minutes before using)
  • 2 cups all purpose flour
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (cold)
  • 2 Tablespoons melted butter (for brushing on tops of baked biscuits)
US Customary - Metric
Instructions
  1. Put butter into freezer for about 20 minutes before beginning! Preheat oven to 450 degrees.
  2. Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate frozen butter into the bowl. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture becomes coarse crumbs (with butter about the size of small peas).
  3. Create a "well" in the middle of the crumbs. Add buttermilk. Mix the ingredients together until combined, and you have a slightly sticky soft dough.
  4. Turn the dough out onto a floured work surface. Flour your hands and shape dough into a rectangle. Gently fold the dough onto itself 6 times. End to end, rotating between folds. Once done, you should have a rather tall square piece of dough. Pat this down until dough is between 1 and 1½ inches thick.
  5. Cut biscuits out of dough (using a 2½ inch biscuit cutter OR you can use a half pint canning jar (like I did). Try not to twist the dough as you make the cuts. If you have leftover dough, you can combine them and cut some more biscuits (but only do this once or twice or the dough will flatten).
  6. Place cut biscuit dough onto parchment paper-lined baking sheet. Place them very close together, so that they are ALMOST touching.
  7. Bake biscuits in preheated 450 degree oven for 12-15 minutes, or until they are golden brown on top.
  8. Brush the finished biscuits with melted butter right when you take them out of oven OR take them out right before they are finished, brush them with melted butter and pop them back in oven for last couple minutes. (I've done BOTH).
  9. Serve, and ENJOY!
Recipe Notes

* When freezing butter... I cut the amount needed, froze the cube, then grated it while frozen. You can also cut the butter into small chunks, put the pieces on a plate, then freeze. You can mix the dry ingredients and frozen butter in a food processor, then transfer to a bowl, but I found it just as easy (and less cleanup) to do it all in a bowl, from start to finish!

Nutrition Facts
Southern Buttermilk Biscuits
Amount Per Serving (1 biscuit)
Calories 159 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 305mg13%
Potassium 150mg4%
Carbohydrates 18g6%
Sugar 2g2%
Protein 2g4%
Vitamin A 265IU5%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE eating these delicious classic Southern buttermilk biscuits for breakfast... big and tall, big and soft, and big on flavor!

 

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Apr
2016

Loaded Hash Browns – Waffle Style

categories: Breakfast
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You’ll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!You'll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!
Crispy on the outside, and brimming with ham, red & green peppers, cheddar cheese, and red onion, these yummy loaded hash browns are cooked in your old trusty waffle maker! Yep… WAFFLE-STYLE hash browns!

I’d seen photos of hash browns cooked in waffle irons before, but decided to put my own spin on them. I LOVE to make fully loaded hash browns (I mean… “seriously love”), so decided to give it the old “college try” and make my own version in our waffle iron. Oh my goodness… they were delicious. And crunchy! Here’s how to make them:

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Prepare The Loaded Hash Browns

Prep the ingredients before starting. Chop red & green peppers, ham and red onion, grate cheese and generously oil, then preheat waffle iron. Having all this done ahead is a GOOD thing.

Some of the ingredients that will be added to the hash browns.

For the potato part… peel, and then grate 2 medium potatoes. I used our box grater to do this.

Grated potatoes are the main ingredients for the loaded hash browns.

Remove Moisture From Grated Potatoes

Now here’s the really important part. You want to get as much moisture out of the grated potatoes as possible. The drier the potatoes are, the crispier the hash browns will be.  I like to use a clean dish towel.

Place the potatoes in the dish towel, the roll it up and twist the ends. Continue to twist and press to absorb as much moisture onto the towel as possible. When done, the potatoes should be a LOT drier, and the towel will be ready for the washing machine… (just sayin’).

Grated potatoes are pressed in a dish towel to remove extra moisture.

Mix the potatoes with the peppers, ham, cheese and onion. Add melted butter, generously salt and pepper mixture and stir together to combine.

Melted butter is added to the uncooked hash brown mixture and stirred in.

This is what you will be looking at, once mixed. The recipe makes enough for two waffles (4 servings).

All the ingredients for the loaded hash browns are mixed together before cooking.

Cooking Loaded Hash Browns In A Waffle Maker

Make sure waffle iron is heavily oiled and PREHEATED before beginning to cook. Add half of the potato mixture to the waffle iron. Press down lid, and cook for approximately 7-10 minutes.

Halfway through cooking, press down hard on the lid to really seal in those potatoes (and help them crisp up). Check the potatoes at about 6 minutes. You want them to be very crispy and golden brown on the outside, yet cooked through. Times may vary per appliance.

Loaded Hash Browns - Waffle Style are placed into preheated waffle iron.

Remove the hash browns from the waffle iron once done, and divide them between four serving plates. Here’s one serving, after a quick toss with a fork.

Finished loaded hash browns are crispy and delicious!

These loaded hash browns – waffle style are delicious! Cooking them in a waffle iron takes some of the pressure off pan frying. While they are happily cooking away, minding their own business in the waffle maker, you’re free to make eggs or other dishes to go with them for a hearty breakfast!

Hope you’ll try these hash browns… and enjoy putting the old family waffle iron to good use!

Looking For More BREAKFAST Recipes?

You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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Loaded Hash Browns - Waffle Style
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

You'll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!

Category: Breakfast
Cuisine: American
Keyword: loaded hash browns
Servings: 4 servings
Calories Per Serving: 145 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons chopped ham
  • 2 Tablespoons chopped green bell pepper
  • 1 Tablespoon chopped red bell pepper
  • 1 Tablespoon chopped red onion (or green onion)
  • 3 Tablespoons grated cheddar cheese
  • 1 Tablespoons melted butter
  • 2 medium russet potatoes
  • Salt and pepper , to taste
  • Oil , for waffle iron
US Customary - Metric
Instructions
  1. Prep ham, bell peppers, onion, and cheddar cheese before peeling and grating potatoes. Set aside.
  2. Preheat waffle iron that has been generously coated with oil (IMPORTANT so they don't stick).

  3. Peel, then grate (shred) potatoes. Place grated potatoes on a cloth dish towel. Twist, press, etc. to remove as much liquid as possible from potatoes. When dried, place potatoes in large bowl. Add prepped veggies, ham, etc. to bowl of grated potatoes. Add melted butter, season generously with salt and pepper (to taste). Stir to combine.

  4. Fill preheated waffle iron with approximately half of the potato mixture. (I used a round waffle iron, so there were enough for two waffle sized servings (enough servings for 4 people). Just fill your waffle iron enough to form a nice layer of potatoes. No need to overstuff.

  5. Press down lid and cook hash browns for about 6-7 minutes. Check for crispy outside and "doneness". I usually cook them for a few more minutes after checking them to ensure a really crunchy outside. Pressing down pretty hard on the lid also helps. Appliance temps. vary, so keep an eye on your hash browns. When done, repeat with additional potato mixture, remembering to re-oil waffle iron and preheat before adding. Once done, remove hash browns from waffle iron and divide portions equally (makes 4 servings).

Nutrition Facts
Loaded Hash Browns - Waffle Style
Amount Per Serving (1 (1/4 of total))
Calories 145 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 166mg7%
Potassium 444mg13%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 240IU5%
Vitamin C 12.8mg16%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!

 

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Mar
2016

Banana Bread Baked Oatmeal

categories: Breakfast
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You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!

The other day I was looking at recipes online (a hobby of mine) and discovered this one for Banana Bread Baked Oatmeal.

I love banana bread and I love oatmeal, so I had a hunch I would enjoy this breakfast treat. Yep- I was right… this is a delicious, filling and flavorful breakfast!

The recipe calls for all the goodies found in a good loaf of banana nut bread. This includes bananas, pecans, cinnamon and nutmeg, etc. The main difference is this recipe uses old-fashioned rolled oats and is baked in a casserole dish!

Banana Bread Baked Oatmeal is really delicious, and the taste reminds me of my Mom’s Banana Nut Bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Banana Bread Baked Oatmeal

Combine the dry ingredients in a large bowl. These are oats, brown sugar, baking powder, cinnamon, nutmeg and salt.

Rolled oats and spices in white bowl

Melt the butter and add it to the dry ingredients. Stir the ingredients together, to combine.

Melted butter poured into dry ingredients in bowl.

In a separate bowl, mix together milk, mashed banana, egg, and vanilla extract. Pour this mixture into the flour mixture and stir. Add the chopped pecans and mix well.

Mashed banana, milk, etc. added to oats in bowl.

Spray an 8″ square baking dish with non-stick spray (or grease with butter). Pour the baked oatmeal batter into the prepared dish.

Banana Oats in white 8x8 inch baking dish.

Bake the Oatmeal

Bake the oatmeal in a preheated 350°F. oven for 25-30 minutes. Mine took 30 minutes to completely firm up in the middle.

During the last 5 minutes of baking time, put a cookie sheet with extra chopped pecans in the oven to lightly toast (to be used as garnish later… optional).

When the dish is finished baking, remove the pan of banana bread baked oatmeal and sheet of toasted pecans to a wire rack. Sprinkle the top of the oatmeal with toasted chopped pecans.

The next thing you do is to let the hot baked oatmeal cool down to room temperature.

Banana Bread Baked Oatmeal baked and out of oven.

Serve The Baked Oatmeal

You can eat the banana bread baked oatmeal warm, but I truly think it tastes best when eaten at room temperature. Once totally cooled, it was easier to cut into pieces but serve it however you prefer.

Once the oatmeal has cooled, cut it into slices, and serve. You could make this the night before you want to serve it, so it’s ready to go in the morning.

Yum… this baked oatmeal tastes like banana bread, but it’s packed with oats! The old fashioned oats make it an even more filling and nutritious breakfast treat!

Piece of baked banana bread oatmeal on plate with a fork

I’m glad I tried this recipe for banana bread baked oatmeal. I hope you will consider making it, as well. The leftovers the next day were wonderful!

Baked oatmeal is really delicious, and it is a great way to get kids (and grown-ups – *cough, cough*) to “eat their oatmeal”!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More OATMEAL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some yummy recipes featuring oatmeal, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: http://lovegrowswild.com/2015/08/banana-bread-baked-oatmeal/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Banana Bread Baked Oatmeal
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!
Category: Breakfast
Cuisine: American
Keyword: baked oatmeal
Servings: 6 servings
Calories Per Serving: 372 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups old fashioned oats
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 Tablespoons butter , melted
  • 2 cups milk
  • 1 cup mashed banana (this was about 2 medium bananas, mashed)
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup pecans (or walnuts), chopped
  • 3 Tablespoons chopped pecans , toasted (for garnish-optional)
US Customary - Metric
Instructions
  1. Preheat your oven to 350 degrees. Spray or butter an 8" square baking dish. Set aside.
  2. In large bowl, combine oats, brown sugar, baking powder, cinnamon, nutmeg and salt. Mix well.
  3. Melt butter in microwave safe dish. Add to oat mixture; stir to combine.
  4. In a separate bowl, mix together the milk, mashed banana, egg, and vanilla extract. Add to the flour mixture, and stir well, to fully mix ingredients. Stir in 1/2 cup chopped pecans.
  5. Pour batter into prepared baking dish. Bake at 350 degrees for 25-30 minutes. Test it to make sure it is done in the center. When baked oatmeal is done, remove pan to a wire rack, and let cool. Sprinkle toasted pecans on top, if desired. Serve warm, or let cool completely to room temperature before serving.
Optional- during the last 5 minutes of baking time, place the 3 Tablespoons of chopped pecans on a baking sheet and place into hot oven (do this if you want to garnish oatmeal with toasted pecans).
    Nutrition Facts
    Banana Bread Baked Oatmeal
    Amount Per Serving (1 serving)
    Calories 372 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 5g31%
    Cholesterol 46mg15%
    Sodium 294mg13%
    Potassium 498mg14%
    Carbohydrates 45g15%
    Fiber 5g21%
    Sugar 21g23%
    Protein 8g16%
    Vitamin A 395IU8%
    Vitamin C 3.3mg4%
    Calcium 175mg18%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!

     

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    Mar
    2016

    Chocolate Chip-Coconut Monkey Bread Minis

    categories: Breads, Breakfast, Muffins
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    Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They’re filled with chocolate chips, coconut, butter, brown sugar and cinnamon!Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!
    Recently I made an eggs, bacon, and biscuit breakfast for my husband and I, but had some leftover biscuit dough. I decided to create miniature, hand-held monkey bread using the leftover dough. These yummy Chocolate Chip Coconut Monkey Bread Minis were the result!

    I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously). The decision was made to add coconut and chocolate chips to the middle, as a nice surprise!  These chocolate chip coconut monkey bread minis are very easy to make.

    Since I was using canned biscuits (Grands), I only had 4 rounds of biscuit dough left over, so the recipe I post will make 4, but it is absolutely easy to double the recipe if you have more mouths to feed. Here’s how I made these chocolate chip coconut monkey bread minis. Let me tell you… they are incredibly delicious!

    Scroll Down For A Printable Recipe Cad At The Bottom Of The Page

    How To Make Chocolate Chip Coconut Monkey Bread Minis

    You will need to start with biscuit dough, right out of the can! I used Grands biscuits, because they are so big!

    Canned biscuit dough is used to make monkey bread minis.

    Using kitchen scissors, cut each biscuit in half.  Next, cut each biscuit  half into 3 pieces. Note that each biscuit will end up being cut in 6 pieces when done.

    Each piece of biscuit dough for the monkey bread minis is cut into 6 pieces

    Let the Biscuit Pieces Go Swimming In Butter

    Melt the butter in a microwave safe bowl. Dip each piece of biscuit in the melted butter. Make sure to turn each piece over, to fully coat with butter.

    Monkey bread minis dough is tossed in melted butrer.

    Put all the buttered biscuit pieces in large bowl. Sprinkle liberally with cinnamon (I didn’t measure… just eyeballed it!) This is what it looked like.

    Buttered monkey bread minis are liberally sprinkled with cinnamon.

    Add the brown sugar, and stir to completely coat the biscuit pieces.

    Brown sugar is added to the monkey bread minis in bowl.

    Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

    Spray a muffin tin with non-stick spray. Place 3 biscuit pieces into each of the 4 muffin cups.

    Three pieces of monkey bread minis dough is placed in each of 4 muffin tins.

    Add the shredded coconut and chocolate chips to the monkey bread minis. I didn’t measure, but estimate it is about a teaspoon of each per muffin cup.

    Chocolate chips and coconut are added to monkey bread minis.

    Place 3 more biscuit pieces over the top of the chocolate chips. Once that’s done, top the monkey bread minis with any butter/brown sugar mixture left in bowl.

    More dough and butter brown sugar topping is added to monkey bread minis in muffin tins.

    Place a few chocolate chips (pointy side down) into the top of each of the monkey bread minis.

    A few chocolate chips are added to tops of monkey bread minis.

    Bake The Monkey Bread Minis

    Place the monkey bread minis in a preheated 350 degree oven. I baked them for 17 minutes (check them around the 15 minute mark). When done, they should be golden brown and not look “doughy” on top.

    Place the hot muffin tin on a wire rack. Let cool for 5 minutes, then carefully removed the the monkey bread minis. You can use a large kitchen spoon to scoop the monkey bread minis out without any trouble. Once removed from pan, let them cool down a bit.

    Chocolate chip coconut monkey bread minis are baked, then cool down on parchment paper.

    You can pull away the pieces just as you would do with monkey bread. Make sure to enjoy the chocolate chip coconut monkey bread minis while warm. You can also simply eat them just like a muffin!

    I cut one in half so you can see the inside. See how the monkey bread minis are filled with melted chocolate chips and coconut? YUMMO!

    Chocolate Chip Coconut Monkey Bread Minis are cut in half to show insides

    These monkey bread minis are so good! The flavors of butter, cinnamon, brown sugar, chocolate and coconut really come together. I hope you enjoy this portable, handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well.  Really hope you will give these a try.

    Have an amazing day… my sincere hope is that you may you feel and fully comprehend the unconditional love God has for you. This is something I truly am profoundly grateful for.

    Looking For More BREAKFAST TREATS?

    You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious breakfast recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Recipe Source: My brain… on coffee.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Chocolate Chip-Coconut Monkey Bread Minis
    Prep Time
    10 mins
    Cook Time
    17 mins
    Total Time
    27 mins
     

    Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

    Category: Breakfast
    Cuisine: American
    Keyword: monkey bread minis
    Servings: 4 servings
    Calories Per Serving: 479 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 large biscuit dough rounds (I used Grands because they are big)
    • 1/2 cup butter , melted
    • 1 teaspoon cinnamon (approx.)
    • 1/4 cup packed brown sugar
    • 4 Tablespoons shredded coconut flakes
    • 4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)
    US Customary - Metric
    Instructions

    1. Preheat oven to 350 degrees. Melt butter. Pour into a large mixing bowl.

    2. Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors). Toss the biscuit pieces into the butter. Stir to completely coat each piece with butter. Sprinkle with cinnamon, then add brown sugar. Stir to fully coat pieces of dough.

    3. Spray 4 muffin cups with non-stick spray. Place 3 pieces of dough into each of 4 muffin cups. Add 1 Tablespoon of coconut followed by 1 Tablespoon chocolate chips per muffin cup. Top each one with 3 more pieces of dough. If desired, poke a few extra chocolate chips into the top of the dough (point side down to make it stick into the dough). Spoon any leftover brown sugar/butter mixture onto top of each one.

    4. Bake at 350 degrees for approx. 17 minutes (check them at 15 minutes since oven times vary). When done, they should be golden brown in color (and the top should be cooked through and not "doughy" looking). Let them cool in the pan for about 5 minutes, then carefully lift them out to a wire rack to cool. (I used a large serving spoon to scoop all the way under the finished mini monkey breads and to get them out in one piece). Let cool slightly, then serve. Enjoy!

    Recipe Notes

    This recipe is for 4 servings, but can EASILY be doubled, if you have more mouths to feed. Leftovers can be re-warmed in a microwave on a low temperature setting.

    Nutrition Facts
    Chocolate Chip-Coconut Monkey Bread Minis
    Amount Per Serving (1 serving)
    Calories 479 Calories from Fat 315
    % Daily Value*
    Fat 35g54%
    Saturated Fat 20g125%
    Cholesterol 62mg21%
    Sodium 481mg21%
    Potassium 189mg5%
    Carbohydrates 38g13%
    Fiber 2g8%
    Sugar 23g26%
    Protein 3g6%
    Vitamin A 710IU14%
    Calcium 46mg5%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

     

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    Mar
    2016

    Lemon Coffee Cake Muffins

    categories: Breakfast, Muffins
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    Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

    Anyone out there want a JUMBO sized Lemon Coffee Cake Muffin for breakfast? Here’s a recipe I found on Pinterest that makes 6 tasty jumbo sized (or 12 small) muffins!

    I tried this recipe because it looked good, and I love lemon flavored muffins, cupcakes, scones, etc.).  Anyways, I received a jumbo muffin pan (6 cups) as a gift, and was aching to give it a “test drive”, so this is the recipe I chose.

    I made these muffins several months ago, but am just now getting around to posting the recipe. It’s fairly straightforward and easy to make these lemon coffee cake muffins. Because I chose to make JUMBO muffins, the calorie count is high, but you can easily make 12 “normal” sized muffins (for less calories).

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Streusel Topping

    Mix up the flour, brown sugar, salt and cold butter for the streusel with a pastry cutter. You could also use a food processor and give it a few pulses.

    Making the streusel topping for the muffins in a food processor.

    Once mixed, the butter in the streusel should be about the size of small peas. When the streusel is done, refrigerate it until ready to add to the muffin tops.

    The streusel topping is ready to add to the muffin batter on top.

    Make The Lemon Muffin Batter

    To make the muffin batter, combine flour, baking powder, baking soda, and salt in a large bowl, and then set aside.  In a mixing bowl (or stand mixer), beat the butter and granulated sugar on medium low power until creamy.

    Butter and sugar is mixed to begin making the muffin batter.

    Stir in lemon zest, then add one egg at a time (while beating on LOW). Add the vanilla, and blend well (making sure to scrape down sides of bowl). Pour in 1/3 of the buttermilk, then 1/3 of flour mixture, and continue beating on low. Add the rest of the  buttermilk and flour in 1/3 increments until all have been incorporated..

    Batter for the lemon coffee cake muffins is finished mixing.

    Evenly divide the batter into 6 large greased or buttered muffin cups (or 12, for smaller muffins).

    The batter is evenly divided into muffin tins.

    Top each muffin with the streusel topping. Completely cover the top of each muffin.

    Streusel topping is added to the top of the lemon coffee cake muffins before baking.

    Bake The Lemon Coffee Cake Muffins

    Bake the muffins at 350 degrees for 45-55 minutes or until done. Stick a toothpick into the center of a muffin to test for doneness. If it comes out clean (without batter), then the lemon coffee cake muffins are done. Remove the muffin tin to a wire rack to let the muffins cool when they are finished baking. Let the muffins cool completely in the muffin tin.

    Make The Lemon Glaze While Muffins Cool

    While muffins are cooling, make the lemon glaze, by mixing powdered sugar and fresh squeezed lemon juice until smooth.

    A lemon glaze is mixed to drizzle on the finished muffins.

    Time To Glaze The Lemon Coffee Cake Muffins!

    Once the muffins have cooled, gently transfer them out of the muffin tin to a wire rack. Place aluminum foil under the rack to catch any drips from the glaze! When the lemon coffee cake muffins are at room temperature, drizzle the lemon glaze over the top of each one. I even let it run down the sides! Let the glaze firm up, then serve, and enjoy!

    Once glaze has been drizzled on the lemon coffee cake muffins, they are ready to eat.

    Hope you enjoy these lemon coffee cake muffins! Have a great day. The JUMBO muffins have lots of calories, so I’ve also included the caloric count for standard sized muffins in the printable recipe below, as well. Have a good day!

    Looking For More MUFFIN Recipes?

    You can find all of my muffin recipes in the Recipe Index, located at the top of the page. I have quite a few muffin recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe Source:  http://www.simplyscratch.com/2011/07/jumbo-lemon-coffee-cake-muffins.html

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    Lemon Coffee Cake Muffins
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     

    Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

    Category: Breakfast
    Cuisine: American
    Keyword: lemon coffee cake muffins
    Servings: 6 huge muffins
    Calories Per Serving: 985 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For The Muffin Batter:
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 cup butter , room temperature
    • 1 cup granulated sugar
    • 1 1/2 Tablespoons Lemon Zest
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk
    For The Streusel Topping:
    • 1 3/4 cup all purpose flour
    • 3/4 cup brown sugar
    • 1 teaspoon salt
    • 3/4 cup butter , chilled
    For The Glaze:
    • 1 cup powdered sugar
    • 3 Tablespoons fresh squeezed lemon juice
    US Customary - Metric
    Instructions
    1. Preheat your oven to 350 degrees. Butter or spray a jumbo (6 cup) muffin pan OR a regular 12 cup muffin pan.
    2. Make the streusel by combining flour, brown sugar and salt. Cut in chilled butter with a pastry cutter OR pulse in a food processor until butter is size of small peas and evenly distributed. Refrigerate mix.
    3. To make muffins: Whisk the flour, baking powder, baking soda, and salt together in large bowl; set this aside. In a separate bowl (or stand mixer), beat the butter and sugar on medium low until mixture is creamy. Add the lemon zest, then slowly add one egg at a time (while beating on low and scraping down edges), until fully combined. Add vanilla extract and blend.
    4. Alternate adding 1/3 of buttermilk and 1/3 of the flour mixture, blending together until all has been added and mixed into batter. Divide batter into 6 greased jumbo muffin cups (or 12 regular muffin cups). Distribute the streusel over the entire surface of each muffin.

    5. Bake muffins (jumbo sized) in 350 preheated oven for 45-55 minutes, or until done. (If you are making 12 regular sized muffins, make sure to reduce the cooking time!). You can test for doneness by inserting a toothpick into center of muffin. If it comes out clean, muffins are done. Let muffins cool completely in the pan, then remove muffins to a wire rack (with a piece of aluminum foil underneath to catch drips from glaze).

    6. To make glaze, whisk the powdered sugar and fresh lemon juice together. Drizzle the glaze over the tops of the cooled muffins. Let sit until glaze firms up, then serve and enjoy!
    Recipe Notes

    NOTE: If making 12 muffins (standard size), the calories per muffin is 492. Remember to reduce cooking time if you are preparing 12 muffins instead of 6 jumbo sized muffins. 

    Nutrition Facts
    Lemon Coffee Cake Muffins
    Amount Per Serving (1 muffin)
    Calories 985 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 26g163%
    Cholesterol 161mg54%
    Sodium 1369mg60%
    Potassium 276mg8%
    Carbohydrates 143g48%
    Fiber 2g8%
    Sugar 82g91%
    Protein 12g24%
    Vitamin A 1325IU27%
    Vitamin C 4.9mg6%
    Calcium 131mg13%
    Iron 4.1mg23%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy one of these jumbo lemon coffee cake muffins with lemon glaze, and start the day with a smile! Make 6 JUMBO muffins or 12 regular muffins.

     

     

     

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    Mar
    2016

    Coconut Pecan Chocolate Chip Granola

    categories: Breakfast
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    It’s easy to bake up a batch of Coconut Pecan Chocolate Chip Granola to have around for a delicious, family-friendly breakfast treat!Coconut Pecan Chocolate Chip Granola / The Grateful Girl Cooks!
    I recently saw a recipe on Pinterest for Coconut Pecan Chocolate Chip Granola. Because I love to make (and eat) granola, I decided to give this slightly decadent sounding recipe a try! I love to sprinkle granola on top of vanilla Greek yogurt as a breakfast treat, so I was all over this recipe when I saw it. Guess what? It’s even good sprinkled on top of a scoop of ice cream (at least that’s the word on the street).

    Granola with coconut and pecans and chocolate chips? Be still my heart. Did I also mention that the coconut and pecans are slightly toasted by the end of the baking time (which makes them even more delicious!)? Yes, please.

    The recipe is a cinch to make with only a few ingredients. The prep time is 5 minutes, and the coconut pecan granola is baked for only 30 minutes. That’s it!! Before you have time to think about it, the granola is done… and your home will smell wonderfully “coconut-y”! Here’s what you do:

    Scroll Down For A Printable Recipe Card At the Bottom Of the Page

    How To Make Coconut Pecan Granola

    Preheat your oven to 300 degrees. Place the oats, coconut and chopped pecans in a large mixing bowl.

    Coconut Pecan Chocolate Chip Granola / The Grateful Girl Cooks!

    In a separate microwave safe bowl, combine the coconut oil and honey. Cook in microwave on high for about 25-30 seconds to melt the honey and coconut oil.

    Coconut Pecan Chocolate Chip Granola / The Grateful Girl Cooks!

    Remove the bowl from the microwave, and stir until smooth.  Pour the honey and oil mixture into the bowl with the oats, etc. Stir well to combine ingredients.

    Coconut Pecan Chocolate Chip Granola / The Grateful Girl Cooks!

    Once the mixture is evenly coated, spread the granola out on silicone baking mat or parchment paper lined baking sheet.

    Bake The Coconut Pecan Chocolate Chip Granola

    Bake the coconut pecan chocolate chip granola at 300 degrees for 30 minutes. Halfway though the baking time, give the mixture a quick little stir and re-distribute the granola on sheet.

    Coconut Pecan Chocolate Chip Granola / The Grateful Girl Cooks!

    Once the granola is done, let it cool (it will be soft, but will become firmer and crunchier as the mixture cools down). Let the coconut pecan granola cool completely on the baking sheet, then pour into a bowl.

    Coconut Pecan Chocolate Chip Granola / The Grateful Girl Cooks!

    Add Chocolate Chips To The Cooled Granola

    Once the granola is completely cool, add the chocolate chips; stir to combine. Your granola is now ready to enjoy as a breakfast treat, a snack, or a topping for ice cream, etc.

    Coconut Pecan Chocolate Chip Granola / The Grateful Girl Cooks!

    Store the coconut pecan chocolate chip granola in a covered container. I found that the recipe as written makes exactly a quart of granola, so I stored it in a quart sized canning jar. I wanted to try this granola before increasing the quantity, but now that I’ve tasted just how yummy it is, NEXT TIME I will make a DOUBLE batch, so we will have more!

    Coconut Pecan Chocolate Chip Granola / The Grateful Girl Cooks!

    If you like granola, I’m sure you’ll enjoy this recipe. You might also like to try my recipes for Gingerbread Granola and  Cranberry Almond Granola.  Sure hope you will give either these recipes a try! I sincerely wish for you a wonderful day… filled with hope and encouragement for your heart and soul!

    Looking For More BREAKFAST Recipes?

    You can find all my recipes in the Recipe Index, located at the top of the page. I have a large variety of delicious breakfast recipes, including”

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Coconut Pecan Chocolate Chip Granola / The Grateful Girl Cooks!

    Recipe Source: http://chefsavvy.com/recipes/coconut-pecan-chocolate-chip-granola/

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    Coconut Pecan Chocolate Chip Granola
    Prep Time
    5 mins
    Cook Time
    30 mins
    Total Time
    35 mins
     

    It's easy to bake up a batch of Coconut Pecan Chocolate Chip Granola to have around for a delicious, family-friendly breakfast treat!

    Category: Breakfast
    Cuisine: American
    Keyword: coconut pecan granola
    Servings: 16 (1/4 cup each)
    Calories Per Serving: 154 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1/4 cup coconut oil
    • 1/4 cup plus 2 Tablespoons honey
    • 2 cups old fashioned oats
    • 1/2 cup shredded coconut
    • 1/2 cup chopped pecans
    • 1/2 cup semi-sweet chocolate chips
    US Customary - Metric
    Instructions
    1. Preheat your oven to 300 degrees while preparing granola.
    2. Place oats, coconut, and chopped pecans in a large mixing bowl. Set aside.
    3. In a microwave safe bowl, cook the honey and coconut oil for 25-30 seconds in microwave on high.
    4. Remove from microwave and stir until smooth. Pour the honey/oil mixture over the oats/coconut/pecan mixture. Stir well until well combined and coated.
    5. Evenly distribute the oat mixture onto a baking sheet that is lined with either a silicone mat, or parchment paper. Bake granola for 30 minutes, stirring it a bit and redistributing it half way through the cooking time. The granola will be golden brown when done. It will firm up as it cools, and get crunchy. Let the granola cool completely.
    6. Once granola is completely cooled down, add the chocolate chips and stir.
    7. Granola is now ready to enjoy! Store in a covered container.
    Recipe Notes

    Recipe makes approximately 4 cups granola total.

    Nutrition Facts
    Coconut Pecan Chocolate Chip Granola
    Amount Per Serving (0.25 cup)
    Calories 154 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 5g31%
    Sodium 8mg0%
    Potassium 94mg3%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 7g8%
    Protein 2g4%
    Calcium 11mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's easy to bake up a batch of Coconut Pecan Chocolate Chip Granola to have around for a delicious, family-friendly breakfast treat!

     

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    Feb
    2016

    Almond Poppyseed Muffins

    categories: Breads, Breakfast, Muffins
    928 Shares
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    Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

    I tried a new recipe for Almond Poppyseed Muffins recently and thought I’d share the recipe for these easy and delicious breakfast treats with you today!

    These almond poppyseed muffins are incredibly EASY to make and have a delicious light almond flavor.  In about 30 minutes total time, I had 18 of these tasty muffins out of the oven and waiting to be eaten… not too shabby! 

    They are the perfect muffins to grab on the way out the front door for work, school, etc. Here is how to make them.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Almond Poppyseed Muffins

    Mix the dry ingredients (flour, sugar, poppyseeds, baking powder, and salt) in a large mixing bowl.  Set aside.

    Dry ingredients for muffins in mixing bowl

    In a separate bowl, whisk together eggs, milk, oil, vanilla and almond extracts.

    Whisking wet ingredients (oil, eggs, extract, etc.) in bowl

    Pour the egg mixture into the dry ingredients and stir only until just mixed together.

    Pouring egg mixture into dry ingredients in bowl

    Poppyseed muffin batter in large glass mixing bowl

    Bake The Almond Poppyseed Muffins

    Divide the batter evenly into greased or paper-lined muffin cups. Fill them 2/3 of the way full. Bake in a pre-heated oven at 350 degrees for 20-25 minutes, or until done.

    To test for doneness, stick a toothpick into center of muffin. If toothpick comes out clean, muffins are done.  The muffins should be light golden brown, as well.

    Batter in paper-lined muffin cup holders

    When done, let the muffins cool for about 10 minutes in the muffin pans, then remove them to a wire rack to finish cooling.

    Muffins on wire rack cooling

    That’s it!!! Now you can serve and enjoy these tasty muffins! In no time at all, you can make a dozen and a half of these! They also are freezable, if wrapped well.

    Almond Poppyseed Muffins cooling on a wire rack

    Hope you enjoy these simple almond poppyseed muffins and trust you will love having them around, for you and those you love to nibble on!

    Have a great day – my sincere prayer is that you will know the amazing, unconditional love of God.  He loves you and me so very much… for THAT I am forever grateful.

    Looking For More MUFFIN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful muffin recipes to enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

    Original Recipe Source: http://chefronlock.com/recipes/almond-poppyseed-muffins/ (domain has expired)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Almond Poppyseed Muffins
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18.

    Category: Breakfast
    Cuisine: American
    Keyword: almond poppyseed muffins
    Servings: 18 muffins
    Calories Per Serving: 220 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 cups all purpose flour
    • 2 1/2 cups granulated sugar
    • 2 Tablespoons poppy seeds
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons salt
    • 3 large eggs
    • 1 1/2 cups milk
    • 1 cup vegetable or canola oil
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 teaspoons almond extract
    US Customary - Metric
    Instructions
    1. Before beginning, preheat oven to 350 degrees. Grease muffin pan or fill it with paper-lined muffin cups.
    2. Mix the dry ingredients together in a large bowl.
    3. In a separate bowl, whisk the eggs, milk, oil, vanilla and almond extracts together until combined.
    4. Stir the wet ingredients into the bowl with the dry ingredients. Stir mixture only until ingredients are moist and mixed together.
    5. Fill the prepared muffin cups 2/3 full of batter. Bake muffins at 350 degrees for 20-25 minutes or until light golden brown and tested for doneness (I use a toothpick into the middle of the muffin).
    6. Remove from oven. Let muffins cool in the muffin tin for 10 minutes, then remove them to a wire rack to finish cooling. Serve and enjoy!
    Nutrition Facts
    Almond Poppyseed Muffins
    Amount Per Serving (1 muffin)
    Calories 220 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Cholesterol 28mg9%
    Sodium 214mg9%
    Potassium 102mg3%
    Carbohydrates 45g15%
    Sugar 28g31%
    Protein 3g6%
    Vitamin A 80IU2%
    Calcium 61mg6%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Almond Poppyseed Muffins are incredibly EASY to make, taste wonderful, and are a perfect breakfast treat or snack for those you love. Recipe makes 18!

     

     

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    Feb
    2016

    Strawberry Coconut Overnight Oats

    categories: Breakfast
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    It’s easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener! It's easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener!

    Recently I tried a new recipe for Strawberry Coconut Overnight Oats, and they were wonderful. This breakfast treat is flavorful and full of filling, healthy chia seeds for a tasty breakfast with an extra nutritional boost. A friend of mine posted this recipe on a Facebook page, and I thought it looked promising, and very simple.

    In this recipe, rolled oats are combined with strawberry puree, coconut, almond milk, pure maple syrup (for sweetness), chia seeds (which help fill you up!), vanilla extract and lemon juice. The oats are then refrigerated overnight. By breakfast the next day, the oats will have absorbed quite a bit of the liquid and flavor, and will be waiting for you in your refrigerator!

    Most of the time I put the oats into individual containers with lids and then refrigerate. I also do this with my Apple Cinnamon Steel Cut Oats With Pecans.  Single serving containers are very convenient to grab, while running out the front door. Here’s how simple it is to make these tasty oats:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Puree The Strawberries

    Puree fresh or frozen strawberries, whichever ones you have handy. You can add a tiny bit of the almond milk to help with the blending. You want this strawberry mixture to be very smooth and fully mixed once done.

    Strawberries and a bit of almond milk are pureed in a blender.

    Pour the blended strawberries into a large bowl. Add the rest of the ingredients to the bowl.

    The ingredients for the overnight oats are combined in a large mixing bowl.

    Stir well, to completely mix and combine the ingredients together. The maple syrup gives the mixture enough sweetness for my taste, but you might prefer it a little sweeter. Taste the oats and add more maple syrup, if you want them sweeter.

    All f the ingredients for the strawberry coconut overnight oats are ready for refrigerator.

    Refrigerate The Strawberry Coconut Overnight Oats

    Pour the strawberry coconut overnight oats into a large container (with a lid) or several smaller containers. I usually divide the oat mixture into small, plastic containers that have lids. It’s not necessary to do that, but I really like the convenience of individual servings ready to go in the fridge. That way, I can just “grab and go”, even taking them in the car if necessary to eat a quick meal on the go.

    You can also leave the oats in large covered bowl overnight, and dish it up from there. Whatever works best for you is certainly okay with me. Refrigerate the strawberry coconut overnight oats overnight, The oat mixture will firm up, and be ready to eat first thing in the morning, nice and chilled! YES… the overnight oats are not heated, but are eaten chilled. I tell you that because I once had a reader ask me that question.

    Strawberry Coconut Overnight Oats in individual covered cups are ready to enjoy.

    That’s it! These strawberry coconut overnight oats are incredibly easy to make, and they taste good, too. You can store the covered oats in the refrigerator for up to 3-4 days. I like not having to think about what I’m going to fix for breakfast, because I know there’s a little container of overnight oats waiting for me in the fridge! Hope you will consider giving this recipe a try.

    Looking For More OVERNIGHT OATS recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several overnight oats recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signatureRecipe Source (Adapted Slightly): http://www.eatgood4life.com/strawberry-coconut-overnight-oats/

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    Strawberry Coconut Overnight Oats
    Prep Time
    10 mins
    Cook Time
    0 mins
    Total Time
    10 mins
     

    It's easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener!

    Category: Breakfast
    Cuisine: American
    Keyword: strawberry coconut overnight oats
    Servings: 6 servings
    Calories Per Serving: 390 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 cups rolled oats
    • 12 ounces fresh or frozen strawberries , pureed
    • 5 1/2 cups almond milk
    • 1/2 cup shredded unsweetened coconut
    • 1/3 cup chia seeds
    • 1/4 cup pure maple syrup
    • 1 teaspoon vanilla extract
    • 1 teaspoon fresh lemon juice (optional, but I like the freshness it adds!)
    US Customary - Metric
    Instructions

    1. Puree strawberries with a tiny bit of the almond milk (just enough to fully blend the strawberries), and place in large mixing bowl.

    2. Add remaining ingredients and stir thoroughly, to fully combine. Place oat mixture into a large covered bowl or into individual serving cups (with lids), and refrigerate overnight. Remove from refrigerator when ready to eat. Serve chilled.

    3. Mixture will keep for up to 3-4 days (covered) in refrigerator.

    Recipe Notes

    This should be made the day before you wish to eat them and refrigerated overnight. The overnight refrigeration time allows the liquid, etc. to be absorbed more into the oats.

    Nutrition Facts
    Strawberry Coconut Overnight Oats
    Amount Per Serving (1 serving)
    Calories 390 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 5g31%
    Sodium 307mg13%
    Potassium 392mg11%
    Carbohydrates 56g19%
    Fiber 11g46%
    Sugar 12g13%
    Protein 10g20%
    Vitamin C 33.8mg41%
    Calcium 388mg39%
    Iron 3.5mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's easy to make Strawberry Coconut Overnight Oats with this recipe that uses almond milk, rolled oats, chia seeds, and maple syrup for a sweetener!

     

    Save

    Save